Non Vegetable Recipes

Grilled Chicken Escalope with Fresh Salsa Recipe


  •  skinless, boneless chicken breast
  • 1 Tbsp olive oil
  • 1 tsp ginger garlic paste
  • 1 tsp spices powder
  • 1 cup mix of parsley, coriander, green spring onion
  • Salt & pepper to taste
  • For the salsa:
  • 1/2 cup chopped spring onion white part
  • 1 cup cherry tomatoes
  • 1/2 cup green/black grapes
  • 1 tsp green chilli chopped
  • 1 yellow bell pepper chopped
  • 1 tsp chopped parsley
  • 1 tsp chopped coriander
  • 2 basil leaves
  • 1 tsp lemon juice
  • 2 tsp olive oil
  • Salt & pepper to taste

How to Make Grilled Chicken Escalope with Fresh Salsa

  • 1.For the spice powder:
  • 2. Add fennel, pepper, cinnamon powder, star anise, roast and grind to a powder.
  • 3. Store in air tight container cool dry place.
  • For the chicken:
  • 4. Blend parsley, the green part of the spring onion and coriander into a smooth green paste.
  • 5. Marinate the chicken breast with salt, pepper, spice powder and green paste (for about half an hour).
  • 6. Cook in a nice hot pan/ grill or bake.
  • For the salsa:
  • 7. Toss all the ingredients for the salsa in a bowl, refrigerate until needed. Serve with the grilled chicken breast.

Pina Colada Pork Ribs Recipe


  • 6 pork rib pieces
  • 2 cups pineapple juice
  • 1 cup rum
  • 2 Tbsp oil
  • 1 Tbsp ginger paste
  • 1 Tbsp mint paste + fresh leaves
  • 1/4 cup grated jaggery
  • 1 Tbsp chilli flakes
  • Salt to taste

How to Make Pina Colada Pork Ribs

  • 1.1. In a large mixing bowl, add all the above ingredients, except for the pork ribs and the fresh mint leaves. Mix well. 2. Add the pork’s ribs and coat well with the marinade. Leave it in the refrigerator for 6 hours or overnight. 3. Pre-heat the oven to 150 degree C. Grease a baking tray with oil and place the pork ribs evenly in it. Pour in the leftover marinade and add the fresh mint leaves. 4. Bake in the oven at 300 degree C for 45 minutes, making sure that you flip the pieces after 30 minutes to cook the other side. The fat layer of the ribs should start to ooze out oil and the meat should be charred and roasted.

Barbecued Leg of Lamb Recipe


  • 1 leg of lamb
  • 4 inch long pieces of raw papaya
  • 1 Tbsp onion powder
  • 2 tsp mustard powder
  • 2 tsp sugar
  • 2 tsp pepper
  • 1 tsp ground ginger
  • 1/2 Tbsp slivers of garlic
  • 2 Tbsp oil
  • For the sauce:
  • 2 Tbsp tomato ketchup
  • 2 Tbsp mushroom paste
  • 2 Tbsp tamarind sauce mixed with a dash of chilli sauce and vinegar
  • 2 Tbsp gherkins
  • 250 ml meat stock
  • 2 tsp cornflour

How to Make Barbecued Leg of Lamb

  • 1.Slice the papaya finely and smear it on the leg of lamb.
  • 2.Set it aside for 30 minutes.
  • 3.Infuse garlic slivers into the meat.
  • 4.Combine all the spices and spread it across the lamb.
  • 5.Set this aside for 2 hours.
  • 6.Heat oil in a roasting tin until it gets smoking hot.
  • 7.Place the lamb in the tin and bake at 200 degrees Celsius for 25 minutes per half kg.
  • 8.Combine all the ingredients for the sauce and bring to boil.
  • 9.Thicken with cornflour and serve aside the lamb.