Chilled Mango Soup

Chilled Mango Soup

Ingredients :-

2 cup Mango
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

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

Gajar Or Kieno Ka Soup

Gajar Or Kieno Ka Soup

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

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.

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 

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.