Light and easy gluten-free grilled chicken zucchini salad recipe that is perfect for a summer weeknight meal.
In summer, you need meals that are light, fresh and do not require too much time in the kitchen. This grilled chicken zucchini feta salad is all of that and yet so flavorful and filling.
A few days back, I shared the nutella mug cake recipe on my Facebook page from the blog archives. So today I thought I will redeem myself for all the calorie increase I resulted in, by sharing this healthy meal option.
The recipe for this grilled chicken zucchini salad is so easy and perfect to make on a weeknight. Its also great way to welcome Monday after bingeing during the weekend.
The feta lends the creaminess in this salad, the zucchini and almonds give crunch, the cranberries give a blend of sweetness and tartness, and the grilled chicken adds more flavor and makes the dish filling.
An easy yet delicious recipe for corn aloo tikki, or spicy corn and potato cutlets. These are vegetarian and perfect for entertaining.
Even though I have made this recipe for corn aloo tikkis a number of times now, I have never been able to photograph the tikkis and as a result it has taken so long to share the recipe with you guys. I am never left with any leftovers, even when I have doubled, tripled the recipe, since people love these corn aloo tikkis and every last tikki gets over before I can shoot them for the blog. I finally decided to make them only for the blog this time and well here we are today. These corn aloo tikkis are a crowd pleaser, and they will be a hit at your next party, I can guarantee that.
A tikki is basically what most people around the world call a cutlet. In India, we call it a tikki. So when I say corn aloo tikki I mean a cutlet made from corn and potatoes.
I adapted the recipe for these corn aloo tikkis from Sarah’s blog. You should check out her other recipes, she has a lovely collection of recipes.
There are a few things to keep in mind while making these.
Since I don’t add any corn flour to the mix, these do not deep fry well. Only shallow fry them in very little oil.
Also make sure that you refrigerate them and remove in batches, since these are best shallow fried when a little cold. This trick I learnt from a cook we had, who would always refrigerate the cutlets. He said that it helps in getting crunchy cutlets while cooking.
If you want to deep fry them add a little corn flour to the mix. I prefer my tikkis without corn flour, and the absence of it in these makes the corn and aloo tikkis just melt in your mouth when you eat them. And why they are such a hit with everyone.
New York style baked cheesecake with a rich yet light cream cheese filling and a buttery biscuit crust.
Whenever I think of cheesecake I think about the episode from the TV sitcom Friends where Rachel and Chandler discover the most luscious and creamy cheesecake they have eaten. And ever since that episode, I have wanted to get my hands on a cheesecake that would make me feel how they feel while eating a piece of that cheesecake.
The recipe that I am sharing today is my answer to that episode. The recipe yields a baked cheesecake that has a rich yet light cream cheese filling. I have made this recipe a couple of times now. Each time I have made it for guests, and after baking and letting it cool, I never found time to photograph it, even though it always came out really good. Its good that I didn’t photograph it then because the more I made it the more I gathered on tips and tricks that will help you get the perfect creamy baked New york cheesecake.
The original recipe doesn’t have a crust, but my mom likes crusts, and I have realized so do a lot of other people. Graham crackers are not easily available in India. While traditionally, one would use graham crackers in crust, digestive cookies are a good substitute for using in cheesecake crusts In India, you get McVities digestive cookies which can be used to make the cheesecake crust. I sometimes like to mix in a packet of Unibic’s Honey Oatmeal digestive cookies as well and am always happy with the results.
The recipe is adapted from here and I am so grateful for Katy to have posted it. The original recipe as is was perfect, but required a little tweaking to suit my and my family’s liking.
A few tips I have learnt from the original post (do check it out) as well as baking it a couple of times now, is to make sure all your ingredients are at room temperature. It is very important to keep that in mind if you want a smooth, creamy filling. Although its a vanilla cheesecake, I like the slight tang from lemon and recommend you using both the lemon zest and lemon juice. A 2-hour bake in my oven gives the perfect texture to the cheesecake. Cooking in a bain-marie helps the filling cook slowly and evenly, yielding a creamy cheesecake.