Saturday, February 26, 2011

Shorba-e-Chicken Safeda (Chicken Soup in Yogurt)

Origin: Mughlai
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Serves: 4-6 persons

3 Cups low fat Yogurt
1 Teaspoon refined flour (Maida)
1 Teaspoon Turmeric Powder (Haldi)
2 Tablespoon low fat Milk
2 Teaspoon low fat Butter
½ Teaspoon Cumin Seeds (Zeera)
¼ Cup Chopped Onions
2 pcs chopped Green Chillies
½ Teaspoon chopped Ginger & Garlic
1 Tablespoon Blanched chopped Tomato

For Chicken Balls:
2 Tablespoon grated Cucumber
2 Tablespoon Sweet Corn
2 Tablespoon shredded Chicken
2 Tablespoon Corn flour
Salt to Taste
Chopped Coriander leaves for garnishing

Method of Preparing Soup:

  1. Mix well Turmeric, Maida & Milk in whipped Yogurt and set aside.
  2. Mark small cuts at tip of Tomato and dip into boiling water for few seconds. Then dip into cold water to cool down. Then peel of the skin of Tomato from the open tips neatly. Fine chop the peeled tomato or make puree in a blender.
  3. Heat butter in a pan then add cumin seeds, chopped ginger & garlic till they start to sizzle. Sim the flames then add chopped onion, green chillies & sauté for 2 minutes. Then add chopped tomato or puree and stir for few seconds. Add the mixture of yogurt slowly and let it cook for 2 minutes and shut the flame off. Add salt at last as per your taste & mix it well.

Method of Preparing Chicken Balls:

  1. Grate the cucumber and wrap in muslin cloth to squeeze out all water from it.
  2. Add corn flour, shredded chicken, sweet corn & salt with dry cucumber. Prepare small balls to deep fry in a pan till golden.
  3. Serve the fried balls in Soup with chopped coriander garnishing.

  1. Always cook Yogurt mixture on low flame to avoid spoiling.
  2. Always serve this soup immediately as storing for more then 15 minutes will spoil the

No comments:

Post a Comment