Veg Sweet Corn Soup Restaurant Style

Ingredients

  • 01 Cup Sweet Corn Kernels
  • 1.5 Litre Water
  • 10 gms Butter
  • 02 Garlic Cloves
  • 01 Spring Onion (Scallion)
  • 01 Cup Carrots and Beans
  • 01 Cup Vegetable Stock
  • 02 tsp Salt
  • 01 tsp White Pepper Powder
  • 01 tbl Spoon Corn Flour

Instructions

1) Blend 10% of the Sweet Corn Kernels in a blender and keep aside.

2) Add butter to a cooking pot, and cooking at a low flame add garlic and spring onion white and greens when the butter melts, saute` for a few seconds and add carrots and beans including the Sweet Corn Soup Kernels from step 1.

3) Also add the rest of the Sweet Corn Soup Kernels and saute` for a few seconds.

4) Add Vegetable stock and water and bring to boil.

5) Add salt and white pepper powder, and cover with a lid and let it simmer at a low flame.

6) Add the Corn Flour Slurry (Corn flour mixed with Water) and cook for another 2 minutes while your soup now thickens.

7) Server Sweet Corn Soup Hot, enjoy 🙂

 

Chicken Hot and Sour Soup

Ingredients

  • 750 ml Water
  • 500 ml Chicken Stock
  • 1/4 Cup Carrot
  • 01 Spring Onion (Scallion)
  • 1/4 Cup French Beans
  • 1/2 Cup Chicken (Boneless)
  • 1/4 Cup Cabbage
  • 1/6 Cup Capsicum
  • 1/2 inch Ginger
  • 02 Garlic Cloves
  • 04 Green Chillies
  • 01 Egg
  • 02 tsp Vegetable Oil
  • 02 tsp Salt
  • 01 tbl Spoon Corn Flour
  • 01 tsp White Pepper Powder
  • 01 tbl Spoon Dark Soy Sauce
  • 01 tbl Spoon Vinegar

Instructions

1) Add oil to a cooking pot and cooking at a medium flame saute giner and garlic.

2) Add spring onions and saute for a minute and then add rest of the veggies and saute for two minutes and learn how to make chicken soup the easy way.

3) Add Water and Chicken followed by Chicken Stock and let it come to a boil and keep boiling for two minutes.

4) Add Dark Soy Sauce and Salt to taste along with White pepper powder and taste it for consistency.

5) Add the Corn Flour Slurry (Corn Flour mixed with Water) and add it to the cooking pot to make the Chicken Hot and Sour Soup thicker and creamier.

6) Add Vinegar and serve Chicken Hot and Sour Soup Hot, enjoy 🙂

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Healthy Chicken Soup Recipe

Ingredients

  • 250 gms. Chicken (bone-in chicken)
  • 1 cup mixed vegetables of your choice (carrot, potatoes, peas, french beans etc.)
  • 1 tbsp. Ginger shredded/grated/paste
  • 1 tsp. Oil
  • Spices
  • 1 bay leaf
  • Peppercorns
  • 2 Small Cinnamon sticks
  • 3-4 cloves
  • Fresh herbs (for garnish)

Instructions

1. Add vegetables, chicken, salt, cinnamon stick and few peppercorns in a pressure cooker. Pour enough water (3 to 4 glasses) and cook for 3 whistles.
2. Heat a deep pan with oil and sauté the rest of the spices along with ginger.
3. Add carrots, beans and fry for a minute and cook until the carrots are cooked.
4. Drain off the stock to the pan and set aside the chicken.
5. Shred the chicken and add it back to the pan
Healthy Chicken Soup is ready to eat!

Healthy Chicken Soup Recipe In Telugu | How To Make Easy Chicken Soup At Home | హెల్ది చికెన్ సూప్

Mango Pudding Recipe

Ingredients

  • 3 egg yolks
  • 3 tbsp sugar
  • 1 cup mango pulp
  • 500 ml milk
  • 1 tbsp gelatin
  • 2 tbsp water
  • Garnish
  • Few tbsp whipping cream
  • 1/2 cup diced mangoes
  • 1/4 cup pomegranate
  • Mint

Instructions

  1. Whip some cream and keep in refrigerator for 40 minutes.
  2. Let the gelatin soak in water for few minutes
  3. In a saucepan add milk, egg yolks and sugar.
  4. Keep it on medium flame and whisk continously
  5. Add the gelatin into the mixture and gently whisk it with spatula until the gelatin dissolve
  6.  Keep whisking until the pudding mixture cools down to room temperature
  7. Add the mango pulp to the pudding mixture and keep stirring
  8. Add the mixture to the bowl and set in refrigerator for 2 hours
  9. Once the pudding is set.Garnish it with whipped cream,pieces of fresh mangoes, pomegranate seeds
    and mint leaves.
  10. Mango Pudding is ready to be served.

Mango Pudding Recipe | Homemade Pudding Recipe | The Bombay Chef – Varun Inamdar

Butter Chicken Recipe

Ingredients

For the Marinate :

  • 01 KG Chicken
  • 02 tbl Spoons Curd
  • 1/2 Lemon Juice
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Salt
  • 01 tsp Ginger Garlic Paste
  • 1/4 tsp Cinnamon Powder
  • 1/6 tsp Red Colour

For the Butter Chicken Gravy :

  • 12 Cashewnuts
  • 06 Almonds
  • 300 gms Tomatoes
  • 02 Onions
  • 04 Green Chillies
  • 150 ml Vegetable Oil
  • 03 Cloves
  • 05 gms Zavitri (Mace)
  • 01 tbl Spoon Ginger Garlic Paste
  • 02 tsp Red Chilli Powder
  • 01 and 1/2 tsp Salt
  • 02 tsp Coriander Powder
  • 40 gms Butter
  • 10 gms Ginger Jullienes
  • 200 ml c
  • 01 tbl Spoon Cream
  • 1/6 Cup Coriander Leaves

Instructions

1) Wash the Chicken Pieces, in a Bowl for the Marinate add all the ingredients mentioned in the Marinate list above, and finally toss the chicken pieces and mix well until all the marinate is well coated on the Chicken pieces, now keep this Butter Chicken Marinate to rest for 15 minutes.

2) In a pan for shallow frying the marinated chicken add Vegetable Oil, keeping the flame at medium, Add Cloves followed by the marinated Butter Chicken pieces and keep cooking them for 5 minutes, which you shift sides, retrieve them to a plate and keep them aside for later use.

3) Scrape the scum of the marinate that has stuck to the bottom of your pan in which you shallow fried the Butter Chicken pieces, and this same oil we will now pass through a sieve into a cooking pot to prepare our Butter Chicken Gravy.

4) In the cooking pot, now add Zavitri, Onion and Green Chillies Paste and Ginger Garlic paste, saute` for around 3 minutes, add blanched Cashewnuts and Almonds, then add tomatoes, add spices like Red Chilli Powder, Coriander Powder, Salt to taste followed by Butter cover with a lid and cook for another 10 minutes at a low flame.

5) The above sauted mixture, let it cool down to room temperature and then in a Mixer, blend it well enough to create a fine puree, to add later to the Chicken Curry.

6) In the same cooking pot cooking at a low flame, Add Butter, followed by Jullienes of Ginger and Green Chilles, and saute` for a while until the raw aroma of Ginger wafts through the air and now add the paste from Step 5 followed by 150 ml of water, now add fresh cream and then the juicy tender shallow fried Butter Chicken pieces into this gravy, cover and cook for another 5 minutes at a low flame, finally toss in some fresh Coriander Leaves and serve hot with Chapati’s / Phulka’s / Roti’s and enjoy Butter Chicken.