I have blended some simple mediterranean ingredients with a easily available asian spice powder. This is an easy marinade and can be prepared a day in advance or just in time.

The salad is made of a wholesome grain and fresh fruits feel free to mix the grains and add fruits that you want to experiment with.

Remember no hard and fast rules !!

This is a great barbecue dish or you can even grill it if you cant go outdoors.

Have fun and enjoy yourself this week at my table.

Thursday, 22 May 2008


Preparation Time: 25 min

Ingredients: (click on image to enlarge)
6 Chicken drumsticks
4 tblsp yogurt
2 tbslp tomato puree
Juice of 1 lemon
1 tsp red chilli powder
3 tblsp Chinese 5 spice powder (widely available in Chinese stores)
Salt to taste
1 tsp cane sugar
8 to 10 saffron threads soaked in 2 tblsp warm water
Crushed Black pepper
3 tblsp Olive Oil
Clean the chicken drumsticks, the skin can be taken off if desired; long slants are knifed into the drumsticks just on the top so the marinade can seep in deep.

To prepare the marinade, blend the remaining ingredients in a large bowl and apply evenly to the chicken drumsticks and allow this marinade to stay on for about 2 hours.

Grill in the oven at 200 o c or gas mark 3 for 20 min. Serve along with the Mint Quinoa Salad.

Mint Quinoa Salad with Grapes and Raisins

Preparation: 15 min


1 cup Quinoa (a type of cereal grain easily available in most supermarkets)
2 cups water
1 vegetable stock cube
½ cup mint finely chopped
6 seedless grapes finely sliced into small pcs
1 large tomato (without pulp) chopped into small pcs
¼ cup black raisins (can be substituted with green too)
Juice of 1/2 lemon
A few sprigs of mint for garnish

Wash the Quinoa well in warm water till the water runs clear. Bring the 2 cups of water to boil, add a pinch of salt and the stock cube and the quinoa should be boiled until it becomes translucent in colour. Make sure the grain does not boil for too long and is still crunchy in taste. This should take about 10 min. Meanwhile, in a large bowl bring together the finely chopped mint, tomato, raisin and grapes; add some salt, pepper and the boiled quinoa. Mix it very carefully so as to not break the grain. Adjust your seasoning, garnish with mint and serve. It goes well with all kinds of roast meats or fish.

Sunday, 25 November 2007

Apple and Mango Salad with Garbanzo Pilaf and Grilled Salmon

This is the first recipe posted by me. It is an all time favourite, especially during weekends. The apple and mango salad is heavily influenced by Thai cuisine. This is a tangy and spicy salad. The garbanzo pilaf is inspired by Spanish food and it blends well with the rich taste of grilled salmon.
The recipe is for 2 people. Have fun and enjoy your meal and let me know how the meal turned out for you by emailing me at

Green Apple, Mango and Wild Rocket with a Lime dressing

Preparation Time: 7 min.


1 Green Apple
1 Ripe Mango
25 g Wild Rocket leaves
1 Small Red Onion
2 tsp Brown Sugar
4 tblsp fresh Lime Juice
1 fresh red chilli


Cut the Apple, Mango and Onion into thin long strips. Add to that, half the bunch of rocket leaves. Add salt to taste then finger mix it. Lay everything out in a small bunch in the center of the plate and circle this with the remaining rocket leaves, like I have done in the picture. Prepare the dressing by adding lime juice to a bowl, add some salt, sliced fresh red chilli, brown sugar and mix this with a spoon till the sugar is dissolved. Pour the dressing over the salad mix and serve.

Garbanzo Pilaf

Preparation: 20 Minutes


1 can boiled Garbanzos (or pre-soaked and boiled dried garbanzos with salty water)
3 tblsp freshly cut parsley or coriander
3 cloves of garlic finely sliced
3 to 5 dried spanish red chilli (guindilla)
2 Cups Paella orLong Grain Rice
2 vegetable stock cubes or 2 cups of fresh vegetable stock
8-10 Saffron threads in 3 tblsp warm water
1 Onion finely cut into small pieces

5 tblsp Olive oil
A handful of sliced green olives


Heat 2 tblsp olive oil in a pan, add the garlic, fry until golden brown, add the chopped onions, let it turn pink then add the red chillies and chopped parsley, add the garbanzos along with the water that it has been boiled in (should not be more than1/4 cup water) and cook it for a just a few minutes leaving in some of the sauce.

Rice: Heat 3 tblsp of olive oil in a pan then add the rice. Melt the stock cubes in 2 cups of water and add it to the rice pan with a pinch of salt. Remember that the stock cubes tend to be salty. Allow the rice to cook for 15 min. Add the saffron threads which previously have been soaked in warm water to the rice while it is cooking. Soon as the rice is ready the cooked garbanzos can be added.

Serve the rice in neat cakes. Place it first in a large bowl or cup, neatly levelled then upturn it on your serving plate so it forms a cake. Add sliced olives on top as a garnish and serve.

Grilled Salmon on a bed of mustard spinach

Preparation Time: 25 min

2 fillets of salmon steaks

5 to 6 tblsp of olive oil
4 cloves garlic
1 tomato sliced into rings
1 potato sliced into rings
4 to 5 slices of Zuchini sliced
6 to 7 Spanish dried red chilli
50 g Baby spinach leaves
¼ tsp mustard seeds
2 Curry leaves

Garnish Powder for the Spinach:

Pinch of Red Chilli powder
Pinch of Dried Coriander Powder
Pinch of Dried Mango Powder
Pinch of Garam Masala (Indian hot spice)


Place the tomato, potato and zucchini rings with the salmon steak in a baking dish.

Add 5 tblsp of Olive Oil to a pan, slice the garlic very thin then add that to the olive oil and fry until it is golden brown, add the dried red chilli. Add some salt to the olive oil. Pour this olive oil mixture over the salmon steak and vegetables that are in the baking dish. Grill this at 200 deg C or gas mark 4 for about 20 min. Once you are ready to serve the fish, heat 1 tblsp of oil in a pan and add mustard seeds to this, then allow the seeds to crack. Add curry leaves and spinach to this and let it cook for a minute only. Place the spinach on the serving plate and then the grilled salmon on top with the tomato, potato and zucchini garnish around it.