Saturday, 29 January 2011


A tasty soup to help ward off colds and flu as it has vitamins and minerals that boost the immune system.
  Broken rice is rice that has been damaged during hulling and so is cheaper than perfect basmati rice. It is commonly used in Pakistan as an addition to soups (as here) or for desserts. Ordinary rice can be used too.
   You can also add crushed roasted chestnuts or shelled walnuts to this soup for added flavour and nutrition when you add the rice.
1 onion, chopped finely
3 cloves garlic, finely chopped
½ inch ginger root, finely chopped
1 apple, peeled, cored and finely chopped
3 tbsps besan (chickpea flour)
3 tbsps tomato puree (peel and chop a tomato and fry to a paste)
1 tsp freshly ground black pepper
½ tsp ground coriander seeds
2 tbsps white vinegar
2 tbsps fresh lemon juice
salt to taste
2 tbsps butter
1 tbsp oil
2 glasses chicken stock
1 cup broken rice cleaned washed and soaked
6 glasses water
3-4 green chillies, chopped for garnish

Heat the butter and oil over a low heat so that they don’t burn. Add the onion and fry until soft. Add garlic and ginger and cook for 1 min.
Add the besan and fry but stir so that it doesn’t burn.
Now add the tomato paste and the apple. Cook over a low heat for 5 mins taking care that they do not burn- stir well.
Add the chicken stock slowly and stir to mix completely. Then add the garam masala, coriander, black pepper and rice. Allow the soup to boil, and then add the vinegar, water and cook for 45 mins or until the mixture thickens.
Add the lemon juice and salt, garnish and serve.
If you want to you can keep this in the fridge until ready and just add a little more water and reheat.
This has Taste and is a Treat.

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