Prawn or chicken soup

2Kg Chicken cut small or shelled shrimps
½ block chinese vermicelli
2 Tbsp oil
2 Tbsp ghee
1 ball garlic
1 tsp green chillies or more
1 tsp salt
1 onion ( liquidized )
1 can coconut cream
4 Tbsp chana flour

Vagaar:

1 Tbsp ghee
1 Tbsp tal ( sesame seeds)

Method:

Soak vermicelli in water for 15 min. Drain and strip in pieces
Blend onion, green chillies and salt with a little water.
Braise garlic in oil or ghee and when they turn light pink add chicken. When chicken change color add the onion mixture and simmer till contents begin to dry. Add 2 cups and simmer.
Add vermicelli and coconut cream and continue simmering, meanwhile in a non stick pan braise the chana flour, and when aroma arises remove from heat and mix into a paste with a little water and add to soup.
Before serving make a vegaar with ghee and tal, pour over and garnish futher with a good handful of chopped spring onions.

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