Ingredients:
- Chicken bones 250g
- Gajar (Carrots) 2 medium
- Hara pyaz (Green onion) ½ Cup
- Pyaz (Onion) 1 large
- Tez paat (Bay leaf) 1
- Sabut kali mirch (Black peppercorns) 6-7
- Namak (Salt) 1 tsp or to taste
- Sirka (Vinegar) 1 tsp
- Water 3 Cups or as required
- Makhan (Butter) 2 tbs
- Olive oil 2 tbs
- Pyaz (Onion) chopped 2 medium
- Lehsan (Garlic) 20-25 cloves
- Aalo (Potato) cubes 1 medium
- Namak (Salt) 1 tsp or to taste
- Kali mirch (Black pepper) crushed ½ tsp
- Doodh (Milk) ¾ Cup
- Fresh parsley/Coriander chopped 2-3 tbs
- Kali mirch (Black pepper) crushed ¼ tsp
- Fresh parsley/Coriander chopped
Directions:
In saucepan,add chicken,carrots,green onion,onion,bay leaf,black peppercorns,salt,vinegar and water,mix well and bring it to boil (remove scum),cover and cook on medium low flame for 20-25 minutes,stock is ready then strain & set aside.
In a pot,add butter,olive oil and let it melt.
Add onion and sauté until translucent.
Add garlic cloves,mix well and cook on medium low flame until light golden (10-12 minutes).
Add potato and mix well.
Add prepared stock,salt and black pepper crushed,mix well and bring it to boil,cover & cook on low flame for 10-12 minutes.
Add milk,mix well and bring it to boil,cover and cook on low flame for 4-5 minutes.
Turn off the flame and blend well with the help of hand blender.
Turn on the flame,add fresh parsley/coriander and black pepper crushed,mix well and cook for a minute.
Garnish with fresh parsley/coriander,bread croutons & serve!
Ajza:
- Chicken bones 250g
- Gajar (Carrots) 2 medium
- Hara pyaz (Green onion) ½ Cup
- Pyaz (Onion) 1 large
- Tez paat (Bay leaf) 1
- Sabut kali mirch (Black peppercorns) 6-7
- Namak (Salt) 1 tsp or to taste
- Sirka (Vinegar) 1 tsp
- Water 3 Cups or as required
- Makhan (Butter) 2 tbs
- Olive oil 2 tbs
- Pyaz (Onion) chopped 2 medium
- Lehsan (Garlic) 20-25 cloves
- Aalo (Potato) cubes 1 medium
- Namak (Salt) 1 tsp or to taste
- Kali mirch (Black pepper) crushed ½ tsp
- Doodh (Milk) ¾ Cup
- Fresh parsley/Coriander chopped 2-3 tbs
- Kali mirch (Black pepper) crushed ¼ tsp
- Fresh parsley/Coriander chopped
Directions:
Saucepan mein chicken,gajar,hara pyaz,pyaz,tez paat,sabut kali mirch,namak,sirka aur pani dal ker ache tarhan mix karein aur ubal anay ka bad scum ko nikal lein aur dhak ker darmiyani halki ancch per 20-25 minutes kliya paka lein,stock tayyar hai phir strain ker ka side per rakh dein,
Pot mein makhan aur olive oil dal ker melt ker lein.
Pyaz dal dein aur translucent hunay tak sauté ker lein.
Lehsan dal ker ache tarhan mix karein aur darmiyani halki ancch per light golden hunay tak paka lein (10-12 minutes).
Aalo dal ker ache tarhan mix karein.
Tayyar yakhni,namak aur kali mirch crushed dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 10-12 minutes kliya paka lein.
Doodh dal ker mix karein aur ubal anay ka bad dahk dein aur halki ancch per 4-5 miutes kliya paka lein.
Chulha bund ker dein aur hand blender ki madad sa ache tarhan blend ker lein.
Chulha on karein,fresh parsley/hara dhania aur kali mirch crushed dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Fresh parsley/hara dhania aur bread croutons sa garnish ker ka serve karein!
