Chili Rellenos Recipe

Chili Rellenos RecipeCourse: Dinner
Prep Time: 25 mins
Cook Time: 20 mins
Total Cook Time: 1 hr
Cuisine: Mexican Cuisine
Difficulty Level: Quick & Easy
Recipe Servings: 6 serving(s)


  • 6 fresh Anaheim chile peppers
  • 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
  • 2 large eggs, separated
  • 1 teaspoon baking powder
  • ¾ cup all-purpose flour
  • 1 cup vegetable shortening for frying


  • Set the oven broiler to high; set the broiler rack around 6 creeps beneath the intensity source. Line a baking sheet with aluminum foil.
  • Broil the peppers for about 10 minutes on the prepared baking sheet, or until the skins are blackened and blistered. Rotate the peppers frequently with tongs to char all sides. Place darkened peppers into a bowl and firmly seal with saran wrap. Permit peppers to steam as they cool, around 15 minutes.
  • Eliminate skin from peppers, then cut a cut down the long side of every one to eliminate seeds and center. Wash peppers all around and wipe off with paper towels. Stuff peppers with portions of cheddar.
  • In a bowl, combine the baking powder and egg yolks. Beat egg whites with an electric blender in a different bowl until firm pinnacles structure. Tenderly crease beaten whites into the yolk combination. In a separate, shallow bowl, add the flour.
  • Soften vegetable shortening in a skillet over medium intensity. Roll each stuffed pepper in flour, tap off overabundance flour, and plunge into the egg blend to cover the two sides. Tenderly lay covered peppers into the hot shortening. Fry the peppers for about 5 minutes per side, turning once, until they are lightly browned and the cheese has melted.

Nutrition Facts (per serving)

Calories : 263
Fat: 16g
Carbs: 17g
Protein: 13g

Chicken Tikka Masala Recipe

Chicken Tikka Masala RecipeCourse: Lunch or Dinner
Prep Time: 25 mins
Cook Time: 20 mins
Total Cook Time: 1 hr 50 mins
Cuisine: Indian Cuisine
Difficulty Level: Quick & Easy
Recipe Servings: 6 serving(s)


  • 4 cloves garlic, grated
  • 1 tbsp. grated peeled fresh ginger (from a 1″ piece)
  • 2 1/2 tsp. garam masala
  • 2 tsp. ground coriander
  • 2 tsp. ground turmeric
  • 1 1/2 tsp. ground cumin
  • 1/3 c. plus 1 tbsp. tomato paste, divided
  • Kosher salt
  • 1 c. whole-milk yogurt
  • 2 lb. skinless, boneless chicken breasts
  • 2 tbsp. vegetable oil or ghee
  • 1 yellow onion, finely chopped
  • 1 to 3 fresh red chiles, seeded and finely chopped, or 1/4 to 1/2 tsp. crushed red pepper flakes
  • 2 1/2 c. tomato puree
  • 1 c. heavy cream
  • 1/2 c. fresh cilantro leaves, finely chopped, plus more for serving
  • Steamed basmati rice and naan, for serving


Step 1
In a little bowl, blend garlic, ginger, garam masala, coriander, turmeric, cumin, 1 tablespoon tomato glue, and 1/4 teaspoon salt until a glue structures.

Step 2
In a medium bowl, mix yogurt, 1/2 teaspoon salt, and a big part of zest glue until very much consolidated; cover and refrigerate remaining flavor glue. On a cutting board, place the chicken. Make a few shallow cuts in each breast with a paring knife. Add to bowl and go to cover. Cover and refrigerate no less than 30 minutes and as long as 6 hours.

Step 3:

Heat oil in a large pot over medium heat. Cook, stirring frequently, for 5 to 7 minutes, until the onion and chiles are soft. Cook for two to three minutes, stirring constantly, before adding the remaining 1/3 cup of tomato paste. Cook the remaining spice paste for two to three minutes, stirring constantly, until fragrant.

Step 4:

Scrape up any browned bits from the bottom of the pot and stir in the tomato puree and 1/2 cup water. Bring to a stew and cook, blending frequently and decreasing intensity to low if necessary to keep a delicate stew, until combination thickens, 10 to 12 minutes. Add the cream and simmer for 10 to 12 minutes, stirring frequently, until slightly thickened.

Step 5
In the mean time, preheat grill with a stove rack 6″ from heat. Place a wire rack inside a foil-lined baking sheet with a rim. Move chicken with marinade to rack and organize in a solitary layer. Cover the chicken with any remaining marinade in the bowl. Sear until chicken is generally cooked and marinade has thickened and is brilliant in spots (chicken won’t be completely cooked right now), 10 to 12 minutes.

Step 6
Cut chicken into reduced down pieces. To the tomato mixture, add the chicken and the cilantro. Cook the chicken for 5 to 8 minutes, stirring occasionally, in a very low simmer. season with 1/2 teaspoon salt.

Step 7:

Divide the rice into bowls. Spoon chicken tikki masala over. Top with cilantro. Present with naan close by

Mango Chilli Chicken Recipe

Mango Chilli Chicken RecipeCourse: Lunch
Prep Time: 15 mins
Cook Time: 20 mins
Total Cook Time: 20 mins
Cuisine: Chinese  Cuisine
Difficulty Level: Quick & Easy
Recipe Servings: 2 serving(s)


  • 500 gms Boneless chicken (cubed)
  • 1/2 cup Mango Pulp
  • 1/2 cup Bell Pepper (Cubed)
  • 1/2 cup Onion (Cubed)
  • 1/4 cup Zucchini (Chopped)
  • 1/2 cup Broccoli (Chopped)
  • 1/4 cup Carrot Chopped
  • 2 Green Chillies (Slit)
  • to taste Salt
  • to taste Black Pepper
  • 1 cup All Purpose Flour
  • 1/2 cup Cornflour
  • 1 tbsp Ginger-Garlic Paste
  • 1/2 tbsp Chopped Garlic
  • 1 tsp Corn starch
  • 2 tbsp Soya Sauce
  • 1 tbsp Green Chilli Sauce
  • to taste Red Chilli Sauce
  • to taste Vinegar
  • 1 tbsp Tomato ketchup


  • 1.To start with the recipe, you first need to cover the boneless chicken pieces. For this, take a bowl, add regular flour, corn flour, salt, dark pepper and ginger-garlic glue and blend well. Add the cubed chicken to the bowl and coat them pleasantly with the flour blend. Keep aside.
  • 2.Meanwhile, take a skillet, add oil and intensity it. Drop the chicken pieces into the oil and fry until crisp and golden brown. Kindly Note: In the event that you need extra firm chicken, you can twofold sear the chicken pieces.
  • 3.Now for the sauce, take a different container, add 2 tbsp oil and let it heat. Add cleaved green chillies and slashed garlic and sear for a couple of seconds.
  • 4.Add onion (endlessly cubed blended chime peppers and broil on high intensity for a minute.
  • 5.Now is an ideal opportunity to add soya sauce, sweet stew sauce (discretionary), red stew sauce, ketchup, vinegar, salt to taste, and ½ teaspoon ground dark pepper to the wok.
  • 6.Mix cornstarch in 1/2 cup water to make a slurry and add it to the wok. Cook briefly or till the sauce thicken and the cornstarch is cooked. Add more water in the event that required.
  • 7.Add the broiled chicken and mango mash and give it a mix.8.Cook for 2-3 minutes.9.Serve and appreciate!

Spicy Bean Salsa Recipe

Spicy Bean Salsa RecipeCourse: Lunch
Prep Time: 15 mins
Additional Time: 8 hrs
Total Cook Time: 8 hrs 15 mins
Cuisine: Mexican Cuisine
Difficulty Level: Quick & Easy
Recipe Servings: 32 serving(s)


  • 1 (15 ounce) can black-eyed peas 
  • 1 (15 ounce) can black beans, rinsed and drained 
  • 1 (15 ounce) can whole kernel corn, drained 
  • 1 (14.5 ounce) can diced tomatoes, drained 
  • ½ cup chopped onion 
  • ½ cup chopped green bell pepper 
  • 1 (4 ounce) can diced jalapeno peppers 
  • ½ teaspoon garlic salt 
  • 1 cup Italian-style salad dressing


  • Consolidate peas, beans, corn, tomatoes, onion, ringer pepper, jalapeños, and garlic salt in a bowl. 
  • Mix in salad dressing and blend until all around joined. 
  • Cover and refrigerate until flavors have mixed, 8 hours to expedite.

Dahi Vada Recipe

Dahi Vada RecipeCourse: Snacks
Prep Time: 8hrs
Cook Time: 45 mins
Total Cook Time: 8 hrs 45 mins
Cuisine: Indian Cuisine
Difficulty Level: Moderate
Recipe Servings: 20 serving(s)


  • For Vada Batter0.33 cup urad dal (heaped) – 200 grams
    0.17 teaspoon chopped green chili or serrano or thai chili or 1 green chilli
    0.33 teaspoon chopped ginger or 1 inch ginger
    0.33 teaspoon cumin seeds
    0.33 pinch asafoetida (hing)
    0.08 to 0.17 cup water or add as needed
    0.33 tablespoon raisins – chopped
    4 to 5 cashews – chopped
    salt as required – or ⅔ teaspoon food grade edible rock salt (sendha namak) 
  • Other Ingredients0.83 cups Curd (yogurt) – chilled
    0.17 to 0.33 teaspoon chaat masala or as required
    0.08 to 0.17 teaspoon red chili powder or cayenne, add as needed
    0.33 teaspoon roasted cumin powder
    black salt – add as required, optional
    0.08 cup pomegranate arils – optional
    0.67 tablespoons chopped coriander leaves (cilantro)
    For Tamarind Chutney
    0.17 cup tamarind – tightly packed (seedless)
    0.58 cups water
    0.17 teaspoon ginger powder (saunth)
    0.33 pinch asafoetida (hing)
    0.17 teaspoon cumin seeds
    0.08 teaspoon red chili powder or cayenne
    2.33 to 2.67 tablespoons jaggery or sugar, add as required – adjust as per your taste
    rock salt (edible and food grade) or black salt or regular salt as required
    0.33 teaspoon oil 
  • For Coriander Chutney0.67 cups coriander leaves (cilantro)
    0.17 to 0.33 teaspoon dry mango powder or 1 to 1.5 teaspoons dried pomegranate seeds
    0.17 teaspoon chopped garlic or 1 to 2 small to medium garlic cloves
    0.33 teaspoon chopped green chillies or serrano pepper
    0.17 teaspoon cumin seeds or cumin powder
    salt as needed
    0.67 to 1 tablespoons water or as required


  • Making Sweet Chutney:
  • In a small bowl or pan, soak the tamarind in water for four to five hours, or overnight.
    In the same bowl or pan, squeeze the tamarind pulp with your hands. Place the pulp in a bowl and strain it.
    In a small pan, warm the oil. Add cumin seeds, reduce the heat, and allow them to crackle.
    Add ginger powder, red bean stew powder, asafoetida.
    Add the strained tamarind pulp after stirring. Cook for 2-4 minutes.
    Add the jaggery and salt and stew for 4 to 5 mins more on low to medium-low intensity. The combination would thicken. Let the tamarind chutney combination cool.
    The tamarind chutney should be stored in an airtight dry jar or container once it has cooled.
  • Making Green Coriander Chutney
  • Combine all of the ingredients on the list for green chutney with water or grind them together.
    Eliminate and save in a little bowl.
  • Making the Batter
  • Pick the lentils first, and then rinse them three to four times in water.
    Overnight or for four to five hours, soak the lentils in enough water.
    In a blender or mixer-grinder, add the lentils after removing all the water.
    Add hacked green chilies, cleaved ginger, cumin seeds, asafoetida and salt.
    Partially add water and grind to a smooth, medium-thick, or thick batter.
    In a bowl, place the ground batter. During the next few minutes, vigorously stir the batter. The batter becomes more light and airy as a result of this aeration.
    Cashews and chopped raisins should be added. Mix thoroughly and set aside.
    Vada Deep Fry: To deep fry, heat oil in a kadai or pan.
    Add a few spoonfuls of the batter to the oil as soon as it reaches a medium temperature.
    Don’t rush into turning them.
    You can turn the vada when you see the base and sides turning a pale golden color.
    Sear the vada until they become brilliant and fresh. Set on some paper towels.
  • Making Dahi Vada
  • In another bowl take water. Place the vada in the water while they are still hot after waiting two to three minutes. 12 to 15 minutes of soaking
    As it absorbs water and releases some of the oil, the vada will change color and grow slightly in size.
    To get rid of the water, take each vada, flatten it, and press it between your palms.
    Place these vada in a serving bowl or plate.
    Curd (yogurt) is whisked until smooth. Pour the curd over the vada equitably all over covering them.
    As needed, top with the tamarind chutney and green chutney.
    Add some cayenne or red chili powder, roasted cumin powder, chaat masala, and black salt to the dish.
    Embellish with pomegranate arils and coriander leaves.
  • Serving Tips:
  • Serve the dahi vada immediately. Alternately, you can chill it for a few hours before serving.
  • Capacity
  • Envelop the dish by plastic grip wrap or move to a compartment with a top, and keep extra dahi vada in the cooler short-term or for a day in particular. If you wait any longer, the yogurt will taste different.
    The lentil dumplings can be made ahead of time and frozen prior to collecting the total dish. Follow the recipe’s instructions to make the fritters, soak them in water, and thoroughly squeeze out the excess water.
    Then place in an impenetrable compartment and save in the cooler for up to 1 to 2 months. After defrosting overnight in the refrigerator, proceed with the entire dahi vada recipe.
  • Notes
  • Ingredient Notes
  • Lentils: The recipe is best made with skinned urad dal. Moong lentils can be added for about 1/4 cup. After soaking them along with the urad lentils, blend or grind them to a smooth consistency by adding water as needed.
    Curd: Always use fresh yogurt. Curd can be purchased, but I always make my own. Use yogurt that has turned sour instead.
    Chutney: You can either make the coriander chutney at home up to a week in advance or buy ready-made tamarind chutney. Green chutney leftovers keep well in the refrigerator for a few days. Serve the tamarind chutney with other Indian snacks to keep it fresh for up to a month in an airtight container.
  • Notes and variations on the recipe Soaking:
  • To get a decent delicate urad dal vada, make sure to splash the lentils for 4 to 5 hours or short-term. Add water as necessary while grinding the batter thoroughly.
    Batter’s aeration: For two to three minutes, vigorously whisk the lentil batter. The batter becomes more airy and fluffy as a result of this.
    Variations: You can make the dahi vada with simply the sweet tamarind chutney and yogurt, and leave off the zesty green coriander chutney, assuming you like.
    Version without garlic: Simply omit the garlic from the green coriander chutney for a garlic-free dahi vada.
    Vegan choices: Choose from cashew, almond, or coconut yogurt.
    Scaling: Simply divide the recipe in half for a small batch. For parties or social affairs, twofold the recipe.Notes for Frying:
  • Fry the vada in the oil at just the right temperature. The oil ought to be between 350 and 375 degrees Fahrenheit, or 180 and 190 degrees Celsius. Use a spoon to drop a few drops of the batter into the hot oil to check without a thermometer.
    The batter should quickly and steadily rise to the surface of the oil and sizzle. The oil is cold if the batter drops remain at the pan’s bottom. The oil is too hot if it rises too quickly and turns dark brown or burnt.
    During frying, do not overcrowd the pan. The vada will soak up more oil as a result of the lower oil temperature caused by overcrowding.
    Pay attention to the approximate nutritional data for one dahi vada.

Classic Thai Green Chicken Curry Recipe

Classic Thai Green Chicken Curry RecipeCourse: Dinner
Prep Time: 30 mins
Cook Time: 25 mins
Total Cook Time: 40 mins
Cuisine: Thai Cuisine
Difficulty Level: Quick and Easy
Recipe Servings: 4 serving(s)


  • For the green curry paste
  • 1 stalk lemongrass, thinly sliced
  • 1 tbsp lime juice
  • 1 tsp whole peppercorn
  • 1 tsp coriander seed
  • ½ tsp cumin seed
  • 6 green bird’s-eye chillies, trimmed and halved
  • 4 garlic cloves, peeled
  • 5 shallots (use Thai if possible)
  • 3cm piece galangal or ginger, peeled and sliced
  • 1 rounded tsp shredded lime peel (if you can get it)
  • 2 tbsp chopped coriander stalks
  • 1 tbsp chopped coriander leaves
  • 1 level tsp shrimp paste
  • 2 tbsp vegetable or sunflower oil
    For the curry
  • 2 x 400g cans coconut milk
  • 2 heaped tbsp green curry paste
  • 500g skinless, boneless chicken breast, cut into thin strips
  • 100ml chicken stock, plus extra if necessary
  • 1-2 tbsp fish sauce
  • 2 tsp palm sugar (or light muscovado)
  • 4 lime leaves
  • 50g fine green bean, halved
  • 100g baby aubergine, diced (or Thai pea aubergines)
  • handful Thai basil, shredded
  • Garnish
  • coriander leaves
  • 1 red chilli, thinly sliced
  • 1 spring onion, shredded and left to curl in ice cold water
  • lime wedges
  • To serve
  • Thai fragrant rice


Step 1: Place the lemon grass and lime juice in a small bowl and let them soak for 30 minutes to make the Thai green curry paste. Put a little skillet over a medium intensity and add the peppercorns, coriander and cumin seeds. After about one minute of dry frying, transfer to a saucer to cool.

Step 2: In a mini food blender or small food processor, pulse the lemongrass, spices, and remaining curry paste ingredients. Scratch down the sides occasionally. The mixture will be slightly coarse and not as green as the purchased variety if you process it as smooth as possible. Put the glue into a lidded container and store in the ice chest as long as a week or freeze in segments.

Step 3: Open the cans of coconut milk, carefully remove the thick cream, and spoon it into a warm wok or large frying pan to make the curry (see below for a tip). Slowly cook it, stirring constantly, until it becomes a thick paste and the oil separates. Cook for one to two minutes before adding the green curry paste. Stir the chicken into the paste until it is well coated.

Step 4: Slowly add the chicken stock and the coconut water that is still in the cans. Cook the chicken for approximately 10 minutes over medium heat after adding the remaining ingredients. If necessary, add more stock; the sauce should be thinner than single cream.

Step 5: To serve, add some rice to a bowl, pour over the curry, and garnish with coriander leaves, spring onions, and sliced chillies. On the side, garnish with a lime wedge.

Mummy Dogs Recipe

Mummy Dogs RecipeCourse: Snacks
Prep Time: 20 mins
Cook Time: 20 mins
Total Cook Time: 40 mins
Cuisine: American Cuisine
Difficulty Level: Medium
Recipe Servings: 4 serving(s)


    • For Breadstick DoughL
    • 1 cup Warm Water
    • 3 tbsp Brown Sugar
    • 1 tbsp Salt
    • 1/4 cup Oil
    • 3 cups Bread flour
    • 2 1/2 tbsp Yeast
    • For rolls:
    • 11 Ounce Breadstick dough (refrigerated)
    • 8 Hot Dogs
    • Mustard
    • Poppy Seed


  1. Make the dough by hand, in a bread machine, or by using a mixer.
  2.  Preheat the oven to 375°F. Wrap each hot dog in one dough strip to resemble a mummy, leaving an opening for eyes.
  3. Place on an ungreased baking sheet.
  4. Bake for 12 to 15 minutes, or until a light golden brown.
  5. Add dots of mustard and poppy seeds for eyes, and enjoy!

Crumb-Fried Chicken Recipe

Crumb-Fried Chicken RecipeCourse: Breakfast
Prep Time: 10 mins
Cook Time: 25 mins
Total Cook Time: 35 mins
Cuisine: American Cuisine
Difficulty Level: Quick and Easy
Recipe Servings: 6 serving(s)


  • 1 chicken – cut into 6 pieces
  • 2 eggs
  • 1 Tbsp garlic paste
  • 1/4 cup refined flour
  • Dash of black pepper
  • 1 Tbsp salt or to taste
  • Powdered bread crumbs to coat the chicken
  • Oil for deep-frying


  • 1. Place the chicken, eggs, garlic glue, refined flour, dark pepper and salt in a bowl and blend well. Leave in this manner for basically an hour.
  • 2.Lift the pieces and coat with the breadcrumbs and keep aside.
  • 3.Heat the oil till a slice of bread hurled in comes at once.
  • 4.Place however many chicken pieces as come in without contacting each other.
  • 5.Turn once and bring down the intensity and let fry to a brilliant and afterward turn by and by till brilliant on both sides.
  • 6.Drain on permeable paper and serve.
  • 7.Note: In the event that you need to serve later, broil them for a brief time on the two sides, not allowing them to brown, and sear again to a brilliant variety prior to serving.

Chilli Paneer Frankie Recipe

Chilli Paneer Frankie RecipeCourse: Lunch
Prep Time: 5 mins
Cook Time: 25 mins
Total Cook Time: 30 mins
Cuisine: Chinese Cuisine
Difficulty Level: Quick and Easy
Recipe Servings: 4 serving(s)


  • For Paratha:
  • 1 cup Maida
  • 1 cup whole wheat Flour
  • 1/2 cup Curd
  • 1 tbsp Oil
  • For Frankie Masala
  • 2 tbsp Red chilli powder
  • 2 tbsp Coriander Powder
  • 1 tbsp Garam masala
  • 1/2 tbsp Turmeric
  • 1 tbsp Black Salt
  • For chilli paneer
  • 250 gram Paneer
  • 1/2 cup Capsicum, chopped
  • 1 cup Onion, chopped
  • 1/2 cups Spring Onion
  • 1 tbsp Soy Sauce
  • 1 tbsp Red Chilli Sauce
  • 1/2 tbsp Green Chilli Sauce
  • 1 tbsp Garlic, finely chopped
  • 1/2 tbsp Ginger, finely chopped
  • 2 tsp Green Chillies, finely chopped
  • 1 cup Onion, finely chopped
  • to taste Salt
  • 1/2 tsp Black pepper
  • As Required Oil for frying
  • 1 cup Cornflour
  • 1/2 cup Maida
  • 1/2 tsp Ginger garlic paste


  • 1. To make frankie masala, combine all of the ingredients well in a bowl.
  • 2. Combine maida, whole wheat flour, salt, curd, and oil in a large bowl. Using the water to knead the dough, mix thoroughly.
  • 3. The dough should be similar to chapati dough.
  • 4. Divide the dough into six equal portions and set it aside for a few minutes. Carried out these ball like chapati and intensity a tawa and make parathas.
  • 5.Now, take a bowl and put cornflour and maida in it.
  • 6. Make a slurry by combining the salt, ginger garlic paste, and water. Cube the paneer and add it to the slurry, coating it thoroughly. Heat the oil and broiling them for light brown.
  • 7.Set a kadhai on the gas oven and put some oil in it, When the oil gets hot, put choppes garic, ginger, green chilies and saute for not many minutes.
  • 8.Add choppes onion and capsicum, saute them for 2 minutes. Presently, add dark pepper, red sauce, soy sauce, bean stew sauce, vinger and salt to taste.
  • 9.Mix every one of the Fixings and again make a slurry with 1 tbsp cornflour and water.
  • 10. When this slurry is added to the kadhai, it gives the mixture a thicker texture. After that, mix in the fried paneer cubes. Turn off the gas after two minutes of cooking.
  • 11. Now comes the assembly time. Put chilli paneer on a paratha, sprinkle with frankie masala, and serve. Sprinkle chopped raw onion on top.
  • 12. Place a paratha on a foil pan, fold it in half, and roll it up. Frankie, enjoy your chilli paneer.

Carne con Chile Rojo Recipe

Carne con Chile Rojo RecipeCourse: Dinner
Prep Time: 10 mins
Cook Time: 25 mins
Total Cook Time: 35 mins
Cuisine: Mexican Cuisine
Difficulty Level: Quick and Easy
Recipe Servings: 6 serving(s)


  • 2 tomatoes, chopped
  • 10 fresh chile de arbol peppers, chopped
  • 1 clove garlic
  • 2 teaspoons vegetable oil
  • 2 pounds beef chuck roast, cut into 1/4-inch slices
  • salt and pepper to taste
  • 1 cube tomato-flavored bouillon


To soften the tomatoes and peppers, combine them in a small saucepan or microwave. Puree the mixture in a blender with the garlic clove until smooth.

In the mean time, heat the vegetable oil in an enormous skillet over medium-high intensity. Season the meat with salt and pepper to taste, then fry in the skillet until at this point not pink.

Once cooked, add the bouillon cube and the tomato puree. Cook for three minutes, then stir until the bouillon cube is dissolved.

Nutrition Facts (per serving)