A Zesty Salad With Feta Cheese

This is a simple salad recipe with Lettuce, Avocados & Tomatoes. Dressed with Lemon juice, Salt, Pepper and garnished with tangy & salty Feta cheese makes this salad a delicious fusion of flavors!

Ingredients
Lettuce 3-4 Cups
Avocado 1, peeled, pitted & thinly sliced
Grape tomatoes 1/2 Cup
Carrots 1/2 Cup, very thinly sliced
Walnut few( crunchy taste)
Feta Cheese 1/4 Cup, Crumbled
Lemon juice from 1/2 lemon
Salt & Pepper as needed
Spicy baked chicken 1 Cup, diced(optional)

Spicy Baked Chicken
Chicken breast boneless, skinless 2 (4 ounces each)
Chilli powder 1 tsp
Pepper 1/2 tsp
Salt req
Lemon juice 1 tbsp

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Directions
For the Spicy Baked Chicken
• Marinate Chicken with Chilli powder, Pepper, Lemon juice & Salt. Let it stay for atleast 1/2 hour or more.
• Preheat oven to 350F.
• Spray some oil in a baking pan. Add the marinated Chicken and bake for 20-30 mins, turning after 15 minutes. Cooking time will depend on the thickness of the chicken breasts. Chicken is done when juices run clear when pricked with a fork.
• Broil for 2 mins and remove from the oven.
• Dice it and keep it ready!
For the Salad
• In a large salad bowl, add Lettuce, Avocados, Grape tomatoes, Carrots, Lemon juice, Walnuts & diced Spicy Chicken breast.
• Season with Salt & Pepper and toss gently to combine.
• Sprinkle crumbled Feta cheese and serve right away!

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Tropical Spring Salad with Mango Orange Dressing

This site is currently moved to http://divyasdiner.com/

Ingredients
Organic Spring Mix 2 Cup
Radish 1 Cup, thinly sliced
Avocado 1 Cup, thinly sliced
Carrot 1 Cup, thinly sliced
Orange 1 Peeled & sectioned
Asparagus 7-10, Chopped 1″ cut
Salt pinch
lemon juice 1 tbsp
Walnut 2 tbsp (Optional)

Mango Orange Dressing
Mango 1
Orange juice 3/4 Cup
Zest 1 tbsp
Sugar 2 tbsp

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Method
• Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
• Add the chopped Radish to a big bowl.

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• Add Sliced Avocado to it.

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• Now add the thinly sliced Carrots.

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• Next add the peeled & sectioned Oranges.

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• Then add the Spring Mix.

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• Add the oven cooked tender Asparagus.

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• Mix it well with a pinch of Salt, Lemon juice & Walnut.

Mango Orange Dressing
• Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.

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• Spread 1/4 cup dressing in a plate. Add the salad on top and serve.

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Madurai Chicken Soup / Madurai Kozhi Rasam

Ingredients

Chicken with bones 1/2 lb
Bay leaf 1
Cumin 1/2 tsp
Fennel seeds 1/2 tsp
Whole pepper 1/2 tsp
Curry leaves 1 strand
Coriander leaves little
Onion 1, small, finely chopped
Ginger 1/2″ ( optional )
Garlic 2 cloves, finely minced
Tomato 1, finely chopped
Green chilli 1 ( optional )
Turmeric 1/4 tsp
Pepper powder 1/2 tsp
Salt req

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Method

• Take a heavy bottomed vessel. Heat 1 tbsp of oil. Add the Bay leaf, Cumin, Fennel, Whole pepper, Curry leaves, Coriander leaves. Sauté it for few seconds.
• Add onions and green chilli and cook till the onions become translucent.
• Add 1/2″ ginger ( you can remove it later if you don’t want ) and garlic.
• Now add the tomatoes. Sauté it till the juice comes out.
• Add the cleaned Chicken. Cook it without water for couple of mins.
• Then add 2-3 cups of Water, Turmeric & Salt. Allow it to boil in medium flame for 15 mins.
• The water level would have reduced to half. Add freshly chopped coriander leaves and grounded pepper and serve hot.

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Broccoli Potato Soup

Ingredients

Butter/ Olive oil 1 tsp
Onion 1/2, finely chopped
Garlic 1, finely chopped
Potato 2, small peeled & cubed
Broccoli 1 Cup
Vegetable stock 1 Cup
Pepper 1/2 tsp
Salt Req

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Method

• Heat a tsp of butter, Add the onions and finely chopped garlic and sauté it till they become translucent.
• Add Potatoes and a cup of water and Cook for 10 mins until the potatoes become tender. ( make sure there is enough water all the time else adjust the water accordingly ).
• Now add the Broccoli with a cup of Vegetable broth and pepper. Cook for 5 mins.
• Switch off the stove. With a hand blender, blend the soup for few seconds. ( Pls take care not to splash hot liquids on your hands)
• Serve Hot!

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Tips
• You can use canned Vegetable broth or Chicken broth.
• You can prepare homemade Vegetable broth by adding any vegetables ( beans, carrot, cauliflower, corn, broccoli, cabbage or any) in 3-4 cups of water and required salt in medium flame for 15-20 mins. With a hand blender, blend it for few secs then filter it. Homemade vegetable broth is ready.
• Dont over blend the Broccoli. It’s more tastier to have crunchy Broccoli’s inside the soup.

Rasam

Rasam is a comforting dish and is a must in all the South Indian meals. There are many types of Rasam like Garlic Rasam, Pepper Rasam, Mango Rasam, Tomato Rasam and so on depending upon the ingredients. This recipe is quick, simple and very easy to make.

Ingredients
Mustard 1 tsp
Urad dhal 1/2 tsp
Curry leaves few
Garlic 2 cloves
Red chilli 2
Cumin 1 tsp
Pepper 1 tbsp
Asafoetida pinch
Ripe Tomato 3, chopped
Tamarind golf ball size
Coriander little
Salt Req

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Method
• Soak tamarind in a cup of hot water. Extract the juice.
• Add the chopped ripe Tomatoes to it and mix well with turmeric powder( You can microwave the chopped tomatoes for a minute )
• Pulse Garlic, Red Chilli, Cumin, Pepper for couple of times or you can use pestle & mortar to crush it.
• Take a vessel. Heat a tbsp of oil. Crackle the mustard, then add Urad dhal and Curry leaves.
• Add the coarsely grounded ingredients to it along with a pinch of Asafoetida. Sauté it for a while.
• Add the tamarind tomato mix. Continue to cook in medium flame.
• When the Rasam froths up, Switch off the stove. Add the chopped coriander and serve hot.

Tropical Spring Salad with Mango Orange Dressing

This is a Yummy Tropical Spring Salad with Mango Orange Homemade Dressing! It tastes awesome and is totally loved by kids for its Mango flavor.
I am sending this recipe to Manjula’s Kitchen Contest
Ingredients
Organic Spring Mix 2 Cup
Radish 1 Cup, thinly sliced
Avocado 1 Cup, thinly sliced
Carrot 1 Cup, thinly sliced
Orange 1 Peeled & sectioned
Asparagus 7-10, Chopped 1″ cut
Salt pinch
lemon juice 1 tbsp
Walnut 2 tbsp (Optional)

Mango Orange Dressing
Mango 1
Orange juice 3/4 Cup
Orange zest 1 tbsp
Sugar 2 tbsp

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Method
• Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
• Add the chopped Radish to a big bowl.

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• Add Sliced Avocado to it.

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• Now add the thinly sliced Carrots.

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• Next add the peeled & sectioned Oranges.

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• Then add the Spring Mix.

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• Add the oven cooked tender Asparagus.

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• Mix it well with a pinch of Salt, Lemon juice & Walnut.

Mango Orange Dressing
• Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.

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• Spread 1/4 cup dressing in a plate. Add the salad on top and serve.

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