Szechuan Soup

Indian Cooking Recipe : Szechuan Soup

Ingredients :
8 dried mushrooms
250g cooked prawns
7 cups chicken stock
½ cup dry white wine
1 tbsp soy sauce
½ tsp chilli sauce
2 tbsp cornflour
¼ cup water
125g ham, finely sliced
185g lean pork, finely sliced
30g Chinese pickles, finely sliced
½ x 225g can water, chestnuts, drained, sliced
½ red pepper, finely sliced
2 tsp vinegar
1 tsp sesame oil
1 egg, lightly beaten
1 tbsp water, extra
8 spring onion
250g bean curd, cubed
Method :
Cover mushrooms with hot water in bowl, stand 30 minutes.
Remove stems, slice mushrooms thinly. Shell and devein prawns.
Combine chicken stock, wine and sauces in large pan, bring to boil, boil, uncovered, about 5 minutes.
Gradually stir in blended cornflour and water, stir until soup boils.
Stir in mushrooms, ham, pork, pickles, water chestnuts and pepper, simmer, uncovered, 5 minutes.
Stir in vinegar and sesame oil. Gradually add combined egg and extra water to soup, stirring constantly.
Add shallots, bean curd and prawns, simmer 1 minute.

Chicken & Corn Soup

Indian Cooking Recipe : Chicken & Corn Soup Ingredients : 1kg chicken pieces 8 cups water 4 peppercorns 2.5cm piece fresh ginger, sliced 1 onion, guartered 3 sprigs parsley 470g can creamed corn 2 chicken stock cubes ½ tsp grated fresh ginger, extra 5 green shallots, chopped 1 tsp sesame oil 4 tbsp cornflour 4 tbsp water 2 egg whites 2 tbsp water, extra 5 spring onion, chopped 1 tsp sesame oil 4 tbsp cornflour 4 tbsp water 2 egg whites 2 tbsp water, extra 2 slices ham, thinly sliced 4 spring onion, chopped, extra Method : Place chicken into large pan, add water, peppercorns, ginger, onion and parsley. Bring to boil over medium heat, skim well to remove any scum; reduce heat, simmer gently, covered, for 1½ hours. Remove any scum from top of stock, strain, reserve 6 cups of stock. Remove meat from chicken, shred meat finely. Combine reserved chicken stock, corn, crumbled stock cubes, extra ginger, onion and sesame oil in large pan bring to boil. Stir in blended cornflour and water, stir until soup boils and thickens, simmer 1 minute. Lightly beat egg whites and extra water, add to the soup in a thin stream, stirring well. Add ham and shredded chicken to soup, heat gently. Top with extra shallots.

Simple Rasam

Ingredients:
water- 4 cups
tamarind pulp- 1 1/2 tsp
tomato-1 (small)
garlic-4
corriander leaves- few
salt- required
rasam powder:
(grind)
corriander seeds- 1 tsp
cumin- 1 1/2 tsp
pepper-3/4 tsp
red chillies-1

Procedure:
Mix water, tamarind pulp,tomato,garlic,corriander leaves,salt and rasam powder. Allow this to come to a boil. But don't boil it. switch off gas. Fry little mustard seeds, red chillies,curry leaves and hing.Pour this over rasam.

Sweet corn vegetable soup

Ingredients:
Cream style or steamed corn- 1 cup
Baby carrots- 6 (finely chopped)
Beans- 10 (finely chopped)
onion- 1/4 (finely chopped)
garlic- 1 tsp(minced)
water - 4 cups
cornflour- 1 1/2 tbsp
sugar- 1/2 tsp (according to taste)
salt- as required

Procedure:
Saute onion and all other vegetables for 5 mins. Mix water and cornflour. Add required salt and sugar. Add cornflour mixture to vegetables and bring to a boil. Simmer to required consistency. Sprinkle spring onions on top