This restaurant-style salsa is quick n easy. All you need are a few minutes of you time and a handful of ingredients which are readily available in your pantry!  The freshness of the tomatoes, the zestiness of the lime clubbed with the heat from the jalapenos and the aroma of the cilantro, together balance the flavors very well and tastes just like the restaurant version.

Why homemade Salsa?

The thought of making homemade salsa started after noticing my son going crazy over chips and salsa whenever we visit Mexican restaurants. I mean, how could I blame him, we all love it, right? And when he started asking for the same at home too, I used to give him store bought salsa initially. But watching how he used to drink & gulp it (lol, I donno what else to say), it made me concerned about the quality of store-bought ones and the preservatives present for longer shelf life, not to mention the high amount of salt and sugar added for taste. That was the moment I finally decided to try my hand on a homemade version. And trust me, that was the right decision and never have I turned back to store bought salsa again. Also, I can’t be happier watching my son savor mommy’s homemade salsa!

Is Salsa Healthy?

Yes, tomato being the main ingredient of Salsa, it is an excellent source of Vitamin C with anti-cancer, anti-inflammatory and antioxidant properties. Salsa is also low in calories, helps with digestion, boosts your immune system and promotes heart health.

How to store?

Leftovers can be refrigerated in an air tight container for up to a week. I do not recommend freezing salsa as it is best enjoyed when freshly made without any preservatives.

Interested in other Mexican food recipes? Check these out:

1. Sheet Pan Chicken Fajitas
2. Crispy Fish Tacos
3. Salmon Tacos with Avocado crema
4. Easy Homemade Guacamole

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Homemade Restaurant Style Salsa

Quick and Easy Homemade Salsa, made with a few simple ingredients! Top your salads, tacos & fajitas,or enjoy as a dip with your favorite tortilla chips.

Course Appetizer

Cuisine Mexican

Keyword homemade salsa, mexican, salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 7

Author Akhila

Ingredients

• 1 can diced / crushed tomatoes 14.5 oz
• 2 fresh tomatoes
• 2 garlic cloves
• 1 jalapeno
• 1 handful of cilantro
• Juice of 1 lime
• ½ of a medium sized onion
• Salt (as required)

Instructions

• Blend all the ingredients together and check for the seasoning.
• Allow it to sit for 10 minutes before serving.

Notes

1. You can remove the seeds of the jalapenos to make it less spicy.
2. Leftovers can be refrigerated in an airtight container for up to one week.

The post Homemade Restaurant Style Salsa appeared first on Pepper Delight.

Juicy, Delicious, and Flavorful, Oven Baked Meatballs make a great appetizer or as an addition to your pasta.

Ever since my son started saying yes to pasta, I’ve been experimenting different pasta recipes and proteins to go along with it. These meatballs are one of his favorites which he devours in seconds; served either ways, with marinara sauce or with a creamy white sauce.

This is a classic Italian style meatball recipe with garlic, chili flakes, oregano, parsley, herbs, parmesan, onion, egg and breadcrumbs. Once your ingredients are ready, the preparation is very easy; mix everything together, roll it and bake it in the oven, Voila!  Don’t be surprised if your family starts munching it directly from the pan, it’s that good!

So, let’s get into the details of cooking up these meatballs.

What kind of meat portion should I buy?

Most people buy a mix of beef, veal and pork to make meatballs as it brings so much of flavor, but here I have used only beef. I’ve used ground chuck with 80/20 blend, which means 80% lean meat and 20% fat. It makes the meat hold together during the bake, while keeping it tender and juicy.

How can you serve these meatballs?

1. You can go for the classic combination of meatballs with spaghetti or any pasta of your choice.
2. Or you can serve meatballs as an appetizer with marinara as the dipping sauce.
3. These meatballs make a great protein for your sandwich, wrap or on your salad, the options are endless!

How can you store leftovers?

Once you are done with your cooking, make sure to bring it down to room temperature. You can store the leftovers in an air tight container in the refrigerator, or freeze it in a freezer safe zip lock bag or container for up to 2 months.

For reheating; Meatballs reheat like a gem, although it is ideal to thaw them before heating by transferring from the freezer to the refrigerator a day prior to serving. You can either microwave it, or heat on a pan with its lid on.

Enjoy, Happy Cooking…!

Interested in other appetizer recipes? Check these out:

• Chicken meatballs
• Honey Soy Glazed Chicken Drumsticks
• Beef Cultet/Croquette
• Buffalo Chicken Bites

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Meatballs

Juicy, Delicious, and Flavorful, Oven Baked Meatballs make a great appetizer or as an addition to your pasta.

Course Appetizer

Cuisine Italian

Keyword meatballs, pasta, spaghetti

Servings 30 meatballs

Author Akhila

Ingredients

• 1 lb ground beef
• 2 garlic cloves (minced)
• 1 large egg
• 1 medium sized white/yellow onion (finely chopped)
• 1 tsp oregano (dried)
• 1 tsp chili flakes
• 1 tsp salt
• ½ tsp black pepper
• ½ cup Parmesan cheese
• ½ cup breadcrumbs
• ¼ cup water
• A small handful of parsley (finely chopped)

Instructions

• Preheat oven to 350-degree F. Line a baking tray with parchment paper and keep aside.
• In a bowl, using your hands or a spatula, mix together minced beef, garlic, onion, egg, parmesan cheese, bread crumbs, oregano, chili flakes, water, salt and pepper until its well combined, but make sure not to overmix it.
• Wet your hands with water or oil and using a cookie scoop or with your hands, roll the mixture into small round sized balls and place them on the baking sheet.
• Bake in the preheated oven for 20 minutes flipping them midway through the cooking until they are nicely browned on the outside and cooked well. The internal temperature should reach 165-degree F.
• Remove from the oven and drain off any leftover excess fat.
• Serve them hot along with pasta or serve as an appetizer with marinara sauce on the side. Enjoy!

The post Meatballs appeared first on Pepper Delight.

Today I have for you here a healthy variation of chicken tenders as it is made by air-frying cooking method instead of the traditional deep-frying. Also, the recipe does not use any eggs nor flour and instead uses panko bread crumbs for the crispy crust and buttermilk which acts as the binding agent making the inside juicy.

Why buttermilk?

The secret ingredient to the juiciest chicken is, Buttermilk! The lactic acid in it helps to tenderize the meat thereby making it juicy and flavorful. I highly recommend soaking your chicken in buttermilk for at least 30 minutes (preferably overnight) before cooking. And it works for all types of cooking chicken, be it oven-baked, pan-fried, deep-fried or even air-fried.

How to serve?

These Air Fryer Chicken Tenders are a perfect appetizer and can be served with your choice of dipping sauce; I personally love Honey Mustard (recipe below), but Ranch is an equal favorite too. Another great option is to serve them as a protein in your sandwiches, taco filling or as is along with a healthy side salad. The chicken tenders are also ideal for your kid’s lunch boxes.

Interested in other appetizer recipes? Check these out:

• Baked Chicken meatballs
• Honey Soy Glazed Chicken

Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Air fryer Chicken Tenders with Honey Mustard Sauce

Juicy on the inside, and Crispy on the outside without any deep frying. Chicken Tenders can’t get any better than this, right?  The Juiciest Air Fried Chicken tenders!

Course Appetizer

Cuisine American

Keyword air fryer, chicken tenders, healthy

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 Chicken tenders

Author Akhila

Ingredients

• 8 chicken tenders
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• 1 tsp + 1tsp salt
• 1 tsp chili powder / paprika
• 1 tsp oregano (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• Cooking spray

For the honey mustard sauce

• ¼ cup honey
• 3 tbsp mayonnaise
• 2 tbsp dijon mustard
• ¼ tsp apple cider vinegar
• Pinch of garlic powder
• Salt and pepper

Instructions

For the Chicken Tenders

• Soak chicken tenders in buttermilk with 1tsp salt for 30 minutes (overnight soaking is preferred).
• In a plate combine together panko breadcrumbs, chili powder, oregano, garlic powder, onion powder, pepper, and 1 tsp salt. Mix well as this will be the dry rub coating for your tenders.
• Preheat air fryer to 400 degree F. Remove the soaked chicken from the buttermilk, allowing the excess to drip back into the soaking bowl. Dredge the chicken in the prepared dry rub while applying pressure so that it sticks well to the chicken. Transfer the coated chicken to the air fryer, spray some cooking oil and cook for 5 minutes. Flip onto the other side, spray cooking oil and cook for an additional 4 minutes. The internal temperature should reach 165 F.
• Serve hot along with the Honey Mustard Dressing on the side.

For Honey Mustard Dressing

• Whisk all the ingredients until smooth and serve.

The post Air Fryer Chicken Tenders with Honey Mustard Sauce appeared first on Pepper Delight.

Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #GortonsShrimpAppetizers #Ad @gortonsseafood

A party is incomplete without fried food and if you are a seafood lover like me, this recipe is a must try. Yes, we are talking about Crispy Crunchy Shrimp dipped in everyone’s favorite buffalo sauce. An easy peasy recipe with minimum work and a definite crowd pleaser!

I have used Gorton’s Butterfly Shrimp for this recipe which is crispy golden shrimp fried to perfection. I absolutely love using Gorton’s products as they are convenient and tastes just like freshly cooked food. And definitely a great way to add more seafood into your diet. To know more about Gorton food products and their availability in your area, click here.

You can use an oven or air fryer to make this crispy shrimp. Once the shrimp is ready, the next step would be to make the buffalo sauce. Whisk together hot sauce and melted butter, and your sauce is ready. I like to mix hot sauce with butter rather than directly using the hot sauce, as it helps to reduce the overpowering taste and balance the sauce out. Plus, the addition of butter adds a nice flavor too. Dunk your shrimp in the prepared sauce and serve, easy it is!!!

These Buffalo Shrimp work perfectly as a protein in tacos, wraps, sandwiches, or even just served as an appetizer. Either way you can make a quick and delicious meal out of it which kids also enjoy.

Interested in other Gorton’s recipes? Check these out:

1. Crispy Fish Tacos
2. Shrimp Manchurian
3. Crispy Fish Burger

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Buffalo Shrimp

Thanksgiving is right around the corner and how about an easy appetizer for the feast? This Buffalo Shrimp made with Gorton’s Butterfly Shrimp is crunchily delicious and makes a great dish to your party menu, YUM!!!

Course Appetizer

Cuisine American

Keyword appetizer, buffalo shrimp, shrimp

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Akhila

Ingredients

• 1 pack of Gorton’s Butterfly Shrimp
• ½ cup hot sauce
• 4 tbsp unsalted butter (melted)
• Ranch sauce (as side)
• Celery sticks (as side, optional)
• Spring Onions (chopped, as garnish)

Instructions

• Cook Gorton’s Butterfly Shrimp according to the package instructions. Keep aside.
• For making the buffalo sauce: In a bowl, whisk together melted butter and hot sauce until it is well combined.
• Dip each butterfly shrimp in the prepared buffalo sauce and arrange on a plate.
• Sprinkle the spring onions on the plate.
• Serve with ranch and celery sticks on side.

The post Buffalo Shrimp appeared first on Pepper Delight.

Calling out to all the garlic bread lovers! This recipe is a keeper and I’m sure you’re gonna fall for the jalapeno version. It has everything you would look for; the crunch, the heat, and the cheesy goodness in every bite. It’s simple to make and even more delicious to eat, both kids and adults will equally love it.

Jalapeno Garlic Bread is definitely a party pleaser, it can be served as an appetizer or as a side with creamy soups, for example my Creamy Roasted Tomato Soup. It is best when served hot, right out of the oven. Although the dish may look spicy with the jalapenos, the heat is subdued perfectly by the flavors of cheese and mayonnaise, making it a kids favorite too.

This recipe has been partially adapted from Food Network.

Interested in other party pleaser appetizer recipes? Check these out:

• Hummus
• Honey Soy Glazed Chicken Drumsticks
• Beef Cutlet
• Buffalo Chicken Bites

Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Jalapeno Garlic Bread

Cheesy with a slight hint of heat, this Jalapeno Garlic Bread hits all your taste buds! An easy appetizer and a total winner recipe!

Course Appetizer

Cuisine American

Keyword appetizer, garlic bread, jalapeno garlic bread

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 slices

Author Akhila

Ingredients

• 1 Italian loaf or French Baguette
• 4 garlic cloves (minced)
• 4 tbsp unsalted butter (at room temperature)
• ½ cup mayonnaise
• 1½ cup mozzarella cheese (grated)
• ¼ cup pepper jack cheese (grated)
• 2-3 jalapenos (sliced into thin rounds)
• ½ tsp salt
• ¼ tsp pepper
• Green onions (garnish)

Instructions

• Preheat oven to 400 degree F.
• In a bowl, mix together garlic, softened butter, mayonnaise, 1 cup mozzarella cheese, pepper jack cheese, salt and pepper.
• Cut the loaf into half inch slices.
• Spread the prepared mix generously on one side of the bread slices. Top with jalapeno slices and the remaining ½ cup mozzarella cheese.
• Arrange the bread slices on a baking sheet and bake for 15-20 minutes until the cheese has fully melted. Serve hot.

The post Jalapeno Garlic Bread appeared first on Pepper Delight.

Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #GortonsAirFryerRecipes #ad @gortonsseafood

Being an ardent seafood lover and hailing from a costal region, fish and shrimp are an integral part of our diet and our favorite protein sources.  This Prawn / Shrimp Manchurian is a popular Indo-Chinese delicacy all over India. Battered shrimps are fried and then tossed in an aromatic sweet n sour sauce with a slight hint of heat and served along with fried rice or hakka noodles; a wonderful combination which is easy to make and tastes so so delicious!!

The recipe is fairly simple if you use popcorn shrimp, otherwise there is an additional step of frying the battered shrimp. I have air fried the shrimp which took only 6 mins to cook, while I prepared the sauce and other ingredients. Whisk the sauce ingredients together in a bowl, sauté the aromatics till the sauce bubbles up, toss the fried shrimp, and finally garnish with spring onions. You can also add bell peppers as an extra ingredient but is completely optional.

To speed up the cooking and save time, I have used Gorton’s popcorn Shrimp. I have been a long-time fan of Gorton’s products; they are super easy to use and crunchy delicious. To know more about Gorton food products and the availability in your area, click here.

There you go, Shrimp Manchurian … An easy n tasty dinner within 30 mins! Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Shrimp Manchurian

Shrimp Manchurian … A Classic Spicy, Sweet n Tangy Indo Chinese dish, best served as an Appetizer or a Side with rice & noodles. An Easy Peasy Dinner in less than 30 minutes …!!

Course Appetizer, Side Dish

Cuisine Indo-Chinese

Keyword air fryer, popcorn shrimp, shrimp manchurian

Prep Time 7 minutes minutes

Cook Time 21 minutes minutes

Total Time 28 minutes minutes

Servings 3

Author Akhila

Ingredients

• Gorton’s Popcorn shrimp (14 oz. pack)
• 3 garlic pods (minced)
• ½ inch ginger (grated)
• ½ of a medium sized onion (cubed)
• 1 tbsp soya sauce
• 1 tsp chili garlic sauce
• 1 tbsp green chili sauce
• 1 tbsp tomato ketchup
• ½ tsp black pepper
• Corn flour slurry: 1 tbsp corn flour + 2 tbsp water (mixed)
• 2 spring onions (chopped)
• Oil (as required)

Instructions

• Air frying the shrimp: Remove popcorn shrimp from the package and arrange in the air fryer basket and cook at 400 degrees for 6 mins, shaking halfway through.
• Preparation of sauce: Prepare the sauce by whisking soya sauce, chili garlic sauce, green chili sauce, tomato ketchup and black pepper in a bowl.
• Heat oil in a pan, sauté ginger and garlic. Add the onions and sauté for 2 mins. Follow by adding the prepared sauce, corn flour slurry, and mix everything together.
• Add the air fried popcorn shrimp, toss everything together to combine. Garnish with spring onions.
• Serve Hot! This dish goes well as a side with fried rice, white rice, or with hakka noodles, or is good as an appetizer on its own.

Notes

This dish tastes the best when served hot and crispy, right from the kitchen. Once cooled or reheated, it loses its crispiness although tastes good.

The post Shrimp Manchurian appeared first on Pepper Delight.

A cutlet is a palm sized deep fried patty with a stuffed filling coated in breadcrumbs.  The filling is usually made with meat, fish or vegetables. The joy of eating a beef cutlet starts right from the moment you lay your eyes on it; the beauty of the uniformly shaped brown patty; the softness when you hold it; and finally, when you take a bite, the whole experience of the crispy outer crust, spongy soft filling, and the spicy, peppery, meaty, overload of flavors. This along with a hot cup of tea…… Yum!!!

The key to making a wonderful plate of cutlet is:

1. Ensure that they all are evenly shaped and fried at the right temperature and duration.
2. Avoid overcrowding the pan when frying.
3. Replace the oil used for frying when the breadcrumbs start to burn or blacken, to avoid a burnt taste on your next batch.

Enjoy these beef cutlets with a side of tomato ketchup, Happy Cooking…!

Interested in other Kerala style Beef recipes? Check these out:

• Beef Ularthiyathu/Beef Dry Roast
• Spicy Slow Cooked Beef Curry / Beef Curry

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Beef Cutlet

Beef Croquette, also famously known as BeefCutlet, is a favorite among all the meat lovers, especially in my hometownKerala, India. This flavorful snack is a sure to find in any bakery and is oneamong the most sold-out tea snack or appetizer!

Course Appetizer

Cuisine Indian, Kerala

Keyword beef cutlet, kerala

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Akhila

Ingredients

• 500 g beef (medium sized cubes)
• 1 tbsp meat masala
• 2 tsp black pepper powder
• ¼ tsp turmeric
• 1 large onion (finely chopped)
• 3 green chilies (sliced round)
• 3 garlic (minced)
• ½ inch sized ginger (minced)
• 2 sprigs of curry leaves (roughly chopped)
• 2 potato (medium sized)
• 1 cup breadcrumbs
• 2 whole eggs or egg whites
• Oil (for deep-frying)
• Water (as required)
• Salt (as required)

Instructions

• Cook Beef: Clean the beef and cook with salt, turmeric powder, pepper powder (1 tsp) and water (just enough to cover the beef), in a pressure cooker for about 3 whistles.
• Allow the pressure to release on its own, drain excess water and allow it to cool completely.
• Shred Beef: Shred the cooked beef using a fork or in a food processor to a shredded form. If using a food processor, make sure not to grind it into a paste. Keep aside.
• Cook Potatoes: Pressure cook potatoes with a little water and salt for 2 whistles, drain, mash it and keep aside.
• To prepare the filling: Heat oil in a pan. Add chopped onions with little salt and sauté until it turns golden brown. Add chopped ginger, garlic, green chilies and curry leaves.
• Add meat masala and pepper powder, and sauté on a low flame for 5 minutes so that it all blends well. Add mashed potatoes and the cooked meat to the mixture and mix well. Turn off the flame and place the lid on the pan, allow it to rest.
• Egg: Beat eggs in a small bowl and keep aside. You can also substitute whole eggs with egg whites.
• Breadcrumbs: In another bowl take breadcrumbs; either use panko breadcrumbs, or you can prepare breadcrumbs by toasting any bread and then grinding it in a mixer.
• Make Patties: Make palm sized patties out of the prepared meat filling. Prepare the pan by heating oil in a low flame for deep frying the cutlets.
• Fry’em up: Dip each patty in the egg batter and then coat with bread crumbs and carefully drop in to the frying pan. Deep fry until golden brown. Do not crowd the pan, ensure there is ample space between each patty as it gets fried.
• Once the patties are done, transfer them on to a paper towel to drain out the excess oil.
• Serve hot with tomato ketchup.

Notes

1. You can substitute beef chunks with ground beef.
2. You can substitute whole eggs with egg whites.
3. You can substitute meat masala with garam masala in same proportions.
4. You can also use panko breadcrumbs which are Japanese style breadcrumbs commonly used to coat deep fried foods. Since it is made from bread without crust, deep frying foods will stay crispy and crunchy. As an alternative you can also use a homemade version.

The post Beef Cutlet appeared first on Pepper Delight.

One of the easiest chicken meatball recipes you can find, and is also healthy! I was surprised to see the number of inquiries for a meatball recipe from my friends and followers, especially moms. It’s school reopening time and you need a dish which your kids would love, ensure they finish their lunch boxes, and at the same time keep them healthy. No wonder it turns out to be one of the most requested in my blog.

This recipe is a no-brainer and its ingredients are simple and available in anybody’s pantry. Also, unlike other meatball dishes, this one is baked and tastes so good that you would hardly believe it is not fried.

Another plus of this dish is that it you can use it to be the base recipe of your fancy creations, for e.g. toss it into sauces like buffalo / barbecue, honey garlic / marinara, or even customize by substituting the chicken with minced turkey, taking the dish to a whole new level.

The meatballs can be served in pizzas, pastas, sandwiches, or even as an appetizer along with a dipping sauce. Check out my White Sauce Chicken Pasta recipe post in which you can replace the chicken with these meatballs.

Interested in something similar? Take a peek n try out my favorite Buffalo Chicken Bites recipe post.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Baked Chicken Meatballs

Baked Chicken Meatballs …a Great Addition to your Busy Weekday Cooking Schedule. Serve it in your Pasta, Pizza, Sandwich, or Enjoy as an Appetizer with your Favorite Dipping Sauce...!!

Course Appetizer

Cuisine American, Italian

Keyword appetizer, chicken meatballs, meatballs

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 chicken meatballs

Author Akhila

Ingredients

• 1 lbs. ground chicken / turkey
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup parmesan cheese
• 2 garlic pods (minced)
• 3-4 shallots (chopped)
• ¼ tsp black pepper
• ½ tsp red chili flakes
• 1 tsp salt
• 1 tbsp olive oil + extra
• 2 tbsp cilantro leaves (finely chopped)

Instructions

• Preheat oven to 400-degree Line a 9*13-inch baking tray with parchment paper and grease with cooking spray. Keep aside.
• In a large bowl, mix ground chicken with bread crumbs, parmesan cheese, egg, chili flakes, garlic, shallots, olive oil, cilantro leaves, salt and pepper.
• Gently mix using a spatula or with your hands until well combined. Roll them into 1-inch sized mini balls and arrange them onto the prepared baking sheet. If you find the mixture sticking to your hands, apply some olive oil to your hands and then roll it.
• Place the tray in the middle rack of the preheated oven and bake for 25-30 minutes or until the internal temperature reads 165-degree F.
• Serve with pasta, sandwich, or as an appetizer with a dipping sauce like ranch, marinara, or Marion’s sweet chili sauce.
• Leftovers can be refreigerated in an air tight container for up to 4-5 days.

The post Baked Chicken Meatballs appeared first on Pepper Delight.

It seems Pepper Delight has already been in a Fall mood since a month, all my recent recipe posts have been flying high the yellow orange theme, LOL!!

So, it’s the time of the year when summer starts letting go of its steam, the days get cooler, the occasional chills, unpacking our winter clothes, shopping for Halloween… and of course our cravings for hot n creamy dishes which kick in as we warm ourselves cozying under a blanket or right next to the fire place. Fall has not officially started here in St. Louis as we have a week more to go and I thought well, how better can it get than a perfect soup to welcome this season.

This is my first attempt with a squash soup coz from where I come from, we are not used to making soups out of winter squash. Although we do love it in savory dishes, like my Pumpkin with Yogurt or my Pumpkin with Red Cowpeas recipes which I frequently include in our daily menu. But, as a recent crush, I must say that this recipe has made it to my fav list.

Butternut squash has got a sweet nutty flavor, and is high in fiber, low fat, and an excellent source of Vitamin A. The soup in itself is creamy from the pureed butternut squash, and roasting it prior to pureeing adds a nice smoky flavour as well. Add a pinch of red chili flakes to give it some spiciness, which also elevates the dish overall making it perfect to enjoy on cold days.

This soup is so easy n yum, and suits well for a light hearty lunch or dinner. You can customize its toppings with a drizzle of cream or your favourite nuts, but I recommend something crunchy which in general compliments creamy soups. And of course, a side of warm crusty bread too!!!

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Roasted Butternut Squash Soup

Welcoming Fall with a Soulful Bowl of this Cozy n Creamy Roasted Butternut Squash Soup. Topped with Olive oil and Pepitas, & Served along a side of Toasted Bread…!! 

Course Soup

Cuisine American

Keyword butternut squash, fall soup, soup

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 butternut squash (2lb approx.)
• 3 garlic cloves
• 1 large yellow onion (roughly chopped)
• 1 medium sized carrot (roughly chopped)
• 2 tbsp butter
• ½ tsp red chili flakes
• 4 cups of vegetable/chicken stock
• ½ cup milk cream
• Salt and pepper
• Olive oil (as required)
• Cilantro leaves (garnish)
• Pepitas (garnish)

Instructions

• Preheat oven to 425-degree F. Trim the tip of the squash, slice into two equal halves, and then deseed it. Place it on a baking sheet (as shown in the picture), rub with olive oil, and season with salt and pepper.
• Roast in the preheated oven for 45- 50 minutes or until the squash is cooked well. You may hear a sizzling sound while roasting, which is completely okay.
• Set the sheet aside to cool for 15 minutes. Once cooled, scoop out the flesh with a spoon and keep aside, discard the skin.
• Heat butter in a large pot on a medium flame. Add minced garlic and saute until it turns fragrant. Add onions and carrot, season with salt and red chili flakes, and saute for 5-7 minutes until the vegetables are softened and the onions turned slightly golden on the edges.
• Add the cooked squash to the pot and stir well followed by adding stock, and bring to a boil.
• Once it starts boiling, open the lid and stir once. Reduce to a simmer, place the lid back and cook for another 10 minutes on a low flame.
• If you are using an immersion blender, blend the mix in the pot while its cooking, until it turns creamy and smooth.
• Or if you are using a mixer grinder, remove the pot from the flame once cooked and allow the mix to cool completely. Once cooled, puree it in your mixer grinder (in batches if needed) until it has a smooth consistency. Pour the puree back to the pot and heat it on a low flame.
• Add the cream and stir well to mix completely. Taste and adjust salt and pepper as needed. Your soup is ready.
• Serve hot soup garnished with pepitas and cilantro leaves, topped with a drizzle of olive oil, along with a side of toasted bread.

The post Roasted Butternut Squash Soup appeared first on Pepper Delight.

French Fries are a guilty pleasure. They are sooo damn delicious that even though knowing its unhealthy, we still cheat and chomp them down. And then comes sweet potato fries; a tad healthier than french fries, but if you want to make a difference and scale it up, try this recipe. Its oven roasted and not baked, how about that? This dish is equally crispy on the outside, tender inside, sweet, spicy, and of course with all the possible goodies that a sweet potato can offer… YUM!!!

It took a while for me to perfect these crispy fries. Sometimes a silly mistake like slicing it unevenly, can burn your fries. To me, the success of this dish is taking care of the following tips, and rest is a piece of cake.

Pro cooking tips:

1. Make sure to cut the potatoes into ½ inch thick even sized slices so that they cook evenly.
2. Sweet Potatoes comes in different shapes and sometimes can be huge. If you don’t want your fries to be long sticks, cut the whole potato into two halves and then slice as instructed above. Do not cut them too short as they may overcook and sometimes burn.
3. Ensure to line your baking tray with aluminum foil, that’s a must for a perfect 30-minute cook.
4. Do not overlap fries while layering on the tray, spread them out onto a single layer.
5. Flip the fries after 15 minutes of roasting to ensure an even cook on all sides.

The secret to crispy roasted fries is corn starch. Sweet potatoes contain lots of moisture and so making them crispy is not easy; smearing with corn starch helps to absorb moisture and provide a nice outer crispy coating.

These orange-fleshed potatoes are basically sweet, so a hint of spiciness goes well with it. Add a pinch of chili powder to your spice rub, and once cooked, how about an extra creamy dreamy delicious sriracha sauce to dip your hot hot fries in? Well well, what more can you ask for? This dish makes a great side to your burger, sandwich or can even be served as a snack to munch on anytime.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Sweet Potato Fries with Creamy Sriracha Sauce

Crispy n Spicy Roasted Sweet Potato Fries with Creamy Sriracha Dipping Sauce 

Course Appetizer

Cuisine American

Keyword fries, sweet potato fries

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

For the sweet Potato Fries

• 3 large sweet potatoes
• 1 tbsp corn starch
• ½ tsp chili powder
• 1 tbsp vegetable oil
• Salt and pepper

For Creamy Sriracha Sauce

• ½ cup mayonnaise
• 2 tsp sriracha sauce
• 1 tsp lemon juice

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and grease with some cooking spray. Keep aside.
• Peel potatoes and slice them using a sharp knife into ½ -inch sized large even slices. Make sure to cut them evenly into steak shaped sizes to cook evenly.
• Toss them in oil, corn starch, chili powder, pepper and salt. Transfer the slices to the prepared baking tray and spread into an even layer. Ensure not to stack them on top of each other as it will affect the cooking.
• Place the tray in the oven and roast for 30 minutes in total until you see crispy brown edges, flipping them half way through to cook evenly on both sides.
• Remove from the oven and allow it cool for 5 minutes. Serve immediately with creamy sriracha sauce or tomato sauce.
• For the sauce: Whisk all the ingredients until smooth and your sauce is ready.

The post Sweet Potato Fries with Creamy Sriracha Sauce appeared first on Pepper Delight.

So, how’s your summer coming along? This crazy hot weather is painful, but still I am enjoying the sunshine days to the fullest with outdoor activities, barbecues, and summer drinks. The best thing about summer is being able to cook outside on your grill, having friends and family at your place, late nights parties, hearty conversations, laughter n joy… enjoying every moment to it’s best, till it lasts before fall arrives. Isn’t that just awesome?
Talking about grill parties, my first choice to cook would be definitely kebabs. They not only look and sound fancy but are one among my favorite dishes of the summer. Remind me of Chicken kebab… I’ll die for it! And this summer since my mint and cilantro plants from my vegetable garden have flourished and grown abundantly, I’ve decided to try my hands on a Green Chicken Kebab, fresh and organic as it can get.

Hariyali Chicken Kebab / Green Chicken Kebab is a famous North Indian delicacy which is gaining popularity all around the world. The dish is juicy and delicious, and you can actually taste mint and cilantro in it. The ease of preparation with minimal ingredients is it’s highlight, quite different from the usual Indian recipes. Of course, the key to a perfect juicy chicken is the right cooking temperature but sometimes the pre-preparations do matter in making your chicken delicious.

This recipe follows a two phase marination process, I know that sounds a lot but trust me it’s worth it. The first marinade is a simple lemon n pepper rub which allows the meat to breakdown, retain its moisture, and infuse the flavours into the chicken. This also helps the second marinade to be absorbed better along with its yogurt-oil base which results in a juicy dish. Coming to the duration of the marination, the longer the better, and if time permits I would recommend overnight. Follow the preparation as is, and you can stop worrying about all your common kebab nightmares.

Bonus: Did you know that you could use your kebab leftovers to make a delicious dinner? Refrigerate and later serve your kebab bites (shredded) as a filling in your roti / naan / tortilla rolls along with shredded cabbage drizzled with lemon juice, fresh tomatoes & cucumbers… a perfect and easy weeknight dinner!

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Green Chicken Kebab/Hariyali Chicken Kebab

Juicy n Tender Chicken Kebab flavored with Cilantro and Mint… a Mouth-Watering Appetizer for your Summer Grill Party…!! 

Course Appetizer

Cuisine Indian

Keyword kebab

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 3

Author Akhila

Ingredients

• 3 chicken breasts
• 1 cup cilantro leaves (+ extra for garnish)
• 1 cup mint leaves
• 3-4 green chilies
• 1 tbsp pepper
• ½ of a lemon squeezed
• 1 tbsp ginger garlic paste
• 1 tsp garam masala
• 1 tbsp oil (plus extra)
• ½ cup yogurt (check notes)
• salt (as required)
• skewers
• 1 cup shredded cabbage
• Lime wedges

Instructions

• Clean and slice the chicken into 1-inch cubes. Marinate with lemon juice, salt and pepper for 30 mins.
• In the meantime, prepare green paste by grinding cilantro leaves, mint leaves and green chilies to a fine paste.
• Pour it to a large bowl, add garam masala, ginger garlic paste and yogurt. Mix well and check seasoning.
• To the lemon marinated chicken, add the green paste and mix well. Allow the chicken to be marinated in it for 3-4 hours, preferably overnight in the refrigerator. If refrigerating, remove the chicken from the refrigerator an hour prior to grilling so as to bring it to room temperature.

Oven method

• Preheat oven to 400 degrees F. Line a baking tray with aluminum foil.
• If you are using wooden skewers, soak them in water for 30 mins before grilling. Remove the wooden skewers from water and wipe it with a kitchen cloth.
• Apply some oil to the skewers which helps to slide the chicken easily after cooking. Shake excess marinade from the chicken and thread it into the skewers without crowding it. Baste with some oil using a brush and cook the chicken for 10 minutes by placing them in the middle of the oven rack. Halfway through the cook, flip the chicken and brush with some oil and cook for another 15 minutes. Turn on the broiler and broil for 2-3 minutes until you see charred sides on the chicken. The internal temperature of the chicken should reach 165-degree F.
• Serve along with shredded cabbage drizzled in lemon and garnish with cilantro leaves. Squeeze lime juice before serving.

Pan Method

• You can pan fry the chicken by adding a little oil and cooking it on a medium flame for 10-15 mins until the chicken is fully cooked and lightly charred on the edges.

Notes

1. Adjust green chilies according to your spice level. You can also substitute green chilies with jalapenos.

2. You can substitute plain yogurt with greek yogurt.

The post Green Chicken Kebab / Hariyali Chicken Kebab appeared first on Pepper Delight.

Are you a fan of Guacamole?

Or

a fan of Hummus?

If that’s a YES for both, then this recipe is definitely for you! Combining the two epic dips together; zesty guacamole with creamy hummus – it is a Star of Dips!

If you have been following my blog lately, you would know about my love for hummus. On a weekly basis I end up making it in different combinations; either as a dip, or at times as a spread for rolls, like my favorite Roasted Chickpeas Hummus Roll. This continues from classic to variations like beetroot hummus, and now to my latest crush – avocado hummus. It’s so fresh and creamy, with a tiny hint of zestiness from the lemon. The dish keeps you guessing, with that taste which is in right between guacamole and hummus, n is so damn delicious!  Be it a spread on toasts or a heap on a tortilla chip, this avocado hummus dip is absolutely perfect…!

The extra creaminess comes not only from the avocados, but also from the chickpeas without it’s skin. It is purely optional to peel its skin as the avocado balances the texture, but definitely makes a difference when removed. You can also try adding jalapenos to give some heat to your dip if you like.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Avocado Hummus

When Classic Mediterranean Hummus meets Mexican Delight Guacamole…Its a Celebration of Flavors…!! Presenting you the Extra Creamy, Healthy n Delicious Avocado Hummus… Perfect as a Dip or a Spread for Sandwiches & Toasts…!! 

Course Appetizer

Cuisine Mediterranean, Mexican

Keyword appetizer, avocado hummus, hummus

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 ripe avocados (peeled and pitted)
• 15 oz. canned chickpeas or ½ cup dried chickpeas, cooked
• 1 garlic
• ¼ cup tahini sauce
• ¼ tsp cumin powder
• ½ tsp pepper powder
• 1 lemon squeezed
• ¼ cup reserved chickpeas liquid/water
• ¼ cup olive oil + enough for topping
• 2 tbsp fresh cilantro leaves
• Salt (as required)
• roasted chickpeas/red chili flakes (garnish)

Instructions

• In a food processor, pulse together the avocados, cooked/canned chickpeas, garlic, tahini sauce, cumin powder, pepper powder, lemon juice, cilantro leaves, olive oil and salt.
• Scrape the sides of the bowl and add reserved liquid or water as needed while grinding to reach the desired consistency or until smooth. Check for the seasoning.
• Top with extra olive oil, roasted chickpeas (optional) or red chili flakes.
• Enjoy with veggie sticks, pita chips/tortilla, or bread.

Pro Tip: Peel off the chickpeas skin for a creamier hummus.

The post Avocado Hummus appeared first on Pepper Delight.

I am a Huge Fan of Wraps and Tacos! I guess that would be obvious with my Indian roots and my love for the flavours of Rotis, Chapatis n breads. My previous post was all about Hummus, I also did talk about my upcoming recipe, and the variety foods you could make by incorporating hummus. There are a thousand reasons to love it, but if I am to list out my top picks, then this recipe which is my newest obsession would be flying high among them all. It’s a fusion of Mediterranean and Indian flavours; creamy hummus and a crunchy garam masala flavored roasted chickpeas, a match made in heaven!!

These are incredibly easy to make and works perfect as a meal prep recipe too. It’s a protein packed filling meal, and to all the non-veg lovers out there… you wouldn’t even believe this dish is vegetarian, it’s soo good! The wraps can be rolled and sliced into half as pinwheels which you can serve at parties & picnics or even pack into kids lunch boxes.

Substitute/Add chicken or meat with the chickpeas, n there’s another great combo. For the hummus, you can buy it readily from the stores or else DIY with my creamy hummus recipe here, which is what I love to do always as I can serve it many ways; as a dip, wrap or platter.

I have prepared this hummus wrap dish on many occasions over the last few months, and each time it turned out to be a super hit, equally loved by veg & non-vegetarians. This recipe might doubtfully look to be a chickpea overload, but why not? After all it’s healthy and vegetarian right? So go ahead, give these wraps a try and if you have any new combinations, let me know in the comment section below.

Enjoy, Happy Cooking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Roasted Chickpeas Hummus Wrap

Crunchy Garam Masala Flavored Chickpeas, Hummus & a Veggie Salad… wrapped in a Pita… Healthy, Delicious n a Protein packed Power Meal…!

Course Appetizer, Main Course

Cuisine Mediterranean

Keyword hummus wrap, roasted chickpeas, roll

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2-3 tbsp olive oil
• 1 tsp garam masala
• 1 tsp black pepper
• Salt (as required)
• Hummus
• 1 cucumber
• 1 tomato
• 1 red onion
• 2 tsp lemon juice
• Cilantro leaves (garnish)
• Pita bread

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Preheat oven to 400 degree F. Arrange the chickpeas on a baking sheet. Toss in olive oil, garam masala, pepper and a generous amount of salt to coat the chickpeas well.
• Roast for 40-45 minutes until they crisp up, stir half way through the cooking.
• Chop veggies and mix with lemon juice and salt. Keep aside.
• Warm pita breads in a pan or microwave/oven to make them soft.
• Spread hummus, top with roasted chickpeas and veggies. Garnish with freshly chopped cilantro leaves. Roll into a wrap and enjoy!

Notes

1. Substitute pita bread with tortilla / naan / breads of your choice, and veggies with your favorites.
2. For non-vegetarians, chicken or meat can be added as toppings and make a great combo.

The post Roasted Chickpeas Hummus Wrap appeared first on Pepper Delight.

The most Popular & Healthiest Middle Eastern Dip – Yes… We are talking about Hummus today! Made with chickpeas, tahini, garlic, lemon juice and olive oil, this is one of the most adapted recipes with tons  n tons of variations – From the Classic to Spicy versions, vegetable based ones like Baba Ganoush, Avocado / Roasted Red Pepper / Beetroot Hummus… the list just goes on and on, and they all have one thing in common, Yummiliciuos!! I am a Huge Fan of Hummus; I can eat it daily… I love it as a dip, or even as a spread on my favorite Crunchy Garam Masala flavored Chickpeas Wrap.

The health benefits of hummus are enormous. The core ingredient, Chickpeas / Garbanzo beans is a vegan source of iron, high in fiber content, and an excellent source of protein. It also helps to lower cholesterol and in weight management. Hummus can be served as a dip along with crackers, spread on a pita, or even to make sandwiches…the options are endless. I would suggest using dry chickpeas rather than store bought canned ones, coz canned chickpeas are high in sodium.

So, how can you make your hummus Creamier?  The secret is, to peel the skin off the cooked chickpeas. Blending chickpeas with its skin on results in a grainy textured hummus, whereas take the skin off and you get an ultra-smooth and creamy dreamy Hummus!  I know it sounds like a lot of work; peeling the chickpeas one by one, and it does test your patience… but it’s definitely worth the effort.

And during this holiday season, give your party a twist by creating a Hummus platter! Its pretty easy, colorful, vegetarian, and gluten free too (just go for GF crackers). Stack up your favorites, let your creativity flow, and impress your guests (Check out my Notes below for platter ideas)!

Enjoy, Happy Cooking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Hummus Platter

An Ultimate Hummus Platter for your Holiday Celebrations... with Pita, Veggies, Pickles & Feta Cheese…! Plus, The Secret to make the World’s Best Creamiest Hummus… Let’s Party…!!  

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, hummus, hummus platter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2 garlic cloves (roughly chopped)
• 6 tbsp tahini sauce
• 1 lemon squeezed (plus more if needed)
• 6 tbsp olive oil (plus more)
• 6-8 tbsp reserved liquid (or water)
• Salt and pepper
• Paprika / pepper (a pinch to garnish)
• Platter ingredients: carrot, cucumber, cherry tomatoes, feta cheese, pickled olives, crackers, pita.

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Remove the skin of the cooked chickpeas (Optional, preferred for a creamier consistency).
• Combine chickpeas, tahini, lemon juice, olive oil, reserved liquid, salt and pepper in a food processor. Blend until smooth and creamy.
• Sprinkle paprika or pepper and serve with a drizzle of olive oil.

Notes

1. For the platter, you can arrange all your ingredients on a large tray, plate, cutting board or baking pan.

2. Be creative in choosing your veggies, fruits, nuts, and dry fruits.

3. Include breads, pitas, chips, crackers, or wedges.

4. Feta cheese is optional, but complements well with the contents.

5. Either go for pickled or marinated olives / artichokes / sundried tomatoes.

6. To make your tray look attractive, fill it as much as possible by tightly arranging the ingredients without leaving any gaps.

7. You can substitute dry chickpeas with canned ones for ease.

8. Add more lemon juice to your hummus while blending if you prefer a tangy flavour.

9. You can also add more of the reserved liquid from the cooked chickpeas while blending, to suit your desired consistency.

The post Hummus Platter appeared first on Pepper Delight.

Roasted potatoes are my go-to dish for a quick prep appetizer, and I love them when planning parties. Be it a Baked Wedges recipe or a simple buttery dish like these colorful mini potatoes, they are always a favorite. Add a sauce dip, and everyone is going to love it!

So, the bunch of baby potatoes I have used in this recipe comes all the way from Soulard Farmer’s Market, one of the oldest farmers market in the US, located near downtown St. Louis. Everybody loves visiting Farmers Market, and so do I! But a visit to Soulard Market is a unique experience on its own; the layout, open stalls, wide variety of produce, and the eateres, reminds me of my hometown markets and brings back childhood memories. You get fresh meat, fruits vegetables, cheese and breads, even livestock! Not only are they cheap, but best in quality too. And same goes with the potatoes I bought, fresh & earthy!

Coming back to my dish of the day, if you are looking for an easy and minimal ingredient appetizer, then this is for you. All that you need are regular pantry ingredients. And if you don’t have Italian seasoning at home, you can skip it, trust me… the dish still tastes wonderful!  Its buttery soft on the inside with a crispy skin outside, just how perfectly anyone would love their appetizer to be!

The combination of a great sauce adds depth and volume to your dish; Tahini and Yogurt with Mint leaves gives the sauce a nice freshness and aroma which blends perfectly with the roasted potatoes.

Enjoy, Happy Cooking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Roasted Baby Potatoes with Mint Tahini Sauce

Crispy on the Outside, Buttery Soft Inside… Roasted Baby Potatoes…!! A 5 Ingredient Recipe; Simple, Delicious & Appetizing, a Definite Crowd Puller…! 

Course Appetizer, Side Dish

Cuisine American

Keyword appetizer, mint tahini, roasted potatoes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akhila

Ingredients

For Roasted Baby Potatoes

• 1 lb baby potatoes (halved, skin on)
• 2 garlic cloves (crushed)
• 1 tsp Italian seasoning
• 1 tbsp butter
• 2 tbsp olive oil
• Salt and Pepper
• Parsley (garnish)

For Mint Tahini Sauce

• 16 -18 mint leaves
• 1 tbsp tahini sauce
• 4 tbsp yogurt
• ½ of lemon juice
• Salt and pepper

Instructions

For Roasted Baby Potatoes

• Preheat oven to 400 degree F. Grease your baking pan with cooking spray.
• Wash the baby potatoes thoroughly under running water, scrub of dirt if any and pat dry with a kitchen towel.
• Toss the potatoes with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
• Arrange the potatoes in the prepared baking tray. Slice butter into small cubes and sprinkle between potatoes.
• Bake for 25- 30 minutes until they are crispy golden. Stir the potatoes halfway through the cooking process.
• Remove from the oven and garnish with freshly chopped parsley leaves. Serve hot.

For Mint Tahini Sauce

• Blend all the ingredients in a blender until smooth. Adjust seasoning according to your taste.

The post Roasted Baby Potatoes with Mint Tahini Sauce appeared first on Pepper Delight.

*** Recipe updated on 9/5/2021 with new pictures ***

It’s Pretty outside! Beautiful Fall colors everywhere… Red, Orange, and Yellow; Leaves on the roads, gardens, and some still hanging onto their trees… on their last lap of their journey. It has also started to get cold with the temperature dipping in the evenings. This is my favorite time of the year; relieved that I am through with the peak summers and still weeks away from the harsh winters. The winds and the sudden chills are a bit of a surprise as I’m still in the summer hangover, so something warm and cozy is what I need now. And I can’t ask for anything better than a bowl of hot soup to prep me for this weather. Nothing fancy, just a bowl of classic tomato soup, enough to fill your cravings and warm up you spirits! It’s Rich, Creamy and Tangy, and the freshness of the basil gives it a wonderful balance of flavor!!

Talking about the soups I grew up having, tomato soup was one of the most common versions available everywhere, and then the famous “spicy hot and sour soup” served along with Chinese dishes at restaurants. None of them were creamy, infact I do not remember eating any creamy ones until I moved to the US.  Once I started travelling and exploring, I got to know the many different creamy soups ranging from veg to non-veg versions. The taste initially was quite different for my palate, but over the time I started loving it.

This soup is a no brainer recipe and the key to its preparation is the tomatoes. The riper the tomatoes, the better the soup. Make sure you roast them to perfection, until they are soft and slightly charred, this adds up to the flavour. Ensure not to burn them. You can also use canned – fire roasted tomatoes if you cannot find fresh ripe ones. Puree the tomatoes, saute with garlic, add stock, and simmer. Top with herbs n cream, and your soup is ready!

Enjoy this bowl of delicious hot soup with croutons or grilled cheese sandwiches. Serve them as appetizers for your party or as lunch or dinner.

Interested in other soup recipes? Check these out:

1. Roasted Butternut Squash Soup 
2. Chicken Cilantro Detox Soup
3. Creamy Mushroom Soup
4. Chicken Ramen Noodle Soup

Happy Cooking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog and rate to all your pictures of Pepper Delight recipes you prepare.

Print

Creamy Roasted Tomato Soup

Cozy, Hearty n Satisfying… a Creamy Roasted Tomato Basil Soup…! Perfect to Welcome Fall & the chilly days ahead…

Course Appetizer, Soup

Cuisine American

Keyword roasted tomato, soup, tomato soup

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Akhila

Ingredients

• 6-7 large ripe tomatoes
• 1 onion (roughly chopped)
• 6 garlic cloves (minced)
• 4 cups (32oz. ) low sodium vegetable stock
• 4 tbsp milk cream
• Olive oil (as required)
• 1 tsp oregano
• Salt and Pepper (as required)
• Fresh basil (garnish)
• Croutons (toppings)

Instructions

• Preheat oven to 425 degree F.
• Cut the tomatoes into half and spread tomatoes and onion onto a baking pan. Drizzle olive oil generously and season with salt and pepper.
• Place the pan in the oven and bake for 30- 35 minutes until the tomato slices turn soft and charred on the surface. Remove from the oven and allow it cool for 10 minutes.
• Once cooled, puree it in a high speed blender or an immersion blender. Keep aside.
• Into a large pot, pour a little olive oil and heat on a medium flame. Add minced garlic and saute until it turns fragrant.
• Add the pureed tomatoes, vegetable broth, salt and pepper. Bring to a boil.
• Reduce the heat to low, add oregano and simmer for 15-20 minutes uncovered.
• Turn off the flame, add fresh cream and top with fresh basil leaves.
• Your soup is ready, serve hot with a drizzle of olive oil, garnish with more basil and croutons. You can also serve grilled cheese as a side.

The post Creamy Roasted Tomato Soup appeared first on Pepper Delight.

“Super Quick Appetizers” – that’s a new mantra I’ve started to preach and I’m so excited to share this recipe, you guys are surely gonna love it! Grilled pineapple on skewers along with other veggies/meats is quite popular and commonly available across restaurants throughout the world. But this sweet version of pineapple with brown sugar and a glaze of cinnamon has become my favorite, and I’m so happy to have stumbled on to it.

My memories of a similar variant of this dish go all the way back to my Hyderabad days. It was our wedding treat which my husband hosted for his friends at Absolute Barbeque, a restaurant chain famous for its Indian Wish Grill buffet. Among all the spicy grilled meats & vegetables served, the waiter brought us a big metal skewer stacked with grilled pineapples; I was hesitant initially and quite apprehensive on how a sweet appetizer would taste. But right from the first slice, every bite of it was a revelation!! The acidity and sweetness from the pineapple, and the aromatic flavours of the cinnamon soothes your tongue from all the spicy food you ate so far, and gently resets and preps your appetite for the delicious food to be served ahead.

After leaving Hyderabad I totally forgot about this dish and last summer while planning for a barbeque party, my husband and I were thinking for something unique and all of a sudden he remembered this. Our first attempt was a huge success, everyone loved it. I did experiment this dish many times thereafter with varying oven temperatures; the more it caramelizes, the tender and juicier it becomes! The natural sweetness of pineapple along with brown sugar and the aroma of cinnamon make it a wonderful appetizer, a treat which both kids and adults enjoy.

You can also try out this recipe in an outdoor grill as well as in an oven, by following the cooking times properly. When grilling outdoors or broiling indoors, ensure to keep an eye as the pineapple can get burnt easily. These grilled pineapples can be served as appetizers, snacks or even as fruit dessert.

Do you guys have any other Pineapple grilling ideas? Lemme know in the comments section below.

Enjoy this Summer Grilling…!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

Print

Grilled Pineapple with Cinnamon and Brown Sugar

Tender, Juicy n Caramelized… Grilled Pineapple with Cinnamon and Brown Sugar…!! A Super Quick Appetizer to kick of your Party.  

Course Appetizer, Dessert, Snack

Cuisine American

Keyword grilled pineapple, summer

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 pineapple
• ¾ cup brown sugar
• 1 tbsp cinnamon

Instructions

• Peel and slice the pineapple into ¼ inch thick round steak slices. You can remove the core of the pineapple if you don’t like it.
• Mix cinnamon and brown sugar, and marinate the pineapple. Keep aside for 15-20 minutes.
• Preheat oven to 350 degrees Fahrenheit. Grease a grill pan or baking tray, arrange the marinated pineapple slices and bake for 15 minutes. Lightly brush or baste the left over marinade at regular intervals.
• Turn the heat to broil, bake each side for 2 minutes until it starts to caramelize. Keep an eye while broiling to prevent burning.
• You can also use an outdoor grill; baste and grill until you see caramelized grill marks on each side.
• Serve warm.

The post Grilled Pineapple with Cinnamon and Brown Sugar appeared first on Pepper Delight.

Alright, so this is my first Fat Tuesday dish and a totally un-planned one. In fact, I was just relaxing after my weekend shoot of my upcoming Mojito recipe, and all of a sudden my hubby calls me up from office and asks “What’s Fat Tuesday? Do you know to cook any Fat Tuesday dishes?” It turned out that his workmates quickly decided to do a potluck the next day for Fat Tuesday and had also picked up the dishes they planned to cook. The funny fact is, my husband was clueless and the best dishes were already taken. So that left me with little time, limited choices, and I thought… “Well, I’ve been looking for an inspiration for my next recipe and I badly want to try a new cuisine… and there you go Akhila, an Opportunity right in front of you… Grab it… time for you to get Inspired…!” So, I took a quick look at the list of dishes already chosen by his colleagues and saw no appetizers listed; quickly called him up and without any hesitation said, “I’m making a Jambalaya Flatbread”. I heard a pause (I’m sure he was surprised and confused, hehe…) and he said “Ok dear, as you say!” I dropped the call, sat down and thought to myself “Alright, so now how do you prepare it???”

Jambalaya is one among my favorite dishes; especially the Cajun styled one from our local farm market (Soulard market @ St. Louis, MO) which I love a lot. It is a traditional dish made with rice, vegetables and meats, rich in the flavors from spices and is cooked either Creole or Cajun style. Cajun Jambalaya is tomato less and more of a Central Louisiana style whereas Creole Jambalaya is a New Orleans style.  I would consider my today’s dish as more of a mix of both considering the Cajun seasoning used and the tomato based marinara sauce on top of the flatbread.

This recipe is quite easy to make and calls for only one spice rub; Cajun seasoning. I have used AIDELLS Cajun Style Andouille sausage in this recipe which is a smoked pork sausage, and it along with the chicken and shrimp are sautéed in the Cajun seasoning, cooked till brown, and spread on flat bread coated with marinara sauce, along with veggies & cheese. Super easy and quick, makes a great meal on your table.

Enjoy, Happy Cooking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

Print

Jambalaya Flatbread

Classic Mardi Gras dish with a twist… Jambalaya on a Flatbread!!! Relish the Cajun flavours with chicken, shrimp, andouille sausage, bell peppers, white onions, jalapenos and garlic, flavored in seasoning, all on a thin flatbread, topped with Mozzarella cheese and parsley.

Course Appetizer, Main Course

Cuisine American

Keyword flatbread, game day recipe, jambalaya

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Author Akhila

Ingredients

• Andouille sausage (I have used AIDELLS Cajun Style Andouille sausage)
• 15-17 shrimp (peeled, deveined and tail removed)
• 1 chicken breast (sliced into small pieces)
• 1 yellow,red and orange bell pepper
• 1 white onion (sliced)
• 1-2 jalapeno peppers (sliced)
• 2 tbsp Cajun seasoning
• 2 garlic pods (crushed)
• 1 cup marinara sauce
• Olive oil
• Freshly chopped parsley (garnish)
• Shredded mozzarella cheese
• Store bought flat bread

Instructions

• Preheat oven to 400 degree F.
• Slice the andouille sausage and season it along with the chicken & shrimp, in Cajun seasoning (1 ½ tbsp).
• Heat olive oil in a pan, add the seasoned meats, and saute. Cook for 2 minutes on each side till browned. Remove the meats from the pan and set aside.
• Into the same pan, add crushed garlic and saute for a few seconds. Add sliced bell peppers and onions, ½ tbsp Cajun seasoning, saute and cook until softened. Add olive oil if necessary. Remove the veggies from the pan and set aside.
• Add marinara sauce into the same pan, cook on medium heat until it is slightly thick.
• Place your flatbreads on a greased sheet pan, and spread the marinara sauce evenly on top of it as the base. Top with some mozzarella cheese.
• Spread the cooked chicken, shrimp, sausage and vegetables evenly on top of the flatbread, and finally top with jalapenos and some more mozzarella cheese.
• Place the sheet pan in the oven and cook for 10-12 minutes until the cheese has melted. Take it out of the oven and allow it to cool.
• Garnish with freshly chopped parsley.

The post Jambalaya Flatbread appeared first on Pepper Delight.

I’m sooo pumped up with my New Year resolution to bring you all the healthy stuffs this 2017, and so here is another simple recipe from my pantry to Detoxify…… A Clear Chicken Soup packed with the flavours of Cilantro, Ginger, and Carrots with a drizzle of Lemon Juice! The perfect comforting Appetizer on any wintery day…

Talking about the weather, we have been hit this winter with cold chilly winds, ice storms & freezing rains, limiting us to indoors a lot. And that always calls for something warm… Inside & Out! There is nothing better than curling under a blanket right next to your fireplace, with a bowl of soup in hand, watching a romantic movie or reading a book, and staying warm and cozy…

This simple clear soup is easy to prepare, flavourful, and packed with proteins, vegetables and nutrients. Cilantro being an ingredient in the green paste for this recipe plays a critical role in flavour as well as adding health benefits. It contains antioxidants, vitamins, & dietary fibers which help reduce blood cholesterol levels. Ginger; another ingredient used today provides anti-inflammatory properties thereby helping with digestion. These ingredients are perfect to boost your immune system and clear out any uneasiness, indigestion; keeping you strong and active throughout the weather.

This recipe is also good to empty your refrigerator; just throw into the cooker any leftover proteins, like chicken or turkey. And if it’s bone-in, even better! I badly wanted to include celery in my recipe today but ran out of it in my pantry, so had to limit myself with carrots & onions.

So all set to cleanse your body? Sip a bowl of this wonderful detox soup to feel alive again.

Enjoy, Happy Cooking…!!!

Follow me on Instagram and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you try out. Rate below if you love it…!

Print

Chicken Cilantro Detox Soup

A Clear Chicken Soup packed with the flavours of Cilantro, Ginger, and Carrots with a drizzle of Lemon Juice! The perfect comforting Appetizer on any wintery day!

Course Soup

Cuisine American

Keyword chicken soup, detox soup, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

• 4 pearl onions
• ½ tsp black pepper corns
• 1 small bunch of cilantro leaves
• 1 large chicken breast/left over chicken
• 2 carrots (chopped into bite size pieces)
• 1 medium onion (chopped into cubes)
• 1 small piece of ginger (finely chopped)
• 4 cups of low sodium chicken broth
• 1 tbsp oil
• Salt (as required)
• Pepper (as required)
• 1 cup water
• Lemon slices

Instructions

• Grind the pearl onions, pepper corns and cilantro leaves to make a green paste.
• Heat oil in a pressure cooker; add the sliced onions, chopped ginger, and saute until fragrant.
• Add chicken, green paste, carrots, chicken broth, water and a pinch of salt, place the lid and pressure cook for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes.
• Take out the cooked chicken breast from the cooker and shred using a fork or slice into small pieces.
• Add the shredded chicken back to the cooker, mix and season well with salt and pepper.
• Serve soup hot with a drizzle of lemon juice and garnish with chopped cilantro.

Notes

1. You can add any vegetables of your choice including celery, zucchini.
2. Use leftover boned chicken pieces while making the soup as the bones enhance the flavour.
3. You can substitute chicken with Turkey.
4. I have used Swanson’s Chicken Broth which is gluten free.
5. If you are using a whole chicken, replace stock with water while following the instructions.

The post Chicken Cilantro Detox Soup appeared first on Pepper Delight.

Prep time: 15 mins; Baking time: 1 hour Serves: 6-8

INGREDIENTS

• 1 medium sized beetroot
• 3/4 cup dry chickpeas / garbanzo beans
• 3 garlic cloves
• juice of one lemon
• 2 tbsp tahini sauce
• ¼ cup olive oil + more 
• salt
• 3 cup water
• fresh parsley (garnish)

INSTRUCTIONS

1. Soak chickpeas overnight. This helps it to rehydrate and increase in volume. Drain it and rinse well before cooking.
2. Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes off. Drain it.
3. In the meantime, preheat oven to 425 degrees. Loosely wrap and cover beetroots in aluminum foil and place on a baking tray.
4. Roast for 1 hour or more, until it becomes soft. Allow it to cool, and then peel off the skin and chop into big chunks.
5. In a food processor, add the cooked and cooled chickpeas, beetroot chunks, garlic, lemon juice, tahini sauce and salt.
6. Add olive oil as needed and process until it becomes a smooth puree.
7. Garnish with fresh parsley leaves and olive oil.

Note:

1. Store bought Tahini sauce will be very thick with the oil separated on the top. Stir well before using it.
2. You can find Tahini sauce in any World market, or in the kosher aisle of your supermarket.

The post Beetroot Hummus appeared first on Pepper Delight.

Sometimes very simple ingredients make a great dish, and that’s exactly how I felt about this recipe. Minimal ingredients, hardly any cooking time, easy to prepare, and the satisfaction you get after all the easy work just melts in with every bite. No wonder French fries became so popular!

This fairly simple recipe was on my radar for a while, in fact I have baked it a couple of times in the past but never had the patience nor could control my cravings from gobbling it down before photographing it. Finally it was after my hubby started discussing my plans with Thanksgiving and Christmas menus did I decide to get it done. Oh between, we both talk a lot about my ideas and all the recipes which come up in Pepper Delight. He is the pillar of my blog, not only is he a good taster and approves my dishes, but whenever I am blank and totally out of ideas, he is there as my savior (wink).

This baked version of potato wedges makes a wonderful appetizer and can be prepared throughout the year no matter what the occasion is. The use of garlic and Italian herb seasonings makes it rich in flavour, and finally baking it brings out the crispiness… With a generous amount of salt, you have a yummy snack in front of you…

I have used Russet potatoes which are mild, delicate, and starchy; perfect for baking. Their absorbent nature ensures an even flavour throughout each bite.

Tomato ketchup goes great with fries and wedges. I thought to try out a creamy version along with some tanginess, and boy! It does make a great combo…!!

Enjoy, Happy Cooking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Baked Potato Wedges with Creamy Tangy Ketchup

Yummy, Crispy n Garlicky…! Potato Wedges baked to goodness paired with a Creamy Tangy Ketchup…!! 

Course Appetizer

Cuisine American

Keyword appetizer, fries, potato wedges

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Akhila

Ingredients

For Potato Wedges

• 2 large russet potatoes (skin-on, sliced into wedges)
• 1 tsp Italian seasonings
• 3 garlic cloves (finely chopped)
• 1/2 cup parmesan cheese (shredded)
• 1 tbsp fresh parsley (chopped)
• salt (as required)
• pepper (as required)
• olive oil (as required)

For Creamy Tangy Ketchup

• 1/3 cup mayonnaise
• 1 tsp fresh parsley (chopped)
• 1 tbsp lemon juice
• 3-5 tbsp tomato ketchup

Instructions

For Potato Wedges

• 1. Preheat oven to 375 degrees. 
• 2. Line a baking tray with aluminum foil and grease with cooking spray. Keep aside. 
• 3. In a large bowl, prepare the rub by combining garlic, Italian seasonings, salt, pepper, parsley, olive oil, and Parmesan cheese.  
• 4. Toss potato wedges in the bowl for it to marinate well. Arrange them on the baking tray with skin side down. 
• 5. Bake for 30 – 35 minutes until they turn golden and cooked well. 

For Creamy Tangy Ketchup

• Mix all the ingredients in a bowl and stir well. Your sauce is ready. 

The post Baked Potato Wedges with Creamy Tangy Ketchup appeared first on Pepper Delight.

When it comes to Indian food it’s all about the balance of spices, not just one or two… but many. It might be overwhelming for beginners, but as you get exposed to the flavours and the cooking, it becomes an art within. The use of different spices together to prepare that aromatic “masala” is the key. And giving it enough time to infuse into your core ingredients of your meal means, something delicious is on its way. Indian food offers tons of exquisite dishes with these masala, and with just a spoonful in your mouth you would realize how perfectly balanced the spices are.

Kebabs are a very common appetizer in the northern parts of India, especially those made with paneer. Paneer, fresh unsalted cheese or also known as cottage cheese, doesn’t require any ageing or culturing, will not melt, and makes it ideal for soups, appetizers, and creamy curries. Paneer in a spicy masala; they just complement each other so well that I thought it’s time to bring in such a dish for my next appetizer recipe. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

The marination of the Kebab is the one important step for this recipe as it needs time to infuse the marinade into the kebabs. So make sure you marinate for at least 3-4 hours prior to cooking.

Enjoy!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Paneer Kebab with Cilantro Mint Chutney

Easy, Tender, Delicious…!! Veggie Kebabs made with Cottage Cheese (Paneer), Bell Peppers and Onions… Marinated in Indian spices, and Served with a classic Cilantro Mint Chutney…!

Course Appetizer

Cuisine Indian

Keyword indian, kebab, paneer, skewers

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 14 oz. fresh paneer (cubed)
• 1 red and green bell pepper (cubed)
• 1 big onion (cubed)
• Wooden skewers (soaked in water for 30 mins)
• Oil (as required)

For the marinade

• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ tsp garam masala powder
• 1 tsp dried kasuri methi / fenugreek leaves (crushed)
• 1 tsp salt
• Pinch of turmeric powder
• 3-4 tbsp yogurt
• 2 tbsp lemon juice
• Lemon slices (garnish)
• Cilantro leaves (garnish)

For Mint Cilantro Chutney

• 1 handful of cilantro leaves
• 1 handful of mint leaves
• Juice of half lime
• 2 tbsp yogurt
• 1 small onion/1 tbsp chopped onion
• 1 garlic
• Salt (as required)

Instructions

• In a large bowl, mix all the ingredients of the marinade to make a smooth paste.
• Add the paneer, bell peppers and onions to the bowl and mix well. Allow it to marinate for 3-4 hrs. In the meantime, soak the wooden skewers in water for 30 mins.
• Remove the wooden skewers from water and wipe it with a kitchen cloth. Apply some oil on to it using a brush.
• Thread paneer into the skewers alternating with bell peppers and onions. Make sure not to crowd it. Brush oil generously on the paneer and the veggies to prevent it from drying out during the cook.

Oven Method

• Preheat oven to 350 degrees.
• Line a baking tray with aluminum foil and grease it.
• Stack the skewers on the tray leaving some space between them.
• Bake for 35 -40 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately.

Pan Method

• Add oil to a pan and heat on a medium high flame.
• Place the skewers on the pan and cook for about 8 – 10 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately. 

For Mint Cilantro Chutney

• Blend all ingredients until smooth. Add salt as needed.
• Garnish with lemon slices and cilantro leaves. Serve hot with the chutney.

The post Paneer Kebab with Cilantro Mint Chutney appeared first on Pepper Delight.

Puff pastry is a very common snack in my hometown with the only difference being that it would be store bought as we hardly bake it at home. Well, surprisingly Yes… and it’s because a conventional oven was not common at homes during my good old childhood days, until recently. Unlike in the US where there are a variety of sweet and savoury puff pastries, we are so used to the savoury ones; be it a vegetable masala, egg, chicken or a meat puffs. In fact, if we have guests visiting for tea or a party at home, curry puffs would be first dish we would be running out for to our nearby bakery. To my memory, puffs held the royal first place as my favourite “Snack / Appetizer” until recently where the dominance of samosas and cutlet started to creep in…!

Curry puffs aka the Indian version of the vegetable puffs, is made of a light stuffing of veggies like potato, green peas, carrots or beets, in a spicy masala. Here I have tried to give my western touch to the classic curry puffs, making it non-spicy with mushrooms and broccoli combined in a creamy white sauce. The preparation is soo easy and similar to any other puff pastry; rolled and toasted until golden and flaky. The melted cheese inside makes each bite ooey, gooey, and seriously addictive.

 If you are a fan of Puff Pastry, I am sure you gonna love this combination of mushrooms and broccoli. Serve these wonderful puffs as an appetizer for your parties or as a snack for your tea time.

Enjoy, Happy Cooking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Prep time: 20 mins; Baking time: 18 – 20 mins
Serves: makes 12 nos

INGREDIENTS

For white sauce

• 2 tbsp flour
• 2 tbsp butter
• salt (a pinch)
• ¾ cup milk

For puffs

• 8 oz. mushrooms (chopped )
• 1 cup broccoli florets (chopped)
• 3 garlic cloves (finely minced)
• 2 tbsp butter
• salt (as required)
• pepper (as required)
• 1 cup mozzarella cheese
• 1 egg (beaten)
• 2 sheets of puff pastry (thawed, cut into 12 squares)

INSTRUCTIONS

Preparation of white sauce

1. Melt butter in a pan, add flour and whisk vigorously.
2. Add milk and whisk on a low heat for 2 minutes till it thickens. Season with salt.
3. Remove from heat as the sauce becomes smooth and creamy.

Preparation of puffs

1. Preheat oven to 400 degrees.
2. Melt butter in a pan, saute garlic until fragrant.
3. Add mushrooms, saute for 3 minutes until they turn tender.
4. Add broccoli to the pan, saute on a medium flame (1-2 mins). Switch off the flame and mix with the prepared white sauce.
5. Line a baking tray with aluminum foil, grease with cooking spray, and keep aside.
6. Carefully open thawed pastry sheets to a clean lightly floured flat surface. Using a rolling pin, roll the sheets to even and smoothen, refer notes section for details.
7. Using a sharp knife or a pizza wheel, cut the pastry sheet into equal square shapes as per your preferred serving size.
8. Add 1 tbsp filling to the center of each square and top with some mozzarella cheese. Carefully fold and seal all four edges and brush generously the sides and top with egg wash. This helps to make the crust look golden.
9. Arrange on the prepared baking sheet and bake for 18-20 minutes until golden.
10. Remove from the oven and allow it cool for a few minutes before serving.

Note:

1. Using mozzarella cheese and white sauce are optional. If you don’t want the creamy cheesy texture, go ahead with the veggie mix alone.
2. While preparing the white sauce, whisk vigorously to prevent it from sticking to the bottom of the pan.
3. The puff pastry sheets should be kept frozen till ready to use. Once taken out from the freezer, thaw it at room temperature for not more than 40 minutes or until they unfold easily. The sheet should still be cold, and unfolded to a floured flat surface. If it cracks, sprinkle water at the edges and press together to seal. Grease with flour and using a rolling pin, roll and shape to your preferred size and thickness.

The post Broccoli & Mushroom Puffs appeared first on Pepper Delight.

This is a simple dish and requires minimum ingredients – honey, soy and garlic, which are easily available in your pantry and in 35 minutes your beautiful drumsticks are ready…

The first thought which comes to my mind when I plan a drumsticks dish is the usual recipe with a masala marinade, but I was looking for an opportunity to switch my palate from spicy to sweet / tangy, something which me and my friends have been crazy for lately. And that’s how I decided to make Honey as my hero!! I love cooking with drumsticks because it brings out the flavours of your marinade so well, making your dish full of yumminess…

The preparation is very simple, all you need is to marinade your chicken in a sauce mix of honey, soy, garlic, salt and pepper, and bake. What makes the difference is the cooking of the chicken in a pool of its marinade and juices which ooze out during the cook, and basting it at regular intervals. Using an aluminum foil to line your baking pan / skillet prevents the juices from drying out, keeping the chicken tender & juicy.

Enjoy, Happy Cooking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Honey Soy Glazed Chicken

Sweet, Tender and Juicy Chicken Drumsticks with a glaze of Honey and Soy… a definite crowd pleaser appetizer…!!

Course Appetizer

Cuisine Chinese

Keyword appetizer, drumsticks, honey soy chicken

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3

Author Akhila

Ingredients

• 6 chicken drumsticks (with skin)
• 4-6 tbsp honey
• 3-4 tbsp soy sauce
• 4 cloves garlic (finely minced)
• Salt (as required)
• Pepper (as required)
• leaves Freshly chopped cilantro (garnish)

Instructions

• Clean and pat dry chicken drumsticks. Make incisions in the chicken. Season with salt and pepper.
• In a small bowl, prepare the marinade by mixing garlic, honey, soy sauce, salt, & pepper, whisk well. Rub the marinade on the chicken ensuring that it is properly coated, and rub under the skin too generously. Marinate for 3 hours at least or 20 minutes.
• Preheat oven to 400 degrees.
• Line a cast iron skillet / oven safe dish with aluminum foil, and place the drumsticks on it. The foil prevents the honey and soy sauce in the marinade from sticking to your pan, making cleaning easy. Pour any excess marinade over the chicken.
• Cook the drumsticks in the oven for 35 – 40 minutes until the skin is lightly browned and the inside is no longer pink. After every 15 minutes flip the chicken with a pair of tongs and baste it by pouring the sauces over on top.
• Remove from the oven and garnish with freshly chopped cilantro leaves.

Notes

1. The key to baking drumsticks is pat drying after rinse and making incisions in the chicken. This helps the marinade to be absorbed well.
2. Baking time will be 35 min – 40 mins.
3. Basting the reducing marinade over the chicken at regular intervals keeps it wet, juicy, and flavourful.
4. You can vary the sweetness according to your choice while adding honey.

The post Honey Soy Glazed Chicken Drumsticks appeared first on Pepper Delight.

The first time I ever tried fish fingers was during my good old Hyderabad days. It was my lovely friend who also is a wonderful cook, was our menu planner for any party and she always suggested that it’s best to make your appetizer crispy. And being fish lovers, we began our experiments and food journey with fish fingers from there on…

There are many ways to make your fish crispy, like using the skin of the fish, or with a beer batter, etc. But using breadcrumbs is still a good old fashioned way. I have used here panko breadcrumbs, which are Japanese style breadcrumbs commonly used to coat deep fried foods. Since it is made from bread without the crust, deep fried foods will remain crispy and crunchy. You can always try out a homemade version too. The outer crust of the panko bread crumbs usually lack flavour, so I recommend seasoning the breadcrumbs with salt and pepper to make that first bite memorable.

You can try out this dish with any fish. Keeping your oil hot enough is key to crispy golden fish fingers, without turning soggy.

Follow me on Instagram, try out the recipes and tag your picture with #pepperdelightblog to all Pepper Delight recipes you prepare.

Prep time:  30 minutes
Serves: 3-4 servings

INGREDIENTS

For making Tartar Sauce

• 5-6 tbsp mayonnaise
• 1 tbsp shallots (finely chopped)
• 1 tbsp pickled cucumbers (finely chopped)
• 1 tbsp lemon juice
• 1 tsp parsley (finely chopped)

For making Fish Fingers

• 3 tilapia fillets
• 1 tbsp lemon juice
• 1½ cup panko bread crumbs
• 1 egg (beaten)
• salt (as required)
• pepper (as required)
• oil (as required)

INSTRUCTIONS

Preparation of Tartar Sauce

1. Mix mayonnaise, lemon juice, shallots, pickled cucumbers and parley.
2. Beat well till the sauce is properly combined.

Preparation of Fish Fingers

1. Cut the fish fillets into finger length pieces. Marinate with lemon juice, salt and pepper, and set aside for 10 minutes.
2. In a bowl, mix panko bread crumbs with a little salt and pepper.
3. In another small bowl set aside the beaten egg.
4. To a large skillet add oil and heat on a high flame till it reached the frying temperature.
5. Take each fish finger and dip in the egg batter, then coat with bread crumbs. Turn the flame to a medium and carefully drop each finger in to the frying pan.
6. Deep fry until they turn golden brown. Ensure that you do not crowd the pan and leave ample space between each fish finger.
7. Transfer the cooked fingers on to a paper towel to drain out the excess oil.

Serve with tartar sauce.

The post Crispy Fish Fingers appeared first on Pepper Delight.

An easy and a wonderful appetizer for your busy day, straight from the oven in 30 minutes…!!! These Buffalo Chicken Bites taste soooo good that you would crave for more.

We all love buffalo chicken and what more can you ask for if it can be homemade in a short time and taste exactly like the ones from your favourite restaurant. These chicken bites are loaded with the flavours of blue cheese, crunchy panko bread crumbs, and juicy Buffalo sauce. And the best part is that it is baked n healthy!

Appetizers are the best part of any parties, and if you want to wow your guests then this is something you need to try out.

Also for theme based, game day, Super Bowl, or for any occasions where your folks would like to grab something quickly, you can serve these chicken bites on toothpick and avoid all the messy stuff.

I’ve used Franks Red Hot Wings Sauce for this recipe which is commonly available in stores. This recipe is enough to prepare 20 chicken bites. And to complete your dish, serve with celery sticks, sliced carrots and Ranch.

Hope you like it, Enjoy…!!!

Print

Buffalo Chicken Bites

Tangy and Tasty Buffalo Chicken Bites

Course Appetizer

Cuisine American

Keyword buffalo chicken, chicken meatballs, meatballs

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 20 chicken bites

Author Akhila

Ingredients

• 1 lb (454g) minced chicken
• 1 celery stalk (finely chopped)
• 3 garlic cloves (finely chopped)
• ½ cup blue cheese (crumbled)
• ¾ cup panko bread crumbs
• ½ cup Franks Red Hot Wings sauce
• Spring onions (chopped)
• 3 tbsp butter
• Oil (to grease)
• Pepper (as required)
• Salt (as required)

Instructions

• Preheat oven to 400 degrees.
• Line a baking tray with foil and grease it with cooking oil.
• In a large bowl, combine minced chicken, celery, garlic, panko bread crumbs, blue cheese, spring onions, Franks red Hot Wings sauce, salt and pepper. Use your hands or a spoon to mix until well combined. Make sure not to overdo it.
• Roll the mixture into 1 inch balls with your hands and arrange them on the baking tray.
• Bake for about 20 minutes until cooked through.
• Meanwhile, prepare the sauce by mixing melted butter, Franks Red hot sauce and whisk for a minute.
• Remove the tray from the oven and pour a portion of the prepared sauce over the chicken balls. Bake again for another 3 minutes and then keep aside to cool.
• Serve the chicken balls with celery & carrot sticks on the side. Garnish with crumbled blue cheese and spring onions, add extra sauce if needed. You can also serve Ranch along as a dipping sauce.

The post Buffalo Chicken Bites appeared first on Pepper Delight.

I love mushrooms, so does my husband.  But we often use it as a side dish or an appetizer, and this was my first soup with mushrooms. Whenever we invite friends over to our house, most of our dishes end up being non-vegetarian and it so happened once that my husband suggested a soup for a change, preferably vegetarian, something which we have not made in a while. That’s how I ended trying this out, but unlike the plain/clear soup versions I thought to give it a creamy twist, and it turned out to be pretty good.

I wanted to make a pure vegetarian version of this recipe, and so I have used water instead of chicken stock which is commonly preferred, and it still tasted delicious.

Print

Creamy Mushroom Soup

A delicious creamy mushroom soup in less than 30 minutes, perfect for your Soup Day…!!

Course Soup

Cuisine American

Keyword creamy soup, mushroom soup, soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Akhila

Ingredients

• 8 baby bella mushrooms
• 2 tbsp unsalted butter
• ½ of a yellow / white onion (sliced)
• 2 cloves garlic (chopped)
• 1-2 tbsp flour
• ½ cup heavy cream
• 1 cup water
• parsley leaves (chopped, optional)
• pepper (as required)
• salt (as required)

Instructions

• Wash and clean mushrooms, pat them dry. Slice into small pieces.
• Heat butter in a pan, add sliced onions and garlic. Saute until the raw smell subsides and the onions become soft.
• Add sliced mushrooms, salt and pepper and saute well. Close the lid and cook for 1 minute.
• Combine with flour on low heat, stir, then add water and mix well.
• Fold in heavy cream and stir well, heat until it starts to thicken up.
• Check seasoning and garnish with parsley leaves (optional).
• Serve warm with bread.

Notes

Do not overcook the onions nor allow it to turn brown.

The post Creamy Mushroom Soup appeared first on Pepper Delight.

Guacamole with tortilla chips, the heart of Mexican food, whether in salads or as a side, goes well with any party and can be quickly prepared with 6 ingredients readily available in your pantry.

It was initially quite difficult for me to identify ripe avocados as I was quite new to the fruit. Some are green in color, and some black. The best ripened avocados which are perfect to eat will be between a green and darkish green color and when you touch it, it would be soft and slightly squishy. Raw avocados can be ripened easily by storing in brown paper bags for 2 – 3 days, and ripened ones in a refrigerator.

The flesh of the avocado fruit quickly browns once cut open and exposed to air. An easy way to prevent oxidizing and to keep it fresh is by smearing a little lime juice over it.

Among different types of avocados, Hass varieties are the best for preparing guacamole. Freshly made guacamole can be stored by sealing with a plastic wrap or in an airtight container.

Prep time: 5 – 8 minutes
Serves: 4 – 5 servings

INGREDIENTS

• 2 Avocados
• ½ of red onion (finely chopped)
• ½ Jalapeno; finely chopped (optional)
• 2 – 4 tbsp Lime juice
• 4 tbsp Cilantro (finely chopped)
• Salt as required
• Tortilla chips

INSTRUCTIONS

1. Pit the avocados into a bowl spacious enough to mash them.
2. Add the remaining ingredients into the bowl and mash well with a masher or a fork.

Note:

1. Jalapenos are optional but if you are adding make sure it is finely chopped.
2. Tomatoes are also another optional ingredient.

The post Easy Homemade Guacamole appeared first on Pepper Delight.

My version of Stuffed Mushrooms…!!

So after a peaceful spring weekend, I am back to action working on my blog. Pepper Delight is in its second month and I am super excited with the ride so far, every day starts with a bunch of new stuffs, ideas, challenges, cooking, photo sessions, and I am just enjoying every bit of it.

Coming back to today’s dish, this is a complete veggie appetizer. What I love about mushrooms is its super easy to cook and it balances well with many flavor combinations, be it a spicy masala version or in a cheesy flavor.

The thought to prepare this came up after I got a chance to try stuffed mushrooms with a cream cheese fondue in a restaurant; the dish was yummy but pretty heavy. To cut down the extra calories I have avoided any additional sauces to this recipe, and while savoring the dish you really wouldn’t ask for one.

I have used baby Bella mushrooms here, it goes well with Portobello too. Hope You Enjoy…

Prep time        : 20 minutes
Serves              : 2 – 3 servings

 INGREDIENTS

12 baby Bella mushrooms (remove stems)
½ cup Mozzarella cheese
½ cup Parmesan cheese
¼ cup Panko bread crumbs
1 tbsp Italian seasoning
Parsley leaves
Salt and pepper as required

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Wash & clean mushrooms and pat them dry. Remove the stems from the mushrooms.
3. Now place the remaining mushrooms cap upside down on a greased baking sheet. Sprinkle salt inside each cap.
4. Bake for 8 minutes initially so that the mushrooms ooze out the moisture inside.
5. In the meantime prepare the stuffing by mixing well the parmesan cheese, panko bread crumbs (or normal bread crumbs), mozzarella cheese, Italian seasoning, salt and pepper, in a bowl.
6. Take the mushroom caps out of the sheet and flip them to drain any excess water accumulated in the caps.
7. Fill each cap by spooning the stuffing, and top with fresh parsley leaves.
8. Bake for another 10 minutes or cook until the cheese melts and the stuffing turns golden in color.

Serve hot.

The post Stuffed Mushrooms appeared first on Pepper Delight.

I was new to both and a bit confused as to cook what, that’s when the idea of trying an appetizer came to my mind. Nachos seemed to be perfect choice, and so for a change from our usual entrees or the regular guacamole combo, thought of trying something new.

Here is my loaded nachos, with shredded chicken and veggies, in barbecue sauce and lots of cheese.

An easy appetizer… cheesy, sweet, and yum !!!

Prep time        : 45 minutes
Serves             :  4

INGREDIENTS

Boneless Chicken            : 2 pound (or 2 cups shredded chicken)
Tortilla chips                    : 1/2 packet
Jalapenos                           : 1 big (sliced round)
Tomato                              : 1 big (finely chopped)
Onion                                 : 1 big (finely chopped)
Mozzarella cheese           : 1 ½ cup
Barbecue sauce                : 1 cup
Salt                                      : as required
Pepper                                : as required
Cilantro leaves                 : to garnish

INSTRUCTIONS

1. Clean and cook chicken in a pan with salt, pepper, and a little water. Allow it to cook slowly until the chicken becomes nice and tender. Using a fork, shred the chicken.
2. Meanwhile prepare the veggies by slicing the onion, tomato, and jalapenos into fine pieces.
3. Preheat oven to 350 degrees.
4. Add barbecue sauce to the shredded chicken and mix well. You can vary the quantity of sauce according to your preference, I used 1 cup of sauce with 2 pounds of chicken. Keep it aside.
5. In an oven proof skillet, put a layer of nachos first and then top with the barbecue chicken mix, vegetables. Layer mozzarella cheese on its top. Layer a second set of nachos and repeat the chicken, veggies and cheese.
6. Drizzle barbecue sauce on the top.
7. Bake for 10 minutes till the cheese starts to melt.
8. Allow it to cool for 2 minutes.

Serve hot with sour cream and salsa (optional).

The post Barbecue Chicken Nachos appeared first on Pepper Delight.

Prep time         : 50 minutes
Serves               : 4 servings

INGREDIENTS

Chicken breast               : 2 (cut into small cubes)
Ginger-garlic paste       : 2 tbsp
Kashmiri chili powder : 2 tbsp
Turmeric powder          : ½ tbsp
Pepper powder              : 1 tbsp
Garam masala                : 1 tbsp
Yogurt                               : 2 tbsp
Curry leaves                    : 3 sprigs
Salt                                     : as required
Lemon juice                    : 1 tbsp (to drizzle)

INSTRUCTIONS

1. Clean and cut the chicken into small cubes.
2. Prepare the marinade by mixing chili powder, turmeric powder, pepper powder, garam masala, ginger-garlic paste, curry leaves (1 sprig), salt and yogurt in a small bowl.
3. Add the chicken to the marinade and mix well, ensure the chicken has a thick coat. Allow it to rest for 15 minutes.
4. Take a non-stick pan and add ¼ cup of water, add the marinated chicken and cook in a low flame. If your chicken marinade becomes runny, you can skip adding the water.
5. As the water starts drying out, toss the chicken gently and add a little oil and the curry leaves.
6. Cook the chicken till it start to slightly brown on its edges. Turn of the heat and allow it to rest for a while with a closed lid.
7. Drizzle lemon juice before serving.

Serve as an appetizer or as a side dish with rice or chapati.

The post Spicy Chicken Bites appeared first on Pepper Delight.

I never realized that I had something missing from my collection of appetizer recipes, until I began party planning for my friends. And that’s how I started exploring my palate with my favorite sauces, searching for a treat which suits both adults and kids equally, and something which they would really love.

I have tried many wraps with a honey mustard glaze from various eateries, and that inspired me to try this easy and quick recipe with shrimp.

Crunchy…… Savoury…… Sweet………

Prep time : 30 mins
Serves       : 6 servings

Shrimp preparation :

 INGREDIENTS

Shrimp       : 10 – 12 (peeled & deveined, tail-on)
Corn flour  : 3 tbsp
Pepper        : 2 tbsp
Soya sauce : 1 tbsp
Salt               : as required
Oil                : as required
Cilantro      : to garnish

INSTRUCTIONS

1. Clean, peel and devein shrimp with tails on.
2. Marinate shrimp in a bowl of soya sauce, corn flour, pepper, salt and for 15 mins.
3. Heat some oil in a pan, cook shrimp for 3-4 minutes by flipping on both sides to cook until both sides opaque.
4. Transfer it to a plate with paper towel to remove extra oil from shrimp.

Honey Mustard Sauce :

INGREDIENTS

Dijon mustard : 4 tbsp
Honey                : 4 tbsp
Pepper               : 2 tbsp
Salt                      : as required

• In a small bowl, whisk all ingredients till smooth.

Serve shrimp with Honey mustard sauce. Garnish with fresh Cilantro.
Note: This is a non-creamy sauce.

The post Honey Mustard Glazed Shrimp appeared first on Pepper Delight.