CHICKEN & CABBAGE SOUP

Cooking Time: 25 minutes

Per Serving: (Serves 4) Calories 165.6, Proteins 9.4 g, Fat 6.5 g, Carbohydrates: 17.3 g

Ingredients:

·         300 gm green cabbage

·         30 gm onion, finely chopped

·         150 gm potatoes

·         15 gm coriander stems, finely chopped

·         30 gm unsalted white butter

·         1/2 tsp cumin

·         1/2 tbs yeast

·         2 bay leaves

·         900 ml chicken stock

·         100 gm boneless chicken

·         1/2 tsp black pepper

·         1 wholewheat roti

·         10 gm coriander leaves

·         Sea salt

Method:

·         Take the onion and coriander stems and chop them.

·         Dice the chicken.

·         Take the roti and cut it into small pieces. Now toast the roti.

·         Take the cabbage and remove its outer leaves and dice. Also scrape and dice the potatoes.

·         Take a pan and put butter in it for heating. Saute the cumin and bay leaves, until they start to crackle.

·         Add the veggies and chicken and sauté for 6-8 minutes.

·         Add yeast to the mixture and stir properly.

·         Pour chicken stock into the pan and bring the mixture to a boil. Simmer for about 10 minutes.

·         Add salt and black pepper and mix well.

·         Garnish the mixture with the toasted roti and coriander leaves and your delicious soup is ready to be served hot.

 

SPINACH CHICKEN CURRY

 

Ingredients:            

·         1 kg skinless chicken pieces (legs or breasts preferable)

·         3 large bunches spinach

·         3 tbsps vegetable/ canola/sunflower cooking oil

·         5 peppercorns

·         4 cloves

·         4 pods cardamom

·         2 large onions chopped very fine

·         2 tbsps garlic paste

·         1 tbsp ginger paste

·         1 tsp coriander powder

·         1 tsp cumin powder

·         1 tbsp garam masala powder

·         2 medium tomatoes chopped fine

·         Salt to taste

·         A dollop of butter

Preparation:

·         Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked.

·         Grind the spinach into a paste in a food processor. Keep aside.

·         Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned. Remove and keep aside.

·         Again heat the same oil, then add the whole spices.

·         As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in colour.

·         Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.

·         Add the tomatoes and fry till the oil begins to separate from the masala.

·         Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.

·         Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.

·         Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread)

 

CHERRY PUDDING

 

Ingredients:

·         2 cups milk

·         1 (3.9 ounce) package instant chocolate pudding mix

·         1 (21 ounce) can cherry pie filling

·         2 cups whipped topping

Directions:

In a bowl, beat the milk and pudding mix for 2 minutes or until smooth. Let it stand until slightly thickened, about 2 minutes. Stir in pie filling. Gently fold in whipped topping.  Spoon into individual dessert dishes; refrigerate until serving.

 

This article is send by a

TALEBAAT IL KULIYAAT UL MOOMINAAT MEMBER

FATEMI MOHALLAH, Mumbai

 

 Archive: Fuit in Food