Sunday, 18 November 2012

HOT N' SOUR CHICKEN SOUP

This soup is a Indo-chinese clear soup. Spicy and sour like the name mentions it. Shredded chicken and julienne vegetables  go in the chicken stock wherein egg white is used to thicken the soup.


Hot n' sour chicken soup


Ingredients: (serves 10)

Shredded chicken- 1 cup

Chicken stock- 1 ltr

Egg white- of 1 egg

Julienne carrot- 1/2 cup

Julienne capsicum- 1/2 cup

Julienne cabbage- 1/4 cup

Julienne ginger and garlic- 1/4 cup

Sweet corn- 1/4 cup

Finely chopped chives- 1/4 cup

Finely chopped green chillies- 1tspn(optional)

Ground pepper- 1 tspn(optional)

Sesame oil- 2 tbspn

Soya sauce- 1 tspn

Salt to taste




Ingredients



Method:

1. Heat the oil in the pan and add all the ingredients except the chicken stock one by one starting with ginger and garlic.


saute'ing the vegetables and the chicken
2. Saute the ingredients for a minute. The vegetables should be only half cooked. This will give a crunchy taste to the vegetables when we take the soup.

3. Now add the chicken stock to the sauce pan and transfer the ingredients from the frying pan to the sauce pan.

4. Give it a stir and a boil and reduce the fire.

5. Now add in the egg white little by little to the soup by whisking the chicken stock so that the egg does not form any clumps. Add the soya sauce and mix uniformly.

6. Switch off the fire and serve hot.

Saturday, 17 November 2012

CLUSTER BEANS SIDE DISH

Cluster beans is rich in protein and fiber. It's an Indian vegetable and eaten for it's health benefits. So many versions of cooking the cluster beans is available.  I love this one since it's the way my MOM cooks. With garlic, fennel seeds and coconut, the masala gives a great flavour to the beans which is little bitter compared to the normal beans.

Cluster beans side dish


Ingredients:

Cluster beans- 500 gms

Coconut- flesh of half coconut

Garlic cloves- 3

Fennel seeds- 1 tbspn

To saute:

Mustard seeds- 1 tspn

Red chillies- 2

Curry leaves- one sprig

Asafoetida- one pinch

Turmeric powder- one pinch

Salt to taste




Cluster beans

Method:


1. Clean the beans and cut to 2 inches length.


2. Pressure cook for one whistle with little water.

3. In the meanwhile cut the coconut to thin slices and grind coarsely without adding water along with garlic and fennel seeds.



Ground coconut with the spices



4. Heat the pan and when the oil is hot add the mustard seeds and allow it to splutter.


5. Add in the chillies and curry leaves.


6. When they turn brown add the cluster beans to the pan followed by asafoetida, turmeric powder and salt.

7. Add the ground coconut masala now and give it a stir.





Wednesday, 7 November 2012

CREAMY COCONUT VEGETABLE KURMA


This kurma has all the winter vegetables which would warm you up on a cold day. Potatoes,

peas, turnips and carrots cooked in Indian spices and creamy coconut. Absolutely soul 

warming!




Creamy coconut vegetable kurma
Ingredients:

Coarsely chopped vegetables- 3 cups

Finely ground coconut paste- 1 cup

Chopped onion- 1 large

Chopped tomatoes- 2

Ginger- garlic paste- 1 tbspn

Oil- 2 tbspn

Chopped cilantro leaves- 1 tbspn (to garnish)

Salt to taste



Spices:

Fennel seeds- 1 tbspn

Cardamom pods- 3

Cinnamon sticks- 4 small no's

Cloves- 5

Coriander powder/ curry powder- 2 tbspn

Turmeric powder- 1 tspn

Chilly powder- 1tspn


Method:

1. Heat the oil in  the pan. Add the ginger- garlic paste followed by fennel seeds, cardamom pods, cinnamon sticks and cloves.

2. Toss in the onion and wait until it turns brown. Later add the tomatoes and wait until they become soft.

3. Add the vegetables now, add salt, turmeric powder, coriander powder, chilly powder and give a stir.

4. Add around 1 and a half cups of water and let the vegetables get cooked for 10 minutes.

5. Now add the ground coconut paste and add another half a cup of water and mix all the ingredients uniformly.

6. Bring the kurma to a boil and garnish with chopped cilantro leaves.

7. Serve with rice and chapati.

Monday, 5 November 2012

DRY CHILLY CHICKEN

Our favourite family starters. Boneless chicken marinated in dry sherry and then wok fried. Very spicy indeed. Right from the time I landed in Nairobi I have been enjoying this dish.

Initially I use to relish this chicken from the Chinese restaurant in my serviced apartment. Later when we moved out I somehow wanted to learn how to prepare this at home. You can still get this only at "Taste of China", VIP Plaza, Opposite Graffins college, Westlands right now.

The owner recognises us with this starters. I have tried the same dish in authentic Chinese restaurants like "Zen garden", " Sizzlers". The versions of this same starters varies from restaurant to restaurant. "China plate" too serves this starters. This one is a kind of  Indo-Chinese treat. Try it. If you would love to sample it first, visit "TOC" and then try it out at home with this recipe. Goes well with chicken fried rice. Hope I am helping you out.


Dry chilly chicken


Ingredients:


Boneless chicken- 500gms(cubed)


Dry sherry- 2 tbspn


Corn flour 1 tbspn


All purpose flour- 1 tbspn


Ginger-garlic paste- 2 tbspn


Chilly powder- 1 tbspn


Finely chopped chives- 2 tbspn


Sesame seeds- 2 tbspn(optional)


Chopped green chillies- 1 tbspn (optional)


Sesame oil- 2 tbspn(to fry)


Dark soya sauce- 1 tbspn


Salt to taste




Method:



1. Marinate the chicken with all the ingredients and let it rest for 30 minutes.



Marinated chicken

2. Heat the wok, place the chicken and keep stirring to separate the chicken and cook for 10 minutes until done.

3. Serve hot with chilly oil and chicken fried rice.