Ingredients:
½ kg mutton bones
½ kg chicken (cut into pieces)
4 glasses of water
4-5 peppers
2-3 cloves
2-3 cardamoms
½ tsp cumin seeds
½ tsp ginger/garlic paste
A pinch of turmeric powder
Salt as per taste
Method:
Put all the ingredients in a pan with water.
Cover the pan and boil on low heat for two to three hours till half the water is left and desirable stock is obtained.
Pour in a bowl and serve hot.
Ingredients:
50 gms sweet corn
2 tbsp ginger
8 cloves of garlic
½ tsp of black pepper powder
1 tsp of lemon juice
1 carrot
1 tsp salt
250 gms of crabmeat
3 tbsp of corn-flour
4 cups of crab stock
2 beaten eggs
2 tbsp of oil
Method:
Dice the carrot into small pieces.
Fry crushed ginger and garlic in oil.
Add carrot, crabmeat, lemon juice, black pepper powder and salt.
Then add prepared stock and sweet corn into it and boil.
Mix the corn-flour in half cup of water and add to the boiling soup.
Add the beaten egg, stirring continuously.
Bring to a boil and remove from fire.
Ingredients:
French beans, diced ½ cup
Onion and garlic paste 1 tsp each
Water 5 cups
Tomato puree 1 cup
Lemon juice 1 tsp
Butter 1 tbsp
Pepper ½ tsp
Parsley for decoration
Salt to taste
Method:
Melt the butter in a saucepan. Fry the onion paste to a transparent stage. Add the garlic paste and the beans. Fry briefly. Add the tomato puree and lemon juice.
Add the water. Season well with the pepper and salt. Simmer, covered, till the beans are cooked. Serve hot, topped with the parsley.
Ingredients:
1 kg tomatoes
2 sticks cinnamon
2-3 cardamoms
4 slices of bread (cut into cubes)
2 tbsp corn flour (dissolved in water)
1 cup chicken stock
1 tsp Chinese salt
1 tsp chili sauce
1 tsp Soya sauce
2 tsp oil
Salt and pepper to taste
Method:
Boil tomatoes with a cup of water along with cinnamon and cardamoms. Boil until soft.
Blend in a food processor. Transfer the mixture in a pan and add seasoning, corn flour and chicken stock.
Bring to a boil until it becomes thick. Fry bread pieces in oil.
Serve hot with fried bread.
Ingredients:
2 cups chicken stock
1 capsicum finely chopped
1 carrot finely chopped
1 cup cabbage finely chopped
2-3 green chilies roughly chopped
2 onions
1 spring onion (cut into cubes)
1cup tomato (cut into cubes)
1 cup peas
1 tsp salt
1 tsp Chinese salt
1 tsp black pepper powder
½ tsp white pepper
1 tsp Soya sauce
1 tsp chili sauce
1 tsp tomato ketchup
1 tsp sugar
½ cup corn flour
Method:
Mix all the vegetables in a pan, add two glasses of water and boil on low heat.
When tender add chicken stock and boil for five to six minutes.
Mix the seasoning. Mix corn flour in a half cup of water and add to the soup.
Remove and serve hot.
