CHICKEN SWEETCORN SOUP

Chicken sweetcorn soup

INGREDIENTS:-

• 100 gms Boneless Chicken
• 50 gms boiled Sweetcorn
• 2 tbsp Cornflour/cornstarch
• 1 Egg
• Salt to taste
• 1 tbsp Soy sauce
• 1 tsp Pepper powder
• 2 tbsp chopped capsicum
• 2 tsp butter
• A pinch of ajinomotto

METHOD:-

1. Wash the chicken thoroughly and boil it in water with little salt and pepper powder.
2. Boil the chicken for about 7-10 minutes and then remove the chicken from water and shred it.
3. In a pan heat butter and add capsicum and sweetcorn into it anf fry for 3 minutes.
4. Again heat 800 ml of water in a pan ad put salt and ajinomotto into it and bring it to boil.
5. Now add the shredded chicken and fried sweetcorn and capsicum into it and cook for 2 minutes.
6. In the mean time mix cornflour in 1/2 cup of cold water and put it into the water, stirring constantly.
7. Then beat the egg white in a cup and add into the soup stirring constantly.
8. Now add the black pepper powder and soy sauce into it and mix well.
9. Now the chicken sweetcorn soup is ready to serve, serve hot.

FISH FINGERS

Fish fingers

INGREDIENTS:-

• 250 gm boneless and skinless Fish(cut into fingers)
• 1 Egg
• 1 cup Bread crumbs
• 1 tbsp Vinegar
• Salt to taste
• 1 tsp Ginger paste
• 2 tsp Garlic paste
• 1/2 tsp Black peeper powder
• 1 tbsp Plain flour/maida
• Oil for deep frying
• 1 tbsp finely chopped Corrainder leaves

METHOD:-

1. Wash and clean the fish thoroughly in running water.
2. Then marinate the fish with ginger paste, garlic paste, vinegar and salt.
3. Refrigerate the fish for 1 hour.
4. Then beat the egg white lightly in a bowl.
5. Then add maida and chopped corrainder leaves into the marinated fish and mix well.
6. Heat enough oil in a pan.
7. Then dip the fish in egg white and roll in bread crumbs and deep fry the fish.
8. Fry untill fish are tendered ar untill golden brown.
9. Serve hot with tomato sauce or mint chutney.

CHICKEN MONCHOW SOUP

Chicken monchow soup

INGREDIENTS:-

• 1 cup Cooked Chicken pieces
• 1 tbsp soy sauce
• 1 tsp chopped Garlic
• 1 tsp chopped Ginger
• 2 tbsp OIL
• 4 tbsp Corn flour
• 1/2 cup shredded cabbage
• 1 Capsicum(chopped)
• 3 French Beans(chopped)
• 1/4 tsp Oregano flakes
• 2 tbsp sliced Babycorn(boiled)
• Salt to taste
• 1 tsp Black peeper powder
• 2 Tbsp grated Carrot
• 1 cup Fried noodles

METHOD:-

1. Heat oil in a pan, fry ginger and garlic.
2. Then add cabbage, carrots, french beans, capsicum and baby corn into it and fry stirring constantly.
3. Now add the boiled chicken pieces, black peeper powder, soy sauce and salt and mix well.
4. Add the oregano flakes into it.
5. Then add 4 cups of water and bring it to boil.
6. Dissolve the cornflour in a cup of water.
7. Reduce the heat add dissolved cornflour into it and mix well.
8. Cook untill the soup becomes little thick.
9. Remove it from flame and garnish with spring onions and fried noodles, and serve hot.

FISH AMRITSARI

                                                                      Fish Amritsari




INGREDIENTS:-

• 8 Fish fillet
• 4 tbsp Gram flour
• 1 tsp Ajwain
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 1 tsp red chilly powder
• 100 gm Curd
• 1 tbsp Lemon juice
• Salt to taste
• Oil for deep frying

METHOD:-

1. Wash and cut fish into 2 inch size cubes .
2. In a bowl marinade the fish with ginger, garlic paste, red chilly powder, salt and lime juice .
3. Mix well and keep aside the marinade fish for 30 min .
4. Make a batter of gram flour, curd and ajwain, salt and water .
5. Then dip the marinade fish into this batter for another 15 min .
6. Heat plenty of oil in a pan for deep frying .
7. Then put the fish in the hot oil .
8. And fry the fish till golden brown and crisp .
9. Now the fish amritsari is ready to serve.