Tag: RECIPE

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Valentine’s day recipes filled with love

A way to anyone’s heart, is through their stomach. well, we’d like to believe that! Why not whip up a storm together in the kitchen, as you and your partner try your hands out on these recipes’ curtesy Himanshu Taneja, Culinary Director, South Asia, Marriott International.

Hazelnut and Coffee Cream Tart

Ingredients:

Chocolate sable:

. Butter (360gm)

. Flour (680gm)

. Cocoa Powder (40gm)

. Icing Sugar (280gm)

. Salt (5gm)

. Almond Powder (100gm)

. Egg (150gm)

Baked chocolate mix:

. Amul cream (480gm)

. Milk (200gm)

. Dark chocolate (480gm)

. Egg (100gm)

. Butter (5gm)

. Hazelnut Paste (100gm)

. Espresso (30gm)

Method:

. For the chocolate sable, cream butter and sugar and add eggs to it.

. Add all the dry ingredients and mix. Rest them for six hours after lining the tart mould with a 2 mm thickness.

. Half-bake the tart for 12 minutes at 180 degrees. Take out and allow to cool.

. For the baked mix, heat up milk and cream and add chocolate, hazelnut, and espresso. Add the eggs at the end.

. Pour the mix into a tart shell. Bake in the oven at 100 degrees for 15 minutes.

Fromage Blanc and Framboise parfait on Brown Butter Cake

Ingredients:

Yoghurt Mousse:

. Elle and vire cream (300gm)

. Yoghurt (240ml)

. Caster Sugar (75 nos)

. Vanilla bean (5gm)

. Gelatin (10gm)

Pistachio Cake:

. Pistachio Paste (90gm)

. Butter unsalted browned (70gm)

. Caster sugar (100gm)

. Egg Yolk (35gm)

. Refine flour (150gm)

. Sea salt (2gm)

. Pistachio powder (130gm)

Raspberry cream:

. Raspberry puree (250gm)

. Icing Sugar (60gm)

. Gelatin sheets (10gm)

. E&V cream (250gm)

Method:

. For pistachio brown butter cake, mix all the dry ingredients and keep them aside. Take the butter, heat it in a pan and make it golden brown. Meanwhile, whisk the egg yolk and add all the dry ingredients. Last, add the brown butter and bake in a tray for 10 min. Take it out of the oven and keep it in the refrigerator.

. For the yoghurt mousse, soak the gelatin in cold water. Mix yoghurt and sugar, add cream and add gelatin, and set in the freezer.

. For raspberry cream, boil puree, add icing sugar, and add gelatin. Fold in whipped cream and pipe inside the yoghurt mousse and freeze.

. Place it in the deep freezer for a day, then serve it on top of the pistachio cake the next day.

Balsamic Braised Strawberry Cheesecake with Greek feta

Ingredients:

Cheese mix:

. Philadelphia Cheese (400gm)

. Eggs (250gm)

. Sugar (100gm)

. Corn flour (15gm)

Sable base:

. Flour (250gm)

. Sugar (250gm)

. Butter (400gm)

. Egg White (40gm)

For Garnish:

. Balsamic (50gm)

. Fresh strawberry (200gm)

. Blueberry (50gm)

Method:

. For the sable base, cream the butter and sugar together and add the egg white gradually. Last, fold in the flour.

. Take one cake ring and wrap it with foil. Place it on an aluminised tray.

. Spread the sable mixture evenly at a thickness of about 2 cm. Bake it for 10 minutes at 180 degrees and remove it from the heat.

. For the cheesecake mix, put cream cheese and sugar in a stand mixer and mix at slow speed. Add eggs and lastly, cornflour. Put the cheese mix on a stable base and bake in a double boiler for 40 minutes at 140 degrees. When finished, remove from the heat. Keep it chilled for one day.

. The next day, take out the cake from the ring.

. Garnish with a fresh strawberry if desired.

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Superfoods to cook, share and eat

Instagram food stories are capturing the attention of users, and they are spending more time watching food reels, best foodie areas, and people who love to eat, share, and cook. So, here are some recipes inspired by the most popular food stories on Instagram; so cook, share, and eat!


Baked Pasta

Ingredients:

* 1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)

* 4 cups marinara sauce (homemade or purchased)

* 1/2 cup grated Parmesan or Romano cheese

* 1 container (15 oz) ricotta cheese

* 2 cups shredded mozzarella cheese (8 oz)

Preparations:

* Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.

* Meanwhile, heat oven to 350eF. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

* Pour 2 cups of the marinara sauce into dish.

* Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese.

* Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese.

* Repeat layers ending with mozzarella cheese.

* Cover lightly with foil, making sure foil is not resting on cheese.

Cheese Onion Rings

Ingredients:

* 1 large onion, cut into 1/4-inch slices

* 1 1/4 cups all-purpose flour

* 1 teaspoon baking powder

* 1 teaspoon salt

* 1 egg

* 1 cup milk, or as needed

* 3/4 cup dry bread crumbs

* seasoned salt to taste

* 1 quart oil for frying, or as needed

Preparation

* Peel and cut onions into 1-centimetre (1/2 inch) rings. Separate the rings.

* Slice the mozzarella into 4 even strips.

* Place a smaller onion ring in the center of a larger one.

* Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use

two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.

* Place the flour, eggs and breadcrumbs into three separate bowls.

* Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.

* Fill a large pot with oil and set over medium high heat until it reaches 350eF (175eC).

* Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.

* Drain on a paper towel, then serve with marinara!

* Enjoy!

Banana bread recipe

Ingredients:

* 2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

* 1/3 cup (76g) butter, unsalted or salted, melted

* 1/2 teaspoon baking soda

* 1 pinch salt

* 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

* 1 large egg, beaten

* 1 teaspoon vanilla extract

* 1 1/2 cups (205g) all-purpose flour

Preparations:

* Preheat the oven to 350eF (175eC), and butter a 4×8-inch loaf pan.

* In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

* Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

* Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350eF (175eC), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

* Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.(A bread knife helps to make slices that aren’t crumbly.)

* Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Tacos

Ingredients:

* 1/2 an iceberg lettuce, shredded (refrigerated)

* 2-3 Tbsp sour cream

* 2 jalapenos, sliced

* 2 green chilies, sliced

* 1 tsp tomato puree

* 1 red onion

* 1/3 red, yellow and green bell pepper

* 100 gm cottage cheese (paneer)

* 150 gm rajma (kidney beans), cooked

* 1.5 Tbsp olive oil

* 2-3 cloves bashed garlic

* 1 tsp chilly powder

* 1 tsp cumin powder

* 2 green tomatoes

* 1.5 tsp black pepper

* Juice of 1 lemon

* 2 Tbsp coriander leaves, chopped

* 50 gm grated cheddar

* Taco shells

Preparations:

* In a pan, heat olive oil, add the bell peppers, onions, garlic, green chilies and saute nicely.

* Add the cooked kidney beans to this mixture.

* Crumble the cottage cheese into the pan.

* Add the cumin and chilly powder.

* Mix all the ingredients together well.

* Add 1 teaspoon of tomato puree to the mix.

* Season with salt and pepper, add lime juice and chopped coriander and mix well.

* In a mix add 2 green tomatoes, 1.5 teaspoon olive oil, a big pinch of salt and a small bunch of coriander leaves to make a nice green salsa.

To assemble Tacos:

* Warm the taco shells in a moderate oven 170eC for 5 to 6 minutes

* Start with adding the shredded lettuce in the taco, and then add the kidney beans and cottage cheese mixture, jalapenos, cream cheese and grated cheese with the green tomatillo salsa.

Over the top-milkshakes

Ingredients:

* 1 cup milk or almond milk

* 1 pint chocolate or vanilla ice cream

* 1/3 cup SKIPPYe Peanut Butter

Preparations:

* Place milk, ice cream, and peanut butter in blender and blend until smooth.

* Pour mixture into serving glasses. Garnish, if desired.

Garnish ideas:

Banana slices, strawberries, chocolate cream-filled cookies, chocolate syrup, marshmallows, chopped peanuts, chocolate shavings, donut, wafers, hot fudge, marshmallow cream, candy sprinkles, donut holes, brownies

Brownie

Ingredients:

* Butter

* sugar

* cocoa powder

* eggs

* salt

* vanilla

* all-purpose flour

* chocolate chips

Preparations:

* Melt the butter with sugar, salt, and cocoa powder

* Add the vanilla and eggs

* Add the flour

* Bake in the oven for 20 to 25 minutes.

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Exotic fish dishes for home cooking

If you are in mood to cook some fresh fish dishes at home, Chef Ashish Singh from Cafe Delhi Heights shares two recipes that are a part of the ‘Fish Trap Festival’ at the restaurant…by Puja Gupta

RAWA FRY BETKI

INGREDIENTS:

* Betki fish-180 gm

* Semolina-75 gm

* Green chilly thecha-25 gm

* Salt-1.5 gm

* Refined oil-150 ml

* Sabudana papad-1 no.

* Fish fry masala-3 gm

* Mustard oil-20ml

* Ginger garlic paste-25 gm

* Turmeric-1 gm


* Degi mirch-2 gm

* Lemon-1 no

* Smoked tomato chutney-30 gm

* Ginger-10 gm

* Garlic-10 gm

* Coriander-5 gm

METHOD:

*Take ginger garlic paste in a bowl and add chilli powder, turmeric and salt.

*Drizzle 2 spoons of mustard oil and mix it well.

*Flavour the fish fillets with the paste and then coat the pieces with rava.

*Add fair amount of refined oil in a preheated pan and shallow fry the fillets.

*Now serve rawa fry fish with chilly thecha, smoked tomato chutney and fried sabudana papad.


SALMON CARPACCIO WITH ROCKET, CHERRY TOMATO and BALSAMIC DRIZZLE

INGREDIENTS:

*Salmon-60 gm

*Rocket lettuce-25 gm

*Salt-1.5 gm

*Black pepper-1 gm

*Cherry tomato-15 gm

*Balsamic vinegar-15 ml

*Lemon juice-10 ml

METHOD:

*Skin the salmon fillet.

*Cut into very thin slices with a sharp knife and place it on a starter plate.

*Top up salmon with rocket lettuce and cherry tomato and season with salt and black pepper.

*Now serve salmon carpaccio with balsamic drizzle.

ALSO READ-Traditional Kerala Fish Curry

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Crisp and crumbly, shortbread cookies

Shortbread cookies are a combination of butter, sugar, and flour. It is a traditional Scottish biscuit usually made from one-part white sugar, two parts butter, and three to four parts plain all-purpose flour. You can pretty much shape it anyway & you can also flavour shortbread with all sorts of ingredients.

They are crispy and utterly delicious. These cookies are one of my kids favourite and they can be stored for weeks. These cookies are best for Christmas time and cookie exchanges. Decorating these cookies with chocolate and sprinkles makes it more colourful and festive.

These cookies are perfect if you freeze them ahead. You can freeze the dough in an airtight container then pull it out and allow it to rest for 15minutes before you bake them. 

INGREDIENTS

  1. Softened butter- 3/4 cup
  2. Powdered Sugar-1/2cup
  3. Vanilla essence- 1 tsp
  4. All-purpose flour- 13/4 cup
  5. Salt-¼ tsp

For decorating you will need melted chocolate-1/2 cup & Sprinkles

METHOD

  1. In a bowl beat the butter smooth and creamy (for a minute).
  2. Add the sugar, vanilla essence and salt. Mix all these together in a low medium speed until well combined.
  3. Add flour and mix this in a low speed until crumbly cookie dough forms.
  1.  Using your hands knead the dough lightly until it holds together, shape it into a log, making sure the edges are smooth and the dough is perfect. Wrap it in a cling film and refrigerate it for an hour.
  2. Cut the chilled dough in slices about ½ inch and arrange each slice on the baking tray with some space between each cookie.
  3. Preheat the oven for 10 min at 180 degree and bake it for 20 minutes until the edges are golden brown.
  4. Cool the cookies and coat these with melted chocolate and decorate it with some sprinkles.

So, if you are looking for a new Shortbread recipe this Holiday Season, I hope you try these Shortbread Cookies and let me know what you think. Enjoy!

ALSO READ-Try this authentic Kerala dessert with tender coconut

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Try this authentic Kerala dessert with tender coconut

It is easier than you think to make your own homemade Coconut Pudding from scratch! With just a few basic ingredients and less than 20 minutes of cooking time.

Tender coconut pudding is always a hit at get together & parties. Its rich, silky smooth and delicious to taste. Tender coconut has several health benefits too. It’s a great energy booster.

INGREDIENTS

  1. China grass-10gms
  2. Milk- 1/2litre
  3. Tender coconut water – 1cup
  4. Tender cocnut pulp-(scooped from one coconut)-1cup
  5. Condensed milk -300gms (as per your taste)
  6. Tender coconut slices -chopped thinly for garnishing

METHOD

  1. Collect one cup of tender coconut water.
  2. Next break the tender coconut into half and scoop out the pulp an keep aside.
  3. Finely chop the China grass into small flakes and soak it into the tender coconut water for 10 minutes
  4. In a blender add the tender coconut pulp and grind it to a smooth puree
  5. In a sauce pan gently heat China grass along with the tender coconut water and keep stirring until the flakes dissolve completely.
  6. Simultaneously in another sauce pan boil milk on low medium heat. Add condensed milk and mix nicely.
  7. Add the tender coconut puree to the milk. Mix everything nicely.
  8. Lastly add the dissolved China grass to the milk and mix everything again until well combined. Switch off the flame.
  9. Sieve the pudding mix into a serving bowl

After pouring the pudding to the bowl use a toothpick to burst out all the air bubbles. (Or take out everything with a spoon). So that you get smooth pudding

 10.Keep it in the fridge to set. When the pudding is half set garnish it with thinly sliced tender coconut an keep it again to set for 2 to 4hours.

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Traditional Kerala Fish Curry

Fish curry and rice is a staple food in Kerala. Fish is one of my favourite foods at home. Fish is also one of the most well-balanced sources of protein. They are a valuable source of Omega-3 fatty acids.

Kerala fish curry is spicy and tangy in flavour. With a variety of spices and ingredients like tamarind and coconut milk, there is a lot of scope to experiment with the fish curry.

Some like to add tapioca to it to give it a different flavour.

The recipe I am sharing today is a basic fish curry which is served at our home for lunch. You can choose the fish of your choice to make this curry. I prefer coconut oil to prepare this dish as it gives a rich flavour. Serve this delicious fish curry after three or four hours of making. Its flavour will mature and It is even tastier if you have it the next day.

It goes best with steamed rice, pathiri, appam, idiyappam. Try making this simple curry at home and enjoy with your family.

Ingredients

Coconut oil- 2 tbsp

Fish-750gms

Ginger-1 tsp(chopped)

Garlic- 4 cloves

Coconut- 1 ¼ cup(grated)

Shallots-5 or 6 no’s

Turmeric- ½ tsp

Kashmiri red chilli powder- 3 tbsp

Coriander powder- 2 tbsp

Kodumpulli (Malabar tamrind)-4 (small one washed and soaked in warm water for 10 minutes)

Green chilli-2 slit

Water – 2 cups + 1cup for grinding the coconut paste

Salt- as per your taste

For Seasoning

Coconut oil -2 tbsp

Fenugreek seeds- 1/2tsp

Shallots-7 no’s (thinly sliced)

Curry leaves- a handful

Kashmiri red chilli powder-1/2tsp

Method

Wash and clean the fish nicely and keep it aside.

Heat coconut oil in a saucepan on a low medium flame. Add chopped ginger-garlic to it. Sauté it till it turns light golden. Now on a low flame add the masalas -Turmeric powder, red chilli powder, coriander powder carefully. Sauté this for a minute and then switch off the flame. Now add grated coconut and mix it nicely with the masalas.

Transfer this to mixer grinder. Add shallots into it. Pour 1 cup of water and grind this into a fine paste. Transfer this into an earthen pot. Add two cups of water to this mix. Combine it nicely. (Add water according to your gravy consistency)

Add green chillies , soaked kodumpulli/Malabar tamarind (discard the soaked water), and salt to taste.

Switch on the flame and let the curry boil. Just when it starts to boil, close the lid and let the curry simmer for 5 minutes on low medium flame.

Now add the pieces of fish and let it cook for 8 to 10 minutes on a low medium flame until you notice oil on the sides. Switch of the flame.

For Seasoning

Heat a saucepan on a low medium flame. Add coconut oil. Once the oil is hot, add fenugreek seeds. After the fenugreek seeds splutter, add chopped shallots, curry leaves.

When the shallots turn golden in colour, add the red chilli powder. Sauté this and turn off the flame. Pour this seasoning into the curry. Now close it with a lid until you serve the curry.

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Just try this amazingly delicious South Indian breakfast meal

Let say you go to a South Indian Restaurant, what’s the first thing you notice in the menu for breakfast, Obviously Idli. It is mainly served along with different types of chutneys and sambar. Today I am going to share my simple breakfast recipe with you all.

Idli is loaded with vitamins and is easy to digest. There are many ways of preparing Idli. Idli is a traditional fermented rice cake, it is prepared by soaking Idli rice and Urad dal for 10 – 12 hours and then grinding it into fine paste and is kept for fermentation. Now let’s get into the recipe.

Ingredients:

  • Idli rice or ponni rice (3 cups)
  • Urad dal (1 cup)
  • Beaten rice or poha (3/4 cup)
  • Fenugreek seeds (1 tsp)

METHOD:

Rinse and soak the rice along with Fenugreek seeds and keep it aside, do the same with the Urad Dal. You’ll have to soak the rice and the Urad Dal at least for 6 hours before grinding.

Also rinse well and soak some Poha for half an hour before grinding.

In a mixer grinder grind the rice in two batches along with the Fenugreek seeds to a fine paste by adding water in intervals. Next transfer this ground rice into a big vessel.

Do the same with the soaked urad dal. In the same grinder add Urad dal and grind it to fine paste by adding water in intervals, now transfer the ground paste to the same vessel along with the ground paste of rice.

Lastly grind the soaked poha with very little water to a fine paste and add this to the batter. Mix everything nicely either with your hand or a ladle. Close and keep it for fermentation for about 10 to 12 hours or overnight.

After the prescribed time, the batter will rise up. Incase the batter turns out to be thick do add some water to get the right consistency. Add salt to the idli batter and mix well (Use the batter as needed and the rest can be stored in the refrigerator).

Now heat water in the idli pot. Grease the idli mould with some oil. Pour the batter carefully in each mould. Steam it for about 10 minutes on low medium flame until it’s completely done.

After 10 minutes switch off the flame and let the mould cool down for a bit. Scoop out the idlis with a spoon.

CORIANDER CHUTNEY

Ingredients:

  • Coriander-1/2 cup
  • Roasted dal-3/4 cup
  • Coconut –1/2 cup
  • Green chillies- 4 to 5
  • Tamarind –a tiny ball
  • Salt-as per the taste

For tempering

  • Mustard seed-1tspn
  • Dry red chillies-2
  • Curry leaves-handful
  • Oil-2tspn

Method

Grind all the ingredients mentioned above to a smooth paste with ¾ cup of water. Transfer this chutney to a bowl.

For tempering, heat a pan on low to medium flame, add oil. Once the oil is hot add mustard seeds, dry red chillies along with curry leaves. Leave this on the stove for about 5 seconds for it to splutter & then pour this over the bowl of the chutney.

TOMATO CHUTNEY

Ingredients

  • Onion-1 finely chopped
  • Tomato-3 big finely chopped
  • Garlic-2 pods
  • Dry red chilles – 4
  • Asoefitida-1/4th spoon
  • Oil-2tspn

FOR TEMPERING

  • Oil – 2 tspn
  • Mustard seeds -1 tspn
  • Curry leaves – handful

METHOD

Heat pan on medium flame. Add garlic. When it turns light golden add chopped onions. Sauté it for a while until it turns into a beautiful pink shade. Now add dry red chillies, sauté them for a minute and then add tomatoes and asafoetida. Cook the tomatoes till it’s soft and mushy and finally add salt accordingly. Switch of the flame, let the mixture cool down. Once the mixture is cool grind it into a fine paste. And now you can transfer it to a bowl.

For tempering heat a pan on low medium flame. Add oil. When the pan is slightly hot, add mustard seeds and curry leaves to splutter. Switch of the flame and pour this to the bowl of ground chutney.

And voila! there you have it, your fluffy idlis with spicy and tangy chutney.

ALSO READ-Relish your family with homemade Grilled Chicken Pasta

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Chocolate Fudge: Best ever sugar candy

To satisfy your chocolate cravings Chocolate Fudge is the best option. This is very easy and a simple recipe. The fudge is creamy, crunchy, thick and extra chocolaty. You can add nuts and dry fruits to suit your taste. So here is a mouth-watering quick and easy fudge recipe that can be customized in a snap.

INGREDIENTS

Dark Chocolate- 400 gms

Condensed milk- ½ cup

Butter- 2 tbsp

Vanilla essence- 2tsp

Almonds- 1/4th cup (chopped)

Walnuts-  1/4th cup(chopped)

METHOD

  1. Line a square tin of 9-inch pan with parchment paper and butter it.
  2. Toast the chopped nuts until light golden brown and fragment.
  3. Heat a non-stick pan on a low flame add the chopped dark chocolate and melt the chocolate stirring frequently making sure the mixture doesn’t get too hot.
  4. Add butter and condensed milk and combine it well with the chocolate. Stir until smooth.
  5. Add the vanilla essence and chopped nuts (keep some nuts aside for garnishing). Mix everything now & remove from the heat.
  6. Spread the chocolate mix into the prepared pan. Spread it evenly with a spatula. Decorate the top with some nuts.
  7. Refrigerate it for 2 hours to set. Then carefully remove the fudge from the pan lifting the edge of the butter paper. With a sharp knife cut the fudge into square pieces.

How to Store Homemade Chocolate Fudge:

Wrap the cut pieces in parchment paper and store in an airtight container or sealable plastic bag. Fudged stored at room temperature can last from 7 – 14 days.

Fudge can also be stored in the refrigerator wrapped and in an airtight container. In the fridge fudge will last 2 – 3 weeks.

This is probably being the best homemade fudge, a great treat that melts in your mouth and will be a great hit at a family get together or as a quick snack for a kids with a glass of warm milk.

READ MORE-Start off this Diwali with homemade delicacy of Naan Khatai

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Relish your family with homemade Grilled Chicken Pasta

Grilled chicken pasta salad is a quick, simple and healthy salad. It is packed with flavour, protein and veggies. It is typically served as appetizer, side dish or main course. It is a well-balanced meal. You can add variety of veggies and meat to the pasta as per your choice.

Packed with flavour, protein and veggies! If you’re looking for a nutritious salad for lunch or recipes ideas for a potluck, this chunky chicken salad will be one of the best options. Do give it a try.

INGREDIENTS FOR MARINATION OF CHICKEN

  1. Boneless chicken -250gms
  2. Ginger garlic paste-1tbsp
  3. Lemon juice-1tbsp
  4. Soya sauce- 1tbsp
  5. Honey-1tsp
  6. Pepper-1tsp
  7. Red chilli powder-1/2tsp
  8. Mixed spices-1/2tsp
  9. Salt- accordingly

   10.Butter -2tsp(melted)

FOR SALAD

  1. Pasta-2cups(boiled)
  2. Garlic-1tsp(chopped)
  3. Soya sauce-2tsp
  4. Oil-2tsp
  5. Pepper powder-1/2tsp
  6. Onion-1(sliced)
  7. Green bell pepper- 1/4cup (thinly sliced)
  8. Yellow bell pepper-1/4cup
  9. Red bell pepper-1/4cup

10. Carrot-1/2cup (thinly sliced)

 11. Olives-1/2cup

12.Cherry tomatoes-1/4cup

13.Corn-1/4cup

    14.Lettuce leaves (for garnish)

METHOD

  1. Marinate the chicken breast with ginger garlic paste, lime juice, soya sauce, honey, pepper, red chilli powder, mixed herbs, salt and melted butter. Mix everything together and marinate the chicken for half an hour.
  2. In a large grill pan or skillet heat 2tsp of butter and cook the chicken until golden and cooked thorough. 7 to 8minutes each sides. Cut the chicken into long thin strips
  3. In a large pot of boiling salted water cook the pasta according to the instructions. Drain the pasta and rinse it with cold water and keep it aside.
  4. Heat a non-stick pan on a medium flame. Add 2tsp of oil. Add garlic & sauté till light golden colour. Add onion, bell pepper and corn to this. Toss for a minute. Add the cooked pasta, Sauté and add Soya sauce. Mix everything along with cherry tomatoes, carrot, olives. Adjust salt and pepper accordingly. Turn off the flame.
  5. Tear some bunch of lettuce in bite size & place it on a plate.
  6. Now put the cooked pasta and veggies on top of the lettuce.
  7. Arrange the chicken slices on top of the pasta and lastly drizzle some mayonnaise on top of the chicken.

Enjoy your chicken grilled pasta salad.

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