Time: 1.5- 2 hours
Serves: 4
Warm, hearty and delicious, try this soup. Serve with loaves, garlic toast or bread.
INGREDIENTS:
1.Chicken 500 grams
2.7 to 8 cloves
3.2 tbsp of jeera (cuminseeds)
4.2 tbsp of saunf (fennel seed)
5.Pinch of nutmeg powder
6.21/2 tbsp of pepper powder
7.6 tbsp white flour
8.1 cup milk
9.2 tbsp butter or plain refine oil
10.12 -14 cloves of garlic
11.Chopped ginger 2tbsp
12.Green chillies (as much spice as you want)
13.Paste: 1 tbsp garlic, green chillie, ginger each
14.Vegetables-whatever you want to put ( I used finely chopped carrots, capsicum, corn kernels, raw papaya)
METHOD:
1.Put 2 tbsp oil or butter in a pot, add the paste of ginger garlic and green chillies. Fry a little bit and then add the flour (don’t let the flour colour go brown).
2.Then add a little bit hot milk, little quantity at a time and mix till there is no lump.
3.Keep this aside
4.Take chicken and boil it with 7 to 8 cloves ,salt and let the chicken boil in low flame for 60 minutes.
5.Now in another pan take a little bit of oil and add 2tbsp of jeera (cuminseeds) ,2tbsp of saunf (fennel seed) and fry them in oil and take it out (here main intention is to keep the soup clean as possible).
6.Now add all the diced vegetables and fry them with a little bit, add a pinch of nutmeg powder ,2 1/2 tbsp of pepper powder and a pinch of sugar or honey and fry it as you want (I like my vegetables caramelized ,if you want you can keep the vegetables a bit crunchy also). Keep this aside.
7.Take out the chicken, shred it into pieces and keep it aside.
8.After some time add the vegetables and the chicken in this soup and let it boil for 15 to 20 minutes.
9.At last pour a little bit of beaten egg slowly and keep stirring and you will see that strings of egg are forming.
10.Serve with bit crushed pepper and chopped cilantro on top.
TIPS: It is up to you what kind of chicken you want to serve-shredded chicken or cut into small pieces or like drumsticks.
Recipe by: Anirban Maji
Serves: 4
Warm, hearty and delicious, try this soup. Serve with loaves, garlic toast or bread.
INGREDIENTS:
1.Chicken 500 grams
2.7 to 8 cloves
3.2 tbsp of jeera (cuminseeds)
4.2 tbsp of saunf (fennel seed)
5.Pinch of nutmeg powder
6.21/2 tbsp of pepper powder
7.6 tbsp white flour
8.1 cup milk
9.2 tbsp butter or plain refine oil
10.12 -14 cloves of garlic
11.Chopped ginger 2tbsp
12.Green chillies (as much spice as you want)
13.Paste: 1 tbsp garlic, green chillie, ginger each
14.Vegetables-whatever you want to put ( I used finely chopped carrots, capsicum, corn kernels, raw papaya)
METHOD:
1.Put 2 tbsp oil or butter in a pot, add the paste of ginger garlic and green chillies. Fry a little bit and then add the flour (don’t let the flour colour go brown).
2.Then add a little bit hot milk, little quantity at a time and mix till there is no lump.
3.Keep this aside
4.Take chicken and boil it with 7 to 8 cloves ,salt and let the chicken boil in low flame for 60 minutes.
5.Now in another pan take a little bit of oil and add 2tbsp of jeera (cuminseeds) ,2tbsp of saunf (fennel seed) and fry them in oil and take it out (here main intention is to keep the soup clean as possible).
6.Now add all the diced vegetables and fry them with a little bit, add a pinch of nutmeg powder ,2 1/2 tbsp of pepper powder and a pinch of sugar or honey and fry it as you want (I like my vegetables caramelized ,if you want you can keep the vegetables a bit crunchy also). Keep this aside.
7.Take out the chicken, shred it into pieces and keep it aside.
8.After some time add the vegetables and the chicken in this soup and let it boil for 15 to 20 minutes.
9.At last pour a little bit of beaten egg slowly and keep stirring and you will see that strings of egg are forming.
10.Serve with bit crushed pepper and chopped cilantro on top.
TIPS: It is up to you what kind of chicken you want to serve-shredded chicken or cut into small pieces or like drumsticks.
Recipe by: Anirban Maji