Tuesday, October 21, 2014

15minute JAPANESE SOBA NOODLE SOUP

Japanese Soba noodles are buckwheat noodles - as the pure buckwheat flour does not bind together well, most soba noodles are made with a combination of buckwheat flour and wheat flour. This thin grayish-brown noodles are a staple of Japanese cuisine.  

Chicken Soba noodle soup Recipe


How to make Soba noodle soup / how to cook soba noodles? / Recipe with Japanese Soba noodles
Cooking time : 15min
Serves : 2

Ingredients :

Soba Noodles : 1 bundle
Chicken breast : 4oz, bite sized (Vegetarians can add Tofu in the end)
1Cup Assorted Fresh vegetables ,  like 4 Mushrooms, 1 carrot, 3 snow peas, 2 baby corns, baby spinach (I used 1 large carrot and 1/2cup baby spinach )
White onion : 1/2Cup
Garlic : 2 cloves, finely chopped
Ginger : 1/2 inch piece . finely chopped
Chicken Stock / Vegetable Stock : 3Cups
Low sodium soy Sauce : 1tbsp
Salt to taste
Vegetable oil : 1tbsp
Fresh Cilantro / coriander leaves to garnish

Healthy Soba noodle soup for kids

Method:

1. How to cook Soba noodles : Heat up a pot of water and bring it to boil. Soba noodles comes in individual serving bundles. I used one bundle for this soup, so remove the wrapper around it and Add the soba noodles to the boiling water just like we do with spaghetti. Cook till done, al dente. It will take 5 -8minutes. Drain and rinse with cold water and set aside in individual soup bowls.

2. In the mean time, heat oil in a sauce pan and add onion, ginger and garlic. When the onion is translucent, add chicken and stir fry for 1-2minutes and add the stock. When the meat is cooked, add the vegetables, Soy sauce and cook for 2 more minutes. Adjust the salt and Turn off the flame and Ladle the hot soup on the top of the soba noodles and serve immediately.


 
http://cookingwithlena.blogspot.com/2014/10/15minute-japanese-soba-noodle-soup.html

 

Wednesday, October 15, 2014

ROSE CAKE with Lemon Buttercream Frosting

My first attempt to make a rose cake :)
Its a Lemon Sponge cake with Chocolate Ganache filling and Lemon Butter Cream frosting



Recipe for the best Lemon Butter Cream Icing :

Unsalted Butter : 1Cup / 2sticks, at room tempterature(Not melted!!!)
Powdered Sugar : 4Cups
Lemon Rind from 2 Lemons
Milk / Heavy cream : 2tbsp
Lemon juice from 1/2 of a large lemon, approx. 1 tbsp
A pinch of Salt

Method: 

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 

2. Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. 

3. Increase mixer speed to medium and add Lemon juice, lemon rind, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. 

4. Divide frosting into 2 bowls.





Friday, October 10, 2014

How to make Restaurant style CHILLI CHICKEN?


Best Chinese Chilli chicken
Recipe for Indo-Chinese Chilli Chicken / Chicken Manchurian / Versions of Chilli chicken

Ingredients:
Boneless Chicken : 10oz / approximately 300gm / 1 1/2 chicken breast
Oil to deep fry
For the batter : 
Tomato sauce : 1tsp
Soy sauce : 1/2tsp
Chilly sauce : 1/2tsp
Salt : 1tsp
Ginger garlic paste : 1/2tsp(12inch ginger and 3garlic)
Maida / All purpose Flour : 1/2cup
Corn starch : 1/2cup
Egg : 1
Vinegar / Lemon juice : 1tsp
 Red Food color (optional)

For the sauce :

Onion : 1, diced(You can add 2 to increase the quantity of chilli chicken)
Garlic : 4cloves, chopped
Green chilies : 2, chopped
Ginger : 1/2 inch, chopped
Capsicum : 1, Sliced lengthwise
Soya sauce : 1tbsp
Red Chili sauce :1/2tbsp
Tomato Sauce : 11/2tbsp
Sugar : 1tsp
Salt

How to make Restaurant style chilly chicken
Method :

1. In a wide bowl, combine everything given under 'For the batter'  along with few drops of water to make a thick paste. Now add the chicken pieces into it and mix well. Cover tightly with a lid and marinate in refrigerator for 2(min) to 6(max)hours.

2. Add oil to a frying pan / kadai and deep fry the chicken pieces till done. Transfer them to a paper towel and keep aside.

3. In another wok / pan / kadai, add 2tbsp oil (I used the oil in which I fried the  chicken). Add garlic, green chilies and ginger and saute well. Now add  onions and sauté till it turns to translucent.

4. Now add in capsicum and saute them for 2min. Note that capsicum should remain crispy.

5. Add soy sauce+ chili sauce+ tomato sauce+ sugar and saute it for few seconds.

6. To this add 1/2Cup of water and let it boil for 10mins. Now add the fried and cooled chicken and combine well).

7. Cover with a tight lid and cook for 2min and turn off the flame.

8. Garnish with chopped Spring onion / peppers and serve hot .


Note : if you want a thicker gravy add 1tsp of cornflour to 1/4 cup water and add after 7th step.


Similar Reicipes :


Thursday, October 2, 2014

HOW TO MAKE SOFT IDLI AT HOME using mixer grinder

After a lot of requests from my constant readers, i am writing a detailed post on How to make South - Indian soft and fluffy Idlies at home Using a mixer grinder. The main difference of making the idli batter in a wet grinder and in a mixer grinder is the ratio of rice and Urad dal. If you are using a wet grinder the ratio of rice to Urad dal is 4:1, but if you are using a mixer grinder, the ratio for perfect idli changes to 3:1. Here in U.S i used my Preethi mixer grinder for making these soft idlies.


How to make Perfect spongy Iddli / Idli batter at home?

Ingredients :

Idli rice : 3Cups 
Urad Dal / uzhunnu parippu : 1cup
Fenugreek Seeds / uluva : 1/2tsp
Fresh* Cooked rice : 1/2 cup( Refer notes)
Salt

Directions :

1. Wash the rice until water runs clear. Now Soak the rice in enough water(approx. 3 inches above the rice) for 3 1/2 to 4 hours.

2. Meanwhile, wash and soak Urad dal separately along with fenugreek seeds for 1 1/2 to 2hours (Soaking Urad dal for long time decreases its power of fermentation).

3. Now Transfer the urad dal, fenugreek mixture to your mixer grinder along with enough water and grind to a smooth paste, approx. 15 minutes. Transfer it to a big container. 

4. Now add the soaked rice to the mixer grinder along with sufficient water in which we soaked the rice. Grind it for 5minutes and then add cooked rice. Grind for another 15-20minutes until smooth. 

5. Add the rice batter to the Urad dal batter and mix well with hands. Cover with a tight lid and allow to ferment for 6 to 8 hours or over night. Fermentation of homemade Iddli batter  depends on the climate of your place. In colder places, you can leave it inside the  oven with the oven light on.

6. Add salt only after fermentation and mix well. The batter is ready to use. Add 2 cups of water into iddli vessel and allow to boil.

7. Pour the batter into greased the idli moulds(i use coconut oil) and steam for 13-15minutes for soft spongy idlies. Use a wet spoon to transfer the idlies from the mould.

8. Serve hot with Chutney / Sambar. I make Idli on the first day, then dosa / uthappam on second day and Paniyaram in the end.

Notes :

a) My cousin Anju Uses Poha / Aval instead of cooked rice to make the iddli batter. Soak Poha/aval in water for 5minutes and add along with the rice. You will get exactly the same results :)
b) Do not use old refrigerated cooked rice to make idli batter. Remember you will keep it outside for fermentation then in refrigerator for minimum 2 days, so make sure you use fresh cooked rice.


Enjoy!!!
Lena