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Thursday, April 30, 2020

Jade Chicken Soup






Ingredients:
Boneless skinless chicken - 50 gms
Egg whites - 2 or 3 (based on individual liking)
Spinach leaves - 1 handful(can use any odorless, used ponnanganni keerai (green copper dwarf leaves))
Cornstarch - 1-2 tablespoons (as thick required)
Garlic paste - 1 tablespoon
White or black pepper powder - 1 -2 teaspoon (as spicy required)
Salt  to taste
Oil - 2 tablespoons

Method:



Boil a cup of water, when it boils, add spinach. Cook it for 2 minutes, and keep it closed for 10 minutes.

Once it is cool, drain water, blend it as a paste and keep aside.

Chop chicken to small pieces. Saute it with little oil, 1/2 tablespoon of garlic and salt to taste.

Cook it for 10-15 mins, until the water oozes dries up.

Allow it cool and shred it to pieces.

Beat egg whites and keep it aside.



Mix cornstarch in 2 tablespoons of water and keep aside.

Heat a wok with little oil. Add rest of the garlic paste, and shredded chicken and saute it for 2 minutes.

Add spinach paste, salt and pepper powder. Saute it until raw smell goes off.

Add 3 cups of water and bring it to a boil.

Reduce flame and add dissolved cornstarch, carefully stirring it.

Depending on the thickness you require, can adjust the cornstarch.

Cook for 5 more minutes and then add beaten egg whites little by little.

Mix it with ladle, so eggs would be into pieces.

Garnish with pepper powder and serve hot.


Variations:
Can add vegetables like sauted carrot, lettuce, etc.

Chopped spinach can be added instead of making it paste. Kids might not like it;-)

Chicken stock can be used instead of water.

Wednesday, April 29, 2020

Bubble tea pearls



Circuit breaker leads to create all recipes at home. Bubble tea shops closed, so found a way to do it at home. Check the recipe in the below video:




Used Sago pearls to make it easy and quick. Can also made more chewy with tapoica flour. Will share that recipe soon.