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.

The post Creamy Tomato Chicken Pasta appeared first on Pepper Delight.

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.

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.

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.

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.

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.

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

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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.

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.

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.

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.

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.

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.

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.

The post Shredded Soya Roast / Soya Ularthiyathu appeared first on Pepper Delight.

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

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

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

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

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

How to store fresh/uncooked leftover sausage patties?

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

How to store cooked leftover sausage patties?

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

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

Enjoy, Happy Cooking…!

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Homemade Breakfast Sausage

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

Course Breakfast

Cuisine American

Keyword breakfast, sausage

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 12 patties

Author Akhila

Ingredients

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

Instructions

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

The post Homemade Breakfast Sausage appeared first on Pepper Delight.

Duck curry is a popular dish from the hearts of Kuttanad, a region which is fondly referred to as the “Nellara” of Kerala (rice bowl of Kerala state) for its plenty paddy fields and backwaters. Kuttanand is indeed a beauty, the place is a famous tourist destination, particularly for its houseboats, boat races, and variety food.

This duck curry with coconut milk dish is rich and flavorful with the meat cooked to perfection. The major highlight of this recipe is the difference in the ingredients used. Unlike other Indian style curries, this one doesn’t use any chili powder. Instead it is spiced with lots of green chilies, ginger, garlic and freshly crushed black pepper. The addition of coconut milk makes the curry even better with a thick gravy consistency.

How to cook Duck?

Cooking duck is different from that of chicken and may be a challenge for first timers to nail it perfectly. The meat is mostly used with skin-on and has a longer cooking time. It can be cooked in an open vessel on a low flame for 30+ mins to achieve the right consistency, or else and easier alternate would be pressure cooking it like how I have detailed in my recipe today, which is a quicker and a safer bet.

Duck meat with or without skin?

The skin of the duck is the flavor factor for most duck recipes, and is ideal for roast and curry dishes. Also keep in mind that the meat differs from broiler to country side duck (നാടൻ താറാവ്) varieties. Usually the broiler ones come with a lot of meat whereas country style ducks (നാടൻ താറാവ്) have less meat and more bones. I personally prefer country style duck for my recipes, as they taste a lot better.

Is duck fat healthy?

Duck meat comes with a lot of fat, mostly from its skin. It’s always a question as to how much should you add to your curry and what to do with the rest? Now, duck fat is definitely healthy as it majorly contains monounsaturated fat which helps to lower LDL cholesterol and thereby reducing the risk of cardiovascular diseases. It is a great substitute for cooking with instead of using other high saturated fats like butter, beef fat, and pork fat. Also duck fat has a distinct aroma and flavor which complements the dishes cooked in it; for e.g. roasting veggies n potatoes, frying fish, searing steak. Duck fat is key to this recipe and you may want to leave the skin on the meat so that at least half of the fat is used, complementing the flavors of this dish. The rest of the fat can be rendered into duck fat and stored separately for later cooking use. But if you are calorie conscious, feel free to omit the skin and fat altogether.

If your duck smells bad?

It is quite common for duck meat to have a weird smell even though fresh, especially if it’s a wild one caught from swamp waters. You can get rid of the smell by using vinegar and turmeric. Once the duck meat is cleaned, rub with a turmeric + vinegar mix and keep aside for 10-15 mins. A last-minute wash under running water, and your duck is ready for cooking. You can also substitute vinegar with lemon juice.

Pro tip: Use freshly crushed pepper and freshly squeezed coconut milk to enhance the taste.

This duck curry with coconut milk is a highlight of Easter & Christmas feasts and is served along with Appam (rice hoppers), Idiyappam (string hoppers), Roti, Naan or Steamed Rice.  So do try it out during these holidays and lemme know how it turns out in the comment section below.

Also don’t forget to check out my Appam recipe which makes a great combination with this Duck Curry.

Enjoy, Happy Cooking…!

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Kerala Style Duck Curry

Delicious Kerala Style Duck Curry spiced with Pepper & Green Chilies, smothered in a Creamy Coconut Milk gravy! This Kuttanadan Style Curry makes a lip-smacking side dish with Appam or Idiyappams, perfect for your Christmas feast …!!

Course Main Course, Side Dish

Cuisine Indian, Kerala

Keyword duck curry, kerala duck curry

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 whole duck (with skin-on)
• 5 garlic pods (crushed)
• 1 ½ - inch sized ginger (crushed)
• 5-6 green chilies (slit)
• 3 medium sized onions (sliced)
• ½ tsp turmeric powder
• 3 tbsp coriander powder
• 1 tsp chicken masala / garam masala
• a small pinch of fennel powder (optional)
• 2 tsp pepper powder (plus more)
• 1 tomato (chopped)
• 1 cup hot water
• ½ cup coconut milk
• 3 sprigs of curry leaves
• ¼ cup coconut bites
• 1 tsp mustard seeds
• Oil (as required)
• Salt (as required)

Instructions

• Clean and cut duck (with skin-on) into curry sized pieces. You can omit its fat entirely or leave some, as duck fat is considered healthy.
• In a pressure cooker, heat a little coconut oil and add crushed ginger, garlic and green chilies. Sauté until fragrant.
• Add sliced onion along with a little salt, sauté until the onions turn translucent and golden, followed by the addition of sliced tomatoes and sauté until they are mushy.
• Lower the flame and add spice powders; turmeric, coriander, garam masala, fennel powder (optional), and pepper powder (1 tsp). Sauté for one minute.
• Add the duck pieces and mix with the masala once. Pour hot water, add salt as required, place the lid, and cook for 2 whistles (check notes for details).
• Once cooked, turn off the flame and allow it to rest until the pressure goes off. Then open the lid and taste for seasoning.
• Depending upon how much gravy you want, cook the duck on a medium flame.
• Once your preferred consistency has reached, lower the flame and add coconut milk, mix well and check for the seasoning. Add pepper powder (according to your spice level), then cook for another 2 minutes and switch off the flame.
• Prepare the tempering in a separate pan, by heating some oil. Add mustard seeds, and once it splutters add coconut bites and curry leaves. When the coconut bites turn lightly brown, pour it to the prepared duck curry and mix well. Allow it to sit for 20 minutes for the flavors to blend. Serve hot with Appam (rice hoppers), idiyappam (string hoppers), rice or roti.

Notes

• If you are in Saint Louis area, check out Pan Asia supermarket as that’s where we buy duck.
• The cooking times for duck vary according to the type used. Usually young ducks and നാടൻ താറാവ് cook within 2 whistles, rest may need 3 or more whistles in a pressure cooker. If the meat seems under after pressure cooking, place the lid and cook for two more whistles to get it right.
• Adjust green chilies and pepper powder to suit your spice level.
• The garam masala used in my recipe has been bought from an Indian store (Sakthi garam masala) and meat masala used is MDH meat masala. You can also use a homemade masala which is preferable. If meat masala is unavailable, you can substitute it with equivalent amount of garam masala.
• Using coconut oil is recommended for all authentic Kerala recipes.

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

My taco journey started in the US with a visit to a popular local restaurant chain here in Saint Louis, called Mission Taco Joint. It slowly turned out to be my favorite taco hub and their endless combinations of tacos with veggies, shrimp, chicken, duck and so on, OMG! they totally made me a huge fan of tacos! That inspiration took me to start making it at home, and nowadays tacos are a frequent in my kitchen especially for weekend dinners, served with a glass of classic margarita…  Ñam!!

So coming to the dish of the day, these shrimp tacos are not only easy to make, but they also taste damn delicious!!! All you need are some simple pantry ingredients n shrimp, and your tacos would be loaded in no time.

In this recipe, the shrimp is coated with a spice mix of chili, cumin and pepper powders, which give the shrimp a nice charred look and taste, once roasted. Pico de gallo is the classic combo for a taco, but feel free to upgrade your dish with sides like roasted bell peppers, onions, steamed cauliflower, or other veggies of your choice.

Bonus Tip: If you love roasted bell peppers n onions with your tacos, roast them in the same pan in which you roasted the shrimp. This will give a nice flavor to your veggies which complements your dish.

Enjoy, Happy Cooking…!

Interested in more Tacos recipes? Check out my Salmon Tacos with Avocado Crema  recipe here

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Shrimp Tacos with Avocado Yogurt Sauce

Need some Inspo for a Taco Tuesday? Try these Quick-n-Easy Shrimp Tacos, loaded with Pan Roasted Shrimps, Pico De Gallo, drizzled with a Creamy Avo Yogurt Sauce … Simple & AMAZING…!!

Course Main Course

Cuisine Mexican

Keyword mexican, shrimp tacos, tacos

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

For the pan roasted shrimp

• 1 lb shrimp (peeled, deveined, tails removed)
• 1 tsp chili powder (plus more if you like it hot)
• ½ tsp cumin powder
• 1 garlic (minced)
• Salt and pepper
• Olive oil (as required)

For the avo yogurt sauce

• 1 large avocado (scooped out)
• 1 garlic clove
• ¼ cup plain greek yogurt
• 1 tbsp lemon juice
• 1 small handful of cilantro leaves
• ¼ cup water up to ½ cup (to thin it out)
• Salt (as required)

For pico de gallo

• 2 to matoes (cubed)
• ½ onion (finely chopped)
• 1 garlic clove (minced)
• 1 jalapeno (remove seeds, chopped)
• ¼ cup cilantro (finely chopped)
• ½ of lime (squeezed)
• Salt (as required)

For the tacos

• Corn or flour tortilla
• Lettuce (chopped)
• Lime wedges (to serve)

Instructions

For the pan roasted shrimp

• Combine shrimp with chili, cumin, garlic, salt and pepper in a small bowl.
• Heat a pan with oil on medium high heat. When the oil is hot, add the shrimp and allow it to cook for 4-5 minutes flipping them half way through the cook or once you start to see them turning pink and opaque. Transfer to a plate and keep aside.

For the avo yogurt sauce

• Mix all the ingredients in a blender and blend until it becomes smooth. You can add ¼ cup water (up to ½ cup) depending on how thin you want your sauce to be. Adjust salt as needed.

For pico de gallo

• Combine tomatoes, onion, jalapenos, garlic, cilantro in a medium sized bowl. Squeeze lime juice and season with salt and pepper. Give everything a good stir and its ready.

Assemble

• Tortillas: Warm tortillas in a pan and store them in an aluminum foil until ready to serve.
• Load tortillas with roasted shrimp, lettuce, pico de gallo & drizzle avo yogurt sauce, serve immediately. Enjoy!

The post Shrimp Tacos with Avocado Yogurt Sauce appeared first on Pepper Delight.

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

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

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

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

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

Enjoy, Happy Cooking…!

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Baked Chicken Meatballs

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

Course Appetizer

Cuisine American, Italian

Keyword appetizer, chicken meatballs, meatballs

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 chicken meatballs

Author Akhila

Ingredients

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

Instructions

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

The post Baked Chicken Meatballs appeared first on Pepper Delight.

One of the most sought-after recipe questions from my friends and followers is “healthy veg alternatives” to common meat recipes, especially from young parents. Kids nowadays get quickly obsessed with chicken n meat dishes a lot and fall prey to junk food so easily that they hardly eat any vegetables. Parents on the other hand (the working ones in particular) struggle to find time and patience to cook healthy and balance their diet, ending up surrendering to their kids’ choices. And the struggle continues…!

Finding exact alternatives to popular meat recipes is difficult, but you can always try substituting. One such dish which led me to write this post was, Gyro… an absolute favorite Greek food which I love to order at restaurants! The warmness of the pita bread wrapped around a generous filling of meat, fresh onions, tomatoes, and tzatziki sauce, is something I crave for when I see it on the menu.

The real task I had in hand today was to find the right alternative for the “meat” in this recipe. While browsing through all my options, I came across cauliflower which is a common veg replacement for meat. Add bell peppers to it, and you have a winner combo! So instead of going for the original recipe and just replacing the meat, I thought of giving this dish an entire makeover with a fusion of flavours & textures while sticking to the roots of its origins.

Cauliflower and bell peppers give a nice charred taste when spiced with chili powder, pepper, cumin, and then roasted. Crispy roasted potatoes taste soo good that I mostly end up eating them right from the oven, and hardly get any to stuff it in my pita bread. Homemade creamy tangy tzatziki sauce is the star of the dish which brings together the flavours from all the ingredients. Wrap all the above veggies along with some freshly sliced onions, tomatoes & olives altogether… you have the best dinner wrap!

Here are some tips to make a great Tzatziki Sauce:

• The original recipe calls for Greek yogurt, but you can always use regular yogurt which works fine.
• Dill leaves if unavailable can be substituted with mint leaves, you can even try a combination of both which tastes good too.
• The key to making a thick-n-creamy Tzatziki sauce is to get rid of the water from the cucumber. Before adding to the yogurt, squeeze out all the water from cucumber after grating it and mixing it with salt, and resting for 10-15 minutes —> pro-tip.

These veg gyros makes a great healthy weeknight dinner, and is a perfect choice to fit in your schedule on any busy day. I highly recommend you guys to try this out and let me know your reviews in the comment section below.

Enjoy, Happy Cooking…!

Intersted in more wrap recipes? Check out my Roasted Chickpeas Hummus Wrap & Mediterranean Chicken Pita Wrap with Cilantro Tahini Sauce.

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Veg Gyros

Veg Gyros… loaded with Roasted Cauliflower, Bell Peppers n
Potatoes, drizzled in a Creamy Tzatziki Sauce. The Perfect Healthy Wrap…!!!

Course Main Course

Cuisine Mediterranean

Keyword greek, gyro, hummus wrap

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akhila

Ingredients

For the tzatziki sauce / cucumber yogurt sauce

• 1 medium sized cucumber (peeled)
• 1 cup yogurt / Greek yogurt
• 1 garlic (finely chopped)
• 1-2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill (finely chopped)
• 1 tbsp mint (finely chopped - optional)
• Salt
• Pepper

For the wrap

• 1 medium sized cauliflower (cut into florets)
• 2 red bell peppers (sliced)
• 2 potatoes (sliced)
• ½ tsp cumin powder
• 1 tsp chili powder
• ½ tsp black pepper
• Salt (as required)
• Olive oil (as required)
• 2 to matoes (sliced)
• 1 large onion (sliced)
• 1 tbsp lemon juice
• Pickled olives
• Pickled beets or turnip (optional)

Instructions

For the tzatziki sauce / cucumber yogurt sauce

• Grate the cucumber, mix with a pinch of salt and allow it to rest for 10-15 minutes. This technique helps to drain out maximum water from the cucumber.
• A handful at a time either using a cheese cloth, paper towel, or your hands, tightly squeeze the grated cucumber to remove the water, and keep aside.
• Into a bowl, mix the cucumber with yogurt, garlic, salt, pepper, lemon juice, mint and dill leaves. Stir to combine well and adjust salt as needed. Refrigerate it for 1 hour to allow the flavors to blend. Leftovers can be refrigerated and used within 3 days.

For the wrap

• Preheat oven to 425-degree Line two baking sheets with parchment paper.
• Roast the veggies: Onto one of the lined baking sheets, toss the cauliflower florets and bell peppers with olive oil, chili powder, cumin powder, pepper and salt. Make sure to coat the veggies evenly with spices.
• Place the sheet in the preheated oven and roast for 15 minutes. Turn/flip the veggies and cook for 10 more minutes.
• Do not overcrowd the pan, instead roast veggies in batches.
• Make potato fries: Roast potatoes in the other lined baking sheet with olive oil, salt and pepper for 15 minutes. Flip them and cook on the other side for another 15 more minutes.
• Prepare the Tzatziki sauce while the veggies are roasting and keep aside (instructions above).
• Prepare fresh veggies: In the meantime, slice onion and tomatoes, drizzle with lemon juice and set aside.
• Assembling: To assemble, equally stuff the warm roti / naan / pita with the grilled veggies, fries, tomatoes, sliced onions, olives, and drizzle on top with tzatziki sauce. Enjoy!

The post Veg Gyros appeared first on Pepper Delight.

Calling for all the soup lovers out there…! I have something special for you today! Lemme first ask you a simple question, Are you just a lover of soup, or noodles, or even Both? If both, then you are on my team and definitely going to enjoy my dish of the day.

I’ve never had a winter pass by without giving me a cold, and I just hate myself being on that stage. During those days when I was sick and in no mood to cook, readymade soup packets were my lifesavers; they are appetizing, revitalizing, and soothes your throat and nose from all those irritations. Instant ramen noodles are one of my favorite suppers on lazy night. But at times the seasonings in them get way too hot for my husband, and that’s when I decided to start making my own noodle soups.

Homemade Asian style soup bowls are so easy to make than you would imagine, and they are perfect for cold weathers. Have a bowl of hot soup, and then curl under a blanket watching Netflix… life feels so peaceful!!!

You don’t need a long list of vegetables or proteins to make this recipe. Throw in some veggies (even frozen ones will work) and broth to a soup pot along with noodles and boil it, your soup is ready. All that in under 30 minutes! This soup tastes great with any type of greens, so if you’re unable to find bok choy, you can use spinach or any greens of your choice!

Enjoy, Happy Cooking…!

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Chicken Ramen Noodle Soup

Fuel Yourselves with this Cozy n Easy Chicken Ramen Noodle Soup! With Mushrooms, Carrots, Bok Choy, Green Onions and Soft Runny Eggs... The Perfect Comfort Bowl…!!

Course Soup

Cuisine Chinese

Keyword chicken ramen soup, noodles,, soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akhila

Ingredients

• 2 boneless skinless chicken breasts (cooked and sliced)
• Any neutral oil / sesame oil (as required)
• 4 garlic cloves (minced)
• 1 tbsp freshly grated ginger
• 1 tsp chilly garlic sauce
• 2 tbsp low sodium soya sauce
• 4½ cup chicken or vegetable broth
• ½ cup sliced carrots
• ½ cup shiitake mushroom
• 3 bok choy (trim off the stem ends, sliced)
• ½ cup green onion (chopped)
• 2 large eggs
• 2 packs of instant ramen noodles (seasonings discarded)
• Salt (as required)

Instructions

• For soft boiled eggs: Fill a pot with water (just enough to cover the eggs), pinch of salt and bring to boil. Once it starts to boil, lower the heat and gently add eggs one at a time. Allow the eggs to cook for 6 minutes for a perfect runny yolk or 9-10 minutes for a hard-boiled egg.
• Fill a large bowl with ice water, transfer the eggs to the ice water to stop the cooking process. Once it is cooled, peel them and slice into half.
• For the soup: Heat a little oil in a large heavy bottomed pan, add ginger and garlic. Sauté until fragrant.
• Add mushrooms, saute for one minute.
• Add soya sauce, chili garlic sauce, broth and bring to boil on high heat. Once it starts boiling, lower the heat and add chicken, allow it to simmer for 5 minutes uncovered. Add the dried instant ramen noodles along with shredded carrots, bok choy and half of the green onions.
• Allow it to boil for 2-5 minutes or until the noodles are soft. Check for the seasonings.
• Ladle soup equally into bowls, top with soft boiled eggs and remaining green onions. Serve immediately.

The post Chicken Ramen Noodle Soup appeared first on Pepper Delight.

Making a pizza at home always seemed like a scary task and I’ve wondered how would I be able to keep up with the restaurant quality and taste. But honestly, it’s actually fun and interesting. The aroma of a freshly baked pizza taken out of the oven is something to die for. This recipe is literally the perfect pizza dough I have made in my kitchen, have tried different measurements and finally came up with this foolproof version which gives the best results all the time.

To make a pizza dough, all you need are 6 basic ingredients. And for a full-fledged pizza, just add to the dough a base sauce, cheese, and your favorite toppings. I have used a stand mixer to make my dough here, but you can always knead with your hand which is absolutely fine, although it takes more time and some extra energy.

Tips / Things to consider while making a homemade pizza

Yeast: Always use a good quality yeast for making pizza, how well your dough rises depends upon the yeast you use. When you dissolve it, check if it foams or bubbles. That’s the sign of a good yeast.

Instant or active dry yeast: The differences between these two kinds are; Texture, instant yeast has a fine texture whereas active dry yeast has a granular texture. Secondly, instant yeast can be added directly along with the dry ingredients where as active dry yeast needs to be dissolved in water before using.

Italian seasonings: Adding Italian seasonings provide a nice aroma and flavor to your pizza dough, you would definitely love it if you are not a fan of the yeast smell.

Resting time: Dough should rest for 1-2 hrs to rise before working on it, but if you are in a hurry I would recommend allowing it to sit for at least 30 minutes. The longer the dough rests, the more softer n fluffier the pizza would be.

Prick pizza crust: Once you’ve rolled out your dough, prick with a fork before and after prebaking to prevent air bubbles from forming in the crust.

Oven rack: Always bake your pizza crust on the lower rack of your oven, especially when you are pre-baking the base crust. You can later move it to the upper rack based on how you prefer your pizza to be cooked.

Prebaking the crust: Prebaking the crust is a personal choice, although I prefer it since it cooks the crust perfectly and won’t burn your cheese. Without prebaking, sometimes the pizza turns out to be undone especially when you have more toppings.

Freezing pizza dough: Once the pizza dough has risen, you can freeze it by transferring to a freezer friendly zip top bag after squeezing out all the air. You can freeze dough for up to 3 months. To thaw, transfer the dough to a refrigerator overnight before using it. Make sure to place it out of the refrigerator for 30 minutes to bring it to room temperature, before working on it.

This recipe makes one large 10–12 inch sized regular pizza or 2 thin crust pizzas.

Interested in pizza recipes? Check out my Tandoori Chicken Pizza recipe with a twist of Indian flavours.

Enjoy, Happy Cooking…!

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Homemade Pizza Dough

A Homemade Pizza Dough from scratch, for the Perfect Crispy and Chewy Pizza Crust! 

Course Main Course

Cuisine Italian

Keyword homemade pizza, pizza dough

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 1 large 10-12-inch sized pizza

Author Akhila

Ingredients

• 2¾ cup all-purpose flour (plus more if needed)
• 2¼ tsp active dry yeast / 1 packet
• 1½ tsp sugar
• 1 tsp salt
• ¼ tsp Italian seasonings (optional)
• 2 tbsp olive oil (plus more)
• 1 cup warm water (110°F - 115°F)

Instructions

• Into a small bowl, add yeast and sugar, pour the warm water and stir. Allow it to sit for 5-10 minutes until it turns foamy.
• In the bowl of a stand mixer fitted with a hook attachment, add flour, salt and Italian seasonings. Mix with a fork or a dough hook on low speed for 1 minute.
• Followed by adding yeast mix and olive oil, beat on a medium speed until everything comes together. Once the dough starts to hold and pulling away from the sides of the bowl, reduce the speed to a low and beat for 8-10 minutes until it is smooth and bounces back if you poke it. If the dough is sticky add more flour, 1 tbsp at a time. If its dry, add water 1 tbsp at a time.
• Transfer the dough onto a well-floured surface, knead and shape it to a smooth firm ball.
• Brush a large bowl with olive oil and transfer the dough into the bowl. Roll the dough in the bowl to coat oil on all sides and cover the bowl tightly with a plastic wrap. Place the bowl in a warm place for 1-2 hrs allowing the dough to rest and rise to double in size. I usually keep mine in the oven with the oven turned off (mine took 1 hour 30 minutes to double).
• Once the dough has risen, remove the wrap and punch the dough down to release air.
• Meanwhile, preheat the oven to 450°F. Dust your pizza stone or baking tray with flour.
• Onto a well-floured surface, transfer the dough and knead for 2 minutes. Using your hands or a rolling pin, flatten it into a large circle or any shape you prefer. Using your hands, pinch the dough around the edges to form a thicker border crust.
• Poke the dough sparsely with a fork to prevent air bubbles from forming while baking. Brush with olive oil on the top of the pizza as well as on the sides.
• Bake the crust in the preheated oven on the lower rack for 5 minutes.
• Take the crust out from the oven, top with your desired toppings and bake for an additional 10-15 minutes until the crust is browned and your cheese has melted.

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Hello 2019! A New Year, a New Beginning…!

Starting off this year with one of my favorite recipes which has been a frequent in my kitchen lately – Paneer sandwich with cilantro sesame sauce! It’s a delightful fusion of pan-seared paneer patties & sautéed onions sandwiched between ghee-toasted bread with a spread of a creamy cilantro sesame sauce. The highlight of this dish is that, it’s completely vegetarian, masala-free, light, & healthy.

Paneer being an excellent protein source, is an inevitable ingredient in the diet of vegetarians in India. But it is also equally loved by non-vegetarians for its taste, and the variety of delicious & exotic dishes made out of it. The credit of this recipe goes to my sister-in-law who served us this finger-licking sandwich during our last trip to California, a fun-filled vacation time I had with friends & family! She is a vegetarian and an excellent cook too, her dishes are always an inspiration for me to explore the veggie side of my culinary skills. Her version of this recipe was made with grated paneer & finely chopped onions, tightly packed into a sandwich with loads of the cilantro sauce. Initially when I saw the sauce drenched paneer bits falling of the sliced sandwich halves, I was a bit skeptical thinking it might be a spicy masala overload, something which I am not a fan of in sandwich recipes. But, trusting her creations I went for it, took my first bite, closed my eyes, and OMG! It was beyond delicious, creamy yet light n refreshing, had literally zero masala, and YUM!

After being back from my vacation, I started experimenting with this dish; combining it with different vegetables & sauces, but somehow none of it could beat the wowness the original recipe had. Finally, one day I thought to toast the paneer just like how we sear chicken or any other meat, and hoped it would be ok as after all it’s a protein. Bingo, it worked! Toasting gave it a nice charred n smoky flavour which complemented well with the green sauce. The sandwich turned out to be a hit and from then on, I have been repeating it in my dinner menu often.

This sandwich recipe is purely vegetarian, healthy, light n filling, and best of all… so easy to cook! The sesame seeds in the sauce makes it smooth and creamy, and the green chilies give a spicy kick too. You can skip it if you don’t like the heat, as it is completely optional. And if you have any leftover sauce after preparing your sandwich, do not discard! Coz it makes an awesome dipping sauce to dunk your sandwich into.

Enjoy, Happy Cooking…!

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Paneer Sandwich with Cilantro Sesame Sauce

Toasted Paneer Sandwich layered with a Creamy Cilantro Sesame Sauce – A Simple, Healthy & Delicious Protein filled Dinner ready in just 10 minutes!

Course Main Course

Cuisine Indian

Keyword paneer, paneer sandwich, sandwich

Prep Time 7 minutes minutes

Cook Time 10 minutes minutes

Total Time 17 minutes minutes

Servings 4

Author Akhila

Ingredients

• 14 oz. paneer
• Salt and pepper
• Onion rings
• Oil (as required)
• Ghee (for toasting bread)
• 8 bread slices

For the Cilantro Sesame sauce

• One big handful of cilantro leaves
• 2 tbsp sesame seeds
• 1 garlic
• 1 green chilly (optional, for spicy kick)
• 1 tbsp lemon juice
• 3 tbsp olive oil (plus more if needed)
• Salt and pepper

Instructions

• Slice the paneer into quarter inch thick square patties. Season with salt and pepper.
• Heat oil in a pan, cook the paneer slices on medium flame until both sides are cooked and slightly browned (as shown in the picture). Keep aside.
• Into the same pan, cook onion rings for up to 2 minutes on both sides until slightly cooked. Do not overdo as it should maintain its shape.
• To prepare the cilantro sesame sauce, grind all the ingredients listed under sauce and check the salt to your preference.
• Turn on your toaster / panini maker to pre-heat, or if using a pan; heat it on a medium flame.
• Apply ghee on the outer sides of two bread slices and apply green sauce on inside. Arrange the paneer slices and onion rings between the slices to prepare your sandwich. Toast or heat the sandwich until golden on both sides.
• Slice the sandwich diagonally in half, serve warm with a side of tomato sauce and the remaining green sauce. Enjoy!

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A one pan meal is always a life saver, and if it’s a whole roasted chicken then that’s the ultimate comfort food for everyone! It just fits right on for this holiday season, as otherwise the menu preparation itself takes a lot of time to finalize while we are busy cooking, wrapping up the gifts, & partying. Yes, Christmas is here & the mood is on!

In my home, whole roasting a full chicken mostly happens during Thanksgiving, and that’s because we are not much of a turkey people. For Previous years during Thanksgiving I had roasted a simple Garlic Rosemary Chicken and then a complex Whole Roasted Tandoori Chicken – both turned out to be pretty delicious. So, this time for Christmas I thought to try something different… Spatchcock a whole chicken with a simple turmeric marinade!

So, what is spatchcock? The term spatchcock means butterflying the bird; in a way it’s like prepping the bird to resemble a butterfly, by removing its backbone and sternum and spreading the two halves of the breast so that it stays flat. The advantage of this process is that it cooks evenly and takes less time than roasting a whole chicken. Plus, the skin turns out to be crispier while the meat stays utterly moist; it just falls off the bone very easily and boy, soooo delicious! I have used a buttery garlicky lemon turmeric spiced marinade here in this recipe which blends perfectly with the roasted potatoes and carrots.

Not only for celebrations, but this spatchcock chicken will also make a simple n quick sheet pan dinner meal on your table any day, and I’m sure the whole family would love it. Any leftovers can also be re-used later in your soups, salads, or even sandwiches.

Enjoy, Merry Christmas, n Happy Cooking…!

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Turmeric Spiced Spatchcock Chicken

Turmeric Spiced Spatchcock Chicken… Crispy on the outside & Juicy Succulent inside…!! A Fuss Free Minimal Ingredients Recipe served with Roasted Baby Potatoes & Carrots, the Simplest One Pan Dinner…!  

Course Main Course

Cuisine American

Keyword chicken roast, spatchcock chicken, whole chicken roast

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5

Author Akhila

Ingredients

For the Chicken

• One whole chicken (4.6 pounds)
• 5 tbsp unsalted butter (softened)
• 3 garlic cloves (minced)
• ½ tsp turmeric powder
• 1 tsp lemon juice
• 1 tbsp cilantro chopped + more for garnish
• ½ tsp black pepper + more
• Salt (generously)

For the Veggies

• 3 large carrots (peeled and chopped)
• 2 lb. baby potatoes (sliced into half)
• Olive oil (as required)
• Salt and pepper
• Cilantro for garnish

Instructions

• Preparation of the oven: Preheat oven to 425-degree F. Line a sheet pan with parchment paper and keep aside.
• Preparation of the marinade: Prepare the marinade in a small bowl by mixing softened butter with turmeric powder, garlic, salt, pepper, lemon juice and chopped cilantro leaves. Using a fork, mash the butter and mix well with the remaining ingredients, keep aside.
• Preparation of the chicken: Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry with paper towels.
• Onto a cutting board, place the chicken breast-side down with the legs facing you and identify the backbone of the chicken. Using a sharp kitchen shear/scissors, remove the backbone by cutting through the ribs along its sides all the way from the bottom to its neck. The backbone can be used later for other recipes (soups/sauces), or else you may discard it. Spread open the rib cage and make an incision over the breast bone using a knife to pop it open.
• Season the inside of the chicken generously with salt and pepper. Then flip the chicken onto the parchment lined sheet pan with breast-side facing you.
• Using your hands, press down gently on top of the breast so that the chicken stays flat, tuck in its wings. Now carefully insert your fingers under the skin through the breast and thighs to loosely separate the skin from the meat. Ensure not to tear the skin.
• Divide the marinade, insert a half under the separated skin and spread it as much as you can all over the breast and the thighs. Rub the rest of the marinade all over the skin.
• Preparation of the veggies: In a large bowl, mix potatoes and carrots with olive oil, salt and pepper. Spread them evenly on the pan to fill the space around the chicken.
• Baking: Bake uncovered for 45-50 minutes or until an instant thermometer reads 165-170 degree when inserted into the thickest part of the chicken. Remove from the oven and allow the chicken to cool for 10 minutes before serving. Garnish with chopped cilantro leaves.

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

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

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

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

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

Enjoy, Happy Cooking…!

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Dutch Baby Pancake

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

Course Breakfast

Cuisine American

Keyword breakfast, dutch baby pancake, pancake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Akhila

Ingredients

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

Instructions

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

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

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

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

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

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

Enjoy, Happy Cooking…!

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Roasted Butternut Squash Soup

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

Course Soup

Cuisine American

Keyword butternut squash, fall soup, soup

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

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

Instructions

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

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Shout-out to all the Salmon Lovers out there, this one is for you…!!

So, here is a salmon recipe which is neither pan-fried nor baked, instead its Broiled! And also topped with a caramelized bourbon glaze, Yumm… Shall we talk about this fancy dinner recipe tonight then?

Bourbon salmon is one of my absolute favorite salmon recipe and I love to order it at restaurants whenever I get a chance to. It tastes so addictive that my taste buds forced me to replicate the dish in my kitchen and boy… after so many failures I was able to finally perfect this beauty of a recipe.

I love Salmon as it cooks pretty fast and is full of endless goodness, not to mention the Omega 3. Unlike your regular cooking, this dish is unique on its own for its broiled preparation. Its technique does not require you to flip the fish half way through the cook and still comes out evenly done, Well you might be wondering how is that possible? Simple, first heat the pan alone in the broiler and once hot, place the salmon in the pan and continue broiling so that both top and the bottom cook evenly, it results in a crispier outer(if using skin) with a tender flaky inner flesh.

There is no pre-preps or marination required for this recipe. As part of the cooking steps, the second half of glazing the fish with bourbon sauce and caramelizing is an interesting process too. The sauce consistency has to be sticky syrupy, so make sure you boil the sauce while whisking it for a few minutes to make it thicker. Once the glaze is ready, brush the salmon with the sauce and broil again to caramelize it.  Although the bourbon is an alcohol and you may not be keen to try that, this recipe doesn’t give you any hint of its taste. And, it pairs wonderfully with a bowl of steamed rice and some fresh veggies.

Enjoy, Happy Cooking…!

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Bourbon Salmon

Smoky, Sweet, n Flaky... Bourbon Salmon, perfect for your busy Weeknight Dinners! This Broiled recipe with a Caramelized Glaze topping is Super Quick & soo Freaking Good…!!

Course Main Course

Cuisine American

Keyword bourbon salmon, dinner, salmon

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akhila

Ingredients

• 4 Salmon fillets
• 5 tbsp bourbon whiskey
• 1 tbsp ginger (minced)
• 2 garlic cloves (minced)
• ½ cup brown sugar
• 4 tbsp low sodium soya sauce
• 2 tbsp lemon juice
• Black pepper (to season)
• Salt (to season)
• Green onions (for garnish)
• Sesame seeds (for garnish)
• Cooking spray / Oil

Instructions

• Combine bourbon, ginger, garlic, brown sugar, soya sauce, lime juice in a small saucepan, and bring to a boil on medium heat. When it starts to bubble, reduce the heat and simmer it for 5-6 mins or until reduced to a half, and keep aside. The sauce should have a syrupy consistency.
• Preheat your oven to a broil and position your racks not too close to the coil. Place your empty pan in the oven and let it heat for 6 minutes. Grease aluminum foil with cooking spray and place salmon fillets on it. Pat dry the fillets and season with salt and pepper.
• Remove the pan from the oven using an oven mitt, place the foil with salmon on to the pan. Broil for 8-10 minutes or until cooked, depending upon the thickness of the salmon.
• Remove from the oven and baste it with the prepared glaze. Broil again for 1-2 minutes until the sauce is caramelized. Make sure to keep an eye on the salmon to prevent it from burning.
• Turn off the oven and remove the pan. Brush the salmon with more sauce and top with chopped green onions and sesame seeds to garnish.
• Serve with white/brown rice/quinoa and steamed broccoli.

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It’s finally Summer… time to gear up for some Outdoor Grilling and Barbeque Parties! The weather is way too hot this year in St. Louis with occasional heat waves and so I’m just holding off from my outdoor grill dreams for a few more days, hoping the climate gets better soon. Till then, let’s chill…

Ok, so let’s talk about this Salad now! The “Simplest All-Season Salad” would be the right caption to describe this recipe. Romaine lettuce, cherry tomatoes, red onion and pan seared chicken in a creamy avocado sauce… makes it a delicious bowl in no time. The preparation is even quicker if you are using cooked chicken. Pan searing it actually allows you to cook the chicken directly and skip any pre-prep marination process, thereby saving time too.

And did I mention about the sauce? It’s the Best Flavorful Creamy Sauce ever! I am a big fan of avocado and here it makes a wonderful combination with Greek yogurt, perhaps an advanced version of guacamole I can say. And if you don’t prefer to loosen/thin it out as per the recipe, then it makes a great dip too; you can top it on burrito bowls, toasts n tacos, grilled chicken/veggies… literally, on everything.

This creamy avo sauce with crunchy fresh veggies and juicy moist chicken make it a perfect weeknight filling meal…!

Enjoy, Happy Cooking…!

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Pan Seared Chicken Salad with Creamy Avocado Dressing

Pan Seared Chicken with Garden Fresh Veggies tossed in a Creamy Avocado Dressing… Healthy & Hearty...!

Course Salad

Cuisine American

Keyword chicken salad, salad

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 chicken breasts
• 1 tbsp paprika
• 1 tsp pepper
• 1 tsp onion and garlic powder
• Olive oil (as required)
• Veggies: lettuce, cherry tomatoes, red onion
• Salt (as required)

For the Avocado Dressing

• 1 avocado
• 1 garlic
• 1 tbsp lemon juice
• 4 tbsp Greek yogurt
• 3 tbsp olive oil
• cilantro leaves (a handful)
• 3-4 tbsp water (to loosen)
• Salt and pepper (as required)

Instructions

For the Avocado Dressing

• Blend together avocado, lemon juice, garlic, Greek yogurt, olive oil, cilantro, salt and pepper until smooth. Add water as needed while blending to loosen/thin the dressing to the preferred consistency.

For the Salad

• Pound the chicken breast into an even thickness using a mallet.
• Season the chicken with salt, pepper, paprika, onion and garlic powder on both sides.
• Heat a pan with olive oil on medium heat. Place the chicken breast smooth side down and cook for 6-8 minutes until it is golden brown.
• Bring down the heat to a low, flip the chicken and cook on the other side with a closed lid for 10 minutes.
• Turn off the heat and allow it to rest in the pan for 10 minutes before slicing.
• Slice the chicken and veggies, toss in avocado dressing. Serve immediately.

Notes

1. The avocado dressing can be refrigerated in an air tight container for 2-3 days.
2. To ensure that your chicken is cooked properly, the internal temperature of the chicken at its center should reach at least 165 degrees F.

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This Chicken Lo Mein Recipe – Easy, Satisfying, Delicious, and Comforting…!

So, let’s talk about comfort food today…We all have our own Comfort Food Haven! It usually consists of dishes from our native cuisine and may extend to a few from other cuisines too. They become an integral part of our life; be it a day when you are not in a good mood / unwell, or while away and miss your home n family, or even just lazy on a weekend and longing to cook a quick meal. Apart from Indian dishes I do have my collection of comfort foods, especially the ones which I can cook in 30 minutes or less on my lazy days. And among those, Asian recipes take the top spot! In India, we are so familiar with Asian recipes like stir fry noodles, fried rice, momos, & manchurian recipes, although the preparations differ mainly from a spice stand point with lots of pepper, vinegar and some soya sauce added, to make the Indianized versions of them complete. And if you didn’t know, in India these dishes are a major attraction at road side eateries too.

I am a big fan of Stir fry noodle recipes; be it Indianized, Lo Mein or Pad Thai, I just love it! This Chicken Lo Mien recipe is one of my favorites which I keep on repeating often. I can confidently say that this is the easiest foolproof recipe of Chicken Lo Mein, and all it takes is just 30 minutes to cook.  The sauce in this recipe is a Star, and you should now seriously consider skipping the Chinese takeouts and make your own Chicken Lo Mein at home with this simple homemade sauce. It is flavorful, light, slightly sweet, and the best part of all – like any Asian recipe, you can modify it with your choice of veggies and protein. (Check Notes)

Pro tip: Start preparing your noodles in a pot parallelly while you cook chicken and veggies in a wok/pan. While everything is cooking, prepare the sauce too in a separate bowl. That’s a Superman’s work, I know, but this can save you time as everything comes together easily and all you need do in the end is it to toss all four (chicken, veggies, noodles, sauce) and Enjoy…!!

Cheers, Happy Cooking…!

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Chicken Lo Mein

Stir Fried Chicken Lo Mein Noodles with Veggies tossed in a simple Homemade Sauce… So Easy and Yummilicious, better than your Chinese takeout…!!

Course Main Course

Cuisine Chinese

Keyword chicken lo mein

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Akhila

Ingredients

For the sauce

• 2 tbsp oyster sauce
• 3 tbsp low sodium soya sauce
• 1 tbsp brown sugar
• Pinch of red chili flakes

For the Chicken Lo Mein

• 1 boneless skinless chicken breast (cut into thin strips)
• 8 oz. Egg noodles / Chinese Lo Mein noodles / Udon / Spaghetti
• 2 garlic (minced)
• ½ inch sized ginger (minced)
• 1 red bell pepper (sliced)
• 1 carrot (sliced into sticks)
• 1 cup broccoli florets
• Spring onions (finely chopped)
• Sesame seeds (garnish)
• Sesame oi/vegetable oil (as required)
• Salt and pepper (as required)

Instructions

• Cook the noodles according to package directions. Drain the noodles and toss in some oil to prevent sticking. Keep aside.
• Prepare the sauce by whisking the ingredients listed for the sauce in a small bowl and set aside for later use.
• Heat some oil in a pan / wok on medium heat and add chicken strips. Season with salt and pepper. Cook the chicken for 3-4 minutes until it is cooked well on both sides and no longer pink inside. Remove from the pan and keep aside.
• In the same pan add oil (if necessary), sauté ginger and garlic until fragrant, followed by adding sliced veggies, and season with salt n pepper. Cook for 2 minutes or until the veggies are soft.
• Transfer the cooked noodles and chicken, to the pan with veggies. Pour the prepared sauce, toss for 2 minutes to mix everything together.
• Garnish with chopped spring onions and sesame seeds.
• Serve hot immediately.

Notes

1. Choice of Ingredients:
   • Veggies: Bell Pepper, Broccoli, Carrots, Beans, Bean sprouts, Mushroom, Cabbage, Zucchini, Bok Choy, Snow Peas.
   • Protein: Chicken, Beef, Shrimp, Egg, Tofu, Paneer

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Are you a kale lover?

Well, I wasn’t until a year ago when I made this Kale Smoothie with Mango & Banana recipe, a Healthy Green Drink! From then on, I’ve lost my inhibition to this leafy vegetable and started exploring various dishes made with it across restaurants; be it in salads, soups, and so on. Slowly my taste buds started liking it and considering the endless goodness of Kale and its health benefits, I’ve decided to incorporate it in our daily diet focusing on staple foods like dal curry/lentil curry which is an integral part of Indian cuisine.

After quite some experimentation and trial-n-error with Kale, I finally have my perfect recipe by combining it with split pigeon peas (toor dal / tuvara parippu) and zucchini. This recipe is quite similar to Spinach lentil curry in its preparation, but it does taste different. Usually, grated coconut is not common in dal curries but I’ve added it to mine…Well, my Kerala roots are to blame for that I guess, right?

Dal to us all Indians is a Comfort Meal Heaven! You would be astonished by the countless number of dal recipes in every State in India! In fact, just a bowl of dal with hot steamed rice/roti is enough to bring a smile on any Indian’s face, and the perfect meal to satisfy your cravings on a chilly rainy day! This Kale and Zucchini dal recipe is a great way of adding greens and plant-based proteins to your diet. It’s easy, flavorful, power packed with all the goodness, and an insanely satisfying comfort meal.

Enjoy, Happy Cooking…!

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Kale and Zucchini Dal/Lentil Curry

Hearty, Vegan and Healthy - Kale and Zucchini Dal… made with Yellow Lentils and Coconut! The Perfect Comfort Food Heaven…!!  

Course Side Dish

Cuisine Indian

Keyword dal, indian, kale dal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup split pigeon peas / toor dal / tuvara parippu
• 3 strands of kale (almost 2 cups; stem removed, chopped)
• 1 zucchini (skin removed, cubed)
• 2 to matoes (chopped)
• ½ cup grated coconut
• 2 garlic cloves
• 1 green chilly
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 tbsp oil
• Water (as required)
• Salt (as required)

Instructions

• Pressure cook dal/lentils with water (just enough to cover the dal) and a little salt, for 3 whistles. Keep aside.
• Grind grated coconut along with garlic, green chilly, cumin seeds and turmeric, to a smooth paste.
• Add the chopped kale and zucchini along with the grinded coconut mixture into the pressure cooker and cook on a medium flame. Add ½ cup water if the dal/lentil mixture is too thick.
• In a separate pan, add oil and splutter mustard seeds. Add dry red chilies and chopped tomatoes, sauté on a medium flame until it becomes mushy. Add this to the boiling dal mix in the cooker.
• Reduce the heat of the cooker to a low and allow it to cook for another 5-10 minutes or until it starts turning thick. Check for the seasoning.
• Serve warm with hot steamed rice/roti/naan. Enjoy.

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One of the newest additions to my Favorite Recipes collection – Quinoa Fried Rice, has become my latest crush! A total fuss free recipe with fewer ingredients, a zillion health benefits, and takes hardly 15 minutes to cook.

So, why Quinoa? Quinoa is high in protein, fiber, and minerals, and also a healthy substitute for rice. It fits perfectly with the Eat Healthy mantra of the modern world which although is dominated by salads, but quinoa makes a great low-calorie replacement to regular rice recipes.

Now, why Fried Rice? Well, to me it is the best possible way to clear your leftover veggies at home, but this time not along with rice, instead quinoa. Or if you are a parent worrying on how to make your kids eat veggies, this is your answer; it’s colorful, tasty, and of course loaded with all the good stuffs! Also, your customizing options are ample; add or replace with tofu, paneer, eggs, chicken or meat, as you like. I am sure you’re gonna love this dish if you are a fan of Chinese takeout dinner nights, like me.

There is no big list of sauces to this recipe, just two; Soya sauce and Chili Garlic sauce. I love using chili garlic sauce in my Asian inspired dishes, especially in stir fry and fried rice recipes.  You can substitute it with sriracha sauce, but I highly recommend Chili garlic sauce. Trust me… it tastes so damn good.

Enjoy, Happy Cooking…!

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Quinoa Fried Rice with Grilled Pineapple

Healthy n Nutritious Quinoa Fried Rice loaded with Veggies and Grilled Pineapple… A Perfect Rice substitute, Tastes way better than your regular Takeouts…!! 

Course Main Course

Cuisine Chinese

Keyword fried rice, quinoa, quinoa fried rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 cup quinoa (cooked and cooled)
• 2 garlic (minced)
• ½ of an onion (chopped)
• ½ cup green beans (chopped)
• 1 carrot (chopped)
• ¼ cup edamame / green peas
• 2 tbsp soya sauce / tamari
• 2-3 tsp chili garlic sauce / sriracha sauce
• 3 pineapple rings
• Salt and pepper (as required)
• 1 tbsp oil (olive / sesame / vegetable oil)
• ¼ cup green onions (chopped, garnish)

Instructions

• Cook quinoa according to package directions.

  OR

  Rinse the quinoa and drain. Combine quinoa with 2 cups of water and bring to a boil. When it starts boiling, reduce the heat to a low, cover and simmer for 15 minutes until the water is absorbed and germ has spiraled out.
• Heat oil in a pan on medium heat, sauté garlic until its fragrant. Add the chopped veggies (except edamame/green peas) and cook until the vegetables turn tender. Season with salt and pepper.
• Meanwhile on a grill pan, cook pineapple rings on medium heat, 5 minutes on each side, until they become slightly caramelized / tender. You can brush with a little oil / butter if desired. Remove from the pan and slice the rings into bite size pieces.
• Add cooked quinoa, edamame, soya sauce and chili garlic sauce, into the pan with cooked vegetables. Toss for 3-4 minutes to combine well. Add chopped pineapple slices, mix well and garnish with green onions.

Notes

1. You can use your choice of vegetables like bell pepper, snow peas, zucchini, broccoli, mushrooms, or corn, and also include eggs and any protein as desired.

2. Chili garlic sauce works best for this recipe, but you can substitute it with sriracha sauce.

3. This same recipe can be used to make fried rice with your choice of cooked and cooled brown/white rice.

4. You can refrigerate the prepared dish in an air tight container for up to 4-5 days.

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My Current Obsession: Sheet Pan Dinners!!!

Why do I love that? Well… not only are they super easy, require minimum ingredients, no pre-preps, & hassle free cleaning, they are also sooper delicious and can be prepared in under 30 minutes! That sounds so awesome, right? Oh Yeah, especially when running around on a busy day!

I am a huge lover of fajita recipes, in fact soo much that I keep on repeating fajita dishes every time we go to a Mexican restaurant. The sizzling sound of a hot skillet with charred chicken and veggies; that’s my favorite part of the dinner and makes me drool. I’ve tried cooking fajita many times on a stove top, and they came out good and I couldn’t complain. But still something was amiss, it was lacking that punch I felt in the restaurants. And then one day I thought, lets bake; a sheet pan fajita, just threw everything together onto a pan, drizzled with oil and sprinkled spices, into the oven, and… there it was! Deli…cious, charred veggies and chicken, just Perfect!! Restaurant Quality!!!

Got any doubt? Look at these pics guys!

The only time-consuming part (if any) for this recipe, is the slicing of your chicken and veggies thinly, so that they cook evenly and faster. You can add some jalapenos too if you like a spicier kick, although the chili powder and pepper already make the dish slightly spicy.

Once all your ingredients are cooked and ready, it’s time to plate! Warm your tortillas, fill with chicken and veggies, top with a dollop of sour cream, guacamole, some pico de gallo, and garnish with cilantro. Roll them and Tadaa…its done! A Mexican Delight…!!

Enjoy, Happy Cooking…!

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Sheet Pan Chicken Fajitas

The Quickest, Mexican Inspired, One Pan Dinner… in just 30 Minutes! Loaded with Chicken, Bell Peppers and Onions… Sheet Pan Chicken Fajitas…!! 

Course Main Course

Cuisine Mexican

Keyword chicken fajita, one pan chicken, sheet pan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 lb chicken breast (thinly sliced)
• 1 green, yellow and red bell pepper (sliced)
• 1 white onion (sliced)
• 1 tsp chili powder
• ½ tsp pepper powder
• 1 tsp cumin powder
• ½ tsp onion & garlic powder
• Salt (as required)
• 4 tbsp vegetable oil
• Lime slices
• Cilantro leaves (garnish)
• Tortilla

Sides: Guacamole, Pico de gallo, Sour Cream (optional)

Instructions

• Preheat oven to 425 degree F.
• Spread chicken and veggies on to a baking tray. Drizzle oil and add chili powder, cumin powder, onion & garlic powder, salt, and pepper, to the tray and toss until well coated.
• Arrange the ingredients on the tray evenly, and cook in the preheated oven for 30 minutes until they are roasted and browned. Stir half way through the cooking process.
• After taking the tray out of the oven, squeeze lime juice over the roasted veggies and chicken, and serve on a warm tortilla, with guacamole, sour cream, and pico de gallo (optional). Garnish with cilantro leaves.

The post Sheet Pan Chicken Fajitas appeared first on Pepper Delight.

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

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

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

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

Enjoy, Happy Cooking…!!!

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Roasted Chickpeas Hummus Wrap

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

Course Appetizer, Main Course

Cuisine Mediterranean

Keyword hummus wrap, roasted chickpeas, roll

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Akhila

Ingredients

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

Instructions

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

Notes

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

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I know I have been preaching Tandoori recipes a lot lately! In fact my recent Tandoori Salmon recipe post turned out be such a hit among my family and friends circle, that I have become pretty obsessed with it. So, as I was finalizing my menu for this year’s thanksgiving holidays, I thought of doing an Indian version with all the masala flavours and aromas to rekindle my vacation memories back home. I did not do a turkey this year, as chicken being a perfect replacement for small family gatherings, suited mine as well.

So how do you like your chicken cooked; with a crispy skin or both charred and crispy? Well I always prefer the latter, and for sure when it’s with a tandoori marinade. Tandoori dishes have to be charred on the surface, as that tells that it has been cooked thoroughly in the clay oven. And no matter how burned the skins looks, the inside is soo moist n juicy. And when paired with mint chutney, it’s a match made in heaven!!

The secret to a moist chicken is the overnight marination in buttermilk. Buttermilk tenderizes the chicken and makes the meat soft and moist. So, plan your Thanksgiving cooking accordingly, with the prep a day in advance.

There is no better combination than Mint Cilantro Chutney for any tandoori dishes. It’s fresh n minty flavours perfectly blends with the smoky juicy textures, you can also serve with Saffron Rice, Naan/ Roti, and a yogurt salad for a full-fledged feast…

Enjoy!

Happy Cooking n Happy Thanksgiving!!!

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Tandoori Whole Chicken Roast

Juicy and Succulent Whole Roasted Chicken… Spiced in a Tandoori Masala & Served with a Mint Chutney…! Happy Thanksgiving…!!

Course Main Course

Cuisine Indian

Keyword tandoori chicken, whole chicken roast

Prep Time 20 minutes minutes

Cook Time 1 hour hour 12 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 6

Author Akhila

Ingredients

• 1 whole chicken
• 2 tbsp oil

For the Tandoori Marinade

• ½ tsp turmeric powder
• 2 tbsp red chili powder
• ½ tsp black pepper powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tbsp ginger garlic paste
• ½ tsp cumin powder
• 1 tsp dried fenugreek leaves (crushed)
• ⅓ cup yogurt
• Juice of a half lemon
• Salt (as required)

For the Stuffing

• 1 lemon (make small slits on lemon)
• ½ inch sized ginger
• 2 garlic cloves

For the Mint Cilantro Chutney

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

Instructions

For the Tandoori Chicken

• Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry with paper towels.
• Prepare the marinade by mixing all the ingredients of the Tandoori Marinade listed above, in a small bowl.
• Reserve a fourth of the marinade for basting later, and rub the rest generously over the chicken, inside its cavities, and gently under the loose skin.
• Refrigerate the chicken and the reserved marinade overnight, preferably 24 hrs.
• Before cooking the next day, take both out from the refrigerator and allow to sit at room temperature for at least half an hour.
• Preheat oven to 425 degree F.
• Stuff the chicken cavity with lemon, ginger and garlic. Tie the legs together with a kitchen twine, and tuck the wings behind by lifting the tips up and over the back.
• Place the chicken breast-side up on the a roasting pan/iron skillet greased with cooking spray.
• Bake for an hour and 12 minutes in total, basting it at 15 minutes intervals with the reserved marinade and dripping sauce from the chicken. Drizzle oil over the chicken after half an hour.
• Towards the end of the cook, check the skin for its browning/charring and measure the internal temperature of the chicken to reach 165 degree F.
• Remove from the oven and allow it to sit at room temperature for 15 minutes before serving.
• Dispose the stuffed ginger and garlic from cavity; squeeze the lemon (stuffed inside the cavity) over the chicken before serving.
• Serve with Rice, Naan/Roti, Mint Cilantro Chutney, & Salad.

For the Mint Cilantro Chutney

• Blend all ingredients until smooth. Add salt as needed.

Notes

1. You can also prepare this recipe with a store bought tandoori masala from your local Indian/Asian grocery store/World Market, or prepare it at home yourself as per the instructions above.

2. Vary the amount of red chili powder and black pepper powder used in the tandoori marinade to suit your spice levels.

3. The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.

The post Tandoori Whole Chicken Roast appeared first on Pepper Delight.

I love trying out Global Cuisines with something new, time after time. Otherwise, my husband will get bored with me repeating the same set of dishes every week and more than that, I get bored cooking the same food. Our regular diet consists of homely Indian dishes, Asian foods, salads, hummus and pasta. Although weekly meal planning is challenging especially when you need to maintain your regular diet and dishes, I love experimenting new recipes for my blog.

Asian inspired meals are frequent in my kitchen, but I hardly post them on my blog. They are pretty easy to prepare as you require minimal ingredients and result in a dish full of flavor. The recipes are best suited for a quick lazy dinner, and also to finish off your leftovers in your pantry in a single dish. And Teriyaki Chicken is one of my favorite dishes among them all.

Teriyaki is not the name of a dish, it’s a cooking method in Japanese cuisine where the food is either broiled or grilled and then summed up with a sweet glaze of soya sauce, mirin and sugar.  The sauce, in general is thick, sweet n salty, but has been adapted into a lot many variations by chefs around the world.

There is nothing better than a homemade teriyaki sauce. I know it’s much easier to walk into a store and buy one of the many options of teriyaki sauces available, but once you realize how easy it is to prepare at home, I’m sure you wouldn’t want to compromise on the taste and quality of a homemade recipe. Just using the simple ingredients in your pantry, you can make a teriyaki sauce in just a few minutes. It is a wonderful marinade for cooking any teriyaki inspired dishes like kebabs, sandwiches & fried rice.  In this recipe, you can also replace chicken with tofu, beef, pork, salmon, or your favorite veggies.

Enjoy, Happy Cooking!!!

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Teriyaki Chicken and Veggies

Teriyaki Chicken & Veggies in a Delicious Homemade Teriyaki Sauce…! A simple Dish in 30 minutes… Perfect with Noodles, Quinoa, or White Rice…!  

Course Main Course, Side Dish

Cuisine Japanese

Keyword teriyaki, teriyaki chicken, teriyaki sauce

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1½ pound skinless chicken breast (cubed)
• 1 white onion (chopped)
• 1 red bell pepper (sliced)
• 2 carrots (cubed)
• 1 zucchini (cubed)
• 1 cup broccoli florets
• oil (as required)
• salt and pepper (as required)
• sesame seeds (garnish, optional)
• spring onions (chopped, garnish, optional)

For the Teriyaki Sauce

• 1 tsp minced garlic
• 1 tsp minced ginger
• ¼ cup low sodium soya sauce
• ½ cup water
• 3 tbsp honey
• 1 tbsp corn starch

Instructions

• Prepare the teriyaki sauce by mixing ginger, garlic, soya sauce, honey, cornstarch and water in a small bowl. Stir until smooth, keep aside.
• Heat oil in a pan, cook the chicken with salt and pepper until it is golden brown on both sides. Transfer it to a separate bowl.
• In the same pan, on a medium heat saute the sliced veggies (except broccoli and zucchini) for 5-6 minutes until tender. Now add the zucchini and broccoli and saute for another 2 minutes. Transfer everything to a separate bowl.
• Wipe out the pan and pour the prepared sauce into the pan. Heat the sauce on a medium heat until it thickens up to your desired consistency. It should turn out thick and sticky.
• Turn off the flame, toss the cooked chicken and veggies into the pan, and mix well with the sauce. Garnish with spring onions & sesame seeds.
• Serve with quinoa, noodles or steamed white rice.

Notes

• You can substitute chicken with beef, pork, or salmon.
• Vegetables used in recipe can be varied with many other options like snow peas, baby corn, and mushrooms.
• Vegetables like zucchini and broccoli which requires less cooking time should be added to the pan later to prevent from over cooking.