Healthy Chicken Soup Recipe | How To Make Chicken Soup | Recipe in Hindi | Abhilasha

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Ingredients:

  • 250 gms. Chicken (bone-in chicken)
  • 1 cup mixed vegetables of your chocice (carrot, potatoes, peas,french beans etc.)
  • Few tbsp. lemon juice
  • 1 tbsp. Ginger shredded/grated/paste
  • 1 tsp. Oil
  • Spices
  • 1 bay leaf
  • Peppercorns
  • 2 Small Cinnamon sticks
  • 3-4 cloves
  • Fresh herbs (for garnish)

Instruction

  1. Add vegetables, chicken, salt, cinnamon stick and few peppercorns to a pressure cooker. Pour enough water (3 to 4 glasses) and cook for 3 whistles.
  2. Heat a deep pan with oil and sauté the rest of the spices along with ginger.
  3. Add carrots, beans and fry for a minute and cook until the carrots are cooked.
  4. Drain off the stock to the pan and set aside the chicken.
  5.  Shred the chicken and add it back to the pan.
  6. Finally Squeeze in the lemon juice and add pepper powder.
  7.  Serve chicken soup piping hot.

Healthy Chicken Soup is ready to eat!

 

Coconut Jelly – Easiest Coconut Milk Dessert Recipe

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Ingredients

  • 20 grams of gelatin powder
  • Or 2 and 1/4 tsp of agar-agar powder
  • 400 ml coconut cream
  • 200 ml milk
  • 100 ml whipping cream
  • 60 grams of sugar
  • 30 grams of finely shredded coconut

Instruction

  1. First, we need to soak the gelatin powder into 1/3 cup of cold water for about 5 minutes. Do not throw it into the hot water or else it will clump up and will be really hard to get it dissolved.
  2.  While waiting, let’s get the liquid ready. Pour in 200 ml of milk, 400 ml of coconut cream, 100 ml of whipping cream into the pot.
  3.  Add some sugar and a pinch of salt.
  4.  Also, add in the gelatin. Turn the heat to medium, stir it until dissolved.
  5.  When it comes to a boil, turn off the heat immediately. Transfer it into a container.
  6.  Let it go through a fine sieve just in case there is still some gelatin that is not fully combined.
  7.  If there is extra, you can make some jelly cups with different fruits=)
  8.  let them cool down a little bit then Cover it. Let it sit in the refrigerator overnight.
  9.  Next day, Use a sharp knife, separate the edge. Flip it over with the cutting board. Cut it into the shape you like. Coat it with finely shredded coconut
  10.  You can enjoy this delicious coconut dessert.

 

Rigatoni with Vodka Sauce | From the Test Kitchen

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Ingredients

  • Kosher salt
  • 1 medium onion
  • 4 garlic cloves
  • 4 oz. Parmesan cheese
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 4.5-oz. tube double-concentrated tomato paste
  • ½ tsp. crushed red pepper flakes
  • 2 oz. vodka
  • ¾ cup heavy cream
  • 1 lb. rigatoni
  • Basil leaves (for serving)

Instruction

  1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.

  2. Peel and finely chop 1 onion.

  3. Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.

  4. Grate 4 oz. Parmesan on the smallest holes of the box grater.

  5. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.

  6. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.

  7. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.

  8. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).

  9. Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.

  10. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.

  11. Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.

  12. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.

  13. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

    https://www.youtube.com/watch?v=DrzWGUGN6vY

Italian Fish Soup with Swordfish and Chickpeas | Zuppa di Pesce Spada con Ceci

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INGREDIENTS: 4-5 tablespoons of extra virgin olive oil (EVOO) ½ onion 500g swordfish or monkfish (diced into medium sized cubes) ½ glass white wine 1 glass tomato/basil sauce Salt 1 can of chickpeas (including the liquid!) INSTRUCTION To make your fish soup, add 4-5 tablespoons of EVOO in a medium sized pot and place it … Read more