Spinach & Cilantro Grilled Chicken

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I’ve made several different green marinades on my channel, from Spinach to Coriander or Cilantro, by itself, mixed with Yogurt or Coconut it is a delicious and healthy way to flavour your protein. A little over a year ago, I decided to lose weight and eat healthy and while I cheat ever so often(life is too short), I like to eat clean during the week with a good side of protein and a tasty salad.

 

Every week I try to come up with new marinades so I’m not eating the same ol thing week after week! This week I had a ton of Spinach left over from another recipe, so I decided to pair it with Cilantro and other aromatics like Chilli, Ginger and Garlic to infuse some serious flavour into the Chicken. I’ve recommended a minimum of 30 minutes to marinate the Chicken but the longer you marinate it, the more stellar the flavour will be.

Every week I meal prep about 2 – 3 pounds and stick any extras in the freezer. This also comes in handy when I send food to my older son who is in University. Just bag in in a freezer safe bag and mark it and you will have something exciting to look forward to when you don’t have the time to cook.

Spinach & Cilantro Grilled Chicken

Ingredients

  • Marinade
  • Juice of a lime
  • 1 tsp Peppercorns
  • 1 tsp Cumin seeds
  • 10 cloves of Garlic
  • 2 inch piece of Ginger
  • 5 green chillies
  • 2 cups Spinach
  • 2 cups Cilantro
  • 2 tsps Salt
  • ¼ cup Water
  • 2 pounds boneless Chicken
  • 1 tsp Salt

Instructions

  1. Prepare the marinade by processing all the ingredients together
  2. Add Salt to the Chicken and pour the marinade over
  3. Mix the marinade in and allow this to marinate for 30 mins to overnight
  4. Heat up a grill pan or BBQ and cook flipping over for 20 – 30 mins till cooked all the way through
https://kravingsfoodadventures.com/spinach-cilantro-grilled-chicken/

 

Green SPINACH IDLIS – with mustard tadka and CHILLI GARLIC sauce

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The holidays are here and I wanted to kick things up a notch by throwing a Red & Green Party. I’ve asked my friends to dress up in Red & Green and it’s only fair that I serve them themed appetizers as well. We’re going to be serving Green Spinach Chilli Mini Idlis with Red Chilli Garlic Sauce, Red Chicken 65 in Cucumber cups & Green Chilli Shrimp Lollipops. Be sure to check out these recipes as well.

The Green Spinach Chilli Mini Idlis have a wonderful flavour and is served with Red Chilli Garlic Sauce. If you’ve never had idlis before, these are delicious gluten free streamed rice and lentil cakes. Typically Idlis are eaten with a gravy called Sambhar in the south for breakfast and other meals. Idlis also can be used like a bread to sop up a curry. Typically an Idli is pure white, soft and fluffy and is made is a special idli steamer. But I’m changing things up by adding some ground spinach and green chillies to this idli to make a wonderful green snack. Steamers and the idli stands come in 2 sizes, a regular and a mini version.You know how cupcakes were cute, and then mini cupcakes were just cuter, this is the same thing.  What I love about this recipe, besides that fact that it’s packed with spinach is that it’s also gluten free. There are so many heavy and rich appetizers that we will consume this season, why not also offer choices that are actually good for you.

This recipe uses the instant idli method, and by this I mean instead of soaking rice and lentils separately, grinding them to a smooth batter and leaving it overnight to ferment, I’m going to use rice and lentil flour and a magic ingredient – something you’re probably always had in your medicine cabinet – Eno or Fruit Salt. With the help of this, I will aerate the batter just before I steam it.

Once my beautiful little mini idlis and puffed and perfect, I will dress it with a tempering of mustard seeds, curry leaves, green and red chillies and dot it with a Chilli & Garlic sauce. It’s too die for.

Green Spinach Chilli Mini Idlis

Ingredients

  • 2 cups of fresh Spinach
  • 3 green chillies
  • 1 inch piece of ginger
  • Juice of 1 Lime
  • Water
  • 1 cup Rice flour
  • /2 cup Urad flour
  • 3 tsps Eno or fruit salt
  • 2 tsps oil
  • 1 tsp blacksalt
  • Mustard oil
  • Tadka - black mustard seeds, curry leaves, slit green fresh chillies and slit dried red chillies in a little bit of oil.
  • Red Chilli Garlic sauce

Instructions

  1. Grind 2 cups of fresh Spinach with 3 green chillies and a 1 inch piece of ginger together with the juice of 1 Lime
  2. Add a tiny bit of water to help it come to a smooth paste
  3. Add 1 cup of rice flour to a bowl with half a cup of Urad flour. You can find this lentil flour at most Indian or ethnic stores, it's made for black dehusked lentils that are dried and ground to a powder
  4. Mix these together with one tsp of Eno fruit salt
  5. Add all of the Spinach Chilli paste
  6. Add a little water into the food processor and add this as well and stir to form a smooth batter
  7. Add 2 tsps oil and 1 tsp blacksalt & let this sit in a warm place for 30 mins
  8. Prepare the idli stands by brushing them with some mustard oil.
  9. Divide the batter into 2 bowls as only half the batter will fit the molds.
  10. Add 1 tsp Eno or fruit salt to half the batter and fold it in. The batter gets all fizzy, this is exactly what you want. Quickly spoon this into the idli moulds and add to the pressure cooker
  11. Pressure cookers usually come with a stopper that keeps all of the pressure in. If I use this for the idlis, the pressure built will not allow the idlis to cook properly. Instead the steam will press against the idli giving it too mush moisture and will not allow it to rise
  12. I'm going to cook it without the stopper allowing the steam to escape, but ever so often I will cover it with a stainless steel cup just to make sure we don't lose all the water in the pressure cooker
  13. Cook for 10 mins. Once this is done, take the stand out, allow it to cool and free the idlis with a spoon
  14. To serve I'm going to make a quick tadka, this is a tempering of black mustard seeds, curry leaves, slit green fresh chillies and slit dried red chillies in a little bit of oil
  15. Pour these over your idlis and add a little dollop of festive Red Chilli Garlic sauce.
https://kravingsfoodadventures.com/green-spinach-idlis-mustard-tadka-chilli-garlic-sauce/

 

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Barley Stir fry

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I wasn’t intending to post this at all. There I was minding my own business resurrecting an old recipe I used to make for the kids when they were little, when like second nature, I leaned over to picture it. Instagram & Facebook later, the responses for the recipe were astounding.
So here I am putting down what I don’t even consider a recipe really, just something I’ve made a million times with interchangeable ingredients. Just for you. Enjoy.
Barley is one of my favorite things to make. I love it in a soup but I adore it cooked and sautéed in a stir fry instead of rice. It’s crispy exterior when it’s fried in contrast to the soft interior is spectacular. I’m going to share below the ingredients and the process, but remember this is very forgiving so you can certainly add and subtract as you like. Just remember to cut everything the same size.
Barley Stir fry

Ingredients

  • Ingredients
  • 2 1/2 cups Pot Barley, soaked overnight and drained very well
  • 1 potato diced in very small cubes
  • 1 red onion finely chopped
  • 3 – 4 sausages cut in small cubes
  • 3 –4 rashers of bacon(I used Turkey) cut fine
  • 1 green pepper cut into small dice
  • 1 cup left over cooked chicken cut into small dice
  • 2 cups fresh spinach roughly chopped
  • Salt
  • 3 - 4 tbsps light soya sauce
  • Olive oil

Instructions

  1. Process
  2. In a large non stick sauté pan, heat some Olive oil and cook the potatoes first till golden brown
  3. Add the onion and sauté till golden brown and follow with the sausage and bacon
  4. Add the cooked chicken and green pepper
  5. Cook for without stirring about 3 – 4 minutes at a time so the ingredients get a nice dark colour at the bottom
  6. Depending on the size of your sauté pan, either take everything out to sauté the barley or make a well in the centre and let the barley caramelize a little bit
  7. Mix together well and add the spinach which will wilt and cook in a few minutes
  8. Add the soya, toss and serve!
https://kravingsfoodadventures.com/barley-stir-fry/