Day 217 – Ground Beef Pizza
Friday night and pizza, a truly marvelous combination. I made this pizza last night and had some leftovers so I had this for tonight’s dinner as well. I think I can have this pizza almost everyday, it was so delicious: the soft crust, the ground beef topping, veggies and the cheese. Yummmm…
Day 215 – Poached Egg Korma and Folded Chapati
This evening while thinking about some of the dishes that I had when I was with my mom and never cared to make it in my kitchen, one of the dishes that flashed through my mind was Poached Egg korma. This is my mom’s speciality dish and after making it for tonight’s dinner I learned from my husband that this is one of his favorite egg dishes. I am so glad that I finally made this. I had the korma with folded chapati.
Recipe:
Folded Chapati Recipe:
Ingredients:
- Wheat flour- 1 1/2 cups
- Water- 1 cup
- Salt- to taste
- Ghee- to spread on chapati
- Wheat flour- 1/4 cup to sprinkle while rolling the dough
Preparation:
- Boil the water in a saucepan, add salt and slowly add 1 1/2 cups flour, combine using a wooden spoon.
- Remove from the heat and let the dough cool down a bit.
- Knead the dough when it is still warm into a smooth dough.
- Keep aside for 5 minutes.
- Make small balls out of the kneaded dough.
- Place the dough on a wooden board.
- Sprinkle flour over it and using a rolling pin roll to medium round shape.
- Fold the two ends of the rolled dough and then fold them again making into a little square box shape.
- Flatten it and sprinkle some flour over it and roll it into square shape.
- Heat a cast iron skillet ot non-stick pan over medium heat.
- Add 1/2 tsp ghee on the skillet when it gets hot, place the rolled dough over it.
- When the bottom side gets slightly cooked, flip over.
- Drizzle 1/2 tsp ghee over it and let golden brown spots form on the bottom side, flip over.
- Gently press the spatula on the ends of the dough, it will puff up.
- Flip over one more time and cook for a second, remove from the pan.
- Serve warm along with your favorite curry.
Day 213 – Carrot Chicken Mughlai
Long weekend has come to an end, as usual I am struck in a state of melancholy feeling. For dinner, I made Carrot chicken mughlai. It’s basically mughlai chicken, I added carrot paste to it and it tasted delicious.
Recipe:
Ingredients:
- Chicken, boneless or bone-in pieces- 1 pound
- Onion- 2 no’s
- Carrot- 2 no’s
- Ginger-Garlic paste- 2 tsp
- Cardamom, whole- 4 no’s
- Cloves- 3 no’s
- Cinnamon- 3 inch slice
- Bay leaves- 2 no’s
- Whole black pepper corns- 1 tsp
- Chilly powder- 1 tsp
- Coriander powder- 1 1/2 tsp
- Garam masala- 1/2 tsp
- Curry leaves- 1 sprig
- Cilantro, chopped- 2 handful
- Yogurt- 1/2 cup
- Cream(optional)- 1/3 cup
- Salt- to taste
- Oil- 3 tbsp
Preparation:
- Grind the onion to smooth paste, add very little water if needed.
- Grind the carrots using little water to a smooth paste.
- Heat a pan over medium heat, add oil let it get hot.
- Pour onion paste to it and saute till the raw smell of it goes away.
- Add ginger-garlic paste and saute for a minute.
- Add carrot paste and cook it till all the water evaporates and it starts to get dry.
- Add chicken and salt to it.
- Add cardamom, cloves, cinnamon, bay leaves and pepper corns to the chicken.
- Cover the pan and cook till the chicken has cooked well.
- Open the lid, add curry leaves, cilantro, chilly powder, coriander and garam masala, saute for a few minutes.
- Now, add yogurt and cream to it, cook for some time till the gravy thickens.
- Taste and add salt if needed.
Day 212 – Orotti or Rice Roti and Beef Roast
Wrapping up Sunday by having Orotti or Rice roti and Beef roast for dinner.
Recipe:
Beef Roast
Ingredients:
For cooking beef:
- Beef, stew cut- 1/2 pound
- Ground pepper- 1/2 tsp
- Turmeric powder- 1/8 tsp
- Salt- 1/2 tsp
- Water- 1/4 cup
For making roast:
- Coconut oil- 2 tbsp
- Onion, chopped small- 2 medium
- Ginger, cut thin- 2 inch slice
- Garlic, cut thin- 4 cloves
- Green chilly, chopped- 1
- Red whole dry chilly- 2 no’s
- Cumin seeds- 1 tsp
- Cilantro, chopped- 1 handful
- Curry leaves- 1 sprig
- Turmeric powder- 1/8 tsp
- Chilly powder- 1 tsp
- Coriander powder- 1 tsp
- Ground pepper- 1/4 tsp
- Tomato,chopped- 1
- Water from cooked beef- 1/2 cup
- Coconut milk, thick- 1/2 cup
- Salt- as needed
Preparation:
- Combine beef along with ground pepper, turmeric powder and salt.
- Cook the beef along with water in a pressur cooker till 3-4 whistles or until beef has cooked well.
- Drain the cooked beef and reserve the water from the cooked beef.
- Place a pan over medium heat, add coconut oil, add onion to it, add salt and saute till translucent.
- Now, add ginger, garlic, red dry chilly, cumin seeds, cilantro and curry leaves, saute till everything turns slight golden in color.
- Add turmeric powder, chilly powder, coriander powder and ground pepper to it, saute for a minute.
- Add tomato and cook till it gets mashed up.
- Now, add the cooked beef and water, let it come to a boil.
- Add coconut milk and cook till the gravy thickens.
- Taste and add salt accordingly.
- If you need more spice add ground pepper or chilly powder to it.
- Serve hot along with rice roti or rice.
Day 211 – Chicken Nachos and Almond Stuffed Plantain Cutlet
Despite feeling sick, in the evening my hubby and I went biking and roamed around quite a bit. When I came home, I felt much better, it was such an awesome evening we had. In the evening, I made a snack using plantain, it came out so delicious. For dinner, my hubby prepared chicken nachos, it tasted good too.
Recipe:
Almond Stuffed Plantain Cutlet Recipe
Chicken Nachos:
- Chicken, boneless breasts diced- 3 no’s
- Green chili paste- 1 cup
- Ground pepper- 1/2 tsp
- Tortilla chips- 1/2 packet
- Salsa- 1/2 jar
- Cheddar cheese- 1 cup
Preparation:
- Marinate the chicken in green chilli paste and ground pepper for an hour or more.
- Place the chicken on a baking sheet lined with aluminum foil.
- Preheat the oven to 350F.
- Bake the chicken for 40 minutes.
- After the chicken has baked well, combine the chicken with tortilla chips and salsa, sprinkle with cheddar cheese.
- Bake for another 10 minutes, till cheese has melted.
- Serve hot with more salsa on the side.
Day 210 – Grilled Turkey Legs and Mashed Potatoes
Took the day off, slept the whole day and still feeling not so good. Having a long weekend which is totally screwed 
For dinner, my hubby volunteered to cook. Before starting his cooking adventure, he went for a shopping and came home with some huge turkey legs. I sighed and cuddled under the blanket while he grilled. He also wanted to make mashed potatoes, I had to help him a bit to make it. Turkey legs wasn’t that tasty as chicken legs, it wasn’t that bad either so without much complaints we ate it.
Recipe:
Grilled Turkey Legs:
- Marinated the legs in store bought Korean Barbecue sauce and grilled till it’s cooked.
Mashed Potato Recipe:
Ingredients:
- Baking potatoes, peeled and sliced- 5
- Whole milk or skim milk- 1 cup
- Sharp white or yellow cheddar cheese, shredded – 1 cup
- Ground pepper- 1/2 tsp
- Dried Oregano leaves- 2 tsp
- Salt- to taste
- Place peeled, diced potatoes in a wide saue pan, cover the potatoes with water and let come to a boil.
- You could even microwave the potatoes till it gets cooked well.
- Season the water with salt and lower the heat.
- Cook the potatoes until a fork goes easily into the potatoes.
- Drain the water from the cooked potatoes.
- Mash the potatoes without any lumps using a potato masher or wooden spoon.
- Add milk and cheddar cheese to the potatoes, cook the potatoes till it gets thickened without much liquid.
- Season the mashed potatoes with ground pepper, dried oreganos and salt.
- Serve hot.
Day 209 – Chicken Salad and Rice Mung Bean Soup
I cannot believe I fell sick this evening all of a sudden. I did feel my body temperature rising this noon and by evening it got worse, came home dizzy and exhausted. To Mr Flu: You can cuddle me, hug me and kiss me in the winter I don’t mind, but for God’s sake not in summer when it’s 90 F outside. Getting a summer flu is the most weirdest thing ever, when you have to cuddle under the blanket while everyone is having fun outside. When sick, a plate of biryani or any fine restaurant food wouldn’t comfort me by any means, but a couple of bowls of Rice-Mung bean coconut milk soup along with spicy pickle does all the magic to me. After sipping a bowl of this soup, I have sweated out my fever quite a bit and feeling a little better.
On the other hand, my hubby knew it I would make this soup for dinner, so he made his own baked chicken salad. While I enjoyed my soup, he enjoyed his chicken salad.
Recipe:
Rice Mung bean coconut milk soup
Baked chicken salad:
Marinated the chicken with store bought Spicy Asian Barbecue sauce and baked it covered at 350F for 45 minutes. Served the chicken over greens and tomatoes.
Day 207 – Ground Beef and Veggie Masala
It was a pleasant windy day, went biking in the evening and made ground beef veggie masala for dinner. I wanted to make it vegetarian, but for my hubby I had to add ground beef to this dish, else I have to deal with his sad puppy face 
Recipe:
Ground beef and Veggie Masala
Ingredients:
- Ground beef- 1/2 pound
- Ginger-Garlic paste- 2 tsp
- Tomato sauce (no salt added)- 1 1/2 cups
- Kadhai Masala, store bought (Sanjeev Kapoor brand)- 3 tbsp
- Water- to thin down the gravy
- Oil- 2 tbsp
- Cilantro, chopped- 1 handful
Veggies:
- Carrot, cut small- 3 no’s
- Broccoli, cut into florets- 1
- Celery, cut small- 2 stalks
- Mushroom, diced- 1/2 packet
Preparation:
- Place a pan over medium heat, add oil.
- Add ground beef and saute till it turns pale.
- Add ginger-garlic paste and saute for a few minutes.
- Now, add the veggies and 1/2 cup water, cook covered till veggies turn tender.
- Add kadhai masala and combine well.
- Now, add tomato sauce, cook for 3 minutes.
- Add some more water to thin down the gravy.
- Kadhai masala has salt in it, so you don’t need to add any salt. Taste and if needed addd salt.
- Let cook for 2-3 minutes.
- Sprinkle cilantro over it and remove from the heat.
- Keep it covered for 5 minutes.
- Serve warm with roti, pita bread or rice.
Day 206 – Chicken Shawarma and Baba Ganoush
Mother nature has showed mercy on us, because of the heavy rain during the weekend the weather has cooled down. It was such a pleasant day. For dinner, made chicken shawarma and baba ganoush.
Recipe:
Chicken Shawarma
Ingredients:
- Chicken breasts- 3, cut into halves
For marinating:
- Yogurt- 1/4 cup
- Rice Vinegar- 3 tbsp
- Shawarma spice mix, store bought- 1 1/2 tsp
- Olive oil- 1 tbsp
- Ground pepper- 1/4 tsp
- Salt- to taste
Preparation:
- Marinate chicken with the above mentioned ingredients for 15 minutes or longer if you have time.
- Preheat oven to 350 F.
- Spread the chicken on the baking sheet lined with aluminum foil and greased with cooking spray.
- Cover the chicken with aluminum foil and bake for 30 minutes.
- After 30 minutes, uncover the chicken and bake for another 10 minutes till the chicken gets slightly browned.
- Remove from the oven and let the chicken cool down
- Cut the chicken into long stripes, Keep aside.
Assembling the Shawarma:
Veggies needed:
- Cucumber, diced- 1
- Tomatoes, cubed- 2
- Onion, chopped- 1/2
- Lettuce, chopped- 4 leaves
- Olives(optional), chopped- 1/2 cup
- Heat pita bread on a skillet.
- Top the pita bread with the veggies, chicken and pour Tahini Sauce or Baba Ganoush over it.
- Drizzle little lemon juice over it.
- Roll it and serve.
Baba Ganoush Recipe:
Ingredients:
- Egg plant, large- 1
For making Tahini Sauce
- Sesame seeds- 1/2 cup
- Olive oil- 1/3 cup
- Garlic, chopped- 3 cloves
- Lemon juice- 1/4 cup+ 1 tbsp
- Salt- to taste
- Parsley leaves, chopped- 3 tsp
- Paprika- 1/2 tsp
Preparation:
- In a pan, roast the sesame seeds till it turns light golden in color.
- Blend the roasted sesame seeds along with olive oil to a smooth paste.
- Add garlic, lemon juice and salt to it and puree every thing.
- If the paste is too thick and if you find it hard to puree it, add 1-2 tbsp water to it.
- Tahini sauce is ready, keep it aside.
- Cut the eggplant into round slices.
- Preheat oven to 400F.
- Place the sliced eggplants on a baking sheet lined with aluminum foil and greased with cooking spray.
- Bake for 35 minutes till eggplants turn lightly browned.
- Remove the eggplant from the oven, let cool down and peel off the skin from the eggplant slices.
- Puree the eggplant along with 1/2 cup Tahini sauce to thick paste.
- Add 1 tbsp lemon juice to it and combine well.
- If you want to thin down the sauce you could add 2 tbsp olive oil to it.
- Taste and add salt if needed.
- Sprinkle with chopped parsley leaves and paprika.
- Serve along with shawarma.
Day 205 – Chicken Dum Biryani, Fried Chicken and Dates Pickle
I wanted to make this day special and so made chicken dum biryani, chicken fry and Dates pickle for lunch. Even for dinner we had the same.
Recipe:
I followed this recipe, this was the first time I made dum biryani. I cooked the rice to half done and then layered it on chicken and cooked on low flame for 30 minutes. Since I used stainless steel pan, the bottom layer got slightly burned. So, make sure to use non-stick cooking pan to avoid sticking to the bottom. The rice was cooked to perfection and loved the texture of it.
Chicken Fry Recipe:
Ingredients:
- Chicken legs or bone-in pieces- 6 no’s
- Oil- to deep fry
To grind:
- Garlic, chopped- 2 cloves
- Ginger, chopped- 1 inch slice
- Cardamom- 2 no’s
- Cinnamon- 1 inch slice
- Cloves- 2 no’s
- Chilly powder- 2 tsp
- Turmeric powder- 1/8 tsp
- Fennel powder- 2 tsp
- Ground pepper- 1/4 tsp
- Cilantro, chopped- 1 handful
- Curry leaves- 1 sprig
- Lemon juice- juice of half 1/2 lemon
- Salt- to taste
- Water- very little to make thick paste
Preparation:
- Grind all the ingredients and make into a smooth thick paste.
- Make gashes over the chicken pieces.
- Spread the ground paste over the chicken and let marinate for few hours or overnight.
- Fry in oil till golden brown. You could put a few curry leaves in the hot oil for a nice aroma.
- Dates, pitted- 20 no’s
- Small onions, cut long- 7 no’s large
- Ginger, chopped- 2 inch slice
- Green chillies- 4 no’s cut lengthwise
- Tamarind juice from fresh tamarind- 4-5 tbsp
- Water- 5 tbsp
- Salt- little
- Oil- 1 tbsp
- Soak fresh tamarind 2 inch slice or small round in 1/3 cup water.
- Heat a saucepan, add oil, when it gets hot add onions and green chillies.
- Saute till onions turn tender, add ginger and cook for sometime.
- Add dates, cook for 3 minutes.
- Add salt to it.
- Add tamarind juice and cook till dates get mashed up.
- If you are using concentrated tamarind, use less amount according to your needs.
- Add water and cook for a few more minutes till the mixture gets thickened.
- Have a taste and add more tamarind juice if needed. If you need it spicy you could add ground pepper to it.
Day 204 – Ginger Soy Chicken Stir Fry
Had an uneventful Saturday, however in the evening I went for a mega shopping and bought a lot of kitchen stuffs. Upgraded my kitchen utensils, after arranging all the things in my kitchen I felt content. For dinner, I made ginger soy chicken stir fry. It was very easy to prepare and tasted very delicious.
Recipe:
Ingredients:
- Oil- 3 tbsp
- Dry whole red chilly- 3
- Ginger sliced thin and 2 inch long- 4 inch
- Chicken breasts or thighs boneless cut into long stripes- 1/2 pound
- Celery cut into thin long stripes- 2 stalks
- Green pepper cut into thin long stripes- 1
- White mushrooms diced thin- 1 packet
- Green onions- 2 stalks.
- Soy sauce, low sodium- 3 tbsp
- Ground pepper- 1/2 tsp
- Salt- if needed
Preparation:
- Heat a wok, add oil, dry whole red chillies.
- Add ginger and saute till it starts to turn light golden color,
- Add chicken and cook uncovered till chicken has turned tender.
- Add celery, green pepper and mushrooms to the chicken along with 1/4 cup water and stir fry till veggies gets slightly cooked but still crispy.
- Add soy sauce, ground pepper, stir fry.
- Taste and add salt if needed.
- Add green onions and stir fry for a minute and remove from the heat.
- Serve hot.
Day 201 – Goan Fish Curry, Mango Chammanthi, Fish Fry and Red Rice
One of the hottest day so far and tomorrow is gonna be a scorcher. I couldn’t even stand on my backyard it was scorching hot. I had to wait to cool a bit to water my garden. I have not been doing any outdoor activities lately as I get exhausted if I stand outside for a while, so I am trying to hide from the heat. For dinner, I made Goan fish curry served with red rice. Also, I made Mango chammanthi or raw mango combined with grated coconut and fish fry. It was a scrumptious dinner.
Recipes:
Mango Chammanthi:
Ingredients:
- Grated Coconut- 1 cup
- Raw Mango cut small- 1
- Green Chillies-2, depending upon how spicy you want
- Curry leaves- 5 leaves
- Ginger grated- 1 inch slice
- Salt- 1/4 tsp
Preparation:
- In a blender combine all the ingredients to a coarse paste, add very little water if needed.
Fish Fry:
- I used the ground coconut mixture ( 1/4 cup) used for making the Goan fish curry to marinate the fish.
- Let stand for 15 minutes and fry it in oil till golden brown.
Day 199 – Chicken and Okra Gumbo
We are experiencing sizzling hot summer and the temperature is going to hit 90+ F this week. It’s hard for me to compromise with hot weather, I feel dizzy and exhausted For dinner, I made chicken and okra gumbo, one bowl was enough to fill my stomach.
Day 197 – Baked Pasta with Chicken Mushroom and Sun dried Tomatoes
Winding up an amazing day with baked pasta with chicken, mushrooms and sun dried tomatoes.
Day 194 – Squid Green Curry
I cannot believe it’s Wednesday today, that was fast. I was drowned in work today and so relaxed for some time in the evening. For dinner, I made squid green curry, used green curry paste made by my favorite food brand “Thai Kitchen”. It was delicious!
Recipe:
Ingredients:
- Squid, cut into cubes, frozen or fresh- 2 cups or 3 fresh squids
- Carrot, cut long- 2 no’s
- Celery, cut long- 1 stalk
- Onions- 1
- Thai Kitchen Green Curry Paste- 3 tbsp
- Coconut Milk- 1/2 cup
Preparation:
- Cook the onions, veggies and squid till they are tender.
- Add Thai Green curry paste (add more if you need more spice), combine well and cook for a minute.
- Add 1/2 cup coconut milk or more if needed and cook for 2 minutes till it thickens.
- Serve hot with rice or by itself.
Day 193 – Chicken Empanadas
Had a crappy day, went through some real frustrating moments at my research work today. In the evening, I just wanted to get over with it and made up my mind to have some fun in my kitchen cooking something different and interesting. I was reminded of Empanadas that I had at the International food festival. Chicken empanadas finally turned my crappy day into amazing. It took me almost 2 hours to prepare it, but it was worth every second as the empanadas came out perfectly delicious.
Day 191 – Grilled Cilantro Chicken
This weekend, we lazed around quite a bit during day time, but in the evening we went to Sun fest that was going on in downtown. It was so much fun with music, crowd and food. For dinner, we grilled cilantro chicken.
Day 190 – Orange Ginger Chicken Vermicelli
It was a terrible day for me, my brain was foggy and so acted really weird for the entire day. I am so glad that this day came to an end. For dinner, I stir fried chicken and veggies in an orange ginger sauce and combined with vermicelli.
Recipe:
- I first cooked the chicken and veggies, added store bought Asian Orange Ginger sauce to it.
- Add cooked vermicelli to the chicken and veggies, combine well and serve.
Day 188 – Baked Taco Chicken and Veggies
It was such a fun day at work. We threw a surprise baby shower party to our co-worker, and she was way too surprised. I baked a 3 layered strawberry cake with cream cheese frosting for her, everyone loved the cake. In the evening, I spent some time with my plants and for dinner baked chicken and veggies marinated in taco sauce.
Recipe:
Ingredients:
- Chicken breasts- 3 no’s
- Taco sauce- 1/4 cup + 3 tbsp for veggies
- Ground pepper- 1/2 tsp
- Carrot, diced- 2no’s
- Celery, diced- 1 stalk
- Onion, chopped-1
- Green pepper, diced- 1
- Marinate the chicken breasts with store bought Taco sauce and ground pepper for 10 minutes.
- Place the chicken on a baking sheet lined with aluminum foil.
- Cover the chicken with aluminum foil, so that the baked chicken will be moist.
- Bake at 375 F for 35-40 minutes or till it has cooked well.
- Cook the veggies till tender and add taco sauce (3 tbsp) to it.
- Cook for 2 minutes.
- Place the baked chicken over the veggies and serve.
Day 187 – Carrot Potato Chicken
I am a busy bee today. In the evening I got very busy baking a 3 layered pink strawberry cake for tomorrow’s surprise baby shower party at work. For dinner, I made a quick carrot potato chicken in yogurt sauce. I’ve still got some cake work to do. I hope that the cake would turn out good, keeping my fingers crossed.
Recipe:
Ingredients:
- Chicken breasts- 1/2 pound
- Carrot, diced- 2 no’s
- Potato, diced- 3 no’s
- Garam masala- 1 tsp
- Chilly powder- 1 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1/2 tsp
- Yogurt- 1 cup
- Cilantro, chopped- 1 handful
- In a large pan, cook chicken boneless breasts diced, potato and carrot till well done.
- Add all the ground spices, combine well.
- Add yogurt to it and cook for 5 minutes.
- Add cilantro, cook for a few seconds and serve.
Day 186 – Chickpea and Swiss Chard Salad
Not a great day and I want so sleep like there is no tomorrow. For dinner, I made a very light chickpea and swiss chard salad.
Recipe:
Ingredients:
- Oil- 1 tbsp
- dry red chillies-2
- Onion, chopped -1
- Green pepper, chopped-1
- Chick peas canned, drained and rinsed- 1 can
- Swiss chard- a bunch
- Ground pepper- 1/4 tsp
- Chilly powder- 1/2 tsp
- Cumin powder- 1 tsp
- Heat a pan, add oil and dry red chillies.
- Add chopped onion, green pepper, swiss chard and cook till tender.
- Add canned (drained and rinsed) chick peas to it, combine well and cook for 3 minutes.
- You can add your favorite seasonings and spices to this.
- I added ground pepper, chilly powder and cumin powder, combine well and serve.
Day 185 – Baked Chicken and Veggie Soup
After a long weekend going back to work is the toughest thing ever and to focus the mind is even more tough. Anyway, I am so glad that I got over with this day. Alright! today I figured out that in my hub’s dictionary “it’s been a while” means ” half a day or a few hours”. While I was making a mixed veggie soup for dinner, my hubby started baking chicken. I was way too surprised to see him cooking and asked the reason for a second dish. He then politely replied: “It’s been a while since I had chicken”. I had no comments on this.
Hence I made the mixed veggie soup and hubby baked the chicken. Now I know the trick to make him cook, I am planning to make more veggie dishes hereafter.
Recipe:
Veggie Soup
I used Easy Beef soup recipe, of course without adding the beef.
For baking chicken: my hubby used store bought lemon pepper sauce to marinate it and baked it at 375 F for 30-40 minutes.
Day 182 – Chicken Rogan Josh and Coconut Rice
Had a relaxing Friday! In the evening we went to downtown to watch fireworks, it was amazing and the crowd was incredible. I made chicken rogan josh and my mom’s speciality coconut rice for lunch, and had this for dinner as well.
Chicken Rogan Josh Recipe:
Ingredients:
- Chicken boneless cubed or bone-in- 1 lb.
- Oil- 4 tbsp
- Whole garam masala- 3 cardamoms, 2 cloves, 2 inch cinnamon stick, 2 bay leaves
- Onion, chopped- 2 no’s
- Ginger-garlic paste- 2 tsp
- Chilly powder- 1 1/2 tsp
- Paprika- 1 tsp
- Ground pepper- 1/4 tsp
- Salt- to taste
- Fennel powder- 1 tsp
- Ginger powder- 1/2 tsp
- Water- 3/4 cup
- Yogurt- 1 cup
- Cilantro, chopped- 1 handful
- Heat a pan, add oil, whole garam masala, saute for 2 seconds.
- Add chopped onions, cook till it turns brown.
- Add ginger-garlic paste, saute and add boneless chicken cubed.
- To the chicken, add chilly powder, paprika, ground pepper, salt- to taste, fennel powder, ginger powder, combine well.
- Add water and cook covered till chicken has cooked well.
- Add yogurt and cook till the gravy thickens.
- Finish it off with chopped cilantro.
Day 180 – Chicken Watermelon Salad
Had a great evening! One of the best things about summer is that I can have a lot of watermelons, I just love them. They are such refreshing fruits and perfect thirst quenchers. We were really hungry this evening and so had an early dinner. Hubby baked the chicken and I made the salad. I even added some cut watermelons to my salad. After a couple of bites of chicken and veggies, biting through the watermelon was so refreshing to the taste buds.
Recipe:
- Bake the chicken after marinating it with barbecue sauce.
- Served over salad and add watermelon to it.
