Chicken Sandwich

Making the filler for a quick chicken sandwich is also very simple if you have pressure cooker and a food processor. I am sure there are thousand and one different recipes for this. I am jotting down the one taught to me by an ex-senior colleague, Mr Pradeep Bagchi.

Boil the raw chicken in plain water in a pressure cooker for something like 15 minutes. I have never counted the number of whistles because they are endless. But 15 minutes on the average oven is about it. The idea is to make it so soft that it comes off the bones on its own.

Let the pressure cooker cool. Take the meat off the bones and keep them ready for the next step.

Heat some edible palm oil in a pan. Saute the chopped onion, garlic, ginger, chopped green chillies and chopped tomato. Add salt to taste. Stir it well and add the pieces of chicken. Add some water and take it off the oven after a very short time. The water should be just about enough to moisten it up. I use the water from the pressure cooker that was used to boil the chicken.

 After cooling the chicken for some time put it in a food processor and grind it well. Make sure it is a little moist and not totally dry otherwise the blade will hardly move. Your main raw material for chicken sandwich is now ready. Just put it between two pieces of bread and eat.

You can also use it for making chicken chop. Just make a flattish cake of it and fry it in palm oil. I am sure biscuit crumbs and battered egg can also be used to make cutlets out of this. I haven't done it myself. But can't see why it cannot be made.

Tomato Soup

Making the tomato soup is one of the easiest things to do if you have a food processor and a pressure cooker. It involves two steps. Making the puree and then making the soup out of that puree. You don't need any fancy ingredients with unpronounceable names. Just tomatoes, onion, garlic, tej pata, salt, garam masala, chilli powder, flour and milk.

Making the puree

Ingredients 
4 medium sized tomatoes chopped
1/2 medium sized onion chopped
1 clove of garlic chopped
1 tej pata
Salt
1 small cube of butter
Water

The pressure cooker is on the oven > Pour a little butter and fry one tej pata for a minute > Add some chopped onion, garlic and salt > Saute it for some time till the onion turns brownish > Pour the chopped tomatoes in it and stir for a few seconds > Pour some water > Cover the lid > Wait for three whistles and switch off the oven > Let it cool

After it cools down take the tej pata out and put the whole thing in food processor and blend it till the pulp becomes really pulp and no piece of tomato is visible. If you want it to be super smooth then stain the puree. If you are fine with a few lumps then your puree is ready. 

Making the soup

Ingredients
Tomato puree
1/4 teaspoon of flour
1/4 cup of milk
Salt, garam masala, red chilli powder
Water
Cream for the Mocambo taste 

Heat a little butter on the pan. Put a quarter of a tea spoon of flour in it and stir. Pour a quarter cup of milk in it and stir to make it a paste like thing. Pour the puree in it. Add the garam masala, red chilli powder and a little salt if the puree wasn't salty enough for your taste. 

Now add a little water if the consistency is not to your liking. You can add a little bit more milk towards the end or add some cream. Putting the cream is not necessary really unless you want it to taste absolutely like Mocambo's.

I have noticed that if you drink it fresh it tastes awesome. Particularly I love the flavour of butter. But if you keep it cooled and then heat it up later it doesn't taste as great. Some of the fresh flavour is lost.