Monthly Archives: June 2014

Low Fat Chicken tikka

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Chicken marinated in yogurt and spices and made into tikkas need not be heavy and high in calorie.

This chicken tikka is grilled and marinated in low fat yogurt for a healthy meal.


Chicken Breast– ½ kg

Fat free plain yogurt– 2 tbsp

Ginger garlic paste – 2 tsp

Cumin seeds – ½ tsp

Chili powder1 tsp

Garam masala – ½ tsp

Turmeric – 1 tsp

Salt – as per taste

Vinegar – 1 tsp

Soya sauce – 1 tsp

Green chili and coriander leaves paste – 2 tsp



Chop boneless chicken to uniform cubes.

Prepare marinade with ginger garlic paste, turmeric powder, chili powder, salt, yogurt, soya sauce, vinegar and green chili coriander paste.(You can also add some chicken masala or lollypop masala for added flavor)

Dip the chicken pieces in marinade, mix well.

Keep it aside for 1 to 2 hrs.

Preheat oven to 250 degrees C. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

Now spray some oil and arrange the chicken pieces. You can also arrange peeled and quartered potatoes with the chicken but that is optional.

Fold the Aluminum foil and cook chicken for 10-20 minutes.

The last 3 minutes I turned on the broiler and got the perfect color on my chicken and potatoes.

Enjoy !




Chicken Lasagna from scratch – Indian Style


What I love about this lasagna is making homemade noodles.  It is much easier than it seems and you don’t even need a pasta machine.

This recipe is for a general pasta noodle, so it can be used to make ravioli, cut for spaghetti.


Lasagna Noodles

Maida/ all-purpose flour – 1 cup

Egg – 1

Salt – 1 tsp

Water for Kneading


Boiled and shredded chicken – 1 cup

Salt – 1 tsp

Pepper – 1 tsp

Chili powder – 1 tsp

Garlic – 5 cloves minced

Ricotta – ½ cup

Mozzarella – 1 tbsp. shredded

Lasagna Noodles – 3

Tomatoes – 2

Onion – 1

Tomato sauce – ½ cup

Green chilies – 2

Oil – 1 tbsp.

Oregano – 1 tsp

Chili flakes – 1 tsp

Jalapenos – 1



Combine Maida, egg and salt. Knead a soft pliable dough. Use water if required and keep it aside wrapped in cling film for 15 minutes and let the gluten work its magic.


Roll the dough until it is thin with a rolling pin (check by placing your hand underneath. The hand should be slightly visible).

Now cut it according to the baking dish you will be using.

Make 3-4 noodles and boil it in 2 liters of water.

Boil until just barely al dente; the noodles will cook more as they bake.

Rinsing the cooked noodles under cold running water removes excess starch. This step keeps them from sticking to each other, which could lead to tearing.


Now make the sauce by adding some oil in a wok.

Add garlic, green chilies, and chopped onion. Wait till onion becomes pink. Add tomatoes and tomato sauce. Add the shredded chicken, salt, pepper and chili powder and cook well.

Add some of the water in which pasta was boiled. This sauce should be very thick and not runny.


Mix in the ricotta with oregano, salt, chili flakes and pepper


For layering:

Take a microwavable baking dish (preferably rectangular or square) and start with some of the chicken pasta sauce.


Layer the noodle and proceed with a layer of thick chicken sauce.

Layer ricotta mix and repeat the process with 3 noodles.

Grate mozzarella cheese over it, garnish with jalapenos and cover with a cling film.

Prick the cling film with a fork in 5-6 places and Bake in the microwave on high power for 8-9 minutes.
Let sit 10-15 minutes after removing from the microwave and its ready to eat.



Coconut Stuffed Karela (Bitter gourd)




I hated Karela for obvious reasons and then I tasted this Coconut Stuffed Karela. Am a convert now.

Karela has a lot of health benefits and if you make it my style, it’s going to be a definite hit.

Some of my folks don’t mind the bitterness, so they leave the skin on, but I peel it off. Also, sometimes, the seeds and skin are used as a part of the stuffing, but I discard them.

Before buying make sure the karela’s are bit firm and a beautiful green. Do not buy the ones that are yellow or soft. I prefer to use the small ones.

Karela – 4-5 small firm
Ginger – a small piece
Grated dry Coconut – 1/2 cup
Turmeric – 2 tbsp
Salt – 2 tbsp
Jaggery – 1 tsp (Sugar can be used as substitute)
Tamarind- 1 tsp (Lemon can be used as substitute)
Green Chilies – 4
Garlic Cloves – 4
Coriander leaves – 1/2 cup
Cumin seeds – 1 tsp (optional)
Oil – 1 tbsp


Peel the karelas and remove the seeds from them. Discard the skin and seeds.

Add/massage salt and turmeric over and inside the karelas. Set aside for at least half an hour.

After half an hour, rinse the karelas thoroughly and boil it in for a minute or two in plain water.

Now for Stuffing, dry roast small pieces of coconut and grind it with chilies, jeera, salt, coriander leaves, jaggery, tamarind, garlic and ginger.

Stuff this mixture in the karelas and tie it with a string.

Heat some oil in a wok and shallow fry the karelas till crisp and brown.

Serve with Dal Chawal or Parathas.Enjoy.

Garden Salad



We love this Salad with Lasagna. Make sure the veggies used here are as fresh as possible.

Taste the Romaine lettuce before buying and better not to buy when the weather is hot, Romaine lettuce turns bitter in hot weather. Look for closely bunched ones.


Romaine Lettuce or Iceberg – 1

Cherry tomatoes – 5 or 6

Onion – 1 finely sliced

Cabbage – Julienne ½ cup

For dressing:

Olive oil – 1 tsp

Apple cider Vinegar – 1 tsp

Sugar – ½ tsp

Salt- as per taste

Pepper – ½ tsp ground

Garlic – 2

Coriander leaves – ½ cup


(Optional) For Garnish:

Dried oregano – 1 tsp

Dried basil – 1 tsp

Ricotta cheese – 1tsp

Sesame seeds – 1 tsp toasted (optional)

Directions for Dressing:

Grind coriander leaves and garlic, Combine all ingredients in a small bowl and whisk to blend. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad:

Wash the lettuce and tear into bite sized pieces.

Shred Cabbage and add onion, chopped cherry tomatoes.

Toss the salad in the dressing just before serving.

Garnish with ricotta cheese, toasted sesame seeds, oregano and basil.

Potato Gnocchi in Pesto sauce


This is a very delicious, and light snack.

Potatoes: 1/2 kg
Melted Butter: 75 g
Egg yolks: 3
Ricotta cheese: 1/2 cup
Multi-purpose flour: 100 g
Semolina: 20 g
Salt, to taste
Pepper: 1 tsp
Cream 1tbsp
Mozarella cheese

For Pesto Sauce:
Basil: 1 Bunch
Green chili: 1
Garlic cloves: 7-8
Olive oil : 1/2 cup
Lemon juice : 1 tsp
Coriander leaves: 1/2 cup
Sugar: 1tsp
Cashew Nuts(Use Pine Nuts if available): 7-8
Parmesan Cheese: 1/2 cup

Directions for Pesto Sauce:
Combine the basil, garlic, green chili, coriander, lemon juice, sugar and cashew nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.Mix in the cheese.

Directions for Gnocchi:
Puree the potatoes and add butter, eggs, ricotta cheese, salt, pepper, semolina and flour.Mix until a stiff dough is formed.
Roll the dough into finger-thick long cylinders and cut crosswise into an inch long pieces.
Press each piece with the tines of a fork and shape them.
Cook it in Boiling salted water until gnocchi starts floating on the surface.It should take a minute or two.
Check by adding 2-3 pieces first. It should not disintegrate in water.
Take out the gnocchis.
Now take a pan, add some cream, stir in the pesto sauce and toss the gnocchis in.
Garnish with a sprig of fresh basil or coriander and grate some cheese.Sprinkle some oregano and red chili flakes.

PS: Toss the gnocchis in just enough sauce. The sauce should only coat the gnocchis slightly.

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