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chicken broth

A great way to use up leftover chicken and those vegetables that are sitting around in the
fridge. You can also add noodles when heating up for serving, to make it into a tasty meal.
Serves four.

200gm pearl barley
1.5 litres chicken stock
4 skinless chicken breasts,chopped
1 onion, sliced
1 turnip, sliced
1 parsnip, sliced
1 leek, sliced
2 carrots, sliced or cubed
2 sticks celery, sliced
Black pepper, to season
Handful parsley, chopped
1) Wash and rinse the pearl barley well in cold water.
2) Place in a pan with the chicken stock and bring to the boil, cover with a lid and simmer for an hour.
3) Add the chicken, onion, turnip and parsnip. Mix well, cook for 20 minutes. Add the leek, carrots,celery and seasoning and simmer for another 10 minutes.
4) Add more stock if needed, season to taste and then serve topped with chopped parsley.

lobhiya (black eyed beans)

  • 250 gmsblack eyed beans(lobhiya)
  • 3 onions,finely chopped
  • 2 tomatoes , finely chopped
  • 2 tsp corainder leaves,finely chopped
  • 2 tsp each,ginger and garlic paste
  • 2 tsp each  ,red chilli, coriander,turmeric and cumin powders
  • 6 tsp clarified butter
  • salt to taste

wash and soak lobhiya in water overnight.Cook with salt until tender.Heat clarified butter.Add onions,garlic and ginger paste.fry until golden brown.Add tomato , Coriander,chilli,turmeric and cumin powders.Add cooked lobhiya and bring to a boil.stir and simmerfor five minutes.serve hot granished with coriander  leaves.

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