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CHICKEN CHILLI
300 gm boneless chicken
To taste Salt
.5 tsp black pepper
.5 tsp chili powder
2 tsp ginger garlic paste
1 tsp vinegar
2 tsp soya sauce
1 egg
3 tsp flour
3 tsp corn flour
Oil for frying
For sauce
2 tbsp oil
1 tsp chop garlic
1 tsp chop ginger
Some green chili
1 tbsp Green onion
100 gm onion diced
50 gm capsicum diced
100 gm tomato diced
3 tbsp tomato sauce
30 ml hot sauce
20 ml soya sauce
50 gm corn flour
200 ml water
To taste seasoning
10 gm green onion

Method
Heat the pan, add 2 tbsp oil. Add 1 tsp ginger and 1 tsp garlic. Add 2-3 green chili and
sauté for few minutes. Add some green onions and sauté more minutes. Then add
diced onion and capsicum and seasoning. Sauté till crunchy. Add tomato diced, tomato
sauce, soya sauce and hot sauce. Cook it for a while. Add dilute and cook till thick
sauce. Add fried chicken and toss for a while and serve with green onion as garnish.

VEGETABLE SWEET CORN SOUP

Ingredients
1 ltr Water
240 gm Sweet Corn - crushed
2-3 fresh Green Chili - chopped
100 gm Carrot - small diced
Salt to taste
20 gm Ginger - chopped
50 gm French Beans - chopped
50 gm Corn-Starch
½ tsp White Pepper Powder
½ tsp Vinegar
For Garnish 2 tbsp Spring Onion - chopped
Method
In a big pot add water, crushed sweet corn kernels, green chilies and bring it to a boil.
Now turn the heat to medium and let it simmer for 4-5 minutes and keep on skimming
on the top. Then add carrot, salt and keep on simmering for 4-5 minutes or until it
starts to thicken. After 5 minutes add french beans and continue simmering. Then add
vinegar and the corn-starch slurry and white pepper powder, keep on cooking until
thickened. Now switch off the flames and serve the soups hot in a serving bowl and
garnish with spring onion.

MIXED CHOWMEIN
Ingredients
300 gm chicken breasts
800 grams fresh noodles
100 gm carrot
100 gm onion
10 gm green chili
60 ml soy sauce
Salt to taste
4 eggs
200 gm cabbage
5 gm spring onions
10 gm cloves garlic
10 gm ginger
Black pepper to taste

Method
Step 1 Cook the chicken breast
Make julienne chicken and marinate it with crushed garlic cloves, olive oil, black pepper
powder, salt and soy sauce, and keep it aside for 30 minutes. Cook it until it is tender.
Step 2 Cook eggs
In a bowl, add 2 eggs, salt and pepper to taste and whisk the mixture. Fry it on a pan
like an omelet. Roll it up and julienne the omelet into thin slices.
Step 3 Stir fry the vegetables
First, slice the onion, ginger and green chili and crush the whole garlic cloves with the
skin on. Julienne cut all the vegetables as well. Heat a frying pan and add a little oil.
Stir fry the julienned vegetables and season with salt, pepper. Set it aside.
Step 4 Boil the noodles
Meanwhile, boil water in a large pan and add salt and little oil to it. Add the packed
noodles and cook till soft. Strain the cooked noodles through a mesh sieve and put
them under running water for a few minutes and set them aside. Add a few drops of oil
to the noodles and give a toss so that they don’t stick together.
Step 5 Add noodles and vegetables to the pan
Now in a pan, heat oil and add the crushed garlic along with ginger, green chili and
onion we prepared in step 3. Saute them until they are soft and cooked. Add the
leftover juice of chicken that we kept aside. Then add all the cooked vegetables,
julienned egg and chicken. Give them a thorough stir. Then add noodles along with soy
sauce and chopped spring onions. Mix them and check the seasoning. And serve.
CUCUMBER SALAD
Ingredients
500 gm cucumbers
1/2 teaspoon salt
4–5 scallions, finely sliced
1 teaspoon ginger, grated
1 clove garlic, finely minced
50 ml rice vinegar
15 ml soy sauce
15 ml sesame oil
5 ml red chili paste
5 gm toasted sesame seeds
Instructions
Using the tines of a fork, score the cucumbers lengthwise
Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release
water. Let this stand while you gather the remaining ingredients.
Strain the cucumbers, place them in a large bowl and add the scallions, ginger,
garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and
toasted sesame seeds. Mix to combine.
Taste and adjust salt to your liking. Add more chili paste if you like.
Refrigerate until ready to serve.