With Easter being around the corner, it’s time to share my recipe for one of the most popular Easter dishes of my hometown Kerala; Fish Molee…!

So, what’s this dish all about? It’s a mildly spiced fish stew made with coconut milk, usually served along with Appam (pancake made with fermented rice batter and coconut) or bread. I’m still not convinced on what it’s actual name is, I hear Fish Molly / Molee / Moilee (duh, people pronounce it differently) and in Malayalam we call it Meen Molly; meen meaning fish, likewise.

Spicy Hot is a major highlight of all the fish recipes in Kerala, and that’s where fish molee stands out for its versatility & being mild on the spiciness. The use of green chilies and black pepper keeps the heat subtle while the coconut milk makes it creamy and rich, and of course the aroma from the fresh curry leaves takes the whole dish to the next level… No wonder it’s a tourist favorite!!!

The story of the dish Fish Molee goes all the way back a few centuries when Portuguese were colonizing India, and Kerala was one of their major trading ports then. Their influence gave a major impact to Indian culture, trade and food. They introduced many vegetables including potatoes, pineapple, watermelon, guava as well as some of their signature dishes like Pork Vindaloo, Portuguese Beef stew and Barbeque, to the Indian food palate. Since Kerala was abundant with spices, coconuts, and seafood, the local people who worked for them cooked some of their traditional Kerala dishes, but they couldn’t handle the heat. So, the dish was later modified by getting rid of the red chili powder and adding coconut milk, to make it mild. The Portuguese very much enjoyed the dish and named it after the lady Molly who cooked it, and that’s how Fish Molee was born!

Fish Molee is quite similar to Kerala Chicken Stew in its preparation. Both are mildly spiced and flavored with coconut milk, however they differ in the spices used.  Here the fried fish pieces are simmered in a coconut milk gravy along with black pepper and tomatoes. The dish is best served with Appam or bread, but chapathis, rotis & rice also go well.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking…!

Interested in a Gluten-Free version with Greek flavours? Check out this healthy Greek Fish Soup with potatoes & vegetables (Psarosoupa) from The Hungry Bites.

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Fish Molly / Molee / Kerala Style Fish Stew

Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green chilies and Pepper... A Traditional Kerala Easter Dish...! 

Course Side Dish

Cuisine Indian

Keyword fish curry, fish molee, fish molly, kerala easter

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the marinade

• ½ kg fish (see notes, I have used pompano here)
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp pepper powder
• Salt (as required)

For the fish molee

• ½ inch sized ginger piece (finely minced)
• 2 garlic cloves (finely chopped)
• 1 medium sized onion (sliced)
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• 1 tsp pepper
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 2 sprigs of curry leaves
• 1 tbsp lemon juice
• 1 to mato (sliced to rounds)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes.
• In a kadai/pan, add little oil and shallow fry fish on both sides. Keep it aside.
• In a separate pan, add oil and heat on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until its raw smell subsides.
• Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.
• Follow by adding turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and add lemon juice, mix well.
• Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
• Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage. Check for the seasoning.
• Add sliced round tomatoes and more curry leaves, close the lid and switch off the flame. Let the tomato cook in the remaining steam.
• Serve with Appam, Idiyappam, Chapati/Roti, Rice or Bread.

Notes

• Addition of lemon juice is optional, but I highly recommend it. You can skip it and add a half of a chopped tomato for the extra tanginess.

• Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot can be used.

• Adjust the spiciness of the curry according to your taste by reducing green chilies.

• Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

The post Fish Molly / Molee / Kerala Style Fish Stew appeared first on Pepper Delight.

This Eggless Tiramisu is one of my favorite make-ahead desserts! In fact, it was one of my first trial-n-error dishes I had made long before I started cooking actively. Back to my Hyderabad memories, I still remember searching for mascarpone cheese and ladyfinger biscuits in vain, and then following Masterchef Pankaj Bhadouria’s Tiramisu recipe using sponge cakes, hung yogurt and custard…. Oh my, it was sooo delicious! That gave me the confidence to try it again, and after tasting the original version at various restaurants I absolutely fell in love with this dessert.

The authentic recipe of this classic Italian dish calls for ladyfinger biscuits drenched in an espresso coffee combined with a creamy mixture of eggs, sugar, mascarpone cheese, Marsala wine, and finally dusted with cocoa powder. Savoiardi/Ladyfinger biscuits is a pretty hard to find ingredient in a small town like mine, and so whenever I need them I head to the nearest World Market Store where you will definitely find it, or else replace it with Nila Biscuits which is an equally good alternative when making tiramisu, and quite commonly available in all stores.

In my recipe here, I have substituted Marsala wine with Baileys Irish Cream which is also a fantastic alternative and blends wonderfully with espresso and cream mixture. You can skip it altogether if you prefer an alcohol-free version. Also, for my vegetarian friends out there, this recipe is Eggless! Yes, you heard it…no raw eggs used!

This dessert is a definite crowd pleaser; perfect for your parties, can be prepared in a baking dish or in individual cups, & can be made in advance… If there are any leftovers, you can also refrigerate it for a few days!

For another Tiramisu flavored delight, check out my Tiramisu Swiss Roll recipe here. 

Enjoy, Happy Cooking…!

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Easy No-Cook Eggless Tiramisu

Velvety and Luscious... A Classic Italian Dessert with a Twist! No-Cook, No-Bake… Eggless Tiramisu… the Perfect Crowd Pleaser!!   

Course Dessert

Cuisine Italian

Keyword dessert, eggless tiramisu, tiramisu

Prep Time 20 minutes minutes

Servings 5

Author Akhila

Ingredients

For making coffee

• 2 cups of water
• 5 tsp espresso powder

For making tiramisu

• 1 package (200 g ladyfingers biscuits (7.05 oz.))
• 1 cup mascarpone cheese 8oz. (softened)
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 6 tbsp granulated sugar
• 2 tbsp baileys Irish cream/Kahlua/Marsala wine (optional)
• Cocoa powder (for dusting)

Instructions

For making coffee

• Prepare a thick strong coffee by boiling water and espresso powder. Allow it to cool.

For making tiramisu

• Beat the whipping cream until soft peaks form. Set aside.
• Beat mascarpone cheese, vanilla extract and sugar until creamy and smooth. Mix with the whipped cream and beat lightly for a smooth consistency.
• Combine the alcohol with cooled coffee. Keep everything ready near the baking dish to layer.
• Dip the ladyfingers biscuits in the coffee-alochol mix and arrange evenly on your baking dish . Do not soak the biscuits; quickly dip and take it out from the coffee, else it will become soggy.
• Spread a layer of the prepared cream mix on top of the biscuits.
• Repeat steps 4 & 5 on top of the cream layer, to create another layer of biscuits and cream thereby filling your baking dish its brim.
• Cover the dish and refrigerate for 5-6 hrs.
• Dust with cocoa powder before serving.

Notes

1. If not available in your local grocery store, ladyfinger biscuits can be found in World Market, any international grocery store, or at Amazon. Nila Biscuits found at Walmart and other local stores is a very good substitute too.

2. You can refrigerate tiramisu for up to 2 days. Do not freeze.

3. Any coffee liquor, dessert wine, rum or brandy can be used for making tiramisu, or you can skip it altogether if you prefer alcohol-free.

The post Easy No-Cook Eggless Tiramisu appeared first on Pepper Delight.

My blog turned 2… Happy Birthday Pepper Delight…!!

Two years of blogging, My My! Who would have thought about this twist in my journey into the world of blogs? There was never a moment in these two years I ever thought about quitting; in fact, it was one of the best decisions in my career. Life has been so beautiful with this blog on my side, a heavenly space where I can share my passion for cooking n photography, and opened for me a new world of knowledge; both food and styling, and of course an amazing pack of friends! So, Thank You my family, friends and my dear readers for the huge support you have showered me with… !

Every year for my blog anniversary, I bake something special to celebrate the big day, and an excuse to eat cake, right? Baking a matcha cake was on my list for a long time, but I was waiting for that perfect day. Last year for my blog’s first anniversary, I baked a Chocolate Hazelnut Cake which became the most popular recipe of 2017, and gifted me with so many features and shoutouts! Fingers crossed, let this matcha cake be another great beginning…

So, what is matcha? Matcha is the new sensational ingredient in the food industry; it’s powdered green tea leaves! The recipes with matcha are not limited to tea, but range from a wide variety of smoothies, cakes, to bread recipes. This green powder is a hot topic, the caffeine content of matcha is just half of that in a cup of black coffee and so makes it more favorable. Matcha is considered as a powerhouse of antioxidants, helps in lowering cholesterol and blood sugar levels, and also calms your body and mind.

And this cake? It’s the BEST!!! I know that I repeat this dialogue every time, but trust me guys…this cake is…OMG, seriously so delicious! The right balance of sweetness with a silky-smooth frosting, and a nutty white chocolate drip that just literally melts in your mouth. Don’t be intimidated by green tea, matcha not only gives the beautiful green color, the flavor too is amazing. This recipe is just perfect for any celebrations, birthdays, or anniversaries.

Don’t forget to check out my other Blog Anniversary special cakes:

• 2017 – Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache
• 2019 – Neapolitan Ombre Cake

Enjoy, Happy Baking…!

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Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip

Super Soft & Moist Matcha / Green Tea Cake with a Velvety Smooth Vanilla Buttercream and White Chocolate Matcha Drip…!! 

Course Dessert

Cuisine Japanese

Keyword cake, matcha, matcha cake, naked cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 10

Author Akhila

Ingredients

For the Matcha Cake

• 1¾ cup flour
• 1½ tsp baking powder
• ¼ tsp salt
• 2 tsp matcha powder
• ½ cup + 3tbsp unsalted butter (softened at room temperature)
• 1½ cup granulated sugar
• 2 large eggs (at room temperature)
• 1 tsp vanilla extract
• ⅔ cup milk (at room temperature)

For the Vanilla Buttercream Frosting

• 1 cup +4tbsp unsalted butter (softened at room temperature)
• 1½ cup powdered sugar
• 3 tsp vanilla extract
• 4 tbsp heavy cream (at room temperature)

For the White Chocolate Matcha Drip

• 2 tsp matcha powder
• ¼ cup heavy cream
• 4 oz white chocolate

Instructions

For the cake

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

For the Vanilla Buttercream Frosting

• Beat butter until creamy. Add powdered sugar and vanilla extract, beat until it turns out smooth.
• Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.

Assembling the cake

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

For the White Chocolate Matcha Drip

• Into a microwave safe bowl, sift the matcha powder and add 1 tablespoon of the heavy cream. Mix well until the powder is dissolved and there are no lumps.
• Pour the remaining heavy cream and mix well evenly.
• Now add the white chocolate to the cream-matcha mix and microwave for 30 seconds. The chocolate would have partially melted and using a spatula mix well till all the chocolate has dissolved and you get a thick sauce. If chocolate lumps exist, microwave at 10 second intervals and repeat till completely dissolved.
• Keep stirring till the sauce has cooled down, and then pour over the assembled cake. Refrigerate it to set for 15 mins.
• Decorate with fresh fruits or flowers.

Notes

• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
• The vanilla buttercream frosting should be of the right consistency and spreadable. If it turn’s out to be loose, refrigerate for 15-30 mins to thicken. During winters, butter may turn cold and not stay at room temperature. In that case your frosting can become thick/buttery; either microwave the frosting for a few seconds, or try out the hair dryer method (worked out for me), and beat again till the perfect consistency.
• Hair Dryer method – While whisking your thickened frosting on a medium to high speed, point a hair dryer at high heat to the outer bottom of your bowl. You will see that butter starts melting and the frosting turn creamier. Turn off your dryer immediately (as the bowl will retain some heat), and continue whisking till you get the perfect consistency.  
• Pick the cake with the prettiest bottom for your topmost layer. Use the ones with cracks or holes for the middle or bottom layers.
• Assemble / decorate the cake after placing on a turntable.
• Use a strong/sturdy scraper to scrape down the excess frosting from the sides of the cake.
• Refrigerate the crumb coated and fully frosted stages of cake to set properly before topping with the white chocolate matcha drip. You can even bake the cake in advance and frost the next day to manage time.
• Finally, ensure the cake is brought back to a room temperature before serving.

The post Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip – A Blog Anniversary appeared first on Pepper Delight.

So, another eventful year is coming to an end with a lot of excitement over the time, and I am here writing my last recipe before the holidays; wrapping up on a sweet note with a Traditional, Old Fashioned Christmas Fruit Cake, aka Plum Cake. With a backdrop of my hometown, Plum cake races me back to my childhood days and memories, as it is a very famous dessert in Kerala, especially during Christmas. I do not know the history behind its origin, but I believe it was the Britishers who brought the original dried fruit variety of the cake to India. A common misunderstanding of the cake going by its name is it being made of the fruit Plum, but actually it refers to its plumped ingredients; the dry fruits which swell up over its soaking period. Funny, isn’t it?

The highlight of this cake is the aroma of the spices (ginger, cinnamon, nutmeg), and the alcohol soaked fruits. The longer the fruits n nuts being soaked, the better it’s flavours. I recommend soaking them for a minimum of 2 days before baking the cake, so that the flavours sum up. This Christmas I started my preparations earlier, and hence got a chance to soak my fruits for a month. You can even keep them for up to 6 months; now that would be heavenly, right?

There is usually no icing on a traditional Christmas cake, but variations with Cream Cheese or Whipped Cream are also popular. The cake is intensely rich and moist and is a perfect balance of sweetness from the smoky caramel syrup and the dry fruits. This cake makes a great addition to your holiday table as a dessert, or as a Christmas gift for your family and friends.

And if you planned to go this year with a non-alcoholic version, check out my Non Alcoholic Christmas Fruit Cake recipe, Trust me…it’s the Best!

Here are a few ingredients options for you before you plan your bake, I highly recommend going through them:

• Dry Fruits varieties: Raisins / sultanas, apricots, dates (seedless), prunes, currants, figs, tutti fruit, glazed cherries, dried unsweetened cranberries.
• Nuts: Cashews, Almonds, Walnuts, Pistachios, Pecans.
• Soaking liquid (alcoholic): Rum, Brandy, Cognac, Amarula, Baileys Irish Cream.
• Soaking liquid (non-alcoholic): 100% grape juice, apple juice, orange juice, or water.
• Spices: Dry Ginger powder, cinnamon, nutmeg, clove, cardamom.

Enjoy baking, Merry Christmas…!!!

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Christmas Fruit Cake/Kerala Plum Cake

Indulge yourself to a Holiday Treat, loaded with Fruits n Nuts soaked in Rum… an Old fashioned Christmas Fruit Cake aka Kerala Style Plum Cake…! Moist, Rich, and Luscious… just how you would have wished your perfect fruit cake to be…!

Course Dessert

Keyword christmas fruit cake, fruit cake, kerala plum cake, plum cake

Prep Time 1 hour hour

Cook Time 1 hour hour 5 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12

Author Akhila

Ingredients

For soaked dry fruits

• ½ cup raisins
• ½ cup dried cranberries
• 6-8 apricots
• 5 dates (seedless)
• ½ cup cashews
• ½ cup almonds
• 1 cup rum (or more)

For caramel syrup

• 1 cup sugar
• ½ cup water

For cake

• 2 cup flour + 2tbsp
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 sticks of unsalted butter (1 cup) (softened at room temperature)
• 1½ cup powdered sugar
• 4 eggs (at room temperature)
• zest of one orange
• 2 tsp vanilla extract
• ½ tsp cinnamon powder
• ½ tsp dry ginger powder
• ¼ tsp nutmeg
• 2 tbsp rum (from the soaked dry fruits)

Instructions

Preparation of fruits

• Chop dry fruits n nuts into bite size pieces, and transfer to a dry glass container. Pour the rum into the container and ensure that the contents are completely immersed in it. Place its lid and keep the container tightly closed.
• Soak the fruits for at least 2 days, you can even preserve them up to 6 months; I soaked mine for 4 weeks. Shake the jar every alternative day and keep refilling it with extra rum as the fruits start absorbing it.
• You can use 2 to 2 ½ cups of soaked fruits and nuts while baking a cake.
• For soaking instructions and other tips, refer the notes section below.

Preparation of caramel syrup

• Add the sugar and 1 tbsp water into a pan and heat on a medium flame.
• As the sugar melts, turns golden in color, and bubbles, lower the flame and give it a quick stir. When the color changes to dark brown, switch off the flame and take the pan off the heat.
• Now carefully add the rest of the water a tablespoon at a time and stir. Your dark colored caramel syrup is ready. Keep it aside to cool down, stir in between.

Preparation of cake

• Preheat oven to 350 degrees F.
• Line a 9 inch nonstick springform pan with parchment paper; on the bottom and and along the sides extending 2 inches above the rim of the pan. Butter the paper thoroughly and set aside.
• Drain the rum soaked fruits and keep the liquid aside for later use. To the drained fruits, add 2 tbsp flour and mix to coat the fruits; this helps preventing them from sinking to the bottom of the cake while baking. Keep aside.
• Separate egg whites and yolks. Beat the egg whites until soft peaks form, set aside.
• Prepare the dry ingredients by sifting flour, baking powder, baking soda and salt in a bowl. Keep aside.
• In a large bowl, using a hand mixer or a stand mixer, beat butter and powdered sugar until smooth and creamy. Scrape down the sides of the bowl as needed, this helps to mix it evenly.
• Add egg yolks followed by grated orange zest, vanilla extract, cinnamon powder, nutmeg and dry ginger powder. Beat well.
• Add the cooled caramel syrup, dry ingredients, and the beaten egg whites in two batches, beat lightly until well combined.
• Now add the flour coated dry fruits into the batter along with 2tbsp of the drained rum. Do not beat, instead fold in all the ingredients thoroughly with a spatula. The batter is ready, it will have a slightly thick consistency.
• Pour the batter carefully into the prepared baking pan and bake for 55-65 minutes, until a skewer inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes.
• Gently run a knife around the edges of the pan and then unlock it. Move the cake to a wire rack keeping the lined parchment paper intact and let it cool completely. Dust with powdered sugar (optional).
• Once cooled you can remove the paper, and the cake is now ready to be served.
• To store, you can wrap the cake in an aluminum foil and keep in an air tight container at room temperature for a week. Refrigerate thereafter.

Notes

1. Soak dry fruits in alcohol to enhance the flavour. I recommend soaking for at least 48hrs but you may do so for days, weeks, or even up to 6 months. The more it soaks, the better it tastes.
2. Chop the fruits to be soaked into bite sized pieces. Use a clean air tight glass container to soak and store. Shake the jar or stir every alternate day as it helps to rehydrate the fruits and not dry out. Fill with extra rum as needed.
3. After draining the soaked dry fruits before baking the cake, coat them in a few spoons of flour. This helps the fruits to stick on to the batter while baking and prevents from setting down to the bottom.
4. Be cautious while preparing the caramel syrup, the melted sugar is very hot and will boil intensely when water is added. It can burn you if not carefully handled, also ensure to remove the pan from the flame when adding water.
5. After removing the baked cake from the pan, allow it sit on a wire rack to cool down at room temperature. Do not remove the parchment paper from the pan when the cake is hot, it might crumble.
6. Wrapping the cake in an aluminum foil helps it to retain moisture and prevent drying out.
7. You can keep the cake in an air tight container at room temperature for a week. Refrigerate thereafter.
8. If you want to make your cake boozy, you can brush the left over drained rum from the soaked fruits over the cake, once it is cooled from the oven. For those who prefer an aged/matured cake, you can bake it in advance and daily brush it with the remaining rum and wrap it back in the foil, until the day of serving / Christmas. 

The post Christmas Fruit Cake / Kerala Style Plum Cake 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.

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

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

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

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

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

Enjoy, Happy Cooking…!!!

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Hummus Platter

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

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, hummus, hummus platter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

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

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

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

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

The post Hummus Platter appeared first on Pepper Delight.

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

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

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

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

Enjoy, Happy Cooking…!!!

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Roasted Baby Potatoes with Mint Tahini Sauce

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

Course Appetizer, Side Dish

Cuisine American

Keyword appetizer, mint tahini, roasted potatoes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akhila

Ingredients

For Roasted Baby Potatoes

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

For Mint Tahini Sauce

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

Instructions

For Roasted Baby Potatoes

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

For Mint Tahini Sauce

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

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

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.

Winter has started to kick in with the weather getting chillier day by day, and Thanksgiving is right around the corner! Black Friday deals are already out, everyone is busy planning their holidays, and how are your preparations coming along? Did you give a thought about all the delicious dishes you plan to put up for this year’s Thanksgiving feast? I have started mine! So stay tuned for my upcoming posts will all my favorite Thanksgiving dishes. And to keep the ball rolling, here is a wonderful cocktail recipe… with family and friends coming over, you certainly need a drink to start off your party. I know limoncello is not a winter drink, but this Lemony Flavored Blueberry Cocktail is definitely a crowd pleaser!

This is my first attempt with a limoncello. I did some research to know more about this drink, and came across many interesting articles about the history and preparation of limoncello. This popular Italian lemon liqueur is made from the infusion of lemon peel in alcohol. It is kept covered for weeks, then strained and mixed with simple syrup, creating this yellow neon colored drink which is then served chilled. Being rich in lemon, the combination of limoncello with fruity flavors and other beverages gave rise to many wonderful cocktails, which are tangy, fruity and delicious.

Limoncello with blueberry juice gives you the right balance of sweetness n tartness. Give it a touch of fizzy soda and there you go! Its fun, festive, and refreshing, making it perfect for your parties and impressing your guests alike…

Enjoy…!

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Blueberry Limoncello Cocktail

Jazz up your Thanksgiving Party with this Vibrant and Festive Limoncello Blueberry Cocktail…!  

Course Drinks

Cuisine Italian

Keyword blueberry, cocktail, limoncello

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

• 2 oz limoncello
• 1 oz blueberry juice
• 5 oz lemonade
• ½ oz soda water
• Ice cubes

Instructions

• Fill a cocktail shaker with ice cubes and pour limoncello, blueberry juice, and lemonade. Place it’s cap on and shake well.
• Pour to a serving glass and top with soda. Enjoy!

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The last few months were a baking frenzy for me, 8 cakes and that was a lot, don’t you think so? Well… I guess not for many of you but, for me it was quite different from my usual baking routine, which was no more than a cake a month. I usually bake when I have something to celebrate, and this time… YES, it was my Husband’s Birthday! And the best part about this birthday post was its photoshoot, he posed for my photos!! I couldn’t be happier… Unlike my usual style of photography which includes hand modelling at times, it was my longtime dream to try out something different and I’m glad he finally agreed.

To celebrate his birthday I baked this Vanilla Cake with Buttercream Frosting (which is his favorite). Last year it was a Tiramisu Swiss Roll which was a big hit at our party and this year we kept it simple with a Vanilla cake and prettied it up with props and other decos.

The cake is unbelievably soft and moist, perhaps the best I’ve done so far. If you guys read my posts regularly, you would know that I repeat this sentence every time, but trust me…that’s the truth. I’m still an amateur at baking and each episode of baking is a learning in itself, the results amaze me… be it the texture, moistness and the sweetness. So for all the beginner and amateur bakers out there, just keep trying n experiment new flavors, and you will make wonders!

The frosting of this cake is thin between the layers and on its outer side. I preferred it to be thin so as to balance the extra sweetness of the caramel drip. But you can double the measurement of the frosting if you like; to give it a thicker coat, decorate with rosettes, or design other shapes & styles. Now talking about the caramel drip, this was my first time preparing a caramel sauce, and Sweet Lord… one finger lick of it and it took me back to my childhood memories; Alpenliebe, Parrys Caramel Candy, and all those caramel toffies just sprung back to my mind! Never realized it was so easy to make, I infact thought of buying some toffee wrappers and make a few homemade caramel candy. And the final topping to the cake was the fresh raspberries; Awwweee. I just loved it… perfect to balance the sweet tooth.

As you read through the ingredients and instructions, it may seem intimidating but just follow them as is. I’ve tried to explain the cake assembling, key points, and notes to my best possible. So if you have any questions, just let me know in the comment section.

Enjoy, Happy Baking!!!

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Vanilla Raspberry Cake with Buttercream Frosting and Caramel Drip

Vanilla Cake with Buttercream Frosting, topped with a Silky Caramel Drip and Fresh Raspberries…!! 

Course Dessert

Cuisine American

Keyword cake, caramel drip, naked cake, raspberry cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 18 minutes minutes

Servings 10

Author Akhila

Ingredients

For the cake

• 1¾ cup flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup + 3tbsp unsalted butter (softened at room temperature)
• 1½ cup granulated sugar
• 2 large eggs (at room temperature)
• 1 tsp vanilla extract
• ⅔ cup whole milk (at room temperature)

For the buttercream frosting

• 1 cup unsalted butter (softened at room temperature)
• 1½ - 2 cup powdered sugar
• 3-4 tbsp heavy cream
• 2 tsp vanilla extract

For the caramel drip

• ½ cup granulated sugar
• 2 tbsp water
• 3 tbsp unsalted butter (cubed)
• pinch of salt
• ¼ cup heavy cream (at room temperature)

Instructions

For the cake

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

For the buttercream frosting

• Beat butter until creamy. Add powdered sugar and vanilla extract, beat until it turns out smooth.
• Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.
• If the frosting seems loose, refrigerate it for some time to thicken.

Assembling the cake

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

For the caramel drip

• Make sure all your ingredients are ready before you start preparing the caramel sauce.
• In a heavy bottomed pan, heat sugar and water on medium heat until it completely dissolves and begins to brown. Swirl the pan while it starts boiling so that it melts evenly.
• Turn of the heat and while leaving the pan on the stove, add the cubed butter. Whisk until melted.
• Once the butter has completely melted, turn on the heat back to a low and add milk cream slowly by whisking it in parallel. Bring it to boil.
• When the mix start to thicken up, remove the pan from the heat and set aside to cool for 15-20 minutes before using. For a later use, transfer to air tight glass bottles and refrigerate for up to 2 weeks.
• This recipe measurement is enough for a semi naked /naked cake caramel drip. Once it cools down and thickens, pour slowly over the cake to create the drip effect.
• Decorate with fresh Raspberries.

Notes

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

The post Vanilla Raspberry Cake with Buttercream Frosting and Caramel Drip appeared first on Pepper Delight.

I hope you all remember the Strawberry picking trip from my recent Peach Strawberry Galatte post, we had an amazing day at the Eckerts Belleville Farm, Illinois and came back home with bags full of strawberries. After making a few galattes & smoothies, I still had some strawberries left and with summer around the corner we decided to finish them up in style by making this yummilicious Strawberry Ice Cream. Like any other gal with a sweet tooth, I too love Ice Cream…! And this is the time of the year you can eat it guilt-free. Homemade Ice Creams were always an un-accomplishable dream for me earlier, as we didn’t have a churning machine I thought we couldn’t make one without it. But, the success of my last year’s No-Churn Oreo Ice Cream gave me the confidence to make my summer Ice Cream batch for the year.

I have used graham crackers in this recipe to resemble the textures of a strawberry cheesecake, but the difference here is that I am not using cream cheese. Using graham crackers is purely optional; you can replace it with fresh strawberry slices, pistachios or any nuts. In a no-churn ice cream recipe, the condensed milk provides the sweet base while the whipped cream gives the creamy texture. When blending the strawberries, make sure not to do it too long as we do not want it to puree, instead do it just enough to break down the fruit. And the end result is an Ice Cream which is Creamy and Smooth…!

Make sure to store the ice cream in an airtight container before freezing or wrap the pan air tight. Allow it to stand at room temperature for a few minutes before serving. This is one of the easiest no–fail fresh fruit desserts which can be prepared in advance for parties and get together.

Enjoy this delicious summer treat…!!!

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No-Churn Strawberry Ice Cream

Beat the Summer Heat with this Homemade Cool Treat…! No-Churn Strawberry Ice Cream with Crunchy Graham Crackers and Fresh Strawberries… Super, Easy n Delicious…!!!!

Course Dessert

Cuisine American

Keyword ice cream, no churn, strawberry ice cream

Prep Time 15 minutes minutes

Servings 12

Author Akhila

Ingredients

• 2 cups strawberries
• 2 cups heavy whipping cream
• ¼ cup granulated sugar
• 1 can sweetened condensed milk (14oz.)
• 1 tsp vanilla extract
• 4-5 graham crackers (crushed)

Instructions

• Wash and hull strawberries. Slice into half and blend the strawberries in a blender just enough to break it down, do not puree it.
• Crush the graham crackers and keep aside.
• In a large bowl, whisk heavy whipping cream, sugar and vanilla extract until soft peaks form. Fold in condensed milk.
• Line a parchment paper to a standard loaf pan, add half of the whipped cream mix. Pour half of the strawberry sauce evenly as the second layer. Using a toothpick or chopstick, make a swirl (this is purely optional; I love that swirl style on my ice cream while I scoop it). Top with crushed graham cracker bits.
• Repeat the process by pouring the other half of the whipped cream mix, strawberry sauce and graham crackers.
• Wrap it tightly and freeze for at least 6 hrs.
• For best results, let it stand in room temperature for 5 minutes before serving. Enjoy!!!

The post No-Churn Strawberry Ice Cream appeared first on Pepper Delight.

I am a huge fan of Mediterranean food… be it the wraps, gyros, falafels, or the even more exotic Kebabs, Kabsahs, & Mansafs. My childhood memories of the Middle East still tickle my taste buds and that’s probably the reason why I’m so fond of their delicious cuisine. After moving back to India at a very young age I had almost forgotten the taste of Mediterranean food, until Shawarma became popular in my hometown and various joints started popping up. I have always felt that your tongue and your memories are soo connected, in fact recently I got to taste some authentic white garlic sauce at a restaurant here in the US, and at that moment I started recollecting long forgotten memories of the place I last tasted it while I was a kid, the other dishes served there, the city, people, and many more…wow, the feeling is so beautiful…!

This recipe is one of the easiest and healthiest ways to make Chicken Pita Wraps. The sauce is the hero of this recipe, it’s a yogurt based sauce with Tahini, garlic, lemon juice and cilantro. It tastes soo good that you can simply dip pita breads in it and enjoy, or even your finger and lick!!

Tenderloins were my preference of the chicken used in this recipe, you can also replace it with breast pieces if you prefer. Pan roast the chicken to perfection until it is charred on both sides, and slice it to thin strips. The simple salad of veggies with freshly squeezed lemon juice is also very refreshing and satisfying to your stomach. All these simple ingredients wrapped together in a warm pita bread make it a super delicious meal; one great option for your lunch or your dinner… with a Mediterranean touch…!!

Enjoy, Happy Cooking!!!

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Mediterranean Chicken Pita Wraps with Cilantro Tahini Sauce

Mediterranean Style Spiced Chicken & Veggies, topped with a Yogurt based Cilantro Tahini Sauce, wrapped in a warm Pita Bread, & garnished with a drizzle of Lemon Juice. 

Course Main Course

Cuisine Mediterranean

Keyword Mediterranean Chicken, roll, tahini sauce, wraps

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Akhila

Ingredients

For chicken

• 6 chicken tenderloins (1 lb.)
• 1 garlic clove (finely minced)
• ½ tsp ground cumin
• 1 tsp pepper powder
• 1 tsp chili powder
• 1 tsp coriander powder
• 2 tbsp olive oil
• 2 tsp lemon juice
• salt (as required)

For cilantro tahini sauce

• 5 tbsp low fat plain yogurt
• 2 tbsp tahini sauce
• 1 garlic (finely minced)
• ½ of a lemon squeezed
• 1 tbsp cilantro (chopped)
• salt (as required)

For salad

• 1 cucumber (sliced into cubes)
• 1 tomato (sliced)
• 1 onion (cubed)
• romaine lettuce (chopped)
• ½ of a freshly squeezed lemon juice
• salt and pepper

4 pitas

Instructions

For chicken

• Marinate chicken with the above ingredients for 3-4 hrs.
• Heat olive oil in pan on a medium heat, add chicken pieces and cook until it is charred on both sides (5-6 mins).
• Slice the chicken into thin strips and keep aside.

For cilantro tahini sauce

• Combine yogurt, tahini sauce, garlic, lemon juice, salt and pepper in a bowl. Whisk well.

For salad

• Mix veggies with lemon juice. Season with salt and pepper.

Assembling the pitas

• Warm pita breads in a pan or microwave/oven to make them soft.
• Arrange sliced chicken, veggie salad and top with a dollop of cilantro tahini sauce.
• Fold them and enjoy!

Notes

• I have used chicken tenderloins in this recipe, which I find easy to manage with the cooking time. You can also use breast pieces or boneless thighs.
• You can use your choice of veggies for the salad.
• Leftover sauce can be stored in an airtight container and refrigerated for 2-3 days.

The post Mediterranean Chicken Pita Wraps with Cilantro Tahini Sauce appeared first on Pepper Delight.

How are your Vishu preparations coming along? Only three more days left and I’ve kicked off mine by preparing pickles to start with.  This year I am celebrating Vishu at my place with a few friends and family, and we are also preparing Sadya; our traditional vegetarian feast.  Vishu is a Hindu New Year festival, celebrated in the Southern State of India, my hometown; Kerala.  Just like Onam (our biggest festival), Vishu is also a grant festival with family and friends getting together, all dressed in new attires, preparing Vishu Kani, Vishu Sadya, offering Vishu Kyineetham, attending special Poojas at temples, and many more.

So coming back to our recipe today, pickles and condiments are an integral part of Indian cuisine. The taste, color, preparation, and the spices used vary from place to place. Pickles made with mango, lemon and ginger are very popular in Kerala and a must have for Sadya. Among those, mangoes are my favourite …! The sourness of the fruit, the heat from the red chili powder, and the aroma of fenugreek and asafetida, together make a tongue tickling combination.

During my childhood, whenever my ammumma (grandma) opened one of those big bharanis (storage jars) of mango pickle, the aroma was so strong that I would stop whatever I was doing and run to her to get a sample to taste. During the mango season, she used to prepare pickles in large quantities and store them in the bharanis for usage throughout the year. At times when you are short of any side dishes at home, a spoon of the achar (pickle) along with rice and plain yogurt is enough to satisfy your appetite. And now when the mangoes are in season, I too have my stock of two big jars of pickle, ready to savour!

This Kerala Style Mango Pickle recipe is purely my mother’s creation and straight from her kitchen. Variations of it with the addition of ginger and garlic are also good. Feel free to customize it according to your style, coz it’s all about the balance of heat, spice, sour and salt.

Also guys, don’t forget to check out my Lemon Dates Pickle recipe.

Enjoy, Vishu Aashamsakal…!!!

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Kerala Style Mango Pickle

Spicy, Aromatic and Sinfully Addictive!! Green Mango Pickle made with Gingelly oil and Spices… A Perfect side with any rice dish…! 

Course Side Dish

Cuisine Indian

Keyword achar, kadumanga, kerala, mango pickle, pickle

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Akhila

Ingredients

• 2 green mangoes
• 4 tbsp red chili powder
• 1 tsp kaayam / hing / asafetida
• ¼ tsp uluva / fenugreek powder
• 1-2 sprigs of curry leaves
• 4-5 tbsp nallenna / gingelly oil
• 1 tsp mustard seeds
• Salt (as required)

Instructions

• Peel the mangoes, then cut into half and remove the seeds.
• Slice the mango thinly into small pieces. Keep aside.
• Heat oil in a pan or a kadai, add mustard seeds and allow it to splutter. Add curry leaves.
• Reduce the flame to a low and add fenugreek powder & asafetida, saute for few seconds. Add red chili powder and saute well. Ensure not to burn the powders. You can remove the pan from the flame and add spices, stir, and place back on a low flame to avoid burning.
• Add mangoes and salt, mix well and stir on the low flame for 1 minute. Adjust salt and red chili powder according to your spice level.
• Turn off the flame and allow the mango pickle to cool down in the pan for a few hours. Later transfer it to a clean dry glass jar or a ceramic jar and close it with a tight lid.
• Serve with steamed rice.

Notes

1. Adjust the red chili powder according to your spice level.
2. For an authentic taste, use gingelly oil when making pickles, otherwise you can use any oil of your choice.
3. Use a clean dry glass jar or a ceramic jar / bharani to store pickles. Do not use steel or metal jars as the acidic nature of the pickles may react with the metal and become toxic.
4. You can store the pickles at room temperature initially for a few days, but refrigerate thereafter to prevent decay.
5. Variations of this recipe with ginger, garlic or vinegar are also very tasty, try them if you prefer.

The post Kerala Style Mango Pickle appeared first on Pepper Delight.

Its celebration time… My blog turns 1 today…!! Wooohoooo……

That was pretty fast, it’s still unbelievable how a year went by. I still remember the many “firsts” during my blog journey, all as if they happened just yesterday; right from my blog going live, the first comment I received (I screamed with joy that day), being able to view my recipe in google search, Facebook, FoodGawker, Instagram and so on… Everything felt so special! Those were some of the best days of my life and I thank you everyone for your wonderful support! You guys are awesome, my inspiration to keep going with Pepper Delight and bring out the best of me…

As part of my blog’s anniversary celebrations, watch out for my “Behind the scenes” and “1 year as a blogger” posts to know all about my experiences and the fun I’ve had over the year. But for now, let’s celebrate with this beautiful cake which I have been planning for a long time, my chocolate hazelnut semi naked cake with chocolate ganache!

Semi-naked/Naked cake is one of the most preferred styles especially for celebrations, apart from the usual fondant cakes. These cakes are simple to bake and also have a finished surface but with a casual look unlike the fully frosted ones. Their highlight is being able to view the different cake layers through the finished cake, beautifully stacked on top of each other with the rich frosting in-between. And finishing off with the right ganache or toppings makes it even more elegant and party perfect! This is my first attempt with a semi naked style cake and, Boy am I happy with the outcome; It was damn delicious!!!

Mastering the art of baking a semi naked cake is quite easy as long as you keep an eye on the details. Here are a few valuable tips from my kitchen:

1. Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
2. Pick the cake with the prettiest bottom for your topmost layer. Use the ones with cracks or holes for the middle or bottom layers.
3. Decorate the cake after placing on a turntable.
4. Use a strong/sturdy scraper to scrape down the excess frosting on the sides to create the semi naked effect.
5. Refrigerate the frosted cake to set properly before topping with ganache. You can even bake the cake in advance and frost the next day to manage time.
6. And make sure to bring the cake back to room temperature before serving.

This is one of the best cakes I have ever tasted. They are moist inside, and the layered frosting makes it so rich with flavour. The dark chocolate ganache levels out the sweetness of the frosting and balances well with the chocolate cake and hazelnut flavour. And the crunchy Ferrero Rocher makes it perfect for any party/celebrations or even as your dessert.

Enjoy baking, Happy Caking…!!!

Don’t forget to check out my other Blog Anniversary special cakes:

• 2018 – Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip
• 2019 – Neapolitan Ombre Cake

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

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Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache

Chocolate Cake with a Chocolate Hazelnut frosting in a semi naked style, topped with crunchy Ferrero Rocher and a dark chocolate ganache dripping around the edges.  

Course Dessert

Cuisine American

Keyword cake, chocolate cake, hazelnut cake, naked cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 10

Author Akhila

Ingredients

For three 6 inch chocolate cakes

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

Chocolate Hazelnut Frosting

• 4 oz mascarpone cheese (at room temperature)
• 1¼ stick unsalted butter (softened at room temperature)
• 1/3 cup powdered sugar
• 1 cup chocolate hazelnut spread (like Nutella)
• 1-3 tbsp milk

Chocolate Ganache

• 4 oz dark chocolate
• ½ cup heavy cream (at room temperature)

Decorations

• Ferrero Rocher chocolates

Instructions

For making chocolate cake

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

Chocolate Hazelnut Frosting

• Beat butter until smooth and creamy. 
• Add the powdered sugar, mascarpone cheese and hazelnut spread, beat until it turns out smooth and creamy.
• Add milk as needed for desired consistency. Make sure that the frosting is not runny or too thick, it should be spreadable.
• If the frosting seems loose, refrigerate it for some time to thicken. 

Chocolate Ganache

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

Final Assembly of the cake

• Level the top surface of all the cakes by shaving off the uneven portions.
• Place your cake base on a turntable/cake stand. 
• Apply little frosting on the center of the base and spread. This helps the cake to stick and not slide off.
• Place the bottom cake on the center on the cake base.
• Apply a generous amount of frosting on top of the cake in the center and level it leaving ½ inch gap from the edges of the cake with a ¾ to 1 inch thickness.
• Place the middle layer cake on top and press gently so that the excess frosting oozes out of the sides. Repeat step 5.
• Place the third/final cake upside down on top of the frosting, so that the flat bottom of the cake faces upwards. Gently press and using a spatula spread the oozed out frosting around the sides of the cake. 
• Now apply a very thin layer of frosting on top and around the cake, starting from the bottom to the top. Scrape down the excess frosting using a scraper to create the semi naked effect. Finish with a small coating on top. 
• Refrigerate it for 30 minutes to set properly. 
• Pour the ganache over the chilled frosted cake. Quickly spread the ganache to the sides to create a polish finish on the top and to create the drip effect. Avoid further spreading.
• Decorate with Ferrero Rocher.

Notes

1. Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
2. Pick the cake with the prettiest bottom for your topmost layer. Use the ones with cracks or holes for the middle or bottom layers.
3. Decorate the cake after placing on a turntable.
4. Use a strong/sturdy scraper to scrape down the excess frosting on the sides to create the semi naked effect.
5. Refrigerate the frosted cake to set properly before topping with ganache. You can even bake the cake in advance and frost the next day to manage time.
6. And make sure to bring the cake back to room temperature before serving.

The post Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache appeared first on Pepper Delight.

It’s been a while since I have posted a Prawn recipe, and I humbly dedicate this dish to our stormy weekend. There are a few Prawn recipes from my hometown which I was planning to post but kept on delaying as they were simple and didn’t require a lot of effort. Finally it was during this last weekend that I found a lot of time due to a freezing rain storm, having nothing to do but sit at home. How better an opportunity to clear out a few easy recipes from my cookbook? Also my dear readers stay tuned for a delicious Prawn Biriyani recipe which I’ll be posting next week.

Talking about any Indian recipe, the first thing which comes to your mind is the Masala! We use quite many different varieties of masala in pretty much every dish, and it’s the spices and curry powders which make our life eternal. Though there are a handful popular Indian dishes which have crossed the borders making a mark for themselves globally and even adapted into local variations, still a lot of amazing authentic recipes stay intact within the thatched roofs and the heart of India maintaining their authenticity, flavour and sanctity.

This prawn recipe is quite easy and very popular across India, but the only difference if cooked by a malayalee (native of Kerala) is, the inclusion of coconut. Right from the oil which of course would be coconut oil, we add sliced coconut bites to complement the crunchiness. This dish is spicy, stir fried with onions, ginger, garlic and crunchy coconut bites, and finally topped with some fresh curry leaves. You may skip coconut bites, but I love it..!!!

And did you see that picture below. That’s how to eat like a Malayalee!!! Yes, you eat with your hands, mixing the different curries with rice and at the end you of your meal you lick down your fingers to savor every last bit of the taste. Trust me, that feeling is amazing. (Wohoo, somehow I managed to convince my husband to pose his hands for this click).

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Prawn Roast

Spicy Prawn Roast in an Aromatic Masala with Coconut Bites… Spoiler Alert - it’s Delicious…!!!

Course Side Dish

Cuisine Indian

Keyword kerala prawn roast, prawn roast

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 cups of prawns (peeled & deveined)
• 2 tsp chili powder
• 1 tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• ¼ tsp turmeric powder
• Fenugreek powder (small pinch)
• Mustard seeds (small pinch)
• 2 sprigs of curry leaves
• ½ cup pearl onion / 1 medium onion (sliced)
• 1 tbsp ginger garlic paste
• 1 green chili (slit)
• 1/3 cup coconut (sliced bits)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean the prawns and keep aside. Prepare the marinade by mixing chili powder, coriander powder, black pepper powder, turmeric powder, garam masala and salt. Marinate the prawns and allow it to rest for 15 mins.
• Heat oil in a pan on a medium flame, fry the sliced coconut pieces until it starts turning brown. Remove from the pan and set aside.
• In the same pan, add the marinated prawns, cook by pan roasting on both sides. Remove from the pan and set aside.
• Into the same pan, add some mustard seeds to splutter (add oil if necessary). Add curry leaves, green chilies, salt and onions. Saute on a medium flame until they are translucent.
• Add ginger garlic paste, saute for one minute.
• Add the roasted prawns into the pan, mix well, and close the lid to cook for 2 minutes on a low flame.
• Open the lid and stir properly, check the salt, and add more curry leaves. Switch off the flame, close the lid and let it rest for 5 minutes before serving.
• Serve warm with Naan, Bread, Chapatti or Rice.

Notes

Coconut oil goes well with this recipe, it's an authentic Kerala style.

The post Prawn Roast appeared first on Pepper Delight.

“Sharing is caring” and sometimes when you share your knowledge, it becomes an inspiration for others too. On that note, I am starting my new segment of Guest Post Series by introducing my first guest writer, Beena Rajan.
I have known Beena aunty for a while as my friend’s mom, but lately did I get to know her well as an amazing cook, a hidden talent with a strong passion for cooking. Since I’ve opened my blog, she has been an active follower, critic, a silent mentor, and has given me a lot of valuable feedbacks, suggesting wonderful ideas to cook (White Chocolate Mango Mousse), helping me with my baking doubts (Christmas Fruit Cake), and taking me through a valuable learning phase. With her amazing experience in cooking, interest in experimenting, talent in combining modern and traditional styles to create unique fusion recipes, and the influence and inspiration she has been, I cannot think of anybody else best suited to be my first guest writer.

This fusion recipe from Beena aunty, Kheer aka Payasam with Mango Mousse is simply delicious. The blend of Kheer with dates gives it a subtle flavour making it well balanced with the fruity mango flavour. I am sure that this fusion combination can definitely woow your guests for any occasion. And another major advantage of this dessert is, it is a make-ahead recipe which allows you to plan your desserts early when arranging parties.

So go give it a try and let us know how it turns out in the comment section below.
Photo Credits: Pepper Delight

I am so excited to have Beena Aunty here, off to You!

Hello everyone, I am Beena Rajan. I am a daughter, wife, mother and mom-in-law. I am no blogger, just someone who loves food and appreciates good food. My experience in cooking comes from no professional training, but from the many dishes that I’ve cooked over and over again for my loved ones and friends. Thankfully, I’ve a family that loves my cooking (on many occasions critique my cooking too).

I grew up in Calicut, in the Malabar region of Kerala, known for sumptuous food and great recipes. I enjoy the food from this region and love cooking them too. At cooking, I’ve been inspired the most by my mother; an excellent cook who uses swift and perfect cooking techniques. Her effortless way of cooking and methods continue to amaze me.

As a young wife, my husband’s interest in food encouraged me to experiment with new recipes and gave me the confidence to repeat them at dinner parties for friends and family. My husband, with a heart that is full of love for good food, is another person who has influenced my cooking. He enjoys eating out at restaurants, and this also gives me ideas on new recipes. We love entertaining too and having friends and family over at our place; which give me opportunities to try different recipes.

I enjoy cooking vegetarian and non-vegetarian food and believe that a true foodie is someone who is willing to try a variety of food and not just a particular type of cuisine…
As for bad experiences and failures, I’ve encountered too many…Some of them have been very disappointing and my husband and kids called them “Beena’s flops”, but  it’s these “flops” that helped me improve my skills at cooking and made me a better cook.

So this is what I’ve to say to all of you who have just started cooking – “Don’t be afraid to try something new, follow the recipes, use good ingredients and be sure that you can create delicious food…”.

Enjoy, Happy Cooking !!!

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Guest Post: Fusion Dessert- Kheer with Mango Mousse

An Indian inspired Fusion of Kheer blended in a Dates Puree, paired up with a Tropical Mango Mousse…!! 

Course Dessert

Cuisine Indian

Keyword dessert, kheer, mango mousse

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Beena Rajan

Ingredients

For Mango Mousse

• 3 mangoes
• 1 package of unflavored gelatin
• 1 cup mango juice/water

For Kheer/Payasam

• 3 tbsp ghee/butter
• 1 1/2 cup vermicelli
• 1/4 cup cashews
• 1/4 cup almonds
• 5 dates (seedless)
• 4+1/4 cup full cream milk
• 1/2 cup condensed milk
• 3 tbsp sugar

Instructions

For Mango Mousse

• Puree mangoes in a blender until smooth. 
• Add the gelatin powder to a microwave safe cup of mango juice or water. Allow it to sit for 10 mins. Stir well. 
• Place the cup in a microwave and heat for one minute. Mix and stir the gelatin liquid into the mango puree. 
• To create the angled presentation, place the serving glasses in a muffin tray at your preferred angle. You may want to line the tray first with paper napkins so that the glasses stay firm.
• Carefully pour the mango mixture into the serving glasses.
• Place the tray in a refrigerator and chill for 2hrs to let the mango mousse set.

For Kheer / Payasam

• Soak the dates in ¼ cup milk for 15-20 mins to allow it to soften. 
• Heat butter/ghee in a pan and roast the vermicelli until it turns golden brown. Transfer to a bowl and keep aside. 
• In the same pan, roast cashews and almonds, transfer, and chop into bite sized pieces. 
• Pour the remaining milk to a separate pan and bring to boil on a high flame. Then lower the flame and heat it till it is reduced to half. 
• In the meantime, blend dates along with 2-3 tbsp of its soaking milk to make a paste. Keep aside. 
• Add the roasted vermicelli to the reduced milk pan, followed by adding condensed milk. 
• Add the dates puree and sugar, stir well. You can add more sugar if needed. 
• Simmer for 10- 12 mins, it will turn slightly thick. Take the pan off from the flame and allow it to cool down completely. Your Kheer is ready.
• Pour the Kheer to the prepared mango mousse filled serving glasses, and chill for 20 mins. Top with chopped nuts. 

Notes

1. The sweetness of this recipe is well balanced with dates and mango. If you prefer your dessert to be sweeter, add more sugar during the kheer preparation.
2. For the perfect angled effect, arrange glasses in a cupcake pan first and then pour the mousse, this helps to make it clean and neat without any spills or stains. 

The post Guest Post: Fusion Dessert – Kheer with Mango Mousse appeared first on Pepper Delight.

I would like to unwind my memories of the first time I tasted this dish. The recipe credits go to my mother-in-law who prepared this yummy dish for me after she came to know of my cravings for chicken. It was the first time I ate such a deadly delicious chicken dish with so tempting flavours… A perfect balance of spices and curry powders blended with chicken, and dry roasted, soo delicious that you can still remember the smell and taste as you lick the last bit of it from your fingers. I’ve tried cooking this dish many times and pretty much ended up calling my husband to finish the preparation, of course he knows to replicate the exact taste of his mother’s recipe.

The word “Ularthiyathu” is a Malayalam word, which means slow cooked and then dry roasted. Ularthiyathu style recipes are quite common in Kerala with pork, beef, chicken, and clam meat dishes.

The key pointers while preparing this recipe are, the initial dry cooking of the chicken so that the water from it oozes out and it cooks within, and the last step of dry roasting by turning down the heat to low and sautéing in between until it turns brown entirely.

Enjoy this lip smacking dish… Happy Cooking..!!!

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Dry Roasted Chicken / Nadan Chicken Ularthiyathu

Treat yourself with the aromatics from the Indian spices and curry powders on a slow dry roasted chicken – an authentic Kerala Style Spicy Dry Roasted Chicken / Naadan Chicken Ularthiyathu.

Course Main Course

Cuisine Indian

Keyword chicken roast, chicken ularthiyathu, kerala chicken roast

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 5

Author Akhila

Ingredients

• 2 lb chicken
• 3 big onions (thinly sliced)
• 3 green chilies (slit)
• 2 tbsp ginger garlic paste
• 1 tomato (chopped)
• ¼ tbsp turmeric powder
• 3 tbsp red chili powder
• 2 tbsp coriander powder
• 1 tbsp pepper powder
• 1 tbsp garam masala
• 3+1 sprigs of curry leaves
• cilantro leaves (chopped)
• a pinch of mustard seeds
• salt (as required)
• oil - I prefer to use coconut oil (as required)

Instructions

• Clean and cut chicken into medium size pieces.
• Prepare the marinade by mixing chili powder, coriander powder, turmeric powder, garam masala, salt and 2 tbsp water.
• Marinade the chicken properly with the above mix and keep aside for 20 – 30 minutes.
• In a pan, cook the chicken on a medium flame with its lid on. It will help the water to drain out from the chicken and cook in it. Keep aside after cooking.
• Meanwhile in another pan, heat oil and splutter mustard seeds. Add curry leaves, sliced onions, green chilies and a little salt. Saute until onions become translucent and golden brown.
• Add the ginger garlic paste to the onions and saute for 2 minutes until its raw smell subsides.
• Add chopped tomatoes, pepper powder, and cook until the tomatoes turn mushy.
• Now transfer the cooked chicken to the pan, add a few sprigs of fresh curry leaves, saute well to mix the chicken and the onions properly, and cook for another 2 minutes with the lid on.
• Lower the flame, remove the lid, and dry roast the chicken for another 15 minutes until it completely dries out and start browning.
• 1Garnish with coriander leaves and allow it to rest for a few minutes.
• Goes well with rice, malabar paratha, or roti.

Notes

1. You can vary the amount of chili and pepper powders to suit your spice level.
2. 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.
3. Using of coconut oil is the best for all authentic Kerala recipes.

The post Dry Roasted Chicken / Nadan Chicken Ularthiyathu appeared first on Pepper Delight.

The flavour of this delicious dish takes me all the way back to my childhood; memories of mom’s kitchen… on one corner I see all the spices, curry leaves, and other ingredients on the table top, and the spicy hot beef curry sizzling on the stove in another corner, its aroma spreading all around the house and we patiently waiting for the curry to be ready.

Two of my favorite beef curry dishes were, one of course my mother’s preparation and the other from our nearby thattukada (roadside eatery). Even though we hail from Kerala where beef is common, my mom used to cook it rarely at home. Thattukadas were our quickest to-go to satisfy our beef cravings, and the delicious Kerala porotta served along made it the yummiest combo!!!

The preparation involves a slow cook process where you need to make the beef soft and tender (fully cooked), but at the same time ensuring that the flesh does not pull apart. The cooked beef is sautéed with various spices and curry powders making it spicy and rich.

I love to cook such curry recipes in an iron skillet as it enhances the color of your dish. You can also use other types of pans; just make sure to cook on a low to medium heat so that the caramelization of the onions with the other ingredients is even. Adding salt to the onions helps it to drain water thus enabling it to caramelize, and also prevents the bottom from burning and ensuring even cooking. If your dish becomes too salty, add one or two dry red chilies as a whole. Check the salt level after some time and once it’s balanced, discard the chilies – a tip from my friend’s mother.

Enjoy… Happy Cooking…!!!

Interested in a similar recipe from a different cuisine? Check out this amazing Greek Beef Stew with Orzo Pasta (Youvetsi) from The Hungry Bites.

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

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Spicy Slow cooked Beef Curry

Authentic Kerala Style Slow Cooked Tender Beef Curry in a Spicy Masala

Course Main Course

Cuisine Indian

Keyword beef curry, kerala beef curry

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1½ lb beef (cleaned and soup cut)
• 2 onions (thinly sliced)
• 3 green chilies (slit)
• 1 tbsp ginger garlic paste
• 1 tomato (chopped)
• ¼ tbsp turmeric powder
• 1 tbsp red chili powder
• 1½ tbsp coriander powder
• 2 tbsp pepper powder
• 1 tbsp meat masala
• 1 tsp fennel seeds (roasted and powdered)
• 3 leaves sprigs curry
• leaves cilantro (chopped)
• a pinch of mustard seeds
• salt (as required)
• oil pref. coconut oil (as required)

Instructions

• Clean and cut beef into cube shaped pieces (preferably soup cut).
• Transfer it to a pressure cooker and add salt, pepper powder, and a little water (enough to cover the meat). Pressure cook for 3 whistles and then remove the cooker from the flame. Allow it to rest until the pressure goes off. Keep aside.
• Heat oil in a pan and splutter mustard seeds. Add sliced onions, green chilies, curry leaves, and a little salt. Saute until onions become translucent.
• Make a paste of ginger and garlic and add this paste to the pan and mix well.
• Add chopped tomatoes and place the lid on the pan to cook on a low flame until it turns mushy.
• Add spice powders; chili, coriander, turmeric, pepper, and meat masala, and mix well. Make sure you turn the heat to low while adding the spice powders, so that they do not burn.
• Remove the lid from the pressure cooker and transfer the beef with the remaining water to the pan, mix well with the masala and cook on a medium flame for 5 – 8 minutes. Add the roasted fennel powder and mix well. Stir the curry carefully while cooking.
• Cook until gravy thickens, taste and add salt as needed. Garnish with coriander leaves and allow it to rest for a few minutes.
• Serve with Naan/Bread, Malabar Paratha / Kerala porotta, or rice. 

Notes

• You can vary the amount of chili and pepper to suit your spice level.
• The meat masala I have used in my recipe has been bought from an Indian store (Sakthi meat masala). You can also use a homemade masala which is preferable. 

The post Spicy Slow cooked Beef Curry appeared first on Pepper Delight.