Chicken Corn Soup

Ingredients

2 cups chickenClick to find more about chicken boiled and shredded
2 cups corns boiled and slightly grinded
ajino moto 1 tsp
2 tsp saltClick to find more about salt
2 tsp pepper
eggs nos 2
cornflour in water 2 cups

Preparation

boil chickenClick to find more about chicken and cornClick to find more about corn then add ajinomoto, saltClick to find more about salt and pepper.
Cook for 10 to 15 minutes then add cornflour, make it thick then add eggs continuosly stirring!!
serve with hot sauce.

Samosas

Ingredients

1 cup white flourClick to find more about white flour
1 cup whole wheatClick to find more about wheat flour
Clarified butterClick to find more about Clarified butter (GheeClick to find more about Ghee) for frying
1 OnionClick to find more about Onion, finely chopped
1 Tablespoon gingerClick to find more about ginger, very finely chopped
1 Cup ground meat
2 Tablespoon peas
1 Teaspoon freshly ground coriander powder
1 teaspoon freshly ground cumin
1 teaspoon Garam Masala
1 Tablespoon fresh Cilantro, chopped
1 large potatoClick to find more about potato, boiled, peeled and mashed
2 teaspoon lemon juice
SaltClick to find more about Salt to taste

Preparation

Sieve the flour with a pinch of saltClick to find more about salt.
Work in 2 Tablespoon of the butter, then add enough water (about 3 Tablespoon) to make smooth dough.
Knead for a few minutes, cover with a damp cloth and set aside.
Fry the onions in 2 Tablespoon butter.
Next, stir in the gingerClick to find more about ginger, ground meat, peas, spices, and saltClick to find more about salt to taste.
Fry for two minutes.
Add the potatoClick to find more about potato and lemon juice, and fry for a few minutes more.
Cool this mixture.
Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin.
Cut the pieces in half and lay one part on top of the other.
Presses lightly, then roll the pieces into very thin semicircles.
Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over.
Press the edges together well with a fork, then deep fry in butter until crisp and golden.
Serve warm, with mintClick to find more about mint chutney or lemon pickle.

Potato Kebabs

Ingredients

1 lbs Potatoes Red medium
2-3 Green Chilies(medium)
A bunch of Cilantro
1 Tbsp Cumin seed
2 oz PomegranateClick to find more about Pomegranate seed dried
2 Eggs
1 tsp Red Chili powder
1 tsp SaltClick to find more about Salt
14 oz Butter Solids -OR- 2 Tsp vegetable oil

Preparation

Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling (water should barely cover potatoes)
Check the doneness of potatoes (use a knife).
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add saltClick to find more about salt, red chilies, green chilies, pomegranateClick to find more about pomegranate seeds, cumin seedsClick to find more about cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put melted butter or oil in a fry pan and put on medium heat.
Take even portions of potatoClick to find more about potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potatoClick to find more about potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
Coat kebabs with eggs and put in frying pan.
Change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'
Makes 5 Kebabs

Pakora Curry Khardi

Ingredients

500 gm yoghurt

3 cups of gram flour (baisan)
2 onions
1 tea spoon cumin seed
1 tea spoon raiClick to find more about rai seed ( fenugreekClick to find more about fenugreek seed )
1 tea spoon mehti seed ( mustard seedClick to find more about mustard seed )
1 tea spoon heeng powder
SaltClick to find more about Salt to taste
2 tea spoon red chilli powder
2 tea spoon turmericClick to find more about turmeric powder
4 to 5 curry leavesClick to find more about curry leaves
2 tea spoon coriander powder and half bunch of coriander

Preparation

Preparations of baisan dumplings:

Take 2 cups of baisan in a large bowl.
Add saltClick to find more about salt, 1 tea spoon of chilli powder, chopped coriander, 2 chopped green chillies, 1 tea spoon baking soda and one chopped onionClick to find more about onion.
Put at least 2 cups of water to make a smooth paste.
Keep it on a side for about half an hour.
Then take some oil in wok, when the oil is hot put baisan mixture one by one using tea spoon.
Fry dumpling until golden brown.

Preparations of yoghurt sauce:

Put one cup of gram flour, saltClick to find more about salt, heeng powder, red chilli powder, coriander powder and turmericClick to find more about turmeric powder into the yoghurt.
Mix them with the beater.
Make sure they are no lumps. (to avoid the lumps blend them with the Elec. blender)
Take one cup of oil in a large sauce pan and heated it.
Then add all the seed stuffs into the oil.
After few seconds, pour the yoghurt mixture with 5 cups of water in the pan. Stir it continuously with the spoon, until it starts boiling.
Cook this mixture for about 30 minutes.
Later put the baisan dumplings in this mixture and cover it.
Cook it for another 10 minutes.
Finally, take chopped onionClick to find more about onion and curry leavesClick to find more about curry leaves and fry them with 1 table spoon oil for one minute.
Then temperClick to find more about temper them on yoghurt mixture.
Serve it hot. With steam rice or cornClick to find more about corn bread.