Kareem-E-Peiz Mater Soup
Chilled Mango Soup
Chilled Mango Soup
Ingredients :-
2 cup Mango
1 1/2cup Milk
1/2 cup Yogurt
1 tsp Mint
2 tbsp Yogurt
1 1/2cup Milk
1/2 cup Yogurt
1 tsp Mint
2 tbsp Yogurt
Cooking Directions :-
In a jug add mango, milk and yogurt to blend Then take it out in a bowl and garnish it with yogurt and mint.
Chicken Combination
Chicken Combination
Ingredients :-
1/2 kg Chicken mince
3 Onion (sliced)
3-4 Eggs
1 cup Mushroom slices
1/2 cup Corn flour
1 inch piece Ginger
2-3 Spring onion sliced
1 1/2 jug Chicken Stock
1 tsp Crushed black pepper
4 tbsp Soya sauce
2-3 tbsp Oil
to taste Salt
3 Onion (sliced)
3-4 Eggs
1 cup Mushroom slices
1/2 cup Corn flour
1 inch piece Ginger
2-3 Spring onion sliced
1 1/2 jug Chicken Stock
1 tsp Crushed black pepper
4 tbsp Soya sauce
2-3 tbsp Oil
to taste Salt
Cooking Directions :-
Take 3-4 eggs and separate the yolk and egg white.
Take a pan and put 2-3 tbsp of oil and fry the egg yolk and cut in strips. Now in a pan boil 1 1/2 jug of chicken stock and add 1 cup of mushroom slices, 3 onion sliced, 1 inch piece of ginger, 1/2 kg of mince chicken, salt to taste and 1tsp of black pepper crushed and boil it.
Now mix 1/2 cup of corn flour in sufficient amount of water and pour into the soup and along with it mix 4 tbsp of soya sauce and 2-3 spring onion sliced. Then add the beaten egg white and cook till the soup thickens . Garnish with the fried egg yolk strips and serve
Take a pan and put 2-3 tbsp of oil and fry the egg yolk and cut in strips. Now in a pan boil 1 1/2 jug of chicken stock and add 1 cup of mushroom slices, 3 onion sliced, 1 inch piece of ginger, 1/2 kg of mince chicken, salt to taste and 1tsp of black pepper crushed and boil it.
Now mix 1/2 cup of corn flour in sufficient amount of water and pour into the soup and along with it mix 4 tbsp of soya sauce and 2-3 spring onion sliced. Then add the beaten egg white and cook till the soup thickens . Garnish with the fried egg yolk strips and serve
Roasted Pumpkin Soup
Roasted Pumpkin Soup
Ingredients :-
500g pumpkin, cubed
4 onions, chopped
2 green apples, chopped
Olive oil
2 tsp. vegetable oil
1 cup low fat cooking cream
8 cups of chicken stock
Bay leaves
Salt
Pepper
1 lemon, juiced
Basil
4 onions, chopped
2 green apples, chopped
Olive oil
2 tsp. vegetable oil
1 cup low fat cooking cream
8 cups of chicken stock
Bay leaves
Salt
Pepper
1 lemon, juiced
Basil
Cooking Directions :-
Pre-heat oven to 200 degrees
Celsius. Place pumpkins in a large baking sheet, drizzle with olive oil
and season with salt and pepper, and roast in oven for twenty minutes.
In a medium size pot, sauté onions and apples with vegetable oil until they have caramelized, add roasted pumpkins, cooking cream, chicken stock and puree mixture with a hand blender.
Add bay leaves, lemon juice and season with salt and pepper and leave to simmer for 10 to 15 minutes.
Serve in a bowl with a drizzle of cooking cream and garnish with chopped basil.
In a medium size pot, sauté onions and apples with vegetable oil until they have caramelized, add roasted pumpkins, cooking cream, chicken stock and puree mixture with a hand blender.
Add bay leaves, lemon juice and season with salt and pepper and leave to simmer for 10 to 15 minutes.
Serve in a bowl with a drizzle of cooking cream and garnish with chopped basil.
Chicken Soup
Chicken Soup
Ingredients :-
4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 teaspoon whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 teaspoon whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra
Cooking Directions :-
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
Madras Curry Soup
Madras Curry Soup
Ingredients :-
• 2 tablespoons vegetable oil
• 1 medium onion, peeled and chopped
• 2 tablespoons curry powder
• 450g (1lb) coarsely chopped tomatoes
• 2 medium carrots, peeled and cut into rounds
• 350g (12oz) potatoes, peeled and cut into rough dice
• 120g (4½oz) peas, fresh, or frozen and defrosted
• 2¼ teaspoons salt, or to taste
• 250ml (8floz) double cream
• approximately 250ml (8fl oz) vegetable stock
• 1 tablespoon finely chopped fresh chives, to garnish (optional)
• 1 medium onion, peeled and chopped
• 2 tablespoons curry powder
• 450g (1lb) coarsely chopped tomatoes
• 2 medium carrots, peeled and cut into rounds
• 350g (12oz) potatoes, peeled and cut into rough dice
• 120g (4½oz) peas, fresh, or frozen and defrosted
• 2¼ teaspoons salt, or to taste
• 250ml (8floz) double cream
• approximately 250ml (8fl oz) vegetable stock
• 1 tablespoon finely chopped fresh chives, to garnish (optional)
Cooking Directions :-
Put the
oil in a pan and set over medium–high heat. When hot, add the onion.
Sauté for 4–5 minutes or until the onion is golden. Add the curry powder
and stir for 10 seconds. Now add the tomatoes, carrots, potatoes, peas,
salt and 1 litre (1¾ pints) water. Bring to the boil. Cover, turn the
heat to low and simmer gently for 45 minutes.
Blend the soup in batches in a blender, then strain it through a coarse sieve. Make sure you collect all the pulp under the sieve. Return the soup to the pan. Add the cream and stir. Now add the stock, adjusting the amount according to the thickness of soup you want. Stir to mix well. Reheat the soup, if you want it hot, or cover and refrigerate if you want it cold. Garnish with the chopped chives to serve.
Blend the soup in batches in a blender, then strain it through a coarse sieve. Make sure you collect all the pulp under the sieve. Return the soup to the pan. Add the cream and stir. Now add the stock, adjusting the amount according to the thickness of soup you want. Stir to mix well. Reheat the soup, if you want it hot, or cover and refrigerate if you want it cold. Garnish with the chopped chives to serve.
Carrot and Ginger Soup with Lemon
Carrot and Ginger Soup with Lemon
Ingredients :-
• 1 ½ lbs/700g carrots, peeled and chopped
• 2 medium onions, peeled and roughly chopped
• 1 clove garlic, peeld and crushed
• 3 tbsp extra virgin olive oil
• 1 tsp powdered ginger
• 1 tsp medium curry powder
• 3 pints /1.6 litres chicken or vegetable stock
• Sea salt and black pepper
• Rind of 1 lemon, finely shredded
• LEMON CREAM
• 7 oz/200g creme fraiche
• Grated rind of 1 lemon
• 2 tsp fresh parsley, chopped
• 2 tsp chives, chopped
• 2 medium onions, peeled and roughly chopped
• 1 clove garlic, peeld and crushed
• 3 tbsp extra virgin olive oil
• 1 tsp powdered ginger
• 1 tsp medium curry powder
• 3 pints /1.6 litres chicken or vegetable stock
• Sea salt and black pepper
• Rind of 1 lemon, finely shredded
• LEMON CREAM
• 7 oz/200g creme fraiche
• Grated rind of 1 lemon
• 2 tsp fresh parsley, chopped
• 2 tsp chives, chopped
Cooking Directions :-
Heat the olive oil in a
saucepan and add the onions and carrots, cook for several minutes,
stirring from time to time. Do not brown the vegetables.
Then add the garlic, ginger and curry powder and cook for a further minute.
Add the stock and lemon strips to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender.
Cool slightly, and then liquidize the soup until smooth.
Taste and season with sea salt and black pepper.
Serve this warm soup.
Then add the garlic, ginger and curry powder and cook for a further minute.
Add the stock and lemon strips to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender.
Cool slightly, and then liquidize the soup until smooth.
Taste and season with sea salt and black pepper.
Serve this warm soup.
Spinach and Okra Soup
Spinach and Okra Soup
Ingredients :-
• 4 tablespoons olive or groundnut oil• 1 onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 small carrot, cut into coarse rounds
• 10 green beans, cut into 2.5cm (1in) pieces
• 7 okra, 6 trimmed and cut crossways into coarse slices
• 1 very thinly sliced, to garnish
• 450g (1lb) fresh spinach,well washed and cut crossways into strips 1cm (½in) wide
• 1–2 fresh hot green chillies, coarsely sliced
• 750ml (1¼ pints) chicken stock
• 400ml (14fl oz) tin coconut milk, well stirred
• salt and freshly ground black pepper
Cooking Directions :-
1. Put the oil in a large pan
and set it over medium–high heat.When the oil is hot, put in the onion,
garlic, carrot, green beans and okra. Saute for 5 minutes.
2. Now put in the spinach and chillies and cook for another 5 minutes. Pour in the stock, stir and bring to the boil. Cover the pan, reduce the heat to low and simmer gently for 25–30 minutes.
3. Put the soup in a food processor or blender and blend coarsely or smoothly, as desired.You will need to do this in several batches. Return the soup to the pan. Add the coconut milk and some salt and pepper to taste. Stir well and bring to a simmer. Garnish with a few thin slices of okra and serve.
2. Now put in the spinach and chillies and cook for another 5 minutes. Pour in the stock, stir and bring to the boil. Cover the pan, reduce the heat to low and simmer gently for 25–30 minutes.
3. Put the soup in a food processor or blender and blend coarsely or smoothly, as desired.You will need to do this in several batches. Return the soup to the pan. Add the coconut milk and some salt and pepper to taste. Stir well and bring to a simmer. Garnish with a few thin slices of okra and serve.
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