Honey chicken with Chicken noodles

Honey chicken is a favorite of mine, Whenever I feel like eating Chinese food I will fast think about the hot n spicy honey chicken with warm Chinese rice. I am a big fan of tangy and savory dishes. So this Sunday I craved for Chinese food.  I had boneless chicken breasts in my kitchen, so I decided to make honey chicken & chicken noodles for our dinner.
So immediately I did research on the internet found this recipe. I rushed to kitchen & I made the chicken fritters & the honey sauce . I just added the sauce to the chicken fritters after chicken noodles was ready and I m telling  you it was super delicious, crunchy on the outside and soft on the inside. The taste was amazing and the chicken was soft and tangy exactly what I wanted. U can also take 1 pound frozen popcorn chicken nuggets. But the taste will double if u make the batter & deep fry the chicken at home.

Ingredients for Honey chicken

3 chicken breasts (cut in to bite size pieces)
1tsp sesame oil
1tsp brown sugar
Oil (for deep frying)
2 tablespoons cornstarch
2 tblsp flour
1tblsp ginger garlic paste
1tsp soy sauce
Salt & pepper to taste

Sauce:
1 ½ tblsp oil
1 teaspoon salt
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
2 tbsp honey (depending on how sweet you like it)
2 tbsp light soy sauce
3tblsp water  & 1 tblspoon cornstarch (mix well)

Method

Marinate the chicken with the soy sauce, sugar, sesame oil, GG paste, salt and pepper and set aside for at least an hour. Just before frying add the flour to the chicken.Mix  until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.
Heat Oil & Deep fry the chickens till becomes firm. Drain on paper towels.
Mix all the sauce ingredients together and pour it into the pan. Bring it to the boil and let the sauce thicken a little. Add the chicken in and mix gently until the chicken pieces are evenly coated with the sauce. Serve immediately with noodles or Chinese rice.

For noodles:

Ingredients:
Noodles – 250 gram
2 boneless chicken breasts- washed & cut in to bite size pieces
2 eggs
Carrots - 1 no (cut into thin strips)
some brocolli florets
 Onion -1 no finely sliced
Spring Onions - 1 handful
Garlic minced - 1 tbsp
Black Pepper powder - 1 tsp
Vinegar- 1 tsp
 Soya sauce - 1 tbsp
Salt as per the taste
Oil

Method:

Boil water in a heavy bottom vessel, add noodles in hot boiling water and cook till its done. Strain water using a colander. keep the noodles aside.


In a wok, Heat oil Add garlic  and saute for a min. Add chicken pieces saute for 4-5 mins till done. Add salt & pepper to it. & saute for another 1-2 min till done. 

Then Add Onions, carrots, brocolli florets, spring onions and cook the veggies on high flame for 2-3 min. 
Add noodles and Mix well. Place all the noodles on one side of the wok ,add oil and break eggs ,add little salt and pepper and scramble the eggs. 
Add vinegar & soy sauce. Mix all. Stir for 2 minutes. Add some salt if required. Stir until the noodles is hot. 
Serve hot.

Palak Paratha

Palak Paratha My all time favorite. It is an Indian flatbread made with wheat flour, ofcourse spinach , some spices & pan fried with ghee/oil. I have add the boiled spinach directly to the flour. You can also grind the spinach & add to the what flour to make the dough. Its very easy to make, healthy & tasty too. U can have it with any curry or raita, or chutney.

Ingredients:

•2 cups Atta/ wheat flour
•Spinach washed & chopped- 2 cups
•1 tsp  ajwain/ cumin seeds
•1/2 tsp red chilli powder
•Salt to taste
•Ghee/ oil to make paratha

Method:

• Boil the spinach for 2 mins. till they cooked . Cool them 
•Take a bowl . Add  ajwain,  red chilli  powder, salt to taste & add wheat flour. Mix well. Add  the spinach and mix all together, Make a smooth dough. Keep the dough aside  for 1 hours.
•Divide the dough into equal-sized portions and Make small balls.
•Roll each ball into a circle of 7-8" diameter (5-6mm thick).
•Heat a griddle .Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. 
The paratha is done when both sides are crispy and golden brown. Serve hot with any curry or chutney or curd..

Vegetable poha/ chuda santula

• Poha / Flattened rice- 2 cups
•  oil - 2 tblsp
• 1 tsp cumin seeds & mustard seeds
• 5-6 curry leaves, 
• 2-3 green chillies chopped 
• asafetida/ hing- a pinch
• onion- 1 large size (chopped)
• peanuts- a handful (u can take roasted peanuts too)
• 1 cup cut veggies ( potatoes, cauliflower, green peas)
•  1/2 tsp turmeric powder
•  1 tsp red chili powder.
• salt to taste
•  2 tblsp grated coconut,
•  lemon juice as per your requirement
•  chopped coriander leaves for garnishing

Method:

Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain..
 Heat oil in a kadai. add cumin seeds, mustard seeds and as they jump around add curry leaves, chopped green chillies & hing.
Add onion. Saute till traslucent. Then add peanuts, cube size poatoes, cauliflower, green peas..Saute till done. add turmeric powder, red chilli powder. mix well.

Add the soaked poha, adjust salt. mix well. & saute for 2-3 mins.

Add grated coconut, lemon juice & chopped coriander leaves. Your poha is ready to serve..Njoy with hot hot tea.

Badia Piyaji (Onion fritters odisha style)

Odisha famous "Baadia piyaji"...In Odia 'baadiya' means to press. Piyaji means onion fritters...badia piyaji means we need to fry the onion fritters once, take it out before its fully cooked, press it with the palms & again deep fry one more time..dats why the name is "Baadia piyaji". I m fond of fried stuffs & the fun will be doubled in monsoon. Though u can have it with Ghuguni (yellow peas curry) or with daal chawaal or simply with some kala namak , green chilli & onion but I  always prepfer to have it with crispy puffed rice & hot hot tea....very tasty & easy to make recipe..

Ingredients:

Onions – 3-4, medium sized, thinly sliced
crushed ginger & garlic- 1tblsp
2-3 Green chillies – finely chopped
besan/ Gram flour – 1 cup or as required
Salt – to taste
Baking soda – a pinch
Water – as required
Oil – for deep frying

Method:

Take a big bowl. Mix all the ingredients. Add water slowly & make a thick batter.
Heat oil in a kadhai. Make round shape pakodas & throw them in to hot oil. 
Fry them till they turn to light brown colour. 
Bring them out from oil. Press them with the help of your palm & make thin patties and again slip it into the hot oil. 
Fry on both side till they turn golden brown.
Remove from oil and place on absorbent papers to absorb excess oil. Serve hot with guguni (yellow mutter curry) or tomato sauce, or with puffed rice & tea ....

NIMIKI (Nimki)

I always Love to have Nimkis with a steaming hot cup of tea ...A delicious & easy to make snacks. U can easily make it at home , store them upto 1 month & U can Njoy them with hot hot tea when ever u want....

Ingredients:

Maida - 1 cup
Nigella  seeds - 1/2 tsp
Baking Powder - 1/2 tsp
Water  to knead the dough
Salt - 1/2 tsp
2tblsp melted hot ghee/ butter
Oil for deep frying

Method:
Make a tight dough with Maida,nigella seeds, salt, baking powder, and 2 tbsp melted ghee . Cover it in a white damp cloth for about half an hour.
Make 10 small balls. Using a rolling pin, Roll the balls to thin Puri shapes.


Make little slits all over the puri. Sprinkle a little flour and half fold, again sprinkle a little flour and fold it into a triangle.




Heat oil in kadai. Add the nimkis to hot oil and fry on low flame till golden brown & crisp. 

Mango Lassi

MMMmmm mango Lassi..This drink has a secret way to my man's heart. his all time fav ...I think having mango lassi is almost everyone's favorite thing to have when it is mango season. chilled lassi in hot summer...:) Hav this after coming home from outside to enjoy  as it is best to beat the heat.

Ingredients:
1 large ripe mango, peled and cut into small pieces
1 cup plain yoghurt
3-4 tbsp sugar (depending on how sweet you want)
1 tblsp grated coconut fot garnishing
chopped pistachoes
½ cup chilled milk

Method:

Put all the ingredients in food processor and blend together. Adjust the consistency according to the verity of mango used. Pour in to a tall serving glass.Throw in some ice cubes. Garnish with grated coconut & chopped pistachoes. njooyyyy!!!!

Namak Para/ crispy small nimki

Ingredients

2 cups all purpose flour
2 tbsp desi ghee/ butter
1 tsp nigella seeds/ carrom seeds (whatever u want to put)
salt to taste
water to knead the dough
enough oil for frying

Method

Take a big bowl. Mix ghee & Flour, nigella/ carom seeds.  Start mixing with your hands until it looks crumbled.
Add water as needed & a firm but smooth dough. Cover it with a damp cloth.
Let it rest for 10-15 minutes.

Make small lemon sized balls. Roll them in to 9” circles. Now cut into 1/2" strips lengthwise & then into 2" length across with the help of a pizza cutter or knife.

Heat oil to medium heat. Add the strips & fry them both sides on medium flame until golden in color.


 Don’t fry on high heat otherwise they will become soft. Cool & Store them in air-tight containers.

Enjoy with hot hot tea/ coffee.