I wasn’t going to create a post for this but someone asked for it in my Instagram. It’s way too cold here – 4 degrees C this morning to be precise (brr!). Spending time in the kitchen is something I keep to a minimum during nights. When I do cook, I up the quantity so I have leftovers for the next dinner. There was leftover Thai veg curry for him and I made myself a quick omelette sandwich. Simply caramelize onion slices till they are nice and golden brown. Cook the mushrooms in it and then go in the eggs. Sandwiched between two buttered bread slices and lettuce (if you have any), and pan toasted to get that perfect tan on both sides. A dinner sandwich is ready.
Soba noodles are made with buckwheat and whole wheat. Definitely healthier than regular noodles. I came across Nigella Lawson’s recipe that called for soba noodles on my Twitter feed and figured I must try something out with soba noodles. Luckily, the grocer near home stocks all kinds of imported products and he had soba and udon noodles as well. You can also find it on Amazon. There’s no real distinct taste these noodles have, but I can say they’re less starchy and don’t feel heavy on the tummy.
This hot and sweet curry noodle bowl is the result of yet another “makeover for leftovers”. Leftovers are great to work with because most of the work has already been done. In this case, I already had cooked chicken and the chilli honey paste in my fridge. All I had to do was cook some noodles (which takes just about 5-7 mins), make a curry style broth and assemble it all together.
This one turned out to be a lot more delicious than it looks, trust me. It truly validates my faith in simple cooking. And don’t worry about what you have or don’t have. If you don’t have noodles, make this with rice. If you don’t have chicken use leftover cooked veggies or even just a potato will do.
Yield: 2 servings
Prep + cooking time: 15-20 mins
Leftover cooked chicken (or meat or veggies) – 1 cup shredded
Cooked noodles – enough for 2 portions (I had Ching’s hakka noodles in the pantry and used one packet of it)
Garlic – 3-4 cloves crushed
Chilli honey paste – 1 tbsp or more (recipe here)
Any herbs like basil or lemongrass – handful crushed/torn
Chicken/veggie stock cube – 1 (omit it if you don’t have it or don’t like it, but it adds a lot of flavour to the broth)
Oil – 1 tsp
Coriander leaves – handful chopped
Fried egg – 1 for each bowl
Water – 3 cups
Heat oil in a pan and add garlic with the chilli honey paste and cook till it turns aromatic.
Add chicken and saute for a minute. Now add water along with the stock cube, herbs, some salt and let it come to a simmer.
Turn of the heat and keep it aside.
Place noodles in the bowl and pour the broth over. Top with fried egg and lots of coriander leaves.
One of my favourite quick meals is to just toss chicken in the pan with some veggies and be done with it in 10-15 minutes. No need to slave over the stove on a weeknight. But I do plan ahead. The night before I marinate the chicken and the next night I just need to get it on the pan. If you can’t or couldn’t marinate the chicken overnight, just let it marinate till the time you prep the veggies. This one’s one of those meals. It’s got some honey soy, pepper and basil for flavour. And dinner is served. You can save more time by put the chicken and the veggies on a tray and into an oven for 20 mins. But I like the charred bits I get when I grill it on the pan with a dash of sesame or regular oil.
Boneless chicken breast – 1, cut into strips
Honey soy – 1 tbsp OR 1 tbsp soy + 1 tsp honey
Ginger paste – 1 tbsp
Paprika – 1 tsp
(Marinate chicken in above ingredients overnight)
Carrot and broccoli – 1 cup, cut into bite size pieces
Basil – 4-5 leaves chopped (you could use coriander instead)
Honey soy – 1 tbsp OR 1 tbsp soy + 1 tsp honey
Pepper – 1 tsp (go higher or lower according to your love for it)
Sesame or regular oil – 2 tbsp
Fish sauce – 1 tbsp (optional)
Heat oil and toss the marinated chicken strips. Don’t move it for a minute so it browns well.
Flip them around so the other side browns as well.
Toss in the basil, pepper and veggies. Add the honey soy and basil.
Mix well. Add a splash (roughly 2-3 tbsp) of water and cover the pan. Let it cook for around 5 minutes.
Taste and add salt (or fish sauce), pepper or even the honey soy to adjust the balance. When it tastes right, take it off the pan.
Note: Ideally, a gravy version of this would go great with plain rice. You could add more water mixed with a tsp of cornflour, pour it over and let it come to a bubble before turning the heat off. I’m not a fan of cornflour though. I believe it masks the flavour of the whole dish. I’d rather add more oyster sauce to thicken the gravy. Do whatever fits your taste.
I love me some roast chicken. Particularly the charred bits. The fact that it’s a no fuss, quick fix dinner makes it a winner (didn’t mean for it to rhyme)! Marinades can vary but the idea of searing it on a pan and then letting it cook in a hot oven remains. This time I roasted some baby potatoes along with the chicken. I didn’t make a sauce as such but a creamy yoghurt dip worked great with this.
Chicken – one whole leg with thigh on the bone
Chilli garlic paste – 1 tbsp
Onion powder/paste – 1 tbsp
Lemon juice – 1 tsp
Salt – to taste
(Marinate chicken in above ingredients for a couple of hours or overnight)
Baby potatoes (or regular potatoes cut into cubes) – 1 cup halved
Dill – 1 tbsp chopped
Olive oil – 1 tbsp for searing chicken and 1 tsp to drizzle over potatoes
Yoghurt – 1/2 cup whipped
Herbs – 2 tbsp (dill, mint, coriander)
Paprika/chilli powder or paste – 1 tsp
Sear the marinated chicken leg in hot olive oil for a minute on each side so it browns well.
Pop it in a preheated oven and cook for 40 minutes along with the baby potatoes sprinkled with dill, salt and drizzled with olive oil.
Meanwhile, add the herbs and chilli powder to yoghurt and keep aside.
Take chicken and potatoes out of the oven and serve with yoghurt dip.
Context: I was looking forward to a chicken curry/stew kind of lunch. But my order of chicken didn’t come through on time and hence the last minute change in the lunch menu.
Assorted vegetables like carrot, beans, bell peppers, beetroot, potato – cubes of them enough for the dish
Onions – 1 large chopped
Uncooked rice – 2 cups
Ginger garlic paste – 1 tsp
Green chilly – 1
Turmeric – 1 tsp
Cumin seeds – 2 tsp
Chilli powder – 1 tsp
Curry leaves – 1 sprig
Coriander leaves – handful
Coconut milk – 1 cup
Water – 1 and 1/2 cups
Salt to taste
Oil for tempering
1. In a pressure cooker, heat oil, add cumin seeds and saute for 10 seconds and then add the chilly (chopped/slit).
2. Add curry leaves.
3. Tip in the chopped onions and saute before adding ginger garlic paste.
4. Add turmeric, chilli powder and salt.
5. Tip in the vegetables and stir well.
6. Add rice and mix.
7. Add coconut milk and water and pressure cook till 5 whistles.
8. Remove lid after pressure drops completely and add chopped coriander leaves.
Serves 2 hungry souls on a late