Tandoori salad plate

  • Vegepod slaw:

Vegepod cabbage, carrot, green shallot, lite French dressing

  • Tomato, cucumber and red onion
  • Mint yogurt:

Jalna lactose free vanilla yogurt

Fresh mint diced

Fresh coriander diced

Green protein powder

Mix together serve in ramekin

  • Bought mango chutney and garlic naan bread
  • Fresh pineapple
  • Tandoori chicken see prev posts for recipe serve with fresh coriander
  • Lime wedge

Tandoori chicken plate

Tandoori chicken serves 2

  • 2tb Tandoori paste from jar
  • 2tb jalna yogurt latose free
  • 2 chicken breast fillets thick cubes.


  1. Mix yogurt with tandoori paste.
  2. Cut chicken into cubes.
  3. Add chicken to yogurt and mix well.
  4. Marinate chicken for minimum 1hr.
  5. Preheat oven 180*c
  6. Then marinated chicken thread onto skewers.
  7. *see vegetables below
  8. Bake with skewers sitting over ovenproof casserole dish, for 25minutes in preheated oven
  9. Serve tandoori chicken on or off skewers with sides


  • Cooked basmati rice
  • Mango chutney
  • Cucumber slices
  • Fresh pineapple
  • Sprinkle Paprika, cumin, garlic powder on mixed vegetables (yellow squash, carrot, capsicum) with 1tsp organic olive oil, 1tsp organic butter. *bake at same time as chicken.

Butter chicken

Ingredients serves 2

  • 1tb Love my earth Butter chicken spice
  • 1 large Chicken breast cubed steamed
  • 440g organic Tomato tin
  • 1 cup Cauliflower

Serve with

  • Basmati rice
  • Raita
  • Lebanese bread (i didnt h ave naan avail)


  1. Cook chicken in microwave steamer 10minutes
  2. Add rest of ingredient in skillet
  3. Stir fry until fragrant
  4. Add chicken stir fry until mixed through