Chicken Noodles

Noodles is a quick meal that is easy to put together and is almost always well liked by everybody. I usually make noodles with shrimp because I have shrimp in the freezer but making it with chicken requires a little bit of planning since I don't normally stock chicken.If you have chicken then this recipe is quick. I use boneless chicken thighs but use whatever you fancy.

The vegetables that works best in noodles are cabbage, broccoli, bell peppers, carrots, beans, greens like chard/kale and green onions. All or a few of these vegetables can be used. I had cabbage harvested from the farm along with bell pepper, green onions


The trick in making good noodles is to cook it at high heat and make sure not to make it soggy which means completely dry the vegtables and cook the chicken before adding it to the vegetables.

Here is the recipe in pictures,

Cut the chicken thighs into bite sized pieces and marinate for about 20 minutes with salt and chili powder. Set a pan and add oil and let it get hot.
Add the chicken and let it cook till the pieces are cooked.
Drain the chicken and set aside. In a pot of boiling water set the noodles to cook.
Get the vegetables ready.
In a pan add onions, garlic and grated ginger. When translucent add in the vegetables first the peppers, followed by the carrots and then the cabbage and any greens if using.
Add in the spices/sauces and saute on high heat for a few more minutes. Add the cooked chicken and mix well.
Add the cooked noodles, mix it in well and add more salt if needead and turn off the heat.

Some fresh tasty noodles is ready.

Chicken Noodles
Preparation Time:20 minutes
Cooking Time:25 minutes
Ingredients

1. 2 lbs of boneless chicken thighs
2. 1 packet of Chinese Noodles
3. 2-3 cups of sliced vegetables - I used cabbage, carrots, bell peppers and some chard
4. 1/2 red onion sliced
5. 3-4 garlic cloves minced
6. 1/2 tbsp grated ginger
7. 1 tbsp chili oil or any chili sauce
8. 1 tbsp ketchup
9. 2 tsp soy sauce (optional)
10. 2 tsp pepper powder
11. 1 tbsp chili powder
12. salt to taste
13. 1 tbsp oil

Method

1. Wash and pat dry the chicken, chop them into bite size pieces and mix them in chili powder and salt. Marinate for 1/2 hr or so if time permits.
2. Set a pot of water to boil and cook the noodles as per the package directions. Rinse in cold water and drain.
3. In a wide mouthed pan heat oil and add chicken pieces and cook till the chickens turns white and is fully cooked. Set aside. Takes about 8-10 minutes.
4. In the same pan add a bit more oil and add onions and saute till it turns translucent. Add ginger and garlic and saute for a few more minutes.
5. Cook the vegetables in high heat, add the bell pepper and saute for a couple of minutes, followed by all the other vegetables.
6. Once they are hald cooked add the salt, chili oil/chili sauce, ketchup and soy sauce.
7. Add in the cooked chicken pieces and mix it in.
8. Add the noodles and let it heat through.

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Kadalai Chutney - Peanut Chutney - 2

Working with the soil and nature is akin to meditation methinks. Spending time working outside among greenery is restorative to the soul. While physical activity is better than no activity at all when done outdoors is the best way to feel a sense of peace with entertainment being provided by the birds and insects.

To be able to see nature in all its glory is a gift that is not available to everyone and that is a sad thing. Those of us who have the privilege of access to these green spaces shouldn't take it for granted and be mindful of preserving those spaces.

Have you seen a cauliflower seed? It is little more than a mustard in size but thats grows into a tasty cauliflower. How many ever times you see this miracle, it is impossible to not wonder about the possibilities. The power and restorative properties that nature provides is nothing short of miraculous. The funny thing is miracles like this happens all around.

While being outside and working with the soil is meditative for some people, quite a few people I know consider cooking to be a meditative process as well. So whichever camp you fall in, this recipe is bound to please you.

Everyone needs a quick chutney for morning breakfast, for us it is mostlt on weekends. If you had a late start in the morning or are making plans for an elaborate lunch and want something quick, this peanut chutney is just what is needed. I found this recipe on YouTube.
Recipe in pictures,

Get the ingreidents ready for the chuntey - peanuts, green chilies, garlic followed by the cumin seeds and the roasted channa dal (pottukadalai).
In a pan add a tsp of oil saute the green chilies, garlic and when the garlic turns slightly brown add the roasted channa dal and saute till it gets brown a bit. Add salt.
Add in the peanuts and give it mix. Add salt. Cool and transfer to a blender and blend to a smooth paste with addition of just enough water to let the blades turn.
Transfer to a container. Prepare seasoning in a small pan and pour over the chutney.

Peanut Chutney - 2
Preparation Time:10 minutes
Cooking Time:15 minutes
Ingredients

2 cups of peanuts

6-8 galric cloves

3 green chilies

1/2 cup of roasted channa dal (pottukadalai)

1 tsp of cumin seeds

salt to taste

seasonings - mustard seeds, split urad dal, cumin seeds and curry leaves

2 tsp of oil

Method

In a saute pan add 1/2 tsp of oil,saute the garlic and green chilies, once the garlic starts to turn brown, add the cumin seeds followed by the roasted channa dal.

Add in the peanuts and salt. Let cool.

Transfer the contents to a blender and with the addition of some water blend to a smooth paste. Rinse out the blender and add the water to the chutney and thin the chutney to the required consistency.

In a small pan add oil, add the mustard seeds, cumin, urad dal and let it change color. Add in the curry leaves and pour over the chutney.

Serve with idli, dosai or paniyaram or any of the breakfast items.
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Coriander Pickle - Kothamalli Thokku - 2

I grow a lot of coriander in the summer but to keep up with it and harvest it in time and not letting it going to seed is always a struggle. But when it is cold in the winter they don't go to seed and amazingly even the below zero temperatures don't affect it much. I grow them inside a structure called a high tunnel but not outside. So occasionally I have plenty of them and want to preserve them to be enjoyed for a longer period of time.

This recipe is a one version thokku but this one is a slightly different version. It works great as a spread and also is good with rice, idli, dosai etc., but as a spread for sandwich is what I usually we use it for a lot.

Making the recipe is pretty simple with not many ingredients.
Recipe in pictures,

Clean the coriander leaves and roughly chop them and saute in a tbsp of oil. Saok the tamarind in hot water.
Extract the tamarind pulp. Add some of the tamarind and blend the coriander to a coarse paste.
Transfer the blended coriander leaves to a separate vessel. In a wide mouthed pan heat oil and add mustard seeds and let it pop.
Now add in the extracted tamarind pulp and let it come to a boil and let boil for 3 minutes or so till raw smell of tamarind goes away. Add the blended coriander mixture.
Add the powdered red chilies and salt and mix into the coriander tamarind paste.
Add roasted and powdered fenugreek and mustard powder along with some jaggery.
Heat the mixture till oil separates. add more oil if needed. Transfer to sterilized jars.

Coriander Thooku
Preparation Time:20 minutes
Cooking Time:45 minutes
Ingredients

1. 6 cups of packed coriander leaves
2. 2 cups of thick tamarind pulp from a lemon sized ball of tamarind (for every 3 cups of coriander leaves, 1 cup of tamarind pulp)
3. 1/4 cup of chili powder (I used powdered red chilies)
4. 1/2 tbsp of mustard seeds + 1/2 fenugreek seeds
5. 1 tsp of mustard seeds
6. 1/2 tbsp jaggery
7. salt to taste
8. 1 cup of sesame oil

Method

1. Heat water and soak the tamarind and extract the pulp.
2. In a pan roast the mustard seeds and fenugreek seeds and let it cool and powder it along with the jaggery.
3. In a pan heat oil and saute the coriander leaves.
4. In a blender add the coriander leaves along with a bit of tamrind pulp and set aside.
5. In a wide mouthed pan, heat oil and add mustard when it pops add the tamarind pulp. Let it come to a boil, then let it boil 3-4 minutes till the raw smell goes.
6. Add the blended paste to the tamarind, mix it in well and let it come to a boil.
7. Add the chili powder and salt. Add more oil if needed and cook till the oil separates.
8. Add the powdered mustard, fenugreek and jaggery powder and turn off the heat.
9. Cool and store in sterilized jars. Will stay refrigerated for more than a month.

Can be served as a side with idli, dosai or as a spread.

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