Try this Greek lemon chicken recipe for dinner tonight

greek-lemon-chicken (5)

For marination –
Crushed garlic – 7/8 cloves
Dried Oregano – 2tbsp
Pepper – 1/2 TSP
Red chilli flakes – 2 tbsp
Lemon juice – 3 tbsp
Fresh thyme – a handful
Olive oil – 4tbsp

Add salt to the chicken piece and avoid salt in the marinade.
Mix chicken well in the marinade and refrigerate for 3-4 hours (can be skipped)

greek-lemon-chicken (2)greek-lemon-chicken (3)

Grill in the microwave for 30 minutes or till chicken is cooked and crisp on the outside (flip over after 15 minutes)

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Do let us know your views in the comment section below

Bakrid Desserts for the Party

Id-ul-Fitr or Bakrid is one of the most auspicious festivals of the Muslims. The festival is celebrated with great enthusiasm and  many sweets and delicacies are prepared for this occasion

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Braised Red Beans with Brown Bread

Many health conscious people and weight watchers choose brown bread. I think it is a smart choice, it is always good to eat healthy. Recently I started eating brown bread and I try to come up with many ways to make it tasty every time by adding  spices and veggies. I select brown breads made from wheat bran not sure how healthy it is compared to the usual white bread but I like to think that what I am eating is healthy 🙂 Kidney beans are full of protein  and I thought it is a good combination with bread, just by adding few vegetables I prepared braised beans. It may look less attractive and more like hospital food but believe me its way tastier and healthier than any junk food or burger.

Ingredients:

  • Brown bread
  • Cumin- 1/2 tbs
  • Garlic cloves- 2
  • Kidney beans- 1 cup (soaked overnight and cooked or canned)
  • Onion- 1 medium
  • Capsicum- 1
  • Tomato- 2
  • Green chillies
  • Salt
  • Water

Preparation:

  1. Cook kidney beans in a pressure cooker for 2 whistles
  2. In a pan  add a tbs of olive oil and cumin seeds, let it splutter
  3. Add chopped onions, capsicum, green chillies and crushed garlic cloves fry them well
  4. Now add chopped tomatoes and let them become mushy before you add cooked beans and a cup of water and salt
  5. Cook this mixture in low flame for 20 minutes, you can add more water if it is needed
  6. Serve it hot with brown bread

Braised Red Beans with Brown Bread2

 

Beetroot Pachadi or Beetroot with Yogurt

Beetroot pachadi is one colorful and tasty side dish usually served on the occasion of Onam and Vishu. It is healthy, delicious and very easy to prepare. I love Kerala style cuisine, especially special delicacies like avial, inji curry, pachadi, pulissery etc. I grew up eating this lovely dishes as my maternal grandparents are from this place. When you eat a Sadya (Kerala Tali) you can see all different colors and flavors. I am going to share my version of pachadi here, this can be prepared in many ways. You can also check another version here by – foodpassionandlove

Ingredients:

  • Beetroot- 1 cup (grated)
  • Ginger- 1 tbs
  • Turmeric- 1/2 tbs
  • Green chilly- 2
  • Mustard seeds- 1/tbs
  • Cumin seeds- 1/4 tbs
  • Coconut oil- 2 tbs
  • Curry leaves- 4
  • Yogurt- 1 cup

Preparation:

  1. Take a deep pan and add coconut oil, mustard seeds and cumin seeds. Wait until it starts spluttering and then add grated ginger and chopped green chillies, fry it well for 3 minutes
  2. Now add grated beetroot, turmeric powder and salt and fry this until the beetroot is cooked
  3. Add beaten yogurt into this pan and mix well
  4. Serve it with piping hot rice

Bendekai Palya/Okra Fry With Ground Coconut

Okra or ladies finger stir fry with ground coconut and spices is South Indian style side dish, served with roti, naan or chapathi. Bhindi is one popular vegetable in India, as it can be used in many dishes. I used some spices and coconut ground masala to normal okra stir fry I usually prepare.

Ingredients:

  • Okra- 250 grams
  • Tomato-1 big sized
  • Onion- 1
  • Coconut- 1/2 cup
  • Green chilly- 2
  • Garlic- 2 cloves
  • Cumin seeds- 1/2 tbs
  • Mustard seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs

Preparation:

  1. Wash and clean okra, wipe the moisture from it by using a dry cloth or tissue. Cut into 1 inch long pieces.
  2. Take a deep pan and add a tbs of oil, mustard seeds. When it starts to splutter add okra pieces and fry well until the vegetable is cooked and keep it aside.
  3. Grind coconut, green chilly, turmeric, onion, cumin seeds and garlic in a blender
  4. In a separate  pan add a tbs of oil, ground masala mix it well until the raw smell goes. Fry chopped tomato in it until it becomes soft and mushy
  5. Now add fried okra pieces into this pan and mix well by adding salt to taste
  6. Let it cook in low flame for 3-4 minutes
  7. Serve it hot with roti or rice

Punarpuli Saaru/Sun Dried Kokum Fruit Rasam

Punarpuli or commonly known as Kokum is mainly found in India and Africa. It has got pharmaceutical and culinary uses. Sun dried Kokum peels are used in Sherbet and rasam (watery soup). Ayurvedic physicians have long used kokum to treat sores, prevent infection, improve digestion, diarrhea and constipation. During my childhood days when I used to go to Grandma’s house for summer vacation we cousins used to pick these fruits, eat the inner part and collect the peels for sun drying. This sun dried peels can last for years and years so no need to worry about storing in refrigerator. It is available in most of the Indian stores where spices are sold. Today I am going to share this recipe with healing magic- if you have indigestion, cough, throat infection or cold this is what you need to drink.

Ingredients:

  • Sun dried Kokum peel- 4
  • Salt
  • Black pepper powder- 2 tbs (or can use more, it will help healing your cold)
  • Garlic – 3 cloves
  • Ghee/clarified butter- 1 tbs
  • Mustard seeds- 1/2 tbs
  • Curry leaves- 4
  • Water

Preparation:

  1. Soak the peels in a cup of water for 10 minutes, let it become soft.
  2. Now transfer this into a big vessel add another cup of water, salt to taste and black pepper powder
  3. Boil the content well and keep it in low flame for 10 minutes after it starts boiling
  4. Now take a tampering spoon or pan and tamper ghee, mustard seeds, chopped garlic and curry leaves. Add to the vessel containing kokum mixture.
  5. Serve it hot as rasam with rice or drink it as shots.

Pumpkin Pulissery/Pumpkin Curry with Yogurt

Pulissery is the gravy made from coconut and yogurt, it is a Kerala style dish. This traditional sour curd gravy can be prepared by using ash ground, plantain, pineapple and pumpkin. As it is Onam time this recipe will be perfect if you are planning for ‘Onam Sadya’. You can make it little watery or keep it thick according to your choice.

Ingredients:

  • Pumpkin – 1 cup (cut into cubes) with or with out skin according to your choice
  • Turmeric- 1/4 tbs
  • Red chilly powder- 1/2 tbs
  • Sour curd- 1 cup

For Grinding:

  • Coconut- 1 cup
  • Green chillies- 2
  • Turmeric powder- 1 pinch
  • Cumin seeds- 1/2 tbs
  • Water-1/2 cup

For Seasoning:

  • Oil- 1 tbs
  • Mustard- 1/2 tbs
  • Curry leaves- 4
  • Red chillies- 1
  • Finely chopped shallots- 3 (optional)

Preparation:

  1. Grind the ingredients mentioned under ‘for grinding’ and keep it aside
  2. Beat the yogurt with little water and keep it aside
  3. Cook the pumpkin in a little water along with salt, 1/4 tbs of turmeric, 1/2 tbs of red chilly powder until it becomes soft
  4. Now add the ground masala to this and mix well, cook for 4-5 minutes
  5. Reduce the flame and now add beaten curd, let it be there in low flame for few minutes (4-5) but make sure that it is not boiling after adding curd
  6. Now take out from the flame and season with the ingredients under seasoning
  7. Serve it along with your rice