MYSORE PAK - SOUTH INDIAN SWEET/DESSERT




Mysore Pak is a very famous  South Indian sweet. It originated in Mysore, in the state of Karnataka. Hence the name.

I come from the land of Mysore Pak..........Chennai! Sri Krishna sweets( a very famous sweet shop) make these soft sweets which oozes with ghee...........they are melt in the mouth sweets made from sugar, chickpea flour and ghee :) 
Grand Sweets (another famous sweet shop) make the same Mysore Pak...........but its a harder version and has wayyyyyyyyyy less ghee. yeah! you can say its healthier of the two! LOL!
But it also has something to do with the water to sugar ratio. Not entirely the ghee.


I love the soft mysore paks..............so finally decided to give them a shot so I was going through the various recipes available online,........and I thought           whyyyyyy so much ghee??!! I made a mental note to cut down the ghee to a considerable amount. But it turned out to be the hard Mysore Pak type. Although the taste was fantastic! The second time around I adjusted the ghee quantities and the water content and arrived at the perfect recipe for the soft ones! So now ..............I have the perfect recipe for the hard and soft ones.

The Mysore Pak in the pictures are the soft Mysore Paks.

So today I will post the recipes for both the hard and the soft Mysore Paks! The process is the same.


This quantity yields about 9 pieces.

SOFT MYSORE PAK
INGREDIENTS:
chickpea flour /kadala maavu/ besan - 1 cup
ghee - 1 cup
vegetable oil - 1/4 cup
sugar - 1 cup
water - 1/3 cup
ghee for greasing the pan


HARD MYSORE PAK
INGREDIENTS:
Chickpea flour - 3/4 cup
ghee - 3/4 cup
oil - 2 tbsps
sugar - 1 cup
water - 3/4 cup
ghee for greasing the pan

PROCESS:
  • I used a 4 by 6.25 inch rectangular tupperware box for my mysore pak .grease it with ghee and keep it ready.
  • Dry roast the chickpea flour for about a minute or so. 
  • Sieve the chickpea flour and mix it with the ghee and keep aside. Make sure it has no lumps. It will be of running consistency.
  • Take a non - stick pan  and make the sugar syrup. Place the sugar and the water and cook on low flame. Use a rubber spatula and keep stirring. When the sugar completely dissolves and you reach the one string consistency, add the chickpea flour mixture (chickpea flour and ghee)
  • Still  on low flame, keep stirring till it gets slightly thick. say about 3 minutes or so. 
  • after that you will see it will start to get dry.....so keep adding the oil at regular intervals (say every minute) till the oil is finished.
  • switch off the flame. and transfer into the greased pan.
  • let it cool completely before cutting. 
Note:  

  • Please wait till they have cooled down and then cut it. I was in a hurry to cut and taste them. That's why my Mysore Pak looks messy.
  • No need to sieve the chickpea flour for the 'hard Mysore Paks'


GHEE RICE



I love this recipe......I've been eating this since I was a kid.........never gotten bored of this............... and never will be. Its mostly made alongside my chicken Kurma.. Favourite among my whole family!Its so kid friendly too!

Ghee rice is a refreshing change for the usual white rice. It is full of flavour. You can even add some green peas if you like ........ ghee rice tastes so good with even simple lentils.....so go ahead and make some for your family! and don't forget to pair it up with my chicken kurma..............and if your vegetarian,,,,,,,,,make this paneer and green peas kurma............happy cooking y'all!!!!!!!





INGREDIENTS:
Oil - 6 tbsps
ghee - 5 tbsps
cinnamon - 1 small piece
cloves - 5
cardamom - 3
onion, sliced  - 1 small
green chili,slit - 1 (optional)
ginger garlic paste - 1 tbsp
tomato, chopped - 1 tbsp (optional)
salt
basmathi rice - 2 cups
water - 1 and 3/4 cups
thin coconut milk -1 cup
pandan leaves (screwpine leaves), knotted - 1 (optional)


PROCESS:

  • Wash and soak the rice in water for about 30 minutes.
  • In the pan of your rice cooker, heat the oil and ghee. add the cinnamon, cloves and cardamom 
  • Add in the onions and chilli and saute till golden brown.
  • Add the ginger garlic paste and saute for a minute or 2 till the raw smell goes.
  • Add the tomatoes and cover and cook for awhile till it becomes mushy
  • Add the salt. mix and switch off the flame
  • Add in the coconut milk and water. add the washed rice.
  • Stir and check for salt. must be slightly salty.
  • Now cover and place inside the rice cooker and switch it on. 
  • You can smell the rice cooking about a mile away :)
NOTE:
  • If you like ...........add 1/2 cup of green peas after adding the ginger garlic paste . nice saute them in the oil till cooked.

CHIA SEED PUDDING - ORANGE AND CHOCOLATE




                             Looks like these Chia seed puddings are the in thing now. Iv been seeing it all over instagram! Beautiful creations................... now I know why!!!............they are the best breakfast jars if you're SO OVER  those overnight oats or smoothie bowls. They take exactly 5-10 minutes to make and can be made in advance. So all you have to do is top the jar with chopped fruits before you run outta the house in the mornings!You want a healthy dessert?? This is for you!



                          Mangoes are in season now! They would have tasted so good with these puddings! I had some cut mangoes in the fridge ......even stopped myself from eating them so I can use it for my photos the next day!!...... Those orange mangoes would have blended in perfectly with the cocoa and oranges???? right?..........well...........along came my husband, and ate it for his midnight snack!!! sigh! 

                          You can go creative and experiment with these Chia seed puddings. You can even use almond or cashew milk if don't drink plain milk. Its your party!




Serves 2.
INGREDIENTS:
Milk - 1 cup
Chia seeds - 1/4 cup + 1 tbsp
Cocoa powder - 3tbsps
Vanilla essence - 1 tsp
Orange juice -  tbsp
Orange rind - 1 tbsp (dont skip. makes all the difference)
Maple syrup/ honey - 2 tbsp
Fresh cut fruits of your choice for topping

PROCESS:
  • Put all the ingredients (except the fresh cut fruits) in a jar and mix together. 
  • Divide into 2 individual serving mason jars.
  • Refrigerate for atleast 2 hours or more.
  • Top with freshly cut fruits of your choice just before serving

NASI LEMAK - A MALAYSIAN DISH


Day 3 of blogging marathon!! Third malaysian dish Iv chose is the most famous Nasi Lemak! Its like the national dish of Malaysia!
Nasi Lemak set comes with coconut milk rice, a spicy sambal, boiled egg, cucumbers, roasted peanuts and fried anchovies. Some restaurants even give you a choice to choose to eat this with Nonya Curry Chicken.



Nasi Lemak is sold in hawker stalls in little packages or 'bungkus' meaning 'to wrap' in malay. It is wrapped in banana leaves and sold even for breakfast. It's supposed to be a poor mans food.(maybe not an elaborate Nasi Lemak such as this one! ;)

The flavour of coconut milk in the rice is to die for.................that, combined with the freshness of the lemongrass..............its magic!

The sambal is everything. It's the perfect combination of spice and sourness!You have to taste it to believe it! It might be an acquired taste for those who are not used to the belachan! Belachan paste is a dried shrimp paste. When I first  moved to Malaysia I couldn't stand the mere smell of belachan. But now I loveeeeee nasi lemak....................... and small quantities of belachan is quite okay:)





INGREDIENTS:

For the rice:
Thai rice - 2 cups
Pandan leaves(screwpine leaves), knotted - 3
Thick coconut milk - 1 cup
Water - 1 and 3/4 cup
Salt
Lemongrass, pounded- 2 stalks(optional)

For the sambal:
Tamarind (size of a ping pong bowl)
Garlic clove - 1
Onion shallots - 7
Dried red chillies - 10 (i de-seeded half of them)
Belachan - 1 tsp
Pinch salt
Sugar - 1/2 tbsp
Oil

Fried anchovies:
Dried Anchovies - 1 cup
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil for deep frying

Other sides:
Boiled egg,cut into 2 (per person)
Cut cucumbers
Dry roasted peanuts



PROCESS:

To make the rice

  • In the rice cooker, put the washed rice,pandan leaves,salt,lemongrass,water and coconut milk and let it cook.

To make the sambal
  • Soak the dried red chillies in hot water for about 20 minutes
  • Soak the tamarind in about 1/2 cup of water. extract juice from it. Add another 1/2 cup of water to the tamarind and extract the remaining juice from it. Strain and keep the juice aside.
  • In a blender put the dried chillies, onions, garlic, belachan and give it a whizz until smooth.
  • In a small wok heat about 4 tbsps of oil. Add the chilli paste and nicely saute for a few minutes till the raw smell goes.
  • Add the tamarind juice let it simmer. add in the salt and sugar.
  • Keep stirring and simmer till the sambal thickens and comes together.
  • Switch off the flame when the sambal has thickened and the oil separates. The consistency is like that of a chutney/dip.
To make the anchovies:
  • Wash the anchovies2-3 times. drain.
  • Marinate the anchovies with the chili powder and turmeric powder for atleast 20 minutes
  • Heat the oil for deep frying and fry the anchovies till browned and crispy. Drain on a paper towel and store in an air tight box

Note: plate it like in the picture to impress your guests!:)




Sending this as an entry for the blogging marathon under the topic 'regional cuisines of a country.'
check out what the other bloggers are doing this blogging marathon #88

                                                                       BMLogo

ROTI JALA - MALAYSIAN LACE CREPES



These are my favourite. They look like lace crepes. Don't they??? So pretty! They taste as fantastic as they look.....best eaten with this Nonya Curry Chicken. This dish is usually made during Eid in most Malaysian homes. You can also find it at the 'Pasar Ramadhan'(food stalls put up during ifthar during the month of ramadhan)


Its actually pretty easy to make the batter. The troublesome part is making these one by one on the pan! Its just time consuming. but totally worth it! Very impressive too! Don't forget to serve it with this curry chicken recipe.

Excited what Malaysian dish is coming up tomorrow???Its..............Its....................Nah! I'll keep you guessing till tomorrow :)



Now on to the recipe.............

This recipe makes about 26 individual crepes. but since your folding two together, they make 13 pieces.

INGREDIENTS:
All purpose flour, sifted - 2 cups
Egg, lightly beaten - 1
Thick coconut milk - 1/2 cup
Water - 2 cups
Fennel powder - 1/4 tsp
Asafoetida/hing powder - 1/4 tsp
Salt
Oil for greasing.

You will need a plastic squeezy bottle with 1 -3 tiny holes like in the picture below. With more holes you can finish the work faster :) but if you are a beginner, its easier with one hole.


PROCESS:
  • Put the sifted flour in a big bowl. Add the beaten egg,coconut milk, water, fennel powder, asafoetida and salt. whisk well till no lumps are formed.
  • You can even use a blender to evenly mix the ingredients together.
  • Then strain the batter, So that your sure of no lumps. (this step is very important)
  • Pour the batter into the squeezy bottle and keep ready.
  • Take a non stick flat pan. Grease it and wipe clean with a tissue.
  • Now using the squeezy bottle, make squirly whirly designs on the pan. Just slightly squeeze the bottle as you go, to ensure even thickness of the crepes. Put a few drops of oil. Once it starts to change colour slightly turn it around. Another few seconds on this side and then remove from the pan. (video below for easy understanding)
  • Put 2 jalars together and then fold.
  • Ta- daaa................beautiful!

Sending this as an entry for regional cuisines of a country. (Malaysia).
Check out what the other bloggers are doing this blogging marathon #88

                                                                      BMLogo

NYONYA CURRY CHICKEN




What is Nyonya cooking? according to wiki...........Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachantamarind juice, lemongrasstorch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.

Im doing  a 3 day blogging marathon of recipes from Malaysia starting today. So keep watching this space so you don't miss out on these mouthwatering recipes you can easily make at home!

This is one of my favourite dishes when we eat out at the famous Papa Rich (a malaysian chain of restaurants). This curry can be eaten with Roti- canai (parathas), Roti Jala or even served along with Nasi lemak (malaysian dish of coconut rice served with a spicy sambal/dip)

This recipe is adapted from here. It turned out beautifully............exactly like in the restaurants. Watch  this space for the recipe of roti jala coming up next! Goes so well with this curry chicken. 






INGREDIENTS:

Chicken - 8 medium pieces
Thick coconut milk - 1/2 - 3/4 cup
Cinnamon - 1 small stick
Cloves - 5
Big potatoes, each cut into four - 2
Curry leaves, stem removed -  1 stem
Salt

for the malaysian spice paste (rempah):
Dried red chillies, soaked in hot water for 30 mins - 10 (I de - seeded half the chillies)
Onion shallots - 12
Garlic cloves - 5
Ginger - 2 inch piece
Galangal - 1 inch (omit if unavailable. )
Turmeric - 1/2 tsp
Belachan- 1/4 tsp (malaysian dry shrimp paste)
Coriander powder - 3 tbsps
Cumin powder - 1/4 tsp
Fennel - 1 tsp
Oil - 2 tbsps


PROCESS:
  • Blend all the ingredients listed  under 'spice paste' in a blender to a smooth paste. Do not add water.
  • In a non stick wok, heat a tablespoon of oil. Add the cinnamon, cloves, curry leaves.
  • Next, add the spice paste and saute till the raw smell goes. about a minute.
  • Add the chicken pieces and potatoes and coat it with the spice paste.
  • Add salt
  • Add about 1/2 cup water and 1/2 of the coconut milk. Close and let it simmer.
  • Add more water if need be. 
  • After the chicken pieces and potatoes have cooked through ,add the rest of the coconut milk.
  • Alternatively cook it in the pressure cooker for about 3 whistles. 

check out what the other bloggers are doing for blogging marathon #88 

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FUDGY AND CHEWY CHOCOLATE BROWNIES



I was searching Pinterest for a good brownie recipe!I usually make this brownie recipe, but wanted to try a new recipe this time around. As usual ........................I got super confused when 101 brownie recipes were staring back at me!..............each picture better that the other!.................anyway I finally settled on this recipe. Don't we all just love those baking recipes that don't require a dozen bowls and spoons????.....................Now you'll know why I settled on this recipe ;)

I love brownies with that die for crackling top and which are chewy and fudgy inside. These were exactly that! and does anyone complain that there's too much chocolate???? So in went tons of chocolate.............dark, milk and cocoa powder! The result???????????.....................A big batch of yumminess!!



I made a big batch of these brownies, coz my daughter wanted to give it to her teachers for Teachers day!................But if you want to make a smaller batch just half the recipe and use a 8 by 8 inch pan! ........................or even a 9 by 9 inch pan should do too !!!

Ramadhan is starting tomorrow............I bet my muslim friends have already stocked up on those groceries and done those meal preps right?? coz that's what Iv been doing today! Saves you the headache of running around while your fasting.
So my dessert is ready for ifthar(meal after you break the fast)...................a big  bowl of brownies with a big scoop of icecream on top! Thats right! my 'brownie' points for fasting :D

Ramadhan Mubarak to all my muslim friends!!!




INGREDIENTS;
Sugar - 2 and 1/4 cups
Water - 1/2 cup
Dark cooking chocolate, roughly chopped - 2/3 cup
All purpose flour - 1.5 cups
Cocoa powder - 2/3 cup
Chocolate chips - 1 cup (I used milk chococolate chips)
Baking powder - 1/2 tsp
Pinch of salt
Eggs - 4
Vegetable oil - 1 cup
Vanilla essence - 2 tsp

PROCESS:
  • Pre heat the oven to 180 degrees 
  • In a saucepan dump the sugar, water and the dark chocolate and heat up stirring continuously over low flame. heat until the chocolate has melted. Doesnt matter if the sugar still hasn't dissolved completely. Remove from flame.
  • In a bowl, sift the flour, cocoa, baking powder. add in the salt. give it a good mix. 
  • Make  a hole in the centre and add in the eggs. Give the eggs a light whisk. Add in the chocolate chips, oil, vanilla essence and the chocolate and sugar mixture which was sitting in the sauce pan. Using a spatula give it a good mix.
  • Grease a 9 by 13 inch rectangular baking pan, and line with baking paper. pour the brownie mixure into the pan and bake for about 40 minutes or until a stick comes out with bits of brownie crumbs sticking to it.
  • I baked it on the last rack but moved it up to the top rack for the last 8-10 minutes just to get that crackling top!

SOYA CHUNKS KURMA

                                                                                                                                                                                                                                                                                                                                 This is the first time I'm cooking with Soya Chunks. Iv wanted to try it for like................forever!
So.........................the verdict:-  I thought it was pretty good........ not a big fan! (since I can eat chicken! LOL!!!) But its good to have variety and options. will I makde it again?? Yes! Definitely! Maybe I can make a more spicier ..............dry............. masala dish!:)

    Soya chunks are a good source of protein for vegetarians! They are rich in iron as well.............. They have no flavour............but it absorbs the flavour while cooking.......so try to add it in at an early stage of cooking.

   I tried using these soya chunks in my usual kurma recipe...........Since I was making it for dinner, it had to be kid - friendly!.........so I quietly prayed to God that the girls would like it! ................Well..............nobody uttered a word...........they ate it without protesting! Battle won!






INGREDIENTS:
Oil

Soya chunks - 1.5 cups
Cloves - 6
Cinnamon- small 2 inch piece
Cardamom - 2
Onions, pureed - 2
Curry leaves,  stem removed - 1 stem
Ginger garlic paste - 1.5 tbsps
Tomato, chopped - 1/2
Chili powder - 1  tsp
Green peas - 1 cup
Evaporated milk - 1/4 cup (see notes)
Coconut milk - 1/2 cup
Fresh coriander leaves, chopped - 2 tbsps
Fennel powder - 1/2 tsp
Salt

 PROCESS:
  • Wash and boil the soya chunks in about 3 cups of water, for about 5 minutes.
  • Drain and squeeze out the excess water from the soya chunks. Keep aside
  • In a wok, heat some oil(about 4 tbsps)  and add the cinnamon, cloves and cardamom. Add the curry leaves
  • Add the pureed onions and saute on low flame for a few minutes. 
  • Add the ginger garlic paste and saute for another 2 minutes.
  • Add the soya chunks and salt and saute. Add more oil if need be.
  • Next add the tomatoes. stir and close. Let the tomatoes get mushy.
  • Add the green peas and saute for 2 more minutes. then add the evaporated milk and water(about 1 to 1.5 cups) close and let it simmer.
  • After awhile add in the coriander leaves.
  • When the level of the curry has gone down add in the coconut milk . Add the fennel powder and cook for another 2 minutes.
  • Check the consistency and salt and you are done.

NOTE;
  • If you don't have evaporated milk, just go ahead and add in more coconut milk instead.

CAULIFLOWER BAJJI / CAULIFLOWER FRITTERS





                                           For day 3 of Blogging Marathon under the theme Kids Delight - Bite Sized food Iv chosen Cauliflower Bajjis. These are probably cauliflower fritters- Indian style!

                                           Coming from Chennai,India...........Iv eaten milagai (chilli) bajjis so many times at Marina Beach! Iv also eaten onion, potato bajjis...............but when it comes to kids, we always try and give them a healthier option. So I chanced upon this recipe one day when I was thinking how to get my kids to eat cauliflower. So here comes the recipe....................my younger one who is 4 loved it....




INGREDIENTS:
Cauliflower florets - 3 cups
Chickpea flour - 3/4 cup
Rice flour - 1/4 cup
Chili powder - 1 tsp
Hing/asafoetida powder - 1/4 tsp
Salt
Oil for frying

PROCESS:

  • Bring a pot of water to boil. Add some salt. Switch off the flame and add the cauliflower florets. cover for a few minutes
  • Drain the water and keep aside the cauliflower florets
  • In a bowl, mix together the chickpea flour, rice flour, chili powder, asafoetida and salt.
  • Add very little water to form a thick paste. (so add the water slowly so you don't end up pouring too much)
  • Now, marinate the cauliflower in the flour paste and let it stand for about 15 -20 minutes.
  • Heat the oil for in a wok. Once the oil is hot, add the cauliflower in batches and fry them till golden brown.
  • Drain on kitchen towels.
  • Serve with ketchup or just eat it plain.



Sending this recipe to Srivallis Kids delight event guest hosted by Rafeeda under the theme kids delight - bite sized food for kids.



                                                                             BMLogo


Checl out what the other bloggers are doing for this blogging marathon





MINI EGG FRITATAS




Day 2 of blogging marathon, under the theme kids- delight- bite sized food is mini Fritatas! Easy for a snack box for school .....................or as an energy snack when you need to carry a packed breakfast.............its easy to eat and not messy!

You can substitute some cooked chicken instead of sausages too! Its just an egg omlette which looks interesting!.................you can get the kids involved in such easy recipes...............no mess involved too!!!!




This recipe make 24 mini Fritatas.

INGREDIENTS:
Oil for sauteing the sausages
Chicken sausages, chopped - 3
Cheddar cheese, grated - 4 tbsps
Baby spinach, washed and chopped - 1 cup
Eggs - 5
Milk - 1/2 cup
Italian seasoning, 1/4 tsp (optional)
pepper - a pinch (optional)
Butter, for greasing the muffin tray

PROCESS:
  • Preheat oven at 180 degrees
  • Saute the sausages with a bit of oil and keep aside on a paper towel.
  • Beat the eggs in a bowl. Add in the milk and beat till fluffy.
  • Add in the cheddar cheese, spinach,seasoning and the sausages.
  • Grease the muffin tin well with butter.
  • Pour the prepared egg mixture into the muffin tray till about 3/4 full. 
  • Place the tray in the bottom rack.
  • Bake in the oven till cooked for about 10-12 minutes or a stick comes out clean when poked.
  • Serve with tomato ketchup





Sending this to Sri vallis kids delight event hosted by Rafeeda under the theme bite - sized food for kids.



BMLogo

                                                                   
Check out what the other bloggers are doing for this blogging marathon

MOZZARELLA CHEESE BITES







These mozzarella cheese bites are my kids favourite snack. They love to dunk it in tomato ketchup and eat them. They are my favourite toooooo!!!:( Cheese and Oil!!!!! Noooooooooooooooo!!!
but I only occasionally make these at home! After all they are kids.............and cheese is healthy!!;) 

Im not writing too much this week as the baby bears and mama bear is down with the usual flu!!!  Not feeling too well..............feeling horribe actually! 

I had joined the Blogging Marathon hosted by srivalli just to keep me motivated to keep blogging............I This week's theme is bite sized food for kids! I was looking forward to it all month...............and then this flu happened...........and I can't even get out of bed. So Im quickly going to post this recipe and then get into bed...........AGAIN!

 Till tomorrow guys................ 



INGREDIENTS:
String cheese - 12
Breadcrumbs - 3/4 cup
Italian seasoning - 1/2 tsp
Chili powder - 1/4 tsp
All purpose flour - 1/4 cup
Eggs - 2
Oil for frying


PROCESS:
  • Cut the cheese into bite sized pieces.
  • Mix the chili powder, italian seasoning and breadcrumbs in a shallow bowl. Keep aside.
  • In another bowl, beat the eggs. Keep aside
  • In another shallow bowl keep the flour ready
  • Now, drop the pieces of cheese first into the flour mixture. dust off any excessive flour and drop it into the egg mixture. 
  • Then into the breadcrumbs. 
  • Repeat for all the pieces of cheese, in the same order..........flour, eggs, breadcrumbs.
  • Neatly arrange the finished pieces of cheese on a plate. 
  • Refrigerate for atleast 30 mins. At this point you can even freeze them to fry at a later date.
  • Place a wok with oil for deep frying. once the oil is hot drop the cheese cubes into the hot oil.  don't overcrowd.
  • It will brown very fast. so be ready to remove them in a few seconds and then drain them on a paper towel.
  • Serve them ht with chili sauce or ketchup.




note:
By the way................the cheese bites in the pictures look 'red' because my breadcrumbs I found at my local supermarket had an orange/red tinge to it!


So sending this recipe to Srivallis kids delight event guest hosted by Rafeeda themed on bite sized food for kids


                                                    BMLogo           

GRILLED CHICKEN - 3 INGREDIENTS



This is my favourite recipe for Grilled Chicken? WHY??...............................................Coz its only 3 ingredients! and you can cook it on the stove with a griddle pan. Perfect if you're in the habit of meal preps! I usually make it and freeze them in zip loc bags, so its so simple to defrost and cook one portion at a time.

Sandwiches, tortilla wraps.............you name it. It goes with everything! Put in some greens like rocket or lettuce with some grilled chicken, with mayo and your favourite sauces and you're good to go. ideal for lunch boxes. You can use this hummus recipe for a very simple, healthy protein rich sandwich spread.



INGREDIENTS:
Boneless chicken, cut into bite sized pieces - 450 grams

Onion powder - 1/2 tsp
Garlic powder - 1/2 tsp
Chicken seasoning - 3/4 tsp 
Salt to taste
A dash of pepper (optional)

PROCESS:
  • Just put everything in a bowl and massage the ingredients into the chicken.
  • Marinate for 30 minutes or more.
  • Take out your griddle pan and brush with cooking oil.
  • When the pan becomes hot on low heat, arrange the chicken pieces on the pan and drizzle some oil on the chicken
  • Chicken cooks fast. so cook for approx 2 minutes on each side.
  • You can check by cutting the chicken in the middle. If it is still pink and uncooked, cook for a bit longer.
NOTES:
  • Don't overcook the chicken or it becomes a bit dry.
  • You can use this grilled chicken for all your sandwiches and wraps.

HUMMUS - CHICKPEAS DIP



                                  Hummus is a very popular Middle eastern dish. It is a dip made from boiled chickpeas. Yes! Chickpeas is the main ingredient here. So you can imagine the amount of protein here! Super healthy! Don't know why I didn't post this recipe here before?!.................... Coz I make it atleast once in 2 weeks! It goes into the snack boxes as a spread with this super easy grilled chicken.................or any grilled/roasted veggies as a sandwich! 

                                   Hummus is so easy to make! Its a great appetizer/snack for parties...............just serve them with pita or even carrot or celery sticks! now aint that easy?

                                   You can even go super creative with this recipe.............I love adding in bits of black olives and sun- dried tomatoes or even toasted pine nuts! Yum! ............................There! You have just got yourself a healthy lunch ! Cook to impress guys! :)




INGREDIENTS:
Canned chickpeas - 1(see notes below)
Tahini - 1/2 cup
Garlic cloves - 2
Water - 1/4 -  1/2 cup (desired consistency)
Extra virgin olive oil - 1/4 cup
Cumin powder - 1/2 tsp
Chili powder - 1/4 tsp
Lemon juice - 1 tbsp 
Salt to taste
Extra virgin olive oil, extra - drizzle on top
Chili powder - 1//2 tsp extra to garnish on top(optional)


PROCESS:
  • Drain and rinse the chickpeas.
  • Dump the chickpeas, tahini, garlic, water, cumin,chili powder, olive oil, salt and lemon juice in a blender and blend till it becomes a smooth paste.
  • Transfer to a bowl and top with chili powder and drizzle some extra virgin olive oil on top
  • Serve with pita bread or even with carrots and celery sticks.

NOTES:
  • if you are not using the canned chickpeas, then simply soak the chickpeas overnight and boil them in water till cooked. this recipe uses about 1 and 3/4 cups cooked chickpeas.



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