So I had some leftover pasta sauce from the other day and I didn't want to eat pasta again , so I decided to use it with grilled chicken and it tasted amazing ! the combination of the sauce and the chicken is perfect and gives the grilled chicken a huge lift in terms of flavour and appeal. Its a simple and easy to make recipe for the weekend. So relax and enjoy !

INGREDIENTS

For the Grilled Chicken

4 chicken breasts ( about 750 gms )

2 tbsp olive oil

1 tsp dried oregano leaves

1 tsp red chilli flakes

Salt to taste

1 clove garlic

1 tsp lemon juice

For the sauce

1 cup chopped onions

1/2 cup tomato purée

Salt to taste

1/2 tsp paprika

1/2 tsp dried oregano

1/2 tsp dried basil

2 cloves of garlic ( crushed )

1 tsp sugar

Method

• Place all the ingredients for the chicken in a bowl and mix them until all the chicken is evenly coated. Set aside to marinate for at least 30 minutes.
• For the sauce
• In a hot pan add your oil and your garlic. Stir till it turns brown and then add your onions. Sauté the onions till they turn light brown and then add it your purée. Stir for 5 minutes and then add all the herbs and spices. Heat for another minute and then turn off the heat.
• Grill the chicken breasts and serve with the sauce , some wedges and bread .

10:28:00

Hummus is a Lebanese dip made out of chickpeas. It's so versatile in flavour options  and goes perfectly with and kind of Bread. It makes for a beautiful chips and dip platter for an impromptu dinner or lunch.

The colour of the beetroot hummus is so vibrant that it has definitely attracted everyone who has ever tasted it at my home.

And the chilli one is perfect for those who can take a hit of spice!

 It's refreshing and so easy to make. Enjoy!

INGREDIENTS

Beetroot Hummus

1 cup boiled chickpeas

1/2tsp chopped garlic

1/2 a beetroot (chopped into 1/2inch cubes )

1tbsp extra virgin olive oil

Salt to taste ( about 1/2 tsp )

1-2 tbsp lemon juice
2 tsp tahini

Spicy hummus

1 cup boiled chickpeas

1/2tsp chopped garlic

1 tsp paprika

1tbsp extra virgin olive oil

Salt to taste ( about 1/2 tsp )

1-2 tbsp lemon juice

2 tsp tahini

METHOD

Beetroot Hummus

In a saucepan , boil the chopped beetroot in a cup of water till it is soft.

Then transfer the beetroot along with 2 tbsp of the boiling water to a processor and purée it till you have a fine paste.

Add all the other ingredients and purée till everything is fully combined.

Store in an airtight container in the refrigerator for up to 3 days.

Chilli Hummus

Add all the ingredients to a food processor and purée till combined.

Store in an airtight container in the refrigerator for up to 3 days.

Serve with some toasted pita bread or lavaash.

03:50:00

Pad Thai is one dish that only a few restaurants can get right. Most of the ones that I've had it from just serve it tasteless and dry. This is a big problem for me as I absolutely love Pad Thai and I can find no restaurant in my vicinity which serves it the way I like it. So I decided to make it at home and it tasted divine!  It was juicy and tangy and I think that the main ingredient which brings flavour to any Pad Thai is the tamarind purée so make sure to use that and I guarantee that you will make this again and again.

This is a perfect meal for any day and it's vegetarian too. So keep that chicken aside for a day and make this instead. Enjoy!

 

INGREDIENTS

3tbsp tamarind puree

1 cup carrot (cut into juliennes)

1/2 cup bean sprouts

2 tbsp palm sugar

2tsps soy sauce 

1tbsp Thai sweet chilli sauce

2 Thai red chillies thinly sliced (use 1 if you don't like spicy food )

juice of 2 limes

250gms flat rice noodles

1/2 clove garlic (chopped) - optional

1/2 cup salted peanuts

                                       

                                                              

METHOD

  

In a bowl, combine all the ingredients except the peanuts and the pad thai together . Give this a mix and use a mortar and pestle to fully combine these together.    

Prepare your rice noodles according to the instructions on the pack

Then transfer the sauce in the mortar and pestle to a pan and heat till the sugar dissolves and the liquid becomes thick enough to coat the noodles.

Toss the noodles in this sauce and make sure that they don't become dry.

                                 Top with crushed or whole peanuts and serve immediately.                                        

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02:09:00

Ok , I was super confused as to what to upload this weekend as I have two fabulous dessert recipes, one is a cake and one is a cupcake. And as you can see I've decided to go with the cupcakes.

This is another recipe from Pooja Dhingra's Big Book Of Treats , which has now become my favourite book for dessert recipes by an Indian ! Also, I can't wait for her next book to come out , it's gonna be amazing.

 So these cupcakes are incredibly moist and have a wonderful flavour of chocolate. I always tweak the recipes I use a little when I feel the need to , so if you want,  add a tsp of coffee to the milk to give the cupcakes a hint of coffee flavour. Enjoy!

INGREDIENTS

100gms butter

100gms brown sugar

2 eggs

80gms flour

25gms cocoa powder

1tsp baking powder

40ml milk

1tsp instant coffee powder ( optional )

METHOD

In a bowl whisk together the butter and sugar till light and fluffy.

Add the eggs to the mixture and whisk till combined.

Add the milk and coffee if using and mix thoroughly.

Soft together the flour , cocoa powder and baking powder and fold into the mixture with a spatula.

Line a cupcake mould with liners and scoop the batter into each liner till 3/4 full

Bake at 175c for 15 minutes or till a skewer ,when inserted in the centre of the cake , comes out clean.

07:51:00

Okay , so this cake has been lying in the Refrigerator since last night and it has taken all my willpower not to try it. The aroma that spread the kitchen when this came out of the oven was out of this world. So you can imagine what I went through. But sunlight is important for good photos so it was worth the wait.

This is a recipe I learnt at the workshop I attended recently and I love it! I've just made a few changes like I made the recipe eggless and replaced the blueberries with strawberries since I couldn't find fresh ones anywhere in the vicinity. So feel free to use any type of berry you want,  I can assure you that anyway the cake will turn out to be amazing.

Let's come to the best part , the icing on the cake! This cream cheese frosting is out of this world! It's the best I've ever had. The cream cheese gives a wonderful tanginess and the butter just makes it super creamy. Enjoy!

INGREDIENTS

2 cups flour
2 tsp lemon zest
2 tbsp lemon juice
1 cup strawberries (chopped)
3/4 cup oil
1 cup superfine sugar
2 cups hung curd
3/4 cup milk + 1 tsp vinegar
1 tsp baking powder
1/2 tsp baking soda
For the frosting
8 ounces cream cheese ( at room temperature)
3 cups Icing sugar
100 gms butter ( softened)

METHOD
Pre heat your oven to 180c , line a 9 inch cake tin with parchment paper.
Combine the milk and the vinegar and let it sit for 5 minutes.
In a bowl , whisk together the oil and the sugar.
Add the hung curd to this and beat till combined.
Then beat in the lemon juice.
In a separate bowl pass the flour, baking powder , baking soda through a sieve thrice to incorporate air. Mix in the lemon zest. Add half of this to the wet ingredients and gently fold it in.
Then add the milk and stir.
Add your strawberries and the rest of the flour and mix.
Pour into the mould and bake for 40 minutes or till a skewer , when inserted into the cake,  comes out clean.
For the frosting, whip the cream cheese till fluffy. Then add the butter and beat well.
Add the icing sugar one cup at a time and best well after each addition.

08:00:00