Chicken Soup Recipe

Homemade Chicken Soup | Chicken Broth | How to Make Chicken Soup with step-by-step photos. 

Chicken Soup is a wholesome and delicious soup. Winter is in full swing, and odds are, you're craving one thing and one thing only: chicken soup. Well, luckily for you, you've come to the right place! Simple, savory, and oh-so-delicious, easy chicken soup recipes and slow cooker chicken soup recipes will hit the spot and leave you just a little bit warmer and more satisfied than you were before you whipped them up. 

Whether you need something the whole family can enjoy, a quick fix for a sore throat, something you can pull off in your Instant Pot, or a simple winter dinner staple to make, memorize, and keep in your back pocket,

You're bound to find something that fits the bill on our list. Any soup made with either piece of chicken or bones as its main ingredient is often thought to cure everyday illnesses such as the common cold and flu.

                                 

Chicken soup is a cold remedy everywhere, but this is the best chicken soup recipe ever. The soup is flavorful, loaded with tender chicken and stock. This is an easy and quick chicken soup recipe that is prepared with a few spices, so let's begin with step-by-step photos. 

Tips:

For this recipe, you can use either mutton or beef bones. To enhance the taste, consider adding tomatoes, spinach, and carrots.

If you have tried this Homemade Chicken Soup, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, rinse the chicken bones under running water.

And collect all ingredients and prepare them.
              

In a pot/pan,n pour water and bring to a boil, il then add chicken along with ginger-garlic and onion, put all spices in the chicken, then stir well.

Bring it to a boil, then let it cook for 30-40 minutes until the chicken releases its natural oil. 

Drain out all chicken pieces from the stock.

Shred the chicken for use in soup.

Strain out the stock.

Put the shredded chicken into the stock and mix well.

Tasty chicken soup is ready.

Serve hot
                 

Chicken soup can be served with garlic bread, gingerbread, or a burger bun, salad, and boiled eggs.      

                               

                                        

Beef Grail Recipe

Beef Grail | Dry Beef Curry || How to make Beef Grail with step-by-step photos and video

Beef Grail is a simple and easy meat dish, content with meat and spices, prepared with little spices, mainly originating in Patna, Bihar, India. those readers who belong to a group where they can actually understand this dish.

If it is said it is not wrong beef grail is one of the unique recipes made in the Bihari household. I am making grail with calf(cow)meat, you can even use mutton and lamb as desired.
                             
                                                                                 

My Latest Video Beef Grail:

This is a family recipe that my mother and grandmother used to cook for Eid al-Adha. I thought, why not share it during Eid al-Fitr, especially when people are often tired of having too many sweets? 

 

This unique and tasty recipe can really refresh your palate. Once you try it, you won’t be disappointed! While I won’t say it’s a quick recipe, it is easy to prepare and can be ready within an hour, depending on the quality of the meat. 

 

This delicious dish can be served with rotis, naan, or slices of bread. Let’s get started on how to cook beef gravy with step-by-step photos!

                                                    

                                                         

You May Like this:

Mutton magaz masala

Mutton cheeseburger

Fried mutton chops

Peshawari chapli kabab

Mutton Kunna Recipe

If you have tried this Beef Grail Recipe then don’t forget to rate the recipe. You can also follow me on social media

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Firstly, wash the meat very well under running water so that blood can be removed from the meat.

Rinse and chop onions, ginger, and garlic. In the grinder jar, put onions, ginger, cloves of black cardamom, and black peppercorns, and blend them well until a smooth paste.

Take a separate bowl, put the beef in it, then add the onion paste, mix them well, and keep in the fridge for marinating for around 30 minutes. Meantime boil water in the saucepan to add the grail.

Note: You may have noticed that I always use boiled and hot water for cooking. The reason is that when you add plain water to the curry or rice, cooking will stop immediately, and you can’t get the actual result that you want.

                                   

  
After 30 minutes, place a cooker on the stove, then add oil, heat it, put marinated meat into the pot, and keep stirring until the oil separates.

Then add 1-2 cups of boiled and hot water.  
Bring it to a boil, then cover the lid for 30-40 minutes on medium to low flame until the meat is tender. If you see the water in the grail dry up over a high flame.

         

Note, there isn’t much gravy in this recipe like other meat curries, right after squeezing lemon juice, black pepper, and grated ginger. Simmer it for 2-3 minutes on a very low flame.

Now the beef grill is ready to serve with chapatis, rumble roti, naan, and tandoori roti.
                 

Lauki Ka Halwa Recipe

Lauki Ka Halwa | Lauki Ka Halwa With Khoya || How to Make Lauki Halwa with step-by-step photos.

Lauki Ka Halwa is a delicious, sweet, and delightful dessert made with bottle gourd, milk, khoya, pure ghee, and dry fruits.

A straightforward Pakistani sweet dish, which is also added to the wedding dinner menu besides other desserts,lauki ka halwa makes a great after-meal dessert and can be served warm or chilled.

Bottle gourd is one of those veggies that is cooked in many ways, such as lauki gosht,lauki chana, lauki kabab,lauki bhujia,lauki ka raita, inshAllah we will share all of these varieties of lauki dishes except for lauki chana and lauki gosht, which have already been shared.

                

                               

This veggie is good for ulcer and jaundice patients, as it is digested and keeps the stomach and liver cool.

The recipe shared here helps you to make the taste of bottle gourd halwa. It also has a rich flavor of khoya and milk. Additionally, here I cooked lauki ka halwa in less quantity; you can cook as per your requirements and desires.

More Halwa Recipes

Gajar halwa

Suji halwa

Chana dal halwa

If you have tried this Lauki ka Halwa, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips to Make Delicious Lauki Halwa

First, boil the bottle gourd in milk to infuse a creamy flavor into the halwa and eliminate any raw taste or smell. Next, cook it in pure ghee while adding sugar, khoya, and dry fruits. This step enhances the flavor of the halwa and reduces cooking time. 

Be sure to avoid using bottle gourds that are too sour or bitter; a slight tang is acceptable, but consuming bitter lauki can be dangerous. Always wash, peel, and taste the bottle gourd before using it.l the bottle gourd.

                   

Then grate it. Put the grated lauki into water, it will prevent turns to blackish.

                   

Crush and chop the almonds and pistachios.

                   

Transfer all grated bottle gourd into the pan, then add milk and water together along with green cardamom, then mix very well.

                 

Bring it to a boil on high heat, then cover the lid and allow cooking on medium-high flame until the milk dries out.

                 

Heat the ghee in the pan.

                     

Then, put boiled, grated bottle gourd and fry with ghee on medium heat until the moisture dries up completely. It will take 7 7-1minutes to add green cardamom powder. 

                    

Once the lauki is sautéed, add sugar to taste.

             

Stir to mix well with lauki

                

Keep mixing until the sugar is dissolved. Keep flame medium-low  

              

Put khoya and chopped nuts.

                 

Keep on stirring until everything is mixed very well this stage, kewra essence can be added.  

                   

Halwa is ready off the flame.

            

And transfer to the serving dish/plate or bowl. Garnish with khoya and crushed nuts.

                   

Serve hot or chilled as you like, but I prefer to serve hot halwa with coffee, Kashmiri tea, 

                 

Aloo Matar Curry Recipe

                                                              

                                                   

Aloo Matar Curry || Aloo Matar Sabzi  || How to make aloo Matar curry With step-by-step photos and video.

Aloo Matar sabzi is a traditional Punjabi dish from the Indian subcontinent, made from potatoes (Aloo) and peas (Matar) in a spiced, tomato-based sauce. This is an easy, tasty, spiced vegetarian dish.

There are many versions of making aloo matar sabzi. I prepared this delicious recipe with my own style addition of fresh soya leaves to give it an aromatic and flavorful taste. Soya leaves are an aromatic vegetable that is used to enhance the taste of the meal.

This ALOO MATAR is a simple veg curry made of potatoes and fresh/frozen peas in a spicy onion tomato gravy. Usually, this sabzi is made during winter due to seasonal vegetables like soya, peas or new potatoes, but there are no restrictions that couldn’t be made in summer; thus, you should have good quality canned peas/frozen peas and potatoes.

                                                 

                    

The speciality of this sabzi is that it is cooked in mustard oil, and fresh soya leaves are added to give it an earthy flavour. If you don’t have soya available, then do not worry can use fresh coriander leaves. But I will never recommend skipping mustard oil, as I mentioned above speciality of this sabzi. So, try cooking with this oil. If you don’t like the taste of mustard oil, then it can be replaced with olive oil.

Chunks of aloo and matar are cooked in a simple but packed-flavour spice base. Great to eat along with Garma Garm roti or along with some hot dal-chawal.          

This is one very simple beginner recipe that isn’t hard. There are very few pea dishes that are usually made with seasonal peas, like MATAR MASALA and MATAR PULAO.

Frozen peas are available throughout the year, so this aloo matar ki sabzi/bhujia can be easily made. Though my all matar sabzi recipe doesn’t contain lots of ingredients or any fancy ingredients just uses basic spices and oil.

This recipe will give you a delicious, moderately spicy yet flavorful dish that is kid-friendly, too. This aloo matar goes well with chapati, paratha and zeera rice. This aloo matar sabzi is exactly what you need to make even the simplest of meals the most delicious ones.

                             

Nowadays, I am unable to give time to my blog due to some engagements regarding my YouTube channel. So you can even join me there. So for now, I have chosen my video of aloo matar sabzi and am posting it here with some details. So turn to the recipe.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.d

Recipe Notes:

Potatoes: To make this sabzi, use fresh potatoes instead of stored aloo in your vegetable box since this sabzi contains only fresh ingredients.       

Peas: can be used fresh/frozen peas in this recipe, but keep in mind that peas shouldn’t be stale; otherwise, ur sabzi taste won’t be good 

Mustard oil: Traditionally, this aloo matar sabzi is cooked in mustard oil, but if you don’t like the taste of the oil, you can use olive/corn oil to maintain the taste of this sabzi

Spices: very few spices are added in aloo matar curry, but if you like a more spicier so can adjust the spice level as per your taste

Veggies: I just used fresh potatoes, tomatoes and frozen peas. When you go to buy veggies, carefully choose the tasteless potato. It should not be sweet, otherwise your curry taste becomes bad.

                            

You might like this:

Bihari aloo bhujia

Arbi chana dal

Dhaba-style aloo palak

Turai chana chole

Aloo katli

Fried Bhindi

If you have tried this Aloo Matar Curry, then don’t forget to rate the recipe. You can also follow me on social media.

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My Latest Aloo Matar Curry Video:

Heat the mustard oil very well on a high flame, then add the onion pieces and let them burn till it turns black. Take out the burnt onion from the oil. 

          

Add onion slices, and sauté the onion slices for 3-4 minutes on medium flame. 

                                         

Then add cumin and fry it together for a minute.

      

Next, add tomato puree/slices.

            

Keep cooking by adding red chilli powder, turmeric powder, 

salt, black pepper powder, crushed coriander powder, and green chillies until the oil comes to the top

                 

Add unpeeled potatoes and frozen peas to the cooked masala, and start roasting very well for 3 to 4 minutes on a medium-high flame. 

                                

Then add fresh soya leaves and further keep stirring till the oil. 

is separated

                         

                                  

Pour the water, bring it to a boil, and cover it. Let it cook till the gravy is thickened.

                        

Aloo Matar curry is ready.

                                               

Transfer to the serving dish/bowl. Serve with rotis and zeera rice.