Chicken Creamy Corn Soup

Ingredients:

Whole Chicken (or less if you want)

2 cans creamy corn

Spices: salt, black pepper, chinese salt, white pepper

vinegar

soya sauce

garlic cloves

piece of ginger

1 carrot

1-2 eggs

corn starch

 

Direction:

In a large pot, add sufficent water and put it on the stove on full. add to the water,  your chicken, garlic cloves, ginger, carrot, salt and black pepper.

Allow water to come to a boil and let boil for a good while to ensure we get all the flavour of the broth. Once chicken is all tender, take a straining spoon and remove chicken from the broth in a separate plate, wait for it to cool and then shred the meat off and place it separtately

While chicken is cooling, remove and throw away all the foamy stuff that is forming at the top of the broth. Also, with a straining spoon, remove the ginger, garlic cloves and carrot and throw out. Add to the broth more salt and black pepper for taste, chinese salt, white pepper, vinegar, and a little bit of soya sauce. Take approx a 1/3 cup of water and dissolve in it corn starch. Then take the dissolved corn starch and pour it into the soup slowly while mixing. Make sure you properly dissolved the corn starch to ensure there aren’t any lumps in the soup….if there are, then remove with a straining spoon. The corn starch will give the soup some thickness.

In a small bowl, beat 1-2 eggs and slowly pour into the soup pot while the soup is boiling. once done, slowly mix the egg into the soup.

Next throw in the shredded chicken (you may not need all of it….use as much needed). and pour in a can of creamy corn. Depending on the amount of soup you make, you might need two cans of creamy corn.

Now that everything is mixed together, let it boil for another 5 min, and its READY!!

Suggestion: I personally like adding sliced mushrooms to this soup as well.

 

Hydrabadi Katti daal and Talawa Gosht (fried meat)

KATTI DAAL

take one cup of masoor ki daal, wash and add to pot with 3-4 cups of water (add more or less water depending on how watery you want your daal). put it on the stove on full. Add some ginger garlic paste, some fried onion and 2-3 garlic cloves cut to small pieces (if you have it, otherwise not a MUST).

In a separate bowl, take some tamarind (imlee) and add some water to it and dissolve the tamarind making it into a water paste.

when the daal comes to a boil, add salt for taste, laal mirchi, some finely chopped green chillies, one tomatoe, one spoon of dhania powder, a pinch of garam masala, a bit of lemon juice, and the tamarind mix, mix it all up and use the hand blender to further mix.

 

Giving the daal baghaar

then in a separate frying pan, add a little bit of oil, heat it up putting the stove on full and add to it 1 tea spoon of zeera and 4-5 whole laal mirchis….heat it till the whole laal mirchis turn black. turn off the stove, let it cool a little bit, and VERY CAREFULLY, little by little by little, pour into the daal and mix up. READY!

 

TALAWA GOSHT (please note, this procedure is for people who are experienced in knowing how to use a pressure cooker)

In a pressure cooker, add your cubed pieces of beef,2 big spoons of oil, 2 cups of water(depending on how much meat you have, you’ll need to add more water), ginger garlic past, salt, laal mirchi, fried onions, 2 lawngs, one bari ilaichi, some dhania powder, a lot of black pepper. put the stove on high and let in cook in the pressure cooker for 20 minutes. You can check after 15 minutes if you think its ready.

Once the water is dried up, then add a bit more oil if needed and fried up the meat a little more, adding more salt and black pepper for taste. DONE!

*Make yourself some plain white rice to have with your katti daal and talawa gosht. eat with with paapar or regular potatoe chips for a crunch in every bite. YUM!!!

Mooli (raddish) paratha

Depending on how much you want to make, take 3 cups of flour, add salt for taste and a good portion of shredded raddish. Add water and kneed dough to a big ball.

Rip off a piece of dough, and cover it with flour so it doesn’t stick, make into a round pebble like shape and roll into a small circle. rip the circle half was down the circle from the middle and spread some margarine on top and  then take the top slit part and fold it down to the right and then another fold till you reached the end. Make it stand like an upside down ice cream cone and press down, making it a circle again. Again cover it with flour and roll down into a bigger circle and put it on the heated tawa (pan on which you make rotis)

After about 10 sec, flip and spread margarine on top and then flip again and spread margarine on the other side, and be sure to press down around the edges to ensure its getting properly cooked. when its all golden brown on both sides, then take it out and start making the next…

in a separate little bowl, add 2-3 spoons of sour cream, add salt, laal mirchi and mix up. have the parathas with this for a very enjoyable experience.

Crispy Beef

take about 8 thin steak pieces and cut them thinly sliced, having think long pieces of beef. In a mixing bowl, marinate the beef with salt, black pepper, some ginger garlic past, a bit of chinese salt and white pepper. pour in a little bit of corn starch and some all purpose flour just enough to coat the beef, and set aside for atleast 15 minutes. Then deep fry them till golden brown and thoroughly cooked and set aside.

In a pot, heat some oil and toss in some onions (chop into thick rings) and fry it a bit till lightly golden in colour, then add some water, some soya sauce, vinegar, 2-3 teaspoons of sugar, Chille garlic sauce,  some honey and mix it all up, then add some long and thinly sliced bell peppers to the mixture and leave in till a little bit cooked but still crisp.

Lastly, add the fried up pieces of beef to the hot mixture, mix and DONE!!! Enjoy with fried noodles or rice.

Veggie Pasta (an Aunty Uncle favourite!!!)

Take a pot, heat up some oil and add some fried onions to it, 1 cauliflower chopped up and 2 bunches of spinach chopped up, and a little bit of water bc the spinach will also give off a lot of water.

Then add salt, black pepper, laal mirchi powder, some ginger garlic paste. Mix it all up and cover pot for veggies to soften, when it’s softened quite a bit, then add two packs of sliced mushrooms bc they don’t take long to soften

Soon enough you’ll have a spinach cauliflower mushroom  paste like substance – add a little more oil if needed and check to see if more salt, pepper or mirch is needed.  If its good, then add some ragu sauce, salt and laal mirchi to the sauce and some oregano and mix up.

That’s it. Add to your boiled pasta and mix. Make sure you add some oil and salt to the water when you boil the pasta so it’s not bland and don’t over boil it so its texture comes out like baby food.

Pour in half of pasta mix into baking dish, add shredded cheese, then pour in rest of pasta and again shredded cheese on top and bake at 355 degrees till cheese on top is golden.
Serve hot, enjoy and serve with some coca cola!!!…;)

Desi Style Soya Sauce Chicken

heat some oil, add some fried onions to it, or fry some yourself, a little bit zeera, some ginger garlic paste, add the chicken and some water, very little salt, some laal mirchi powder, and sufficient soya sauce. And do put in 1-2 lawng, and one Bari ilaichi, which u can take out later. Wait till most of the water is absorbed and you have chicken in a little bit of soya sauce curry. That’s it…it’s done! Eat with roti.

Simple Basic Masoor ki Daal

Okay so heat some oil in a pot, fry up a small onion, add 1 cup masoor ki daal and 1 1/2 cup water approx, haldi and laal mirchi powder and cover till daal is soft, then add salt and soya (dill), and some finely chopped green chillies., once the water is all dried up, thats it and it’s ready.

Chicken Tikka

Get some boneless chicken breast and marinate it with salt, black pepper, laal mirchi, some tandoori powder, a little ginger garlic paste. And some vegetable oil.

Poke it all with a pitch fork a couple times so the flavor sinks in. It’s always best to marinate it and leave it over night but bc you’re pressed for time, leave it as long as you can. 1/2 hr maybe.

Then in a pot, put in some oil, heat it, and chop up some onions into thick rings and throw it in the pot of oil and stir, chop some thin long pieces of green pepper as well. After the onions , thrown in your chicken, then a bunch of sliced mushrooms and last the green peppers because you want them a bit crisp. Add salt, a little laal mirchi and black pepper to give flavor to the veggies, and if you want the dish a little wet and not all dry then add one SMALL tomato. Once the chicken seems ready, you’re done. It’s sooo good and have it with roti and COKE!!!…:D

BUTTER CHICKEN- tastiest recipe of all!!!

INGREDIENTS
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
SUMMARY

“This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.”

Ready in 1 hr, Servings: 6

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Welcome Family and Friends to My Kitchen

Do you ever come home from a long day at school or work and think to yourself “what’s there to EAT???” Or if you’re the one cooking, then you know the hardest part is deciding on what to whip up. Though we’ve all eaten a variety of foods, but still we find it so incredibly difficult to decide what to put on the stove or in the oven. Many times, we only have a few items we’re actually able to make or for many others, cooking the simplest of things can be a battle.

Whether you know how to cook or not, its all about whether you’re willing to experiment – because that’s what cooking is all about…its creating a new masterpiece, or putting a twist to what you already know how to make. Don’t be afraid to make mistakes and certainly do not shun yourself from the kitchen if things don’t go as planned…Remember, you don’t become a Master Chef overnight!

So welcome to my page and see what appeals to you…whether you’re cooking on a budget, or if you’re on the run, perhaps making a special dinner for 4, some light afternoon snacks, or a midnight dessert, this page is for YOU!

Now keep in mind that I just recently started this blog, so I cannot have all my recipes posted all at once, however slowly but surely I’ll start posting them. Keep checking from time to time for new recipes and feel welcome to post, comment or reply!…;)

And lastly I’d like to give a special shout out and thanks to my friend Suhaila who set me up with this blog. Because I’m a new blogger, she’s my assistant, tech girl, and overall go-t0 person for all my blogging needs…=)