Healthy Chicken & Vegetable Soup / How to Make Chicken Soup By Sara's Ha...

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Popularly soups can be divided into two groups: CLEAR and THICK soup.Clear soups are generally more healthy as they have the least amount of calories while thick soups usually contain a lot of starch,sometimes cream, and other high carbohydrate ingredients.

Personally i am a big fan of Clear Soups.

This chicken and vegetable soup is not only mouth watering & colourful,it's super healthy and easy to make too.This is made with clear strained broth.

A meal in itself that u can Serve with crusty bread. This ultra-flavourful Chicken Vegetable Soup is all you need to stay warm and healthy in this cold weather.

Ingredients for chicken stock:

Chicken with bones half kg / 500 grams 

Bay leaves 3 to 4 

Diced onion 1 large 

Carrot 1 large diced 

Ginger 4 to 5 pieces 

Whole black pepper 15 to 20 

Water 2 & half liter 

Put all ingredients in a cooking pot,when it starts to boil foam will appear on top remove it with the help of a spoon,by removing this u will get a clear stock.

When all foam removed cover with lid and cook on medium flame for 15 minutes. 

After 15 minutes take out chicken pieces from stock,shred it and set aside....let the stock simmer on medium low flame for 30 to 40 minutes with lid on.

Stock is ready drain it through a  sieve and use in your any recipe of soup in pulao or in chicken or vegetable recipes u can freeze in a air tight container for a month or long.or u can freeze in ice cube tray,when freeze remove from tray and put it in freezer in a zip lock bag.

Ingredients for soup:

Oil 2 tbsp 

Garlic finely chopped 1 tsp

Onion chopped 1 medium sized 

Peas 1 cup 

Carrot 1 cup cubes 

Cabbage 1 cup sliced 

Potato 1 cup cubes

Boiled & shredded chicken 1 cup 

Sweet corns 1 tin(half tin blend with some water and use half as it is)

Salt 1 tbsp 

Black pepper powder or freshly crushed 1 tsp 

2 beaten eggs

Chicken stock that we prepared before 

Method : 

Fry garlic and onion in oil until translucent.

Add in peas and carrot and stir fry for 20 second.

Add in cabbage and fry for 10 second.

And now mix in potatoes and chicken. 

Pour in chicken stock, salt and let it cook with lid on after 30 mins mash 50% potatoes

(this step will thicken our soup because I am not adding cornstarch)

Add in sweets corns and blended corns too

(These blended corns will also thicken our soup)

Add black pepper mix well and simmer for 10 minutes. 

Then on boiling soup pour eggs and stir a little.

Adjust salt and pepper according to your taste. 

Soup is ready enjoy it with garlic bread,croutons or any of your favourite bread.

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Put Stock Ingredients in a Pot & Let it Boil

Remove Foam

Strain Stock 

Fry Garlic & Onion

Add Peas & Carrot & Stir Fry

Add Cabbage,Potato & Chicken

Mix Well

Add Chicken Stock

Let it Cook

After 30 Minutes Mash Some Potatoes

Add Black Pepper & Mix Well

Pour 2 Bitten Eggs Stair it Soup is Ready

Coconut Biscuits || Bakery Vogue || By Sara's Haute Cuisine

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This coconut biscuits recipe is very easy simple and delicious. With the mix & match of only 6 ingredients we are getting bakery style crispy & full of coconut biscuits.
Ingredients : Butter or ghee half cup Granulated Sugar 3/4 cupEgg 1 (room temperature) Vanilla essence 1 tsp Plain flour half cup Desiccated coconut 2 & 1/2 cup 
Beat butter and sugar until creamy. Add in egg and vanilla essence and beat until well combined. Then add in sifted flour & 2 cup desiccated coconut mix well.(save half cup for coating )Then roll it in ½" thick disk(for easy rolling place dough on butter or parchment paper cover with another piece of paper and roll)and cut in round shape with cookie cutter roll in desiccated coconut(For thick coating of coconut roll them in egg and then in coconut....If u want otherwise it's good enough)and transfer on your baking tray and bake in a preheated oven at 180ºC for 10 to 12 minutes or until done/edges becomes nice & golden. Cool on wire rack and enjoy.....or put them in an airtight container for later use. 
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Beat Butter & Sugar Until Creamy

Add Egg & Vanilla Essence & Beat Well

Add Flour 

Add Desiccated Coconut & Mix Well

Dough is Ready

Roll the Dough in Butter Paper

Cut with Cookie Cutter

Thickness Should be Half Inch

Coat in Desiccated Coconut 

Put them on Baking Tray & Bake at 180 Degree for 10 to 12 Minutes

Instantaneous Khoya By Sara's Haute Cuisine || How to make Khoya / Mava ...

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In many countries people usually face that problem for making traditional desserts they can't find Khoya/Mava.Now it's not a big issue at all you can make it at home with just 3 ingredients by following very easy steps.And the results are fabulous,try it once u will forget to buy from market,I bet you, this is 10000 times batter than store bought.

Ingredients : 1 cup milk 1 cup powder milk2 tsp Ghee(it can be Asli ghee or Banaspati) or oil
Method : Heat ghee in a sauce pan.Pour in milk when it starts to boil add milk powder & stir well until both milk incorporated. Keep stiring.Let it cook on medium flame until it becomes in a ball shape and leaves the sides of pan.Cool completely.Then use in any dish u want like gajar ka halwa, Zarda, mutanjan,as filling or topping of gulab jamun in any dish u can use it.
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Heat Ghee or Oil

Add Milk

When Start to Boil add Powder Milk

Mix Well

Keep Stiring Until Thicken

When it leaves Sides of Pan & Comes in Ball Shape Its Ready

Best Ever Dry Fruit Cake / Christmas & Winter Treat || By Sara's Haute C...

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Ingredients :
Plain flour 3 cup
Baking powder 2 tsp
Pistacho 3 tbsp chopped
Almonds 3 tbsp chopped
Raisins golden 3 tbsp
Raisins black 3 tbsp
Walnuts 3 tbsp chopped
Cashew nuts 3 tbsp chopped
Vegetable oil 1 cup
Eggs 6
Granulated sugar 2 cup
Vanilla essence 2 tsp
Method :
Sift flour and mix in baking powder & all dry fruits,so that they will not sink in the bottom.
Line & grease a 8"inches cake pan.
Preheat your oven at 180ºC for 15 to 20 minutes.
Beat eggs & sugar until fluffy.
Pour in oil and vanilla essence and beat for a minute.
Fold in flour mixture in 3 to 4 portions.
Mix well until all flour mix properly.
But don't over mix.
Pour in cake pan sprinkle some sesame seeds and bake it for 60 to 65 minutes or until done (insert cake tester in cake if it comes out clean cake is ready )
Timings may vary according to the size of your cake pan and quality of your oven.
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Mix all Nuts in Flour & Mix well

Beat Eggs & Sugar Until Fluffy

Pour Oil & Beat

Fold in Flour Mixture in 3 Portions

Don't Over Mix

Pour in Cake Pan

Sprinkle Some Sesame Seeds & Bake

Baked

Chatpati Chicken Biryani By Sara's Haute Cuisine

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Biryani is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Country (Pakistan)My Chatpati Biryani recipe has spice flavors taste of herbs,Tamarind, plum and enormous details of each spice.here's my recipe which has all the herbs and spices and the taste is just phenomenal I bet you guys will love it.

Ingredients for Rice:

5 cups Basmati Rice

(boil with 2 tbsp of salt,

6 to 8 black pepper 

2 Black cardamom 

3 to 4 green cardamom 

Cinnamon stick 1 inch piece 

Anise star 2

Bay leaves 2 ) rice should be 3/4 done.

ingredients for chicken marinade :  

Chicken legs 1500 gram/1 & half kg / 10 legs 

(I used legs u can use your favourite part of chicken or u can go with mix boti)choice is your's. 

Ginger garlic paste 1 tbsp 

Juice of two fresh medium sized lemons 

Tamarind pulp ½ cup 

Chaat masala 1 tsp 

Red chili powder 1 tsp 

All spice powder ½ tsp

Coriander powder 1 tsp 

Turmeric powder ½ tsp 

Salt 1 tsp 

Oil 2 tbsp 

Mix all ingredients well,cover and keep it in refrigerator for at least 2 hours. 

Ingredients for Masala or curry:

1 large onion 

Ginger garlic paste 1 tbsp 

Tomatoes 3 chopped medium sized 

Coriander powder 1 tsp 

Red chilli flakes 2 tsp 

Turmeric powder 1/4 tsp 

Cumin seeds 1 tbsp

Salt 1 tsp (u can adjust according to your taste buds )

Yogurt 1 cup 

Oil 3/4 cup 

Aloo bukhara / dried plum 6 to 8 (soak in half cup water for 2 hours )

Sliced Green chilies 3 to 4

Ingredients for topping : 

1 cup brown onion 

A hand full of mint leaves

A hand full of coriander leaves  (optional )

1/4 cup of milk mix in 1/8 tsp of yellow food colour

In a karahi boil 1/4 cup of water and add Marinated chicken stir it and cook on medium low flame for 20 mints with lid on. (If you are using mix boti then skip water and reduce time from 20 to 15 minutes )

After 20 mints Remove lid and cook on medium high flame until all water dries. 

On the other side prepare masala for biryani.

In your cooking pot add oil and sliced onions let it cook until golden brown then add ginger garlic paste cook for 30 seconds then add in tomatoes and a splash of water and all seasonings stir well and add 1/2 cup of water and cook until tomatoes become tender with lid on.

Then add yogurt and cook until curry leaves oil.

Pour That curry,soaked aloo bukhara & green chilies in cooked chicken mix well and let it simmer for 30 seconds with lid on.

Layering :

In your pot add rice , half chicken again rice and remaining chicken and finally rice and at the top sprinkle brown onion , mint leaves and yellow food colour. 

Cover your pot and simmer/dum for 10 to 15 minutes. 

Then fluff up rice,dish out and enjoy with your favourite raita ,chatni, kachoomar or salad. 

 

Marinade Chicken

Put it in Refrigerate for 2 Hours 

Cook Until all Water Dry

Fry Onion

Add Ginger Garlic Paste

Add Tomatoes 

All Seasonings

Add Yogurt & Cook Until Masala Leaves Oil 

In Cooked Chicken add Cooked Masala,Plum & Green Chilies 

Simmer for 30 Seconds

Layer Boiled Rice

Then Chicken

Again Layer of Rice,Brown Onion,Mint Leaves & Yellow Food Colour

Simmer for 10 Minutes

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