Peri Peri Chicken Tenderloins with Chickpea Salad

Another sizzling hot recipe for chicken tenders. I personally like chicken tenderloin part for grilling when asked for lean poultry because I think chicken breast can be really dry sometimes, but you can use chicken breast for the same recipe, just pound it a bit with the meat hammer before grilling 🙂

Ayesha’s Kitchen

Ingredients:

  • 8 Chicken tenderloins
  • A little bit of salt
  • 2 tbspns lemon juice
  • 1 cup peri peri sauce (I personally like Nandos Trio Bell Pepper)

FOR SALAD

  • 1 can chickpeas
  • ¼ cup chopped coriander
  • 1 tbspn tamarind and date sauce
  • Some chaat masala
  • 1 potato (boiled and diced)
  • 1 medum red onion chopped
  • 1 medium tomato chopped
  • 2 tbspns lemon juice

Method:

  • Massage chicken tenders with salt and lemon and keep aside for 30 mins.
  • Heat the grill pan and place all the tenders on the hot plate and wait for 1- 2 mins until the chicken begins to sizzle and change the colour on the sides.
  • Flip the side and brush the peri peri sauce of your choice to the cooked side and let the chicken grill for 3 mins.
  • Take the tenders off the plate and prepare the salad.
  • For salad, mix everything and serve.
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Chicken Guacamole Sandwiches

Are you on diet? Looking for a substitute for Mayo? Craving for some snack? Wanna plan a tea party? Want some easy idea for Birthday party? A side for BBQ party?

Yes, This is the recipe you are looking for. Healthy and natural, without any heavy sauces or butter.

Most people dont like avocados because of its bland taste, but hey! its not a fruit. It is good for your health and rich in healthy fats and omega 3 and a perfect substitute for Mayo and butter, so why not switch to it?

Ayesha’s Kitchen

Ingredients:

  • 1 chicken breast (boiled/ roasted/ grilled) (shredded)
  • 1 ripe avocado
  • 4 tbspns chopped red bell pepper
  • 4 tbspns chopped tomato (without seeds)
  • 4 tbspns chopped red onion
  • 2 tbspns chopped jalapenos
  • 1 tbspn chopped coriander
  • A splash of lemon juice
  • 1 tbspn sour cream
  • Some salt and cracked black pepper
  • 6 multigrain/ light rye or white sandwich bread slices
  • Procedure:
  • Mash avocado in a mixing bowl and add all the ingredients in it to make spread.
  • Lightly toast the bread pieces and spread 3 tbspns of chicken mixture in one sandwich. Be generous with your filling.
  • Cut the sandwich neatly with a sharp sandwich knife and serve.

Italian Meatloaf

My TOP favorite dinner…. it is so moist and juicy and the glaze is just awesome! ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 kilos of ground beef
  • 1 tbspn of Olive Oil
  • 1 Onion, finely choppes
  • 3 Cloves of Garlic, minced
  • 2 bread slices
  • ¼ cup of Milk
  • ¼ cup of Chopped Parsley
  • 1 cup of Parmesan cheese
  • 1 egg
  • Dash of Worcesteshire Sauce
  • Salt and Pepper, to taste

FOR GLAZE

  • ¾ cup of Ketchup
  • 2 tbspns of Tomato Paste
  • ¼ cup of Brown Sugar
  • 1 tsp of Dried Mustard
  • 1 tsp of Paprika
  • 1 tsp of Granulated Garlic
  • 1 tsp of Granulated Onion

Method

  • Preheat the oven to 180 degrees C.
  • In a sauté pan over medium heat, cook the onion and garlic in the olive oil for about 6 to 8 minutes or until soft and translucent, allow to cool completely.
  • In a small bowl, put the slices of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
  • In a large bowl, combine the beef, the milk soaked bread, cooked onion and garlic, parsley, parmiggiano, worchesteshire sauce, eggs, salt and pepper. Mix until everything is well combined but don’t over mix and compact the mixture too much otherwise your meatloaf will be tough.
  • Place a cooling rack over a baking sheet (or use a broiler pan) and place the meat mixture onto it and form it into a loaf, set aside.

1

  • In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
  • Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 15 minutes.

Chicken Alfredo Pasta Bake

A very easy, quick and fancy recipe which everyone will love and wonder how much effort you have put in but really all you have done is mix the stuff at the right time over right heat 😀  ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAUCE

  • 600 mL cooking cream
  • 2 chicken breasts cut into strips
  • 1 tspn garlic powder
  • ½ tspn onion powder
  • 1 cup sharp parmesan cheese (shredded)
  • 100 gms butter
  • 1 cup sliced mushrooms
  • 1 cup green onions shopped
  • 1 chicken stock cube/ 1 tbspn chicken salt
  • 1 tbspn cracked black pepper
  • Salt to taste (be careful, because parmesan cheese is salty and we are adding chicken salt as well)

FOR PASTA

  • 500 gms pasta cooked to al dente
  • 1 cup mozzarella cheese (shredded)
  • ½ cup cheddar cheese (shredded)
  • 2 tbspns heapful (parmesan cheese)
  • Few sprigs green onion chopped

Method:

  • Boil pasta, run through some cold water and keep aside.
  • Preheat oven in broil mode to 200 degrees Celsius.
  • Measure the cheeses, mix them and keep the blend in refrigerator.
  • For alfredo, melt butter in a pan and fry chicken until its white, add salt, pepper, chicken salt, garlic powder, onion powder and mushrooms and cook until mushrooms are cooked at well. Add cream and bring it to boil.
  • Add parmesan cheese and mix well until the cheese is melted and the sauce is thickened. Add pasta and mix. Remove from heat and transfer to your Pyrex baking dish. Top with the cheese blend and broil from 15 – 20 minutes or until the cheese is melted and gives that crusty golden color.
  • Garnish with some chopped scallions and serve hot.

Chicken Vegetable Gravy

A healthy and nutritious meal for the family, perfect for busy weekdays ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 2 chicken breasts, cut into cubes
  • Salt and pepper
  • 1 tspn paprika
  • 2 tbspn hot sauce
  • 2 tbspns lemon juice
  • 1 egg
  • ½ cup corn flour
  • 2 tbspns soy sauce
  • Oil for frying

VEGETABLES

  • 1 cup broccoli
  • 1 cup mixed color capsicums, cut into cubes
  • 1 red onion, cut into cubes
  • 1 cup cauliflower
  • 1 carrot, sliced
  • 1 cup French beans, sliced
  • 4 spring onions, cut into 3 – 4 cm length
  • ½ boiled green peas
  • 1 cup sliced mushrooms
  • ½ cup cabbage, cut into cubes

FOR GRAVY

  • 4 tbspns olive oil
  • 1 tbspn heapful minced garlic
  • 2 cups warm water
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 3 tbspns soy sauce
  • 3 tbspns hot sauce
  • ½ tspns cracked black pepper
  • A pinch of white pepper
  • 1 tspn brown sugar
  • Some lemon juice
  • Salt to taste
  • Corn starch slurry (½ cup corn flour + ¼ cup water)

Method

  • Cut chicken into cubes and marinade in all the ingredients given for chicken and keep aside.
  • Meanwhile prepare your veggies and sauce.
  • For sauce, combine water, stock cubes, soy sauce, hot sauce, white pepper and sugar and whisk.
  • Heat oil for shallow frying and fry chicken chunks. This process will seal the juices and flavour of chicken and keep it moist. Fry for 3 mins at 190 degrees Celsius.
  • Now heat 4 tbspns oil in a skillet and fry garlic. After a min of splattering add the veggies (except capsicum and onion) and stir fry for 5 minutes.
  • Add the sauce and bring it to a boil and adjust salt.
  • Add corn flour slurry with constant stirring to avoid lumps and to thicken the sauce.
  • Add capsicum, onion, cracked black pepper and lemon juice and after 5 minutes add fried chicken chunks. Stir and serve hot with rice.

Hara Masala Keema/ Tawa Keema

My Top favorite recipe…. Less spice more aroma, less cooking time more enjoying time, one of the easy and light desi dishes. Try and lemme know how you go!

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Ingredients

  • 500 gms beef/ mutton mince (chicken Maryland or thigh mince will work)
  • 1 large tomato (chopped)
  • 1 green chillies (sliced)
  • 5 tbspns oil
  • 50 gms butter

SPICES

  • Salt to taste
  • 1 tspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 tspn dried fenugreek leaves (crushed)
  • 1 tspn garam masala
  • 1 tbspn cracked coriander seeds

FOR HARA MASALA

  • 3 cloves garlic
  • 2 inch piece of root ginger
  • 1 green chilli
  • 1 cup coriander leaves
  • 1 cup mint leaves

FOR GARNISH

  • Few coriander leaves
  • Green chillies
  • 1 lemon (juice squeezed)

Procedure:

-Heat oil on tawa/ griddle/ flat pan and place the chunk of mincemeat. Break it into small pieces with the spoon while frying and add salt when the color changes.

-Add tomatoes while the mincemeat is still moist. Cook on low heat until the tomato is tender. Now add rest of the spices except coriander seeds and fenugreek.

-Coarsely crush all the herbs and roots in a mortar and pestle for hara masala (green masala).

-Add this crushed mixture in meat and stir. Mix and when the moisture evaporates (not completely), add butter, coriander seeds and fenugreek leaves.

-Garnish with some coriander leaves and green chillies. Drizzle some lemon juice and serve with roti.

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