Nov 23, 2013

Chicken Veggie Egg salad

This recipe was created when my cousin was coming over for lunch. He’s a gym enthusiast and he strictly asked me not to make anything fried. Now I being a Punjabi, my first thought was to make crispy lemon chicken, but as it was no fried day, I settled for salad. I had already bought chicken, and had some eggs and lots of veggies in the fridge. Healthiest thing possible? Boiled chicken and vegetables! Bingo! With that thought I started on the recipe. It came out really delicious and is very filling as well. You can have this as a meal in itself, or can also pack this for lunch. Just pack the dressing and veggies separately and mix them when you sit down to eat. Simple..
So let’s start and make something now.
Preparation Time: 15 mins
Assembling Time: 5 mins
Serves: 3-4
1 cup (200 gms ) Boneless Chicken
3 Eggs
1 Carrot
1 Tomato
1 Cucumber
½ Capsicum (preferably red)
Beans 10-12 stalks
1 medium Onion
Garlic powder ½ tsp
Black pepper powder ½ tsp
Black pepper coarsely ground ½ tsp
Salt to taste
Mayonnaise 1 tbsp
Mustard 2 tsp
Vinegar 2 tsp
Honey 1 tsp
Lemon Juice/Orange juice 1 tsp
  • Cut the carrot and beans into small bite size pieces.
  • Boil the eggs.
  • Boil the chicken, carrot and beans together in 4-5 cups of water and a pinch of salt for 1 whistle in pressure cooker.
  • Drain the water. Save it as stock. This can be later used in rice, or noodles, or soups.
  • Shred the chicken, Keep the chicken, carrot and beans in a big bowl to cool.
  • Finely chop the capsicum.
  • Thinly slice the onion.
  • Cut the tomato and cucumber in half and spoon out all the seeds as this can add extra water to the salad.
  • Now mix all the chicken, veggies and 2 boiled chopped eggs together.
  • In a small bowl, mix all the ingredients for the dressing.
  • Combine it with the salad just when about to serve. Toss the salad well, and coat evenly with the dressing.
  • Cut the last boiled egg in half and decorate the salad bowl. Serve cold.

Nov 4, 2013

Quick Easy Chicken Fried Rice

One of the most common street foods we find in India (not china I presume!). I remember me and my cousins getting this parceled from the corner Chinese van as a kid, and devouring the huge plates as we played Mario and Contra on our little master games! In those days, we used to get a huge bowl for just Rs 20. Today we don’t get equally good stuff I believe even for 200 in most restaurants. So why not try it at home? Where you can add all your favorite fresh ingredients and spice it up just the way you like. Once you’ve tried this at home, I promise you’ll think before ordering from outside! (unless of course you’ve no time to cook) I make this with chicken sausages so it’s really quick. You can also choose to add crispy fried chicken or boiled chicken if choosing to cut down some calories.
1 bowl (for 2 people)                 Par-boiled Steamed Rice (95% cooked)
Capsicum                                 1 medium
Onion                                       1 large
Grilled Chicken sausages        2
Tomato                                     1
Cabbage                                   ½ small cabbage
Light Soya sauce                      1 tbsp
Vinegar                                    1/2 tbsp
Sugar                                       ½ tsp
Red Chili powder                     1 tsp
Black pepper                           1 tsp
Garlic cloves                            4-5
Ginger                                     1 inch piece
Tomato sauce                          2 tsp
Salt to taste
Refined Oil                               1 tbsp

  • Finely chop the ginger and garlic.
  • Slice the tomato, onion, capsicum and cabbage.
  • In a deep skillet, heat the oil on high flame.
  • Once hot, add the ginger and garlic. Along with it, add the onions. Stir well.
  • Once onions turn pink, add the capsicum. Stir for 2 mins.
  • Add the cabbage. Keep stirring till the cabbage wilts.
  • Now add the grilled and chopped chicken sausages.
  • Add the chopped tomatoes. All this while, keep the flame on high and keep stirring.
  • After 2 mins, reduce the flame to low.
  • Now add tomato sauce, soya sauce, vinegar, sugar, salt and spices. Mix well.
  • Cover the lid and let it simmer for 2 mins.
  • Add the steamed rice, and mix gently with a spatula (take care not to mash the rice)
  • Coat the rice well and let it cook for 2-3 mins till rice is cooked through.
  • Turn off the heat, and serve hot!


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