Chicken Hot & Sour Soup

Ingredients:

Cabbage - 1/2 cup (shredded)

Carrot - 1/2 cup (shredded)

French Beans - 1/4 cup (shredded)

Mushrooms - 1/4 cup (sliced)

Spring Onions - 1/2 cup (chopped)
Celery - 1 tsp. (chopped)
(can also add baby corns/corn to the vegetables)
Chicken Broth -  (1 can) /  Chicken Seasoning Cube - 1
Soya Sauce - 1 tblsp.
Red Chilli Sauce - 1 tblsp.
Vinegar - 1 tblsp.
Pepper Powder - ½ tsp.
Ajinomoto - ¼ tsp
Chicken - ½ cup  (boiled & shredded)
Boiled Shrimps - ¼ cup  (optional)
Corn Starch - 3 tblsp.
Salt - to taste

Method:

1. Heat oil in a pan. Add all vegetables and stir fry for 2 minutes on high flame.
2. Add chicken broth/seasoning cube, water (as required), soya sauce, red chilli sauce, vinegar, pepper powder, ajinomoto, salt and chicken/shrimps and  bring it to a boil.
3. Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit.
4. Remove from heat after 5 minutes. For garnishing use spring onions.

South Indian Chicken Soup

Ingredients:

Chicken - 1/2 lb (bony pieces)
Shallot onions - 5-8 (chopped)
Tomato - 1 (chopped or mashed up with hands)
Green Chilly - 1
Turmeric powder - 1/2 tsp
Chicken Masala - 1/2 tsp
Cilantro - 3 springs (chopped)

For tempering: 

Oil - 2 tblsp
Peppercorns - 1 tsp
Cumin Seeds - 1 tsp
Red chilly - 1
Garlic pods - 5 or 6
Curry Leaves - 5 leaves






Method:



1. In a pressure cooker add the bony chicken pieces, onion, green chilly and tomato.
2. Add about 5-6 cups of water, salt and turmeric powder.
3. Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.
4. In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.
5. Heat oil in a small pan, add the coarsely ground masala and fry for a minute.
6. After the pressure goes down, open the cooker and turn on the heat.
7. Add the tempering, chicken masala and chopped cilantro to the rasam.
8. Bring it to a boil and switch off. Serve it piping hot.

Chicken Manchow Soup

Ingredients:

Chicken (boiled & shredded) - 1/2 cup

Carrot (chopped) - 1/2 cup (chopped)
French Beans - 1/2 cup (chopped)
Capsicum - 1/4 cup (chopped)
Green Peas - 1/4 cup (chopped)
Mushroom - 1/4 cup (sliced)
Spring Onions - 1/2 cup (chopped)
Cabbage - 1/2 cup (shredded)
Celery - 1 tsp
Ajinomoto - 1/4 tsp
Ginger - 1 tblsp (finely chopped)
Garlic - 1 tblsp (finely chopped)
Green Chillies - 1 tsp (finely chopped)
Chicken Broth - 1 can /  Chicken Seasoning - 1 cube
Soya Sauce - 2 tblsp
Pepper Powder - 1 tsp.
Corn Starch - 3 tblsp.
Shrimp (boiled) - 1/4 cup (optional)
Salt - to taste


Method:


1. Heat oil. Fry chillies, celery, garlic & ginger for 2 minutes on high flame.
2. Add all vegetables and stir fry for another 2 minutes on high flame.
3. Add chicken broth/seasoning cube, water (as required), soya sauce, pepper powder, ajinomoto, salt and chicken/shrimps and  bring it to a boil.
4. Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit.
5. Remove from heat after 5 minutes.Serve hot with fried noodles. For garnishing use spring onions.

Chicken Chilli

Ingredients: 



250g - boneless chicken, medium-sized pieces 
2 - onion
2 - tomatoes
3-4 - green chilli
1 medium bunch - coriander
3 pieces - coconut 
150g - oil
Salt to taste




Method:

1. Make gravy of onion, tomatoes, green chilli, coriander and coconut.
2. Heat oil in a medium-sized pressure cooker.
3. Wait for 2 minutes, add chicken pieces.
4. Allow the chicken pieces to shrink in size slightly.
5. Add gravy, if required add 1 glass of water.
6. Cover and cook up to 3 whistles.
7. Open to check if water is well absorbed.
8. If required, transfer to a kadai and cook on a low flame till dry.

Pepper Chicken

Ingredients: 



6 Green Chillies (add more if you want very spicy)
Ginger small piece
5 pods Garlic 
1 kg Chicken 
1 tbsp Pepper 
Cinnamon, clove & bay leaves- just little crush it
Capsicum (Bell Peppers) cut into long strips
Onion cut into small strips, just little
Salt to taste




Method:

1. Heat oil, add cinnamon, clove & bay leaves crushed. Saute the onions in oil
   
   
2. Make a paste out of the green chillies, garlic & ginger
   
   
3. Add the paste to the sauted onions, fry well.
   
   
4. Add chicken and fry well in the masala
   
   
5. Add very little water and cook the chicken well.
   
   
6. When there is just little water add the pepper and mix well.
   
   
7. Now add the capsicum in the chicken and fry well.
   
   
8. Please note, most of the water should be absorbed when capsicum is added, since capsicum will leave water.
   
   
9. Also it should not be over cooked also.
   
   
10. Fry well and garnish with cilantro.

Chettinadu Chicken Fry

Ingredients: 

Chicken - 1/2 Kg. cleaned and cut into small pieces
Mustard Seeds - 1 tbsp
Urad Dal - 1 tbsp
Red Chillies - 2
Cinnamon seeds - 1 tbsp
Onions - 2 big (finely chopped)
Turmeric powder - 1/2 tbsp
Chilli powder - 2 tbsp

Method:

1. Cover chicken pieces with 1/2 tbsp of turmeric powder
2. Head oil in a pan and add mustard seeds. When it splutters, add urad dal, red chillies and cinnamon seeds.
3. When they are fried well, add onions and deep fry it
4. Then add chicken pieces and saute for a while.
5. Add little water and chillipower, turmeric powder and mix well. Close the pan with a lid. Wait till the chicken in cooked well and dried.

Serve with Chappathi or Rice.

Chicken Curry

Ingredients: 



350 g - chicken cut into medium pieces 
100 g - sambhar onion
1/2 inch long - ginger
1 cup - coconut milk 
4 tbsp - oil 

Ingredients to be ground into fine paste:

1 tsp - poppy seeds
1 tsp - cumin seeds
1 tsp - peppercorns
3 to 4 - cashews
2 tsp - chilly powder
salt to taste

Method:

1. Heat oil in a pressure pan, add chicken, onion, turmeric powder and saute well till the raw smell goes away.
2. Now lower the flame and add ground paste, coconut milk, chilly powder.
3. When it starts boiling add salt.
4. Pressure cook for 15 mins until the chicken is done.
5. This goes well with idli, dosa, chappathi, paratha and rice.