1. Cut corn cobs into preferred pieces, pressure cook with chicken or vegetable stock until tender, then strain the stock and keep the corn pieces aside.
2. In a soup pot, heat butter, add cumin seeds and crushed black pepper until fragrant, then add all-purpose flour and roast on low heat until the raw smell disappears and butter separates.
3. Add the boiled corn pieces, mix well, pour in the strained stock, bring to a boil, and then lower the heat.
4. Stir in dry coconut powder, chilli flakes, Italian seasoning, and milk, letting the soup simmer gently without boiling vigorously; garnish with fresh coriander leaves and serve hot. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Roast the maida on low heat until the raw aroma vanishes and the butter separates to ensure a smooth, velvety soup base without lumps.
• The dry coconut powder adds a subtle, unique depth of flavor that elevates this simple corn soup into something extraordinary.

Tips & Tricks

• Do not boil the soup vigorously after adding milk to prevent it from curdling. Keep it at a gentle simmer. Jamjo ane Jamarjo!

1. 1. Baghar & Roux: Heat ghee in a pot. Add garlic, cumin seeds, black peppercorns, and bay leaves. Stir in maida and sauté on low heat until aromatic.
2. 2. Sauté Vegetables: Toss in cubed onions, drumstick pieces (sing), and quartered potatoes (bateta). Sauté thoroughly with the flour mixture.
3. 3. Slow Simmer: Pour in water, bring to a boil, then lower the heat and let the soup simmer for 1 to 1.5 hours until rich and fragrant with oil releasing on top.
4. 4. Finish & Serve: Season with salt and a splash of lemon juice. Serve hot alongside your favorite biryani or pulao. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Slow simmering is the secret to this soup, allowing the drumsticks (sing) and potatoes to release their earthy sweetness into the spiced ghee broth.

Tips & Tricks

• A squeeze of fresh lemon juice just before serving lifts all the rich flavors and pairs wonderfully with spicy biryani or pulao.

1. 1. Blanch & Peel: Soak and boil almonds until tender, let cool, and remove skins.
2. 2. Blend Paste: In a mixer, combine peeled almonds, coconut cream powder, salt, 1 cup stock, and 1 glass cold water. Grind into a smooth paste.
3. 3. Sauté Roux & Paste: Heat ghee or butter in a pot, roast 1 tbsp maida briefly, then add 2–3 tbsp of almond paste. Sauté until oil shines on the paste.
4. 4. Add Stock & Simmer: Pour in 4 cups of stock, mix well, bring to a boil, and season with oregano, chilli flakes, and black pepper. Garnish with fresh herbs and serve hot. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Sauteing the almond paste with the flour roux until oil releases gives this soup its rich, velvety mouthfeel and depth.

Tips & Tricks

• You can use either chicken stock or vegetable stock depending on your preference.

1. 1. Crush Spices: Crush cinnamon, cardamom, and cloves using a mortar and pestle, then mix in the dry ginger powder (soonth).
2. 2. Melt Ghee & Jaggery: Heat desi ghee in a pot over low heat, add the crushed spice blend and jaggery powder, and let the jaggery melt into the ghee.
3. 3. Roast Rava: Add semolina (rava) and roast continuously on low heat until it turns lightly golden brown and aromatic.
4. 4. Add Water & Simmer: Pour in water, mix well, and bring to a boil over medium heat until the rava softens and forms a smooth porridge. Enjoy warm! Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• This traditional remedy combines warming spices, pure desi ghee, and jaggery to instantly soothe seasonal colds and restore energy.

Tips & Tricks

• You can adjust the quantity of water to keep the Raab thinner as a soothing drink or thicker like a comforting porridge.

1. 1. Combine Ingredients: In a large stockpot, place chicken bones, chopped onion, carrot heads, celery leaves, coriander stems, and green chillies.
2. 2. Add Aromatics & Spices: Stir in ginger-garlic paste, black peppercorns, bay leaves, and salt.
3. 3. Simmer: Pour in water to completely cover all contents, bring to a boil, then reduce heat and simmer gently for 1 to 1.5 hours.
4. 4. Strain & Store: Strain through a fine sieve. Use this foundational stock in upcoming soups and various culinary recipes! Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• This foundational Chicken Stock is perfect to keep saved and ready for upcoming soup recipes and rich gravies.

Tips & Tricks

• Roasting the chicken bones beforehand adds an even deeper, caramelized flavor to the finished stock.

1. 1. Sauté Garlic & Chilli Paste: Heat oil in a pan over high heat, then lower the heat. Add garlic paste and sauté until aromatic, followed by Kashmiri red chilli paste and cook together.
2. 2. Build Masala & Tang: Stir in salt, Kashmiri red chilli powder, tamarind juice, roasted cumin powder, garam masala, chopped coriander, mint, and water. Simmer on low heat until oil separates on top.
3. 3. Toss Potatoes & Serve: Add the boiled potato cubes into the rich red masala, gently tossing until completely coated and heated through. Serve hot straight from the pan! Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Cube the boiled potatoes while still warm so they absorb the tangy red masala much better.
• Simmer the masala on low heat until oil separates to ensure the raw garlic and chilli paste flavours are fully cooked out.

Tips & Tricks

• This chaat is best enjoyed hot, straight from the kadhai, and pairs wonderfully with chana masala or as a standalone evening snack.