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. 

Fish Fry (Kerala Style)

Hi Friends,
  Blogging after so many days, it seems like its been ages since I wrote my last post. Busy bee now a days ..
As I started my new blog, so many orders are coming which always keep me occupied.
But now I thought of giving time to my family, on their demand I made Fish Fry  in Kerala Style today for the dinner....
Sharing recipe with you all, hope you will like it :)

INGREDIENTS

500 gm surmai or salmon fish (sliced)
2 tbsp ginger-garlic paste 
3 tsp of fish masala (It contains everything, chilly powder, salt, garam         masala) You can add more of chilly powder and salt according to your taste.

1/2 tsp turmeric powder
5 tbsp Lemon juice
2 tbsp semolina or roasted gram-flour or fine rice powder 
Oil for shallow frying
Chaat masala
For Serving : Lemon wedges and onion rings

METHOD

• Clean and wash the fish nicely under the running water. Keep it aside.
• Pat dry gently with the kitchen towel. 
• In a bowl put fish slices, ginger-garlic paste, fish masala, turmeric, lemon juice, salt, semolina/gram-flour/rice powder. Mix well to make a paste. (Extra amount of red chilly powder can be added to make little more spicy)
• Coat the marination evenly on both the sides of the fish and marinate for 30 minutes or 1 hour in the fridge.
• Heat oil in a non-stick pan. Put the fish pieces slowly in the pan. 
• Fry till the fish slices become golden brown from both the sides. 
• Remove on an absorbent paper and sprinkle chaat masala on the top.
• Serve with lemon wedges and onion rings.
• Enjoy...........

Chicken Thukpa ( With home-made flat noodles)

Hi Friends,
    Thukpa is famous recipe from Tibet ....... It is highly nutritive soup as it contains lots of veggies and chicken. 
Recently I tasted it at one of my neighbour's house and started searching for a good Thukpa recipe....
Finally I made my own version which came out very nice and loved by all at home. Sharing the recipe with you all :)

Ingredients:
300 gm boneless chicken (cut into cubes)
Finely chopped vegetables (beans, carrot, onion, corn kernels, mushrooms )
5-4 spring onions (finely chopped)
1/2 thinly sliced red bell pepper
2 tbsp ginger-garlic paste
Salt 
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp Soya Sauce
1/2 tsp Chilly Sauce
1 tbsp lemon juice
A pinch of ajinomoto
Olive oil
4 cups of Chicken Stock

For Home-made flat noodles:
1/2 cup all purpose flour (maida)
1 egg
1/2 tsp salt
1 tsp oil
Water to knead dough

Method:

• First to make flat noodles, put all the ingredients in a mixing bowl and make a soft dough of it.

• Divide the dough into equal portion, make small balls.
• Roll them with the help of a rolling pin. Make thin chapatis out of it.
• Now take a knife and cut the chapati into long thin strips like flat noodles.

• Keep them aside.
• Now take a non stick pan, add olive oil. Add chicken cubes and fry till they are cooked and turn light pink in colour. Remove on an absorbent paper.Keep it aside.

• In the same oil add chopped onions and saute till light pink in colour. Add ginger-garlic paste and saute for a minute.

• Now add carrot, beans and red bell pepper. Mix nicely and cook on high flame till all the veggies are half cooked.

• Now add corn kernels, mushrooms and spring onion. Cook on high flame for 1-2 mins.

• Now add soya sauce, chilly sauce, salt, pepper, sugar and ajinomoto. Mix nicely. 

• Now add chicken pieces along with the chicken stock. Stir nicely and bring it to boil.
• Once its start boiling add home-made flat noodles in the soup. Keep it on low flame and cook for another 7-8 minutes or till the noodles are cooked. carefully stir it in between.

• You will see that the noodles will itself start floating on the surface. Now the soup is ready to serve.
• Sprinkle lemon juice on the top and serve it hot with garlic bread or soup sticks
• Enjoy.................

American Chop Suey

Hi Friends, 
  Chop Suey is an American dish which is invited by Chinese Immigrants, It can be made in both Vegetarian and Non-Vegetarian versions. Basically it is served with stir fried noodles.
In restaurants you will get 2 different varieties of Chop-Suey, One is the American one and the other one is Chinese. American will be in red gravy and Chinese one will be in white gravy........

I tried American one in red gravy with both boiled and crispy noodles..... 
Hope you will enjoy my version of Chop-Suey..........

Ingredients:

• 1 carrot (cut into round pieces)
• 1 large onion (cut into square pieces)
• 1 cup cabbage (cut into square pieces)
• 7-8 french beans (cut into 1″ pieces)
• 1 green, red and yellow bell peppers (cut into square pieces)
• 1 tsp soya sauce
• 1 tbsp red chilly sauce
• 2 tbsp tomato sauce
• 1 tbsp vinegar
• salt to taste
• 1 tsp black pepper 
• 1 tsp honey
• 2 tbsp oil
• 2 tbsp of cornflour in 1/4 cup of water

Method:

• Boil water in a heavy bottomed pan. Add chopped carrot, cabbage and beans to the boiling water, cover it with the lid. Remove from the heat and keep the vegetables in hot water for 5-7 mins. Drain them and keep them aside.
• Heat oil in a Non-stick kadhai, add oil. Now add onions, saute them on high flame for 2 mins.
• Add all the three bell peppers, saute for 5 mins. 

• Add parboiled vegetables and saute for 3-4 mins. Remember, Don't over cook the vegetables, they will lose their crispiness. 

• Add soy sauce, red chilly sauce, tomato sauce, vinegar, black pepper, salt and honey. Mix nicely.

• Add 2 cups of water, bring it to boil. Reduce flame and cook for another 3-4 mins. 

• Add the corn flour mixture. Keep stirring continuously till the gravy becomes thick. 
• Remove from heat and keep the gravy aside.

 

For Boiled Noodles: I used Ching's Secret noodles, Boil them as per the instructions given on the back side of the pack (Don't overcook them)

For fried Noodles:

• Take boiled noodles, drain and dry them on the large tray. 
• Sprinkle one tbsp of cornflour on the noodles.

• Heat oil in a heavy bottomed kadhai, Pour these noodles in the oil.

• After a while you will observe a nest formation of noodles.

• Cook noodles till they become golden brown in colour.
• Remove them on an absorbent paper.
• Repeat with the rest of the noodles.

To serve: 

• Place the boiled noodles on a plate. Sprinkle crispy noodles generously on the top of boiled noodles.
• Now spread the vegetable gravy on the top of the noodles.
• Enjoy Crispiness and softness of the noodles at the same time...............

Sending this recipe to:

Swasti's event @ Pallavi's Blog                 Preeti's event @ Pramitha's Blog