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Kerala Chicken Roast 

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Chicken roasted to perfection using coconut oil. A simple recipe to make.

I have been making quite a few chicken recipes recently even though I don’t eat chicken or either my parents do. The main reason being it is easier to make for guests when they come home.

This is a recipe I made a month back and it was pretty popular in Instagram so wanted to share the recipe here. I have scheduled posts for every week now so 🙂 You will see more recipes for me hopefully.

Kerala Chicken Roast Video

I am not a regular because this is my side hustle/passion and sometimes I lose energy to deal with everything. Anything which keeps me busy keeps me happy and gives me hope. There was never a night or a problem that could defeat sunrise or hope until quite recently. But.. still let us all believe …! When you have lost hope, you have lost everything. And when you think all is lost, when all is dire and bleak, there is always hope. !

Serving Size:
2 cups
Time:
30 minutes
Difficulty:
easy

Ingredients

  • Chicken breast – 500 gms
  • Turmeric powder – 1 tsp
  • Chilli powder – 1 tbsp
  • Green chilli – 3 whole
  • Ginger garlic paste (fresh) – 2 tbsp
  • salt – 2 tsp
  • Sliced onions – 3/4 cup
  • Yogurt – 2 tbsp 
    • To cook:
  • Coconut oil – 2 tbsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. Marinate everything under marination by mixing it together and keep it aside for 30 minutes to 3 hours.
  2. Take a pan, in medium heat, add coconut oil, then everything under marination and curry leaves to top.
  3. Mix well for 2 minutes
  4. Then close the pan by adding no water.
  5. 8 minutes and then open it will have some water in it. Let it get roasted and the water evaporate for 5-6 minutes.
  6. Garnish with coriander leaves. Simple and tasty!

Spicy Mushroom crumble stuffed Peppers

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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.

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