Saturday, November 27, 2010

Hot and Sour Soup

Chicken stock 4 cups (I use Knorr chicken cubes to make stock)
Chicken sliced 1/2 cup (you can skip chicken if vegetarian)
Carrot julienne 1/2 cup
Cabbage julienne 1/2 cup
Green chillies finely chopped 2
Mushrooms sliced 3-4
Cottage cheese cubes 8-10
Salt to taste
Ajinomoto 1 tsp
White vinegar 1 tbsp
Sugar 2 tsp
Chili powder 1/4 tsp
Soy sauce 1 tbsp
Tomato ketchup 1/4 cup
Cornflour 3 tbsp dissolved in 1/2 cup of water
Egg (optional)

Heat chicken stock, add the sliced chicken and cook until tender. 

Add all the vegetables, mushrooms and cottage cheese, cook for 3-4 minutes.

Add all the seasoning given in ingredient column, stir well.

Add dissolved cornflour slowly and keep stirring until thick. 

Add beaten egg (if desired). 

Garnish with chopped parsley or coriander leaves. Serve hot.

Thursday, November 18, 2010

Tikkiya Kabab

Mince 1/2 kg
Salt 1 1/2 tsp 
Pounded chilli flakes 1 tsp heaped
Garam masala powder 1/2 tsp
Ginger paste 1 tsp heaped
Garlic paste 1 tsp heaped
Papaya paste 1 tbsp
Onion 1 small finally chopped
Coriander leaves 1 tbsp finely chopped
Mint leaves 1 tbsp finely chopped
Bread crumbs fresh 3 tbsp heaped
Zeera roasted and grounded 1 tsp heaped
Coriander roasted and grounded 1 tsp heaped

Mix all the above ingredients in mince and keep it for 1 hour.

Flatten the mince firmly between your palms, give it the shape of kababs. And shallow fry until the meat is cooked.

Serve hot with lemon, chutney or raita.

Monday, November 8, 2010

Chicken Club Sandwich

It's not difficult to make a Chicken Club Sandwich at home. This particular recipe tastes amazing and just like restaurant made stuff. This sandwich is stacked high with shredded chicken, a layer of egg, and some fresh vegetables. It will leave you wanting for some more. Its a perfect dish to be served at dinner, lunch or even hi-tea.

Ingredients for Chicken:

Chicken breast fillet 2 (boneless)
Salt 1/2 tsp
Black pepper 1/2 tsp
Ketchup 1 tbsp
Worcestershire sauce 1 tbsp
Pounded red chilli flakes 1/2 tsp
Vinegar 1 tbsp

Mayonnaise 2 tbsp (heaped)
Mustard paste 1/2 tsp

  1. Marinate chicken with salt, black pepper, ketchup, worcestershire sauce, vinegar, pounded chilli flakes, and keep it aside for half an hour.
  2. Bake it in preheated oven, grill or shallow fry till cooked and tender.
  3. When cool, shred the chicken.
  4. Add mayonnaise and mustard paste in it. Mix.


Mayonnaise as required
Butter as required
Egg 2 (make Omelette, with a pinch of salt and black pepper. Cut it into 4 pieces)
Cucumber 1 sliced
Tomato 1 sliced
Cheese slices 4
Sandwich bread 12 slices
Lettuce leaves

  1. Toast 3 slices of bread or grill it (you will need 3 slices of bread to form 1 club sandwich).
  2. Apply butter, spread shredded chicken mixture, put cheese slice on it.
  3. Press it with another slice of bread, spread mayonnaise on it. Place lettuce leaves, fried omelette, cucumber and tomato slices.
  4. Spread mayonnaise and butter on the last slice. And place it on top. 
  5. Press, cut corners. Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with frill pick). 
  6. Serve with coleslaw.

Repeat entire process with the remaining ingredients to form 3 more sandwiches.

Yields: 4 Sandwiches


Cabbage shredded 1 cup
Carrot 1 shredded
Mayonnaise 2 tbsp
Cream 1 tbsp
Salt a pinch
Sugar 1 tsp
White pepper 1/4 tsp

Mix all the above ingredients in a bowl. Keep it in the refrigerator, serve with club sandwiches.

Sunday, November 7, 2010

Espresso Coffee

Coffee 4 tbsp (heaped)
Sugar 4 tbsp (leveled)
Water boiled 1 tbsp (or a few drops more if required)
Milk 4 cups boiled

Boil milk on low flame.

Take a bowl, add coffee, sugar and beat it with 1 tbsp boiled water till light in color and thick. 

Add 1 tsp (heaped) of this mixture in your serving cups, pour in hot milk.

Stir lightly, sprinkle coffee on top. And serve. 

Note: You can store this coffee mixture in airtight container, refrigerate it. Use it within 3-4 days! 

Saturday, November 6, 2010

Mattar Paneer


Oil 1/2 cup
Onion 1 large (paste) 
Peas 1 1/2 cup 
Paneer 200 grams 
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Red chilli powder 1 tsp
Dhania powder 1 tsp
Zeera powder 1 tsp
Salt 1 tsp
Haldi 1/2 tsp
Tomato puree 4 tbsp
Garam masala powder 1/2 tsp
Cream 2 tbsp
Water 2 cups
Coriander leaves chopped


  1. Cut paneer into cubes, coat with flour and shallow fry until golden brown. Turn over frequently. Layout on kitchen paper. 
  2. Heat oil in a pan, add onion paste. Fry until onion water gets evaporated. 
  3. Add ginger and garlic paste. Fry. 
  4. Add salt, red chilli powder, zeera powder, haldi, dhania powder, add 1/4 cup water, mix. Cook for 2-3 minutes.
  5. Now add peas, tomato puree, 2 cups of water. Cover and cook until peas are tender.
  6. Add fried Paneer, cream in it, fold it. Simmer for 5-10 minutes.
  7. Sprinkle garam masala on top.
  8. Garnish with chopped coriander leaves, and serve with rice or naan.

Monday, November 1, 2010

Chicken Twister

Ingredients for Chicken:
Chicken boneless breasts fillet 4 cut into 3'' long stripes. (finger size) 
Chinese salt 1 tsp
Marinated Chicken
Salt 1 tsp
Black pepper 1 tsp
Paprika powder 1 tsp
Chilli sauce 1 tbsp
Hot sauce 1 tbsp
Chilli garlic sauce 1 tbsp

Marinate chicken with all the above ingredients, and keep for 1 hour.

Ingredients for Batter:
All Purpose Flour 4 tbsp
Cornflour 2 tbsp
Baking powder 1/2 tsp
Paprika 1/2 tsp
White pepper 1/tsp
Chinese salt 1/2 tsp
Chilli sauce 1 tbsp
Salt 1/2 tsp
Water to make thick batter

Make thick but runny batter with the above ingredients.

Corn crumbs 1 cup (optional)
Bread crumbs 1/4 cup

How to prepare Chicken:

  1. Mix corn crumbs and bread crumbs together.
  2. Dip the marinated chicken in to the batter and coat them in bread and corn crumbs well.
  3. Shallow fry them till crispy and golden brown.

Ingredients for Tortillas:
All Purpose Flour 2 cups
Baking powder 1/2 tsp
Salt 1/2 tsp 
Oil 2 tbsp
Lukewarm water to knead


  1. Sift flour and baking powder. Rub in oil, and add salt.
  2. Gradually mix in water, to form soft pliable dough. Cover with a damp cloth and leave it for 1/2 an hour.
  3. Then roll it into thin dinner plate size tortillas and cook (without oil or anything) for about 15-20 seconds each side.

Other Ingredients:

Cabbage or Ice Berg Lettuce thinly sliced 1/2 cup
Tomato 1 small cubes without seeds

Mix 4 tbsp mayonnaise and 2 tbsp white vinegar together in a separate bowl.

To Serve:

  1. Put the tortilla on a plate. 
  2. Put fried chicken strips, tomato cubes, sliced lettuce or cabbage, mayonnaise sauce.
  3. Drizzle hot sauce, fold it like a roll and serve. 



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