Thursday, August 3, 2017

Tuscan Chicken with Black- Eyed Peas and Spinach

Chicken breast cooked with mild flavorful vegetables along with beans making the recipe sweet and tangy.

Tuscan style food is nothing but the food that has simple nature and not loaded with heavy sauces. Also, in this type of food, beans are a staple thing and is prepared using olive oil and not with butter.


  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 3
  • Skinless chicken breast - 1 
  • Olive oil - 2 tbsp
  • Salt to taste
  • Black Pepper - 1/2 tsp, crushed
  • Onion - 1, chopped
  • Carrot - 1 cup, chopped
  • Thyme - 1 tsp, dried
  • Garlic cloves - 5, peeled and minced
  • Dry white wine - 1/2 cup, ( white or pale green grape juice with vinegar can be used as substitute)
  • Spinach - 2 handful 
  • Water or chicken stock - 1/2 cup
  • Lemon rind - 1/2 teaspoon
  • Black- eyed peas - 1/2 cup, soaked in water, cooked and drained
  • Grape tomatoes - 1/2 cup
  • Tomato paste - 1 tbsp

  •  Marinate the chicken breast with salt and pepper.

Ingredients needed

  •  In a saucepan, place the chicken breast and roast it all sides over medium/ high heat. Cook for 5 mins. 

  •  Remove chicken from pan.

  •  In the same pan, add oil. Saute onion, carrot, thyme, grape tomatoes and garlic for 5 mins.

  •  Add wine ( or grape juice with vinegar) and cook for 3 more mins.

  •  Add spinach and cook until it's wilted.

  •  Stir in the remainings. (ie., Beans, lemon rind)

  • Add the chicken breast in along with tomato paste. Close it and cook till the chicken breast is completely done.
  • Serve hot with bread and olive.
Hope you like this recipe. I will post another interesting recipe in my next post. Your comments and suggestions are welcome. Have a wonderful day!

Spaghetti with grilled Chicken Meatballs

Soft Chicken meatballs packed with flavor tastes awesome with nicely cooked spaghetti with the trace of tangy lemon. A wonderful recipe fulfills your tastebuds.


  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 2
  • Ground Chicken - 1/2 lb
  • Egg - 1, white only
  • Bread Rusk - 2 tablespoon
  • Onion - 1 small, finely diced
  • Parmesan cheese - 1/4 cup, grated
  • Oil - 3 tablespoon
  • Cilantro or Parsley - 1/4 cup, finely chopped
  • Oregano - 1/2 tsp, fresh or dried
  • Garlic - 4, peeled and minced
  • Salt - to taste
  • Black pepper - 1 teaspoon, grounded
  • Bell pepper - 1 tablespoon, finely chopped
  • Spaghetti - 8 oz
  • Water to boil spaghetti 
  • Lemon - 1/2, juice and zest
  • Basil - 1 tablespoon fresh or 1 teaspoon dried 
  • Milk - 1/4 cup
  • All purpose flour - 1 1/2 teaspoon

  • Mix onion, ground chicken, bread crumbs, cheese ( half), 2 tbsp oil, cilantro, oregano, garlic, salt, black pepper, bell pepper in a large bowl. Make the mixture into small or medium size balls.

Mixed meatball mixture.

  • In a smooth griddle, heat oil over medium flame.

  • Place the meatballs in griddle and roast all sides for 3 mins.

  • Preheat oven to 475 deg fahrenheit and shift to warm mode till the meatballs are roasted.

  • Place the roasted meatballs in a baking tray. Bake it for 20 mins. Keep it warm.

  • Cook and drain spaghetti as per instructions with little salt. Save half of the pasta water for cooking.

  • In a saucepan, pour some oil. Add bell peppers. Saute well. 

  • Add lemon juice, remaining cheese, salt black pepper and milk. Allow it to boil. Add some all purpose flour. Mix well leaving no lumps.

  • Add the cooked and drained spaghetti into the sauce and mix well. Place meatballs on the spaghetti. Sprinkle lemon zest and dried basil. Serve hot.

Hope you like this recipe. I will share another recipe in my next post. Your comments and feedback are important, Have a wonderful day!

Friday, July 28, 2017

Green Chilli Chutney/ Paccha Milagaai Chutney

This is a recipe where robustic spicy flavors meet tanginess with a hint of pungent taste. Generally in a recipe, green chillies are added just to spice up the dish. But in this recipe, the major ingredient is green chilli. It has it's very own green flavor. How will it be if it unlocks it's original flavor and taste.
For spice lovers, it's going to make nice breakfast or dinner time.


  • Prep time - 5 mins.
  • Cooking time - 15 mins.
  • Serves - 2.

  • Green Chillies - 6 to 9, cut crosswise about 2 inches length ( depending upon the hotness )
  • Garlic cloves - 4
  • Tomato - 1 medium
  • Tamarind - 2 inches size.
  • Oil - 1 teaspoon
  • Salt to taste.
For seasoning:
  • Oil - 2 tablespoons
  • Mustard - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig

Sauteing the ingredients.

  • Saute the ingredients for 5 mins in oil. Blend with enough salt.

  • For seasoning, add the 2 tbsp oil then mustard, split black gram and curry leaves.
  • Add the blended chutney into it. Let it be reduced to thick chutney consistency.
  • Serve hot with idli or dosa.
Hope you liked the recipe. Stay tuned for more recipe posts! Your feedback and comments are welcome. Good day!

Tuesday, July 25, 2017

Egg Rice

Soft scrambled eggs with the crunchiness of onion and blasting chilli pepper along with neatly boiled rice. This is a quick recipe if you have eggs, boiled rice at home. Tastes very good with stir fry recipes.


  • Prep time - 10 mins
  • Cooking time - 20 mins
  • Serves - 2 
  • Eggs - 2, raw
  • Onion - 1 small, finely chopped
  • Green chillies - 1 long shot, sliced and cut crosswise
  • Ground peppercorn - 1 teaspoon
  • Salt to taste
  • Boiled rice- 1/2 cup
For tempering:
  • Oil - 1 tablespoon
  • Mustard seeds - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig

  •  The above ingredients are required for this recipe.

  •  In a saucepan, add oil, mustard, split black grams, green chillies and onion. Saute well. Add the eggs in with enough salt.

  • Make scrambled eggs out of it.

  •  Add boiled rice into it. 

  • Add ground peppercorns along with the mixture. Mix the eggs completely for 3 to 4 mins.
  • Serve hot.
Hope you like this recipe. Your feedbacks and comments are welcome. I will share another recipe in my next post. Have a good day!

Monday, July 24, 2017

Kosthu Recipe/ Hearty Vegetable soup for Savoury cake, Dosa

A soup of nice ginger and asafoetida flavor excellently join hands with mixed vegetable helps to quench your hunger with perfect made idli/ dosa. In this recipe, vegetables are sauteed well and boiled in water, mashed finely or coarsely depending upon one's taste.


  • Prep time - 15 mins
  • Cooking time - 30 mins
  • Serves - 3
  • Onion - 1 large, cut crosswise and sliced
  • Tomatoes - 2 medium, diced
  • Green chillies - 1, sliced and cut crosswise
  • Potato - 1 small, peeled and diced
  • Ginger - 2 inch, peeled and finely diced
  • Ground red chilli - 1 teaspoon
  • Ground coriander - 1 teaspoon
  • Salt to taste
  • Ground turmeric - a pinch
  • Oil - 1 tablespoon
For tempering:
  • Mustard seeds - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Dry whole red chilli - 1, torn crosswise
  • Asafoetida - 1/4 teaspoon
  • Curry leaves - 1 sprig
  • Cilantro for garnishing
  • Oil - 1 teaspoon

  •  In a pan, pour 1 tablespoon oil. Add the vegetables in. Saute well.

  •  Once the vegetables are sauteed, add the ground chilli, turmeric and coriander. Mix well.

  •  Add water till the veggies get immersed. Bring it to boil.

  •  Close the pan with lid and let the vegetable mixture cooks nicely soft over low/ medium heat.

  •  Once the vegetables are done, drain the water and keep it aside in a bowl as we are going to use it later. In a traditional crockery pot masher, put the drained vegetables, add enough salt to taste. Mash it well.

  •  This is how it looks like when it is completely mashed. Keep it aside.

  •  In the same pan ( after washing once), add oil for tempering.

  •  Add the red chilli, mustard seeds, and all the tempering ingredients except cilantro.

  •  Pour the drained water into the tempering and keep your face a little away. 

  •  Now add the mashed up vegetable mixture into the pan.

  • Let it be boiled for 5 to 6 mins until the mixture is neither very thin nor thick. It needs to be in between thickness.
  • Garnish with cilantro and serve hot.
Hope you liked this recipe. Stay tuned for more ! Your comments and feedbacks are welcome. Don't forget to follow my blog. Have a good day!

Idli Sambar/ Savoury cake with Yellow Lentils Soup

A flavorful lentil soup that makes idli/ dosa to get soaked well and fulfill your tastebuds! Idli sambar is a recipe usually served with idli and also with dosa. Very popular recipe of entire South India. This can be prepared with or without sambar gun powder. Today I am going to share the sambar recipe without gun powder.

It's a soup of yellow lentils with vegetables. Such an awesome combination with idli, dosa and medhu vadai (savoury doughnuts). My mom's preparation once in a week because I really had wanted her to make on Saturdays as I got time to eat the breakfast till lunch time!lol


  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 3

To pressure cook:
  • Yellow lentils ( Thuvaram paruppu) - 60 gms
  • Ground turmeric - a pinch
  • Onion - 1 medium ( sliced)
  • Tomato - 1 medium (cut into big pieces)
  • Potato - 1 medium ( cut into two)
  • Green chillies - 1
  • Asafoetida - a pinch
  • Chilli powder - 1/2 teaspoon
  • Garlic - 5 cloves, peeled
For sauteing in pan:
  • Eggplant - 1 medium (finely diced)
  • Onion - 1 medium ( finely chopped)
  • Tomato - 1 large ( diced)
  • Green chilli- 1 or 2 ( sliced)
  • Salt to taste
For tempering:
  • Oil - 1 tablespoon
  • Mustard - 1/2 teaspoon
  • Dry Red chilli - 1 torn, crosswise
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig
  • Cilantro - finely chopped, for garnishing

Pressure cooked lentil mixture

Sauteing the onions

Sauteing along with other vegetables

Sambar is about to get boiled

  • Pressure cook the ingredients stated above. ( 3 to 4 whistles over medium/ low heat)
  • Once the pressure is released, take out the potato pieces and peel it and mash it slightly with hands. Also mash the remaining in the pressure cooker coarsely with a masher.
  • In a pan, pour some oil ( 1 tablespoon) and put the torn chillies, mustard, black gram, onion and green chillies.
  • Saute well. Add tomatoes, eggplant and saute for few more minutes. 
  • Add the mashed up lentils mixture and enough salt. Close the pan leaving a little opened space so that boiling lentil soup won't raise up.
  • Boil for 10 mins over medium/ low heat. Put the slightly mashed potatoes into the boiling sambar. Boil it for another 2 to 3 mins. Garnish it.
  • Serve hot with idli!..ta da.. Along with sambar and coconut chutney, breakfast makes your day!
Note: You can also add the sambar gun powder to this boiling lentil soup which is prepared by dry roasting coriander seeds, dry red chillies, split chickpeas. In some areas, they also add coconut and tamarind juice to this sambar. I personally like squeezing lime (1/2) into this soup by reducing the quantity of tomatoes and that gives a nice lemony taste.

Hope you liked this recipe. Stay tuned for more recipes ! Your comments and feedbacks are important to me. Don't forget to follow my blog. Have a great day!

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Tuscan Chicken with Black- Eyed Peas and Spinach

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