Noodle Soup

On a mildly chilly afternoon today, my plan was to sit with a bowl of hot spicy soup and a good book. It is particularly cloudy outside but I am hoping there is going to be no rain. As I sip through the yummy soup, I thought I'd write a few quick lines for my friends to try it at home.

Ingredients:
Rice Noodles
Chicken Broth
Chopped vegetables - Broccoli, Carrots, Beans, Corn, Pea, Mushrooms
Onion - chopped
Shrimps - boiled, peeled and de-veined
Stir Fry Sauce
Chilli Garlic Sauce
Corn Powder

Recipe:
In a big pot, bring some water to a boil and add the rice noodles. Cook them as per instructions on the type of rice noodle category. Once cooked, drain the water from the rice noodles.

In a separate pan, add a tablespoon of oil. Add chopped onions and fry for 2 minutes. Add the chopped vegetables and the boiled shrimps and fry along with the onions. Add some salt to taste. After 5-6 minutes, add a tablespoon of stir fried sauce to the wok and a tea-spoon of chilli garlic sauce/paste. In another 2 minutes, add the chicken stock and let it boil. Add the noodles to the boiling gravy.

In a bowl, add a tablespoon of corn powder and 2 tablespoons of water and mix it well. Add the mixture to the soup while constantly stirring with a spoon to avoid clods. Cook for 2 minutes and the soup will be ready. Serve hot and enjoy with a piece of garlic bread.

Kadai Paneer

There are just about two dishes in Paneer that I have always craved for. One of which is a Asian style Chilli Paneer and the other one being the very Indian spicy Kadai Paneer.

What we need to prep up for the dish:
1. Paneer - cut out in small rectangles
2. One big red onion - chopped
3. 2 tomatoes - diced
4. Garlic paste - 4 cloves of garlic
5. Dried red chillies
6. Red chilli powder
7. Garam Masala
8. Salt to taste

Recipe:
In a pan, heat some oil and fry the paneer cubes till they turn brown. Drain the oil off the paneer pieces by bloating the pieces in paper.

Fry the chopped onions with some dried red chillies. Once the onions start turning brown, add the garlic paste and salt to taste. Once the onions have been cooked, add the diced tomatoes. Cover the pan and let it cook for about 5 mins. Once it is cooked, add the fried cubes of paneer to the mixture. Add red chilli powder and garam masala. Cover with a lid and let the masala cook for about 10 minutes.

Serve hot with chapathis.

Gobi Kurma (Cauliflower in a rich curry sauce)

When I was a child, I had this strange repulsion towards cauliflowers and it had much to do with perhaps the shape the vegetable came in. And miraculously as I grew up, I became so fond of this vegetable that I started mixing it up with a whole bunch of other vegetables and spices and trying out random new recipes with it.

What I have here is a spicy curry based cauliflower side that goes perfectly well with rice or chapathis.

What we need to prep up for the dish:
1. 1 small cauliflower - cut out into large flowers
2. One big onion - chopped
3. 2-3 tomatoes - make a puree of the chopped tomatoes or use tomato paste that you find in the market
4. Garlic paste - 4 cloves of garlic
5. Green chillies - 4, split in the middle
6. Red chilli powder
7. Coriander powder
8. Cumin powder
9. Garam Masala
10.Salt

The Recipe:
In a pan, heat some vegetable oil and add chopped onions and the split green chilies and fry them till the onions turn golden brown. A salt to taste and add the tomato paste and cover with a lid and allow the two to mix. Keep it for 5 mins.

Add the cauliflower pieces to the pan and fry it along with the onion and tomato paste, till the cauliflower pieces start to soften. Also add the garlic paste and cover the pan with a lid. Covering the pan helps to hold the moisture in the cauliflower and hence helps it to cook faster. I personally do not boil the cauliflower before putting them to the pan, as it takes away the crispiness out of the vegetable and makes it break down when added to the onion-tomato paste.

Once the cauliflower starts to soften, add red chilli powder, cumin and coriander powder to the pan and add a cup of water and let it boil for 10 minutes. Add garam masala and serve. Enjoy with basmati rice or chapathis.

Chicken in yogurt-pepper sauce

Ingredients:
Chicken: Boneless, Skinless, curry cut
Yogurt
Pepper
Bay Leaf: 2-3
Cinnamon - 2-3 broken sticks
Cardamom - 5-6
Chillies: 2 to 3, sliced
Red Chili Powder
Salt

How do you go about it:
Mix the boneless, skinless chicken well with one cup of yogurt and garlic paste in a bowl. Add salt, black pepper and very little red chilli powder and marinade for about 2-3 hours.

In a non stick pan add white oil. As the oil heats, add the bay leaves, cinnamon and cardamom. Once the oil heats, add the chicken onto the pan and stir. Add some more salt and chilli powder and a little water. Cover with a lid and allow the chicken to cook in its own broth.


Allow 15 minutes for cooking and remove the lid. Add black pepper on top and serve hot.