Avocado Chicken Salad

 I've had this recipe from Natasha's Kitchen tucked away to make this summer, once corn is in season.  The other day I was shopping at Aldi's and they have sweet corn (on the cob) and thought why wait for summer.  The corn was actually good and combined with so many other great flavors and textures, this salad was delicious.   I'll be making this again soon because it's too good to wait until corn season!

Slightly adapted from Natasha's Kitchen 
Salad Ingredients:

• 2 cooked chicken breasts chopped
• 2 avocados
• 1 cup corn from 2 cooked corn on the cobs
• 2  boiled eggs, chopped into bite size pieces
• 4 strips bacon cooked and chopped
• 1/4 cup green onion, diced

Lemon Dressing:

• 3 Tbsp lemon juice freshly squeezed
• 3 Tbsp extra virgin olive oil
• 2 Tbsp fresh dill chopped
• 1 tsp sea salt or to taste
• 1/8 tsp black pepper

Instructions:

1.  In a large bowl place (cooled) cooked chopped chicken breasts. 

2.  Peel and pit avocados, slice into bite-sized pieces and add to the bowl.

3.  Add (cooled) corn, boiled eggs, chopped bacon and green onions.

4.  Add dressing ingredients to a small bowl and whisk to combine. Drizzle over your salad and lightly toss to combine. * If making ahead, Cover the bowl with plastic wrap directly over the surface of the salad (keeping the air out will prevent the avocados from browning) and refrigerate until ready to use. 

Serves 6 side salads or 4 main dish salads

*Easily halved to make 2 servings as the salad doesn't store well for leftovers.

This is another favorite avocado recipe from Natasha's Kitchen

Cucumber, Tomato and Avocado Salad

Chocolate Crepes

Chocolate Crepes

Happy Valentine's Day to all my friends and readers!

Today's recipe is a simple but cute breakfast treat for Valentine's Day. It is for those of you who want to put together something special and to feel fancy, but not elaborate cooking :) Crepes are simple and super easy to make.Crepes are thin, soft and buttery pancakes made with milk,flour and eggs. These thin pancakes are so versatile, you can roll or fold them with any filling of your choice.The classic French crepes is made with buckwheat flour and can be made sweet or savory.

I make crepes almost weekly and my filling are usually sweet coconut, ripe plantains and nuts. My kid loves bananas and nutella filling for his crepes.But this simple and quick snack can be converted into an elegant breakfast or dessert.What richer and more delicious taste can you think of than chocolate,cream and fresh fruits.

This is your basic go to crepe recipe but you are adding cocoa powder. To make it special try adding orange blossom water or liquor  flavoring. It is super easy to whip up in a blender and then strain the batter for a silky crepes.You can use any filling like cream, jam, nutella or  ice cream. Try this,you will surely love it.

Ingredients
Egg-4
All purpose flour- 1 cup
Cocoa powder- 3 tbs
Milk- 1 1/2 cup

Water- 1/3
(add to adjust consistency)
Sugar- 3 tbs
salt- a pinch
Vanilla essence- 1 tsp
Bourbon- 1 tbs (optional)
Butter- 1 tbs

For the filling
Whipped cream
Sliced strawberry
Powdered sugar

Add, eggs, flour,melted butter and all other ingredients into a blender.Start blender on low speed and increase to high. Blend until smooth for 30-40 seconds. Check consistency,it should be thin pourable consistency,add more water if needed. Strain the batter and set aside for 10 minutes. If you are whisking the batter,whip eggs and sugar first, add the flour and mix till there is no lump and then gradually add milk and make a thin batter.

Heat a 10 or 12 inch non stick pan.Lightly grease with butter and wipe off any excess butter with paper towel.Pour around 1/3 cup of batter into the pan and quickly lift the pan and spread the batter by swirling and tilting pan. Spread batter into a thin, even layer till the edge of the pan.Let it cook until the top looks dry.It will take only 20 -25 seconds. Using a thin spatula lift one edge of the crepe. Grab that edge with your finger and gently peel off the crepe from the pan and gently flip over. Cook the other side for 10 seconds and transfer to a plate. Repeat the same process to make the rest of the filling. To serve spread whipped cream and sliced strawberry, roll or fold the crepes and dust with powdered sugar.

Try this,
Hope you will all enjoy!

Akuri/Parsi Style Scrambled Eggs

Akuri/Parsi Style Scrambled Eggs

Scrambled eggs for breakfast is staple in every home. It is easy and perfect way to help fuel your day. Eggs are good source of protein and will keep you satisfied until lunchtime.Akuri/Parsi style scrambled eggs is one way you transform a classic breakfast into something even more delicious and flavorful.I don't eat scrambled eggs often-but when ever I make it, love to have it over crispy bread toast.Growing up we often have scrambled eggs for lunch.Kerala style scrambled egg/ mutta chikkiyathu is slightly browned and crispy with onions,coconut and curry leaves .

Akuri is a traditional Parsi egg recipe. Parsi's in India have a rich culinary tradition with unique recipes. They are the descents of Persian Zoroastrians. Their recipes show a strong Persian and Iranian influence and at the same time adapting to local Indian,especially Gujarati cuisine. Akuri is a Parsi breakfast. It is soft and fluffy egg scramble which is neither runny nor overcooked.The best way to cook is in a medium low temperature for a soft custard scramble.Since this is not towards the runny side,it can be a perfect filling for a spicy egg sandwich or a wrap filling.There is also another version of Akuri which contains nuts and dried fruits.Give this recipe a try,you will surely love it.


Ingredients
Eggs-6
Onion- 1 medium
Shallot-2 finely chopped
Tomato- 1
Green chilly- 2
Ginger finely chopped- 1 tbs
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Cumin powder- 1/4 tsp
Garam masala- a pinch
Coriander leaves chopped- 2-3 tbs
Cream- 1/4 cup
(or you can use milk)
Ghee or butter- 2 tsp
Salt and pepper to taste

Whip egg and cream till light and fluffy. Season with salt and pepper.
Finely chop onion,shallots,ginger and tomatoes.
Heat a pan and add ghee or butter. Add chopped onion, shallots, green chilly and ginger. Saute till translucent. Add spice powders and tomatoes and give a good mix. Cook for two minutes till tomatoes are soft.Pour the egg mixture and let it set for one minute. Using a spatula gently scramble by lifting and folding the egg mixture.Cook until it thicken and there is no egg liquid visible.Turn off the heat at this stage to prevent overcooking. Serve with crispy bread toast.

You might also like,
Spinach Mushroom Frittata
Egg Salad
Spicy Egg Puffs
Green Peas Egg Curry
Golden Egg Curry Burmese Sour Duck Egg Curry

Try this,
Hope you will all enjoy!

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar is a tasty chicken curry with wonderful natural bright red color. This color is from beetroot as the name suggests- chukandar means beets in Hindi and Urdu. You can also make with gosht/mutton. I am not sure about the origin of this recipe but it is popular in Northern India and Punjab and it is made during cold winter months.

I love recipes with beetroot,but never thought of adding to meat. Beetroot has an earthiness and sweetness to it which complements with the flavor of earthy spices and kick from the chilies.The bonus is its beautiful vibrant color. This chicken curry has the right balance of sweet,sour,heat and flavor and was beyond what I expected. This humble chicken curry when paired with rice and naan gives you the satisfaction of homey comfort food.

Beetroot is a super food and is a great source of iron and folate. It is said to purify blood and reduce blood pressure. It also contains nitrates,magnesium and other antioxidants.Many have a love hate relationship with beets due to its distinctive earthy flavor. To reduce it fry beets in oil before adding to the curry. You can also roast or bake it.This roasting brings out the natural sweetness of the beets and reduces the earthy flavor.  Beetroot is very healthy and if you are looking for some healthy options,try incorporating beets in your diet. Try this yummy chicken curry,you will surely love it.

 

How to make Murgh Chukandar/Beetroot Chicken

Cooking time- 30 minutes
Recipe type- Side dish/ Curry
Cuisine - Indian

Ingredients 
Chicken- 2 lb
Beetroot - 1/2 lb
Tomato    1
Onions-   2  medium
Chilly powder- 2  tsp
Kashmiri chilly power- 1 tsp
Ginger  -   2 inch thick
Garlic-      8-10
Green chilly-3
Yogurt- 1/2 cup
(Thick tamarind pulp- 1/4 cup)
Turmeric powder- 1/2 tsp
Coriander leaves chopped- 2 tbs
Ghee- 1 tsp
oil
salt to taste
 Mustard seeds- 1/2 tsp
Cumin seeds- a pinch

To roast and make a fine powder
Coriander seeds-1 tbs
Cumin seeds- 1/2 tsp
Star Aniseed-2
Bay leaves-2
Stone flower-1
Fennel seeds- 1/2 tsp
Green cardamon-4
Black cardamon-2
 Black pepper- 1/2 tsp
nutmeg- a small piece
mace-1

Wash and peel the beetroots. Cut them into small cubes. Add a tbsp of oil in a frying pan and saute the beetroots until lightly browned. Set aside half of the cooked beets and puree the rest.
(You can slice it and roast in the oven or wash the beet and wrap in aluminum foil and bake. Peel off the skin and make a puree.Traditional way is to boil the beets and reduce till all water evaporates.)
 
Roast the spices in a low flame till there is a nice aroma. Make it into a fine powder.
Make a course paste of onion, green chilly, ginger and garlic.
Cut, clean and marinate the chicken with yogurt, chilly powder and salt.Keep aside for half an hour.

Heat oil in a heavy bottom pan and add mustard seeds, cumin seeds and one bay leaves. After a minute add the onion paste and saute till oil separates. Add turmeric powder,tomatoes and saute till it is soft.Now add the marinated chicken and pureed beetroot roast in a medium flame till all the masalas are well coated and the chicken starts oozing its own water. This will take about four to five minutes.Close the lid  for two minutes and cook in a medium flame. At this stage the chicken will cook in its own juice. After two to three minutes add 1 cup of water and check salt. Close the lid and cook for 15-20 minutes or till the chicken is almost done. Add the roasted spice powders and the cooked beet cubes.Simmer  and cook till the curry thicken and  reaches the desired consistency . Switch off the flame after a minute and garnish with coriander leaves. Serve warm with rice,naan or chapati.

Try this,
Hope you will all enjoy!

Spiced Apple Chutney

Spiced Apple Chutney

Spicy apple chutney is a classic condiment- tart, sweet and spicy.Chutney is a versatile condiment that will come in handy when you have guest or whenever you want to fix a quick appetizer or lunch. Pair it with cheese and cracker and you have a quick appetizer, spread it over toast or mix with mayo spread for a tasty sandwich or mix with sour cream as a unique dip-you can find a lot of creative uses  with chutney. Chutney does not have a jam like consistency but has a chunky texture.

Chutney originated in India and there are different versions of chutney served with snacks,breakfast or lunch. But preserved chutney are not typical of the chutneys served in India.This shows a colonial influence on local cuisine. Later chutney made its way to England,France, Africa and the Caribbean Islands, adapting regional flavors and cooking techniques. Chutney we are talking about here is a condiment of preserved fruits with sugar,vinegar and spices.

Sweet and sour flavor of chutney also works well with chicken, beef or pork.Granny smith or Rome apples are the best for this recipe.Try this delicious home cooked chutney,you will surely love it.

Ingredients
Apple peeled and chopped- 4 cup
Dried  apricot, chopped-1/2 cup
Golden raisins- 1/2 cup
Onion- 1 small
Ginger- 1 inch thick piece
Sugar-1 cup
Brown sugar- 1/2cup
Paprika- 1 tsp
Mustard powder-coarsely grinded-1/2 tsp
Cloves- 3-4
Chilly flakes- 1/4 tsp
Apple cider vinegar- 1/4 cup
White vinegar- 1/2 cup
salt 1/2 tsp

Make a course paste of ginger and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste.
Peel and roughly chop the apple and the onions.
In a heavy bottom pan add brown sugar, white sugar,apple cider vinegar and white vinegar and salt.Simmer for 5-6 minutes till the sugar melts.
Add chopped apple,ground paste and the rest of the ingredients and mix. Simmer in low flame and cook for 30-40 minutes,stirring occasionally. Simmer till the consistency of the chutney thickens.The chutney will continue to thicken as it cools down.Once it comes to room temperature transfer into sterilized air tight glass containers and store.This can be refrigerated and stored for months.

You might also like,
Apricot Chutney
Pineapple Sweet Chili Sauce
Garlic and Dates Pickle
Fruits Varattiyathu/ Kerala Traditional Fruit Jam
Beetroot Pickle

Try this,
Hope you will all enjoy!

Stuffed Squid

Stuffed Squid

Squid is a unique and yummy sea food delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is a the most popular and is a great appetizer. Squid is staple in many seafood restaurants. It is also popular street food in several south Asian countries.Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu.In Kerala squid is known as koonthal or Kanava.

Squid is one of my favorite sea foods-roast squid, deep fried,stir fried or squid curry-I love them all.Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying,its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns,fish,pork, cheese, bread crumbs,olives,rice or anything of your choice.

Today's recipe is a stuffed squid with spicy prawn filling.The dish is inspired by a similar preparation from the book Classic Home Cooking by Mary Berry and Marlena Spieler.I tried a spicy Indian masala filling with squid tentacles, shrimp and bell pepper. Stuffed squid is delicious and beyond what I expected. The spicy prawns stuffing adds a certain layer of flavor. Squid must be cooked fast over high heat,not more than three minutes on each sides. In this way you can avoid it turning chewy and rubbery. Try this recipe,you will surely love it.


Ingredients
Squid cleaned- 2 medium
(or 6 small sized squid)
Turmeric powder- 1/4 tsp
Chilly powder- 1/4 tsp
Salt to taste

For the filling
Prawns - 3/4 cup cleaned
Squid tentacles finely chopped
Onion- 1 small
Bell pepper- 1/2 cup chopped
Tomato chopped- 1 small
Garlic- 3-4
Ginger- 1 small peice
Chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
Garam masala- 1/2 tsp
Bread crumbs- 1 tbs (optional)
Chopped coriander leaves
Lemon juice- 1/2 lemon
Curry leaves a few
Oil for frying
Salt to taste

To make the filling
Heat oil in pan and add chopped onion and saute till translucent. Add crushed garlic and ginger and stir fry till onion is golden brown. Add salt, chopped bell pepper and tomatoes. Saute for a minute and add the chopped squid tentacles and prawns.Cover and cook for two minutes and then add chilly powder, pepper powder,garam masala  and stir fry till all the moisture evaporates.Switch off the flame and mix in bread crumbs and chopped coriander. Allow this to cool down completely.

Fill the squid with this stuffing and seal the tops. You can use a tooth pick,tread it carefully through the top of each stuffed squid to seal the opening.Season the stuffed squid with turmeric powder, chilly powder and salt. Make small gashes on the top. Heat oil in a pan and fry the squid.Add a few curry leaves too if you like the flavor. Cover and cook for three minutes on each side. When one side is evenly brown flip and fry the other side.If you are baking arrange in an oven proof dish and bake at 400 degree F for 15 minutes or until it is firm to touch.Squeeze lemon juice just before serving.

Note: If you are using a frozen squid,just thaw and pat dry. It will have the tube like body and separate tentacles.
To prepare fresh squid,pullout the head and tentacles. The innards will come away with the head.Cut off the tentacles,just in front of the eyes. Squeeze the tentacles near the cut end to remove the hard beak and then discard it. Also discard the head and the quill out of the body. Wash the tentacles and then chop finely. The skin on the body can also be easily removed. Rinse, pat dry and stuff with the filling.

Try this
Hope you will all enjoy!