10-12-19 Recipes with Safeera Kaka
Lifestyle – Rainy Day Recipes
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Rainy Day Recipes on Lifestyle with Safeera Kaka
Creamy klim soup .- Tasneem Saith
2 to 3 chicken fillets cubed
Spaghetti broken into pieces
Small pinch arad
Cook above in ghee until chicken cooked and spaghetti soft
Then add half tin creamstyle sweetcorn
1pkt white onion soup
Half litre milk
Half litre water
2 big spoons of klim powder
Bring to the boil.
Add fresh chopped green Dhana
If soup is too thick before serving add hot water and milk.
Creamy chicken corn soup.
Sauté 1 onion, some garlic and fresh pounded green chillies and cumin in some butter and olive oil. Stir till fragrant. Add diced chicken pieces. Cook till whitened than spice with salt, white pepper mustard powder, chilli flakes, ground black pepper. Add grated tomatoe and cook until water burns out. Add a tin of cream style sweet corn. Top with about a litre of chicken /veg stock (or water). If you using water taste and season well. Add about 1 square of egg noodles (uncooked) and simmer for 20min until the noodles are softened. Now make a thin white sauce (with butter + flour roux and milk). Add to the soup. Check seasoning, I usually add more black pepper at this point. You can also add some thin cream (I didn’t). Serve in bowls with crusty bread.
Curried butternut and sweet potato Soup
2 tablespoons butter
1 finely chopped onion
2 tsp crushed garlic
500g butternut – peeled and cubed
500g sweet potato – peeled and cubed
1 teaspoons crushed chillies
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cream
Melt butter in a large pot over medium heat.
Add onion and cook till transparent, about 8-10 min.
Add crushed garlic, crushed chillies, salt, and black pepper into onion mixture and simmer.
Now add the butternut and sweet potato.
Add water to cover the vegetables. Bring mixture to a boil, reduce heat to low, and simmer until butternut and potatoes are tender, about 30 minutes.
Remove from heat. Use a blender or stick blender to purée the veg mix. Puree in batches until smooth. Add more water if necessary. Boil further. Ladle soup into serving bowl and top with cream.
Coconut milk soup
Saute finely chopped onions in some ghee. When translucent add pounced garlic. Stir till fragrant. Add cubed chicken and green masala, salt, turmeric, pepper and chilli flakes. Top with chicken stock and allow chicken to cook through, shred as you go along. Add coconut milk and check seasoning. Add glass noodles and simmer in low till the noodles are cooked (not too long or it will get mushy). Now stir fry some peppers, corn, mushroom (all separately and allow to brown slightly for flavour). Add the veges to the coconut broth and check seasoning again. Garnish with greens and serve.
Parboil cubed butternut. Transfer to an oven dish and sprinkle with salt, garam masala and a tiny bit of brown sugar. Grill till softened.
Saute pounded garlic in butter with cumin. Add some ground green chilli (optional). Add the butternut and some water or stock. Add half a pkt of white onion soup. Blend and thin out with more water. Add a dash of thin cream (or milk) and simmer. Serve
For the chickpeas.
Drain a can of chickpeas. Season with salt, dhukka, smoked paprika and olive oil. Lay on a baking sheet and roast slowly. Keep tossing occasionally to ensure even cooking.
1. BOIL TOGETHER ONE 500g PACKET OF FOUR IN ONE SOUP MIX AND 1 CUP BARLEY ONCE SOUP MIX AND BARLEY IS BOILED LIQUIDISE AND LEAVE ASIDE
2.BRAISE 1 LARGE ONION SLICED WITH A FEW ELACHI, PEPPERCORNS AND CLOVES
3.CUBED 4 CHICKEN FILLETS INTO MEDIUM SIZE CHUNKS AND ADD THE FOLLOWING SPICES:
•2 TSP GINGER GARLIC MASALA
•2 TSP CRUSHED GREEN CHILLIES
•¼ TSP ARAD
•3 TSP RED CHILLIE POWDER
•2 TSP DHANIA POWDER
•2 TSP JEERA POWDER
•SALT TO TASTE
COOK UNTIL HALF DONE THEN ADD 2 GRATED TOMATOES AND COOK FOR AN EXTRA 5 MINUTES.
TO CHICKEN ADD IN LIQUIDISED SOUP MIXTURE AND LET IT BOIL ON A LOW HEAT.
IF MIXTURE IS TOO THICK ADD SOME WATER.
GARNISH WITH CHOPPED GREEN DHANIA, MINT AND SPRING ONIONS
CHICKEN CORN SOUP
CREDIT ORIENTAL HOSTESS
One small onion
2 tablespoon ghee
Breast of chicken (125 gr)
1 teaspoon coarse salt
1/2 teaspoon fine chillie powder
One grated tomatoe
One can cream style sweet corn
2 full tablespoon maizena
One egg white
Lightly brown chopped onion
Add chicken cut up into small pieces
Add salt half teaspoon pepper an chillie powder
Braize few minutes then add grated tomatoe
Put about 4 cups water an allow to cook for +_20 minutes
Put in the sweetcorn an allow to boil for a while
Bring to boil an add maizena
Mixed with a little water
Cook till blended +_ 10 minutes
Wisk egg white slightly
Drop very little at a time into boiling liquid. Egg white gives a lovely appearance.
Tip. Must drop egg white an wisk lightly while pouring into soup.
This soup is unusual as no ginger garlic an has a unique taste.
Light starter to a meal.
Also the egg white streaks makes an unusual appearance.
Roast tomato soup with caprese toast
• 1 shallot, sliced
• 2 kg assorted very ripe tomatoes
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• ½ t sugar
• 1 head garlic, wrapped in foil
• 2 cups good-quality chicken or vegetable stock, warmed
• 1 TSP BALSAMIC
• For the Caprese toast:
• 4–8 slices olive ciabatta
• 125 g basil pesto
• 150 g fior di latte mozzarella
Preheat the oven to 180°C. Place the shallot and tomatoes in a roasting pan and drizzle with olive oil. Season lightly and add the sugar.
Tuck in the garlic and roast for 30–40 minutes. Allow the tomatoes to cool slightly, then peel.
Tip the tomatoes, onion and all the juices into a large saucepan. Unwrap the garlic and squeeze into the pan. Add the hot stock and vinegar and simmer for 10 minutes.
Blend using a stick blender and serve with the Caprese toast.
To make the Caprese toast, lightly toast the ciabatta. Spread with the basil pesto and top with the cheese. Grill until hot and bubbling.
Cook’s note: It’s amazing how simple ingredients such as tomatoes, garlic and shallots transform into a moreish bowlful.
TURKISH LENTIL SOUP
• 250 g dried red lentils
• 2 T olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, crushed
• 2 T tomato paste
• 1 t ground paprika
• Red pepper flakes, a pinch
• 8 cups vegetable stock
• 1 lemon, juiced
• Sea salt and freshly ground black pepper, to taste
• Mint, torn, to garnish
Rinse the lentils and drain well. Gently heat the oil in a pan. Add the onion and carrots and cook until softened but still pale, adding more olive oil if necessary. Stir in the garlic.
Add the tomato paste, paprika and red pepper flakes. Stir in the lentils, then pour in the stock. Bring to a simmer, then cook gently, half-covered, for 30 minutes, or until the lentils are very tender.
Blend until smooth. Add the lemon juice and season to taste, adding more lemon juice if necessary.