Chicken Clear Soup

Chicken Clear Soup is a healthy, tasty and easy to make soup. In our family we all love this soup and have it any time. This is my better half's recipe. Earlier this year me and daughter were down with Dengue. Oh yes I never shared it here. Thankfully, infection in our case was not severe. But it was literally painful to tackle the situation in a family of 3 members. It was asymptomatic for us and when it was detected we were already in a recovery mode. The infection make you weak and there was no medicine for this. Only thing I learnt keep yourself hydrated as much as possible and eat iron-rich food to increase the platelet counts. Phew!

We were not in a condition to have solid foods but nutrient has go inside your body to fight the infection and recover. Apart from fruits, juices, khichdis, this chicken clear soup became part of our daily diet. Every evening he used to prepare this nutritious soup. So once we recovered we asked him to continue to prepare this soup for few more days😊. To know more about iron-rich foods visit:

This Friday evening I prepared the soup for all of us and served once he came back from office. Try this simple soup which does not contain butter, cream or flour but it is delicious.

Serving: 3
Preparation time: 10 minutes
Cooking time: 25 minutes

Chicken Clear Soup


Chicken Mince - 150 gm
Carrot - finely chopped, 21/2 tablespoon
Beans -finely chopped, 21/2 tablespoon
Onion - finely chopped, 1 tablespoon
Spring Onion - 1 sprig, finely chopped
Salt to taste
Black pepper powder - 1/2 teaspoon
Water - 3 to 4 cups
Refined Oil - 2 tablespoon


1. Clean and wash the chicken mince and keep aside.
2. Heat oil in a pan and add chicken mince into it.
3. Stir for few minutes and add chopped carrot, onion and beans.
4. After 5 minutes add chopped spring onions and salt to taste.
5. After 2 to 3 minutes add water and simmer the gas.
6. Allow it boil for 10 to 12 minutes and add black pepper powder.
7. Finally switch off the gas and serve it hot.

Chole Palak / Chickpeas in Spinach Gravy/Garbanzo Beans in Spinach Gravy

Chole Palak / Chickpeas in Spinach Gravy/Garbanzo Beans in Spinach Gravy is a healthy and nutritious side dish. This is a tasty dish prepared with few simple ingredients which is available in our pantry. Normally we cook chickpea as Chole Masala (Chickpeas cooked in onion-ginger-garlic gravy with lots of spices). Palak/Spinach is one of my favourite leafy vegetable. I thought why not combine these two ingredient together.

Chickpea is a legume which contain lot of nutrients, antioxidants, phytochemicals and phytates. It is good for pre-diabetic individuals. This helps to reduce inflammation(swelling and redness) and a good source of iron too. We all know spinach is a very good source of iron. Why I am talking about iron? Because these days whenever we go for diagnosis of blood, first thing doctor notice that Haemoglobin level is low and advice us to take lot of iron-rich food. It is always good to include lots of iron-rich food in our daily diet. To know more, please click the link:

Coming to the recipe... Preparation time is more in this recipe. If you do the cleaning and sorting of spinach leaves previous day, the dish can be prepared within half an hour. If you notice, I have not added ginger paste in this recipe as I feel ginger does not go well with Spinach whereas garlic complements well with spinach and enhance the taste. Normally when I cook leafy vegetables I avoid adding tomatoes instead I prefer to add lime juice to get the tanginess in the gravy.

Preparation time: 8 to 10 hours
Cooking time: 30 minutes

Chole Palak / Chickpeas with Spinach/Garbanzo Beans with Spinach Gravy

Chole/ Chickpeas - 1 cup
Palak/Spinach - 2 to 3 bunches which yield almost 11/2 cup paste after boiling
Onion - 2 medium, Paste
Garlic Paste - 1 teaspoon
Green Chilli Paste - 1 teaspoon
Lime Juice -  1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Refined Oil - 3 tablespoon
Cinnamon Stick - 1 inch
Salt to taste


1. Soak the chickpeas for 4 to 5 hours. You can soak overnight too.
2. Later drain the water and pressure cook the chickpeas for 3 to 4 whistles so that they are soft but at the same time retain their shape.
3. Choose the clean leaves from palak/spinack bunches and blanch them for few minutes.
4. Drain the water and make a smooth green puree.
5. Now heat oil in a pan and add a cinnamon stick into it.
6. After that add onion and garlic paste into the oil and cook well.
7. Once the raw smell of onion is gone add palak/spinach puree and green chilli paste.
8. Keep on stirring it under low to medium flame.
9. Once the palak is well cooked, add coriander powder, cumin powder and salt according to the taste.
10. Mix all the spices and now add the boiled chickpeas into the gravy.
11. Now add 1/2 cup of water and allow the curry to boil for 3 to 4 minutes.
12. Finally add lime juice and switch off the gas.
13. Serve hot chole palak with any Indian bread.

Cream Pound Cake / Fresh Cream Pound Cake / Fresh Cream Bundt Cake

Hello Readers...

How are you all doing? Hope you had a great weekend!
From last two weeks mercury has dropped and there is a cold wave. This year monsoon was prolonged in most of the part of our country and especially in Bangalore it extended for a longer time. After the monsoon hardly there was a gap of few days and again rain started due to northeast return monsoon. Since the temperature is dropped there is a feel of 'Winter' in the air! Winter means baking cakes...that is what I can relate from my childhood memory...Though now the scenario is not the same, we bake cake on every now and then... But still some of the childhood memories are so special..

Few days back I baked a cake after months.. It was a cream pound cake.. By now readers must be knowing about my love for naked cakes. When my better half was telling again and again you did not bake a cake for a long time and I know I did not do because of piled writing projects. I had a pack of fresh cream in the refrigerator and wanted to finish it before the date expires. Immediately thought of using a cream pound cake or cream bundt cake. Normally bundt cakes are glazed with dressing but I have not used any dressing as I like the cake just like that. This fresh cream cake has turned out soft and moist and needless to say everyone finished it soon.

Often we have unfinished cream tetra pack in our refrigerator and we are not sure how to use it. So here is an easy and tasty cake to use the cream pack. Do try it and share your feedback.

Cream Pound Cake / Fresh Cream Pound Cake / Fresh Cream Bundt Cake 

All Purpose Flour - 3 cups
Melted Butter - 1/2 cup
Refined Oil - 2/3 cup
Eggs - 3
Fresh Cream - 1 cup
Sugar - 11/2 cup
Vanilla Essence - 1 teaspoon
Baking Powder - 2 teaspoon
Salt - a pinch


1. Preheat the oven at 165 to 170 degree C for 10 minutes.
2. Take a bundt pan or loaf tin and grease it well with butter or oil and keep ready.
3. Sift flour, baking powder and salt together and keep aside.
4. Take melted butter in a big bowl and add refined oil into it.
5. Next add sugar into butter-oil mixture and cream it.
6. After that add egg one at a time and beat the mixture well.
7. Add vanilla essence into the mixture and beat well.
8. Finally, add flour mixture and cream alternately to wet mixture.
9. Now pour the batter into prepared tin and keep it into the preheated oven for 35 to 40 minutes or until a tooth pick comes out clean.
10. After that allow to cool it and carefully unmould it, later cut into pieces. You can serve them or store them in air tight container for 3 to 4 days.

Tips: Eggs and Fresh cream should be in room temperature before you use them in your cake.

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