Friday, January 31, 2014

Chinese New Year Soup

Chinese New Year Soup

Chinese New Year is a time when all the favourite  recipes are made to delight the palate of friends and family.  I have just got back from Bangalore where I feasted on Chicken Corn Soup a hot favourite with Indian gourmets.  It happens to be one of my favourites too and I love making it.  Gallop toward success with this creamy, satisfying comfort food and welcome to The Year Of The Horse.

The Recipe:

1 cup corn kernels; 3 cups hot water; 2 chicken soup cubes; 1/2 cup shredded, boiled chicken; 1 spring onion, chopped for garnish; 1 tbsp cornflour; 1 egg, lightly beaten; salt and pepper  to taste.

Soy Sauce- optional.

Dissolve the soup cubes in the hot water.  Add the corn kernels, shredded chicken and salt and pepper to taste.  Cover and bring to boil.  Reduce heat and simmer 5 minutes or more until reduced to 2 cups.  Mix the cornflour in 1/4 cup water and add to the simmering soup, stirring all the while to avoid lumps.  As soon as it begins to boil, remove from the flame.  Pour in the beaten egg quickly in a steady stream and keep stirring until egg is thread like.  Garnish with spring onions and serve hot as an appetiser.  Gong Xi Fa Chai and may you enjoy this Indian Chinese  specialty.

Prawns A La Ajjamma

Ajjamma Maadida Chatli
My maternal grandmother Wilhemina Soans (nee Tholar) was an awesome cook.  Every holiday at her home in Kundapura was one filled with traditional, mouth watering cuisine.  This recipe of hers is as delectable as it looks and so easy to make.  Two weeks ago on a visit to Kundapura, my aunt Shobha, another awesome cook gave me a couple of kgs of prawns to take back with me.  My sister fell on it and made it into the above.  Try it out for yourself and see.

The Recipe:

1 kg of prawns, shelled, deveined, washed and drained; 8 large onions, sliced; 7 cloves garlic, crushed; 2 sprigs curry leaves; chilli paste 1 large tsp or to taste; salt to taste; oil 3 tbsp;

Chilli paste:  Mix 1 tsp red chilli powder with enough vinegar to make a thick paste.  Add salt to taste and 1/4 tsp turmeric powder and mix well.

Marinade prawns in the chilli paste for 1 hour.  Heat oil in a deep pan and fry the onions golden brown.  Add garlic and fry till dark brown.  Next add the curry leaves and stir fry till crisp.  Add the prawns and fry till the masala coats the prawns.  Adjust seasoning and serve hot with chappathis or rice and dhal.  There's nothing quite like this.