Thai Chicken

Ingredients:

1 Kg Chicken

1 cup onion paste

2 Tbps ginger paste

2 Tbps garlic paste

1 tbps turmeric powder

1 tbps coriander powder

1 cup coconut milk

1 Tbps tomato-garlic sauce 

5-6 dry chillies

oil 

salt

basil leaves

orange zest

Method:

1. Heat the oil in pan, and add dry chilies.
2. Add onion, ginger, garlic paste as soon as you start getting aroma of dry chilly. Fry the paste until it changes texture and loses some oil (around 10-15 minutes).
3. Now add the chicken pieces along with turmeric and coriander powder. sauté chicken pieces for 5-8 min.
4. Now it’s the time to add the coconut milk. Also add salt and the tomato-garlic sauce. 
5. Let it boil until the chicken pieces are done.
6. Finish with basil leaves and orange zest.

Onion and Mushroom Soup

Ingredients:

2 Tbsp extra-virgin olive oil

2 cloves garlic, peeled and minced

1 1/2 cup of onions, chopped

1 1/2 cup of mushrooms, coarsely chopped

4 cup chicken stock

1 Tbsp cornstarch

1/4 tsp of pepper powder

1/4 cup of shredded cheese

salt (to taste)

Chopped parsley

Method:

1. Heat the olive oil over medium-high heat and add the chopped garlic, the chopped onion. Cook until onions are translucent, about 5 minutes.
2. Add the mushrooms and saute them till they are browned, about 5 minutes.
3. Add the chicken stock, pepper powder and bring it to a simmer. Add the cornstarch mixture and simmer for another 3 to 5 minutes.
4. Place the soup in a oven proof bowl. Top it with cheese and broil it until the cheese is bubbly and golden brown, 5 to 6 minutes.
5. Add salt to taste and garnish with parsley.

Hot and Sour Soup

Ingredients:

1 stalks of Celery

1 Carrots

1/4 cup beans

1/4 cup mushroom

8 cups of Chicken stalk

1/2 inch ginger

2 Tbsp soy sauce

1 Tbsp vinegar

1/2 Tbsp sesame oil

1/4 tsp pepper powder

1 tsp sugar

2 Tbsp corn-starch

Salt (to taste)

Method of preparation:

1. Thinly slice all the vegetables.
2. Take the chicken stalk in a bowl and add soy sauce, vinegar, sugar and pepper powder.
3. Add all the vegetable to the stalk and mix well.
4. Bring the mixture to a boil.
5. (optional) Add the sesame oil.
6. Mix cornstarch with water and pour it into the soup and cook until thickened.
7. Add salt to taste.

Dal Panchratna

Ingredients

1/2 cup chana dal

1/2 cup toovar (arhar) dal

1/2 cup moong dal

1/4 cup urad dal

1/2 cup masoor dal

1/4 tsp turmeric powder

1/2 tsp chilli powder

2 tsp coriander powder

1/2 tsp garam masala

1/2 cup chopped tomatoes

1/2 cup chopped onions

1/2 cup coconut paste (optional)

1/2 tsp cumin seeds (jeera)

2 tsp ginger-garlic paste

green chillies

salt

oil

coriander leaves

Method

1. Mix the dals and pressure cook with water, turmeric and salt.
2. Heat the oil and add the cumin seeds.
3. When the seeds crackle, add the onions and then the ginger-garlic paste. Saute till the onion turns transparent.
4. Add the tomatoes, red chilly powder, coriander powder and saute for 2 minutes.
5. (optional) Add the coconut paste.
6. Add the boiled dals and cook for 10 minutes.
7. Add garam-masala and garnish with coriander leaves and green chilies.

Egg Drop Soup

Ingredients:
1 Onion (large)
2 stalks of Celery
2 Carrots
1 Tbsp oil/Butter
8 cups of Chicken stalk
1 tsp Ginger paste
1 tsp Soy sauce
1/4 tsp Sesame oil
Salt (to taste)
2 Tbsp Corn-starch
4 Eggs

Method of preparation:

1. Dice onions, celery and carrot
2. Heat oil/butter. Add ginger and the vegetables and cook for 5 mins.
3. Add the chicken stalk, soy sauce and the sesame oil. Bring to a boil.
4. Mix cornstarch with water and pour it into the soup and cook until thickened.
5. Add salt to taste.
6. Whisk the eggs and pour intermittently into soup. For beautiful, ribbon-y eggs do this step after the soup has already thickened.