Recipe: Murgh Shorba

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Murgh Shorba “healthy refreshing soup”

Chef: Kesar Singh Kotwal

Cuisine: lndian

Category: Soup

Serves: 4

Cooking time: 45 minutes Prepn/Marin Time 10 minutes

Ingredients 1kg Chicken bones

Flavouring

5 gms. Peppercorns

20 gms. Onions, quartered

40 gms. Tomatoes, quartered

60 gms. Turnip (shalgam), quartered

30 gms. Leeks, diced

As required Salt

Garnish

40gms. Chicken breast, boiled and shredded

40ml. Fresh Cream

Method

Boil chicken bones along with the flavouring ingredients for 35-40 minutes.

Strain the soup and check seasoning. Stir in the cream before serving.

Garnish with shredded chicken and serve hot.

Whats Hot Tasting Session in Chennai

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HEALING & YUMMY

Joy of joys!  My latest “Whats Hot tasting session” not only served up delicious surprises but  an amazing range too. Home enterprises run by passionate foodies and look what they are upto. From anti-bacterial, anti-aging healthy fare to traditional, home made Muslim sweets.

 

SONYA’S SURPRISES

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SONYA SRINIVASAN ‘S AMAZING CREATIONS BEING TASTED BY CHEF JAFFAR ALI AND RAKESH RAGHUNATHAN

Age old flowers, forgotten recipes, organic fruits and vegetables…you name it. Sonya Srinivasan grows them in her own organic farm (be it Avarampu flowers or modakathan) and makes the most delicious Anti -inflamatory anti bacterial, anti-aging chutneys, decoctions et al. We do a tasting of the tasty and wholesome Aragarkovil dosa of Black urad dal. Delightfully vibrant and flavorful chutneys and more. Plenty more. Dual grained atta with a little twist,  wheat and oats spiced with dry ginger powder and a hint of fennel powder, wheat sprouted ragi powder with Jeera powder,  azhagar kovil dosa batter made of whole Urad with skin  and spiced and atta with powdered curry powder and corn flour too.

Sindhi food lovers delight: sweets and savories such as Singhar ki mithai ( made from non – salty sev of besan or gramflour), Tosho ( sweet flour rolls) , Seero Malpuro ( Malpua served with sooji halwa) and Sindhi khicha ( Tapioca). Loved the healthy yummy Peanuts and rock.ginger sweet too.

And all that wasn’t enough, Sonya grows and sells Indian pittu apple  to Dragon fruit  and avocado too.  Ph. 944444-2662

Can home deliver too.

 AZRA & SOBIAs SWEETS

KHANDANI SWEETS: SOBIA AND AZRA  WITH  AFZAL KHAN
KHANDANI SWEETS: SOBIA AND AZRA WITH AFZAL KHAN

I cant stop eating it. The purest and sweetest taste of the finest almonds in this “badam ke bhukath”.And to think that its  made of only almond and sugar. Making these traditional Muslim sweets are Azra Zafar and her daughter in law Sobia Habibunissa. These traditional Muslim sweets  are made during marriages. Making these sweets is a time consuming exercise and needs lot of hard work such as  Ande ki piyousi (eggs ,khoya ,saffron and ghee ), badam ke loaz ( pure badam and khoya and saffron). And they also make the humble pumpkin into a delight in their kaddu ke loaz ( pumpkin khoya and saffron ) and  dum ke puri ( puri stuffed with badam halwa and baked). When I request for the recipes I am told these are “fiercely guarded recipes, handed down over generations and cannot be shared with outsiders.” Atleast we can eat them, and that’s fabulous!

Call 98405-38889 or mail sobihabibunissa@gmail.com

 

A MILLION THANKS

I have to place on record my thanks to the ever helpful, knowledgable Foodies who helped me taste my way through this tasting session. Brilliant Executive chef Jaffar Ali who has honed his skills over the years, showcases them brilliantly be it in the Connemara’s  Oriental or the Chettinadu cuisine restaurants. Afzal Khan’s amazing knowledge and skills in food and beverage are well known.  Infact it’s thanks to the everhelpful Ahmar Siddiqui, that we hold this whats hot tasting session at the  Connemara hotel. Rakesh

Raghunathan, food entrepreneur, blogger and TV show host peppers the evening with his lively food comments and Anjali Sharma coordinates and puts it together. Thanks to all the participants and foodies our  Tasting session turns out to be a truly “Whats hot”  one!

Review: Gangstas, Mumbai

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Bar. Bar. Themed bar? From the decades old Toto’s Garage with it’s car suspended from the ceiling to the brand new Radio bar with it’s radios, to Mumbai’s very own mafia den…Gangstas. We love the creative attention to detail in the lively themed décor.

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Review: The House, Versova

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What do I do when I hear of this new, casual, relaxed, fun restaurant that has set up in Versova? Meet up with relaxed, fun girlfriends for a casual drink and bite ofcourse.
The house takes its name very seriously. And so you do feel you are in someones very casually done up intersting bungalow.

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#WhatsHotTastingSession in Chennai

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Your attention please! Superb surprises ahead. Please take a look at the photograph Ive shot under the trees. What you can see are Chennai’s talented homebakers and caterers. What you cannot see are the interesting and delicious food they brought along. All this for our “Whats hot Tasting session”. I ‘ve flown down from Mumbai for this and each time I conduct this session, I get surprised. Pleasantly. With the variety and vivacity.

CHUTNEYS R US

Unusual flavors tango on my tastebuds as I taste Sonya Srinivasan’s Avarampu flowers and leaves, Modakathanet al  made to forgotten recipes into healthful, anti inflamatory anti bacterial chutneys and preserves.  Bursting with flavor and texture are Chef Jaffar Ali’s superb repertoire of Chettinadu chutneys. Hand pounded and made of the finest ingredients by

Mani Megaly  and shanti from Kariakuddi, be it the  superb Ginger mango, or the unusual beetroot and broccoli. I taste these again at a memorable Chettinad meal in the Raintree and cant wait to lay my hands on the recipes and share these with you. Infact it’s thanks to the everhelpful Ahmar Siddiqui, Afzal khan, Sanjukthaa Roy and ofcourse Chef Jaffar Ali that we hold this whats hot tasting session at the Connemara hotel.

Fouziya’s line of organic pickles and preserves  is tongue ticklingly good. Especially her date n lime pickle.

 

THE PROOF OF THE PUDDING

How about some traditional Muslim Mithai? Made from the purest of almonds (Badam ke bukath

Badam le lauz)

sobia and noorie zafar  also make a superb Ande ki piyosi and more.

Velvetty creamy home made Casatta icecream made by Sadia gibran’s got top vote as did her Roat semolina cake Mamta ki Rasoi brought along delightful icecream made from natural mint and rose

And an unusual muesli butterscotch

Akshita Agarwal, a student baker’s c

akes in a jar (esp the Pineapple crunchy wit  Praline) was a big hit.

Shivangi Daga’s eggless  dessert classes are in demand. Susan is well known for her  Xmas cakes and Brownies. Cindana of Sugar Monkeys for her

Desserts in jars, especially the Red velvet and  Carrot cake.

Kashish Bathija has just started off and brought along Indian desserts.

 

 

SPECIALITIES & MORE

How would you like to cook and then party with all that you’ve cooked? All in a beautifully appointed recreational Food studio? Shree Periakaruppan’s Foodology with its many specialty chefs (F

Neelima vegan certified chef and stylist from Canada. Damyanti Paul

Srilankan food and more) is the answer. From 16 flavors in coated cashews to food for kiddies parties are Meena and Nisha chabbria’s specialty.

Ready to cook chapattis? Uma Srinivasan has them for you. She does catering too. Mansi of Foody Palace and her home chefs promote home cooked food and each one actually cooks in her own home kitchen.

 

WANT TO BE  PART OF THIS?

Are you  a home baker and caterer and want to be part of this? Or a passionate foodie like Rakesh

Raghunathan, food entrepreneur, blogger and TV show host then emailRashmiudaysingh2016@gmail.com, anjali —— instagram, twitter @rashmiudaysingh

 

WATCH THIS SPACEDue to space constraint Ive given you only a whiff of our tasting session. For more details (contacts etc) watch this column every other Friday

Review: Pizza Metro Pizza

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London. Bandra and now, the latest Pizza Metro Pizza has set up at SOBOs Kemps corner. Indisutrialist Jay Mehta and wife Juhi Chawla’s PMP distils the spirit of a Pizzeria. It is packed, noisy and brimming over with happy families.

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Secret squirrel Karen McLean dazzles

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SHHH! SECRETS AHEAD

Im about to share a very yummy secret with you. Correction: many secrets that will help you cook and eat healthy as well as tasty. And creating  these recipes and sharing them freely is a slender, slim and sunshiny young girl. I was  so rivetted by her instagram posts that I requested to meet her. Whoa! What an amazing success story…Karen McLean , this Australian-Vietnamese girl moved to Dubai only two years ago and since then has millions of fan followers. She’s a qualified CA who came to a foreign country (Dubai), loves cooking and her dad and grandpa are amazing cooks. But healthy eating recipes are her very own and it was accidentally that Karen started sharing them on her website and instagram and voila! her fan following hit sky high.

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Review: Harry’s Bar

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Kudos to Harrys bar of Singapore origin, for not resting on it’s international laurels and getting Chef Vicky Ratnani and mixologist Shatbi basu to infuse newness into the food and drink.

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OUR ANNAM WOWS AMERICA

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I’m rejoicing! Im about to share some very heartening food news with you! It’s news that makes our country proud. It’s all about our very own pure vegetarian “annam” which not only stunned the carnivorous gourmets of the world but had them asking for more. This happened in the foodie city of New Orleans at the very prestigious “Dinner lab” and presenting this pristine “annam” along with its benefits as “supreme medicine” was our very own knowledgable and talented, author and chef, the Chennai based Viji Varadarajan.

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