Chicken lollipopIngredients
y
8 Chicken wings
y
2 Eggs
y
6 Green chilies, ground
y
¼ tsp Ajinomoto
y
¼ tsp Pepper powder
y
¼ tsp Garam masala
y
½ tsp Chili sauce
y
½ tsp Soya sauce
y
50 g Flour ( maida )
y
1 tsp Ginger, paste
y
1 tsp Garlic, paste
y
Yellow colour or red colour A pinch
y
½ cup Water
y
Oil for deep frying As required
y
½ tsp Salt
D
irections
y
Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mouldinto a lollipop.
y
Boil the lollipops with ½ cup water, ½ tsp salt for 8 minutes and remove and cool.
y
Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
y
Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
y
Serve hot with hot sauce
Chicken Manchow soup
Ingredients:
1 Cup cooked chicken pieces 4 Cups chicken stock 4 tbsp Corn flour mixed with 1 cup water 1 tbsp Coriander leaves, finely chopped 2 tbsp Cabbage, finely chopped 2 tbsp Capsicum, finely chopped 2 tbsp Mushrooms, finely chopped 2 tbsp Oil 2 Spring onions, finely chopped 2 tbsp French beans, finely chopped 2 tbsp Carrots, finely chopped 1 tsp Pepper 1 tsp Ginger, finely chopped 1 tsp Garlic, finely chopped 1 tsp Green chilies, finely chopped 1 tbsp Soya sauce 2 Stems of spring onion Salt as required
How
t
o
make Chicken Manch
ow
S
oup
:
Heat oil in a pan. Fry the ginger, coriander leaves, garlic, and green chilies for 2 minutes. Add all the vegetables, pepper, ajinomoto and salt, fry for 2 more minutes, keepstirring. Now add this vegetable mixture to the cooked chicken, mix well. Combine the chicken stock, soy sauce and salt with it.
Bring it to a boil, reduce the heat and add cornflour mixed with water and stircontinuously until it thickens slightly. Remove it from the fire. Garnish with spring onion stems before serving.
Veg. Manchow soup
Ingredients:
2 tbsp French Beans (finely chopped) 2 tbsp Baby Corn (finely chopped) 2 tbsp Cabbage (finely chopped) 2 tbsp Carrots (finely chopped) 2 tbsp Onions (finely chopped) 2 tbsp Red Capsicums (finely chopped) 3 tsp Corn Flour 1 tsp Vinegar ½ tsp White Pepper ½ tsp Soy Sauce 2 tbsp Tomato Sauce A pinch Orange-Red Food Color (optional) A pinch Ajinomoto (optional) 2 sprigs Spring Onions (for garnishing) 2½ cups Water Salt to taste Oil for frying
For Chinese Chilly Chutney
4-5 Dried Red Chilies 1 Onion (small) 1 Garlic (head) 1 tsp Tamarind Pulp
How
t
o
make Vegetable Manch
ow
S
oup
:
Soak dried red chillies in hot boiled water for about 10 minutes.Take out the chillies and grind it with the remaining ingredients (for ChineseChutney) to form a fine paste.Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto,tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.Heat oil in a pan and saute all the vegetables for 1-2 minutes.Add Chinese Chutney Paste to the vegetables.When aroma arises, pour water into it.When the water starts boiling, add corn starch gradually and stir constantly until itthickens.Garnish the soup with spring onions.Serve it hot.
Russian kabab
Ingredients
y
250 gms boneless chicken boiled and shredded.
y
200gms peas and french beans boiled and mashed
y
2 potatoes and 1egg boiled and grated
y
2 carrots grated
y
2 capsicum chopped
y
1 pinch red colour
y
1 ptsp aji no
y
1 tssp black pepper
y
2 pcs of bread soaked in water and removed
D
irections
1. Take a bowl and mix all the above items together properly.
2. Wet the palms and shape the mixture into oval shapes.
3
. Beat egg with 1 pinch of yellow colour,salt,black pepper
4. dip the ovel shape kababs in the mixture1.5. deep fry,remove in a plate and serve with ketchup
t
o
mat
o
s
oup
Ingredients:
Tomatoes (medium size)
Water
Butter
Black pepper powder
Red chilli powder
Bay leaf and cuminpowder
Ginger-garlic paste
Salt to taste
Cream for garnishing
Meth
o
d:
1.
Put the tomatoes in a saucepan with water. Bring to a boil, reduce huntil tomatoes become tender. You can also pressure cook it (wait f then switch off the gas).
2.
Make tomato puree in an electric blender. Add water and strain it toseeds and tomato skin.
3
.
Heat butter in a pan.
4.
Add black pepper powder, red chilli powder, bay leaf and cumin pogarlic paste and salt.
5.
Add tomato puree, bring to boil and cook for 5 minutes on mediumServe hot. Garnish it with cream separately in each bowl
chole
I
ngredients:
1 cup kabuli chana (soaked overnight and boiled with 4 cups water)¼ kg boiled peeled and chopped potatoessalt to taste½ tsp cardamom powder3 tsp oil2 tsp chaat masala powder½ inch piece of ginger4 green chilliesA handful of mint and coriander leaves
Method:
Heat
oil
, fry ginger and green chillies for a minute. Add chaat masala andcardamom powder, fry for a minute, and then add the chana with thestock.Bring it to a boil; add potatoes, salt, chopped mint and coriander.Simmer for ten minutes.Serve hot with a sprinkle of chopped
mint leaves
on top
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