Easter is here, and I am back with my second Easter Special Recipe in a week’s time, n it’s a Savoury dish! This traditional chicken stew is very popular in Kerala, especially among the Christian families, and is also favored for breakfast. The original recipe is said to be British, but was improvised in the kitchens of Kerala by their Malayalee chefs who served them during the British rule. They gave their own touch to it by adding coconut milk & spices, but keeping the soul of the original English dish intact, and affectionately called it “Ishtu”.

My beautiful memories of Easter go all the way back to my Hyderabad days; thoughts of the invite from my dear friend Meera to her grand Easter Feast makes me drool even today! Her menu was lavish with chicken n beef dishes, cutlets, wine, desserts, and so on, of which her Chicken Stew with Appam was my favorite. So as I was finalizing my Easter recipes, these sweet memories floated by and I decided to try my hand on it. Quickly dialed Meera for her recipe and tips, prepared it and you know what… it was a huge success, it tasted sooo good and my husband loved it!! The unique aroma of the spices with ginger and garlic, along with coconut milk makes it a wholesome meal. And it’s Gluten Free too!! This dish goes well with Appam or Idiyappam, you can also try with Naan or other breads too.

Thank You Meera for this wonderful recipe!
Enjoy, Happy Easter everyone!!!

Interested in other Stew recipes? Check these out:

1. Kerala Style Mutton Stew
2. Vegetable Stew
3. Fish Molly / Fish Stew
4. A must try side for stew – Kerala Style Appam / Palappam

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Chicken Stew

Warm, Comforting n Hearty…! A Kerala Style Chicken Stew, Packed with Spices, Simmered in a Creamy Coconut Milk… A Traditional Easter Dish…!! 

Course Breakfast, Side Dish

Cuisine Indian

Keyword chicken stew, christmas, kerala easter stew

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 1 lb chicken (bone-in preferred, cut into small pieces)
• 1 medium sized onion (sliced)
• 2 garlic cloves (finely chopped)
• 1 small piece of ginger (finely chopped)
• 3-4 green chilies (finely chopped)
• ½ cup carrots (sliced into round)
• ½ cup potato (cubed)
• ¼ cup peas
• 1 cup thin coconut milk
• ½ - ¾ cup thick coconut milk
• 1 each Spices (cardamom, cinnamon, cloves, peppercorns, bay leaf, star anise)
• Pepper (as required)
• Salt (as required)
• 1 sprig of curry leaves

For Tempering

• 1 tbsp ghee / clarified butter
• 3 pearl onions (sliced)
• 3-4 cashews
• 1 sprig of curry leaves

Instructions

• Heat oil in a pan, add the spices and saute until they become aromatic.
• Add sliced onions to the pan and saute until it turns translucent.
• Add chopped ginger, garlic, green chilies and curry leaves. Saute for 2 minutes.
• Add the chopped vegetables and chicken, and season with salt and pepper.
• Follow by adding thin coconut milk and stir. Close the lid and cook on a low flame until the chicken turns white and cooked.
• Add the thick coconut milk. Adjust the quantity added to suit your choice of creaminess.
• Check salt, stir and cook for 2 more minutes on a low flame. Turn off the flame.
• To prepare the garnish, heat the ghee / clarified butter in another pan. Add pearl onions and saute until they brown, then add cashews and curry leaves and saute. Add this tempering to the prepared chicken stew, mix well and serve hot.
• Serve with Appam, Idiyappam, Naan or any other bread.

Notes

• This recipe also works well with other meats, substitute the chicken with mutton, turkey or beef. If you are vegetarian, replace the meat with vegetables of your choice.
• Preferably use chicken /meat with bone in, as it adds more flavour.
• It is ideal to use freshly squeezed coconut milk for this recipe, but you can substitute with canned coconut milk or coconut milk powder. I have used canned coconut milk in this recipe, which was very thick. To thin the milk, dilute with equal amounts of thick coconut milk and water.

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Alright, so this is my first Fat Tuesday dish and a totally un-planned one. In fact, I was just relaxing after my weekend shoot of my upcoming Mojito recipe, and all of a sudden my hubby calls me up from office and asks “What’s Fat Tuesday? Do you know to cook any Fat Tuesday dishes?” It turned out that his workmates quickly decided to do a potluck the next day for Fat Tuesday and had also picked up the dishes they planned to cook. The funny fact is, my husband was clueless and the best dishes were already taken. So that left me with little time, limited choices, and I thought… “Well, I’ve been looking for an inspiration for my next recipe and I badly want to try a new cuisine… and there you go Akhila, an Opportunity right in front of you… Grab it… time for you to get Inspired…!” So, I took a quick look at the list of dishes already chosen by his colleagues and saw no appetizers listed; quickly called him up and without any hesitation said, “I’m making a Jambalaya Flatbread”. I heard a pause (I’m sure he was surprised and confused, hehe…) and he said “Ok dear, as you say!” I dropped the call, sat down and thought to myself “Alright, so now how do you prepare it???”

Jambalaya is one among my favorite dishes; especially the Cajun styled one from our local farm market (Soulard market @ St. Louis, MO) which I love a lot. It is a traditional dish made with rice, vegetables and meats, rich in the flavors from spices and is cooked either Creole or Cajun style. Cajun Jambalaya is tomato less and more of a Central Louisiana style whereas Creole Jambalaya is a New Orleans style.  I would consider my today’s dish as more of a mix of both considering the Cajun seasoning used and the tomato based marinara sauce on top of the flatbread.

This recipe is quite easy to make and calls for only one spice rub; Cajun seasoning. I have used AIDELLS Cajun Style Andouille sausage in this recipe which is a smoked pork sausage, and it along with the chicken and shrimp are sautéed in the Cajun seasoning, cooked till brown, and spread on flat bread coated with marinara sauce, along with veggies & cheese. Super easy and quick, makes a great meal on your table.

Enjoy, Happy Cooking!!!

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Jambalaya Flatbread

Classic Mardi Gras dish with a twist… Jambalaya on a Flatbread!!! Relish the Cajun flavours with chicken, shrimp, andouille sausage, bell peppers, white onions, jalapenos and garlic, flavored in seasoning, all on a thin flatbread, topped with Mozzarella cheese and parsley.

Course Appetizer, Main Course

Cuisine American

Keyword flatbread, game day recipe, jambalaya

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Author Akhila

Ingredients

• Andouille sausage (I have used AIDELLS Cajun Style Andouille sausage)
• 15-17 shrimp (peeled, deveined and tail removed)
• 1 chicken breast (sliced into small pieces)
• 1 yellow,red and orange bell pepper
• 1 white onion (sliced)
• 1-2 jalapeno peppers (sliced)
• 2 tbsp Cajun seasoning
• 2 garlic pods (crushed)
• 1 cup marinara sauce
• Olive oil
• Freshly chopped parsley (garnish)
• Shredded mozzarella cheese
• Store bought flat bread

Instructions

• Preheat oven to 400 degree F.
• Slice the andouille sausage and season it along with the chicken & shrimp, in Cajun seasoning (1 ½ tbsp).
• Heat olive oil in a pan, add the seasoned meats, and saute. Cook for 2 minutes on each side till browned. Remove the meats from the pan and set aside.
• Into the same pan, add crushed garlic and saute for a few seconds. Add sliced bell peppers and onions, ½ tbsp Cajun seasoning, saute and cook until softened. Add olive oil if necessary. Remove the veggies from the pan and set aside.
• Add marinara sauce into the same pan, cook on medium heat until it is slightly thick.
• Place your flatbreads on a greased sheet pan, and spread the marinara sauce evenly on top of it as the base. Top with some mozzarella cheese.
• Spread the cooked chicken, shrimp, sausage and vegetables evenly on top of the flatbread, and finally top with jalapenos and some more mozzarella cheese.
• Place the sheet pan in the oven and cook for 10-12 minutes until the cheese has melted. Take it out of the oven and allow it to cool.
• Garnish with freshly chopped parsley.

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

INGREDIENTS

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

INSTRUCTIONS

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

Note:

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

The post Beetroot Hummus appeared first on Pepper Delight.

I love chicken, and if it’s a Whole Roasted one… Yumm!! Cooking with chicken is easy compared to a turkey, don’t you think so? A turkey is huge for a small family, its cooking requires a lot of preparation, and after the meal you end up with plenty of leftovers. With a turkey I would prefer a dish with just the legs or so instead of a full one.

This is my second thanksgiving since I have been in the US, and this time I am so excited to cook and celebrate it at my home. Last year I had a great time visiting my friend and her newborn at Atlanta. The drive via Nashville, Chattanooga, visiting places like the Jack Daniels distillery, Ruby Falls, and the great feast with friends, all those wonderful memories are still alive in my mind.

And with those, I am penning down here my version of a Whole Roast Chicken recipe. A perfectly cooked dish, moist and juicy on the inside with a buttery-crispy-charred skin, rubbed with lemon, rosemary n garlic; Pair it with grilled veggies, mashed potatoes, and your favorite cocktail. There you go… A Memorable Thanksgiving Dinner…!

Some important tips for a perfect roast chicken:

1. Season generously with salt and pepper, it makes the chicken juicy and the skin crispy.
2. Add ingredients for more flavour; like spices, herbs, lemon, vegetables, oil / butter.
3. Rub the spice mix and butter/oil under the skin as well, this helps to make the dish more flavorful.
4. Stuff the cavities with lemon, herbs, and onions.
5. Basting is key, repeat as often as possible. Your chicken would be moist and juicy.
6. If you prefer a charred look, broil for another 6 minutes more after cooking.

Enjoy, Happy Thanksgiving!!!

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Garlic Rosemary Whole Roasted Chicken

Garlic Rosemary Whole Roasted Chicken

Course Main Course

Cuisine American

Keyword chicken roast, garlic rosemary chicken, whole roasted chicken

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 whole chicken
• 2 sprigs of rosemary leaves
• 3 cloves of garlic (finely chopped)
• 1 stick butter (unsalted, softened)
• 1 tsp chili powder
• ½ of a lemon zest (grated)
• Salt and pepper
• Stuffing: 1 white onion (rosemary sprig, lemon (sliced))
• Veggies: potatoes & carrots

Instructions

• Preheat oven to 425 degrees.
• Prepare the marinade by mixing butter, 1 sprig of rosemary leaves (finely chopped), garlic, lemon zest, chili powder, salt and pepper.
• Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry.
• Season generously with salt and pepper outside and inside of the chicken.
• Rub the marinade over the chicken, under the loosened skin and cavities.
• Stuff the cavities with lemon, rosemary sprig, and an onion (sliced). Tie the legs together with a kitchen twine, and tuck the wings behind by lifting the tips up and over the back.
• Place the chicken breast-side up on the roasting pan/iron skillet greased with butter/cooking spray.
• Bake for an hour and 15 minutes in total, basting it at 15 minutes intervals with the dripping sauce from the chicken. At 30 minutes of the roast, add the sliced potatoes and carrots around the chicken and stir in the dripping gravy.
• Cook until a thermometer inserted into the thickest part of the thigh registers 170 degrees Fahrenheit, and the outer skin turns golden and crispy.
• If you prefer a charred skin, set the oven to a broil for another 5 minutes.
•  Remove the pan from the oven and allow it to cool for 15 minutes.
• Carve the chicken and serve along with veggies, garnished in the gravy.

The post Garlic Rosemary Whole Roasted Chicken appeared first on Pepper Delight.

Sometimes very simple ingredients make a great dish, and that’s exactly how I felt about this recipe. Minimal ingredients, hardly any cooking time, easy to prepare, and the satisfaction you get after all the easy work just melts in with every bite. No wonder French fries became so popular!

This fairly simple recipe was on my radar for a while, in fact I have baked it a couple of times in the past but never had the patience nor could control my cravings from gobbling it down before photographing it. Finally it was after my hubby started discussing my plans with Thanksgiving and Christmas menus did I decide to get it done. Oh between, we both talk a lot about my ideas and all the recipes which come up in Pepper Delight. He is the pillar of my blog, not only is he a good taster and approves my dishes, but whenever I am blank and totally out of ideas, he is there as my savior (wink).

This baked version of potato wedges makes a wonderful appetizer and can be prepared throughout the year no matter what the occasion is. The use of garlic and Italian herb seasonings makes it rich in flavour, and finally baking it brings out the crispiness… With a generous amount of salt, you have a yummy snack in front of you…

I have used Russet potatoes which are mild, delicate, and starchy; perfect for baking. Their absorbent nature ensures an even flavour throughout each bite.

Tomato ketchup goes great with fries and wedges. I thought to try out a creamy version along with some tanginess, and boy! It does make a great combo…!!

Enjoy, Happy Cooking…!!!

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Baked Potato Wedges with Creamy Tangy Ketchup

Yummy, Crispy n Garlicky…! Potato Wedges baked to goodness paired with a Creamy Tangy Ketchup…!! 

Course Appetizer

Cuisine American

Keyword appetizer, fries, potato wedges

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Akhila

Ingredients

For Potato Wedges

• 2 large russet potatoes (skin-on, sliced into wedges)
• 1 tsp Italian seasonings
• 3 garlic cloves (finely chopped)
• 1/2 cup parmesan cheese (shredded)
• 1 tbsp fresh parsley (chopped)
• salt (as required)
• pepper (as required)
• olive oil (as required)

For Creamy Tangy Ketchup

• 1/3 cup mayonnaise
• 1 tsp fresh parsley (chopped)
• 1 tbsp lemon juice
• 3-5 tbsp tomato ketchup

Instructions

For Potato Wedges

• 1. Preheat oven to 375 degrees. 
• 2. Line a baking tray with aluminum foil and grease with cooking spray. Keep aside. 
• 3. In a large bowl, prepare the rub by combining garlic, Italian seasonings, salt, pepper, parsley, olive oil, and Parmesan cheese.  
• 4. Toss potato wedges in the bowl for it to marinate well. Arrange them on the baking tray with skin side down. 
• 5. Bake for 30 – 35 minutes until they turn golden and cooked well. 

For Creamy Tangy Ketchup

• Mix all the ingredients in a bowl and stir well. Your sauce is ready. 

The post Baked Potato Wedges with Creamy Tangy Ketchup 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.

Agua Fresca is one of my favorites to enjoy fruits & vegetables. Puree it and add some lemon, sugar n herbs, this popular drink of Mexico & US is super easy to make…

Watermelon and Cucumber, two of the core ingredients of any cooler when paired together makes a great combination. Watermelon being a strong antioxidant also helps in neutralizing harmful radicals from our body. While, cucumber ranked as the vegetable with the highest water content, helps in lowering the excessive heat in your stomach and makes your body feel refreshed. Together, the two hydrating fruits make a complete drink.

Enjoy the drink!

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Watermelon Cucumber Agua Fresca

Light and Refreshing Summer Cooler made with Watermelon and Cucumber. 

Course Drinks

Cuisine Mexican

Keyword agua fresca

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 cucumber
• ¼ th of a watermelon
• 5-6 tbsp sugar
• ¼ cup lime juice
• 7-8 mint leaves

Instructions

• Puree the watermelon in a blender until smooth. Keep aside.
• Puree the cucumber along with lime juice and sugar until smooth, Place a fine mesh sieve over a bowl and pour both the puree through it, pressing against the sieve with a rubber spatula to extract as much liquid out as possible.
• Fill a jug with ice cubes and pour the juice into it. Add mint leaves, and adjust sugar as per your need, stir well.
• Serve in glasses and garnish with watermelon slices (optional).

The post Watermelon Cucumber Agua Fresca appeared first on Pepper Delight.

I love pumpkin and the dishes made with it, to which I was brought up in my hometown. But all of them had been savoury! It was after moving to the US that I realized how popular pumpkin is here, in fact way popular than in India. It is a key element to the Halloween celebrations and has a variety of dishes that too for the sweet tooth. I keep getting surprised even nowadays seeing the different sweet pumpkin dishes & desserts … pumpkin pies, tarts, smoothies, pancakes, soups, cakes… is there anything more you can ask for?

So coming back to the savoury side of pumpkin, Erissery is one of the most popular side dishes of Kerala, India; served mainly for our biggest & our traditional feast; Sadya. The preparation and the ingredients used vary in different parts of the state, with pumpkin sometimes being replaced with yam, banana, or butternut squash.

Pumpkin when combined with legumes makes a very healthy diet. Red cowpeas also known as Lobhia or Vanpayar, are an excellent source of protein and this legume has different variations, like the black, brown, and white creamy peas.

Tadka, or tempering of spices in oil, is one of the key steps in this recipe’s preparation, where both fresh and roasted coconut is used; fresh for the base in a grinded paste form, and the roasted as a garnish along with spices. The beautiful aroma from the roasting of coconut itself makes your mouth watering, pair this dish with steamed rice and enjoy…!

Happy Cooking..!!!

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Prep time: 40-45 mins
Serves: 4 – 5 servings

INGREDIENTS

• 1 cup pumpkin (sliced)
• ¾ cup red cowpeas / vanpayar
• ½ + ½ cup coconut (grated)
• 2 garlic cloves
• ¼ teaspoon cumin / jeera
• ¼ teaspoon turmeric powder
• 2 green chilies
• 2 sprigs curry leaves
• 2 dry red chilies
• 2 pearl onions (chopped)
• mustard seeds (a pinch)
• salt (as required)
• oil (as required)
• 2 cups water (for pressure cooking)

INSTRUCTIONS

1. Soak red cowpeas overnight OR Pressure cook red cowpeas with a little salt and 2 cups of water, on a medium flame for up to 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes off.
2. Drain the cowpeas.
3. Clean the pumpkin by peeling off its skin and removing its seeds. Slice it into small pieces.
4. Add a little water to a pan and cook the pumpkin slices with salt and a pinch of turmeric powder, until it turns mushy. Mash well with a wooden spoon.
5. In the meantime, make a paste of coconut, cumin, green chilies, garlic and turmeric powder.
6. Turn down the heat of the pan to low and add the cooked cowpeas and coconut paste, mix well.
7. Adjust the salt and boil the curry until it thickens. Turn off the flame.
8. In another pan, heat some oil and splutter mustard seeds. Add curry leaves, dry red chilies and pearl onions. Saute for a minute on a low flame, and add the other half of the grated coconut.
9. Roast the coconut by stirring frequently till it brownish and aromatic.
10. Garnish the pumpkin curry with the roasted coconut paste.

Serve warm with steamed rice.

Interested in more Pumpkin recipes, check this out:

Pumpkin with Yogurt (Mathanga Pachadi)

Interested in more side dish recipes with Red cowpeas, check this out:

Broccoli with Red Cowpeas

The post Pumpkin with Red Cowpeas / Mathanga Erissery appeared first on Pepper Delight.

Halloween is around the corner; Trick-or-Treating, Ghost Stories, Costume Parties, Pumpkin Recipes, and many more… a fun time for families and kids..! And when it comes to food, your options for the sweet tooth are endless… Kids love Halloween, the time of the year where they run around collecting sweets, stocking them, and bragging about their collection. They would go bonkers for lollipops, and if it’s a spooky treat? Ho Ho, You’ve just made their day…!

This is my first Halloween since I’ve started my blog and every year I have been quite intrigued with the spooky edible food decorations, in all shapes & colors throughout the stores. I love to watch all the Halloween creativity, isle after isle, and be mesmerized. So this year I made up my mind to definitely put on the Pepper Delight Witch’s hat and cook up some spooky treats. Woooooooohh……

Cake pops is something I have been eyeing on for a while. In fact my recent baking experience with cheesecake  showed me how wonderfully graham crackers go with cream cheese. I had some leftovers and so it was the perfect timing to use them with something new. I was so tempted to grab all the edible spooky decorations from the store, but decided to stick myself to those cute candy eye balls and spookify them on my lollipops with little blood red gel.

This treat is an attention grabber n sooo easy to make. And the bonus:

• no cooking
• no baking required
• 4 ingredients
• Both kids and adult friendly

The only tricky part for any newcomer is the tempering of the chocolate. You may not get the glazed coating right the first time, and if you didn’t, don’t Worry..! Even I couldn’t, and actually that adds even better to the spookiness..He He..!

Happy Halloween my dear friends, Enjoy…!

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Prep time: 30 -45 mins
Serves: 12 lollipops

INGREDIENTS

• 14 graham crackers
• 8 oz. cream cheese (softened at room temperature)
• 4 tbsp powdered sugar
• 12 oz. semi-sweet chocolate morsels (chips)
• Lollipop sticks
• Candy eye balls
• Edible decor (red color decorating gel)

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set aside.
2. Grind graham crackers in a food processor until finely powdered.
3. Transfer it to a bowl and add the cream cheese. Using a mixer or with your clean hands, blend it well until properly mixed into a dough.
4. Divide the dough into ice-cream scoop size portions and roll them into equal sized small round balls.
5. Place them on the baking sheet, and refrigerate for 10 mins to harder a bit.
6. Take the tray out and insert the lollipop sticks half way through each ball, and place back in the refrigerator for another 15 mins to set.
7. Melt the chocolate chips in a deep microwave safe bowl by microwaving at 30 second intervals and whisking alternatively until completely melted, loose and runny.
8. Dip each ball in the liquid chocolate to give it an even coat. Tap the stick of the pops on the edge of the bowl to allow any excess liquid to drip off. Allow it to stand by fixing it on a lollipop stand or a Styrofoam block.
9. Attach the candy eye balls to the pops and pipe some red color gel on top of it, Or use your favourite Halloween icing decorations to create your spooky lollipops.
10. Refrigerate for about 10 minutes to set completely.

Note:

1. Ensure that the dough is thick enough to stay intact and not fall apart.
2. Roll the dough into small balls so that it would be easy to coat with chocolate, and also will not fall apart from the sticks due to its weight.

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Pepper Delight has entered its 10^th month of limelight, and I know that’s a long time for not having a cocktail recipe so far. I guess I was just prolonging it till I got the right ingredients and that’s when this bag of berries landed in my hands. Berries make a great combo with anything you try, and with a hint of lime you get that refreshing sweet tangy flavour. And there you go, a triple berry treat.

I still have plenty of berries left, so stay tuned for more recipes. Something special with a berries compote coming soon…!

Enjoy, Chill…!

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Prep time: 10 minutes
Serves: 2

INGREDIENTS

• 1½ cup berries (I used frozen berries, thawed; raspberries, blackberries, & blueberries)
• ¼ cup lime juice
• ¾ cup water
• 4 tbsp granulated sugar
• ¼ cup triple sec
• ½ cup tequila
• 1 cup ice cubes
• lime wedges (to garnish)
• coarse salt (to rim the glass)

INSTRUCTIONS

1. Puree the berries in a blender along with water, lime juice and sugar. Strain the puree to a bowl, which will give you about 2 cups of concentrated berry syrup.
2. Combine triple sec, tequila, berry syrup, and ice cubes in a cocktail shaker and shake well.
3. Prepare your serving glass by running a lime wedge along its rim, and then dip the rim in coarse salt (optional).
4. Pour the drink from the shaker into the glass.
5. Garnish with a lime slice (optional).

The post Berry Margarita appeared first on Pepper Delight.

This is my faaavourite Thai Curry, inspired from my honeymoon trip to Thailand! Since then, whichever Thai restaurants I go to, this dish would be my first choice. After seeing me repeating the same dish every time, my husband suggested me to try preparing it at home. It was about time, and that’s how all this came together…

It is said “Great Ingredients make Great Food”, and that’s exactly how I feel about this recipe. A simple and authentic curry in 30 minutes time; it’s so comforting, packed full of flavours, with the aroma of the leaves, richness from the coconut milk, spiciness of the paste, saltiness from the fish sauce, and sweetness of the sugar. If you need some extra spice – add some serrano peppers! And the best part of this recipe is, I managed to pull it off in restaurant quality style, trust me!!!

The hero of this dish is the Panang curry paste which is prepared from dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts.  I have used a store bought paste due to the unavailability of all the ingredients in my nearby grocery stores. If you are allergic to peanuts by chance, most of the store bought Panang curry paste omits the use of peanuts so as to keep it safe for everyone.

The authentic curry calls for kaffir lime leaves, which is an inevitable part of Thai dishes especially soups, curries or stir fried dishes. If you are planning to add Kaffir lime leaves in your curry, make sure you remove its stem and chop leaves into a julienne cut (cut into long thin strips). Generally people tend to discard it if left as a whole. The zest of lime is also a substitute for kaffir lime leaves (6 leaves = 1 tbsp zest). And like me if you couldn’t get these leaves, using Thai basil leaves instead is another good option. Basil is not an exact substitution, but it has a unique flavour which stands up to Thai dishes.

The dish is usually made with any protein which is also cut into thin strips. That helps in ensuring a proper cook quickly as the dish is not boiled long since it contains coconut milk which may split. The concentration of coconut milk has to remain very thick to give the richness to the curry. For vegetarians, alternatives for fish sauce will be vegetable stock or soy sauce. Tofu can be used in place of meat.

I highly recommend you to read the “Notes section” below for the variations.

Enjoy this Thai delicacy…!!!

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Prep time: 25-30 minutes
Serves: 2

INGREDIENTS

• 1 lb chicken tenderloin / breast (cut into thin strips)
• Oil (as required)
• 2 tbsp panang curry paste (store bought)
• 400 ml coconut milk
• 2 tbsp fish sauce
• 1 tbsp light brown sugar (or palm sugar)
• ½ cup bell peppers (sliced)
• 3 tbsp water
• 8-10 Thai basil leaves (plus extra for garnish)

INSTRUCTIONS

1. Heat a pan with little oil and start sautéing the panang curry paste on a medium flame until it is aromatic (for 2 mins). Make sure not to burn the paste.
2. Add the thick part of the coconut milk (4 tbsp), saute well until the oil starts to separate.
3. Add the chicken pieces, basil leaves, and the rest of the coconut milk along with a little water.
4. Bring the heat to low, add bell peppers, fish sauce and brown sugar, and allow it to cook for 5-7 mins. Turn off the heat when the chicken is completely cooked.
5. Garnish with additional basil leaves.

Serve with steamed white rice/ fried rice.

Note:

1. For Vegetarians, substitute protein with tofu, and fish sauce with vegetable stock or soya sauce. Use gluten free soya sauce like tamari to make this recipe gluten free.
2. If you are preparing the Panang curry paste on your own rather than a store bought one, you may need to increase the quantity of the paste to 4 tbsp because store bought paste is usually concentrated.
3. Palm sugar (authentic ingredient) can be replaced with light brown sugar or sugar.
4. Kaffir lime leaves (authentic ingredient) can be replaced with lime zest (6 leaves = 1 tbsp zest) or with Thai basil leaves.
5. Fish sauce / soya sauce already has plenty of salt in it, so season only if necessary.
6. Use Serrano peppers for extra spiciness.

Interested in more Thai recipes? Check these out:

Pad Thai with Shrimp

Rice Noodles with Chicken & Veggies

The post Panang Curry appeared first on Pepper Delight.

Cooking good food which is delicious and healthy is what always comes to my mind when creating a new recipe. I love making Pasta dishes! They are entirely different from my usual Indian style of cooking, pretty easy and a comfort food that you can cook effortlessly and chill, just right for you weeknight dinner & gatherings.

Since my husband is not a big fan of tomato based pasta, I tend to find alternatives or cook something which is white sauce based. This time I wanted to totally get rid of the sauce and experiment baking. The baked version enhances the pasta to another level; full of flavour, the upper crust turning crispy and brown, juicy and cheesy inside… it’s a total package. On a healthier note, I have used whole wheat pasta for this recipe. You can use any vegetables of your choice; mushrooms are my favourite and I have also used broccoli and bell peppers. Finally layering with Mozzarella and Parmesan cheese, it helps to complement the lack of sauce thereby making it juicy and not dry.

The key to this dish’s perfection is the cooking of the pasta and not allowing it to dry. Cook the pasta just to al dente and then mix & bake with the other ingredients for another 30 minutes; of course, you wouldn’t want to serve under or over cooked pasta. Mixing it with red or white sauce (marinara or béchamel ) is also optional to make it gooey and juicy inside.

Now how can you make this recipe even more interesting? You can customize it with your favourite veggies, protein or even mix with sauces of your choice. I’ll try them out soon, but I’m damn sure that you would love all those variations.

Enjoy, Happy Cooking!!!

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Prep time: 30-45 minutes
Serves: 2 – 3 servings

INGREDIENTS

• 8 oz whole wheat pasta (or pasta of your choice)
• 3 garlic cloves (finely chopped)
• 1cup broccoli florets
• 1 cup bell peppers (sliced)
• 1 cup mushrooms (sliced)
• 1 cup mozzarella cheese (grated)
• 1 cup parmesan cheese (grated)
• 1 tbsp butter
• Freshly chopped parsley leaves (optional)
• salt as required
• pepper as required
• olive oil as required

INSTRUCTIONS

1. Cook pasta as per package instructions to al dente. Drain it and toss with olive oil to prevent sticking.
2. Preheat oven to 350 degrees.
3. Heat butter in a pan on a medium flame, add chopped garlic and saute for a while until tender and its aroma emanates.
4. Add mushrooms, broccoli, bell peppers, salt and pepper, mix well and close the lid to cook for 5 minutes. Toss the pasta into the pan and stir to combine well.
5. In an iron skillet or any oven safe dish, grease with olive oil. Layer the pasta in batches, adding grated mozzarella and parmesan cheese in-between. Top with extra parmesan cheese and freshly chopped parsley leaves (optional).
6. Bake for 30 minutes until the cheese melts and the upper crust turns lightly crispy & brown. Serve hot.

Interested in more Pasta recipes? Check these out:

Chicken Pasta with White Sauce

Spaghetti with Garlic, Mushroom & Peas

The post Baked Wheat Pasta with Mushrooms, Broccoli and Bell Peppers appeared first on Pepper Delight.

What is the best thing we’d love on a hot summer day? Without any doubt, Ice Cream…!!! And I guess it would be everybody’s unanimous answer across all age bars!!! They are seriously so addictive that not only on summers, even on a snowy day we’d love to take a bite.

My ice cream memories in St. Louis take me to a few favorite spots; Ted Drewes, Oberweis, and Cold Stone. And today morning while I was preparing this recipe I came across this news post of our local ice cream shop Ted Drewes winning this year’s “World’s Best Ice Cream”. What a pleasant surprise to kick off my first ice cream recipe post!!

Ice Cream and Oreo cookies; one of my favorite sweet treats! This easy-peasy three ingredient dessert can be prepared without an ice cream maker. Did u hear that? Yes, no churner required, Seriously? Doesn’t that sound a big “O” surprise to you? Hmm Yes, same here. Not until recently did I discover that you can really bring in the flavours of a good ice cream without churning. I know there are a lot of people like me, ignorant of the fact that you can prepare an exceptional ice cream like this recipe, at your home.  Nothing fancy here, all you need is to refrigerate and wait patiently (which is the hardest part) and your ice cream is ready!!

So, how does a non-churn ice cream work? Usually in an ice cream maker as the mix freezes, the churning process incorporates air in the mix thus preventing the formation of crystals and giving it a smooth finish, rather than that of an ice block. Whereas in a non-churn ice cream, the beaten whipped cream holds the same airy creamy texture needed for a good ice cream.

You can customize these ice creams with your favourite flavours and choices. This recipe calls for the basic instructions of preparing a no-churn vanilla ice cream. If you are not a big fan of Oreo, omit the Oreo cookies from the recipe. It’s simple, and you can finally top it off with your choice of fruits, graham crackers, sauces or sprinkles.

So enjoy this Delicious, Silky, Smooth, Creamy Ice Cream with crunchy Oreo… Happy Cooking!!!

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Prep time: 20 minutes + 6hrs / Overnight for freezing
Serves: 2 -6

INGREDIENTS

• 14 oz. (1 can) sweetened condensed milk
• 2 cups of heavy whipping cream
• 8-10 Oreo cookies (crushed)
• 1 tsp vanilla extract (optional)
• Ice cream cones (optional)

INSTRUCTIONS

1. Beat the heavy whipping cream until soft peaks form (5-7 minutes). Fold in the vanilla extract and sweetened condensed milk.
2. Add the crushed Oreo cookies and mix well.
3. Pour the ice cream mixture into a 9 inch loaf pan, cover with a cling film to keep it air tight. Refrigerate for 6 hours / overnight for it to turn smooth and scoopable.

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

So what do I cook for breakfast today? Hmmm… something quick; Well, I’ve got bread, milk, & fruits in my pantry… so a French toast may be??? Oh boy, Yumm!! But wait a minute, I don’t have eggs. Now what? Well I think I know what to do, no worries at all. I’m gonna try an Eggless French toast…!!!!

Breakfast is the important meal of your day and I love to cook something sumptuous. But at times the sleepyhead in you makes you so lazy to cook early in the morning that you wish you could fix up something very quick, especially those days when my hubby starts early to office for his morning meetings. That’s when I seek the blessings of the smoothie gods and the cereal gods, or it would be some bread recipes.

This 5 ingredient eggless French toast recipe is so simple, hardly takes 5 minutes to prepare and it’s so yummy to appease your hungry stomach.

So, how did I get the classic French toast taste without eggs?? I’ve used corn starch, cinnamon and vanilla extract which gives that beautiful flavour and covers up all the missing of the eggs…and it’s delicious…!!

I have used multigrain bread in this recipe which is one of my favourites, but any bread would do or any dense bread like brioche works great too.

Enjoy, Happy Cooking and have a Great Morning!!!

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Prep time: 5-6 minutes
Serves: 2

INGREDIENTS

• 1 cup milk
• 1 tbsp corn starch
• ¼ tsp cinnamon powder
• 1 tsp vanilla extract
• 6 whole grain bread slices
• butter (to grease)
• fresh fruits

INSTRUCTIONS

1. In a small bowl, mix milk, corn starch, cinnamon powder and vanilla extract. Stir well.
2. Dip bread on this mix to coat well on both sides (do not make it soggy).
3. Cook bread on a lightly greased griddle until brown on both sides. (2-3 mins in total).
4. Sprinkle some powdered sugar (optional), serve with honey/maple syrup and fresh fruits.

The post Eggless French Toast appeared first on Pepper Delight.

This is a simple dish and requires minimum ingredients – honey, soy and garlic, which are easily available in your pantry and in 35 minutes your beautiful drumsticks are ready…

The first thought which comes to my mind when I plan a drumsticks dish is the usual recipe with a masala marinade, but I was looking for an opportunity to switch my palate from spicy to sweet / tangy, something which me and my friends have been crazy for lately. And that’s how I decided to make Honey as my hero!! I love cooking with drumsticks because it brings out the flavours of your marinade so well, making your dish full of yumminess…

The preparation is very simple, all you need is to marinade your chicken in a sauce mix of honey, soy, garlic, salt and pepper, and bake. What makes the difference is the cooking of the chicken in a pool of its marinade and juices which ooze out during the cook, and basting it at regular intervals. Using an aluminum foil to line your baking pan / skillet prevents the juices from drying out, keeping the chicken tender & juicy.

Enjoy, Happy Cooking…!!!

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Honey Soy Glazed Chicken

Sweet, Tender and Juicy Chicken Drumsticks with a glaze of Honey and Soy… a definite crowd pleaser appetizer…!!

Course Appetizer

Cuisine Chinese

Keyword appetizer, drumsticks, honey soy chicken

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3

Author Akhila

Ingredients

• 6 chicken drumsticks (with skin)
• 4-6 tbsp honey
• 3-4 tbsp soy sauce
• 4 cloves garlic (finely minced)
• Salt (as required)
• Pepper (as required)
• leaves Freshly chopped cilantro (garnish)

Instructions

• Clean and pat dry chicken drumsticks. Make incisions in the chicken. Season with salt and pepper.
• In a small bowl, prepare the marinade by mixing garlic, honey, soy sauce, salt, & pepper, whisk well. Rub the marinade on the chicken ensuring that it is properly coated, and rub under the skin too generously. Marinate for 3 hours at least or 20 minutes.
• Preheat oven to 400 degrees.
• Line a cast iron skillet / oven safe dish with aluminum foil, and place the drumsticks on it. The foil prevents the honey and soy sauce in the marinade from sticking to your pan, making cleaning easy. Pour any excess marinade over the chicken.
• Cook the drumsticks in the oven for 35 – 40 minutes until the skin is lightly browned and the inside is no longer pink. After every 15 minutes flip the chicken with a pair of tongs and baste it by pouring the sauces over on top.
• Remove from the oven and garnish with freshly chopped cilantro leaves.

Notes

1. The key to baking drumsticks is pat drying after rinse and making incisions in the chicken. This helps the marinade to be absorbed well.
2. Baking time will be 35 min – 40 mins.
3. Basting the reducing marinade over the chicken at regular intervals keeps it wet, juicy, and flavourful.
4. You can vary the sweetness according to your choice while adding honey.

The post Honey Soy Glazed Chicken Drumsticks appeared first on Pepper Delight.

A cake for any special occasion? Of course YES, and that too when it is your hubby’s birthday around the corner, you definitely need to try something new to surprise him. He is my official taster for all my dishes, so I cannot get away that easily and will have to put a little more hard work. And that’s when I decided it was time to try my hand on a Swiss roll.

Tiramisu is an elegant Italian dessert made of lady finger biscuits dipped in an espresso coffee combined with a whipped mixture of eggs, sugar mascarpone cheese, and Marsala wine. And this Swiss roll of Tiramisu is another version of the dessert without losing its authentic taste. The Swiss roll cake can be describes as “bakes quick and while hot; spread with cream, roll carefully as a log, wrap it in a cloth, and when cold cut into slices”.  There are many variations of Swiss roll in different countries, and nowadays the modern versions have cream replaced with jam roll, chocolate and many more. So, here we are skipping the use of lady fingers, and instead baking a sponge cake for the base which is then rolled and cooled, filled with mascarpone mix and again cooled and set, to make the beautiful roll of Tiramisu.

There are a number of steps in this recipe but do not freak out if you are preparing it for first time, all you need to do is be patient and follow the recipe. One of the main takeaways for me while preparing this cake was the importance of the eggs. When your recipe calls for soft peaks from egg whites, make sure you use freshly bought eggs and the separated whites contain no specs of yolk. The bowl which you use to beat should be free from oil. And just have a look at the important things to be considered when rolling a cake (esp if you are a newbie like me).

Tips while rolling a cake:

• Baking takes a maximum of 10-15 minutes, do not exceed more than 15 minutes. Roll the cake when it is really warm, which enables to roll it perfectly.
• Use the support of a parchment paper or a towel dusted generously with powdered sugar, it helps to roll it neatly.
• While filling cream, it’s ideal to leave a ½ inch border on all the sides.
• Starting from the long side nearest to you, roll up the cake leaving the seam side down on the baking sheet.

Also, Don’t forget to check out my Easy No-Cook Eggless Tiramisu which is a twist to the classic recipe, but taste damn delicious!!!

Enjoy baking, Happy Caking…!!!

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Recipe adapted from Epicurious

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Tiramisu Swiss Roll

Classic Italian dessert Tiramisu with a twist… it’s a Tiramisu Swiss Roll Cake with the bold flavours of Espresso, Cocoa, Mascarpone cheese & Marsala, topped with flaky chocolate shavings…!!!

Course Dessert

Cuisine Italian

Keyword swiss roll, tiramisu, tiramisu swiss roll

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 50 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Akhila

Ingredients

For making cake

• ½ cup flour
• ½ cup + 2 tbsp granulated sugar
• 5 large eggs separated (at room temperature)
• 1 tsp vanilla essence
• ¼ tsp salt
• ¼ tsp cream of tartar
• ¼ cup unsalted butter (softened at room temperature)
• 2 tbsp powdered sugar

For making Espresso Syrup

• ½ cup brewed espresso
• 2 tbsp sugar
• 1 tbsp Marsala wine

For making filling

• 8 oz mascarpone cheese
• ¼ cup powdered sugar
• ¼ tsp ground cinnamon
• 1 tbsp Marsala wine
• ½ cup chilled heavy cream
• Cocoa for dusting
• White & dark chocolate shavings (decoration)

Instructions

For making cake

• Preheat oven to 350 degrees.
• Grease a cookie tray or a baking pan (30*40cm) with baking spray. Line a parchment paper with some baking spray and dust with flour. Shake off excess flour and set aside.
• In a bowl using a hand mixer or a stand mixer, beat egg yolks, vanilla essence, and sugar at high speed until thick and pale yellow. Beat for about 10 minutes.
• Add half of the flour to yolk mixture and fold it gently. When it is properly mixed, add rest of the flour and fold it gently. Set aside.
• In a large mixing bowl, beat salt, egg whites, and cream of tartar on a medium speed until soft peaks form. The peaks hold their shape when beaters are lifted.
• Add 2 tbsp sugar and continue beating until whites just hold soft peaks.
• Fold ¼ egg whites into yolk mixture, mix well and then fold remaining whites into yolk mix until it is thoroughly combined.
• In another bowl, pour melted butter and mix half of the prepared cake batter, fold it gently.
• Gently pour the mixture back to the bowl, fold altogether until it is thoroughly combined.
• Spread the batter evenly into the previously prepared pan. Rap the pan once to eliminate air bubbles.
• Bake for 13 - 15 minutes, until the cake is golden and crisp at the edges.
• Dust powdered sugar on to a clean kitchen towel.
• Carefully flip the cake on to kitchen towel. Carefully peel off the parchment paper. Be careful with heat, use oven mitts.
• After peeling sheet, dust with more powdered sugar. Trim the edges. Using the towel, roll up the cake, and once rolled wrap it in the towel. Allow it to cool completely.

For making Espresso Syrup

• Combine espresso and sugar in a small saucepan and bring to a boil. Stir until the sugar dissolves. Then boil until the liquid reduced to ¼th cup.
• Remove from heat, stir in Marsala and let it cool in room temperature.

For making filling

• In a mixing bowl, combine mascarpone cheese, cinnamon powder and Marsala, beat until thoroughly combined.
• In another bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the mascarpone mixture until combined well.

Assembly

• Unroll the cooled down cake gently back on to the towel. Brush the cake with espresso coffee all on the inside.
• Using a spatula, spread whipped cream filling evenly over the cake on the coffee brushed side leaving a ½ inch border all around.
• Starting from the long side nearest you, roll up the cake as you did previously but without the towel, leaving the seam side down on baking sheet.
• Dust with cocoa powder and decorate with white and dark chocolate shavings.
• Chill for at least 30 minutes before serving.

Notes

• Always use fresh eggs, and while beating the egg whites do so till soft peaks are properly formed and hold their shape when lifting the beater.
• Alternatives to Marsala wine are Frangelico, Brandy (Cognac) or dark rum.
• If you prefer non-alcoholic, substitute Marsala with watered down red grape juice or cranberry juice; but of course the taste wouldn’t be exactly the same.

The post Tiramisu Swiss Roll appeared first on Pepper Delight.

The word pad means “stir fried” and it is the common meal you can find on the streets of Thailand. How would I know? Well actually that’s where we toured for our honeymoon!! Awwww, it was one of the most memorable trips… sightseeing, adventure tours, walking around the street shops, trying food at different roadside eateries, shopping… we had so much to do and it was super fun..!!!!

The yummiest Pad Thai I have ever tasted was at my first time, at an upscale restaurant in Pattaya, Thailand. The balance of the sauces, perfectly cooked rice stick noodles, fresh shrimp, the plating, altogether it made me a huge fan of this dish. After moving to the US I have had no dearth for Thai food, and I just love their various dishes like the spicy basil fried rice, and Panang curry.

Pad Thai flavours are a combination of the rice noodles, veggies, protein, peanuts and the main hero, it’s Pad Thai Sauce. The sauce is a complex blend of hot, sour, sweet and salt; the right balance of the sweetness from sugar/brown sugar, sourness from tamarind puree, acidity of the lime juice, spiciness from the paprika and the salty fish sauce and oyster sauce. Another thing I like about Thai food is how easily you can use any protein – chicken, shrimp or tofu for the veggies.

Do try this recipe and let me know how it tasted… Enjoy..!!

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Prep time: 30 minutes
Serves: 2 servings

INGREDIENTS

• 7 oz dried rice noodles
• 2 tbsp tamarind puree
• 2 tbsp oyster sauce
• 3 tbsp fish sauce
• ¼ tsp paprika/chili powder
• 2 tbsp brown sugar
• 2 garlic cloves (chopped)
• 1 tbsp shallots (minced)
• 5-8 shrimps (deveined)
• 2 eggs
• 1 cup carrots (sliced thinly)
• Crushed peanuts
• Oil (as required)
• Green onions (chopped)
• Lime wedges (to garnish)

INSTRUCTIONS

1. To prepare the pad thai sauce, in a small bowl mix tamarind puree, fish sauce, oyster sauce, brown sugar, and paprika powder, stir well and keep aside.
2. Meanwhile cook the noodles according to its package instructions OR soak rice noodles in lukewarm water for 1 hour. Drain, and add to pan as required in the instructions below.
3. Heat a pan/wok with some oil. Add chopped garlic and shallots, saute until they are fragrant. Add shrimp and cook till its color changes.
4. Make a pit in the center of the wok by moving the cooked shrimp mix to the sides and pour the eggs. Beat the eggs lightly so that the yolks break and as it starts to coagulate fold in the cooked shrimp mix. Add carrots.
5. Add the drained rice noodles to the pan and toss well.
6. Once the noodles and the shrimp are almost cooked, add the pad thai sauce to the pan and mix.
7. As the sauce starts to boil, add the peanuts and keep folding in the noodles with the sauce till it thickens (2 mins).
8. Remove from the heat, garnish with green onions, peanuts and lime wedge.
9. Serve immediately.

Note:

1. For vegetarians, the shrimp/protein can be substituted with tofu, and fish/oyster sauce with soya sauce.
2. A wok suits the best to cook pad thai, but if you don’t have one you can use any centered heavy bottomed pan or even a cast iron skillet works.
3. Use rice stick noodles, the extra wide ones can be bought from Asian stores.
4. Do not overcook rice noodles as it can turn sticky.
5. Vary the spiciness according to your preference by adjusting the amount of paprika powder.

The post Pad Thai with Shrimp appeared first on Pepper Delight.

Now, mojitos are alcoholic drinks and basically a mix of white rum, lemon juice, sugar and mint leaves. Well, then why Virgin? Just thought to cater my non-alcoholic friends out here too, still giving you a hit from the sparkling soda, with an added twist of flavours from the berries…

And if you prefer being authentic, just replace the water in this recipe with white rum, and you are all good..!!

Berries are a wonderful variant to experiment on with different drinks. And if you are in need for a great tip to fix a quick drink for your guest? I recommend muddling a few berries n mixing with lime juice and mint – that’s an all-time winner drink…!!!

Enjoy, Chill…!

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Blueberry Virgin Mojito

A non alcoholic summer drink with the blend of fresh blueberries, lime & mint leaves.

Course Drinks

Cuisine American

Keyword blueberry, mocktail, mojito

Prep Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

• 10-12 blueberries
• ½ of lime squeezed
• 3-4 mint leaves
• 2 tbsp sugar
• ½ cup crushed ice
• ½ cup club soda/carbonated water
• ½ cup water

Instructions

• Muddle the fresh blueberries and mint leaves together till it’s properly mashed and juicy.
• Add this muddled mix into a tall glass, followed by adding sugar and lime juice. Stir well.
• Add crushed ice, water and top with soda.

The post Blueberry Virgin Mojito appeared first on Pepper Delight.

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

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

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

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

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Dry Roasted Chicken / Nadan Chicken Ularthiyathu

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

Course Main Course

Cuisine Indian

Keyword chicken roast, chicken ularthiyathu, kerala chicken roast

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 5

Author Akhila

Ingredients

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

Instructions

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

Notes

1. You can vary the amount of chili and pepper powders to suit your spice level.
2. The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.
3. Using of coconut oil is the best for all authentic Kerala recipes.

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