Baked chicken corn
Baked chicken corn   Baked chicken corn  Baked chicken corn  Baked chicken corn

Baked chicken corn

I have always liked the idea of using chicken stock instead of milk for making white sauce though it won’t remain white sauce then and replacing whole wheat flour in place of " all purpose flour". Well I guess that makes brown sauce not the traditional white sauce. But  then  this recipe differs in from the others but all these replacements should not compromise on the taste of the dish though it might not look that glamorous. Definietly , anything served with the white sauce as a background would look good , but I can confidently say that this recipe tastes even better than it looks.

       I use whole spices while steaming the chicken to enhance the flavour of the stock. 

Baked chicken corn

    Its another recipe wherein you could make your own additions like adding sausages , mushrooms , a bit of tomato puree , some herbs of your choice , top with parmesan cheese,  add some garlic powder etc etc.

    Thats what I like about some recipes that just with a few changes we can make another delicious one.     

Ingredients:

1.   One cup bite size boneless chicken pieces

2.   Two cups water

3.   Three cloves, one inch cinnamon stick and two black cardamom

4.   Half cup peas

5.   Half  cup frozen corn

6.   Three level tablespoons butter

7.   Four level  tablespoons whole wheat flour
8. one cup elbow macaroni boiled al dente and cooled

Method: 

1.   Place the chicken pieces along with water and spices in a pressure cooker and give two whistles till chicken is cooked. Incase pressure cooking doesnt suit your style , then you could just stir fry the bite size pieces with a little butter in a non stick pan till cooked well and use store bought chicken stock to make the sauce. The recipe can be made with the traditional white sauce too .

2.   Let the chicken cool and then remove the pieces and then strain the stock and put in the refrigerator to chill.

3.   Boil the corn and peas in salty water till cooked but still crunchy , strain and keep aside.

4.   Boil a cup of elbow macaroni and keep aside.

5.   Now lets assemble all these things with a common base, take three tablespoons of butter in a big pan and add four  tablespoons of whole wheat flour . On a medium flame stir for two mintues .

6.   Turn the gas off and add the chilled stock and keep stirring continuously to avoid getting any lumps , turn the gas on medium heat and keep stirring till you get a sauce as thick as this , it will get thicker on cooling.

7.   When the sauce comes at room temperature just tumble in the rest of the things and season with salt and pepper to taste.

Baked chicken corn

8.   Transfer to a greased baking dish and if you want you could sprinkle some cheddar cheese on top. Parmesan is not so easily available in few places in India whereas Cheddar is, but if you are lucky to get good parmesan , then that is a better choice to sprinkle over the prepared dish. You could refrigerate it at this stage covered with a cling film or a cover and bake it uncovered  later .

Baked chicken corn

9.   Bake at 180° for twenty minutes and serve hot with buttered toast. I made a spinach loaf to go with it.

Baked chicken corn

Baked chicken corn

baked dishes· cheddar cheese· chicken dishes· corn· pasta· peas

Baked chicken corn
Baked chicken corn   Baked chicken corn  Baked chicken corn  Baked chicken corn

Baked chicken corn

I have always liked the idea of using chicken stock instead of milk for making white sauce though it won’t remain white sauce then and replacing whole wheat flour in place of " all purpose flour". Well I guess that makes brown sauce not the traditional white sauce. But  then  this recipe differs in from the others but all these replacements should not compromise on the taste of the dish though it might not look that glamorous. Definietly , anything served with the white sauce as a background would look good , but I can confidently say that this recipe tastes even better than it looks.

       I use whole spices while steaming the chicken to enhance the flavour of the stock. 

Baked chicken corn

    Its another recipe wherein you could make your own additions like adding sausages , mushrooms , a bit of tomato puree , some herbs of your choice , top with parmesan cheese,  add some garlic powder etc etc.

    Thats what I like about some recipes that just with a few changes we can make another delicious one.     

Ingredients:

1.   One cup bite size boneless chicken pieces

2.   Two cups water

3.   Three cloves, one inch cinnamon stick and two black cardamom

4.   Half cup peas

5.   Half  cup frozen corn

6.   Three level tablespoons butter

7.   Four level  tablespoons whole wheat flour
8. one cup elbow macaroni boiled al dente and cooled

Method: 

1.   Place the chicken pieces along with water and spices in a pressure cooker and give two whistles till chicken is cooked. Incase pressure cooking doesnt suit your style , then you could just stir fry the bite size pieces with a little butter in a non stick pan till cooked well and use store bought chicken stock to make the sauce. The recipe can be made with the traditional white sauce too .

2.   Let the chicken cool and then remove the pieces and then strain the stock and put in the refrigerator to chill.

3.   Boil the corn and peas in salty water till cooked but still crunchy , strain and keep aside.

4.   Boil a cup of elbow macaroni and keep aside.

5.   Now lets assemble all these things with a common base, take three tablespoons of butter in a big pan and add four  tablespoons of whole wheat flour . On a medium flame stir for two mintues .

6.   Turn the gas off and add the chilled stock and keep stirring continuously to avoid getting any lumps , turn the gas on medium heat and keep stirring till you get a sauce as thick as this , it will get thicker on cooling.

7.   When the sauce comes at room temperature just tumble in the rest of the things and season with salt and pepper to taste.

Baked chicken corn

8.   Transfer to a greased baking dish and if you want you could sprinkle some cheddar cheese on top. Parmesan is not so easily available in few places in India whereas Cheddar is, but if you are lucky to get good parmesan , then that is a better choice to sprinkle over the prepared dish. You could refrigerate it at this stage covered with a cling film or a cover and bake it uncovered  later .

Baked chicken corn

9.   Bake at 180° for twenty minutes and serve hot with buttered toast. I made a spinach loaf to go with it.

Baked chicken corn

Baked chicken corn

Spinach corn pulao

I want to try out something new this time.

I will not type this recipe the usual way…lets do something different just for  the fun of it.

1.        Soak one cup rice for atleast half an hour.

2.        Take a pan and add just two tablespoons of olive oil and the moment it gets warm add some cumin seeds and cloves. Add one sliced onion and stir fry till it turns just a light pink.

3.        Pour four grated tomatoes and add one heapful tablespoon of ginger garlic paste.

4.       Stir it for about five minutes till you feel that the quantity of the liquid is about one cup or little more. All this cooking is to be done on medium flame.

5.        Wash and drain the spinach. The quantity I used for this recipe was four chopped cups of spinach leaves….When I decide to give greens to my family I just add as much greens as possible.

6.        Add the spinach , rice, one cup of water ( remember that we already have one cup of liquid in the pan)  and the frozen corn ( about ¾ th cup)  all in one go along with the turmeric and the salt  and green chillies to taste.

7.        Cover and bring to low flame and cook till done.

8.        Serve with onion and tomato raita.

corn· rice· school tiffin meals· spinach

Spinach corn pulao

I want to try out something new this time.

I will not type this recipe the usual way…lets do something different just for  the fun of it.

1.        Soak one cup rice for atleast half an hour.

2.        Take a pan and add just two tablespoons of olive oil and the moment it gets warm add some cumin seeds and cloves. Add one sliced onion and stir fry till it turns just a light pink.

3.        Pour four grated tomatoes and add one heapful tablespoon of ginger garlic paste.

4.       Stir it for about five minutes till you feel that the quantity of the liquid is about one cup or little more. All this cooking is to be done on medium flame.

5.        Wash and drain the spinach. The quantity I used for this recipe was four chopped cups of spinach leaves….When I decide to give greens to my family I just add as much greens as possible.

6.        Add the spinach , rice, one cup of water ( remember that we already have one cup of liquid in the pan)  and the frozen corn ( about ¾ th cup)  all in one go along with the turmeric and the salt  and green chillies to taste.

7.        Cover and bring to low flame and cook till done.

8.        Serve with onion and tomato raita.

Corn And Capsicum Stir Fried Rice

I love the bits of yellow and green with pale brown long grain rice. This is a favourite school tiffin food for my children and I feel the best way to use leftover rice.

Ingredients

1.    Two cups chilled leftover rice 

2.    Three fourth  cup frozen corn

3.    One cup chopped capsicum / green bell pepper 

4.    One medium onion chopped fine

5.    Two tablespoons soya sauce

6.    4-5 garlic cloves ( ¾ inch in size) crushed

7.    4 – 5 tablespoons spicy tomato sauce / I used home made ketchup

8.    Black pepper powder to taste

9.    Salt to taste

10.   ¼ cup freshly chopped coriander leaves ( optional)

11.  2-3 tablespoons butter / vegetable oil

Method

1.     Boil  corn with one cup water till soft.

2.    Take butter in a pan and warm it till it froths , alternatively use oil and keep the flame on medium.

3.    Add the garlic and stir till it becomes golden.

4.    Add the finely chopped onions and stir fry for a minute till they turn pink.

5.    Add the drained corn and the capsicum and stir fry for just a minute , so that the capsicum gets cooked but remains crunchy. Meanwhile mix the rice and soya sauce and mix gently with a fork or the tips of your fingers.

6.    Add the chilled rice and toss it well .

7.   Add the tomato sauce and season with salt and pepper to taste , stir for a minute till well mixed and turn the gas off immediately .

8.   Sprinkle chopped coriander.I like it without , but it certainly adds to the colour and flavour , so suit youself.

bell pepper· corn· rice· school tiffin meals· snacks and in between meals· stir fry

Corn And Capsicum Stir Fried Rice

I love the bits of yellow and green with pale brown long grain rice. This is a favourite school tiffin food for my children and I feel the best way to use leftover rice.

Ingredients

1.    Two cups chilled leftover rice 

2.    Three fourth  cup frozen corn

3.    One cup chopped capsicum / green bell pepper 

4.    One medium onion chopped fine

5.    Two tablespoons soya sauce

6.    4-5 garlic cloves ( ¾ inch in size) crushed

7.    4 – 5 tablespoons spicy tomato sauce / I used home made ketchup

8.    Black pepper powder to taste

9.    Salt to taste

10.   ¼ cup freshly chopped coriander leaves ( optional)

11.  2-3 tablespoons butter / vegetable oil

Method

1.     Boil  corn with one cup water till soft.

2.    Take butter in a pan and warm it till it froths , alternatively use oil and keep the flame on medium.

3.    Add the garlic and stir till it becomes golden.

4.    Add the finely chopped onions and stir fry for a minute till they turn pink.

5.    Add the drained corn and the capsicum and stir fry for just a minute , so that the capsicum gets cooked but remains crunchy. Meanwhile mix the rice and soya sauce and mix gently with a fork or the tips of your fingers.

6.    Add the chilled rice and toss it well .

7.   Add the tomato sauce and season with salt and pepper to taste , stir for a minute till well mixed and turn the gas off immediately .

8.   Sprinkle chopped coriander.I like it without , but it certainly adds to the colour and flavour , so suit youself.