Hakka Noodles

Hakka Noodles a simple stir fried noodles with whole lot of flavors belongs to the Indo-Chinese cuisine; an insanely popular and widespread cuisine in India though, it has no resemblance to authentic Hakka or to any Chinese dishes. I have had it in India countless times. Chef Zakir taught this recipe 3-4 years ago which tasted exactly like the one I had in India, its favorite in our home since then.

Ingredients:

Chicken breast fillet 1 (cut in cubes or julienne)
Cabbage 1 cup (cut in julienne)
Capsicum 1 (cut in julienne)
Salt 1 tsp
Red chili flakes 1 tsp
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Oyster sauce 1 tbsp
Soy sauce 1 tbsp
Worcestershire sauce 1 tbsp
Garlic chopped 2 cloves
Oil ¼ cup
Spaghetti or Egg noodles boiled 1 packet
Green onions chopped 1-2

Method:

1. Heat oil in a nonstick wok. Add chopped garlic, fry until golden brown.
2. Add the chicken, cook until tender. 
3. Now put all the mentioned sauces and seasonings in the ingredients list, stir-fry for 2-3 minutes on high flame.
4. Now add the boiled noodles, give a good toss and saute it for another minute or so.
5. Make sure noodles won't stick at the bottom of the wok.
6. Sprinkle the chopped green onions, combine well.
7. Serve hot! 

Chicken Parcels

Ingredients:

Chicken 750 grams (12 pieces)


Elbow macaroni 1 cup (measured before boiling, half boiled for just 4-5 minutes)
Peas blanched 1 cup
Potatoes 1 cup (raw, cut into small cubes)
Carrot 1 cup (raw, cut into small cubes)
Sweet corn 1 cup


Ingredients for marinade:

Ginger paste 1 tsp
Garlic paste 1 tsp
Salt 1¼ tsp
Crushed black pepper 1 tsp
Red chili powder 1 tsp
Lemon juice 3-4 tbsp
Yogurt 2 tbsp
Oil ¼ cup
Green chili paste 1 tsp
Coriander leaves 3-4 tbsp
Garam masala ½ tsp
Roasted cumin 1 tsp


Aluminium foil cut it into 8 by 8 inches square.


Method:

1. Put all the ingredients listed under Ingredients for Marinade (including oil) in a large clean bowl. Whisk well.
2. Now take another bowl, put macaroni and vegetables in it. Add only 4-5 tbsp of the marination. Toss it.
3. Mix chicken pieces in the remaining marination mixture. Leave both bowls at room temperature to rest for at least 4-5 hours. 

  4. Take foil, put 4 tbsp full of veg and macaroni in the center of the foil, make bed of it. Put one chicken piece on it, pour about 1 tsp of chicken marination juice on it. 
  5. Fold each side so they overlap each other. Close the edges together to make loose square shape parcel, seal tightly. Repeat the same process with rest of the chicken.

How to make steamer at home:

1. Take a big pot, fill it with 3-4 cups of water. Place strainer in the center of the pot carefully.
2. Turn on the stove on high flame, cover the pot with lid, and let it generate steam for at least 15-20 minutes before putting in the parcels.
3. Carefully uncover the pot, add parcels in a single layer (as shown in the above image). Cover with lid tightly.
4. Steam it for at least 20-25 minutes on medium-low flame until the macaroni and vegetables are tender and chicken is cooked through. Repeat with remaining parcels once these are done.

Serve with Garlic Bread. 


Note:

• Make sure to put the seal of the parcels upward when putting them to steam.
• If you are making it for dinner, marinate everything in the morning. If serving for lunch, do it a night before for best results.
• You can also bake these parcels for about 15-20 minutes (depending on your oven) at 200 degrees centigrade. 
• Make certain that the water does not touch your parcels through strainer.

Chicken Steak with White Sauce and Sauté Vegetables

Ingredients for Chicken:

Chicken breast fillet (boneless) 2 
Salt ½ tsp
Black pepper powder ½ tsp
Red chili flakes ¼ tsp
Soy sauce 1 tbsp
Ketchup 1 tbsp
Chili sauce 1 tbsp
White vinegar ½ tsp
Garlic chopped 1 tsp heaped
Oil 2-3 tbsp


Method: 

1. Mix the chicken with all the ingredients mentioned above, except oil. Let it marinade for 2-3 hours.
2. Heat oil in a frying or grill pan. Fry the marinated chicken for 3-4 minutes both side until it's cooked through. 

For Vegetables:

Carrot 1 blanched
Potato boiled 1 large
Peas boiled ½ cup
Salt a pinch
White pepper a pinch
Soy sauce ½ tsp
Butter 1 tbsp


Method:


Saute the boiled vegetables in butter on high flame. Add the salt, white pepper and soy sauce. Stir for a minute, turn off the flame.


Ingredients for White Sauce:

Butter 1 tbsp
All-purpose flour 1 tsp
Milk ½ cup
Mustard paste ¼ tsp
Salt a pinch
Black pepper powder ¼ tsp


Method:

1. In a saucepan over low heat, melt butter, add all-purpose flour and other seasoning, stir  well with wire whisk. Do not allow it to brown. 
2. Gradually add milk, whisk constantly. Add the mustard paste. Cook for 2-3 minutes until sauce begins to thicken.
3. Pour the white sauce over cooked steaks, put cheese slice and sprinkle oregano leaves on top. Serve with saute vegetables! 

• You can also serve it with french fries and saute mushrooms.

Chicken Cheese Bread

Ingredients for Bread:

All-purpose flour 2 cup
Sugar 2 tbsp
Instant yeast ½ tbsp
Salt ½ tsp
Milk powder 2 tbsp
Oil 2 tbsp
Egg 1
Lukewarm milk to knead (almost ½ cup)


Method:

1. Mix all the ingredients in the list in a clean bowl, except milk. Knead with lukewarm milk, until the dough is soft and little sticky. 
2. Cover with cling/foil and let it rise for an hour. Knead the dough again with 1 tbsp all-purpose flour, after it's risen.

Ingredients for Filling:

Chicken boneless 250 grams (small cubes)
Salt 1 tsp
Red chili flakes 1 tsp
Black pepper 1 tsp
Worcestershire sauce 1 tbsp
Oil 2 tbsp
Garlic 1 clove (finely chopped)
Onion 1 medium (small cubes)


Method:

1. Heat the oil in a nonstick pan, add the chicken, saute till it's cooked through.
2. Add the chopped garlic, and rest of the spices. Cook for at least 2-3 minutes more.
3. Add onion, saute for a minute and remove from stove, let it cool.

To assemble:

Coriander leaves chopped ¼ cup
Cheddar cheese (shredded) 1 cup
Egg beaten 1
Sesame seeds (optional)


How to assemble:

1. Divide the dough into small balls. Roll it into medium round shape.
2. Put shredded cheese, cooked filling, coriander leaves in the center and fold each side so they overlap each other. Pinch both sides of the roll. 

3. Grease the baking tray with oil, put the breads on it. Brush top with beaten egg, sprinkle sesame seed and give pattern with the back of your knife. Cover and leave it for half an hour.  

4. Preheat oven on 200° C. Bake the breads for 15-20 minutes or till it is golden in color.

This recipe yields: 8 small bread, and one 10 inch loaf! 

Corn Fried Rice & Chicken Chili Dry

Ingredients for Chicken Chili Dry:

Chicken bones thinly sliced ½ kg
Soy sauce 2 tbsp
Salt 1 tsp heaped
White pepper 1 tsp
Chinese salt (optional) ¼ tsp
Onion 1 medium (sliced)
Green chilies 5-6 (sliced)
Garlic paste ½ tsp
Oil ¼ cup


Method:

1. Heat oil in a wok. Add garlic paste, stir, add the chicken, fry for around 5-6 minutes until it changes color and turns white. 
2. Add the rest of the seasoning. Cook on high flame. 
3. Put sliced onion and green chilies in the end. Toss for only 2 minutes. 
4. Serve immediately.

For Corn Fried Rice:

Rice boiled ½ kg 
Sweet corn 1 cup
Salt 1 tsp
Black pepper ½ tsp
Soy sauce 1 tbsp
Capsicum 2 (cut into cubes)
Coriander leaves ¼ cup
Oil 1 tbsp
Butter 2 tbsp


Method:

1. Heat oil and butter in a pan, add sweet corn, saute. 
2. Add boiled rice, rest of the ingredients including capsicum and coriander leaves. 
3. Mix well and serve! 

Chicken Fajita

This is not an authentic Mexican chicken fajita recipe. This recipe is with a slight desi touch, and has been made with all the ingredients that are easily available at your home. Please do try this and give me your feedback, like you always do. It really boost my confidence, and encourage me to share more recipes with y'all!


Ingredients for the Chicken marination:

Chicken boneless ½ kg (cut into strips)
Salt 1 tsp
Black pepper powder 1 tsp
Paprika powder 1 tsp (if you don't it, use ½ tsp of red chili powder instead)
Chili sauce 2 tbsp
Chili garlic sauce 1 tbsp
Vinegar 2 tbsp
Lemon juice 1 tbsp
Green chilies 2 finely chopped
Garlic paste 1 tsp
Ginger paste 1 tsp


Cucumber 1 (cut into small cubes)
Onion 1 medium (cut into small cubes)
Cabbage 1 cup (cut into small cubes)


Cream cheese to spread on Tortillas (as much required)
Lettuce leaves (optional)
Click on this link for Tortillas recipe 


Method:

1. Marinade the boneless chicken with all the seasoning/sauces. Keep it aside for at least an hour. 

2. Heat 1 tbsp of oil in a pan, cook till the chicken is thoroughly cooked. Now add the vegetables. Toss it for a minute. Turn off the stove. 

3. Spread cream cheese and mustard paste on the tortillas, put spoonful of cooked chicken on it, some lettuce leaves, and fold it like a roll.  Serve with the salsa!

* I am sorry for the bad quality picture, my camera's battery decided to ditch me at the last moment! 

Juicy Chicken Burger

Ingredients for burger patties:

Chicken mince ½ kg
Bread slices small 3 (soak in ½ cup of water, squeeze well, then use)
Green chilies 6 finely chopped
Worcestershire sauce 1 tbsp
Soy sauce 1 tbsp
Garlic paste ½ tsp
Ginger paste ½  tsp
Crushed black pepper 1 tsp 
Mustard powder/paste ½ tsp
Onion 1 (medium) chopped
Egg 1
Salt 1 tsp
Mixed herbs ¼ tsp
Butter or margarine 1 tbsp


Oil ¼ cup for frying


To Assemble:

Burger buns as required
Cheese slices
Lettuce leaves
Mayonnaise


Method:

1. In a large bowl, combine all the seasoning, soaked bread slices, butter and other ingredients in chicken mince. Mix all together very well. 
2. Divide the mixture into 7-8 piles (you decide which portion size is best for you), and shape it into round patties using your hands. Make sure its not too thick, or too thin. 
3. Heat oil in a non-stick pan, fry chicken patties until golden and cooked through.
4. Toast the burger buns without oil in another pan. 
5. Now apply mayonnaise on each side of the buns in generous amount.
6.  Add lettuce leaf, cheese slice, and then fried chicken patty. 
7. Place another side of the bun of top. 
8. Serve with french fries! 

Yields: 7 burger patties.

Rainbow Biryani

I played with some ingredients, used my creativity, and created this magical recipe in my kitchen. When we invited some guests over for dinner unfortunately their kid HATES potatoes and biryani. Shocking much? But that's true. So I thought of making masala of biryani but semi-dry gravy with boneless chicken, and color the rice to attract the kid. Result? He loved it! Since it was made for kids only, this is less spicy but tastes amazingly delicious. Anyways, lets  begin the recipe.

Ingredients:

Boneless chicken 250 grams
Tomatoes 2-3 medium finely chopped
Ginger paste ½ tsp
Garlic paste ½ tsp
Salt 1 tsp
Red chili powder 1 tsp heaped
Coriander powder 1 tsp
Haldi ½ tsp
Garam masala powder ¼ tsp heaped
Oil ¼ cup
Coriander leaves for garnishing


Boiled rice ½ kg (¾ done)
Food color any 3 (I used red, yellow and green)


Method:

1. Boil rice until ¾ done. Add a drop or two of each food color over rice, put it on dum till done. Keep aside. Shuffle them with the spoon to see the colorful result. 
2. Now, heat oil in a nonstick pan, add garlic and ginger paste. Saute for a bit. 
3. Add boneless chicken, saute until it changes the color to white. 
4. Put chopped tomatoes, cook until the water dries. 
5. Add all the remaining seasonings. Cook till the chicken is tender and cooked. 
6. Add layer of colorful boiled rice in your serving dish, pour cooked chicken on the top. 
7. Garnish with chopped coriander leaves and serve hot. 

Chicken and Potato Croquettes

Ingredients:

Potatoes ½ kg boiled and mashed

Chicken 1 cup shredded (boiled with salt to taste, white pepper ¼ tsp and 1 tsp of green chili paste)
Coriander leaves 3-4 tbsp chopped
Salt 1 tsp
Garam masala ½ tsp
Paprika powder ½ tsp (use red chili powder instead, if you don't have paprika) 
Black pepper ½ tsp
Roaster and crushed Zeera 1 tsp
Green chilies 1-2 finely chopped



Egg 1 (beaten)
Bread crumbs as required





Method:

1. Add mashed potatoes and shredded chicken in a clean bowl.
2. Add all the above ingredients in it, except egg and bread crumbs. Mix well with hands. 
3. Give them a croquette shape, or make any shape you desire. 
4. Dip in beaten egg, roll into bread crumbs, and deep fry in preheated oil until golden brown in color. 
5. Serve hot with Salsa or ketchup.

Sindhi Biryani

I've got various recipes of Biryani. And on a friend's request I'm gonna upload some more Biryani recipes in coming days Insha'Allah. Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. A very famous rice dish to be served as a complete meal. This recipe is a delicious and mouthwatering choice. Enjoy this right away and enrich your taste buds. 


Ingredients:

Chicken 1 of weight 1.5 kg, cut into 14-16 pieces
Rice ½ kg
Whole black pepper 7-8
Tez pata 1 (bay leaf)
Bari elaichi 2-3
Cinnamon 3 sticks

Dried aloo bukhara or Plum (soaked in water for 15-20 minutes)

Onion sliced 4-5 medium
Tomatoes sliced 4 medium
Ginger paste 1 tsp heaped
Garlic paste 1 tsp heaped
Green chili paste 1 tsp heaped
Potatoes 3 medium cut into 2 pieces or 3 if using large potatoes
Salt 2 tsp
Red chili powder 2 tsp
Garam masala powder 1 tsp
Green chilies whole 6-7
Mint leaves ¼ bunch 
Coriander leaves ¼ bunch
Yogurt 1 cup (beaten)
Milk ¼ cup
Yellow food color ¼ tsp
Oil 1 cup
Kewra water 1 tsp

Method:  

1. Fill the pan with water. Add the whole garam masala in it. Let it boil. Add soaked rice, 4 tsp salt in boiling water and let it boil until rice is ¾ cooked. 
2. Drain the water and keep rice aside.
3. Heat oil in another pan, fry sliced onion until golden brown, then add ginger and garlic paste. Stir. Add potatoes, saute for 5 min. 
4. Add the chicken in the same pan, and bhuno well on high flame, keep stirring. When chicken changes the color, add sliced tomatoes, salt, red chili powder, green chili paste, soaked aloo bukhara, and 1 cup of water.

5. Cover and let it cook on low flame for 15-20 minutes until the chicken and potatoes are done.  

6. Now add beaten yogurt, and garam masala powder, leave on slow flame to cook for a while until the curry leaves oil on top. 

7. Add mint leaves, green chilies and coriander leaves, mix well. Mix yellow food color in the milk, add kewra.

 8. Now layer boiled rice on the top of prepared chicken curry, top it with milk mixed with color and kewra, drizzle ¼ cup of oil on the top, put it on dum for 10-12 minutes on medium high flame for first 2 minutes, then on low flame. 

9. Serve hot with raita.

Note: A lot of people like to add coriander/mint leaves on top of the rice, my family don't like it that way so I had to mix it in the curry. You can put it on the top if you want, before giving dum to Biryani. 

Serves: 5-6

Chicken Shashlik with Gravy

Ingredients:

Chicken boneless ½ kg
Salt 1 tsp
Red chili powder 1 tsp
Garlic paste 1 tsp
Mustard powder 1 tsp
Worcestershire sauce 1 tbsp
Soy sauce 1 tbsp
Ketchup 4 tbsp
Chili garlic sauce 1 tbsp


Shashlik sticks as required (washed and dried)
Onion 1 cut in cubes
Tomatoes 2 remove seeds and cut in cubes
Capsicum 1 large remove seeds and cut in cubes
BBQ Sauce ¼ cup
Oil 2 tbsp for frying


Method: 

1. In a bowl add chicken cubes, and all the ingredients except vegetables and BBQ sauce. Let it marinate for 1-2 hour at least. 
2. Now sew marinated chicken and vegetables on shashlik sticks. 
3. Heat oil in a frying pan and put skewers, brush BBQ sauce on it, change side, brush the sauce again on all Shashliks. 
4. Fry for 8-10 minutes on medium low flame until the chicken is cooked. Don't overcook. 

* You can also bake these at 180° degree celcius for approx 15 minutes. Brush BBQ sauce on skewers before baking, turn side after 8 minutes, brush the sauce again and bake. Remove it, put on absorbent paper, keep aside. 


Ingredients for Gravy:

Chicken 1 breast piece cut into tiny cubes (optional)
Garam masala powder ¼ tsp
Garlic paste ½ tsp
Salt ¼ tsp
Soy sauce 1 tbsp
Worcestershire sauce 1 tbsp
Mustard powder ½ tsp
Tomato paste 2 tbsp
Water ¼ cup
Chili sauce ½ tsp
Ketchup ¼ cup
Capsicum 1 cut into tiny cubes


Method:

1. Heat 2 tbsp oil, add garlic paste, chicken cubes, fry until cooked, add all the season mentioned in under Ingredients for Gravy. 
2. Let it cook on medium high flame until the consistency of gravy gets thick. 
3. Add capsicum cubes, turn of the flame. 
4. Pour the gravy over cooked Shashlik sticks, serve with plain boiled rice. 
5. Enjoy!! 

Singaporean Rice

It is a lengthy recipe but very easy to make if you prepare everything in advanced. Singaporean rice, an excellent blend of rice, vegetables, chicken, and noodles all in one platter. If you want to impress or entertain your guests with something. This is a dish to be served. Try this delicious recipe and give me your feedback. 


Ingredients:

Boiled rice ½ kg (soak rice for half an hour, boil with 1 tbsp salt, 1 tsp black zeera till ¾ done)
Boiled spaghetti ½ packet

Cabbage cut into cubes 1 cup

Tomatoes seedless cut into cubes 1

Capsicum cut into cubes 1

Carrot cut into cubes ½ cup

Onion cut into cubes 1 cup

Oil 1 cup

For Garnish:


Green chilies slit from the center 5-6

Garlic finely chopped 3 tbsp 

1. Heat 1 cup oil in a pan, now add slit green chilies, fry for 2-3 minutes, keep aside.
2. Now add crushed garlic in the same oil and fry till golden brown in color. 
3. Take it out on kitchen paper towel.

Ingredients for Chicken:

Boneless Chicken ½ kg (cut into cubes)

Egg 1

Salt ½ tsp

Black pepper ½ tsp 

Baking powder ½ tsp

All-purpose flour (maida) 1 tbsp

Cornflour 1 tbsp

Ginger cut into julienne 3 tbsp

Method:

1. Mix the above ingredients in a clean bowl except ginger, whisk the batter well, mix chicken in the batter, fry in the same oil we used for garnishing till golden brown in color. 
2. Take it out, keep aside. 
3. Add ginger julienne in the same oil, add fried chicken, add 2 tbsp ketchup, soy sauce 1 tsp, pinch of red color. Mix well. Chicken is ready.
4. Fry cabbage, capsicum, carrot, onion and tomatoes in the same oil for 2-3 minutes only on high flame with a pinch of salt, black pepper, 1 tsp of chili sauce, and 1 tsp of soy sauce. 

For the sauce:

Mayonnaise ¼ cup

Cream ½ cup

Pounded red chili flakes 1 tsp

Salt ¼ tsp

Black pepper ¼ tsp

Tomato ketchup 3 tbsp

Red color a pinch

Mix all the ingredients in a clean bowl. The sauce is ready. 

Assemble the dish before serving:

1. Add a layer of boiled rice in your serving dish, then add noodles, a thick layer of the sauce, fried vegetables and fried chicken. 
2. Garnish with fried crushed garlic and green chilies on the top. 
3. Serve immediately. 

Chicken Karahi

Ingredients:
Chicken ½ kg 
Salt to taste
Tomatoes 4 sliced
Black pepper crushed ½ tsp
Pounded red chili flakes 1 tsp heaped
Garlic paste 1 tsp heaped
Ginger paste 1 tsp heaped
Yogurt beaten ½ cup
Garam masala powder ½ tsp
Zeera roasted and grounded 1 tsp
Ginger cut in julienne to garnish
Green chilies to garnish
Coriander leaves chopped to garnish
Oil ½ cup
Kasoori methi 1 tbsp (dried Fenugreek leaves)




Method:
Heat oil in a wok, add chicken and fry on medium-high flame till light in color. Take it out and keep aside.

Fried Chicken

 Now add sliced tomatoes in the same wok, cover and let them cook till soft and tender

Add ginger/garlic paste, salt, black pepper, red chili flakes and zeera. Bhuno well.

Remaining Ingredients 

Add fried chicken, beaten yogurt. Mix well. Cover and put it on dum for 10-15 minutes.




Sprinkle garam masala and kasoori methi on top. Mix well.




Garnished with ginger, coriander leaves and green chilies.

Garnish with these ingredients.

Serve with naan or tandoori roti.

Chicken Karahi

Chicken Chow Mein

Chicken Chow Mein is a Chinese term for a dish of stir-fried egg noodles, of which there are many varieties. Tasty, versatile and easy to clean up afterwards. This is completely different from basic chow mein recipe, it's my innovation. 

Ingredients:

Chicken sliced 1 breast fillet 
Cabbage shredded 1 cup
Carrot shredded 1 cup
Onion sliced ½ cup
Egg noodles boiled ½ packet
Salt 1 tsp
Soy sauce 1 + 1 tbsp (add 1 tbsp in chicken marination and 1 while cooking)
Oil ¼ cup
Black pepper 1 tsp
Chili sauce 2 tbsp
Cornflour 1 tsp
Green chilies 2 chopped
Pounded red chili flakes ¼ tsp


Method:

1. Marinate chicken with cornflour, 1 tbsp soy sauce, a pinch of salt and black pepper.
2. Heat oil, add chicken pieces, fry until tender. Add shredded vegetables, stir fry on high flame for a minute. 
3. Add all the remaining seasoning and boiled egg noodles. Toss well to combine.
4. Serve! :D

* You can also use beef, shrimps or even paneer.