Greek Potatoes (Oven-Roasted and Delicious!)

Greek Potatoes

Total Time: 1 hrs 29 min
Prep Time: 10 min
Cook Time: 1 hrs 19 min
recipe edit edit


8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it’s the best!)
1 lemon, juiced
sea salt
fresh coarse ground black pepper


1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam – that sounds like a great idea!
2 Put all the ingredients into a baking pan large enough to hold them.
3 Season generously with sea salt and black pepper.
4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn.
6 Bake for 40 minutes.
7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9 This will take about another 40 minutes.
10 Do not be afraid of overcooking the potatoes- they will be delicious.
11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Amazing Chicken Tortilla Soup!

Total Time:1 hrs 15 mins

Prep Time:15 mins

Cook Time:1 hrs


Amazing Chicken Tortilla Soup!. Photo by CountryLadyIt is very healthy.It is a little spicy so if u don’t have tolerance for spicy food,you may leave out the seeds of jalapeno.


2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauceTopping

1 cup non-fat tortilla chips (optional)


Directions: 1 Saute onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
2 Add all the rest of the ingredients to the large pot and bring to a boil.
3 After about 15 minutes, remove the chicken breasts and shred.
4 (Two forks work well to pull the chicken apart!).
5 Return shredded chicken to the pot and simmer an additional 45 minutes.
6 Serve, topped with crushed tortilla chips if desired.


Crock Pot Lasagna

Total Time: 4 hrs 15 min
Prep Time:15 min
Cook Time:4 hrsCrock Pot Lasagna. Photo by SharonChen


1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

Directions: 1 Brown ground beef, onion and garlic in frypan.
2 Add tomato sauce, tomato paste, salt and oregano.
3 Cook long enough to get it warm.
4 Spoon a layer of meat sauce onto the bottom of the slow cooker.
5 Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6 Repeat with sauce, noodles and cheeses until all are used up.
7 Cover and cook on low for 4 to 5 hours.


Pasanday Biryani

Pasanday Biryani

Pasanday Biryani is one of the most famous Asian traditional main courses.This recipe is scrumptious & easy to cook so try this Pasanday Biryani Recipe and make your dining remarkable.


1 kg Pasanday
1 cup Yogurt
1 cup Fresh Milk
1 cup Oil or Ghee
1 bunch Finely chopped Mint leaves
4 Finely chopped onion
6 Finely chopped green chilies
6 Lemon
2 ½ cup Rice
1 tbsp Red chili powder
1 tbsp Ginger Garlic paste
2 tbsp Raw Papaya paste
a pinch Yellow color
to taste Salt
for Pasanday
4 Clove
6 Green Cardamom
6 Black pepper
1 tsp White Cumin seeds
1 tbsp Poppy seeds
2 tbsp Roasted gram


  • Grind together 4 cloves, 6 green cardamoms, 6 black peppers, 1 tsp white cumin seeds, 1 tbsp poppy seeds and 2 tbsp roasted gram.Marinate 1 kg pasanday with 2 tbsp raw papaya paste, 1 cup yogurt, 1 tbsp ginger garlic paste, ground seeds, salt to taste, juice of 3 lemons, ½ bunch of chopped mint leaves, 3 chopped green chilies and 1 tbsp chili powder.
  • Keep aside for 30 minutes.Heat 1 cup oil in pan, add in 4 chopped onions and fry till golden brown, now remove brown onion and keep aside.
  • Now add in oil marinated pasanday and cook till water dries. Now turn the flame off.Boil 2 1/2 cup rice in a pan with mint leaves, 3 green chilies, few green cardamoms and water as required till half tender.
  • Drain out extra water and keep aside.Now grease a large pan, make a layer of boiled rice, top with cooked pasanday mixture. spread half of brown onion, juice of 1 lemon. Now make another layer of boiled rice. lastly pour 1 cup warm milk mixed with a pinch of yellow color.
  • Now pour remaining lemon juice, mint leaves and green chilies on top. Simmer till done.


Pinwheel Sandwiches

Tired of those typical triangle sandwiches? Try one of these! Quick, easy and delicious. A very pleasant change, and a great munching object while you study, talk, paint, read, watch a movie or anytime else!


1 loaf Sandwich Bread (crusts removed)

For yogurt sauce:

3 tbsps yogurt

3 tbsps Mayonnaise

1 tsp Fresh lemon juice

1 tsp Oregano

1 tbsp Fresh basil (thinly sliced)

A pinch of salt

1/2 tsp red chilli powder

For chicken filling:

8 oz. chicken breast (cooked and shredded)

2 Roasted bell peppers (thinly sliced)

2 cups fresh iceberg lettuce or cabbage (chopped)


  1. First prepare the yogurt sauce. In a medium bowl, mix together yogurt, mayo, lemon juice, basil, chilli powder, oregano and salt. Stir well.
  2. Then, mix the shredded chicken in the sauce.
  3. Add the bell peppers and iceberg or cabbage and mix well.
  4. Now, flatten the bread with a rolling-pin. Spread a rounded tablespoon of chicken filling onto each slide of bread.
  5. Gently roll up; tie each with a strip of green onion.


  • You may also serve by cutting the loaf into slices.


Tandori Batair

Tandori Batair Recipe
Tandori Batair 
                                                                                          INGREDIENTS :
 Quails (batyer) 8  
 Salt to taste  
 Vinegar (sirka) 4 tbsp
4) Ginger (adrak) paste 4 tsp
5) Garlic (lasan) paste 4 tsp
6) Yoghurt (dahi) 2 tbsp
7) Red Chilli powder 2 tsp
8) Red chilli paste 2 tbsp
9) Rock Salt 1/2 tsp
10) Garam masala 4 tsp
11) Cumin (jeera) powder 1 tbsp
12) Nutmeg (jaiphal) powder 1 tsp
13) Butter 3 tbsp


1.Clean quails and rub them with salt, lemon juice and ginger-garlic paste.
2.Keep aside for 30 minutes.
3.Whisk Yoghurt and add Red chilli powder, Red chilli paste, cumin powder, nutmeg powder, tumeric powder and garam masala.
4.Coat the quails evenly with this mixture and keep aside for 2 hours.
5.Skewer the quails and roast in a moderately hot tandor for 3-5 minutes.
6.Remove from skewer and serve hot accompnied by chutney.


Crispy Chicken Broast

            ‘Crispy chiken Broast’.

Crispy Chicken Broast








  •                     Skinned chicken (12 pieces) 1
  •          Water 1 bowl
  •                Chili powder 1-2 tbsp
  •                   Green chili paste 2 tbsp
  •                Ginger garlic paste 1 tbsp
  •               Salt to taste or 2 tbsp
  •            Meat tenderizer 1 tbsp
  •             White vinegar 3 tbsp
  • For Coating:
  • Flour 2 cup
  • Corn flour 1/2 cup
  • Rice flour 1/2 cup
  • Red mill flour 1/2 cup
  • Baking powder 1 tsp
  • Chicken powder 1 tsp
  • Salt 1 tbsp
  • White pepper 1 tbsp
  • Mustard powder 1 tsp
  • Garlic powder 1 tsp
  • Red chili powder 1 tsp
  • Cinnamon powder 1 tsp
  •   Onion powder (optional) 1 tsp
  • Oil for frying
  • Cooking Directions
  1. To marinate: Dip the skinned chicken in bowl of water, along with chili powder, green chili paste, ginger garlic paste, salt meat tenderizer and white vinegar.
  2. Leave it to marinate for about 4 hours.
  3. Now take out the chicken, let it dry and reserve the marination water.
  4. Mix all the coating ingredients properly.
  5. Coat the chicken pieces with the coating mixture.
  6. Leave it to rest for a while.
  7. Dip the coated chicken pieces in the reserved marination water or spray that water on the pieces.
  8. Again coat the chicken pieces with the coating.
  9. Repeat the procedure for about 2 to 3 times.
  10. Rest the coated chicken pieces for at least an hour before frying.
  11. Deep fry the chicken pieces, covered.
  12. Check after 10 minutes and turn.
  13. When chicken pieces turn golden brown, take them out.
  14. Serve hot with broast dip, dinner rolls, french fries and ketchup.