Chicken Noodle Soup

Ingredients

1. 2 chicken breasts chopped into cubes without fat skin

2. Two chicken legs with bone without fat skin

3. 3 celery chopped in bite size

4. 2-3 garlic cloves

5. 2 small whole white/yellow onion

6. 3 cups of carrots chopped

7. Salt to taste

8. Oil

9. 3 cups of egg noodles cooked in 3 cups of salted water

10. 2 packs of low sodium Chicken Stock and 2 cups of water

11. 1 tsp of basil powder and white and black pepper for garnishing

Directions

1. Heat 2 tbsp of deep dish non stick pan or Dutch oven pan

2. Now add Celery and Carrots

3. When they turn golden brown add chicken breasts and chicken legs

4. Allow to cook for few minutes and now add chicken stock and water.

5. Add whole onions without skin and garlic cloves.

6. Cook the soup for 30 minutes or more.

7. Take out the onion and garlic cloves and chicken legs.

8. Now separate the chicken from bones and put the chicken back in the soup.

9. Add the cooked noodles into the soup too and let it cook on low heat for 3 minutes.

10. Now garnish with black and white pepper and basil.

11. Serve hot chicken soup with garlic bread and some fresh salad.

Celery : This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.

Carrots:

It is also a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K and Manganese.

-Chitra

Punjabi Tandoori Lobiya

Ingredients

1. 2 cups of lobiya / raungi / black eyed peas boiled

2. 2 medium onions grated

3. 1 tbsp minced ginger

4. 1 tsp of turmeric powder

5. Salt to taste

6. 1 tsp red chili powder

7. 1 tsp of coriander powder

8. 1 ½ cup of tomato puree

9. Small onion cut in rings for garnish

10. 1 cup of water

Directions

1. In a non stick deep pan add 2 tbsp of oil.

2. Keep the heat on medium.

3. Now add onions and ginger.

4. When they turn golden brown add turmeric powder, coriander & red chili powder and salt.

5. When the masala are cooked or after 1 – 2 minutes add tomato puree.

6. Now cook it for 2-3 minutes.

7. Add lobiya and stir so that everything is mixed well.

8. Now add water and let it cook for 10 minutes.

9. Serve in bowl with onion rings garnished on top.

10. Serve hot with paratha’s or roti or rice.

-Chitra

Aloo Chaat

Ingredients

1. 4 Boiled Potatoes

2. 2 diced tomato without seeds

3. 1 small diced onion

4. 1 cucumber without seeds diced

5. 3 tbsp of lemon juice

6. Oil

7. Salt and Red chili powder to taste

Directions

1. In a non stick flat skillet or grill pan add little oil and heat it.

2. Now add diced potatoes in grill pan and let it little brown

3. When all the sides are cooked and turned in golden brown color remove it from pan.

4. Now sprinkle salt and pepper on them and transfer in serving dish.

5. Add diced tomatoes, cucumber and onions on them.

6. Garnish with lemon juice and mix it well with spoons

7. Your aloo chaat is ready; it is very quick snack in rainy season.

-Chitra

Firni

Ingredients

1. Rice 1 liter

2. Milk ½ liter

3. Sugar 1 cup

4. Rose water 3 tbsp.

5. Few nuts

Directions

1. Soak rice in water till fairly soft.

2. Grind it to paste.

3. Boil milk, pour in the rice paste and cook on slow fire till it thickens.

4. Add sugar and cook for a few minutes, cool for some time.

5. Add rose water and garnish with finely shredded nuts.

Served chilled

-Chitra