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

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

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

Interested in other Sadya recipes? Check it out here:

Sadya Recipes

Enjoy, Happy Cooking…!

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Olan / Ash Gourd Coconut Milk Curry

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

Course Side Dish

Cuisine Indian

Keyword kerala, kerala sadya, Olan, sadya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

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

Instructions

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

The post Olan/ Ash Gourd Coconut Milk Curry appeared first on Pepper Delight.

Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #GortonsAirFryerRecipes #ad @gortonsseafood

Being an ardent seafood lover and hailing from a costal region, fish and shrimp are an integral part of our diet and our favorite protein sources.  This Prawn / Shrimp Manchurian is a popular Indo-Chinese delicacy all over India. Battered shrimps are fried and then tossed in an aromatic sweet n sour sauce with a slight hint of heat and served along with fried rice or hakka noodles; a wonderful combination which is easy to make and tastes so so delicious!!

The recipe is fairly simple if you use popcorn shrimp, otherwise there is an additional step of frying the battered shrimp. I have air fried the shrimp which took only 6 mins to cook, while I prepared the sauce and other ingredients. Whisk the sauce ingredients together in a bowl, sauté the aromatics till the sauce bubbles up, toss the fried shrimp, and finally garnish with spring onions. You can also add bell peppers as an extra ingredient but is completely optional.

To speed up the cooking and save time, I have used Gorton’s popcorn Shrimp. I have been a long-time fan of Gorton’s products; they are super easy to use and crunchy delicious. To know more about Gorton food products and the availability in your area, click here.

There you go, Shrimp Manchurian … An easy n tasty dinner within 30 mins! Enjoy, Happy Cooking…!

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Shrimp Manchurian

Shrimp Manchurian … A Classic Spicy, Sweet n Tangy Indo Chinese dish, best served as an Appetizer or a Side with rice & noodles. An Easy Peasy Dinner in less than 30 minutes …!!

Course Appetizer, Side Dish

Cuisine Indo-Chinese

Keyword air fryer, popcorn shrimp, shrimp manchurian

Prep Time 7 minutes minutes

Cook Time 21 minutes minutes

Total Time 28 minutes minutes

Servings 3

Author Akhila

Ingredients

• Gorton’s Popcorn shrimp (14 oz. pack)
• 3 garlic pods (minced)
• ½ inch ginger (grated)
• ½ of a medium sized onion (cubed)
• 1 tbsp soya sauce
• 1 tsp chili garlic sauce
• 1 tbsp green chili sauce
• 1 tbsp tomato ketchup
• ½ tsp black pepper
• Corn flour slurry: 1 tbsp corn flour + 2 tbsp water (mixed)
• 2 spring onions (chopped)
• Oil (as required)

Instructions

• Air frying the shrimp: Remove popcorn shrimp from the package and arrange in the air fryer basket and cook at 400 degrees for 6 mins, shaking halfway through.
• Preparation of sauce: Prepare the sauce by whisking soya sauce, chili garlic sauce, green chili sauce, tomato ketchup and black pepper in a bowl.
• Heat oil in a pan, sauté ginger and garlic. Add the onions and sauté for 2 mins. Follow by adding the prepared sauce, corn flour slurry, and mix everything together.
• Add the air fried popcorn shrimp, toss everything together to combine. Garnish with spring onions.
• Serve Hot! This dish goes well as a side with fried rice, white rice, or with hakka noodles, or is good as an appetizer on its own.

Notes

This dish tastes the best when served hot and crispy, right from the kitchen. Once cooled or reheated, it loses its crispiness although tastes good.

The post Shrimp Manchurian appeared first on Pepper Delight.

Hello 2021!!! Here I am starting this New Year with another favorite recipe from Amma’s cookbook. I am a huge fan of my mom’s egg curry, and it is something I grew up eating a lot as a side dish for breakfast. Amma used to make it to go along with Appams or Idiyappams for breakfast, and sometimes with Chapathi for dinner. Either way I loved it and used to be one of the memorable meals I’ve always cherished.

Luckily, after many years I got a chance to relive those memories again with Amma during her recent stay with us in the US. And when someone fondly cooks your favorite dishes in the midst of your busy schedule especially with a newborn in hand, every mouthful tastes even special and delish. Together, we recreated this recipe for Pepper Delight.

Hardboiled eggs in a deliciously rich creamy gravy along with spices; that’s all this recipe is about. It is simple, reminiscent to any basic Indian curry recipe without tomatoes, and overall a balance of spices with egg and coconut milk which pops up the palate on the first bite.

This recipe is a perfect companion with Appam (hoppers), Idiyappam (string hoppers), Naan or Chapathi.

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

1. Chicken Ularthiyathu / Dry Roasted Chicken
2. Beef Ularthiyathu / Beef Dry Roast
3. Pepper Chicken
4. Chicken Ishtu / Chicken Stew
5. Appam (which makes a great combination with this egg curry)

Enjoy, Happy Cooking…!

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Kerala Style Egg Curry

Egg Curry with Coconut milk … A Cozy, Creamy n Warm Kerala Style Dish, and a Perfect side with a Variety of Hoppers & Breads!

Course Side Dish

Cuisine Indian, Kerala

Keyword egg curry, kerala egg curry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

• 5-6 hardboiled eggs (peeled)
• 2 large onions (thinly sliced)
• 2 green chilies (slit)
• 1 tbsp ginger garlic paste
• ½ tsp turmeric powder
• 1 tbsp chili powder
• 1½ tbsp coriander powder
• 1 tsp garam masala
• 1 tsp fennel seeds / പെരുംജീരകം (roasted and powdered)
• ½ cup water
• 1 cup thin coconut milk
• ¾ cup thick coconut milk
• 1 tsp mustard seeds
• 2 dry red chilies
• 2 sprigs of curry leaves
• Salt (as required)
• Coconut oil or any neutral oil (as required)

Instructions

• Make small slits on the eggs (as shown in the picture).
• Heat oil in a pan and splutter mustard seeds. Add dry red chilies and a sprig of curry leaves.
• Add onions and a pinch of salt, sauté on medium flame until the onions turn translucent. Follow by adding green chilies and ginger garlic paste, sauté until the raw smell disappears.
• Lower the flame and add the spices; turmeric powder, chili powder, coriander powder and garam masala. Sauté for another 2 minutes.
• Add ½ cup of water to the pan and allow the curry to boil on medium flame. Follow by adding thin coconut milk and allow it to boil until the gravy is slightly reduced. Lower the flame and add thick coconut milk.
• Top with fennel powder, stir well and check for the seasoning.
• Add hardboiled eggs and mix well. Switch off the flame and top with curry leaves, allow the curry to rest for 10-15 minutes.
• Enjoy the dish as a side with Appam, Idiyappam, Naan or Chapathi.

Notes

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

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

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

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

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

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

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

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

Enjoy, Happy Cooking…!

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Shredded Soya Roast / Soya Ularthiyathu

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

Course Side Dish

Cuisine Indian, Kerala

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

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

Instructions

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

Notes

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

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

During my childhood days, potatoes were one of my least favored vegetables. I never enjoyed it in curries or stir-fried dishes, not even in poori masala which is a popular breakfast in Kerala. I used to swap the potato masala with some other leftover curries or just simply eat poori dipped in sugar. But there was one exception, and that was in the masala dosa filling.

Anyways, coming back to this recipe… years went by and everything changed. I moved out of my hometown, to a new city, new country, new cuisines, and somewhere along that journey potatoes just became a part and parcel of my diet, a pretty common (though not frequent) in my pantry!

Taking about the dish of the day, this potato curry is one of the simplest recipes, so easy to cook, and equally loved by adults and kids. The highlights of this dish are; just a handful of ingredients, mildly spiced, and a creamy coconut milk gravy. And to sum up the cooking with an inevitable ingredient of the dish is the addition of fennel powder, which brings out the aroma and flavors of this curry!

This potato curry is the best side dish you can serve with poori (fried flat bread) also with chapathis, idiyappams or appams. As a pro tip from my Amma, if you are preparing this recipe to go along with chapathis, adding ½ tsp garam masala during the cooking would make your meal taste even better.

Interested in more veg side dishes which goes with poori? Check these out:

• Vegetable Kurma
• Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Kerala Style Potato Curry

Quick and Easy Kerala Style Potato Curry…simmered in a creamy coconut milk-based gravy! This light masala curry makes a great side dish with pooris, idiyappams or chapathis.

Course Side Dish

Cuisine Indian, Kerala

Keyword potato, potato curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3 medium sized potatoes (cubed)
• 1 large onion (finely chopped)
• 2 green chilies (slit)
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel seeds / പെരും ജീരകം (roasted and powdered)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 dry red chilies
• 2 cups water
• 1 cup of coconut milk (medium thick)
• Oil (as required)
• Salt (as required)

Instructions

• Heat a little oil in a pan and add onions, green chilies and salt; sauté until the onions turn lightly translucent (ensure not to brown them).
• Add potatoes and sauté to mix with the onions for 2 minutes.
• Follow by adding chili powder, turmeric powder, and mix well. Add water and lower the flame to a medium, place the lid and allow it to cook until the water boils.
• Once it starts boiling, remove the lid, add coriander powder, and continue cooking with the pan open until the potatoes are cooked and turn soft.
• When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
• When the curry starts to slightly boil and bubble, turn off the flame. We do not want to cook it beyond this stage. The curry will thicken after a while.
• Prepare the tempering in a separate pan by heating oil and splutter mustard seeds. Add curry leaves and dry red chilies, pour this to the potato curry and mix well.
• Serve hot with poori, chapati, idiyappam, appam or naan

Notes

1. If you are making this curry as a side along with chapatis, adding ½ tsp garam masala to the above ingredients would taste and suit this recipe better – Pro tip from my Amma.
2. Coconut oil is recommended for all Kerala recipes, you may also use any except for olive oil.

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

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

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

How to cook Duck?

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

Duck meat with or without skin?

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

Is duck fat healthy?

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

If your duck smells bad?

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

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

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

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

Enjoy, Happy Cooking…!

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Kerala Style Duck Curry

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

Course Main Course, Side Dish

Cuisine Indian, Kerala

Keyword duck curry, kerala duck curry

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

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

Instructions

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

Notes

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

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

Lassi is very popular in the Northern states of India, especially the original plain buttermilk version which is the go-to drink along with any meal. You can hardly find people who do not like Lassi and most probably they would be the ones who in general hate yogurt, otherwise this sweetened yogurt-based drink is a universally accepted digestive which prevents heartburns or bloating, and is an immunity booster & tummy soother. Tangy yogurt along with milk and pulpy mangoes make this drink a heavenly combination which you would not want to miss out on.

Mango, strawberry, and other flavored versions of Lassi slowly evolved over time and started filling up the shelves in cafes, bakeries and dessert shops. Among all the versions, Mango lassi has gained the maximum popularity in the rest of the world, thanks to the Indian restaurants who promote it as your must-have drink to cool you down after all the deliciously hot and spicy dishes you have savored.

This drink is easy to make and you should give it a shot if you have never prepared it at home; its Creamy from the mango pulp n milk, and perfectly sweetened with a slight hint of tanginess from the yogurt! You can even use canned mangoes for this recipe especially during off seasons when fresh mangoes are not available, but I highly recommend using fresh ripe pulpy mangoes for the perfect flavor!

Cheers!!!!

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Mango Lassi

Mango Lassi, an Indian Inspired Creamy Hearty Mango Drink made with Yogurt, Milk, and Ripe Mangoes! A Perfect Treat to Savor the Deliciousness of Mangoes and Beat the Summer Heat…!!

Course Drinks

Cuisine Indian

Keyword drinks, lassi, mango lassi, summer

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Akhila

Ingredients

• 2 mangoes (cubed)
• ¾ cup yogurt
• ½ cup milk
• 2 tbsp sugar
• pistachios and saffron (garnish)

Instructions

• Blend all the ingredients until smooth. Garnish with chopped pistachios and saffron strands. Enjoy!

The post Mango Lassi appeared first on Pepper Delight.

“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.

The post Navratan Korma appeared first on Pepper Delight.

The memories of this dish go all the way back to my hometown days when my amma (mom) used to make this theeyal with a beautiful aroma of roasted coconut filling the entire kitchen, accompanied by the bubbling sound of the boiling curry! The lip-smacking taste of her theeyal is something which has stuck to my taste buds forever. Being fish lovers, me and my brother always preferred fish curry dishes daily. We were fortunate enough to live in a town where the local fishermen would ride their bicycles to your doorsteps selling their fresh morning catch, and so fish has been a staple all throughout my life. Some days based on the weather or the season, you may not get fresh ones and so you compromise on the fish but with the next choice being a dish as close to a fish masala recipe. And that’s when amma would pull off a life saver; Theeyal…!

Theeyal is a traditional & authentic vegetarian side dish of Kerala, made of roasted coconut and spices simmered in a rich gravy along with vegetables. It is also served in some places as a side dish in a Sadya (the biggest vegetarian feast of Kerala). A non-vegetarian version with shrimp which is called as Konju Theeyal is also quite popular in Kerala. You can add your choice of vegetables or try out the simplest version with pearl onions.

Talking about the complexity of this dish, it was pretty hard initially for me to replicate my amma’s theeyal with the right flavor and consistency. The tricky part was in dry roasting the coconut to perfection which I always failed at. I would either over roast it or under do it. And how did I identify my mistake? While grinding! If you have perfectly roasted the coconut, it would release its oil when grinding to form a thick oily paste (as shown in the above picture). So, ensure to grate the coconut evenly and roast perfectly on a low flame!

I have to thank my sis-in-law for introducing me to this cashew version of this recipe, which has now become one of my favorite dishes!

Enjoy this delicious piping hot theeyal with steamed rice…Happy Cooking…!

Don’t forget to check out my other Kerala recipes here.

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Cashew Theeyal

Cashews, Pearl Onions and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…!

Course Side Dish

Cuisine Indian

Keyword kerala theeyal, theeyal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

For Roasting Coconut

• 1 cup grated coconut
• 3 small onions
• 1 tbsp chili powder (add more if you like it hot)
• 1 tbsp coriander powder
• ½ tsp turmeric powder

For the Curry

• 15-20 pearl onions (sliced)
• 2 green chilies (split)
• 2 large drumsticks (slit and cut into pieces, frozen also works)
• ¼ cup unsalted cashews
• Pinch of fenugreek powder
• Tamarind (lemon sized, soaked in water)
• 2 cups water
• 2 sprigs of curry leaves
• 2 dry red chilies
• 1 tsp mustard seeds
• 2 tbsp diced coconut bites (optional)
• Salt (as required)
• Oil (as required)

Instructions

For Roasting Coconut

• Heat a pan and dry roast grated coconut and pearl onions on a low to medium flame until it starts turning lightly golden brown.
• When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.
• Once cooled, grind all the roasted ingredients into a smooth oily paste. While grinding, the roasted coconut will release its oil as shown in the picture above, indicating that you roasted it perfectly.

For the Curry

• Soak cashews in warm water for 10 mins. Keep aside.
• Heat a pan with oil on a medium flame. Sauté the curry leaves, pearl onions, green chilies, and soaked cashews for 4-5 minutes until the onions become translucent. Add drumsticks and saute for 2 minutes.
• Meanwhile, squeeze the juice of the tamarind and keep aside.
• To the pan, add the grounded coconut paste, tamarind juice, fenugreek powder, salt, and water, bring it to a boil.
• Once it starts boiling, reduce the flame and let it simmer for 10 minutes or until your desired consistency is reached. Check for the seasoning of the curry and adjust salt according to your taste.
• Prepare the tempering by heating oil in a separate pan and splutter mustard seeds. Add curry leaves and dry red chilies.
• Add the tempering into the curry, close the lid and switch off the flame. Let it rest for 10 minutes before serving. Serve hot with steamed rice.

Notes

• You can choose from a variety of vegetables for this dish; Potato, Ivy gourd, Yam, Eggplant, Okra etc.
• For the sourness, tomatoes can also be used in addition to / instead of tamarind.
• Coconut oil is recommended for all authentic Kerala recipes.

The post Cashew Theeyal appeared first on Pepper Delight.

Onam – the Harvest Festival of Kerala is right around the corner. And, how are your preparations coming along? All set for the Sadya preps? did you pickle mangoes yet? prepared banana chips…? I was lucky this year to find some fresh green mangoes in the market. They were perfect, right on time, and I have pickled them already. And for the chips, no worries at all as I’m already sitting on my couch, relaxing, and munching on some homemade ones which my Amma sent me all the way from India.

Talking about my recipe today…unlike the usual Sadya dishes of which many I have already posted recipes in the past, I thought of sharing a Special Curry which is enjoyed predominantly in a Sadya. I had tasted this dish initially at marriage Sadya feasts and later my Amma started preparing it too for our Onam Sadya. So, without further ado, let me introduce you to my dish of the day, Madhura Curry…!!

Madhuram means sweetness. As the name implies, it’s a sweet dish made with fruits like pineapple, ripe plantain and grapes. People often mistake this curry to a pachadi, but it is not… the key difference being this recipe uses very little quantities of yogurt. In some versions of this recipe, sugar/jaggery is added to this dish for more sweetness, but not everybody likes that and so we add yogurt in little portions to balance the flavours.

This is a great side dish for a Sadya, perfect to balance your palate along with the other curries. And if you are preparing it for any regular meal, I suggest you have it with alongside a spicy curry, it just blends well.

Enjoy, Happy Cooking…!

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Madhura Curry/Pineapple Grapes Curry

A Kerala style Sweet n Sour Curry made with Pineapple, Banana, Grapes and Yogurt. Not a Pachadi, but this mildly spiced Madhura Curry makes a great side for any Sadya feast…!! 

Course Side Dish

Cuisine Indian

Keyword madhura curry, onam, sadya

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Akhila

Ingredients

• 1 cup pineapple (finely chopped)
• ½ of a ripe plantain / ethapazham (finely chopped)
• 10-12 red / black grapes
• 1 tsp turmeric powder
• ½ tsp red chili powder
• ½ cup + 2 tbsp water
• ½ cup grated coconut
• 2 green chilies
• A pinch of mustard seeds
• 2 tsp sugar / jaggery
• 3 tbsp yogurt
• 2-3 dry red chilies
• Curry leaves
• Oil (as required)
• Salt (as required

Instructions

• In a pan on medium heat, cook pineapple and plantain by adding turmeric powder, red chili powder and a little salt with ½ cup water. Close the lid and cook well until it turns mushy.
• In the meantime, grind coconut, mustard seeds, and green chilies with 2 tbsp of water, into a smooth paste. Keep aside.
• Once the pan ingredients are cooked, mash with the back of a wooden spoon or a masher for a thicker consistency.
• Add the grinded paste to the pan, mix well and allow it to cook for 2-3 mins until the raw smell of the paste subsides.
• Add sugar / jaggery to the curry for more sweetness per your choice and check for the seasoning.
• Finally, add grapes and toss well within the curry. Do not let the grapes to cook as it should maintain its crunchiness.
• Turn off the flame and allow it to cool for some time. Once slightly cooled, add yogurt and mix well.
• In a separate pan, prepare the tempering by heating a little oil and adding mustard seeds. Once it splutters, add curry leaves and dry red chilies. Top it over the curry and Enjoy...!!

Notes

1. Coconut oil is ideal for all traditional Kerala recipes. However, you many use any other regular cooking oil except for olive oil.

The post Madhura Curry / Pineapple Grapes Curry appeared first on Pepper Delight.

Kootu Curry is a traditional side dish served mostly for festivals & celebrations in Kerala, like Onam, Vishu, and marriages. Along with the endless curries served in a Sadya (traditional vegetarian feast of Kerala), Kootu Curry makes its presence unique by being the only curry which uses roasted coconut as a topping. The word kootu means ‘a mix or combination’, and the recipe is a mix of different vegetables and chickpeas simmered in a coconut cumin gravy, and later topped with browned/fried coconut.

The vegetables used for this dish differ from place to place in Kerala. It’s most common ingredients are Chena (yam), Kaya (raw plantain) and black/white chickpeas, but variants like Pumpkin and Ash gourd are also popular.

I must confess that this recipe is a coconut overload in various forms, be it fresh, oil, or fried. Its major highlight is the addition of fried coconut with curry leaves and dry red chilies, which adds a nice aroma and flavor to the dish. Kootu Curry is a non-spicy, lightly sweet, and a completely satisfying side dish; it pairs wonderfully with steamed rice and daal/lentil curry.

Enjoy, Happy Cooking…!

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Kootu Curry/Kerala Style Plantain and Yam Curry

Kerala Style Kootu Curry… made with Yam, Plantain and Black Chickpeas – A Sadya Delicacy…! 

Course Side Dish

Cuisine Indian

Keyword kerala sadya, kootu curry

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 cup kadala / black chickpeas
• 1½ cup water + more
• 1 medium sized raw plantain (cut into cubes)
• 1 cup yam (cubed)
• 1 tsp chili powder
• ½ tsp turmeric powder
• ½ cup + ½ cup grated coconut
• ½ tsp cumin seeds
• 1 tbsp pepper powder
• 1 tbsp jaggery
• 2 sprigs of curry leaves
• 2 dry red chilies
• 1 tsp mustard seeds
• Coconut oil (as required)
• Salt (as required)

Instructions

• Soak black chickpeas overnight. Pressure cook it with water and a pinch of salt for 3 whistles. Once cooled, drain the water and keep aside. Also set aside the cooked black chickpeas separately.
• Grind ½ cup grated coconut with cumin seeds to a coarse paste, keep aside.
• In a separate pan, add the above drained water, vegetables, turmeric powder, chili powder, & salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, until the water dries out. Add more water if necessary.
• Lightly mash the cooked vegetables with the back of a wooden spoon. Add the cooked black chickpeas and the grinded coconut paste, mix well and continue cooking till the raw coconut smell subsides.
• Now add pepper powder and jaggery to the pan, mix well and check for the seasoning. Place the lid, cook for another 2-3 minutes, and then switch off the flame.
• To prepare the tempering / garnish, heat oil in a separate pan and splutter mustard seeds. Add curry leaves, dry red chilies and grated coconut. Roast the coconut until they turn golden brown.
• Pour this over the cooked chickpea veggies, mix well. Your Kootu Curry is ready, serve with rice and daal curry!

Notes

1. Pumpkin and Ash gourd can also be added as alternate vegetables while making Kootu Curry.

2. Using jaggery in this dish is completely optional as it’s specific to certain places in Kerala.

3. Coconut oil is ideal for all authentic Kerala recipes.

The post Kootu Curry 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.

Among the popular Indian recipes like Butter Chicken and Chicken Tikka Masala, Pepper Chicken also stands tall with its prime attraction being the spice & heat it delivers to its fans … And I love it too…!! This is one of our favorite family dishes which I cook quite often, and serve with rice or roti!

The ingredients and instructions of this recipe are quite similar to other Indian chicken curry recipes, with the main difference being the omission of chili powder and instead spiced with green chilies & crushed pepper corns. The Lemon-Pepper marination is the key to this recipe; the black pepper does the magic with its unique aroma n taste and elevates the flavor of the chicken, and together with the lemon juice it brings the dish together. After all, Black Pepper is the King of Spices!

I recommend marinating the chicken for at least 30 minutes before you start cooking. You can reduce the amount of pepper added if you do not want too much heat in your dish. This is a dry roast recipe which is the best version, but you can also prepare it in a semi gravy form by adding some water while the chicken cooks.

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Pepper Chicken

Treat your Palate to this Roasted Pepper Chicken, spiced with the Goodness of Freshly crushed Black Pepper Corns and Curry Leaves…!! 

Course Main Course, Side Dish

Cuisine Indian

Keyword chicken dry roast, chicken roast, pepper chicken

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 5

Author Akhila

Ingredients

For marination

• 2 lb chicken (bone-in preferred)
• 1 tbsp pepper powder
• 2 tbsp lemon juice
• ½ tsp salt

For chicken masala

• 2 medium sized onion (sliced)
• 3 green chilies (slit)
• 1 tbsp ginger garlic paste
• 1 tomato (chopped)
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 3 tbsp crushed pepper corns
• 2 sprigs of curry leaves
• Oil as required
• Salt as required

Instructions

• Clean and cut chicken into medium sized pieces.
• Marinate the chicken with lemon juice, salt and pepper for half an hour.
• Heat oil in a pan on a medium flame and add curry leaves, sliced onions, along with a little salt. Saute until the onions become translucent and golden brown.
• Add the green chilies and ginger garlic paste to the onions and saute for another 2 minutes until its raw smell subsides.
• Add chopped tomatoes and cook until the tomatoes turn mushy.
• Add turmeric powder, coriander powder, garam masala, crushed pepper (2 tbsp), and saute for a minute. Follow by adding the marinated chicken and mix well with the masala. Place the lid of the pan and allow it to cook on a low flame for 10-15 mins.
• During the cook, the water from the chicken oozes out forming a gravy in which it gets cooked, and so you do not need to add extra water. This recipe is a dry version of the dish, but if you prefer it to be wet or with gravy, you can add water as needed.
• Once the chicken is cooked and the water is dried out, roast it on a low flame for 4-6 mins by adding a little oil, crushed pepper corns (1 tbsp), and curry leaves.
• Switch off the flame and allow it to sit with a closed lid for few minutes before serving.
• Serve with rice, naan, malabar paratha or roti.

Notes

• You can vary the amount of pepper powder and green chilies to suit your spice level.
• 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.
• Using of coconut oil is the best for all authentic Kerala recipes. 

The post Pepper Chicken appeared first on Pepper Delight.

The name “Biryani” is said to have been derived from the Persian Language, and History has many great stories to say about its origin. Biriyani is basically a mixed rice dish made of spices, meat n rice, and its different varieties and their roots are spread across the Indian sub-continent. Of the many stories behind it’s entry to India, the one I loved the most was of the Great Shah Jahan’s (who built Taj Mahal) wife Queen Mumtaz Mahal. It is said that when she visited the army camps, seeing the soldiers’ weak and under nourished, she ordered the chef to make a dish with all the goodness combining rice and meat, and feed them; and hence biriyani originated and became popular in India…

There are different varieties of biriyani across the various parts of India; however the Nizam’s variation of Hyderbadi Biriyani is the most popular.

A zillion ingredients go into the making of a biriyani, and when mixed all together and cooked, you create a flavour packed pot which is divine. Traditionally biriyani is prepared as “dum” which means slow cooked in a clay pot with heat from burning charcoal. The mouth of the clay pot is sealed with a dough paste made of flour, and the rice and meat is cooked with aromatic spices and herbs until the meat turns tender making it a royal treat.

Biriyani is prepared using aromatic long grained Basmati Rice to Khaima/Jeerakasala rice, depending upon the region of its preparation in India. Spices, curry powders, fresh herbs like cilantro and mint leaves, are used generously in the preparation. Cashews and sultana raisins sautéed in ghee/clarified butter is added during layering which gives the sweetness and richness to the meal. And topping with saffron makes the dish exquisite.

Usually biriyani is prepared as a one pot meal, but in this recipe I have cooked prawns and rice separately and later layered it in a pot. Though the many ingredients involved might seem overwhelming, mastering the art of cooking biriyani is actually simple and involves a few fine steps including layering the dish properly.

Also, Don’t forget to check out my Lemon Dates Pickle, which is a great side dish with biriyani !!!

Enjoy, Happy Cooking!!!

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Prawn Biriyani

Rice, Prawns & Exotic Spices… layered with Caramelized Onions, Saffron and Fresh Herbs... Mouth Watering and Delicious! An Indian Delicacy - Biriyani…!!!

Course Main Course

Cuisine Indian

Keyword biriyani, indian food, prawn biriyani

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

For marinating Prawns

• 2 cups prawns
• 1 tbsp chili powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• ½ tsp pepper powder
• 1 tsp garam masala

For preparing Rice

• 2 cups basmati rice
• 3 cups water
• 1 tbsp butter/ghee
• 1 tbsp lemon juice
• 1 bay leaf
• 1 stick of cinnamon
• 2 cardamoms
• 4 pepper corns
• 3 cloves
• 1 star anise
• Salt (as required)

For preparing Prawn Masala

• 2 medium onions (sliced)
• 1 small piece of ginger
• 4 garlic cloves
• 4 green chilies
• 1 tomato (chopped)
• 3 tbsp yogurt
• ¼ tsp pepper powder
• ½ tsp chili powder
• 1 tsp garam masala
• Mint & cilantro leaves (chopped)
• Oil (as required)
• Salt (as required)

For Garnish

• 1 tbsp butter/ghee
• ½ cup cashews and raisins
• 1 medium sized onion (sliced)
• a pinch of Saffron
• 3 tbsp milk
• Mint & cilantro leaves (chopped)

Instructions

For marinating Prawns

• Clean, peel and devein prawns.
• Mix the ingredients of the marinade properly, add salt as needed.
• Marinate the cleaned prawns and keep aside for 30 mins.

For Preparing Rice

• Wash and soak rice for 30 minutes and drain the water completely.
• Heat ghee in a skillet; add cardamoms, cinnamon, clove, star anise, pepper corns, bay leaf, and saute until fragrant.
• Add the drained rice with a little salt and stir continuously for 2 minutes. When the rice starts crackling, pour water, lemon juice and cook till water is completely absorbed. Fluff it up using a fork and keep it aside.

For preparing Prawn Masala

• Heat oil in a pan, shallow fry the marinated prawns on both sides. Remove from the pan and keep aside.
• Into the same pan, add sliced onions, saute until they are translucent.
• In the meantime, grind ginger, garlic and green chilies to a thick paste.
• Add the green paste to the pan and saute for 2 minutes.
• Add chopped tomato and place the lid, cook for 2 minutes until it turns mushy.
• Add pepper powder, chili powder and garam masala, stir well. Followed by adding chopped mint and cilantro leaves.
• Add whisked yogurt, prawns, and mix well with the masala, check for seasonings.
• Prawn masala is ready.

Layering and Garnsih

• Heat ghee/butter in a pan. Fry the sliced onions until they are golden brown. Keep it aside.
• Into the same pan, fry cashews and raisins until they are golden. Keep aside.
• Warm milk in a small bowl and mix the saffron strands, allow it to stand for 2 minutes.
• For layering, into a heavy bottomed pan add a half of all the prepared ingredients as detailed below. The remaining half is to be repeated later as instructed.
• Start with spreading the prepared masala first, evenly covering the bottom of the pan.
• Follow by spreading rice on top of it. Sprinkle cashews, raisins, fried onions, saffron milk, and cilantro mint leaves.
• Repeat the process of steps 5 & 6 with the second half of the ingredients.
• Cover the pan with the lid and cook the biriyani on low flame for 10 minutes.
• Serve warm with pappad, salad and pickles.

Notes

• Coconut oil can be used as a replacement for ghee/butter.
• You can vary the amount of chili and pepper powders to suit your spice level.
• 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 Prawn Biriyani appeared first on Pepper Delight.

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

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

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

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

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

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Prawn Roast

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

Course Side Dish

Cuisine Indian

Keyword kerala prawn roast, prawn roast

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

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

Instructions

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

Notes

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

The post Prawn Roast appeared first on Pepper Delight.

Happy New Year…! It’s snowing outside and the cold weather is calling for something warm n cozy. I’m all excited to open the account with a fresh start… so here I am with my first post of the Year!  With an authentic recipe in hand from my mother’s cookbook for a traditional spicy clear soup, what more can I ask for? A perfectly balanced pack of flavours in one bowl, my Malayalee style Rasam!!

Rasam is a typical South Indian tomato soup made with curry powders, lentils, tamarind, spices and other vegetables, served with rice or as soup. There are different variations of Rasam across South India, out of which the Kerala version (from my home state) is spicier. Kerala tomato rasam is tangy, sour, hot, spicy, and lightly sweet; a feel good soup which soothes your stomach anytime of the day. Though instant rasam powders are available in stores, I love cooking it fresh with the original ingredients. It’s a very simple preparation and all you need to tackle is the skill of balancing the spices. Rasam is served in the third course of Kerala‘s biggest feast, Sadya; typically after Sambar and before the last course of curd.

I love Rasam and my husband loves it too; fiery hot. For us, some of the highlights of the dish are; Firstly, the strong aroma of asafoetida which hits you when you lift the lid of your pan, followed by the fragrance of the spices which tickles your senses, a fusion of flavours as you sip your first mouthful, the heat of the soup as it goes all the way down your throat, and finally the chill n soothing relaxation it gives to your stomach. Rasam is also known to have medicinal properties and provides a good relief when consumed hot during a fever, cold, and also helps in digestion and is appetizing.

Enjoy this cozy rasam as a hot n spicy soup, or with steamed rice.

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Kerala Style Tomato Rasam / Soup

Cozy, Fiery, and Spicy… Tomato Soup made with Garlic & versatile Spices, balanced in a Tamarind based Aromatic Flavour.

Course Soup

Cuisine Indian

Keyword rasam, soup, tomato rasam

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 medium size tomatoes (chopped)
• 4 cloves of garlic (finely chopped)
• ½ tsp red chili powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp asafoetida (hing / kayam)
• 1 tsp pepper powder
• a pinch of fenugreek powder
• lemon sized tamarind (soaked in water, squeezed pulp)
• 2 sprigs of curry leaves
• 2 dry red chilies
• small pinch of mustard seeds
• 1½ cup water
• oil (as required)
• salt (as required)

Instructions

• Heat oil in a pan/kadai and splutter mustard seeds. Add dry red chilies, curry leaves, and saute.
• Add garlic and saute until it turns fragrant. Now add the chopped tomatoes and cover the pan with its lid, cook for a minute. Remove the lid and cook until the tomatoes turn mushy.
• Bring the flame to low and add the spices; turmeric powder, red chili powder, coriander powder, pepper powder, fenugreek powder, & asafoetida. Mix well and then add squeezed tamarind pulp. Place the lid and allow it to boil.
• Now add water, stir and check salt. Close the lid and simmer for another 4 minutes.
• Turn off the flame, and allow it to rest for 15 minutes before serving.
• Serve hot as a soup, or with rice.

Notes

This recipe is a spicier version, so you may want to adjust the amount of chilly powder and pepper powder used to meet your spice level.

The post Kerala Style Tomato Rasam / Soup appeared first on Pepper Delight.

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

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

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

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

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

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

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

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

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

Enjoy, Happy Cooking !!!

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Guest Post: Fusion Dessert- Kheer with Mango Mousse

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

Course Dessert

Cuisine Indian

Keyword dessert, kheer, mango mousse

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Beena Rajan

Ingredients

For Mango Mousse

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

For Kheer/Payasam

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

Instructions

For Mango Mousse

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

For Kheer / Payasam

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

Notes

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

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

When it comes to Indian food it’s all about the balance of spices, not just one or two… but many. It might be overwhelming for beginners, but as you get exposed to the flavours and the cooking, it becomes an art within. The use of different spices together to prepare that aromatic “masala” is the key. And giving it enough time to infuse into your core ingredients of your meal means, something delicious is on its way. Indian food offers tons of exquisite dishes with these masala, and with just a spoonful in your mouth you would realize how perfectly balanced the spices are.

Kebabs are a very common appetizer in the northern parts of India, especially those made with paneer. Paneer, fresh unsalted cheese or also known as cottage cheese, doesn’t require any ageing or culturing, will not melt, and makes it ideal for soups, appetizers, and creamy curries. Paneer in a spicy masala; they just complement each other so well that I thought it’s time to bring in such a dish for my next appetizer recipe. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

The marination of the Kebab is the one important step for this recipe as it needs time to infuse the marinade into the kebabs. So make sure you marinate for at least 3-4 hours prior to cooking.

Enjoy!

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Paneer Kebab with Cilantro Mint Chutney

Easy, Tender, Delicious…!! Veggie Kebabs made with Cottage Cheese (Paneer), Bell Peppers and Onions… Marinated in Indian spices, and Served with a classic Cilantro Mint Chutney…!

Course Appetizer

Cuisine Indian

Keyword indian, kebab, paneer, skewers

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 14 oz. fresh paneer (cubed)
• 1 red and green bell pepper (cubed)
• 1 big onion (cubed)
• Wooden skewers (soaked in water for 30 mins)
• Oil (as required)

For the marinade

• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ tsp garam masala powder
• 1 tsp dried kasuri methi / fenugreek leaves (crushed)
• 1 tsp salt
• Pinch of turmeric powder
• 3-4 tbsp yogurt
• 2 tbsp lemon juice
• Lemon slices (garnish)
• Cilantro leaves (garnish)

For 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

• In a large bowl, mix all the ingredients of the marinade to make a smooth paste.
• Add the paneer, bell peppers and onions to the bowl and mix well. Allow it to marinate for 3-4 hrs. In the meantime, soak the wooden skewers in water for 30 mins.
• Remove the wooden skewers from water and wipe it with a kitchen cloth. Apply some oil on to it using a brush.
• Thread paneer into the skewers alternating with bell peppers and onions. Make sure not to crowd it. Brush oil generously on the paneer and the veggies to prevent it from drying out during the cook.

Oven Method

• Preheat oven to 350 degrees.
• Line a baking tray with aluminum foil and grease it.
• Stack the skewers on the tray leaving some space between them.
• Bake for 35 -40 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately.

Pan Method

• Add oil to a pan and heat on a medium high flame.
• Place the skewers on the pan and cook for about 8 – 10 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately. 

For Mint Cilantro Chutney

• Blend all ingredients until smooth. Add salt as needed.
• Garnish with lemon slices and cilantro leaves. Serve hot with the chutney.

The post Paneer Kebab with Cilantro Mint Chutney appeared first on Pepper Delight.

Lentils are an excellent source of proteins and minerals, high in fiber content and helps in maintaining blood sugar levels. As part of a balanced diet, including lentils, beans or peas is a healthy choice and a good replacement for non-vegetarian food. In fact the United Nations declared 2016 as the “International Year of Pulses”, to spread the awareness about its benefits to the world. The term dal refers to the preparation of pulses along with other ingredients in a gravy form, and is an important staple food in Indian cuisine. Combining the super-rich spinach with lentils – it’s a perfect balance of flavour in a healthy way.

I was introduced to this recipe by my mother-in-law, she cooks this dish quite often at home and everybody loves it in our family. She learned the preparation of authentic palak dal from her North-Indian friends a long time ago, and later added her twist with South-Indian ingredients. For those who do not know, there are huge differences in dishes prepared across the various provinces of India. This recipe was new to me as we never cooked green spinach at my home. Whenever we both talk about this dish, she used to tell me the story of how she used to feed my husband when he was a kid with this dish as he was a huge fan of “Popeye the Sailor Man”, he enjoyed it hoping to become strong as Popeye… n that’s how this curry became my husband’s favorite dish…!!

In this recipe I used split pigeon peas /toor dal / tuvara parippu combined with spinach, pressure cooked, and later combined with garlic, green chilies and cumin seeds, blended in a coconut mixture. The consistency of the gravy is slightly thick.

Enjoy, and stay Healthy…!!!

Prep time: 30 mins
Serves: 4 – 5 servings

INGREDIENTS

• 1 ½ cup spinach (finely chopped)
• ½ cup split pigeon peas / toor dal / tuvara parippu
• ½ tsp turmeric powder
• ½ cup grated coconut
• 2 garlic cloves
• ½ tsp cumin seeds / jeera
• 2 green chilies
• 1 tomato (chopped)
• mustard seeds (a pinch)
• 2 dried red chilies
• salt (as required)
• 2 cups of water

INSTRUCTIONS

1. Add dal, spinach, water and a little salt in to a pressure cooker and cook till its whistle blows once.
2. Meantime, make a paste of coconut, garlic, turmeric powder, green chilies and cumin seeds, and keep aside.
3. To the cooked dal, add the coconut paste and boil the curry on a low flame.
4. If you prefer a thin curry then add another ½ cup of water, otherwise skip.
5. In another pan prepare the tempering by adding a little oil, mustard seeds and dried red chilies.
6. Once the mustard seeds splutter, add chopped tomatoes and saute for a while till it turns mushy.
7. Add this tempering to the boiling dal and mix well. Check for the seasoning.
8. When the curry starts to thicken up, turn off the flame.

Serve hot with steamed rice or roti.

The post Spinach Lentil Curry / Palak Toor Dal appeared first on Pepper Delight.

My memorable experiences with pizza started at Hyderabad, India, where even though I got to try out the authentic recipes, I loved the different Indian flavours like the kadai pizza, chicken tikka pizza, n tandoori pizza. They are so delicious that you sometimes forget that you are having a pizza! After moving to the US, I have enjoyed the ample choices available here; varieties of crusts, meats, veggies, cheese, local favorites and so on… but I do miss the indian flavours.

So, here is my first pizza recipe… Tandoori Chicken Pizza.

Indian Tandoori recipes are pretty famous around the world. The tandoor oven which is basically a clay or metal oven is heated by burning charcoal or wood fire. The delightful flavours of the tandoori recipes are a result of the marinade which is rich in yogurt and spices, combined with the smoky flavour from the oven. The bright red color comes from the chili powder, usually Kashmiri chili / cayenne. Having a tandoor oven at home especially in the US is not that easy, and so the alternatives are either using a barbeque grill or a conventional oven.

The tandoori marinade is a flavour pack of different spices with yogurt and lemon juice. It is ideal to marinade the chicken for 24 hours, allowing the meat to break down and the flavour to combine. The longer you marinate, the better it tastes.

So, plan your next get-together and show off your cooking skills with some variety pizzas… Enjoy!!!

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Tandoori Chicken Pizza

Tandoori chicken pizza topped with onions, bell peppers, jalapenos, cilantro and mozzarella cheese.

Course Main Course

Cuisine Indian

Keyword chicken pizza, indian pizza, pizza, tandoori pizza

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Akhila

Ingredients

For tandoori chicken marinade

• 4 tbsp yogurt
• 1 tbsp chili powder
• 1 tsp corainder powder
• 1 tsp pepper powder
• 1/4 tsp garam masala
• 2 tbsp lemon juice
• 1 tbsp ginger garlic paste
• salt (as required)

For pizza

• 1 large chicken breast
• tandoori chicken marinade (above)
• ½ of a red bell pepper (sliced lengthwise)
• 1 tomato (sliced)
• 2 jalapenos (sliced)
• 1 red onion (cubed)
• cilantro leaves (chopped)
• mozzarella cheese
• 2-3 tbsp tomato paste
• pizza crust
• salt (as required)

Instructions

Preparation of tandoori chicken

• To prepare the marinade, in a bowl whisk all the ingredients of the tandoori chicken marinade.
• Marinate the chicken and refrigerate for 24 hours preferably (6 hours minimum).
• Preheat oven to 450 degrees.
• Line a baking tray with aluminum foil, spray cooking oil and place the chicken on it.
• Cook the chicken in the oven for 25 minutes. Flip it half way through.
• Allow it to cool and then slice into thin strips.

Preparation of pizza

• 1. Preheat oven to 450 degrees. 
• 2. To prepare the pizza, first spread the tomato paste on the pizza crust.
• 3. Sprinkle the mozzarella cheese generously on top of it.
• 4. Arrange the sliced chicken pieces, followed by the vegetables and again top with mozzarella cheese. 
• 5. Bake for about 15-16 minutes until the cheese melts and starts to brown at the edges. 

Notes

1. Do not cook the chicken for more than 25 minutes as it will end up being too dry. 20 – 25 minutes of cooking is ideal for a juicy chicken.
2. You can vary the vegetables used as per your choice.
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 Chicken Pizza appeared first on Pepper Delight.

So here is my second dish from my recent California trip; a new combination of broccoli and red cowpeas with my coconut mix, and trust me… it tastes delicious and hearty.

We had a weeklong trip to California to meet our family, and it was fun roaming around, visiting places, trying out new food/ cuisines/ restaurants, and cooking with my sister. Cooking was special as it was a break from my usual lonely kitchen time to sharing the kitchen with someone who also loves to cook and explore. My sister being a vegetarian also gave me an opportunity to try some new veggie dishes. Thanks to her for this recipe.

A healthy diet includes food loaded with vitamins, proteins and other minerals. Cowpeas are an excellent source of protein and have different varieties like the black, brown, and white creamy peas.  Red cowpeas also known as Lobhia or Vanpayar, is one of my favorite legumes and goes well with a combination of vegetables.

I love broccoli but most of the time end up cooking its easiest recipe; steamed broccoli. Never thought broccoli would taste so delicious with a coconut mix, this dish is perfect with steamed rice.

Give this recipe a try and let me know how it turns out. Enjoy…!!!

Interested in more thoran/Kerala stir fry recipes? Check these out;

• Tender Jackfruit/Idichakka Thoran
• Cabbage Carrot Thoran / Stir Fry

Enjoy, Happy Cooking…!

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Broccoli Thoran/ Broccoli with Red Cowpeas

Healthy Kerala Style Broccoli Thoran / Stir fry made with red cowpeas, coconut and chilies. The perfect side dish with steamed rice.

Course Side Dish

Cuisine Indian, Kerala

Keyword broccoli, cabbage thoran, kerala

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 medium sized broccoli (grated)
• 1 cup red cowpeas/vanpayar (soaked overnight)
• ¾ cup grated coconut
• 2 garlic clove
• ¼ teaspoon jeera
• ¼ teaspoon turmeric powder
• 2 green chilies
• 2 sprigs curry leaves
• 2 dry red chilies
• 1 tsp mustard seeds
• salt (as required)
• oil (as required)

Instructions

• Clean and grate broccoli florets after discarding stems and set aside.
• Pressure cook red cowpeas with a little salt and 2 cups of water on a medium flame for up to 2-3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes off. Drain the cowpeas.
• In a pan, add some oil and splutter mustard seeds, then add dry red chilies and curry leaves.
• Add grated broccoli and a little salt, saute for 5 minutes on a low flame till its rawness subsides. Try not to close the lid to retain the green color.
• In the meantime grind grated coconut, jeera, turmeric powder, garlic and green chilies to a fine paste.
• Add the grinded paste to the pan, saute to mix well and cook for 2 minutes.
• Add the cooked cowpeas, miix everything together and cook for another 2 minutes. Check for the seasoning. Switch off the flame and serve with steamed rice.

The post Broccoli Thoran / Broccoli with Red Cowpeas appeared first on Pepper Delight.

Soya chunks also known as meal maker, is a rich source of protein for both vegetarians, and meat lovers who are looking for a vegetarian alternate. It is a great source of Vitamin B and Omega -3 fatty acids as well.

In my home we never used soya and until recently while I was looking for a vegetarian biriyani recipe for a change, I experimented with soya and made a Soya biriyani, and boy did it turn out good. Everybody loved it and I was so hooked that I never bothered to try something different.

And that’s when my trip to California happened to meet my in-laws, and this dish was prepared by my lovely sis-in-law who is a pure vegetarian, a wonderful cook, and my inspiration for a lot of the vegetarian dishes I’ve posted. The recipe has been adapted from Yummy O Yummy.

There are different ways of cooking with soya chunks. They are usually dry when you buy them from market and you need to reconstitute it with water before cooking, to soften it.  Some prefer to soak in hot water first, drain and rinse again with cold water. For this recipe I soaked it in hot water and then squeezed and drained it out dry.

This is a milder version from the usual spicy recipes and the soya chunks are perfectly roasted with the masala, that you wouldn’t believe this soya roast is a vegetarian dish at first sight… Enjoy..!!!

Interested in other vegetarian side dishes for chapathi? Check these out:

• Soya Ularthiyathu / Shredded Soya Roast
• Vegetable Kurma
• Navratan Korma
• Varutharacha Kadala curry/ Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Soya Roast

Healthy and Delicious Soya Roast in a spicy masala flavour. A perfect side dish for roti and a veggie alternative for the meat lovers!!!

Course Side Dish

Cuisine Indian

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Akhila

Ingredients

• 2 cups soya chunks
• 2 onions (sliced)
• 2 green chilies (slit)
• 1 to mato
• 1 tbsp ginger garlic paste
• 1 tbsp chili powder
• ¼ teaspoon turmeric powder
• 1 tbsp coriander powder
• 2½ tbsp chicken masala
• 3 sprigs curry leaves
• 4 tbsp sliced coconut pieces
• 1 tsp mustard seeds
• salt (as required)
• oil (as required)

Instructions

• Soak soya chunks in hot water for about 20 minutes, this helps to soften it. Then squeeze out the water and drain in a paper towel, and keep aside.
• Roast soya chunks by heating oil in a pan on a medium flame and cooking with chicken masala powder (2 tbsp) and salt. Place the lid on and cook for few seconds.
• Roast well till it turns brown and then transfer to a paper towel to drain the excess oil.
• In the same pan, add a little more oil, splutter mustard seeds and add curry leaves.
• Saute onions until they become soft. Add ginger garlic paste and saute till its raw smell subsides, followed by adding chopped tomato, and saute till it turns mushy and cooked.
• Add spice powders; turmeric powder, chili powder, coriander powder, chicken masala and saute on low flame for one minute.
• Add soya chunks, coconut slices and mix well with the masala, close the lid and cook on a low flame for 4-5 minutes. Stir periodically to mix the chunks well with the masala.
• Serve warm with rice or chapathi.

Notes

Chicken masala is the pure blend of coriander, turmeric, chili, black pepper, salt, Kashmiri chili, fenugreek, dry ginger, garlic, cumin, cloves, cinnamon, cardamom, nutmace, and curry leaves. I used a readymade brand purchased from the store for this recipe, Eastern Chicken masala.

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So Josna, on your request…!

Mathanga (Pumpkin) Pachadi is a very common dish made with coconut and yogurt, here Pachadi is a common reference to any side dish made with yogurt and usually on a sweeter note. I had earlier uploaded a Beetroot Pachadi recipe, and yes you guessed it right; I love recipes with yogurt. The one big difference with this recipe when compared to any other Pachadi recipes is the use of mustard seeds. Normally we use mustard seeds to temper by spluttering it in oil, but here we also crush it and add to the dish. That’s my mom’s secret tip, and it tastes good too.

I love the thick squishy pumpkin yogurt combo, this little sweet and sour curry will make a delicious accompaniment with rice and any spicy curry, I would recommend a fish curry to go along with.

Prep time: 30 minutes
Serves: 4 – 5 servings

INGREDIENTS

• ½ cup Pumpkin (chopped)
• 2 green chilies
•  1/2 tsp turmeric powder
• ½ cup Grated coconut
• ¼ tbsp Cumin seeds
• 2 sprigs Curry leaves
• Small pinch of Mustard seeds
• ½ cup yogurt
• Dry red chilies (garnish)
• Oil (as required)
• Salt (as required)

INSTRUCTIONS

1. Cut the pumpkin into half, and clean and remove seeds from the inside. Peel of its skin.
2. Slice pumpkin into small pieces.
3. In a pan cook the pumpkin with a little water and salt, till it turns mushy.
4. Meanwhile make a coconut paste by grinding grated coconut, green chilies, turmeric powder, and cumin seeds.
5. Mash the cooked pumpkin properly with a wooden spoon or a masher. Add the coconut paste with 2 tbsp of water and mix well. Cook the mix for another 3 minutes. Turn off the flame and allow it to cool.
6. Beat yogurt and add it to the pan and mix well, taste and add salt as needed.
7. Take another small pan for tempering a little oil, curry leaves and dry red chilies, on a low flame. Add the tempering to the pumpkin curry and mix well.
8. Pound mustard seeds in mortar and pestle until crushed, and add that to the curry.

Serve with rice.

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Paneer is fresh unsalted cheese which is commonly used in South Asian countries. Unlike other cheese, it doesn’t require ageing or culturing, and will not melt, which makes it ideal for soups, appetizers, and creamy curries.

For this recipe I used paneer bought from an Indian store. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

Finally, after a lot of pestering by my friends to put this recipe out, I hope you enjoy it every bit…

Prep time         : 35- 45 minutes
Serves               : 4 servings

INGREDIENTS

Paneer                              : 14 oz (1.75 cup)
Onion                               : 2 (sliced thinly)
Green chilies                  : 1 (slit)
Ginger garlic paste       : 2 tbsp
Chili powder                  : 1 tbsp
Coriander powder        : 1 ½ tbsp
Pepper powder              : 2 tbsp
Garam masala                : 1 tbsp
Corn flour                        : 2 tbsp
Salt                                    : as required
Oil                                      : as required
Curry leaves                    : 3 sprigs

INSTRUCTIONS

1. Cut paneer into small cubes and marinate with salt, pepper (1 tbsp), chili powder, corn flour, & a little water. The marinade should be thick enough to coat the paneer. Keep aside to rest for 15 minutes.
2. Meanwhile cut onions, & green chilies into thin slices.
3. Make a paste of ginger & garlic and keep aside.
4. Add a little oil in a pan and shallow fry the paneer on a medium flame. Toss and fry till all sides turn lightly golden. Drain the extra oil with a paper towel.
5. To the same pan, add curry leaves & onions, and saute till it turns golden brown. Add the ginger garlic paste, & green chilies, and saute till the raw smell subsides.
6. Add coriander powder, pepper powder, garam masala and salt, and mix well.
7. Add the fried paneer cubes and a little water, and mix well with the masala. Close the lid and allow it to cook.
8. As the water dries out, add curry leaves and carefully toss the paneer. Close the lid and turn of the flame. Allow it to rest for 5 minutes.

Serve with roti or rice.

Note:

• Paneer bought from a store or refrigerated should be soaked in warm water for a few minutes before cooking, so that it maintains the water content and prevents from hardening or drying out.
• Do not freeze paneer, only refrigerate.
• Paneer if overcooked becomes hard and rubbery.

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