Murg Patiala/ Chicken Patiala

As the name suggest this recipe has definitely some royal look and feel to it. This recipe makes a simple lean chicken breast to an exotic main course dish. It is a sure shot recipe for any get together or party. Bookmark this recipe today and perk up your weekend dinner/ lunch in a royal way.

Ingredients:

Chicken breast:                     400 grams (cut in 2 inches cubes or strips)
Oil:                                        3 tablespoon
Cumin seed:                           1 tsp
Onion:                                   4 medium (sliced)
Tomato:                                 2 large(chopped in cubes)
Ginger garlic paste:                 2 tablespoon
Red chilli powder:                  1 teaspoon
Coriander powder:                 1 tablespoon
Turmeric powder:                   1/2 teaspoon
Cashew Nut paste:                 1/4 cup
Dried fenugreek leaves:          1/2 teaspoon (dry roasted and powdered)
Green cardamom powder:      1/4 teaspoon
Garam masala:                        1/2 teaspoon
Cream:                                   1/2 cup
Salt to taste

Method:


1) Heat some oil in a pan. Add cumin seed; add onion when the seed are bit brown. Sauté onion till it is golden and fragrant.
2) Add ginger garlic paste and sauté. Add chopped tomato and cook till it turns pulpy.
3) Add red chilli, turmeric, coriander and salt. Mix well
4) Cook it for another 2-3 minutes; put it in a blender once cooled. Heat the same pan and add the onion tomato paste with cashew nut paste. Mix well.
5) Cut the chicken breast and add it to the pan, cook it covered for 4 minutes.
6) Add fenugreek powder, cardamom powder, garam masala powder and cream. Cook till chicken is done.
7) Serve with hot chapatti or naan.

BON APPETIT..

Grilled Garlic & Thyme Chicken

A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to poultry, bean, egg and vegetable dishes.
An interesting piece of history about thyme: Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women would also often give knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.
(Source: Wikipedia)

Today's recipe is a classic example of simplicity at its best. It is a quick and simple recipe to make and yet healthy for all age group people. Even my 3 year old enjoys it always.

Serve:            2-3 persons
Preparation time:    60 minutes

Ingredients:

Chicken Drumsticks:              600 grams (with or without skin)
Thyme:                                  1 tablespoon
Red onion:                             1 medium (cut in squares)
Yellow capsicum                   1/2 (cut in squares)
Lemon Juice:                         2 tablespoon
Lemon slices:                         2-3 slice (medium thick)
Garlic:                                   5-6 cloves (crushed)
Olive Oil:                              1 tablespoon
Salt to taste
Freshly crushed pepper

Method:

1) Preheat the oven at 250 degree celsius. Spread chicken, onion & capsicum in a bake and serve evenly.
2) Crush the garlic and spread over the chicken. Arrange the lemon slices.
3) Add lemon juice, olive oil salt and pepper and bake it for 30 minutes.
4) Change the oven to grill mode and cook it for further 15-20 minutes until brown and crispy.
5) Serve hot with additional seasoning if required.

BON APPETIT..

Chicken Couscous salad

A combination of chicken and couscous makes this 20 minutes one dish meal. This recipe has flavours of cumin, cinnamon, ginger and cayenne pepper to give it typical Middle Eastern feel.
Couscous is a traditional North African dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
(Source: Wikipedia)

Serve:                    2
Preparation time:    20 minutes

Ingredients:
Chicken breast:                       400 grams (cubed)
Couscous:                               1/2 cups
Olive oil:                                  1 tablespoon
Onion:                                      1 small (finely sliced)
Vegetable stock:                       1 cups
Garlic:                                       1 clove(thinly sliced)
Cumin:                                       1/4 teaspoon
Cinnamon:                                 1/4 teaspoon
Ground Ginger:                          1/4 teaspoon
Cayenne Pepper:                        1/4 teaspoon
Carrot:                                       1/2 cup (Shredded or cut in small pieces)
Raisin:                                        1/4 cup
Almond:                                     5-6 (toasted and slivered)
Salt & Pepper to taste

Method:

1) Heat oil in a non-stick pan over medium heat. Add onion and saute 3 minutes.
2) Season chicken with salt and pepper. Add to pan and saute 3 minutes, stirring. Add garlic, cumin, cinnamon, ginger & cayenne. Toss it for another minute.
3) Add vegetable stock; bring to a simmer. Add carrot and raisins and simmer for another 2-3 minutes.
4) Stir in couscous. Cover; remove from heat. Let stand 5 minutes.
5) Serve topped with almonds.

BON APPETIT..

Chicken Waldorf Salad

Salad are said to be great for health. It can be a perfect mid day meal or a late evening dinner. In this recipe dried cherries, walnut, and rosemary enhance a simple chicken and apple salad. You can make it even more fabulous with smoked chicken from your local grocery store.

This salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Other variations such as turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added to give it a twist.  Another variation known as an "Emerald Salad" replaces celery with cauliflower. The salad also may include zest of oranges and lemons. A variation popularized in "Belfast's Lunches To Go" is made with peanuts. This variation is known as "Peadorf Salad".
(Source: Wikipedia)

Serve :     2
Preparation time:     30 minutes plus cooling

Ingredients:

Chicken Breast:               300 grams (Cooked, Shredded or cubed)
Green Apples:                 2 cups (coarsely chopped)
Dried Cherries:                1/3 cup
Walnut:                            1/3 cup (chopped)
Mayonnaise:                     2 tablespoon
Celery:                             2 tablespoon (chopped)
Sour cream/ yogurt:          3 tablespoon
Lemon Juice:                    1 tablespoon
Honey:                             1 tablespoon
Dried Rosemary:              1 teaspoon (crushed)

Lettuce leaves to serve

Method:

1) Combine chicken, apples, celery, cherries, and walnuts in a large bowl.
2) For dressing, stir together the mayonnaise, sour cream, rosemary, lemon juice, and honey in a small bowl. 3) Stir dressing into chicken mixture just until evenly coated.
4) Cover it and refrigerate, Serve on lettuce leaves.

BON APPETIT..

Stir-Fry Chicken With Cashew Nuts

A favourite combination of sweet, almost creamy, cashews roasted to bring out  their nuttiness and stir fried with the tenderest chicken breasts. Subtly flavored with fish and oyster sauce with just a hint of garlic make this recipe stand out among other stir fries.

"Gai Pad Mamaung Himmaparan" is it's Thai name.

Adapted from  Easy Thai Cookbook By Sallie Morris

Serves:        4

Preparation time:            25 minutes

Ingredients:

Chicken breasts:                 2 (225 grams each) sliced into strips
Garlic:                                2 cloves (crushed)
Onion:                                1 finely sliced
Cashew nuts:                      1/3 cup roasted
Fish Sauce:                         3 tablespoon
Oyster Sauce:                     1 tablespoon
Spring Onion:                     4 (cut into short length)
Salt to taste
Black Pepper (freshly grounded)
Sunflower oil:                      3 tablespoon

Method:
1) Dry roast the cashew and assemble all the other ingredients.
2) Heat some oil in a wok, toss chicken and garlic. Stir fry until the chicken piece are tender and golden.
3) Add all the other ingredient and cook for another 1-2 minutes. Check the seasoning
6) Serve hot as a side dish or starter.

BON APPETIT..

Sweet & Sour Chicken

Nothing like a Chinese sweet and sour dishes, here the chicken is stir fried gently then simmered with colourful red and green vegetable, flavoured with tomato and sharpened with  rice vinegar and sweetened with sugar to form a rice tasting sauce. Its called "Pad Priew- Waan Gai" in Thailand

Adapted from  Easy Thai Cookbook By Sallie Morris

Serve            4
Preparation time:   25 minutes

Ingredients:

Chicken breast:        2 (225 gram each), sliced in strips
Onion:                      1/4  small (finely sliced)
Red bell pepper:       1/4 finely sliced
Green bell pepper:    1/4 finely sliced
Cucumber:                2.5 cm (finely sliced)
Cherry tomato:         4 (halved)
Spring onion:           4 (cut in short lengths)
Tomato puree:          1 teaspoon
Rice vinegar:             1 tablespoon
Fish sauce:                1 tablespoon
Sugar:                       1 teaspoon
Chicken stock:          4 tablespoon
Sunflower oil:            4 tablespoon
Black pepper:            freshly grounded

Method:
1) Assemble and cut all the ingredients.
2) Heat some oil in a wok, when hot stir-fry the chicken pieces for 3-5 minutes until they are tender.
3) Add all the other ingredients along with the stock, if needed to make a sauce, cook for 3-4 minutes. Adjust the seasoning.
4) Serve warm.

BON APPETIT..

Chicken & Bok Choy In Oyster Sauce

I had this recipe bookmarked for long time and finally today got a chance to make this as all the ingredients are handy and available. Any South Asian Stir fry are always quick and health. You cannot miss on the fragrance of the garlic and ginger when fried in butter to get that extra flavor over the vegetable or any meat for that matter. Bok choy and chicken are going to be a terrific combination with oyster sauce. Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. This thick, brown sauce with a sweet, salty, and earthy flavor is adding body, flavor and color to the dish.

Serve         2
Preparation time:                         45 minutes (Including Marinating)

Ingredients


 Chicken breast:              200 Gram
 Bok choy:                  2 Small
 Garlic:                       1 Clove (chopped)
 Ginger:                      1/2 Teaspoon (finely shredded)

 Oyster sauce:             1 Tablespoon
 Sesame oil:               1/2 Teaspoon

 For Marinade
 Salt:                                1 Pinch
 Light soy sauce:        1 Teaspoon
 Cornstarch:               1 Tablespoon
 Oil:                           1/2 Teaspoon
 

Method

1) Rinse the chicken and wipe it dry. Cut into thin slices.
2) Put the chicken in a large bowl and add soy sauce,salt and cornstarch. Mix well.
3) Add the oil. Mix thoroughly and put in the fridge for 30 minutes.
4) Heat the pan and add 2 tablespoons of oil. Add garlic, once it is fragrant, add the bok choy. Fry till the cabbage is cooked. Keep warm.
5) In the pan, put 2 more tablespoons of oil. Add ginger, once it is fragrant, add the marinated chicken. Stir fry until meat is done.
6) Add cooked bok choy, oyster sauce and mix well.
7) Bring to a boil once, turn the heat off and add Sesame oil. Serve hot with white or brown rice of your choice.

BON APPETIT...

Stuffed Chicken Breast with Sour Cream Sauce

I have been in love with this dish from ages, till date its one of my favourite recipes. I had it for the first time in a swanky Italian restaurant and wondered how did the chef managed to do so. So let unveil the secret of this delicious recipe and impress your family and friend. I am using spinach, mushroom and mozzarella for stuffing the chicken breast.  Chicken breasts are white meat and are relatively dry.

Ingredients:

Chicken breast:                      2 medium sized

Spinach:                                 1/2 cup ( blanched and chopped)

Mushroom:                            1 cup

Yellow onion:                         1 Medium

Mozzarella cheese

Crème fraîche:                        1/2 cup ( Substitute: Sour cream)

Dried oregano

Garlic:                                    2 cloves

White pepper

Salt to taste

Olive oil

Method:

1) Heat some oil in a pan; add oregano and garlic stir in for a minute. Add some onion, mushroom and spinach. stir for 3-4 minutes until water run dry. Season it with salt & pepper.

2) Once cold add shredded mozzarella.

3) Using a sharp pointed knife make a cut from the thicker side of the breast. Try to insert the knife to make a pocket in the chicken breast. 

4) Use your thumb to clear the pocket and stuff the filling tightly.

5) Prepare both the chicken breast with the stuffing sprinkle some salt and pepper over it. Heat some oil in a pan and cook both side at low to medium heat until cooked. Or you can also grill it at 230 degree celsius for 15 minutes turning it once.

6) For the sauce heat some olive oil in a pan. Add some garlic, half onion finely chopped, and 1/2 cup mushroom finely chopped. Saute it for 2 minutes. Add the cream, simmer it at low temp. Season it with salt and pepper.

7) Serve it hot with some oven grilled vegetables.

BON APPETIT...

Dhaba Chilli Chicken

"Chilli Chicken" name itself is so tempting that you will not miss to remember the taste you had last time. It is the the most popular dish that comes to mind when thinking about all the Chinese food that has been adapted in India. It goes great with fried rice or chow mein. Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral  part of the Indian culinary scene. I got this recipe from a local dhaba wala, his recipe was very famous among the local community and was a great hit. It makes me remember my good old college days when we use bunk the boring food of hostel mess for having these taste bud tantalizing chilli chicken.

Ingredient:

Chicken breast:                500 Grams ( Boneless cut in small cubes)
Red Bell Pepper:              1/2 cut in small cubes
Green Bell Pepper:           1/2 cut in small cubes
Soya sauce:                      3-4 tablespoon
Onion:                              1 medium cut in small cubes
Corn flour:                        2 tablespoon
All purpose flour:              1 tablespoon
Egg:                                 1 tablespoon
Green Chilli:                     2 split in halves
Garlic:                              1 tablespoon finely chopped
Ginger:                             1 tablespoon finely chopped     
Chili oil:                            1/2 tablespoon
Salt to taste
White pepper
Vegetable Oil

Method:

1) Cut the chicken in small cubes. Add 1 tablespoon soya sauce, egg, 1 tablespoon corn flour and all purpose flour. Season it with salt and pepper.
2) Mix well and deep fry all the chicken cubes until golden brown from out and fully cooked inside.
3) Heat some oil in a wok. Add green chilli, ginger and garlic fry for a minute and add diced onion and bell pepper. Add fried chicken. Toss it on high flame.
4) Add 1 tablespoon Soya sauce and 1 tablespoon corn flour mixed with few spoons of water. Stir it till all the chicken and vegetables are coated with sauce. Season it with salt and pepper.
5) Finish this hot and spicy chicken with some sprinkle of chili oil.
6) Serve hot with some veg fried rice or chow mein.

BON APPETIT...

Tandoori Bites ( Chicken stuffed grilled mushroom)

When chicken can be stuffed with mushroom, why not these cute looking mushrooms can be stuffed with chicken!!! This idea leads to my next recipe. Loads of recipes are available online for stuffed mushroom, but this one is totally different, Tandoori Bites. Indian tandoori spices are used for marinating both mushroom and chicken stuffing. Stuffed perfectly and then grilled to give it a chewy yet juicy effect.  This recipe is a perfect blend of Indian & Italian flavors. So let's start our mushroom hunting..

Ingredient:

White Mushroom:           10 large pieces
Chicken Breast:               1/2 (Cut in small cubes)
Greek Curd:                    2table spoon
Ginger Garlic paste:         2tea spoon
Cumin Powder:                2teaspoon
Coriander Powder:          2tea spoon
Garam Masala:                2tea spoon
Salt to taste
Black Pepper Powder:     2tea spoon
Red Chili powder:            2tea spoon
Fresh mozzarella cheese:  1table spoon
Vegetable Oil

Method:
1) Clean the mushroom and take out the stalk carefully leaving behind the cups. Marinate these mushroom cups using 1table spoon curd, 1tsp ginger-garlic paste, 1tsp cumin, 1tsp coriander, 1tsp, garam masala, 1tsp red chili, 1tsp black pepper and salt to taste. Mix well and keep it aside for 30 minutes.
2) Heat some oil in a pan and put dices chicken, toss it for 4 minutes. Add finely chopped mushroom stalk. Add 1tsp ginger-garlic paste, 1tsp cumin, 1tsp coriander, 1tsp, garam masala, 1tsp red chili, 1tsp black pepper. Season it with salt. Cook it for another 5 minutes and then add 1table spoon curd. Cook until the mixture is dry and chicken pieces are cooked well.
3) Cool the chicken mixture and add roughly tored mozzarella cheese. Mix well. Shred the chicken stuffing using hands in a uniform mixture.
4) Carefully stuff this mixture into the marinated mushroom cups and place it on a greased baking tray.
5) Grill it at 180 degree Celsius for 10 minutes using grill and fan option. Serve it hot with some onion rings and green coriander leaf on the top. Yummy party appetizer is ready to be served

BON APPETIT...

Iskender Kebab

Another famous Turkish delicacy in the menu today. İskender kebab is one of the most famous meat foods of northwestern Turkey and takes its name from its inventor, İskender Efendi who lived in Bursa in the late 19th century. It is prepared from thinly cut grilled lamb basted with hot tomato sauce over pieces of pita bread and generously slathered with melted sheep butter and yogurt. Tomato sauce and boiling butter are sometimes poured over the dish, at the table. İskender meaning 'Alexander' some stories tells that it was  a favorite food of Alexander the great. I am making this recipe with chicken which is a more softer meat then lamb. A new kind of kebab with totally different marinate.

Ingredients:

Chicken breast:               2 pieces ( cut in thin long strips)
Onion:                             1 medium
Garlic:                             2 cloves
Yogurt:                            4table spoon
Tomato puree:                 2table spoon
Pita bread:                       2 large ( substitute- Indian naan bread)
Olive oil
Black pepper
Paprika powder
Salt to taste
Butter

Method:
1) Process the onion in a food blender and take out the juice. Discard the pulp.
2) Marinate the chicken strips with onion juice, 2 spoon olive oil, salt and pepper. Refrigerate it for 4-5 hours.
3) Cook the chicken with all  its marinate until all the juices run dry and chicken is cooked well.
4) Add crushed garlic and salt to the yogurt and keep aside.
5) Mix tomato puree with 2 spoon olive oil, pepper and paprika. Heat it in a small sauce pan. season it with salt.
6) Warm the pita bread from both side. Cut it in a bite size pieces.  Spread the yogurt sauce on pita bread. Stack the hot kebab over it. Drizzle it with tomato sauce and hot melted butter.
7) Serve hot and enjoy it as "Alexander the Great".


BON APPETIT...

Chicken Drums with Mushroom Ragout

I was very confused to name this recipe. Loved the way it has come up finally. Wanted a name to go with its fascinating and attractive look. This recipe is a combination of egg and chicken with mushroom ragout which is a basic stew to go with this roll. Rolling boiled egg in chicken breast is an innovative idea. But you need to very careful while boiling the egg as it again cooks with the roll and can become hard. Mushroom ragout in my all time favourite and quick to make. Here goes the recipe.." The French Style"

Ingredients:
Egg:                      2medium
Chicken breast:     2medium
White Pepper:
Garlic powder
Garlic cloves:        1 clove
Dried Oregano
Bread crumb:         4 table spoon
Corn flour:             1table spoon
Olive oil
Butter:                    1table spoon
Mushroom:             6-7 pieces ( Cut in four parts)
Red Bell pepper:     1/2 ( Cut into medium dices)
Sour cream:             3table spoon
Feta cheese:            1table spoon

Method:
1) Boil 2 eggs for 10 minute. It will we not be 100% hard so carefully take the shell off. Keep aside
2) Place the chicken breast in between a plastic sheet and pound using hammer or rolling pin. Make a big enough sheet to cover your eggs.
3) Sprinkle some salt, pepper, garlic and oregano on the chicken sheet and keep it aside for 10 minutes.
4) Place an egg over the chicken breast sheet and roll folding sides. Mix 2 spoon full of water in the cornflour  and dip the roll in the liquid. Spread the bread crumb and roll it over. All the crumb will stick to the chicken roll.
5) Heat some oil and cook the roll from all sides till golden brown.
6) Heat some butter in another pan. Add crushed garlic and cut vegetables. Toss it well and season it with salt and pepper.
7) Reduce the flame, add sour cream and feta cheese. Mix well cook for another minute.
8) Pour the stew at the bottom of the serving dish. Cut the egg-chicken roll from middle. Serve hot and enjoy the goodness of chicken and egg together.

BON APPETIT..

Shish Taouk (Mediterranean Chicken Kebab)

Mediterranean region is always famous for its rich culture and good food. During our visit to turkey finding a food with chicken and vegetable was a bit difficult in the beginning because of the language and wide use of  meat in the recipes. What we learned was taouk or tavuk (pronounced "tah-wouk") means chicken in Turkish. We got this option in a local food joint in a very famous Istiklal street. Still can't forget the taste of this dish. I tried making it today for dinner, it turned out to be a super success. Here comes the recipe.

The Turkish version is served with rice and a garlic paste along with vegetables. The Lebanese version is usually served with hummus and tabbouleh salad. The sandwich version comes in a flat bread or pita wrap seasoned with garlic paste, along with lettuce, tomatoes, and pickled turnips. It is widely eaten in Lebanon, Jordan, Syria, Iraq, the Palestinian Territories, and Israel, either as a sandwich or on a platter with vegetables, sometimes with chips French fries.

Ingredient:

Chicken breast:             2 portion ( cut in small cubes)

Yogurt:                         2 table spoon

Tomato paste:               2 table spoon

Tomato sauce:              1 table spoon

Lemon Juice:                1 table spoon

Cumin Powder:             1/4 tea spoon

Dried Thyme:                1/4 tea spoon

Sumac powder:             1/2 tea spoon (optional) Substitute is lemon zest.  

Red Paprika powder:    1/2 tea spoon

Chili powder:                1/2 tea spoon

Garlic Paste:                  1/2 table spoon

Salt to taste

Olive oil

Method:

1) Wash and cut the chicken breast in small cubes. Add all the ingredient. Mix well. cover it up with a cling foil and refrigerate for 4-5 hours. 

2) Use a skewer to put all the cubes in and grill it. You can use mushroom and bell pepper in between the chicken cubes in the skewer for grilling.

3) Or you can use the pan. Heat sum oil and put the marinated chicken on the skillet. Keep turning around on high flame until its dry and form a crust over the kebabs.

4) Enjoy it with you favourite pita bread or Indian naan.

BON APPETIT....

Rolling Chicken Scallopini on Spinach Bed

Chicken is a most amazing and versatile type of poultry in the world. It is prepared as food in a wide variety of ways, varying by region and culture.
One day I was having chicken, mushroom and spinach in my kitchen. I didn't wanted to cook any of these separately. Thought of combining all this and here is the result.  This dish is a beautiful composition of Spinach, Mushroom, and Chicken. In each bite you will find a bustling flavors. This one is my special favorites for  any kind of dinner or lunch.

Ingredient:

Chicken Breast:             1 Portion
Spinach leaves:              100 grams
White Mushroom:          5-6 medium size
White Onion:                 1 medium Size
Garlic:                           5-6 cloves
Bread crumbs:               4-5 spoon
Corn flour:                     1 spoon
Olive oil
Mozzarella Cheese
Ricotta Cheese
Dried Oregano
Dried Basil
Salt to taste
White pepper

Method:

1) Take the chicken breast and slice it up in half. Use a longer knife and start slicing from the thicker portion pressing from the top using your palm. The slice should of equal thickness.
2) Place the cut chicken breast in between the plastic sheets and start pounding using a hammer or rolling pin. Meat will become thin. Make sure you do this carefully as the meat can get torned.
3) Heat some olive oil in the pan. Add some oregano & garlic stir it for 30 sec and add finely chopped onion and mushroom. Add salt and pepper to taste. keep it aside to cool.
4) Add some mozzarella cheese to the mixture and put it in the pounded chicken breast. Make it in a tight roll.
5) Make a paste of corn flour and water. Coat the roll in the corn flour mix. Coat it again with bread crumbs. and put it on a hot fry pan. Cook it from all side to a golden brown color.
6) Blanch the Spinach and ground it to a paste.
7) Heat some olive oil in another pan. Add garlic and spinach paste stir it for 2-3 mins. Season with salt pepper and dried basil. Mix ricotta cheese to the paste and stir for another minute.
8) Take serving dish and pour the spinach paste in the bottom. Place the hot chicken roll over the spinach bed and garnish it will few cherry tomato.

BON APPETIT..