hot and sour chicken soup slurrrrrrrrrp!!!

A TRUE WINTER WARMER RECIPE.....HERE WE GO .........>>>>

Ingredients

750ml  chicken stock

100ml  water

200g sliced fresh mushrooms

50g  bamboo shoots

3 slices fresh root ginger

2 cloves garlic, crushed

1 dessertspoon soy sauce

1/4 teaspoon dried crushed chillies

500g  skinless, boneless chicken breast fillets - cut into strips

1 tablespoon sesame oil

2 spring onions, chopped

handful chopped fresh coriander (optional)

3 tablespoons white wine vinegar

2 tablespoons cornflour

1 egg, beaten

Preparation method

1. In a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies. Bring to the boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.

2. Place the chicken strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornflour and vinegar, and set aside.

3. Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander

garlic and Mediterranean herbs chicken

4 chicken breasts
1 x pack Maggi® So Juicy™ for Garlic and herb Chicken
1tbsp sunflower oil
1tbsp sesame oil (optional)
Juice of 1 lime
2 spring onions, finely sliced
2tsp sesame seeds (optional)

Onion roughly chopped 

broccoli roughly cut

 

Method

Preheat the oven to 180°C (160°C for fan ovens) or Gas Mark 4 and cook the chicken according to the pack instructions.

15 minutes before the end of the cooking time, In a baking tray add onions , broccoli or an vegetable of ur choice spray with olive oil and add coarse salt and pepper.put in the oven at 200 °C  for 15 mins

serve the chicken with roasted veggies and rice.

HAPPY NEW YEAR!!!

wish you all a happy happy new year!!!!!!!!!

 

CAULIFLOWER CHILLY

A great starter and yummy too!!


Ingredients:

Cauliflower cut into bite sized Florets - 500gms  
  Gram Flour (Besan) - ½ cup  
  Ginger grated - 1 tsp  
  Corn Flour - ½ cup

  Ginger Garlic Paste - 1 tsp

  Green Chilli Paste - 1 tsp

  Soya sauce: 1 tsp for Flour Paste, 2 tbsp for Sauce

  Oil for frying

  Salt to taste

  Onion finely chopped - 1 small

  Tomato Ketchup - 4 tsp

  Chopped Cilantro (Coriander Leaves) or Spring Onions for garnishing



Method:

Cook Cauliflower for about 5 minutes until tender in pan of boiling Water. Drain, pat dry with a towel and set aside.
Next mix together Gram Flour, Corn Flour, Ginger Garlic Paste, Chilli Paste, Soya Sauce and Salt with some Water to form a thick Batter. 
Heat Oil in a pan on medium heat. Dip each Cauliflower Floret in the Batter and fry till it becomes crispy. Lay them on a tissue paper to drain the excess Oil.
Heat a teaspoon of Oil in a pan, sauté the Onions till golden brown.


 Next add Tomato Ketchup and Soya Sauce to the Onions and mix well (add 1/3 cup of Water if you want to make it wet version)


 Add the fried Cauliflower and mix well until it's coated with the Sauce.


Garnish with coriander leaves or Spring Onions and serve hot!

DHOKLA IN MICROWAVE

Ingredients for dhokla
Besan/Gram flour-1 cup
Oil-3tsp
(I didn't use)
Salt to taste
Curd-2tbsp
Baking soda-1/8tsp
Sugar-1/8tsp
Lime juice-1tsp
Turmeric powder-less than 1/8tsp
Hot water-1/4 cup
Grated ginger & green chillies together-1tsp
Liquid to pour on top
Water-1/2 cup
Salt a pinch
Sugar-1 & 1/2 tsp
Lime juice-1tsp
(mix everything together)
Tempering
Oil-2tsp
Jeera-1/2 tsp
Mustard-1tsp
Garnish
Chopped coriander leaves & grated coconut




Method
Grease a glass tray & keep it aside.In another bowl mix besan,curd,salt,lime juice,sugar,grated ginger & green chillies.Pour hot water & whisk it well without any lumps.Now add the cooking soda mix it well & pour it immediately in the greased tray.Microwave it for 3 minutes.Insert a tooth pick to check its done.Cut into desired shape & pour the liquid on top while still warm.Temper & garnish it .Serve it with green chutney.

dhaniya chicken

Ingredients:

1 lb chicken

~3/4 bunch of Dhaniya/coriander leaves

1/2 cup yogurt

1/2 large sized onion (when chopped came to a little less than 1 cup)

6 cloves of garlic chopped

2 tsp ginger paste

1/2 tsp red chilly powder (I reduced this, if you can use more to your taste to make it a bit spicy)

salt to taste

~ 1/3 cup oil or maybe a few drops more

Method:

Make a paste of ginger, garlic, cilantro. Mix with chopped onions, yogurt and salt. Marinade chicken in this and keep in the refrigerator for 3 hrs or longer.

Heat oil and add the chicken and marinade together. As soon as it starts to boil reduce the heat and let it simmer till oil separates from the masala and chicken is fully cooked. Do not add any water, it is meant to be a somewhat dry dish.

Enjoy with rice or rotis!

Quick chicken

A very yummy quick chicken recipe prepared by my husband.here we go with the recipe.

Ingredients:

Chicken-1 kg

onions-500g

ginger gralic paste-2 tbsp

turmeric powder-1 tbsp

red chilly powder-1 tbsp

cumin powder-1 tbsp

pepper powder-1 tbsp

coriander powder-1 tbsp

salt

cumin seed-1/2 tsp

black pepper-1/2 tsp

whole red chilly -1-2

oil 4 tbsp

Method:-

Heat oil in a pressure cooker add cumin seed-1/2 tsp,black pepper-1/2 tsp,whole red chilly -1-2 and onions after 1 min add all the powder spices and ginger garlic paste and salt add Chicken and stir once or twice and close the lid of pressure cooker.after 1-2 whistles keep it aside and let it cook in its own steam .

Open the pressure cooker  and simmer it for 10-15 mins on low heat partially covered.