This is a simple recipe that I always kept thinking back-n-forth if it was worth sharing it here in my blog, but after serving this dish to my friends I realized that not many know about this unique flavor combination. I would love to call this breakfast a lazy day fix up but with no compromises on the taste front.

Eggs and Avocado on a toast was a combination we loved for a very long time, but ever since we got hooked with the taste of pesto, we’ve been frequently switching avocadoes with pesto. That being said, breakfast with eggs weren’t that common in our house until we recently upgraded to this recipe with the addition of mushrooms, and it has been on a roll ever since!

It’s a protein rich breakfast which is so filling and satisfying with all the different taste combinations. The aroma and the flavor of basil pesto combined with the goodness of egg, and the spiciness from the chili oil – it’s a flavor explosion from the first bite.

Let’s check out the various options to customize this recipe per your choice:

1. Veggies – Mushrooms and Spinach are my go-to additions for this recipe but you can opt for your favorite veggies.
2. Pesto – You can use homemade pesto which is always the best, but for a quick fixup storebought pesto would work too.
3. Chili oil – I usually prefer Trader Joe’s Crunchy Chili Onion Oil, but you can use homemade or any other brand of your choice.
4. Egg – You can cook it according to your likeness; fried/scrambled/runny/poached/boiled, anything works like a charm, I prefer fried egg with a runny yolk!
5. Open Toast or Sandwich – I love to serve this recipe as an open toast with one slice of bread but it’s a personal preference. You can use 2 slices of bread to make it as a sandwich which also works great.

This recipe is perfect as a breakfast, brunch or dinner – it is incredibly good and enjoyable at all times of the day!!

Enjoy, Happy Cooking…!

Interested in other egg/breakfast recipes? Check these out:

• Egg Curry with Coconut Milk
• Avocado Egg Toast
• Buttermilk Pancakes
• Homemade Breakfast Sausage

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!

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Pesto Mushroom Egg Toast

Sharing one of the Yummiest yet Simplest Breakfast; Bread Toast with Eggs, Pesto, & Mushrooms, topped with a hint of Spicy Chili Oil!!

Course Breakfast

Cuisine French

Keyword breakfast, egg toast, pesto

Prep Time 8 minutes minutes

Cook Time 10 minutes minutes

Total Time 18 minutes minutes

Servings 2

Author Akhila

Ingredients

• 2 eggs
• 2 cups of mushroom
• 4 slices of bread
• Pesto (homemade / store bought, as required)
• Chili oil (as required)
• Oil / Butter (as required)
• Salt and pepper (as required)

Instructions

• Mushrooms: Wash, clean and pat dry the mushrooms, then thinly slice them. In a pan, add some oil and cook mushrooms with salt and pepper until they are cooked well.
• Bread: Toast the bread in a toaster, or spread butter and toast on a pan on both sides.
• Egg: Cook egg according to your likeness, I like fried egg with a runny yolk and topped with chili oil.
• Serve: On to the toast, generously spread pesto. Top withmushrooms and fried egg. Enjoy right away!!!

The post Pesto Mushroom Egg Toast appeared first on Pepper Delight.

What’s more beautiful than to start your day with a big stack of fluffy pancakes on your dining table…!!! Golden and soft, with the maple syrup slowly flowing through the stacks… how can you not be drooling?

Pancakes are everybody’s favorite, unless you have never tasted it. Well yea… my experience with pancakes really started a year ago around the time I moved to the US, and it was the very first “new” breakfast dish I heard about. Pancakes are not common in India as we have a different variety of breakfast dishes which are mostly vegetarian, and made with rice, pulses and wheat. But now, it is one of our favorite breakfasts…!

There are hundreds of different pancake recipes, and it’s so easy to make variations and try. This is a recipe which uses buttermilk, and I have read in many articles that buttermilk is a key element to bring in softness, not just for pancakes but also in cakes, breads & muffins. It’s an old fashioned grandma technique and it really works. You might get a bit apprehensive initially thinking about the sourness of buttermilk, but not only does it make the pancakes light, moist and fluffy, it also tastes awesome.

One key point while making these buttermilk pancakes is to not over-mix the batter, it may end up in hard pancakes. Those little lumps in the batter are just fine, and also make sure you pour the batter when the griddle is really hot.

Interested to try another version of pancakes? Check this out –>  Dutch baby pancake.

Enjoy, Happy Cooking…!

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Buttermilk Pancakes

Treat yourself to a stack of Light n Fluffy Buttermilk Pancakes! Made with simple pantry ingredients and ready under 30 minutes, enjoy your mornings with this breakfast topped with your favorite fruits and a drizzle of maple syrup...!!

Course Breakfast

Cuisine American

Keyword buttermilk pancake, pancake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Author Akhila

Ingredients

• 1 cup flour
• ¾ cup buttermilk
• 2 tbsp sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp melted butter
• Whipped cream, fruits, honey/maple syrup (serve)

Instructions

• In a bowl sift together flour, baking powder, baking soda and salt. Mix all the dry ingredients well.
• Take another bowl and add eggs, sugar, vanilla extract, butter and whisk in buttermilk.
• Add the above wet ingredients to the dry flour mix and whisk lightly. Do not over mix the batter, its fine to have a few lumps.
• While making the pancakes, heat the griddle, smear with butter /oil and pour batter into it when it is really hot (about ¼ cup batter).
• When the top side starts to bubble up, flip and cook the other side until it turns golden.
• Serve warm with whipped cream or honey or maple syrup or any fruit mix.

Notes

You can also use berries in this recipe, just fold it into the batter at the end of the third step.

The post Buttermilk Pancakes appeared first on Pepper Delight.

Hello 2021!!! Here I am starting this New Year with another favorite recipe from Amma’s cookbook. I am a huge fan of my mom’s egg curry, and it is something I grew up eating a lot as a side dish for breakfast. Amma used to make it to go along with Appams or Idiyappams for breakfast, and sometimes with Chapathi for dinner. Either way I loved it and used to be one of the memorable meals I’ve always cherished.

Luckily, after many years I got a chance to relive those memories again with Amma during her recent stay with us in the US. And when someone fondly cooks your favorite dishes in the midst of your busy schedule especially with a newborn in hand, every mouthful tastes even special and delish. Together, we recreated this recipe for Pepper Delight.

Hardboiled eggs in a deliciously rich creamy gravy along with spices; that’s all this recipe is about. It is simple, reminiscent to any basic Indian curry recipe without tomatoes, and overall a balance of spices with egg and coconut milk which pops up the palate on the first bite.

This recipe is a perfect companion with Appam (hoppers), Idiyappam (string hoppers), Naan or Chapathi.

Interested in other Kerala style curry / roast recipes? Check these out:

1. Chicken Ularthiyathu / Dry Roasted Chicken
2. Beef Ularthiyathu / Beef Dry Roast
3. Pepper Chicken
4. Chicken Ishtu / Chicken Stew
5. Appam (which makes a great combination with this egg curry)

Enjoy, Happy Cooking…!

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Kerala Style Egg Curry

Egg Curry with Coconut milk … A Cozy, Creamy n Warm Kerala Style Dish, and a Perfect side with a Variety of Hoppers & Breads!

Course Side Dish

Cuisine Indian, Kerala

Keyword egg curry, kerala egg curry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

• 5-6 hardboiled eggs (peeled)
• 2 large onions (thinly sliced)
• 2 green chilies (slit)
• 1 tbsp ginger garlic paste
• ½ tsp turmeric powder
• 1 tbsp chili powder
• 1½ tbsp coriander powder
• 1 tsp garam masala
• 1 tsp fennel seeds / പെരുംജീരകം (roasted and powdered)
• ½ cup water
• 1 cup thin coconut milk
• ¾ cup thick coconut milk
• 1 tsp mustard seeds
• 2 dry red chilies
• 2 sprigs of curry leaves
• Salt (as required)
• Coconut oil or any neutral oil (as required)

Instructions

• Make small slits on the eggs (as shown in the picture).
• Heat oil in a pan and splutter mustard seeds. Add dry red chilies and a sprig of curry leaves.
• Add onions and a pinch of salt, sauté on medium flame until the onions turn translucent. Follow by adding green chilies and ginger garlic paste, sauté until the raw smell disappears.
• Lower the flame and add the spices; turmeric powder, chili powder, coriander powder and garam masala. Sauté for another 2 minutes.
• Add ½ cup of water to the pan and allow the curry to boil on medium flame. Follow by adding thin coconut milk and allow it to boil until the gravy is slightly reduced. Lower the flame and add thick coconut milk.
• Top with fennel powder, stir well and check for the seasoning.
• Add hardboiled eggs and mix well. Switch off the flame and top with curry leaves, allow the curry to rest for 10-15 minutes.
• Enjoy the dish as a side with Appam, Idiyappam, Naan or Chapathi.

Notes

1. You can adjust the heat of the curry according to your spice levels, by varying the quantity of chili powder and green chilies used.
2. Usage of coconut oil is recommended for all authentic Kerala recipes.
3. Use freshly squeezed coconut milk for authentic taste

The post Kerala Style Egg Curry appeared first on Pepper Delight.

It’s so good to be back after a small break from blogging as I was busy with some personal commitments. We moved to a new house and are still in the midst of unpacking and arranging. My kitchen is getting ready and I can’t wait to try out my upcoming recipes in our new space. Also, I’d been utilizing this break to plan for my blog and line up interesting recipes for the weeks to come, so stay tuned!

Coming to the recipe of the day, if you are someone looking to add more greens into your diet, then this is exactly what you need to start your day with. Vegetables like kale and celery are not everyone’s favorite, and for them this drink is a great option to start including it in their diet.

The ingredients in this green juice are a complete package of nutrient rich vegetables and fruits which helps with digestion, prevents inflammation and of course boost your immunity. Like the Kale for example, which is an excellent source of Vitamin C, K and A, is a good source of Magnesium which helps to fight type 2 diabetes and heart diseases. It also helps to lowers cholesterol, and the high fiber and water content to boost your digestive health. Celery on the other hand, is a low-calorie vegetable which contains 95% water and is a good source of fiber thereby reducing digestive related issues and improving your gut health. Rich in anti-oxidants, vitamins and minerals, it’s a perfect addition to your diet. The combination of apples, oranges and ginger makes this drink even healthier with all the goodness providing immune support, liver detoxification, and boosting your metabolism.

Aside from the benefits of the greens, this healthy green juice is a great way to add more fluids into your body, especially during this summer Covid time where we limit our fluid intake being indoors. I personally enjoy this drink as my breakfast, but as a detoxifier and as a greens supplement, you can savor it anytime of the day.

This is a no added sugar recipe and is naturally sweetened with apples and oranges. In fact, the fruits make the juice taste so delicious that you won’t even realize the bitterness of kale or celery. And if it isn’t sweet enough for you, you can always add an extra apple.

Considering the countless health benefits this green juice packs in, it is one of the easiest and effective ways to include many fruits and vegetables into your diet for a healthy lifestyle.

Drink, Stay Safe & Healthy!!!!

Interested in more green smoothie recipes? Check these out:

1. Kale Smoothie with Mango and Banana
2. Green Smoothie with Spinach, Apple and Orange

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Healthy Green Juice

Healthy Green Juice, Naturally sweetened, made with kale,apples, oranges & celery! A simple blender recipe, and in no time your delicious glass of juice is ready!!!

Course Breakfast, Drinks

Cuisine American

Keyword celery, green juice, kale

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Akhila

Ingredients

• 2 strands of kale
• 1 celery stalk (bottom trimmed, washed and sliced)
• 1 green apple or 2 small mini red apple (cored)
• 1 orange
• ½ inch sized ginger (peeled and chopped)
• 1 cup water

Instructions

• Blend all the ingredients in a blender until smooth. You can also use a juicer for this recipe.
• Using a fine mesh sieve or cheesecloth, strain the juice to a serving glass and discard the pulp. If you enjoy your juice with pulp, you can drink as is.
• Drink it fresh, refrigerating is not recommended.

Notes

1. If the drink isn’t sweet enough for your taste, add one more apple and blend. This way you can naturally sweeten your drink.
2. You can skip ginger if you don’t like its spicy taste.

The post Healthy Green Juice appeared first on Pepper Delight.

A casual photo in Instagram turned out to be one of my most requested recipes, to the extend that I got tired of DMs and decided to post it right away on my blog. Kinnathappam was one of my favorite after-school snacks Amma used to make during my childhood days. A dish which requires simple pantry ingredients and equally enjoyed by kids and adults. Yet another easy recipe to keep your family’s hungry tummies at rest especially while staying indoors during this COVID-19 outbreak season.

Kinnathappam refers to the popular snack of Kerala and is also known as “steamed cake”. The traditional recipe is made with rice flour, sugar and coconut, and is required to be fermented. Swap rice flour / sugar with whole wheat / jaggery, skip the fermentation, and there you go! Another classic from the hearts of Kerala … simple and delightful!

What do we need?

• Whole Wheat flour – as the base
• Jaggery (grated/syrup) – for the sweetness
• Grated coconut – for the flavor
• Cardamom powdered – for the aroma
• Water – for the mixing
• Nuts and raisins – addon toppings

Pro-tip: Allow the dish to cool completely before cutting so that it doesn’t lose its shape. It should have a firm halwa consistency.

Storage: You can store leftovers in an airtight container and refrigerate for up to 4 days.

Interested in more authentic Kerala style recipes? Check it out here.

Enjoy, Happy Cooking…!

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Steamed Wheat Cake / Gothambu Kinnathappam

A Traditional Steam Cake with a Twist; made with whole wheat flour, jaggery, coconut and steamed to perfection! Gothambu Kinnathappam, an easy-n-tasty snack to savor with a hot cup of tea …!!

Course Snack

Cuisine Indian, Kerala

Keyword kerala snack, kinnathappam

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 1 pan

Author Akhila

Ingredients

• 1 cup whole wheat flour
• ¾ cup grated jaggery / ശർക്കര or equivalent jaggery syrup
• ½ cup grated coconut
• Pinch of cardamom powder
• Pinch of salt
• 1 cup water
• Ghee/butter (for brushing the pan)
• Cashews & Raisins (for garnish)

Instructions

• In a large bowl, mix together wheat flour, coconut, jaggery, cardamom powder, and salt along with a little water, to make a semi thick batter. If you are using jaggery syrup, add water accordingly.
• Pour the batter into a ghee/butter greased pan and steam cook for about 35-40 minutes on a medium flame.
• Once cooked, remove from the steamer and allow it to cool completely.
• Slice it and serve with chai/coffee as an evening snack Enjoy!

The post Steamed Wheat Cake / Gothambu Kinnathappam appeared first on Pepper Delight.

During my childhood days, potatoes were one of my least favored vegetables. I never enjoyed it in curries or stir-fried dishes, not even in poori masala which is a popular breakfast in Kerala. I used to swap the potato masala with some other leftover curries or just simply eat poori dipped in sugar. But there was one exception, and that was in the masala dosa filling.

Anyways, coming back to this recipe… years went by and everything changed. I moved out of my hometown, to a new city, new country, new cuisines, and somewhere along that journey potatoes just became a part and parcel of my diet, a pretty common (though not frequent) in my pantry!

Taking about the dish of the day, this potato curry is one of the simplest recipes, so easy to cook, and equally loved by adults and kids. The highlights of this dish are; just a handful of ingredients, mildly spiced, and a creamy coconut milk gravy. And to sum up the cooking with an inevitable ingredient of the dish is the addition of fennel powder, which brings out the aroma and flavors of this curry!

This potato curry is the best side dish you can serve with poori (fried flat bread) also with chapathis, idiyappams or appams. As a pro tip from my Amma, if you are preparing this recipe to go along with chapathis, adding ½ tsp garam masala during the cooking would make your meal taste even better.

Interested in more veg side dishes which goes with poori? Check these out:

• Vegetable Kurma
• Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Kerala Style Potato Curry

Quick and Easy Kerala Style Potato Curry…simmered in a creamy coconut milk-based gravy! This light masala curry makes a great side dish with pooris, idiyappams or chapathis.

Course Side Dish

Cuisine Indian, Kerala

Keyword potato, potato curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3 medium sized potatoes (cubed)
• 1 large onion (finely chopped)
• 2 green chilies (slit)
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel seeds / പെരും ജീരകം (roasted and powdered)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 dry red chilies
• 2 cups water
• 1 cup of coconut milk (medium thick)
• Oil (as required)
• Salt (as required)

Instructions

• Heat a little oil in a pan and add onions, green chilies and salt; sauté until the onions turn lightly translucent (ensure not to brown them).
• Add potatoes and sauté to mix with the onions for 2 minutes.
• Follow by adding chili powder, turmeric powder, and mix well. Add water and lower the flame to a medium, place the lid and allow it to cook until the water boils.
• Once it starts boiling, remove the lid, add coriander powder, and continue cooking with the pan open until the potatoes are cooked and turn soft.
• When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
• When the curry starts to slightly boil and bubble, turn off the flame. We do not want to cook it beyond this stage. The curry will thicken after a while.
• Prepare the tempering in a separate pan by heating oil and splutter mustard seeds. Add curry leaves and dry red chilies, pour this to the potato curry and mix well.
• Serve hot with poori, chapati, idiyappam, appam or naan

Notes

1. If you are making this curry as a side along with chapatis, adding ½ tsp garam masala to the above ingredients would taste and suit this recipe better – Pro tip from my Amma.
2. Coconut oil is recommended for all Kerala recipes, you may also use any except for olive oil.

The post Kerala Style Potato Curry appeared first on Pepper Delight.

If you are a fan of chocolate, then you will definitely love this recipe of the day – Chocolate Granola. Oats, along with cocoa powder, almonds, and tiny bits of chocolate chips, takes this dish to a whole new level of yumminess…where regular granola recipes come nowhere close by! It’s both chocolaty and crunchy with all the goodness from nuts and fruits.

This recipe works perfectly for your meal prep days, especially when you’re looking to whip up a quick and simple breakfast. If you prefer it with a glass of hot milk, then it would taste quite similar to chocolate milk, and that’s something kids would also love. Maple syrup and brown sugar provides enough sweetness to this recipe, which is not overpowered by the chocolate chips. Add some fresh fruits, and you have a perfect healthy breakfast ready in no-time!

You can also serve this Chocolate Granola as a post-lunch or post-workout snack, just what you need to stay away from that unhealthy bag of chips and at the same time packing you with fiber and nutrients.

Pro – Tip: After baking the granola and tossing it with chocolate chips, clusters start to form as the melted chips begin cooling down and binding the granola. Once cooled, try not to break the clusters as that’s what makes this recipe soo yum! The clusters are airy, pack the right amount of chocolate, and are so flavorful that you can literally snack on it.

Since this is a basic recipe for chocolate granola, you can customize it to your likeness by adding nuts and dry fruits of your choice, switching maple syrup with honey, replacing chocolate chips with chunks… the options are endless!

Enjoy, Happy Cooking…!

Interested in more healthy oat’s recipes? Check these out:

• Easy Homemade Granola
• Berry Yogurt Parfait
• Healthy Nut Bars with Chocolate Drizzle
• Berry Oatmeal Crumb Bars

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Chocolate Granola

This easy 30-minute Chocolate Granola is made with simple pantry ingredients and is a perfect healthy treat for all chocolate lovers …!!

Course Breakfast, Snack

Cuisine American

Keyword breakfast, chocolate granola, granola

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Author Akhila

Ingredients

• 3 cups old fashioned oats
• ¾ cup sliced almonds
• ½ cup cocoa powder (unsweetened)
• ¼ tsp salt
• ½ cup coconut oil (melted)
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ cup brown sugar
• ½ cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350-degree F. Line a baking tray with parchment paper and keep aside.
• In a large bowl, mix the dry ingredients; oats, almonds, cocoa powder and salt.
• In a separate bowl, combine maple syrup, melted coconut oil, vanilla extract, and brown sugar, whisk well to mix properly.
• Now transfer the whisked wet ingredients into the large bowl containing the mixed dry ingredients. Mix all of it together.
• Transfer the mix to the prepared baking pan and level it evenly. Bake in the preheated oven for 30 minutes, stirring it halfway through the bake.
• Remove the pan from the oven and immediately transfer the chocolate chips onto the tray. Stir to mix, the chocolate chips will start to slightly melt within the warm granola.
• Once it cools, the granola will harden and form clusters. Pro tip: Do not break the clusters as the granola tastes best when clustered!
• Allow the granola to sit for 1-2 hrs. to cool down completely. Transfer to a closed air tight container and store up to 3-4 weeks at room temperature.

The post Chocolate Granola appeared first on Pepper Delight.

Hello 2020… and Wish You All a Very Happy New Year!!! And I am back with my first post of the year, its none other than a Homemade Breakfast Sausage recipe!

After moving to the US, I have seen a steep decline in my eating outs for breakfast, which I guess is due to my boredom with the typical English menu. One of the things I badly miss here is, a good savory vegetarian breakfast. We Indians are so spoilt with the variety of hearty-n-delicious breakfast choices back home, be it protein filled, vegetarian, savory, sweet, and the list goes on an on. But if I have to pick a favorite non-Indian dish, then that would definitely be my sausage breakfast mornings.

Nothing better than a perfectly cooked sausage! Most people are not aware of the ease at which sausages can be prepared at home from scratch, and instead they buy frozen patties. If you can buy a good quality sausage meat, then the spice mix and cooking hardly takes any time. I’m pretty sure that if you have tried it out once, then you would never go for frozen patties anymore as they are not always made of good meat and come with preservatives.

These homemade breakfast sausages make a wonderful addition to your meal prep days. Breakfast being the important meal of your day, you shouldn’t skip it giving lame excuses and instead should try meal prep breakfasts. And if you are like me who loves a breakfast menu for dinner, then this sausage makes an excellent choice for your dinner time.

I prefer pan frying sausages on my Lodge Cast Iron Skillet as they cook evenly and retain heat, perfect for everyday cooking.

How to store fresh/uncooked leftover sausage patties?

Once you’ve made the patties, arrange them on a baking sheet lined with parchment paper and freeze. Once frozen, you can store the patties in a freezer safe bag with parchment paper (cut into small squares) placed between the patties to prevent them from sticking them to each other. When ready to use, you can cook them directly without thawing in an open skillet but with an increased cooking time.

How to store cooked leftover sausage patties?

Once they are cooled, transfer to an airtight container and refrigerate up to 4 days. You can also freeze cooked sausage patties by storing them in a freezer safe bag or in an air tight container. Place parchment paper (cut into small squares) in-between the sausages to prevent them from sticking to each other while freezing. This method helps to easily pull out individual frozen patties as needed, and then microwave them for 2 minutes or until heated through before serving.

Interested in more breakfast recipes? Check out my Breakfast corner.

Enjoy, Happy Cooking…!

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Homemade Breakfast Sausage

Delicious & Flavorful Homemade Breakfast Sausage Patties for your Sunny Mornings! These Quick-n-Easy sausage take hardly 5 minutes to cook and are So Good that you will never buy frozen patties again …!

Course Breakfast

Cuisine American

Keyword breakfast, sausage

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 12 patties

Author Akhila

Ingredients

• 1 lb ground pork
• 2 tsp brown sugar
• 1 tsp garlic and onion powder
• ½ tsp black pepper
• 1 tsp Italian seasonings
• 1 tsp red chili flakes
• 1 tsp salt
• 1 tbsp oil

Instructions

• In a large bowl, mix ground pork with pepper, red chili flakes, brown sugar, Italian seasonings, salt, and garlic and onion powder. Gently mix with your hands or with a spoon to combine the seasonings well.
• Divide the sausage into equally sized balls. Flatten them into ½ inch sized patties by placing them between your oiled palms.
• Heat a pan with little oil. Pan fry these patties 2-3 minutes (depending on the thickness) on each side until they are browned and cooked through. Leftover sausage patties can be refrigerated and stored in an air tight container for up to 4 days.
• Serve with toasted bread, eggs, fresh fruits, and juice for a perfect breakfast OR make breakfast sandwiches with croissant, sausage and eggs. You can cook the eggs as per your choice.

The post Homemade Breakfast Sausage appeared first on Pepper Delight.

Kadala curry, a Malayalee’s Favorite! And among all the combinations with which it is served as the side, Puttum Kadalayum (പുട്ടും കടലയും) tops it hands down! Puttu (steamed rice cake), Kadala curry, and crushed papad, makes it an insanely delicious meal and is a common breakfast served everywhere; right from roadside eateries, households, all the way to being served as a delicacy in luxury hotels in Kerala.

I have a lot of memories of this dish to share with you all, as it is also one of my favourite recipes from my mom’s cookbook. Although Kadala curry is the better side dish with Puttu, ripe bananas are also savored as a side with puttu and since it’s much easier to prepare, my mom used to serve putu with banana frequently for breakfast during my school days, and I quickly got bored and started hating it. I guess not only at my home, this combo is a cheat meal for all Malayalee moms since it was the only relief amidst all the morning craziness; cooking breakfast & lunch, packing all the lunch boxes, getting the kids ready for school, husbands to work, and finally yourselves on time.  But being a very quirky girl then, I rebelled by skipping breakfast if served puttu with banana, which made my mom upset. Knowing my love for kadala curry, she finally agreed to prepare it under the condition that I eat puttu with banana on alternate days. But honestly, now I do feel the pain she went through as I struggle here to just perfect the dish each time I cook it.

The perfection of this recipe lies in the roasted coconut paste. Grated coconut should be evenly roasted on a low flame until it turns evenly brown. This is a bit challenging as you need to hit the sweet spot where it is neither under nor over roasted or burnt, and this requires a hell-lotta patience. Once properly roasted, the spice powders are added and given an extra 3-4 minutes of cook time before setting aside to cool. The cooled mix is then grinded into a smooth paste, and if perfectly roasted you will start to see oil oozing out of the paste making it rich and creamy. Do not worry if you don’t see the oil, as the curry will still be delicious and the grinded coconut paste makes your gravy thick n luscious.

There are some pre-prep works behind this recipe as chickpeas require a longer cooking time. Soaking it overnight and pressure-cooking the next day helps in easing out the cooking process thereby saving time and resulting in a perfectly cooked dish.

This curry in addition to puttu (steamed rice cake), also makes a great combination with appam (hoppers), idiyappam (string hoppers), roti or rice.

Check out my other Kerala special breakfast side dish recipes :

• Kerala Style Mutton Stew
• Kerala Style Chicken Stew
• Vegetable Kurma

Happy Cooking…!

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Varutharacha Kadala Curry/ Roasted Coconut Chickpeas Curry

Black Chickpeas, Cooked and Simmered in an Aromatic Roasted Coconut Gravy with Crunchy Coconut Bites - Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry ...!

Course Breakfast, Side Dish

Cuisine Indian

Keyword chickpeas curry, kadala curry, kerala

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

For Roasting Coconut

• 1½ cup grated coconut
• 3 small onions (sliced)
• 2 garlic pods (sliced)
• ½ inch sized ginger (sliced)
• 1 green chilly (slit)
• 3-4 black pepper corns
• 2-3 curry leaves
• ¼ tsp turmeric powder
• 2 tsp chili powder (add more if you like it hot)
• 1½ tsp coriander powder

For the Curry

• 1 cup dry black chickpeas / kadala / kala chana (washed & soaked overnight)
• 1 medium sized onion (sliced)
• 1 tsp fennel seeds
• ½ tsp garam masala
• 2 tbsp coconut tidbits / Thengakothu
• 1 sprig of curry leaves
• 2 dried red chilies
• 1 tsp mustard seeds
• Water (as required)
• Oil (as required)
• Salt (as required)

Instructions

For Roasting Coconut

• Heat a pan and dry roast grated coconut along with small onions, ginger, garlic, green chilies, pepper corns and curry leaves on a low to medium flame until it starts turning lightly golden brown.
• When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.
• Once cooled, grind all the roasted ingredients into a smooth paste. While grinding, the roasted coconut will release its oil, indicating that you roasted it perfectly.

For the Curry

• Pressure cook the soaked chickpeas along with onions, salt and water (just enough to cover the chickpeafor 3 whistles. Allow it to rest until the pressure goes off. Keep aside.
• You can either make the rest of the curry in the pressure cooker itself or transfer cooked chickpeas along with water to a wide pan.
• To the pan, add the roasted coconut paste, stir and mix well. Add more water if you prefer your curry with more gravy. Allow the curry to boil.
• Meanwhile in a separate pan; dry roast fennel seeds for 2 minutes until its fragrant. Allow it cool and using a mortar and pestle, ground it into a fine powder.
• Once the curry starts boiling, add the ground fennel powder and garam masala.
• Onto the same pan used for roasting the fennel, heat some oil and add the coconut tidbits. When the coconut starts turning lightly brown, add mustard seeds. Allow it to splutter and then add curry leaves and dry red chilies.
• Add this tempering into the curry, mix, place the lid on the pan, and turn off the flame. Allow it to rest for 10 minutes before serving. Serve hot with puttu (steamed rice cake), appam (hoppers), idiyappam (string hoppers), roti or any bread.

Notes

Coconut oil is recommended for all authentic Kerala recipes.

The post Varutharacha Kadala / Roasted Coconut Chickpeas Curry appeared first on Pepper Delight.

Summer is at its full out here in Missouri and we are enjoying every bit of that sunshine. With berries in season, it’s the perfect time to explore fresh and healthy berry recipes.

About this parfait; it’s a layered breakfast which is colorful, fresh, filling and soothing to your stomach! Yes…we are talking about parfait breakfast days. This simple 5 ingredient berry yogurt parfait is a light and healthy dish and has now become my new obsession.

Creamy Greek yogurt layered over berry sauce and crunchy granola makes a glass full of deliciousness which kids also enjoy. Including yogurt in your diet on a daily basis is really good for your health. The probiotics in Greek yogurt help to increase the good bacteria in your gut thereby enabling digestion, reducing bloating, and promoting better health.

The main advantage of this dish is that it’s a ‘make-ahead recipe’ and has endless options to customize. You can add a variety of fruits, like chopped banana, mango, & peaches, as your toppings. Also, if you’re not a fan of Greek yogurt, substitute it with regular yogurt. For the berry compote, if not strawberry feel free to choose your favorite berries, which also works perfectly for this dish.

Making granola at home is simple, check out my Easy Homemade Granola recipe here.

All the ingredients can be prepared, layered (except for the granola) and refrigerated in advance. Addition of granola as the last step helps to keep it crunchy and fresh, otherwise it will turn soggy & cold when placed on the berry compote for a while. And when it’s time to serve, top with granola and enjoy it as breakfast or as a healthy dessert!

Enjoy, Happy Cooking…!

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Berry Yogurt Parfait

A Creamy Berry Yogurt Parfait, layered with Greek Yogurt, Berry Compote, Granola and Fresh Berries! Perfect for a Healthy & Colorful Morning Breakfast …!!

Course Breakfast, Dessert

Cuisine American

Keyword berry crumb bar, breakfast, parfait, yogurt bowl

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 pack Greek yogurt (5.3oz each)
• ½ cup granola
• 1 cup strawberries (hulled and roughly chopped)
• 1 tsp lemon juice
• 2 tbsp sugar
• ¼ cup water
• Fresh berries (garnish)

Instructions

• For the strawberry compote: Combine strawberries, lemon juice, sugar and water in a saucepan. Cook on a medium heat, stirring occasionally. Once the strawberries are cooked, mash them to form a thick consistency. Cook for about 10-15 minutes until the sauce starts to thicken. Switch off the flame and allow it cool. The sauce will thicken once it is cooled down.
• For the granola: Refer my post https://www.pepperdelight.com/granola/
• Assembling the parfait: Into a serving glass, spoon greek yogurt as the base, then top with a layer of berry compote (2-3 tbsp), and then top with granola. Garnish with fresh berries.

The post Berry Yogurt Parfait appeared first on Pepper Delight.

Mutton stew is quite famous among the Christian families of Kerala, and is served for festivals like Christmas, Easter, and special occasions like weddings. Creamy and light on masala, this dish stands out for its unique & versatile flavors which you would not be expecting in Indian style mutton curry dishes.

The uniqueness of the recipe unlike other Indian dishes is, it does not use garam masala or chilly powder. Green chilies and freshly crushed peppercorns play a crucial role, giving the adequate spice (heat) and uplifting the flavors of the dish.

The recipe is quite similar to that of Kerala style Chicken Stew, with the only difference being its cooking time as mutton takes longer to cook. Tender goat meat with loads of whole hearted veggies, in a lightly spiced and absolutely creamy coconut milk gravy, a curry which is every Malayalee’s pride!

Straight from my Amma’s cookbook, this recipe is a family favorite and we love to savor it with Appam (rice hoppers). It also makes a great side dish with Idiyappam, Bread, Naan or Malabar Paratha.

Enjoy, Happy Cooking…!

Don’t forget to check out my Fish Molly recipe, it is a variation of mutton stew with fish as the hero of the dish.

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Kerala Style Mutton Stew

Tender Goat Meat along with Veggies, simmered in a Mild n Creamy Coconut Milk based gravy, this Kerala Style Mutton Stew (Ishtu) makes a Lip-Smacking Side Dish with Appam that will blow you away…!

Course Side Dish

Cuisine Indian

Keyword christmas, kerala, mutton stew

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 3-4 black peppercorns
• 1 bay leaf
• 1 star anise

For the Stew

• ½ kg {1.2 lb} mutton (pref. soup cut)
• 1 medium sized onion (sliced)
• ½ inch sized ginger (crushed)
• 3 cloves of garlic (crushed)
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• ¼ tsp coriander powder
• 1 tsp pepper powder
• 1 sprig of curry leaves
• 1 cup water
• 1 carrot (cubed)
• 10-12 beans (sliced)
• 1 potato (cubed)
• ⅓ cup frozen green peas
• 1 cup thin coconut milk
• ½ tsp fennel powder
• ½ cup thick coconut milk
• 1 tsp crushed peppercorns
• Oil (as required)
• Salt (as required)

For Tempering

• 1 tbsp ghee/butter
• 3-4 pearl onions (sliced)
• 1 sprigs of curry leaves
• 5-6 cashews

Instructions

• Prepare mutton: Clean and cut mutton into medium size pieces. For this dish I would prefer using mutton bone-in with fat on it. Equal portions of shoulder cut and soup cut would be ideal.
• Cook mutton: In a pressure cooker, heat some oil and add the spices; cinnamon, cardamom, cloves, peppercorn, bay leaf, and star anise. Sauté until fragrant. Add 1 sprig of curry leaves, crushed ginger, garlic and slit green chilies. Once the raw smell of ginger and garlic subsides, add sliced onions along with a pinch of salt, sauté until translucent.
• Follow by adding turmeric powder, coriander powder, pepper powder, sauté and mix well.
• Add mutton pieces along with water and salt, close the lid and cook for 4 whistles. Turn off the flame and allow the cooker to sit until all the pressure is released. Open the lid and you may continue the rest of the cooking either in the pressure cooker itself or after transferring it to a separate pan as per your convenience.
• Cook the veggies: Add potato, carrot and beans, along with thin coconut milk to the cooked mutton. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add the frozen green peas and fennel powder.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, reduce the flame to a low and add the thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with freshly crushed peppercorns and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Turn off the flame.
• Prepare the tempering: Heat ghee/butter in a separate pan, sauté pearl onions until they are lightly brown, then add cashews and curry leaves and sauté. Add this tempering to the prepared mutton stew, mix well. Close the lid and allow it to rest for 15 minutes.
• Serve hot with Appam, idiyappam, bread, naan or any roti.

Notes

1. Use of coconut oil is ideal for all Kerala recipes.
2. Adjust the quantity of green chilies and pepper you use for this recipe according to your choice of spice level.

The post Kerala Style Mutton Stew appeared first on Pepper Delight.

Pancakes are the real deal for us in India; the savory versions to be precise. We call it Dosa or lentil crepes, and is an unavoidable dish on the breakfast menu of every Indian. Unlike the sweet pancakes which I consider a lazy girl’s breakfast as it requires less effort, is fancy, and doesn’t need to be fermented…the lentil pancakes always requires some sort of pre-preparation.

Dutch baby pancakes (also called as German pancakes) can be defined as an old school pancake recipe with a little makeover. The batter goes straight into the oven, cooks for 20 minutes, and tadaaa…your baked pancakes are ready; puffed up with crispy browned edges, a golden fluffy center, and boy… so damn delicious.

The recipe is so simple and actually much easier than making a regular pancake. You can throw everything into a blender, blend and just pour it to your buttered iron skillet and bake. And while it bakes, you have all the time in the world to clean up your kitchen, and even make some coffee!

The main attraction of this pancake is, its Huge! I have used a 9-inch iron skillet for this recipe, which is enough to serve 2-3 people. Traditionally this dish is made on an iron skillet but you can use any oven safe skillets, just ensure that it’s atleast 2 inches tall which will help the batter to rise, otherwise it will overflow & burn creating a mess in your oven.

Dust these Dutch baby pancakes with powdered sugar and serve with a drizzle of honey/maple syrup/chocolate syrup. You can also top it off with fresh fruits or fruit sauce.

Enjoy, Happy Cooking…!

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Dutch Baby Pancake

Golden Brown n Puffy Dutch Baby Pancakes for a Beautiful Morning!! This Foolproof Recipe is so easy to whisk up a quick Breakfast for your busy days…!! 

Course Breakfast

Cuisine American

Keyword breakfast, dutch baby pancake, pancake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Akhila

Ingredients

• ½ cup flour
• ½ cup milk (at room temperature)
• 2 eggs (at room temperature)
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• Pinch of salt
• Fruits, powdered sugar, honey / maple syrup / chocolate sauce (toppings)

Instructions

• Preheat oven to 425-degree F. Place a 9-inch cast iron / oven safe skillet with a 2-inch-tall side, in the oven to heat. You may also instead warm your skillet on a stovetop.
• Blend or whisk flour, eggs, milk, vanilla extract, and salt until well combined. The resulting batter will be thin, allow it to rest for 5-7 mins.
• Remove the hot skillet from the oven using an oven mitt and add butter. The butter should melt immediately if the skillet is really hot, else place it in the oven to melt completely.
• Pour the batter into the skillet and swirl the pan to spread it evenly, place it back into the oven immediately.
• Bake for 18-20 minutes until you see puffed & lightly browned edges.
• Remove the skillet from the oven and dust it with powdered sugar. Top with your favorite fruits, berries, or drizzle honey / maple syrup / chocolate sauce on top.
• Serve immediately, Enjoy.

The post Dutch Baby Pancake appeared first on Pepper Delight.

Smoothies are an integral part of my daily breakfast, and I do switch to it often from my regular Indian breakfast dishes. I love flavored yogurt, and when travelling yogurt recipes would be my first choice for breakfast. Its light, filling, gives you a trouble-free stomach, and most of all… keeps you happy & pleasant (the scientific reasoning behind that is it decreases excessive cortisol levels in your body); at least that’s how I feel!

Discovering new flavors by combining different fruits and proteins is fun, sometimes difficult too. One of my all-time favorite combo is strawberry and banana with a liquid (yogurt, almond / regular milk). So, this time I thought to explore a strawberry, banana, peach, yogurt combination … and Oh Boy, it came out Wonderful!

Greek yogurt is a protein powerhouse and has many health benefits which make it a must to include in your daily diet. Due to its high protein and Vitamin B12 content, it can be substituted for meat, especially if you are a vegetarian. As a probiotic, Greek yogurt is considered to be more nutritious than regular yogurts.

In this recipe, the slight tanginess from Greek Yogurt blends easily with the fruity flavours and the hint of sweetness from honey. The end result?  A Smoothie Bowl – Pretty n Perfect for your Breakfast with all your Favorite Fruits, Nuts & Seeds…

Enjoy, Happy Cooking…!

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Strawberry Peach Yogurt Bowl

A Healthy and a Protein packed Breakfast with Strawberries, Peaches & Greek Yogurt! Begin your day with this filling Yogurt Bowl, topped with your Favorite Fruits n Nuts…!!

Course Breakfast

Cuisine American

Keyword breakfast, yogurt bowl

Prep Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

• 6-8 strawberries
• 1 peach
• ½ of a banana
• 5.6 oz/¾ cup greek yogurt
• 1 tbsp honey / maple syrup
• 1 tsp vanilla extract
• Pepitas (topping)

Instructions

• Blend all the ingredients until smooth. Top with sliced fresh fruits and pepitas. 

The post Strawberry Peach Yogurt Bowl appeared first on Pepper Delight.

So, I guess you might be wondering what’s so special about this Kurma? Well, all I can say is… just taste it and you will understand, it’s soooo yummy, the Best! It’s creamy, rich and flavorful… I bet you cannot ask for anything more from a Kurma!!!

Kurma is a popular South Indian side dish served along with Poori (fried flat bread), Chapati, and other mains during any meal of the day, although quite favored for breakfast and dinner. It’s a yellow colored, non-spicy dish, light on masala, yet creamy and totally delightful. You might have noticed that I highlighted this recipe as a South Indian classic, coz it is quite different in preparation from its North Indian variant – Korma. The North Indian Korma on the other side is more of an orange-red colored dish, high on masala flavors, rich, and elegant.

This recipe is inspired from the preparation by a chef at my hometown, whom we used to invite to cook and lend a helping hand to our family while organizing parties and large family gatherings. I distinctly remember how good our whole house used to smell, we peeping into the kitchen to get a glimpse of the dishes being prepared, and if possible a spoonful to taste. The green paste in this recipe is the star of the dish; it brings together the flavors and the unique aroma. The use of grated coconut along with cashews contribute to the kurma’s rich creaminess and fennel, ginger n garlic towards the beautiful aroma. While you try this recipe at home, do stop and take a second to smell the green paste before pouring it to the cooking pan; Awaken your Sensory Glands to the wonders of the Spices! This dish also has got a light tanginess from the Yogurt and can be substituted with tomatoes if you prefer so.

Vegetable Kurma is a simple and delicious curry which goes well with roti, naan, chapati, appam, idiyappam and many other main dishes, but for me it goes best with Poori. The creaminess of the Kurma vs the crispy-crunchy fried Poori… its Pure Bliss!!!

Enjoy, Happy Cooking…!

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Vegetable Kurma

Aromatic and Creamy South Indian Style Mixed Vegetable Kurma…!! This mildly spiced curry is the Best Side Dish you can ask for with Poori / Appam / Naan.  

Course Side Dish

Cuisine Indian

Keyword kurma, vegetable curry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the green paste

• ⅓ cup grated coconut
• 6-8 cashews
• ½ inch sized ginger
• 2 garlic cloves
• 1-2 green chilies
• 3 pearl onions
• ½ tsp perumjeerakam / saunf / fennel seeds
• ¼ tsp coriander powder
• ½ tsp turmeric powder
• 3-4 curry leaves
• 1 tbsp cilantro leaves
• ¼ cup water (or more)

For the Kurma

• 1 cinnamon stick
• 2 cloves
• 2 cardamoms
• 1 medium sized onion (sliced)
• 2 medium carrots (cubed)
• ¾ cup green beans (chopped)
• 1 potato (cubed)
• ¾ cup cauliflower florets
• ½ cup frozen green peas
• 2 cups water
• 1-2 tbsp beaten curd
• Cilantro leaves (garnish)
• Oil (as required)
• Salt (as required)

Instructions

• Make a fine paste of the ingredients listed above and keep aside.
• Heat little oil in a heavy bottomed pan and sauté spices in it until they are fragrant.
• Add onions and a pinch of salt, sauté for another 3-4 minutes on medium flame.
• Add the chopped veggies, water (just enough to cover the veggies), salt and cook until the vegetables are fully cooked. Mash the cooked veggies with the back of wooden spoon.
• Add the grinded paste (add a little water if the curry is too thick) and cook on low flame for 5 minutes. The kurma consistency should be thick.
• Add beaten curd and mix well, check for the seasoning and cook for 1-2 minutes more. Switch off the flame and garnish with chopped cilantro leaves.
• Enjoy with Poori, Appam, Idiyappam, Roti or Naan.

Notes

1. You can substitute curd with tomato, but curd tastes best for this kurma.

The post Vegetable Kurma appeared first on Pepper Delight.

I love to have something to snack in my pantry always. Well… who doesn’t? Keeping it healthy and tasty is the tough part, but if you have got all that sorted out, there you go… you have a winner dish for sure! So, it was my hunt for a winner that finally landed me onto these deliciously healthy berry bars; my love for crumble recipes combined with the idea for a snack, a perfect choice I would say.

This dish has a wonderful buttery crust, made with whole wheat flour and oats sweetened with brown sugar. Oats being among the main ingredients in this recipe, is one of the healthiest whole grain and a great source of vitamins, minerals and antioxidants. Unlike regular flour, I have used whole wheat instead, considering its benefits…but I can guarantee you that it doesn’t alter the taste a bit. You can also use your choice of fresh berries for the filling. These bars are crunchy and chewy at the same time, and seriously so addictive that you are not going to stop in one bite.

Keeping aside it’s health benefits, the preparation is even better. All you need are two bowls, one to mix the crust ingredients and the other to prepare the fresh fruits. And in no time your dish is ready!  This eggless snack is a great choice for kids & adults alike, perfect for any time of the day – breakfast, after-lunch, post work out, tea time, or even as a healthy dessert. And if you want to make your dessert fancy, just add a scoop of vanilla ice cream…Trust me, it would be heavenly!!!

Interested in more snack bar recipes? Check this out;

Healthy Nut Bars with Chocolate Drizzle

Enjoy, Happy Cooking…!

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Berry Oatmeal Crumb Bars

Crunchy n Chewy… Healthy n Easy… Irresistibly Delicious Eggless Berry Bars. Made with Whole Wheat, Oats, Strawberries and Blueberries…...Perfect as a Snack or as a Dessert!!!

Course Breakfast, Dessert

Cuisine American

Keyword berry crumb bar, crumb bar, healthy snack

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20 bars

Author Akhila

Ingredients

For the crust

• 2 cups rolled oats
• 1¼ cup whole wheat flour
• 1 cup brown sugar
• 1 cup melted butter
• ¼ tsp salt
• ½ tsp cinnamon powder
• 1 tsp vanilla extract
• ¼ cup slivered almonds (optional)

For the fruit filling

• 4 cups of diced strawberries and blueberry
• 1 tbsp lemon juice
• 1 tbsp corn flour
• 2 tbsp granulated sugar

Instructions

• Preheat oven to 375-degree F. Line a 9x13 inch sheet pan with parchment paper extending it a few inches over the sides. Grease the pan properly with butter and set aside.
• In a large mixing bowl, combine whole wheat flour, oats, brown sugar, cinnamon powder, vanilla extract, melted butter and salt. Stir to mix together until it forms a crumble like texture. Divide the mixture and set 1 cup aside. Transfer the remaining to the prepared pan and press it gently with your hands or spatula to form an even flat base.
• In a separate bowl, toss berries with lemon juice, corn flour and sugar. Spread it evenly over the crust. Top with remaining crumble mixture and slivered almonds.
• Bake for 45-50 minutes or until the crust is golden brown and the fruit mix is bubbly. Remove from the oven and allow it cool in room temperature. Refrigerate for 1-2 hour before cutting into squares.
• You can refrigerate and store it in an air tight container for 3-4 days.

The post Berry Oatmeal Crumb Bars appeared first on Pepper Delight.

I love smoothies for breakfast…they are delicious, light, refreshing and of course easy to prepare on any busy morning. But I also prefer not to lose its goodness by compromising on the nutritional benefits & taste, for time. So, my solution… Chia!

Chia seeds have amazing health benefits. It is a grain free superfood, high in fiber, calcium, Omega-3, and a protein too. It’s high fiber and calcium content keeps you full for a longer time thereby controlling your appetite, and helping in weight loss. Chia is naturally gluten free, which makes it a great protein source for people with Celiac disease. In addition, it is found to boost your metabolism levels too.

In my home, chia is served as a smoothie topping, in puddings, and sometimes as an egg replacement (Yes, it works!). So, what does it taste like? Chia doesn’t have any taste, it’s basically a filler which easily blends with any core ingredient and at the same time packed with its own goodness. You can top it with yogurt, fruit puree, granola, nuts or fruits to make it taste even better.

The basic recipe of a chia pudding is extremely simple. All you need is to soak chia seeds overnight in any milk of your choice and a sweetening agent. The consistency of a chia pudding is a slightly thick, wobbly, gel like texture. There is hardly any recipe here for this dish, if you know the right ratio of chia pudding, you can top it with endless options.

Enjoy, Happy Cooking…!

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Chia Breakfast Pudding

Brighten Up Your Day with an Overnight Chia Pudding with Fresh Fruits and Nuts…!! Vegan & Refined Sugar free… a Quick Breakfast and a Healthy Dessert...!

Course Breakfast, Dessert, Drinks

Cuisine American

Keyword breakfast, chia pudding, healthy

Prep Time 2 minutes minutes

Servings 3

Author Akhila

Ingredients

For chia pudding

• 1 cup almond milk
• 3 tbsp chia seeds
• 1 tsp maple syrup

For pink layer

• 4-5 strawberries
• 6-8 raspberries
• ¼ cup almond milk
• 1 tsp maple syrup (or more)

For green layer

• ½ cup frozen mangoes
• a handful of spinach
• ½ of banana
• ⅓ cup almond milk
• 1 tsp maple syrup (or more)

For yellow layer

• ¼ cup frozen mangoes
• ⅓ cup chopped pineapple
• ½ of banana
• ⅓ cup almond milk
• 1 tsp maple syrup (or more)

nuts and fresh fruits (garnish)

Instructions

• Start with the chia pudding ingredients by mixing them in a glass container until well combined. Allow it to sit for 5 minutes and give another stir to avoid any clumps and mix evenly.
• Refrigerate for 4 hours or overnight in a closed container. The chia seeds will absorb the milk and swell up.
• Once the chia pudding is ready, prepare the different colored fruit layers. Blend each layer’s ingredients together until smooth, and keep aside.
• When ready to serve, add a layer of chia pudding to the serving glass. Carefully pour the colored fruit layer mix over the chia pudding with a spoon.
• Top with fresh fruits and nuts, Enjoy.

Notes

1. Substitute almond milk with your choice of milk. You can also use regular milk if you are not a vegan.

2. Vary the amount of maple syrup used to meet your sweetness needs. You can also substitute maple syrup with honey, dates, or any sweetening agent.

The post Chia Breakfast Pudding appeared first on Pepper Delight.

Its Winter, pretty cold this year and a bad Flu season! I have been longing to write this post since a few months, and that’s when I fell sick and almost hit by a flu. This recipe was certainly my life saver and it was around that time I read about the food trends for 2018 and the importance of this super food in our daily lives. I guess that was my motivation and here I am back with my blog post; Turmeric!

Turmeric in India

The quintessential spice of Indian Cuisine – Turmeric! Also known as Indian Saffron, turmeric gained worldwide attention in the recent years after its popularity rose in the food industries of Western Countries. For us Indians, Turmeric is not just a spice… it has been an eternal part of our lives for centuries. Its sacred, holy, medicinal, a food ingredient, cosmetic… and the list goes on!

The Haldi/Turmeric Ceremony of marriages is one significant ritual in Indian weddings. The turmeric powder is mixed with water to form a thick paste and applied to the bride’s and groom’s face, as a blessing. It also symbolizes purification of the body and soul, protection from evil spirits, and of course a cosmetic to keep your skin radiant and glowing… it’s your big day and you need to stand out! Like I said, Turmeric is indeed a magical spice!

How to include Turmeric in your diet?

There are plenty of dishes and recipes globally which use turmeric. I would recommend everyone to include it in your daily diet, especially kids who are prone to weather related health problems. Here are some tips:

1. Check out Indian recipes; you will find plenty of dishes which use turmeric. Include it in your curries, roasted veggies, or soups… it’s a healthy food color alternative too.
2. Can be added in small amounts to your rice recipes, dips, and salad.
3. A good ingredient in your smoothies, just Brightens up your Day!
4. Try out turmeric tea, lattes or the basic Turmeric Milk, aka Golden Milk.
5. And the simplest yet healthy method of them all– Turmeric in a spoon of honey, taken on an empty stomach; the perfect Revitalizer to start you day with!

Incorporating black pepper with turmeric helps the active absorption of turmeric into your blood stream.

Health Benefits of Turmeric

Turmeric has been long used in Ayurvedic medicine, and has many medicinal and health benefits. A glass of warm turmeric milk with a pinch of black pepper is considered as a basic cure for common cold, and to catch a good night’s sleep thereafter. Many others:

1. Turmeric is believed to possess anti-cancer, anti-inflammatory and anti-oxidant properties.
2. It helps to maintain insulin levels, and is widely used in the treatment for diabetes.
3. It acts as a blood purifier, removing toxins from the blood thereby protecting the tissues and other internal organs.
4. Widely used in Ayurvedic medicine for treating osteoarthritis and rheumatoid arthritis. Its anti-inflammatory properties help to reduce joint pains and inflammation.
5. Helps in maintaining serum cholesterol levels, thus reducing the chances of cardio vascular diseases.

How to remove Turmeric stains?

One of the biggest problems with Turmeric is, it can leave nasty stains. In the kitchen, staining your countertops is inevitable, but removing turmeric stains can become one tricky task. Although there are many methods to clean it, the baking soda method has always been my life saver. Mix baking soda with enough water to form a thick paste, and apply to the stained area. Leave it for a few minutes, and then wipe it off with a clean cloth. Tadaa…its clean!

Turmeric milk is prepared in different styles in India and this is one such variation which has been used commonly in my family.

Stay Healthy, Enjoy !!!!

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Turmeric Milk

Course Drinks

Cuisine Indian

Keyword turmeric milk

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 tsp turmeric powder
• ½ tsp cinnamon powder
• Pinch of black pepper
• 2 cups milk of your choice
• Honey / maple syrup /sugar (optional)

Instructions

• In a saucepan, boil the milk with turmeric, black pepper and cinnamon powder. Once it comes to boil, lower the flame and allow it to simmer for 5 minutes.
• Strain the milk to a glass, add honey / sugar if desired. Enjoy hot.

The post Turmeric Milk appeared first on Pepper Delight.

Hello 2018… A New Year… A New Beginning…!

And I’m Starting this New Year with a single Mantra – Eat Healthy…!

One of the leading food trends of 2018 is sugar alternatives. So, let’s start with January on a positive note by avoiding that extra sugar which you don’t actually need, and still enjoy all the sweetness available from natural sources. Like these bliss balls for example, they are healthy, sweet and nutritious, totally a no-cook fuss-free recipe.

This dish is made by mixing different nuts, adding a sweetening agent like dates/chocolates/honey/maple syrup, and then rolled into little treats. It hardly takes 10 minutes to prepare with only 4 ingredients, and the best part is – you can customize it with endless choices. You can add hemp seeds, chia seeds, cocoa, chocolate chips, or your favorite nuts & dry fruits.

Moist n chewy, these bliss balls work best as a post workout snack, or as little treats to pop into kid’s lunch boxes, or even as an evening snack for that extra sweet craving. Store them in an airtight container and refrigerate, and they stay fresh and taste great for up to 2 weeks!

Enjoy, Happy Cooking…!

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Bliss Balls

Healthy n Naturally Sweetened, Gluten free n Vegan, Made with Nuts n Dates… a 4 Ingredient, Perfect after-meal Snack… Bliss Balls…!!  

Course Dessert, Snack

Keyword bliss balls, energy balls, healthy, snacks

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 balls

Author Akhila

Ingredients

• ½ cup cashews
• ½ cup almonds
• 8-10 dates
• ¼ cup shredded unsweetened coconut
• Pinch of salt
• Coating: shredded coconut, matcha powder, cocoa powder, grounded walnuts

Instructions

• If your dates are dry, soak them in water for up to 5 minutes to soften. Drain the water and set the dates aside.
• Blend nuts in a food processor until coarsely ground. Add shredded coconut, dates, a pinch of salt, and blend until they combine well and the mixture becomes sticky.
• Roll the mix into equally sized balls and refrigerate airtight for 20 minutes to allow it to set.
• To apply the coating, roll the balls in the coat mixture of your choice. Put a little mix on your palm and roll the balls one by one for a final finish.
• The Bliss Balls are ready to be served. For later use, store the balls in an airtight container and refrigerate up to two weeks.

Notes

1. If the mixture turns too moist, try refrigerating it for 30 minutes to firm up or add more grounded nuts or shredded coconut.

2. Roll them on your palm by moistening with a tiny drop of water so that the balls won’t stick to your hand.

The post Bliss Balls appeared first on Pepper Delight.

“Avocados with a Sweet Tooth” is the new trend! It’s now in desserts, ice creams and smoothies! I know for those of you who haven’t tried it out, this might not sound tasty. But if you are ready to experiment, Trust Me… it’s a great add on to your smoothies. You won’t even feel its taste because it blends easily with the other fruits.

Avocados are a great source of healthy fats, anti-oxidants, and are a low carb plant food. It helps with digestion due to its high fiber content despite being creamy. Loaded with folate, and tons of nutrients n minerals, this magical fruit is pretty easy to incorporate in your diet with sweet or savory dishes.

Strawberries & bananas are always a winning combo for any smoothie recipe. Including Avocado to it makes the smoothie creamier and rich, adding volume to the drink. And drop in a spoon of cocoa powder, you have one delicious chocolaty dish.

This smoothie has become one of my family’s favorite smoothies, and is not only a good breakfast but also perfect for any time of your day. Top it off with your favorite nuts to give it that extra crunchiness… and there you go…

Enjoy…!

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Chocolate Avocado Smoothie

Start your Day with Avocado, Strawberries, and Banana in this Creamy Rich Chocolate Smoothie…!! A Fresh, Healthy n Delicious Breakfast in just 5 mins!

Course Breakfast, Drinks

Cuisine American

Keyword avocado chocolate smoothie, chocolate smoothie, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Author Akhila

Ingredients

• ½ avocado
• 1 very ripe banana
• 8-10 strawberries
• 1-2 tbsp honey
• 1 tbsp cocoa powder
• 1 cup milk (of your choice)
• ½ cup water
• Pistachios (garnish)

Instructions

• Blend all ingredients in a blender until smooth.
• Garnish with pistachios.

The post Chocolate Avocado Smoothie appeared first on Pepper Delight.

Rain, Rain, Rain… it’s been raining crazy for the last two weeks and I just feel like crawling under my blanket, stay warm n cozy, and  sleep a lot more. Do you guys feel the same on rainy days? And when you wake up, you wish to have a hot piping cup of coffee and a warm breakfast, ready on the table… I would love to have a toast with sides for breakfast!

My regular breakfast menu is mostly of Indian dishes; either some sort of a savory crepe, or steamed rice/wheat cakes. Although they are rich and healthy, they are not a good choice for a lazy morning. Smoothies and cereals are our go-to options for a quick breakfast, even eggs; my husband does eggs many ways and they turn out pretty good always. He loves eggs and has a couple of tricks up his sleeve to quickly cook eggs, be it poached, hard boiled, fried, or even microwaved!! So when it comes to any egg based recipes I am experimenting with, I leave the eggs with him; Of course I want them to look perfect in my recipe photos, and I know that he being a perfectionist does a wonderful job with the cooking and presentation!!

So this recipe is yummy and simple, there is hardly any recipe to speak about. All you need are:

• Sliced bread – toasted, any variety would work.
• Eggs – poached or fried, but keep the yolks runny.
• Avocadoes – sliced.
• Seasoning – salt and pepper.

This warm n crunchy toast is a perfect dish for any meal of the day and you can try out wide varieties of it with different toppings of your choice.

Enjoy, Happy Cooking!!!

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Avocado Egg Toast

Healthy Avocado Toast… A Protein Packed Breakfast with Eggs and Avocado…!!! Simple, Nutritious, & Perfect for any meal of your day… All in 10 minutes!

Course Breakfast

Cuisine American

Keyword avocado egg toast, egg toast

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Akhila

Ingredients

• 2 slices of bread
• 1 avocado (sliced lengthwise)
• 2 eggs
• Salt and pepper
• Lime juice (to drizzle, optional)
• Cilantro leaves (garnish, optional)

Instructions

• Heat a little oil in a pan on a medium flame.
• Crack the eggs into the pan and cook sunny side up for 3 to 4 minutes until the whites are set & yolks still runny.
• Toast the bread slices and arrange the avocado slices on top of it. Drizzle lemon juice over the avocados.
• Top the toasts with eggs.
• Season with salt and pepper. Garnish with chopped cilantro leaves.

The post Avocado Egg Toast appeared first on Pepper Delight.

Kale is one of the healthiest foods on this planet and I agree to it a 100%. I wasn’t a fan of it until I stumbled upon this perfect smoothie recipe. Kale always felt strange to me, maybe coz of my many failed attempts with it. Every time I walked by the aisle of Kale at a store, I said to myself “not today, next time” and kept on post ponding it. But that’s how Kale tastes, and all you need to do is make it interesting by adding the right sweet ingredients which can mask it’s bitterness but still retain its fresh green flavours. So I tried out this smoothie with mangoes and banana, and it was Yumm! It’s so green, creamy, sweet, well balanced with all the necessary nutrients your body needs, and of course… Delicious…!!

I’m sure you would like to know what’s so special about Kale and why it’s called a Superfood:

• It’s loaded with Anti-oxidants & high in beta carotene; helps lowering blood pressure and is anti-inflammatory.
• Is high in Vitamin C and K.
• A good plant based source of Calcium.
• Helps lowering cholesterol thereby reducing the risk of heart diseases.

To learn more about Kale and it’s health benefits, checkout this super informative article by Dana @ HealthyLine – 26 Science-Backed Health Benefits of Kale.

Enjoy…!

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Update, June 5th ’17: My post has been featured today in thefeedfeed.com‘s favourite “Kale & Other Greens” recipes!! Do check out thefeedfeed.com/kale for more delicious Kale recipes…

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Kale Smoothie with Mango & Banana

Healthy n Delicious Green Smoothie… Perfect to Start of your Day or as a Post Workout Drink... Made with the Superfoods; Kale, Mangoes & Bananas!!! 

Course Breakfast, Drinks

Cuisine American

Keyword kale smoothie, smoothie

Prep Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

• 2 cups kale (chopped)
• 1 mango
• 1 banana
• 1 cup water (or more)

Instructions

• Blend all the ingredients in a blender until smooth.

The post Kale Smoothie with Mango & Banana appeared first on Pepper Delight.

Easter is here, and I am back with my second Easter Special Recipe in a week’s time, n it’s a Savoury dish! This traditional chicken stew is very popular in Kerala, especially among the Christian families, and is also favored for breakfast. The original recipe is said to be British, but was improvised in the kitchens of Kerala by their Malayalee chefs who served them during the British rule. They gave their own touch to it by adding coconut milk & spices, but keeping the soul of the original English dish intact, and affectionately called it “Ishtu”.

My beautiful memories of Easter go all the way back to my Hyderabad days; thoughts of the invite from my dear friend Meera to her grand Easter Feast makes me drool even today! Her menu was lavish with chicken n beef dishes, cutlets, wine, desserts, and so on, of which her Chicken Stew with Appam was my favorite. So as I was finalizing my Easter recipes, these sweet memories floated by and I decided to try my hand on it. Quickly dialed Meera for her recipe and tips, prepared it and you know what… it was a huge success, it tasted sooo good and my husband loved it!! The unique aroma of the spices with ginger and garlic, along with coconut milk makes it a wholesome meal. And it’s Gluten Free too!! This dish goes well with Appam or Idiyappam, you can also try with Naan or other breads too.

Thank You Meera for this wonderful recipe!
Enjoy, Happy Easter everyone!!!

Interested in other Stew recipes? Check these out:

1. Kerala Style Mutton Stew
2. Vegetable Stew
3. Fish Molly / Fish Stew
4. A must try side for stew – Kerala Style Appam / Palappam

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Chicken Stew

Warm, Comforting n Hearty…! A Kerala Style Chicken Stew, Packed with Spices, Simmered in a Creamy Coconut Milk… A Traditional Easter Dish…!! 

Course Breakfast, Side Dish

Cuisine Indian

Keyword chicken stew, christmas, kerala easter stew

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 1 lb chicken (bone-in preferred, cut into small pieces)
• 1 medium sized onion (sliced)
• 2 garlic cloves (finely chopped)
• 1 small piece of ginger (finely chopped)
• 3-4 green chilies (finely chopped)
• ½ cup carrots (sliced into round)
• ½ cup potato (cubed)
• ¼ cup peas
• 1 cup thin coconut milk
• ½ - ¾ cup thick coconut milk
• 1 each Spices (cardamom, cinnamon, cloves, peppercorns, bay leaf, star anise)
• Pepper (as required)
• Salt (as required)
• 1 sprig of curry leaves

For Tempering

• 1 tbsp ghee / clarified butter
• 3 pearl onions (sliced)
• 3-4 cashews
• 1 sprig of curry leaves

Instructions

• Heat oil in a pan, add the spices and saute until they become aromatic.
• Add sliced onions to the pan and saute until it turns translucent.
• Add chopped ginger, garlic, green chilies and curry leaves. Saute for 2 minutes.
• Add the chopped vegetables and chicken, and season with salt and pepper.
• Follow by adding thin coconut milk and stir. Close the lid and cook on a low flame until the chicken turns white and cooked.
• Add the thick coconut milk. Adjust the quantity added to suit your choice of creaminess.
• Check salt, stir and cook for 2 more minutes on a low flame. Turn off the flame.
• To prepare the garnish, heat the ghee / clarified butter in another pan. Add pearl onions and saute until they brown, then add cashews and curry leaves and saute. Add this tempering to the prepared chicken stew, mix well and serve hot.
• Serve with Appam, Idiyappam, Naan or any other bread.

Notes

• This recipe also works well with other meats, substitute the chicken with mutton, turkey or beef. If you are vegetarian, replace the meat with vegetables of your choice.
• Preferably use chicken /meat with bone in, as it adds more flavour.
• It is ideal to use freshly squeezed coconut milk for this recipe, but you can substitute with canned coconut milk or coconut milk powder. I have used canned coconut milk in this recipe, which was very thick. To thin the milk, dilute with equal amounts of thick coconut milk and water.

The post Chicken Stew appeared first on Pepper Delight.

The idea of making a whole wheat bread was on my to-do list for a while, but each time I ended up baking a cake instead for some occasion or the other. Though I would often have store bought wheat bread in my kitchen for our breakfast and sandwich needs, I have been longing to bake one on my own since I am now confident as I have been baking for almost two years. I have read how healthy you can make it by customizing the add-on ingredients which go along with the dough. So, it was on a beautiful spring evening and my husband came home from office with a few slices of a banana bread, baked by his colleague’s wife Jennifer, and it was Wow… Sweet, Super Moist, and Yummilicous!! And that’s how I moved banana bread to the top of my priority list and here it is for you…

What I love about this recipe is; it’s a no butter recipe substituted with coconut oil, and the sweetness is well balanced by the honey and the bananas thereby not requiring any raw sugar. And to top it off, it’s made with whole wheat flour! A perfect addition to my healthy recipes goal for this year…

The success of this recipe depends on how ripe your bananas are; make sure to use very very ripe bananas. And if they are not, here are a few tips to ripen them on time:

1. Place your bananas in a brown paper bag and cover it loosely. If you have any ripened fruits like mangoes or apples, place it along with it. Do not refrigerate, keep it at room temperature and it will ripe in 24 hrs. If you place it near any hot surfaces, that will also help fasten the ripening process.

OR

2. Preheat your oven to 300 degrees Fahrenheit. Line a parchment paper on a baking tray and place the unpeeled bananas on it without touching each other. Place the tray in the oven and bake for 30- 40 minutes or until the skin turns black. Remove from the oven and allow it to cool down completely before using it for any baking purposes.

OR

3. Take a fork and poke through the skin of the unpeeled bananas on all sides. Place the bananas in the microwave and cook for 30 seconds. Check if the desired softness is met and if not, microwave for an additional 30 seconds. Repeat this until you achieve your desired ripeness.

Recipe adapted from allrecipes.

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Whole Wheat Banana Bread

Healthy, Moist and Nutritious… Banana Bread made with Whole Wheat, Honey, Bananas and some crunchy Pecans!! 

Course Breakfast, Dessert

Cuisine American

Keyword banana bread, banana cake, whole wheat bread

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Author Akhila

Ingredients

• 3 medium sized very ripe bananas (mashed)
• ⅓ cup coconut oil
• ½ cup honey
• 2 eggs (at room temperature)
• ¼ cup milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon powder
• 1¾ cup whole wheat flour
• ¾ cup pecans (chopped)

Instructions

• Preheat oven to 325 degrees F.
• Grease a 9x5 inch loaf pan and keep aside.
• Mash bananas in a small bowl and keep aside.
• In a large bowl, whisk coconut oil and honey together until well combined.
• Add eggs, mix well followed by adding the mashed bananas and milk.
• Stir in vanilla extract, cinnamon powder, baking soda and salt.
• Add the whole wheat flour, mix until well combined.
• the mix, fold in chopped pecans.
• Transfer the mixture to the greased loaf pan and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
• Allow it cool on a wire rack before slicing.

The post Whole Wheat Banana Bread appeared first on Pepper Delight.

So we are finally home from our vacation at Orlando and I’m back to my world of blogging; pumped up and excited! The last week of January, up all the way till Valentine’s Day is usually the busiest time of my year, in fact the most memorable ones too. It starts with my Blog Anniversary, followed by our Wedding Anniversary, which includes our Annual Vacation trip, and then Valentine’s Day; Aaaaaahh…!! So much of activity & happening in a short period, right from the preparations, blog posts, travel planning, packing, travelling, blogging, and so on. This year I had a wonderful time at Orlando; visiting Universal Studios, Disney, parks, beaches, exploring new restaurants and cuisines.

Coming back to my drink of the day, have you ever considered using vegetables in your smoothies? My first attempt of making a Green Smoothie  with spinach was a huge success, I’ve prepared it many times since then and my husband loves it. For my next recipe I just wasn’t convinced with the vegetables I had planned for, and that’s when I accidently stumbled upon beetroot. Though I use beetroot a lot in my kitchen for savoury dishes (check out my Hummus and Pachadi) I have never used it raw in any dish. I was a bit apprehensive initially but the raw beetroot perfectly balanced the sweetness of the apple and pomegranate, and the end result just cleared all my doubts, I must say this is one healthy smoothie you would definitely enjoy.

Now why do I call this a Power Smoothie? Well, it’s because this drink mainly focuses on the purification of your liver which is the power house of your body. A healthy liver diet is vital to eliminates harmful chemicals and toxins from your body, fight diseases, and supply essential nutrients to your body. For a healthy liver, eat the right foods which are fibrous, high in antioxidants & vitamins. To mention a few highlights of the fruit-n-veggie mix of ingredients of this power packed drink:

• Beetroot: Having the highest sugar content of all vegetables, they boost liver function, purifies blood and liver. They are high in antioxidants, with anticancer properties and also work great for pregnant ladies.
• Apple: With their anti-carcinogenic properties, apples are high in pectin which is the soluble fiber, helps to removes toxins and cholesterol from blood.
• Pomegranate: fibrous, high in antioxidants, and vitamins B, E, & C. The bright red color of beet and pomegranate gives your immune system a healthy dose of antioxidants.

Adding vegetables to your smoothies is another great way of open your palate to raw vegetables. Enjoy…!

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Beetroot Power Smoothie

Brighten your day with this Vibrant Colored, Power Packed Smoothie made with Apple, Beetroot and Pomegranate… Healthy and Tasty…!!!

Course Breakfast, Drinks

Cuisine American

Keyword beetroot smoothie, post workout smoothie, smoothie

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 small beetroot (peeled and cut into small chunks, or grated)
• 1 apple
• 1 pomegranate
• 1½ cup water

Instructions

• Blend all the ingredients in a blender until smooth.

Notes

A raw beetroot doesn’t blend that easily, unless you are using a powerful high speed blender in which case cut it into small pieces first before blending. Otherwise, grate it and then blend with the fruits.

The post Beetroot Power Smoothie appeared first on Pepper Delight.

This is my sweet n creamy Mango Pineapple Smoothie; another quick & simple breakfast, and a wonderful drink to keep you hydrated between your workouts & busy schedule. The tartness of the pineapple, creaminess from the banana n milk, and the sweetness of the mangoes make it a perfect combo.

Adding fruits to your daily routine in the form of smoothies is a healthy practice to pack all its nutrients and vitamins to your diet. Pineapple being an anti-inflammatory food, is also high in Vitamin A, C and beta carotene. Thanks to its high fiber content, they are also naturally detoxifying. And of course, Mangoes and Pineapples are great for digestion too.

Try this delicious smoothie and customize it with your favourite fruits, let me know how it turns with your comments below.

Stay Healthy and Enjoy…!

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Prep time: 5 minutes
Serves: 1

INGREDIENTS

• ½ cup chopped pineapple
• ½ cup chopped mango
• 1 banana
• ½ cup milk
• Toppings: Kiwi, Mangoes, Strawberry

INSTRUCTIONS

• Blend all the ingredients in a blender until smooth.
• Serve in a bowl with your favourite toppings.

The post  Mango Pineapple Smoothie Bowl appeared first on Pepper Delight.

So what do I cook for breakfast today? Hmmm… something quick; Well, I’ve got bread, milk, & fruits in my pantry… so a French toast may be??? Oh boy, Yumm!! But wait a minute, I don’t have eggs. Now what? Well I think I know what to do, no worries at all. I’m gonna try an Eggless French toast…!!!!

Breakfast is the important meal of your day and I love to cook something sumptuous. But at times the sleepyhead in you makes you so lazy to cook early in the morning that you wish you could fix up something very quick, especially those days when my hubby starts early to office for his morning meetings. That’s when I seek the blessings of the smoothie gods and the cereal gods, or it would be some bread recipes.

This 5 ingredient eggless French toast recipe is so simple, hardly takes 5 minutes to prepare and it’s so yummy to appease your hungry stomach.

So, how did I get the classic French toast taste without eggs?? I’ve used corn starch, cinnamon and vanilla extract which gives that beautiful flavour and covers up all the missing of the eggs…and it’s delicious…!!

I have used multigrain bread in this recipe which is one of my favourites, but any bread would do or any dense bread like brioche works great too.

Enjoy, Happy Cooking and have a Great Morning!!!

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Prep time: 5-6 minutes
Serves: 2

INGREDIENTS

• 1 cup milk
• 1 tbsp corn starch
• ¼ tsp cinnamon powder
• 1 tsp vanilla extract
• 6 whole grain bread slices
• butter (to grease)
• fresh fruits

INSTRUCTIONS

1. In a small bowl, mix milk, corn starch, cinnamon powder and vanilla extract. Stir well.
2. Dip bread on this mix to coat well on both sides (do not make it soggy).
3. Cook bread on a lightly greased griddle until brown on both sides. (2-3 mins in total).
4. Sprinkle some powdered sugar (optional), serve with honey/maple syrup and fresh fruits.

The post Eggless French Toast appeared first on Pepper Delight.

Chia seeds are an excellent source of protein, omega-3 fatty acids, and a perfect ingredient to your smoothies. It is super healthy, has a high nutrient content, and is low in calories. The seeds alone taste weird but you can eat it raw, or can be easily incorporated in any smoothies, drinks, puddings, or even as a topping. Being hydrophilic it plumps up when soaked in any liquid, giving it a soft/gel texture which adds a whole new perspective to your drink.

I love the combination of banana and strawberries, the perfect balance of sweet & sour, and adding a little milk is also good and makes it richer. Another wonderful ingredient which works magic to your drink, is an ideal sugar replacement, and is healthy with its anti-inflammatory properties… is Honey.
My kitchen adventures are all about trying different combinations and creating new ones. So try out with the different fruits in your pantry, you could even add them as toppings to your drinks. But trust me, this smoothie tastes so yum and you will keep on coming back for it.

Stay Healthy and Enjoy…!

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Prep time: 5 minutes
Serves: 1

INGREDIENTS

• 1 cup strawberries
• 1 banana
• 1 tbsp honey
• ¼ cup milk
• Toppings: Blackberry, Chia seeds, Banana, Strawberry

INSTRUCTIONS

• Blend all the ingredients in a blender until smooth.
• Serve in a bowl with toppings.

The post Strawberry Banana Chia Smoothie Bowl appeared first on Pepper Delight.

Granola is the best way to turn your anytime craving into a healthy and an interesting meal, that too in no time. Another big advantage is; you can customize it easily with your favorite flavours…

I have tasted many store bought granola bars and have read about how easy it is to prepare at home, but it was during one of my recent road trips that my friend gave me her home cooked granola which tasted yummy, crunchy, and healthy; I loved it…!! That’s how I started working on this recipe, it’s very easy to prepare, an excellent source of nutrients, and the combination with oats make it a perfect crunchy snack.

I have used honey as a sweetening agent here, along with dry fruits, and pistachios / almonds as the crunchy elements, but you can substitute with any nuts of your choice. This granola can also be combined with milk for a perfect breakfast, or added as a topping to your favorite smoothies.

You can also add these granola to make yummilicious yogurt parfait which is an excellent breakfast option. Check out my Berry Yogurt Parfait recipe for more details.

Check out my ‘Note’ column below for additional customization options. Let me know how your granola turns out to be.

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Easy Homemade Granola

Crunchy Homemade Granola… loaded with nuts and dry fruits, perfect as a breakfast or for your snack time meal…!!

Course Breakfast, Snack

Cuisine American

Keyword breakfast, granola, oats

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 7

Author Akhila

Ingredients

• 3 cups rolled oats
• ½ tsp cinnamon powder
• Pinch of salt
• ½ cup honey
• ¼ cup coconut oil
• ½ tsp vanilla extract
• 1 cup almonds (chopped)
• ½ cup pistachios
• 1 cup dried raisins

Instructions

• Preheat oven to 300 degrees.
• Line a baking tray with parchment paper and keep aside.
• In a large bowl, combine oats with cinnamon powder and a pinch of salt.
• Mix honey with coconut oil and vanilla extract in a separate bowl. Stir into the oats and mix well, make sure it is evenly combined.
• Spread the layer evenly into the prepared baking tray. Bake for 20 minutes.
• Remove from the oven and stir, followed by adding chopped almonds and pistachios. Bake for another 10 more minutes.
• Stir in the raisins and allow it to cool completely undisturbed.
• Store in an air tight container.

Notes

• Do not use quick cooking oats.
• Old fashioned rolled oats work perfectly.
• Substitute coconut oil with olive oil if you prefer.
• On a healthier note, you can add seeds like pumpkin seeds or sunflower seeds.
• Any dry fruits can be added like dried cranberries, or apricots.
• Honey can be replaced with maple syrup.

The post Easy Homemade Granola appeared first on Pepper Delight.

I’ve never been a smoothie fan, especially of those so called “healthy”, “green”, “low calorie”, “burn your fat” smoothies, not until I started preparing them on my own recently. It just so happened that I had some extra spinach and fruits (again I am lazy to cut and chew fruits, I prefer drinking them) and I was looking at some stunning smoothie photographs in Pinterest. That’s where I read about the blend of spinach and fruits, again a combination which I haven’t tried much as I am more of a savory person when it comes to spinach.

These are a no brainer recipe, all you need to do is blend, sooo easy, Waalah…!

Spinach is a superfood and contains tons of nutrients, proteins, vitamins and a lot more. And unlike greens juices, smoothies retain all the fiber thus being a good digestive and keep you fuller. Just adding a handful of spinach and blending it up with any sweet fruit is enough for your smoothie drink. Apples and oranges with spinach are surprisingly delicious and sweet…

So what are you waiting for? Go grab your fruits and try it out. Enjoy…!

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Green Smoothie

Healthy, Hearty, a 3 Ingredient breakfast made of Spinach, Apple and Orange… my on-the-go Green Smoothie for a healthy morning…!!

Course Breakfast, Drinks

Cuisine American

Keyword Green Smoothie, spinach

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

• 1 apple
• 1 orange
• 1 big handful of fresh spinach
• 1/2 cup water

Instructions

• Blend all the ingredients until smooth.

The post Green Smoothie appeared first on Pepper Delight.