Filipino Chicken Adobo Salad

 

          Try out this simple and a hearty Chicken salad al la Filipino style and am sure you will be hooked to it. It is a perfect light dinner with or without any soup. This is a very easy salad recipe that comes in handy when you do not want to spend too much time in the kitchen. It is a one-pot comfort meal that is quite filling and gives you great satisfaction. So check out a step by step pictorial recipe to prepare this colorful, sweet & sour Filipino Salad. 

Ingredients - 

• 2-3 tbsp. oil
• 100 gms. of lettuce, shredded
• 1 cucumber, sliced
• 1 onion, sliced
• 1 tomato, deseeded & sliced
• 1-2 green chilies, chopped (opt)
• few basil leaves

Marination - 

• 3-4 chicken breast
• 3 tbsp. soy sauce
• 2 tbsp. vinegar
• 1 tsp. grated garlic
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili flakes
• 1 tbsp. sugar

Dressing - 

• 2 tbsp. lemon juice
• 2-3 tbsp. olive oil
• leftover cooked marination
• pinch of salt & pepper or to taste 

          Marinate the chicken breast with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat oil in a pan and pan fry the marinated chicken breast on both sides till done. Let it cool down for a couple of minutes. Then chop / slice them and keep aside. 

          Pour over all the leftover marinade to the pan and simmer on a low flame for 1-2 minutes. 

          To prepare the dressing - In a small bowl, combine all the ingredients (including the cooked marination) and keep aside. 

          In a large serving bowl, take all the veggies and the chopped chicken pieces. Just before serving, pour over the dressing and arrange the sliced chicken over the salad and enjoy.

 

                      Marinate the chicken breast with all the ingredients mentioned under                                                MARINATION, overnight or for a minimum of 4-5 hours.

   Heat oil in a pan & pan fry the marinated chicken breast on both sides 

    till done. Cool down for a couple of minutes. Then chop / slice them. 

                       Pour over all the leftover marinade to the pan & simmer on a low flame

                       for 1-2 minutes. 

                    For the dressing - In a small bowl, combine all the ingredients (including 

                    the cooked marination) and keep aside. 

                                 All the sliced / chopped veggies for the salad.

                                  In a large serving bowl, take all the veggies. 

                                   Add the chopped chicken pieces. 

                                 Just before serving, pour over the dressing.

                                  Arrange the sliced chicken over the salad.

                                   ENJOY !!!!!

Beetroot & Yoghurt Dip

          A perfect treat for your party is this very simple, healthy and a delicious dip with the goodness of yoghurt and beetroot puree. It goes absolutely well with crackers, croutons, soup sticks, veggie crudités, pakoras, kebabs. For a change, try having it with any Indian flat bread or relish as a raita with pulao, khichdi or biryani.

• 1 cup yoghurt, beaten
• 3 tsp. beetroot puree
• salt & pepper to taste 
• 1-2 garlic cloves, grated
• 1-2 tbsp. olive oil
• 1 fresh green / red chili, finely chopped
• 1 tbsp. coriander leaves, chopped

          In a bowl, mix together all the above mentioned ingredients. 

          Serve as a dip with crackers, croutons, soup sticks, veggie crudités, etc. 

          This dip can also be served as a raita along with pulao, biryani or khichdi.


          

Garlic Bread

          Yummy and very easy to make, these garlic bread is a must try. So now prepare these pizza hut special garlic bread at home with few basic ingredients available in your kitchen and surprise your loved ones. They are ideal as tea-time snacks or appetizers with hummus. Choice is yours. So check out the step by step pictorial recipe to prepare it. 

• 1 French Bread, cut into thick slices
• 80 gms. butter (room temperature)
• 2 tbsp. olive oil 
• 2-3 garlic cloves, grated
• 1/4 tsp. dried herbs
• 1-2 tbsp. coriander leaves, chopped 
• 1/4 tsp. red chili flakes
• pinch of pepper powder

         Mix together all the ingredients (except bread) into a smooth paste. Spread the butter mix onto the sliced bread.

          Grill for 5-10 minutes or till it is evenly browned. Enjoy as a tea-time snack or as appetizers with tomato ketchup.
          

                      Mix together all the ingredients (except bread) into a smooth paste. 

Spread the butter mix onto the sliced bread.

                 Grill for 5-10 minutes till it is evenly browned.

     

                            Enjoy as a tea-time snack or as appetizers with tomato ketchup.

Salatet Batata (Potato Salad - Lebanese Style)

          This yummy Lebanese style salad is not only healthy but very easy and simple to dish out. You can serve it as a salad, an appetizer or as a light meal, accompanied with some baked or grilled delicacy. This sumptuous one-pot meal is anytime welcome. So go ahead and give it a try and relish it with your family and loved ones. 

• 1 potato, boiled & cubed
• 1 tomato, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 capsicum, chopped
• 2 stems of spring onion, chopped
• 2-3 tbsp. mint leaves, chopped
• 2-3 tbsp. parsley, chopped (I added coriander leaves)
• pinch of salt
• 1 tbsp. olive oil
• 1 tsp. lemon juice

          In a bowl, combine all the above mentioned ingredients. Transfer to a serving dish and serve as an appetizer, snack or as an accompaniment to some barbecue meat.

Mutabbal (Eggplant Dip - Middle Eastern Style)

          Mutabbal is almost similar to Baba Ganoush with few variations. It is a very popular Smokey and a yummy Eggplant Dip in the Middle Eastern countries. Roasted eggplants are mixed together with tahina (sesame paste / powder), olive oil and few other seasonings to make this yummy dip. There are many versions to this particular recipe. So today I added some capsicum and tomatoes to add extra flavor to this dish. 

   

          It is traditionally served with Arabic Pita bread (khubz). But they also tastes great with crackers, veggie crudités, parathas, naan, roasted papad or as a sandwich spread. It is an excellent dip for appetizers / snacks as they are far healthier to any store bought sauces and ketchup. So check out the step by step pictorial recipe to prepare it.

• 1 large eggplant, roasted
• 1 tbsp. olive oil
• 1 tsp. garlic, chopped
• 1 capsicum, chopped finely
• 1 tomato, chopped finely
• salt to taste
• 2 tbsp. sesame powder / paste
• 1 tbsp. lime juice
• 2 tbsp. chopped coriander / parsley leaves
• 1-2 green chilies, chopped
• 1/2 tsp. pepper powder
• 1 tbsp. olive oil + some extra for garnishing

          Discard the charred skin of the roasted eggplant and mash the pulp or chop them finely. Heat oil in a pan and sauté the garlic till they change colour. 

          Add the chopped capsicum and fry for 2 minutes. Then add the tomatoes and a pinch of salt and further sauté for a minute more. Switch off the flame and add the mashed eggplant pulp.

          Add rest of the ingredients and mix well. Transfer to a serving dish and drizzle some extra olive oil.

           Serve as an accompaniment with crackers, veggie crudités, our very own parathas, naan, roasted papad or as a spread on sandwiches. 

                 Discard the charred skin of the roasted eggplant & mash or chop the pulp 
                 finely.

                                  Heat oil & sauté garlic till they change color. 

Add chopped capsicum & fry for 2 minutes.

                   Add tomatoes & a pinch of salt. Sauté for a minute more. Switch off flame.

                   Add mashed eggplant pulp & rest of the ingredients & mix well. Transfer
                   to a serving dish & drizzle some extra olive oil.

                    Serve as an accompaniment with crackers, veggie crudités, our very own 
                    parathas, naan, roasted papad or as a spread on sandwiches. 

Baba Ganoush - (Roasted Eggplant Dip - Middle Eastern Style

          Baba Ganoush, which is also known as Moutabel is a very delicious smoky eggplant dip, that is very popular in Middle Eastern countries. Roasted eggplants are blended with tahini paste or sesame seeds, olive oil and few other seasonings. It is traditionally served with Khubz (Arabic pita bread). 

          But they also tastes great with crackers, veggie crudités, our very own paratha, naan, roasted papad or as a spread on sandwiches. Excellent with any appetizers or snacks as they are far healthier to any store bought sauces and ketchup. So check out the step by step pictorial recipe to prepare it.

• 1 large eggplant, roasted
• 2 tbsp. sesame powder / paste / tahini paste
• salt to taste
• 2-3 garlic cloves
• 1 tbsp. olive oil
• 1 tbsp. lime juice
• 2 fresh red / green chilies
• 2 tbsp. yoghurt
• pinch of red chili powder to garnish
• pinch of roasted cumin powder to garnish
• few mint leaves to garnish
• 1-2 tbsp. extra olive oil to garnish

          Discard the charred skin of the eggplants. Puree it along with all the ingredients (except those for garnishing).

          Transfer to a serving bowl and drizzle some olive oil. Serve, garnished with cumin powder, red chili powder and mint leaves. 

         Relish with some pita bread, crackers or veggie crudités. They can also be had with our very own paratha, naan, roasted papad or as a spread on sandwiches.

                                  Discard the charred skin of the eggplants. 

                        Puree it along with all the ingredients (except those for garnishing).

                  Transfer to a serving bowl & drizzle some olive oil. Serve, garnished with
                  cumin powder, red chili powder & mint leaves.

                     Relish with pita bread, crackers or veggie crudités. They can also be had 

                     with paratha, naan, roasted papad or as a spread on sandwiches.