A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

Mushroom rice is a flavourful recipe made with basmati rice, whole spices and mushrooms. The mushrooms soak up all the masala and add a meat-like taste to biryani which makes this recipe more satisfying and comforting. This is a one pot recipe that you can make in a pressure cooker, instant pot or in a...

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The post Mushroom Rice Recipe appeared first on Yummy Tummy.

All this while, I was always under the impression that Biryani was colloquially called as Brinji in Tamil Nadu . Not sure, how I got that into my head ;well am thinking still ! 

Coming to my encounter with Brinji; recently on our way back from Chennai ,we had a lunch stop over at famous restaurant near Kanjivaram and that's where I first tasted this Brinji . I had ordered a mini thali which had 3 flavored rice along with some Poori and curry . One of the flavored rice looked like pulao,but it was garnished with bread crumbs . 

Intrigued by that presentation, I asked the waiter what's that and he replied "Akka adhu Brinji". That was my first taste of Brinji a.k.a Birinji .

Without wasting a moment ,I took a spoonful and I must tell you; I totally fell in love with the flavors . That's when my myth was broken and I realized that Brinji is not Biryani and also it is a vegetarian recipe and has no meat .

It was a riot of flavor explosion.  The essence from fennel;sombu as it is called in Tamil and slightly over powering flavor of ginger, garlic ,bay leaf mint along with the vegetables was a treat to the taste buds. 

What is Brinji ?

Brinji is  made using Jeera Samba rice which is a native rice used for Biryanis in TN . A melange of flavors from whole spices , fresh mint , ginger garlic paste along with fresh vegetables is what makes Brinji a delight .

The other main flavor enhancer is the use of coconut milk to cook the rice. The subtle sweetness from the coconut milk lends a wonderful balance of flavors to the palate with every mouthful .Served with a slightly watery onion raita and a veg kurma, the Brinji is a whole meal by itself and keeps us full .

I wanted to try this Brinji ever since I tasted it,but somehow it kept getting delayed, but today we wanted to eat something different for lunch and I immediately told hubby I am making Brinji that too with my own recipe trying to replicate what I ate remembering the taste . 

I am told that Brinji is a very common in the vegetarian menu during Christmas and New Year parties in Tamil Nadu . So for the upcoming year end parties, you could also make it for your office potluck or friends' get together .

Ingredients 

Method 

• Wash the basmati rice and soak it in water for 20 mins and then drain it .
• Heat the pressure cooker vessel with oil and ghee .
• Crackle the fennel seeds and the whole spices until they turn aromatic. 
• Saute the onions until transparent followed by the mint leaves , ginger garlic paste and vegetables.
• Let the fat coat the vegetables and saute ginger garlic  until the raw flavor is lost . This will prevent the ginger garlic paste from burning and sticking to the pan's base .
• Add required salt ,coconut milk and water . Bring  it to a boil .
• Add the drained Basmati rice. Check for salt and adjust if needed.  Add the fresh corriander and close the cooker lid .
• Pressure cook for 2 whistles on high flame and turn off. Let the pressure release naturally. 
• Open it and wait for 5 mins before you can fluff it . Trying to fluff immediately will make it mushy .
• Roast cashews in ghee and add it to the brinji . You may also add some fried or toasted bread crumbs for extra taste.  
• Serve hot with onion raita and a gravy of your choice.  

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