Cocktail stir fried noodles

Cocktail seafood which was a derivative of stir fried squid was such a great hit, that I wanted to use it as a main course. Nothing could have been better than this cocktail stir fried noodles. Here goes the recipe....

Ingredients:

Wheat noodles - 200grams

Cocktail seafood - 200 grams

Boneless chicken - 100 grams

Eggs - 2 nos

Carrots (chopped lengthwise) - 1 nos

Beans (chopped) - 1/4 cup

Olive oil - 2 tbsp

Chicken stock cube - 1 nos

Salt for taste

Dried herbs of choice like parsley, chives, thyme etc.

Method:

Cook noodles in hot boiling water until its done, strain water using a colander and keep the noodles aside. In a wok, heat oil add eggs with constant stirring, add chicken (diced into cubes) and stir till its almost done. Add cocktail seafood, carrots and beans, chicken stock cube, and stir well for a min. Finally add some salt for taste, dried herbs etc. and toss well and serve hot.

Note:

For best results serve this sizzling hot like a sizzler with green salad.

Fried chicken biryani

One of my friend told me that if chicken is fried and then added to the biryani, it would taste so much better than regular biryanis. I was not sure if it would be tastier or if I could prepare biryani that way. Anyhow, I took a risk and made this fried chicken biryani.... Finally, the risk was worth it. This biryani was such a big hit at home. I was glad this preparation turned out to be a tasty feast. Here goes the recipe....

Ingredients:
Chicken - 1 kilo
Basmati rice - 4 cups
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tbsp
Chicken flavour cube - 1 small
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp
Dried plums with pits - 2 nos

For the garnish:
Saffron strands - 1 pinch

For marinating chicken:
Hung curd - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Chilly powder - 1 tsp
Chicken flavour cube - 1 small
Corn flour - 1 tsp
Salt for taste

Oil for deep frying


Method:
Marinate chicken for 2-4 hours. Deep fry in hot oil. When its done, strain excess oil using kitchen tissue and keep this fried chicken aside.
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well. Add garam masala powder, coriander powder, and cook till the oil separates. Finally add fried chicken, chicken flavour cube, stir and turn off the flame.
Cook basmati rice (soaked in hot water for 30min) in hot boiling water with salt for taste. Cover and cook till its almost done (about 90% done). Stir well and turn off the flame. Now add this almost cooked rice into the broad bottomed vessel in which the fried chicken with masala is there. Cover tightly using aluminium foil and baked at 200 degrees for 15 - 20 min and its done. Mix well, garnish and serve.

Note:
If the bottomed vessel that you are using is not oven friendly, then transfer contents to a oven friendly bowl or tray and then follow the same method. Do not cook the fried chicken in the masala for long as it can make the fried chicken loose its texture (moreover, oven cooking is also done later).
Looking for some other biryani recipe?

Chawarma (one base for all)

I make chawarma/ shawarma at home quite often and yes with so many different fillings. Sometimes, its chicken, sometimes, meat, kebe, falafel (chickpea vadas), french fries etc. The chawarma base can be so simple yet so full of flavour, tasty and healthy. This one can be used as a common base for any chawarma. I have used a garlic mayonnaise sauce as the chawarma sauce here. One can also use hummos or tahini sauce (sesame sauce). Here goes the recipe.....

Ingredients:
Lebanese bread - 1 nos
Garlic -mayonnaise sauce - 1 tbsp
Pickled cucumber - 2-3 small
Lettuce leaves (chopped) - 1 handful
Onion - 1 nos
Tomato - 1 nos

Method:
Place the Lebanese bread on a tawa and warm it. Spread garlic mayonnaise sauce. Top with sliced or chopped pickled cucumber ( I used small Lebanese cucumber). Also add chopped onions, tomato and lettuce. Place any main ingredient of choice like falafel, chicken , meat etc. wrap into a roll using a wrapping paper or aluminium foil and enjoy.

Note:
Mix 1/4 tsp garlic paste with 2 tbsp mayonnaise to get garlic mayonnaise sauce. Soak tiny Lebanese cucumber in vinegar with salt to get pickled cucumber (can include other veggies as well). Can replace lettuce leaves with fresh parsley, coriander etc.

Stir fried spaghetti noodles (Asian twist)

Simple and quick spaghetti noodles with Asian twist. Here goes the recipe...

Ingredients:
Spaghetti noodles - 300grams
Eggs - 2 nos
Shredded chicken - 200 grams
Chilly paste - 1 tbsp
Garlic paste - 1 tsp
Dark soya sauce - 1 tsp
Aroma or flavour cube (tomato) - 1 small
Salt and pepper for taste

Method:
Cook spaghetti noodles in hot boiling water till its done. Strain water using a colander and keep the spaghetti aside. In a wok, Heat oil, add chilly paste, garlic paste and saute for a min. Add eggs with constant stirring, shredded chicken, and stir well. Add aroma or tomato flavour cube, dark soya sauce and stir well again. Add salt and pepper for taste. Toss well and serve hot.

Note:
Can add chilly powder, instead of chilly paste. Can add light soya sauce instead of dark soya sauce. Can try with other flavour cubes as well. Can include some veggies instead of chicken and egg for a veg version. Great way to use leftover chicken, egg, veggies etc.

Noodle soup

I usually make noodle soups with non-veg ingredients like chicken, meat etc. This time I made it with just veggies and eggs. Simple and healthy one. Here it goes...

Ingredients:
Wheat noodles - 200grams
Carrots - 1 nos
Capsicum - 1 nos
Oyster mushrooms - 1 handful
Eggs - 1 nos
Veg stock cube or aroma cube - 1 small
Dried herbs like parsley, chives, thyme etc. as per need
Salt and pepper for taste
Water - 1-2 litre
Oil - 3 tbsp

Method:
In a stew pot, heat 1 tbsp oil, add carrots and capsicum (both cut into thin strips) and stir well. Add oyster mushrooms and stir again. Add enough water and cover and cook 45 min along with all the dried herbs. Add the wheat noodles, veg stock or aroma cube. And cook till its done. Add scrambled egg, salt and pepper and serve hot.

Note:
Separately do the scrambled egg with the remaining 2 tbsp oil and finally add. Do not add before hand.

Stir fried frog legs

Few days back, had been to a Vietnamese restaurant here in Abidjan and there was this fried frog legs on the menu. Everybody (except me) wanted to try that and they really enjoyed it. Every time, I used to see this frog legs in the supermarket, but never knew what it was cause the legs were folded and almost resembled clams or something of that sort???!!! I mean yes! For the 1st time in my life, I tried to prepare stir fried frog legs and the efforts were well appreciated. Though it almost looked like pan fried chicken which I usually prepare, I had used little more ingredients as well. Here goes the recipe...

Ingredients:
Frog legs - 12 nos
Onions - 1 nos
Ginger - garlic paste - 1 tsp
Chilly powder - 1 tbsp
Pepper powder - 1 tsp
Dark soya sauce - 1/4 tsp
Oyster sauce - 1 tsp
Salt for taste

Method:
Heat oil in a wok, Add finely chopped onions and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and stir well. Add the frog legs, and stir fry till its almost done (can add little water if required). Add the remaining ingredients and stir fry till its done and completely dry. Serve hot.

Note:
Can follow pan fried chicken recipe as well.

Chappathi wraps (Cocktail filling)

I always make some chappathi wraps with new fillings every now and then. Specially when I cook some tandoori chicken, minced meat balls, pan fried chicken, stir fried chicken etc. I try and use the leftover food as a filling in chappathi wraps (But, I love to make the fillings newly and freshly and try to do it that way always). This time I used Cocktail seafood, scrambled eggs, chicken and other veggies to make this completely cocktail filling. Here goes the recipe...

Ingredients:
Chappathi - 2 nos

For the filling:
Cocktail seafood - 200 grams
Boneless chicken - 200 grams
Eggs - 2 nos
Carrots - 1 nos
Beans (chopped) - 1 handful
Soya sauce - 1 tsp
Pepper powder - 1/4 tsp
Salt for taste
Oil - 2 tbsp

Method:
Prepare cocktail seafood as per this recipe here and keep aside. Prepare chappathi and keep aside. In a wok, heat oil, add carrots cut into thin strips, beans chopped lengthwise, boneless chicken roughly chopped and and stir fry till chicken changes color. At this point add some water and let it cook till water is evaporated and chicken is done. Add the cocktail seafood, soya sauce, pepper and stir well again. Add egg with constant stirring. Finally add salt for taste and give a good toss. Turn off the flame. Now the filling is ready. Place half of this filling on each chappathi, wrap it well using a aluminium foil and serve.

Note:
I prefer to make scrambled egg before hand and then add into the wok, this will keep the egg pieces large in size.

Phirni

Phirni is a classic dessert which needs no introduction. Phirni is a sweet made out of rice. It must have originated during the times of mughal rule in India since similar rice pudding and desserts are also seen in Lebanese cuisine (must have been middle eastern in origin). Here goes the recipe...

Ingredients:
Milk - 1 litre
Basmati rice - 100 grams
Cashew, badam, pista paste - 1 tsp
Cardamom - 6 nos
Saffron -3-4 strands
Sugar for taste
Sweetened condensed milk - 400 grams
Condensed milk cream - 170 grams
Salt - 1 pinch

For the garnish
Almond - 4 nos
Pista - 4 nos
Saffron strands - 1 pinch
Raisins (optional) - 4 - 8 nos
Silver foil (optional)

Method:
Wash rice and drain well using a clean dry cloth. Boil milk, add cardamon (Discard them after the aroma is released), add this rice with constant stirring and cook till the rice is done (can add more water). Mash well. Reduce the flame, add condensed milk cream with constant stirring and cook till it thickens. Add the cashew, badam and pista paste, saffron strands, pinch of salt and mash well again using a hand mixer. Add condensed milk, sugar for taste and turn off the flame. Chill for 4-5 hours, garnish and serve.

Note:
To garnish, place silver foil on the phirini and take it out carefully. Add sliced almonds, sliced pista, cashew, raisins, saffron etc. for the garnishing . Add sugar as per need, Can use sugarfree also. Can add cardamon powder instead of whole cardamons.

Ayurveda and food combinations

"Ayurveda" this word contains it all, the knowledge of life! And yes, when one is following ayurvedic diet he/she can not only expect health but also bliss of life! I had only mentioned about the principles of ayurvedic diets in my post on ayurvedic diets. One such principle is that the food consumed should not be contradicting in nature. And one of my blogger friend yummy team did ask me to elaborate it. Hence, I felt the need for this post on food combinations.

When we cook we always wish the food to appear and taste yummy, Won't we? We strive hard to prepare healthy food, don't we? Sometimes even the tastiest and healthiest food can bring ill effects due to its contradicting nature. Just imagine combinations like biryani with raitha, Rice or roti with chicken or fish curry, dahi vada, cheese omelette (I'm thinking of all other combinations like mushroom omelette, oyster omelette, Spanish omelette etc), paneer pakora, milk and nut kheer, ice creams (who wouldn't like to have it after a meal???), chicken with pineapples, or even healthy food like fruit salad (with lots of red and blackcurrants, strawberries, kiwi, apples, oranges, pineapples, with custard, cream etc.) salad with dash of lime, cereals with milk, curd rice, etc. Sounds yummy and healthy. In reality all are wrong food combinations due to its contradicting nature!!!

When people with similar ideas and thoughts work together, there will be harmony and peace. But, When people have different ideas and thoughts.... sometimes, they can adjust and work, otherwise there will be some clash or difficulty. Similar thing would happen with food leading to disorders like vomiting, loose stools, indigestion etc. Hence, in ayurveda, it is said that one should consume food that would work in harmony not in contradiction. Now, let me justify my above mentioned statement that certain food combinations are wrong....

1. When there is a dominating leader in a team, it is very difficult for the rest of the team to perform....Same thing would happen when milk is consumed along with other food. Milk also acts like a dominating leader making it impossible for the other food to perform their work. Milk is a complete food by itself and needs a full fledged digestion. It is digested in duodenum and not the stomach unlike other proteins like meat, nuts etc. Its fat and protein content coagulates in the stomach to form curd. If any other food is consumed along with milk, its curd forms a insulating layer against the gastric juices. This prevents their digestion until the milk curd is digested. Leading to indigestion. Even curd should not be mixed with other food (raitha is a wrong food combination).Combinations like milk with biscuits, cereals are tolerable.
2. A student of chemistry would understand this much better. Carbohydrates like rice should not be consumed with proteins like fish , chicken etc. Simply because carbs get digested in alkaline medium, and proteins in acid medium. When both are consumed together, the acid alkali react to neutralize each other, hindering digestion of both. Rice or roti with subzi, boiled potato with sauteed veggies etc. are perfect to be consumed together (simply because they are both carbs). Egg with bread, meat with rice etc. are wrong food combinations (because egg and meat are proteins, bread and rice are carbs respectively). Dal and rice is tolerable.
3. Fruits and sweets must be consumed alone, or even before consuming any solid food. (Imagine consuming desserts even before having your meal!!! )Because , sugars undergo digestion in the intestines. When consumed alone, they are not held in the stomach for long but are quickly sent into the intestine.When consumed along with or after meals, its in the stomach for a long time (until the solid food is completely digested) and undergoes fermentation (sugars usually ferment in the presence of solid food, milk etc.). Sugar being acidic will cause acidity and indigestion issues. Next time, remember to have your chocolate or ice-cream before food. Two different fruits must not be consumed at the same time eg. acid fruits like strawberry, oranges, lemons etc. must never be consumed with sweet fruits like apples, banana,papaya etc.
4. Medicines are always consumed as per the given dosage, what happens if there is a overdose? similar thing would happen if proteins are consumed along with sour food, citrus fruits etc. Protein is digested in acid medium, if more fruit acids are consumed it will inhibit the secretion of gastric juices. This will leave the proteins undigested. Remember this next time when you'll add a dash of lime on meat, or even add tomato or tamarind juice to the dal etc. (even I add them, if it is tolerable can continue to add, or else better to avoid). Even beverages should not be consumed with solid food.
   
5. Even carbs should not be consumed with acid or citrus fruits because it will deactivate the action of saliva (alkaline mediuim) which is required for the digestion of carbs.
6. Two different protiens like milk and meat should never be consumed together. The strongest juices are poured out in the 1st hour of digestion in case of meat and it is in last hours of digestion in milk (its completely fine to marinate meat with curd). Cheese omelette, paneer pakora, milk and nut kheer etc are all wrong food combinations. Can have turkey and chicken together, groundnut and almonds together etc. Milk and curd should not be consumed together.
   
7. Anybody feels lazy after consuming fatty foods or fat rich meal. True, fat depresses the action of gastric glands and inhibits proper release of juices which are needed for protein digestion. Hence protein and fat should never be consumed together. Fried meat, chicken etc. are very wrong food combinations ( even fried dal). But, using ghee to give tadka for the dal is tolerable. But, carbs can be consumed with fats, so roti with ghee, bread with butter is tolerable.

Remember to eat only when hungry cause body can tolerate wrong food combinations in genuine hunger. Make a note of tolerable food combinations (though in nature if they are wrong food combinations) and can consume them as long as they don't cause any disorders like vomiting, indigestion, loose stools etc. Bread and egg, rice or roti with dal, mango and milk, ghee with dal etc are all tolerable food combinations. Try to take one type of food at a time or lesser variety of food. This will not strain the digestive system. (Very similar to forcing a child to perform well in everything like studies, sports, arts, crafts, swimming, dancing, music, etc, the child will only be confused and pressurized. Instead expose the child slowing one by one to everything , the child can perform better). Many variety of food taken at a time can lead to indigestion, fermentation etc. Try to consume healthy, organic, natural food like fresh fruits, veggies, sprouts, nuts etc. Eat healthy, live healthier!

References: Foods that are killing you slowly but steadily by M.K. Gupta