supu's cooking

Health Benefits of Mutton Chest Bone Soup: 1.        Relief from Common Cold and Bronchitis 2.        Relief from arthritis and joint-pain 3.        Fights against Inflammation 4.        Strengthens bones and teeth 5.        Boosts immunity 6.        Improves hydration 7.        Restore exercise capacity 8.        Build muscle strength   9.        Anti-tumor 10.    Helps in normalizing the acid in the stomach Ingredients: 1.        250 Grams mutton chest bones & some flesh (washed) 2.        7 small onions (Roughly Crushed) 3.        8 Garlic cloves (Roughly Crushed) 4.        2 Inch ginger (Roughly Crushed) 5.        1 tbsp pepper cumin powder (freshly crushed) 6.        ½ tsp fennel seeds 7.        ¼ tsp turmeric powder 8.        1 Sprigs curry leaves 9.        Few coriander leaves 10.    2 Cups water 11.     S alt to taste For Making Mutton Chest Bone Soup: 1.        In a pressure cooker add all the above said In

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Ingredients: 1.        1 kg chicken 2.        1 Onion (paste) 3.        2 Inch ginger( roughly chopped) 4.        1 Whole garlic pods 5.        3 Inch cinnamon stick 6.        2 Cardamom pods 7.        5 Cloves 8.        1 Star anise 9.        5 Dry Red Chilies 10.    1tsp Kashmiri chilli powder(optional)   11.    ½ tsp turmeric powder 12.    1 tbsp cumin seeds 13.    1tsp black pepper 14.    1 ½  tsp fennel seeds 15.    1 ½ tbsp coriander seeds 16.    2 tbsp grated coconut 17.    3 tsp curd(optional)   18.    Freshly grounded pepper (optional)   19.    Salt to taste 20.    4tbsp oil Chettinad chicken chukka:       For making chettinad chicken chukka first, we need to make chettinad masala and need to marinate the chicken            with that masala. For Making chettinad masala: 1.        Heat the kadai and dry roast the below ingredients for 2 – 3 minutes. ·       3 Inch cinnamon stick ·       2 Cardamom pods ·   

Ingredients: 1.         1tbsp Butter (unsalted) 2.        1 Cup onions (chopped) 3.        2 Medium size tomato (blanched & chopped) 4.        ½ tsp Ginger garlic paste 5.         ¼ tsp Coriander  powder 6.        ½ tsp Kashmiri chilly Powder (for colour) 7.        Red chilli powder (based on your spicy level) 8.        Salt to taste. 9.         ½  Cup green peas (boiled) 10.    1 Big carrot (boiled) 11.    2 Medium size Potato (boiled) 12.    2 ½ tbsp Pav bhaji masala 13.     Some   coriander leaves chopped 14.    Pav bun For blanching tomato: 1.        In a kadai /saucepan add water and allow it to boil. 2.        Once water starts boiling add the whole tomato by making an X shape spilt on the bottom. And allow it to boil for 5 minutes or until you able to peel the skin of the tomato. 3.        Now switch off the stove and remove the tomato from the boiling water and put it the normal water to stop further boiling and allow i