CHICKEN TETRAZZINI - CONTINENTAL STYLE

CHICKEN TETRAZZINI

This is an easy continental recipe mostly popular among the children. Its healthy and delicious.

SPAGHETTI

Ingredients: (serves 8)

500 gm. chicken breasts (boiled and cubed)

750 gm. spaghetti (cooked and drained)

SHREDDED CHICKEN

2 cups condensed cream of chicken soup

25 gm. butter

2 cubes chicken bouillon

CONDENSED CREAM OF CHICKEN SOUP

Half cup shredded cheddar cheese

2/3 cups water

Method:

1. Heat butter in a pan and add chicken soup, water and bouillon together and bring to boil.

CHICKEN BOUILLON

2. Arrange spaghetti in a baking dish and spread chicken cubes on it. Now pour the processed soup on it         and add shredded cheese on top.

CHEDDAR CHEESE

3. Preheat oven at 175 degree Celsius temperature and bake for 25 minutes.

CHICKEN TETRAZZINI

Your delicious chicken tetrazzini is ready to serve.

MEATBALL AND PASTA SOUP

MEAT BALL AND PASTA SOUP

Even though this soup comes from sunny Sicily, its substantial enough for hearty supper on a winter's day.

Ingredients: (serves 4)

1. 2x300 gm condensed mutton /beef

2. 90 gm dried very thin pasta(spaghettini)

3. fresh slat leaf parsley, to garnish

4. freshly grated Parmesan cheese to serve.

For meat balls.

1 very thick slice of white bread, crusts removed.

2 tbsp milk.

1 garlic clove crushed.

2 tbsp freshly grated Parmesan cheese.

2-3 tbsp fresh slat parsley leaves, coarsely chopped.

1 egg.

nutmeg &

salt and ground black pepper.

Method:

1. Make the meatballs. Break the bread into a small bowl, add milk and set aside to soak. Meanwhile put the minced mutton/beef, garlic, Parmesan, parsley and egg in another bowl. Grate fresh nutmeg liberally over the top and add salt and add salt and pepper to taste.

BREAKING OF BREAD AND ADDING MILK

MINCED MUTTON,GARLIC,EGG PARSLEY

2. Squeeze the bread with your hands to remove as much mixture and mix everything together well with your hands. Wash your hands, rinse them under the cold tap, then form the mixture into tiny balls about the size of small marbles.

TINY MEAT BALLS

3. Tip both cans of consomme into a large saucepan, add water. Stir in salt and pepper to taste and bring to the boil.

4. Drop in the meatballs then break the pasta into small pieces  and add it to soup. Bring the soup to the boil, stirring gently. Simmer, stirring frequently until the pasta is firm.Taste for seasoning. Serve hot in warmed bowls sprinkled with parsley and freshly grated Parmesan cheese.

PREPARING OF SOUP

READY TO SERVE THE MEATBALL AND PASTA SOUP

FISH SOUP WITH PASTA

FISH SOUP WITH PASTA

This colourful soup has all the flavour of the Mediterranean. Serve it as a main course for a deliciously filling lunch.

Ingredients:(serves 4)

1. 2 tbsp olive oil.

2. 1 onion sliced.

3. 1 garlic clove crushed.

4. 1 leek sliced.

5. 4 cups of water.

6. 225g chopped tomatoes.

7. 1.5 ml saffron strands

8. 1 cup dried small pasta shapes about 8 live mussels in the shell.

9. 450 g filleted and skinned white fish especially vekti, salt and black pepper.

For the Rouille sauce.

a) 2 garlic cloves, crushed

b) 1 canned pimiento, drained and chopped.

c) 1 tbsp fresh white breadcrumbs.

d. 4 tbsp mayonnaise.

e) toasted french bread, to serve

Method:

1. Heat the oil in a large sauce pan and add the onion, garlic and leek. Cover and cook gently for 5 min. Stirring until the vegetables are soft.

2. Pour the water, the tomatoes, herbs, saffron, if using, and pasta. Season with salt and ground black pepper and cook for 15-20 mins.

3. Scrub the mussels and pull of the beards. Discard any that will not close when sharp;y tapped.

SCRUBBING OF MUSSELS

4. Cut the fish into bite size chunks and add soup in the saucepan, placing the mussels on the top. Then simmer with the lid on for 5-10 mins until the mussels open and fish is just cooked. Discard any unopened mussels.

FISHES -BITE SIZED CHUNKS

5. To make the rouille pound the garlic, canned pimiento and bread crumbs together in a pestle and mortar(or in a blender). Then stir in the mayonnaise and season the mixture well.

6. Spread the toasted French bread with the rouille and serve the slices with the soup. 

READY TO SERVE THE SOUP WITH TOAST

PASTA, BEAN AND VEGETABLE SOUP

PASTA, BEAN &VEGETABLE SOUP

This is a Calabrian speciality. Literally anything edible can go in this soup.

Ingredients:(serve 4-6)

1. 75 g brown lentils.

2. 15 g dried mushrooms.

3. 60 ml olive oil.

4. 1 carrot, diced.

5. 1 celery stick diced.

6. 1 onion finely chopped.

7. 1 garlic clove finely chopped.

8. a little chopped fresh flat leaf parsley.

9. a good pinch of crushed red chillies(optional).

10. 1.5 ltrs vegetable stock.

11. 1 cup each canned red kidney beans, cannelini beans and chick peas, rinsed and drained.

12. 1 cup dried small pasta shapes such as rigatoni, penne salt and ground black pepper.

13. chopped flat leaf parsley to garnish freshly grated pecorino cheese to serve.

Method:

1. Put the lentils in a medium saucepan, add 2 cups water and bring to the boil over a high heat. Lower the heat to a gentle simmer and cook stirring occasionally for 15-20 min or until the lentils are just tender. Meanwhile soak the fried mushrooms in 175 ml warm water for 15-20 min.

BOILING OF LENTILS

2. Tip the lentils into a sieve to drain, then rinse under the cold tap. Drain the soaked mushrooms and reserve the soaking liquid.Finely chop the mushrooms and set aside.

3. Heat the oil in a large saucepan and add carrot, celery, onion, garlic, parsley and chillies,if using. Cook over a low heat, stirring constantly for 5-7 min.

4. Add the stock, then the mushrooms and their soaking liquid. Bring to the boil, then add the beans,chick-peas and lentils with salt and pepper to taste. Cover and simmer gently for 20 min.

BOILING OF LENTILS, BEANS, PEAS

5. Add the pasta and bring the soup back to boil, stirring, simmer. Stirring frequently until the pasta is firm to bite.Season it and serve hot in soup bowls with grated Pecorino and chopped parsley

READY TO ENJOY THE SOUP

KADHI- INDIAN VEG. DISH IN 10 MINUTES

KADHI

Ingredients: (serves 4)

2 cups of chickpea flour (besan)

200 gms. curd

half tsp. turmeric powder

half tsp. cumin powder

1 tsp. red chili powder

half tsp. sour dried mango powder (aamchur)

3/4 green chilies (chopped)

salt and sugar as per taste

4 tbsp. refined oil

curry leaves, 2 red chilies and mustard seeds for seasoning

Method:

Mix 1 cup of chickpea flour, 100 gm. curd, turmeric powder, cumin powder, green chilies, 2 tbsp. oil, salt and sugar and make a smooth and thick batter leaving no lump.

MAKING OF BATTER

Add water if needed. Boil water in a bowl and pour the batter in that boiling water with a tablespoon in small round shapes. Boil for 3/4 minutes until the pakoras are properly cooked.

PAKORAS

Mix the remaining chickpea flour and curd in another bowl and keep aside. Add water to make it smooth. Now heat the remaining oil in a pan and season with red chilies, curry leaves and mustard seeds. Add the mix and stir frequently.

KADHI - EASY COOKING

Season with salt, sugar, sour dried mango powder and red chili powder and bring to boil in simmer. Add the pakoras and cook for another 2 minutes. Serve hot with rice.

CHICKEN STROGANOFF WITH RICE

CHICKEN STROGANOFF WITH RICE

Ingredients:

CHICKEN FILLETS                                  

1 medium sized onion. finely chopped

4 chicken fillets, trimmed 

1 garlic clove, crushed

200 gm. cup mushrooms, sliced

2 tsp. sweet paprika

2 tbsp. olive oil

2 tbsp. Worcestershire sauce

1 cup chicken stock

1 cup light sour cream

steamed white basmati rice and finely chopped chives to serve

PAPRIKA
It is a spice made from ground red bell pepper or chili pepper

Method:

1. Heat half of the oil in a non-sticky frying pan and cook the chicken fillets in medium heat for 2 minutes each side. Transfer the golden brown chicken fillets in a plate and keep aside.

2. Heat the rest oil and add onion, garlic and mushroom and cook until the onion is softened. simmer and stir frequently. Add paprika and Worcestershire sauce and cook for another 2 minutes.   

WORCESTERSHIRE SAUCE

CUP MUSHROOM

    

3. Add chicken stock and simmer for 3 minutes or until the liquid is reduced by half. Then remove from heat.

4. Stir in sour cream and add on the chicken fillets. Season with ground black pepper.  

SOUR CREAM

5. Preheat  oven to 180 degree Celsius. Bake the fillets, turning occasionally, for 30 minutes.  

6. Sprinkle with chives and serve with steamed rice.