Honey lemon chicken

Honey Lemon Chicken
 - simple and easy.

Ingredients
1/2 kg skinless, boneless chicken
Oil for frying(I used sunflower oil - avoided mustard oil)

Make batter of:
2/3 cup plain flour
1/3 cup cornflour
1/2 tsp baking powder
Salt as per taste
Pepper as per taste
2 egg whites
1/4 cup milk
Pinch of cinnamon

For Sauce:
2 tbsp melted butter
1/2 cup clear honey
1 tbsp lemon juice

Method:

1. Cut chicken into small(bite-size) pieces
2. Marinate overnight with salt and lemon juice
   
3. Make batter - should be quite thick, because fluid from the chicken will thin it out.
   
4. Dip chicken into batter
5. Fry in a non-stick pan till golden brown
   
6. Remove and drain
7. Mix honey, butter and lemon juice, warm slightly
8. Serve hot, pour honey sauce over the fried chicken on the plate 

I wish I had pics, but no camera here :(.
I found that just the fried chicken dumplings tasted really nice - this could be a nice evening snack if you roll the dumplings in breadcrumbs before frying. Otherwise, tastes nice with rice noodles(stir-fried with bits of chopped boiled veggies added) or even just roti.
Another option which will completely change the taste around is to add soya sauce, basil and some herbs to the honey instead of lemon.

I'm longing to try this out again, and carry out the combinations and alterations in my head :)

I'm not sure what to call this dish..

..I made it this weekend for the Nooster. During the week, she gets to eat stuff that my mom makes for her so over the weekends, I like to try my hand at making something fresh and healthy and ofcourse edible for her. This weekend, I tried this kichdi-cum-chicken pulao and Noo loved it. God, I was on cloud 9 for most of the day. No acheivement's felt better than this one.
Enough babble, on to the recipe.

Ingredients
1 tsp orange lentils (masoor)
1 tsp yellow lentils (tuvar)
2-3 tbsp rice
Ginger and garlic paste
Onion paste
Tomato puree
Salt to taste
Chicken stock
Left-over chicken

Method
Add a quarter of a chicken stock cube to half a glass of hot water and keep aside.
Heat a one tsp of oil, butter or ghee. Add a quarter tsp of onion paste and a quarter tsp of ginger-and-garlic paste and about a tsp of puree. When the mixture's started to brown, add the lentils. Add salt to taste. Add rice and stir well. Add the chicken-stock-water and cover and cook.

If you're going to add already cooked chicken, mash a cube with your hands, and add just as the last bit of water in the rice is drying up.

I served this with yogurt and Noo obsolutely loved it.

Maybe next week, I'm going to add potatoes and either a spoonful of zucchini or spinach to add to the flavor and fool Noo's tastebuds into thinking that this is a new dish.