Recently I’ve become very irregular in my blog. I’ve no particular reason for that. Actually, there is one reason. I’ve been thinking for revamping my blog for a long time, but I yet to sit and start that. Anyway, I missed post my “Five on Friday”. Friday I was not feeling well, and on the weekend I was too much preoccupied with two books. I wanted to finish both of the books, and I succeeded in that. Otherwise my week was overall good. In past 10 years, for the first time I went to movie with my girlfriends.
Finding out different recipes of chicken everyday is very difficult to me. But, Mr. Man and kiddo need chicken almost everyday. So, the other day while browsing Facebook, I got to see a picture of shredded chicken dish. Then the idea of cooking shredded chicken came into my mind. I just think about some recipe in mind, and came up with it.
Here is the recipe:
One pound boneless skinless chicken thigh (you can use breast also)
One medium sized onion
One tsp ginger paste
Two tsp garlic powder (or two-three garlic cloves, smashed)
Five-six cashew nuts
Two tsp poppy seeds
One fourth cup raisins
Pinch of freshly grated nutmeg
One tsp wine vinegar
One tbsp oil
Salt to taste
In a big pan take the thigh or breast pieces (If you are using chicken breast, then cut into big chunks). Add salt, and garlic powder(or smashed garlic). Bring into boil. Boil until the chicken is done, covering the pan. Let it cool down.
In the meantime finely chopped the onion. Heat oil in another pan in medium. Add the chopped onion. Fry onion until soft, stirring occasionally. Add ginger paste, and mix well.
Scoop out the chicken pieces, in a bowl. Save the stalk. Shred the pieces using two fork. (Hold each pieces by inserting one fork into it, and shred with the other.) Add the shredded chicken in the onion. Mix well, cover the pan. Keep the heat in low medium.
In a mixer make a fine paste on cashew, poppy seeds, and raisins, with a little water. Add the paste into the chicken. Mix well. Add the remaining stalk of the boiled chicken,salt, wine vinegar, and cook until the gravy becomes thick. Switch off the stove. Add freshly grated nutmeg. Serve hot with roti (Indian tortilla)or rice.
Again I skipped to write ,“Five On Friday” I love to write the little journaling on Friday. However, the Friday was extremely hectic. I didn’t even get time to breadth. I called few of friends for lunch. So,in the morning I was super busy. I was so bust that I forgot to take pictures. At night I was so tired, that I didn’t feel to switch on the laptop. I received one surprise gift on mail, I’ll share in details with you this week. On weekend I could write , but I was too preoccupied with a book to write down. I wanted to finish that book in weekend. The book was about the life of great mathematician Ada Byron, daughter of great poet Lord Byron. The book is actually a historical fiction based on her life. The book captivated me so much that I didn’t want to do anything else. Her life was really fascinating. In that era when it was well established that the hard subjects like mathematics was not for “tender female brain”. However, she was way ahead of her time. The algorithm she wrote on Bernoulli series is known as the first computer program. Anyway, I think I should write about the book in any other post. Now we need something lighter for our “brain” So, I’m presenting a simple Indian veg recipe.
One cup cubed pumpkin
One cup cubed potato
Two cups chopped spinachOne cup hyacinth beans (You can use french beans also) cut into one inch length pieces.
One big tomato
One tsp cumin powder
One tsp coriander powder
One tsp garlic pasteOne tbsp ghee or oil (The taste will be better in ghee)
Half tsp cumin seeds
One bay leaves
One dry red chili
Two-three silted green chili(optional)
Salt to taste
One tbsp sugar (I used brown sugar)
Pinch of turmeric powder
First of all I don’t now whether I can call this dish as Kadhai Chicken (Chicken inWok). Why the dish is specially known as Kadhai I have no idea. Anyway, I cook this dish in my own way, and the taste was so good, that I cannot resist myself sharing with you my friends.
My sonny boy was not feeling well past few days. Due to the viral fever he lost his appetite totally. He was getting wired smell in every food. I had been just scratching my head for this picky eater. His lost his interest in his favorite pasta also. The pasta was the last resort for me. When he refused to eat pasta I was really at bay. He usually eats banana and mango. He also stopped eating those. With a stuffy nose he was breathing through his mouth which was causing a bloated tummy. Today I asked him whether he would like have noodle soup. He said yes. Before cooking I asked him what kind of vegetables he would like have in the soup. I didn’t want to put vegetable of my choice. He wanted only corn and peas in it. Anyway, though he lost his taste , still loved this simple noodle soup.
Here is the recipe:
Noodle for one person ( In the packet there were six chunks of noodles, and I used one chunk for my son.)
One-fourth cup corns
One-fourth cup peas (I used frozen peas. I didn’t need much time to cook. If you feel that you need more time to cook the peas, then boil the peas separately.)
One tsp soy sauce
Two tbsp. tomato sauce
Two cup chicken broth (I used low sodium chicken broth. If you use normal, chicken broth, then you may need to use less salt.)
One egg
Salt to taste
Boil the noodles according to the instruction on the package. Once it is done, drain the water and keep aside. Take another sauce pan, add chicken broth, soy sauce, tomato sauce, peas, and corn. Bring the mixture into boil. Break the egg and carefully add into it, to keep the yolk intact. Sprinkle salt over the broth. Don't stir the broth, otherwise the yolk will break. Add the noodle into the broth. Bring heat to medium, and let it cook. After five to six minutes check the thickness of the soup. If you need a very thick soup, then let it cook, otherwise switch of the stove. Pour the soup into a soup bowl. Take out the egg, and place it on the top of the noodle.
Whenever I cook this dish my childhood memories always comes
into my mind. Ma used to cook this very dish during summer. Unlike the USA in
India all the vegetables are not available throughout the year, apart from few.
These seasonal vegetable and fruits give a different pleasure in mind when we
can get for the first time in the season. The pointed gourd lovers wait until
the summer to get the taste of it.
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| Pumpkin and Potato |
