Crunchy Cabbage Coleslaw

Mumbai proffers special array of sandwiches bathed in pure cheese, veggies, coleslaw and winning chocolates. Yes! Chocolates, the perfect light dessert that tastes even more scrum delicious, I had a selection of these shredded, airy, warm and gooey chocolate delights to concentrate their sweetness in equal measure complementing hershey’s syrup, it just tastes epic fulfilling the tour of heaven, to finish there were glasses of light bella belini. Another version of sandwich that charms me and I ate throughout were the hearty slices of coleslaw sandwich, its light, creamy and thick viscosity of makings, quick glimpse come to series of reminiscence that spur me to re-live those gleeful days again with my lovely ladies where we used to roam on the alleyways of causeway leading to the pieces of arts and clothing, I love walking through those streets, enjoying the winters and queue of people into tour groups, indulging ourselves with the richness of treats in leopold café that heralds the celebration, they did inspire a love for work life. Shopping, food and drinks were the perfect end of days from home brimming with nostalgia and longing.

Coleslaw has been a firm favorite since then, a comfort dish I loved eating when blended well with sandwiches, it tasted classically awesome. When teamed up with veggies like carrots, peas, pasta, corns and green olives bring a hefty salad on the dining table, when mixed with shredded and roasted chicken makes another option for tacos or burger for non-veg hoggerz! A great coleslaw salad puts in relishable flavors when set up with hot and crisp chicken broast (Sounds YUMM! Quick start recipe here!) Or simply serve with any meal or salad and enjoy every bite of it! My husband demands this easy homemade salad almost every day to complete his charging meal!

Crunchy Cabbage Coleslaw

Ingredients

1 cup shredded cabbage

1 cup mayonnaise

½ teaspoon vinegar

¼ teaspoon mustard paste

Few drops of honey

A pinch of salt

Method:

• In a bowl full of shredded cabbage, add mayonnaise and mix well until it forms a creamy texture.
• Add vinegar, mustard paste, a few drops of honey and a pinch of salt, mix well and adjust the seasoning as per your taste buds. Remove and serve fresh with fried chicken or roasted vegan meals. Easy! 

BBQ Chicken Pan Pizza

There comes a time when he has a yen for the classic yet traditional dish, providing the platform for home made eatables, the limited addition of cheese and extra filled veggies is what makes this chicken pizza extra special and worthy for him. I love the crusty bottoms coated with the yummy BBQ chicken and ambrosial veggies wrapped with the whole spices and Italian herbs. Regular fluffy flour crust sounds not-so-easy option for the one’s trying to make pizza for the very first time, why not to buy the frozen ones, especially when you’re throwing a pizza party or treat, but with a mellower richness, as it is made with the instantly charmed, mild and warm varieties of goodness.

Adding veggies and proteins into your junk to make any dish count as healthy without fraught affair, fresh tomatoes seethe to form a deep sauce topped with chicken sautéed in yogurt, bell peppers, onions and glazed cheese, so easy and finger licking nutrition. This marinated chicken is sharp, juicy, tender with smoky flavor that will give you the satisfaction of intensifying flavors. I have used my regular tandoori spice powder recipe, click here for the recipe, make this spice for one time and use it in series of rice, curry or BBQ recipes and feel that yummy transformation in your dish, you will love it! I had never tired pan-pizza ever but on tons of Facebook fans request here I am with a quick and unbelievably amazing pizza recipe.

BBQ Chicken Pan Pizza

Preparation Time: 35 minutes

Cooking Time: 45 minutes

Total Time: 1 hour, 20 minutes

Serves: 2 persons

Ingredients:

1 large pizza crust

1 cup boneless chicken strips

1 cup pizza sauce (check out it’s recipe here)

1 tablespoon tandoori spice powder (check out it’s recipe here)

1 tablespoon greek yogurt

½ teaspoon garlic paste

½ teaspoon ginger paste

1 cup moon sliced onions

1 cup thin sliced capsicum, any color of your choice

1 teaspoon chili flakes

1 tablespoon oregano

1 cup shredded mozzarella cheese

A small piece of charcoal for smoke

Method:

• In a bowl, add chicken strips, 1 tablespoon yogurt, 1-2 tablespoon tandoori spice powder, ½ teaspoon ginger paste and ½ teaspoon garlic paste, mix well and marinate for half an hour.
• Later, heat 1 tablespoon of cooking oil and add the marinated chicken strips mixture and allow it to cook for 8-10 minutes on a medium heat. As soon as the chicken becomes tender and the sauce dries up, place a piece of hot charcoal into the pan and cover it, this will give an unbeatable flavor to your chicken. 
• In another pan, drizzle cooking oil spreading all over and gently place the pizza crust, allow it to turn crisp on a low flame for about 8 minutes, check occasionally.  You will find the base of the crust has turned crisp and light brown, time to transfer the crust to a plate.
• Again, repeat the process by drizzling the cooking oil in a nonstick pan, transfer the other side of uncooked crust on the pan, keeping the flame on a low heat. Immediately spread pizza sauce all over the crisp side of the crust, spread tandoori chicken strips, sliced capsicum, onions and shredded cheese. You can add unseeded tomatoes, black olives, jalapenos, corns and even mushrooms if you are looking for a heavy topping on your pizza. Add cheese as per your likings and diet plan! We prefer to add minimum amount fulfilling our cheese cravings!
• Finish by sprinkling chili flakes and oregano as per your likings, allow the pizza base to cook on a low heat for 10 minutes until the base becomes crispy. Remove it to a plate and gently give cuts with the help of pizza cutter. Enjoy this yummy Italian meal with your bff! 

Saucy, Braised Red Radish And Greens

Beautiful salads made with enticing lush love apple, crisp red radish topped with peaches, olives and greens, I mostly make the salads in a jar and keep them chilled for refreshing and light salad onto a plate. I love radish and decided to play around with this peppery heat salad essential and make this Asian inspired saucy radish recipe. I was pretty astounded the way the entire meal turned out a complete hit for a veggie lover like me, I am so obsessed with the radish curry that I make a generous portion of this satisfying bowl for myself, a great way to add radish in our regime. The recipe is perfect if you’re craving for something quick with pretty common ingredients.

Personally, I love the combination of contrasting crimson rims and white insides, maybe that’s why I am hooked on buying dragon fruits, red sweet potatoes, lovely red apples and nice looking red radish, even though they all taste amazingly different and smashing but, they have one thing in rife with bonus, all are loaded with hearty and healthy bombs. It’s a good idea to count reds in your diet on a regular basis as their natural ability in lowering diabetes to curtail cancer and to bolster healthy heart is so good. I prefer to add them as in salads and amazing blends of sauces so that even he enjoys each bite of its taste in every form without being faddy! The first taste of radish curry was one of the assorted experience of little tangy with a punch of its natural warm spice, I have paired the chopped radish with its fresh leafy head becoming a full meal with chapatis or Indian flat bread. I love the simplicity and versatility of radish, as it often features regularly on our brunch table in different variations, sometimes the crunchy flesh complimenting with white flaky salt, sometimes with whipped ricotta and now in a form of flavorful Indian curry!

Saucy, Braised Red Radish And Greens

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Serves: 2 persons

Ingredients:

1 cup finely chopped radish

1 cup finely chopped radish greens

1 large diced tomato

1 tablespoon of olive oil

½ teaspoon cumin seeds

½ teaspoon turmeric powder

½ teaspoon coriander powder

1 tablespoon red chili powder

½ teaspoon garlic paste

Salt to taste

Method:

• Start by washing and chopping the greens and white in two different plates, add a trickle of olive oil in a non-stick pan, add cumin seeds and allow it to heat.
• Later add diced tomatoes, pound the garlic into a fine paste, add it to the tomatoes along with the turmeric powder, red chili powder and coriander powder and fry the aromatics until the mixture forms a paste like texture and toasted.
• Add the whites and greens altogether with salt as per the taste, fry for a few minutes and add 1 cup of water, bring it to boil, cover the pan and reduce the flame allowing it to simmer for 10 minutes, the radish should be almost soft, tender and cooked evenly, bring the contents of the pan to a rigorous boil until all the water dries up giving a saucy texture.
• Remove to a plate and serve hot with indian flat bread or you can simply add pearl millet dumplings into the initial process of curry so that the bite size dumplings sucks in all the juices and taste of the mixture and cooks along with the radish, your one-pot radish meal is ready to eat. Enjoy hogging!