Chicken & Corn Soup

Chicken & Corn Soup

Winter is almost here and that means its Soup time! So here's this comforting, warming and delicious 'Chicken & Corn Soup' recipe by Flavour-Essence!

Serve it with prawn crackers or garlic / cheese bread and you can make your soup a complete meal.

Recipe

Ingredients:

• 2.5 cups water
•  ½ chicken breast fillet
• 1 chicken stock cube
• 1 tablespoon light soy sauce
• 1 teaspoon finely grated fresh ginger
• 1.5 tablespoon corn-flour
• 60 ml (1/4 cup) water
• 2 tablespoons creamed corn
• 2 tablespoon corn kernels, rinsed, drained
• ½ egg, whisked
• 1 teaspoon sesame oil
• 1 spring onion, green part finely chopped
• Salt & freshly ground black pepper, to taste

Method

• Place water, chicken and chicken stock cube in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a bowl. Set aside for 5 minutes to cool slightly. Finely shred.
• Add the soy sauce and ginger to the chicken stock.
• Make corn-flour slurry by combining corn-flour and water in a small bowl.
• Gradually stir the corn-flour mixture into the chicken stock.
• Cook, stirring occasionally, for 2 minutes or until soup thickens slightly.
• Add shredded chicken, creamed corn and corn and cook, stirring occasionally, for 3-4 minutes or until its boiling.
• Gradually pour in whisked egg into the soup, stirring constantly.
• Cook for 2 minutes or until white ribbons swirl though the soup.
• Add the sesame oil, black pepper and half the green shallot and stir to combine. Taste and season with salt and pepper if required.
• Ladle the soup among serving bowls and sprinkle with the remaining green shallot.

Serve hot.

Chicken Handi

Chicken Handi

Recipe of traditional restaurant style delicious and aromatic 'Chicken Handi'.

Its called 'Handi' because it is cooked in a vessel called 'Handi' which is made up of clay / terracotta or sometimes metal. But it can be cooked in any kind of pan and for authentic look, usually served in a Handi.

Recipe

Ingredients:

• 700 grams boneless chicken cubes
• 2 Tomatoes, chopped
• 3-4 green chilies, julliened
• ½ cup oil
• 1.5 tsp red chili powder
• 3 cloves of garlic, fine chopped
• 1 tbsp coarsely chopped coriander seeds
• 1 tbsp coarsely chopped cumin
• An inch piece of ginger, julienned
• 1 onion, julienned and fried golden brown
• ½ tsp turmeric powder
• 1 tsp ground fenugreek seeds / methi dana
• 1 tsp garam masala  
• 2 tbsp yogurt
• 4 tbsp fresh cream
• Salt to taste
• a handful of chopped coriander

Method:

• Heat oil in a wok (or handi).
• Sauté garlic till tender.
• Add tomatoes and fried onion and stir-fry.
• Add salt, red chili powder, turmeric and mix well.
• Add Chicken and stir-fry till chicken turns white.
• Cover and cook till meat is tender.
• Now add coarsely ground coriander and cumin and yogurt.
• Stir-fry for few minutes.
• Add green chilies, ginger, garam masala and fenugreek powder. Stir-fry.
• Add in little water if it’s too thick and heat up a bit.
• Stir in fresh cream and mix well till handi is heated through.
• garnish with julienned ginger and chopped coriander.
• Serve hot with naan and salad.

~ Enjoy! 

Kadhi Pakora

Kadhi Pakora

Kadhi Pakora is a classic Pakistani-Indian gram-flour curry with fried gram-flour & onion pakoras. It’s everyone’s all-time favourite comfort food, served with boiled / steamed rice or naans.

Recipe

Ingredients:

For Pakoras:

• 1 cup sieved gram flour
• 1 fine chopped onion
• 2 tbsp fine chopped coriander / parsley
• 1 tbsp yogurt
• Salt, to taste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• ½ tsp garam masala powder
• Water, as required

For Kadhi Sauce:

• 2 tbsp gram flour
• 1 cup sour yogurt (if yogurt is not sour enough, add 1tbsp lemon juice)
• 1.5 tsp or to taste red chili powder
• 1 tsp garam masala powder
• 1 tbsp turmeric powder
• Salt, to taste
• Water, as required

Other ingredients:

• 1 tbsp oil
• Few curry leaves
• 4-5 dried red chilies whole
• 1 tsp white cumin (zeera) whole
• 1 tsp fenugreek seeds (methi dana) whole
• Chopped coriander
• 1tbsp oil
• 1 tsp black / yellow mustard seeds

Method:

• Combine all pakora ingredients in some water till you get a thick paste.
• Set aside for 15 minutes.
• Fry small pakoras in hot oil and set aside.
• Combine all kadhi sauce ingredient together and whisk well adding water till you get a semi-thick slurry.
• In a pan, heat oil and sauté curry leaves, dry red chilies, methi dana and zeera till fragrant.
• Add kadhi sauce and stir until gram-flour smell goes away.
• Add water till sauce is thinned and bring to a rolling boil while constantly stirring.
• After one boil, lower the flame and cover and cook until few more boils.
• Turn the flame off and add fried pakoras and coriander.
• Mix and cover the pan so that pakoras get soaked and soften.
• In a small sauté pan, heat 1tbsp oil and crackle mustard seeds.
• Pour over kadhi served in a bowl.
• Serve with boiled / steamed white rice or naan bread.

~ Enjoy!

Spicy Jalfrezi Pasta

Spicy Jalfrezi Pasta

Recipe:

Ingredients:

• 300 gms chicken cubes
• Salt, to taste
• ¼ tsp coriander powder
• 1 tsp red chili powder
• ½ tsp ginger powder
• ½ tsp garlic powder
• ½ tsp ground black pepper
• ½ tsp turmeric powder
• ½ tsp ground cumin
• ½ tsp white pepper powder
• ½ tsp garam masala
• ½ large onion, cubed
• 2-3 green chilies, fine chopped
• 1-2 green / red / yellow capsicums, cubed
• 2 medium tomatoes, cubed
• A handful of fresh chopped coriander leaves
• 2-3t tbsp oil
• 2-3 garlic cloves, chopped
• 1 tsp chili flakes
• ½ cup tomato puree + tomato sauce
• Boiled pasta – serving quantity for 2-3

Method:

• Marinate chicken for 30 minutes in all the ground / powdered spices and ½ of the ground garam masala.
• Heat oil in a wok and sauté garlic till it softens.
• Add marinated chicken cubes and fry till cooked through.
• Add tomato puree and red chili flakes and stir-fry for 1-2 minutes.
• Add green chilies and all the vegetables and stir-fry for a couple of minutes.
• Mix in boiled pasta and toss till well combined.
• Just before you dish it up, sprinkle with chopped coriander leaves.

¬ Bon Appétit!

Szechuan-Style Hot & Sour Chicken Soup

Szechuan-Style Hot & Sour Chicken Soup 

Adaptation of the classic Chinese version of Szechaun-style Hot & Sour Chicken Soup, a comfort and warming food for cold autumn and winter evenings.

Recipe:

Ingredients:

• 175 gm chicken strips (boneless)
• 1 tsp sesame oil
• 1 tbsp rice / white vinegar
• 2 tbsp water (for corn flour slurry)
• 2 tsp corn flour
• 2 cups water (for chicken stock)
• 1 chicken cube
• 1/2 cup chopped cabbage, carrots & spring onions
• 1/2 tsp chopped fresh parsley (optional)
• 1 tsp red chili flakes
• 1 tsp dark soy sauce
• 1/2 tsp red hot chili sauce
• 1/2 tsp fine chopped garlic & ginger
• 1 egg, beaten
• a dash of ground black pepper

Method:

• In a bowl coat chicken strips with sesame oil.
• In a second bowl, comine vinegar, 2tbsp water and corn flour to make a slurry.
• In a saucepan, combine the chicken stock cube, water, cabbage, carrot, ginger, garlic, soy sauce, crushed chilies and sesame oil coated chicken and bring to a boil on medium heat.
• Returning to the saucepan, increase the flame to medium-high until its boiling again.
• Now drizzle in the egg while stirring slowly to create long strands of egg.
• Stir in the corn flour slurry.
• Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes.
• Serve garnished with spring onions and parsley.

~ Enjoy! 

Dhaba Style Chicken Karahi

Dhaba Style Chicken Karahi

Being a Pakistani, we all love Chicken Karahi; a spicy and fragrant curry in which stir fried chicken pieces are cooked in large chunks of tomatoes, simple freshly ground spices and finished with green chilies and ginger. 'Karahi' is an Urdu term which means 'Wok". So mostly this dish is cooked and served in a wok, but any kind of pan / utensil is adequate.

Dhaba version is the typical roadside cafe version. This is cooked in simple roadside cafes (especially by Pathans) and you can find this amazingly flavourful dish being served in little hotels while going to hilly areas like Muree, Swat & Kaghan etc.

After eating this wonderful dish in several restaurants & hotels, I reckon that Dhaba version is the best! And in this video recipe, you'll see why!

Recipe:

Ingredients:

• 3/4^th cup oil
• 500 gm Chicken pieces (with and / without bones)
• 500 gm tomatoes, sliced in big chunks
• 5-6 green chilies, slit in halves
• A ½ inch piece of ginger, julienned
• Salt, to taste
• 1 tbsp ginger garlic paste
• 1 tbsp red chili flakes
• 1 tbsp coriander seed, freshly crushed
• 1tsp freshly ground black pepper
• ½ tsp freshly ground white cumin
• A dash of garam masala powder

Method:

• Heat oil in a wok.
• Add chicken and salt and stir fry till chicken in golden on medium-high flame.
• Add ginger garlic paste and fry a bit more.
• Add tomatoes, mix and cover the wok till tomatoes are tender. (after that you can remove their skin if you wish)
• Remove the lid and add red chili flakes and mix well.
• Add crushed coriander seeds, black pepper powder, white cumin powder and mix well.
• Now add green chilies, ginger and a dash of garam masala and mix thoroughly.
• Serve hot in a serving wok / bowl with Naan bread.

~ Enjoy!

Chicken Jalfrezi

Chicken Jalfrezi

A flavourful recipe for a fresh tasting, homemade chicken jalfrezi; a spicy South-Asian curry dish in which marinated chicken is cooked in a tomato gravy, then stir-fried with big chunky onions & peppers and is finished with garam masala & chopped coriander.

Recipe:

Ingredients:

• 2-3 chicken breasts, diced up
• Salt, to taste
• ½ tsp coriander powder
• 1 tsp red chili powder
• ½ tsp ginger powder
• ½ tsp garlic powder
• ½ tsp ground black pepper
• 1 tsp turmeric powder
• 1 tsp ground cumin
• ½ tsp white pepper powder
• 1 tsp garam masala
• ½ large onion, cubed
• 2-3 green & red chili peppers, sliced
• 1-2 green / red / yellow capsicums, cubed
• 2 medium tomatoes, cubed
• A handful of fresh chopped coriander leaves
• 2-3tbsp oil
• ½ cup of water
• ½ cup tomato puree

Method:

• Marinate chicken for 30 minutes in all the ground / powdered spices and ½ of the ground garam masala.

• While chicken is marinating, dice your vegetables in cubes.

• Heat oil in a wok and fry marinated chicken cubes in it for 2-3 minutes.

• Add tomato puree and stir-fry for 1-2 minutes.

• Add 1/4 cup of water and cover the lid and let the chicken simmer and cook for 15 minutes.

• Remove the lid and add all the vegetables.

• Stir-fry for a couple of minutes.

• Add in ½ cup water and let it simmer till vegetables soften a bit.

• Just before you dish it up, stir in the garam masala & chopped coriander leaves.
• Serve with boiled basmati rice / fried rice / naan bread.

¬ Bon Appétit!

Chicken Patties / Chicken Puffs

 Chicken Patties / Chicken Puffs

Recipe

Ingredients:

• Puff Pastry sheet / block (bought from bakery / store)
• 300gm chicken, boiled, shredded
• 100mls double cream
• 1 large garlic clove, fine chopped
• 1tbsp butter
• Salt, black pepper & red chili powder, to taste
• 1 bell pepper, fine chopped
• 1 spring onion, fine chopped
• Egg / milk wash
• Two size round, crinkled pastry cutters
• Baking tray, lined with butter paper

Method:

• Pre-heat oven at 180’C.
• If you haven’t bought pre-rolled pastry sheet, then you would need to roll the block with a rolling pin till you reach desired thickness.
• Now using the larger pastry cutter, cut whole pastry sheet into even number of circles.
• Half of these circles will be used as base of patties. Place them on baking tray lined with butter paper and brush these with egg / milk wash.

• For remaining half of circles, take smaller pastry cutter and cut a hole. We have to use the circle left around this hole.

• Place this circle on round base of patties and brush it egg / milk wash.

• Prepare all the patties like this and place the baking tray in pre-heated oven for 15-20 mins (or more depending on your oven) till patties are golden and puffed up. You will see that the second hollow circle has risen to make a round wall on the puffed up base.
• Meanwhile prepare the filling.
• Sauté garlic in melted butter till transparent.

• Add chicken and spices and fry a little.

• Add chopped bell pepper & spring onions. Stir till vegetables are a bit tender.

Add cream. Mix well.

• Take the baking tray out with your nice golden puffed up patties and spoon the chicken mixture into the puff pastry bowls.
• Place the tray back into oven and bake for further 10-15 minutes.
• Serve hot, garnished with spring onion greens and with sauces of your choice.

~ Enjoy!

Thai Green Curry with Chicken

Thai Green Curry with Chicken

Try this recipe of aromatic, creamy & delicious "Thai Green Chicken Curry" by #FlavourEssence and bring unique & authentic flavors of South East Asian cooking at home through your own kitchen.
(* Tips to replace hard to find ingredients in Pakistan are at the end of recipe.)  

Recipe

Ingredients:

• 750 gm boneless chicken
• Few tbsp vegetable oil
• 2-3 garlic cloves, finely chopped
• 300 gm mixed oriental mushrooms
• 1 x 400 ml tin light coconut milk
• 1 chicken stock cube
• 6 kaffir lime leaves
• 200 gm  mangetout / green beans
• ½ a bunch fresh Thai basil
• 2 limes
• 400 ml of boiling water

For curry paste:

• 4 cloves of garlic
• 2 shallots
• 1 2 inches piece of ginger
• 2 lemongrass stalks
• 4 green chilies
• 1 tsp ground cumin
• ½ bunch of fresh coriander
• 2 tbsp fish sauce

Method:

• To make the curry paste, grind / blitz all the given ingredients for paste until smooth.
• Slice the chicken into strips / or cut into cubes and place into a large pan on a medium heat with 1 tablespoon of oil. Fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
• Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 2 to 3 minutes, or until golden. Transfer to a plate using a slotted spoon.
• Saute garlic in the same wok till translucent.
• Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
• Add chicken and crumbled chicken stock cube and mix.
• Add mushrooms, green beans, lime leaves, green chilies and stir fry,
• Pour in the coconut milk and 400 ml of boiling water.
• Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
• Season carefully to taste with sea salt and freshly ground black pepper.
• Pick, roughly chop and stir through the basil leaves and remaining coriander leaves.
• Serve with lime wedges and steamed rice.

For replacing hard to find ingredients in Pakistan, replace:

~ Oriental Mushrooms with simple edible mushrooms

~ Thai basil with simple basil

~ Kaffir lime leaves & lemon grass with lemon zest & lemon juice

~ Shallots with small pink onions

~ Fish sauce with few drops of Worcestershire sauce or soy sauce

Enjoy! 

Pasta Alfredo with Pan Fried Shrimps

Pasta Alfredo with Pan Fried Shrimps

Recipe

Ingredients:

For Pasta:

• 75 grams Penne pasta per serving (or more if you have a big appetite)
• 200 mls of heavy cream per serving
• 2 garlic cloves
• A handful of basil leaves
• A small cube of butter
• Salt & freshly ground black pepper to taste
• ¼ cup shredded parmesan per serving

For Shrimps:

• 1 cup cleaned shrimps
• 1/2 tsp ginger garlic paste
• 1/2 tsp Knorr Aromat Seasoning (it is a mixture of salt, garlic powder, turmeric, powdered cloves and bay leaves, celery seeds and mushroom powder. So if you don't find Aromat seasoning then combine the easily available given ingredients youcan find)
• 1/2 tsp paprika
• 1/4 tsp black pepper powder

Method:

For Pasta:

• Finely chop garlic & basil leaves and set aside.
• Boil penne as per directions on the packet.
• Melt butter in a hot pan.
• Saute’ garlic in butter till lightly browned / soft.
• Add salt & pepper.
• Add heavy cream and stir till simmering.
• Add pasta and stir till coated.
• Add Parmesan and stir till smooth.

For Shrimps:

• Marinate shrimps in ginger garlic paste, Knorr Aromat All Purpose seasoning, paprika and black pepper for 15 minutes
• Shallow fry while stirring in 1-2 tbsp oil in a frying pan till prawns are pinkish white, around 5-7 mins (do not over cook the shrimps else they turn hard & rubbery and lose their succulence).

~ Serve & Enjoy!

Chicken Chili Dry

Chicken Chili Dry

Recipe

Ingredients:

For Chicken Batter:

• 250 gms chicken, cut in long thin strips
• 2 tbsp fine white flour
• 2 tbsp corn flour
• Salt & pepper, to taste
• 1 egg
• 1tbsp ginger garlic paste
• Oil for deep frying

For Stir-fry:

• 1 tbsp oil
• 3 garlic cloves, fine chopped
• 1 inch piece of ginger, julienned
• ½ cup fine chopped celery
• 6-7 green chilies, julienned
• 1 green bell pepper / capsicum, julienned
• ½ cup spring onion pieces (white part)
• 1 tbsp chili sauce
• 1 tbsp dark soy sauce
• Salt & pepper, to taste
• 1 tbsp spoon corn flour mixed in 2tbsp water

Method:

• Marinate chicken in all batter ingredients for 15-30 minutes.
• Deep fry till golden brown and set aside.
• Heat oil in a wok and add garlic & ginger.
• Add chopped celery, green chilies, bell pepper and spring onions and stir-fry for 1 minute.
• Add chili sauce, dark soy sauce, salt & pepper and mix well.
• Pour in corn flour mixture and stir for few seconds till transparent.
• Stir in your fried chicken pieces till they’re well coated with sauce.
• Serve with fried rice or as an appetizer.

~ Bon Appétit!

Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

A wonderfully rich, creamy and buttery chicken gravy.

Recipe 

Ingredients:

For Marinade:

• 500 gm boneless chicken cubes
• 1/2 cup yogurt 
• 1/2 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 1/2 tbsp garam masala
• 2 tbsp lime / lemon juice
• A handful of coriander leaves, finely chopped
• 2 green chilies, finely chopped 

For Gravy:

• 50 gm salted butter
• 1 cinnamon stick
• 4 small green cardamoms
• 4 cloves
• 8 whole peppercorns 
• 1 tbsp ginger garlic paste
• 1 green chilli, finely chopped
• 200 gm tomato puree / if u don't have tomato puree boil tomatoes for 10 mins on high, remove the skin and make a paste. 
• Salt, to taste
• 1/2 tsp red chilli powder 
• 1 tbsp garam masala powder
• 1 cup water
• 1 cup heavy cream 
• 2 tbsp butter
• 1 tbsp honey (optional)

Method:

• Marinate boneless chicken cubes in yogurt, salt, red chilli powder, ginger garlic paste, garam masala, lime juice and chopped coriander & green chillies for at least one hour. 
• Pan grill / fry this chicken in a pan cook with some butter. 
• In a pan add salted butter, then add cinnamon stick, green cardamoms, cloves, whole black peppers. 
• Sauté and add ginger garlic paste and chopped green chilli. Cook this on medium for 2 mins. 
• Then add tomato puree. Cook the tomato puree for 4 to 5 mins or until butter separates from the gravy. 
• Add salt, red chilli powder and garam masala powder. 
• Add water and cook for another 4 to 5 mins on low heat in covered pan. 
• Add the cooked chicken pieces, heavy cream and butter.  
• Cook for another 2 to 4 mins. See the consistency if its too thick add some water.  
• If you want sweet flavour in your Butter Chicken add 1 tbsp of honey at this point (optional) and stir well.
• Enjoy your butter chicken with plain rice or roti / naan.

~ Bon Appétit!

Chicken Paneer Tikka (Chicken Cheese Kebabs) with Mint Chutney

Chicken Paneer Tikka (Chicken Cheese Kebabs) with Mint Chutney

Juicy & tender oven grilled chicken, cheese, bell peppers and onion cubes infused with tikka masala spices and served with golden fried potato chips and tangy homemade mint chutney.

Recipe

Chicken PaneerTikka (Chicken Cheese Kebabs)

Ingredients:

Marinade:

• 1/3 cup thick yogurt / hung curd
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• 1tsp cumin powder
• 1/4^th tsp garam masala powder
• 1 lemon juice
• 1 tsp Kashmiri chili powder (this chili powder is very mild in taste but impart a vibrant red colour to any dish)
• 1/4^th tsp chaat masala powder (optional)
• Salt, to taste

Tikka:

• 150 gms Paneer / Cheese (Cottage Cheese / Halloumi Cheese)
• Bell peppers, red, green and yellow
• 1 large onion
• 1 chicken breast
• Wooden / metal skewers

Method:

• Cut all vegetables, chicken and cheese into cubes. (I used Halloumi Cheese which has a high melting point and its ideal for frying or grilling. Simple hard cottage cheese available in Pakistan serves the same purpose).

• Combine all marinade spices and yogurt and marinade vegetables, cheese and chicken in it after gentle thorough mixing for 1-2 hours. The more time tikka ingredients are marinated, the more richly and evenly flavourful they are.

• Meanwhile soak wooden skewers in cold water for 20-30 minutes (this will prevent them from charring in oven). If you’re using metal skewers, simply grease them with oil / ghee.
• Preheat oven at 200’C.
• Line a baking tray with aluminium foil and spray this foil with cooking spray / grease it with oil / ghee.

• Skew marinated bell peppers, onions, chicken and cheese on skewer. Adapt any sequence, but keep cheese in between chicken and vegetables.
• Arrange the skewers on aluminium foil lines baking tray. Spray them with cooking spray or brush them gently with oil / ghee.

• Place this tray in the middle rack of the oven and bake for 10-15 minutes. Then take it out and turn the skewers over and brush this side too with oil / ghee and put the tray back in oven for a further 10-15 minutes of baking.

• I turned the grill mode on for last 5 minutes for desired level of charring.
• Serve with mint cutney / chips / lemon wedges.

Mint Chutney

Ingredients

• ½ cup mint leaves, separated from stems
• ¼ cup coriander leaves (Cilantro), separated from stems
• 1 red or green chili pepper chopped
• 3 tbsp of lemon/lime juice
• 2 tap of water and 1 tbsp of plain yogurt)
• Salt and pepper to taste

Method:

• Wash the greens in cold water, and pack the mint and coriander leaves into the measuring cups.
• Blend all of the ingredients together on medium speed in a blender; blend until the mixture has a smooth consistency.
• Pour the mixture into a bowl, and serve.

~Bon Appétit!