Grilled chicken salad

Hi All,
           Grilled chicken salad, one of the most famous and tasty salad. Having a salad itself is a complete meal....
I added few Indian vegetables to give desi touch. Hope you all will like my this version ..


Ingredients:
2 boneless chicken breast
1 lettuce (roughly torn)
1/2 red bell pepper (finely sliced)
1/2 yellow bell pepper (finely sliced)
1 red onion (finely chopped)
1 carrot (finely sliced)
1 cucumber (finely sliced)
Few black olives
Few jalapenos

Dressing:
1/2 cup olive oil
3-4 garlic cloves
1/4 tsp pepper powder
1/2 tsp oregano
1/4 tsp chilly flakes
1/4 cup vinegar
Salt acc to taste
1/4 tsp mustard powder

For marination:
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper powder
1/2 tbsp honey

                                          

Method:

• Mix all the marination ingredients in a bowl. Marinate chicken pieces for an hour in the fridge.
• Preheat a grill pan on the medium flame. Add little bit of olive oil and place the chicken breast on the pan.
• Grill the pieces on the medium flame from both the sides.
• Transfer to a plate and cut into strips. Keep them a side.
• Put all the ingredients in a jar, churn till well blended.

                                            

                                           

• Put all the veggies (except lettuce leaves) in a large bowl. Pour the dressing on the veggies and mix lightly.

                                   

• Now place lettuce leaves on the serving plate, place some veggies on the leaves.

                                   
             
                                  

• And now the yummiest part, place the chicken pieces in the centre of the serving dish.

                                

• Enjoy with your favourite drink .........

Note: You can add dry fruits of your own choice like walnut, raisins .....

Vegetable Clear Soup

Hi Friends,
               I know that I am very irregular in posting the recipes but believe me my laptop is giving me a trouble now and then. Secondly now-a-days I am making more of soups and salads for dinner and lunch ..... Just to reduce little weight. ( don't know how far I can follow this diet :p)

Sharing vegetable clear soup recipe with you all, hope you will like it :)                                      

                   
 Ingredients:
1 small onion (finely chopped)
4-5 cloves of garlic (finely chopped)
1/2 sliced red bell pepper (optional)
1/2 cup chopped broccoli
1/2 cup sliced carrot
3-4 beans (1" chopped)
1 bok choy (roughly torn)
1/2 cup chopped cabbage
3 cup vegetable stock or water
1/4 tsp pepper powder
Salt acc.to taste
1 tbsp butter ( I used amul lite)
1/4 cup boiled rice vermicelli (boil as per the instructions given on the pack)
 
                                       

                           
Method:   

• Heat butter in a heavy bottomed pan.
• Add chopped garlic and onion. Saute till onion becomes translucent.

                                           

• Add red bell pepper. Fry for 1-2 mins.
• Now add all the veggies and toss for another 2 mins.

                                           

• Add vegetable stock or water. Bring it to boil.

• Now cook vegetables on low flame for 5 mins.
• Add salt, pepper, bok choy and rice vermicelli.
• Cook for 2 mins.
• Serve hot with chilly vinegar.

                                          

  

 

Soya Chunks (mealmaker) Manchurian Dry

Hi Friends,
             
                Soya bean is rich in Protein, Vegans can substitute Soya chunks with meat. Soya nuggets provide good amount of vitamins, minerals, fibre for growing kids. As it is one of the best source of Omega-3 fatty acids so it helps in reducing the risk of coronary heart disease as well.

Soya bean is available in many forms like nuggets, small chunks and granules. You can make soya in any form like curry, soya keema, dry soya peas, soya chunks with potato (gravy) etc etc......
This time I tried something new with Soya Chunks i.e Soya Manchurian (Dry). Sharing my version of Soya Manchurian with you all, hope you will like it :)

Ingredients:
1 cup soya chunks (boiled in salted water, drain and keep aside)
2 tsp cornflour
1 tbsp ginger-garlic paste
1/2 red bell pepper (cut into cubes)
1/2 yellow bell pepper (cut into cubes)
1/2 green bell pepper (cut into cubes)
1 big onion (cut into cubes)
1 tbsp tomato ketchup
1 tsp chilly sauce
1 tsp soya sauce
1/4 tsp vinegar
1/4 tsp pepper powder
Salt according to taste
A pinch of ajinomoto
1 spring onion (green portion)  for garnishing
Oil for frying

Method:

• Put boiled soya, cornflour and salt on a plate and mix well. Keep it aside for 10-15 mins.

• Heat oil in a kadhai, now add soya chunks in small quantity. Fry till they become crispy. Don't overcook them otherwise chunks will become hard.

                     

• Heat 2 tbsp of oil in a non-stick pan, add ginger-garlic paste and onions. Cook on high flame for 2 mins.

                     

• Now add red, yellow and green bell peppers. Mix well.

                     

• Add soya sauce, tomato ketchup, chilly sauce, vinegar and 1/4 cup of water. Simmer on low flame for 5 mins.

                     

• Add salt, pepper powder and ajinomoto.
• Now add soya chunks and mix well.
• Keep on low flame for 5 mins.
• Garnish with chopped spring onion green and serve hot. 

Murg Haryali Tangri

Hi Friends,
                Murg Haryali Tikka is one of the favourite Appetiser or Starter from North India. Main ingredient of the recipe are Mint and Coriander. You can add few spoons of spinach puree to make it more healthy and to give more rich green colour to the tikkas...... 

Normally this recipe is cooked with Boneless Chicken but I tried it with chicken drumsticks, which was a huge hit at my place. Hope you all will like it :)

Ingredients:
4-5 chicken drumsticks (boneless chicken is used for this recipe but I used chicken drumsticks)

First Marination:
2 tbsp of lime juice
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste

Second marination:
1/2 cup hung curd
1/4 tsp garam masala
Salt acc.to taste
1/4 tsp cumin powder
1/4 tsp red chilly powder
1 tbsp cornflour
Green Paste : 

• 1/4 cup of Mint leaves
• 1/4 cu p of coriander leaves
• 1 green chilly
• 2-3 tsp of boiled spinach (optional)
• 5-6 cloves of garlic
• 1" ginger
• 2 tsp cashew

Method:

• Clean, wash and give 2 slits on each drumstick. Pat dry and keep it aside.
• In a bowl mix all the ingredients of the first marination. Mix well and apply this to chicken drumstick. Rub well and keep it aside for 1 hour.

• Put all the ingredients of green paste into a blender and grind them into a fine paste. Transfer it to a bowl.

• Take marinated drumsticks, add hung curd, salt, garam masala, cumin powder, cornflour and red chilly powder. Mix well.

• Coat the marination nicely on the drumsticks and keep them in the fridge for 3-4 hours.

• Roast the drumsticks in electric tandoor or in microwave (grill mode) for 7-8 mins.
• Remove, apply oil and further roast for 3-4 minutes or till tender.
• Serve hot along with onion rings, lemon wedge and favourite chutney of yours.

Vegetable Man-chow Soup

Hi Friends, 
      Last week was the busiest week for me, my son and hubby both fell sick :( 
I always preferred giving light diet which includes kichdi and soups to my hubby and son for the whole week...
As the hubby was not well so he demanded for different types of soups, as the medicines spoiled his taste buds.

Ingredients:
1 Carrot (finely chopped)
3-4 beans (finely chopped)
1/4 cup Cabbage (finely chopped)
1/2 red bell pepper or green capsicum (finely chopped)
1 tbsp ginger-garlic paste
2-3 spring onion (finely chopped)
1 tbsp dark soya sauce
1/2 tbsp vinegar
1 Green chilly sauce
3 cup vegetable stock or water
1/4 tsp black pepper
Salt acc.to taste
1/4 tsp MSG (Ajinomoto) 
2 tbsp cornflour dissolve in 1/4 cup of water
1/2 cup noodles deep fried*

Method:

• Heat oil in non-stick pan,  add spring onion whites and  ginger-garlic paste and  saute for few seconds.

• Add all the finely chopped vegetables, stir fry 2 minutes or till the veggies are half cooked.

• Add stock/water, soy sauce, chili sauce and vinegar. Bring it to boil. 
• Add salt, black pepper powder and ajinomoto in the mixture, simmer on low flame.

• Now add the cornflour mixture, stir continuously till it becomes thick. Remove from heat.

• Garnish with spring onion and crispy noodles. Serve hot.
 

Note: 

Boil water in a heavy bottomed pan, add hakka noodles, a tsp of salt and oil in it. Cook on slow flame till its half cooked. Drain it completely on the strainer. Spread them on a tray and let them dry for half an hour.

Heat oil in a kadhai, deep fry the noodles till they become golden brown in colour. Remove on an absorbent paper. Garnish on soups. 

You can store these crispy noodles in an air tight container for future use .

  

Vegetable Spring Roll

Hi Friends,
       Rainy season is here and how come we miss spring rolls along with our favorite chutney.....YUM !!!! Evenings with crispy an all time favorite snack and a cup of tea....
Spring roll is a famous appetizers from Chinese cuisine consist of various fillings like vegetables, chicken fish and prawns. Wrapped in a pancake and deep fried. It is enjoyed by everyone esp. children. I used ready-made wrapper which are easily available in the market. So make this delicious appetizer at home in no time :)

Ingredients:
Ready-made spring roll sheets 
1 tbsp cornflour in 1/4 cup of water
Oil for deep frying

For spring roll stuffing: 
2-3 spring onions (Chopped)
1 carrot (fine julienne)
1/2 green bell pepper (fine julienne)
1/2 red bell pepper (fine julienne)
1/2 yellow bell pepper (fine julienne)
1/4 cabbage finely shredded
5-6 beans (finely chopped)
1 tsp ginger-garlic paste
1 tbsp red chili sauce/ tobascco 
Salt according to taste
1/4 tsp pepper 
A pinch of Ajinomoto
1 tbsp oil

Method:

• Heat oil in a kadhai,  add the spring onions. Saute on high flame for 1-2 mins. Add ginger-garlic paste. Saute for a min on high flame.

• Add the beans  bell peppers and carrot. Saute for 3-4 mins of high flame. Don't overcook the vegetables.
• Now add the cabbage, salt, pepper and ajinomoto. Mix well.
  
  
  
• Add the red chili sauce and mix nicely.

• Remove from fire, allow it to cool completely. 

As I used Ready-made sheets..... To thaw the sheets, follow the instruction given on the back side of the packet.

• Take one sheet at a time. 

• Place around 1 tbsp of the filling on one end of the wrapper.
• Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. 
• Repeat with the remaining sheets to make to make as many spring rolls as you want .

• Heat oil in a  kadhai and deep-fry till they are golden brown. Drain and remove on absorbent paper.
• Cut diagonal in small pieces and serve hot with your favorite ketchup or chutney. 

Note: Don't overcook the vegetables. Filling should be fully dry otherwise they will make the rolls soggy.
You can make the rolls in advance, store in air-tight containers and keep them in freezer for future use.