Turkish Yogurt Soup With Chicken

This simple but delicious yoghurt based soup also known as Yayla Corbasi, is one of the most popular soups in Turkey, flavored with dried mint and paprika flakes. Traditionally long grain white rice is used in the recipe, but in this recipe, I have used bulgur wheat instead. I first came across this recipe while watching a cooking show on T.V and it immediately intrigued me, so I decided to give it a try without giving a second thought. It so amazing how the mild, plain taste of yoghurt is magically transformed into something completely different, delicious with the addition of garlic and red pepper flakes infused butter. Hope you would also give it a try once.

Ingredients:

250 grams cooked chicken (cubed or shredded)

4 cups chicken stock

1 cup water

1/4 cup bulgur wheat (or you can use rice)

1 cup full-fat plain yogurt

1 egg

2 tablespoons all-purpose flour

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

2 teaspoons sweet paprika

1/8 teaspoon cayenne pepper

3 tablespoons finely chopped mint (Or use dried mint)

Lemon wedges, for serving

Method:

1) Bring the water to a boil in a medium saucepan. Add the bulgur wheat, cover and cook over low heat until barely tender, about 15 minutes.

 2) Take medium sauce pan and bring the chicken stock to simmer.  Take a large pot, whisk together the yogurt, egg yolk, and flour, now slowly add the heated stock, whisking after each small addition to incorporate. Heat to a simmer.

3) Add in the bulgur wheat and chicken pieces. Season with salt and pepper and keep warm over low heat.

4) Melt the butter in a small frying pan. Add the garlic, paprika and cayenne and cook over moderate heat until fragrant, about 2 minutes. Ladle the soup into bowls, swirl in the garlic paprika butter on top, sprinkle with mint and serve with lemon wedges.

Sweet & Sour Chicken

Sweet & sour chicken is a classic Chinese recipe packed with chicken chunks, vegetables and pineapple.  It is among the most likes chinless recipes here in Pakistan.  It’s a awesome recipe to make during winters and believe me it would tastes a lot better than the one we get in restaurants.

Ingredients:

For chicken:

200 gm boneless chicken

1/2 cup all purpose flour

1/2 cup cream

1/4 tsp  salt

1/4 tsp baking powder

1/4 cup milk or water

1/4 tsp black pepper powder

Oil for deep frying

For Sauce:

1 capsicum chopped in to squares

1 onion, cut in to squares

1 carrot peeled and sliced

2 slices pineapple chopped

1 tsp  garlic paste

1/4 tsp White Pepper powder

1 tsp red chili flakes

1/2 cup Tomato ketchup

2 tsp Soya sauce

1 tbsp Vinegar

Salt-according to taste

1 tbsp sugar

1/2 pineapple juice

Oil- 2-3 tbsp

Corn flour (about 2-3 tbsp mixed in water)

Method:

1) Mix all purpose flour, salt, cream, baking powder and milk (or water) in a mixing bowl. If the batter appears a little thick then you can add a little more milk Coat all the pieces of chicken with the batter and keep them for some time.

2) Heat oil in a skillet, once the oil is properly heated put the marinated chicken pieces in slowly one by one. The flame of the gas must be kept really slow so as to prevent the pieces from roasting. A high flame may cook the marinated chicken only from outside and the inner part may remain uncooked. The chicken must be cooked till it turns light brown in colour. Once the chicken is done take all the pieces out on a kitchen paper.

3) To prepare the sauce, heat a little oil in a pan and add garlic paste in it and fry it until it turns light brown. Add in the chopped onions, chopped capsicum and carrot slices, fry for 2 minutes

2) Next step includes adding tomato ketchup, white pepper powder, pineapple juice, Soya sauce, vinegar, red chili flacks and salt. This should be cooked properly on medium flame for around two or three minutes.

3) When you see little bubbles forming in the mixture then it is considered to be cooked properly. Next add the pieces of fried chicken,  pineapple pieces and stir the mixture properly with light hands to make sure that everything is properly coated.

4) Add a little corn starch mixed with some water and cook, (don't add it all at once, when the sauce starts to get thick turn off the flame. Serve plain boiled rice or garlic fired rice. 

Cajun pasta

Combining pasta, chicken and cream is comfort food at its best..ad.d in the Cajun spices and this dish takes on a brand new taste. Cajun cooking comes from the native French-speaking Acadian descendants inhabiting Louisiana and parts of other Southern states. Bell peppers, onion and celery form the base of most dishes. Parsley, bay leaves, and scallions are commonly used, as well as garlic and cayenne pepper. Cajun cuisine as a whole has been called “more Mediterranean than North American”.

 Ingredients:

200 gm spaghetti

2 boneless chicken breast (cut in to strips)

2 tsp Cajun seasoning

1 tbsp vinegar

2 tbsp butter

 1 medium onion (finally chopped)

1 red bell pepper (sliced)

1 green bell pepper (sliced)

4-6 mushrooms (sliced)

1 green onion (chopped)

1 cup cream (heavy, single sour, whichever is available)

¼ tsp dried basil

 3 tbsp tomato puree (use ketchup if you don’t have puree at hand)

¼ tsp salt

¼ tsp garlic powder

¼ tsp ground black pepper

2 slices of cheddar cheese

For Cajun seasoning:

1 tsp salt

1 tsp garlic powder

1& 1/2 tsp paprika

½ tsp ground black pepper

1/2 tsp onion powder

1/2 tsp red chili powder

 3/4 tsp dried oregano

¾ tsp dried thyme

½ tsp red pepper flakes

Stir together all the above ingredients until well blended then store in a air tight jar.

Method:

1) Marinated the chicken strips with 2 tsp of Cajun seasoning and a tbsp of vinegar, leave aside for 30 minutes.

2) Bring a large pot of salted water to boil, add pasta and cook until done or as per packet instruction.

Now melt 2 tbsp of butter in a pan, add in the onions and sauté till they turn translucent, then add in the chicken and cook until done.

3) Add in the mushrooms, green bell pepper, red bell pepper and green onions, stir fry for another 2-3 minutes.

4) Reduce the heat; add in the cream, tomato puree, 2 cheese slices, basil, salt, black pepper and garlic pepper, heat through, let it cook for 2-3 minutes on low heat. (Now if you feel the sauce is too thick you can add ½  cup of milk or chicken stock).  Turn of the flame and serve hot. 

Note:  For serving you can mix pasta in the sauce or serve the pasta and sauce separately.

Chicken stroganoff

 Stroganoff is a Russian dish of sauteed pieces of meat served in a sauce with sour cream, it has become popular around the world, with considerable variation from the original recipe. Although it’s mostly made with beef but i have used chicken, mushrooms and sour cream to create this classic comfort food.

Ingredients:

250 gm Boneless Chicken breast (cut in to 1 inch cubes or long strips)

2 tbsp butter

1 medium onion (finely sliced)

Can of   mushrooms (sliced)

1 tbsp plain flour

1/2 cup cream

2 tbsp vinegar

I tsp crushed garlic (2 cloves)

2 tbsp tomato puree     

½ tsp paprika (or use ¼ tsp red chili powder)  

    

Salt to taste

1 tbsp Worcestershire sauce

1 tsp freshly ground black pepper

1 tsp dried parsley

3/4 cup chicken stock    

                 

Method:

1) Melt butter in a pan add in the onions and saute till onions get soft, now add in the crushed garlic with chicken and 1 tbsp of flour and fry for 2 minutes. Add in the sliced mushrooms and fry for a further 2 minutes.

2) Now add in the chicken stock, salt, paprika, tomato puree, worcestershire sauce and let cook till the chicken gets done.

3) Add freshly ground black pepper, cream, vinegar, dried parsley and simmer for 5 minutes until sauce thickens, sprinkle serve hot with noodles or boiled rice. 

Khow suey

 “Khow suey” is a one-dish meal of Burmese origin. It is mostly made with curried chicken or beef and served with a coconut based sauce.  It’s a considered as a part of “memoni cuisine” in Pakistan. I have to admit that before today I had never tried khow suey in my entire life, although I heard a lot about it on TV shows and always had a curiosity to cook it. To my surprise it tasted great, although it’s been a very different experience for my taste buds but I loved it. Khow suey is usually served in individual bowls. A portion of noodles topped with meat and coconut curry is added first, then each diner chooses from an array of garnishes. 

Ingredients:

For chicken Curry:

½ kg bone less chicken (cut in to small cubes/you can also use beef or mutton of you like)

¼ cup oil

1 large onion (blended)

2 medium tomatoes (blended)

1 tbsp ginger garlic paste

1 tsp red chili powder

1 ½ tsp salt

½ tsp turmeric powder

1 tsp coriander powder

1 tsp cumin seeds

½ tsp garam masala powder

For coconut curry sauce:

5 tbsp gram flour (dry roasted in a pan)

1 medium onion (finelly chopped)

¼ cup oil

1 tsp garlic paste

1 tsp salt

1 tsp red chili powder

1 tin coconut milk (or you can use coconut powder, follow the instruction on pack)

1& ½ cup yogurt

Accompaniments:

Spaghetti (1/2 pack)

Lemon wedges

Fried brown onions

Fried garlic (sliced and fried)

Red chili flakes

Chopped green coriander & spring onions.

Green chilies (slices)

2 eggs (hard boiled and chopped)

Fried Potato sticks

Method:

For chicken Curry:

1) Heat oil in a pan and add in the blended onions, fry well until the raw smell of onions have gone, next add in the ginger garlic paste and blended tomatoes along with cumin seeds, red chili powder, salt, turmeric powder and coriander powder, fry it nicely adding a few splashes of water when needed.

2) Once the masala is done and the raw smell of masala is gone add in the chicken cubes  fry it well, add in 3/4 cup of water and let it cook till the chicken gets done.  When the chicken gets done add in ½ tsp of garam masala powder and let cook for 5 more minutes on low flame.  The gravy consistency should be a bit thick but not on the dry side.  (for beef or mutton add a bit more water and cook till the meat gets tender)

For coconut curry:

1) Heat ¼ cup of oil in a pan, add in the chopped onions and fry them till they get translucent , add in garlic paste along with the salt, red chili powder, and turmeric powder, also add 1/3 cup of water, now fry the masala nicely.

Mean while add the dry roasted gram flour, yogurt and coconut milk and one cup of water in a blender and blend it till everything is mixed. (if using coconut powder add in 4-5 tbsp of coconut powder along with the gram flour, yogurt and 2 cups of water and blend everything.)

2) Once the masala is done nicely add in the blended mixture of yogurt and coconut milk and let the mixture come to boil, keep stirring. Once the mixture starts to boil lower the flame and let it simmer for 15 -20 minutes. Once it reaches your desired consistency turn of the flame and set aside. ( it shouldn't be to runny or to thick, we want a medium consistency)

For serving:

Boil the spaghetti as per the instruction on packet, drain and keep aside, when ready to serve you can either serve the chicken curry and coconut curry in separate bowls, or mix the both together and serve it in one bowl. To serve put spaghetti in a plate, top it with some coconut, then with some chicken curry, and then top it with accompaniments of your choice

Macaroni and Cheese

This creamy and delicious no- bake “macaroni and cheese” is so quick and easy to make, a perfect comfort food for cold winter days. Its best to serve it straight away but you can always reheat it by adding a little whole milk to restore the creamy consistency.

Ingredients:

250 gm elbow macaroni

4 tablespoons butter

2 eggs

180 ml evaporated milk

1 tbsp hot sauce (or you can use ½ tsp red chili powder)

1 teaspoon salt

Fresh black pepper

1 tsp dry mustard

280 grams cheddar cheese (shredded)

Method:

Boil the pasta as per packet directions with some salt and drain. Return to the pot and melt in the butter, toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Continue to stir over low heat for 3 minutes or until creamy.

Chicken Fajita Pasta

Pasta mixed with tender chicken strips, onions, capsicum, zesty tomatoes, and fajita spices....a flavorful quick weeknight meal. 

Ingredients:

1 packet pasta (400g) (you can use any pasta of your choice)

500 gm chicken Brest (cut in strips)

1 large green capsicum (thinly sliced)

1 large yellow capsicum (thinly sliced)

3-4 tomatoes (deseeded and cut in thin strips)

2 medium onions (finely sliced)

1 tsp soya sauce

1 & ½ tsp salt

 ½ tsp black pepper powder

4-5 garlic cloves (crushed or make paste)

1 tsp cumin seeds (dry roasted and crushed)

1 tsp red chili flakes

4 tbsp lemon juice

2 tbsp chopped fresh coriander

1/3 cup oil 

Method:

1) Mix all the spices in a small bowl.  In a bowl add half of the spice mix along with 2 tbsp of lemon juice, chopped garlic, 1tsp soya sauce and chicken strips, mix every thing together and let it rest for 30 minutes

2) Prepare the vegetables, cook the pasta in boiling water according to packet instruction, remove from heat, rinse with cold water, drain and set aside

3) Heat oil in a wok or wide pan, add the chicken strips and fry 3-4 minutes, take the out and keep aside.

4) Add in the capsicum and onions, sauté for 2-3 minutes with frequent stirring.

5)    Mix in the pasta along with the remaining spice mix, 2 tbsp of lemon juice and freshly chopped coriander, toss well and heat throughout for 2-3 minutes. Add in the tomatoes, mix with a light hand and turn off the flame. You can eat it as it is or have it sour cream and salsa.

Note: I have only used green capsicum as I could not find red or yellow peppers.

Chicken Chow Mein

Chow mein is a classic Chinese dish and is very popular among chines food lovers all over the world. It consist of  noodles mixed with stir fried vegetables and small pieces of chicken, beef, or shrimps...

Ingredients:

1 pack egg noodles/spaghetti (400g)
250gm chicken Brest (cut in strips)
1 large green capsicum (julienned/cut into strips)
2 carrots (cut in thin strips)
1cup cabbage (finely sliced/shredded)
1 tbsp chopped garlic
1 medium onion (thinly sliced)
2 green onion stalks (finely chopped)
2 tbsp soya sauce
1 tsp sugar
 ½ Salt (or to taste)
1 tsp corn flour
 ½ tsp white pepper or black pepper powder
2 tbsp vinegar
½ tsp chicken powder
3-4 tbsp groundnut oil or vegetable oil
1tsp sesame oil ( don't have it, skip it)

Method:

1) Marinate the chicken with 1 tsp corn flour, 1/4 tsp black pepper, 1/4 tsp salt and 1 tsp soya sauce. Marinate it for half an hour at least.

2) Prepare the vegetables, cook the noodles in boiling water for 3 minutes, remove from heat, rinse with cold water, drain and set aside. If using spaghetti, follow the instruction as given on packet, drain and set aside.

3)Heat oil in a wok or wide pot, add the chicken strips and fry 3-4 minutes, take the out and keep aside.

4) In the same pan add in chopped garlic  and onion and fry for 2-3 minutes. (Use more oil if needed)

5) Add in the chicken strips followed by carrots, cabbage and capsicum, sauté for 2-3 minutes with frequent stirring.

6) Mix the salt, pepper, sugar, soya sauce, vinegar and sesame oil in a small bowl. ( For a spicier chow mein  you can add in 1/4 cup of tomato ketchup and 2 tbsp of chili sauce too)

7) Add noddles and green onions to the chicken and vegetable, pour the sauce over the noddles, toss well and heat throughout for 2-3 minutes. Serve hot.

Chicken Manchurian

Chicken Manchurian is the most liked Chinese cuisine in Pakistan, a mouthwatering recipe prepared in a tangy sauce. 

Ingredients:

For Fried Chicken:

200 gm boneless chicken

1/2 cup all purpose flour 

1/2 cup cream

1/4 tsp  salt 

1/4 tsp baking powder

1/4 cup milk or water

1/4 tsp black pepper powder

Oil for deep frying


Ingredients for the Manchurian Sauce: 


1 tbsp ginger & garlic paste

1/4 tsp White Pepper powder

1/2 tsp red chili flakes

1/3 cup Tomato ketchup 

2 tsp Soya sauce 

1 tbsp Vinegar

Salt-according to taste

1/2 tsp sugar

1/2 to 1 cup chicken stock(if you want to make more gravy then add 1 cup of chicken stock)

Oil- 2-3 tbsp

Corn flour as per requirement (about 2-3 tbsp mixed in water)

Method:

1) Mix all purpose flour, salt, cream, baking powder and milk (or water) in a mixing bowl. If the batter appears a little thick then you can add a little more milk Coat all the pieces of chicken with the batter and keep them for sometime.

2) Heat oil in a skillet, once the oil is properly heated put the marinated chicken pieces in slowly one by one. The flame of the gas must be kept really slow so as to prevent the pieces from roasting. A high flame may cook the marinated chicken only from outside and the inner part may remain uncooked. The chicken must be cooked till it turns light brown in colour. Once the chicken is done take all the pieces out on a kitchen paper.

Manchurian sauce: 

1) To prepare the sauce one heat a little oil in a pan and add garlic & ginger paste in it and  fry it until it turn light brown.

2) Next step includes adding  tomato ketchup, white pepper, chicken stock, soya sauce, vinegar, red chili flacks and salt. This should be cooked properly on medium flame for around two or three minutes. 

3) When you see little bubbles forming in the mixture then it is considered to be cooked properly. Next add the pieces of fried chicken, stir the mixture properly with light hands to make sure that everything is properly coated.

4) Add a little corn starch mixed with some water and cook, (don't add it all at once, when the sauce starts to get thick turn off the flame. Serve it hot with vegetable fried rice :)


Egg Fried Rice :

Ingredients:

2 cups rice

2 eggs beaten

2-3 cloves of garlic, finely chopped

2 spring onions, finely chopped

1 finely chopped capsicum (large)

2 finely chopped carrots

2 tbsp Soya sauce

2 tbsp vinegar

Black pepper powder as required (1 tsp)

Salt to taste

1 tsp sesame oil

¼ cup oil

Method: 

1) Soak the rice for about 20 minutes and then boil. Let them cool down completely. 

2) Heat oil in a large wok, once the oil gets hot, add the chopped garlic and fry for a minute. Add eggs and stir them continually. When eggs are cooked, add the rest of the vegetables and stir fry them on high flame for 2-3  minutes. 

3) Add rice, vinegar, salt, and pepper, spring onions, sesame oil and Soya sauce and mix well but gently. Adjust salt and pepper if required. Remember to do all the cooking on high flame to keep the crunchiness of veggies. egg fried rice is ready, garnish with spring onion, have it hot with chicken Manchurian.