Chicken Fried Rice with Salsa

I was bored with having steamed rice for some time. That’s when I decided one day to spice it up a little. I had some chicken in stock and few vegetables, but the main ingredient was the salsa. I wasn’t sure of this dish at all until I tasted it and it turned out exactly the way  I had expected it to. This is a very quick preparation and you can cook it even when you have very less time in hand.

Hope you enjoy cooking this as much as I did 🙂

I have not specified any specific amount for all the ingredients as there isn’t. Just use the amount you desire 🙂


Preparation Time – 10 minutes (excluding the time needed to cook the rice)

Cooking Time – 25 minutes

Serves: 2 to 3


Cooking oil – as required

Rice – 1 cup, cooked

Chicken – around 250g, minced

Green beans – as required

Corn – as required

Onion – 1 medium, chopped

Garlic – 2 to 3 tsp, chopped

Green Peas – as required

Salsa – 3 to 4 tbsp, I used the ready made salsa. If you don’t have salsa, you can prepare it at home as well by mixing chopped tomatoes, chopped green bell pepper, fresh cilantro, lime juice, jalapeno pepper, ground cumin, kosher salt and ground black pepper.

Salt – as required


Step 1: Heat oil in a pan. Add the chicken. Cook until lightly browned. Keep aside.


Step 2: Heat some more oil in the pan. Add the chopped onions and garlic and saute for few minutes. Add all the green beans and cook for few minutes. Follow by adding the corn and green peas.



Step 3: Add the chicken followed by the salsa and the cooked rice. Mix well. Add salt as required. Cook for few more minutes.

Step 4: Serve hot with some delectable salad and chips 🙂

To print this recipe click here: Chicken Fried Rice with salsa

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂


Baked chicken in Salsa

I’ve been preparing baked dishes for quite sometime now. So this is another one I added to my list. Chicken is my favorite and I love cooking it differently each time and as goes for flavor, tangy is something I look out for now and then. So I used Mexican sauces and spices to cook the chicken this time. I loved this dish, especially since it is quite hassle free – mixing all ingredients together and baking it. It was the perfect dish on a busy evening!

I hope you enjoy cooking this dish as much as I did. Have a good weekend 🙂

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Preparation Time: 15 minutes (excluding marinating time)

Cooking Time: Around 30 minutes

Serves: 4


Olive oil – 1 tbsp

Chicken – Around 900 g

Tomato – 1 large, cut into big cubes

Red pepper – 1 large, cut into cubes

Onion – 1 medium, sliced

Cajun – 3 tsp

Chili lime – 2.5 tsp

Mixed pepper – 1 tsp

Paprika – 3 tsp

Salsa – around 1/4 cup

Salt – to taste

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Step 1: Make some slits on the chicken pieces. Place the chicken in a big bowl. Add all the ingredients and mix together with the chicken. Add salt as required. Marinade the chicken in the fridge for around 30 minutes to 1 hour.

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Step 2: Preheat oven at around 220 degrees C for 10 minutes. Transfer the chicken marinade along with all the ingredients to a baking dish. Bake the dish for around 20 to 30 minutes, until the chicken is fully cooked.

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Step 3: I served the dish with rice cooked with butter, parsley and corn. You can serve it with bread of your choice and also as a standalone dish.

To print this recipe click here: Baked Chicken with Salsa

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Baked Cabbage Kofta and Eggplant in Tomato sauce

I’ve started making baked dishes since last year and I’m slowly growing an affinity towards it. You may ask why? Well for the obvious reasons… it is a healthier option as it requires less oil compared to cooking (for many recipes), saves time (I can keep the ingredients for baking and watch my tv show or do other chores) and gives the dish a very unique taste – be it fish, meat or vegetable 🙂

Talking about vegetables, let me tell you I have always been a chicken and meat lover. I can literally count days when there was no chicken or meat in my meals. Even on days I didn’t have company, I remember going to my favorite restaurants alone to enjoy the dishes I like the most 😀

However, with time I’ve realized that having vegetables is important for one’s diet and nowadays I try to balance it out by cooking vegetables as well at home! For this dish, I baked cabbage along with potato, corn and some sauces and herbs. I also had some eggplant in the fridge and so I cooked them separately with tomato sauce and a few other ingredients. After cooking for the last few years, I’ve realized that vegetarian food could also be very tasty if prepared with the right ingredients and in the right way 🙂

Have a great weekend and hope it’s accompanied with good food 🙂

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Preparation Time: 30 minutes (all inclusive)

Cooking Time:

Baked Cabbage Kofta – 40 minutes (including baking time)

Eggplant in Tomato sauce – 15 minutes


Baked Cabbage Kofta – Around 4 to 5

Eggplant in Tomato sauce – 2


For the Baked Cabbage Kofta

Olive oil – 1/4 tablespoon + 2 teaspoons (for brushing)

Cabbage – 1 medium, chopped

Corn – 1/4 to 1/2 cup

Ginger and garlic paste – 2 to 3 teaspoons

Cumin powder – 1 teaspoon

Dried Parsley leaves – 1 teaspoon

Chili Lime powder – 1 teaspoon

Potato – 4 medium, boiled, skin peeled and mashed

Salsa – 1 tablespoon

Salt – to taste

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For the Eggplant in Tomato Sauce:

Olive Oil – 1 tablespoon

Eggplant – 4 small, cut into discs

Tomato sauce or puree – 2 tablespoons

Sesame seeds – 2 teaspoons

Onion – 1 medium, sliced

Lemon juice – 2 teaspoons or as per preference

Coriander leaves – 1 tablespoon, chopped

Water – 1/2 cup

Salt – to taste

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Baked cabbage:

Step 1: Heat olive oil in a pan. Add the ginger garlic paste followed by the chopped cabbage. Cook for around 3-4 minutes.

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Step 2: Add the cumin powder, dried parsley leaves and chili lime powder. Follow by adding the corn, mashed potatoes and salsa. Add some salt for  taste. Mix well and cook for another 2-3 minutes. Transfer the mixture to a big bowl and let it cool for some time. Meanwhile, preheat oven to 180 degrees C for 10 minutes.

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Step 3: Make small balls or squares (shape it as per your preference) from the above mixture. Brush each of them lightly with some olive oil. Place them on an oven tray covered with aluminium foil. Bake for around 20-30 minutes at 180-200 degrees C until you get a nice golden brown kofta.

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Eggplant in Tomato Sauce:

Step 4: While the koftas are being baked, heat another tablespoon of olive oil in a pan. Add the onions and eggplant. Cook for 3 minutes or so until the it is soft and starts changing its color.

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Step 5: Add the tomato sauce or puree and mix well for another minute. Add the sesame seeds and coriander leaves. Add 1/2 cup of water after few seconds. Cook for another 5 minutes or so until you have the desired consistency. Transfer to a serving bowl.

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Check your koftas now. Once they are done, transfer to a serving dish.

Step 6: Serve both koftas and eggplant hot with fresh bread of your choice.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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