recipe

Chicken Soup

Ingredients
Chicken - 1 Cut in small pieces
Onions - 1 small
Tomato - 2 large
Mustard seeds - 1 tsp
Dry red chillies - 3
Ginger - 1 medium piece
Garlic - 8 or 10 cloves
Black pepper - 2 sp
Cumin - 2 sp
Coriander seed - 1 sp
Chicken Broth - 1 can
Red chilly Powder - 1 sp
Turmeric Powder
Cilantro for garnish
Oil for saute
Salt to taste
Curry leaves

Method :
1. Grind Ginger, Garlic, Black pepper, Cumin, Coriander seeds to a paste in a mixie
2. Grind the tomatoes separately
3. In a pressure cooker add oil, mustard, curry leaves, dry red chilly, onion and saute well
4. Add the tomato puree and fry, until the oil get separated.
5. Now add the ground spice paste and fry well in a medium low flame.
6. Add chicken and toss it with turmeric powder, chilly powder and salt.
7. Then add Chicken Broth.
8. Pressure cook for three whistle
9. Garnish with finely chopped cilantro and serve hot

Chef’s tip : Use Cornish hen for better taste.

(using preethi mixie with Dry & Wet Grinding Blade -1.75 Litre Jar)

Ingredients:
1 chopped Onion
1/2 cup Cauliflower
1/2 cup Carrot
1/4 cup Beetroot
1cup Cabbage
1/2 cup Green Peas
1 cup Milk
2 teaspoons Cornflower
1 teaspoon Butter
Salt & Pepper to taste
Grated Cheese - Optional

Steps:

1. Pressure cook the vegetables in 1/2 cup of water. Let it cool.
2. Inch half the quantity 15-20 times.
3. Add enough water & grind on Speed 3 for 1 minute into fine liquid.
4. Repeat process for the balance.
5. Strain through a fine sieve.
6. Heat liquid to boil, adding milk, butter, pepper & salt.
7. Serve hot with grated cheese (optional)

To serve 6 to 8 persons.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
2 cups Spinach (chopped)
1 Onion (chopped)
2 cups Milk
Salt & Pepper to taste
Grated Paneer (Cottage Cheese) - optional

Steps:

1. Cook the spinach & onion in 1/2 cup of water until soft. Let it cool.
2. Inch in Jar 10-15 times.
3. Grind on Speed 3 for 1 minute.
4. Strain through a sieve.
5. Heat liquid to boil, add the milk, salt & pepper with grated paneer (optional).
6. To serve 6-7 persons.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
1 kg. Tomatoes
3 medium-sized Onions
1 teaspoon Cornflour mixed in 1/2 glass Milk
1 pat of Butter
Salt & Pepper to taste
Bread croutons

Steps:

1. Pressure cook tomatoes & onions & let it cool.
2. Inch half the quantity in Jar 15-20 times.
3. Add enough water & grind on Speed 3 for 1 minute into a fine liquid.
4. Repeat process for the balance.
5. Strain through a fine sieve.
6. Heat liquid to boil & then add the butter, cornflour with milk, salt & pepper.
7. Serve hot with bread croutons.

To serve 6-7 persons.