Chicken Noodles

We used to have tough time with those fibrous pieces of chicken.Nowadays,I reserve those fleshy ,chewy chucnks of chicken for soups and noodles,where they get shredded and everyone longs for it.In that way our chicken consumption is limited and spread across week,so we don't crave till next weekend ..
Come ,see my chicken noodles
Check if you have these..one thing i love about these noodles is that there no proportion among ingredients,u can have it to your heart's content

Egg noodles
carrots,beans,cabbage-julienned
mushrooms(optional)
spring onions
eggs -scrambled
chicken-cut into tiny pieces and boil with just enough water
soya sauce
Garlic-2-3 pods sliced
salt
ajinomotto
oil

Chop veggies

Boil enough water and sink the noodles in.Add salt.Watch while it boils and stop it at the right time.Strain the excess water and wash it in a bottle of drinking water.

Meanwhile you can boil the chicken chunks and scramble the eggs both with a little salt

Now heat a little oil in kadai and first saute the garlic slices.Just when u smell the garlic getting fried,toss the veggies one by one,starting with carrots,Saute for a few minutes and add soya sauce.Then add the noodles,eggs and chicken.Mix well and add ajinomotto(lesser the better. a pinch will do)Scramble for a few minutes and get ready to gobble.

Tomato rice

Ingredients

Tomato(ripe)-5nos

Onion(big)-1no

Ginger-garlic paste-1tsp

Chicken masala-1tsp

Pepper powder-1tsp

Turmeric powder-1pinch

Oil-1tbsp

Mustard seeds-1tsp

Split urad dal-1tsp

Curry leaves-2sprigs

Salt

Method

1. Heat oil in a kadai and then add mustard.
2. When the mustard seed have spluttered, add urad dal and fry till golden brown
3. Now add chopped onions and fry till it becomes transparent. Add salt to taste.
4. Next add chopped tomatoes and fry till it becomes mushy.
5. Next add a pinch of turmeric powder, chicken (garam) masala, pepper powder and fry till oil separates.
6. Add boiled rice and check for salt adequacy.

Spicy Squid

Ingredients

Squid-500gms(Cleaned and cut into rings)

Big onions-400gms

Chilly powder-2tsp

Corriander powder-3tsp

Turmeric-1/2tsp

Ginger paste-1tsp

Garlic paste-1 tsp

Oil-2tbsp

Salt

Method

1.Slice onions as thin as possible

2.Hat oil in a kadai and add sliced onions.Saute for 15 mins at low flame, till they become tender

3.Add ginger, garlic pastes and fry till the raw smell disappears

4.Now add the spices and salt and sauté for a few minutes

5.Finally add squid rings. Sauté for 5 mins and keep the kadai covered with a lid.

6.Allow 15 mins of low heat for the squid to get cooked.

7.Remove the lid and keep frying till all water is gone and oil separates.

Mixed Vegetable Kurma

Ingredients
Mixed veggies(carrots,potatoes,beans,green peas,cauliflower)-2 cups

Green chillies-3

Ginger-garlic paste-1tsp

Coconut-3tbps

Saunf-1tsp

Cashews – 3 whole

Method

1. Dice the vegetables to an uniform size.
2. Heat oil in a pressure pan and sauté the ginger-garlic paste till the raw smell disappears.
3. Now add the vegetables, green chillies and sauté for 2minutes.
4. Then add half a cup of water and a little salt.
5. Cook for 5 minutes till the veggies become tender.
6. Grind coconut, cashews and saunf to a fine paste
7. Add this to the vegetables and cook till it starts boiling
8. Remove from fire and garnish with coriander leaves.

Prawn Piralan

Ingredients

Prawns-500gms (Shelled and de-veined)

Small onions-300gms

Chilly powder – 2tsp

Turmeric powder-1/2 tsp

Coriander powder -1tsp

Salt

Oil-2tbsp

 Method

Crush onions coarsely .

Add onions, chilly powder, coriander powder, salt and turmeric and marinate for ½ an hour

Heat 2 tbsp oil in a thick bottomed vessel and sauté the marinated mixture a mild flame.

Keep it closed for 10 mins till liquid separates

Now remove the lid and keep frying till all the water is evaporated and the oil separates

Garnish with curry leaves

Serve hot with rice and rasam.

Fish thokku

Ingredients

Fish(boneless pieces) -500gms

Tamarind pulp-3tsp

Chilly powder-3tsp

Corriander powder -2tsp

Turmeric powder-1/2 tsp

Grated coconut-3tbsp

Rice(uncooked)-2tsp

Small onions-2

Cumin seeds-1/2 tsp

Oil-1.5tbsp

Curry leaves for garnishing

1. Method
2. Soak the rice in water just 10mins before you start.
3. In a thick –bottomed vessel ,gently heat 1tbsp of oil.
4. When it turns warm add chilly powder, coriander powder, turmeric powder and fry until the raw smell disappears. Take care not to let them burn
5. Now add the fish pieces and gently sauté till the masala coats each piece.
6. Now dilute the tamarind pulp in a cup of water and add to the fish .Bring it to boil.
7. Grind coconut,soaked rice,cumin seeds,onions to a fine paste
8. Add the coconut paste to the boiling fish and cook till the gravy thickens and coats well on all pieces
9. Now pour ½ tbsp oil over the gravy and garnish with curry leaves.
10. Keep covered for 30 mins and then the dish is then ready to serve.

Fish thokku

Ingredients

Fish(boneless pieces) -500gms

Tamarind pulp-3tsp

Chilly powder-3tsp

Corriander powder -2tsp

Turmeric powder-1/2 tsp

Grated coconut-3tbsp

Rice(uncooked)-2tsp

Small onions-2

Cumin seeds-1/2 tsp

Oil-1.5tbsp

Curry leaves for garnishing

1. Method
2. Soak the rice in water just 10mins before you start.
3. In a thick –bottomed vessel ,gently heat 1tbsp of oil.
4. When it turns warm add chilly powder, coriander powder, turmeric powder and fry until the raw smell disappears. Take care not to let them burn
5. Now add the fish pieces and gently sauté till the masala coats each piece.
6. Now dilute the tamarind pulp in a cup of water and add to the fish .Bring it to boil.
7. Grind coconut,soaked rice,cumin seeds,onions to a fine paste
8. Add the coconut paste to the boiling fish and cook till the gravy thickens and coats well on all pieces
9. Now pour ½ tbsp oil over the gravy and garnish with curry leaves.
10. Keep covered for 30 mins and then the dish is then ready to serve.

The same curry if  the coconut paste is substituted by 1/2 cup of  thick coconut milk,your curry would look like this and the taste would be ultra spicy.