Grilled chicken and pasta salad

4 skinless , boneless chicken breast halves
steak seasoning to taste

8  ounces rotini pasta
8 ounces mozzarella cheese, cubed
1 red onion , chopped
1 head romaine lettuce , chopped
6 cherry tomatoes , chopped

Directions

Preheat the grill to higher heat. season both sides of chicken breast halves with steak seasoning.
  Lightly oil the grill gate. Grill chicken six to eight minutes per side, or until juices run clear. Remove the heat, cool and cut into strips.
  Meanwhile place the rotini pasta in a  larger pot of lightly salted boiling water . Cook 5 to 10 minutes, until tender.
     Drain and rinse with cold water to cool. In a large bowl , mix together with the cheese , onion , lettuce and tomatoes. Toss with the cooled chicken and pasta to serve.







                                                   

                                                 

Srilankan southern style Fried chicken

                            FRIED CHICKEN

INGREDIENTS

• 750grams of chicken pieces
• 1 1/2 cup of flour
• 2 Eggs
• 1 Tbs of Water
• 1 1/2 tsp of paprika(hot)
• 1  tsp of chillie powder
• 1 tsp of Garlic Paste
• 3/4 tsp Pepper
• 1/3 tsp of turmeric powder 
• 1/2 lime
• oil
• salt

Method

• Wash the raw chicken thoroughly and clean out all unnecessary elements. 
• Squeeze lime juice over the chicken; add the garlic paste,chillie powder,pepper,turmeric powder and 1/2 tsp of salt,cover the dish and leave to marinade for an hour.
• Get two separate medium sized bowls.In one,beat the eggs until smooth and add the water.And in the other bowl,mix together the flour,paprika 1/2 tsp of salt.
• Now take each piece of chicken,dip it in to the egg and then coat well in the flour mixture.
• After each piece of chicken has been coated,fill the pan(until half full) with oil and heat it up.
• Coat the chicken with egg and flour mixture again and then fry immediately.
• Fry until brown and crisp. 

                                               

 

Vegetable Stir Fry

Vegetable stir fry :

                          100 g finely chopped onions

                          5-6 cloves, garlic, finely chopped

                          20 g of ginger , sliced into thin matchstick pieces

                          1/2 tsp chili flakes

                          1 medium - size carrot, sliced

                          5-6 shiitake  mushrooms, sliced

                         1 small head cauliflower cut into florets

                         1 small head broccoli  cut into florets

                         1 red pepper , sliced into strips

                         2-3 cups of baby bok choy

                         Handful fresh basil

                         2 tbsp coconut oil or vegetable oil

Stir Fry  Sauce  :

                        2/3 cups of coconut oil

                        2 + 1/2 tbsp fish sauce

                        3 + 1/2 tbsp fresh lime juice

                        1 + 1/2  tbsp soya sauce

                        1/3 to 1/2 tsp dried chili flake

                         2 1/2 tsp brown sugar

Preparation :

              1. Combine all stir fry sauce ingredients together in a cup or bowl. Stir well to dissolve the sugar.

              2. Taste - test the sauce , keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk . Adjust these flavors to suit your taste , adding more lime juice if so sweet or salty ( note that it will be less salty when combined with vegetable )

             3 . Heat a wok  or  large frying pan over medium-  high- heat . Add the oil and swirl around Then add the onion , garlic, ginger and chili .  Stir fry 1-2 minutes and then add the carrot , mushrooms and cauliflower.  Also add 1/4  cup of the stir fry sauce . Combine stir-frying 2-3 minutes.

             4. Add broccoli and red pepper up to 1/2 of remaining stir-fry sauce enough gently simmer in the sauce (2 minutes ) 

            5. Finally  add the bok choy . Add more of the stir-fry sauce as needed enough to just cover vegetable in sauce . Simmer until bok choy is  cooked but still bright green with some crispiness (2-3 minutes more)

            6. Remove from heat and do one last-taste-test if not salty enough , add a little a more fish or soya sauce . If too salty or sweet . Add another squeeze of lime juice . add more sugar or chili if desired . Top with fresh basil and serve over that jasmine scented rice

   

                                            

                       

Spicy Rice

Ingredients :
              - 500g rice
              - 150 g Prawns
              - 150 g chicken pieces
              - 90 g carrot
              - 90 g Mushroom
              - 1 Tsp soya sauce
              - 60 g green piece
              - Ginger, garlic, onion, pepper and salt
              - 2 eggs
              - vegetable oil

Method :
             1. cook the Rice and set  aside
             2. Beat the eggs, add some salt for it
             3.  add pepper and green piece
             4. Add 1 Tbsp oil into a pan and pour the beaten eggs  into it.  and scramble it .
             5. Add  1 Tbsp oil in another pan and add onion, ginger, garlic and prawns. add the boiled chicken  and  grated carrot too
             6. Mix soya sauce with the chopped mushrooms
             7.Mix the  Rice and  the scrambled eggs

                                                                

Spanish Chicken

Ingredients :

                  - One whole Chicken
                  -   1/2 cup Flour
                  - Tbsp 1/4 Chili powder
                  -  60 g deviled cashew
                  - 2  cups of tomato juice
                  - 1/2 cup fresh  milk
                  - 60 g grated cheese
                  - 1/4 Tsp Pepper powder
                   - Oil   for frying


 Method :
              1. cut the chicken into big pieces
              2. Put flour, pepper powder, chili powder in a paper bag
              3. Put the cut chicken pieces into the bag and shake it till the flour gets coated over the chicken pieces
             4. fry the chicken till it turns  golden brown in heated oil
             5. put the chicken into a pan and add tomato juice, 1/2 cup of water and cook the pieces
             6. add fresh milk and cook for some time.
             7. relish it ! with adding cashew and cheese pieces on top.


                                                 
                                                          

        

Cinnamon Cake with cream cheese topping

Ingredients :

                    - 3/4 cup treacle 
                    - 2 eggs
                    - 1 1/2 cups finely grated raw carrot
                    - 2 cups whole wheat flour
                    - 1 tsp baking soda
                    - 2 tsp ground cinnamon
                              - 1 cup chopped cashew nuts

  Ingredients :

                      - 1/2 cup cream cheese
                      - 4 tbsp butter
                      - 3/4 cup icing sugar
                      - 2 tsp orange zest 

        Method :

                       1. Beat the eggs well in a mixing bowl . Add the treacle and oil and beat till combined . Add flour , grated carrot , baking soda, chopped  cashew and cinnamon. Mix well till all ingredients are well combined.
 2. Pour the mixture into a prepared cake pan ( approx. 8" x 8") and bake in a preheated oven at 190 degrees C for approximately 45 minutes or until risen and firm to the touch. Remove from the oven and set aside for 10  minutes. then turn it out onto a wire rack to cool

3. To make the topping put all  ingredients into a bowl and beat together for 3-4 minutes until completely smooth. Remember - the cream cheese has to be at room temperature before you start beating or else the topping will be lumpy and you dont want that!

4. When the cake is completely cool , move it to a serving platter. Spread the topping over the smoothly . Decorate with more strips of orange zest and cut into chunky pieces . Relish !


                                                

Chicken wings

Ingredients :

                     - chicken wings 500g
                     - dark soya sauce tbsp 3
                -  ginger, garlic, onions -  chopped
                    - pepper powder as required
                - salt
                - sugar 1 tbsp
                - aginomoto 2 tsp
                - water to cover the chicken
                - vinegar 2 tbsp

    Method:

                1.  heat add all the ingredients in a light fire for about 7 minutes in closed lid
               2. take off the lid and heat in a light fire till it get cooked.