As this event is going further I am meeting new bloggers & making new friends who have the same passion of cooking . Aish is one them. She is a also a very warm & sweet person whom I wish to meet in my lifetime.
Thanks Aish for becoming a part of this celebration and giving us this special dish.
Hello foodies,
I am Aisha Waseem, author of Spices in the Cookie Jar, a blog recently set up to document recipes tried and tested in my kitchen. Basically from Kerala, I currently live in the beautiful city of Melbourne with my love W. I work full time, love all things beautiful and creative and am extremely passionate about cooking. Cooking to me is soothing and creating my own signature with each dish I prepare, gives me immense joy and pleasure.
When Humi asked me to be a part of her Ramadan celebrations by doing a guest post on her blog, I was extremely thrilled not just because of the fantastic opportunity to blog on Humi’s wonderful space and be a part of her celebrations but also because this is my very first guest post. Thank you Humi for presenting me with this chance to do a guest post. Since the post was related to Ramadan, I decided to blog about something healthy, nutritious and filling.
During the holy month of Ramadan, Muslims all over the world fast from morning till evening and what better way to break the fast than with a healthy, warm and delicious Chicken and Oats Soup. My mom always made this soup for Iftar and I used to fill up on it, so I called her up to get the recipe and recreate it in my kitchen. It’s a very simple recipe and takes very less effort, which is very important when you are working full time, fasting and trying to get food on the table, in time to break the fast. This hearty soup is like a blanket of warmth, it’s warm, comforting and helps you cope with the dreaded cold days we have been experiencing here.
Ingredients:
- Butter – 2 tablespoon
- Onion – 1 medium, chopped fine
- Ginger garlic paste – 1 tsp
- Beans – 1/4 cup, cut thin
- Carrot – 1/4 cup, minced
- Chicken – 250g
- Oats – 1/2 cup
- Chicken stock or water – 2 cups
- Milk – 2 cups
- Coriander leaves – 2 tbsp, chopped
- Salt as required
- Pepper as required
Method:
- Pressure cook the chicken with a bit of seasoning(your choice), strain the stock and keep aside. When cool, shred the chicken into small pieces.
- Heat butter in the pressure cooker and sauté the onion till nicely browned.
- Add the ginger garlic paste and toss for 2 minutes till raw smell disappears.
- Tip in the beans, mix for 2 minutes, followed by the carrots and stir for 2 minutes.
- Mix the shredded chicken, sauté for 3 minutes. Add the oats and fry for 3 minutes.
- Pour the 2 cups of water or stock, cover and cook on medium heat till 1 whistle.
- Reduce heat to low and slow cook for 20 minutes. Open the lid once all the steam has escaped, add the milk and bring to boil.
- Remove from heat, season with salt and pepper. Garnish with chopped coriander leaves and serve hot.
Notes:
You can use any vegetables of your choice, like celery, mushrooms, peppers.
For seasoning the chicken you can use pepper, salt, a pinch of cardamom, cinnamon and cloves.
You can use the stock reserved from cooking the chicken or use store bought stock.
If you want to use stock from cooking chicken, then add 2 cups of water when pressure cooking chicken.
To know more about Aish visit her @ Spices in a Cookie Jar.