Food Corner

Chicken Soup is famous all over the world for its yummy taste. This soup is among the most liked soup all round the world. Another advantage of this soup is that its recepie is easy. Ingredients required for making this tasty soup are-
•   275gm of raw chicken
•   2  teaspoons fresh tarragon
•   1   lemon,
•   1   egg
•   25 gm plain flour
•   900 ml milk
•   25 gm butter
•   1   chicken stock cube
•   1   bunch watercress, trimmed
•   zest of  pepper, freshly ground
Preperation-
Grind the chicken, combine the tarragon, lemon zest and pepper. Hit in the egg white, shape the mixture into little balls using your hands.  Place the butter, flour, milk and crumbled stock cube in a saucepan, heat rousing until soup boils, thickens and is homogeneously mixed. Add pepper to taste. Drop in the chicken balls and boil for 4-5 minutes.
Now before allocating add watercress leaves to the soup.  Serve it hot .

INGREDIENTS

Chicken leg
Onion halves and unpeeled 1 no
Marjoram ½ tsp
Rosemary 2 sprigs
Thyme 1 sprig
Lemon halved 1 no
Peppercorn 6 nos
Butter 125 gms
Cardamom ground ½ tsp
Cummins seed compressed ½ tsp
Ginger powder ½ tsp
Turmeric powder (Haldi powder) ¼ tsp
Chilly powder(lal mirchi powder) ¼ tsp.
Coriander powder ½ tsp
1tsp mustard powder
1tsp garam masala
Worcestershire sauce 2 tsp
Lime juice ½ tsp
Pepper to taste
Salt to taste

METHOD

In a pan, add the chicken legs, onion, marjoram, parsley, thyme, lemon and Peppercorns. Pour 1 liters of water and bring to bubble, then lower the heat for 25min. Remove
The chicken legs without any liquid and move them to a plate. Let them cold.
Cream the butter in a bowl. Add the remain ingredient and carefully beat them into the butter.
Using a table knife spread the curried butter on each leg. Refried them preferably quickly but for at least time of 6 hrs.
Remove the chicken legs from the fridge. Place it in saucepan and deep-fry till golden brown. serve up hot.

Indian butter chicken is one of the favourite non-veg dish of India. It is a very tasty and spicy dish .
Ingredients:
White Onion(fully-chopped) - 1 (small)
Butter - 2 tbsp. (chopped)
Lemon juice - 2 tsp.
Chilli powder - 1 tsp.
Ground cumin - 1tsp.
Ginger-garlic paste - 1tbsp.
Garam masala - 1 tsp.
Shallot(chopped) - 1
Salt- 1 pinch
Peanut oil - 1 tsp.
Plain yogurt - ¼ cup.
Tomato puree - 1 cup
Chicken thighs(boneless) - ½ kg.( into same size pieces)
Cayenne pepper - 1 pinch.
Cornstarch - 1 tbsp.
Black pepper - 1 pinch.
Bay leaf - 1
Water - ¼ cup.
Method:
*Â Heat 1 tablespoon oil in a large saucepan over medium high heat.
*Â Saute shallot and onion until it becomes soft and transparent.
*Â Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
*Â Cook, stirring, for 1 minute.
*Â Then add tomato puree and cook for 2 minutes, stirring frequently.
* Now stir it in yogurt.
*Â Reduce heat to low and simmer for 10 minutes, stirring frequently.
*Â Season with salt, pepper and cayenne.
*Â Then remove from heat and set aside.
*Â Heat 1 tablespoon oil in a large heavy skillt over medium heat.
*Â Cook chicken until lightly browned, about 10 minutes.
*Â Reduce heat and season with 1 teaspoon garam masala and cayenne.
*Â Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
*Â Pour the rest of the sauce into the chicken.
*Â Mix together cornstarch and water, then stir into the sauce.
*Â Cook for 5 to 10 minutes, or until thickened.