One pot chicken with rice

This is one of easiest and quickest recipes that I know. Its truly yum and will make your mouth water.

                 

INGREDIENTS

 1 Can Chicken broth( Readily available in market)
6-8 small pieces of chicken
1 Can Water
1 Can corn(frozen)
1 Can Good Quality rice (Washed and kept aside)
1 tsp Garam Masala Powder
1 Onion chopped
1 tsp Ginger Garlic paste
Rest of the spices( According to taste)

PROCEDURE

Heat some oil in the pot. After it gets heated add chopped onion.

Let it turn translucent pink. Now add the ginger garlic paste and mix till the nice aroma appears.

Add the garam masala and other spices of choice.

Now add the chicken broth, water and corn till it boils.

Finally add rice and chicken and simmer on low heat for around 20 minutes.

Garnish it with chopped coriander leaves

The food is ready…http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen/chickenandrice008.jpg

Lacha Onions

Laccha Onions

INGREDIENTS

• 1 cup Onion rings

• 1 tbsp Vinegar or lemon juice

• salt to taste

PROCEDURE
Put the onion rings in a bowl of ice cold water & keep aside for 15-20 minutes. This will make them crisp. When ready to serve, drain, put on a kitchen towel & pat dry.
Add the vinegar & salt & mix gently. Serve immediately.

Coriander coconut chutney

Coriander coconut chutney

 
INGREDIENTS

• Green Coriander Leaves (Cilantro)-1 Bunch

• Fresh Coconut-1/2 Cup-Cut Into Pieces

• Green Chilli-2

• Cumin Seeds-1/2 tsp

• Salt-To Taste

• Lemon Juice-1-2 tsp

• Water-If Required

PROCEDURE
Clean and wash the coriander leaves. Cut fresh coconut into pieces. Wash green chili.Combine coriander leaves with green chili, coconut pieces, cumin seeds and salt in a blender. Blend until pureed.Scrape sides and repeat until all the coriander has been pureed. Add water if required.When perfectly smooth, taste and add more salt if desired. Transfer it to bowl.
Coriander-Coconut Chutney is ready. Serve immediately or keep tightly covered in refrigerator up to 2-3 days. Enjoy!!!

Schewzan Chineese Hakka Noodles

Today lets make a chineese cuisine Schezwan Chineese Hakka Noodles
The Ingredients
1 Pack Hakka Noodles




Hakka noodles Boiled & strained along with addition of a tsp Oil, so that they do not stick.



Slice 1 Onion,1 Cup Peas,1/2 Carrot Chopped, 1 Cup Cabbage Sliced.



Toss in a kadai by putting onion first & other vegetables according to tenderness.

Add 1 tsp Sugar( My mom’s Secret Ingredient), salt, black pepper, a pinch oregano, a pinch ajinomoto ,2tbsp Tomato Ketchup, 1 tbsp Green chilli sauce, Itsp Schezwan sauce.



Add 1 tsp Soya sauce in these vegetables & lower the flame.



Now add the boiled noodles in it & toss for a few minutes & serve hot.