Chicken with Veggies Lemon Coriander Soup

 

Not feeling well, seasonal changes can some times make you sick, no problem enjoy this hot homemade soup that will enhance the taste buds and at the same time it’s healthy. 

For vegetarian’s - exclude the chicken and add the vegetable stock. Directly sauté the vegetables for few seconds. 

Ingredients 

1 small chunk of Boneless Chicken cut into thin strips 

1/4 cup of mix vegetables finely chopped - Carrot, Beans, any colour Capsicum, Ginger, Garlic, Green Chilli and onion 

Few stems of coriander along with the leaves chopped finely

Juice of 1/2 Lemon or more as per the taste 

Salt to taste 

1/2 cup Rice Flour slurry - 6 tbsp of rice flour mixed in water 

1/2 Chicken Stock cube 

1/4 tsp Pepper Powder or as much required 

1/2 tsp Soy Sauce 

1 tsp Sesame Oil

Method 

In a pot add the sesame oil, add the chicken strips and sauté until the chicken changes its colour. Add 1/2 cup water along with the chicken cube. Boil the chicken for 5 minutes. Except for the coriander and lemon, add all the vegetables and 1 1/2 cup of water. Let the vegetables cook for a minute on high flame. Add salt and pepper. Stir and add the rice slurry, lemon juice, soy sauce and coriander leaves. Stir and let the soup cook simmer until it thickens. Garnish the soup with pepper powder. Serve it hot. 

Steamed Orange Cup Sandesh infused with Orange Jam

Since Oranges are rich in Vitamin C and very good for keeping  the cold away in the winters... here is a healthy Bengali sweet dish fusion with oranges and cottage cheese.. to celebrate any moment of your day. Sandesh is a Bengali sweet dish made from cottage cheese... to which I have added home made Orange Jam to enhance the flavour of the orange. 

Ingredients 

5 medium size Oranges cut into halves

250 grams Paneer / Cottage Cheese / Chenna

1/2  cup Sugar

Pinch of Salt

1/3 cup Condense Milk 

Method 

- Using a citrus juicer, remove the juice from the oranges, without damaging the orange peel cups.. incase citrus juicer is not available, then remove the orange segments from the orange peel cups and press the segments through a strainer to procure the juice, discard the seeds.. we should get around 2 cups of orange juice. Gently remove the orange pith from the orange cups. Blanch the orange cups in hot water to remove the bitterness from the skin. 

- Take a pot, add a cup of orange juice, sugar and salt, let the juice reduce on a low flame, stirring it occasionally until the juice reduces and thickens. Switch off the flame. Keep it aside. Once cool, the orange jam will thicken further. 

- Take a blender, add the cottage cheese, condensed milk and the remaining cup of orange juice. Blend all the ingredients together into a smooth paste in a blender. 

- Take a steamer, add water into the steamer, set the steamer plate,  arrange the orange peel cups on the plate. Pour the liquid into the orange cups. Add a tsp of the orange jam into each of the orange cups. Steam the orange cups sandesh for 15 minutes. 

- Remove the steamed orange cup sandesh from the steamer the steamer and cool them a bit, then cool the orange cup sandesh in the fridge, before serving  garnish the orange cups with orange jam, dried orange peel and some mint leaves.

-  This portion gives 10 Steamed Orange Cup Sandesh. 

#dessert #bengalicuisine #cottagecheese #orange #innovativecooking #delicious #yummy #foodphotography #foodie #recipepost #cookingwithlove #homechef #foodoftheday #recipeoftheday 

Spicy Jhat - Pat Jhinga Masala Rice

Here is a quick meal to end the day...with leftover rice and some Prawns.. it’s simple, yet delicious. 

Ingredients 

Handful of Prawns - devined and cleaned

2 cups of Cooked Rice

1 small Onion coarsely ground 

2 to 3 Green Chillies coarsely ground 

1 tsp Garlic and Ginger coarsely ground 

Few Coriander leaves chopped 

2 Bayleaves

1/2 tsp Cumin seeds 

1 tsp Cumin powder 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

1 tbsp Desiccated Coconut 

1 tsp Sugar

Salt to taste 

4 tbsp Oil

1 tsp Ghee

Method 

Take a pot, add oil, let the oil heat up, until then marinate the prawns with little salt and turmeric. Once the oil heats up, add the prawns and stir fry the prawns until it changes its colour. Remove the prawns and keep it aside. In the same oil, add the cumin seeds and bay leaves. Let the cumin seeds crackle. Add all the ground paste into the pot and sauté the paste for a minute, add the salt, sugar, cumin powder, turmeric powder, garam masala powder and coconut. Continue to sauté until the oil releases from the masala. Add the prawns, stir and add around 1/2 cup of water. Let the masala simmer for few seconds, add the prawns and continue to simmer for another few seconds. Add the cooked rice and ghee,  on a full flame stir the rice well with the masala. Switch off the flame. Add the coriander leaves, stir and close the pot and keep it aside for 5 minutes before serving. 

#prawns #rice #masalarice #jhatpatrecipe #quickmeals #gharkakhana #homechef #homecooking #cookingwithlove #delicious #foodie #simplemeals #gharelukhana #recipe #foodpic

Godrej Yummiez Steamed Chicken Lucknowi Sheek Kabab One-pot Meal

We love Godrej Yummiez as it’s very convenient and healthy to use. It comes in frozen precooked or in pre marinate form. We can create delicious dishes out of it or just cook it as it is. The pre marinated ones have to be thawed and the precooked ones need to be fried directly after it’s taken out of the freezer. 

At times when we just want to cook a jhatpat type of meal which should be tasty and healthy at the same time, then one pot meals are ideal to cook with Godrej Yummiez pre marinated products.  I had some leaf over cooked  rice, I added eggs and some chopped vegetables into the rice, mixed it, added some fried Godrej Lucknowi Sheek Kababs and steamed it. We are not going to add much spices as we don’t want the actual flavour of the Kabab to dilute. 

Ingredients 

4 pieces of Godrej Yummiez Chicken Lucknowi Sheek Kabab 

1 small Onion chopped 

3 to 4 Garlic chopped 

1/4 cup Red, Yellow or Green Capsicum chopped into small cubes 

1 1/2 Cup of Leftover Rice

2 Eggs

2 Slices of Cheese

Salt to taste 

1 tsp  Pepper Powder 

2 tsp Butter 

Method 

Take a pan, add a tsp of butter, heat the pan, add the  Godrej Yummiez Chicken Lucknowi Sheek Kabab into the pan, fry the Kababs, meanwhile take a bowl, add the rice, onion, capsicum, garlic, salt and pepper into the bowl, mash and bind all the ingredients together. Once the Kababs are fried cut them into halves. Take a container with a lid, grease the container with 1 tsp butter, pour the batter, place the cheese slice on the batter and place the Kabab on the cheese slices. Close the lid, take a pressure cooker, add water at the base of the cooker, place a cooker stand and then place the container on the stand. Close the lid of the cooker and cook until 2 whistles. Switch off the flame and let the pressure release. Remove the container, open the lid and enjoy the Godrej Yummiez Steamed Lucknowi Sheek Kabab One-pot Meal 

Bengali Chicken Stew

 

The most easy recipe and comfort food, that we most of us in Bengali household must have had as kids on a regular basis and even after growing up we enjoy having it with hot steamed rice..... specially in winters when we get varieties of fresh vegetables in the market and its also made on the days when someone in the family is unwell. It’s made with loads of vegetables like cauliflower, green peas, beans, carrot, potatoes, raw papaya, tomato, onion, ginger, garlic and chicken. We can replace oil with ghee.. then butter is not required. 

Ingredients 

500 grams Chicken pieces 

Few medium size Cauliflower florets 

1 medium size  Potato cut into cubes

1 medium size Onion sliced 

1 medium size Tomato chopped 

1 medium size Carrot cut into pieces 

Few cubes of Raw Papaya 

6 to 8 French Beans cut into pieces (Didn’t have)

Few Green Peas (Didn’t have)

2 Green Chillies (Optional)

4 Garlic crushed 

1/2  tsp Ginger paste 

Salt to taste 

1/2 tsp Pepper powder 

1 tsp Sugar 

2 Bay leaves 

2 Cloves crushed 

2 Green Cardamom crushed 

4 Pepper corn crushed 

1 small Cinnamon crushed 

2 Cups Water 

2 tbsp Oil or Ghee 

1 tsp Butter (Optional)

Method 

Take a pressure cooker,  add oil, once the oil is hot, add the whole spices (cardamom, cinnamon, cloves and pepper corn), bay leaves, ginger and garlic. Sauté for a few seconds, add the chicken pieces and sauté until it changes its colour. Add the vegetables, stir for few seconds. Add the sugar, salt and pepper powder. Stir and sauté for 2 to 3 minutes. Add 2 cups of water, stir and pressure cook until 3 whistles. Let the pressure release. Open the cooker and add the butter. Serve the stew with steamed rice.