Fried Chicken and apple pineapple salad

Everyone loves fried chicken!Winter is the time for lovely fresh fruits and so this easy combo with fried rice for a easy weekend lunch came up.

These are pictures i clicked back home while i was resting after my delivery.I thought it wouldn't be too tough managing too kids and not neglecting my blog.But now its difficult to cook everyday lunch itself with the baby.So until i can get back to proper cooking i have to make do with these pictures lying in the draft.

For the salad :
You need : Apples,cucumber, pineapple roughly chopped.
For the dressing : in a jar, mix olive oil,pepper,salt and lime juice and give it a good mix now pour over the cut fruits and mix well.

For the fried chicken :
You need :

Chicken 1/4 kg
Salt to taste
Curd 1 tablespoon
Garam masala powder 1 tsp
Turmeric powder 1/4 tsp
Coriander powder/dhaniya powder 1 tsp
Chilli powder 1 tsp
Pepper powder 1/2 tsp

• Mix all the above with the chicken and let it rest for half hour.
• Heat oil in a pan and shallow fry until chicken is done.

• Serve hot with fried rice or as a starter with any sauce of your choice.

Fried Chicken and apple pineapple salad

Everyone loves fried chicken!Winter is the time for lovely fresh fruits and so this easy combo with fried rice for a easy weekend lunch came up.

Summery cool Pasta salad

Its Blog Hop time again!I was worried i'll miss it because I just don't want to enter the kitchen in the heat.And the power cuts aren't even helping.I was more interested in posting something for BHW because of my very talented parter Santosh Bangar from Santosh's Kitchen. She has a lovely space with a wonderful variety of recipes.

I haven't done the recipe exactly like the original one.I didn't have any italian dressing in hand.So I tried something similar to this recipe.The salad dressing was super tangy and cool.My LM who's fond of pasta just downed plain pasta and dressing while i enjoyed it with the veggies and cheese.yum yum!!

To make this salad you need

Pasta any shape 1 cup cooked and drained
Cucumber,carrot,green capsicum,onions all cubed as required
Cheese any of your choice as per your liking (i used cream cheese chopped)

For the dressing
Olive oil 2 tablespoons
Vinegar 2 tablespoons
Lime juice of half a lime
Rock salt a small pinch
Chilli flakes as required
Pepper powder 1 tsp
Mint leaves 2 sprigs cut finely
Garlic pods 1 pounded

•  Pound the garlic and rock salt with the chopped mint leaves and mix it all with the rest of the ingredients to make the salad dressing.The original recipe for italian dressing asks for parsley i can't spot parsley in any of the regular shops i goto.
• Mix the pasta,vegetables and toss it in a mixing with the salad dressing mix well.
• Just before you serve grate or chop pieces of cheese and add to the salad :) 

• Enjoy this cool salad on a hot summer's day :)

Sending this to BHW@Tickling Palates , Breakfast ideas:Bon Vivant Moments@Sumee's Culinary Bites, Lunchbox ideas@Cuisine delights

Summery cool Pasta salad

Its Blog Hop time again!I was worried i'll miss it because I just don't want to enter the kitchen in the heat.And the power cuts aren't even helping.I was more interested in posting something for BHW because of my very talented parter Santosh Bangar from Santosh's Kitchen. She has a lovely space with a wonderful variety of recipes.

Baby Potato Salad

I discovered baby potatoes are delicious recently.My DH used to always keep me away from them saying "they are so tiny, and they'll take ages to peel" and i used to run towards the normal potatoes.I couldn't resist the temptation for too long.LM loves these tiny potatoes roasted :) more reason to buy baby potatoes.

My DH tasted this and said "anything in yogurt tastes good!" .Which is why i decided to try it salad/raita in the first place!Trust me its good.

The creamy yogurt brings out the taste and spices used to toss the baby potatoes.

This is how i made it...

You need
Baby potatoes 15 nos
Yogurt/curd 1 cup
Oil 2 tsp
Cumin seeds 1 tsp(optional)
Turmeric powder/haldi 1/4 tsp(optional)
Red chilli powder 1 tsp(optional)
Chaat masala a generous sprinkling
Salt to taste

• Pressure the baby potatoes for about 5 minutes and turn off the cooker.Once the pressure has cooled down, pop the potatoes in a pot of cold water and peel them.
• Heat oil in a pan, sprinkle the cumin seeds once they crackle add the peeled potatoes (whole or chopped into quarters)
• Add the spices - chilli powder,haldi and salt and toss the potatoes until they are soft.

• In a serving bowl, mix the yogurt/curd with salt to taste(the potatoes have salt to so be careful) and chaat masala.
• Mix the sauteed potatoes to this curd mix.
• Sprinkle some chilli powder and chaat masala.

• Serve spicy potato raita with parathas or indian breads :)

Linking toPotato Mania event @ Siri's Food Flavours
Sending this to Cooking 4 fun@Sobha;s Good Food

Baby Potato Salad

I discovered baby potatoes are delicious recently.My DH used to always keep me away from them saying "they are so tiny, and they'll take ages to peel" and i used to run towards the normal potatoes.I couldn't resist the temptation for too long.LM loves these tiny potatoes roasted :) more reason to buy baby potatoes.

Chickpea Pasta Salad

I tried this Mediterranean Salad from a Health magazine some time back.I loved it.Salads still do not go well as the meal at my place..it just has to be a salad!

I had saved some cooked pasta.I was wondering what to do with it now....cold pasta.I didn't want to make a sauce for just that much of pasta.I came across this really nice crispy chickpea munchies recipe in the Good Housekeeping magazine.I was lazy to turn the oven on and roast the chickpeas.So I decided to let my imagination run wild.And I had this rather cool pasta salad!

You need
Chick peas (cooked and drained) 1 cup
Cooked pasta (any shape) 1 cup
Oil 1 tspn
Chilli powder 1/4tsp
Salt to taste
Cilantro 2 tablespoons finely chopped
Cube these : Tomato, Cucumber as much as you like (i used an inch size piece of cucumber and half a tomato)

- To prepare the chickpeas : In a sauce pan, add oil and throw the chickpeas and let it roast on a medium flame and then add the chilli powder and salt.Let the spices nicely coat the chickpeas about 5-7 minutes.Then let it cool.

For the dressing :

•  In a small bowl/bottle, add 1 tsp each of lime juice,vinegar,olive oil.
•  Then add salt to taste and chopped cilantro.
•  Mix well(if in a bottle put the lid on and shake away).

To make the salad : mix the chickpeas,the cooked pasta and the chopped vegetables.Add the dressing and mix well in a salad bowl.
Serve cold :)
 
Sending this recipe to Life is green, CWS started by Priya and hosted Saffron Streaks

Chickpea Pasta Salad

I tried this Mediterranean Salad from a Health magazine some time back.I loved it.Salads still do not go well as the meal at my place..it just has to be a salad!

I had saved some cooked pasta.I was wondering what to do with it now....cold pasta.I didn't want to make a sauce for just that much of pasta.I came across this really nice crispy chickpea munchies recipe in the Good Housekeeping magazine.I was lazy to turn the oven on and roast the chickpeas.So I decided to let my imagination run wild.And I had this rather cool pasta salad!

You need
Chick peas (cooked and drained) 1 cup
Cooked pasta (any shape) 1 cup
Oil 1 tspn
Chilli powder 1/4tsp
Salt to taste
Cilantro 2 tablespoons finely chopped
Cube these : Tomato, Cucumber as much as you like (i used an inch size piece of cucumber and half a tomato)

- To prepare the chickpeas : In a sauce pan, add oil and throw the chickpeas and let it roast on a medium flame and then add the chilli powder and salt.Let the spices nicely coat the chickpeas about 5-7 minutes.Then let it cool.

For the dressing :

•  In a small bowl/bottle, add 1 tsp each of lime juice,vinegar,olive oil.
•  Then add salt to taste and chopped cilantro.
•  Mix well(if in a bottle put the lid on and shake away).

To make the salad : mix the chickpeas,the cooked pasta and the chopped vegetables.Add the dressing and mix well in a salad bowl.
Serve cold :)
 
Sending this recipe to Life is green, CWS started by Priya and hosted Saffron Streaks

Brinjal Raita

I saw this recipe on Anjum Anand's "Indian Food made easy" show.I love her shows.So actually made easy.When she made this, she said it was a bengali dish the name ofcourse I do not recall but everyone at home loved it.So I continue to make and customized it too.

For the bhaingan(brinjal) raita


Brinjal sliced 1
Turmeric powder a pinch
Chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
Coriander leaves few sprigs

Yogurt as required

• Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
• Add the sauteed brinjals,onion,coriander and yougurt and salt as needed.

Brinjal raita served with stuffed puris

• Tastes good parathas, puris, biryani.

Brinjal Raita

I saw this recipe on Anjum Anand's "Indian Food made easy" show.I love her shows.So actually made easy.When she made this, she said it was a bengali dish the name ofcourse I do not recall but everyone at home loved it.So I continue to make and customized it too.

For the bhaingan(brinjal) raita


Brinjal sliced 1
Turmeric powder a pinch
Chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
Coriander leaves few sprigs

Yogurt as required

• Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
• Add the sauteed brinjals,onion,coriander and yougurt and salt as needed.

Brinjal raita served with stuffed puris

• Tastes good parathas, puris, biryani.