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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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CHETTINAD FISH FRY

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CHETTINAD FISH FRY


chettinad fish fry recipe

Fish marinated with chettinad spices and fried to perfection.


Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

INGREDIENTS

FOR MARINATION

4 shallots, roughly chopped

4 garlic pods

½ tsp cumin seeds

½ tsp fennel seeds

½ tsp whole black peppercorns

½ tsp ground turmeric

1 ½ tsp ground coriander

2 tsp chilly powder

Salt

OTHER INGREDIENTS

200g (approx. 5 pieces) fish, cut into medium-sized pieces

Oil, for frying

Tomato and onion salad to serve (optional)

Rice, to serve

INSTRUCTIONS

Place shallots, garlic, cumin seeds, fennel seeds, black peppercorns, ground turmeric, ground coriander, chilly powder, and salt in the bowl of a small food processor. Process until a paste forms. Add a little amount of water if needed.

Place the cleaned fish pieces in a bowl. Rub with the marinade. Marinate for 30 minutes in the refrigerator.

Meanwhile, heat oil in a pan over medium-high heat. Place the fish pieces in the pan. Shallow fry until done. Serve with rice and tomato and onion salad.

CHETTINAD FISH FRY


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