This is my basic, go-to grilled chicken perfect for a quick weeknight dinner. You can serve the chicken breast fillets as mains with a salad on the side, topped with cheese on a toasted bun, chopped up in a quesadilla or, as I often do, sliced over a baguette drizzled with some aioli. At first glance, you may think there are too many steps and the list of ingredients is too lengthy. But trust me, the steps are extremely quick. And all of the spices listed were ones I already had in my spice cabinet.
I made this recipe for an impromptu get together at home. Super easy to make, this impromptu appetizer is the right combination of tart and crisp. Nothing beats a fresh batch of salsa with party cups. If you’re looking for a fresh salsa recipe with lots of flavor, this one is an excellent choice. The salsa is made with fresh tomatoes and peppers, and it is seasoned perfectly with cilantro and lime juice. Besides finding firm ripe tomatoes and seeding them, the key to this salsa is adding plenty of lime juice and salt, and not skimping on the chilies.
A creamy and really scrumptious dip from the Middle East, Baba Ghanoush, actually means Spoilt Dad in Arabic. I call it a much creamier companion to the hummus. My version of the Baba Ghanoush includes simpler ingredients…roasted eggplant, tahini, garlic and salt and for a more flavorful dip I use cumin, lemon and a little smoked paprika… Use this dip as a smart tidbit with lavash, vegetables, sliced bread or baked pita chips.
No doubt. there is something deeply satisfying about the fried stuff. Native to Amritsar in Punjab (Northern India) this spicy and tangy deep fried snack is made by coating fish in a spicy chick pea flour batter and then deep frying in oil
This recipe is usually served as an appetizer or a side, just add some freshly cut lime wedges, lachha onions and a generous sprinkle of chat masala and you are then good to go… Continue reading