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    Kaudi- Sea shell soup by Kajal Pradhan Lamba

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    For Kaudis :

    Maida – 2 cups

    Meetha Soda-  about 2 pinch

    Water – as required

     

    For Chicken & Vegetable Broth :

     

    Chicken – about ½ kg and some giblets

    Mix Vegetables – cut into medium size about 4 cups

    (carrots, cauliflower, beans & peas)

    Onion – 1 large quartered and separated

    Tomato – 1 large cut in medium size

    Ginger – 2 “ crushed

    Soy Sauce – 1 Tbs ( can be adjusted as per taste and color)

    Salt to Taste

     

    For Spicy Tomato Chutney :

     Tomatoes – 2 large

    Chillies – preferably red – as per the heat you can tolerate

    ( I use our local Dalle – round red chillies)

    Garlic – 3-4 small pods

    Salt – to taste

     

    Garnish :

    Chopped onions

    Chopped Coriander leaf

     

    Method :

    1. 1.      In a pressure cooker ( I used a 3 ltr cooker) add a little oil, sauté the quartered onion for 2 minutes, add the crushed ginger and the chicken. Fry for 4-5 minutes and add little salt and water ( atleast half the cooker).Bring to whistle in high heat, lower heat cook it for another 2-3 whistles.
    2. 2.      Sift the flour with mitha soda/bakin powder. Knead a tough dough using water and let it rest for sometime.
    3. 3.      To make the “Kaudis” just take pea sized dough , using your index finger roll it in the palm of your other hand and then press hard in between. It kind of sticks to your palm, and then lightly roll it off your palm.
    4. Note: When doing this make sure to keep dusting the kaudis with dry flour so that they do not stick to each other.                                                                                                                                                                                                
    5. In a large pot add a little oil and sauté the vegetables for 3-4 minutes. Now add the chicken broth to it and bring to boil.
    6. Once it starts boiling add the kaudis and soya sauce and simmer away for atleast 15 minutes or till the kaudis are cooked. If the soup is too thick add some broth or water but usually this soup has a thick consistency because of the maida.Adjust seasoning as per taste.
    7. For the chutney. Boil the tomatoes. Once cooked remove the skin and let it cool. Put in a mixer along with chillies, garlic and salt and make a paste.
    8. Now serve the Kaudis garnished with chopped onions, coriander and spicy chutney.

     

    PS: You can add vinegar and soy sauce as per your liking

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    I am just a regular stay at home mom.Coming from Armed Forces background I have grown up eating different types of food. As far as I can remember I have always loved all type of cuisines, but I guess at that time there was no concept of "Foodie". After that I remember how me & my husband ( then my boyfriend) used to explore small joints all over Delhi...not always fancy restaurants coz we were not exactly earning big bucks then :). I guess my passion for cooking was lying dormant somewhere inside me and I never had the wish nor the time to let it come out. Post kids life became homebound, my love for food was always there and since could not go out much I thought why not try my hand at cooking them at home. And like they say rest is history.....I started off with less elaborate dishes and then went on to trying as much variety as time & ingredient availability would permit. So now cooking has become something which I enjoy doing and it's a big stress buster too......and the reward is the empty plates and the looks of satisfaction in my family's eyes ;p. Next I want to start exploring the world of Desserts as I have never really tried them seriously since I really don't have a sweet tooth. Bas Sanjeeta this is me in brief...you can edit & proof it anyway you like :)