A perfect dinner on a weeknight. The baked tortillas add a wonderful crunch to the dish. That coupled with the unique flavors make this a light yet fulfilling meal. - Shalini
Core Spices and flavorings -
1 tsp minced garlic
1/2 tsp ground cumin
Other Ingredients -
1 tbs olive oil
1 cup chopped onion
1/2 tsp ground chipotle chile pepper
1/4 tsp ground cinnamon
1 lb ground chicken breast
1/2 cup bottled fat free salsa
1/4 cup water
1/2 tsp salt
2 tbs fresh cilantro
1 tsp lime juice
4 (6 inch) corn tortillas
1 cup shredded lettuce
1 cup shredded reduced fat Mexican cheese blend
1/4 cup reduced fat sour cream
Wishing all the dads a very Happy Father's Day!
Here's our Father's day special recipe.
Tandoori chicken is basically chicken that is roasted after being marinated in yogurt and spices. This is very popular not only in India and Pakistan but all over the world. It is typically cooked in a clay oven or "tandoor" but I usually bake it in the oven and get good results. This can be prepared on a barbecue as well. A perfect meal when paired with nan and a simple salad.- Mona
Core Spices and Flavorings-
1 tbs ginger paste
1 1/2 tbs garlic paste
2 tbs chopped cilantro
2 tsp coriander powder
2 tsp cumin powder
1 tsp red chilli powder (or to taste)
1 tsp garam masala
2 chicken leg pieces
1/2 cup non fat greek yogurt
1/2 cup chopped onion
1/2 tsp black pepper powder
1 tsp salt (or to taste)
1 tbs lemon juice
Prepare the marinate by mixing together yogurt, ginger, garlic, salt, cilantro, lemon, onions, pepper and spices.
Clean the chicken removing the skin and create slits on the chicken.
Mix the chicken with the prepared yogurt mix and let this marinate overnight.
Preheat the oven at 400 C and arrange the chicken legs on a greased foil or baking tray. Use all the excess marinate to cover the chicken completely.
Bake for 50 minutes total , turning the chicken over after 25 minutes.
Serve hot with nan and salad.
Thanks to our dear friend Sujata Guin, here is a nice cooling Gazpacho for the hot summer months from the famous Flurys Kitchen in Kolkata.
200gms or about 1/2 lb - Fresh ripe mangoes
200gms or about 1/2 lb - Fresh honeydew melon
100ml or about 1/2 cup - Fresh orange juice
50ml or about 1/5 cups - Extra virgin olive oil
100gms or 0.2 lb - Fresh Cucumber (peeled, deseeded and chopped))
50gms or 0.1 lb - Red Bell Pepper (deseeded and chopped)
25 gms or 0.05 lb - Fresh onion (peeled and chopped)
10gms or 0.02 lb - Fresh Garlic (minced)
10gms or 0.02 lb - Jalapeno pepper (deseeded and chopped)
25ml or about 1 1/2 tbs - Lime Juice
25gms or 0.05 lb - Fresh Parsley (chopped)
Salt and pepper to taste
1. Place mangoes, Melon, orange juice and olive oil in food processor and blend until pureed
2. Transfer the puree into a mixing bowl
3. Add cucumber, red pepper, onion, garlic jalapeno, lime juice and parsley. Mix well,
4. Season with salt and pepper. Chill well for several hours for flavors to develop.
5. Serve chilled with a dollop of sour cream.