Soups, Rice items

Soups, Rice dishes etc

Mixed Vegetable Soup

Chef's Name: 
Fatema E Quilonwala
Ingredients: 
  

 4 chopped tomatoes 

   2 table spoons chopped cabbage

 2 tablespoons chopped capsicum

 2 tablespoons chopped onion

   2 bay leaves

 2 teaspoons oil

Salt and pepper to taste

Preparation Time: 
15 min.
Preparation Method: 
  

Heat the oil and fry the onion for 1 minute

Add the tomatoes, cabbage, capsicum, bay leaves and 6 teacups of boiling water and boil for 5 minutes

Add salt and pepper

* Serve Hot

A Vitamin rich soup that is light and very low in calories. Serve with a heavier main dish.

 Calories 27  * Protein 0.5g  * Carbohydrates 2.5g  * Fat 1.8g 

Fish Biryani

Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. 225gms / 1/2lb boneless fish pieces
  2. 2 cups basmati rice (pre-soaked)
  3. 1tbsp curd / plain yogurt
  4. 1tsp mango powder
  5. 1tsp garam masala powder
  6. 1tsp red chili powder
  7. Salt to taste
  8. Ghee as required
  9. 1 medium onion (chopped)
  10. 2 cloves garlic (chopped)
  11. 8 whole green cardamoms (big elaichi)
  12. 1 brown cardamom (small elaichi)
  13. 2 pieces of cinnamon stick
  14. 1tsp white cumin seeds
  15. 2tbsp tomato puree
  16. 21/2 cups water
  17. Disslove1/2 tsp saffron strands in 1tbsp warm water.
Preparation Method: 
  1. Make a paste with the yogurt, mango powder, garam masala, half of the chili powder and salt to taste.Smear it over fish pieces. keep aside for 10 minutes.
  2. Heat 1 tbsp ghee in a deep sauce-pan and fry onions and garlic till golden. Add rice, cardamoms, cinnamon, cumin, tomato puree and water. Cook over moderate heat for about 10 minutes until the water is absorbed.
  3. Meanwhile, heat 1 tbsp ghee in a pan and fry fish until lightly browned. Stir the fried fish pieces into the rice and cook over a low heat and sprinkle saffron mixture.
  4. Cover and cook for another 5 minutes.
  5. Serve hot with curd chutney(raita)

Hot and Sour Soup

Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. 6 tea cups chicken stock
  2. 1 teacup shredded chicken raw
  3. 2 tsp. each of shredded bamboo shoots & capsicum
  4. 3-4 tsp. bean sprouts
  5. 3tsp each of shredded carrot & cabbage
  6. 2 tsp. soy sauce
  7. 4 tsp. vinegar
  8. 4 tsp. cornflour
  9. 1 egg
  10. 1 tsp. each pepper and chilly powder
  11. 1 tsp. sugar
  12. 1 tbsp. oil
Preparation Method: 
  1. In a pan bring chicken stock to boil
  2. Add chicken pieces - cook for 5 min.
  3. Add vegetables and cook for 5 min on low flame.
  4. Add salt, sugar, Ajinomoto, pepper, soy sauce, vinegar.
  5. Cook till the vegetables & chicken are tender.
  6. Add cornflour -water mixture, bring to boil & remove from gas.
  7. Gradually add in lightly beaten egg.
  8. In a spoon heat oil & add chili powder, add this chili oil to soup.

Tamarind Prawn Soup

Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. 300 gms raw or cooked prawns, peeled
  2. 3 tbsp tamrind pulp
  3. 1 medium onion, sliced
  4. 200 gms tomatoes, quartered
  5.  1/2 tsp salt
  6. 6 1/4 cups vegetable stock
  7. 5 coriander stacks
  8. 1 stack lemon grass, chopped
  9. 1 small white radish, sliced thinly
  10. 1/2 can mushrooms, sliced
  11. 2 green chilies
Preparation Method: 
  • In a pot, boil stock with tomatoes onion and lemon grass.add tamrind pulp and stir.Simmer.
  • Add the prawns,cover and simmer for seven minutes. then add coriander leaves, green chillies, radish, and mushrooms.
  • Cover and simmer for three minutes. Add salt to taste.
  • Mughlai Kichdi

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 

    1 cup rice
    1/2 cup green gram
    1 onion, chopped
    3 green chilis
    1 tsp ginger garlic paste
    A few curry leaves
    10 - 12 cashew nuts
    1/2 tsp shah jeera (caraway seeds)
    3 each cloves, cardamom and 1" cinnamon sticks
    1 bay leaf
    2 tbsp clarified butter
    Salt to taste


    Preparation Time: 
    20 mins
    Preparation Method: 

    Wash and soak rice and green gram together.
    Make a powder of the dry spices, except bay leaf. Make a coarse paste of onion, chilies, ginger and garlic. Keep aside.
    Heat ghee in a pan and add the onion paste and bay leaf. Fry till golden brown. Add the spices powder, curry leaves and mix.
    To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done.
    Garnish with cashew nuts fried in butter.
    Serves: 2
    Cooking Time: 20 minutes


    Lentil (Dal) Soup

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 

    2 cups Lentils
    1 litre chicken or vegetable stock
    2 medium onions, cut into pieces
    1 medium tomato, cut into pieces
    1 medium carrot, cut into pieces
    1 medium zucchini squash, cut into pieces
    1 Tblsp. onion, finely chopped
    2 Tblsp. olive oil
    2 Tblsp. lemon juice
    2 tsp. Cumin
    2 tsp. each of salt and pepper


    Preparation Method: 

    Wash lentils. Put stock into a pot and bring to a boil.
    Add the pieces of onion, tomato and carrot and the lentils. Lower the heat and simmer for about 1/2 hour or until the lentils are tender.
    Puree the mixture in a blender or food processor and return to the pot. Saute the finely chopped onion in the olive oil until slightly brown.
    Add the sauted onion, cumin, lemon juice, salt and pepper to the soup and heat over low heat for about 3 minutes.


    Onion Soup

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 

    Onions, finely sliced 700 gms.
    chicken stock 1 liter
    Nutmeg, grated A pinch.
    Bread slices 6 nos.
    Cheese, grated 150 gms.
    Parsley As required
    Pepper, ground As required
    Butter 85 gms.
    Salt As required


    Preparation Method: 

    1.Heat the butter in a pan, add the onions and sauté for a while, then cover and let it cook for sometime.
    2.When the onions, become soft remove the lid and stir.
    3.Now add the stock, pepper, nutmeg, salt and bring to a boil.
    4.Cover again and simmer over a low heat.
    5.Place the bread slices on a baking tray and bake for a few minutes or till the bread turns light brown in colour.
    6.Serve the soup in a bowl, garnished with a slice of browned bread and grated cheese.


    Chinese Fried Rice

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 
    2 cups rice
    1 tsp ginger-garlic paste
    2 tbsp olive oil
    1 cup chopped vegetables (Beans, carrots, cabbage, peas, bell pepper, celery, green onions)
    1 tsp vinegar
    1 tsp Soya Sauce
    1 tsp sugar
    2 tsp tomato ketchup
    2 tsp chili sauce
    2 tbsp unsalted butter
    1 tsp Ajinomoto salt

    Preparation Method: 
    Heat olive oil in a pan, add ginger-garlic paste, chopped vegetables and fry for few minutes.
    When the vegetables are half cooked, then add vinegar. Mix well and keep aside.
    Heat butter in a separate pan, fry rice for 2 minutes and cook with 2 cups of water and Ajinomoto salt.
    Mix Soya sauce, sugar, tomato ketchup and chili sauce in a bowl and keep aside.
    Now add this rice to the cooked vegetables along with Soya sauce mixture.
    Mix well and cook until it is done.

    Creamy Carrot Soup

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 
    ·      1 cup chopped onion
    ·      1/4 cup butter, cubed
    ·      4 1/2 cups sliced carrots
    ·      1 large potato, peeled and cubed
    ·      2 cups chicken broth
    ·      1 teaspoon ground ginger
    ·      2 cups heavy whipping cream
    ·      1 teaspoon dried rosemary, crushed
    ·      1/2 teaspoon salt
    ·      1/8 teaspoon pepper
    Preparation Method: 
    1. In a pan, saute onion in butter until tender.
    2. Add carrots, potato, broth and ginger.
    3. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
    4. Transfer to a blender or food processor in small batches; cover and process until smooth.
    5. Return all to the pan; stir in the cream, rosemary, salt and pepper.
    Cook over low heat until heated through.

    Chicken Soup with Stuffed Noodles

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 
    ·      1 broiler-fryer chicken, cut into pieces
    ·      2 1/2 litres water
    ·      2 teaspoons salt
    ·      1/4 teaspoon pepper
    ·      4 medium carrots, sliced
    ·      2 stalks of celery, sliced
    ·      1 medium onion, diced
    ·      Noodles:
    ·      1 1/4 cups all-purpose flour
    ·      1 teaspoon salt
    ·      1 egg
    ·      5 tablespoons water
    ·      1 teaspoon vegetable oil
    ·      Filling:
    ·      2 eggs
    ·      1 1/4 cups seasoned bread crumbs
    ·      3 tablespoons butter or margarine, melted
     
    Preparation Method: 
    1. Place chicken, water, salt and pepper in a large soup kettle.
    2. Cover and bring to a boil; skim fat.
    3. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender.
    4. De-bone chicken and cut into chunks; return to broth.
    5. Meanwhile, for noodles, mix flour and salt in a medium bowl.
    6. Make a well in the center.
    7. Beat together the egg, water and oil; pour into well.
    8. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times.
    9. Roll into a 16-in. x 12-in. rectangle.
    10.Combine filling ingredients; mix well.
    11.Sprinkle over dough to within 1/2 in. of edge; pat down.
    12.Moisten edges with water.
    13.Roll up jelly-roll style from long end; cut into 1/2-in slices.

          14.  Add noodles to gently boiling soup and cook  for 6-8 minutes or until tender.

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