Tortilla crusted Chicken with roasted red pepper sauce

This dish is inspired from the prevention magazine. It's a light and protein packed meal. The sauce compliments the chicken well.

Crushed tortilla chips - 1 cup
Chicken breasts - 2
Red chili powder - 1 tbsp
Salt - to taste
Garlic powder - 1 tsp
Eggs - 2

Sauce:
Roasted red peppers - 2 whole
Salt and black pepper powder - to taste
Cream - 2 tbsp
Tomato paste - 1 tbsp
Basil - few leaves
Garlic clove - 1

Clean and pat dry the chicken breasts. Break the eggs and mix them with some salt and black pepper.
Crush the tortilla chips with hand, or place them in a bag an run a roller over the bag. Mix in  the red chili powder, garlic powder and some salt with the crushed chips. Keep in mind the chips are salty too.
Spray a baking pan with some non-stick cooking spray or spread a few drops of oil. Dip the breasts in the eggs, and then into the crushed chips. Place on the baking pan.
Pre-heat the oven to 400F and cook for about 20 min, until they are cooked through. Turn midway.
Remove and let them rest for a few min, then slice them.

Roasted red pepper sauce:
Blend all the ingredients for the sauce. I used store bought roasted peppers. Alternately, roast the red peppers  under the broiler until charred. Peel and use here.

Serve the chicken over the sauce.

Vegetable Fritatta

What is the difference between a fritatta and an omelet? Goggled and found this: Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. According to this explanation, what we Indians refer to as an omelet is in fact a fritatta. Anyway, fritatta's are usually thicker and have lots of vegetables and meats in them. Throw in anything you like, you can never go wrong here. 

Eggs - 4 (or Egg Beaters - 1 cup)

Milk - 3 to 4 tbsp

Spinach - 1 cup

Corn - 1/2 cup

Broccoli - 1 cup

Salt and pepper - to taste

Red chili flakes - 1 tsp

Goat cheese - 1/4 cup (or Any shredded cheese)

Butter - 1 tsp

In a flat bottom pan, heat the butter and saute the corn, broccoli and spinach. I used frozen vegetables here. 

In a bowl, whisk the eggs with the milk, salt and pepper. If using egg beaters, skip this step.

Egg beaters is an egg substitute. It's made with real egg whites and comes in a carton. However, you do not miss the yolk here, as it is just as creamy and tasty as a whole egg. I really like it when making quick omelets or fritattas. 

When the veggies are tender, pour the eggs into the pan and season with pepper flakes. Top with crumbled goat cheese. 

When the eggs are set at the bottom, pop this under a broiler in the oven. Else, just close the lid and let it cook on low heat until cooked through.

Serve with toast and sauce of your choice. Tabasco works great with this.

Creamy Chicken pasta

I made this pasta with left over butter chicken that I had in my fridge. It is an easy way to use up any leftover creamy gravy. It looks like something you put a lot of effort into, without actually doing it. Comes together in minutes and any kind of a creamy gravy works here.

Left over butter chicken  - 1 cup
Pasta/Egg noodles (Dry) - 1 cup
Peas - 1/2 cup
Baby spinach leaves - 1 cup
Parmesan cheese - 2 tbsp
Black pepper  - 1 tbsp

In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in the frozen peas. Cook until vegetables and noodles are tender. Drain and reserve some of the pasta water to dilute the sauce.
In a pan, combine the gravy, pasta, peas and spinach. Dilute with the pasta water.
Cook till the spinach is wilted and the sauce is thick.
Top with the Parmesan cheese and black pepper.
Link to my Butter chicken recipe : Butter Chicken

Mango Shrikhand

This is a light and flavorful dessert, perfect for the warm summer months. Its is really easy to prepare and tastes great.

Yogurt  - 4 cups/ Greek yogurt - 3 cups
Frozen/Fresh mango pieces - 2 cups/ Mango pulp - 1 1/2 cups
Cardamom pods - 4
Sugar - 1/2 cup
Pistachios/Almonds - for garnish

Hang the yogurt in a muslin cloth for about 3 to 4 hours. This will drain all the excess liquid and the yogurt will become really thick and creamy. Alternately use the Greek yogurt, which is thick and creamy  by itself.
Puree the mango pieces with the sugar. If using the mango pulp, skip this step.
Remove the seeds from the cardamom pods, and powder them.
Whisk the yogurt, mango puree and the cardamom until it looks creamy.
Alternately, run this mixture in the blender.
Garnish with chopped nuts and a few mango pieces.
Serve chilled.

Butter Chicken

This dish goes by many names. Butter chicken, chicken makhani, malai chicken and many others. Essentially the method of preparation is the same. Marinate and grill or fry the chicken pieces and add them to the gravy that is prepared alongside. The basic gravy recipe can be used for many other dishes like Paneer butter masala and others. This is kind of a rich dish, but I took a few short cuts and the result was just as delicious without the additional fat.

Boneless skinless chicken thighs - 2 lbs

Onion - 1

Tomatoes - 4

Green Chilis - 3

Kasoori Methi - 1 tbsp

Salt - to taste

Butter - 1 tbsp

Oil - 1 tbsp

Cashews - 4 to 5

Red chili powder - 2 tbsp

Ginger garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Garam Masala - 1 tbsp

Cream (Full fat/Light) - 1/4 cup

Cumin seeds - 1 tbsp

Cut the chicken meat into bite size pieces. Marinate with 1/2 tbsp ginger garlic paste, salt, turmeric powder, red chili powder, coriander powder and salt.

In a flat bottom pan, heat 1 tbsp oil and fry the chicken pieces. Do not over crowd the pan and arrange the chicken pieces in a single layer. Turn when crisp on one side and cook till done.

Drain onto a plate.

In the same pan, add the cumin seeds, chopped onion and green chilis and 1/2 tbsp ginger garlic paste. Fry till soft and add the cashews, kasoori methi, cumin powder, red chili powder and the chopped tomatoes. Cook till the tomatoes are soft.

Cool and grind to a smooth paste.

In the same pan, heat 1 tbsp butter, add the paste and salt. Add 1 cup water and bring to a boil. 

Add the chicken back into the pan and add the cream and the garam masala.

Simmer for a few minutes. Garnish with additional cream and serve with naan, roti or rice.

Kozhi Varuval

Skinless chicken legs - 5
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 2 sprigs
Onions -2
Green Chilis - 4
Ginger garlic paste - 1 1/2 tbsp
Red Chili powder - 1 tbsp
Turmeric powder - 1 tbsp
Black pepper powder - 1 tsp
Chicken Masala - 2 tbsp
Salt - to taste
Cilantro  - to garnish
Lime - 1/2

Marinate the chicken legs with half of the turmeric, ginger garlic paste, red chili powder and salt.
Chop the onions and green chilis.
In a pan, heat the oil and splutter the mustard seeds, cumin seeds and add the curry leaves.
Add the onions, green chilis, ginger garlic paste and fry till golden brown.
Add the chicken, remaining turmeric powder, red chili powder, salt, chicken masala and black pepper. Cover and cook till crispy on the outside and cooked all the way through.
Squeeze the lime and garnish with cilantro.

2 minute Nachos

This is a quick and easy way to brighten up a boring weekday evening. Looks like you put some effort into it, and it is bound to bring a smile on your loved ones face. All you need is a bag of tortilla chips in the pantry, any kind of grated cheese and you can put together a quick nacho dish with any toppings of your choice. I used regular and blue corn tortilla chips. The black ones are the blue corn chips, and they are not burnt :)

Tortilla Chips 

Tomato - 1

Onion - 1/2

Cilantro - a few sprigs

Store bought pesto or marinara sauce - 1/2 cup (Optional)

Jalapeños  - 1 to 2 (Fresh or pickled)

Kidney beans or refried beans - 1/2 cup

Shredded Mexican cheese blend - 1/2 cup

Salt and pepper to taste

Cumin powder - 1 tbsp

Garlic powder - 1 tbsp

Slice the Jalapeños  into thin rounds. Chop the Onions, tomatoes and cilantro.

In an oven proof baking pan, spray with some non-stick cooking spray and spread the tortilla chips in a single layer. Top with the kidney beans, chopped tomato, onion,  Jalapeños, marinara or pesto sauce, salt and pepper, cumin and garlic powder and the cheese.

Pop this under the broiler for a couple minutes until the cheese melts.

Top with fresh cilantro and serve.

Top with Guacamole, sour creme or any additional toppings of your choice.

Mock Carrot Pasta

I came up with this dish while I was peeling a carrot. The peel looked just like a flat noodle. I peeled the entire carrot into thin strips and they looked just like pasta. So I decided to try making a pasta dish with the peeled carrots as the pasta. The dish looked just like any other pasta dish, and it tasted good too. But being just carrots, we were satisfied, but ended up hungry in a couple of hours. So it would work well as a side dish, or as an additional entrée.

Carrots (Large) - 6

Onion - 1

Garlic Cloves - 3

Ginger - 1 inch

Red chilis/Red pepper flakes - 3 to 4

Peanuts - 2 tbsp

Salt - to taste

Black Pepper - 1 tsp

Chopped Cilantro - to garnish

Oil - 1 tsp

Peel the carrots and continue to peel, to get thin strips that look like flat noodles.

Thinly slice the onions and chop the ginger and garlic.

In a non-stick pan, heat the oil and add the red chilis, ginger and garlic.

When they are lightly brown add the onions and cook till they are wilted.

Add the carrots and stir fry till the carrots are soft. Season with salt and pepper.

Add the peanuts and cilantro.

Serve hot.

Bhel

This is a quick version of Bhel, when you are in the mood for it and don't have any chutneys on hand.

Puffed Rice - 3 cups
Onion - 1
Tomato - 1
Cucumber - 1
Green chilis - 2
Cilantro - a few sprigs
Mixture/ Sev - 1/2 cup
Ketchup - 1 tbsp
Hot sauce - 1 tbsp (Optional)
Roasted Peanuts - 1/4 cup

Dry fry the puffed rice till it's crisp.
Chop all the veggies and mix together. Add the puffed rice, peanuts, the mixture and season with salt.
Add the ketchup and hot sauce and mix well.
Top with the cilantro and some more mixture. Serve immediately.

Baked Sweet Potato Fries

If you are into sweet and savory combinations, these sweet potato fries will work. Sweet potatoes are high in nutrition content and this would be a good way to get the kids to eat them too. They do not crisp up like the regular potato fries, but they do taste good.

Sweet Potatoes - 4

Oil - 1 tsp

Red Chili powder - 1 tbsp

Salt - to taste

Cumin powder - 1 tsp

Black pepper powder - 1 tsp

Peel and cut the potatoes into thin strips or like regular French fries.

Coat with the spices and oil. Pre-heat the oven to 400F and spread these in a single layer on a foil or a baking pan.

Bake for 25 to 30 min or until golden brown and turn them mid-way. 

Serve hot.

Veggie Burgers

This has got to be the weirdest burger I made, yet insanely delicious. Can you imagine, I made the patties with left over Capsicum, Potato and Chick peas subzi? I was not sure if they would hold up and stay firm or be mushy. But they turned out really firm and crisp. I did not have to use a drop of oil to fry them. Just used some cooking spray.

Subji:

Capsicum - 3

Potato - 1

Cooked Chickpeas - 1 cup

Onion - 1

Green chili - 2

Ginger - 1 inch

Cumin powder - 1 tsp

Red chili powder - 1 tbsp

Salt - to taste

Turmeric - 1 tsp

Oil - 1 tbsp

Fennel Seeds - 1 tsp

In a pan, heat the oil. Add the fennel seeds, and when they splutter, add the chopped onions, green chilis and chopped ginger. Fry till onion is translucent.

Add the chopped capsicum, potato and cook till soft. Add the chickpeas and the the masalas and salt.

Cook till the vegetables are cooked through.

Patties: 

Subji

Cracked wheat(Fine) - 1/2 cup

Gram Flour - 3/4 cup

Cilantro - 1/2 cup

Mix all the ingredients and form patties. Heat a non stick pan and spray with non-stick spray.

Cook till crisp on each side.

For the Burgers:

Veggie patties - 8

Whole Wheat buns - 4

Lettuce - 1/2

Cucumber - 1

onion - 1

Tomatoes - 2

Yogurt - 1/4 cup

Hot sauce and ketchup

Shred the lettuce and slice the veggies into rounds.

Toast the buns and layer with the veggies.

Top with a couple of the patties, drizzle the sauce and the ketchup and yogurt. 

Serve with chips or any sides of your choice.

Instant Rawa Dosa

We love dosas, but sometimes when we crave them, there is no batter at home to make them. This instant rawa dosa comes to my rescue everytime. The funny thing about the batter is, it seems to never end. After making a few of them, the batter gets thick, and I add water to dilute it. We almost get twice the amount of dosas with the same amount of the regular dosa batter.

Roasted Sooji/Rawa - 1 cup
Rice Flour - 1 cup
All Purpose Flour - 1/3 cup
Grated Carrots - 2
Black Pepper - 1 tsp
Chopped Green Chilis - 3
Salt - to taste
Chopped Cilantro - few sprigs
Chopped Ginger - 1 inch

Mix all the ingredients with water. The batter consistency should be thinner than the regular dosa batter. Almost like buttermilk.
Heat a tawa and sprinkle the batter on the pan, covering the pan and forming a round.
The rawa dosa batter will not spread like a regular batter.
There will be holes in the dosa and will take longer to cook. Add oil around the dosa if you desire.
When the dosa is crisp around the edges, turn and cook on the other side.
Mix well and add water if the batter looks think, before making the next dosa.
Serve with chutney of your choice.

Cracked Wheat with Veggies

Ingredients:

Cracked Wheat - 1 cup
Water - 2 cups
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Ginger - 1 inch
Garlic cloves - 3
Peanuts - a handful
Carrots - 2
Broccoli florets - 1 cup
Onion - 1
Green chili's - 4
Green Bell Pepper - 1 small
Salt - to taste

Cut the carrots into 1/2 inch rounds and slice the onions and chili's. Mince the ginger and garlic.
In a pan, heat the oil. Splutter the mustard seeds, add the peanuts, ginger and garlic.
Add the chopped onions and green chili's.
Fry for a couple minutes and add the carrots, bell pepper and broccoli.
Cook till soft, and add the salt. Add the water.
When the water starts boiling, add the cracked wheat slowly.
Stir and reduce the heat. Close lid and turn off after 5 min.
Open the lid and fluff with a fork.
Garnish with cilantro.