|Namak (Salt)||1 tsp|
|Pani (Water)||1½ kg|
|Lehsan (Garlic) paste||1 tsp|
|Adrak (Ginger) paste||1 tsp|
Step 1: Add Chicken, Pani (Water), Namak (Salt), Lehsan (Garlic) paste, Adrak (Ginger) paste, and mix. Cover and cook on medium to low flame for 15 minutes.
Step 2: Remove scum and cook on medium flame for 5 minutes without covering.
|Shimla Mirch (Capsicum) – 1 large||1 large|
|Namak (Salt)||⅛ tsp [If required, you may add more salt (according to taste)]|
|Pissi kali mirch (Black pepper powder)||1¼ tsp|
|Maida (All purpose flour)||4 tbs [heaped]|
|Ghee||5 tbs [Melted]|
Step 1: Add Ghee, Maida (All purpose flour) and mix till its colour changes to light golden.
Step 2: Gradually add Stock [4½ glasses]. Mix and make sure there are no lumps.
Step 3: Add Chicken, Shimla Mirch (Capsicum), Namak (Salt), Pissi Laal Mirch (Black pepper powder) and mix. Cover and cook for 3 minutes at low flame.
Step 4: When the soup thickens slightly, add Cream, mix for 1 minute, and turn off the flame.
Serve with Croutons.
Method 1: Take 2 slices of bread and cut them into cubes. Fry these until they become golden.
Method 2: Toast the bread in a pan until it becomes brown and cut it into cubes.