Try these easy-to-make recipes at home
Feeling lazy to go out? These dishes don’t require much time to make
Chicken Noodle Soup by Ali Slagle
With carrots, celery, egg noodles and specks of green herbs, this homemade chicken noodle soup is classic and comforting, but instead of boiling a whole bird for hours, this quick and easy recipe calls for stock and cooked chicken, so it’s doable on a weeknight. Because the majority of the soup is the chicken stock, use one that’s sippable on its own, whether store-bought or homemade. Without noodles, the soup can be made and refrigerated for up to five days or frozen for up to two months; add the noodles when reheating the soup. For chicken noodle soup using raw, bone-in chicken, try this recipe.
Yield: 4 to 6 servings
Total time: 40 minutes
INGREDIENTS
2 tablespoons ................ unsalted butter
1 ..................................... medium yellow onion, finely chopped
Salt and black pepper
8 cups ............................ chicken stock
2 ..................................... bay leaves or thyme sprigs (or 1 teaspoon dried thyme)
1/4 cup ........................... finely chopped parsley or dill, stems reserved, plus more for garnish
2 ..................................... medium carrots, cut into 1/2-inch pieces
2 ..................................... celery stalks, cut into 1/2-inch pieces
6 ounces ........................ dried noodles, such as egg noodles or short pasta
3 cups ............................. shredded, cooked chicken (from 1 rotisserie chicken)
PREPARATION
1. In a large pot or Dutch oven, melt the butter over medium. Add the onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes. 2. Add the chicken stock, bay leaves and herb stems and bring to a boil over high. Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes. Add the chicken and simmer just until warmed, one to two minutes. Pluck out the bay leaves and herb stems, stir in the chopped parsley, and season to taste with salt and pepper.
Nawabi Murg Tikka by Chef Rasheed Quraishi, Chutney’s Restaurant
Yield: For 4 people
Total time: 15-20 minutes
INGREDIENTS
800gm ........................... chicken thigh cut into 50 gm boneless cub
100ml ............................ lemon juice
Salt to taste
60gm ............................. ginger garlic paste (equal quantity)
300gm ........................... yogurt
1.1/2gm .......................... garam masala
1 tsp ............................... kasoori methi powder
1.1/2gm .......................... cumin powder
1 tsp ............................... cardamom powder
2 tsp ............................... Kashmiri Chilli powder
½ tsp ............................. turmeric powder
2 tsp ............................... chopped coriander
3 pcs ............................... chopped green chillies
1 tsp ............................... chopped ginger
1 tbsp ............................. mustard oil (heat then cold)
2 pinches ........................ saffron
1 tbsp ............................. chaat masala
2 tbsp ............................. melted butter (unsalted)
Garnish with fully sliced onions and lemon wedges
PREPARATION
1. Marinate chicken with lemon juice, ginger-garlic paste and salt for taste. Keep it aside for half an hour. After making sure that chicken is fully dry, remove the extra water with a clean dry cloth.
2. Mix the ingredients except the chaat masala with chicken and melted butter. Keep 3-4 hours in refrigerator for the chicken to absorb flavour from the marinade.
3. Skewer the chicken and grill in a charcoal tandoor or grill in convention oven (400 degree F) until half done. Keep the rest for 10 minutes with melted butter, then cook until full done. Mix with melted butter and chaat masala. Serve with mint chutney, garnish with lachcha onion, lemon wedges.
Mawe ki Gujia by Chef Rasheed Quraishi
Yield: 4 people
Total time: 15-20 minutes
INGREDIENTS
For dough
500gm ........................ maida (flour)
50gm .......................... suji (semolina)
200gm ........................ pure ghee
100ml ......................... water
And Vanaspati ghee for frying
For Stuffing
50gm .......................... crushed almonds
50gm .......................... dry coconut powder
100gm ........................ khoya (dried evaporated milk solids)
50gm .......................... chopper pistachios
10 pieces .................... of crushed cardamom
For the sugar syrup
600gm ....................... sugar
2 pinches .................... saffron
300ml ......................... water
PREPARATION
1. Add all dry nuts with khoya, cardamom mixed together for filling and keep aside.
2. Take a pot, add sugar, water and saffron. Boil until it becomes sugar syrup of one string consistency. Keep aside.
3. In a bowl take maida flour and all the ingredients. Add water to it and form a medium hard dough. Keep aside for 20 minutes. Break dough into small balls, roll them flat and cut into half-moon and stuff the filling. Use stencil to design the edges.
4. Fry the Gujia in vanaspati ghee until golden brown. 5. Then add the Gujia in the warm sugar syrup until soaked. Garnish with pistachio and silver leaf.