Pan Roasted Tomato Chilli Chicken

Chicken Drumsticks pan roasted in a silky tomato chilli sauce. Mildly spiced, full of flavors and so easy to make. Best served with flat breads with sliced onions and lemon wedges.

 

 

Ingredients

• 5 Chicken Drumsticks
• 2 Tablespoons Vegetable oil
• 1 Bay Leaf
• 1/2 Inch Cinnamon Stick
• 1 Large red onion chopped finely
• 1 Teaspoon Red Chilli Flakes
• 1 Teaspoon paprika or Kashmiri Red Chilli Powder
• 2 Tablespoons Plain natural Yogurt or Curd
• 1/2 Cup Chicken Stock
• Chopped Cilantro Leaves for Garnish
• Salt to taste

To Grind

• 2 Large Tomatoes cut into chunks
• 1 inch Fresh Ginger Root
• 4 Garlic Cloves
• 1 Tablespoon Tomato Paste

Directions

1. In a food processor, add tomatoes, ginger, garlic, tomato paste and grind it to fine paste. Set aside
2. In a large pan / skillet, heat oil. When the oil is hot, add bay leaf and cinnamon Stick and fry for 10 seconds
3. Add chopped onions and sprinkle a big pinch of salt and sauté the onions until they are caramelized and nice golden
4. Add red chilli flakes, paprika and give it a nice stir
5. Add the ground tomato and ginger paste from step number 1 and cook for 10 minutes on low heat until the water from the mixture evaporates and oil starts leaving from the mixture
6. Add yogurt and keep stirring until the yogurt is nicely blended into the tomato mixture
7. Add Chicken pieces and fry for 5 minutes until the chicken changes color
8. Add chicken stock, season with salt and close the pan with a lid and let the chicken for 20 minutes until it is cooked through and the masala thickens
9. Garnish with chopped cilantro leaves and serve with sliced onions and lemon wedges

Malted Milk Chocolate Chip Cookies

These cookies have a special ingredient that make them super addictive. Malted Milk powder... Malt adds that extra something to the classic chocolate chip Cookies.

 

These Cookies are crispy around the edges, chewy in the middle and have a hint of malted milk flavor. Absolutely Delicious!

 

 

 

 

 

Recipe Adapted From : http://thepioneerwoman.com/cooking/malted-milk-chocolate-chip-cookies/

Yield : 30 Large Cookies

Ingredients

• 2 Cups All Purpose Flour
• 2 Teaspoon Corn Starch
• 1 Teaspoon Baking Soda
• 1 and 1/4 Teaspoons Salt
• 1 Cup unsalted butter, melted
• 1 and 1/2 Cups of Brown Sugar
• 2 Large eggs
• 1/2 Malted Milk Powder ( I used Junior Horlicks)
• 2 Teaspoons Vanilla extract
• 1 and 1/2 Cups of Chocolate Chips

Directions

1. In a large Mixing bowl, whisk flour, corn starch, baking soda, salt and malted milk powder together. And set aside
2. In a small sauce pan melt butter over medium low heat. Let the butter cool slightly
3. In a large mixing bowl, add the melted butter, brown sugar and combine using a wooden spoon for 2 minutes until the sugar starts to melt
4. Stir in Eggs and vanilla extract and combine. You can use stand mixer and combine everything with the lowest setting in the mixer
5. Now, stir in the dry ingredients and combine until everything is mixed well
6. Fold in chocolate chips
7. Cover the dough with a plastic wrap and refrigerate overnight
8. When you are ready to bake, preheat the oven to 180C
9. Line a baking sheet with parchment paper
10. Scoop about 1 and 1/2 tablespoons of the cookie dough and form into a ball. Place the cookie balls on the baking sheet with enough space between each of them to expand during the baking process
11. Bake at 180C for 10 minutes until the edges are golden
12. Remove from the oven. These cookies will be super soft when they are immediately out of the oven. Do not try to remove them from the sheet now. Let them cool completely in the baking sheet and then transfer them to a wire rack
13. Store in a airtight container
 

Cheesy Chickpeas and Zucchini Bites

Chickpeas and Zucchini patties with Cheese, dried herbs, salt and pepper are so easy to make and tastes delicious. Crispy on the outside, super soft from inside and they melt in your mouth. These are shallow fried and they are so light, delicious and bursting with fresh flavors.

 

Best served with ketchup as a snack or stuff it in burger / pita bread. 

 

 

Ingredients

• 1 Cup Cooked Chickpeas
• 1/2 Cup Grated Zucchini
• 1/3 Cup Grated Cheese
• 1 Teaspoon mixed dried herbs (thyme, oregano, rosemary)
• 1/2 Teaspoon red chilli flakes
• 1 Tablespoon finely chopped cilantro leaves
• 5 mint leaves julienned
• Salt and freshly ground black pepper as required
• 2 Tablespoons vegetable oil

For Coating

• 1/2 Cup bread crumbs
• 1/2 Teaspoon Italian dried herbs
• 1 Teaspoon finely chopped cilantro
• Salt and freshly ground black pepper as required

Directions

1. In a food processor add cooked chickpeas and process it until the mixture is creamy and smooth. No need to add water
2. In a large mixing bowl, add chickpeas, grated Zucchini, cheese, cilantro leaves, mint leaves, red chilli flakes, dried herbs. Using a spoon gently mix everything

 

3. Make patties out of this mixture ( about 1 and 1/2 Tablespoons of the mixture to make a single patty)
4. In a large plate mix everything listed under 'For Coating'
5. Roll the chickpeas patties in the seasoned breadcrumbs mixture and press gently so that the bread crumbs will stick to the patties

6. Heat oil in a non stick pan/ skillet. When the oil is hot, reduce the heat settings to medium
7. Now place the cutlets in the pan and shallow fry until they are crispy and golden. Flip sides and fry on the other side of the cutlet. You can fry the cutlets in batches of 2
8. Remove from oil and drain on a paper towel
9. Serve with your favourite dip / stuff it inside pita bread / use it as a burger
 

Baked Omelette with spinach and onion

Easy to make delicious, fluffy and cheesy omelettes with the goodness of spinach, onion, spring onion greens. Add your favourite topping and bake it in the oven for 20 minutes.

 

 

 

 

Yield : Single Serving

Ingredients

• 2 Large Eggs
• 1 Tablespoon milk
• 1 Tablespoon grated cheese
• 1/3 Cup packed spinach chopped finely
• 1/2 of a red onion sliced
• 1 Tablespoon chopped spring onion greens
• Salt and freshly ground black pepper to taste

Directions

1. In a mixing bowl, add eggs, milk and whisk for 3 to 4 minutes until its frothy and the volume of the eggs increases
2. Add spinach, onion, spring onion greens and stir in
3. Add cheese and stir in
4. Season with salt and pepper
5. Pour the egg mixture in a greased ramekins or baking dish and bake at 180C for 20 to 25 minutes until the eggs fluff up and have a slight golden edges
6. Serve immediately

Diabetic Friendly Meal : Whole Wheat Crepes with spinach pesto+curried chickpeas

Eating healthy meals is an essential part of managing Diabetes. Diabetes meals need not be bland. Here is an excellent meal bursting with flavors and it is diabetic friendly! Zero oil Whole wheat crepes with a generous spread of Spinach pesto + curried chickpeas and a drizzle of lemon Juice.

Disclaimer :

I am not a medical professional, nor a doctor. I have very limited knowledge about Diabetes and its from various internet sources. This meal plan is not tested by Diabetic patient. Kindly Consult your physician before following any diet plan. Monitor your blood sugar levels as advised by your physician.

 

 

Ingredients

For the Whole Wheat Crepes ( Yield : 4 thin Crepes)

• 1 Cup Whole wheat flour
• 1 and 1/3 Cup of Water
• 1/2 Teaspoon sprouted fenugreek powder
• a pinch of salt

For the curried chickpeas

• 1/2 Cup Cooked chickpeas
• 1 Teaspoon EVOO
• 1 Garlic clove crushed
• 1/4 Teaspoon dried Italian herbs
• 1/4 Teaspoon roasted cumin powder
• 1/4 Teaspoon paprika
• 1 Tablespoon plain natural yogurt / curd
• Salt and freshly ground black pepper as required

For the Spinach pesto

• 1 Cup Baby Spinach
• 1 Small garlic clove
• 25 Grams Almonds
• 1 tablespoon EVOO
• Salt and freshly ground black pepper as required

For Serving

• Juice of half lemon
• 1 Tablespoon red onion slices ( about quarter of an onion)

Directions

Make Whole Wheat Crepes

1. In a large mixing bowl, add whole wheat flour, fenugreek powder, salt. Add water in slow steady stream while whisking the flour continuously and whisk until there are no lumps. This batter is quite runny. Close the bowl with a lid and set aside the batter for 20 minutes
2. After 20 minutes, heat a non stick pan / tawa / skillet. Using a large laddle, scoop out about 1/4 cup of crepe batter and pour the batter on a hot skillet. The batter will automatically spread itself into a circle. Cook the crepe on medium flame until bubbles start appearing on the top side of the crepe. Flip the crepe gently and cook on the other side for a minute until it is slightly golden. Remove from the skillet and set aside in a serving plate

Prepare Curried Chickpeas

1. In a pan, heat EVOO. When the oil is hot, add garlic, dried herbs, cumin, paprika and give it a nice stir
2. Add yogurt and whisk until the mixture is smooth
3. Add chickpeas and combine everything. Transfer the chickpeas in a serving bowl and set aside

Prepare Spinach Pesto

1. Place all the ingredients for the pesto in a food processor and pulse it until the mixture is coarse pesto texture

Serving 

1. Spread spinach pesto generously on the crepes. Place 2 to 3 tablespoons of the chickpeas. Squeeze a little bit of lemon juice. Add few raw onion slices and roll up the crepes and serve


 

Crunchy Nutella and Banana stuffed French toast

Nutella and Banana stuffed sandwiches are dipped in egg custard batter, rolled in toasted coconut and pan fried in butter until crispy and golden.

• Ingredients

• 4 Slices of Sandwich Bread ( I used multigrain sandwich bread)
• 2 Bananas
• 2 Tablespoons of butter
• Nutella as required
• 1/4 Cup toasted coconut
• 2 Large Eggs
• 3/4 Cup of milk ( I used full cream milk)
• 1/4 Cup Heavy Cream
• 2 Tablespoons Organic Honey
• a pinch of salt
• 1/4 Teaspoon ground cinnamon
• powdered sugar to dust 

Directions 

1. In a large bowl, whisk together eggs, honey, milk, heavy cream, salt and ground cinnamon
2. In a plate spread the toasted coconut
3. Take two slices of bread. Spread nutella generously on one side of a bread. Top it with banana slices. Close it with the second bread to make a sandwich. Repeat this step for the remaining two slices of bread too
4. In a non-stick pan/ Iron skillet, heat butter. Dip the sandwich in the prepared egg batter. Then place the sandwich on the plate and press the toasted coconut firmly on the egg coated sandwich
5. Place the French toast on the skillet and gently press using the potato masher and fry until the top is crispy , golden
6. Flip sides and toast on the other side of the bread
7. Serve hot with a drizzle of nutella on the top and slightly dust it with powdered sugar

 

Rachel Allen's 7 Minute Chicken Noodle Soup

You may never buy canned Soup again after trying this homemade chicken noodles soup. It is so easy to make, hearty and rich. And the best thing is it takes only less than 10 minutes to make. Top it with coconut cream and serve hot. Ideal for busy weekdays or if you are suffering from a cold or the flu.

 

 

Recipe adapted from : Rachel Allen's Easy meals

Ingredients

• 100 Grams Rice Noodles
• 1 Tablespoon unsalted butter
• 2 Tablespoon Spring onions white part
• 3 Garlic cloves crushed and finely chopped
• 1 inch fresh ginger root chopped finely
• 300 Grams Chicken breasts thinly sliced and cut into small cubes
• 800 ml Low sodium chicken broth
• 2 Tablespoon spring onion Greens
• 1 Tablespoon chopped cilantro leaves
• 1 Tablespoon Coconut cream or coconut milk
• Zest of one lemon
• Juice of one lemon
• Salt and Freshly ground black pepper as required

Directions

1. Place a rice noodles in a large bowl and cover it with boiling water. Close the bowl with a lid and allow the rice noodles to soak for 4 to 5 minutes or until softened. Please check the cooking instructions on the rice noodles packet for the exact time to soak in the boiling water.
2. In a sauce pan melt butter over medium heat. Add ginger, garlic, spring onion white parts and fry quickly for 30 seconds
4. Add chicken breast cubes and fry on high heat for a minute until the chicken cubes are light golden
5. Add chicken broth and bring it boil
6. Season with salt and pepper. Since the broth already has salt, please check before adding salt
7. Let the chicken soup cook for 4 to 5 minutes until it thickens to the required consistency
8. Add lemon zest, spring onion greens, cilantro leaves and stir in
9. Switch off the flame when the soup reaches required consistency and the chicken is cooked through
10. Serving: Place rice noodles in the serving bowl, top it with chicken soup and add a teaspoon of coconut cream on the top
11. Serve at once