Keema Pasta Biryani / Mutton Kheema Macaroni Biryani

Kheema Pasta Biryani

Ingredients
Minced Mutton Keema - 250 gms
Macaroni / Pasta - 250 gms
Onion minced - 1 no
Tomato chopped - 1 no
Ginger & garlic paste - 2 tbsp
Red chilli powder - 2 tsp
Coriander powder - 2 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Curd - 2 tbsp
Chopped mint leaves - handful
Chopped coriander leaves - handful
Cinnamon stick - 2" piece
Cardamom - 4 nos
Cloves - 4 nos
Oil - 2 tbsp
Salt to taste
Water - 1/2 cup

Mutton Kheema Pasta

Method
1. Cook pasta al dent as per box instructions in salted water. Drain pasta, mix 1 tsp oil and set aside.
2. In a deep pan heat oil, add whole garam masalas and onions, saute till onions turn brown.
3. Add ginger & garlic paste to the onions and saute till raw smell leaves.
4. Add keema to the pan and stir fry for 3 mins.
5. Next add chopped mint and coriander leaves, tomatoes, red chilli powder, coriander powder, garam masala powder, turmeric powder and curd to the pan, stir fry everything on medium heat for 5 mins.
6. Now add water to the pan, stir well and cook keema covered on medium heat for 8 to 10 mins.
7. Once keema is cooked, add salt to keema, stir well and cook uncovered until the gravy slightly thickens.
8. Finaly toss pasta to the keema gravy, mix well until keema and pasta are dry.
Serve hot Keema Macaroni Biryani with raita

Chicken Maggi Noodles Recipe- Recipes with Maggi Noodles.

Maggi masala noodles recipe which can be prepared in 5 mins with leftover cooked chicken. I always add my very own touch to maggi noodles to cater my taste buds and this recipe is one of kind. 

Chicken Maggi Noodles Recipe

Ingredients

Maggi masala noodles- 2 packs

Boneless chicken 65( shredded)- 10 piece.

Curry powder/ Garam masala powder- 1/4 tsp

Curry leaves- few

Oil- 1/4 tsp

Maggi Noodles with Chicken 

Method

Place pan on low heat and add oil. Add curry leaves, curry powder and shredded chicken 65. Lightly saute everything and turn off the heat.

Cook maggi masala noodles as per instructions, until noodles are tender and water is absorbed. Add the sauteed chicken to the prepared noodles stir well and serve hot.   

Tips

This recipe can also be prepared with maggi chicken flavored noodles. 

You can use leftover fried chicken, tandoori chicken or chicken pieces from curry, gravy etc.

In addition to chicken you can also add scrambles eggs and par boiled veggies.

Maggi Chicken Noodles

Indian style Chicken Pasta Recipe

Indian Style Chicken Pasta

Ingredients

Boneless chicken cut into tiny bits- 200 gms

Macaroni( pasta shells)- 2 cup

Onion medium chopped- 2 nos

Tomato medium chopped- 1 nos

Turmeric powder- 1/4 tsp

Salt to taste

Curry leaves- few

Oil- 3 tbsp

For curry Masala

Coriander seeds- 3 tbsp

Black Pepper corns- 1 tsp

Green chilli chopped- 3 nos

Garlic cloves- 6 nos

Oil- 1 tbsp

Indian Chicken Macaroni

Method

Heat 1 tbsp oil in a pan when hot fry coriander seeds, pepper corns, green chilli and garlic clove on medium heat until the aroma rises. Grind the above fried masala ingredients to a smooth and fine paste by adding water.( Note if the coriander seeds are not fried well you wont be able to grind it into smooth paste.) Next heat oil in a pan when hot add the chopped onions and fry till brown. Add the chicken and fry for few mins. Add the tomatoes and fry until tomatoes are mashed. Now add the ground masala paste, curry leaves, turmeric powder, required salt and 1/4 cup water. Stir well and cook covered on medium heat until chicken is tender and gravy is semi thick. Remove gravy from heat. In another pot bring enough water to boil the pasta, add 1 tsp salt to water. When water boils add the pasta and cook for 7 mins or until pasta is tender. Drain the cooked pasta and add it to the chicken curry. Mix well until pasta is well coated with chicken curry and garnish with coriander leaves. Serve hot.

Chicken Pasta

Indo-Chinese- Indian Chicken Noodles

Ingredients

Veg noodles/ Egg noodles- 2 pack

Boneless Chicken pieces- 250 gms

Egg( beaten)- 2 nos

Cabbage shredded- 2 cups

Carrot julienned- 1 cup

Capsicum/ Green bell pepper julienned- 1/2cup

Light Soy sauce- 1 tsp

Green chilli sauce- 1/2 tsp

Ajinomoto- 1/4tsp

White pepper powder and Salt to taste

Oil- 3 tbsp

Green onions/ scallions- to garnish

Oil to deep fry

Chicken marinade ingredients

Maida/ All purpose flour- 2 tbsp

Corn flour- 1 tbsp

Light Soy sauce- 1/2 tsp

Red chilli paste/ Red chilli powder- 1 tsp

Salt to taste

Method

Boil egg noodles until tender, drain and  set aside to cool. Make scrambled egg out of beaten egg and set aside. In a medium size bowl add chicken marinade ingredients and mix well to make smooth paste adding very little water. Add the chicken pieces to the prepared marinade and set aside for at least 30 mins. Heat oil in a pan to deep fry, when oil is smoking hot add the chicken pieces to the oil and fry until chicken pieces are golden brown. Drain the chicken pieces from oil and set aside to cool. When the fried chicken pieces reaches room temperature shred them into bite size pieces.

Next heat 3 tbsp oil in a large wok/ pan, when oil is hot add add the carrot, capsicum and cabbage and stir fry for few mins. Now add the boiled egg noodles, cooked chicken and scrambled egg to the pan. Add the light soy sauce, green chili sauce, ajinomoto, white pepper powder and required salt. Stir fry the noodles mixture for few more secs and remove from heat. Garnish with green onions and serve hot Indian Chicken Noodles with Chicken Manchurian, Chilly Chicken or gravy of your Choice.

Veggie Mee Hoon

I'm great fan of my dear friend Balakrishnan Saraswathy's noodles recipes. Like her, even i can never get bored of eating noodles. I tried her Veggi Mee Hoon from her Taste of sara's blog and it came out really perfect and too delicious. Will surely try her other noodles recipes soon....

My dear friend Sarah Naveen Passed me this beautiful award, thanks for sharing such lovely award dear.

Maggi Noodles with Vegetables and Egg.

Ingredients

Maggi Noodles/ Instant Ramen Noodles-2pack

Scrambled Eggs-3

Onion small( sliced)-1

Mixed Vegetables-1cup( Carrot, Cabbage, Bell pepper, French beans etc)

Red chilly powder-1tsp

Curry powder-1tsp

Soy sauce-1/2tsp

Method 

Heat 1tsp of oil in a pan, add the onions and mixed vegetables. Saute for 5 mins, when the veggies are 3/4th cooked, season them with red chilly powder, curry powder, soy sauce and noodles taste makers. Add 2cups of water to the veggies and bring to boil, break noodles into four pieces and add it to the boiling vegetable mixture. Cook for 2 mins until noodles are well cooked and dry. Finally add the scrambled eggs and toss the noodles well. Serve hot.

Pad Thai Noodles

Ingredients

Egg Noodles( cooked)-250gms

Scallions or Onions chopped-100gms

Capsicum/ Bell pepper chopped-50gms

Green chilly( sliced)-1

Broccoli florets-2 cups

Eggs( beaten and seasoned with pepper and salt)-5

Garlic cloves( minced)-3tbsp

Chicken broth bullion( mixed with 1 tsp water)-1

Soy sauce-1tbsp

Fish sauce-1tbsp

Sugar, Salt and Pepper to taste

Method 

Heat enough sesame oil in a large wok. Add some sugar to the hot oil and let it caramel, add the chopped onions, garlic, bell pepper, green chilly and broccoli and stir fry for 2 mins. Now add the beaten egg and stir fry along with vegetables till the eggs are done. Season with chicken broth bullion, soy sauce, fish sauce, sugar, salt and pepper. Finally add the cooked noodles and stir fry until the sauce and eggs are well coated on the noodles. Serve hot.

Udon Noodles Soup and Chicken Tempura

This is an Japanese dish which is really tasty and easy to prepare. Udon is hot noodle soup in a mildly flavoured broth.

Ingredients
Udon frozen noodles (cooked)-2cups

Chicken boneless (cubed)-200gm

Water-3cups

Granulated dashi-1tsp or Chicken broth cube-1

Soysauce-2tsp

Hon mirin-1tbsp or Rice wine-1tbsp

Salt and Pepper to taste

Spring onions greens (chopped)-2tbsp

Tempura Batter-Cold water, All purpose flour-1/2cup, Egg-1, Baking soda or Baking powder-pinch, Corn starch-3tbsp, Oil-1tsp, Pepper and Salt.

Method

Dip the chicken pieces in tempura batter and deep fry in hot oil till golden brown. Set aside. Take a deep cooking vessel add the Water, chicken broth cube, hon mirin and soy sauce. Mix well. Bring this mixture to boil, when it starts boiling add the cooked noodles and spring onion greens, season with salt and pepper. Simmer for 2 mins, turn of the flame and add the chicken tempura to the noodles. Serve hot.

Spaghetti with Indian Minced Chicken

Ingredients

Spaghetti (cooked)-2cups

Minced Chicken-250gms

Onion medium( finely chopped)-1

Tomatoes small( finely chopped)-2

Green chillies( finely chopped)-2

Garlic cloves( sliced)-3

Coriander powder-1tbsp

Pepper powder-1tbsp

Turmeric-1tsp

Salt to taste

Oil required

Method

In a pan heat oil, fry the onions, minced chicken, green chillies, garlic cloves and tomatoes. Cook till tomatoes are mashed. Add coriander powder, turmeric powder, pepper powder, salt and water, Cook until gravy becomes thick. Pour this mixture over cooked pasta and serve hot.

Maggi Noodles recipe with Minced Chicken and Peas

Instead of eating the instant noodles plain I would like eating with vegetables and meat. This my innovation, I hope you like it!

Ingredients

Instant noodles (any flavor)-2packets

Minced Chicken-1/2cup

Peas (frozen)-1/2cup

Cumin seeds-1tsp

Red Chilli Powder-1/2tsp

Pepper powder-1/2tsp

Salt to taste

Method

Heat oil in a pan, add cumin seeds and allow crackle and then add the minced chicken fry until chicken is cooked. Now add the peas and fry for 2 mins. Add chilli powder, pepper powder, salt and Taste maker given with the instant noodles. Add water as given in the instant noodles pack. Bring the mixture to boil. Break the instant noodles and add to the boiling mixture, cover for few mins until the noodles are cooked and dry. Serve Hot.