Chicken vermicelli / Rice noodles

My intention was to make Pad Thai at home, but, when I went to the store the recommended ingredients were not available. Call it destiny:) So, I decided to look for the greener side of the choices that were present. I was utterly upset since I had waited for four days for the sprouts to mature. Unfortunately, sprouts, like the ones used in Asian cooking is not easily available in Delhi. So instead of losing hope I decided to make them at home. HOW TO MAKE SPROUTS FOR ASIAN COOKING is something I will share on my next post. Coming back to Vermicelli, although I was frustrated that it wasn't Pad Thai I was making, I must say that I was very happy with the final result.

The recipe:
1) Vermicelli/ Rice Noodles - 1 small packet
2) Boiled chicken
3) 1 egg scrambled
4) 1/2 red capsicum
5) 1/2 green capsicum
6) 4 cloves garlic
7) 2 red or green chilli (as per taste)
8) Pinch of Monosodium glutamater (better known as Ajinomoto in India)
9) Sauce (Mixture of 1 spoon of tamarind paste, sugar and fish sauce each)
10) Sprouts (Optional - I had to make use of mine)
11) 1 tablespoon turmeric powder
12) Soya sauce (Optional - it adds to the colour)
13) 4 to 5  tablespoons vegetable oil

So I started with boiling the vermicelli, draining it and mixing it with turmeric. Picture below.

Then heat about 1 tablespoon of oil and scramble the egg and keep it aside, along with the other ingredients.

In a wok heat the rest of the oil. To it, add, garlic and after about 30 seconds add the onions, chillies and capsicum and fry till golden brown. Once that is done, add the prepared sauce, ajinomoto(optional), soya (optional) and fry for another 30 seconds and finally add the vermicelli and boiled shredded chicken. Mix well along with the egg and serve hot with lemon.

                     (I still don't understand why I put those slices of lemon in the middle like that :P )

Here's another one without the lemon :)

Chicken vermicelli / Rice noodles

My intention was to make Pad Thai at home, but, when I went to the store the recommended ingredients were not available. Call it destiny:) So, I decided to look for the greener side of the choices that were present. I was utterly upset since I had waited for four days for the sprouts to mature. Unfortunately, sprouts, like the ones used in Asian cooking is not easily available in Delhi. So instead of losing hope I decided to make them at home. HOW TO MAKE SPROUTS FOR ASIAN COOKING is something I will share on my next post. Coming back to Vermicelli, although I was frustrated that it wasn't Pad Thai I was making, I must say that I was very happy with the final result.

The recipe:
1) Vermicelli/ Rice Noodles - 1 small packet
2) Boiled chicken
3) 1 egg scrambled
4) 1/2 red capsicum
5) 1/2 green capsicum
6) 4 cloves garlic
7) 2 red or green chilli (as per taste)
8) Pinch of Monosodium glutamater (better known as Ajinomoto in India)
9) Sauce (Mixture of 1 spoon of tamarind paste, sugar and fish sauce each)
10) Sprouts (Optional - I had to make use of mine)
11) 1 tablespoon turmeric powder
12) Soya sauce (Optional - it adds to the colour)
13) 4 to 5  tablespoons vegetable oil

So I started with boiling the vermicelli, draining it and mixing it with turmeric. Picture below.

Then heat about 1 tablespoon of oil and scramble the egg and keep it aside, along with the other ingredients.

In a wok heat the rest of the oil. To it, add, garlic and after about 30 seconds add the onions, chillies and capsicum and fry till golden brown. Once that is done, add the prepared sauce, ajinomoto(optional), soya (optional) and fry for another 30 seconds and finally add the vermicelli and boiled shredded chicken. Mix well along with the egg and serve hot with lemon.

                     (I still don't understand why I put those slices of lemon in the middle like that :P )

Here's another one without the lemon :)

Easy to make - Corn and spinach sandwich

Spinach and corn grilled sandwich by far has been my favourite veg-sandwich. Unless I am left with no other choice would I settle for a veg- sandwich. The chicken club sandwich topping my favourite list. When served both, I am always in a dilemma. This is quick and easy and something even meat lovers will find irresistible...(read me :D)

Ingredients:
1) Bunch of fresh spinach
2) 4 slices brown bread (for the health conscious;)
3) 1/4 cup boiled corn
3) 2 cloves garlic
4) Mozzarella cheese or 2 cheese slice (I used 2)
5) Pepper
6) Salt to taste.
7) 1 tablespoon olive oil


Step 1: Clean and cut spinach and mix with the boiled corn.

Step 2: In a pan, heat oil and garlic and fry till golden brown

Step 3: To this, add the spinach and corn mix and let it cook in medium heat for about two minutes. Let it cool.

Step 4: Mix the shredded cheese, as per your taste. Cheese lovers can increase the quantity and reduce the amount of spinach.Sprinkle salt and pepper and divide the mixture into 4 portions.

Step 5: Add each portion between two slices and grill. Make sure you grease the base with butter so that it doesn't turn out to be too dry.

Serve hot with tomato ketchup.

Spicy roasted chicken

This is the recipe I have been wanting to share since Christmas. One thing that always fascinated me was seeing the whole chicken being roasted at eating joints as a child. So last Christmas, instead of the Karbi /Assamese cuisine I would have opted for, I decided to do something different with my equally enthusiastic friend :) Yes...you can blame it on Masterchef. We had an amazing time preparing this dish and an equally fun time enjoying our meal together.

Ingredients:
Why I call it the Spicy Roast Chicken is because of the extra flavours I had added to the basic roast.
1 kg whole chicken
Choice of vegetables (2 each/small or 1 large each)
2 tablespoon butter
2 tablespoon olive oil
Rosemary
Red wine
5 cloves garlic
3 green chillies
1 lime
1 tablespoon grounded pepper
Oregano flakes
Step 1: First of all, clean/rinse the chicken in running water. Pat dry and keep it aside.

Step 2: Cut your choice of vegetables into big square pieces and keep it aside. In my case I used potatoes, carrots, beans and radish. I love vegetables :)

Step 3: Pre-heat your oven at 200' C. Grease your roasting pan with a little olive oil and place the cut vegetables on it.
Step 4: Squeeze half a lemon all over the chicken. This you add, along with the rosemary, green chillies and garlic to the chicken cavity and tie both the legs with kitchen twine.
Step 5: Sprinkle some salt and wine over the vegetables.
Step 6: Spread the butter all over the chicken, sprinkle salt and oregano like I did ( See picture below)

Note: Make sure to use a bigger roasting pan. The one I used was a bit too small for the chicken.
Place the chicken in the oven until golden and crisp or roast at a 250 degrees for 60 minutes.

Serve with garlic bread.