Sooji Murgh Shorba or Semolina Chicken Soup


Sharing with you a simple, easy and quick recipe of chicken soup which you can relish this winter. This warm, delicious bowl of chicken soup is perfect for your Sunday evening.

Slurp…Slurp!

chicken soup noors recipes

Ingredients:

  • Chicken – 9-10 bone pieces
  • Roasted Coarse Sooji/ Semolina – 1/3 Cup
  • Ginger-Garlic paste – 1 tsp
  • Thinly sliced Onion – ¼  Cup
  • Thinly sliced Tomato – ¼ Cup
  • Slit Green chilies – 2
  • Coriander leaves/ Cilantro  – ½ Cup
  • Cloves – 2-3
  • Cinnamon – 1 small stick cut into 2-3 pieces
  • Bay Leaf – 1
  • Turmeric Powder – ¼ tsp
  • Red Chili Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – ½  tsp
  • Black Pepper Powder – 1 tsp
  • Garam masala Powder – ¼ tsp
  • Water – 4 glasses
  • Oil – 3 tbsp
  • Salt as required

Method:

  • Heat 3 tbsp of oil in a pressure cooker and add cloves, cinnamon and bay leaf.
  • Add onions and saute till translucent.
  • Wash the chicken pieces thoroughly and add them to the onions. Fry for about 2 minutes.
  • Add ginger garlic paste and fry well until the raw smell goes.
  • Add tomatoes and cook until they are soft.
  • Now add the roasted sooji/ semolina and fry for about a minute.
  • Add in all the powders, slit green chilies and salt and fry for another minute.
  • Add water and bring to a boil.
  • Finely chop some coriander leaves and add them.
  • Close the cooker and cook for about 5-6 whistles.
  • Remove from the heat and allow to cool.
  • Slowly remove the chicken pieces into a bowl and shred them.
  • Add the shredded chicken back to the soup. Heat again before you serve it.
  • Sprinkle some coriander and mint leaves and serve hot.

 

Paya / Lamb Soup


Paya soup is the tastiest and healthiest of all soups. Mom used to prepare this often when we were kids. This is very good for growing children and new mothers. My Granny  says paya soup was prepared traditionally on charcoal overnight and tastes the best.

Photo Courtesy: Mujahid Khaleel

Photo Courtesy: Mujahid Khaleel

Ingredients
  • Lamb trotters (paya) – half a dozen
  • Onion                              – 1 small
  • Tomotato                         – 1 medium
  • Ginger garlic paste          – 1 tbsp
  • Green Chillies                  – 5-6
  • Red Chilli powder             – 1 tsp
  • Pepper powder                 – 1 tsp
  • Garam masala powder     – 1/4 tsp
  • Coriander powder             – 1 tsp
  • Turmeric powder             – 1/4 tsp
  • Coriander leaves            – 2 tbsp
  • Water                              – 5 glasses
  • Salt                                 – as required
  •  Oil                                 –  1 tsp
  • Coconut paste                – 2 tbsp ( optional)
Method:
  • Wash the paya thoroughly by soaking them in luke warm water with a little salt for sometime.
  • Heat 1 tsp oil in a pressure cooker and fry the onions, ginger garlic paste, tomato and chilies for 2 minutes.
  • Then add the paya and fry for some more time till the raw smell goes.
  • Add all the powders and coriander leaves.
  • Fry for 2 minutes. Add the water.
  • Allow it to boil and pressure for about 1 hour on low heat.
  • Remove from fire. Serve in a bowl with some more pepper powder if desired.
  • Add coconut paste if you want the soup to be a little thicker to be served with rotis.
Mom used to serve us paya soup with rice rotis. Serve with any rotis you like 🙂