iSpyChef’s Post

🌮✨ Elevate your taste buds with these delectable Samosa Quesadillas! 😋 Huge thanks to Coach Tina for this amazing recipe that's sure to add a flavorful twist to your mealtime. 🙌 Filling ingredients (for 2-3 burrito size tortillas or 4-5 fajita size tortillas): - 2 medium potatoes, boiled & peeled - 1/2 cup green peas - 1/2 cup shelled edamame (optional - use peas if preferred) - 1/2 cup cauliflower rice (optional) - 1 tbsp oil (plus additional for tortilla) - 1 tsp cumin seeds - 1/2 tsp fennel seeds (optional) - 1/2 tsp grated or finely chopped ginger - 1/2 green chili, finely chopped - 1 tsp coriander powder - 1 tsp garam masala - 1/4 tsp red chili powder (adjust to spice level) - 1/4 tsp amchur powder (or use chaat masala) - 1/4 tsp hing - 3/4 tsp salt (or to taste) - Water as needed Instructions: Mash boiled & peeled potatoes, set aside. In a pan, heat oil, add cumin & fennel seeds. Cook until fragrant. Add peas, edamame, & cauliflower rice. Cook until soft. Add green chili & ginger. Cook for a few minutes. Add boiled & mashed potatoes, followed by spices. Mix well. Cook for a minute or two, then set aside. Assembly: Use Siete Burrito Size Tortilla or your preferred size. Lightly brown both sides, spraying with oil. Spread garlic & herb cheese spread and chutney on one side. Add filling to half of the tortilla. Sprinkle cheese or nutritional yeast if desired. Fold the tortilla in half. Cook until both sides are crispy. Cut & serve with chutney or hot sauce. Indulge in this fusion of flavors, spices, and crispy goodness! 🌶️🧀 Your taste buds will thank you. Enjoy! 🎉

Sweet Rice/Kheer With Condensed Milk Prep Time: 5 minutes Cook Time: 1hour Course: SWEET TREATS Cuisine: Indian Keyword: Indian pudding, kheer, sweet rice Servings: 6 Ingredients: 1 cup/250ml white rice or jasmine rice 1&1/2 cups water 3 cups milk or as required 1 tbsp butter ghee 1/3 cup condensed milk or more if your prefer sweeter 1/2 tsp ground cardamom/elachie 2 tsp ground almond Instructions: 1. Rinse rice well and drain the water. 2. Add 2 cups water to the rice and boil on medium heat. 3. Once water starts to reduce almost completely add the milk and allow it to simmer on low heat. 4. Stir the rice often as it tends to burn quite easily. 5. Once the milk has reduced and the rice is soft and creamy, turn the heat off. 6. If the rice is still not quite soft add more milk and boil for a short while longer. 7. Add the butter ghee, condensed milk, cardamom powder and almond powder. 8. Serve warm. Notes: 1. This rice turns to burn easily so keep a close eye on it. 2. You can find white rice in most spices shops, it is a very fragrant rice. 3. Jasmine rice is a great alternative. 4. If you want a creamier Kheer you can add more milk. 5. I love adding more milk, especially when I am re-heating the Kheer. 6. I used a can of evaporated milk at times and reduce the amount of milk, also tastes delicious. 7. You can also add some nestle cream when cooked if you want to be indulgent.

All we can think of is a bowl of some good old rice pudding this National Rice Pudding Day taking place on August 9. For many of us, starting from our childhood to our adulthood, rice pudding has been a staple in our diets. Made with a base of rice cooked in milk and sweetened with sugar, syrup, or honey, rice pudding can be found in many cultures and cuisines all over the world. Of course, each region has its own unique take on the dish. Some add nuts and spices like nutmeg, cinnamon, or cardamom to it, while others throw in a dash of wine to give it that wow factor. For a more fragrant look and feel, many people in the Middle East also add pistachio slivers and rose petals before serving it. You can have it hot or cold, and as a breakfast dish or a dessert after dinner. So, how are you having your rice pudding on August 9? https://lnkd.in/eQsGXFnb

This version of the classic Kerala Roast curry will leave you wanting for more. It’s environmentally friendly too, thanks to @BlueTribe’s plant-based Chick’n Tikka which uses significantly fewer resources to deliver the same taste and pleasure on your plate. Ingredients: 2 cups of Blue Tribe Chicken Tikka chunks 1 cup of thick coconut milk 1/4 cup of cashew paste (soak in warm water and ground into paste) 2 tablespoons of virgin coconut oil 1 large onion, finely chopped 1 tomato, finely chopped 1 bell pepper, cut into chunks 1 tablespoon of ginger-garlic paste 1 tablespoon of red chili powder (adjust to your spice preference) 1/2 teaspoon of turmeric powder 1 teaspoon of garam masala 1 teaspoon of cumin seeds Salt to taste Fresh curry leaves for garnish Lemon wedges for serving Step 1. Roasting: Preheat your pan, thread the marinated chunks onto skewers or spread them out on your pan. Roast them well for about 8-10 minutes or until they develop a slight char on medium heat. Step 2. Prepare the Sauce: - In a separate pan, heat 2 tablespoons of coconut oil. Add cumin seeds and let them splutter. - Add the chopped onions and sauté until they turn translucent. - Add the ginger-garlic paste and sauté for a couple of minutes - Stir in the chopped tomatoes and bell peppers. Cook until they soften and the oil starts to separate from the mixture. - Add red chili powder, garam masala, and cashew paste. Stir well and cook for a few more minutes. - Pour in 1/2 cup of coconut milk and let the sauce simmer until it thickens. Add salt to taste. Step 3. Final Assembly: - Add the roasted chicken tikka chunks to the sauce and mix well. Simmer for a few more minutes. - Garnish with fresh curry leaves and serve hot with lemon wedges. Enjoy your Vegan Chicken Tikka Roast Kerala style with some rice, dosa, appam or pav!

Kothimbir Vadi: A Maharashtrian Snack Kothimbir Vadi is a savory snack from Maharashtra, India, known for its unique texture and flavorful profile. Made primarily from fresh coriander leaves (kothimbir) and chickpea flour (besan), this dish is both nutritious and delicious. It is enjoyed as a snack, appetizer, or side dish and is especially popular during festivals and special occasions. Ingredients and Preparation Ingredients: Fresh coriander leaves (finely chopped) Chickpea flour (besan) Rice flour (optional, for extra crispiness) Green chilies (finely chopped) Ginger-garlic paste Turmeric powder Red chili powder Cumin seeds Sesame seeds Baking soda (a pinch, optional) Salt Water Oil (for frying and tempering) Mustard seeds (for tempering) Curry leaves (for tempering) Preparation: 1. Mixing the Batter: In a large mixing bowl, combine finely chopped coriander leaves, chickpea flour, and rice flour (if using). Add green chilies, ginger-garlic paste, turmeric powder, red chili powder, cumin seeds, sesame seeds, and salt. Mix all the ingredients well. Gradually add water to form a thick batter. The consistency should be such that it can hold its shape but is not too stiff. Optionally, add a pinch of baking soda to make the vadis lighter and fluffier. 2. Steaming: Grease a steaming tray or plate with a little oil. Pour the batter into the tray, spreading it evenly. Steam the batter for about 15-20 minutes or until it sets. You can check if it's done by inserting a toothpick; it should come out clean. Allow the steamed batter to cool completely. 3. Cutting and Frying: Once cooled, cut the steamed batter into small squares or diamond-shaped pieces. Heat oil in a pan for shallow or deep frying. Fry the pieces until they turn golden brown and crispy on all sides. Drain excess oil by placing the fried vadis on paper towels. 4. Tempering (Optional): In a small pan, heat a little oil. Add mustard seeds and let them crackle. Add curry leaves and sauté briefly. Pour this tempering over the fried vadis for an extra layer of flavor. Serving Suggestions Kothimbir Vadi is typically served hot, accompanied by a variety of chutneys such as: Coconut Chutney: A mild and creamy chutney made from fresh coconut, green chilies, and cilantro. Mint-Coriander Chutney: A tangy and spicy chutney made from fresh mint leaves, coriander, green chilies, and lemon juice. Tamarind Chutney: A sweet and tangy chutney made from tamarind pulp, jaggery, and spices. The vadis can also be enjoyed with a simple squeeze of lemon juice and a sprinkle of chaat masala for an added zing. Variations While the classic Kothimbir Vadi recipe is beloved, there are several variations to explore: Healthy Baked Vadi: Instead of frying, the steamed vadis can be baked in the oven for a healthier alternative. Paneer Kothimbir Vadi: Adding crumbled paneer (Indian cottage cheese) to the batter for a richer taste and added protein.

Sinhala Achcharu is a delicious and tangy Sri Lankan dish. Here are some interesting facts about it: 1. **Traditional Delicacy:** Sinhala Achcharu is a traditional Sri Lankan pickle or relish made with a variety of fruits and vegetables. 2. **Flavorful Ingredients:** It typically includes a combination of green mangoes, carrots, onions, green chilies, and sometimes pineapple or other fruits. 3. **Spicy and Tangy:** The unique flavor comes from the combination of spices such as mustard seeds, fenugreek seeds, chili powder, turmeric, and vinegar or lime juice, giving it a spicy, tangy kick. 4. **Versatile Dish:** It can be served as a side dish, condiment, or even as a snack on its own. Here's a simple recipe for Sinhala Achcharu: **Ingredients:** - 2 cups of chopped green mangoes, carrots, onions, and green chilies (you can adjust the quantities according to your preference) - 1/4 cup vinegar or lime juice - 2 tablespoons chili powder - 1 tablespoon mustard seeds - 1/2 tablespoon fenugreek seeds - 1/2 tablespoon turmeric powder - Salt to taste - 2 tablespoons sugar (optional, for a slightly sweet flavor) - 1/4 cup water **Instructions:** 1. In a small bowl, mix together the vinegar or lime juice, chili powder, mustard seeds, fenugreek seeds, turmeric powder, salt, sugar (if using), and water to make a marinade. 2. In a larger bowl, combine the chopped fruits and vegetables. 3. Pour the marinade over the fruits and vegetables, making sure they are well coated. Allow it to marinate for at least 30 minutes to an hour, or even overnight for deeper flavor. 4. Once marinated, transfer the mixture to a clean, airtight jar or container. 5. Store it in the refrigerator for up to a week, allowing the flavors to meld together even more as it sits. 6. Serve as a side dish or condiment with your favorite Sri Lankan meals, or enjoy it on its own as a tasty snack.

Monsoon has come. So why wait? With the help of this recipe transform a rainy day into a cozy culinary embrace. It is that time of the year when we want to eat something tantalising yet nourishing to keep ourselves healthy and satiated. Khichdi, a medley of grain, lentils and vegetables is a common one pot meal. The addition of raw mango for imparting a slight tanginess separate it from the traditional khichdi. ⌛ Preparation Time: 10–15 minutes 🍽️ Serves: 1 🥗 Ingredients: Rice (cooked)- 1 cup Toor dal or yellow lentils (cooked/ soaked)- 1/2 cup Green peas- 1/4 cup Cauliflower (chopped)- 1/4 cup Potato (chopped)- 1/4 cup Onion (chopped)- 1/4 cup Green chilli (split into half)- 1/2 teaspoon Raw mango- 1/4 cup Cumin seeds- 1/4 teaspoon Mustard seeds- 1/4 teaspoon Red chilli powder- 1/4 teaspoon Turmeric powder- 1/4 teaspoon Asafoetida or hing- 1/4 teaspoon Ginger (grated)- 1/2 teaspoon Oil- 1 teaspoon Salt- to taste ✋ Method - In a large pot, heat some oil and add cumin seeds, hing & mustard seeds and saute for about two minutes. - Add the chopped onions and saute till they are golden brown. Now, add grated ginger, split green chilli and saute on a low flame for about 5 minutes. Add turmeric powder and red chilli powder and let it cook till the oil separates from the masala. - Add cubed potatoes, green peas, cauliflower, rice & dal and saute well for 5 minutes. Next, add the salt to taste along with chopped raw mango pieces. - Mix it well together and add in 1 cup of water. Bring to a simmer, cover the pot and let it simmer for 10–15 minutes. - Once the rice and dal are perfectly cooked, the khichdi is ready to be served. - Garnish the khichdi with fresh coriander and a tiny dollop of ghee. Serve hot with some cool cucumber raita on the side. Enjoy!

Monsoon has come. So why wait? With the help of this recipe transform a rainy day into a cozy culinary embrace. It is that time of the year when we want to eat something tantalising yet nourishing to keep ourselves healthy and satiated. Khichdi, a medley of grain, lentils and vegetables is a common one pot meal. The addition of raw mango for imparting a slight tanginess separate it from the traditional khichdi. ⌛ Preparation Time: 10–15 minutes 🍽️ Serves: 1 🥗 Ingredients: Rice (cooked)- 1 cup Toor dal or yellow lentils (cooked/ soaked)- 1/2 cup Green peas- 1/4 cup Cauliflower (chopped)- 1/4 cup Potato (chopped)- 1/4 cup Onion (chopped)- 1/4 cup Green chilli (split into half)- 1/2 teaspoon Raw mango- 1/4 cup Cumin seeds- 1/4 teaspoon Mustard seeds- 1/4 teaspoon Red chilli powder- 1/4 teaspoon Turmeric powder- 1/4 teaspoon Asafoetida or hing- 1/4 teaspoon Ginger (grated)- 1/2 teaspoon Oil- 1 teaspoon Salt- to taste ✋ Method - In a large pot, heat some oil and add cumin seeds, hing & mustard seeds and saute for about two minutes. - Add the chopped onions and saute till they are golden brown. Now, add grated ginger, split green chilli and saute on a low flame for about 5 minutes. Add turmeric powder and red chilli powder and let it cook till the oil separates from the masala. - Add cubed potatoes, green peas, cauliflower, rice & dal and saute well for 5 minutes. Next, add the salt to taste along with chopped raw mango pieces. - Mix it well together and add in 1 cup of water. Bring to a simmer, cover the pot and let it simmer for 10–15 minutes. - Once the rice and dal are perfectly cooked, the khichdi is ready to be served. - Garnish the khichdi with fresh coriander and a tiny dollop of ghee. Serve hot with some cool cucumber raita on the side. Enjoy!

🍝✨ Nutritious Weight Loss Pasta Recipe! ✨🍝 . Craving pasta but worried about your waistline? Fear not! Introducing a delicious and healthy pasta recipe that won't sabotage your weight loss goals. Packed with nutrients and flavor, this dish will satisfy your pasta cravings guilt-free! 🌱💪 . Ingredients: - Whole wheat pasta (choose your favorite) - Fresh vegetables (spinach, bell peppers, cherry tomatoes, broccoli) - Lean protein (grilled tofu for a vegetarian option) - Garlic cloves - Olive oil - Lemon juice - Italian herbs (basil, oregano, thyme) - Salt and pepper to taste - Optional: grated Parmesan cheese (for added flavor, in moderation) Instructions: 1. Cook pasta according to package instructions . Drain and set aside. 2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. 3. Add your choice of vegetables to the skillet and cook until slightly tender. 4. Incorporate lean protein of your choice into the skillet, cooking until fully cooked through. 5. Season with Italian herbs, salt, and pepper, adjusting to taste preferences. 6. Add cooked pasta to the skillet, tossing gently to combine with the veggies and protein. 7. Squeeze fresh lemon juice over the pasta for a burst of citrus flavor. 8. Serve hot, garnished with a sprinkle of grated Parmesan cheese if desired. . Enjoy your nutritious and weight loss-friendly pasta guilt-free! Don't forget to share your creations and tag #HealthyPastaLove 🌟💚 . Share Your Pasta Recipe With Us And Tag Us @dietvirtue📸  #FoodieDelight #HealthyEating #WeightLossJourney #NutritionGoals #PastaLoversUnite

Nepal Chicken Curry recipe from tamang taste of Nepal 🇳🇵 🇳🇵🇳🇵🌶️🌶️🌶️ Here is a recipe based upon a dish from my local BIR. Chicken Nepal, which has Mango in it. I have got it as near as I can to the dish from the restaurant and my kids currently won't eat anything else. It has a wonderful flavour :) This uses 1/2 tin Mango Puree (available from Sainsbury's) This makes enough for about 4-5 people depending upon appetite. (INGREDIENTS) 2 tablespoons oil (I use rapeseed or reclaimed oil) 1 large onion, chopped 1/2 teaspoon cumin 1/2 teaspoon chili powder (I use Kashmiri Mirch) 1 teaspoon garlic puree 1.5 tsp ginger puree 1 teaspoon tomato puree 1/2 tesp Fenugreek leaves 🍃 1 tablespoon hot curry powder (I use Rajah Hot Madras Curry Powder) 1/2 tin Mango Puree (410g) 6 chicken thighs pre-cooked (or Chicken Tikka, I use Chicken Tikka) 1 chicken stock cube 1 teaspoon salt 1 tbsp normal sugar 1/4 teaspoon Garam Masala 120ml Double Cream METHOD Saute the onion in oil until soft and golden. Add the garlic and ginger and cook on a low heat for 2-3 minutes. Add the tomato Puree and cook for a minute. Add the cumin, chili powder and curry powder, again cook on a low heat to cook through without burning. Add the coconut milk and bring to the boil. Add the mango puree and stir in well Add the orange food colouring, stock cube sugar and salt. Now let the sauce simmer for about 5 minutes and continue stirring. Remove from the heat and allow to cool for 1-2 minutes then put the whole lot in a blender and blend until smooth. Return to the pan and add the chicken and cook for 4-5 minutes until the chicken is piping hot. Add the garam masala and stir in, cook for 1-2 minutes. Remove from the heat and add the double cream, stir in well.PREP TIME 20 mins COOK TIME 40 mins TOTAL TIME 60 mins Serve with rice and side dishes of your choice or 🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🌶️🌶️🌶️👨🏻🌾📖 Mango Chicken Curr #chef_tamang #cook #cooking #mangocurry #nepali #asianfood #asian #nepali #asianfood