Black Peppercorn Chicken

Super easy chicken that can also be served to guests if put on a platter with steamed/stir fried vegetables. I used the leftovers the following day to make chicken sandwiches and those turned out to be pretty juicy and delicious as well.

Makes: 4 servings

1 chicken (whole or cut into 8 pieces)

1 tbsp lime juice

1 tsp salt

1 onion, chopped and fried till brown and crispy

2 tsp ginger paste

1 tsp garlic paste

1 tsp red chili powder

1/4 tsp garam masala (optional)

1 1/2- 2 tsp black peppercorns, coarsely ground

3/4 cup yogurt

2-3 tbsp oil

Marinate the chicken with lime and salt. prick it well. Grind the brown onions. Rub all the spices and yogurt well with the onion on the chicken. Leave it for about 1/2 an hour.

Heat oil and fry the chicken on both sides. Cover and cook till tender and no longer pink in the center (till a thermometer test reads about 155-160 degrees).

Serve with vegetables or on its own.

Note: I got this recipe from my mother's cook book and it turned out to me my grandmother's recipe. The only difference is, that they did not use black pepper. Instead, they added an extra teaspoon on garam masala and used about 1-2 more onions. That gives it a very different, yet equally delicious, flavor.

Minced Chicken with Chilies and Cilantro in Lettuce Cups

A super easy (and healthy) recipe that's high in flavor. A must try!

Makes: 6-8 servings

Ingredients:

500 grams chicken mince

6 garlic cloves, chopped

4 small green chillies, finely chopped

3 red chillies, finely sliced into thin, long sticks

3 stems green onions, sliced into thin, long sticks

1/2 medium sized yellow onion, chopped

1 tbsp fish sauce

2 lime leaves, finely sliced

1/4 bunch fresh mint leaves

1/4 bunch fresh cilantro leaves

Salt, to taste

1/2 medium sized red onion, finely sliced

2 limes, juiced

Iceberg lettuce cups

2 tbsp vegetable oil

Heat oil in a large wok. Add the minced chicken and stir till it starts to turn white. Add garlic, yellow onion and chillies and stir-fry for a minute. Quickly add fish sauce, red onion, lime leaves, herbs and salt. Cook for another minute. Add the lime juice and remove from the stove. Arrange the lettuce cups on a platter and scoop the minced chicken into them. Serve.

Note: While stir frying, add 1 tablespoon of finely chopped ginger, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar and 1/2 teaspoon of rice vinegar to make the wraps more juicy. These ingredients increase the number of calories slightly, but add more flavor.

Red Curry Noodles

I like using whole wheat spaghetti since it is a good source of fiber and tastes really good. This recipe is hearty and comforting and great for a relaxed night in.

Makes: 2-3 servings

150-200 grams whole wheat spaghetti

2 boneless chicken breasts, cut into thin strips

1 tbsp oil

4 lime leaves

2 garlic cloves, chopped

1 tbsp ginger, chopped

1 stem lemon grass, cut into 1-inch long pieces and then smashed

1 tbsp fish sauce (optional)

Salt, to taste (use ONLY if not using fish sauce)

1 cup low fat coconut milk

1 tbsp red curry paste (use less if you do not want it too spicy)

3 cups chicken broth (you can use plain water as well, but broth will add a lot of flavor)

2 handsful scallions/green onions, thinly sliced

1/2 cup fresh mushrooms, sliced (optional)

1 handful fresh cilantro

Juice from 1 large lime (more if you wish)

1/4 cup roasted, chopped peanuts (optional)

Heat the oil and saute the lime leaves, lemon grass, garlic and ginger till soft and then add the chicken. When chicken is slightly brown, add in the fish sauce and 1/2 a cup of stock/water and cook on medium low heat till chicken is almost done. Add the remaining chicken stock and the noodles and heat through. In a separate bowl, mix in the red curry paste with 1/2 of the coconut milk till no lumps remain. Then add this mix into the chicken and stir. Add the rest of the coconut milk and cook on medium heat till the noodles are almost done. Add the mushrooms, scallion and cilantro and cook for a few more minutes. Stir in the lime juice right at the end , garnish with peanuts and serve.

Note: If you feel that you want to make the noodles more soupy, add more stock or water. If you want it thicker, cook it on high heat towards the end.

Baked Lemon and Herb Chicken

This has to be one of the easiest, low calorie chicken dishes I have ever made, but also one of the yummiest! I guarantee that you will love it!

Calories: About 160 per serving

Makes: About 3 servings

Ingredients:

1 chicken with bones, cut into 12 pieces

1 large yellow lemon, zested and juiced

2 large garlic cloves, finely chopped

2 tsp extra virgin olive oil

1 tsp dried parsley

1 tsp dried rosemary

Salt, to taste

Black pepper, coarsely crushed, to taste

1 tsp corn flour mixed with 2 tablespoons of water

Mix the lemon zest, lemon juice, garlic, oil, parsley, rosemary, salt and pepper to make a marinade. Do a taste test to see if the flavor is according to your taste (the salt should be a tad bit on the higher side). Add it to the chicken and let it marinate (preferably for 45 minutes to an hour).

Preheat oven to 325 F. Put the chicken in an oven proof glass dish and place it in the oven. Bake for about 35-45 minutes (till the chicken is no longer pink from the inside or about 165 degrees in the thickest part of the chicken with a thermometer reading). Take out the chicken into a serving dish, minus the released drippings/juices.

In a separate small pan, heat the drippings. Add the corn flour mixture, while stirring constantly to avoid getting lumps. Once the sauce thickens, pour over the chicken and serve hot.

Note: If you feel that the chicken is drying up while baking, you can add 1/4 cup of chicken stock.

You can also use fresh herbs for this recipe. If you decide to do that, blend the marinade well initially before pouring over the chicken.

Chicken Pot Roast

This is a super easy and healthy meal to make. Often, I make it in a larger quantity and use the leftover chicken to make sandwiches for lunch the next day.

Ingredients:

1 whole chicken (1100-1200 grams), cut into 8-12 pieces

3/4 cup yogurt

1 tsp garlic paste

1/8-1/4 cup white vinegar

Salt, to taste

Coarsely crushed black pepper, to taste

Red chili powder, to taste (optional)

4-5 tbsp oil (more if you prefer)

In a big bowl, mix together the yogurt, garlic paste, vinegar, salt, pepper and chili powder. Add marinade to the chicken pieces. Cover and refrigerate for at least 5-6 hours (for best results, let it marinate for 1 day). Heat oil in a pot and add the chicken. Cook on medium-low heat till chicken is done and no longer pink in the center. If the chicken seems too dry, add a little hot water into the pot and cook. If it seems like it has too much gravy, increase the flame. Serve hot with steamed vegetables.

Note: You can also add peas and potatoes to the pot along with the chicken to add color to the dish.

Chicken and Cabbage Soup

The great thing about this soup is that, besides being delicious, its low in calories. The cabbage in the soup makes it quite filling and one does not feel the need to add any other carbs (e.g. pasta) to their meal. It would make a great starter, but I personally like to treat it as my main course. The garnish of the fried garlic, though optional, adds tremendous flavor. I highly recommend this recipe to soup lovers.

Calories: About 250-300 per serving

Makes: About 3 large servings

2-3 boneless chicken breasts, cut into thin strips

1 tsp sesame oil (or olive oil)

1/2 cup chopped onion

1 tbsp chopped garlic

1 tbsp chopped ginger

6-7 cups chicken broth (or combination of 3 cups of broth with 3 cups of water)

3/4 cup finely chopped or shredded carrot

3 cups thinly sliced cabbage

3-4 lime leaves

3/4 tbsp soy sauce

2 tbsp fish sauce

2 tbsp rice vinegar

2 cups sliced mushrooms (optional)

1 cup sliced scallions/green onions

Juice of one lime

3 tbsp chopped cilantro/green coriander leaves

Salt and pepper, to taste

2 tbsp thinly sliced garlic, fried till brown and crispy (optional)

Heat oil in a sauce pan and add the onions. When soft, add the garlic and ginger and saute till very slightly brown. Add the lime leaves, carrots and chicken and season with salt and pepper. Cook, stirring continuously, for about 5 minutes and then add the soy sauce, fish sauce and rice vinegar. Then, pour in the broth and cook on medium heat till simmering. Add the cabbage and mushrooms and cook till chicken is done (about 15 minutes). Stir in the scallions, lime juice and cilantro and season with salt and pepper. Garnish with the fried garlic and serve hot.

Chicken Piccata with Pasta & Mushrooms

This recipe is so easy to make and the ingredients are such that are almost always lying around in your refrigerator. The calorie count is quite low, considering how filling it is. If you want to cut down on the carb value, reduce the amount of pasta you put in. Yummy recipe which I am sure you will make again and again.

Calories: About 395 per serving

Makes: 4 servings

Ingredients:

6 oz whole wheat pasta (angel hair preferable)

1/3 cup all purpose flour, divided

2 1/2 cup chicken broth, divided (home made of store bought)

1/2 tsp salt, divided

1/4 tsp ground black pepper

4 chicken breast (about 500 grams), slightly flattened

3 tsp olive oil

10 oz fresh button mushrooms, sliced

3 large garlic cloves, finely chopped

2 tbsp lemon juice (or to taste)

1/4 cup fresh chopped parsley

2 tbsp rinsed capers (optional)

2 tsp butter

Boil water in a large pot and add pasta. When done, drain and keep aside. Separately, whisk together 5 tsp of flour with 2 cups of broth. Put the remaining flour on a plate. Sprinkle both sides of the chicken with 1/4 tsp salt and pepper and then dredge in the flour. Heat 2 tsp oil in a skillet and then add the chicken. Cook for about 3 minutes on each side (or until no longer pink inside). Transfer to a plate and cover to keep warm.

Heat the remaining oil in the same skillet and then add the mushrooms. Cook on medium high till they release their juices and become slightly brown. Take out in a bowl. To the same skillet, add the garlic and the remaining broth. Cook till reduced to almost half. Stir in the flour-broth mixture, lemon juice and salt. Bring to a simmer and cook till sauce is thickened. Stir in parsley, butter, capers and mushrooms.

Reserve about 1/2 cup of the sauce and toss the pasta with the remaining sauce. Put the chicken breasts on top and pour the reserved sauce over it. Serve.

Spanish Style Meatballs in Tomato Sauce

This is a tapas dish that we had a few times while in Spain. They are so juicy and delicious that I could not stop eating them. What I have tried to do is to alter the recipe to make it healthier, low in calories, yet still flavorful and juicy. I feel that you don't need any added carbs like pasta, rice or bread to accompany these meatballs but if you feel like you can't do without them, then go right ahead! :)

Makes: 5 servings

Calories: About 185 per serving (with an equal balance of carbs and protein and a high content of vitamin C).

12 oz lean ground lamb or beef

12 oz lean ground turkey or chicken

1 cup whole wheat bread crumbs

1 egg white

1 cup finely chopped onion - divided into 2 equal portions

6 finely chopped garlic cloves - divided into 2 equal portions

4 tablespoons fresh chopped mint - divided into 2 equal portions

1 tsp ground coriander

1/2 tsp ground cumin

salt, to taste

1 tbsp olive oil

1/2 cup beef or chicken stock

1 tbsp rice vinegar (or regular white vinegar)

1/4 tsp (or less) red chili powder

1 28 oz can crushed tomatoes (or whole peeled tomatoes that u can crush yourself in a bowl)

1/4-1/2 tsp Harrisa paste- optional (This is a paste made out of tomatos and chilies and you can find it in a tube at major supermarkets).

Cooking spray

Preheat oven to 350F and lightly coat a baking sheet with cooking spray.

Mix together the lamb (or beef), turkey (or chicken), bread crumbs, egg white, one portion each of onions, garlic and mint, coriander, cumin and salt. Make about 15-17 equal potions, form them into meatballs and place on the baking sheet. Spray with a very light coating of cooking oil and place in the oven for about 10 minutes. Remove from the oven and put aside.

In a separate saucepan, heat the olive oil over medium heat. Add the remaining onions and saute till golden, making sure not to over cook or burn them. Then, add the garlic, stock, vinegar, salt and chili powder. Simmer on medium-low heat for 3-5 minutes and then add the tomatoes and harrisa paste, reduce heat to low and let it simmer partially covered for about 20 minutes.

Add the meatballs into the sauce and cook until heated through (about 5 minutes). Garnish with mint and serve hot.

Chicken With Black Bean Sauce Stir-Fry

So this recipe was a totally spontaneous creation today. I was in a hurry to make dinner and threw together some stuff and it actually turned out quite good. Try it and, as always, make alterations according to your taste.

Makes: 2 servings

Calories: Since this is something I cooked without any research, I don't have an exact figure yet. My guess is that it should be approximately 350 calories per serving. Will try and update this as soon as possible.

Ingredients:

2 boneless chicken breasts, sprinkled with salt and pepper on both sides

1/2 tsp + 1/2 tsp garlic paste

1 cup + handful scallions/green onions

1 tsp + 1 tsp olive oil

1/4 tsp ginger paste

1 cup fresh mushrooms. sliced

2 tbsp black bean sauce

1 tbsp rice vinegar

1 tbsp soy sauce

1/2 tsp sugar (optional)

1 cup cabbage, thinly sliced (optional)

2-3 cups boiled whole wheat noodles

handful cilantro, chopped

In a flat pan, heat 1/2 tsp olive oil and add 1/2 tsp garlic paste, stirring till incorporated. Add chicken breast and cook on both sides (about 2-4 minutes each side). Then add a handful of scallions. Cook for 2 more minutes and set aside. If the chicken does not have too many juices, then add about 1/8 cup of water or stock and let it heat through before putting aside. After the chicken has cooled, slice it and reserve the small amount of sauce/gravy with it.

In a wok, heat 1 tsp olive oil (sesame oil would be even better) and then add the remaining garlic paste and ginger paste. Then add the remaining scallions. Saute for 1 minute and then add the mushrooms. Cook for 2 minutes and then increase heat and add the chicken, black bean sauce, rice vinegar, sugar and soy sauce. When heated through, add cabbage and boiled noodles. Cook for 1-2 minutes, mixing well and then add the cilantro. Serve hot.

Serving suggestion: Sprinkle some roasted, crushed peanuts on top. You can even add bell peppers to this when you add the mushrooms. I have a pepper intolerance, so you won't really see them in any of my recipes!

Note: To simplify this dish, you can buy the ready to use black bean stir fry sauce. If that is what you decide to use, eliminate the plain black bean sauce, soy sauce, rice vinegar, and sugar from the recipe. It will turn out just as good.

Chicken With Grape-Shallot Sauce

You have to be a little bit adventurous for this recipe. Shallots and grapes together are not for everyone. But keep your mind and taste buds open, and you will like it. Don't be intimidated! :)

Serves: 2

Calories: About 330 per serving

1/8 cup flour

2 skinless and boneless chicken breasts

Salt, to taste

1/8 tsp black pepper, or to taste (coarsely ground preferable)

5 tsp olive oil

1/2 cup shallots, thinly sliced (if shallots not available, use regular white onions-not red)

1/4 tsp garlic paste

1 cup green or red seedless grapes, halved lengthwise

1 and a half cups chicken broth (homemade or store bought)*

1 tablespoon parsley, chopped

Sprinkle salt and pepper on the chicken and dredge in flour on both sides (reserve the left over flour). Heat 3 tsp oil in a skillet on medium high and add the chicken breasts. Cook for 2-4 minutes on one side and then reduce the heat to medium. Turn the chicken breasts over and cook for another 3-4 minutes. Transfer to a plate.

In the same skillet, add the remaining 2 tsp of oil. Add shallots, stirring frequently, till light brown. Add the garlic and cook for a few minutes. Then, add the grapes and cook till just starting to get brown. Add 3 tsp of the reserved flour and let it coat well. Slowly add the chicken broth and cook on reduced heat, stirring occasionally, for about 8-10 minutes till sauce is reduced. Season with a little salt and pepper, if needed. Stir in the parsley and add the chicken breasts into the sauce. Cook till chicken heated through completely (about 2-3 minutes). Serve with sauce on top.

*You can also add half a cup of grape juice. If you do, reduce the chicken broth to just one cup.

Serving suggestion: Serve with garlic green beans on the side.

Thai Chicken And Basil Curry

A delicious, yet light curry that's not too high in calories.

Serves: 2

Calories: About 250 per serving without rice and about 400 with rice. Calorie count would be lower if using shrimps.

Ingredients:

2 boneless chicken breasts, cut into strips (or 400 grams peeled and deveined shrimps)

3/4 - 1 cup fat free or light coconut milk

4 tbsp rice vinegar

4 tbsp soy sauce

1 tbsp fish sauce (optional)- if not adding fish sauce, add very little salt

1 tsp red pepper flakes

1 stalk lemon grass, sliced into 1 inch pieces and smashed

2 thai red chilies, whole

2-4 thai lime leaves (optional, but highly recommended for fragrance and flavor)

1 medium onion, chopped

2 tbsp fresh ginger root, minced

3 cloves garlic, finely chopped

1 cup fresh mushrooms (shiitake or button), sliced

3-4 green onions, finely sliced

1 cup fresh basil leaves, chopped

1 handful cilantro, chopped (optional)

In a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce (or salt) and red pepper flakes. In a wok, heat oil over medium-high heat. Stir in onion, ginger and garlic and cook until light brown. Add lime leaves, lemon grass, whole red chilies and then the chicken. Cook for about 3 minutes and then stir in the coconut milk mixture. Cook till chicken is done - about 15-20 minutes (5-10 minutes, if cooking with shrimp). Mix in the mushrooms, green onions and basil. Cook until heated through. If the sauce looks too watery, you can add some corn flour (i.e. 1 tsp corn flour with 2 tbsp water). If the sauce seems too thick, add some water. Serve with steamed white rice.

Suggestion: Add is any veggies you wish.

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Lemongrass Chicken

I tried this for the first time today and it turned out great! The flavors are simple, yet so SO good! I'll definitely be making this again.

Makes: 2-3 servings

Ingredients:

2 big chicken breasts, cubed

1-2 tsp ginger, chopped

2-3 cloves garlic, chopped

2-3 thai red chillies, chopped

2 stalks lemongrass, finely chopped and then smashed flat with a knife

1 cup chicken broth (recipe posted earlier or store bought) + 1 cup water

1 and a half cup scallions/ green onions, sliced

1 cup green beans, cut into 1-inch pieces (optional)

1/4 tsp black pepper powder

1 tsp salt

2 tblsp peanut oil (or any other oil)

2 tsp + 1 tsp lime juice

1 tsp corn flour, mixed with 2 tblsp water

Handful cilantro

In the chicken cubes, add pepper, 1/2 cup scallions, lemongrass and 1 tsp lime juice. Keep aside for about 30 minutes.

Heat a wok and then add oil. When heated, add the ginger and garlic and saute till golden brown. Add the chicken mixture and stir fry for about 3-4 minutes.

Add the red chillies and stir fry for another minute. Then add the chicken broth and water. Cook till chicken is done (about 5-7 minutes). Add the remaining scallions and green beans and season with salt. Cook for a minute and then add the lime juice and quickly mix in the corn flour and water mixture. Add the cilantro and mix well. Turn the stove off and cover the wok. Serve after 2 minutes while still hot.

I served it with garlic fried rice but you can serve it as is if you are avoiding carbs. :)

Oven 'Fried' Chicken

Great recipe! A must try, especially if you are a fried chicken lover like me.

Ingredients:

1 chicken, cut into 8-10 pieces

1/3 cup yogurt

1 cup skim milk

1/2 tsp garlic paste

1-2 tsp hot sauce (optional)

1-2 tsp vinegar (optional)

1/2 tsp + 1/2 tsp salt

1/2 cup whole wheat flour

1/4 tsp + 1/4 tsp black pepper

1 cup corn flakes, crushed

1 handful oats (optional)

cooking oil spray (or olive oil and an oil brush would do just as well)

In a large bowl, whip together the yogurt, milk, garlic paste, hot sauce, vinegar and 1/2 tsp salt. Add chicken, cover and let it marinate in the fridge for at least 30 minutes.

Preheat oven to 400 F (about 200 C).

In a flat plate, mix well the flour, 1/2 tsp salt and 1/4 tsp pepper. In a separate plate, toss together the crushed corn flakes, oats and 1/4 tsp pepper.

Take a piece of chicken from the milk-yogurt marinade bowl and coat it in the flour mixture. Next, lightly dip it in the marinade bowl again and then cover it with the corn flakes. Repeat with all the pieces of chicken.

Place a grill on a baking sheet and lightly coat with the oil spray. Place the chicken on it and lightly spray on top of the chicken. Put it in the oven for about 35-45 minutes (till a thermometer insert reads about 160 degrees or till the chicken is no longer pink on the inside). Do not over cook or else the chicken will dry out, both from the inside and from the outside.

Serve hot.

Alternative suggestions:

I have tried mixing crushed whole wheat crackers as the coating for the chicken (with, or in place of, the corn flakes). They work quite well combined with the corn flakes. On their own, the crackers sometime become soggy.

Another thing I tried, which turned out amazing, was finely chopped walnuts (in place of the corn flakes). Walnuts have fat in them, but it is good fat, so no need to feel guilty!

Spicy Chicken and Eggplant

I had a big eggplant lying around in the fridge and wanted to use it but didn't feel like making the typical grilled variety. So, I looked up a few recipes, combined them, altered them and came up with my version of them. It's simple, yet delicious. And the best part is, it's low on calories. I served it with homemade fresh whole wheat pasta. You can serve it with store bought whole wheat fettuccine (or the regular kind, if you're splurging!).

Ingredients:

450 grams (1 lb) fettuccine (homemade or store bought), boiled

1 large eggplant, cut into 1/2 inch pieces

5 tbsp olive oil

3 cloves garlic, finely chopped

1 tomato, cubed

2 scallions/ green onions, sliced

1 tsp red pepper flakes

500 grams boneless chicken breast, thinly sliced

1 cup chicken stock/broth (recipe posted earlier or store bought)

1 1/2 -2 tbsp tomato paste

1 tsp vinegar (optional)

salt and pepper, to taste

Handful fresh basil or 1 tsp dried basil (optional)

Heat half the olive oil in a pan and add half the garlic. Saute for about 30-45 seconds, then add the eggplant and cook for 2-3 minutes, while stirring. Add the tomato and cook for about 3-4 more minutes and then add the green onions. Remove from pan after cooking for a minute.

In the same pan, add the remaining oil and garlic. Add chicken and saute for about 4-5 minutes and then add the eggplant back into the pan. Cook for a few minutes.

In a bowl, mix the tomato paste, chicken stock, vinegar and red pepper flakes. Add into the chicken and eggplant mix and add the basil, salt and pepper to taste. Cook till sauce is thickened. Remove from heat and pour over your pre-cooked/boiled fettuccine. Garnish with plenty of chopped parsley, if desired.

Suggestion: After draining the pasta, post boiling, I try and boost its flavor by adding either grated parmesan cheese or any kind of pesto I have on hand. You can season it with whatever you prefer, or nothing at all! But do remember to add salt to the boiling water before putting pasta in it.

Asian Mushroom Soup

I was at the grocery store the other day and the fresh mushrooms looked so inviting that i HAD to buy them. I bought a pack of creminis, one big portobella mushroom and a pack of the trusted button mushrooms. So for dinner, I decided to make a mushroom soup with an asian twist. To make it a complete meal (and not a starter), I added whole wheat noodles to it. You can omit the chicken from the ingredients and use tofu instead (or not). You can always make it with shrimp too. The soup turned out rather yummy and wholesome.

Makes: 3-4 servings

Calories: About 250-300 per (large) soup bowl.

Ingredients:

1-2 chicken breasts, sliced into thin strips (optional; can be substituted with tofu or shrimp)

1 tbsp sesame oil (or any other oil you have on hand)

1 tsp garlic paste or finely chopped garlic

1/2 tsp ginger paste

1/2 inch fresh ginger root sliced (optional)

3 cups fresh mushrooms, sliced (I used button, portobello and cremini*)

1 and a half cups broth, store bought or homemade

4-5 cups water

3 tblsp soy sauce

3 thai red chillies, whole (optional)

1 cup cabbage (regular or red), sliced

1/2 cup carrot, grated or thinly sliced

1/2 cup scallions (green onions)

3 stems lemon grass, 1-inch each (optional)

2-3 tsp lime juice

1 handful cilantro

3 tsp rice vinegar (optional)

100 grams whole wheat noodles (or 2 noodle cakes)

salt, black pepper and crushed red chillies, to taste

Heat the sesame oil and add the ginger and garlic pastes. Add the chicken, season with salt and pepper and stir fry for 4-6 minutes. Add mushrooms, sliced ginger root, soy sauce, whole red chillies, lemon grass and cabbage. Cook for a minute and then add the broth and water. When it comes to a boil, reduce heat to simmer and add carrots and scallions. Let it cook for another minute and then add the noodles. Cook till noodles and chicken are done. Taste and add salt, pepper and crushed red chillies. Add lime juice, cilantro and rice vinegar. Cook another minute and then take off the heat. Serve.

*Always remove the stem when using cremini mushrooms.

The Basic Broth

Chicken or Vegetable broth is something that is used in so many recipes. You can get it in tetrapaks or cans at your local grocery store but i prefer to make it at home. I generally make it in bulk and freeze 1 cup ziploc bags (since they store flat and don't take up too much room in the freezer) of it. Doing this will save you a lot of time and of course, it's much healthier to make it yourself than buying it at the store.

Ingredients:

500 grams Chicken bones

Salt

Pepper

1 tsp Garlic paste/finely chopped garlic

Vegetables (onion, carrot, celery or any ones you prefer)

Parsley (optional)

Put chicken bones in a stock pot and cover with cold water. Add garlic paste, salt and pepper and the vegetables. Bring to a boil and decrease the heat. Let the stock simmer for a few hours, stirring after every 30 mins of so.

Remove bones and vegetables by draining the stock. Use right away or cool and freeze for further use.