BURMA SOUP

 INGREDIENTS:-

1. Chicken                    1 cup boneless

2. Water                        1 liter
3. Turmeric                   1 tsp
4. Onion                        4
5. Garlic                       6 flakes
6. Ginger                      2 slices
7. Salt                           2 tsp
8. Red Chilies              4
9. Oil                            1/4 cup
10. Coconut                    1 cup
11. Bengal gram powder 1 tbsp

METHOD:-

• Wash chicken and cut into 1/4" pieces. Extract 3 cups of thick milk from coconut.
• Cook chicken in 1 liter of water with turmeric until tender on low heat.
• Grind one part of onion, ginger, garlic and red chilies to a smooth paste.
• Drain the stock and keep the chicken separate.
• Mix cooked chicken with ground paste.
• Slice onion and separate to two parts, heat oil and fry one part of onion till dark brown.
• Take out the fried onion to a bowl, in the same oil add chicken and brown.
• Add the strained stock and simmer. Make a paste of gram flour and 1 cup of water.
• Add cocont milk after 10 minutes and contine cooking for a few minutes more.
• Check for seasoning and serve hot over boiled noodles.
• Serve with fried onion, chilli powder sprinkled.

CHICKEN KAUSWEY [ BURMA ]

 INGREDIENTS:-

1. Chicken                      1 cup [boneless]
2. Water                          1 liter
3. Turmeric                     1/4 tsp
4. Onion                          3 big
5. Garlic                          6 flakes
6. Ginger                         1/4"
7. Salt                              2 tsp
8. Green chilies               4
9. Oil                               1/2 cup
10. Coconut                       1 cup
11. Bengal gram powder   1 tbsp
12. Noodles                       1 packet

FOR SERVING:-

1. Hard boiled eggs        4 chopped
2. 
   Raw onion                  1 cup
3. Chilli powder              for sprinkling
4. Fried onion                 1 cup
5. Lemon                         2  quatered

METHOD:-

• Boil noodles for 4 minutes, drain water and wash under rnning water and cool it.
• Wash and cut chicken into small pieces and mix with turmeric.
• Cook in 1 liter of water adding salt to taste till tender.
• Boil once and simmer for 30 minutes. Drain stock and separate chicken.
• Extract 3 cups of milk from the coconut.
• Slice onion, separate into 2 parts, grind 1 part with ginger, garlic and chilies.
• Rub the grond paste on chicken. Heat oil and fry the remaining onion till brown and crisp.
• Transfer in a bowl, and serve on soup.
• Add chicken and brown, add strained stock and simmer.
• Make a paste of gram powder in 1 cup of water.
• Add to the chicken and cook for 15 minutes.
• Add coconut milk and simmer for 2 minutes more.
• Check for seasoning and serve hot, over boiled noodles
• Serve with fried onion, lemon, chilly powder eggs and raw onion.

SPICY CHICKEN SOUP

INGREDIENTS:-

1. Chicken                     500 gms
2. Water                        6 cups
3. Turmeric                   1 tsp
4. Salt                           2 tsp

FOR GRINDING:-

1. Coriander seeds          1 tbsp
2. Red chilies                  5
3. Pepper                         10
4. Ginger                         1"
5. Garlic                          6

FOR FRYING:-

1. Onion                        1
2. Green chilies             2
3. Curry leaves              few
4. Coriander leaves       handful
5. Oil                            1 tbsp

METHOD:-

• Pressure cook chicken, water, and turmeric for 3 whistles.
• Drain water, retain the chicken for masala chicken.
• Grind the masala ingredients to a smooth paste, add to the soup and boil.
• Simmer for 5 minutes and add salt. 
• Cut onion, chilies, curry, coriander to small pieces.
• Heat oil, add cut items and fry for a minute, add the soup to it and bring to boil once.
• Serve hot, it tastes yummy, this soup is a traditional one.

Goat Intestine Soup

Ingredients

1. Goat Intestine                    1
2. 
   Badaga                               1 tbsp
3. Turmeric                            1 tsp
4. Castor oil                           1 tbsp
5. Small onion                       5
6. Peppercorns                     10
7. Salt                                    3 tsp
8. Garlic                                 6
9. Ginger                                1/4"
10. Water                                 8 cups or more
11. Pepper                               to sprinkle
12. Coriander leaves               handful chopped

Method

• Clean and wash the intestine for 3 or4 times.
• Cut into 1" pieces, Crush onion, garlic, ginger, pepper.
• Boil water add intestine, crushed onion, garlic, ginger, Badaga, castor oil, turmeric, salt, and pepper.
• Cook for 10 whistles, add more water if the soup is thick.
• Drain the soup in a serving cup sprinkle pepper powder, and garnish with coriander leaves.

Veg soup

Ingredients

1. Carrot                           - 1 
2. French beans                - 4
3. Onion                           - 1
4. Coriander leaves          - handful
5. Garlic                           - 2 
6. Ginger                          -1/4"
7. Cashew nuts                 -2  
8. Lemon                          - few drops
9. Pepper powder             -1/4 tsp
10. Salt                               -1/4 tsp
11. Water                           - 5 cups
12. Corn flour                    - 1 tsp
13. Butter                           -1 tsp

Method

• Cut carrot, beans, onion, garlic, ginger and coriander leaves.
• Heat butter and fry onion, ginger, garlic for 2 minutes.
• Then add carrot, beans and fry for a while.
• Add water and boil for 20 minutes on a low flame.
• Grind cashew nut and cornflour adding milk.
• Mix in the boiling soup adding salt and pepper.
• Boil till it thickens and off the stove.
• Half a boiled egg can be added.
• Garnish with coriander leaves.

Carrot yummy spicy soup

Ingredients

1. carrot              2 nos[medium]
2. big onion         2 nos
3. cinnamon        1 inch
4. cloves              5
5. garlic               3 pods
6. ginger              1/4"
7. jeera                 1/2 tsp
8. pepper              5
9. salt                   1 tsp
10. oil or butter      1 tbsp
11. water               1 liter

Method

• Heat oil in a pressure cooker.
• Add jeera, cinnamon, cloves and pepper and fry.
• Now add cut onion, carrot, ginger, and garlic.
• Fry well until good aroma comes.
• Add water and salt.
• Cook for 3 whistles.
• Cool and strain the water and grind it to a smooth paste.
• Mix the broth and again strain and bring to boil.
• Serve with bread crumbs or fresh cream.
• It tastes good.

Bonda soup

Ingredients:

1. Urad Dhal                          1 cup
2. Ginger                                small piece[1/4"]
3. Green chilies                      2nos
4. Coriander leaves                handful
5. Bengal Gram Dhal             1 tsp
6. Rice                                    1 tsp
7. Onion                                  optional
8. Black pepper                       1/4 tsp[opt]
9. Salt                                      3/4 tsp

For Soup:

1. Corn Flour                                         1tbsp
2. Maida                                                 1tbsp
3. Peas                                                    handful
4. Carrot                                                 1 big
5. Beans                                                  2
6. Cauliflower                                         2 pieces
7. Cabbage                                              little
8. Coriander leaves                                 little
9. Ajinomoto                                          a pinch[optional]
10. Milk                                                    1 cup
11. Onion                                                  2
12. Salt                                                      1tsp
13. Oil                                                       2tbsp
14. Green chilies                                       2 slit
15. White pepper                                      1/2tsp
16. Water                                                  6 cups

 Method:

• Soak Urad Dhal, Rice, Bengal gram together for 2 hours.
• Grind it by adding chilies and ginger to a smooth paste adding 1 or 2 spoons of water.
• Mix onion, coriander leaves, pepper powder, salt to this dough.
• Cut vegetables to small pieces. 
• Chop onion, coriander leaves.
• Heat oil,  add onion, chilies and fry for 2 or 3 minutes.
• Now add all the vegetables, corn, and maida flour fry for 3 minutes by adding salt.
• Add water, Ajinomoto, pepper powder.
• Bring to a boil. Simmer for 20 minutes or till vegetables are well cooked.
• At last add milk. Heat for a few minutes and remove from fire.
• Meanwhile fry bondas till crisp.[pour dough by using a spoon so will get in bonda shape]
• Garnish soup with coriander leaves.
• To serve take a soup bowl add 1 bonda and pour soup over it .
• It is a different and healthy soup and tasty.
• Discard chilies in soup while serving.