Chimichurri (Argentinian style Parsley Sauce)

 

          Chimichurri is an Argentinian style sauce made of finely chopped parsley, olive oil and other basic ingredients. Very simple to prepare, this amazing sauce is extremely popular in Latin America. 

          You can use this oil and parsley based versatile condiment / sauce as a marinade, to baste the meat / steak or to add a couple of tablespoons over the grilled meat, fish or chicken to serve. Chimichurri sauce can be adjusted to your taste. Add more or less of the seasonings accordingly. So check out a step by step pictorial recipe to prepare it.

• 1 bunch of parsley, finely minced
• 1/3 cup olive oil
• 2 tbsp. vinegar mixed with 1/3 cup water
• 3-4 garlic cloves, grated
• salt to taste 
• 1 tsp. oregano
• 1 tsp. red chili flakes
• 1/2 tsp. pepper powder
• 1 tsp. lime juice

          Mix all the above mentioned ingredients in a bowl. Cover it and keep aside for 2-3 hours to release all the flavors into the oil.

          You can use this oil and parsley based condiment / sauce as a marinade, to baste the meat / steak or to add a couple of tablespoons over the grilled meat, fish or chicken to serve. 

                                  Into a bowl, add the finely chopped parsley.

                                  Add olive oil,

                                  vinegar mixed with some water,

                                  grated garlic,

                                 oregano, red chili flakes, pepper powder, salt

                                  and lime juice.

                           Use as a marinade, to baste the meat / steak or to add a couple of 

                           tablespoons over the grilled meat to serve. 

Guacamole (Mexican Avocado Dip)

 

          This is a classic Mexican dip that is very easy to dish out. All you really need for my version of this recipe are ripe avocados, onion, garlic, tomato, coriander leaves, olive oil and few seasonings. These basic ingredients are easily available in the kitchen. This healthy party dip can be enjoyed with nachos, tortilla chips or veggie crudités. You can also use as a spread on sandwiches / parathas or serve along with any grilled meat / chicken. Choice is yours. 

• 2 avocados, peeled, pitted & mashed coarsely
• 1 small onion, chopped
• 1 tomato, seeds removed & chopped
• 1-2 green chilies, chopped
• 2-3 garlic, grated
• handful of coriander leaves, chopped
• 1 tsp. lime juice 
• pinch of salt
• 1/2 tsp. roasted cumin powder
• pinch of pepper powder
• 1 tbsp. olive oil

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

          Serve immediately with nachos, tortilla chips or veggie crudités.

Coconut & Coriander Stem Chutney

 

         Coriander stems / roots are extremely flavorful and has an intense aroma. They are usually discarded, but one can make best use of them.  As coriander leaves is my favorite herb, I added a handful of coriander stems to some coconut and prepared this extremely yummy chutney. You can spice it up accordingly. 

          The tempering to the end product gives a nice flavor and aroma to the chutney. This refreshing and yummy chutney can be enjoyed with idli, dosa, uttapam, vada or upma. You may also serve as a spread on sandwiches or parathas for a quick snack on the go. 

          Chutneys gives a complete meaning to any snacks / appetizers without which it is incomplete and makes any snack bland. So here is a simple and an easy chutney that can be used as a dip to be had with some veggie crudités. It can also be used as a pizza spread or added to chaats and chips. So check out the step by step pictorial recipe to prepare it.

• 1 cup fresh grated coconut
• 1 cup fresh coriander stem, roughly chopped
• 1-2 green chilies
• 1-2 garlic cloves
• 1/3 cup roasted chana dal powder
• 1/2 tsp. salt or to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves 
• 1 tsp. urad dal

          Grind the coconut with rest of the ingredients into a smooth paste by adding required quantity of water. Transfer to a serving bowl.

          Heat oil in a pan and temper with mustard seeds, asafoetida, urad dal and curry leaves. 

          Sauté for a few seconds till the dal changes color. Switch off the flame and pour this tempering on the ground chutney. 

          Mix it well and enjoy as a side dish with dosa, idli, uttapam or upma. 

                 In a mixer jar take the coconut,

                            Coriander stems,

                         garlic, green chilies, 

                      roasted chana dal powder and salt.

                     Add 1/4 cup water and grind into a fine paste. 

Heat oil in a pan & temper with mustard seeds, asafoetida, urad dal & curry leaves.   Sauté for a few seconds till the dal changes color.

Pour this tempering on the ground chutney & give it a mix. 

                  Enjoy as a side dish with dosa, idli, uttapam or upma. 

Egg Rice Frittata / Omelette

 

          This is a very easy and a fuss-free egg based recipe. If you have any leftover rice, pulao, biryani, etc. then you can easily prepare this one-dish wonder. I topped it up with some sliced sausages. It is almost similar to Japanese Omurice, but with a twist. It also resembles a pizza, minus the cheese. You may add so if preferred. Kids, especially will simply love this amazing creation. 

        

          You can go ahead and add any toppings of your choice, like boiled & shredded chicken, sautéed prawns, mushroom, any diced veggies, cheese, etc. It is ideal for breakfast and anytime you prefer something light. 

          So enjoy as it is or with tomato sauce / any chutney. I served mine with homemade yoghurt garlic sauce. Check out the step by step pictorial recipe to prepare this fusion treat. 

• 3 eggs, well beaten 
• 1/3 cup cooked rice
• 1/2 cup parsley, chopped
• 1/4 tsp. salt or to taste 
• pinch of pepper powder
• 2-3 tbsp. oil 
• 2-3 garlic cloves, chopped
• 1 green chili, chopped
• 1 onion, chopped
• 2-3 chicken sausages, chopped
• chutney or tomato sauce to serve

          To the beaten egg, add cooked rice, chopped parsley, salt and pepper powder. Mix well and keep aside. 

          Heat oil in a pan and sauté the sausages lightly. Drain and keep aside. In the same oil stir fry garlic and green chilies. Then add the onion and stir fry till light brown. 

          Add the egg mix and top it up with the sausages. Cook on a low flame till it is set on one side. 

          Gently flip it over and cook the other side till done. Serve hot with tomato sauce or any homemade chutney. 

                                 To the beaten egg, add cooked rice,

                                  chopped parsley, 

                                  salt and pepper powder. Mix well and keep aside. 

                         Heat oil in a pan and sauté the sausages lightly. Drain and keep aside.

                                  In the same oil stir fry garlic and green chilies.

                                  Then add the onion and stir fry till light brown. 

                                   Add the egg mix.

                    Top it up with the sausages. Cook on a low flame till it is set on one side. 

                                 Gently flip it over and cook the other side till done.

                                 Yummy Egg Rice Omelette is ready to serve. 

                                 Serve hot with tomato sauce or any homemade chutney. 

Pan Grilled Chicken with Sauteed Veggies

            Chicken, fried or grilled, is an all time favourite with one and all. It is perfect as an appetizer or as a light and healthy meal, accompanied with some salad. So let me share a simple and an easy pan grilled chicken recipe. 

          It is a complete and a wholesome comfort meal. Brush with some melted butter, which is purely optional and enjoy. I served with some sauteed veggies. You can add more varieties of veggies, other than what I have used. 

          A little bit of any dressing over it will tickle your taste buds. I added my own choice of yoghurt-kasundi dressing along with some labneh balls to the chicken and that went absolutely well for a light dinner. So check out the step by step pictorial recipe to prepare it.

• 2-3 Chicken breast
• 2 bowl of mixed veggies. julienne
• butter to shallow fry
• 1/4 cup labneh 
• 1/4  cup yoghurt
• 1 tsp. kasundi (bottled mustard sauce)

1st marination - 

• salt to taste
• 1 tbsp. lime juice
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder

2nd marination - 

• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 2-3 tbsp. yoghurt
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp/ garam masala powder

          Pound the chicken breast to make them flat and marinate with the first marination for 2 hours. Then marinate with the second marination, preferably overnight. 

          Steam the veggies till soft. Keep aside. For the sauce, mix yoghurt with mustard sauce. For the labneh balls, take a tsp. of labneh and mould them into small round shape.

          Heat some butter in a grill pan and saute the steamed veggies along with a sprinkle of salt and pepper powder, for a few seconds or till you get a nice glaze. Keep them aside. 

          Heat some more butter and pan grill the marinated chicken breast on both sides till done. 

          Serve the chicken with the sauteed veggies, labneh balls and a drizzle of the yoghurt-kasundi sauce. 

                                  Pound the chicken breast to make them flat.

                                Marinate with the first marination for 2 hours. 

                           Then marinate with the second marination, preferably overnight. 

                    Heat some butter in a grill pan & sauté steamed veggies with a sprinkle
                    of salt & pepper powder, for a few seconds or till you get a nice glaze. 

                   Heat some more butter & pan grill marinated chicken breast on both 
                   sides till done. 

                    Serve chicken with sautéed veggies, labneh balls & a drizzle of yoghurt-
                    mustard sauce.