Chicken Corn Soup

I was talking to my cousin the other day when she started telling me about this soup. It sounded so easy and fun to make that I tried it as soon as I got the corn.

There are no measurements as such for the ingredients. Everything can be added as per one's taste.

It's really simple. Here's what you need to do: Boil a piece of chicken with a little ginger garlic paste, salt, black pepper, and corn. After the chicken is fully boiled, take it out, shred it to small pieces, and add it back to the soup. Discard the bones.

Add dissolved cornflour to the soup till it reaches desired thickness.

Now comes the fun part. Beat an egg. Add it to the soup while stirring constantly and it'll get all cooked! And it gives the soup it's typical ghastly look. (I never knew this)

Apart from corn other vegetables that can be used are: peas, carrots, and/or cabbage.

1/2 cup boiled pasta can also be added or add pasta at the beginning so that it gets cooked along with the chicken and vegetables.

Drizzle some soy sauce and hot sauce when serving.

These days I'm making this soup every other day as it's lovely to have it in winter.

Weekend tea party

We had some guests over the weekend for tea so we made peach trifle and chicken patties, along with some other snacks.

Peach Trifle

Things that need to be prepared are custard and jelly primarily, the rest is mere assembling.

There are some amazing technical tips for custard preparation and cooling that can be seen in the video for Mango Trifle (by chef Rahat) here. The idea of adding fresh cream to custard is simply awesome!

First lay down cake slices. Any plain sponge or butter cake will do. My mom says chocolate cake is the best choice as it gives a superb taste when combined with peaches in the trifle.

Soak the cake slices with fruit cocktail syrup or orange juice, for a few minutes.

Next lay down the peaches, finely chopped. (either fresh or canned)

Slightly beat the prepared jelly with fork and spread it over the fruit.

Lastly spread the cooled custard and decorate with fresh cream (beaten) or peach slices.

Chicken Patties

I used ready made puff pastry. The recipe for the filling is by chef Rahat.

For the filling

1 cup boneless chicken, finely chopped and fully boiled

2 pinches salt

1/4th teaspoon red chilli powder

1 medium onion, finely chopped

Saute onion with 1 tablespoon butter and mix it with the above ingredients.

Place about 1 tablespoon filling in each puff pastry square. Fold and bake.

Filling makes around 15 patties.