Chicken soup

INGREDIENTS:

1) Chicken broth 5 cups
2) Shredded boneless chicken pieces 1 cup
3) Soya sauce 2 tbsp.
4) Vinegar 1 tbsp.
5) Green chilli sauce 1tbsp.
6) Cornflour 4 tbsp.
7) Black pepper powder 1/2 tsp
8) Chicken masala 1 tsp.
9) Salt to taste.


PREPARATION FOR CHICKEN SOUP:-

Put chicken broth and chicken pieces in a pressure pan. Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tender (about 25 minutes).

Add soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt. Mix cornflour in 1/4 cup water. Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat.

Serve hot. Garnish with finely chopped coriander leaves.

(Source: Recipedelights)

Pineapple Chicken

INGREDIENTS:-

1) 2 cut into serving pieces broiler-fryer Chickens;
2) 1 tsp Monosodium Glutamate;

3) 1 1/2 tsp Salt;

4) 1 slightly beaten Egg;

5) 1 6 oz Can Pineapple Juice;

6) 1 1/3 cup fine dry Bread Crumbs;

7) 1/4 cup melted Butter or Margarine; and

8) 1 1/3 cup flaked Coconut.


PREPARATION FOR PINEAPPLE CHICKEN:-


Rinse pieces of chicken. Pat dry with paper towel. Drizzle monosodium glutamate and salt over both sides.

Mix egg and pineapple concentrate a plate. Mix bread crumbs with melted butter in another plate. Combine coconut to butter-bread crumbs mixture. Mix well.

Coat chicken pieces with pineapple mixture. Next roll them in coconut mixture. Place them on 2 foil-lined baking pans.

Bake them in a preheated oven to 350 for about 40 minutes. Reverse pans in oven for even baking. Bake for another 40 minutes. If chicken becomes very brownish before end of baking time cover it loosely with foil.

(Source: indianfoodforever)

CRISPY PATTIES

INGREDIENTS

DOUGH:-

1) Flour 250gm;
2) Milk 175ml to 200ml;
3) Fresh yeast 10gm;
4) Butter 20gm;
5) Salt to taste; and
6) Sugar to taste.

FILLING:-

1) Boneless chicken 250gm;
2) Grated cheese 125gm;
3) Tomatoes (blanched) 100gm;
4) Cauliflower (cut into pieces) 100gm;
5) Spring onions (chopped) 100gm;
6) Green peas (boiled and crushed) 50gm;
7) Butter 50gm;
8) Garam masala powder 5gm;
9) Salt to taste; and
10) Oil for frying.

PREPARATION

Sieve the flour and salt together. Dissolve yeast and sugar in 25ml lukewarm milk. Mix yeast, flour and the remaining milk to form soft dough. Mix in butter. Cover with a wet muslin cloth. Keep aside to ferment for one hour.

Mince the chicken and 50gm cheese in a blender. Peel the tomatoes and chop them. Melt butter in a pan. Add chicken and the vegetables, sauté till done, making sure that the cauliflower is crunchy. Add the remaining cheese, garam masala and salt.

Divide the dough into 12 balls and roll out into 10cm rounds. Place the chicken and vegetables filling in the centre of each. Fold into crescent shapes, sealing the edges with water. Keep aside for a further 15 minutes. Lightly pick up the patties and deep fry in hot oil till golden.

SERVE THE TASTY CRISPY PATTIES WITH KETCHUP OR CHILLIE SAUCE !!