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25.12.2016. Its Christmas Day
today and Instead of the conventional roast, I tried one of my favorite recipes.
Chargrilled chicken and salsa salad. Now there are so many ways to make this but
I tried my own style with my choice of veggies. Here is the recipe
Ingredients. For the Chicken
Wrap two or three
chicken breasts in cling film. Then pound till a bit flat like fillets. Marinate the chicken
with lime juice, coarsely crushed peppercorns, pepper powder, rosemary, thyme, and mixed herbs. (You’ll Get mixed herbs being sold loose at any Spencer’s
outlet), garlic paste, salt, butter, and curd. Make a few slits across the
breasts and set aside. You could keep it in the fridge for a while.
After you’ve prepared
the salad and the chicken has marinated for about half an hour, add butter to a grill pan and grill the chicken for approx10 minutes. Try to get a nice char on the skin which can be done on a high flame in the last few minutes of cooking. Don't burn it though. I use a Berger grill pan.
The salad.
- Cherry tomatoes 1 cups. (Quantity as per your choice),
- Fresh button mushrooms, 11/2 cup or at your discretion
- 1 yellow capsicum
- 1 green capsicum
- 1 red capsicum
- 2 or 3 green chilies
- Tabasco brand garlic Tabasco sauce
- Lettuce
- Sliced onions
- Sliced cucumber
- Chopped celery (optional)
In a cup mix some
olive oil, salt and pepper and keep aside.
In a mixer grinder,
grind one cup cherry tomatoes, green chili,
garlic and a pinch of salt. Heat a nonstick pan with olive oil, add the
cherry tomato mixture, cook for a minute, and then add the salad. Add a bit of
vinegar ( You can also use Apple cider Vinegar for enhanced flavor) add Tabasco sauce, toss the salad in the mixture
well and then remove. Don’t allow to sauté too much. It should remain a salad , not a sabzi or a sauce. Transfer to a bowl and sprinkle some mix herbs over it.
The ingredients can be
modified as per your choice of veggies. Adding Olives which I didn’t would be
an added attraction. Now arrange the chicken and salad on a bed of lettuce and serve.
I have a sweet tooth and despite my wanting to do something about it, that never really happens. Crepes are one of my favorite desserts and Banana my favorite fruit. You can also try the crispy banana spring rolls recipe in this blog.
Banana and Coconut Filled Crepes with stewed apple and lemon syrup
The crepes
3 eggs, half cup to
3/4th cup flour 1
tablespoon butter, 1 cup milk, ½ cup water Sugar, a pinch of salt. 1 cap of lemon essence. 1 cap of vanilla essence.
(By caps I mean the tiny essence bottles.)
The mixture shouldn’t
be too thick because these are not pancakes. The mixture should have a
consistency a fraction thicker than milk. If it’s too thick then it will turn
out a thick pancake instead.
Blend the mixture
well. Coat a good nonstick pan with some oil. Heat a teaspoon of butter over
the pan. Make the crepes one by one using the mixture. Don’t pour too much into
the pan as it again will end up getting too thick and if it’s too thick it won’t
fold. Cook over low flame. When the top of the crepe is dry then slide it off
and keep aside to cool a bit.
The Banana filling.
Just mash two bananas
with coconut powder. Now fold the circular crepe into a
The Apples and Syrup.
Slice two apples with
the skin on. You could peel them if you want, but if apples
In the mixture add
again water and two caps lemon essence. Now heat the mixture in a pan stirring
for about 4 minutes. Then add the apples. If you add the apples too early, its
going to get too soft and mash-up in the mixture. Add a teaspoon of honey. When
the mixture is slightly thicker than usual and apples soft and stewed, remove.
Arrange the crepes on
a plate. Arrange the apples and pour all the mixture over the arrangement. You
could sprinkle some sesame seeds if you want.
If you want to make
your crepes more interesting, then rather than serve them with the apple sauce
just make the sugary mixture with honey, place in a small ceramic bowl add
brandy on top and light it. Voila you get a flambé.