Chicken with Yogurt and Semolina

Weekday evenings I always crave for tasty food, but I also prefer if it is home cooked and easy to cook! A lot of conditions! 😀 Well…if you think the same way as I do, then you will definitely love this recipe. Easy and yummmm! 🙂

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Preparation Time – 10 minutes

Cooking Time – around 20 minutes

Ingredients:

Cooking oil – as required

Chicken breast and thighs – around 750 g

Plain Yogurt – 300 ml

Semolina – around 2 to 3 tbsp

Cornflour – 2 tbsp

Onion – 2 medium, chopped

Garlic – 3 to 4 cloves, chopped

Paprika – as desired

Red chili (fresh) – 2 chopped

Fresh parsley or parsley flakes – 1 tbsp

Dried chili (ground or finely chopped) – 1 tbsp

Salt – as required

Step 1: Mix the semolina, yogurt, paprika and little salt. Add the mixture to the chicken and mix well.

Step 2: Heat oil in a pan. Shallow fry the chicken pieces until they are golden brown. Keep aside.

Step 3: Add little more oil in the pan. Add the onions and sauté till light brown. Add the garlic and red chili. Cook for another few minutes. Add the dried chili and parsley.

Step 4: Now add the chicken and mix well. Add salt to taste. Cook for few more minutes until all the ingredients are mixed well.

Step 5: Serve hot as a standalone dish or with bread.

To print this recipe click here: Chicken with yogurt and semolina

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Chicken Fried Rice with Salsa

I was bored with having steamed rice for some time. That’s when I decided one day to spice it up a little. I had some chicken in stock and few vegetables, but the main ingredient was the salsa. I wasn’t sure of this dish at all until I tasted it and it turned out exactly the way  I had expected it to. This is a very quick preparation and you can cook it even when you have very less time in hand.

Hope you enjoy cooking this as much as I did 🙂

I have not specified any specific amount for all the ingredients as there isn’t. Just use the amount you desire 🙂

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Preparation Time – 10 minutes (excluding the time needed to cook the rice)

Cooking Time – 25 minutes

Serves: 2 to 3

Ingredients:

Cooking oil – as required

Rice – 1 cup, cooked

Chicken – around 250g, minced

Green beans – as required

Corn – as required

Onion – 1 medium, chopped

Garlic – 2 to 3 tsp, chopped

Green Peas – as required

Salsa – 3 to 4 tbsp, I used the ready made salsa. If you don’t have salsa, you can prepare it at home as well by mixing chopped tomatoes, chopped green bell pepper, fresh cilantro, lime juice, jalapeno pepper, ground cumin, kosher salt and ground black pepper.

Salt – as required

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Step 1: Heat oil in a pan. Add the chicken. Cook until lightly browned. Keep aside.

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Step 2: Heat some more oil in the pan. Add the chopped onions and garlic and saute for few minutes. Add all the green beans and cook for few minutes. Follow by adding the corn and green peas.

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Step 3: Add the chicken followed by the salsa and the cooked rice. Mix well. Add salt as required. Cook for few more minutes.

Step 4: Serve hot with some delectable salad and chips 🙂

To print this recipe click here: Chicken Fried Rice with salsa

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Herbed Chicken with Cheesy Tomato Sauce

I was thinking about how fast time flies! It has been more than 5 years I’ve come to Singapore and still feels like yesterday! Coming here has been a life changing experience for me. At the beginning (for the first few months) I had no job, no friends and worse… nothing in particular I could call a hobby! That is when we got  our friend and companion, ‘Frodo’. Did I ever mention about Frodo? I guess not 🙂

My husband and I believe that he has been the best thing that has happened to us! He taught us how to be persistent, patient, love someone unconditionally and a lot of other things. I’m amazed at how such a little one can teach so many things without having the ability to speak. We love him more than anything else in this world and will always be grateful to him for coming into our lives.

He was three months old when we got him and looked like a cute soft toy (still does) 🙂 He’ll be five years soon and we hope to celebrate his birthday in a special way. Here are some recent photos of him 🙂

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Coming to today’s recipe, it’s something I came up with using chicken, tomatoes and cheese I had at home.  I loved the dotted texture on the chicken made with the oregano and mixed pepper…it looked quite appetizing.The cheese suspended in the tomato giving it a creamy but granular texture making it look like couscous. The cheese granules along with the sour taste of the pickled chili burst in mouth when I chewed it, further enhancing the flavor of the sauce!

This was the first time I tried this combination but it was worth the effort! 🙂

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Preparation Time: 10 minutes (excluding time to marinate the chicken)

Cooking Time: 25 minutes

Serves: 3 to 4

Ingredients:

Olive oil – 1.5 tablespoons

Chicken – 1 kg, breasts and thighs

Butter – 1 tablespoon

Oregano – 2 teaspoons

Mixed pepper  – 2 teaspoons

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For the sauce:

Tomato – 3 large tomatoes, made into a puree in a mixer (you can also use around 1.5 to 2 cups of ready made tomato puree)

Chicken/Vegetable stock – 1/2 cup

Cheese  – 6 slices (feel free to use the cheese of your choice)

Pickled chili – 1/3 cup

Sugar – 2 teaspoons

Salt – to taste

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Step 1: Preheat oven at 1750 C. Mix the butter, oregano and mixed pepper together in a bowl. Coat the chicken evenly with this mixture. I marinated the chicken for 15 minutes. You can choose to marinate it for 30 minutes to 1 hour in the fridge if you have time.

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Step 2: Grease the oven grill with oil. Place the chicken on the grill and let it cook in the oven for 25 minutes (or until cooked).

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Step 3: While the chicken is being cooked, heat the olive oil in a pan. Add the tomato puree and cook for a minute.

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Step 4: Add the chicken/vegetable stock and the cheese. Mix well until the cheese has melted. Add the pickled chili and sugar. Cook for a few minutes until the sauce thickens or you have the desired consistency. Transfer to a serving bowl.

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Step 5: Once the chicken is done, place the grilled chicken on a serving dish. You can pour the sauce on the chicken or serve it separately in a bowl, as per your preference. Garnish with pickled chili. Serve hot with freshly baked bread and vegetables of your choice.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Chicken in Black Bean Sauce

In my last recipe I had mentioned that I’ve tried my hand in quite a bit of Chinese recipes lately. So after the Prawns with Sweet and Sour Chili sauce turned out well, I wanted to try another Chinese recipe. And the next one on my list was Chicken in Black Bean Sauce. I wouldn’t say I’ve tried this dish at restaurants quite often, but it’s a good try once in a while. This dish is not spicy and has a unique flavor.

Talking about black beans, it wasn’t a familiar ingredient to me a few years ago. Red kidney beans was the one I was more familiar with. It’s interesting to note that there are around 40,000 bean varieties in the world, but only a fraction are fit for human consumption. Wow…40,000! That’s quite a lot!

I used the Black Bean sauce (available at supermarkets) for this recipe but I also added some black beans into it in order to add some nice color contrast to the dish and also to make the recipe obvious. The dish has a light yellowish brown color with some green and black in it. The color of the dish is always something which attracts my attention and this one is definitely appealing!

Do you also think the color of the dish makes a difference in your thought bubbles for food? Would love to hear your comments on it  🙂

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Preparation Time: 25 minutes

Cooking Time: 15 minutes

Ingredients:

Chicken – 800 g, sliced into long pieces

Vegetable oil – 2 tablespoons

Black Bean – Around half cup

Green Onion – A few stems cut into 1 cm long piece (around half a small bowl)

Chicken Stock – 1 cube, mixed with 1/4th cup hot water. Alternatively, you can also use

Garlic – 4 to 5 cloves, chopped

Ginger – Around 1 tablespoon, grated

Black Bean Sauce –  3 to 4 tablespoons

Shallots – 5 to 5, diced into cubes

Cornstarch or Cornflour – 2 tablespoons, mixed with 1/4th cup of water

Pepper – Ground, 1 to 2 teaspoons

Sugar – 2 teaspoons

Salt – to taste

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Step 1: Add the grated ginger and sugar to the chicken and mix well. Keep aside.

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Step 2: Boil the black beans for few minutes until they are soft but not mushy.  Keep aside.

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Step 3: Heat oil in a U shaped pan or wok. Add the garlic and onion and fry for 1 to 2 minutes.

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Step 4: Mix the cornstarch/cornflour mixture and black bean sauce together and add them along with the black beans.

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Step 5: Add the chicken and cook for another 2 to 3 minutes and mix until you have the desired consistency. Add the chicken stock.

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Step 6: Add the green onion, toss well for around 30 seconds. Taste for salt. Transfer to a serving dish. Serve hot with rice or noodles.

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Chicken Noodles

Before writing this post, I got a bit curious about noodles. Where did noodles actually originate from? So I did a quick search and found the following on Wikipedia:

“In 2002, archaeologists found an earthenware bowl containing the world’s oldest known noodles, measured to roughly 4000 years BP through radiocarbon dating, at the Lajia archaeological site along the Yellow River in China. The noodles were found well-preserved. They were described as resembling the traditional lamian noodle of China, which is made by “repeatedly pulling and stretching the dough by hand. The composition of the oldest noodles was studied by a team of Chinese researchers, who determined the noodles were made from foxtail millet and broomcorn millet. The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220) of China.Noodles, often made from wheat dough, became a staple food for people of the Han Dynasty (206 BCE – 220 CE). In Tang Dynasty, the noodles were first cut into strips, and in Yuan Dynasty, the making of dried noodles began.” This was quite interesting! It’s impressive to note how people actually came up with the food that we so love and enjoy today!

I’ve tried quite a few types of noodle dishes here at the food courts and restaurants and also when I travel. Starting from Bee Hoon, Hor Fun, Pad Thai, Mee Goreng, Laksa, Rice noodles, Glass noodles etc, I’ve tried almost all of them. But it’s still not the end. There are so many more dishes yet to try and every time I keep craving for more! It’s amazing how you can add ingredients of your style and taste and make it into a great noodle recipe.

Even when I say that… I had a lot of trouble making noodles at home. It always became sticky and somehow I was never satisfied with the dish and so I was always scared to try them at home. So, when I was discussing the same with my colleague, she said “Oh! It’s very simple. I’ll teach you how to make the basic noodle dish at home.” I was totally excited hearing this and I came back home that day and tried the recipe. Since then, I’ve never been scared to try noodles…it has been fun always! I will post my noodle recipe learnt from her later.

Today I’m posting a simple chicken noodle recipe. This doesn’t take much time and has an authentic Chinese taste. It needs only the basic ingredients and some sauces of course. I made it along with the Hot and Sour Soup (posted earlier) – a perfect and complete meal! Try it out and let me know your experience 🙂

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Serves: 4

Preparation Time: Around 20 minutes

Cooking Time: 15-20 minutes

Ingredients:

Cooking Oil – 4 tablespoons

Chicken – 300 g, boneless, thinly sliced

Egg noodles – 1 medium sized packet

Bean sprouts – 1 bowl

Green Onion (Scallion) – 3, chopped

Marinade:

Ginger juice – 1 teaspoon (Grate around around 1/2 cup of young ginger. Mix with 2 tablespoons of water. Strain the mixture through a fine sieve and you will have around 1/4 cup of Ginger juice.

Pepper – 1/4 teaspoon

Cornstarch/Cornflour – 1 teaspoon

Soy Sauce – 1 teaspoon

Rice Wine – 1 teaspoon

Sesame Oil – 1 teaspoon

Water – 1-2 tablespoons

Seasonings:

Chicken Stock – 1/2 cup (you can use stock cubes as well)

Soy Sauce – 1 tablespoon

Oyster Sauce – 1 tablespoon

Rice Wine – 1 teaspoon

Sugar – 1 teaspoon

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Step 1: Soak the noodles in warm water for around 10-15 minutes or until soft and then drain the water.

Step 2: Combine the marinade ingredients in one bowl and set aside. Combine the seasonings ingredients in a separate bowl and set aside.

Step 3: Heat around 3 tablespoons of oil in a wok and add the noodles. Fry the noodles for very short time until they are golden grown and crisp (maybe for around a minute). Remove the noodles immediately and place on a clean serving dish.

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Step 4: Add the remaining oil to the wok and stir fry the chicken along with the marinade mixture over high flame for another minute, until cooked.

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Step 5: Add the seasoning mixture, bean sprouts and green onion and continue to fry until the sauce thickens and you have the consistency you want. Turn off the flame and quickly pour the chicken mixture over the noodles.

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Serve hot!

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A few tips:

  • You can use any other meat or seafood instead of chicken. 
  • You can add other sauces and vegetables of your choice to make the dish suit your palate.

 

Hot and Sour Soup…an all time favorite!

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Chinese food, especially of the Sichuan province is something I always relish! The simple reason being of the hot and spicy flavor which appeals to my palate. I visited China sometime back and co-incidentally I happened to visit the Sichuan province. The food was just amazing, starting from the soup, to the noodles, stir-fried recipes. Specially, when I’m traveling, I make it a point to visit the small local restaurants because that’s where you get the most authentic flavors.

Although the food was great, I did find a lot of difficulty trying to communicate with people there. I don’t know the language, but I had learnt some words and phrases from my colleague and was quite confident about it. However, when I spoke those to the people at the hotel, it seemed like Greek and Latin to them. It’s then I realized even though you know the words, the tone and pronunciation plays a big role when you speak. Every time I ordered, I had to call and point out the food which I wanted to have and do some actions to explain some customization required. I probably looked funny doing that, but I definitely didn’t mind as the effort made was worth it!

When I wanted to try Chinese food in my kitchen, hot and sour soup was the first thing which came to my mind. It’s an all time favorite… I used to have it always as a kid when visiting a Chinese restaurant. It’s a very simple recipe, using all the basic ingredients, except you’ll need some sauces…. it’s a Chinese recipe, so it’s the magic of sauces after all! You can refrigerate the sauces for other Chinese recipes of your choice… I’ll be coming up with a few more soon.

The soup is semi thick and could be a meal by itself. But I was in the mood yesterday. Hence, prepared some Chicken noodles as well.. which is the next recipe on my list.

So here it goes…enjoy!

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Serves: 4

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Ingredients:

Sesame Oil – 1 teaspoon

Chicken stock – 4 cups (you can use stock cubes as well)

Chicken – 200 gm, cut into thin pieces

Chinese mushrooms – 100 gm (1 small packet)

Green Onions (Scallions) – 3, chopped

Eggs – 2, beaten

Tomato – 1 big, diced

Peas – fresh or frozen, 1 small bowl

Ginger – 1/2 tablespoon, grated

Sugar – 1 teaspoon

Cornflour or Cornstarch – 2 tablespoons, dissolved in 1/4th cup of water

Soy sauce – 2 tablespoons

White Vinegar – 2 tablespoons

Pepper – 1/2 teaspoon, ground

Chilli Oil – 2 teaspoon, to serve (optional)

Salt – to taste

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Step 1: Place the stock cubes with 4 cups of water in a pot and bring to boil. Add salt, sugar, ginger, peas, tomato, mushrooms and chicken and boil for around 4-5 minutes.

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Step 2: Add the sesame oil, pepper, soy sauce. Mix well. Slowly add the beaten egg into the soup. Do not stir for a min. Add in the cornflour/cornstarch mixture slowly, stirring gently. Heat for 1 more minute and add the green onions.

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Step 3: Add a few more drops of vinegar, as desired and chilli oil. Serve hot.

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Tips to adapt:

  • If you don’t have sesame oil, you can use normal oil too.
  • If a more thicker version is desired, you can add more vegetables like tofu, beans etc.
  • Add some pickled chillies to the soup, if you like it very spicy.
  • For a vegetarian option of this dish, replace chicken stock with vegetable stock and chicken with tofu or other vegetables, as desired. 

Spicy Sausage with Potatoes

Back in college, when I didn’t know how to cook gourmet dishes, I came out with this dish which was a blessing for my taste buds! I made this at times for dinner during exams and also sometimes on Sunday mornings. Yes that’s the specialty of this dish. You can have it for breakfast, lunch or dinner.

It’s basically a simple mish mash of some basic ingredients which I find tasty without much processing. Even now I like preparing this dish from time to time for my family and they simply love it!

Go ahead and try it! If you feel adventurous mix up your favourite ingredients and let me know about your version 🙂

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Serves: 4

Preparation Time: 10 minutes

Cooking Time: Around 15 minutes

Ingredients:

Cooking Oil – ½ to 1 tablespoon

Sausage (Chicken, beef, pork as per preference) – 2 packets, cut into small cylindrical pieces

Potatoes – 3 big potatoes, boiled and skin peeled, cut into small cubes

Garlic cloves – 1 to 2 cloves finely chopped

Onion – 1, sliced

Tomato – 1 ½, chopped

Button Mushroom – 1 small packet, sliced

Green Chilli – 3 to 4, chopped (You can use less if you don’t like it too spicy)

Ground black pepper

Salt – to taste

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Step 1: Heat oil in a pan and fry the onions till they are lightly browned.

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Step 2: Add the tomatoes and garlic and fry for another 4-5 minutes. Add the mushrooms and green chillies and cook for few more minutes until the mushrooms are soft.

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Step 3: Add the sausages and cook for another 2 minutes.

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Step 4: Lastly, add the boiled cubed potatoes. Stir for 1-2 minutes. Sprinkle the ground pepper and toss well. Serve hot.

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This dish can be served as a standalone dish or with bread of choice.

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Tips to adapt:

  • Boil the potatoes the previous night to reduce your time of cooking.
  • Add in chicken or meat stock to make the dish juicier.
  • For a vegetarian option of this dish, replace sausage with mock meat or vegetables like broccoli.