Chinese Chicken Watercress Soup.
Ingredients: (as needed)
kampung/village chicken
ginger slices
bunch of watercress
1 handful kei chi (dried wolfberries)
pepper
salt
drops of sesame oil.

Method
Simmer chicken with ginger and enough water over very low heat. After about 40 mins or so,
add soaked kei chi and continue to simmer for another 3 to 4 mins.

Add watercress, season with salt, pepper and drops of sesame oil. Simmer for another few mins and remove from heat.
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Beetroot Coconut Stir Fry.
To make:
sauté 4 sliced shallots, 1 tsp fennel seeds and 2 sliced dried red chillies in 2 tbsp of oil.

Add 2 tbsp fresh grated coconut. Stir.
Add 1 medium size beet (thinly sliced).
Season with salt.
Stir over high heat to soften beet. Dish out.
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Curry leaves chutney.
To make:
Dry fry curry leaves (1 small bunch) and few dried red chillies (2 to 3 mins).
Add in blender, pour 1 tbsp gingerly oil, 1 tbsp yogurt, 1/4 cup milk and salt.
Pulse/blend till smooth.

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#NavaKrishnan

Sawi with tofu.
To make:
sauté 4 thinly sliced shallots with 1 tsp cumin seeds.
Add sliced tofu (1 piece),
1/2 tsp turmeric powder and
salt.
Stir.
Add 1 bunch sliced sawi, stir to soften and dish out.

#VegetarianRecipe
#WellnessFood
#HealthyFood
#navascooking
#NavaKrishnan