CHICKEN LAKSA
A tangy soup with a combination of noodles and vegetables.

Preparation Time :2 minutes

Cooking Time :20 minutes

Servings :4

Ingredients

Boneless chicken, cut into thin strips 500 grams
Ginger, peeled 1 inch piece
Garlic, peeled 3-4 cloves
Shallots, peeled 4
Lemon grass 2 blades
Sesame oil (til oil) 3 tablespoons
Chicken stock 3 cups
Red chillies, seeded 2
Curry powder 1 teaspoon
Snow peas, trimmed 100 grams
Salt to taste
Black pepper powder to taste
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Noodles, boiled 1 cup
Spring onions, shredded 2-3
Cucumber, sliced with skin 1 medium
Fresh coriander leaves, chopped 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Lemons, halved 2
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CHICKEN COCONUT RASAM
A south indian tangy chicken soup.

Preparation Time :15 minutes

Cooking Time :40 minutes

Servings :4

Ingredients

Chicken bones 500 grams
Boneless chicken 200 grams
Tamarind 1 lemon sized ball
Coconut, scraped 1/2 cup
Tomatoes, chopped 2 medium
Salt to taste
Rasam powder 1 teaspoon
Asafoetida a pinch
Curry leaves 20 leaves
Fresh coriander leaves, chopped 1/4 cup
Pure ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chillies, broken 2
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Ingredients:

Rice – 1 cup
Jaggery(gur) – 1/2 cup
Coconut scraping – 1/2 cup
Banana
Cardamom powder – 1 tea spoon
Oil for frying
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Ingredients

3 med. baking potatoes, unpeeled and cut into 1/2 inch slices
1 tbsp. vegetable oil
2 tbsp. minced fresh parsley
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese
1 sm. green onion, chopped
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Ingredients:

* Mushroom – 220 g
* Chopped onion – 2 cups
* Garlic cloves – 4
* Ginger – 1″
* Green chillies – 2
* Cashew nut paste – 3 tbsp
* Cardamom – 2
* Cloves – 2
* Bay leaf – 1
* Chilly powder – 1 1/2 tsp (adjust to taste)
* Garam masala – 3/4 tsp
* Curd – 3/4 cup
* Coriander leaves – a few
* Oil/Ghee/Butter – 2 tbsp
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Ingredients:

3 cups – Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms – Grated paneer
3 – Tomatoes
2 – Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp – Garlic paste
Salt To Taste
1 tsp – Turmeric Powder
1 1/2 tsp – Red chilli powder
1 tsp – Coriander powder
2 tsp – Garam Masala Powder
2 tbsp – Cream
6 tbsp – Vegetable oil
1 tbsp – Ghee
1 cup – Milk / water
1/4 cup – Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration
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Ingredients

1 cup of toor dal
1 onion cut into long stripes.
1 green chilly chopped.
1 tomato finely chopped.
1 tsp mixture of mustard seeds, whole coriander seeds, cumin seeds fenugreek seeds.
1/2 tsp of turmeric
1 tsp chilli powder.
1 tsp of dry mango powder
1/2 inch grated ginger.
2 tbsp of cooking oil.
2 tbsp of fresh chopped coriander.
salt as per taste.
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Ingredients:

• 3 Potatotes (boiled, peeled and chopped)
• 2 Green Chillies (finely chopped )
• 1 tbsp Coriander Leaves (finely chopped)
• Juice of 1/2 Lemon
• 1 tsp Cumin seeds
• Salt to taste
• 2 tbsp Oil
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Ingredients :

1 1/2 cups – Green peas (Mutter)
200gms – Mushrooms
4 – Cardamon(green)
1″ – Cinnamon
2 – Onions
1 1/2 tbsp – Ginger paste
1 tbsp – Garlic paste
3-4 – Tomatoes
1 tbsp – Chilli powder
1 tbsp – Coriander powder
1 tsp – Turmeric
1 tsp – Garam masala powder
1/2 cup – Cashewnut paste
4 tbsp – Oil
Salt To Taste
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Ingredients

Yellow Moong Dal-1 cup
Drum stick-4 to 5 peices
Seem – chopped 1 table spoon
Gavaar Chopped 1 table spoon
Carrot Chopped 1 table spoon
Black Pepper Powder to taste
Salt to taste, Termeric power 1/2 teaspoon
Chopped Garlic 1 teaspoon
Oil very little
Mustard Seeds for seasoning
Coriander Leaves chopped for garnishing
Tamarind juice-2 table spoon (Not thick)
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