10

chicken noodle sizzler

There is an Indian restaurant here in Dubai called Little Hut that my family and I frequently go to whenever we crave for some good sizzlers. I always look forward to the smoke, the exciting sizzling sound, and the aroma that comes off the hot griddle while the staff brings it out from the kitchen and onto our table.

I tried to recreate a sizzling dish at home. This is my last recipe-post that was prepared in my old kitchen. It was a success: the food was delicious and the sizzling effects made me very happy. Once you learn how to create a sizzling dish, there are endless ways to experiment. You can make beef and mushroom, vegetable fajitas, cheesy pasta, kababs, chicken risotto, or chicken manchurian — all hot and sizzling!

This recipe is specially dedicated to my two lovely blogging sisters Khanum and Miss Maqsood. There’s a lot of work involved but the end result is totally worth it!

Marinate and fry the chicken:

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Marinate the chicken pieces in freshly-ground black pepper, red chili flakes, soy sauce, vinegar, and salt.

Prepare the batter by mixing egg, all purpose-flour, cornstarch, baking powder, salt, and black pepper powder.

Dip all chicken pieces in the batter, mix well, and fry on low-medium heat for about 5 minutes or till done. Remove and keep aside. Make the sauce with bell peppers and cook the chicken in it (detailed recipe below).

 

 Boil the egg noodles as per packet instructions: 

DSC_0767Cook the vegetables:

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Fry onion, garlic and ginger.

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Toss in the mushrooms, capsicum, and corn.

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Add carrots, soy sauce, tomato ketchup, and hot sauce.

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Add noodles and spring onions

 

Prepare and preheat the griddle:

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Preheat griddle by keeping it directly on the stovetop on high heat for 5-7 minutes.

 

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4.8 from 4 reviews
Chicken Noodle Sizzler
 
Sizzling chicken and peppery-garlicky noodles with crispy vegetables.
Author:
Recipe type: Noodles, Chicken, Sizzler
Cuisine: Chinese, Indo-Chinese
Ingredients
Marinade for the chicken:
  • 250 grams boneless chicken, cut into small pieces
  • 1 tbsp vinegar
  • 2 tsp soy sauce
  • ¼ tsp freshly-gound black pepper
  • ½ tsp red chili flakes
Coating Batter for the Chicken
  • 1 egg
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • 1 pinch baking powder
  • ½ tsp salt
  • ½ tsp freshly-ground black pepper
Rest of the Ingredients:
  • 250 grams egg noodles
  • 1 green/spring onion, chopped (separate white from green)
  • 4 tbsp garlic, minced or finely chopped
  • 1 tbsp cornstarch
  • 1 cup chicken broth or water
  • 2 tsp soy sauce
  • 4 tbsp tomato ketchup
  • 1-2 tsp hot sauce
  • 1 capsicum, diced
  • mushrooms, chopped (as much as you like)
  • carrots, grated (as much as you like)
  • baby corn, chopped (as much as you like)
  • salt & pepper to taste
  • vinegar
  • oil
Instructions
Marinate & cook the chicken:
  1. Marinate the chicken in vinegar, soy sauce, salt (optional), red chili flakes, and pepper. Keep aside for at least 30 minutes (but preferably longer).
  2. Mix all ingredients of the batter in a bowl.
  3. Add the marinated chicken pieces into the bowl and mix well.
  4. Heat oil.
  5. Fry chicken pieces for about 5 minutes or until done. Remove from oil and keep aside.
Cook chicken in sauce:
  1. Heat 1 tbsp oil.
  2. Add white part of the green onion and garlic. Fry until garlic is light brown and fragrant.
  3. Add ½ of the capsicum and fry for 1 minute.
  4. Add soy sauce, tomato ketchup and hot sauce.
  5. Add cornstarch dissolved in chicken broth or water. Cook for 2 minutes (or until thick)
  6. Add the fried chicken pieces and stir to coat well.
  7. Adjust seasoning. Set aside.
Boil the noodles:
  1. Boil water with ½ tsp salt and 1 tsp oil.
  2. Add noodles to boiling water and cook for 2-3 minutes (or check packet for cooking instructions).
  3. Remove from heat before they get overcooked (noodles should have a little bite).
  4. Strain and leave noodles in a colander with a tsp of oil (to avoid noodles sticking).
Cook the vegetables:
  1. Heat 2 tbsp of oil in a pan.
  2. Fry garlic until light brown and fragrant.
  3. Add mushrooms, carrots, corn, and remaining capsicum. Stir fry for 1-2 minutes.
  4. Add soy sauce, tomato ketchup, hot sauce, vinegar, and black pepper. Cook for 1 minute.
  5. Add the cooked noodles. Stir gently.
  6. Check seasoning and add salt accordingly.
  7. Sprinkle leaves of the spring onion.
Preparing the iron griddle:
  1. Remove cast iron griddle from its wooden base.
  2. Rub oil generously on both sides of the cast iron griddle.
  3. Preheat griddle by keeping it directly on the stovetop on high heat for 5-7 minutes.
Assembling the sizzler:
  1. Mix 4 tbsp oil and 4 tbsp vinegar in a bowl. Set aside.
  2. Reheat chicken, if necessary.
  3. Reduce heat to low (the stove on which the griddle is on).
  4. Arrange a bed of noodles, covering the base of the griddle. Top with chicken pieces.
  5. Carefully place the hot griddle back on its wooden base.
  6. Spoon a tsp of the oil and vinegar miix on the cast iron griddle (for the sizzling effect).
  7. Serve immediately.

 

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13

red tag home

I recently had the chance to work with Reg Tag, a chain of value fashion and home stores spread across the Middle East and Asia. They have a very good collection of homeware and accessories.

I have decorated my apartment with accessories from their summer collection. To see how I incorporated these accessories throughout my home and tips on how to get that summer feel indoors, read more here.

 

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12

afghani pulao

The pictures that I am sharing with you today were taken in the kitchen of my previous apartment, and I have made this pulao numerous times since then. It was a tiny, crowded kitchen but will always remain special because that is where I learned how to cook and bake. That kitchen saw me as a young bride crying over burnt onions and messed-up curries. It witnessed me grow from a mere dishwasher and assistant to my mother-in-law to an independent cook.

The first time I had dinner at a restaurant called Barbecue Delights in Downtown Dubai, their Kabuli Pulao left a very good impression on my taste buds. This dish originates from Kabul, the largest city of Afghanistan. The recipe calls for lamb, saffron, carrots, almonds, and raisins. However, I wanted to make a simpler and vegetarian version of this. And I wanted to omit the raisins. But when people ask, I still tell them I made Kabuli pulao.

spices for kabuli pulao

So we start with a few whole spices, like cumin, cloves, cardamom, cinnamon stick, star anise, and bay leaves.

 

fry whole spices in oil

I did not use the entire star anise, just took ¼ piece of it. Fry the whole spices in oil.

 

chopped onion

Add chopped onions and brown them

 

Add freshly ground ginger and garlic paste

Add freshly ground ginger and garlic paste

 

Add red chili powder and turmeric

Add red chili powder and turmeric

 

Add chopped tomatoes. Cook until soft and mushy.

Add chopped tomatoes. Cook until soft and mushy.

 

Add boiled chickpeas and yoghurt

Add boiled chickpeas and yoghurt

 

Add grated carrots and a couple of green chilies

Add grated carrots and a couple of green chilies

 

Add rice (presoaked for at least 30 minutes) and mint leaves. Fry for a minute or two.

Add rice (presoaked for at least 30 minutes) and mint leaves. Fry for a minute or two.

 

Add water and salt. I add 1.5 cups of water to every 1 cup of rice.

Add water and salt. I add 1.5 cups of water to every 1 cup of rice.

 

Serve warm with cucumber and mint raita

Serve warm with cucumber and mint raita

 

5.0 from 1 reviews
Chickpea and Carrot Pulao
 
The first time I had dinner at a restaurant called Barbecue Delights in Downtown Dubai, their Kabuli Pulao left a very good impression on my taste buds. This dish originates from Kabul, the largest city of Afghanistan. The authentic pulao calls for lamb, saffron, carrots, almonds, and raisins. My recipe, however, is a simpler and vegetarian version of the Kabuli Pulao. I omitted the raisins because I don't like them in rice dishes, but you can add them if you don't mind the sweetness.
Author:
Recipe type: Rice Dishes
Cuisine: Afghani, Pakistani
Ingredients
  • Basmati rice 2 cups (soaked in water for at least 30 minutes)
  • Chick peas 1 can (or you can soak chick peas overnight and then boil to soften)
  • Carrots 1 medium-sized, grated
  • Onion 1 medium-sized, chopped
  • Tomato 1 medium-sized, chopped
  • Ginger & garlic paste 1 teaspoon
  • Whole spices cumin (1 tsp), cloves (3), cardamom (2), cinnamon stick (2 inches), anise star, bay leaves (1-2)
  • Low fat yoghurt ½ cup (whisk well)
  • Red chili powder ½ teaspoon
  • Turmeric powder a pinch
  • Green chilies 2
  • Mint leaves a few
  • Water 3 cups
  • Salt
  • Oil
Instructions
  1. Heat oil in a heavy-bottomed pan.
  2. Add all the whole spices and fry them for a minute.
  3. Add the onions and fry until golden.
  4. Add the ginger and garlic paste. Fry until the raw smell is gone.
  5. Add red chili powder and turmeric. Fry for a minute.
  6. Add tomatoes. Cook until soft and mushy.
  7. Add the chickpeas and cook for 2-3 minutes.
  8. Pour in the whisked yoghurt. Stir everything and cook for another minute.
  9. Add the grated carrots and green chilies.
  10. Add the rice and mint. Cook for 2-3 minutes.
  11. Add the water and salt. Cover.
  12. When the water starts to boil, remove the lid and stir the rice gently.
  13. Lower the flame, cover the pot partially, and cook until the water evaporates (and you see just tiny bubbles on top of the rice).
  14. Stir the rice gently and cover the pot completely.
  15. Cook for 5 minutes or so. Check for the doneness of the rice.
  16. Remove from heat and let it rest (covered) for 10 minutes.
Notes
I use the same cup to measure the rice and the water. For every cup of rice, I add 1½ cup of water.

While the rice is cooking, I like to cover the pot partially so that I can keep a constant eye on the water level. We don't want the water to completely evaporate while the rice is still undone. And we don't also want to have a soggy pulao by having too much water.

 

 

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