Spicy Chicken Broth with Rice n Noodles

This one was there on the shelf to be written and posted since long.
Almost a month. Like all my recipes this one has a story too.
I discovered this recipe in a natural process of "flickering mind".

There was a party at home on Sunday. We got boneless chicken.
I took aside for about 10 pieced and freezed them.
With the rest i've prepared Mint n Peppery Pudina chicken curry.
That is one more equisite recipe and would post soon.

Coming back to my chicken broth.
I was back from a super tiring dance session n needless to say was dead hungry.
Gas ran out and i had two tools : Microwave n electric rice cooker.

Resources were plentiful : Raw chicken cubes, spring onion, mushroom, green chillies, capsicum.
They were enough to put my mind racing.
It was raining heavily outside and was chilly.
I started out to prepare Chicken Noodle Soup.

I've boiled noodles in the microwave, made chicken broth in the electric rice cooker.
Sauted vegetables and sauces in the microwave.
Half way through i've decided i have no patience to prepare another dish for dinner.

So i've decided to go for a chicken broth with rice n noodles.
Soup was was halfway done and i just added more water to make it a full broth
Boiled basmati rice with some olive oil and salt in electric rice cooker.

The combination of this simple stuff was awesome.

Chicken Broth:

• Take 10 Cubes of chicken in an electric rice cooker bowl.
• I poured in a litre of water.
• Add a little olive oil and salt.
• Put on the rice cooker to "Cook"
• Wait till the cooker pats to "Keep Warm".
• Strain the broth and keep aside.

Rice:

• 2 cups long grained or basmati rice.
• Wash well.
• Cook in electric rice cooker with three-n-half cups of water(dazzled with lil olive oil and salt)

Noodles:

• Half pack of regular hakka noodles.
• Take a microwave safe bowl n add water till the noodles are completely immersed.
• Add a lil vegetable oil and salt.
• Microwave high for 7-10 mins.
• Strain the noodles.
• Run cold water.
• Ensure the noodles remain separated.

Spicy Chicken Soup:

Ingredients:

• Chicken Broth
• Some quantity of above boiled noodles
• Mushrooms - Sliced - 3
• Carrot - Cut into cubes - 2
• Capsicum - Medium Sized - Few Sliced and few finely chopped - 3
• Green Chillies - Finely Chopped - 5
• Onion - Sliced n Chopped -  2
• Coriander - Finely Chopped
• Pepper Powder - 3 Tsp
• Water - 1/2 Liter
• Soya Sauce - 2 Tb Sp
• Ajinomotto/Chinese salt - 1/2 Tsp
• Garlic Paste : 1 Tb Sp
• Olive Oil - 2 Tb Sp
• Salt - Acc to taste

Method:

• Take a microwave safe bowl.
• Add olive oil and heat on high for a minute.
• Then add all the vegetables , garlic sauce, soya sauces, pepper, chinese salt, salt.
• Cook on high for another minute.
• Add chicken broth, water, noodles n coriander.
• Microwave hight for another 5 minutes.
• Taste the soup and adjust if required.

Serve hot with boiled rice n noodles.

Needless to say i overdid the garlic n pepper.
Next time when i try i would add cabbage to this.

All this was done in less than 30 minutes.
Just have to manage time n multi task.

We have relished n enjoyed it a lot.
Was nothing less than the restaurant quality.
Do give it a try :-)

Mushroom Curry in Capsicum n Tomato

Freshness and ease are the driving factors.
Curry can be simplified or can be made as complex as possible.
I like slight seasonings which will still retain the flavors,textures & fragrances of veggies.
Mushrooms and Capsicums have become so staple.
I love mushrooms. Especially when they are combined with bell peppers.
I did'nt think its wise to buy those super expensive reds and yellow bell peppers.
Settled with the humble green ones.
As always; this is yet another quickie, yummy n healthy recipe.

Preparation Time : 10 Mins
Cooking Time : 15 Mins

Ingredients:

• Mushrooms - 200 Gm - Cut into cubes
• Capsicum - 3/4 medium sized - Cut into cubes
• Tomato - 2 Small - Cut into Cubes
• Green Chillies - 4 - Slit
• Onions - 1 - Medium Sized - Sliced
• Ginger Garlic Paste - 1 Tsp
• Red Chilly Powder - 1 Tb Sp
• Salt - 1 Tsp
• Turmeric - 1/2 Tsp
• Oil - 2 Tb Sp
• Mustard Seeds - 1 Tsp
• Garlic - 3 Pods - Minced
• Coriander - Finely Chopped - For Garnishing
• Coriander Powder - 1 Tsp

Method:

• Wash mushrooms in salt water.
• Place a wok - add oil and heat.
• Add mustard seeds, green chillies, minced garlic.
• Let them crackle - then add sliced onions - give a stir
• Let sit for a min - till the onions take over b'ful baby pink color.
• Add ginger garlic paste, salt, turmeric - stir well.
• Now add tomatoes and red chilly powder.
• Cover and simmer for around 2 minutes. Let tomatoes turn soft but not mushy.
• Remember we'd like to keep this fresh not very very curry-types.
• Add mushrooms n stir well.
• Check if the water oozes or you might add little water(left to your discretion)
• Add capsicum to the wok - cover .
• 10 minutes or less the curry should be done.
• Turn off the stove - add coriander powder, freshly chopped coriander.
• Let the wok sit on the stove for 2 minutes.

Serve with rice/roti. You may also squeeze in some lime before serving.

Capsicum Cheese Omelette

Cheese Omelette happened by accident. Loong back when i was still in school. Later i've learned that it is called as "French Omelette" and sorts. I always adored cheese. This is the normal Amul Processed Cheese.

I'm not very knowledgeable with the kinds-of-cheeses and their usage. I love its texture n feel when it is slightly melted. Tastes awesome with egg and slight spices.

I like preparing omelette on iron pan.  I'm not a non-stick pan fan. They deprive the taste.

Here it goes n have fun :-)

Ingredients:

• Butter/Olive Oil - 2 Tb Sp
• Eggs - 2
• Capsicum - Medium - Finely Chopped - 2
• Garlic - Minced/paste - 2
• Milk - 5 Tb Sp
• Green Chillies - Finely Chopped - 2
• Onion - Medium - Finely Chopped - 1
• Salt - Acc to taste
• Ajinomotto/Chinese Salt - 1 Pinch
• Pepper - Acc to taste
• Turmeric - 1/2 pinch - just for the color
• Cheese - 1 or 2 Cubes - suit yourself

Method:

• Beat eggs in a bowl.
• Add Milk, garlic, chopped vegetables, salt, turmeric, Ajinomotto.
• Beat well.
• You might want to taste for the salt and chilly here.
• Beat well - i give around 100 beats.
• The more we beat the egg - the more fluffy it gets n the veggies blend well(their juices n fragrances).
• Heat the pan and add olive oil.
• Put on full flame. Oil must be very hot.
• To test if the oil is hot enough - add a drop of beaten egg in it.
• It should fluff with a crackling noise.
• When the oil is hot enough pour in the egg mixture( suit yourself with the pan size and the portion)
• Simmer the stove. This is a slow cooking process. The least sim the better.
• Check and spread the veggies all across uniformly.
• Grate the cheese directly and right over the omelette.
• Ensure the cheese is spread all across.

COVER:

• Covering the omlette is very important.
• Cover it with a shallow lid - i use the one we get with the electric rice cooker.
• Will add the picture of the lid tomorrow - it has a handle and easily manageable.
• Cover it for a minute.
• Open and check if the cheese is properly melted or cooked.
• Repeat checking after another 30 secs.
• This must be done in a min or half.
• Ground pepper over the omelette - i prefer freshly ground pepper.
• Garnish with sauce/coriander/oregano.

Tips & My Preferences:

1. Tastes better when prepared on a iron pan.
2. Milk adds taste and also aggravates the omelette to turn out fluffy
3. Olive oil / butter enhances the taste than the usual refined vegetable oil.
4. I love garlic and i over use. If you are not a garlic fan - one can skip it.
5. Cooking the omelette on sim/low flame is very important - otherwise it might get burned.
6. Cheese cooks slowly be patient & keep checking.
7. Salt is a devil it overshadows all other succulent tastes. Keep low on it.
8. Go slow with salt as you'd add cheese.

I usually prepare this on weekends for breakfasts.
Its heavy, nutritious and turns out in a jiffy.

I'd soon post spring onion variant.