CHICKEN SWEET CORN SOUP

CHICKEN SWEET CORN SOUP 

CHICKEN SWEET CORN SOUP

• Recipe Servings: 4
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Cook Time: 45 mins
• Difficulty Level: Easy

CHICKEN SWEET CORN SOUP

• About Chicken Sweet Corn Soup Recipe:

• Ingredients: 
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• 1 tin sweet corn-cream style*

• 4 cups chicken stock

• 2 Tbsp cornflour

• 1 1/2 tsp salt

• 1 egg, slightly beaten

• 1/2 cup cooked diced chicken

• Vinegar 1 tbsp

METHOD :

How to make Chicken Sweet Corn Soup :

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• 1.  Dissolve the cornflour in 1/2 cup water and keep aside.
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• 2.  Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil.
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• 3.  Add the cornflour solution and let simmer for about 10 minutes.
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• 4.  Add the salt and the shredded chicken and keep on simmer.
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• 5.  Pour the egg in a thin stream over the simmering soup, stirring slowly all the time.
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• 6.  Add the vinegar and serve hot.
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• 7.*Alternatively, you can crush some boiled corn, add enough water to make it .

CHICKEN SWEET CORN SOUP 

Chicken Sweet Corn Soup

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CHICKEN DUM BIRYANI

Chicken Dum Biryani 

CHICKEN DUM BIRYANI 

• Recipe Servings: 4
• Prep Time: 20 mins
• Cook Time: 1 hr 55 mins
• Total Cook Time: 2 hrs 15 mins
• Difficulty Level: Medium

CHICKEN DUM BIRYANI 

• About Chicken Dum Biryani Recipe:

Marinated chicken pieces, dipped in a spicy batter and deep fried to an appealing gold perfection. Dunk them in ketchup, yogurt dip or mint chutney to savour the meaty crispiness.

• Ingredients in Chicken Dum Biryani Recipe:

 Cooked in dum style, this chicken biryani is infused in saffron milk and cooked in spices such as cardamom, clove, cinnamon and mace. Serve this biryani with some spicy salan and you'l have a delectable treat for lunch or dinner!

• Ingredients: 
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• 500 Gram chicken legs
• For the marinade:
• 1 tsp red chilli powder
• 2 tsp ginger garllic paste
• 1/2 cup yogurt
• 1/2 tsp turmeric pwoder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 1/2 tsp salt
• For the rice:
• A pinch of saffron
• 1/2 cup milk
• 2 cups water
• 5 cardamoms
• 3 cloves
• 1 stick cinnamon
• 2 mace
• 2 black cardamom
• 5 black peppercorn
• 1/2 tsp salt
• 1 cup rice (long grain, washed basmati rice)
• For the finishing:
• 1 tbsp ghee
• 1 tbsp coriander leaves, chopped
• 2 tbsp fried onion
• 3 almonds, chopped
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METHOD :

How to make Chicken Dum Biriyani 

• 1.First mix the saffron in half a cup of milk and keep aside.
• 2.Now in a bowl, add all the marination ingredients and coat the chicken pieces well with it. Let it marinate for about 4 hours.
• 3.Now to prepare the rice, put all the ingredients given except saffron and milk, in warm water along with washed rice.
• 4.Cook for 10-15 minutes.
• 5.Heat some ghee in a pan and add all the marinated chicken followed by cooked rice in it. Top with saffron milk, coriander leaves, fried onion and chopped almonds. Mix well.
• 6.Let it cook on a low heat (on dum, in it's own heat) covered with foil for about 20-30 minutes (till the water evaporates and chicken and rice are fully cooked).
• 7.Open the dum when cooked, mix the rice well. You can drizzle with some rose water and serve hot.

(For more recipes please visit …https://bengalicooking4u.blogspot.com/ )

CHICKEN DUM BIRYANI 

CHICKEN PAKORA

Chicken Pakora

CHICKEN PAKORA

Marinated chicken pieces, dipped in a spicy batter and deep fried to an appealing gold perfection. Dunk them in ketchup, yogurt dip or mint chutney to savour the meaty crispiness.

• Ingredients: 

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• For the marinade:

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• 250 gm boneless chicken- cut into 3 cm cubes
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• 6-7 garlic pods
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• 2.5 cm ginger piece
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• 1/4 tsp white pepper powder
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• 1/4 tsp red chilli powder
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• 1/4 tsp salt
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• 1/2 tsp garam masala
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• 1 tsp coriander powder
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• 2 tsp lemon juice
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• For the batter:

• 1 egg
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• 2 Tbsp gram flour
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• 2 Tbsp refined flour
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• 2 tsp lemon juice
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• 1/2 tsp red chilli powder
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• 1/4 tsp salt
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• 1/2 tsp garam masala
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• Oil to deep fry

METHOD :

1. Marinate the chicken with ginger-garlic paste.

2. Add the remaining ingredients.

3. Keep aside for at least an hour.

4. Mix together all the ingredients for the batter and beat thoroughly.

5. Heat oil in a kadahi.

6. Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.

7. Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.

8. Serve with mint chutney.