Chicken Noodles

Hey guys, as my first come back recipe I am posting Chicken noodles my style. This is a favourite of everyone who has eaten it and I have heard nothing but recipe please for this. Not giving a lamba bhashan but here goes.

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Chicken noodles

Ingredients

For Chicken

Chicken Breast – 500 grams

Kashmiri Chilly powder – 1 tblsp

Garlic powder – 1 tsp

Egg – 1

Corn Flour –  to slightly coat the chicken

Salt – as required

 

For Noodles

Noodles – 1 packet (I use Japanese style noodles)

Chicken Stock cube  -1

Water and salt – As Required

Rest of the Ingredients

Onion – 1 sliced

Spring onion whites – 2-3 stalks

Ginger – 1 tsp chopped

Garlic – 1 tsp chopped

Red chilly – 3-4 chopped

Celery – 1 stalk chopped

Chicken Stock cube – 1 (more)

Carrot – 1 whole julienned

Beans – 1 cup sliced

Cabbage – 2 cups thinly shredded

Capsicum – 1/2  from each colour julienned

Egg – 2 beaten with salt and pepper

Soya Sauce – 2 tsp

Vinegar – 1 tsp

Pepper – a sprinkling all around the surface area

Sesame OIi – As required

Garnishing

Spring onion greens

Coriander leaves

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Akrandam ..a.k.a greed

Method

Marinate the chicken in the spices mentioned and keep aside for 5-10 minutes. We are looking for a thick coating of the chicken so adjust corn flour accordingly.

While the chicken is marinating cut all the veggies and keep it ready.

Take a broad kadai/pan/wok and heat sesame oil in it. Be generous as you are going to fry the chicken (shallow not deep fry). Take the chicken in batches and fry. It should be crispy. Resist the temptation to eat it all up. Once the chicken is fried using a strainer remove the sediments in it as the sediments will burn and is thought to be responsible for various health issues.

Meanwhile take a large pan and fill it with water enough to comfortable immerse the noodles. Add salt, and stock cube and bring it to a boil. When adding salt it should be a bit saltier than the sea water as we will be washing the noodles after cooking. Once the water starts boiling add the noodles and cook until 90% done. Remove from heat source and strain the water. Immediately wash it in cold /room temperature water and keep it in said water until needed further. It’s important that it is immersed in a wide pan so that the noodles wont clump up. I feel it’s an important part of maintaining the texture of the noodles.

Back to our kadai which is having the residual oil from frying chicken. Top with a little bit more oil if required.  Keep the vegetables and condiments close to you (within arms reach) and the temperature high. Add the vegetables in the order I have mentioned.

First the onions, then ginger and garlic with the celery, spring onion whites, and chillies. Add stock cube and saute it well. The sautéing is understood as this entire duration you need to keep sautéing. Once you get the beautiful smell of the garlic and ginger in sesame oil start adding the vegetables. Carrot goes first, a good toss later in comes the beans. Couple of tosses and saute’s later add the cabbage, capsicum. The important thing is to cook the vegetables without losing the crunch and constant sautéing is the way to go for that.

Once you re convinced the vegetables are good to go make some space in the middle of the pan and add the eggs in it. Cover it for a minute and just as it is about to set start scrambling it. Once it has scrambled mix in the rest of the vegetables and give it a good toss. Add the chicken and saute vigorously. Add the soya sauce and vinegar and give it a good mix.

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Before adding noodles

Add the noodles and toss well. I would suggest using two forked ladles to make the tossing easier.

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above mentioned forked ladles

Garnish with spring onion whites and coriander leaves.

And we are good to go.

I hope you guys will try this out and let me know your feedback.

 

Rose milk soda

Namak shamak namak shamak daal deta hai …

Who sings this song, no one else but the one and only fantastic Chef Harpal Singh Sokhi. The star of the Food Food show Turban Tadka he sings his way around, charming all of us. He is considered as Energy Chef Of India.

I am a huge fan of Food Food and Chef Sokhi is a particular favourite. I have tried many of his recipes with great success, this rose milk soda is no different.

The interesting thing here is that I detest milk, but it convinced even me to give it a shot. So if I tried it so should you.

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Ingredients

Cold Milk –  2 cups

Rose Syrup – 2 tblsp (use more or less depending on your taste)

Honey – 1 tblsp (to taste)

Cold Club Soda – 1 can

To Garnish

Cherry

Pistachio & Almonds – coarsley crushed

Method

In a blender blend together the cold milk, rose syrup and honey.

Take a serving glass and pour half full. Slowly top with club soda.

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Garnish with crushed nuts and cherry.

Enjoy.

 

Oats Payasam

Wishing all of you a very happy Onam.

This is the season of celebration.

Of Nostalgia, of food eaten, of cousins getting together, of payasam had by the vatfuls.

Today is a busy day so I will not linger for long. Here is a healthy payasam to celebrate the joy of Onam.

Ingredients

Oats Payasam

Oats Payasam

Jaggery – 200 grams

Water – 1/3 cup

Oats – 1 cup

Thick Coconut Milk – 1 cup

Thin Coconut Milk – 2 cups

Cardamom – 1/2 tsp

Ghee- 1 tsp

broken Cashew nut – 2 tblsp

Raisins – 1 tsp

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Method

Melt Jaggery in water. Cool the jaggery syrup and strain it.

Add oats to the jaggery syrup and cook till it becomes all dried up. Add thin coconut milk and bring it to a boil.

Add crushed cardamom.

Stir well.

Add thick coconut milk give it a good stir and take it off the heat.

Heat the ghee fry the broken cashew and raisins.

Add it to the payasam and serve hot.

P.S. Make sure the payasam is loose as it gets thick the more it sits.

Happy Onam too all of you.

Mutton Biryani – Chennai style

Here is a recipe from my friend Roja Meeran’s blog. She is an astounding lady, a poet, a great cook and an amateur dietician. What I love about this wonderful lady is she is so willing to help anybody. Always looking out for others, this is one special lady. Hats off to you Roja for being an amazing person. I truly consider it my good fortune that I have a friend such as you.

Here is the recipe for a delightful Chennai style biryani, complete with tomatoes and coconut milk. Tomatoes and coconut milk you ask me, indeed my friends. Try it out for it works.

30. Toss coriander leaves. Mix well and serve hot.

Recipe Modified from here.

Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

1. Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

Soak Jeeraga samba rice in water for about 1/2 hour.

2. Soak Jeeraga samba rice in water for about 1/2 hour.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Finely ground with a bit of water.

5. Finely ground with a bit of water.

Pressure cook  the mutton with a cup of water. Strain the mutton and keep it aside.

6.Pressure cook the mutton with a cup of water. Strain the mutton and keep it aside.

7. Keep the stock aside.

7. Keep the stock aside.

6. Heat oil and ghee.

8. Heat oil and ghee.

7. Add the whole masalas.

9. Add the whole masalas.

8. Add all the powders.

10. Add all the powders.

Slice 2 onions.

11. Slice 2 onions.

10. Toss sliced onions into the biryani pot.

12. Toss sliced onions into the biryani pot.

11. Sauté onions till brown. Add the  ground masala.

13. Sauté onions till brown. Add the ground masala.

12. Slice 2 tomatoes.

14. Slice 2 tomatoes.

13. Add tomatoes to the pot.

15. Add tomatoes to the pot.

Sauté till tomatoes are well mashed.

17. Add curd to the mix and mix well.

17. Add curd to the mix and mix well.

Add the mutton to the mixture and mix well.

18. Add the mutton to the mixture and mix well.

19. Add the stock, coconut milk, and water.

19. Add the stock, coconut milk, and water. Just remember including the curd the total level of water should be double the quantity of rice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

21. Five minute wait till the broth boils.

21. Five minute wait till the broth boils.

22. When the broth boils add the drained rice.

22. When the broth boils add the drained rice.

24. Cover and cook on low flame.

23. Cover and cook on low flame.

24. Cook for ten minutes.

24. Cook for ten minutes.

25. When the food is almost cooked transfer pan to oven (or out it on dum)

25. When the food is almost cooked transfer pan to oven (or out it on dum)

26. Cook for 30 minutes.

26. Cook for 30 minutes.

27. Bake @ 175 C

27. Bake @ 175 C

28. Let it cook.

28. Let it cook.

29. Thirty minutes later.

29. Thirty minutes later.

30. Toss coriander leaves. Mix well and serve hot.

30. Toss coriander leaves. Mix well and serve hot.

P.S I found it a little non spicy for me. So  just crank up the spice.