Chicken and Mushroom Soup

Ingredients

1 lemon grass stalk
2 cups hot chicken stock
4 boneless, skinless chicken thighs, diced
2 tsp Thai red curry paste
1 shallot, finely chopped
1 1/2 cups shiitake mushrooms, sliced or canned straw mushrooms, halved
2 tsp dark brown sugar
2 tsp fish sauce
juice of 1 lemon
salt and ground black pepper
1 scallion, thinly sliced
1 red chili, thinly sliced
handful of cilantro leaves

Procedure

Flatten the lemon grass stalk with a rolling pin or meat mallet and place in a pan with the chicken stock, chicken, curry paste, and shallot; bring to a boil.
Add the mushrooms to the pan and simmer gently for 10 minutes.
Stir the sugar and fish sauce into the soup and simmer for 3 minutes until the chicken is cooked.
Squeeze in the lemon juice and season to taste.
Ladle the soup into bowls and scatter the scallion on top, chili and cilantro.
Serve immediately.

Aloo Paneer Recipe

Ingredients :

    150 gms Paneer
    2 Small potatoes
    3 Onions, Grated
    3 Tomatoes, Pureed in a blender
    4 tbsp Oil
    2 Tej patta (bay leaves)
    1 tbsp Dhania powder (Coriander Powder)
    ½ tsp Red chili powder
    2 tbsp Chili garlic sauce
    ½ tsp Garam masala
    ¼ tsp Haldi powder (Turmeric)

Method:

    Cut the paneer into one inch pieces and deep fry them till golden brown.
    Cut the potatoes into neat one inch square pieces like paneer cubes.
    Deep fry the potatoes on low flame so that they get cooked while frying.
    Heat 4 tbsp of oil and add the onions and cook till they turn a golden brown color.
    Add the bay leaves and now add the tomatoes. Cook till dry and the oil separates.
    Add dhania powder, red chili powder, haldi and garam masala. Cook for one minute on      low flame.
    Add enough hot water to get thick gravy and boil.
    Add the chili garlic sauce and keep the gravy on low heat for 7-8 minutes.
    Add the fried paneer and the potatoes. Cook for 5-7 minutes.
    Now the delicious recipe is ready, serve hot.