Ragi Soup

• In a bowl add your ragi flour. To this flour add water and mix well till a lump-free consistency is obtained. Keep aside until further use.
• To a pot add oil and wait till it gets hot. Once the oil is hot, add the bay leaf, star anise, cloves, cardamom and chopped green chilli. Sauté for a minute. Next add carrots, peas and ginger garlic paste. Mix well and sauté again for 2 minutes.

Add shredded boiled chicken and mix well. Sauté the chicken with other veggies and spices for 2 minutes. Now add water and chicken stock. Mix well, cover with a lid and let it simmer for 5-7 minutes. We basically need to cook the carrots and peas.

After simmering for approximately 7 minutes, add the dry spices which are coriander powder, garam masala, cumin powder, white pepper powder and salt. Mix everything well. Next, add the ragi mixture to the pot and mix it well. Cover with a lid and simmer for another 5-7 minutes on low flame.

• After summering for approximately 7 minutes, the ragi will cook completely, become darkish in colour and the soup will become slightly thick because of the ragi flour. Squeeze in some lemon juice and add fresh coriander leaves. Mix well.
• The soup is ready. Serve it hot garnished with some fresh cream and more fresh coriander leaves