ingredients: tender coconut-2 sugar-1tbsp ice cubes-5-6 Method:Make a hole on the top of the tender coconut,pour the juice in to one bowl.Now scoop out the pulp from the coconut with a scoop or with spoon.now blend all the above ingredients in a blender.Serve chilled.
Ingredients for the stock: chicken-1/4kg spring onion-2-3 chopped carrot-1 chopped garlic-3-4 cloves ginger-1small piece
Method:take a 3ltrs sauce pan and add all the ingredient along with 2ltrs of water. cook the stock on low fire for about 40 mins.now take out the chicken pieces and debone the pieces and keep aside.strain the rest of the stock in a strainer.
Ingredients for the soup: shredded chiken-1/2 cup Frozen sweet corn-1 cup carrots diced -1small egg-1 for garnishing corn flour-1tbsp(mix it with 1/2 cup of milk and keep aside) spring onions leaves for garnishing
Method:take 1/2 cup of sweet corn and blend it coarsely in a blender.Now add this in chicken stock along with diced carrots,remaining 1/2 cup of sweetcorn,salt and chicken shreds.bring to boil.Now this stage add corn - milk mixture and allow to boil till its thickens.Now add 1 beaten egg through a strainer(tea strainer will do). Garnish with spring onions and sprinkle some white pepper or black pepper before serving.
