Ingredients:
2 chicken breasts, boiled and shredded or diced
1 tablespoon chopped ginger
2 cloves garlic, minced
6-8 black peppercorns (crushed or whole)
4 cups chicken stock or 2 chicken stock cubes
1 cup frozen corn kernels
2-3 spring onions (scallions), chopped (both green and white parts)
Beaten eggs 2-3
2 tablespoons oil or butter
Salt, to taste
Instructions:
Boil and shred the chicken breasts.
Chop the ginger, mince the garlic, and chop the spring onions.
Heat oil or butter in a large pot over medium heat.
Add the chopped ginger and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the crushed or whole black peppercorns. Stir for a minute to release their flavor.
Pour in the chicken stock and bring to a boil.
Reduce heat to a simmer and add the frozen corn.
Simmer for about 5 minutes until the corn is tender.
Stir in the shredded or diced chicken. You can add sauces at this stage.
Add the chopped spring onions.
Simmer for another 5 minutes, allowing the flavors to blend.
Stir in the beaten egg, while stirring.
Taste and adjust salt as needed.
Ladle the soup into bowls and garnish with additional chopped spring onions if desired.
Ingredients:
- 500g mutton bones
- 2 onion, sliced/chopped
-- 3-4 garlic cloves, smashed
- 1 tsp black peppercorns
- 1 tsp garam masala powder
- Salt, to taste
- Coriander, mint leaves and green chillies
- Water
Instructions:
1. Rinse the bones.
2. In a large pot, add the mutton, onion, garlic, garam masala, peppercorns, and greens.
3. Pour enough water to cover all the ingredients.
4. Pressure cook over medium- high heat.
5. After 2 whistles, reduce the heat to low. Let it simmer for about 1 hour.
6. Remove the pot from heat. Taste and add salt as needed.
Enjoy your green shorba!
Ingredients:
1kg mutton with bones
4 tbsp oil
2 cinnamon stick
4 cloves
4 cardamom
4 tsp Shah Zeera/black cumin seeds/caraway seeds
6-10 black pepper corns
2 thinly sliced onion.
Salt as per taste
2 tsp turmeric powder
2-3 tbsp ginger garlic paste
Milk 300-400ml
Cream 200ml
Lemon Juice- 2 tbsp
Paste 1 :
8-10 green chillies
1 big bunch of coriander leaves
1 bunch of mint leaves
Paste 2 :
6tbsp Almond
3 tbsp pistachios
10 tbsp Cashew
Can add chironji as well( I didn't)
Paste 3 :
3-4 medium sized onions paste
Instructions:
1. In a pressure cooker, add whole spices to the oil.
2. Add sliced onions and cook till translucent or saute for few minutes.
3. Add ginger garlic paste and saute for few minutes. Then add mutton pieces and salt to it, mix.
4. Add water and pressure cook the mutton till it gets half cooked.
5. In a big container, add some oil. Add onion pastes, cook for few minutes. Then add dry fruits paste along with the green paste. Stir it continuously.
6. Add the cooked mutton to the mixture, mix well. Add lemon juice. Cook well until oil leaves the sides.
7. Add milk and water as required. Bring the whole mixture to a boil and keep it on the sim flame for 20-30 minutes.
8. Add cream 5 minutes before turning off the flame.
Enjoy!