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| | Personal
Collection Of Ms. Chitra Ashok
CHICKEN
SOUP(CHINESE) By-Mrs.Ashok.
Chicken stock-6 cups. Agi-no-motto-1 ½ tsp.
Cornflour-50gms.
Soysauce- 1 tsp.
Egg- 3 nos.
mushroom- 1 ¼ cup
Pepper-1tsp.
(cut into small pieces,
Salt- to taste.
Optional)
Sugar-1 ½ tsp
Chicken stock must be made to boil,when it starts boiling add pepper,salt,
sugar, agi-no-motto and soy sauce. When it boils nicely add cornflour, made into
a paste by adding water.
Soup will starts thickening.
Add the beaten eggs or boiled muhroom pieces and boil for 3-4 min.
Serve the soup with tomato sauce and fresh coriander leaves sprinkled on top.
( pepper and salt can be added according to their own taste).
BATTURA. By-Mrs.Ashok.
Maida flour-500gms.
Yeast-15 gms.
Curd- ½ cup.
Milk- ¼ cup
Sugar-1 tsp.
Salt- to taste.
Dalda or oil-for frying.
Mix yeast in fluke warm milk. Keep aside for 10-15 min. Make a dough with
curd,yeast ferment,salt,sugar and flour. Knead well. Set aside for 1 hour.
Divide into equal size portions. Roll out into round shapes with ½ inch
thickness.
Fry it in dalda or oil.
(can also be baked on a tawa like chappati).
Chicken curry.
(special for battura) By-Mrs.Ashok.
Chicken-1full.
Tomato-3
Big onions-5
Ginger- a medium piece.
Garlic-1 full
Chillie powder-2 ½ spoon.
Garam masala powder-2 spoon
Coriander powder-1 ½ spoon
Turmeric powder- ½ spoon.
Coriander leaves- a bunch.
Oil-1/2 cup.
Salt-to taste
Cut chicken into medium size pieces. Grind garlic and ginger coarsely.
Grind onions. Tomatoes must be made into puree.
Clean and cut coriander leaves.
Pour oil into a cooker. Fry ginger garlic paste till it is reddish,add grind
onions and fry nicely after that add chillie,coriander powders and garam
masala,fry nicely.
Add tomato paste salt ,chicken pieces and mix nicely. Close the cooker and cook
for 10-20 minutes or until cooked.
Garnish with coriander leaves and serve.
Paneer gravy. By-Mrs.Ashok.
Paneer-300gm
Coriander powder-1tbsp
Onions-250gm(finely chopped)
Chillie powder-1tbsp.
Tomatoes-250gm(finely chopped)
Turmeric powder- ½ tbsp.
Ginger-garlic paste-100gm.
Garammasala powder- ½ tbsp.
Cashewnut-50gms(grind into a paste)
Oil or ghee-50gms.
Salt to taste.
FOR GARNISHING
Tomatoes-2 sliced
Coriander leaves-2tbsp(chopped fine)
Cut 250gms paneer into cubes. Heat oil and half fry the paneer cubes and keep
them aside. Grate the remaining 59gm paneer. Heat ghee and sauté the onion till
light brown. Add ginger-garlic paste.add the chopped tomatoes.
Fry till golden brown and the tomato is well blended with the onion to a thick
consistency.
Add the garam masala,chilli,coriander,turmeric powders.
Stir and cook well till done and the gravy is thick.
Add the grated paneer, cashewnut paste and salt to taste.stir well.
Add paneer cubes to it. Serve hot garnished with coriander leaves and tomato
slices.
Boiled greenpeas can be added,if needed.
CHILLED COLD
SALAD By-Mrs.Ashok.
Chilled Curd-2cup
Cucumber-1 cup(chopped)
Onions-1 cup(chopped)
Green chillies-3-4(chopped)
Dates and raisins- ½ cup(chopped)
Roasted groundnuts- ½ cup
Sugar-1tsp
Salt-as needed.
Mix all the ingredients nicely and serve .
COOKER PAYASAM (PALPAYASAM in Kerala)
By-Mrs.Ashok.
Raw rice- ½ glass
Sugar-1glass
Milk-4glass
Cardamon3-4 pieces.
Put all the ingredients in a pressure cooker, when steam comes put wt.
Put on a high flame. When first whistle comes lower the flame and keep for 20
min on low flame only.(no whistle will come). Off the stove. After 14 min open
the cooker and remove the payasm to a serving dish.
This payasam will be in light pink colour and it is very tasty. Can be served
hot or cold, garnished by saffron.
Badam halwa
Badam- 200gms.
Sugar-200gms.
Ghee-200gms.
Saffron- half a tsp.
Yellow colour-little.
Badam seeds must be soaked in hot water. Skin must be removed and it must
be grind into a thick paste.
Sugar with half a glass of water must be made to boil. After the sugar solution
boils,add the grind badam paste into it and stir continuosly on a low flame. As
the mixture starts to thicken add ghee little by little. After the mixture
thickens add the remaining ghee,saffron and yellow colour must be added to it
and mix nicely and pour on a greased plate. Cool it and cut into pieces.
Date and walnut cookies.
Maida-1 ½ cup.
Sugar-1/2 cup.
Butter-100gms.
Egg-1
Baking powder-1 tsp.
Cinnamon powdered-1 tsp.
Dates-1/2 cup ( chopped finely)
Walnuts-1/2 cup ( chopped finely)
Beat butter and sugar until fluffy. Add egg to it and beat it with a mixer.
Add maida, baking powder and cinnamon powdered and mix nicely with a spoon. Add
dates and walnuts chopped and mix thoroughly.
Make into small balls and flatten a little. Keep it on a buttered baking
tray and bake for 10-15 min at 160 0c or until golden brown.
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Recipes 
