cilantro paste Archives - MyEdibleCravings

Today’s recipe is another entry to my healthy eats category. We have been having Quinoa for quite some time now, probably for a year or so, and I am on the lookout for any new recipe that has Quinoa as an ingredient.

Recently, we went to a mediterranean restaurant and I came across a new type of salad made with Quinoa. I got hooked to it and was eager to try it out myself. The name of the salad is Quinoa Tabbouleh salad and that is the recipe I have posted here.

Quinoa Tabbouleh salad is very easy to make and very healthy as well. On days when you don’t feel like cooking or doing a take out, Quinoa Tabbouleh salad is the one to go for. Very few ingredients are needed to make this salad. Also, there is an accompaniment to the Tabbouleh salad called the Zough. It is a condiment relish made from green chili. The mild taste of Quinoa Tabbouleh and the spiciness of Zough make the perfect pair.

Quinoa Tabbouleh salad can be had as a light dinner or for lunch. Quinoa in general is rich in calories and having it as a salad will not get you full or bloated. Try this wonderful mediterranean salad in your home and let me know your comments 🙂

Tabbouleh

Recipe type: Salad

Cuisine: Mediterranean

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 2

Ingredients

Tabbouleh:

Red quinoa – 1 cup
Chick pea or garbonza beans or sundal – ½ cup
Olive oil – 3 tbsp
Lemon juice – 3 tbsp
Cucumber, finely chopped – 1 no (I used Persian Cucumber)
Tomato, medium, finely chopped – ½ no (2 tbsp)
Green onions, finely chopped – 2 tbsp
Carrot, finely grated – 2 tbsp (optional)
Cilantro, finely chopped – 2 to 3 tbsp
Salt as required

Zough – green chilli sauce

Cilantro – small bunch
Garlic cloves, small to medium – 3 nos
Lemon juice – 1 ½ tbsp
Olive oil – 1 ½ tbsp
Cayenne pepper – ½ tbsp
Pepper – ¼ tsp
Cumin powder –a generous pinch
Green chilli – 4 nos
Salt as required

Instructions

Soak chick pea overnight and pressure cook for 6 whistles adding enough water and salt. Drain the excess water and set aside.
Wash the quinoa thoroughly and drain them using strainer, pressure cook adding enough salt and 1½ cup water (not more than that) for 3 whistles. Or you could parboil them adding the same amount of water in a sauce pan, covered for 15 minutes. Drain the excess water if any.
Finely chop all the above given ingredients and keep them ready.
In a large mixing bowl, add olive oil, lemon juice and salt. Mix well.
Add cucumber, tomato, carrot, green onion and cilantro. Mix well.
Finally add quinoa and chick pea. Mix them well until well combined.
Have it right away or Cover and leave it at least for ½ an hour in the refrigerator and serve chill for better taste.

For making zough

Blend all the above given ingredients to a fine sauce without adding any water.
Have zough sauce as a side for yummy quinoa tabbouleh. Enjoy! :)

Chicken Cawla, interesting name, right? I am not sure about the origin of this dish but I am immensely grateful to whoever came up with this recipe – it is that good. I came across Chicken Cawla while watching a talk show and was hooked the moment I saw it. It is one of my HB’s most favorite dishes ever (no surprises here ;))

Chicken Cawla is something of a new entrant in my kitchen and right now, one of our favorite dishes. It is healthy (grilled) and tastes heavenly. The actual recipe for Chicken Cawla uses mustard oil but I used olive oil (trust me, it does tastes good!). One small trick to this wonderful recipe is to crush or grind the peppers right before adding to the chicken. This gives a fresh aroma and taste to the recipe.

Try this wonderful recipe and let me know your experience. As for me, I am off to make Chicken Cawla, yes, typing this recipe has made me hungry for it 😉

Chicken Cawla

Recipe type: Entree

Cuisine: Indian

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 3

Ingredients

Cilantro paste:

Cilantro – ½ a bunch
Curd – ½ cup
Green chillies – 2 nos
Salt – a generous pinch

To marinate :

Lemon juice – 2 tbsp
Ginger garlic paste – 1 tsp
Cilantro paste – 1 cup
Mustard oil or olive oil – 1½ tbsp
Salt as required
Chicken thighs – 5 pieces

Other ingredients:

Mustard oil or olive oil – 1 tbsp
Cooking oil – 1½ tbsp
Cloves – 4 nos
Fenugreek seeds – ½ tsp
Cumin seeds – 1 tsp
Garlic, crushed – 4 nos
Ginger, julienned – 1 tbsp
Whole red chillies – 2 nos
Onion, finely chopped – 1 no
Red chilli powder – 1 tbsp
Cumin powder – 1 tsp
Black pepper powder – 1 ½ tsp
Salt as required

Instructions

Step 1:

Grind together cilantro, green chillies and ginger garlic paste to a fine paste and mix them with curd.
Marinate the chicken with the above given ingredients and refrigerate it overnight or at least for an hour.
Chop onions, crush garlic and julienne ginger.

Step 2:

You can either tandoor the chicken in the oven or shallow fry them.

Tandoor method:

Preheat the oven to 420 degrees F.
Place the marinated chicken on the tandoori pan, spray cooking oil on top of the chicken and cook for 20 minutes. Remove the pan, turn over the chicken and brush them with little oil on top. Cook for another 5 to 10 minutes.

Stove top method:

Heat oil in a flat pan and place the chicken pieces one by one in the pan. Cook until the chicken is done on one side. When the chicken is done on one side, turn over the chicken pieces and repeat the same. When the chicken is well done on both sides, remove from the pan, filtering all the excess oil. Add the chicken to the masala we have made.

Step 3:

Heat oil (cooking & mustard) in a flat pan and add cloves, fenugreek seeds, cumin seeds, whole red chillies, crushed garlic and julienned ginger. Sauté well and add onions. Sauté until the onions turn brown. Add chilli powder, cumin powder, black pepper powder and salt. Add the grilled or shallow fried chicken to the gravy. Sauté well until the masalas are well blended with the chicken. Switch off the flame and serve hot.

Notes

I used olive oil to make this recipe.
Try to grind fresh pepper powder just before adding to the dish, as it enhances the taste of the dish.