Winter soup
INGREDIENTS:
100 gms chopped spinach
50 gms chopped fresh green coriander
2 chopped green chillies
2 tsps chopped green onions
1 tomato cut into quarters
150 gms boiled shredded chicken
2 tsps cornstarch
1-2 tsps pepper powder
2 tsps lemon juice
300 ml chicken or vegetable stock to make 2 cups of soup
Salt
Easy to make but very welcoming in winter.
Bring the stock to boil, adding 2 more cups of water. Bring to a simmer. Add remaining ingredients except cornstarch. Mix the cornstarch in half cup warm water and mix well to blend into a paste. Mix into the simmering soup and allow the soup to thicken slightly. If you want a thicker consistency increase the cornstarch by one tablespoon in quantity.
Mini jacket potatoes with greens
INGREDIENTS:
300 gms small sized potatoes with skin on
3 tsps ginger garlic paste
Salt
3 tbsps tomato purée
1 tsp turmeric powder
2 tsps roasted cumin powder
2 tbsps mustard oil
2 cups green which can include methi leaves ( fenugreek) , sarson saag ( mustard leaves) bathua ( lamb quarters leaves) all leaves in same quantity
Dill leaves – optional
Wash the potatoes well if you are using the new crop potatoes. Wash off whatever skin comes off the potatoes. This will be easy if you are using the new crop potatoes. Cut into halves.
Chop all the leaves into small pieces. Wash well and drain out all the water.
Heat the oil, add the potatoes and salt to taste. Fry on low heat till potatoes begin to change colour. Add the leaves and ginger garlic paste. Continue to cook now on medium heat for 2-3 minutes. Mix in the spices, tomatoes purée and cook on low fire. Cover with a lid and cook on low fire till potatoes are tender. Serve with paranthas.
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