CHICKEN HOT AND SOUR SOUP

INGREDIENTS

Chicken - 100gms (biled and shreded)

Carrot - 100gms(thickly grated)

Cabbage - 100gms( chopped)

Green beans- 1-2 (sliced finely)

Red chilli paste - 1/2 tsp

Garlic  - 1/2 tsp (minced)

Pepper powder -  1/2tsp

chicken stock - 2 cups

Soya sauce - 1/2 tbsp

Vinegar - 2 tbsp

Tomoto ketchup - 2 tbsp

Cornstarch - 3tbsp

Salt

Oil - 1tbsp

METHOD

• Heat 1tbsp oil. Add chilli paste and  garlic. saute for 2 mins.
• Add shreded chicken, beans, cabbage and carrots. stir for 2 mins.
• Add chicken stock, 3 cups water, venigar, soya sauce, salt, pepper powder, tomoto ketchup.
• Boil for 5 mins.
• Dilute corn strach in water. Add this mixture slowly by stirring continuously.
• Cook for another 2-3 mins or till it turns thick.

Serve hot.

SWEET CORN SOUP

INGREDIENTS

Sweetcorn - 1 cup

Carrot - 1/2 cup(finely chopped)

Cabbage - 1/2 cup(finely shreded)

Butter - 1tbsp

Cornflour - 2tbsp

Salt

Pepper

METHOD

1. Pressure cook sweetcorn, carrot and cabbage.
2. Let  it cool down  and mash them.
3. Heat butter in a kadai, now add the mashed vegetables and corn.
4. Fry for 2 minutes.
5. Add 4 cups of vegetable stock, salt, pepper and bring it to boil.
6. Add diluted cornflour slowly by stirring continuously until you get desird thickness.
7. Remove from heat and serve.

SPINACH-RADISH SOUP

INGREDIENTS

Spinach(chopped) - 4cups

Radishes- 3

Carrots- 4

Butter-1tsp

Cornflour- 1tbsp

Salt

Pepper powder

METHOD

• Pressure cook spinach,carrot,1/2 cup radishes with 1/2 cup of water
• Let it cool down  and grind to a smooth paste
• In a heavy based vessel heat butter, then add spinach paste and mix well.
• Now add remaining radishes, salt and water and cook for 15 minutes.
• Add diluted cornflour and cook for 10 min.
• Add pepper and serve.