Non Veg Mixed Fried Noodles (Indian Style)

Non Veg Mixed Fried Noodles - Indian Style

Chicken - a breast piece (cut into very small pieces)
Prawns - 3 to 4 big ones (cut each into 3-4 pieces)

Marinate both the chicken and the prawans in salt, pepper and tumeric powder for about 30 minutes seperately.

Fry them in oil and keep aside. We will mix them into the noodles later.

Hakka Noodles - 1 pack

Prepare them according to the pack instructions and keep aside. Any noodles would do as long as you are comfortable with it. I am not sure if rice noodles will comply though. Never tried before.

Eggs - 2 (beat them slightly with salt and pepper and scramble them. Keep aside)

Chilli Paste
Ginger - a piece
Garlic - 3 pieces
shallots - 5pieces
Dried red chilli - a handful (You need to soak them in warm water and split them open and deseed them. Otherwise the paste will be very spicy)
Green Chilli - 3 (optional)
Black Pepper - 1 tsp
Chat masala - a pich (optional)
Tomato - 1 big
Tumeric Powder - a pinch
Chilli powder - a pinch (optional)
Garam Masala - a pinch
Vinegar - to taste

Grind the above ingredients together till you get a nice red paste

Lime - 1 (optional... decide if you need to use after you grind the above ingredients together)

Veggies
(There are no hard and fast rules here. Grab whatever veggies you like)
Capsicum - 1
Carrot - 1
Green Leafy veggies like Kailan, cabbage etc - a cup
Green bean -1/2 cup
Green peas - a handful
Baby corn - 1/2 cup

Season the veggies with salt and pepper and stir fry. Ensure they are still slightly crunchy.

Get the noodles together

Oil - 2 tbsp
Onion - 1/2 cup diced

Saute the onion till soft.
Add in the chilli paste
Add in soya sauce (salty) - 1 tbsp at first and increase amount if necessary
Add in Chilli and Tomato Sauce (optional) - 1/2 tbsp each

Saute well till the oil starts to seperate.

Add the noodles and mix well till all strands of noodles are coated well

Add in the veggies, eggs, chicken and prawns.

Mix well.

Serve Hot

Spiced Banana Milk Shake

The Best thing about the spiced banana milk shake is that it takes hardly 2 minutes to make it. You just need to have frozen banana on hand ;)


Spiced Banana Milk Shake

Banana - 2 frozen
Ice cream (Vanilla) - 2 to 3 scoops
Milk - 1/2 cup
Vanilla Essence - 2 drops
Cinnamon Powder - a pich

Blend on high all the ingredients except the cinnamon powder till you have milkshake consistency. If you feel that that the mixture is too thick, you can add more milk and a drop of essence to complement as well.

Pour into a tall glass and sprinkle the cinnamon powder on top and serve chilled

Spicy Chicken Nuggets - Perfect Snack

Spicy Chicken Nuggets

Chicken - Breast or thigh pieces will be good
Cut into small cubes or as you would prefer.

Prepare your dipping mixtures:

Eggs - 2 beaten

Spice
Corn flakes - a cup
Oats - 1/2 cup
Parmesan Cheese - 1/2 cup
Garlic powder - 1 tsp
Black Pepper - 1 tsp
Chilli Powder (kashmiri chilli powder would be best if you do not want too much heat) - 1 tsp
Dried Rosemary (You can skip this if you are not able to find it) - a pinch
Salt -  as required

Wash and drain the chicken to remove excess water
Dip into the egg mixture followed by the spice mixture
Repeat process till all the chicken cubes are coated well.

In a pan, heat oil for deep frying.

Deep fry the chicken nuggets for about 4-5 minutes till golden brown.

Drain and serve hot with a sauce of your choice.

Yummy Summer Pudding

Summer Pudding

Frozen Mixed Berries - Keep on tissue paper first
Caster Sugar - To taste
Water
Bread Pieces - as required

In a pan, on low heat, mix caster sugar, water and berries.
As the berries start flowing and the mixture turn beautiful purple color, pour 1/2 the mixture into a bowl and keep aside. Keep the other half still on low heat and reduce the sauce.

Strain the berries and keep aside as well.

You will need small cups or ramekins.

Take a piece of bread and press down the cup or ramekin to cut out a circular shape. Keep the rest of the bread but trim off the excess at the sides to keep a nice shape.

Line the cups or ramekins with cling film (so that you can easily take out the pudding once set) first.

Dip bread pieces in the light sauce you had kept aside first and then place them around the cup. Make sure you use some form of protection for your hands when you do this as your hands will turn purplish when you dip into the sauce.

Place the berries in the middle and add a little reduced sauce as well. Then close it with the round piece of bread soaked in the light sauce.

Bring the cling film together and place something slightly heavy on top to weigh down and set the pudding. You can use kitchen weight balls / rice etc.

Cool in the fridge for an hour or so.

You can then tip the cup or ramekin to loosen the pudding onto a serving plate.

Decorate with fresh or frozen berries and top it with the reduced sauce.

Summer pudding is much more refreshing when served with ice cream.

You can also make layered summer pudding. Just add another pience of bread in the middle and top it with berries and reduced sauce before closing the berries with the round piece of bread.

Malabar Chicken Biriyani

Malabar Chicken Biriyani

Prepare Rice

1)Biriyani Rice - 3 cups
Wash and drain

2) Ghee - 3 Tbsp
Cinnamon Stick - 1 Whole
Cloves - 5 pieces
Elaichi - 6 pieces
Cashew Nuts - 5 pieces
Raisins - 5 pieces

In a pan, heat Ghee and fry the other spices and nuts (add the raisins last as it browns very easily)

Once done, add the rice and fry till fragrant.  Make sure the rice do not stick to the bottom.

Transfer them to rice cooker and add water (1 cup rice : 1 1/4 cup water). Then add salt to taste.
3) Ghee - 1 Tbsp
Onion - a handful (diced)
Cashew Nuts - a handful
Raisins - a handful
In a pan, heat ghee and fry cashew nuts, followed by onions and then raisins. Once they turn brown, rain and keep aside. This will be used later for garnishing.

Chicken Masala

Saute Red Onions - 4 (Big) Chopped until soft and pinkish in color. Add salt to taste.

Ginger - 2 tbsp
Garlic - 2 tbsp
Green chilli - 9 (or according to your taste)

Grind  the garlic, ginger and green chilli together without adding water.
Add to the onions and saute  again till fragrant.

Add Tomato - 5 Big to the mix and stir well.
Add Spices
Coriander Powder - 1 tbsp
Chilli Powder (if required) - 1 tsp
Garam Masala - 1 to 2 tsp

Add Chicken (1 Whole cut into 12 - 14 pieces)
Stir in the chicken well with the masala mix and bring to boil.

Let the chicken cook on low heat till tender.

Once the chicken is cooked, add

Yoghurt - 2 Tbsp
Lemon Juice - 1 Tbsp (if required.. before adding check to see if the masala is tangy enough)
Coriander leaves - a handful.

Stir Well and keep aside.

Once your rice is done, you need to mix the chicken masala with the rice.

To do that, transfer the rice into another bowl.

You need to divide the rice and the chicken into sections.

Firstly, add a little gravy to the rice cooker,
Then add a little rice to it and mix well.
Add chicken with gravy at sides
Cover the chicken with rice.
Add the fried cashew, raisins and onions.
Sprinkle chopped coriander leaves
Sprinkle garam masala
To this, add chicken again followed by rice, then the cashew/raisins/onion/coriander leaves/garam masala garnish.
Continue the same process till all your ingredients are in the rice cooker.

Then, close the rice cooker with lid and press cook again.
Once the button turns warm, your chicken biriyani is ready.

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