Avocado Mango Salsa

Come Summer and our family loves MANGO :) I've been wanting to try this super simple and super quick recipe and it turned out to be exactly what I was craving for. I had these with Fish Tacos and they tasted great - have them as a dip with your favorite chips and you are sure to please your taste buds. So this is how easy it can get....

Ingredients:

• 1 Ripe Mango 
• 1 Ripe Avocado
• 1/2 teaspoon of lemon juice ( add more if you prefer)
• 2 tablespoon of finely chopped fresh coriander leaves
• Salt and pepper to taste

Method:

• Peel and cut mango and avacado into cubes.
• Mix all the ingredients with a masher and enjoy

Greek Chicken Kebabs with Tzatziki Sauce

Spring is here and we got our barbecue all cleaned up - my patio which has our awesome looking barbecue is brimming with new flowers and greens and I could not wait to get the grilling started. We all love Mediterranean food and so this was the first thing we grilled this spring. This recipe is as close as it gets to restaurant style food and the Tzatziki sauce turned out better than expected- my picky seven year old ate most of it so I know it turned out fine.  Happy Grilling Everyone ! 

Ingredients:

• 1 pound boneless chicken breast diced into 1/2 inch cubes
• 1/4 cup olive oil
• 4 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 3 cloves of garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon coriander powder
• Salt and pepper to taste
• 2 large red bell pepper diced into 1/2 inch cubes
• 3 small zucchini cut into 1/4 inch thick slices
• 1 red onion diced into 1/2 inch cubes

• For Tzatziki :
• 
  

• 1 medium cucumber peeled, chopped into chunks
• 1 cup plan Greek Yoghurt
• 2 cloves of garlic minced
• 1 tablespoon of fresh lemon juice
• 1 tablespoon of olive oil
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh dill
• Salt and pepper to taste

Method:

• Place all the marinade ingredients (olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, basil, thyme, coriander powder, salt and pepper) and chicken in a glass bowl and allow to marinate for at least an hour but not more than two hours as the marinade has acidic ingredients.
• Drizzle 2 tablespoon oil and some salt over the rep peppers, zucchini and onion.
• Thread the vegetables and chicken in the skewer.
• Pre heat grill to medium heat and place skewers on top. Brush the skewers with some olive oil and grill for about 7-9 minutes until done.

For Tzatziki:

• Place diced cucumber in a bowl and sprinkle some salt on it. Let it stand for 15 minutes.
• Wash the cucumber and drain excess water using strainer and paper towel.
• Pulse the cucumber into fine past. Again using strainer drain the excess water.
• Mix the other ingredients for Tzatziki well with the cucumber.
• Season with salt and pepper and enjoy with the chicken skewers!

Happy Spring :)

Guava Dip

 I saw these Guavas in the market and could not resist picking up some for a dip. Pair it with some Nachos and Margaritas and you are ready to entertain :)

Ingredients:

• Guava- 3 medium sized
• Juice of 1 small lemon
• 2 teaspoons sugar
• 2" piece of fresh ginger
• Big bunch of fresh coriander
• 1/2 teaspoon cumin powder
• Pinch of black salt
• Salt to taste
• Black pepper to taste

Method:

• Peel the skin of Guavas and Ginger and wash it well. Wash the coriander leaves.
• Put all the ingredients in a blender and blend well.
• Adjust seasoning as per taste.

Cucumber Raita

A cool and fresh dish that takes seconds to make. Use it to top fiery curries or as a dip.
This recipe will serve 4-6 people.

Ingredients:

• 400 grams plain Yoghurt  
• 1 large cucumber finely grated
• 1 teaspoon salt ( adjust to taste)
• 1 teaspoon sugar
• 1-2 teaspoon roasted cumin powder ( bhuna jeera)
• 1/2 teaspoon black salt
• 1-2 teaspoon finely chopped coriander leaves for garnish

Method:

• Add the yogurt along with the spices and sugar in a bowl.
• Beat well with a whisk until it becomes smooth.
• Add the grated cucumber and mix well.
• Garnish with some fresh coriander leaves and roasted cumin powder.
• Chill for about half hour in the fridge and then serve and enjoy!