Chicken Salad Sandwiches

Ingredients:-

Chicken – 4 split -(2 whole chicken breast,skin removed)

Mayonnaise – 1/2 cup

Aragula leaves / any salad leaves – 1 cup

Grapes – 1/2 cup (cut into 2 pieces)

Vinegar – 2tsp

Salt ans Black pepper – to taste

Bread – 8 – 10 slices

Method:-                                                                                                                                                

Cook the chicken in the oven at 350 degree for 35-40 mins and remove the skin or else cook in a pressure cooker and keep aside.

Place the chicken in a bowl and add mayonnaise, grapes, salt, pepper, vinegar and toss well.

Serve: Toast the bread by adding little butter or oil and top with the chicken salad ,aragula and cover with other slice bread. Cut in half and serve.

Variations: Instead of grapes you can add orange pieces (without the inner skin)

                            Apply some mayonnaise in the bread – while serving.

                            Add some Tomato ketchup while serving.

                            Instead of bread you can add more salad leaves and serve as a salad too.

Hot & Sour Soup

When I searched in google for Indian - vegetarian soup recipe, I found this one and I tired it out and it was good. Here the recipe goes:

Ingredients:-

Oil – 1 Tbsp
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Frozen Peas & Carrots – 1/2 cup
Frozen Corn – 1/4 cup
Green Beans – 1/4 cup, cut at an angle
Celery – 1/4 cup, thinly sliced
Cauliflower – 1/2 cup, finely chopped
Cabbage – 1/2 cup, thinly sliced
Mushroom – 1 large, thinly sliced
Vegetable Broth/Stock – 4 cups
Egg Noodles – 1 cup
Soy Sauce – 1 1/2 tsp (to taste)
Red Chili Sauce – 2 tsp(to taste)
Black Pepper – to taste
Vinegar – 1 Tbsp
Corn Starch – 1 Tbsp, mixed with a little cold water
Egg – 1, well beaten (optional)
Spring/Green Onions – 2, chopped at an angle

 

Method:-

Heat Oil in a pan and once it is heated up add ginger and garlic and sauté for 30 seconds and then add corn, green beans, peas & carrots, cauliflower, celery and cabbage – sauté for 1-2 minutes. Once it is done add Vegetable Broth, Salt, Black Pepper and Egg Noodles. Bring mixture to a boil and simmer until Egg Noodles are tender but not overcooked, add mushrooms, 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar – bring to a boil. Mix 2-3 Tbsp water with the corn starch and add it to the soup – bring to a boil. Slowly add in beaten Egg and keep stirring to form strands cook for 1-2 minutes. Garnish with Spring Onions and serve hot.

Note: - The same soup can be made into a non-vegetarian version. Use Chicken Broth and add cooked, shredded chicken with the mushrooms. Corn Starch is a thickener. Use more or less depending on the consistency you prefer.