Chicken Pepper Soup | Tamil Style Chicken Pepper Rasam | Home Remedy for Flu, Cold and Cough. Comforting Hot chicken pepper soup loaded with fresh black pepper and turmeric that will help you fight this flu season.
If someone in your family is down with a cold, cough or flu, this soup should be on the menu. Chicken bones / broth is rich in glucosamine and carnosine and many research states that it can help in reducing inflammation in the body and also help relieve the congestion in the upper respiratory tract. The collagen in the bones gets released in the stock when cooked. It has anti-inflammatory properties. A good chicken soup can fix your cold in no time.
This chicken pepper soup is a Tamil style soup made with a freshly ground black pepper + spice paste and garlic. Black pepper has a lot of medicinal properties and helps with blocked nasal passage. This chicken pepper rasam / soup is best served with rice.
Here are the things you can buy online for making this recipe Tri Ply Pan 5 Liter stainless cooker Hammered Kadai Heavy Duty Mixie
Here is the video of how to do chicken pepper soup
For the Spice Paste
1 tablespoon black pepper 2 teaspoon coriander seeds 1 teaspoon fennel seeds 2 dried red chillies 1/4 teaspoon cumin seeds 1 sprig curry leaves 2 tomatoes 6 cloves garlic
For Cooking Chicken
500 grams chicken with bone 3/4 teaspoon turmeric powder 3/4 teaspoon salt 3 cups water
Other Ingredients
2 tablespoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 sprig curry leaves 1/4 cup Indian shallots, sliced 1/4 teaspoon salt 1 cup coconut milk (first and second pressed) 3 sprigs coriander leaves, finely chopped
First we will have to make a spice paste. Dry roast all the spices on a low flame till golden and fragrant. Transfer the roasted spices to a mixie jar and grind to a fine powder. Once the spices are ground to a powder, add in the tomatoes and the garlic and grind again to a paste. Add little water if necessary while grinding the tomatoes. Set aside
Take a pressure cooker and add in the chicken. Chicken with a lot of bones is preferred for making this soup as the bones will release its flavour and collagen etc… which is really good for treating colds. You can also make this soup with just bones too. Add in the turmeric powder and the salt. Add the paste. Wash the mixie with little water and add to the cooker. I added a total of three cups of water. Cover the cooker and cook for about 20 minutes on low flame. Ignore the number of whistles. Once the pressure settles, open the cooker and remove the chicken. Shred the chicken and discard the bones. Set aside.
Heat sesame oil in a kadai. When the oil is hot, add in the mustard seeds and the cumin seeds. Add in the curry leaves. Let the mustard seeds crackle. Add in the shallots and sauté till the shallots are nice and soft.
Add in the shredded chicken and sauté for a few seconds. Add in the cooked chicken stock and the coconut milk. Adjust for seasoning and add salt if necessary. I have used home made coconut milk for making this recipe today. I have used half a cup each of fresh pressed milk and second pressed milk. Coconut milk tends to soothe the tummy at this time.
Add in the coriander leaves and bring the chicken soup to a boil. Once the soup boils, remove from heat. Serve the soup hot with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
For the Spice Paste
1 tablespoon black pepper 2 teaspoon coriander seeds 1 teaspoon fennel seeds 2 dried red chillies 1/4 teaspoon cumin seeds 1 sprig curry leaves 2 tomatoes 6 cloves garlic
For Cooking Chicken
500 grams chicken with bone 3/4 teaspoon turmeric powder 3/4 teaspoon salt 3 cups water
Other Ingredients
2 tablespoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 sprig curry leaves 1/4 cup Indian shallots, sliced 1/4 teaspoon salt 1 cup coconut milk (first and second pressed) 3 sprigs coriander leaves, finely chopped
First we will have to make a spice paste. Dry roast all the spices on a low flame till golden and fragrant. Transfer the roasted spices to a mixie jar and grind to a fine powder. Once the spices are ground to a powder, add in the tomatoes and the garlic and grind again to a paste. Add little water if necessary while grinding the tomatoes. Set aside
Take a pressure cooker and add in the chicken. Chicken with a lot of bones is preferred for making this soup as the bones will release its flavour and collagen etc… which is really good for treating colds. You can also make this soup with just bones too. Add in the turmeric powder and the salt. Add the paste. Wash the mixie with little water and add to the cooker. I added a total of three cups of water. Cover the cooker and cook for about 20 minutes on low flame. Ignore the number of whistles. Once the pressure settles, open the cooker and remove the chicken. Shred the chicken and discard the bones. Set aside.
Heat sesame oil in a kadai. When the oil is hot, add in the mustard seeds and the cumin seeds. Add in the curry leaves. Let the mustard seeds crackle. Add in the shallots and sauté till the shallots are nice and soft.
Add in the shredded chicken and sauté for a few seconds. Add in the cooked chicken stock and the coconut milk. Adjust for seasoning and add salt if necessary. I have used home made coconut milk for making this recipe today. I have used half a cup each of fresh pressed milk and second pressed milk. Coconut milk tends to soothe the tummy at this time.
Add in the coriander leaves and bring the chicken soup to a boil. Once the soup boils, remove from heat. Serve the soup hot with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/chicken-pepper-soup/
Dal Khichdi Recipe | Moong Dal Khichdi Recipe Made With Loaded Vegetables | Healthy Recipe
Recipe for Dal Khichdi made with moong dal, rice and loaded vegetables. A healthy one pot dish that’s best for a quick lunch and perfect to make if you do not have a lot of time. You do not need to make any side dishes for this recipe. It can be served with appalam , chips or a spicy omelette. This is one of my go to dishes for a busy day.
Dal Khichdi is my answer to a healthy meal if you are hard pressed for time. I load the khichdi with a lot of colourful veggies so you get to eat your everyday dose of rainbow. You can add as much or as little vegetables depending on your taste. This is a very good way to effortlessly add veggies. The final tempering with shallots and garlic makes the khichdi very aromatic.
I made the khichdi today using basmati rice. Raw rice can also be used for making the recipe. Make sure to use the same amount of rice and dal. Equal quantity of rice and dal makes the khichdi very rich and very filling. The kind of vegetables to use is totally up to you. I generally use vegetables like carrots, beans, green peas, potatoes, chow chow, cauliflower, spinach etc…
Here are some of the things you can buy online Basmati Rice https://amzn.to/3C4T6PV Moong Dal https://amzn.to/3n67zHl Pressure Cooker https://amzn.to/30j0wCt
Here is the video of how to make Dal Khichdi
Main Ingredients
1/2 cup basmati rice 1/2 cup split yellow moong dal 1.5 tablespoon peanut oil 4 cloves garlic, finely minced 1 inch ginger, finely minced 1/2 cup onion, finely chopped 2 green chillies, chopped 2 tomatoes, chopped 1 teaspoon salt 1/4 teaspoon red chilli powder 1/4 teaspoon turmeric powder 3 cups mixed vegetables 3 cups water 1/2 cup hot water or more (if needed) at the end
Tempering the dal
2 teaspoon ghee 1/4 teaspoon cumin seeds 2 cloves garlic, sliced 5 Indian shallots, sliced 1 sprig curry leaves
Wash and soak the rice and dal for about 20-30 minutes. Heat oil in a pressure cooker. Add in the finely chopped ginger and garlic. Saute for a minute. Add in the finely chopped onions. Saute for a couple of minutes till the onions are soft. No need to brown the onions.
Add in the green chillies, tomatoes, salt, red chilli powder and turmeric powder. Saute till the tomatoes are mushy.
Add in the vegetables and mix well to combine. Add in the 3 cups of water. Add in the soaked and drained dal and rice.
Cover the pressure cooker and cook for 5 whistles. Allow the pressure from the cooker to settle before opening.
Mix the khichdi well. If the khichdi is thick, dilute it with a little hot water to the consistency you like.
Tempering: Heat ghee in a small kadai. Add in the cumin seeds, sliced garlic and sliced shallots. Add in the curry leaves. Saute on a low flame till the shallots are nice and golden.
Top the khichdi with the tempering.
Serve hot with chips, appalam or omelette.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
