Saturday, July 30, 2011

Sweet Corn Chicken Soup




Chicken with bones – 4 big pieces
Magi chicken cube – 1
Cream of chicken soup powder – 1 packet
Cream of sweet corn – 1 tin
Butter – 1 tbspn
Corn flour – 1 tbspn
Ginger garlic paste – 2 tspn
Soya sauce – 1 tspn
Black pepper powder – 1 tspn
White pepper powder – 1 tspn
Egg – 1 no
Salt to taste


Boil the chicken with magi cube, soya sauce, ginger garlic paste, salt and four glasses of water. After the chicken has done make small pieces in that.
Now drain the chicken stock and keep it for boiling, dissolve the chicken soup powder with one glass of water and pour in to the boiling chicken stock.
Add the corn, chicken in to it and boil for few mins, then add the corn flour mixed with water.
Beat one egg till fluffy, now add the egg continuously stirring with one hand and switch off the flame.
Finally add salt, pepper powder, little soya sauce and butter stir it well.
Very tasty chicken sweet corn soup is ready. Really it will taste so good than the hotels soup. Cutlets are the best combination; this soup will goes well during the fasting days.

I sending these recipes toWhat's everyone having for Iftar?and Jabeen's Corner:Iftar Nights

Thursday, July 28, 2011


King fish – 500 gms
Chilli powder – 2 tbspn
Turmeric powder – ¼ tbspn
Garam masala powder – ¼ tbspn
Ginger garlic paste – 1½ tspn
Pepper powder – ½ tspn

For dipping
Egg – 1
Bread crumbs – ¼ cup
Salt to taste
oil for deep fry
Clean the fish well, in 1 tbspn water mix all the ingredients except egg, bread crumbs, oil then mix well in the fish and keep it aside for half an hour.
Beat the egg, mix thoroughly with the fish.
Then coat all the fishes in bread crumbs.
Marinate the fishes for one hour keeping in refrigerator.
Heat oil in a pan, fry the fishes until it is done and crispy.
Very yummy and crispy fish fry ready.