Sweet Corn Chicken Soup

My little people have had the cough and sniffles this week and this magic potion of a soup is the best cure for it. Its soothing and satisfying so works like magic to instantly make you feel better.

Nothing beats a good hearty soup in Fall weather plus its a great way to get rid of all the little left overs from previous cooking. I had some broth and boiled chicken left over from another recipe. I also had a couple carrots, peas, green onions left over. They were not enough to make something on their own but a perfect addition to this soup. 

Sweet corn Chicken Soup

RECIPE: Sweet Corn Chicken Soup

Ingredients

4-5 Cups Chicken Broth
1 Cup Shredded Chicken, cooked
1 (15oz) Can Cream-Style Sweet Corn
1/2 Cup Carrots, diced
1/2 Cup Onions, diced
5-6 Garlic cloves, finely chopped
1 Cup Fresh green peas
2 TBSP Soy Sauce
2 tsp Corn Starch (mixed in a little water)
1 egg, beaten
a small sieve to strain the egg
Salt and Pepper to taste
Green onions for garnish

Method

1. Heat the chicken broth in a stock pot and add the onions, carrots, garlic and peas to it. Cover and let it simmer so the veggies are a little soft and cooked.
2. Now add the corn, shredded chicken, Soy sauce, salt and pepper. Add the corn starch mixed in a little water and let the soup thicken a little. Make sure you keep stirring it to avoid a lumpy soup.
3. Beat the egg in a small bowl and pour it in the small sieve over the soup and let it trickle into the soup. This is the best way to get the soft strings of egg in the soup. Keep stirring it the whole time so the egg does not solidify in one spot.
4. Garnish with some sliced green onion and serve. I like to serve this with some simple sandwiches or some fried rice.

Ingredients

Chopped garlic, onions, carrots and fresh peas

Add them to the soup and let simmer till they cook and soften a little

Add the corn, shredded chicken, soy sauce and corn starch.

Add the beaten egg through a sieve or strainer to the soup

Hope you enjoy this with your loved ones this Fall.

Left-Over Gourmet

Left-over Gourmet is the new buzz word in the Culinary world, a new trend if you must. I absolutely hate throwing away food and with the new craze in the cooking world of using leftovers to create gourmet meals made me think of doing this post. This is not a new concept for me since I have been utilizing left overs for creative cooking ever since I really got into cooking (I left the number of years out on purpose, he he :)

I have been reading more and more articles on this subject and many a food shows have covered it in their recent episodes as well. So what are we really talking about? 

Think juicing beets or celery and using the leftover pulp in addition to fresh ingredients and making veggie burgers. Isn't that super cool. I have done something similar in the past, pull out all the leftover vegetables, lentils and such and make a batter or dough using some chickpea flour, fresh cilantro, chopped onions and green chilies. Make patties and cook on a non-stick pan with a little oil. Use it over a salad or make a pita wrap with lettuce and humus. All those little containers in the fridge got used up and you have a healthy lunch in minutes.

Here is my take on leftovers that don't taste like leftovers and have been transformed into something delectable. In the recipe below I have used all the leftovers except 1 ingredient to make it into something appetizing and it is balanced and super healthy. Hope this gives you ideas for your culinary adventures. 

Left-Over Gourmet Hash

RECIPE: Left-Over Gourmet Hash

Ingredients

Egg Whites: I used the yolks to make custard for a dessert and had the egg whites left over. I can always scramble them and eat them with toast for breakfast but that is predictable and boring.

Stewed Chicken: Left over chicken from a soup broth I made for a friend this past weekend. Shred the chicken and add to the hash.

Lemon: 1/2 a lemon left over from the lemon tea I have in the mornings. It has been sitting by the electric kettle all day and I needed the counter cleaned up.

Quinoa and Brown Rice: I usually have some plain cooked quinoa and brown rice in the fridge. I do rotations with my starch and switch it around every meal to get different nutrients and add variety to my meals.

Mixed Vegetables: Again there is always a medley of vegetables in my refrigerator so chop anything that looks like it has seen better days and use them up.

Barley: This is the only thing I made specifically for the hash. I was in the mood for some nutty, crunchy carbs and I absolutely adore whole Barley.

Spices: I used some garlic flakes, paprika, salt and pepper to add some dimension and flavors. For me, adding red pepper flakes to this takes it up a notch on the delicious-ness meter.

Herbs: Fresh cilantro and chives were my choices today.

Roasted Peanuts: I am never out of roasted peanuts and nuts add another crunch factor to my hash. 

Fruit Salad: The fruit salad bowl is from the last of all the little things left that no one wanted to eat :)

Method: 

1. Saute the egg whites till they are cooked. Add to it the garlic flakes and shredded chicken. Toss in the chopped vegetables, quinoa, brown rice, barley, spices and herbs. Lastly, squeeze lemon juice on top and mix it all up.

That is pretty much it. Makes for a perfect to-go lunch, it is perfectly balanced and rich in lean protein, assorted vegetables, fruits, nuts and whole grains. Add to it a fruit salad or a yogurt and you have a complete healthy meal. Hope you enjoy creating some of your own left-over gourmet meals. Don't forget to share them with me.

Malai Tikka (Chicken)

Malai, a South East Asian term used for cream. When you boil whole milk and let it cool down, the cream layer that sets on the top is called Malai. So when making these kebabs in India I would use the fresh cream.

Tikkas, It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt. These can be served as an appetizer with a salad or in the main course with other curry dishes.

Malai Tikka

RECIPE: Malai Tikkas
Ingredients
1 Lb Boneless Chicken Breast, cut in 1" pieces

Marinade #1
2 Tbsp Vinegar
1 tsp olive oil
1 Tbsp Ginger paste
1Tbsp Garlic Paste
Salt and Pepper to taste

Marinade #2
1/2 Cup Greek yogurt
1/4 Cup Part-skim Ricotta Cheese
1 Egg
1Tbsp Cornflour
2 Green Chillies, finely chopped (optional)
2 Tbsp Coriander leaves, chopped
salt and pepper to taste

Method

1. Cut the chicken into bite size pieces
2. For Marinade #1: Put 6 cloves of garlic, a piece of ginger, 1 tsp olive oil and 2 Tbsp vinegar in a small blender and make a smooth paste. Marinate the chicken in it for 1/2 hour.
3. For Marinade #2: Mix together 1/2 Cup Greek yogurt, 1/4 Cup Heavy Cream, 2 Eggs, 1Tbsp Cornflour, 2 Green Chillies (chopped fine), 2 Tbsp Coriander leaves (chopped), salt and pepper to taste. After the chicken has been marinated with #1 for about 30 minutes. Add this to the bowl. Let it sit in the fridge for 2-3 hours.
4. When ready to cook, pre-heat oven to 400 degrees F. Put the chicken pieces on bamboo skewers. Set them on a tray sprayed with some oil and bake for about 15-20 minutes. Make sure that you turn them over haflway into the baking.
5. Now shift the oven rack to broil position and broil the chicken for about 5 more minutes till they brown a little. Don't let the Chicken overcook or it will get tough and chewy.
6. To serve, garnish with lemon wedges, pickled onion rings and chutney.

Step-by-step process,
Cut the chicken into bite size pieces

For Marinade #1: Put 6 cloves of garlic, a piece of ginger, 1 tsp olive oil and 2 Tbsp vinegar in a small blender and make a smooth paste. Marinate the chicken in it for 1/2 hour.

For Marinade #2: Mix together 1/2 Cup Greek yogurt, 1/4 Cup Ricotta Cheese , Egg, 1Tbsp Cornflour, 2 Green Chillies (chopped fine), 2 Tbsp Coriander leaves (chopped), salt and pepper to taste. After the chicken has been marinated with #1 for about 30 minutes. Add this to the bowl. Let it sit in the fridge for 2-3 hours.

When ready to cook, pre-heat oven to 400 degrees F. Put the chicken pieces on bamboo skewers. Set them on a tray sprayed with some oil and bake for about 15-20 minutes. Make sure that you turn them over haflway into the baking.

Now shift the oven rack to broil position and broil the chicken for about 5 more minutes till they brown a little. Don't let the Chicken overcook or it will get tough and chewy.

Browned after broiling

 To serve, garnish with lemon wedges, pickled onion rings and chutney.

They turned out really soft and succulent, hope you enjoy making them.

Chilli Chicken, Indo-Chinese style

This dish reminds me of my college days, studying late into the night before exams, lots of black coffee and Coke (the drink kind) and left-over Chilli Chicken. I would eat that at least twice a week during the exams. I don't know about you but studying used to make me ravenously hungry, still does..ha ha


This is not one of my healthiest dishes because it involves some frying to get the chicken all crunchy and crispy. I am totally in love with the oriental flavor of this dish. The spicy, crunchy chicken in a thick gravy...just thinking about it is making me drool here. I will do a healthier version (non-fried) in the next few weeks. So lets get right to it...

Indo-Chinese Chilli Chicken

RECIPE: Indo-Chinese Chilli Chicken (fried version)
Ingredients
1 Lb Chicken breast, boneless and skinless, cut in bite size pieces
1 1/2 Cups water to boil chicken
For the Batter
2 Eggs
3 Tbsp Flour
2 Tbsp Cornflour
1 tsp Soy sauce
1/2 tsp white pepper
1 tsp salt or to taste
pinch of baking powder 
For the Sauce
3 Tbsp Garlic minced (10-12 cloves)
1-2 Green Chillies (Serrano peppers)
1 Onion, chopped into big chunks
3 Green Bell Peppers, chopped in big chunks
3 Tbsp Soy sauce
2 Tbsp Tomato Ketchup
1 tsp Red chilli paste
salt and pepper to tatse
1/4 Cup Chicken stock
1 Tbsp oil
For Garnish
2-3 Spring onions, chopped on a slant
handful of Coriander leaves, chopped finely


Method

1. Boil the chicken in 1 1/2 cups of water for 2-3 minutes or until tender. Strain using a sieve and reserve the chicken stock to be used later.
2. For the Batter: Mix all the 6 ingredients and mic the chicken with it. Heat oil in a deep pan about 1 " high and fry the chicken pieces in it till golden brown. Put them on a paper towel and set aside.
3. For the Sauce: Heat the Tbsp of oil on high heat and add the minced garlic and green chillies to it. Stir fry for a minute.  Add the Onions and green Bell peppers to it and stir fry for 3-4 minutes, still on high heat. I like the onions ad bell peppers to brow and char a little on the ends.
4. Reduce heat and add the soy sauce, ketchup, chilli paste, salt, pepper and 1/4  Cup of the reserved chicken stock.
5. To Assemble: Mix the chicken in with the sauce and cook on high heat till the sauce coats the fired chicken. Cover the pan and let it simmer on low for about 15 minutes so the juices and flavors blend in with the chicken. Serve hot garnished with coriander leaves and spring onions.

Step-by-step process,

PREP:I like to chop up all my ingredients and have them ready to use. It might seem like a lot of work but it usually works out to be much quicker when all is said and done and makes it a lot less messy.

Chop your onions and green bell peppers into large chunks, Serrano peppers, mince the garlic and even have the garnish ready at this point. Chop the coriander leaves and spring onions (on a slant).

Spring onions cut diagonally

So chop the chicken to bite size pieces and set aside in a bowl. Keep the pieces small because they will become almost double the size with batter frying. Make sure you wash your hands...

Make chicken batter and fry:
Boil the chicken in 1 1/2 cups of water for 2-3 minutes or until tender. Strain using a sieve and reserve the chicken stock to be used later. This step is done so the chicken does not absorb excess oil while frying and also keeps the chicken moist and juicy. Scoop out the scum from the top of the broth and discard.

Let it cool down for a little while. Take a deep frying pan and fill it up about an inch deep with canola oil. Set it on medium high heat. While it is getting hot prepare the batter.


Mix 2 Eggs, 3 Tbsp Flour, 2 Tbsp Cornflour, 1 tsp Soy sauce, 1/2 tsp white pepper, 1 tsp salt or to taste, pinch of baking powder. (The Flour and Cornflour add to the crispness and later thicken the gravy while the baking powder gives it the puffed up look and keeps it soft).

 

Mix the chicken with the batter and then fry a few pieces at a time till you use it all up. Set it on the paper towels to soak up the excess oil.

Make Sauce:


Heat the Tbsp of oil in a Wok on high heat and add the minced garlic and green chillies to it. Stir fry for a minute. Add the Onions and green Bell peppers to it and stir fry for 3-4 minutes, still on high heat. I like the onions ad bell peppers to brow and char a little on the ends. Adds a wonderful smokiness to the dish.

Reduce heat and add the 3 Tbsp soy sauce, 2 Tbsp ketchup, 1 Tsp chilli paste, salt, pepper to taste and 1/4  Cup of the reserved chicken stock.

Assembly:

Mix the chicken in with the sauce and cook on high heat till the sauce coats the fired chicken.Cover the pan and let it simmer on low for about 15 minutes so the juices and flavors blend in with the chicken. Serve hot with steamed Jasmine white or brown rice, garnished with coriander leaves and spring onions.

 

Hope you enjoy making it, I can't wait to dig in...