Croquettes

Croquettes

Ingredients:

  1. Chicken mince 1/2 kg.
  2. Potato (boiled) 1
  3. Black pepper powder 1 tsp.
  4. Salt 1/2 tsp.
  5. Chicken powder 1/2 tsp.
  6. Fresh cream 2 tbsp.
  7. Cheddar cheese (grated) 2 tbsp.
  8. Green chillies 2
  9. Bread crumbs 1 cup
  10. Flour 1 cup
  11. Eggs 2
  12. Black pepper powder a pich
  13. Salt a pinch
  14. Oil for deep frying

Method:

  • In a blender blend together chicken mince, potato, chicken powder, fresh cream, salt, black pepper powder, cheddar cheese and green chilies.
  • Roll and make croquettes with it.
  •  In a bowl take eggs and add pinch of salt and pepper.
  • Roll the croquettes in the flour.
  • Dip in the egg.
  • After this roll in the bread crumbs.
  • Repeat this procedure with all the croquettes.
  • Deep fry until grown brown.
  • Serve with tomato ketchup.

Mushrooms and Sausages on Toast

Mushrooms and Sausages on Toast

Ingredients:

  1. Chicken sausages (roughly chopped)  3
  2. Button mushrooms (roughly chopped)  3
  3. Bread slices 3
  4. Black pepper (crushed) a pinch
  5. Oil few drops
  6. Cheddar cheese (grated) 3 tbsp.
  7. Oregano as required

Method:

  • Add oil, chopped mushrooms and sausages to a pan.
  • Sprinkle crushed black pepper on top.
  • Saute them.
  • Spread on the bread slices equally.
  • Cover it with the grated cheddar cheese.
  • Sprinkle oregano on top.
  • Bake in preheated oven for 3 minutes.
  • Take them out.
  • Remove the edges.
  • Cut them from the center to get rectangular shape.
  • Place them in a dish.
  • Serve with tomato ketchup.

Fried Chicken and Cheese Wontons

Ingredients:

  1. Mince chicken 1/2 kg.
  2. Onions 2
  3. Garlic 4 cloves
  4. Ginger small piece
  5. Cheddar cheese (grated) 1/2 cup
  6. Salt 1/4 tsp. or as required
  7. Black pepper powder 1 tsp.
  8. All spice powder 1/2 tsp.
  9. Green chillies 3
  10. Wonton wrappers or samosa wrappers as required
  11. Oil for deep frying

Ingredients for mixture to seal wontons:

  1. Flour 3 tbsp.
  2. Water as required

Method:

  • Grind onions into a fine paste without adding any water.
  • Squeeze and take out all water from the onion.
  • Grind together mince chicken, cheddar cheese, salt, black pepper powder, all spice powder, green chillies, ginger, garlic and grinded onion.
  • In a bowl make thick mixture by mixing together flour and water.
  • Put the grinded chicken mince in the center of the wrapper.
  • Seal the edges with the flour mixture.
  • It should be shaped in triangle.
  • Now press it from the down side where you have put the filling.
  • Twist the edges and stick both the edges overlapping each other with the flour mixture.
  • Deep fry until golden brown.
  • Serve with chilli garlic sauce or soya sauce.

Chicken Hot Shots

Ingredients for marination:

  1. Boneless chicken (cut into bite size pieces) 1/2 kg.
  2. Milk 1/2 cup
  3. Salt 1/2 tsp.

Ingredients for Coating:

  1. All purpose flour (maida) 1 cup
  2. Corn flakes (crushed) 1 cup
  3. Salt 1 tsp.
  4. Red chilli powder 1 tsp.
  5. Baking powder 1/2 tsp.
  6. Oil for deep frying

Method:

  • Marinade the chicken with milk and salt for 15 minutes.
  • in a plastic bag put all purpose flour, corn flakes, salt, red chilli powder and baking powder.
  • Shakes it to mix well.
  • Coat the chicken pieces with it.
  • Deep fry till golden brown.
  • Serve with chilli garlic sauce or tomato ketchup.

Tomato Soup

Ingredients:

  1. Tomatoes (cut in four pieces)  4
  2. Onion 1 (cut in 4 pieces)
  3. Carrot 1 (cut in big pieces)
  4. Ginger 1 small piece
  5. Garlic 3 cloves
  6. Salt 1/2 tsp.
  7. Black pepper powder 1/4 tsp.
  8. Cloves 2
  9. Black pepper corn 3
  10. Cinnamon 1 small piece
  11. Aniseed 1
  12. Corn flour 1 tbsp.
  13. Water 4 cups

Method:

  • Take tomatoes, onion, ginger, garlic, cloves, black pepper corn, cinnamon, aniseed and water in a pan.
  • First cook on high heat till it starts to boil.
  • Lower the heat, cover and cook for 20 minutes.
  • Take out all the spices (aniseed, cinnamon, cloves and black pepper).
  • Grind it to a a paste.
  • Put it back in the pan.
  • Add black pepper powder and salt.
  • Cook for another 1-2 minutes.
  • Take out in a bowl and serve with croutons.

Szechuan-Style Hot and Sour Soup

Ingredients:
  1. Chicken stock 5 cups
  2. Fresh mushrooms (sliced) 3 tbsp.
  3. Bamboo shoots (optional) 2 tbsp.
  4. Fresh root ginger (sliced)  2-3 slices
  5. Garlic (crushed) 1 tsp.
  6. Soy sauce 2 tbsp.
  7. Dried crushed chillies 1/4 tsp.
  8. Boneless chicken breast fillet (cut into strips) 1
  9. Sesame oil 1 tbsp.
  10. Spring onions (chopped green part) 2 tbsp.
  11. Fresh coriander (chopped) 1 tbsp.
  12. Vinegar 3 tbsp.
  13. Cornflour 4 tbsp.
  14. Egg (beaten) 1
Method:
  • Put chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies in a pan.
  • Bring to the boil.
  • Reduce the heat, cover and simmer for 20 minutes.
  • Put 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.
  • Increase the heat under the stock and bring to boil.
  • Add the chicken.
  • Stir in the vinegar and cornflour.
  • Add it to the stock.
  • When it thickens add beaten egg while stirring slowly to create long strands of egg.
  • Simmer over medium heat, stirring occasionally for about  2-3 minutes.
  • Garnished with spring onions and coriander.
  • Serve hot.

Hot and Sour Soup

Ingredients:

  1. Chicken stock 5 cups
  2. Chilli sauce 4 tbsp.
  3. Light soy sauce 2 tbsp.
  4. Salt 1/2 tsp.
  5. White pepper powder 1/2 tsp.
  6. Vinegar 1 tbsp.
  7. Boneless chicken breast (boiled and shredded) 2 tbsp.
  8. Prawns 2 tbsp.
  9. Cabbage (shredded)  1/2 cup
  10. Carrots (shredded) 1/2 cup
  11. Egg (beaten) 1
  12. Corn flour 3 tbsp.
  13. Sesame seed 1 tsp.
  14. Cooking oil 1 tsp.

Method:

  • Pour chicken stock in a pan.
  • Place on heat.
  • Bring to boil and add light soy sauce, salt, white pepper powder and chilli sauce.
  • Dissolve corn flour in little water and add it to the soup.
  • When the soup gets thick add beaten egg and stir immediately.
  • In another pan heat cooking oil.
  • Add prawns and fry for few seconds.
  • Then put all the vegetables and shredded chicken.
  • Fry for a minute or two.
  • Add it to the soup.
  • Sprinkle vinegar and sesame seed on top.
  • Mix and take out in a bowl and serve hot.

Vegetable and Noodle Soup

Ingredients:

  1. Maggi or Knorr noodles 1 pkt.
  2. Carrot (shredded) 2 tbsp.
  3. Napa cabbage or Chinese cabbage (roughly chopped in big pieces) 4-5 leaves
  4. Mushrooms (sliced) 2-3 tbsp.
  5. Chicken stock 5 cups
  6. Corn flour 2 tbsp.
  7. White pepper powder 1/4 tsp.
  8. Light soy sauce 1 tbsp.
  9. Salt 1/2 tsp.
  10. Sesame seed oil 1/2 tsp.

Method:

  • Put chicken stock with noodles in a pan and cook for 10 minutes.
  • Add carrots and mushrooms.
  • Cook for another 3-4 minutes.
  • Put napa cabbage, soy sauce, white pepper and salt.
  • Dissolve corn flour in little water.
  • Add it to the soup.
  • When the soup gets little thick close the fire.
  • Sprinkle sesame seed oil.
  • Take out in a serving bowl and serve.

Porridge Soup

Ingredients:

  1. Chicken stock 5 cups
  2. Porridge 5 tbsp.
  3. Chicken breast (boiled and shredded) 1
  4. Ginger garlic paste 1/2 tsp.
  5. Salt 1/2 tsp.
  6. Black pepper powder 1/4 tsp.
  7. Onion (sliced) 1 small
  8. Carrot (cut in small pieces) 2 tbsp.

Method:

  • Put chicken stock in a pan.
  • Bring to boil.
  • Add porridge, ginger garlic paste, shredded chicken, carrots, onions, salt and black pepper powder.
  • Lower the heat and cook for 20-25 minutes or till the soup gets little thick.
  • Take out in a serving bowl.
  • Garnish with shredded chicken and serve.