Chicken 65

Ingredients

1 lbs. Chicken(boneless, skinless thighs)

1 cup Corn Flour

1 cup All Purpose Flour

1 Egg

2 tsps ground ginger

2 tsps ground garlic

2 tsps. Red Chili powder

12 whole Green Chilies (or 2 thinly sliced Jalepenos)

2 cups Yogurt

1 tsp. All spice powder (cloves, cinnamon, cardamom)

10 drops Red Food Color

Onion for garnishing

3 tsps. Lime juice

Salt to taste

Vegetable Oil for frying

Directions

1.            Mix corn flour, all purpose flour, egg, ground ginger ground garlic, chilli powder, and salt into a batter. Add water if required.

2.            Add chicken pieces to the batter and marinate for an hour.

3.            Deep fry the marinated chicken pieces till they turn golden.

4.            Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.

5.            Heat on high for 4-5 minutes. Yogurt will slowly reduce and thicken. Stir every minute. Once all liquid evaporated, sautee for another 2 minutes to crisp and remove from heat.

Add lime juice, mix well and garnish with onions.

Broccoli & Cheese Soup

Ingredients

4 cups chicken/vegetable stock

4 cups broccoli florets

2 garlic cloves, minced

1 tablespoon ground ginger

2 tablespoons butter

1 onion, chopped

1 large stalk celery, chopped

2 tablespoon all-purpose flour

¼  cup heavy cream or half-and-half

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 cup shredded sharp Cheddar cheese

Directions

1. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain
2. In same pot, add one tablespoon butter. Once melted, add onions. Cook until softened
3. Add garlic, ginger and stir well. Push mixture to side of pot
4. Add other tablespoon of butter. Once melted, whisk in 2 tablespoons flour and let roux cook for a minute to prevent flour-y taste
5. Slow whisk in stock until desired consistency
6. Add ½ of cooked broccoli
7. Add ¼ cup heavy cream and mix well
8. Using blender (or immersion blender), puree until smooth. Pour back into pot and heat on low
9. Stir in paprika and pepper
10. Add cheese slowly (1/4 cup at a time), whisking well to make sure completely dissolved
11. Add chopped broccoli, and heat through
12. Adjust seasonings to taste