Chicken Tortia Soup

Ingredients:

    2 skinless, boneless chicken breasts, cut into cubes

    1/2 teaspoon olive oil

    1/2 teaspoon minced garlic

    1/4 teaspoon ground cumin

    1/2 teaspoon Dried orogono & basil.

    2 (14.5 ounce) cans chicken broth

    1 cup frozen corn kernels

    1 cup chopped onion

    1/2 teaspoon pepper powder

    1 tablespoon lemon juice

    1 cup chunky salsa/(use diced tomato's&jalapeno)

    8 ounces corn tortilla chips

    1/2 cup shredded Monterrey Jack cheese (optional)


Directions

    In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes.
   
    Add the garlic and cumin & dried oragona,basil and mix well.

    Then add the corn, onion, pepper powder, broth, and salsa.

    Reduce heat to low and simmer for about 20 to 30 minutes then add lemon juice.

    Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterrey Jack cheese and a little sour cream.

Gobi Manchurian

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Ingredients:

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2 tbsp s maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour (optional)
1 tbsp ginger-garlic-green chilli paste
approx a little less than 1/2 cup warm water
salt to taste
For sauce:

1/4 cup spring onions, finely chopped,

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger
2 finely chopped green chillis

2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
3 tbsps tomato sauce
1 1/2 tbsps  oil
1 tbsp finely chopped coriander leaves

Preparation:

1 Heat oil for deep frying in a heavy bottomed vessel.

2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the Gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the Gobi till it turns golden brown. Remove onto absorbent paper and keep aside.

3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them.  stir fry for another 3 mts. They should retain their crunch.

 5 Reduce to medium heat and add the  soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts. 

6 Add the deep fried Gobi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.