chicken soup

Chicken Sweetcorn Soup – A perfect cold buster with homemade croutons

chicken soup
croutons

This delicious, silky smooth chicken-sweetcorn soup, served with homemade croutons on the side, is a real winter warmer!

Serve this soup as a starter in the cold winter months or serve to someone who is just recovering from a nasty cold.  Kids too will love the soft bite of sweetcorn and the crunchiness of the buttered croutons floating on the soup.

I fried the croutons with a little butter on the pan, instead of making them in the oven, which I found much easier and less time consuming too.  To my delight I found them beautifully buttery and crunchy, just the perfect crusty accompaniment for the soup!

You need the following ingredients to make this soup:

Chicken breast/pieces without bones100 g
Corn flour1 tbsp
Warm water2 cups
Sweetcorn1/4 cup
Vinegar1/4 tsp
Salt and pepper to taste 
Eggs 1
Onion 1
Garlic 3 cloves
Spring onion chopped1 tbsp
Soy sauce1/2 tbsp
Olive oil or any cooking oil1 tbsp

Let’s make :

  • Heat oil in a heavy bottom pan
  • Drop chopped onions and garlic and saute a little.  Do not brow
  • Add the chicken pieces cut into strips and stir fry for 2 mins
  • Add salt and pepper
  • Pour  1 & 1/2 cups of warm water, cover and boil for 10 mins
  • Next, pour the chicken broth through a sieve
  • Separate the chicken pieces and tear them to thin strips
  • Pour the chicken broth again to the pan and let it simmer
  • Drop sweetcorn and spring onions and give a good stir
  • Beat the egg and slowly pour into the pan while stiring vigorously with a fork
  • Add vinegar and Soy sauce
  • Mix cornflour with 2tbsp of warm water and add into the pan and keep stirring
  • Adjust the taste.   Add a bit more water if the soup is too thick
  • Mix everything and simmer under low flame for 3 – 5 mins while stirring continuously
  • Serve piping hot in an elegant soup bowl with homemade croutons on the side

Homemade croutons 

croutons
  • Spread butter on both sides of three bread slices
  • Cut them into cubes
  • Drop a blob of butter into a non stick pan
  • Drop the bread cubes and pan fry both sides until golden and crusty
  • Delicious !

Egg Roti – Delicious Sri Lankan Street Food

These warm, spicy egg rotis are very popular Sri Lankan street food among urban and village folks alike and it is hard to find anyone who has not tasted these. Now that the trend is to make all these street food at home more hygienically, I have taken the opportunity to post my mum’s authentic recipe here.

The street food vendors usually drench the dough with oil and make it more appealing in appearance but to keep it less in calories and healthy, I added the minimum required oil, keeping the taste intact!

Remember to serve these straight out of the pan to be eaten piping hot!

So, let’s get started;

Make the dough for rotis

You will need

 All purpose flour 2 cups
 Salt 1/2 tsp
 Olive oil (Any cooking oil would do) 1 tbsp
 Sugar 1/2 tsp
Baking powder 1/2 tsp

Knead

  • Rub flour, sugar, salt, baking powder and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesn’t stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least 1hr
Groti

Egg mixture

You will need

Eggs6
Chilli powder1 tsp
Salt1/2 tsp or to taste
Pepper powder1/2 tsp
Chopped onions1/2 cup or more
Chopped green chillies2 green chillies
  • Beat eggs in a bowl, season with salt and pepper powder. Keep aside
  • Keep the chopped onions and green chillies on a plate

Time to make egg rotis

  • Take a dough ball, oil your fingers and flatten it and then, carefully stretching from the sides, make it look like a handkerchief
  • Heat a flat pan, spray oil and place the stretched dough on it
  • Now pour some of the egg mixtures on the roti, letting it run all over the pan
  • Throw a handful of chopped onions and chopped green chilli. You can sprinkle more chilli powder for a fiery taste
  • Cover and cook for 2mins
  • Fold the egg roti in half. Some egg mixture might run out but you can fold it with the roti
  • Flip both sides alternatively and cook until the middle is not raw
  • Take out from the pan. Brush oil on both sides
  • You can cut the egg rotis into equal size triangles and serve with ketchup for kids
  • Serve them for adults with a steaming cup of sweet plain tea with ginger pieces floating on top
  • Enjoy!

Vegetable Roti – Delicious vegetarian street food in Sri Lanka

These dangerously addictive vegetable rotis are most sorted street food in Sri Lanka! They are spicy, delicious and wholesome! Whosoever tasted, would naturally want more! However, you can make a healthier version of these at home, keeping the same taste and appearance but with less oil and more fresh vegetables.

It is a bit of a cumbersome task to knead the floor to bring to the right texture but when it is being achieved, the rotis are soft and perfect in taste. I have used a generous amount of veggies and very little oil in this recipe to keep it a healthy and appetising at the same time.

So, let’s make it,

1st Step: Make the dough for Rotis

You will need :

 All purpose flour 3 cups
 Salt 1 tsp
Oil 1 tbsp
 Sugar 1 tsp

Knead

  • Rub flour, sugar, salt and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesn’t stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a cling film and let them rest at least an hour (ideally, 2hrs)
Groti

2nd Step: Make the vegetable filling.

You will need :

Salt 1/2 tsp
Ground black pepper and chili powder 1/2 tsp each
Garlic chopped 3 cloves
Green chili slit 1
Onion chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shredded thinly 1 cup
Turmeric powder/Mild curry powder1/2 tsp each
Oil1 tbsp

Stir fry :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shredded cabbage and start stir-frying until they wilt slightly
  • Add the slit green chilli and leek and continue stir-frying for a min or two.  Do not overcook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste
  • Give a good mix, cover and keep aside

3rd Step: Fill and bake the Rotis

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up
  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!
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