Peri Peri Seasoning is a blend of herbs and spices which can both vegetarian and Chicken dishes into a flavourful meal. Making this seasoning at home is easy and it stays fresh up to 6 months with no preservatives.
Traditionally Peri Peri Peppers are used in the spice blend which are hard to source so I substituted that with cayenne and it turned out delicious.
Preparation Time : 5 minutes
Makes : 1 cup
Sugar : 2 tablespoons
Red chilli powder : 2 tablespoons
Ground Coriander : 2 tablespoons
Onion powder : 2 tablespoons
Garlic powder : 2 tablespoons
Smoked Paprika : 2 tablespoons
Salt : 1 tablespoon
Dried Oregano : 1 tablespoon
Dried Parsley : 1 tablespoon
Cayenne Pepper : 1 tablespoon
Ground dried ginger : 2 teaspoons
Ground Cardamom : 1 teaspoon
Mix all the ingredients in a bowl to combine and store in a airtight container.
Rice Crispy Treats are normally a kids favourite snack. So as Reese Peanut butter cups. So, what if we combine the flavours and make it a healthy snack at the same time. That’s what these Chocolate Peanut butter rice crispy bites are.
Preparation Time: 5 minutes
Set time : 1-2 hours in the refrigerator
Makes : 15 bites
Rice Crispies : 3 cups
Creamy Peanut butter : 3/4 cup
Honey : 2 tablespoons
Semi sweet chocolate chips : 1 cup
Peanut butter : 2 tablespoons
In a medium size microwave safe bowl, add 3/4 cup peanut butter, honey and heat for 40 seconds until it’s warm but nice and smooth.
Add the rice crispies, mix well to combine. Take a 8×8 cake pan, line it with parchment paper and grease it.
Add the rice crispy mixture into the pan and press tight so everything is nice and uniform.
In a bowl, add the chocolate chips and melt them in a microwave until they are soft and creamy. Add peanut butter and mix well to combine.
Add the chocolate mixture on top of the rice crispy layer and refrigerate for 1-2 hours until the chocolate is hard and holding well.
Take the pan out of the refrigerator, cut them into 2×2 bites and serve.
Gangavalli leaves are wild greens with a lot of health benefits. My friend sent me some homegrown fresh leaves and I wanted to try something different than cooking them with toor dal. So, cooked them with moong dal and the family loved it.
Preparation Time : 5 minutes
Cook Time : 30 minutes
Serves : 6
Yellow Moong Dal : 1 cup (240ml)
Gangavalli leaves : 2 cups
Onion : 1 medium chopped
Curry leaves : 1 sprig
Green Chilli : 1 slit
Salt to taste
Red chilli powder : 2 teaspoons
Cumin powder : 1 teaspoon
Dry red chilli : 1 broken
Urad dal : 1 teaspoon
Methi seeds : 5
Cumin : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Heat oil in a saucepan, add all the ingredients listed under for tempering and saute until the seeds start to splatter.
Add onion, green chilli, curry leaves and saute until the onion is golden brown.
Add moong dal and fry for 5 minutes.
Add the leaves and cook for 3 minutes.
Pour 2 1/2 cups of water, mix well, close lid and cook for 15-20 minutes until all the water is absorbed and the dal is cooked but nut mushy.
Add salt, red chilli powder, cumin powder, mix well and cook for 3-4 minutes.
Turn off the stove, add some butter or ghee and serve hot with rice or roti.
Ponganalu or paniyaram are ball shaped dumplings made with idli or dosa batter. These are one of the breakfast dishes made in South India. These Methi Ponganalu/Paniyaram is a simple made with Idli batter, methi/ fenugreek leaves, tempering. The Ponganalu taste delicious and it’s a good way to serve greens for breakfast.
You can find non stick pans and cast iron pans. I like the non stick pan as there is no need of oil in making this delicious breakfast.
Take the idli batter in a bowl and add the chopped methi leaves, turmeric and mix well.
Heat oil for tempering, add the ingredients listed under for tempering except curry leaves and let the seeds splatter. Add curry leaves and add tempering to the batter.
Using a spoon, put the batter into the paniyaram pan and place the pan on the stove on medium heat. Close lid and cook for 5 minutes, turn the paniyarams and cook for another 5 minutes or until the outer layer is golden brown and crisp.
Serve hot with coconut chutney, peanut chutney or podi.
These Cupcakes are a mini version of the Red Velvet cake which is really popular. I made few changes to the original recipe by using thick yogurt/curd instead of sour cream or buttermilk that normally used and it turned out delicious. There is absolutely no difference, kids loved it.
To get the bright red colour and the velvety texture, I added beetroot extract along with the gel red colour.
The best icing that goes with Red Velvet Cake is Cream Cheese frosting. Buttercream can be used but cream cheese flavour goes well comparitively.
Preparation Time : 15 minutes
Bake Time : 22 minutes
Makes : 15 cupcakes
All purpose Flour : 1 1/4 cups
Unsweetened Cocoa Power : 1/4 cup
Baking Soda : 1/4 teaspoon
Butter : 1/2 cup softened
Sugar : 1 cup
Eggs : 2
Thick yogurt/ Greek yogurt : 1/2 cup
Cold milk : 1/4 cup
Red gel food colour : 1 teaspoon
Beetroot extract : 2 tablespoons
Vanilla Extract : 1 teaspoon
For Cream Cheese Frosting:
Unsalted Butter : 1/2 cup (1 stick) softened
Cream cheese : 8 oz (226 grams) at room temperature
Vanilla extract : 1 teaspoon
Salt : 1/4 teaspoon
Powdered Sugar : 3 cups
Pre heat the oven to 350 degrees F.
In a bowl, add flour, cocoa powder, baking soda, salt mix well and set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, yogurt, milk, food colour, beetroot extract, vanilla and mix well.
Add the dry ingredients and mix to combine on low speed. Do not overblend.
Line the muffin tray and spoon the batter into the cups filling 2/3 full.
Bake for 22 minutes or until a toothpick inserted comes out clean. Remove from the pan and let them cool.
For the frosting: Add all ingredients list under for frosting and beat till the mixture is smooth and fluffy.
Let the cup cupcakes cool completely before decorating them.
This Italian Braised Chicken is a one pot dish where the braised Chicken is cooked in tomato and basil sauce making the chicken full of flavours. The chicken is super tender and juicy. Serve it with some pasta or roasted vegetables.
You can use the chicken with skin, I couldn’t find any so I used skinless meat. Thighs are apt for the dish. I used drumsticks also as my kids love them.
Preparation Time: 10 minutes
Cook Time : 30 minutes
Chicken Thighs : 5
Salt and pepper to taste
Olive Oil : 2 tablespoons
Onion : 1 medium diced
Garlic : 4 cloves minced
Tomato puree : 2 cups
Italian basil : 10 leaves chopped
Red chilli flakes : 2 teaspoons
Brown sugar : 1 teaspoon
Parsley to garnish
Wash and pat dry the chicken pieces.
Heat a dutch oven or a skillet on high heat, add the chicken pieces and season them with salt and pepper. brown the chicken on both sides. Take them out and keep aside.
Lower the flame to medium, in the same pan, add olive oil, add onions, garlic and saute for 2-3 minutes until the onion is soft and translucent.
Add tomato puree, basil leaves, salt, red chilli flakes and stir. Add braised chicken with the juices, cover and simmer for about 15 minutes.
Add brown sugar, stir to combine and garnish with parsely.
This Plum Ice Cream is made with just 4 ingredients. Plums, sugar, milk powder and fresh cream. By the way, it’s a no churn ice cream.
I love experimenting with foods. Ice creams are something that are on top of the list. It’s the season for plums and I had 2 fruits left and I wanted to try making ice cream out of it. The ice cream turned out creamy and super delicious and my daughter who is not a big fan of fruit ice creams is in love with this one.
Preparation Time : 15 minutes
Freezing Time : 6-8 hours
Makes : 250 grams
Plums : 2 large pitted and diced
Sugar : 1/2 cup + 2 teaspoons
Milk powder : 1/2 cup
Fresh cream : 1/2 cup
In a small saucepan, add the diced plums, 2 teaspoons of sugar and cook until the plums are soft and mushy. Turn off the stove and let them cool.
In a small blender jar, add the plums and make puree.
In a large blender jar, add plum puree, milk powder, sugar, fresh cream and blend till smooth.
Pour the mixture into a freezer safe container and freeze for 6-8 hours.
Jackfruit is an exotic fruit grown in tropical regions and it is a native fruit in South India. It has a lot of health benefits. The raw fruit is usually used as a meat substitute and the ripen fruit is eaten raw or used to make desserts, ice creams etc.,
This smoothie is made with ripen fruit. I used soy milk but your choice of milk can be used.
This Pistachio Cake is full of bursting flavours from nutty pistachios, almonds, cardamom and orange zest. I saw a post on Almond cake and thought let me try a Pistachio cake as that’s one nut no one in the house eats. I have to always make something and hide them.
The cake is so fluffy with a beautiful colour. My husband who is not a big fan of cakes loved this one and asked me to bake a second one within few days. The sweetness is mild compared to the other cakes.
Preparation Time : 10 minutes
Bake Time : 35 minutes
Serves : 6-8
Butter : 1/2 cup / 1 stick
Sugar : 1 cup
Eggs : 3 large
Almond extract : 1/2 teaspoon
Orange zest : 1 orange
All purpose flour : 1 1/4 cup
Baking powder : 1 1/2 teaspoons
Salt : A pinch
Pistachios : 1/2 cup ground coarsely
Almonds : 6 ground coarsely
Green cardamom : 6 pods seeds powdered
Warm milk : 1/2 cup
Slivered Pistachios for garnish
Pre heat the oven to 350 degrees F / 180 degrees C.
Grease a 8″ pan on the sides and line it with a parchment paper.
Cream sugar and butter and beat till it light and fluffy.
Add one egg at a time and beat well. Add almond extract, orange zest and beat to combine.
Add all the dry ingredients in batches along with milk and beat well to combine.
Pour the batter into the prepared pan, garnish with slivered pistachios and bake for 35 minutes or until a toothpick comes out clean when inserted in the middle.
Let the cake cool for 15 minutes before slicing and serving.