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Chicken & Mushroom Soup

Cusine: Chinese Course:Soup Portion: 2-4

1 cup cooked chicken, shredded
150 gm fresh mushrooms, finely chopped
1 tbsp butter
1 tbsp flour
4 cups chicken stock
1 large onion, finely chopped
1/4 tsp MSG
Salt & pepper to taste


1. Heat butter in a heavy pan, add mushrooms and fry for 2 minutes. Add four and blend well.
2. Add chicken stock gradually to the mushrooms puree in a pan and stir well.
3. Also add chicken, onions and allow soup to simmer for 10-15 minutes. Season and simmer for another 2 minutes.
4. Serve steaming hot in soup bowls.


Saami Kebab-A Mouth Watering Recipe

SHAMI KABABS (serves 8)

1 lb mince of lamb (keema)

1/4 cup yellow split peas (soaked for 15 minutes in water and drained)

1 onion (sliced)

1 tbsp finely chopped garlic

2 inch/5cm piece ginger chopped

2 tsp coriander seeds

1 tsp cumin seeds

2 green cardamom

½ inch/1 cm stick cinnamon

1 bay leaf

4-6 peppercorns

2-3 dry, whole red chilies

salt to taste

Wash the mince. Check that all the water is drained out well.
Add all the ingredients to the mince.
Grind the mince either on stone grinder or in a food processor till smooth without adding any water.
To prepare kababs make tiny balls. Flatten them into small discs. Shallow fry in a non stick pan on medium heat, till brown on both sides.

Aahana & AariyaBel Bibaha 2020



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