Hot and Sour chicken soup

You can make this soup without shredded chicken also.If you don't have chicken stock use water instead.

Chicken stock or water- 4 cups
shredded chicken- 1/4 cup
garlic finely chopped- 1tsp
shredded cabbage- 1/4 cup
grated carrot- 2 tbsp
Spring onion- 2tbsp
cornflour- 2tbsp
soya sauce- 1tbsp
vinegar- 1tbsp
red chilli paste- 1tsp
pepper pwd- 1/2 tsp
salt -1/2 tsp
oil - 2tbsp
Method:
Heat oil in a pan. add garlic. Fry.
Add cabbage, carrot, spring onions and chicken .Saute for 1/2 minute.
Add chicken stock .Add soya sauce, vinegar, chilli paste, salt and pepper.Let it boil.
Mix cornflour with 1/2 cup cold water and add to the soup.Boil.
Cook on low flame for 4-5 minutes till the soup thickens and raw smell goes.
Serve hot.

Chow chow thovayal (Chayote thovayal)

It is called chayote in US.You get this in Indian stores also.you can substitute with radish  also.

Chow chow-  1peeled & cut into small cubes
mustard seeds- 1/4 tsp
urad dhal- 1 tsp
red chilli- 1
shallots- 5
garlic- 2
grated coconut- 3 tsp
green chilli-1
salt- to taste
tamarind - a small marble size
Coriander leaves- 1 handful

Method:
Heat oil in a kadai, add mustard seeds.
When they splutter add urad dhal,red chillies,shallots and garlic.Saute well.
Now add chow chow .Saute for 2 minutes only.
Add coconut,green chilli, salt, tamarind and coriander leaves.
Saute for 20 secs. Remove form stove.
Do not try to cook the vegetable.
Cool it and grind it coarsely without adding water.
Serve with idli or dosa.

Instant rava dosa

This is a handy recipe when you have unexpected guests.If you want to make a little more healthier add some ground oats also.This recipe is from my friend's mom.There is a secret ingredient to this recipe .... yes egg. you will find that the dosas will never stick to the pan.


rava 2 cups( fine one)
oats pwd- 1 cup(optional)
egg - 1
grated ginger- 1tsp
coarsely crushed pepper corns- 1/2 tsp
chopped onions - 1/2
ghee- 1tbsp
jeera- 1tsp
green chillies-2 finely chopped
curry leaves- 2tsp
coriander leaves- 2tsp chopped
salt -to taste
water- 3 cups
Method:
Mix all the ingredients with salt. Pour water and mix.The batter must be watery.
Heat ghee in a kadai. Roast pepper and jeera.When they splutter add curry leaves.

Pour this into the batter.Check salt. let it soak for 15 minutes. 

Heat a tawa and pour a laddle of this batter from outside to center of the tawa.
Drizzle 1 tsp of oil around the dosa.Flip it.
Repeat the same for the remaining batter.Serve hot with coconut chutney.

Note :
The dosa must be crispy. if the batter starts to thicken add water.

Yummy noodles

Ordinary maggi noodles could be turned into a yummy noodles.Just try this it is really wonderful!

For anybody who has got bored of cooking and want to make something tasty and fast.

Maggi noodles- 1 packet

onions- 1/2 sliced 

capsicum -1/2 sliced thinly

pepper-3/4 tsp

carrot- 1/4 piece cut

tomato ketchup -1 tsp

oil- 2tsp

sambhar pwd- 1tsp

salt -a pinch

Method:

Heat oil in pan.Add onions ,capsicum, carrot.Saute for 5 min.add salt only for the vegetables.

Now add 2 cups water, maggi masala maker, sambhar pwd.and pepper pwd.

Add maggi noodles and let it boil. When it is 90% done add ketchup . Mix well.

Serve hot with a glass of apple juice.

Green peas and potato curry

This is my mother's favorite curry.She enjoys it whenever I make this.I used kokum in this which gives a wonderful taste and aroma.

Green Peas & Potato Curry

potato- 2 small cut into cubes
green peas- 1/4 cup
coconut- 1/2 cup
green chillies-1 slit
dhania seeds- 1 tsp
pepper- 1/2 tsp
red chillies- 2
kokum - 1or tamarind paste- 1tsp
salt - to taste

To grind:
coconut,red chillies, dhania seeds, pepper.Roast and grind this into a fine paste with little water.

Method:
Heat oil in a pan.Add curry leaves, potatoes.Saute well.Sprinkle salt .
Cover and cook on medium for 4 minutes.Do not burn it.
add turmeric pwd, green chili and coconut mixture,water, green peas.
Cover and cook on sim for 6-7 minutes.Add kokum pieces( or tamarind paste- 1 tsp).
Cook until potatoes are done.Garnish with coriander leaves.
Serve hot  with chapatis or rotis.

green peas and potato curry

Pichapotta Kozhi Varuval (shredded chicken fry)

This is a rush hour dish. I had to cook something immediately when unexpected guests had come.
I tried this and it came out well .Even children liked it.
Actually this is the way I used to cook vegetables once upon a time. So I applied the same but with little variation.

Chicken - 1 lb
Saunf/Sombhu-1/4 tsp
onion- 1 medium sliced
green chillies-4 slit
ginger garlic paste- 1tbsp
pepper pwd- 1/2 tsp
turmeric pwd- 1/2 tsp
dhania pwd- 1 tsp
jeera pwd- 1/4 tsp
garam masala- 1/2 tsp
curry leaves- 1 sprig.
coriander leaves- 1 tsp chopped.
Salt - to taste
oil- 4 tsp

Method:
Boil chicken in a pressure cooker with 1 cup water,little salt and turmeric pwd.Give 2-3 whistles.
Shred the chicken and keep aside.Heat oil in a kadai.
When hot add saunf,onions,curry leaves, green chillies and fry well.
Now add ginger garlic paste.Saute well.Add all the powders.
Now add chicken also.Mix well.let it cook for 2 minutes.
Garnish with coriander leaves and serve hot.

Chicken 65

This is my daughter's favorite.It is very simple and easy. The time consuming portion is the marination time .
I prefer to use boneless thighs. It is more juicy and cooks fast compared to breast.(with bone is also o.k)

Boneless chicken - 1lb
ginger garlic paste- 1tbsp
red chilli pwd- 1 tsp
lemon juice- 1tsp
dhania pwd- 1 tsp
kesari color- a pinch
salt - to taste
oil- for frying
Method:
Wash and cut chicken into bite size pieces.
Marinate chicken with all the above ingredients for 45 min.in the fridge.
Heat oil in kadai.When hot add  9-10 pieces of chicken and  fry for 2-3 minutes.
Repeat the same for the remaining chicken.Serve hot .
Note:
Frying time depends on the size of the pieces.