Kaudi- Sea shell soup by Kajal Pradhan Lamba


 

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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