Chicken Corn Soup

Chicken Corn Soup Recipe

Ingredients:

Chicken (shredded): 1 cup

Chicken Stock: 4 to 6 cups

Salt: to taste

White pepper: 1 tsp

Sugar: 1 tsp

Chinese Salt: 1 tsp

Sweet corn: ½ cup

Egg: 2

Vinegar: 2 tbsp

Corn Flour: 2 to 3 tbsp

Soya Sauce: 2 tbsp

For the chicken stock:

Boil one chicken with bone in a pot with 8-10 cups of water add one peeled onion and 3 to 4 whole black pepper and boil  until it remain 4 to 5 cups.

Method:

In a pot put shredded chicken and chicken stock, cook for few minutes when it starts boiling add sweet corns. Dilute corn flour in 5 tablespoons of water and pour it slowly into the soup continuously to avoid lumps.

Add salt, white pepper, sugar, Chinese salt and add beaten eggs .At the end add vinegar and soya sauce.

Serve it with chopped green chillies (put that in vinegar)

Soya sauce and Chilli sauce

Best of Luck

Mutton or Lamb Leg Roast

Mutton or Lamb Leg Roast Recipe

Ingredients:

Mutton or lamb leg: 1

Ginger garlic past: 2tbsp

Brown onion: 1/2 cup

Whole red chillies: 10 to 12(or according to taste)

Salt: to taste

Whole coriander: 2tbsp

Cumin seeds: 1 tbsp

Gram masala powder: 2tbsp

Cloves: 5 to 6

Pinch of saffron

Mace:  ½ tesp

Black pepper: ½ tsp

Turmeric Powder: ½ tesp

One lemon juice

Yogurt: 1 cup

Method

Make deep cuts in the leg.

Roast red chilli, cloves, coriander, cumin seeds and grind.

Mix onion with yogurt and grind.

Add salt, ginger garlic paste garam masala pinch of saffron, mace, turmeric powder, black pepper, lemon juice and ground spices to the yogurt and mix well.

Marinate the leg with this mixture and refrigerate the leg for 4 to 6 hours after that put the leg in the roasting tray cover it with foil and bake it in the oven at 170° for about 2½ to 3 hours.

Serve it with boiled vegetables and roast potatoes.

Thai Soup

Thai Soup Recipe

Ingredients

Boneless chicken: 100g

Dry red chillies: 4

Curry leaves: 4 to 5

Corn flour: 4 tbsp

Green chilli: 2

Lemon juice lemon

White pepper: according to taste

White pepper: according to taste

Salt: according to taste

Oil: 2tbsp

Ginger: half inch

Chicken stock: 4 cups

Method

Cut chicken into small thin slices.

Pour 2 tablespoons of oil in a pan, when it’s hot add curry leaves, dry red chillies, ginger slices and chicken.

Cook it for few minutes, when chicken becomes white in colour add 4 cups of chicken stock to it.

Now add 2 green chillies, black pepper, white pepper and salt according to taste. When the soup starts boiling thicken it with corn flour slightly .soup is ready add some lemon juice and serve.

Hot and Sour Soup

Hot and Sour Soup Recipe

Ingredients

Chicken Boneless: 100g

Cabbage: ¼ cup

Carrot: 1

Capsicum: 1

Green shallots: 1

Egg: 1

Chicken stock: 2 to 3 cups

Corn flour: 4 tbsp

Chilli sauce: 3 tbsp

Worcestershire sauce: 2tbsp

Salt: to taste

Black pepper powder: 1/4 tsp

White pepper: 1/4 tsp

Method

Cut chicken very small slices and boil it with 3 to 4 cups of chicken stock, until chicken is soft.

Cut the cabbage, carrot capsicum and green shallots into very thin slices and add it to the soup cook for 8 to 10 minutes or until vegetables is soft. Make a paste of corn flour with little water and pour it slowly in the soup to make it thick, stirring continuously so it wouldn’t get lumpy, after that beat an egg in bowl and add it. Slowly cook it 3 to 4 minutes.

Soup is ready, serve it with chilli sauce and soya sauce.

 

Fish Biryani Recipe

Fish Biryani Recipe

Ingredients

Fish 500g with skinned and filleted

1 tbsp Chilli powder

½ tsp turmeric

2 tsp gram massala

Salt (according to taste)

Vegitable Oil

Marinate the fish with the above spices and fry it in a little oil keep aside.

For the gravi

3 medium onions

30g butter

2 black cardamoms

4 cloves

Cinnamon stick (2 inch)

Green chillies (according to taste)

3 garlic clove (crushed)

30g ginger (shredded)

One small bunch of fresh coriander (chopped)

2 tbsp fresh chopped mint

2 tomatoes

1 tbsp coriander powder

Chilli powder (according to taste)

Water about one cup

For rice

500g rice

20g butter

2 cloves

2 black cardamoms

1 cinnamon stick

1 garlic clove

Ginger (one inch chopped)

1 tbsp fresh chopped coriander

Method:

Marinate the fish fillet with chilli powder, turmeric powder, salt and garam massala.

Fry the fish fillet in hot oil until crispy. Set aside Now make gravy for fish.

Heat butter (with few drops of oil so it wouldn’t burn it) in large pan, toss in the cardamoms, cloves and cinnamon. After a few seconds add garlic, ginger, green chillies and onions and fry until golden brown. Add tomatoes, coriander, mint, chilli powder and turmeric powder and fry for few minutes and put little water in it to make nice thick sauce.

When sauce done place the fish pieces in it and cover it with sauce. Cover the pan and leave it side for about ten minutes so that fish absorbs the flavours.

For the rice: heat butter in a large pan toss in cardamoms, cloves and cinnamon. After a minute add garlic, ginger and fresh coriander. Wash the rice and stir in the pan and fry for few minutes. Pour in about 1 litre boiling water and simmer the rice for about ten minutes or until it absorbed all the water.

NOW make one layer of rice then sauce and repeat it again.

Garnishing: you can garnish it with one fried onion ,cashew nuts (100g) and 2tbsp raisins.(fry cashew nuts and raisins as well).