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

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

A few pointers:

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

Interested in other pasta recipes? Check these out:

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

Enjoy, Happy Cooking…!

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Creamy Tomato Chicken Pasta

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

Course Main Course

Cuisine Italian

Keyword chicken pasta, creamy tomato pasta, pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

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

Instructions

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

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

Why homemade Salsa?

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

Is Salsa Healthy?

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

How to store?

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

Interested in other Mexican food recipes? Check these out:

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

Enjoy, Happy Cooking…!

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Homemade Restaurant Style Salsa

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

Course Appetizer

Cuisine Mexican

Keyword homemade salsa, mexican, salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 7

Author Akhila

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

How to cut the cauliflower steak?

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

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

Interested in other Air Fryer recipes? Check this out:

Air Fryer Chicken Tenders

Happy Cooking…!

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

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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.

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

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

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

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

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

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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Beetroot Power Smoothie

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

Course Breakfast, Drinks

Cuisine American

Keyword beetroot smoothie, post workout smoothie, smoothie

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 2

Author Akhila

Ingredients

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

Instructions

• Blend all the ingredients in a blender until smooth.

Notes

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

The post Beetroot Power Smoothie appeared first on Pepper Delight.

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

INGREDIENTS

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

INSTRUCTIONS

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

Note:

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

The post Beetroot Hummus appeared first on Pepper Delight.

My version of Stuffed Mushrooms…!!

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

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

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

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

Prep time        : 20 minutes
Serves              : 2 – 3 servings

 INGREDIENTS

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

INSTRUCTIONS

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

Serve hot.

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