Once the barley is cooked

Once the barley is cooked, strain it and save the stock water.Come November and chilly winds of the approaching winter start blowing! But along with the comfortable weather, tag along quite a few health ailments.Let it cook for 10 to 12 minutes on slow fire.Top it off withlemon juice, black pepper, chopped cilantro (or coriander) and two tbps of cooked barley.Arabian Mutton ShorbaIngredients½ kg boneless mutton, diced3 tbsp oil2 large tomatoes, chopped in to four pieces each6 tbsp oats1 small onion, sliced¼ tsp garam masala¼ tsp ginger-garlic paste½ lt waterSalt to tasteArabian Mutton ShorbaMethodHeat the oil in a pressure cooker and fry the onion golden brown.Season the soup with sea salt, black pepper and lemon juice.Barley and chicken soupA perfect blend of lean protein and high fibreIngredients100 gm barley500 gm chicken breast1 carrot, peeled and diced250 gm onions, peeled and chopped1 tbps ginger, finely chopped2 tbps ghee½ tsp black paper, crushedPink sea salt to taste½ tsp lemon juice1 tsp soya sauce½ tsp vinegar1 bunch of cilantro or coriander leaves, finely chopped, for garnishingBarley and chicken soupMethodIn a heavy bottomed  pot boil the barley in a litre of water. Add the chopped tomatoes and cook for another 10minutes.Then open strain the soup and garnish with coriander.Then add the bones and all the leftover ingredients and add about 750ml of water.Now let it simmer for another five minutes and finish it with a garnish of finely chopped parsley leaves. Sautee on medium to high heat for one minute, and then add the barley stock.

Now add the sea salt, soya sauce, vinegar and let it simmer for two to three minutes stirring the soup at regular intervals.Finally, add the oats, three glasses of water, garam masala powder and black pepper, cover it and cook on low heat for another 10 minutes.Now add the canned black beans and tomato puree along with the vegetable stock and let it cook on medium flame for 10 minutes.Serve hot!Hasmina Hamed, home chef — As told to Oishani Mojumder.Add the ginger-garlic paste, salt, mutton pieces, one cup of water and cook for 10 to 12 minutes.Mushroom and Black Bean SoupA warm soup which keeps you active and energetic through out the dayIngredients150 gm canned black beans2 tbps tomato puree100 gm button mushrooms2 tomatoes, chopped2 onion, chopped1 tsp garlic, finely chopped2 tbps olive oil1 tsp black pepper1 lt vegetable stock100 gm french beans, choppedSea salt to taste1 tbps parsley, finely mincedMushroom and Black Bean SoupMethodHeat olive oil in a heavy bottomed pan and add chopped onions, garlic, mushrooms, tomatoes and sautee for one minute on medium flame.Heat ghee in another heavy bottom pot, add chopped onion, ginger, carrot and the chicken. Cook until six whistles, then on low flame for five minutes. So what better way to keep yourself warm, hale and hearty other than a steaming bowl of fulfilling soup.Serve hot with ragi crisps!Inam Khan, https://www.gumancangfood.com/product/cauliflower/frozen-iqf-cauliflower.html chefLukane ka soupIngredients½ kg lukane (bones)1 tbps oil2 to 3 cardamom2 to 3 cinnamon sticks2 bay leavesFew black peppercorns½ tsp sliced ginger½ tsp sliced garlic½ tsp turmeric powder2 green chilisSalt to tasteMethodHeat oil in a pressure cooker,  add the whole garam masala (cardamom, bay leaf, cinnamon, pepper), ginger-garlic and sautee.Serve hot with bread