Simple veg soup

Soups don't usually feature in my menu unless someone is sick or has specifically requested for it. We live in a city that is warm all year, and that's why I believe we never really crave soups. Soups can be super comfort food when the weather has cooled down a bit or you have a sore throat and donot want to chew. Whatever my reasons are, this is one of the few soup recipes I know and make.

This recipe is one of the many recipes that I have learnt from my mum-in-law. We've had had this numerous times on our visit to her home. And for someone who doesn't like soup, my son D gobbles it up at an amazing speed. You can either blend the soup and make it into a cream soup or leave it as is and have it in it's original thin liquid form with near melted vegetables and bites of macaroni.

Recipe credit : Ms.Rozita Coutinho

Ingredients:

1. 1 large onion
2. 1 large tomato
3. 1 large potato
4. 1 large celery stalk
5. 1 large carrot (optional)
6. 1/4 cup uncooked macaroni/noodles
7. 1 tbsp yellow moong daal (split moong)
8. 1 tbsp Oil
9. 2 stock cubes/ 1 ltr of stock
10. Salt and pepper for seasoning

Method:

1. Soak the moong daal in half a cup of water an hour before you start making the soup.
2. Roughly chop all the vegetables and set aside.
3. Heat oil in a large pot, add the onions and fry till they soften, add the tomatoes and fry well for about a minute or two.
4. Add the potatoes, carrots, moong daal and celery and mix well. Let it simmer on medium flame for about two minutes, stirring as required.
5. Add a litre of water, bring the soup to a boil and let it simmer it for 15 minutes.
6. Add the macaroni/noodles, and the stock cube and let it simmer till the macaroni is cooked. Adjust the consistency and check for seasoning.
7. Serve hot with a slice of toasted bread and butter.

Curd and Pepper fried Chicken

Today's post is a dish I prepared many years ago (about 12 years) trying to imitate a fried chicken preparation from a local restaurant. I believe it was called dahi chicken. I have the fondest memories associated with this dish as it was an instant hit with everyone, including the first time I tried it, just based on the flavours I identified from the time I tasted it. And back then I was an occasional cook, which means I cooked about four to five times a year. And yet this dish turned out awesome! I don't know of anyone who has eaten it and not loved it instantly. And the best part is like most of my recipes, this one is so easy to put together, it might actually surprise you. It's a great recipe for beginners as it can be put together with few ingredients and is easy to cook. If you're trying to impress folks with your culinary skills this is a safe recipe to try. You can't go wrong with it.

Ingredients:

1. Chicken on the bone - 500 gms
2. Curd - 1/2 cup
3. Ginger garlic paste - 1and half tbsp
4. Freshly ground pepper - 1/2 tsp
5. Salt - as required
6. Oil - as required

Method:

1. Mix all the ingredients in a bowl, except oil. Let the chicken marinate for minimum two hours.
2. Pour oil in a pan and shallow fry the chicken pieces till its done. The cooking time will differ based on the cut and size of the chicken pieces used. Use your discretion.
3. After all the pieces are fried, remove them from the pan. In the hot pan pour the remaining marinade. Let it come to a boil, simmer it for about a minute or two, when the marinade turns brownish in colour, take it off the flame and pour over the chicken pieces.
4. Serve hot as starters or as a snack with drinks.

Notes:

• I personally prefer to use chicken legs and thighs for this preparation. I would suggest, avoid using boneless chicken for this dish.
• Use pepper as per your spice tolerance.