Ingredients
- Chicken Bones- 250gm
- Onion - 1
- Tomato - 1 Big
- Toor Dal - 2 tbsp
- Turmeric Powder - 1/4 tsp
- Pepper Powder - 2 tbsp
- Corriander Powder - 1 tbsp
- Ginger Garlic Paste - 1 tbsp
- Oil - 2 tsp
- Fennel Seed Powder- 1 tsp
- Curry Leaves - a sprig
- Cumin Seed Powder - 1 tsp
- Garam Masala Powder - 1/2 tbsp
- Corn Flour - 1 tbsp
- Fresh Lemon Juice - 1 tbsp
- Take Pressure Cooker, add Chicken Bones, Onion, Tomato, Toor Dal, Turmeric Powder, Corriander Powder, Ginger Garlic Paste, Pepper Powder and Salt.
- Mix them with 4 cups of water and cook until the Chicken is cooked completely ( 9 to 12 Whistles ).
- Turn off the flame and wait till the pressure goes off.
- Remove the lid and smash the boiled contents.
- Season it with Fennel, Cumin, Pepper, Garam Masala and Curry leaves done in oil
- Mix Corn flour in Milk, add this to the soup.
- Allow it to boil for 5 minutes.
- Turn off the flame.
- Add 1 tbsp fresh Lemon Juice and serve hot .
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