Nasuha Blog

Pasta soup is a quick twist on a classic chicken noodle soup which is fully loaded with veggies and chicken. Recently when my friend made this delicious, healthy and nutritious noodle soup, I remembered the delicious soup which I had in Banglore.

Julinned Veggies

I ended up making this dish with pasta instead of noodles. A perfect dish to be enjoyed on a cold winter day. This soup is filled with tons of veggies which are cooked along with required amount of water, spices, sauce of your choice in which the boiled pasta is added and when done, enjoyed warm.
The soup can be made in advance and frozen. When needed thaw the soup and add the cooked pasta and serve. We can add any choice of veggies. This will be liked by kids as well as adults. A perfect party hit. Try this out and let me know...



Ingredients:

1. Pasta- 2 Cups
2. Carrots- 2 nos
3. Beans- a handful
4. Cabbage- 1 Cup
5. Ginger- 2 tbsp
6. Garlic- 2 tbsp
7. Onions- 1no
8. Chili Flakes- 1/2 tbsp
9. Garlic Powder- 1 Tsp
10. Basil- 1 tbsp
11. Oregano- 1 tbsp
12. Paprika Powder- 1 Tsp
13. Turmeric Powder- 1 Tsp
14. Garam Masala Powder- 1 Tsp
15. Red Chili Sauce- 1 tbsp
16. Soy Sauce- 1 tbsp
17. Salt- as required
18. Baked Chicken- 1 Cup (See the notes) ( OPTIONAL)
19. Spring Onions- for garnish

Method:

1. Bring a large pot of water to boil on high heat and salt it generously. Cook the pasta until al dente. Drain and keep this aside.
2. Julienne the vegetables along with ginger and garlic.
3. Heat oil in a pan, add the garlic, ginger. Saute for a minute. Add the sliced onion, saute for a minute and add all the veggies. Give them a nice stir on a medium heat.
4. Add the all the spices, chili flakes, garlic powder, Basil, oregano, paprika powder, turmeric powder, garam masala. Mix well.
5. Add around 4 cups of water and let it simmer for 10 minutes on a low flame. Add the red chili sauce, soy sauce along with cooked pasta. Give it a nice stir and switch off the flame.
6. Ladle the pasta into bowls. On top add the baked chicken and chopped spring onions. Enjoy a nice, hot soup on a winter day.

Baked Chicken:

1. Boneless Chicken- 2 Cups
2. Red Chili Powder- 1tbsp
3. Pepper Powder- 1 tbsp
4. Salt- as required
5. Turmeric Powder- 1tsp
6. Oil- 1 tbsp

Method:

1. Mix all the ingredients in a bowl and rub this ingredient onto the chicken.
2. Meanwhile, preheat the oven to 350 degrees F. Place the marinated chicken on a greased baking tray and bake for about 5- 20 minutes or till cooked.

A warm, spicy, cozy soup on a cold, wintery evening is what most of us would dream of. My father- in- law likes different varieties of soups. In this cold weather, I made one of his favorite spicy chicken soup and here it is now on my blog.


This chicken soup is a hearty, comforting soup that's so easy and simple to make which only take few minutes. In this, I have added roasted corn which is optional. You can add boiled corn and any of your favorite veggies. When all the spices are added together, the flavors are very well blended with each other which gives a distinctive taste and enhances your taste buds. The spiciness can be adjusted to suit your taste. I have made different varieties of soups before, but this one is more Indian with the addition of spices. Hope you all might like this. Try this out and let me know.


Ingredients:

1. Boneless Chicken pieces- 1 Cup
2. Roasted Corn- 1/2 Cup
3. Water- 3 Cups
4. Pepper powder- 1 tbsp
5. Salt- as required
6. Cumin Powder- 1 Tsp
7. Grated Ginger- 1 tbsp
8. Grated Garlic- 1 tbsp
9. Coriander Powder- 1 Tsp
10. Freshly Chopped Cilantro- 2 tbsp

1. In a large pot, add all the ingredients except chopped cilantro, stir and boil on a medium flame.
2. After about 4- 5 minutes of rolling boil, simmer the flame and let this cook for another 5 minutes till all the ingredients get well blended with each other.. Switch off the flame.
3. Add the chopped cilantro leaves and soy sauce. Adjust the salt and pepper powder according to your taste levels. Enjoy a warm, spicy soup on a cold evening.

Start with the soup. Roughly cut 2 yellow paprikas, 1/2 a fennel bulb, 3 cloves of garlic and a stalk of celery and sweat them in some olive oil. Add a pinch of safran.
Add 0,8 litre chicken stock and softly boil for 10 mins. Use a stick blender to liquify and then add 100 ml cream.
Boil some samphire for 3 mins.
Use a mandoline to make very thin shavings the other halve of the fennel bulb.
Now whip some cream. Add a tbsp Pernod and whip again.

Start plating:
Put some fennelshavings in the middle of the plate.
Then some samphire
Now the smoked halibut
Finally a quenelle of cream

Hold the stick blender just above the soup and create a nice foam.
Then pour the soup around the little tower

(Inspired by Angelique Schmeinck, 24Kitchen. Here's a video )

Not one of the best looking dishes on this blog, but very, very simple and very tasty. Stir fry 300 gr shredded carrots for a minute or 2. Add 1 tsp cumin powder and half a tsp coriander powder.  Then 400 gr of red lentils (from a can), 750 cl vegetable stock and 125 cl coconut milk. Bring gently to the boil

After 15 minutes you can use a stick blender to puree the soup.
Roast 2 tsp fennel seeds in a dey pan.

Serve with fresh coriander, Turkish yoghurt and the toasted seeds. Plus some warm naan or pita bread.

(A Janny van der Heijden recipe)

Slice 4 cm fresh ginger and add to 1 litre of chicken stock, with 2 tbsp fish sauce, 1/2 tbsp soy sauce, 1 tbsp lemon juice and the white of a lemon grass. Simmer for 15 mins.
In the meantime mix 50 gr of chia seeds (or black sesame seeds ) with a tsp of chili flakes.
Coat 2 chicken fillets with egg white and cover the fillets with the seed mix
Fry for about 5 mins on each side till golden brown and done.

Slice 100 gr of sugarsnaps lengthwise. Remove the ginger and lemongrass from the stock and add the sugarsnaps and a halved red chili. Simmer for 2 mins.

Cut the chicken breasts lengthwise in strips. Serve with small basil leaves, spring onion and lime.

(Inspiration: Donna Hay)

First we need to cut a big onion, a fennel bulb and 3 garlic cloves and sweat them softly in a bit of oil. In the meantime put 200 gr frozen peas into boiling water and boil for a couple of minutes.
Drain. Mix all ingredients and add enough chicken stock to make a nice thick soup, using a blender.

Then shred 100 grs smoked salmon pp with creme fraiche and a tbsp mayo. Use the blender to make the mousse. Add some finely chopped celery and chives.

Serve as shown at room temperature. Crumble a bit of dried fried onion on top. With some salad leaves or watercress for decoration..

Inspired by Racine Restaurant, Tillac, SW France

Sebagian besar dari kita mengenal sup sirip ikan hiu, yang akhir-akhir menjadi kurang populer karena banyak orang menentang cara mendapatkan sirip hiu (walau masih ada dihidangkan di beberapa restoran). Beberapa waktu yang lalu teman saya memasak sup labu yang bentuk dan teksturnya mirip dengan sirip ikan hiu, walau rasanya tidak mirip dengan sirip ikan hiu tapi lebih menyerupai dengan winter melon atau kundur. Rasanya segar dan bening.

Labu ini dimasak layaknya seperti sayuran untuk sup lainnya. Memasaknya tidak sulit yang penting harus menggunakan kaldu yang bagus dan enak, karena labu ini sendiri tidak berasa, bisa digunakan kaldu ayam atau daging lainnya. Sup ini akan menjadi hidangan yang berbeda dan menarik, terutama bagi yang anti sup sirip ikan hiu.

Labu ini belum banyak / umum dijual di kota Medan, tapi bagi yang ingin mencoba, bisa membelinya di Pasar Beruang dan Supermarket Berastagi di Jl. Gatot Subroto. 

The plant is monoecious with imperfect flowers (meaning its flowers are either male or female but both sexes can be found on the same plant) and are pollinated by insects, especially bees. The color of the flowers is yellow to orange.

The fruit is oblong with a diameter of eight inches or 20 centimeters, weighs eleven to 13 pounds (5 to 6 kilograms), and can produce up to 500 seeds. Its skin can vary from light or dark green to cream. One plant can produce over 50 fruit. The fruit can last without decomposing for several years if kept dry after harvest.(Wikipedia)

The flowers, leaves and tender shoots are used in Mexico and other countries as greens. The most nutritional part of Cucurbita ficifolia is its fat- and protein-rich seeds, which can vary in color from white to black. They are used in Mexico to make palanquetas, a sweet similar to peanut brittle. The fruithas several uses as food. The immature fruit is eaten cooked, while the mature fruit is sweet and used to make confectionery and beverages, sometimes alcoholic. The fruit is low in beta-carotene—as can be seen from its white flesh, relatively low in vitamins and minerals, and moderately high in carbohydrates.

In Europe: In Spain this squash is used to make a jam known as "cabello de ángel" (angel's hair), "cabell d'àngel" in Catalan, that is used to fill pies, sweets and confectionary. In Portugal, where the fruit is known as "chila" or "gila", it is still used extensively in the production of traditional Portuguese sweets and confectionery; it was also used as a crop for non-human consumption in order to feed pigs.

In Latin America: In Chile and Argentina, jam is often made out of the fruit of "alcayota" or "cayote". In Costa Rica, it is traditional to make empanadasstuffed with sugared "chiverre" filling at Easter time.

The vine and fruit are used for fodder. Because of its ability to keep for a long time, the ripe fruit was taken on voyages on ships, and used for food for livestock on board.

3 L kaldu bening dan bagus, sesuai pilihan anda (saya memakai kaldu ayam kampung)

3 wortel besar

1 buah labu sirip hiu

garam dan merica secukupnya

Bawang merah goreng atau bawang putih (optional)

Kupas labu, potong-potong kira-kira berukuran 2 x 3 cm atau sesuai selera anda.

Buang isinya, sisihkan

Kupas wortel, potong kira-kira sepanjang 2 cm

Didihkan kaldu, masukkan wortel dan melon, tambah garam dan merica secukupnya

Masak sampai  lembut, sebagian potongan labu akan terurai seperti sirip ikan hiu.

Sajikan selagi panas, taburi dengan bawang goreng.