Relish The Bite

Taste of happiness

You are here: Home / Archives for Suki

Spicy Kerala Coconut Chicken

by Leave a Comment

Chicken dry curry with coconut and spices. Simple but full of flavour. 

If you want to have some protein based Indian dinner, this is one recipe which is handy. 

Other favorite chicken recipes: Kerala chicken fry, Madras Chicken curry.

Serving Size:
Time:
Difficulty:

Ingredients

  • Oil – 1 tbsp
  • Spices – cardamom, cinnamon, clove, bay leaf  – each two
  • Whole Red chillies – 2, broken
  • Garlic – 8, finely chopped
  • Ginger – 1 inch,finely chopped 
  • Green chilli – 2, slit
  • Mint – 1 tbsp, finely chopped
  • Red Onion – 2, sliced
  • Tomato – 1, chopped 
  • Salt – 2 tsp 
  • Turmeric powder – 1 tsp 
  • Red chilli powder – 1 tsp 
  • Coriander powder – 1 tsp
  • Chicken – 500 gms
  • Water – 1/2 cup
  • Pepper powder – 1.5 tsp
  • Grated fresh Coconut – 2 tbsp
  • Coriander leaves – 1 tbsp, finely chopped

Directions

  1. Wash and cut the chicken into medium sized pieces.
  2. Add spices , red chillies, onion, garlic, ginger, green chilli, curry leaves, mint together and salt. Sauté until translucent. Then add chilli powder, turmeric powder and coriander powder. Sauté well. 
  3. Add the chicken pieces and mix well. 
  4. Add water and mix well.
  5. CLose the pan after that for another 10 minutes.
  6. Add pepper powder and coconut to the top of the chicken.
  7. Close it for another 5 minutes and open! Oh lala! Ready!
  8. Squeeze lemon juice and coriander leaves to garnish.
  9. Notes :
  10. 1. Add curry leaves if you have some. I was giving it to my nephew who doesn’t like curry leaves.

TOFU BHURJI/ TOFU SCRAMBLE

by Leave a Comment

Vegan tofu scramble is a hearty breakfast made with bell peppers and tofu.  If you are craving something savory and filling for breakfast, this recipe is just for you! 

After starting workouts and trying to achieve daily protein for the last months, I am trying to find different recipes to include protein. I am a vegetarian so the options are limited for sure. Tofu and paneer has been a daily meal these days.


Other Tofu Recipes: Spicy garlic soy tofu, Spicy tofu scrambled bell pepper.


Serve this with toast, roti or just by itself.

Serving Size:
2
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • Tofu – 300 grams
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Onion – 1 cup, chopped finely
  • Salt – 1/2 tbsp
  • Garlic – 6, chopped finely
  • Ginger – 1 inch, chopped finely
  • Green chilli – 2, chopped finely
  • Bell pepper – 1 cup, chopped finely
  • Tomato – 3/4 cup, chopped finely
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • coriander powder – 1 tsp
  • Dried methi leaves – 1 tsp
  • Amchur powder,/Dry mango powder – 1 tsp
  • Coriander leaves – 1 tbsp, finely chopped
  • Lemon – 1 tsp, to garnish.

Directions

  1. Scramble the tofu and keep aside.
  2. Heat a tablespoon of oil, add cumin seeds, garlic, ginger, green chilli, onions , salt and bell pepper. Saute till the onions get translucent.
  3. Add tomatoes, red chilli, turmeric powder and coriander powder.
  4. Saute for a minute. Add 1/2 of water for the masalas to saute.
  5. After 4-5 minutes, add the tofu scramble and mix well.
  6. Stir well, check the salt and spice levels and adjust to suit your taste.
  7. Garnish with amchur powder, coriander leaves and lemon.

Cauliflower Masala/ Gobi Masala

by Leave a Comment

This is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the cauliflower, when combined with spice powders along the onions brings out a rich texture and flavors to the curry.
There are many variants to this recipe where it can be made with thick gravy, but this recipe is a dry version of it. 

This week I went to work after a long long vacation from work. Staying home, eating, sleeping, working out and repeating was not that bad. I made this yesterday for a quick lunch for myself. To be honest, not a great fan of cauliflower but I liked it with roti. Cauliflower has many nutrients and high in fiber. I am trying to take lots of fiber and iron intake and this helps if it is tastes good.Obviously I love fried gobi but tedious and unhealthy.

Other cauliflower recipes: Cauliflower 65 Biryani, Cauliflower pav bhaji

Serving Size:
2
Time:
30 mins
Difficulty:
easy

Ingredients

  • Oil – 1.5 Tbsp
  • Spices like cardamom, star anise, cinnamon, Bay leaf-  each 1
  • Cumin Seeds – 1 tsp
  • Dried Red chillies – 2, Broken.
  • Hing – 1/4 tsp.
  • Salt – 1 tsp
  • Onions – 3/4 cup, chopped roughly
  • Garlic – 4-5
  • Ginger – 1 inch
  • Tomatoes – 3/4 cup, chopped roughly
  • Red Chilli powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Cauliflower  florets- 3 cups,
  • Kasuri Methi / Dried fenugreek leaves- 1 tbsp
  • Sesame seeds 
  • Water – 1/2 cup.

Directions

  1. Add onions, garlic, and ginger to a blender and blend to a smooth paste and keep it aside.
  2. Heat 2 tablespoons of oil in a pan.
  3. Add cumin seeds, bay leaf, black cardamom, cloves, dried red chilies, and star anise. Sauté them for a few seconds or until whole spices are fragrant.
  4. Add onion, ginger-garlic paste and mix well. Sauté for 5-7 minutes or until onion paste turns golden.
  5. Now, add tomato puree and mix well. Cook for 2-3 minutes.
  6. Add red chili powder, turmeric powder, coriander powder, garam masala powder, and mix well.
  7. Let them cook for 2-3 minutes or till the oil starts to separate from the sides of the masala.
  8. Add water and mix well.
  9. Add cauliflower and close the lid for 5 minutes.
  10. Open the lid and let the water steam out.
  11. garnish with Kasuri methi/dried fenugreek leaves and sesame seeds.
  12. Add salt if needed according to taste.

Mashed Spinach curry/ Keerai Masiyal

by Leave a Comment

A spinach curry which is a comfort food and staple curry every week at my home. 
Anyone who knows me would know I have been having spinach every three days once in the last 2 years or so. I have less iron and ferritin in my body so this spinach really helps. Or I believe it helps. I have started to love spinach recipes recently. 

This is something that my mom made for me when I was back home. It’s a staple for us to have spinach every other day. I guess for all the junk food i was eating the last few years, my childhood healthy food saved me. Otherwise I would have not had this strength. 


You can make this with any spinach you want. 
Other favorite spinach recipes: SPinach Garlic curry, Palak Paneer, lamb spinach curry

Recipe video of Keerai Masiyal

Serving Size:
Time:
Difficulty:

Ingredients

  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Cumin – 2 tsp
  • Red chillies – 4
  • Garlic cloves – 7-8
  • Onions or shallots- 1 medium or 3/4 cup, finely chopped
  • Green chillies – 2 
  • Salt – 1 tsp
  • Tomatoes – 2, chopped
  • Spinach leaves – 4 cups
  • Tamarind – 1/4 lemon sized
  • Turmeric – 1/2  tsp
  • sambar powder – 1 tsp
  • Ghee – 1 tsp

Directions

  1. Wash the spinach. In a cooker add 2 tablespoon gingelly oil , once the oil is hot add mustard, cumin, and let it splutter . 
  2. Add 3 to 4 red dried chillies  , garlic cloves, onions , green chillies with salt and saute for a minute.
  3.  Add  tomatoes, lemon size tamarind and sauté them all for 5 mins.
  4.  Add the spinach with turmeric and sambar powder , salt and hing.
  5. Share them as well for 5 mins. 
  6. After 2 mins add one cup of water and close the cooker and wait for two whistles.
  7. Open it and slowly mash it together using a masher.
  8. Serve with a spoon of gingelly oil or ghee. 

Kerala Style Chicken Fry

by Leave a Comment

This is a simple chicken fry recipe but flavorful mainly because of coconut oil and coconut. Spicy and Authentic.


I like to make chicken recipes because my nephew can enjoy it too. Sometimes it is a big NO from him if it is a curry. Kids i say :D. ALso, it is easier to cook anything with less ingredients. The flavor on this recipe mainly comes from coconut oil and a good chili powder. Please try using fresh ginger and garlic rather than using ginger garlic paste. It makes a lot of difference. Try marinating at least for thirty minutes. Even overnight is good. The flavors get in. Also massage the chicken with the marination. Don’t worry about getting your hands messy. Worth the mess!


Thank you all for your concerned emails and messages from my last post. I did not realize so many people even read my post. I am good. 😀 Sometimes I just blabber, I guess. Otherwise I am good. Life is beautiful. No more negativity or even a touch of negativity 😉 Will try atleast!


Other Favorite Chicken Recipes: Chicken Kurma, Chicken Biryani, Chicken Karahi.

Recipe video :

Chicken Kerala Fry Recipe

Serving Size:
2
Time:
30 mins
Difficulty:
easy

Ingredients

  • Chicken – 500 gms
  • To blend:
  • Garlic – 6 
  • Ginger – 1 big piece
  • Shallots / Red onion – 1/2 cup
  • Green Chilli – 3
  • Other:
  • Chilli Power – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Coriander powder – 1 tbsp 
  • Salt
  • Coconut Oil – 1 -3 tbsp
  • Grated Coconut – 1/4 cup
  • Green chilli – 2-3, Slit.
  • Lemon to garnish

Directions

  1. Wash and cut the chicken into medium sized pieces.
  2. Take onion, garlic, ginger, green chilli, curry leaves, together by adding a few drops of water to a fine paste. Then add chilli powder, turmeric powder, coriander powder, salt and  1 tbsp of coconut oil. 
  3. Marinate the chicken pieces with this masala by massaging gently and keep it aside for a minimum of 30 minutes.
  4. Heat 1 tbsp of coconut oil in a heavy bottom pan, add marinated chicken pieces, fry them on both sides each 5 minutes. 
  5. CLose the pan after that for another 5 minutes.
  6. Add green chillies and coconut to the top of the chicken.
  7. Close it for another 5 minutes and open! Oh lala! Ready!
  8. Squeeze lemon juice to garnish.
  9. Notes :
  10. 1. Add curry leaves if you have some. I was giving it to my nephew who doesn’t like curry leaves.

Spicy Mushroom crumble stuffed Peppers

by Leave a Comment

These delicious vegan mushroom stuffed peppers are Hearty, healthy, filling, and easy to make.This will be a great party appetizer or you can serve as a side too.
Quick and easy to whip up and absolutely packed full of healthy, meat-free ingredients, mushroom stuffed peppers are always a winner!
If you use a variety of colors it will make a visually interesting dish, any color of bell pepper will work here.
Baking time can vary, but for this recipe you will cover the baking dish with foil and bake at 350 degrees F for about 15 minutes.

You can also top with smashed avocado or guacamole once the vegetarian stuffed peppers have finished baking.

I received sample products from Big mountain foods.Their products are purely plant based and packed with vitamins and minerals. Vegan and gluten free and they are delicious. I am serious! Try them. They are women owned and family operated in the heart of Vancouver British Columbia which is my favorite city in Canada. Their social media links: 

You are going to love this stuffed peppers recipe. Why? Because these Vegan Stuffed Bell Peppers are Smoky, Spicy, Satisfying,Hearty and Gluten Free.

a.     Facebook: https://www.facebook.com/bigmountainfoods/

b.     Instagram: https://www.instagram.com/bigmountainfoods/

c.      Twitter: https://twitter.com/bigmountainfood

Serving Size:
4
Time:
40 mins
Difficulty:
Medium

Ingredients

  • Big mountain Food Mushroom Crumble – ¾ cup crumbled
  • Big onion – ½ finely chopped
  • Ginger Garlic paste – ½ tsp or fresh garlic and ginger
  • Green chili – 1, finely chopped
  • Tomato – ½, finely chopped
  • Red chili powder – ½ tsp
  • Chaat masala – 1 tsp
  • Garam Masala Powder – ¼ tsp
  • Coriander leaves – 1 tbsp finely chopped
  • Salt – to taste
  • Oil – 2 tsp
  • Bell pepper – 1, chopped into rounds

Directions

  1. Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
  2. Add tomato and sauté for a minute, then add chilli powder, garam masala powder, and salt. I would give a quick stir, it should not be too dry or too saucy. Takes around 5 mins.
  3. Preheat the oven for 10 mins.
  4. Then add mushroom crumbles and mix well.
  5. Cook for a minute, garnish with coriander leaves and switch off.
  6. BAKING
  7. Take a baking pan and cover with aluminum foil. Add the round bell peppers, sprinkle some oil, and stuff it with filling.
  8. Bake it for 12 – 15 mins at 350°F. Bell pepper will soften and mushroom crumbles will get roasted. Serve it as an appetizer.

This is not a sponsored post.

Mutton/Lamb Spicy Curry

by Leave a Comment

Mutton Curry

Soft & succulent lamb/mutton pieces coated with aromatic blend of masalas and spices. 

I made this a few months back and drafted it. If you are making it for the first time, try to taste as you make it to adjust to your spice level. This recipe was spicy, tasty and flavorful. When all the lamb curry is over, take some plain rice, mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice,rasam/sambar, or roti,naan, paratha, parotta.
Happy New Year to all of you! Stay Happy and healthy always.:).Don’t ask me what is happiness? I am still trying to find the answer. My life is not perfect. Missing a lot of things like Love, family close to me or some things which bothers me day to day life. However, I am thankful for everything I have. Happiness is may be acceptance?! 😀 Depressing or Motivated?

Mutton Curry Recipe Video

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.

Serving Size:
Time:
Difficulty:

Ingredients

  • Mutton/ Lamb – 450Gms
  • Oil – 2 tbsp
  • Cumin Seeds – 1 tsp
  • Fennel Seeds – 1 tsp
  • Garlic – 5, finely chopped.
  • Ginger – 1 inch, finely chopped.
  • Green Chilli – 2, finely chopped
  • Curry leaves – 1 tbsp
  • Onion – 1 medium, finely chopped
  • Tomato – 1 medium, finely chopped
  • Chilli powder – 2 tsp
  • Coriander – Cumin Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Turmeric Powder – 1 tsp
  • Pepper Powder – 1 tsp
  • Coriander leaves – 1 tbsp, Chopped finely
  • salt -1 tsp

Directions

  1. Add mutton/Lamb with 1 cup of water in a pressure cooker with salt and give 5-6 Whistles. (or) In Medium flame cook for 20-30 minutes. 
  2. Take a pan in medium flame, add oil, cumin seeds, fennel seeds, garlic, ginger, green chillies, curry leaves, add chopped onions and salt.
  3. Saute until onions are translucent. Then add tomatoes, chilli powder, cumin powder, garam masala, turmeric powder and pepper powder.
  4. Saute for 3-4 minutes. Then add the boiled mutton/lamb water. Boil for 3-4 minutes.
  5. Add the boiled mutton now and close the lid. 
  6. After 4-5 minutes, it will be semi gravy. You can boil for more if you need a roast.
  7. Add chopped coriander leaves and finish it off 🙂
Mutton Curry

Spicy Chennai Chicken Roast

by Leave a Comment

Chicken marinated and slow-cooked in spices. Who does not love spicy chicken? 

You need very few ingredients to make this recipe, which is not the case for most Indian recipes. I try not to repeat the recipes I make so that I can develop some new good recipes. Most times it’s a hit! 😉 Few times of course it fails and I will end up trashing my pictures. I have not cooked for a long time so it feels better to try new recipes now. Finding happiness in small things.

It is a dry recipe which tastes best by itself as an appetizer. It tastes good with some curry and rice as well. The rice and sambar is great too with this.
Each curry is equally good in its unique way and differs by the method it’s cooked. Marination helps the spices to get into the chicken. 

Other favorite chicken dishes : chicken kurma, chicken roast, Chicken Karahi.

Serving Size:
3 cups
Time:
35 mins
Difficulty:
Medium

Ingredients

  • Masala
  • 3 tbsp of oil
  • ¼ tsp of fennel seeds
  • ¼ tsp of Cumin seeds
  • 1 large onions, chopped finely
  • 4 green chillies, chopped finely
  • 6 garlic , with skin, chopped finely
  • 2 inch Ginger, chopped finely
  • 5 curry leaves, chopped or leaves
  • ½ tsp of turmeric powder
  • 2 tsp of red chilli powder
  • 1 tsp of coriander powder
  • 1 tsp Garam masala powder
  • 1 tbsp chopped coriander leaves.
  • A pinch of red food colour (optional)
  • 1 tsp of salt 
  • 1 tsp of lemon juice.
  • Marination
  • 400 gms of chicken with bones, cut into medium-sized pieces
  • 2 tbsp of curd
  • ½ tsp of turmeric powder
  • 2 tsp of red chilli powder
  • 1 tsp of salt.

Directions

  1. Marinate the chicken pieces in curd, red chilli powder, turmeric powder, and salt for 30 mins. If you need to leave it longer, refrigerate it.
  2. Heat oil and add the cumin seeds and fennel seeds. When they sizzle, add the chopped onions, garlic, ginger, curry leaves, salt and green chillies. Reduce flame to medium-low and fry the onions until they turn golden brown. The amount of oil at this stage should be on the higher side so add a bit more if you feel it’s not as we are going to fry the spicy powders on it to cook.
  3. In low to medium flame, Add the coriander powder, turmeric, red chilli powder, pepper powder and food colour (if using)  and mix well. make sure it is not in high flame or it will burn. 
  4. Add the marinated chicken pieces into this mixture and increase the flame to medium-high. Cook, stirring frequently until the chicken pieces begin to roast. You don’t have to add any water, the meat will let out water as it cooks. Add salt at this point. 
  5. This will take about 20 mins. If you feel the chicken is not cooking well, cook closed to speed up the process. The curry will be watery in this case so once the chicken is cooked, cook on an open flame until your desired consistency is reached.
  6. When the chicken has roasted and most of the water has been cooked off, add coriander leaves and mix well. Squeeze lemon juice.

No Bake Gulab Jamun Cheesecake

by 1 Comment

No-Bake Gulab Jamun Cheesecake Jars with layers of cheesecake, Gulab Jamun and a Biscuit crust!

I wanted to share a fun fusion Indian dessert this time and I combined two of my favorite desserts – Cheesecake and Gulab Jamin in these No-Bake Jamun Cheesecake Bars!

Gulab Jamun has been my favorite dessert for a long time so anything with that is a hit to me! 🙂 
You can even use store bought Jamun. It would take you not more than 30 minutes to put it all together. I mean can you believe such a stunning looking dessert can be so easy to make?

Gulab Jamun recipe from me is here. –> https://www.relishthebite.com/gulab-jamun/


You can use jars like the pictures or shot glasses if making for a party.

Serving Size:
6
Time:
45 minutes
Difficulty:
medium

Ingredients

  • For the crust
  • — 3/4 cup crushed digestive biscuit crumbs 
  • —    2 tablespoons unsalted butter melted
  • —    2 tsp cardamom powder
  • For the cheesecake 
  • —  8 oz cream cheese softened.
  • —       1/4 cup powdered sugar.
  • —       3 tbsp condensed milk.
  • —       2 tbsp Gulab jamun sugar syrup
  • —       3/4 cup heavy cream 
  • —       10 Jamun.
  • —        3 tbsp pistachios for garnishing.
  • —        2 tbsp rose petals
  • —        1/2 tsp saffron.

Directions

  1. Pulse the digestive biscuits in a food processor along with a generous pinch of cardamom powder. Pulse until the biscuits turn into fine crumbs. or add them to a zip lock and use a roller to crush them nicely.
  2. Transfer the crumbs to a bowl and add melted (slightly cooled) butter to it.
  3. Mix the crumbs with the butter until it feels like wet sand.
  4. Add 1 to 2 tablespoons of crumbs to each jar and press the crumbs to the bottom of the glass using the back of your spoon  until it is compact. Place the glasses in the refrigerator while you make the filling.
  5. In a separate bowl, beat the heavy cream until it forms stiff peaks using the wire whisk attachment of your stand mixer or use your stand mixer.
  6. Using the paddle attachment of your stand mixer or using a hand mixer, beat the softened cream cheese for 3 to 4 minutes until softened.
  7. Start folding the whipped cream into the cream cheese mixture using a spatula.
  8. Then add powdered sugar and condensed milk to it and mix.
  9. Add the gulab Jamun sugar syrup from the jamun you made.
  10. Take the jars out of the refrigerator and add a few half jamuns. Add the first layer of cheesecake mixture on top of the crust. Then top with a layer of Jamun and then cream cheese mixture. I used a piping bag, you can use a spoon as well.
  11. Repeat with remaining jars.
  12. Garnish the no-bake Jamun cheesecake jars with crushed pistachios, rose petals and saffron. Cover and place them in the refrigerator for 3 to 4 hours before serving.

Tandoori Chicken Air Fryer Quick Recipe

by 1 Comment

chicken65-4

 

Crunchy outside, soft and delicious inside.
I started making this for my nephew who always likes to eat Chicken anything not vegetarian. He likes it a lot so became a weekly lunch meal for him now. Quick to make. To be honest, I was not admired of air fryers when my friend gifted me until I started to use them for chicken recipes. I feel it is like baking but with a powerful whirlwind mechanism.
I haven’t posted for a while and thought I will. I have always been on and off. I guess it is just me. Also, I can’t promise I will be consistent looking at my history. Anyways for now or for today, I am here to post this. ALL I HAVE IS NOW.

chicken65-3

So, here is the recipe, I use a brand called “AACHI” chicken 65 masala but you can any brand or use the comibination of chili powder, coriander powder, fennel powder, cumin powder and turmeric powder.

…………………Life is beautiful…………………..

How to do Tandoori chicken Air fryer Video:


Print
Tandoori Chicken Air Fryer Quick Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1.Chicken drumsticks - 6
  • 2. Salt - 1 tbsp
  • 3. Yogurt - 3 tbsp
  • 4. Aachi chicken 65 masala - 2.5 tbsp
  • (or)
  • Chilli powder - 2 tsp
  • Cumin Powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Fennel powder - ¼ tsp
  • 5. Garlic powder or garlic paste - ½ tbsp
  • 6. Lemon juice - 2 tbsp
  • 7. Oil - 1 tbsp
Instructions
  1. Wash chicken and remove skin if needed
  2. Slit chicken here and there. May be 3 times a piece.
  3. Add all ingredients in a bowl with chicken and massage the chicken well.
  4. Marinate for two hours or 30 minutes or overnight.
  5. Then place the marinated chicken on the air fryer tray,
  6. keep it in chicken setting (375 for 20 minutes).
  7. Open in after 10-11 minutes, turn the chicken the other side or shake the pan.
  8. Roast again for 7 minutes.
Wordpress Recipe Plugin by EasyRecipe

 

chicken65

 

Kung Pao Turkey

by Leave a Comment

KungPao_Turkey-3

This Kung Pao Turkey is a spicy, nutty and sweet sauce loaded with chunky veggies and turkey.

I make a lot of spicy dishes if you know me and I love having gallons of water after it. This is one of those dishes, but with a sweet touch. In my opinion, you can’t make this recipe without dried red chili, so definitely try getting your hands on them. They are usually found in the Latino or Asian grocery section. If you want to make it on the mild-spicy side then only add half of the dried red chilli. You can easily add your favourite vegetables like zucchini, green bell peppers, onions, broccoli, and baby corn along with the red bell peppers.

Serve it over steamed white rice, fried rice, or noodles.

Turkey is a great lean protein that greatly fits into go-to recipes like burgers, stir-fry and meatballs. This whole recipe took me 40 minutes to do, which serves about 4 meals with some rice. I have been collaborating with Think Turkey for almost a year for various recipes. Turkey takes on flavours well across all cuisines – whether you’re cooking Mexican, Indian, Moroccan, Thai and more, there’s a place for turkey on your plate. I am happy to be supporting Canadian Turkey Farmers.

Other Turkey Recipes: Turkey Kurma, Turkey Pizza, Turkey pepperoni garlic toast, Turkey tikka masala.

This is a scheduled post.

KungPao_Turkey-4

Print
Kung Pao Turkey
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • 1 lb Turkey breast boneless and skinless, cut into small cubes
  • • ¼ cup cornstarch
  • • 1 tsp salt
  • • ½ cup canola oil
  • Stir-Fry
  • • ▢ 1.5 tbsp peanut oil
  • • ▢ 3 cloves garlic minced
  • • ▢ 1 tsp ginger minced
  • • ▢ 8 dried red chilies
  • • ▢ ¼ cup peanuts dry-roasted, unsalted
  • • ▢ 1 medium green bell pepper, cut into small ¾ inch cubes
  • • ▢ 1 medium red bell pepper, cut into small ¾ inch cubes
  • •
  • Kung Pao Sauce
  • • 2 tbsp dark soy sauce
  • • ½ cup vegetable broth - low sodium or no sodium added
  • 1 tsp cornstarch
  • Garnish:
  • ▢ 3 green onions thinly sliced
Instructions
  1. Prepare turkey: Toss the turkey with the ¼ cup cornstarch and salt, ensuring each turkey piece is covered in cornstarch.
  2. Fry the turkey: Heat oil and fry the turkey until golden brown. When finished cooking, drain and set turkey aside.
  3. Make Stir-Fry and Sauce: Add peanut oil to the wok and heat. Add Garlic, ginger and red chilli to the wok. Stir-fry for 30 seconds. Add green pepper, red pepper, and peanuts to it and sauté for a minute. Add soy sauce and mix well. Mix vegetable broth and cornstarch in a separate bowl and add to wok. In 20 seconds, you’ll notice the sauce start to thicken from the cornstarch.
  4. Add fried turkey to it , mix well and heat through. Stir in green onions and serve over rice or noodles.
Wordpress Recipe Plugin by EasyRecipe

KungPao_Turkey-5

Turkey Pepperoni Garlic Bread Toast

by Leave a Comment

Time-saving cute mini turkey pepperoni pizzas that are packed full of flavour.

Pepperoni toast_turkey-2

Not sure if I should call this pizza or toast.  The reason being is you can have this for breakfast, dinner or evening snacks.  Top with your favourite pizza ingredients and you’ll have your favourite kind of pizza style toast in no time. The pizza sauce can be store bought or homemade. I would suggest you use the Texas style garlic bread for this recipe to get to the best taste. The cute turkey pepperonis add the best flavour to the bread. Who can go wrong with turkey pepperoni, garlic bread, tomatoes and cheese?

You can do this recipe in Airfryer as well.  The same 375F for 6 minutes will do the job perfectly.

I have collaborated with Canadian turkey farmers and created this recipe.  When you think turkey you are supporting local farmers. Turkey is a great lean option to add to meals when you start doing meal prep. We can add turkey to different go-to recipes like burgers, meatballs and hotdogs.

Other favourite turkey recipes: Peanut butter turkey, Turkey Gumbo, Turkey naan pizza


Print
Turkey Pepperoni Garlic Bread Toast
Author: 
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • 1 oz of turkey pepperoni (chopped into thin circles)
  • • 4 slices of frozen garlic bread (I used Texas toast style)
  • • 4 Tbsp pizza sauce (storebought or homemade)
  • • 1 Cup shredded mozzarella cheese
  • • 2 Tbsp chopped basil.
Instructions
  1. Preheat the oven to 375F.
  2. Wrap aluminum foil on a baking pan and spray with non-stick cooking spray. Place the garlic bread on the sheet.
  3. Now apply a little bit of pizza sauce to each slice of bread to cover the one side of the bread.
  4. Then top it with turkey pepperoni.
  5. Lastly, cover with cheese and chopped basil. Do this for every bread slice.
  6. Bake in the oven for 6-7 minutes or until cheese is melted.
  7. Serve it hot.
Notes
Add some red chilli flakes for extra spiciness.
Wordpress Recipe Plugin by EasyRecipe

Page 3 of 28
1 2 3 4 5 6 7 8 … 28
  1. Pages:
  3. 1
  4. 2
  5. 3
  6. 4
  7. 5
  8. 6
  9. 7
  10. ...
  11. 28

STAY CONNECTED

SUBSCRIBE BY EMAIL