Tag Archives: Healthy

Snowy Cheese & Chicken Vegetable Omelette

Snowy Cheese & chicken vegetable Omelette is my favorite breakfast when I am on a diet. It is nutritious and protein rich, healthy start to your day ❤

Ayesha’s Kitchen

Ingredients:

  • 4 eggs
  • 2 tbspns red onion (finely chopped)
  • 1 tbspn red chilli (finelly chopped)
  • 2 tbspns spring onion (green part, finely chopped)
  • 4 tbspns champignons (sliced)/ Mushrooms (sliced)
  • 2 tbspns capsicum (finely diced)
  • A handful of sliced/ shredded smoked chicken/ chicken boloni/ boiled chicken/ grilled chicken/ chicken Frankfurt
  • 3 tbspns black olives (pitted and sliced)
  • 3 tbspns jalapenos (marinated and sliced)
  • 50 gms chunk of parmesan cheese
  • 1 knob butter + 2 tspns olive oil
  • Salt and pepper to taste
  • Some Italian herbs to garnish
  • 1 tbspn cream/ 3 tbspns full cream milk

Method:

  1. In a mixing bowl, crack 4 eggs, add milk/ cream, salt and pepper and whisk.
  2. In a pan, melt some butter and add a drizzle of olive oil on a medium to low heat. saute’ the onions and tomatoes and pour the egg mixture.
  3. Add all the vegetables and chicken and let the eggs change the colour. Then flip one side onto the other side.
  4. Let it cook and flip the side and flip it onto the plate.
  5. Use a grater to freshly grate parmesan cheese onto the hot omelette and serve hot with crusty rye bread.

Chicken Skewers with Eggplant Dip

Chicken Skewers with Eggplant Dip is my desi version of Shish chicken and Babaganouge which is originally from Lebanon. I love Lebanese food as it is healthy, quick and easy to digest. So I just added a bit of my spices and made chicken tikka and mixed babaganouge recipe with my Pakistani Bengan ka Bharta Raita and created this yummilicious dinner for myself. This is the 2nd week I am having it everyday and trust me I still dont wanna switch….. This is absolute LOVE

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN SKEWERS

  • 2 chicken breasts (cut into cubes)
  • 2 tbspns lemon juice
  • Some salt and black pepper
  • ¼ tspn white pepper
  • 1 tspn red chilli flakes
  • ½ tspn garam masala
  • ½ tspn coriander powder
  • ½ tspn chicken powder
  • ½ tspn meat tenderising powder
  • 2 dollops of yogurt
  • 1 tbspn cream
  • Fresh crushed hara masala (2 cloves garlic + a small piece of ginger root + few mint leaves + few coriander leaves + 1 green chilli = crushed in mortar and pestle)
  • Some oil for brushing over the skewers while BBQing.

FOR EGGPLANT DIP

  • 1 large size eggplant
  • 1 red onion chopped fine
  • 1 tomato deseeded and chopped
  • Mint chutney (few leaves of coriander + few leaves of mint + 1 green chilli + salt to taste)
  • 2 cups yogurt
  • Some boiled rice

Procedure:

FOR DIP

-Put the eggplant on your naked burning stove and let its skin blister. Turn the sides and when the eggplant skin is blistered from all the sides put it in a bowl to cool down a bit.

-Meanwhile crush the mint chutney ingredients in mortal and pestle. Crush it fine. Whisk 2 cups of yogurt in a mixing bowl and add mint chutney. Whisk until the chutney is well combined with the yogurt.

-Add chopped onion and tomatoes to it. Now carefully with the help of knife, take off the blistered skin of the eggplant. You need to be careful as the eggplant is still bubbling hot and you may burn your hands. Chop off the stem of the eggplant and chop the cooked pulp.

-Add this pulp to the yogurt mixture. Mix and refrigerate for 1 hour.

-While its chilling we can make our BBQ and boil some rice. So for BBQ, place the chicken cubes in a deep mixing bowl and marinate it with all the ingredients given for skewers apart from oil.

-Keep aside for 15 minutes.

-Now start threading the chicken pieces on the skewers and grill on a preheated BBQ grill until the meat is well done but not burnt. It should be juicy and golden brown.

-Serve hot meat with boiled rice and eggplant dip.

-Enjoy!

Pan Seared Snapper Cutlets

Pan Seared Snapper Cutlets is my very own recipe for my lazy days, when I want to eat something healthy but I am too tired to make something fancy. Its quick, its healthy, its delishhhhhh…..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 whole red snapper (cut into cutlets)
  • Some salt
  • Some lemon juice
  • Some red chillies crushed
  • ½ tspn finely chopped garlic
  • Some coarsely ground dry coriander

Procedure:

-Mix everything in a bowl and spoon over the fish cutlets.

-Flip the sides of the fish and make sure it’s well coated. Keep aside for 10 minutes.

-Heat a frying pan, drizzle some olive oil and cook the fish 5 minutes on each side.

-Take it onto the serving dish very carefully as it has tendency to break after cooking.

-Serve.