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.

APRICOT ICECREAM

INGREDIENTS

MILK - 500ML

SUGAR - 1/2 CUP

CONDENSED MILK - 1TIN

APRICOTS -  1/2 CUP

VANILLA ESSENCE - 1/4TSP

APRICOTS - 4NOS(CHOPPED)

METHOD

• BRING MILK TO BOIL IN A WOK.
• ADD SUGAR, AND MIX.
• SOAK 1/2CUP APPRICOTS IN WATER FOR 10 MINS
• BLEND TO SMOOTH PASTE.
• ADD IN APRICOT PASTE, CONDENSED MILK AND VANIILA ESSENCE.
• FREEZE IT FOR 3 HRS.
• NOW BLEND THE MIXTURE TO SMOOTH PASTE.
• ADD IN CHOPPED APRICOTS AND FREEZE FOR 6 HRS.

SERVE.

ALOO BHUJIA

INGREDIENTS

Pototoes - 3nos (boiled)

Besan - 1 cup

 Salt

Chilli powder - 1/2 tsp

Garam masala- 1/2 tsp

cooking soda - 1/2tsp

Mango powder- 1tsp

Black salt - 1/4 tsp

Oil (for deep frying)


METHOD

• Mash the pototoes to smooth paste. Add besan, salt, chilli powder, Garam masala , mango powder, cooking sods and mix together to make a dough.
• Put this dough in sev maker and press in hot oil.
• Deep  fry till they turn golden brown.

Remove  from heat and serve.