Basic White Chicken Stock for Soups

This is a versatile White Chicken Stock which is light, clean and a flavorful stock . Chicken stock handy and a must-have in the kitchen. Chicken stock comes in two basic varieties: brown stock and white stock. White Chicken stock is a great base for soups, stews and it freezes well.

1 Kg Chicken Bones
25 to 30 Cups Water
1 Spring Onions - roughly chopped
1 Samll Carrot - big pieces
1 Big Piece Ginger


Cook on medium flame for 45 minutes to an hour till it reduces to 15 to 16 only. Sieve and Use how much you want and freeze in containers 4 cups each, remove whenever you want to use

My Notes
No salt to added to stock since we add salt in different ways for different type of soups

Labels : Chicken, Homemade, Soup, Healthy

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Sweet Corn Chicken - Chinese style # SoupSwappers

For Soup Swappers, this month is hosted by Kathy at A Spoonful of Thyme, has chosen theme for is "Let’s Go International".  I, decided to make one of the most popular and one of my favorite, comforting, healthy soup, delicious , easy to make,  tasty Chinese Sweet Corn Chicken Soup.
This is such a simple and delicious soup to warm away the chilly evenings. If you like to order chicken sweet corn soup in Chinese restaurants, like me, then you'll definitely  love and enjoy this soup. Sweet Corn Chicken Soup is a light, creamy soup. 

150 Grams Boneless Chicken - finely cubed
2 Cups White Chicken Stock - Homemade

1/4 + 1/4 Teaspoon Salt
1/4 + 1/4 Teaspoon White pepper
1 Tin Cream style Corn
1 Tablespoon Corn flour
1/3 Cup Water
An Egg  - beaten 

Marinate  the chicken with 1/4 Teaspoon salt and pepper, keep aside for 15 to 20 minutes.
Mix corn flour with water into a smooth paste.

Heat in a wok,  add chicken stock with the marinated chicken cook till boiling, reduce the flame and let it simmer till chicken is done.  Add cream corn and mix well, bring this to a boil and again let it simmer for 5 to 7 minutes. Add the cornflour paste and stir till it is well mixed and starts to thicken. Lastly add beaten egg, stir cook for 2 minutes and remove. 

Serve hot with  Chilly Vinegar, Soy sauce and Red Chilly Sauce.  
Enjoy this hearty and soul warming any time and season soup.

Labels :  Chicken, Soup, Soup Swappers, Corn, China, Asian Cuisine
Look up for the coming post of White Chicken Stock - Homemade

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Mackerel / Bangda Curry #FishFridayFoodie

This month I, am hosting the event for our group Fish Foodie lover's and the theme is to prepare any Indian Fish Curry - with or without coconut based gravy, which goes with rice. I made this spicy Mackrel Curry with coconut and enjoyed it with steamed rice.

Here I,  have  used Sichuan Pepper or Tirphal. The outer black colored pod in the dark black berry fruit is used in ample amount of cooking in Indian, Chinese, Indonesian, Tibetan, Nepalese and Korean cooking. In Goan Konkani and Marathi this is known as Tirphal or Tirfhal or Tirfala. In Manglorean Konkani, it is known as Teppal. The inside black seed is not used for cooking.  At least my mother never used it even while making  our Bottle masala.

This is mostly used in Fish preparations and a few vegetarian dishes, my mother used this spice to make mackerel curry, she use to say that this spice neutralists the typical smell of the mackerel fish when used.

IngredientsTo Mariante the fish
3 Mackerel/Bangda
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

For the Masala - grind to fine paste
8 Dry Kashmiri Chillies.
5 Garlic Cloves
1 Teaspoon Cumin seeds
1/4 Teaspoon Turmeric powder
3 Tirphals / Sichuan Peppers
1/2 Cup Fresh Coconut - grated
1 Teaspoon Raw Rice - washed
2 Tablespoons Tamarind Paste
Salt to taste.
3 Tablespoons Oil


Clean and Wash the Fish . Cut it into 2 or 3 pieces depending on the size of the fish.

Rub the turmeric and salt inside and outside the fish and keep aside.

Grind all the ingredients for the masala with little water to make a fine paste.

In a pan heat oil and saute the masala for 5 minutes till oil leaves the sides then add water about a 1.1/2  to 2 cups and salt to taste. Bring it to boil point then reduce the flame to low and let it simmer for 10 - 15 minutes and the gravy is reduced to the desired consistency . Then add the fish and let it simmer on slow flame for 3 - 5 minutes or till the fish is cooked. Serve hot with Hand breads or Jowar Roti or Steamed rice.

Enjoy this spicy mackerel curry.

Labels :  Mackerel, Seafood/Fish, Fish Friday, Indian Fish Curry, Sichuan Pepper, East Indian

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Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani

This month’s challenge with the MENA cooking club, the recipes chosen are from Iraq. One is Lis'an El Qa'thi and the other is Pardah Pellau. While surfacing the net , found it difficult to find the correct recipe for the given challenge by Mena, cause the each one had the same method by different names like Iraqi Parda Plau , Perde pilaf or some pronounce it as Parda Palaw. 

This Iraqi dish, which literally means - Phyllo Pastry Wrapped Biryani, wherein the biryani rice, is entirely enveloped in crispy flaky phyllo pastry. Though it sounds complicated and lenghty this is recipe is very easy to make, simple and requires hardly any time assemble it together . For this dish can use leftover biryani.

10 Sheets  Phyllo pastry - Homemade
1.1/2 Cup 
 Air fryer Chicken Biryani 
40 - 50 Grams Butter - melted


I have made a healthy  biryani in the Air fryer hence the name, recipe of Phyllo Pastry and Air fryer Chicken Biryani will be posted soon. 

Preheat oven to 200 degrees C.

Shred the chicken from the briyani and keep aside.  The biryani should be cold ( from the refrigerator). Hence leftover biryani can be used. 

Brush well the bottom and sides of an oven-safe dish with butter .

Begin to layer the phyllo pastry over the bottom and the sides, leaving an over-hanging portion

Remembering to brush with melted butter between each layer. 

I used five sheets at the bottom.  Then fill the phyllo lined dish to the brim with cooled biryani.  

Cover the top with two sheets of phyllo and brush each sheet with melted butter before laying the other one, brush the top with butter and  then fold over the over-hanging pastry, and brushing the top with melted butter.

Bake for about 40 to 45 minutes until piping hot and of a golden crispy texture.

Carefully invert on the serving dish.

Cut into portions and  serve

This was an amazing dish, crispy and flaky out side with delicious rice and chicken filling. This is quite heavy and filling , enjoy.

Labels: Baked, Chicken, Continental Cuisine, Rice, Iraqi, Mena Cooking Club, Middle Eastern, Phyllo pastry

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Lis'an El Qa'thi / Iraqi Stuffed Eggplant

This month’s challenge with the MENA cooking club, the recipes chosen are from Iraq. One of them is Lis'an El Qa'thi  when means stuffed eggplant with meat filling. Its is a yummy and delicious dish. Quick to make and really different way to present the humble Baingan ( what we Indian's call eggplant).  It's a classic party dish.  We really loved it.

Serve 2

1 large Eggplants
1 Medium Onion - finely chopped
250 Grams Chicken Mince
1 Tablespoon Tomato paste
1/2 Teaspoon Baharat Masala - Homemade
1/2 Teaspoon Chilly powder
1/4 Teaspoon Turmeric powder
2 Tablespoons Coriander Leaves - finely chopped
Salt to taste
Oil as required
For Garnishing
1 Tomato - de seeded and cut in strips
1 Green Capsicum - cut in strips


Cut the eggplants length ways and make 
diamond cuts lightly (do not go too deep) as shown in the pic. 

Brush it oil and rub  a pinch of salt.

Pour a two tablespoons of oil into a frying pan to coat bottom generously. Heat over medium heat and fry eggplants, cut side down, for 8 to 10 minutes (ensuring they don’t blacken). Turn and fry the skin side another 5 to 6 minutes. Drain on paper towels and keep aside to cool lightly.

In a another pan heat two tablespoons oil and fry onions until they are translucent. Add mince and cook, stirring till it turns pink to white. Add tomatoes paste, turmeric, chilly powder, Baharat masala and salt to taste. Stir and let the chicken mince cook till done and all the  moisture is evaporated. Add the coriander leaves and mix well. Keep aside to cool

Now preheat oven to 180 degrees C.
Oil an ovenproof dish. 

Use the back of a spoon to press the eggplant flesh in order to create a cavity in the center of each half.

Fill the eggplant halves with an equal amount of the chicken mixture, piling it up so all the stuffing is used and patting it down gently. 

Garnish each eggplant with tomato and the capsicum strips. Arrange eggplant halves in the ovenproof dish. Sprinkle a little cold water over each eggplant half.

Bake in preheated oven for 15 to 20 minutes or until the eggplant is slightly blackened around the edges and the mince has browned. Serve at once.

Homemade Baharat Masala  recipe to  be posted soon.

Labels : Eggplant, Baked, Chicken, Iraqi, Continental Cuisine, Middle Eastern, Mena Cooking Club

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