What's your favourate soup

[ghazi52]

KhanaPakana.com

‍ http://bit.ly/ThaiSoupRecipes
‍ http://bit.ly/ChineseSoupRecipes
‍ http://bit.ly/TenBestSoupRecipes

Special Hot ‘n’ Sour Soup Recipe

➡Ingredients

Chicken breast 1 (thinly sliced)
Prawns 8 to 10
Salt 1 tsp
White pepper ½ tsp
Chicken stock 8 cups
Sugar 1 tbsp
Vinegar ¼ cup
Cabbage 1 cup (thinly sliced)
Carrot 1 (fine Julian)
Beans sprouts ½ cup
Bean curd 2 pieces (cut into tiny cubes)
Corn flour ¾ cup (mixed with ½ cup water)
Egg 1 (beaten)
Coriander leaves 2 tbsp (chopped)

➡Cooking Directions

Marinate chicken and prawns with salt and white pepper and ¼ cup water.
Cook stock add chicken and prawns, cook for 10 minutes.
Add in all the vegetables with seasonings, when soup boiling thicken with corn flour paste.
Lastly add beaten egg and coriander leaves and remove. Serve !

 

[Asimzranger]

The Original Pakistani Soup

 

[loanranger]

Tomato soup with croutons

The Original Pakistani Soup

I think that is allo chicken ka shorba

 

[Asimzranger]

Tomato soup with croutons


I think that is allo chicken ka shorba

totally love this but chicken yakni is also great

 

[loanranger]

totally love this but chicken yakni is also great

Wonder what Nawaz Sharif likes, siri piye and nehari is something he likes but I dont like it too much.

 

[ghazi52]

Yakhni - Pakistani Style Chicken soup

As a kid I was not a big fan of Yakhni. My views on Yakhni have changed over last few years as I started preparing it myself with a technique similar to that of French Onion Soup. There was nothing more comforting than a steaming hot bowl of Yakhni served with lemon in the cold nights of Islamabad and London. Not just that, nothing better helps one recharge while recovering from flu and cold as well. During winter nights Yakhni was served at my mother’s house before dinner. I loved having it with a buttered chappati. Bukhara at Pearl Continental Rawalpindi particularly served Yakhni just the way I loved it.
This post was the very first one I did for Gawal Mandi Blog but I never got a chance to actually photograph the process. In the past two weeks, I and the better half have been sick from a pretty vicious flu virus. Yakhni saved us as we recovered from the fatigue and exhaustion. I have made some changes to my original recipe with two more ingredients which add a gentle balance to the earthy flavor of chicken and onions.
 

Ambreen Malik



Ingredients

1. 12 Chicken (with bones - no skin) – pieces
2. 2 Onions – medium - sliced
3. 1 Garlic – whole head
4. 1 inch Ginger – long – 1 cm thick
5. 2 Carrot - Medium - diced
6. 1 Tomato - Medium - Chopped (I did not use tomato in this batch)
7. 3 Bay leaves –
8. 7 - 8 Cloves –
9. 1 tsp Peppercorns –
10. 1 inch Cinnamon stick – long – pieces 2
11. 1 tsp Cumin –
12. 2 tsps Coriander Whole dried - .
13. 1 tsp Salt – (adjust to taste )
14. 3 tbsps Oil –
15. 6 cups Water –

Steps

1. In a stock pot heat the oil, add all the vegetables together and cook till gently brown.
   
   
2. Add the dry spices and cook for 2 more minutes.
   
   
3. Now add the chicken piece and brown them till evenly colored.
   
   
4. Now add salt and 6 cups of water.
   
   
5. Let it boil over high heat. Once it starts boiling lower the heat and let the liquid simmer for 50 mins with the lid on. You should have about 5 cups of Yakhni. Once done, take it off the stove and let it rest for 20 mins. Check for salt, add more if needed.
   
   
6. Use a strainer to strain the liquid in to a bowl and take out the chicken and shred it in a serving bowl. Set aside.
   
   
7. Let the broth cool down till a layer of fat appears on the top of the bowl. Take a spoon and slowly skim it off. Once done heat it before serving.
   
   
8. Add the hot broth to the bowl containing the shredded chicken pieces.
   
   
9. Serve it with a squeeze of Lemon Juice.    
   
   Published by

Ambreen Malik

 

[Asimzranger]

Wonder what Nawaz Sharif likes, siri piye and nehari is something he likes but I dont like it too much.

Nawaz likes khota kay siri piye

 

[loanranger]

Nawaz likes khota kay siri piye

Nawaz ki Yakhni....ewww

 

[Evil Flare]

Corn soup with Boiled Eggs

 

[M.Bison]

minestrone

 

[Samlee]

The Original Pakistani Soup

Sacrilege!!!! Aloo Gosht Should Always Have Red Meat

 

[ghazi52]

Sacrilege!!!! Aloo Gosht Should Always Have Red Meat

Perfect..

 

[Asimzranger]

Sacrilege!!!! Aloo Gosht Should Always Have Red Meat

yahlay bhai beef aloo shorba but is kayliya naan layaoo

 

[Samlee]

yahlay bhai beef aloo shorba but is kayliya naan layaoo

Now That's More Like It

Yakhni - Pakistani Style Chicken soup

As a kid I was not a big fan of Yakhni. My views on Yakhni have changed over last few years as I started preparing it myself with a technique similar to that of French Onion Soup. There was nothing more comforting than a steaming hot bowl of Yakhni served with lemon in the cold nights of Islamabad and London. Not just that, nothing better helps one recharge while recovering from flu and cold as well. During winter nights Yakhni was served at my mother’s house before dinner. I loved having it with a buttered chappati. Bukhara at Pearl Continental Rawalpindi particularly served Yakhni just the way I loved it.
This post was the very first one I did for Gawal Mandi Blog but I never got a chance to actually photograph the process. In the past two weeks, I and the better half have been sick from a pretty vicious flu virus. Yakhni saved us as we recovered from the fatigue and exhaustion. I have made some changes to my original recipe with two more ingredients which add a gentle balance to the earthy flavor of chicken and onions.
 

Ambreen Malik



Ingredients

1. 12 Chicken (with bones - no skin) – pieces
2. 2 Onions – medium - sliced
3. 1 Garlic – whole head
4. 1 inch Ginger – long – 1 cm thick
5. 2 Carrot - Medium - diced
6. 1 Tomato - Medium - Chopped (I did not use tomato in this batch)
7. 3 Bay leaves –
8. 7 - 8 Cloves –
9. 1 tsp Peppercorns –
10. 1 inch Cinnamon stick – long – pieces 2
11. 1 tsp Cumin –
12. 2 tsps Coriander Whole dried - .
13. 1 tsp Salt – (adjust to taste )
14. 3 tbsps Oil –
15. 6 cups Water –

Steps

1. In a stock pot heat the oil, add all the vegetables together and cook till gently brown.
   
   
2. Add the dry spices and cook for 2 more minutes.
   
   
3. Now add the chicken piece and brown them till evenly colored.
   
   
4. Now add salt and 6 cups of water.
   
   
5. Let it boil over high heat. Once it starts boiling lower the heat and let the liquid simmer for 50 mins with the lid on. You should have about 5 cups of Yakhni. Once done, take it off the stove and let it rest for 20 mins. Check for salt, add more if needed.
   
   
6. Use a strainer to strain the liquid in to a bowl and take out the chicken and shred it in a serving bowl. Set aside.
   
   
7. Let the broth cool down till a layer of fat appears on the top of the bowl. Take a spoon and slowly skim it off. Once done heat it before serving.
   
   
8. Add the hot broth to the bowl containing the shredded chicken pieces.
   
   
9. Serve it with a squeeze of Lemon Juice.    
   
   Published by

Ambreen Malik

Don't Forget The Chicken Should Be Desi

 

[loanranger]

Sacrilege!!!! Aloo Gosht Should Always Have Red Meat

I will put potatoes in biryani too. Do what you want take me to court. I will not compromise.