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

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.

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.

Chicken Satay (Indonesian special)

Chicken Satay is best served with the Special Peanut Sauce (Indonesian style). I will give that recipe in a bit. Meanwhile, enjoy the Chicken Satay Recipe.

Also, note that you can tweak this recipe to accommodate lamb, mutton and so on. The important thing to do is to taste the marinate in order to make sure it tastes good.

Boneless Chicken - 400gm

Part1

Dried Red Chillies - abt160 gm
Onion (Red) - abt 60 gm
Garlic - abt 60 gm
Galangal - abt 40 gm (Galangal is a type of ginger and it gives a smell similar to that of an unripe mango)
Lemon grass - a handful
Tamarind water - abt 8-10 tsp (Soak the pulp for a while in water and squeeze to get the tamarind water )
Drid Prawns (small ones) - 6-7 tsp
Salt - as required
Sugar - as required

Part2
Oil - abt 200 ml
Honey - 2 Tbsp (Use natural honey as it makes a lot of difference)

Marintaer the boneless chicken with the ingredients listed in Part 1 and keep in a fridge overnight, covered

Place the boneless chicken on sticks and barbeque by applying the mixture of Part 2 from time to time till the chicken is cooked.

Macadamia Nut Coated Chicken with Mango and Pineapple Salsa

From the name of the recipe, you would have realised I didn't name it. This recipe is from the show called Chris Saleems Boho Kitchen. It airs on the channel Food First. I am sharing this here but if you really liked this recipe, you should thank them.

What you need and what you need to do

A chicken breast marinated with salt and pepper.
Keep aside

In a blender, mix macadamia nuts, bread crumbs, pepper, some flour and salt(if you need).

Transfer the blended contents onto a plate

Break an egg on to another plate and beat it slightly

In another plate, keep some flour.

Now, dip your chicken breast into the flour, then the egg and then the blended mixture. Ensure you coat the chicken breast nicely.

In a pan , heat oil and place your chicken breast till the outside browns well.

Then, transfer the chicken breast into a glass dish and place in the oven to finish cooking.

Meanwhile, prepare the mango and pineapple salsa

Mango and Pineapple Salsa

Dice a pience of mango and a pience of pineapple.
Dice a small tomato and onion.
Slit or dice a green chilli.
Add a pinch of cumin powder and pepper
Add coriander leaves and mint leaves as per desire.
Squeeze a little lime juice on top of it and mix he contents well

Once your chicken is done cooking, plate it up and cut your chicken breast into a few chunks and place the mango and pineapple salsa on top of it.

Cheezy Chicken Sticks

Cheezy Chicken Sticks

This menu is for kids and is a snack item. Best served in the evening or packed to go for a quick bite during a tiring outing!

You will need cubes of chicken, cubes of cheese and tootthpicks (washed and dried).

Grind 2 bread pieces to fine crumbs and keep aside.

To marinate, you will need,

shallots / onions (cut into small pieces / ground)
ginger / garlic (optional)
Chilli (optional)
Chilli / tomato sauce (as required by taste)
Pepper (as required by taste)
salt (as required by taste)
one small egg (beaten well)


Mix all ingredients for marinate and knead well. add cubes of chicken and leave aside for 2-5 mins.

Afterwhich, take a toothpick and poke in one cube of chicken, followed by a cube of cheese, followed buy a cube of chicken. You can continue doing so depending of how long your toothpick is.

Now, you will need to roll the ,toothpick on the ground breadcrumbs. Make sure all parts are fully covered.

You will need oil (use sunflower oil for better taste), enough for deep frying.

Heat the Oil for a few mins before placing the cheezy sticks. Deep fry on low heat till golden brown and till the chiken is cooked till tender.

Serving Suggestions

Serve with mayo / tartar / chilli / tomato sauce.

Chicken Roast

Chicken Roast
Chicken -1kg
Turmeric powder - as required
Salt - as required

Mix the above and marinate for about 30 minutes to 1 hr

onion - 5
Tomato - 5
chilies - as required (I would use 5-6 small green chillies)
water - 2 cups

Bring to boil and add the marinate chicken in the above and cook till approximately dry.

Chilli Powder - 1 tsp
salt - as required (and if required)
pepper - as required
Lime - 1/2 slice

Add to above to the cooked chicken and mix well. Add oil and mix well for 2-3 mintues.

Serving Suggestions

Garnish with coriander leaves and serve hot.

This curry can be served with Ghee rice or any rotis such as Chapati/ Puri