Chicken Noodles

My today's Chicken noodles is an interesting recipe which is prepared using a over night marinated chicken pieces. The chicken is marinated along with a regular Chinese sauces and 5 spice powder. The marination technique enhances the taste and flavour of the dish. I have used Shanxi sliced noodles which can also be replaced with Hakka or any variety of noodles. No extra sauces required while cooking, as the marination contains all the required flavours.

Ingredients :

300 gms Shanxi Sliced Noodles ( Any noodles can be used )

2 Tbsp Olive oil 

1 Medium sized Onion, Sliced 

1 Cup Shredded Cabbage 

Salt to taste 

Crushed pepper / pepper powder 

Few finely chopped spring onion leaves 

To Marinate :

250 gms Chicken, Boneless cut into strips 

1 Medium sized Green bell pepper, sliced 

1 Medium sized Yellow Bell pepper, sliced 

1 medium sized Red Bell pepper, sliced 

1 Tsp 5 Spice powder 

1 Tsp Soya sauce 

1 Tsp Red chilli sauce 

1 Tsp Green chilli sauce 

1/4 Tsp Pepper powder 

Few Basil leaves 

Method :

Mix all the ingredients given in "To Marinate" list and marinate it overnight. 

Cook noodles in a boiling water along with salt for 6 mins or according to the package instructions and keep aside. 

Heat oil in a pan and add sliced onion.

Saute till it turns translucent and add the shredded cabbage.

Saute for half minute and add the marinated chicken mixture. 

Add the required amount of salt and cook till the chicken gets cooked. 

Once done, add the cooked sliced noodles and mix well.

If the noodles looks dry, add little pasta boiled water and toss it well.

Add crushed pepper or pepper powder according to taste bud and garnish with spring onion leaves. 

Serve hot. 

Serving Options :

Serve with Tomato sauce or Red chilli sauce. 

Chicken & Veggies in Coconut Milk Curry

The chicken and veggies are cooked in a coconut milk along with the spices is further made creamy and rich by adding thick coconut milk to give a flavorful and delicious curry to serve with hot rice.  Apart from rice, this can also be served with Idly, Dosa, Idiyappam, Appam and Roti. I have used chicken leg pieces in this recipe which can also be replaced with boned or boneless chicken pieces. And also, I have used pressure cooker method to speed up the cooking process which helps in the busy mornings. Alternatively, chicken and veggies can also be simmered in a thin coconut milk until it gets cooked.

Ingredients :

2 Chicken Leg pieces ( can also be substituted with chicken pieces )
1 Tbsp Oil
1 Bay leaf
2 Elachi
1 inch Cinnamon stick
1 Big Onion, Thinly sliced
1 1/2 Tsp Ginger garlic paste
3 Green chilies, sliced
3 Potatoes, Cut into small cubes
2 Carrots, Cut into small cubes
1 Capsicum / Bell pepper, Cut into small cubes
50 ml Thick Coconut milk
For Thin coconut milk - 50 ml Thick milk + 1/2 Cup Water
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
Salt to taste
Mint leaves, Finely chopped for sautéing and garnishing
1/2 Cup Water

Method :

Heat oil in a cooker and add bay leaf followed by elachi and cinnamon stick.

Add the sliced onion along with few mint leaves and green chilies.

Saute till it turns translucent and add ginger - garlic paste.

Saute till the raw smell of ginger - garlic goes off.

Now add the veggies along with chicken leg pieces and saute.

Add turmeric powder followed by chilli powder and the required amount of salt.

Cook for couple of minutes in a medium flame and add thin coconut milk.

Pressure cook it for one whistle and switch off the flame.

Once the pressure gets released, open the lid and add the thick coconut milk.

Cook it for another couple of minutes and garnish with the remaining mint leaves.

Remove from the flame and serve hot.

Serving Options :

Serve hot with Rice, Appam, Idly, Dosa or Roti.

Chicken - Bok Choy & Egg Stir Fry

Chicken and Bok choy compliments each other and gives a delicious, tasty and nutritious meal. This stir fry is an easy to prepare, flavourful and goes perfect with hot steamed rice. The bok choy stem is cooked along with the chicken and chinese seasoning is further stir fried with the bok choy leaves and eggs. Bok choy which is also called as "Pok Choi" is a type of chinese cabbage which is used in both cooking and traditional chinese medicine. The entire vegetable can be used along with stem and leaves. The stem part is cooked first as it takes time to cook and then leaves are added later to the dish. This veggie has a cancer fighting properties and also rich in Vitamin  C, A, K, calcium, magnesium, potassium and iron.

Ingredients :

250 gms Chicken, Boneless, Cut into pieces 
2 Eggs
1 Tbsp Oil 
1 Onion, Finely chopped 
250 gms Bok Choy
1/4 Tsp Garlic powder 
1 Tsp Soya sauce 
1/2 Tsp 5 Spice powder 
1/4 Tsp Pepper powder 
Salt to taste 

Method :

Separate the leaves from bok choy and finely chop the stem part. Keep aside.

Likewise, chop the separated leaves and keep aside.

Heat oil in a pan and add the chopped onions.

Saute till it turns translucent and add the chicken pieces.

Saute it for couple of minutes and add the chopped bok choy stem.

Cook it together for 3 - 4 minutes by closing the pan with a lid.

Add soya sauce followed by 5 spice powder, garlic powder and salt to the chicken - bok choy mixture.

Stir well, close the lid and cook it again for 5 minutes in a medium flame.

Now add the chopped bok choy leaves and mix well.

Cook it for couple of minutes.

Move the chicken - bok choy mixture to the corner of the pan and add the eggs.

Scramble the eggs and combine it with the chicken - bok choy mixture.

Add pepper powder and stir well.

Once the stir fry becomes dry, remove from the flame and serve hot.

Serving Options :

Serve with hot rice or Fried rice.

Macaroni Cheese Pie

Happy Monday Folks ! Had a tiring weekend with loads of cleaning stuff and of course, with lots of delicious stuffs.. "Macaroni Cheese Pie" was one of the yummy and cheesy stuff prepared a day before, which was loaded with white sauce and cheese. I am sure, for the one who loves cheese ( like me ), it's a heavenly dish. To enhance the taste and flavor, filled the pie with Tomato and Bell pepper mixture. As, we are on fasting, baked this with veggies but chicken or sausage acts an excellent substitute.. This can be served as Main course as it is very filling and heavy. Every bite of it tasted yummmm for us... So,wanna try this ?

Here is the recipe of Macaroni Cheese pie.................

Ingredients :

1 Cup Macaroni
1 Cheese Cube, grated

For White Sauce :

1 Tbsp Butter
2 Tbsp All purpose Flour / Maida
1 Cup Milk
2 Cheese cubes, grated 
Salt to taste
 
For Stuffing :

1 Tbsp Butter
2 Tomatoes, Finely chopped
1 Bell pepper / Capsicum, Finely chopped
1 Tbsp Italian Sesoning
1 Tsp Tomato Sauce
1 Tbsp Chilli flakes
Salt to taste

Method :

Cook the macaroni in a salted boiling water for 10 minutes.

Drain, rinse under cold water and drain again. Keep aside.

Melt 1 Tbsp butter in a pan and add the flour.

Cook for a minute in a low flame and add milk, whisking constantly.

Heat until the mixture boils and simmer it for 5 minutes.

Add salt according to the taste and keep stirring frequently.

Now add the grated cheese and cook until the cheese has melted, then remove from the flame and
keep aside.

Heat 1 Tbsp in a pan and add the chopped tomatoes.

Saute for a minute and add the chopped bell peppers / capsicum.

Add Italian seasoning followed by salt, chilli flakes and tomato sauce.

Simmer and cook till the tomatoes turns soft.

Once done, remove and keep aside.

Grease ovenproof dish and tip half the cooked macaroni .

Pour over half the white sauce and mix well.

Now, layer the tomato capsicum mixture evenly over the macaroni.

Tip the remaining macaroni and pour the remaining white sauce.

Spread it evenly and add the grated cheese on top of it.

Bake it for 30 minutes or until the top of the pie turns brown, in a preheated oven at 200 degree C.

Once done, carefully remove from the oven and serve hot.