Coriander & Lemongrass Soup

          Here is a very refreshing soup made of coriander leaves and coconut milk. You can have it as a one-pot meal with few bread sticks or croutons. I served it with some skewered grilled eggplants.

          The presence of lemongrass and kaffir lime leaves makes it very fragrant and appetizing. If you are looking for something light, then this is a perfect soup for you. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it. 

• 3-4 lemongrass stalks, finely chopped
• 2-3 cups coriander leaves, roughly chopped along with the stems
• 1-2 tbsp. butter 
• 2 onion, chopped 
• 2-3 garlic cloves, chopped 
• 1 green chili, chopped 
• 3-4 cups water 
• 1 stock cube 
• 1 cup spring onion, chopped
• 1 cup coconut milk 
• salt to taste 
• 1/2 tsp. pepper powder 
• 5-6 kaffir lime leaves 
• 1 tsp. lime juice 
• 1 tsp. coriander leaves & 1/2 tsp. red chili flakes to garnish 

          Melt butter in a pan. Add the onion, lemongrass, garlic and green chili. Sauté till they turns slightly brown in color. 

          Add the stock cube, spring onion, water, coconut milk, salt, pepper powder, coriander leaves and kaffir lime leaves. Pressure cook for 3-4 whistles. 

         When it cools down, discard the lime leaves and blend until smooth. Add lime juice and strain through a sieve. 

          Garnish with coriander leaves and red chili flakes. Serve at room temperature or chilled, accompanied with soup sticks or croutons. 

                  Melt butter. Add onion, lemongrass, garlic & green chili. Sauté till light brown.

                                  Add stock cube, spring onion,

                                   coconut milk, 

                                  water,

                      salt, pepper powder, coriander leaves & kaffir lime leaves. Pressure 
                      cook for 3-4 whistles. When it cools down, discard lime leaves & blend
                      until smooth. Add lime juice & strain through a sieve. 

                      Garnish with coriander leaves & chili flakes. Serve with soup sticks or 
                      croutons. 

Chicken Yakhni Pulao - Kashmiri Style

          This is my version of a Kashmiri style Chicken Yakhni Pulao, that is light and without too much of spices or ghee. It is prepared just like mutton yakhni pulao, but with a few variations. 

          I cooked this fragrant pulao in chicken cube stock and few aromatic spices. Serve, garnished with fried onions and cashews. Relish it with raita and salad for a satisfying one-pot meal. So check out the step by step pictorial recipe to prepare it.

Stock-

• 1" cinnamon stick
• 4 cardamoms
• 6 cloves
• 2 bay leaves
• 2 whole red chilies
• 2 chicken cubes
• 3 cups water
• 2 tbsp. whole coriander seeds
• 2 tbsp. fennel seeds
• 1" ginger, crushed
• 2-3 garlic cloves, crushed
• 1/2 tsp. asafoetida

Pulao-

• 500 gms. chicken on bones, curry cut
• 1 & 1/2 cups basmati rice, soaked for an hour in sufficient water
• 2 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 2-3 green cardamoms
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• salt to taste 
• few fried cashews to garnish
• 2-3 tbsp. fried onions to garnish (opt)

          Marinate the chicken with a pinch of salt for 10 minutes. Heat 1 tbsp. oil and fry the chicken till it turns light golden colour. Drain and keep aside.

          In a pan take the chicken cubes, water and all the ingredients mentioned under stock. Bring it to a boil and simmer for 8-10 minutes on a low flame. Drain and separate the stock.

          Heat remaining oil and ghee in a pan and temper with cinnamon and cardamoms. Add the onion and sauté till light brown.

          Now add the ginger-garlic paste and continue to fry for a minute or till the raw smell disappears.

          Add the rice and salt to taste. Fry for 2 minutes. Add the stock and the fried chicken. Pressure cook for one whistle. Garnish with cashews and fried onions. Serve with raita and salad.

                   Heat 1 tbsp. oil & fry marinated chicken till it turns light golden colour.
                   Drain & keep aside.

                         In a pan take chicken cubes, water & all ingredients under stock. 
                         Bring to a boil & simmer for 8-10 minutes on low flame. 

                                Drain & separate the stock.

                      Heat remaining oil & ghee & temper with cinnamon & cardamoms. 
                      Add onion & sauté till light brown.

                    Add ginger-garlic paste & continue to fry for a minute or till raw smell 
                    disappears.

                                Add rice & salt to taste. Fry for 2 minutes. 

                                Add stock and fried chicken. 

                                 Pressure cook for one whistle. 

                           Garnish with cashews & fried onions. Serve with raita & salad.