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

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

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

How to cut the cauliflower steak?

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

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

Interested in other Air Fryer recipes? Check this out:

Air Fryer Chicken Tenders

Happy Cooking…!

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Air Fried Cauliflower Steaks

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

Course Main Course

Cuisine Italian

Keyword air fried, cauliflower, parmesan cauliflower

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

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

Instructions

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

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

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

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

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

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

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

Interested in other Beetroot recipes? Check these out:

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

Enjoy, Happy Cooking…!

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Beetroot Carrot Thoran / Stir fry

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

Course Side Dish

Cuisine Indian, Kerala

Keyword beetroot thoran, cabbage thoran, kerala

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

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

Instructions

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

Notes

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

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

Hello 2022!

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

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

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

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

Sultani Dal

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

Interested in other dal recipes? Check these out:

• Sambar
• Kale and Zucchini dal

Happy Cooking…!

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Sultani Dal

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

Servings 4

Author Akhila

Ingredients

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

Tempering/Tadka

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

Instructions

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

The post Sultani Dal / Lentil Stew appeared first on Pepper Delight.

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

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

Few things to consider while making Inji Curry:

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

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

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

1. Mango Pickle
2. Lemon Dates Pickle

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

Enjoy, Happy Cooking…!

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Inji Curry / Ginger Curry

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

Course Side Dish

Cuisine Indian, Kerala

Keyword ginger curry, inji curry, kerala pickle

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 1 16 oz mason jar (approx)

Author Akhila

Ingredients

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

Instructions

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

Notes

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

The post Inji Curry / Ginger Curry appeared first on Pepper Delight.

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

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

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

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

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

Enjoy, Happy Cooking…!

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Buttermilk Pancakes

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

Course Breakfast

Cuisine American

Keyword buttermilk pancake, pancake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Author Akhila

Ingredients

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

Instructions

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

Notes

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

The post Buttermilk Pancakes appeared first on Pepper Delight.

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

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

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

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

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

Enjoy, Happy Cooking…!

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Chena Thoran / Yam Stir fry

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

Course Side Dish

Cuisine Indian, Kerala

Keyword chena thoran, kerala, thoran

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Akhila

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

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

Interested in other Stew recipes? Check these out;

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

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

Enjoy, Happy Cooking…!

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Vegetable Stew

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

Course Appetizer, Side Dish

Cuisine Indian, Kerala

Keyword chicken stew, kerala, vegetable stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

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

For the Stew

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

Instructions

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

Notes

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

The post Vegetable Stew appeared first on Pepper Delight.

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

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

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

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

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

Enjoy, Happy Cooking…!

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

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

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

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Chocolate Granola

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

Course Breakfast, Snack

Cuisine American

Keyword breakfast, chocolate granola, granola

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Author Akhila

Ingredients

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

Instructions

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

The post Chocolate Granola appeared first on Pepper Delight.

It’s here! The festival month of Kerala, and Onam is just around the corner! Did you guys start planning already? How are your Onam preparations coming along?

One of my goals this year was to have plenty of Sadya dishes on Pepper Delight and post a round up for you to try them all at once, right in time for your festival preparations. So, stay tuned as I have a killer Sadya dish coming up in the next few days followed by my Onam recipe round up in a week. And I am sure you’re going to definitely love it!

Coming back to the recipe of the day; Cabbage Carrot Thoran! This stir fry dish is pretty popular in Kerala, which you can cook in 15 minutes. Thoran aka Upperi is the generic Malayalam word for any stir fry dish made with grated coconut. The recipe is super simple and flavorful from the combination of ginger, garlic, green chilies, and cumin. To give the dish its own twist, I’ve modified the original recipe by adding grated carrot along with the cabbage (Thanks to my dear friend Ammu for the tip), making it visually appealing and enhancing the flavours. Unlike other thoran recipes, this one doesn’t require any grinding of the coconut. All you need is a good hand mix of the ingredients and then stir fry for 10-15 minutes, your Thoran is ready!

Pro tip: Use of cast iron pan is ideal for this cabbage carrot thoran recipe as it brings more flavor. Also do not add water while cooking cabbage, as it makes the stir fry soggy.

Interested in more thoran/Kerala stir fry recipes? Check out my Tender Jackfruit/Idichakka Thoran recipe here.

Enjoy, Happy Cooking…!

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Cabbage Carrot Thoran / Stir Fry

Healthy n Hearty Kerala Style Cabbage Carrot Thoran … A Stir Fry Flavored with Ginger, Garlic, Chilies and Cumin, makes a Great Side Dish with Steamed Rice…!!

Course Side Dish

Cuisine Indian

Keyword cabbage thoran, kerala, kerala sadya, sadya, thoran

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• ½ of one large cabbage (grated)
• 1 large carrot (grated / finely chopped)
• 5-6 pearl onions (sliced)
• ½ cup grated coconut
• ¼ tsp turmeric powder
• 2 green chilies (chopped)
• ½ tsp cumin powder
• 1 sprig of curry leaves
• 2 garlic cloves (finely chopped)
• ½ inch sized ginger (finely chopped)
• 2 tsp urad dal (skinned black gram) or rice
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required)

Instructions

• In a large mixing bowl; using your hands or with a spoon, mix cabbage, carrot, pearl onions, green chilies, grated coconut, turmeric powder, cumin powder, and a pinch of salt. Keep aside.
• Heat some oil in a pan, add urad dal and allow it to turn slightly golden. Splutter mustard seeds and add curry leaves and dry red chilies.
• Add ginger and garlic, saute until they are fragrant.
• Reduce the flame to low, add the cabbage mix and close the lid to cook for 2-3 minutes. Open the lid and mix everything together and allow it to cook for few more minutes, stirring occasionally. Check for the seasoning. Serve with steamed rice.

Notes

• You can skip carrot and use cabbage alone to make this recipe, which also tastes equally delicious.
• Use of cast iron pan is ideal for this recipe as it brings more flavor.
• Do not add water while cooking cabbage, as it makes the stir fry soggy.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Cabbage Carrot Thoran / Stir Fry appeared first on Pepper Delight.

Pickles are a staple in every Indian kitchen! You will find not just one but many varieties; made with different types of fruits & vegetables, preserved in big jars for up to a year or the next season, and to cater to the household needs and festival/party servings. In my hometown Kerala, it is during the festival time of Onam and Vishu that we make different types of pickles all at once. They are served in Sadya (the biggest vegetarian feast of Kerala) and among them, mango, lemon and ginger pickles are the highlight.

Lemon pickle is the favorite at my home and my amma makes it during the festival season or when I’m visiting home on vacation. While returning back, I carry big jars of homemade pickles with me as it’s something I can’t live without. Packaging the pickles in large airtight jars, vacuum sealing it to prevent leaks, and carefully packing in the suitcases is a day’s process in itself, but we happily do it like a ritual every time.

The type of lemon used to make pickle vary across India. In Kerala we use the Giant Bitter Lemon / Wild Lemon, locally known as karinaranga. It’s a bigger version of a regular lemon, has the size of a pomelo, and is quite bitter.  But the pickles made out of it just tastes out of this world! We also make different varieties of lemon pickles combining other fruits & vegetables. It takes the flavors to a whole new level, giving it hints of sweet, tangy, sour and balancing the overall bitterness of the lemons. Among them, the dates version stands out and makes a great combination with lemon. I have tasted lemon dates pickle so many times at marriage feasts, but never got a chance to try my hands on it in the kitchen. Last year when my friend’s mom visited the US, we had a lot of cooking moments together where she taught me so many recipes and tips. This lemon dates pickle recipe is from her cookbook, Thank You Aruna aunty for sharing this wonderful recipe which has indeed become my all-time favorite pickle.

You will also find a variation of this recipe with ginger in it which is common in other parts of Kerala, though not in my hometown. If you love the taste of ginger, give it a try. Just include it while adding garlic when following my instructions. Also do keep in mind that the thick outer skin of the lemon can add way too much bitterness to the pickle and may not be enjoyed by everyone. The overnight marination of the steamed lemons in this recipe helps in reducing the bitterness and balancing the taste along with the sweetness of the dates.

Enjoy, Happy Cooking…!

Also guys, don’t forget to check out my Kerala Style Mango Pickle recipe.

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Lemon Dates Pickle

Aromatic Sweet and Sour Kerala Style Lemon Dates Pickle … A Perfect Combination with Rice, Biriyani & Parathas ...!!

Course Side Dish

Cuisine Indian

Keyword achar, kerala pickle, lemon dates pickle

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 2 jars of pickle

Author Akhila

Ingredients

• 5 big or 10 small lemons
• 20 dates (chopped)
• 5-6 garlic pods (sliced)
• 3 green chilies (chopped)
• 2 tsp mustard seeds
• 2 sprigs of curry leaves
• 4 tbsp kashmiri chili powder (or more)
• ½ tsp fenugreek powder
• 2 tsp asafoetida / hing / കായം
• Gingelly oil (നല്ലെണ്ണ)/ sesame oil (as required)
• Pinch of sugar
• ¼ cup vinegar (or more depending upon the sourness)
• Salt (as required)
• 1 cup hot water
• Water (for steaming lemons)

Instructions

• Steaming Lemons: Wash the lemons thoroughly. Steam for 10 -15 minutes, or until the lemons swell with the skin becoming soft and forming cracks.
• Allow it to cool completely and then cut into small pieces (½ inch sized). Discard the seeds at this time.
• In a glass bowl, mix the sliced lemons with salt, a pinch of sugar, and keep aside with the lid placed allowing it to rest for 1-2 hours at least, preferably overnight.
• Pickling lemon and dates: In a pan, heat sesame oil and splutter mustard seeds. Add sliced garlic, green chilies, curry leaves and sauté.
• When the garlic turns aromatic and light brown in color, lower the heat and add chili powder, fenugreek powder and asafoetida. Sauté the masala for 1-2 mins, make sure not to burn it.
• Follow by adding chopped dates and saute for 3-4 minutes, then add 1 cup of hot water and bring the curry to a boil.
• When the curry starts boiling and thickening, add the marinated lemons to it. Mix well, add vinegar and check for salt and sourness. Combine everything well and give a good stir. Switch of the flame and allow it to cool.
• Storage: Once completely cooled, transfer the pickle to a clean dry glass or ceramic jar and close it with a tight lid. Keep it outside for 3-4 days (depending upon the weather at your placand then refrigerate it.
• Serve with steamed rice or biriyani.

Notes

1. Use of gingelly oil (നല്ലെണ്ണ) / sesame oil is ideal for all Kerala style pickle recipes, otherwise you can use any oil except for olive oil.
2. Discard the seeds of the lemons as they add a lot of bitterness.
3. Adjust the red chili powder and green chilies according to your spice level.
4. Use a clean dry glass jar or a ceramic jar / bharani to store pickles. Do not use steel or metal containers as the acidic nature of the pickles may react with the metal and become toxic.
5. You can store the pickles at room temperature initially for a few days, but refrigerate thereafter to prevent decay.
6. Variations of this recipe with ginger is also very tasty, try it out if you like.

The post Lemon Dates Pickle appeared first on Pepper Delight.

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

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

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

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

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

Enjoy, Happy Cooking…!

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Baked Chicken Meatballs

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

Course Appetizer

Cuisine American, Italian

Keyword appetizer, chicken meatballs, meatballs

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 chicken meatballs

Author Akhila

Ingredients

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

Instructions

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

The post Baked Chicken Meatballs appeared first on Pepper Delight.

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

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

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

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

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

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

Enjoy, Happy Cooking…!

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Berry Yogurt Parfait

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

Course Breakfast, Dessert

Cuisine American

Keyword berry crumb bar, breakfast, parfait, yogurt bowl

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3

Author Akhila

Ingredients

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

Instructions

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

The post Berry Yogurt Parfait appeared first on Pepper Delight.

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

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

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

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

Enjoy, Happy Cooking…!

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

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Kerala Style Mutton Stew

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

Course Side Dish

Cuisine Indian

Keyword christmas, kerala, mutton stew

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

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

For the Stew

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

For Tempering

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

Instructions

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

Notes

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

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

A veggie loaded wrap spiced up with chaat masala, tangy tomato ketchup, green herb sauce, and pickled chilies; all rolled together to make a delicious wrap of your dreams – Yes, the Frankie!!!

The food culture of India has its roots from a variety of cuisines of its subcontinent, ranging from Royal Hindu & Mughal dishes all the way to traditional & native street foods. Street food popularity has gained ground over the years, and with the onset of social media, internet, and easy accessibility of information about the best places to dine, more are more customers are exploring the tastes of the street. In the earlier days, it was only the locals or working class who knew about their favorite nearby stalls, but now with the help of food blogs, millions of YouTube videos, and lately the upcoming trend of food series on Netflix n Amazon, people are ready to travel all around the world to savor these mouth-watering dishes which they have to offer. Also, the wide range of customers from both the corporate and non-corporate worlds are demanding quality food, hygiene conditions, cheaper price and obviously a quick-n-fast food like service, which none other than these road side eateries can offer, beating their expectations.

Street food is no more just a means of living; it’s an art, passion, tradition, and an identity. It’s also a great source of income, people are ready to pay and where there is good food, there is good money. Street food is all about authenticity, variety and taste.

Every state has its own popular street dish and Frankies are the pride of Mumbai streets, from the hearts of Maharashtra. Although it is quite common across India, Frankie is a north Indian delicacy. It is like an Indian style taco or a Veggie burrito with the exclusion of rice from its ingredients. The highlight of a veg Frankie is its potato stuffing, and its flavor binding element is the Chaat masala.

Chaat masala is a tangy, spicy, salty masala powder which elevates the flavor of your dish with an authentic taste. It is made from a range of spices including mango powder, coriander seeds, black pepper, asafoetida, Himalayan black salt, cumin seeds, dried mint and ground ginger.

Boiled and mashed potatoes spiced with chaat masala along with fresh vegetables, herbs, cilantro mint chutney, tangy ketchup, pickled chilies and cheese, completes this wrap. You can use your choice of roti or bread and also all your favorite add-on veggies like julienned carrots and bell peppers. The meatier variations of Frankie with paneer or non-veg ingredients are equally popular and favored on the streets.

Enjoy, Happy Cooking…!

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Veg Frankie

A veggie loaded wrap spiced up with chaat masala, tangy tomato ketchup, green herb sauce, and pickled chilies; all rolled together to make a delicious wrap of your dreams, Presenting to you the Famous Street Food from the Hearts of Mumbai – Frankie…!!!  

Course Main Course

Cuisine Indian

Keyword frankie, indian, wrap

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Akhila

Ingredients

For the potato masala

• 2 large potatoes (boiled and mashed)
• 2 garlic cloves (crushed)
• 1-2 green chilies (chopped)
• ½ inch sized ginger (crushed)
• ½ tsp turmeric powder
• ½ tsp chili powder
• 1 tsp chaat masala
• Oil (as required)
• Salt (as required)
• Handful of cilantro leaves (finely chopped)

For the green chilly vinegar

• 2 green chilies (chopped)
• 1 tsp sugar
• ½ cup white wine vinegar
• 1 tsp salt

For the green chutney

• 1 big handful of cilantro leaves
• 1 small handful of mint leaves (optional)
• 1 shallot
• 1 garlic
• 1-2 tbsp yogurt
• 1-2 tbsp lemon juice
• Salt (as required)

For assembling the frankie

• Roti / tortilla
• Ghee / butter (as required)
• tomato ketchup (as required)
• Veggies: onions (chopped), cabbage (sliced)
• Mozzarella cheese (grated)
• Chaat masala
• Oil (as required)

Instructions

• To prepare the potato masala: Heat oil in a pan on medium flame; add garlic, ginger and green chilies. Sauté for 2 minutes until aromatic.
• Add mashed potatoes, followed by turmeric powder, chili powder, chaat masala and salt. Mix the spices and potatoes, check for seasoning and cook for another 5 minutes. Top with cilantro leaves and keep aside. Allow it to cool completely.
• To prepare the green chilly vinegar: Mix all the ingredients for green chilly vinegar in a small bowl. Keep aside and allow it to rest for at least 2 hrs before using. The leftovers can be refrigerated and used for up to 2 days.
• To prepare the green chutney: Grind all the ingredients for green chutney, into a smooth fine paste. Check for the seasoning.
• To make the frankies: Smear a little oil on your palm and prepare cylindrical shaped potato masala patties (as shown in the picture) by rolling it in your palms. Keep aside.
• Prep the roti / tortilla by applying a little ghee / butter on both sides. If you are using a previously prepped roti / tortilla, heat it on a pan once.
• On a flat surface, lay the rotis and apply tomato ketchup on the top and spread it evenly to form a thin layer. Add the chopped onions and cabbage evenly. Place the prepared potato patty on the center of the roti and drizzle chilly vinegar and a spoonful of green chutney over the patty evenly. Sprinkle a pinch of chaat masala over it and finally, top it with grated cheese.
• Now carefully fold the roti from one edge to the other, rolling it to form the frankie and secure it with toothpicks. Slice it into equal halves.
• Serve the frankies with leftover green chutney or tomato ketchup. Enjoy!

Notes

• Chaat masala can be bought from any local Indian or Asian grocery stores. 
• Allow the green chilly vinegar to rest and infuse for at least 2 hrs after preparation, so that the flavors set in.

The post Veg Frankie appeared first on Pepper Delight.

So, officially its “Chakka” season a.k.a. Jackfruit season in my hometown, one of the favorite phases in every Malayalee’s life. It indeed is… the whole process right from plucking the fruit to cooking it into a delicious dish, is a Celebration! Jackfruit reminds me of the extended family get-togethers during my childhood days. As kids, we used to gather around the trees to watch the tree climbers climb them, tie these heavy fruits with rope and slowly lower them after cutting their stem. From there on the jackfruit is handed over to the ladies in the kitchen, which was a different world altogether. They gathered and sat on the floor leisurely cutting and cleaning the fruits, separating the flowers from the seeds to be used in various dishes, while the elderly women moved onto preparing the dishes. And the whole time the air was filled with chit-chats, gossip talks (my favorite part) and the mouth-watering aroma of the dishes being prepared.

No wonder Jackfruit is also known as the official fruit of the Kerala state!

Jackfruit being the largest tree-borne fruit is a quite complex one, the ability to use pretty much every portion of it and make a wide variety of dishes is quite astounding. Except for its outer skin of green thorns which we discard (not wasted though as it is an excellent feed for cows & they love it), the rest of the fruit is used completely in dishes, for e.g. crispy chips (ചക്ക ഉപ്പേരി), jam (ചക്ക വരട്ടിയത്), steamed dumplings (കുമ്പിളപ്പം) , dessert (ചക്ക പായസം), curries (ചക്ക അവിയൽ), stir fry (ഇടിച്ചക്ക തോരൻ), brazil nuts stir fry (ചക്കക്കുരു മെഴുക്കുപുരട്ടി )… and the list goes on!

This tender jackfruit stir fry recipe is one of my favorites here in the US, and brings back sweet old home memories each time I cook. Since the fresh ones are very difficult to find, I use frozen or canned versions bought from Indian/Asian grocery stores. And you don’t need to doubt their quality, they taste equally good as their fresh counterparts.

The flavors of tender jackfruit are quite different than their ripe ones and make a delicious stir fry with spices, chilies and coconut. Bird’s eye chilies (കാന്താരി മുളക്) are preferred to give this dish the right amount of heat but you can also substitute with green chilies to suit your spice levels.

Happy Cooking…!

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Idichakka Thoran/Tender Jackfruit Stir fry

Tender Jackfruit a.k.a. Idichakka, Cooked and Stir Fried with Coconut, Chilies and Spices… Pairs Perfectly with Steamed Rice. 

Course Side Dish

Cuisine Indian

Keyword idichakka thoran, jackfruit, tender jackfruit stir fry

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

To make the coconut mix

• ½ cup grated coconut
• 2 garlic pods
• 2-3 bird’s eye chilies / green chilies
• 3-4 fresh curry leaves
• ¼ tsp turmeric powder
• ¼ tsp cumin seeds

To make the thoran

• 1 small fresh Idichakka / tender jackfruit OR 1 frozen packet (semi-cooked)
• Water (as required)
• ½ tsp turmeric powder
• 3-4 pearl onions
• 1 sprig of fresh curry leaves
• 1 tsp urad dal (split black gram lentils) / rice
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required)

Instructions

• Using fresh tender jackfruit: Cut the whole tender jackfruit into large chunks using a well-oiled knife. Peel of the green thorny skin from the outer chunks until no-green is visible, discard the peeled off skin. Cut the chunks into smaller pieces.
• To cook the jackfruit, you can can either pressure cook or pan cook along with water (enough to cover the jackfruit), turmeric powder and salt. If pressure cooking, cook for one whistle and allow it cool down until the pressure is released, strain and keep aside.

OR

• Using frozen semi-cooked tender jackfruit: Transfer the jackfruit from the packet to a skillet along with water (just enough to cover the jackfruit), and boil with a pinch of salt and turmeric powder for 10-15 minutes on a medium flame. Strain it and keep aside.
• Shred: Shred the cooked jackfruit by either mashing it with a masher or using a blender, but make sure not to grind it into a paste.
• Grind coconut mix: Grind all the coconut mix ingredients listed above to make a coarse mix.
• Mix’em up: Using a wooden spoon or your hands, mix well the grinded coconut mix and the shredded jackfruit.
• Cook’em up: In a pan, heat a little oil and add urad dal. When the dal turns light brown, add mustard seeds, dry red chilies and curry leaves.
• As the mustard seeds start spluttering, add the jackfruit-coconut mix, sauté and cook on a low flame for 3-4 minutes, stirring occasionally. Check for the seasonings. Switch off the flame and serve with hot steamed rice.

Notes

1. You can use any brand of frozen tender jackfruit, I generally use Daily Delight’s Tender Jackfruit and at times also buy the canned ones - Green Young Jackfruit from the brand Chaokoh. 

2. Use of coconut oil is ideal for all Kerala recipes.

3. If available, you can use birds eye chilies (കാന്താരി മുളക്) instead of green chilies for making this recipe.

The post Idichakka Thoran / Tender Jackfruit Stir fry appeared first on Pepper Delight.

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

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

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

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

Enjoy, Happy Cooking…!

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Chicken Ramen Noodle Soup

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

Course Soup

Cuisine Chinese

Keyword chicken ramen soup, noodles,, soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akhila

Ingredients

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

Instructions

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

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You might be wondering why would you need a snack bar recipe when every grocery store has a cereals aisle stacked full of endless varieties of snack bars? Well, I too am a huge fan of nut bars and have tried many store-bought ones; some are sooo good whereas the rest are just ok ok and at times I wished if they had substituted certain ingredients, or reduced the saltiness, sweetness, etc. That’s what actually got me going to try making them at home and perfect it to my choice of flavours. I mean seriously, if you love something so much then why buy it and not try making it yourself?

What’s great in learning to make your own snack bars is that, the options are endless. Tweak one ingredient and you have something new and unique. Prefer to make it healthy? Simple! Skip the high calorie sweetener/syrup and there you go.

This recipe is super simple and gluten & refined sugar free. I have used maple syrup along with brown sugar which acts as a binding agent to hold the nuts together and retain its shape. You can substitute maple syrup with honey, but I highly recommend the former as it is a good holding element and takes the flavours to a whole new level.

The nut bars are surprisingly easy to cook and turned out to be so delicious that my whole family loved it and finished it in no time. They are crunchy n chewy with the right balance of sweetness, Oh and so chocolaty!

It’s perfect as a healthy snack for kids, a post/pre-work out snack, or as a snack to munch between your meals. Feel free to experiment with your favorite ingredients and create your own customized snack bar.

Enjoy, Happy Cooking…!

Don’t forget to check out my Berry Oatmeal Crumb Bars recipe which is a whole wheat oatmeal crumb bar using fresh strawberries.

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Healthy Nut Bars with Chocolate Drizzle

Crunchy Homemade Nut Bars… Vegan, Gluten Free, and Packed with All the Goodness! A Perfect Health Snack to satisfy your cravings…!

Course Snack

Cuisine American

Keyword energy bar, nut bar, snack bar

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours

Servings 4

Author Akhila

Ingredients

• 1 cup cashews (unsalted)
• ½ cup walnuts (chopped)
• ½ cup pepitas
• ¼ cup pecans (chopped)
• ½ cup dried cranberries
• ½ cup old fashioned / rolled oats
• ⅓ cup maple syrup (or honey if not vegan)
• 2 tsp vanilla extract
• ¼ cup brown sugar
• Pinch of salt
• ¼ cup chocolate chips

Instructions

• Preheat oven to 350°F. Line a 9-inch square pan with parchment paper extending through its sides, this will helps later in lifting up easily.
• In a large bowl, combine together cashews, walnuts, pepitas, pecans, dried cranberries, and oats. You can also add any leftover crumbs or powders from the prior chopping of nuts.
• In a small saucepan, heat the maple syrup, vanilla extract, salt and brown sugar. Whisk with a spatula until it is completely dissolved. When the syrup starts to boil and bubble up, remove the pan from the heat and pour it to the prepared nut mix. Using the spatula combine them together to mix properly, it will be slightly sticky.
• Transfer this mix to the prepared baking pan. Press down gently on it using the back a spoon or any flat bowl so that it forms an even layer. Make sure there are no gaps in the flattened mix.
• Bake by placing in the middle of your oven rack for 20 minutes. Allow it to cool for 30 minutes.
• Once the nut mix is cooled, remove it from the pan by lifting the parchment paper. Carefully cut into even bar sizes of your choice using a sharp knife.
• Melt chocolate chips in a small bowl in the microwave at 30 seconds intervals until it is completely melted, you may also follow the double broiler method. Whisk the melted chocolate well until it is smooth, then drizzle it over the nuts. Transfer the bars to a refrigerator for 30 minutes to allow the chocolate to harden.
• Your snack bars are ready to serve. You may also store them in an air tight container for up to two weeks.

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“Navratan” – nav meaning ‘nine’ and ratan for ‘gems’… As the name suggests, the dish is exotic in every aspect and is also referred to as the Nine Gems Curry or Nine Jeweled Curry. The nine main ingredients in this recipe are a combination of vegetables & fruits. “Korma” which has its royal origins from the Mughlai cuisine of the Indian subcontinent, signifies dishes cooked in a mix of spices, dry fruits, nuts and cream. Together, Navratan Korma is a culmination of exotic and royal flavors, a delicacy with a perfect balance of spices!

One of the highlights of this recipe is the flexibility it provides in terms of the ingredients used. Although requiring nine main ingredients, you do not have to stick to a fixed set and instead can cook with what is available in your pantry. Paneer being a good protein source can also be added to this dish, although it is a personal choice and not a mandate, you can make this dish without paneer as well. This recipe is also an excellent source to include a variety of vegetables in your diet. The creamy consistency and its mild n sweet taste makes even kids to enjoy it without much hesitation.

There are many variations of this korma; using different spices, adding fresh fruits, replacing cream with yogurt, and so on. However, this method of preparation is my personal favorite. I love the addition of raisins and honey along with fresh fruits, which give the dish a natural sweetness. For all the vegans out there, you can easily convert this recipe into a vegan version by simply substituting milk cream with coconut milk, butter/ghee with coconut oil, honey with maple syrup / brown sugar, and paneer with tofu.

Navratan korma is a usually served during the festive season but can be enjoyed anytime, it is also a restaurant delicacy. It is a comfort food and its creamy texture makes it a perfect side dish to go with roti, naan or rice.

If you love Korma dishes, check out another recipe from my blog archives; a South Indian style Vegetable Kurma.

Enjoy, Happy Cooking…!

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Navratan Korma

An Exotic Dish from the Hearts of Mughlai cuisine, Navratan Korma! Made with Nine different Vegetables, Fruits and Nuts in a Mild & Semi-Sweet Creamy Gravy!!

Course Side Dish

Cuisine Indian

Keyword korma, kurma, navratan korma

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5

Author Akhila

Ingredients

For the curry paste

• 4-5 cashews
• 1- inch sized ginger
• 3 garlic cloves
• 1 large onion (roughly cubed)
• 2 big tomatoes (roughly cubed)

Veggies

• ¾ cup cauliflower florets
• ½ cup frozen green peas
• ½ of a red bell pepper (cubed)
• ½ of a green bell pepper (cubed)
• 1 carrot (cubed)
• 1 potato (cubed)
• ½ cup beans (sliced an inch length)
• ½ cup paneer (cubed)

For the korma

• 1 tbsp butter/ghee
• ½ tsp cumin
• 1 bay leaf
• ¼ tsp turmeric powder
• ½ tsp chili powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• ¼ cup cashews
• ¼ cup raisins
• 1 tbsp kasuri methi / dried fenugreek leaves (crushed)
• 1-2 tbsp honey
• ¼ cup milk cream (optional)
• 2 cups water (plus more)
• Cilantro leaves (chopped, to garnish)
• ¼ cup pomegranate seeds (to garnish - optional)
• Oil (as required)
• Salt (as required)

Instructions

• Slice ‘em up: Clean and cut veggies as per the above ingredient list. For more veggie options see notes section below.
• Cook hard vegetables: Boil cauliflower, potatoes, beans and carrots by adding turmeric powder, salt and water (just enough to cover the veggies) until they are cooked well. Strain, reserve the stock, and also keep aside the cooked veggies separately.
• Fry ‘em up: In a small pan, toast paneer cubes on both sides until they are golden. Transfer to a bowl and in the same pan, fry cashews and raisins until they are golden. Keep aside.
• Make the curry paste: In a pan, heat little oil on medium heat and add cashews, ginger, garlic, onions. Sauté for 2-3 minutes, followed by adding tomatoes. Sauté until they are slightly cooked and mushy. Switch off the flame and allow it to cool. Once it is cooled, grind them into a thick paste.
• The Curry: Heat butter/ghee in a large pan, add cumin seeds and bay leaf. Sauté until they are fragrant. Add the grinded curry paste, sauté and cook until the color of the curry slightly changes and becomes thick.
• Add spice powders: Chili, turmeric, coriander powder and garam masala. Sauté for 4-5 minutes on a low flame until the oil starts to separate.
• Add bell peppers and green peas; mix well with the masala.
• Add 1 cup of the reserved stock, season with salt and bring the curry to a boil. Once it starts boiling, add the cooked veggies and 1 tbsp honey; check and add more if needed. Add crushed kasuri methi, stir and mix the curry well.
• Add toasted paneer, fried cashews, raisins and milk cream. Cook for 1-2 minutes. Check for the seasoning.
• Garnish: Switch off the flame and garnish with cilantro leaves. Garnish with pomegranate seeds once the curry is slightly cooled and ready to serve.
• Serve: Goes well with Rice, Roti, Naan or any bread. Enjoy!

Notes

1. Veggies: Red Green Yellow bell pepper, cauliflower, beans, carrots, green peas, potato, broccoli, snow peas, squash, corn

2. Fruits: Pomegranate seeds, grapes, pineapple

3. To make it Vegan: Substitute milk cream with coconut milk, paneer with tofu, ghee / butter with coconut oil, and honey with maple syrup / brown sugar.

4. The strained water / stock in which the veggies were cooked in step 2 can be reserved for step 8 while preparing the curry.

5. If you are adding pineapple or grapes, you can add them at step 9.

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

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

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

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

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

Enjoy, Happy Cooking…!

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Paneer Sandwich with Cilantro Sesame Sauce

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

Course Main Course

Cuisine Indian

Keyword paneer, paneer sandwich, sandwich

Prep Time 7 minutes minutes

Cook Time 10 minutes minutes

Total Time 17 minutes minutes

Servings 4

Author Akhila

Ingredients

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

For the Cilantro Sesame sauce

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

Instructions

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

The post Paneer Sandwich with Cilantro Sesame Sauce appeared first on Pepper Delight.

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

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

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

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

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

Enjoy, Happy Cooking…!

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Roasted Butternut Squash Soup

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

Course Soup

Cuisine American

Keyword butternut squash, fall soup, soup

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

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

Instructions

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

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If you are craving for a healthy vegetarian curry, Well then… Hello!!!

India is famous for its food and culinary diversity, especially it’s vegetarian dishes with at least half of its population living on a vegetarian diet. It is so diverse that you would be surprised with the range of options available; from savory breakfasts, spicy appetizers, creamy curries & lentils n pulses dishes… all the way upto 70mm dosas and the gigantic thalis! And that too after omitting salads which in many countries is all that they have vegetarian. Indian cuisine is also a growing tourist attraction. Whenever I met my American friends who have travelled to India, they talk about how they stayed vegetarian throughout their trip and couldn’t get enough of it!

Paneer aka Indian Cottage Cheese is a popular vegetarian protein used mainly in Indian recipes. Paneer dishes although considered a delicacy in India, is a homely, warm & comforting food welcomed by millions all around the world. Though paneer is the key ingredient of this recipe, the fusion of the creamy cashew gravy, tangy tomatoes, sweet peas, and the aroma of the spices makes the dish and its gravy super rich & appetizing. I would say this is one of the best paneer dishes I have made so far.

Tofu is a good substitute for paneer, and using it you could actually make it a low calorie recipe as the dish uses no butter/ghee or cream. Serve this wonderful curry with the side of Naan or homemade roti or fragrant basmati rice.

Enjoy, Happy Cooking…!

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Matar Paneer/Paneer Peas Curry

Cozy, Creamy and Luscious… Matar Paneer..!! Made with Cottage Cheese and Peas, simmered in a Cashew Tomato Gravy. This Classic no-fail North Indian Delicacy makes a wonderful side dish with Naan or any bread of your choice!!!

Course Side Dish

Cuisine Indian

Keyword matar paneer, paneer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 12 oz paneer (cut into squares)
• 1 cup frozen peas
• 1 onion (roughly chopped)
• 1 inch sized ginger (sliced)
• 2 garlic cloves
• 4-5 cashews
• 2 tomatoes (roughly chopped)
• Oil (as necessary)
• ½ tsp cumin seeds / jeera
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp Kashmiri chili powder
• ¾ tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp sugar
• 1 cup water
• 1 tsp fenugreek / methi leaves (crushed)
• Salt (as required)
• Cilantro leaves (garnish)

Instructions

• Heat some oil in a pan and fry the paneer cubes until its sides turn brown. Fry them in batches so that you get an even cook and don’t over crowd the pan. Keep aside.
• Into the same pan, add a little oil (if necessary) and saute the onions with a little salt on a medium flame until it starts turning translucent. Add ginger, garlic, cashews, and saute for another 2-3 minutes.
• Now add the chopped tomatoes and saute until it is soft. Remove the pan from the heat and allow it to cool down. Transfer the contents of the pan to a grinder and grind into a smooth paste.
• Into the same pan, add a little oil and saute spices until fragnant – jeera, cinnamon, and bay leaf. Add the above grinded paste and saute for another 2 minutes on a low flame.
• Add chili powder, turmeric powder, coriander powder, garam masala, sugar, and stir fry for a minute to blend well. Add water and salt, mix well, place the lid and allow the gravy to simmer for 5 minutes. You can manage the gravy consistency per your choice at this time.
• The last step is to add paneer, thawed peas, crushed fenugreek leaves, and mix gently. Cook for another 3-4 minutes on a low flame.
• Remove the dish from the heat and garnish with cilantro leaves. Serve hot with naan, rice or roti.

Notes

1. You can buy paneer from your local Indian/Asian groceries.
2. Substitute paneer with tofu for a healthier version.

The post Matar Paneer / Paneer Peas Curry appeared first on Pepper Delight.

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

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

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

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

Enjoy, Happy Cooking…!

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Pan Seared Chicken Salad with Creamy Avocado Dressing

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

Course Salad

Cuisine American

Keyword chicken salad, salad

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Akhila

Ingredients

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

For the Avocado Dressing

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

Instructions

For the Avocado Dressing

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

For the Salad

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

Notes

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

The post Pan Seared Chicken Salad with Creamy Avocado Dressing appeared first on Pepper Delight.

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

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

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

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

Enjoy, Happy Cooking…!

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Strawberry Peach Yogurt Bowl

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

Course Breakfast

Cuisine American

Keyword breakfast, yogurt bowl

Prep Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

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

Instructions

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

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

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

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

Interested in more snack bar recipes? Check this out;

Healthy Nut Bars with Chocolate Drizzle

Enjoy, Happy Cooking…!

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Berry Oatmeal Crumb Bars

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

Course Breakfast, Dessert

Cuisine American

Keyword berry crumb bar, crumb bar, healthy snack

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20 bars

Author Akhila

Ingredients

For the crust

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

For the fruit filling

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

Instructions

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

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

Are you a kale lover?

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

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

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

Enjoy, Happy Cooking…!

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Kale and Zucchini Dal/Lentil Curry

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

Course Side Dish

Cuisine Indian

Keyword dal, indian, kale dal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akhila

Ingredients

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

Instructions

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

The post Kale and Zucchini Dal/Lentil Curry appeared first on Pepper Delight.

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

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

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

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

Enjoy, Happy Cooking…!

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Quinoa Fried Rice with Grilled Pineapple

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

Course Main Course

Cuisine Chinese

Keyword fried rice, quinoa, quinoa fried rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

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

Instructions

• Cook quinoa according to package directions.

  OR

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

Notes

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

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

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

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

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My Current Obsession: Sheet Pan Dinners!!!

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

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

Got any doubt? Look at these pics guys!

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

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

Enjoy, Happy Cooking…!

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Sheet Pan Chicken Fajitas

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

Course Main Course

Cuisine Mexican

Keyword chicken fajita, one pan chicken, sheet pan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Akhila

Ingredients

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

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

Instructions

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

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

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

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

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

Enjoy, Happy Cooking…!

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Chia Breakfast Pudding

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

Course Breakfast, Dessert, Drinks

Cuisine American

Keyword breakfast, chia pudding, healthy

Prep Time 2 minutes minutes

Servings 3

Author Akhila

Ingredients

For chia pudding

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

For pink layer

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

For green layer

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

For yellow layer

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

nuts and fresh fruits (garnish)

Instructions

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

Notes

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

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

The post Chia Breakfast Pudding appeared first on Pepper Delight.

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.

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

Turmeric in India

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

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

How to include Turmeric in your diet?

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

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

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

Health Benefits of Turmeric

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

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

How to remove Turmeric stains?

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

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

Stay Healthy, Enjoy !!!!

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Turmeric Milk

Course Drinks

Cuisine Indian

Keyword turmeric milk

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 2

Author Akhila

Ingredients

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

Instructions

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

The post Turmeric Milk appeared first on Pepper Delight.

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

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

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

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

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

Enjoy, Happy Cooking…!

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Bliss Balls

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

Course Dessert, Snack

Keyword bliss balls, energy balls, healthy, snacks

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 balls

Author Akhila

Ingredients

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

Instructions

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

Notes

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

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

The post Bliss Balls appeared first on Pepper Delight.

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.

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

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

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

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

Enjoy…!

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Chocolate Avocado Smoothie

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

Course Breakfast, Drinks

Cuisine American

Keyword avocado chocolate smoothie, chocolate smoothie, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Author Akhila

Ingredients

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

Instructions

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

The post Chocolate Avocado Smoothie appeared first on Pepper Delight.

*** Recipe updated on 9/5/2021 with new pictures ***

It’s Pretty outside! Beautiful Fall colors everywhere… Red, Orange, and Yellow; Leaves on the roads, gardens, and some still hanging onto their trees… on their last lap of their journey. It has also started to get cold with the temperature dipping in the evenings. This is my favorite time of the year; relieved that I am through with the peak summers and still weeks away from the harsh winters. The winds and the sudden chills are a bit of a surprise as I’m still in the summer hangover, so something warm and cozy is what I need now. And I can’t ask for anything better than a bowl of hot soup to prep me for this weather. Nothing fancy, just a bowl of classic tomato soup, enough to fill your cravings and warm up you spirits! It’s Rich, Creamy and Tangy, and the freshness of the basil gives it a wonderful balance of flavor!!

Talking about the soups I grew up having, tomato soup was one of the most common versions available everywhere, and then the famous “spicy hot and sour soup” served along with Chinese dishes at restaurants. None of them were creamy, infact I do not remember eating any creamy ones until I moved to the US.  Once I started travelling and exploring, I got to know the many different creamy soups ranging from veg to non-veg versions. The taste initially was quite different for my palate, but over the time I started loving it.

This soup is a no brainer recipe and the key to its preparation is the tomatoes. The riper the tomatoes, the better the soup. Make sure you roast them to perfection, until they are soft and slightly charred, this adds up to the flavour. Ensure not to burn them. You can also use canned – fire roasted tomatoes if you cannot find fresh ripe ones. Puree the tomatoes, saute with garlic, add stock, and simmer. Top with herbs n cream, and your soup is ready!

Enjoy this bowl of delicious hot soup with croutons or grilled cheese sandwiches. Serve them as appetizers for your party or as lunch or dinner.

Interested in other soup recipes? Check these out:

1. Roasted Butternut Squash Soup 
2. Chicken Cilantro Detox Soup
3. Creamy Mushroom Soup
4. Chicken Ramen Noodle Soup

Happy Cooking!!!

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Creamy Roasted Tomato Soup

Cozy, Hearty n Satisfying… a Creamy Roasted Tomato Basil Soup…! Perfect to Welcome Fall & the chilly days ahead…

Course Appetizer, Soup

Cuisine American

Keyword roasted tomato, soup, tomato soup

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Akhila

Ingredients

• 6-7 large ripe tomatoes
• 1 onion (roughly chopped)
• 6 garlic cloves (minced)
• 4 cups (32oz. ) low sodium vegetable stock
• 4 tbsp milk cream
• Olive oil (as required)
• 1 tsp oregano
• Salt and Pepper (as required)
• Fresh basil (garnish)
• Croutons (toppings)

Instructions

• Preheat oven to 425 degree F.
• Cut the tomatoes into half and spread tomatoes and onion onto a baking pan. Drizzle olive oil generously and season with salt and pepper.
• Place the pan in the oven and bake for 30- 35 minutes until the tomato slices turn soft and charred on the surface. Remove from the oven and allow it cool for 10 minutes.
• Once cooled, puree it in a high speed blender or an immersion blender. Keep aside.
• Into a large pot, pour a little olive oil and heat on a medium flame. Add minced garlic and saute until it turns fragrant.
• Add the pureed tomatoes, vegetable broth, salt and pepper. Bring to a boil.
• Reduce the heat to low, add oregano and simmer for 15-20 minutes uncovered.
• Turn off the flame, add fresh cream and top with fresh basil leaves.
• Your soup is ready, serve hot with a drizzle of olive oil, garnish with more basil and croutons. You can also serve grilled cheese as a side.

The post Creamy Roasted Tomato Soup appeared first on Pepper Delight.

Tandoori dishes are an Indian Delicacy. They are spicy, smoky, packed with a mix of versatile spices & cooked to perfection, making them always a Winner Dish!! The word “tandoori” is not the name of any dish; it’s in fact a method of cooking. Tandoori refers to traditional Indian style baking/cooking in a tandoor oven, which is a cylindrical shaped clay oven, fired with charcoal or wood and can reach temperatures up to 600 degree F.

The marinade for a tandoori masala is a mix of different spices including garam masala, along with yogurt and lemon juice. The main meat/protein ingredient should be marinated in it for a few hours to absorb the flavors and tenderize. It is then cooked vertically using skewers in a tandoor or horizontally on a grill. The fat and juices from the meat drip onto the hot coal creating a smoky environment perfect for a tandoori recipe. The cooked dish would have a charred coating, but the meat inside would be tender with a distinct aroma from the smoked spices. Tandoori recipes are considered as one of the healthiest foods as it is fat free. Originally, tandoori dishes were a delicacy found only in the royal kitchens with varieties like in naan, chicken, lamb, fish, paneer and vegetables. Down the years it started trickling to restaurants and onto the streets, in fact tandoori dishes gained its widespread popularity through street food stalls, night markets, bazaars, and dhabas. It has also gained immense popularity throughout the world and is a well sought-after dish in Indian restaurants globally.

Having a traditional clay oven at home is not easy, but you can still cook a wonderful tandoori dish in a conventional oven using the right spices and grilling/broiling methods. For this recipe, the Salmon is marinated in a homemade masala and is kept for a few hours (overnight preferably), cooked on both sides and finally broiled until it is charred and smoked on the surface. This dish tastes best with a bowl of basmati rice mixed with fried raisins and cashews, and cucumber yogurt raita. The sweetness and crunchiness from the raisins and cashews, along with the cooler cucumber raita, complement the smokiness and heat from the tandoori salmon, creating the perfect balance of flavors.

Enjoy, Happy Cooking!!!

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Tandoori Salmon with Rice and Cucumber Raita

Salmon in a Yogurt flavored Tandoori Masala… Served on a bed of Fragrant Basmati Rice and Cucumber Raita…! Healthy n Delicious Protein meal. 

Course Main Course, Side Dish

Cuisine Indian

Keyword salmon, tandoori salmon

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 5

Author Akhila

Ingredients

For the Tandoori Salmon

• 6 salmon fillets
• 1 tbsp ginger garlic paste
• 1 tsp chili powder (add 1 tsp more if u like spicy)
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp cumin powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (crushed)
• ½ of lemon juice (squeezed)
• 3 tsp yogurt
• 1 tsp oil
• Salt (as required)

For the Rice

• 2 cup basmati rice
• 3 cups water
• Salt (as required)
• 1 tbsp ghee / butter
• ¼ cup cashews
• ¼ cup raisins
• Chopped fresh cilantro leaves (garnish)

For the Cucumber Raita

• 1 cucumber (peeled n chopped)
• 1½ cup yogurt
• Chopped fresh cilantro leaves
• Salt (as required)

Instructions

For the Tandoori Salmon

• Marinate the salmon with ginger-garlic paste, chili powder, coriander powder, turmeric powder, cumin, garam masala, fenugreek leaves, lemon juice, yogurt and salt for 4-5 hours (or at least 2 hrs).
• Preheat oven to 400 degree F. Line a baking tray with aluminum foil and spray cooking oil.
• Line the marinated salmon on the tray and bake for 10 minutes in the oven. Then turn up the heat to a broil and cook for 5-6 minutes until it starts to char on the surface.

For the Rice

• Wash and soak rice for 30 minutes and drain the water completely. Cook the rice in water and salt till the water is completely absorbed. Keep aside.
• In a small pan, add ghee and fry cashews and raisins until they are golden. Add to the rice and fluff with a fork, garnish with chopped cilantro leaves.

For the Cucumber Raita

• Mix everything together and adjust seasoning.

Notes

1. Make sure to keep an eye on the salmon while broiling to prevent it from burning.

2. 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.

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

The post Tandoori Salmon with Rice and Cucumber Raita appeared first on Pepper Delight.

Quinoa was never on my favourite list until recently when a friend of mine prepared this recipe, and that changed my outlook to explore this wonder food. Trust me; it was a complete satisfying meal! And what threw me off was the simplicity of the dish; raw vegetables with no fancy sauces, just a simple lemon juice based dressing and it was Yumm!!

Before I indulge into the recipe, for those of you who do not know about this superfood Quinoa… it is considered as one of the healthiest food in this planet. The nutritional benefits of quinoa are endless; it’s gluten-free, high in protein (a great option for vegetarians), anti-oxidants, iron and magnesium. Quinoa cooks pretty fast than any other grains and is very easy to incorporate into your daily diet. You can add it to your salads, stir fries, and is also a healthy substitute to rice.

I have used all my favorite veggies in this salad bowl recipe. And YES, there is raw beetroot in this dish. Do you like raw beetroot? I prefer it mostly for my smoothies; check out my Beetroot Power Smoothie (its my fav!).  Beetroot is high in fiber, low in fat and high with anti-oxidants, whether it’s cooked or not.  Having raw beetroot in salad is intimidating at times, as many do not like its earthy smell. But pickling beetroot in lemon juice and salt helps to reduce its muddy taste and smell. In this salad you can use beetroot in many different ways, be it finely chopped/grated, cooked, roasted or even pickled.

Be creative, you can customize this recipe with your choice of fruits or vegetables. Adding nuts to your salad bowl provides hearty fats to your body; Almonds, Pistachios, Cashews are low calorie nuts which you can substitute for walnuts. Just keep in mind to use raw ones.

So enjoy this delicious colorful bowl of goodness!!!!

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Quinoa Salad Bowl

A Veggie Quinoa Bowl, loaded with Vegetables in a Zesty Cilantro Lemon Dressing… Simple, Healthy and Satisfying…!! 

Course Salad

Cuisine American

Keyword quinoa, quinoa salad, salad

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 small beetroot
• 1 carrot
• 1 onion
• 1 bell pepper
• 1 cup quinoa
• 2 lemon
• 2 tbsp cilantro leaves (chopped)
• Walnuts (topping)
• Salt and pepper

Instructions

• Peel the skin of the vegetables, thoroughly wash and rinse to clean. Chop them into small bite sized pieces.
• Squeeze the lemons and add salt to it to prepare a pickle juice, soak the beetroot and carrots separately (to prevent mixing of color) in it for 4-5 hours.
• Cook quinoa according to package directions. Remove from the heat and allow it to cool for 15 mins. Fluff it with a fork.
• Prepare the dressing by mixing lemon juice, cilantro leaves, salt and pepper in a bowl. Whisk until smooth.
• Mix cooked quinoa with vegetables, pour the dressing, and toss to mix together. Let it stand for 30 mins.
• Top with walnuts and serve in a bowl.

Notes

1. Make sure you buy fresh beetroots and wash them thoroughly under cold water.
2. You can use beetroot in many different ways for this recipe; finely chopped, grated, cooked, roasted, or even pickled.
3. Substitute walnuts with low calorie nuts such as almonds, cashews or pistachios.