• 250 gms Boneless Beef, thin strips
• 1/4 Cup each Red, green and yellow Bell pepper, thinly sliced
• 1/4 Cup Onion, sliced
• 4-5 Garlic cloves, chopped finely
• 1 tbsp Soy Sauce
• Salt, as required
• 1/2 tsp white and black pepper powder
• 15 Cashews, fried and split into half
• 4-5 Dry Red Chillies
• 1 tsp Chilli powder
• 2 tbsp Soy sauce
• 4-5 tbsp Tomato Ketchup
• Salt
• Sugar, a pinch
• Spring Onion, to garnish
• Vegetable oil, for frying
• Sesame seeds*

Batter:

1. In a bowl add all the ingredients mentioned under "batter". Mix well and set aside.
2. Marinate the beef strips with salt, soy sauce and black pepper powder.
3. Now add the batter to the marinated meat, combine well.
4. In a fry pan, slightly fry the cashews until golden, drain and set aside.
5. In the same oil and pan, fry the beef strips coated in batter individually, without overcrowding for around 6-7 minutes, no more or less. 
6. Using a slotted spoon, transfer the crispy fried beef to an oil straining rack. 
7. Transfer excess oil to a jar and without around 2 tbsp oil in the pan/wok add in the finely chopped garlic.
8. Once fragrant, break the dry red Chillies and add them in. 
9. Sauté well and add the sliced onion and once translucent add in the cashews.
10. Next add in all your sauces, salt, sugar and saute well.
11. Next add in the fried cashews, spring onion and the bell peppers. 
    
    
    
12. Toss everything well on high heat and add in your crispy beef and give one final toss and immediately serve them on your serving platter and garnish with chopped spring onion and sesame seeds.

Ingredients: 

Instructions:

• 250 gms/ 1 package of Chings Hakka Noodles
• 2 + 1 tbsp vegetable oil (1 tbsp for the final coat) 
• 3-4 garlic cloves, chopped finely
• 1/4th of an onion, thinly sliced
• 1/2 Capsicum, thinly sliced
• 9-10 French beans sliced thinly
• 1/4 pc of Cabbage sliced thin
• 1-2 green chillies, chopped finely (depending on the heat level) 
• 1/4 Chicken stock or 1 maggi chicken cube (optional) 
• 50- 100 gms Boiled and lightly shredded chicken (boil in water with salt + pepper) 
• 2 tbsp Soy sauce
• 1/4 tsp white vinegar 
• 1/4 tsp crushed black pepper
• 1/2 tsp white pepper powder (optional)
• Salt (if required)

1. In a large pot, boil water required to boil noodles. Add salt and allow to cook 80% and drain off the water and run through cold water. Finally coat with a tbsp of vegetable oil. 
2. In a deep wok, add 1 tbsp oil and Sautee the garlic for around 15 seconds and quickly add the onion and stir well. 
3. Next add in your veggies in the order - French beans, carrot, Cabbage and Capsicum and finally add your green chillies and stir well. 
4. Next add your boiled and lightly shredded chicken. 
5. Next add your soy sauce, white vinegar, and some crushed black pepper powder and add in your noodles, toss and stir fry really well. 
6. Now you may see the moisture has all dried out and the noodle might look dry, if so use my secret trick, add a tbsp of vegetable oil and stir fry well for a minute and voila your chicken Hakka noodles is ready! 
7. You may garnish with greens of spring onion. (I didn't here coz let's be honest here, I ran out of groceries🙈) 

• 6 Fresh Chicken wings
• 2 Tbsp Soy Sauce
• 1 tsp Green Chilli sauce (optional)
• 2 tsp Sriracha/ Szechuan Sauce
• 3 Garlic cloves, finely chopped
• 1/2 tsp black pepper powder
• 1/2 tsp red chilli flakes
• 1 tsp ginger, finely chopped
• Salt, as required
• 1 egg white

• 1/4 cup all-purpose flour
• 1/4 cup cornflour
• 1/2 tsp black pepper powder

• 1/ 2 cup chicken broth/ 1/2 Maggi chicken cube dissolves in hot water
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped
• white part and green part of spring onion chopped separately
• 1 tsp soy sauce
• 1 tsp red chilli powder
• 2 tbsp tomato ketchup
• 1 tbsp hot sauce/ red chilli sauce
• 1/2 tsp pepper powder (optional)

1. To make lollipops out of chicken wings, break the joints between the bones and cut them apart, you now have a wing part and the arm part.
2. Now cut off the wing from the wing part and slowly push down the flesh whilst doing that remove or pull off the smaller bone and push down the flesh using the help of a knife and scrape down the flesh to form a skirt-like flesh part on the end of the bone.
3. Similarly do the same for the other arm part, which is slightly larger than the former (for a clear idea check out my Youtube Video on how to do this). One chicken wing gives you two lollipops.
4. Marinate the lollipops using the ingredients under the title chicken marinade and allow to marinate in the fridge for at least 1 hour, the more time the better.
5. In a hot Kadai or fry pan, pour in some oil to fry the chicken wings.
6. Coat the marinated chicken in the flour coating mixture and fry on medium-high undisturbed for about 5 minutes and flip and fry for another 2-3 minutes and you are done! Drain on a kitchen towel and set aside.
7. Prepare your chicken cube stock and set aside.
8. Now prepare your Szechuan gravy, by hating a 2 tbsp oil in a wok.
9. Add your finely chopped garlic cloves and saute for 20-30 seconds on high flame.
10. Add in your finely chopped onion and the white part of the spring onion, saute for a minute or two.
11. Now pour in your prepared sauce and chicken broth water. And season with pepper powder if desired.
12. Add in your fried chicken lollipops and toss well on high flame until most of the gravy is absorbed by the chicken lollipops.
13. If desired, cut aluminum sheets and wrap around the bare bone end for that restaurant effect. 
14. Enjoy hot with any of your favorite main dishes like fried rice or noodles.

Cream of chicken and mushroom soup

Good morning folks! It's the second Friday of Ramadan already! Time is surely flying. I hope and pray that the pandemic situation comes to an end soon. Really! It's getting on my nerves now days, sometimes I really wish I could run to the beach.. Enjoy some fresh and some time in solitude free from any responsibilities.. I am sure this pandemic has taught us a lot. One among them being not to take things or people for granted! We are only here for some time and time is ticking so fast. Utilize your time by being resourceful especially getting close to the creator is the most we can do during this phase of the pandemic. No matter what stay home and stay safe guys!

Now coming back to the recipe of cream of mushroom and chicken soup. Sometimes you need some warmth and that feeling of satisfaction is truly attained by soups. I love soups.! Just few ingredients put together and you get a delicious, filling and comforting bowl of hot soup! Now who doesn't like that?

My mushrooms were almost about to die and noticed they needed to go somewhere and not the garbage. As I was already craving for some mushroom soup, I didn't think much and got started!

Normally in such soups, the roux method is used where you add a tbsp of flour and add in your milk and/ heavy cream. I love it with heavy cream, but sometimes, especially during this stage of pandemic you don't necessarily need to get hold of ingredients like heavy cream. So in order to keep it easy and taysty, in my recipe I have ground the boiled chicken along with the cooked mushroom for thickening the soup. You may find that this method might give you a grainy or crumbled texture in your mouth. But tastes sooo good. The sautéing of finely chopped garlic in butter is the best aromatic therapy I can ever relate to in cooking! 😍  Do you love it too? Well, if you love garlic do try my roasted Garlic Fried Rice, they are the best!

I prepared the soup for iftar and it was almost time for the azan and I didn't want to run to to take daylight pictures. Also I couldn't capture step by step pictures too. But if you really want to see, please hop onto my stories/highlights on my IG❤️

Without further a do let's get started!

Ingredients (makes for 2)

• 1 tbsp butter
• 1 tbsp olive oil
• 3 garlic cloves, finely chopped
• 1/4 th of a medium onion, finely chopped
• 8-10 button mushrooms, sliced
• 1/4 tsp Black Pepper powder
• 1 tbsp flour/arrowroot powder
• 1 cup milk
• 1 1/2 cup freshly prepared chicken stock/broth
• 50 gms boiled boneless chicken
• 1/4 tsp white pepper powder (optional)
• 2-3 tbsp cream
• Parsley, to garnish
• Salt to taste

Instructions :

1. In a heavy bottom large pot, melt butter with olive oil and Sautee finely chopped garlic for 30 seconds and add finely chopped onions and allow to cook.
2. Next add in your sliced button mushrooms and black pepper powder and Sautee.
3. Add flour and mix and pour in milk gradually.
4. Next pour in Laddlefulls of freshly prepared chicken broth. Allow to boil.
5. In a mixer add couple of pieces of the boiled chicken pieces and the mushroom soup mix and grind well to a paste and add to the boiling soup. This helps the soup to thicken.
6. Add the remaining pieces of chicken pieces if you like.
7. Finally finish off with white pepper powder, cream, salt to taste.
8. And garnish with chopped parsley. And you are ready to enjoy your soup!

Notes:

• You may use arrow root powder instead of flour for an healthier alternative.
• You may use any extra soup to freeze and use them up in casserole dishes (never get any leftovers here when I make this soup! Just a suggestion)
• For a creamier consistency you may use heavy cream instead of grinding the chicken and mushroom mix.

• Serve immediately! 
• Don't roll the pastry sheet too thick. 
• I used green gram for weight for blind baking. You may use chick Peas etc. 
• Use maggi chicken cubes for added flavor. 
• For a healthier version you may use arrow root powder instead of flour for the roux. 
• You can also make them in individual ramekins, for a perfect portion size or to serve guests individually. 

• 800 gms Chicken, preferably skin on
• 1 cup milk, or buttermilk/laban 
• 1 tbsp vinegar  
• 1 tbsp ginger garlic paste
• Salt, as required
• 2 tsp Chilli Powder
• 1/2 tsp pepper powder
• 1 tsp paprika 

• 1 Bowl water with ice cubes
• 1 1/2 cup All-Purpose Flour 
• 1/2 cup Cornflour
• 1 tsp mixed herbs or Cajun
• 1/2 tsp black pepper, Garlic powder
• 1/2 tsp White pepper
• 1/4 tsp onion powder (optional)
• 1 tsp paprika
• Salt, as required

1. Marinate the chicken with buttermilk, ginger garlic paste, chilli powder, paprika, pepper powder, and salt for at least 4 hours or overnight.
2. In a separate bowl prepare the coating mix - All-purpose flour, cornflour, cajun/mixed herbs, black pepper, garlic powder, white pepper, onion powder (optional), paprika and salt, using a whisk mix well.
3. Once the chicken is marinated, coat the chicken in the above-prepared mixture. 
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5. 
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7. Next, drop the chicken in the ice-cold water and while the chicken piece stays in the water for a minute, coat another piece of chicken in the flour mixture.
8. Now tap off the excess water and dip and coat the chicken in the flour mixture, tap off excess flour and set aside or fry immediately and fry in medium-low flame without flipping for at least 5 minutes.
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12. Fry for 8 minutes each side, and drain onto a wire rack.
13. Serve hot with french fries, coleslaw, buns, etc

• You may always marinate for 1/2 an hour, but the more time kept for marinating, the better.
• If you do not have buttermilk, you may make by mixing 1 cup milk to 1 tbsp vinegar.
• Do not drain the fried chicken onto a kitchen towel if you want a crusty chicken, instead use a wire rack.
• Do not flip the chicken for at least 5 minutes
• Do not fry on high flame, us medium-low heat once the oil is hot as you need to cook the chicken completely while frying.
• If you do not have garlic powder, onion powder, cajun etc. You may use the maggi noodles taste maker/ seasoning as a substitute. 

• 800 gms Chicken (bone in)
• 1 tsp lemon juice 
• 1 tsp ginger garlic paste 
• 1/2 Turmeric Powder 
• 2 tsp Chilli Powder 
• 1 tsp Coriander Powder 
• 1/2 tsp Red Chilli Flakes
• 1/4 tsp dried Fenugreek /methi leaves
• 1 tbsp Soy Sauce 
• 1 tbsp Tomato Ketchup 
• 2 tbsp All Purpose flour 
• 1 tbsp Corn Flour 
• 1 tbsp Rice Flour (Optional) 
• Salt as required 

1. Marinate the chicken with lemon juice, ginger garlic paste, Turmeric powder, chilli powder, Coriander powder, red chilli flakes, dry methi leaves, soy sauce, ketchup, all purpose flour and corn flour. 
2. Add water if required and coat well. 
3. Allow to marinate at least for 1/2 an hour. 
4. In a kadai, pour vegetable oil and allow to heat. 
5. Add the rice flour just before frying the chicken. And fry the chicken in medium low heat for 6-7 minutes and flip the chicken and fry until done. 
6. Serve hot! 

• Rice Flour is totally optional, it helps to make it crisper. You can skip if you don't have.
• Be careful to fry on medium low flame as you want the chicken to cook well and since the marinade consists of soy sauce and ketchup, the chicken tends to brown easily if fried on high or medium high.
• Do not flip  the chicken until 6-7 minutes so that the coating does not budge. 

Ingredients:

• 600 Gms Chicken with bone and boneless
• 1 tbsp Ginger Garlic paste
• 1/2 tsp crushed black pepper powder (optional)
• 1/2 tsp black pepper powder
• 1/2 tsp white pepper powder (optional)
• 1/4 tp red chilli flakes
• 1 egg
• 3 tbsp All-purpose Flour/ Maida
• 3 tbsp Corn Flour
• 1-2 tbsp Vegetable oil (optional)
• 8-10 garlic cloves, chopped/minced finely 
• 1-inch ginger, chopped/minced finely
• 1 large onion, in cubes
• 1/2 of large Capsicum, in cubes
• 3 green Chillies
• 3 tbsp Soy sauce
• 2 tbsp Ketchup
• 1 tbsp green chilli sauce
• 2-3 tsp Kashmiri Red Chilli Powder
• 1 tbsp Corn Flour

Instructions:

1. Prepare the chicken by marinating with salt, ginger-garlic paste, crushed black pepper, black pepper, and white pepper powder, and some red chili flakes. Mix well.
   
2. Next crack in an egg, maida, and cornflour. Mix well and add a couple of tbsp of vegetable oil if the batter is too dry.
   
3. Heat oil in a deep pan and check if it hot enough by dropping in little batter. Fry the chicken pieces 10 minutes on each side (if the chicken used is with bone, for boneless chicken check notes.
   
4. Flip and cook for another 8-10 minutes. Cook all the chicken pieces in batches.
5. While the chicken gets fried prepare the other ingredients for the gravy.
6. Chop ginger garlic finely, chop the onion and capsicum in cubes and the green chillies lengthwise.
   
7. Now to a bowl mix in all the sauces- soy sauce, ketchup, green chilli sauce, Kashmiri Red chili powder and cornflour, and 1/2 cup water.
8. Next in a large wok/ pan add in the oil that has been used to fry the chicken and saute the ginger-garlic and green chilies till the raw smell disappears.
9. Next add the onions and capsicum and cook on high for the veggies to stay crunchy.
   
   
   
   
10. Add in the earlier prepared sauce mixture. Little more soy sauce if required and finish off with a dash of black and white pepper. 
11. Add in your chicken pieces and cook on high for 2 minutes until the chicken is covered in the gravy and garnish with spring onions.
    
12. Serve hot with Paratha, Chappathi, Puri, Fried Rice, etc.

• I have used white pepper powder which is completely optional, I had it with me so I used it.
• It is always a good idea to marinate and keep the chicken aside for at least half an hour with salt, ginger garlic paste, but here I demonstrate without marinating.
• I have used chicken with pieces for this dish as everyone here loves that cut more, you may use boneless, but do not cook it for more than 10-12 minutes in total.
• I have used 3 green chillies here, please use chillies according to your spice level, we like it spicy here. Please keep in mind other spices go in the marinade like pepper powders and red chilli flakes.
• Make sure the quantity of garlic used in the gravy is more than ginger for better flavor.