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

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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.

A classic combination of tomatoes and cream, pretty common in Indian as well as Italian cuisines, and loved by people from all over the world… this Creamy Tomato Chicken Pasta is my absolute favorite! Its rich, easy to whip up, and the velvety sauce is a perfect balance of tanginess and creaminess which tastes incredible right from the first bite. This recipe is very similar to an Indian style Butter chicken but with some variations to the spices used.

The key to any pasta dish is the perfection in the cooking of the pasta and not allowing it to dry. So, make sure to cook your pasta just al dente. The tomato paste gives the color and the flavor, and combining it with spices and cream gives you the creamy dreamy pasta which is so perfect for your date nights or get togethers.

A few pointers:

1. This is a toddler approved recipe and always a hit for our kids’ parties.
2. You can make the vegetarian version of this pasta by swapping chicken with vegetables. Veggies like mushroom, broccoli, spinach, bell peppers work well with this recipe.
3. Shrimp is also a great substitute for chicken in this dish.
4. Although I highly recommend tomato paste, you can use fresh tomatoes, marinara sauce or canned diced tomatoes. Make sure to cook them well until it is thickened and reduced to a thick saucy consistency.
5. How to store: Leftovers can be refrigerated in an air tight container for up to 3-4 days.

Interested in other pasta recipes? Check these out:

1. White Sauce Chicken Pasta
2. Spaghetti and Meatballs
3. Spaghetti with Mushroom and Peas
4. Shrimp Fettucine Alfredo

Enjoy, Happy Cooking…!

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Creamy Tomato Chicken Pasta

Creamy Tomato Pasta with Chicken! A Delicious Pasta packed with Tomato flavors put together in just 30 minutes. Pair it up with your Favorite Wine for the Perfect Meal on your Dinner Nights!!!

Course Main Course

Cuisine Italian

Keyword chicken pasta, creamy tomato pasta, pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 cups rigatoni pasta (or any pasta of your choice)
• 3 chicken breasts (thinly sliced)
• 4 garlic cloves (minced)
• 1 medium yellow/white onion (finely chopped)
• 6 oz canned tomato paste
• 1 tsp chili flakes
• 2 tsp black pepper
• 1 tsp oregano
• 1½ cup heavy cream
• 1 cup pasta water (reserved)
• 2 tbsp butter/olive oil
• ¼ cup parmesan cheese + topping
• Parsley (garnish)
• Salt (as required)

Instructions

• Preparation of pasta: Cook the pasta according to package instructions until al dente. Before draining the pasta, reserve 1 cup of the cooked pasta water.
• Preparation of chicken: In a pan, heat some oil on medium flame and cook the chicken with salt and pepper, until cooked through and slightly browned. Remove from the pan and keep aside.
• Make the sauce: Into the same pan, add butter. Once it is melted, add garlic and sauté until it turns fragrant.
• Add onion and sauté for 3-4 minutes until it turns soft.
• Add tomato paste and mix well. Followed by adding the spices; oregano, chili flakes, salt and pepper. Add the reserved pasta water and allow it to cook for 2 minutes.
• Add the heavy cream and cooked chicken, mix well, let it cook for 3 minutes until it is slightly thickened but still saucy. Check for the seasoning.
• Add the drained pasta, toss them together and top with parmesan cheese and parsley. Serve hot.

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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…!

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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.

If your New Year resolution is to look out for healthy swaps to your usual favorites, then this Air Fried Cauliflower Steaks is a great option. This recipe is inspired by the classic Chicken Parmesan, having replaced the chicken with Cauliflower. It’s a vegetarian low carb meal which requires minimum effort and is so tasty that meat eaters would love it too.

Cauliflower is a house favorite vegetable, although we mostly end up making an Indo-Chinese style Manchurian or a simple Indian style stir fry with potatoes. But they all require rice or roti as a carb side to go with. Recently we started looking out for low carb meal options and have experimented various recipes, of which my husband loves a very few. Among them, these air fried cauliflower steaks were a huge hit.

The recipe needs fewer ingredients; some basic spices, olive oil, cheese and marinara sauce. Since its Italian inspired, marinara sauce and cheese play an important role to enhance the flavors unlike the regular “boring dried cauliflower”.

How to cut the cauliflower steak?

1. Use a small knife to first cut all the leaves, keeping the core intact.
2. Using a big knife (like a Chef’s knife), slice the cauliflower into half by cutting it in the center.
3. Hold each half vertically and carefully slice 1-inch steaks.

This recipe would still work if you don’t have a full head of cauliflower or if you couldn’t slice the cauliflower into steak cuts. You can use the florets and apply the sauce and top with cheese, which tastes equally good. Just make sure to cut the bigger florets in half so that they cook evenly.

Interested in other Air Fryer recipes? Check this out:

Air Fryer Chicken Tenders

Happy Cooking…!

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Air Fried Cauliflower Steaks

Italian inspired Cauliflower Steaks with Marinara Sauce and Cheese… A Delicious Low Carb Dinner for your busy Weeknights!

Course Main Course

Cuisine Italian

Keyword air fried, cauliflower, parmesan cauliflower

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

• 1 cauliflower head
• ¼ cup olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp pepper
• ½ tsp salt
• ½ cup Marinara sauce
• ¼ cup parmesan cheese
• ¼ cup mozzarella cheese
• Parsley (chopped, to garnish)

Instructions

• Slice the cauliflower into 1 inch steak cuts.
• In a small bowl, mix together olive oil, garlic powder, onion powder, chili powder, pepper and salt, to prepare the marinade.
• Brush the marinade on both sides of the cauliflower steaks, and Air Fry for 10-12 mins at 375 degree F, flipping them halfway through the cook. Check the steaks with a fork for tender softness to ensure they are cooked well.
• Once cooked, remove the steaks from the Air Fryer and spoon 1-2 tbsp of marinara sauce on each steak. Top them with equal parts of Mozzarella cheese and parmesan cheese.
• Air fry again for 2-3 mins until the cheese is melted and brown. Garnish with freshly chopped parsley. Serve hot.

The post Air Fried Cauliflower Steaks appeared first on Pepper Delight.

Mango season is a favorite time of the year where I get to try all my delicious mango recipes. Starting with a big batch of pickles while the mangoes are tender and raw, then onto mango chutney, fish mango curry, konjum manga, and all the way to the sweet mango lassi & mango jam with ripened juicy mangoes… the list goes on. Among all of them, Konjum Manga is my personal favorite!

This dish has a mythological significance associated to a temple in my hometown (Chettikulangara Devi Temple) and the recipe is same except for dried shrimp being used in it, while I have used fresh ones instead as dried shrimp is not available where I currently reside.

What kind of mangoes can you use?

The recipe calls for raw mangoes as its sourness balances the flavor of the dish. But sometimes the mangoes you buy can be semi-raw or have started to ripen, which you won’t know until you cut it open. If so, you can add a tiny bit of Tamarind aka Gamboojee (Kudampuli) to balance the sourness. But make sure your mangoes are still firm with a slight yellow tint. If they hit the sweet side, then it won’t be good for making this curry.

What are the other variations of this recipe?

You can follow the same recipe for fish as well, preferably small fishes like smelt, sardines, and mackerel. You can also use dried fish or shrimp if fresh ones are not available.

Interested in more Kerala style seafood recipes? Check these out:

1. Prawn Biriyani
2. Prawn Roast
3. Anchovy Fry/ നെത്തോലി നിറവ്
4. Fish Fry / മീൻ വറുത്തത്
5. Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
6. Fish Molly/ Kerala Style Fish Stew
7. Red Fish Curry/മീൻ മുളകിട്ടത്
8. Fish Biriyani

Enjoy, Happy Cooking…!

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Konjum Manga / Shrimp with Mango

Shrimp with Mango or Chemmeen Manga Curry! Made with Coconut, Pearl Onions and Sour Mangoes, this dish aka Konjum Manga is a local favorite in my hometown, and pairs well with steamed rice. 

Course Side Dish

Cuisine Indian, Kerala

Keyword kerala, shrimp

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 lb Shrimp / prawns (500gm, 15-20 shrimp) (cleaned and deveined)
• 1 large raw mango
• 1 cup grated coconut
• 3 pearl onions
• 3 green chilies
• ½ tsp turmeric powder
• 2 tsp chili powder
• 1 tsp coriander powder
• 2-3 green chilies
• ¼ tsp fenugreek powder
• 2-3 sprigs of curry leaves
• Salt (as required)
• Water (as required)
• 1 tbsp coconut oil

Instructions

• Peel, wash and slice the mangoes into thin slices lengthwise.
• Grind together grated coconut, pearl onions, green chilies, chili powder, coriander powder and turmeric powder.
• Into a pan (preferably a manchatti / clay pot), add the grinded mix, mango slices, and curry leaves along with a little water and salt. Cover and cook on a medium flame.
• Once the curry starts to boil, add the prawns and simmer until the curry thickens and the prawns are cooked well.
• Add fenugreek powder and mix well, check for the seasoning.
• Top with coconut oil and more curry leaves. Switch off the flame and allow the curry to sit for 30 mins before serving. Enjoy!!

Notes

• If the mango is not sour enough, you can add some kudampuli / gambojee to balance the sourness and taste.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used to suit your spice levels.

The post Konjum Manga / Shrimp with Mango appeared first on Pepper Delight.

I’m not being dramatic, but there is something special about this classic combination of spaghetti and meatballs. First of all, the flavors are spot on, the whole family will love it. Secondly, its quick to prepare and comes together in few simple steps.

The recipe needs minimal spices. For the marinara sauce you can use either homemade or store-bought, which will form the base of your dish. When it comes to meatballs, frozen ones will do the job but I highly recommend my favorite meatball recipe; trust me, it’s Ah-mazing.. juicy, and full of flavor! Once your marinara sauce and meatballs are ready, then the rest of the dish will need no more than 15 minutes. Just cook up some spaghetti, simmer the meatballs in the marinara sauce with spices, and toss them all together with parmesan cheese to finish it off.

You can store leftovers in an airtight container and it reheats very well.

Healthy Alternative?

If you are looking for a healthy low carb alternative, this recipe works perfectly with Zucchini noodles / zoodles.  You can cook zoodles into the pasta sauce, cook for 2-4 minutes until they are soft, and top with meatballs and parmesan cheese.

Interested in other pasta and protein recipes? Check these out:

• Chicken pasta with White Sauce
• Baked Wheat Pasta with Mushrooms, Broccoli and Bell Peppers
• Shrimp Fettucine Alfredo
• Spaghetti with Garlic, Mushroom and Peas
• Baked Beef Meatballs
• Baked Chicken Meatballs
• Baked Mushroom Chicken

Happy Cooking…!

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Spaghetti and Meatballs

Searching for an easymeal on busy weeknights? So delicious that the whole family devours it in minutes?Look no further, this Spaghetti and Meatballs is definitely a win! 

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5

Author Akhila

Ingredients

• 25-30 small meatballs (frozen or prepared ahead)
• 16 oz. spaghetti
• 32 oz. marinara sauce (homemade or store-bought)
• 2 tsp oregano (optional)
• 1 tsp chili flakes (optional)
• Salt and pepper (as needed)
• Parmesan cheese (as needed)
• A small handful of parsley (chopped, garnish)

Instructions

• Cook spaghetti according to the package instructions until al dente.
• Drain and transfer to a large skillet on medium heat, along with marinara sauce and meatballs. Toss them together to combine.
• You can optionally add extra oregano, chili flakes, salt and pepper for more flavor (if you prefer) while combining spaghetti and meatballs together. Enjoy!

The post Spaghetti and Meatballs 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

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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.

Toasted bread, shredded chicken, with the sweetness of corn and crunchy onions on every bite, and mixed in a creamy mayo dressing! What more can you ask for? A sandwich which hardly needs any effort, is satisfying, wholesome, and definitely filling.

This is one of a kind Indian style chicken sandwich (without the masalas though!) which is very common as a street food in India. You can use rotisserie chicken for this recipe, but if not available then substitute it with boiled chicken cooked with salt and pepper. I’ve tried to keep this sandwich simple by skipping the masala flavors while being tasty & fresh, so that it can be equally enjoyed by kids and adults. And the best part is, its super easy to make!

How to customize your sandwich?

1. Bread – you may use any bread for this recipe, like multigrain or brioche.
2. Corn – Both fresh & frozen works, or you may omit it altogether if you do not like corn.
3. Spicy sauce –I’ve used sriracha sauce for that extra spice kick! You can substitute with any chili sauce of your choice, or even skip it.
4. Veggies – Vegetables like celery, bell peppers, carrots all go well with this sandwich.
5. How to serve? You can serve the chicken filling on bread as a sandwich, tortilla as a wrap, or as a healthy alternative like lettuce wraps. Want to get creative? Serve them as a topper on crackers, a crunchy appetizer!

I have served this sandwich for many gatherings and evening parties, and has always been a hit. Do try it out and let me know your feedback in the comments section.

Enjoy, Happy Cooking…!

Interested in other Sandwich recipes? Check these out:

1. Paneer Sandwich with Cilantro Sesame sauce
2. Veggie Sandwich with Goat Cheese
3. Roasted Chicken Sandwich with Green Delight Sauce
4. BBQ Chicken Sandwich with Homemade Coleslaw
5. Crispy Fish Burger

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Chicken and Corn Sandwich

Looking for an easy sandwich recipe? I’m sure thisChicken and Corn sandwich would turn out to be a favorite! It’s easy, deliciousand a quick fix meal for your lunch box ideas or busy days.

Course Main Course

Cuisine American, Indian

Keyword chicken sandwich, corn, sandwich

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 3

Author Akhila

Ingredients

• 6 bread slices (of your choice, I have used brioche)
• 1 cup rotisserie / boiled chicken (shredded)
• ½ of a medium sized onion (finely chopped)
• ½ cup corn
• ¼ cup cilantro (chopped)
• ¼ cup mayonnaise
• 2-3 tbsp tomato ketchup
• 1 tbsp sriracha sauce / chili sauce
• ½ tsp pepper
• Salt (as required)
• Butter or ghee (as required, optional)

Instructions

• In a bowl, prepare the sandwich filling by combining the shredded chicken with onion, corn, cilantro, mayonnaise, ketchup, sriracha sauce, salt and pepper. Keep aside.
• If using a toaster, toast the bread slices in it and then spread the sandwich filling.
• If using a panini maker, spread the filling onto the bread slices and toast the sandwich.
• Serve hot with pickle and some ketchup. Enjoy!!

The post Chicken and Corn Sandwich appeared first on Pepper Delight.

If you ask any non-vegetarian Malayalee as to what their favorite go-to dish in the recent years would be (besides Porotta-n-Beef!), then Kuzhi Mandi aka Mandi would definitely top the list. Mandi has lately become very popular in Kerala, a dish which was not heard of a decade ago but is now available everywhere, from roadside eateries to fancy restaurants. During my vacation to India last year, I got to try mandi from various restaurants and absolutely loved it!

So, what is Mandi?

Traditionally, Mandi is a Yemeni dish which consists of meat and rice in a unique mix of spices and cooked in an underground oven. Unlike other meat and rice dishes, Mandi stands out for its cooking style and spices. The meat used is either lamb or chicken, marinated in a special spice mix called hawaj. The rice is cooked in stock along with freshly ground spices and dried black lemon.

The pit / underground oven is a specially designed hole in the ground plastered with clay (like a tandoor) and layered on the bottom with charcoal. The rice pan is placed on the charcoal and the meat is suspended over the rice. The pit is closed and the dish is cooked for multiple hours without allowing any smoke or steam to seep out. As the dish cooks, the juices from the meat drips onto the rice, thus adding flavor to the rice. The slow cooking process also makes the meat tender and juicy. When taken out of the oven, both the meat and the rice would be perfectly cooked and ready to serve.

Honestly, I never got to try the original version of Mandi as almost all restaurants in Kerala follow a shortcut version of cooking the dish which includes minor tweaks to the spice mix to suit the tastebuds of Malayalees and cater to their fast-food expectations. To me, the one thing I felt lacking in the Kerala version of Mandi was the flavor in the rice. The rice seemed bland, but the chicken was delicious.

Since back from my hometown carrying memories of this dish, I have been trying to perfect the recipe to suit a home cook. A little research over the internet to know more on the traditional flavors, and a lot of trial-n-error to nail the correct cooking time in a conventional oven, here I am finally with my adaptation of a Chicken Mandi recipe. You should be good to blindly follow it and the dish should turn out perfectly cooked. I have cooked and shared the dish and recipe with my family and friends, who have equally enjoyed and raved about it.

A few things to consider:

1. You can use long grain or extra-long grain basmati rice for this recipe.
2. You can use carrots or bell peppers as additional ingredients, but is purely optional.
3. Quarter cut pieces of chicken is ideal for this recipe, otherwise go with chicken thighs (bone-in).
4. The last step of pan frying the chicken helps to give it the charred texture and cook perfectly, which otherwise is not easy to reproduce in a home oven unlike the traditional pit. Make sure to check the temperature once you are done with panfrying on both sides of the chicken. The internal temperature should reach 175-degree F (for bone-in pieces) or 165-degree F (for boneless pieces).
5. If you wish to have a smokier flavor, you can try out the charcoal method here as well.

What to serve Mandi with?

Mandi is usually served with Salata Hara which is also called as Arabic salsa / Tomato chutney. It is a blended mix of tomatoes, cilantro, lime juice and green chilies. The freshness of the Salata Hara complements well with mandi. You can also serve freshly cut veggies or mayonnaise as a side.

Interested in more Middle Eastern recipes: Check these out:

1. Afghani Chicken Curry
2. Hummus
3. Beetroot Hummus
4. Avocado Hummus 
5. Roasted Chickpeas Hummus Wrap
6. Mediterranean Chicken Pita Wraps with Cilantro Tahini Sauce

Enjoy, Happy Cooking…!

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Chicken Mandi

Chicken Mandi! A Middle Eastern inspired Yemini dish made with chicken and rice, cooked with Arabic spices!

Course Main Course

Cuisine Arabic, Kerala

Keyword arabic, chicken mandi, mandi

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author Akhila

Ingredients

For Hawaj / Mandi masala

• 1 dry lemon
• 2 tbsp coriander seeds/powder
• 2 tbsp black pepper corns
• 2 tbsp cumin seeds
• 1 large cinnamon stick
• ½ tsp cloves
• 4 cardamoms
• 1 tsp fennel seeds
• 2 bay leaves
• 1 tsp turmeric powder

For chicken marination

• 6 chicken leg quarters (bone-in, skinless)
• 3 tbsp mandi masala
• 2 tbsp ginger garlic paste
• 2 tbsp any oil
• Salt (as required)

For the Salata Hara / Arabic Tomato Salsa

• 3 tomatoes (roughly chopped)
• a handful of cilantro leaves
• 2 green chilies
• 2 garlic cloves
• ½ of a small lemon (squeezed)
• Salt (as required)

For the mandi

• 3 cups basmati rice (washed and drained, no soaking required)
• 5¼ cups of water
• 2 bay leaves
• ½ tsp black pepper
• 1 cinnamon stick
• 1 large onion (thinly sliced)
• 1 large carrot (sliced into sticks)
• 2 green chilies (slit)
• ½ cup golden raisins
• 2 dried black lemons
• 1 magic chicken cube
• 1 tbsp mandi masala
• 2 tbsp butter
• 2 tbsp oil
• ¼ cup slivered almonds (optional, garnish)
• Salt (as required)

Instructions

• Preparation of mandi masala: Dry roast all the ingredients listed for Mandi masala, until they turn aromatic. Once cooled, grind to fine powder.
• Preparation of chicken marinade: Prepare the marinade by mixing together the ingredients listed for chicken marination. Make gashes on the chicken, marinade it, and keep aside for 30 minutes or overnight (preferred).
• Preparation of Salata Hara: Grind all the listed ingredients together. Taste and adjust the seasoning according to your choice.
• Preparation of mandi: In a pan, heat some oil on a medium flame and add bay leaves, cinnamon stick and black pepper corns. Saute for 2 mins.
• Add the sliced onions and salt, sauté until the onions turns translucent. Add golden raisins and carrots. Sauté for 2 more mins and turn off the flame.
• Preheat oven to 350-degree F.
• Into an oven safe pan, add the rice and transfer the above prepared onion carrot mix. Add butter, dry lemon, magic chicken cube (crushed between your palm), 1 tbsp prepared mandi masala and water. Add salt and check for the seasoning.
• Top the pan with a grill rack. Layer the marinated chicken and wrap tightly with aluminum foil.
• Cook in the oven for 30 mins. Carefully unwrap the foil, flip the chicken, wrap the foil again tightly, and cook for another 20 mins.
• Meanwhile, roast slivered almonds in a pan with a little ghee/butter, until it turns nicely roasted and browned. Keep aside.
• Turn off the oven and remove the oven safe pan. The rice would be perfectly cooked by now, and what remains is pan frying the chicken.
• Unwrap and discard the foil. Remove the grill rack and close the pan with a lid. Transfer the chicken from the grill rack to a pan and pan fry the chicken on both sides until the chicken is cooked perfectly, browned and reached an internal temperature of 165-degree F (for boneless pieces) or 175-degree F (for bone-in pieces).
• Transfer the chicken back to the rice and top the dish with the roasted slivered almonds. Close the lid and allow it sit for 10-15 minutes before serving.

The post Chicken Mandi appeared first on Pepper Delight.

Sadya is the biggest vegetarian feast of Kerala, served for festivals like Onam, Vishu and of course on auspicious occasions. Out of the “n” number of Sadya special dishes, Olan stands out as a subtle curry which is light, hearty, and deliciously complements the flavours of the different Sadya curries.

The main ingredients of this dish are Ash Gourd (Kumbalanga) / Winter Melon and Red Cowpeas (Vanpayar). Both are cooked and simmered in a flavourful coconut milk-based gravy, spiced with green chilies. The coconut milk is used and cooked in two stages; 1. while cooking the ash gourd 2. to top the curry at the end with thick coconut milk.

Olan is commonly served as one among the many sides of Sadya, but can also be served as a side with boiled rice and some spicy curry. Do try out this recipe and let me know your feedbacks in the comment section below.

Interested in other Sadya recipes? Check it out here:

Sadya Recipes

Enjoy, Happy Cooking…!

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Olan / Ash Gourd Coconut Milk Curry

Olan! A Sadya Special, made with Ash Gourd / Kumbalanga,Red cowpeas & simmered in a Coconut milk-based gravy.

Course Side Dish

Cuisine Indian

Keyword kerala, kerala sadya, Olan, sadya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 cups of ash gourd/ kumbalanga (cubed)
• ½ cup red cowpeas / vanpayar
• 2 green chilies (slit)
• ½ cup water
• 1 cup thin coconut milk
• ¼ cup thick coconut milk
• 2 sprigs of curry leaves
• ½ cup water
• 1 tbsp coconut oil
• salt (as required)

Instructions

• Soak red cowpeas overnight.
• Pressure cook the soaked cowpeas with a little water, for up to 1 whistle. Make sure not to overcook the beans making them mushy, it should retain its shape.
• In a pan, cook ash gourd by adding ½ cup water, green chilies, 1 sprig of curry leaves and little salt. Once it starts boiling, add thin coconut milk and cook on medium flame.
• Cook until the veggies are cooked perfectly, but still holds its shape. Add the cooked red cowpeas, mix well, and adjust the seasoning.
• Reduce the flame and add thick coconut milk. Allow it to cook for 1 more minute and then switch off the flame. Top with coconut oil and curry leaves.
• Allow the curry to rest for 15 minutes before serving. Enjoy!!!

The post Olan/ Ash Gourd Coconut Milk Curry 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…!

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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.

It’s my 6^th year of blogging with Pepper Delight! Also being the week of Valentine’s Day, I thought a delicious cake would be an apt dessert for the celebrations. So here I am, with a simple one pan chocolate cake which happened to be the one of most requested recipes from my readers.

Cakes are a desert unanimously loved by everyone. I already have a couple of cake recipes with chocolate on my blog, like for example my Chocolate Hazelnut Cake which is perfect for birthdays, anniversaries, or any party for that matter. Also check out my Texas Sheet Cake which is one of the easiest n tastiest sheet pan cakes you can serve a large crowd.

This cake is deliciously soft and tender with a creamy rich chocolate buttercream frosting, and it is perfect for small gatherings or to share with friends and family as a dessert. You can use a 9-inch square pan or an 8-inch round pan for this recipe and customize with your choice of frosting. I personally love chocolate buttercream frosting, but a chocolate ganache would also be a delicious alternative.

Enjoy, Happy Baking…!

Don’t forget to check out my previous years’ Blog Anniversary Special Cakes:

• 2017 – Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache 
• 2018 – Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip
• 2019 – Neapolitan Ombre Cake
• 2020 – Key Lime Pie
• 2021 – Chocolate Meringue Cake

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Chocolate Cake

A Simple One Pan Chocolate Cake with Chocolate Buttercream Frosting.

Course Dessert

Cuisine American

Keyword chocolate cake

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8 pieces

Author Akhila

Ingredients

For the cake

• 1 cup flour
• ¼ cup unsweetened cocoa powder
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup granulated sugar
• 1 egg (at room temperature)
• 1 tsp vanilla extract
• ½ cup oil
• ½ cup buttermilk
• ½ cup freshly brewed warm coffee

For the buttercream frosting

• ½ cup softened unsalted butter
• 1½ cup powdered sugar (sifted)
• ¼ cup unsweetened cocoa powder (sifted)
• 2-3 tbsp milk
• 1 tsp vanilla extract

Instructions

For the cake

• Preheat oven to 350 degree F. Line an 8-inch square or 9-inch round baking pan with parchment paper, apply butter to grease the pan and set aside.
• In a medium bowl, combine dry ingredients by sifting flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat granulated sugar and egg until combined, followed by adding vanilla extract and oil.
• Add the dry ingredients alternating with buttermilk and beat until they combine well. Add warm coffee and beat well for one last time, the batter will be loose/watery/runny.
• Pour into the prepared pan and bake for 30-35 mins or until a toothpick inserted in the center comes out clean.
• Unmold the cake carefully to a wire rack and allow it to cool completely.

For the buttercream frosting

• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until creamy. Add sifted cocoa powder, powdered sugar and vanilla extract, beat until it turns out smooth.
• Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.
• If the frosting seems loose, refrigerate it for some time to thicken.
• Spread the frosting over the cooled cake and style as desired.

Notes

• If your cake feels dry or crumbly after baking, brush some simple sugar syrup over the cake to retain it moistness and texture.
• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.

The post Chocolate Cake – Celebrating 6 years of Pepper Delight appeared first on Pepper Delight.

Beetroot is a house favorite! Everybody in my home including my little one loves this vibrant vegetable. In spite of it being healthy, I know that there are many beetroot haters out there. The earthy smell of the vegetable is a put off for many and so are the complaints that it tastes like mud. But from my experience, I’ve learned that properly cooking beetroot with the right ingredients help to eliminate the smell completely, thereby making it tasty and a healthy option to add to your daily menu.

Beetroot has so many health benefits; is high in fiber, packed with vitamins and minerals, and rich in folate and manganese thereby helping to strengthen the bones. It also helps to improve the digestive health, lowering the blood pressure, and has anti-cancer properties.

There are so many different ways you can include beetroot in your diet. One of our favorite recipes is the Kerala Style Beetroot Pachadi which is a beetroot and yogurt combination.  A Mediterranean style Beetroot hummus is another colorful option you can add to your menu or even this Beetroot Power Smoothie with apple and pomegranate.

Now let’s talk about today’s recipe which is a simple stir-fried aka thoran version of beetroot, which makes a great pair with steamed rice. The recipe is easy, uses regular thoran ingredients like coconut, jeera/cumin seeds and green chilies, and in-addition too I have added carrot which complements perfectly with beetroot. You can include or skip carrot suiting your palate, either way it tastes delicious!!!

Interested in more thoran / Kerala stir fry dishes? Check these out:

1. Carrot Cabbage Thoran
2. Broccoli Vanpayar Thoran
3. Tender Jackfruit / Idichakka Thoran
4. Yam Stir fry / Chena Thoran 

Interested in other Beetroot recipes? Check these out:

1. Beetroot Power Smoothie
2. Beetroot Hummus
3. Kerala Style Beetroot Pachadi / Beetroot with Yogurt

Enjoy, Happy Cooking…!

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Beetroot Carrot Thoran / Stir fry

BeetrootCarrot Thoran / Stir fry - A colorful and healthy side dish made with beetroot,carrot and coconut! A perfect accompaniment with rice.

Course Side Dish

Cuisine Indian, Kerala

Keyword beetroot thoran, cabbage thoran, kerala

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 large beetroot (finely cubed / grated)
• 2 medium sized carrots (finely chopped / grated)
• ½ cup grated coconut
• 2 garlic cloves
• ¼ tsp turmeric powder
• 2 green chilies (slit)
• ½ tsp cumin seeds
• 1 sprig of curry leaves
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required, pref. coconut oil)

Instructions

• Heat a little oil in a pan on a medium flame, splutter mustard seeds and add curry leaves and dry red chilies.
• Add beetroot, carrot and salt, mix well and close the lid. Reduce the flame and cook it for 5-7 mins.
• Grind coconut, garlic, cumin seeds, green chilies, and turmeric powder to a smooth paste. Keep aside.
• Open the lid and stir everything together. Add the grinded coconut mix and stir well, allow it to cook for a few more minutes until it becomes soft and well cooked, stirring occasionally. Check for the seasoning.
• Switch off the flame and serve with steamed rice.

Notes

• You can skip carrot and use beetroot alone to make this recipe, which also tastes equally delicious.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Beetroot Carrot Thoran / Stir fry appeared first on Pepper Delight.

Hello 2022!

Welcoming the New Year on a royal note with a Nawabi style dal / lentil stew which is rich and so delicious.

Sultani dal is a specialty of Awadhi cuisine, which belongs to the Northern part of India, Uttar Pradesh. The first time I tried Sultani dal was a few years back at a restaurant in Hyderabad, and then later at a friend’s party after which I got totally hooked into it. This is not your ordinary lentil curry if you are wondering, it is a royal dish which was served to Nawabs in palaces, ages ago.

A bowl of piping hot dal along with basmati rice is totally a food heaven. The recipe is fairly simple being mild on spices but using ingredients like ghee, milk, yogurt, and cream, making it rich and creamy. The consistency of the dal is smooth velvety and the ghee tadka with cumin, ginger and garlic totally elevates the taste all together. Plus, lentils are healthy and a great way to add vegetarian protein to your diet.

If this is the first time you are preparing this dish, then cooking dal with milk might feel a bit skeptical, but trust me, it is beyond delicious. We love Sultani dal so much that it has become a part of our weekly menu and my son enjoys every spoonful of it.

Sultani Dal

Serve it alongside with basmati rice, jeera rice, paratha, naan or roti. Enjoy!

Interested in other dal recipes? Check these out:

• Sambar
• Kale and Zucchini dal

Happy Cooking…!

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Sultani Dal

Sultani Dal / Lentil stew - A Rich n Creamy Royal Dish from the Nawabi Cuisine! 

Servings 4

Author Akhila

Ingredients

• 1 cup toor dal / yellow pigeon peas
• Pinch of turmeric
• Salt
• 1 cup milk
• 1 cup water
• ¼ cup yogurt
• ½ cup cream

Tempering/Tadka

• 2 tbsp ghee
• 1 tsp cumin seeds / jeera
• 2 dry red chilies
• 3 garlic cloves (minced)
• ½ inch sized ginger (minced)
• 2 green chilies (slit)
• 1 medium onion (finely chopped)
• Cilantro leaves (for garnish)

Instructions

• Pressure cook dal along with water, milk, turmeric powder and salt, for 2 whistles. Switch off the flame and allow it to cool until all the pressure has been released.
• Remove the lid from the cooker and turn on the heat to a medium flame.
• Add yogurt and milk cream, mix well and allow it cook until it forms a thick dal consistency.
• Prepare the tadka by heating ghee in another pan, add cumin seeds, dry red chilies and sauté for 1 min. Add ginger, garlic, green chilies, and sauté until the raw smell subsides. Add onion, sauté for 3 minutes until onions turn translucent.
• Pour the prepared tadka over the dal, mix everything together and check for the seasoning.
• Top with cilantro leaves and switch off the flame. Serve hot along with rice, paratha, naan or roti.

The post Sultani Dal / Lentil Stew 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…!

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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.

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. #FiveIngredientsWithGortons #ad @gortonsseafood

Are you a fan of Crispy Fish, like me? There is always something special about crispy food, and if it’s seafood then even better. On cozy days like that of fall & winter, when you’re lazy enough to cook but the cravings hit you really hard, a freezer stacked up with Gorton’s products are always a blessing. They are so convenient and tasty and a great way to add more protein into your diet.

I have used Gorton’s products before and I absolutely love them. They are a trusted brand in the seafood industry with a wide range of products ranging from fish, shrimp, clams and more. For this recipe, I have used Gorton’s Beer Battered Fish Fillets  which are crunchy breaded Alaska Pollock fillets coated in a crispy draft beer batter, offering a pub style taste. The fillets are 100% whole fish with no fillers, no preservatives, and no artificial colors. To know more about Gorton food products and their availability in your area, click here.

For making these crispy fish fillets, all you need to is pop them in an oven or air fryer for 20 minutes, and there you go. No need to deep fry (which I hate) and in no time you have super crispy and golden fish fillets for your burger. How cool is that!

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

• Crispy Fish Tacos
• Shrimp Manchurian

Enjoy, Happy Cooking…!

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Crispy Fish Burger

Looking for an easy 5 ingredient meal idea? And what if it’s delicious n fun to make? Well, look no further, check out this Crispy Fish Burger made with Gorton’s Beer Battered fish fillets! Served on a brioche bun with tartar sauce, lettuce and tomato.

Course Main Course

Cuisine American

Keyword fish burger, gortons, sandwich

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

• 2 brioche buns or burger buns
• 4 Gorton’s Beer Battered Fish Fillets
• 1 Tomato (sliced)
• Lettuce
• Tartar sauce

Instructions

• Prepare Gorton’s Fish fillets according to package instructions.
• For Assembling the burger, smear tartar sauce on bun, topped with lettuce, 2 fish fillets, and tomato. Serve with more tartar sauce if desired.

Notes

You can customize it with your favorite toppings like pickles, avocado or cabbage slaw.

The post Crispy Fish Burger 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…!

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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.

Hello Fall! Welcome to this time of the year where we crave for cozy curries and soups. Today I am sharing with you one such recipe which has been a recent family favorite, Afghani Chicken Curry!

Afghani chicken curry & kebabs are popular Middle Eastern dishes which are been spoken about a lot by friends n family back in India. It gained a lot of attention in my hometown mainly because of the influence Gulf countries have on the state Kerala due its large working-class presence, and the many Arabic restaurants in the state serving these dishes.

If you have ever tried Afghani chicken curry at restaurants, the first memories which comes to you is the rich taste of the curry. A combination of cream, yogurt, ghee and cashew nuts, makes for its rich and mildly spiced gravy. The dish requires minimal prep work unlike Indian curries; no onion sauteing (which takes forever to brown, I know!), just put everything in a blender, blend to prepare the marinade, and marinate the chicken in it. Pan fry to brown the chicken on both sides, and finally simmer it in the reserved marinade for the final touch. The taste of the dish is well-balanced with, chicken which is unbelievably moist, juicy and delicious, and a velvety gravy.

This recipe has been adapted by referring various sites as I was unable to find its authentic version, and includes my own modifications. My family and friends have enjoyed this dish a lot, and I’m equally happy that it turned out well.

Afghani chicken goes best with Naan, Chapathi, Malabar Porotta, or any bread of your choice. You can also serve it with rice which tastes pretty good too.

Enjoy, Happy Cooking…!

Interested in other Middle East / Arabic recipes? Check these out;

1. Hummus
2. Roasted Chickpeas Hummus Wrap
3. Beetroot Hummus
4. Mediterranean Chicken Pita Wrap

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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Afghani Chicken Curry

Afghani Chicken Curry … Creamy, Rich, and Delicious! A comfortingly delicious dish made with simple pantry ingredients, and a definite crowd pleaser.

Course Side Dish

Cuisine Arabic, Mediterranean

Keyword afghani chicken, arabic, chicken curry

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 lb chicken pref. bone-in
• 1 medium sized onion (roughly chopped)
• 6 garlic pods
• 1 inch sized ginger piece
• 3 green chilies
• One big handful of cilantro
• 7 cashews (soaked in warm water for 15mins)
• ½ of a lemon’s juice
• 1 tbsp kasuri methi
• 1 tsp garam masala
• 2 bay leaves
• 1 tsp pepper
• 1 tsp ghee/unsalted butter
• ½ cup yogurt
• ½ cup heavy whipping cream
• Salt (as required)
• Oil (as required)
• ¾ cup water

Instructions

• In a blender, prepare the marinade into a smooth base by grinding together onion, garlic, ginger, green chilies, cilantro, soaked cashews (discard water), lemon juice, kasuri methi, garam masala, pepper, ghee, yogurt, and salt. Add heavy whipping cream and mix well.
• Marinate the chicken in the prepared marinade for 6-8 hrs, preferably overnight for the flavors to blend well.
• Heat oil in a pan on a medium flame, to panfry the chicken. Prior to placing the chicken in the pan, squeeze out the juices of the marinade from the chicken and reserve it. Panfry the chicken on both sides until you start seeing brown spots.
• Once the chicken is cooked, transfer it to a plate and add the reserved marinade back to the pan along with bay leaves.
• Allow it to cook on a medium flame and once it has boiled for 2 mins, add the cooked chicken and water. Check for the seasoning, close the lid and allow it to cook on a low flame for 15 mins.
• Open the lid and give it a final stir, top with cilantro leaves. Serve with Naan, roti or Rice.

The post Afghani Chicken Curry appeared first on Pepper Delight.

This cake recipe is that of one I have experimented the most since baking with Pepper Delight.  Had been searching for a simple coffee cake recipe since a long time and that’s when I stumbled upon this jam filled delight on “#thebakefeed” and I’ve absolutely loved it ever since. The cake reminds me of honey cake from Iyengar bakery in its looks and style where it is topped with jam, whereas here the jam is a filling and that excited me more.

I have tweaked the recipe to compensate for some ingredients which I had ran out in my pantry and also to suit the likings of our palette (my husband is not a big fan of too much cinnamon in crumb topping). And boy! The cake came out so delicious with the jam filling in the center being the perfect match for the crumb topping. I’ve baked it so many times by now; each time adjusting the ingredients, covering the cake with foil and without, varying bake times, etc… lost count by now and ended up with this kickass cake! Trust me… it is definitely a FOOLPROOF recipe.

The cake is soft and tender with the perfect balance of sweetness from the jam, nutty flavors of the almonds, and the aromas of cinnamon & nutmeg, making it a perfect pair to enjoy with tea/coffee and family-n-friends.

Why it is called coffee cake but has no coffee?

This is a very common misconception many have and most of us don’t bother to check the recipe and think that coffee is an ingredient.

Well, the answer is pretty simple; Coffee cake is a cake which pairs up well with and can be relished with a cup of coffee or tea.

Few points to consider while baking this cake:

1. It is best to pipe the batter into the pan using a piping bag or ziplock bag, to create a well into which the jam filling can be poured and spread properly.
2. Ensure not to spread the jam to the edges as it will caramelize and stick to the pan, making it difficult to remove the cake.
3. You can use any berry jam of your choice, be it seedless or with seeds. They all work with this recipe.
4. Need a quick buttermilk recipe? Mix ½ cup whole milk with 1 tbsp lemon juice. Allow the mixture to sit for 5-10 minutes until you start seeing curdling, its then ready.

Enjoy, Happy Baking…!

Interested in other cake recipes? Check these out:

1. Steamed Wheat Cake / Gothambu Kinnathappam
2. Pear Loaf Cake
3. Pear Upside Down Cake
4. Chocolate Cake with Dulce de leche
5. Apricot Upside-Down Cake

This recipe is partially adapted from @thebakefeed.

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Coffee Cake with Jam Filling

A simple one pan Coffee Cake with Jam Filling and an Almond Crumb Topping! The perfect companion for your evening cup of Coffee!!!

Course Dessert

Cuisine American

Keyword coffee cake, jam cake, tea cake

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 inch cake

Author Akhila

Ingredients

For the cake

• 1⅓ cup all-purpose flour
• ¾ tsp baking powder
• ¼ tsp salt
• ½ cup 1 stick unsalted butter (at room temp.)
• 1 cup granulated sugar
• 2 eggs at room temp.
• 1 tsp vanilla extract
• ½ cup whole buttermilk recipe above
• ½ cup berry jam of your choice whisked

For the almond crumb topping

• 3 tbsp unsalted butter melted
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¾ cup slivered almonds

Instructions

• Preheat oven to 350 degrees F.
• Line a 9-inch round baking pan with parchment paper, apply butter to the pan and set aside.
• Prepare dry ingredients: In a medium bowl, combine dry ingredients; flour, baking powder and salt. Keep aside.
• Prepare wet ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, and beat until combined.
• Beat in the eggs, followed by adding vanilla extract.
• Add the dry ingredients alternating with buttermilk and beat until they combine well.
• Prepare jam filling: Whisk the jam with a fork until it is slightly loose and spreadable. Keep it ready.
• Pour half the batter into the prepared baking pan and level it with a spatula. Pipe a portion of the remaining batter on top of it along the edge of the pan to create a well. Pour and spread the raspberry jam in the center.
• Pipe or pour the remaining batter on top of it to cover the jam, and smoothen with a spatula.
• Crumb topping: Whisk all the ingredients listed under crumb toppings, in a bowl. Sprinkle on top of the batter.
• Place the pan in the oven and bake for 45 minutes or until a toothpick or skewer inserted in the center comes out clean.
• Allow the cake to sit at room temperature for 20 minutes. Remove from the pan, slice it and enjoy with a cup of coffee/tea.

Notes

1. Leftovers can be refrigerated in an air tight container for 3 to 4 days.
2. Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
3. Make sure to use butter, eggs and buttermilk which are at room temperature.
4. Do not open the oven in the middle of the baking process. This allows cool air to enter which affects the temperature and the baking.

The post Coffee Cake with Jam Filling appeared first on Pepper Delight.

Mushroom & Chicken are a combination that always go well together, add some cheese to it and all the better! This is one of our favourite dinner recipes which has been a frequent at our dinner table since a few months.

The best part of the cook is; minimal spices, no marination, no sauce preparation; just throw everything together onto the baking pan, and bake! To save time, you could cook the mushrooms in parallel on a pan and later top on to the cooked chicken along with some cheese. Give it a quick final bake for a few more minutes and there you have, a scrumptious dish with a classic melted cheese look!!!

The recipe comes out really well with the chicken being incredibly tender, umami meaty flavors from mushrooms along with the cheesy goodness. It pairs wonderfully with steamed broccoli, and to take it a step further you could add pasta and have a fancy dinner.

Pro tip: I highly recommend checking the internal temperature of the chicken using a digital thermometer, as the cooking time depends on the size of the chicken you are using. The temperature should reach 165-degree F.

Interested in other Baked Chicken recipes? Check these out;

1. Baked Chicken Meatballs
2. Honey Soy Glazed Chicken Drumsticks

Enjoy, Happy Cooking…!

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Baked Mushroom Chicken

Cheesy Baked Mushroom Chicken! My go-to recipe for a quick weeknight dinner.

Course Main Course

Cuisine American

Keyword baked chicken, baked mushroom chicken

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

• 3 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp oregano
• Salt and pepper (according to your taste)
• 2 tbsp olive oil
• 8 oz. mushrooms (sliced)
• 1 cup shredded mozzarella cheese

Instructions

• Preheat oven to 425-degree F. Clean and pat dry chicken. Mix the spices in a small bowl; onion powder, garlic powder, oregano.
• On to a baking dish, add some olive oil and place the chicken. Season generously with salt, pepper and top with spices. Rub all over the chicken on both sides.
• Place the dish in the oven and bake the chicken for 18 minutes for a smaller breast or 22-25 minutes for larger ones. Check with a digital thermometer and it should reach 165-degree F.
• While the chicken is cooking in the oven, heat a pan with olive oil, add mushrooms and season with salt and pepper. Cook until they are tender.
• Once the chicken is cooked, take the baking dish out of the oven and top the chicken with mushrooms and cheese. Place the dish back in the oven and bake for an additional 2-3 minutes until the cheese is melted.
• Serve with a side of steamed broccoli. Enjoy!

The post Baked Mushroom Chicken appeared first on Pepper Delight.

Inji curry … an inevitable side dish of Sadya and a mouthwatering delicacy, is a popular recipe from Kerala cuisine. It’s an amalgamation of flavors; spicy n salty with the aroma of ginger in warm spices, all in a perfect balance! There is a saying in Malayalam about Inji curry; a dish equivalent to 101 curries (നൂറ്റൊന്ന് കറിക്ക് സമം).

This recipe is from my Amma’s cookbook which is more of a Travancore style and a spicier version. A variation of this dish is also very common with additional ingredients like grated coconut and small onions, but has a much lesser shelf life. This recipe is completely different in taste from that of Puli Inji which is a Malabari style dish having similar ingredients and cooking instructions but uses much more tamarind and jaggery, making the curry spicy, sweet and tangy.

Few things to consider while making Inji Curry:

1. Ensure to slice ginger thinly and proportionately, as it will help in frying them evenly without any burnt ends.
2. Ginger slices should be fried till they turn brown and crisp, that’s what makes the curry tasty.
3. Adding a pinch of jaggery at the end is optional, but it helps to balance the taste.
4. You can store ginger curry  at room temperature initially for 2 days, but refrigerate thereafter to prevent decay.

Enjoy Inji curry as a side dish along with Sadya or with steamed rice.

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

1. Mango Pickle
2. Lemon Dates Pickle

If you would like to check out my other Sadya recipes, click here.

Enjoy, Happy Cooking…!

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Inji Curry / Ginger Curry

Aromatic and Spicy Kerala Style Inji Curry, a must try Classic from Kerala Cuisine …!!

Course Side Dish

Cuisine Indian, Kerala

Keyword ginger curry, inji curry, kerala pickle

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 1 16 oz mason jar (approx)

Author Akhila

Ingredients

• 300 gm inji/ginger
• 3 tbsp chili powder
• 2 green chilies (sliced round)
• ½ tsp turmeric powder
• 1 tsp kayam/asafoetida/hing
• ¼ tsp fenugreek seeds (roasted & powdered)
• lime sized puli / tamarind (soaked in ½ cup warm water)
• 1 tsp mustard seeds
• 2 dry red chillies
• 3 sprigs of curry leaves
• 1.5 cup water
• Coconut oil (as required)
• Salt (as required)

Instructions

• Prepare ginger: Clean and scrape off the skin, cut ginger into thin slices and soak in water for 10 minutes.
• Fry ‘em up: Squeeze out the water from the ginger slices and fry in hot coconut oil until crispy and browned.
• Allow the fried ginger to cool completely, then transfer it to a blender and grind into fine powder. Keep aside.
• Prepare tamarind extract: Squeeze the tamarind in the soaked water, strain the juice and keep it aside.
• Prepare spice powder mix: In a separate bowl, mix water, chili powder, turmeric powder, asafoetida, fenugreek powder and keep aside.
• Make curry: In a separate pan on medium flame, heat oil and splutter mustard seeds. Add dry red chilies, green chilies and curry leaves. Sauté for a minute.
• Add the prepared spice powder mix, tamarind extract, and increase the heat to max allowing the curry to boil.
• Once it starts boiling, reduce the flame to a low and add the fried ginger powder, mix well.
• Allow the curry to cook for 10-15 minutes, stirring in between until it reaches a semi thick consistency.
• Check for the seasoning, add a pinch of jaggery to balance the taste.
• Once it reaches your desired consistency, switch off the flame.
• Storage: Transfer to a clean dry glass jar or a ceramic jar / bharani to store. You can keep it outside for 2 days and then refrigerate it.

Notes

• Small onions / shallots are an optional ingredient for this recipe.
• Coconut oil is recommended in this recipe, any neutral oils except for olive oil can also be used.
• Adjust the quantity of chili powder and green chilies to suit your spice levels.
• Use a clean dry glass jar or a ceramic jar / bharani to store pickles. Do not use steel or metal jars as the acidic nature of the pickles may react with the metal and become toxic.
• You can store the pickles at room temperature initially for 2 days, but refrigerate thereafter to prevent decay.

The post Inji Curry / Ginger Curry 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…!

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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.

Pachadi is generally referred to any vegetarian yogurt-based curry, and is a quintessential dish of Sadya (the biggest vegetarian feast of Kerala). It tastes slightly sour, sweet, and tangy, which varies depending on the type of vegetable or fruit used as its core ingredient, and is mildly hot.

In a pachadi, you can use vegetables like cucumber, beetroot, ash gourd, or pumpkin, or even fruits like pineapple or banana. The core vegetable/fruit is then cooked in a base sauce made of coconut cumin paste, after which it is mixed with yogurt and topped with a tempering of mustard seeds and curry leaves.

A specialty of this vellarikka pachadi is the extra addition of ground mustard paste in addition to the tempered mustard seeds. The recipe is fairly simple with usual pantry ingredients, and can makes a quick side dish for your busy days.

Interested in other pachadi recipes? Check these out:

• Beeroot Pachadi / Beetroot Yogurt Curry
• Mathanga Pachadi / Pumpkin Yogurt Curry
• Madhura Curry / Pineapple Grapes Curry

If you would like to check out my other Sadya recipes, click here.

Enjoy, Happy Cooking…!

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Vellarikka Pachadi

VellarikkaPachadi /Yellow Cucumber in Yogurt – A mildly spiced yogurt-based curry!

Course Side Dish

Cuisine Indian, Kerala

Keyword pachadi', sadya, vellarika pachadi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 large yellow cucumber / വെള്ളരിക്ക
• 1 cup grated coconut
• 2 green chilies
• ½ tsp cumin seeds
• ½ tsp + ½ tsp mustard seeds
• 2 dry red chilies
• 2 sprigs of curry leaves
• 1 cup yogurt (beaten)
• Oil (as required, pref. coconut oil)
• Salt (as required)
• Water (as required)

Instructions

• Peel, deseed and dice the cucumber into small bite sized pieces. In a pan, cook cucumber with a little water (just enough to cover it) and salt, until it is cooked well and turns soft.
• In the meantime, grind grated coconut with cumin seeds, green chilies, and 2-4 tbsp of water, into a smooth paste. Keep aside.
• Once the cucumber is cooked, add the ground paste into the pan, mix well and allow it to cook for another 2-3 minutes until the raw smell of the paste subsides. Turn of the flame and allow it to cool slightly.
• Crush ½ tsp mustard seeds into a paste using a mortar pestle.
• Once the cucumber mix turn mildly hot, add the beaten yogurt and crushed mustard seeds, mix well. Check for the seasoning.
• In a separate pan, prepare the tempering by heating a little oil, splutter mustard seeds. Add curry leaves and dry red chilies. Top it over the curry and enjoy!

The post Vellarikka Pachadi / Cucumber Yogurt Curry 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.

Another favorite from my mom’s collection, which I got to savor a lot recently during her stay with us. Yam / Elephant foot yam / Suran is a tuber plant with lots of health benefits and is pretty common in Kerala, in fact most of the households cultivate it in their backyard garden. The root as well as the stem of the plant is used for cooking, mostly to make stir fry. Yam root is also a main ingredient in Aviyal & Kootu Curry, the two popular Sadya side dishes. In today’s recipe, I have made a simple thoran / stir fry using the root of yam plant.

Thoran is a staple in every kitchen in Kerala because it makes the easiest side dish with steamed rice. You can make a thoran with pretty much any vegetable and also with fish or chicken. The main ingredients in a thoran are vegetables of course along with a grated coconut mix; includes coconut, jeera / cumin, turmeric powder, garlic, and a hot ingredient (green chilies or red chili powder).

The tastemaker of a yam thoran is the final addition of roasted fennel seeds powder. Since yam is considered as a hard vegetable, it needs something which gives the extra zing to lift the taste, and that’s where fennel comes in. This vegetarian side dish makes a quick and easy meal for your busy days and a perfect combination with steamed rice and tempered buttermilk (moru curry).

Interested in more thoran / Kerala stir fry dishes? Check these out:

• Idichakka Thoran / Tender Jackfruit Stir fry
• Carrot Cabbage Thoran / Stir Fry
• Broccoli Vanpayar Thoran / Red Cowpeas Stir Fry

Enjoy, Happy Cooking…!

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Chena Thoran / Yam Stir fry

Chena Thoran … A Simple & Mildly Spiced Yam Stir Fry with Coconut and Spices, served as a side with Steamed Rice!

Course Side Dish

Cuisine Indian, Kerala

Keyword chena thoran, kerala, thoran

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Akhila

Ingredients

• 340 gm chena / elephant yam / suran
• 1 cup grated coconut
• 2 garlic cloves
• ½ tsp chili powder
• ¼ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp fennel seeds / പെരുംജീരകം (roasted & powdered)
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 sprig of curry leaves
• Water (as required)
• Salt (as required)
• Oil (as required)

Instructions

• Scrub, clean, and peel off the skin of yam. Cut the yam into small cubes.
• In a saucepan, cook the yam by boiling in enough water and salt until it is soft. Do not overcook, it should hold its shape.
• Grind coconut, garlic, cumin seeds, chili powder and turmeric powder to a smooth paste. Keep aside.
• In a kadai / pan, splutter mustard seeds and add curry leaves and dry red chilies.
• Add the cooked yam, along with grinded coconut paste, mix well and close the lid to cook for 2 minutes in low flame.
• Add fennel powder, toss well and check for the seasoning. Cook for another 2 minutes in low flame and switch it off.
• Serve with steamed rice and tempered buttermilk on side. Enjoy!

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of chili powder used, suiting your spice levels.
• You can also use frozen yam (daily delight brand) for making this recipe.

The post Chena Thoran / Yam Stir fry appeared first on Pepper Delight.

Time Flies!! It feels just like yesterday I started my blog, but 5 years have gone by! From a hobby turned into full-time, knowing nobody in the food industry to working with famous Food Bloggers, collaborating and sponsorships with renowned brands, and hundreds of recipes behind… it has been truly an exciting journey!

2020 was a tough year for many, but we were lucky enough to welcome a new much-awaited member into our family; our cutie pie Ishaan! Being pregnant in the middle of COVID wasn’t easy either but we survived, bought a house with my dream kitchen, cooked a lot, delivered a baby, and got to spend 5 months with my mom who flew all the way from India to meet her new grandson. Amidst all this and being MIA from blogging and social media for an extended period, I am immensely grateful to each one of you for all the love and support throughout. Thank you all for the likes, comments, shares, and of course the re-creations from Pepper Delight.

To celebrate my half a decade of blogging, I am sharing a special recipe which I’ve been planning for a long time; a 3-tier Chocolate Cake with Swiss Meringue Buttercream Frosting, a Dark Chocolate Ganache drip and Meringue Kisses! This dessert is truly a chocolate haven, there are a lot of elements going on in the cake and it tastes absolutely delicious! The Swiss Meringue Buttercream Frosting is incredibly light n buttery with a glossy texture, and melts right away in your mouth.

So, what is Swiss Meringue?

Swiss Meringue is a common type of frosting which uses egg whites (cooked) along with the usual buttercream frosting ingredients. So why is it special? It’s glossy silky texture with the perfect balance of sweetness is what makes it stand out. Swiss Meringue is also much stable when compared to Italian or French Meringue and is good to pipe and decorate cakes and cupcakes.

Since its preparation calls for cooking egg whites in a double boiler, the steps can be a little tricky and error prone. But whatever goes wrong with the frosting, you can easily fix it with some handy tricks. Mistakes are bound to happen when making a Swiss Meringue Buttercream for the first time, here are a few tips to keep in mind:

1. First of all, use a clean bowl and whisker to prepare your frosting.
2. Ensure your ingredients (eggs and butter) are at room temperature (70 degree F). This is super critical, else your frosting can go either way depending upon the temperature.
3. While stirring egg whites and sugar over a water bath, make sure that the sugar dissolves completely in the egg whites. Otherwise, your frosting can end up with a grainy texture.
4. Slice the butter in advance for better time management and to keep up with the pace of the bake.
5. If your buttercream looks curdled, it’s coz it went cold. Heat it up in the water bath and whisk to get the right consistency.
6. If the buttercream looks thin or loose, then it’s too warm. Refrigerate for 15-20 minutes and whisk away.
7. Once the frosting is ready, apply it at the earliest. If left idle for long at room temperature, it will lose its consistency.

Enjoy, Happy Baking…!

Don’t forget to check out my previous years’ Blog Anniversary Special Cakes:

• 2017– Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache 
• 2018– Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip
• 2019 – Neapolitan Ombre Cake
• 2020 – Key Lime Pie

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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Chocolate Meringue Cake

Course Dessert

Cuisine Italian

Keyword chocolate cake, meringue, swiss meringue

Prep Time 1 hour hour 50 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 10

Author Akhila

Ingredients

For three 6 - inch chocolate cakes

• 1½ cup flour
• 1½ tsp baking powder
• 1½ tsp baking soda
• ¼ tsp salt
• ¾ cup cocoa powder
• ¾ cup unsalted butter (softened at room temperature)
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 3 eggs (at room temperature)
• 1½ cup buttermilk (at room temperature)
• 3 tsp milk
• 1½ tsp vanilla extract

For the Swiss Meringue Buttercream Frosting

• 4 egg whites (at room temperature)
• 1 cup sugar
• 1¼ cup butter (at room temperature)
• 1 tsp vanilla extract
• 2 oz semi-sweet chocolate (melted and cooled)

For the Chocolate Ganache

• 4 oz semi-sweet chocolate chips
• ½ cup heavy cream (at room temperature)

For the Chocolate Meringue Kisses

• 3 egg whites (at room temperature)
• ¾ cup fine sugar
• ¼ tsp cream of tartar (optional)
• 5 tbsp unsweetened cocoa powder (sifted)

Instructions

For making three 6-inch chocolate cake

• Preheat oven to 350 degree F.
• Line three 6-inch pans with parchment paper, apply butter to grease the pan and set aside.
• In a medium bowl, combine dry ingredients by sifting flour, baking powder, baking soda, cocoa powder and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar and brown sugar, beat until combined.
• Beat in the eggs one at a time, followed by adding vanilla extract and milk.
• Add the dry ingredients alternating with buttermilk and beat until they combine well.
• Pour into the prepared pans and bake for 30-35 mins until a toothpick or a skewer inserted in the center comes out clean.
• Unmold the cakes carefully to a wire rack and allow them to cool completely.

For the Swiss Meringue Buttercream Frosting

• In the bowl of a stand mixer, combine egg whites and sugar, whisk lightly until well combined.
• Set the bowl over a water bath (a saucepan of simmering water), whisk continuously until the sugar dissolves and the batter reaches a temperature of 160-degree F.
• Transfer the bowl back to the stand mixer and beat on high speed for 2 minutes using the whisk attachment, until stiff peaks form and the bowl is cooled.
• Add sliced butter one tablespoon at a time while beating on high until smooth and creamy. Add the next slice only after the previous is completely blended.
• Once you are done with adding butter, beat for a few more minutes to get a smooth glossy frosting.
• Next, melt the chocolate in a microwave at 10 second intervals and whisking it until it is silky smooth (you can also use a double boiler for melting). Allow it to cool down for another 10 minutes (whisk continuously during this time).
• Add the melted chocolate and vanilla extract to the bowl of buttercream frosting, and beat on medium speed until smooth.
• Scrape down the sides of the bowl and beat until the frosting is well combined and reaches a spreadable consistency.

Assembling the cake

• Level the top surface of all the cakes by shaving off the uneven portions.
• Place your cake base on a turntable/cake stand.
• Apply a little frosting on the center of the cake base and spread. This helps the cake to stay tight and not slide off.
• Place the bottom cake on the center on the cake base.
• Apply a thin layer of frosting on top of the cake in the center and level it leaving ½ inch gap from the edges of the cake.
• Place the middle layer cake on top and press gently so that the excess frosting oozes out of the sides, if any.
• Repeat step 5.
• Place the third/final cake upside down on top of the frosting, so that the flat bottom of the cake faces upwards. Gently press and apply a thin layer of frosting on top of the third cake. Using a spatula, level the top and the oozed out frosting around the sides of the cake to form a thin and evenly covered crumb coating.
• Refrigerate the cake 30 minutes for the crumb coating to set properly.
• Now apply the final coat of frosting on top and around the cake, starting from the bottom to the top. Scrape down the excess frosting using a scraper. Refrigerate for another 30 minutes before pouring the chocolate ganache.

For the Chocolate Ganache

• Combine chocolate chips with heavy cream.
• Temper the chocolate mix by either setting the bowl over a pan of simmering water, or microwave at a 30 second interval and stirring continuously until it completely melts.
• Ensure not to overheat or burn the mix as it will split and become unusable. Once melted, keep stirring to bring its temperature down until smooth and silky before pouring over the cake.

For the Meringue Kisses

• Preheat oven to 200-degree F. Line a baking tray with parchment paper and keep aside.
• In the bowl of a stand mixer, beat egg whites using the whisk attachment until foamy. Start by beating on low and increase the speed and beat until stiff peaks form.
• Add cream of tartar and continue beating while adding the sugar one tablespoon at a time. Once the sugar has been completely added, beat for an additional 5 minutes until it reaches a glossy smooth finishing. Fold in sifted cocoa powder.
• Transfer the mixture to a piping bag with your desired tips and pipe your kisses on to the parchment paper.
• Bake for 1 hour, then turn off the oven and allow it to sit in the oven for an additional 1 hour to cool down.
• You can store meringues in an air tight container up to 2 weeks.

Notes

• If your cake feels dry or crumbly after baking, brush some simple sugar syrup over the cake to retain it moistness and texture.
• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
• Pick the cake with the prettiest bottom for your topmost layer. Use the ones with cracks or holes for the middle or bottom layers.
• Decorate the cake after placing on a turntable.
• Use a strong/sturdy scraper to scrape down the excess frosting from the sides of the cake.
• Refrigerate the crumb coated and fully frosted stages of cake to set properly. You can even bake the cake in advance and frost the next day to manage time.
• Finally, ensure the cake is brought back to a room temperature before serving.

The post Chocolate Meringue Cake – Celebrating 5 years of Pepper Delight 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…!

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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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.

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!

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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.

Christmas is around the corner and here I am gearing up my holiday recipes. Since my mom who has been staying with me for the last couple of months would be with us for a few more weeks, we are cooking up storm and shooting all traditional & homely Kerala recipes which I have been promising you guys for a long time.

Talking about today’s recipe “Stew”, it is a dish which resonates with Christmas for every Malayalee. The Christian families in Kerala are known for their stew recipes, and be it made with chicken, mutton, fish or vegetables, the dish is DELICIUOS… Pair it with a side of Appams or Idiyappams for breakfast, you have a match made in heaven!

The recipe is pretty simple and light on spices, but big on flavors. The preparation of the veg and non-veg versions are almost similar except for the protein or veggies used. The warmth from the whole spices and the blend with coconut milk gravy gives the dish its unique aroma which makes your whole house fragrant as it cooks.

Vegetable Stew is a perfect dish to add veggies to your Christmas menu if you plan to load it up otherwise with non-veg dishes. Not only does it introduce a pleasant palate shift, it’s light on your stomach and complements the rest of your feast.

Interested in other Stew recipes? Check these out;

• Kerala Style Chicken Stew
• Kerala Style Mutton Stew
• Kerala Style Fish Stew / Fish Molly / Fish Molee

Also, don’t forget to check out my Appam (Hoppers) recipe which goes perfectly with Stew.

Enjoy, Happy Cooking…!

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Vegetable Stew

Kerala Style Vegetable Stew with Spices and Veggies simmered in a Coconut Milk based gravy. Perfect for a cozy breakfast with Appams or Idiyappams on the side!

Course Appetizer, Side Dish

Cuisine Indian, Kerala

Keyword chicken stew, kerala, vegetable stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 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

• 1 medium sized onion (sliced)
• ½ inch sized ginger (finely chopped)
• 2 green chili (or more, slit)
• 1 potato (cubed)
• 1 carrot (cubed)
• ½ cup beans (chopped, lengthwise)
• ½ cup frozen peas
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp black pepper powder
• 2 sprig of curry leaves
• ½ cup water
• Salt (as required)
• Oil (pref. coconut oil) (as required)

Instructions

• Pressure cook potato, beans, and carrot with water and a little bit of salt, for 1 whistle. Keep aside, allow the pressure to release on its own.
• Heat oil in a pan, add spices; cinnamon, cardamom, cloves, peppercorns, bay leaf and star anise. Sauté until fragrant.
• Add 1 sprig of curry leaves, ginger and green chilies. Once the raw smell of the ginger subsides, add onion and sauté until translucent.
• Add the pressure-cooked vegetables, followed by adding thin coconut milk. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add frozen peas.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, add thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with pepper powder and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Top with 1 sprig of curry leaves and coconut oil. Turn off the flame.
• Serve with Appam, Idiyappam, Chapathi or bread.

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Vegetable Stew appeared first on Pepper Delight.

Butter Chicken is one of the most popular Indian curries favored by people around the world. This mildly spiced creamy chicken curry is well suited for any occasions and served in all kinds of eateries; right from roadside dhabas to top end restaurants!

Being an exotic dish, preparing butter chicken is always an exciting cooking experience in my kitchen. The core ingredients which make this recipe stand out are; a generous portion of garam masala which lifts the masala flavors, and the use of Kashmiri chili powder which provides color and adequate heat, not making it too spicy either. I have modified the recipe slightly from the traditional take, but trust me… it doesn’t compromise the taste.

Tomatoes / Tomato puree: The creamy tomato-based sauce is another highlight of this recipe, and to prepare it I personally prefer to use tomato puree. You could instead make your own with medium sized ripe tomatoes, sautéed with onions, and then ground to make the thick sauce. One last extra step would be to then sieve the sauce through a strainer to make it silky smooth.

Serve this butter chicken with naan, roti (any flatbread), or rice, to make a perfect weeknight meal!

Interested in other Chicken Curry recipes? Check these out;

1. Chicken Curry with Coconut Milk
2. Mughlai Chicken Curry
3. Pepper Chicken
4. Chicken Stew
5. Chicken Ularthiyathu / Dry Roasted Chicken

Enjoy, Happy Cooking…!

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Butter Chicken

Creamy, Luscious Restaurant Style Butter Chicken / Murgh Makhani in a delectable silky sauce, perfect to go with Naan, Roti, or Rice

Course Side Dish

Cuisine Indian

Keyword butter chicken, chicken curry, indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Akhila

Ingredients

For the marination

• 1.5 lb chicken (pref. boneless, cut into small pieces)
• 1 tbsp kashmiri chili powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp yogurt
• Salt (as required)

For the gravy

• 2-3 tbsp unsalted butter
• 1 large onion (cut into small cubes)
• 2 garlic cloves
• ½ inch sized ginger
• 15 oz can tomato puree (check notes)
• 1 tbsp kashmiri powder
• 2 tsp garam masala
• 2 tsp kasuri methi (dried fenugreek leaves, crushed)
• 1 cup milk cream
• ½ tsp sugar
• 1 cup water
• Oil (as required)
• Salt (as required)
• Cilantro leaves (chopped, garnish)

Instructions

• For the marination: Marinate chicken with the ingredients listed under marination for 30 minutes.
• Cook chicken: Pan fry chicken on both sides in little oil until they are tender.
• Prepare the gravy: Into the same pan, add 1-2 tbsp butter and when it starts melting, add onion, ginger, garlic and pinch of salt. Sauté until they turn translucent.
• Add the tomato puree and sauté for 2-3 minutes. Follow by adding kashmiri chili powder, garam masala and sauté for another 2 minutes. Allow the mixture to cool completely. Once cooled, blend into a fine paste.
• Pour the blended mix back into the pan and stir in low flame for 2 minutes.
• Add water and allow it to boil by closing the lid. Once the gravy starts boiling, add the cooked chicken pieces and mix well.
• Add milk cream, dried fenugreek leaves (crushed between your palm), and sugar. Stir and allow the gravy to bubble up in a low flame.
• Once the gravy starts boiling, simmer it for 2 minutes. Switch off the flame and garnish with cilantro leaves. Top with 1 tbsp butter, cover the pan, and allow it to rest for 10 minutes.
• Serve with naan, chapathi or rice.

Notes

1. You can use fresh tomatoes instead of tomato puree; saute 4 tomatoes along with onions, then grind it into a thick paste, and finally sieve to make a fine silky-smooth paste.
2. Adjust the spice levels of this dish to your choice by adding regular chili powder instead of Kashmiri chili powder.

The post Butter Chicken appeared first on Pepper Delight.

Food is a great medium to understand culture. It brings people, nations, and their traditions together. Even when language is a barrier, food makes it easy to communicate. With just the first bite, it brings back memories, evoke emotions, and just like any other Kerala recipe, this dish is also dear to me as it is for many Malayalees around the world.

Kerala is a state blessed with plenty of coconut trees, and so naturally coconut is an integral part of its food. Be it curries, stir fries, even sweet and savory breakfasts, we love to add coconut in everything for that matter, to give the extra kick and flavor. This dish is one among the popular recipes from Kerala, which transforms a simple chicken curry into a mouthwatering variation with a rich delectable sauce made with coconut milk.

The curry is not as light as the Kerala Style Chicken Stew, but leans towards a creamy masala gravy while not overpowering with spices. And because of that, it makes a great combination with Kerala breakfast sides like Appam and Idiyappam, or even with steamed rice, roti, or naan. And leftovers if any can be refrigerated in an air tight container for upto two days. Straight from my Amma’s kitchen, this dish always turns out to be a hit when the recipe is followed to the tee.

Do try out this recipe and lemme know how it turns out in the comment section below.

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

1. Chicken Ularthiyathu / Dry Roasted Chicken
2. Pepper Chicken
3. Chicken Stew
4. Appam (which makes a great combination with this chicken curry)

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!

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Kerala Style Chicken Curry with Coconut Milk

Rich n Juicy Chickencooked in an Aromatic Creamy Gravy! This Kerala Style Chicken Curry with CoconutMilk is a Foolproof Keeper and every Malayalee’s favorite …!!

Course Side Dish

Cuisine Indian, Kerala

Keyword chicken curry with coconut milk, kerala chicken curry

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

For the marinade

• 2 lb chicken (bone – in preferred)
• ½ tsp garam masala
• ¼ tsp turmeric powder
• ½ tsp pepper powder
• Salt (as required)

For the gravy

• 2 large onion (thinly sliced)
• 2-3 green chilies (slit)
• 1 tbsp ginger garlic paste
• 2 tomatoes (medium sized, cubed)
• 1 tbsp chili powder
• 2 tbsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp garam masala
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp pepper powder
• 2 sprigs of curry leaves
• ½ cup water
• Salt (as required)
• Oil (as required)

Instructions

• To marinate chicken: Marinate the chicken with garam masala, pepper powder, turmeric powder and salt, set aside for 15 - 30 mins.
• To prepare masala: Heat oil in a pan on medium heat and add sliced onions, one sprig of curry leaves, green chilies and pinch of salt. Sauté until onions are caramelized slightly. Add ginger garlic paste and sauté until the raw smell disappears.
• Follow by adding tomatoes and sauté until they turn mushy. Reduce the heat to low and add the spice powders; chili, turmeric, coriander and garam masala. Sauté for another 2 minutes.
• Add the marinated chicken and mix well with the masala. Place the lid and cook on a medium flame for 3 mins.
• Open the lid and add ½ cup water, allow the curry to boil. Check for the seasoning.
• Adding coconut milk: Once the curry starts boiling, add thin coconut milk. Allow the chicken to cook in it for 10-15 minutes. Stir in between while cooking.
• Add pepper powder and mix well. Once the chicken is cooked and the gravy is slightly reduced, bring the flame to a low and add thick coconut milk. Allow the curry to heat up a bit, but ensure not to boil the curry once thick coconut milk has been added. Check for the seasoning.
• Garnish: Top with curry leaves and mix well. Place the lid, turn off the flame and allow it to sit for 15 mins.
• Serve: Serve hot. The curry goes well with Appam (hoppers), Idiyappam (string hoppers), Puttu, Steamed Rice or Roti / Naan.

Notes

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

The post Kerala Style Chicken Curry with Coconut Milk 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

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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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.

I am so excited to publish this post as its one of a kind in Pepper Delight’s journey. This is not a guest post, instead a recreation of one of my favorite chef’s recipes. And not just any recreation, one with the consent of a Celebrity Chef. For me, this is my fan moment! So, here I present to you my humble retake of Netholi Niravu (നെത്തോലി നിറവ്), a delicious dish created by one of the iconic Chefs from Kerala, Chef Suresh Pillai.

Chef Suresh Pillai who is fondly known as Chef Pillai, is currently the Culinary Director of Raviz Hotels & Resorts. He previously held the positions of Head Chef at Hoppers London, Sous Chef at Gymkhana London, and was also a contestant of MasterChef UK 2017. With more than 150K followers in Instagram, Chef daily entertains his fans with cooking stories and mouthwatering recipe posts. His elegant yet humble presentation of traditional and authentic Kerala dishes is a delight in itself to watch and swoons in everybody who visits his page. In fact, I personally start my day by looking at Chef’s Instagram stories first thing in the morning for some inspiration.

Apart from his professional life, Chef Pillai actively believes in doing good and giving back to his community through philanthropic initiatives which connect people via food. His #cookforkerala campaign in 2018 was one such example which helped raise funds for relief of flood affected victims in Kerala. Born and brought up in a village in Kollam, Kerala, to becoming one of the most recognized figures in the food industry through his sheer hard work, dedication and passion for food, is a feat in itself. One that we a have a lot to learn from and an inspiration for all aspiring chefs. To follow and know more about Chef Pillai, click here.

Recreating Chef’s Netholi Niravu is indeed an honor, and when he gave me permission to post this recipe, I was over the moon. This is one of the best flavorful recipes of anchovies you can ask for. Netholi / Anchovy fry is a very popular dish in Kerala, and one of my favorites from back home. It is prepared by marinating the fish with spices like chili, turmeric, pepper, ginger garlic paste, and then deep fried to make them brown and crispy. Chef’s Netholi Niravu is simple yet amazing, packed with the aromas of coconut oil, garlic pods, curry leaves, and the unique addition of spring onions takes the dish to a whole new level. I am referring it to as “unique” because this is the first time, I am seeing spring onions used in a Kerala dish, and boy did that make this simple fish fry delectable and a feast to the eyes.

You can use anchovies or smelt fish for this recipe. The dish tastes best when served with a side combo of steamed rice and turmeric tempered buttermilk.  Do try out this recipe and lemme know your feedback in the comment section below.

Interested in other Kerala style Fish recipes? Check these out;

1. Red Fish Curry / മീൻ മുളകിട്ടത് 
2. Fish Curry with Coconut Milk / തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
3. Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
4. Fish Fry / മീൻ വറുത്തത്
5. Fish Molly / ഫിഷ് മോളി
6. Fish Biriyani 

Enjoy, Happy Cooking…!

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Anchovy Fry / Netholi Niravu

Netholi Niravu – Flavor packed Anchovy Fry with a Twist! A recipe remake from Chef Pillai’s kitchen … Made with Simple Pantry Ingredients, yet has all the Grandeur of a Signature Dish!!

Course Side Dish

Cuisine Indian, Kerala

Keyword anchovy fry, chef pillai, netholi fry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Chef Suresh Pillai

Ingredients

• ½ lb നെത്തോലി / കൊഴുവ / ചൂട / anchovies / smelt (250gm - cleaned)
• 3 tsp ginger garlic paste
• 1 tbsp chili powder
• 1 tsp turmeric powder
• 1 tsp pepper powder
• A pinch of fennel powder
• 2 tsp rice flour
• Salt (as required)
• 2 sprigs of curry leaves
• Coconut oil (as required)
• ½ of a medium sized onion (sliced)
• 1-2 green chilies (slit)
• 2 whole garlic pods
• One small bunch of spring onions (chopped)
• Juice of one lime

Instructions

• Marinate anchovies with ginger garlic paste, chili powder, turmeric powder, pepper powder, fennel powder, rice flour and salt. Keep aside for 10 mins.
• Heat oil in a pan on a medium flame and fry the marinated anchovies along with one sprig of curry leaves. Fry until the fish is cooked on both sides, browned, and crispy. Transfer it to a separate plate and keep aside.
• Into the same pan, add sliced onions, green chilies, garlic pods and curry leaves. Sauté for 2 mins.
• Add back the fried fish into the pan and top with chopped spring onions. Toss well and drizzle lime juice on top.
• Serve warm with steamed rice or chapathi. You can store leftovers covered in the refrigerator for up to 3-4 days. Reheat in the microwave or on in a pan until hot.

Notes

1. Use of coconut oil is ideal for all Kerala recipes.
2. Adjust the quantity of chili powder and green chilies to suit your spice level.

The post Anchovy Fry / Netholi Niravu 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. #stickwithfish #ad

Due the COVID-19 outbreak and stay at home situation, I miss my eat out moments a lot. Don’t get me wrong, I love cooking! But with a limited choice and supply of groceries at the moment, we tend to be repetitive and eventually turn out boring which neither me nor my husband likes. Eating out and trying new cuisines help me stay creative, and spur fresh ideas which is what Pepper Delight and its wide variety of recipes is all about. So now is the time to stay motivated, make cooking fun, and experiment with dishes which are convenient, easy, minimal and tasty.

If you’ve been following me for a while, you would know about my craze for fish. It is my main protein source and an inevitable part of our diet. During this lockdown period where we are unable to go to our local Asian markets and buy fresh fish, I am on the lookout for alternatives which are equally healthy, tasty, and simple to cook. And that’s how I landed on these delicious fish sticks from Gorton’s Seafood.

Gorton’s crunchy breaded fish sticks are made with wild caught Alaska Pollock, which are a good source of Omega-3’s. They are 100% whole fillet fish with no fillers and are flash frozen to lock the freshness and flavor, which I love the most about them. To know more about Gorton food products and the availability in your area, click here.

This taco recipe is pretty easy to whip out for a quick weeknight dinner. Gorton’s fish sticks cook within 15 minutes and are crispy on the outside with a flaky soft meat inside, just like freshly fried fish fingers. Its texture adds the right balance to your dish, and the sticks are so flavorful that you can literally eat them of the oven once cooled.

While the fish cooks, prepare your homemade sauce and cabbage slaw. And finally, the last step of stacking your tacos – tortilla topped with creamy cabbage slaw, Gorton’s fish sticks, a generous sprinkle of cilantro and some sriracha sauce for that extra spicy kick! There you go, a wholesome meal in no time and little effort, even a beginner can nail it!

Enjoy, Happy Cooking…!

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Crispy Fish Tacos

Crispy Fish Tacos … Tortillas loaded with fish sticks, cabbage slaw, a creamytaco sauce, topped with lots of cilantro and a drizzle of lime juice. A perfectTaco Fish Friday …!!

Course Main Course

Cuisine Mexican

Keyword fish tacos, gorton seafood, shrimp tacos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

For the tacos

• 1 packet Gorton’s Fish Sticks
• Tortilla
• Pre-shredded cabbage slaw
• Salt (a small pinch)
• Black pepper (as required)
• ¼ cup chopped cilantro
• Lime wedges (to serve)
• Sriracha sauce or your choice of spicy sauce

For the taco sauce

• ½ cup sour cream
• ¼ cup mayonnaise
• ¼ tsp garlic and onion powder
• 1 tsp lemon juice
• 1-2 tsp sriracha sauce
• 2 tbsp water (to thin out)

Instructions

• For the sauce: Whisk all the ingredients for the taco sauce until smooth for a creamy smooth consistency.
• Cook Gorton’s Fish Sticks: Remove fish sticks from the package and cook in the oven according to package instructions.
• Prepare the slaw: Add the pre shredded cabbage slaw to a bowl and add some salt and pepper, mix with the prepared sauce. Keep aside.
• Assemble: Warm tortillas in a pan and store them in an aluminum foil until ready to serve.
• Serve: Load tortillas with cabbage slaw, fish sticks, garnish with cilantro and drizzle a dash of sriracha sauce for that extra spicy kick. Serve with a lime wedge on side.

The post Crispy Fish Tacos 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.

Soya ularthiyathu / soya kheema roast / shredded soya roast – call it whatever you like, but one thing I can assure you – it tastes damn delicious!!! The dish looks appetizing too – like a minced meat / kheema roast, or shredded beef burnt ends; but in a Kerala style with curry leaves and coconut bites! In fact, this has been one of the most requested recipes by my Instagram followers after seeing it on my lunch platter pics.

The tale of soya in my home has been quite interesting; from non-existent to a permanent spot in my pantry. We never used to buy it until a few years ago when my sister-in-law introduced me to her Soya Chunk Roast recipe, which I really enjoyed as it tasted like a non-veg dish. But my husband played the villain here as he never showed interest to soya in any form, not even the roasted version. Although, he would rave about the soya biriyani prepared in the mess during his college days, and how he couldn’t believe that in the dish it was soya and not beef. Going by his words even though I have never seen or tasted it, I tried replicating the soya biriyani of his dreams, but failed miserably. So being back to square one, I made up my mind to figure out a way to tempt my husband to like soya dishes, thereby making my dinner nights easy with some quick cooking.

Soya is the perfect meat alternative for vegetarians and vegans alike, who are seeking a protein filled diet. High in protein and fiber content, soya is also a good source of nutrients including folate, riboflavin and vitamin K. And that’s why it’s known a veg protein or meal maker dish.

The thought of soya as a meat alternative and its roasted texture resembling beef was the idea behind this recipe. To change its external appearance and texture, I shredded it mimicking that of kheema / minced meat. And finally taking a few tips from one of the most popular recipes on my blog “Beef Ulartiyathu / Beef Dry Roast”, I added coconut bites to give that extra crunchiness. Rest is the same from my sissy’s recipe, and Voila! A success and my husband loved it!!!

While following the instructions of this recipe, make sure to squeeze out maximum water from soya or else the roasting time may increase due to the water content. The slow roasting of the soya is the main highlight of this dish, resulting in a dry texture and a meaty taste.  This is a great side to go along with roti or rice, some yogurt, fresh cucumber and carrots. And if you’re looking to wow folks who do not enjoy soya (like my husband, and most kids), think no further and try out this recipe, I’m pretty sure you gonna impress them.

Bonus tip – Soya rolls: An alternate way to savor this dish is by rolling the shredded soya in a roti/tortilla along with some fresh veggies and a yogurt drizzle, easy peasy and yummy.

Enjoy, Happy Cooking…!

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Shredded Soya Roast / Soya Ularthiyathu

Healthy & Nutritious, Shredded Soya chunks roasted ina spicy aromatic masala ... A perfect choice to woo your non-soya fans and meatlovers alike!

Course Side Dish

Cuisine Indian, Kerala

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 2½ cups of soya chunks
• 2 medium sized onions (finely chopped)
• ½ inch sized ginger (crushed)
• 3 garlic cloves (crushed)
• 2 green chilies (slit)
• 1 tbsp red chilly powder (or more if you like heat)
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• 1 tsp + 1 tsp meat masala / chicken masala / garam masala
• 1 tsp mustard seeds
• 2 strands of curry leaves
• ¼ cup coconut bites
• Oil (as required)
• Salt (as required)
• Water (as required)

Instructions

• Prepare soya chunks: Heat water in a pot, once it starts to boil turn off the flame and soak soya chunks in it for about 20 minutes, this helps the chunks to soften and plump. Drain the pot, squeeze out the remaining water from the chunks and place on a paper towel, keep aside.
• Shred the soya: In a blender, using the pulse mode; pulse soya in batches until it forms a finely shredded form. Do not make it a paste. Alternatively, you can cut it into fine chopped pieces either.
• Prepare the masala: In a wide pan (preferably nonstick), heat some oil in a medium flame and splutter mustard seeds. Add 1 sprig of curry leaves and sauté.
• Followed by adding sliced onions, salt and sauté until golden. Add crushed ginger and garlic, sauté until the raw smell subsides.
• Reduce the flame to low and add chili powder, turmeric powder, coriander powder, 1 tsp meat masala and mix well, sauté for another 2 mins.
• Roast: Add the shredded soya, coconut bites and salt to the masala and roast it for 15 – 20 minutes until all the moisture dries out.
• Add the remaining 1tsp of meat masala, pepper powder and curry leaves during the roasting process to infuse with the soya. Taste and add salt as needed.
• Roast until it forms a brown texture. Switch off the flame and allow it to sit for 15 minutes before serving.
• Serve: Goes well with steamed rice or roti/naan, and some fresh veggies (as shown in the picture).

Notes

1. Make sure to squeeze out maximum water from the soya chunks, otherwise the roasting time may increase due to the water content.
2. You can adjust the heat of the dish according to your spice levels, by varying the quantity of chilli powder and green chilies used.
3. Coconut oil is recommended for all Kerala recipes, you may also use any other oil except for olive oil.