Blog Archives

Sweet Corn Chicken Soup

6/28/2017

Ingredients

Chicken- 4 pieces (with bones)
Sweet Corn- ½ cup
Onion- 1
Garlic- 10-12 cloves
Ginger- ½ inch piece
Corn flour- 2 tbsp
Egg- 1
Salt- to taste

Method

Cut the onion in quarters, roughly smash 6-8 cloves of garlic and the ginger and add to a pressure cooker.
Add the chicken pieces, 1 cup of water and salt to the pressure cooker and pressure cook till you hear 2-3 whistles of the cooker.
Use a sieve to separate out the chicken broth from the boiled chicken, boiled onion, garlic and ginger.
In a saucepan add oil or butter, and add 4-6 chopped/mashed garlic cloves.
Add the shredded chicken (removed from the boiled chicken pieces) and stir for a minute.
Add the chicken broth to the saucepan and bring to boil
Make a paste of the boiled onion, garlic and ginger from the pressure cooker with a mixer grinder and add to the soup.
Next, add the sweet corns and salt let it boil for 1-2 minutes.
Mix the corn flour in 4 tbsp water in a separate bowl and add to the soup.
In the end, break an egg and add the raw egg to the soup constantly stirring it in.
Serve hot with accompaniments of vinegar, soya sauce and black pepper powder.

Note: This is a simpler version of the sweet corn chicken soup that tastes just as wonderful. The chicken and egg make this a protein-packed meal. One bowl of soup is enough for me as dinner. Karan usually has two slices of my home-made brown bread with the soup.

Adding the raw egg in the soup might seem a little gross at first but this is actually how it's done in all restaurants too. The egg proteins coagulate and get cooked in the boiling soup pretty soon.

Try it and let me know how it turned out! You can also post any questions you might have!

2 Comments

Jowar Uthapam

6/26/2017

0 Comments

Ingredients:

Whole Jowar (Sorghum) - ½ cup
Rice Powder- ½ cup
Onion- ½ (chopped)
Curry Leaves- 7-8
Coriander – 2 tbsp (chopped)
Ginger- ½ inch (chopped)
Green Chillies- 2 (chopped)
Tomato- 1 (chopped)
Salt- to taste

Method

Wash and dry the whole Sorghum/Jowar and grind to powder in a mixer grinder
Mix the Jowar powder with rice powder, ginger, tomato, chillies, onion, salt, coriander and curry leaves
Slowly add lukewarm water to this mixture and keep stirring. The batter should be a bit runny.
Heat a pan, brush oil on it and pour a small amount of the mixture at the centre. Let it spread into a circle on its own.
Reduce the heat to medium and spread some oil drops at the edges of the Uthapam
Once the colour changes carefully flip the Uttapam and fry for 1-2 minutes.
Serve with any sauce or chutney of your choice

Note: Sorghum or Jowar contains complex carbohydrates which our body breaks down at a much slower rate as compared to simple carbohydrates found in foods like white rice, white bread, white flour/maida. What this means is that sugar and energy are released slowly.

For those of us who sit and stare at a screen most of the day with minimal movement, this fact is a great boon. We need little energy released over a long time so that our bodies actually use it.

This dish actually started off as Jowar Dosa but ended up as an Uthapam after my experiments to find out what works best. A bit of rice flour is required to bind it together and to add to the taste. You can further reduce it and try out the recipe.

0 Comments

Whole Wheat/Atta Pancake

6/23/2017

2 Comments

Ingredients:

Whole wheat flour/Multigrain flour (atta)- ½ cup (50 gms)
Milk- 1/cup
Sugar (powdered)- 2 tsp
Cinnamon powder- ½ tsp
Baking powder- ½ tsp
Vanilla essence- 4 drops
Salt- one pinch

Method

Mix the whole wheat flour, baking powder, sugar, cinnamon powder and salt in a bowl.
To the above mixture, slowly add the milk (should be lukewarm) and stir.
Add 3-4 drops of vanilla essence and let it rest for 10-15 minutes.
Brush oil on a non-stick (ceramic) tawa or a cast iron tawa and heat.
Pour some of the batter and spread lightly with a spoon.
Reduce the heat so that the pancake does not burn and cook for 5-10 minutes.
Once the colour changes and the sides start to leave the surface of the tawa, brush some oil on the top side of the pancake and gently turn it so that the top side gets cooked.
The other side will not take much time, about 1-2 minutes.
Serve the pancake with maple syrup, fruit preserves or nutella.

Note: This is my version of the whole wheat pancake recipe. I use multigrain whole wheat flour and powdered cane sugar.

Grinding the cinnamon can be a pain since we usually don't have it in our kitchens. I use the cinnamon sticks found in the whole garam masala and grind them in a mixie or grate it in a hand-held steel grater. Don't skip the cinnamon though since not only does it add amazing flavour, it's very good for health-fights the big three i.e. cancer, heart disease, diabetes.

This pancake will be a bit thicker than the traditional ones made with flour/maida and of course will not taste as good as the ones made with flour/maida. But, hey, this is healthy food! And it tastes pretty good with my raspberry fruit preserve (no sugar added! :))

2 Comments

Sweet Corn Chicken Soup

Jowar Uthapam

Whole Wheat/Atta Pancake

Author

Archives

Categories