Chicken Soup - South Indian Style

 As we are approaching winter,the weather is getting colder day by day and we had our first snowfall yesterday.The cold weather calls for some light and hot foods,so prepared this yummy chicken soup and had it for our lunch.

Coming to the recipe,its a typical South Indian style with  the flavor of black pepper and other spices..A simple freshly ground spice powder is used to enhance the aroma of the soup.
This soup can be made in less than 30 minutes in a pressure cooker.Its a very comforting soup and I make it often in winter or kids get cold.Here I have used the boneless chicken,as my kids love,tender and soft chicken pieces in their soup.

I am running in the 94th edition of Blogging Marathon,Dish under 30 minutes,as theme.Needless to say this soup is one such dish,fits for the theme.Try this simple and yummy chicken soup and enjoy the winter.

                                                          

                                                           

                                                       Chicken Soup -South Indian Style

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   Basic Information

   Preparation time 15 minutes

   Cooking time 15 minutes

   Serves 3 (generously)

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	200 gms
Onion(finely chopped)	1(medium size)
Tomato	1 (medium size)
Ginger&garlic paste	1.5 tsp
Turmeric powder/manjal podi	1/2 tsp
Red chilly powder/milagai podi	1/2 tsp
Curry leaves/karivepillai	2 sprigs
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(finely chopped)	2 tbs

   

 To roast and powder

Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1 tsp
Fennel seeds/sombu	1 tsp

   

 Method 

• Wash and clean the chicken and cut into bite size pieces.To the chicken add turmeric powder and a pinch of salt,mix it well and keep it aside.

• Heat a pan and to this add the cumin seeds,fennel seeds and black pepper.Dry roast it until a nice aroma comes out.Grind it to a coarse powder in a mortar and pestle,after cooling.Set it aside.

• Heat a pressure cooker on a stove top and add  oil,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy.

• Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground powder,red chilly powder,salt and mix it well.

• Add around 4-.5 cups of water and add in some chopped coriander leaves.Cover the lid and pressure cook it for 4-5 whistles in a medium flame.After the pressure subsides,remove the lid and boil it for a minute and add some more chopped coriander leaves.

• Serve it warm with hot.

• The spices given is for a medium spice level.Alter it according to personal preference.
• Instead of red chilly powder,dried red chilly can be added along with the whole spices while roasting.

Enjoy.......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

Sumber http://www.naliniscooking.com

Mixed Vegetable and Quinoa Soup /Quinoa Soup

Coming to the day 2 recipe under the theme guilt free indulgence,I am sharing you a healthy soup made with quinoa and mixed veggies.
Quinoa is a gluten free grain which has high protein content and low glycemic index also rich source of B complex vitamins.
I made this soup in Indian way and added some rice flakes along with quinoa to give a nice consistency to the soup.The soup is on the thicker side and so filling along with some toast.We relished this soup along with some multi grain toast for our dinner.Lets move on to the recipe....................

                                                               Quinoa Soup

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   Basic Information

   Preparation time 10 minutes

   Cooking time 25 -30 minutes

   Serves  2(generously) 

    

  Ingredients

Ingredient	Quantity
Quinoa	1/3 cup
Rice flakes/aval/flattened rice	2 tbs
Mixed veggies(carrot,beans,peas)	1/2-3/4 cup(chopped)
Onion(finely chopped)	1 (small size)
Ginger & garlic paste	1 tsp
Green chilly/pachamilagi	1(chopped)
Garam masala powder	1/4 tsp
Salt	1 tsp
Corn flour	2 tsp
Coriander leaves	1 tbs(finely chopped)
Oil	2 tsp
Fennel seeds or cumin seeds	1/2 tsp

  

  Method 

• Wash the quinoa with water for couple of time and soak it in the water for 10 minutes.

• Heat the pressure pan or cooker with oil and once it becomes hot crackle the cumin or fennel seeds.Add in the chopped onion and green chilly,saute it with a pinch of salt,for a minute or two.

• Add in the ginger& garlic paste and fry it for a minute.Then goes in the chopped veggies and peas.Give it a mix.Now add in the soaked quinoa and rice flakes.Also add the salt and garam masala powder.

• Add around 4 cups of water and bring it to a boil.Close the pan/cooker with the lid and cook it for 5-6 whistles in a medium flame.Put off the flame.

• Meanwhile mix the corn flour with 1/4 cup of water.Once the pressure subsides and add the corn flour mixture to the soup and bring it to a boil without lid.Let it simmer for couple of minutes.Add the chopped coriander leaves and put of the flame.

• Serve it warm.

• A tsp of lemon juice can also be added after put off the flame.
• After adding the corn flour,stir it continuously to avoid lumps .
• Veggies of you choice can be used.

Sumber http://www.naliniscooking.com