Soups, Rice items

Soups, Rice dishes etc

Chinese Rice Soup

Chef's Name: 
Rehana Khambaty
Ingredients: 
1.     100 gms. baby shrimp
2.     200 gms. boneless chicken, diced
3.     1 egg
4.     4 tablespoons cornstarch
5.     4 cups vegetable oil
6.     3 cups chicken broth
7.     100 gms. mushrooms, chopped
8.     2 tablespoons diced water chestnuts
9.     2 tablespoons diced bamboo shoots
10.1/3 cup green beans, trimmed, cut
11.1/2 teaspoon salt
2/3 cup uncooked rice
Preparation Method: 
1.     Heat the shrimp, chicken, egg, and cornstarch mixture for half a minute in 3 cups of oil in a wok.
2.     Drain.
3.     Boil the mixture with the broth, mushroom, water chestnuts, bamboo shoots and green beans.
4.     Add salt and continue boiling.
5.     Reduce heat and allow to simmer.
6.     Brown the rice in one cup of oil.
Drain and add to soup.

Lemon Grass Soup

Chef's Name: 
Rehana Khambaty
Ingredients: 
200 gms. prawns, large 
625 ml. fish stock 
2 stalks lemon grass (chopped)
3 tbsps. lemon juice 
2 tsps. vegetable oil
3 nos. kaffir lime leaves (chopped)
½ no. fresh red chilli
½ no. green chilli 
½ tsp. brown sugar (crushed)
Coriander leaves for garnishing

Preparation Method: 
1.Peel prawns and remove dark veins; keep aside.
2.Deseed the chillies and thinly slice them.
3.In a pan heat oil, add prawn shells and stir till it changes colour. Add fish stock and bring to boil and simmer for 15 mins.
4.Strain the stock and return to pan and discard the shell.
5.Add lemon grass, lime juice, chillies and sugar to the stock and simmer for 2mins.
6.Add prawns and cook on low heat till it is cooked.
7.Serve in warm bowls topped with coriander.

CHICKEN NOODLE SOUP

Chef's Name: 
Fatema E Quilonwala
Picture: 
Ingredients: 
 16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces

1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced

2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped fresh parsley

Preparation Method: 
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.

Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

Tomato soup

Chef's Name: 
Fatema E Quilonwala
Picture: 
Ingredients: 
  • 1/2 kg tomatoes (or 1 large tin preserved tomatoes)
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 1/4 cup butter
  • 1 celery leaf, finely choppped
  • 1 tspn corn flour
  • 1 cube chicken stock (for extra taste)
  • Salt
  • Pepper
  • 1 tspn sugar
Preparation Method: 

Heat the butter in a saucepan and roast the onions. Add some water, the corn flour and stir in order to dissolve the corn flour. Add 5 cups of water, the rest of the ingredients and simmer until the vegetables are tender. Remove from heat. Sieve soup if you desire. Serve hot.

Broccoli soup

Chef's Name: 
Fatema E Quilonwala
Picture: 
Ingredients: 
  • 700 gr broccoli
  • 1 medium onion
  • 3 small potatoes
  • 3 cups chicken broth
  • 2 spoons butter
  • 1 lt milk
  • 3 spoons cream
  • Salt
  • Pepper
Preparation Method: 

Wash and clean broccoli, onion and potatoes. Melt the butter in a large saucepan and saute the broccoli, the onion and the potatoes for 7 - 10 minutes. Add the chicken broth,  salt and pepper and let simmer for 20 minutes. Place the soup in a mixer and mash it. Put it back in the saucepan, add the milk and let it boil for 6 minutes. Serve hot with some cream on top and some pepper.

Stuffed cabbage leaves with rice

Chef's Name: 
Fatema E Quilonwala
Picture: 
Ingredients: 
  • 1 big cabbage
  • 900 gr onions
  • 200 gr rice for the stuffing
  • 70 gr raisins
  • 70 gr pine seeds
  • 1-3 tea spoons cinamon
  • 1 tea spoon salt
  • 150 gr lemon juice
  • 450 gr olive oil
  • cinnamon
  • Pinch of sugar
  • 1 chicken stock cube
Preparation Method: 

Rinse the cabbage . In a large saucepan boil water and heat the cabbage in order to tenderize the leaves. Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Be careful not to damage them.
Chop the onions and  finely roast in the olive oil. Add the raisins, pine seeds (better if you roast them first lightly), sugar, cinammon the rice and stir the mixture.  Add salt and pepper. Let the stuffing aside to cool. The stuffing is ready!
Use a tea spoon to count the appropriate portion of rice for each leaf. Place on each leaf the mixture and then fold to make a little parcel. At the bottom of a large saucepan place a few of the outer cabbage leaves and on top of them place the stuffed ones. Pour the chicken stock and cover with a plate in order not to open. Pour the lemon juice and boil in low heat for 1 1/2 hour.

Chick Pea Soup

Chef's Name: 
Fatema E Quilonwala
Picture: 
Ingredients: 
  • 350 gr. chick peas
  • salt
  • 150 ml olive oil
  • 2 medium onions, thinly chopped
  • juice of 2 lemons
  • 1 cup chopped parsley
  • 5 whole peppercorns
Preparation Method: 

First check the chick peas and remove any stones, then soak the chick peas overnight. Next day, drain and rinse. Put the chick peas in a saucepan, cover with water to about 2.5 cm above them, bring to the boil and skim with a slotted spoon until the water is clear. Then add the olive oil, onion, half of the parsley and the peppercorns and simmer for about 90 minutes or until the chick peas are very soft. Add salt, the lemon juice, the rest of the parsley, stir and serve. If a pressure cooker is used then cooking time is about 20 minutes.

Curd Rice

Chef's Name: 
Saleem Pothiwala
Ingredients: 


* Cooked rice a bowl full * Yoghurt 1 cup * Mustard seeds 1/2 tsp * Whole red chillies 2-3 * Curry leaves 10-12
Preparation Time: 
15 minutes
Preparation Method: 
Mix yoghurt and rice in a bowl, add couple of spoons of milk if needed. Heat a tbsp of oil and splutter mustard, curry leaves and red chillies. Add the tarka to the rice and yoghurt mix. Add salt as per taste.

Hot and Sour Soup

Chef's Name: 
Saleem Pothiwala
Ingredients: 


* Chicken stock cubes 2 * Shreded chicken 1/2 cup * Cornflour 2 tsp * Finely chopped Cabbage 1/2 cup * Finely chopped Spring onions 1/3 cup * Soya sauce 1 tsp * Chilli sauce as per taste * Tomato ketchup 2 tbsp * Vinegar 2 tbsp * 1 beaten egg. * Finely chopped green chillies 1-2
Preparation Method: 
Boil a litre of water. Add chicken stock cubes. Add shreded chicken, green chillies and cabbage. Cook for 5-6 minutes. Add a pinch of sugar, salt and black pepper each. Add all the sauces. Make a thick paste of cornflour in cold water. Gradually add cornflour to the boiling soup. Cook for a couple of minutes. Add beaten egg very slowly to the soup, keep stirring the soup while adding egg. Turn off the heat. Add spring onions. Serve very hot.

Almond-Chicken Soup

Chef's Name: 
Saleem Pothiwala
Ingredients: 



* Chicken stock cubes 2 * Coconut Milk 1 cup * Almond 8-10 (powder) * Corn flour 2 tsp * Black pepper powder * Corriander leaves (finely chopped) * Spring onions 3-4 (finely chopped)
Preparation Time: 
25 min
Preparation Method: 
Boil a litre of water. Add chicken cubes and prepare stock. Add coconut milk and corn flour (dissolve cornflour in half a cup of water before adding to the soup to avoid lumps). Once the soup thickens a bit, add remaining ingredients and turn off heat. Serve hot with croutons.

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