Grilled Shrimp Tacos with Avocado Salsa

These shrimp tacos are perfect for a casual summer cookout or weeknight dinner. You can prepare most of the recipe ahead of time, then just fire up the grill and lay out all of the components for everyone help themselves. It’s one of those recipes with a long list of ingredients but please don’t let […]
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Vegetable Soup | Healthy Veg Clear Soup (2 Ways)

Vegetable Soups are healthy and there are many ways you can make them. In this post, I am sharing 2 healthy clear veg soup recipes that are vegan as well.
Clear Vegetable Soup – Simple to prepare and Gluten-Free
Mixed Veggie Soup with Moong Sprouts – Low Fat and with Soy Sauce
Both the recipes are light, nutritious and taste good too. You can make either of them depending upon the ingredients you have. Both the recipes are with step by step photos and can be scaled easily. You can easily double or triple the ingredients.

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About Clear Vegetable Soup
This is a very simple recipe to make a clear soup. This vegetable soup is light, healthy and nutritious. The recipe is also gluten-free and vegan.
I have not used any veg stock to prepare the soup. I usually keep the seasonings in the veg clear soup to a minimal, so that the taste and flavors of the mixed veggies do not get subdued in the recipe. There is no strongly flavored spice element in this soup.
Just a bit of ginger, garlic, black pepper and nutmeg is added for that hint of warmth and spice. You can even add a bit of soy sauce to get an umami flavor in this vegetable soup.
Vegetable Soup Variations
You can use veggies of your choice or any spare veggie that you have in the fridge.
Usually, I make this clear veg soup with cabbage or Chinese cabbage or bok choy, carrots, beans, sweet corn and mushrooms. In this recipe, I have used veggies that were there in the kitchen.
You can even add some tofu cubes.
Some celery can also be added.
You can add herbs and spices as per your choice.
Some soy sauce or red chilli sauce can also be added.
Serve the veg soup as a starter or just have it plain in a bowl or mug.
How to make clear vegetable soup (vegan)
1. In a pan or pot, take 1 tablespoon oil. You can use olive oil or sesame oil or sunflower oil. You can also use butter. Add ½ teaspoon finely chopped garlic and ¾ teaspoon finely chopped ginger.

2. Saute till the raw aroma of both ginger and garlic goes away. Saute for some seconds, but do not brown them.

3. Then add ¼ cup chopped spring onions. You can also add chopped onions instead of spring onions. Saute till translucent. You can also add ½ teaspoon chopped celery in this step.

4. Now add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum and ¼ cup finely chopped french beans.

5. Saute for 1 to 2 minutes.

6. Then add 3 cups water.

7. Season with ¼ teaspoon black pepper powder or add as per taste.

8. Season with salt as required.

9. Grate about a pinch of nutmeg in the soup.

10. Stir very well.

11. Cover the pan and simmer the veg soup on a low to medium flame till the veggies are almost done. Some crunch in the veggies tastes good. So do not cook the veggies completely. If using mushrooms or potatoes or cauliflower then you will have to cook the veggies till they are done. Basically, it depends on the type of veggies you will add in this veg clear soup recipe.

12. Garnish the soup with some chopped spring onion greens and Serve clear vegetable soup hot.

Few more Soup recipes
This recipe post is from the archives (Dec 2016) and has been republished and updated on 11 June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Vegetable Soup

4.74 from 19 votes

This is an easy and tasty recipe to make a veg clear soup. This vegetable soup is light, healthy and nutritious.

Author:Dassana Amit

Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Course:appetizers
Cuisine:world
Diet:gluten-free,vegan
Difficulty Level:Easy

Servings (change the number to scale):3

(1 CUP = 250 ML)

preparation

Finely chop ½ teaspoon garlic and ¾ teaspoon ginger. Keep them aside.

Also finely chop the vegetables you are going to use in the soup. I have used spring onions, cabbage, carrots, capsicum and french beans. You can use around 1.5 cups of finely chopped veggies of your choice.

making vegetable soup

In a pan or pot, take 1 tablespoon oil. You can use olive oil or sesame oil or sunflower oil. You can also use butter. Add ½ teaspoon finely chopped garlic (lahsun) and ¾ teaspoon finely chopped ginger (adrak).

Saute till the raw aroma of both ginger and garlic goes away. Saute for some seconds, but do not brown them.

Then add ¼ cup chopped spring onions. You can also add chopped onions instead of spring onions. Saute till translucent. You can also add ½ teaspoon chopped celery in this step.

Now add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum and ¼ cup finely chopped french beans.

Saute for 1 to 2 minutes. then add 3 cups water.

Season with ¼ teaspoon black pepper powder or add as per taste.

Season with salt as required. Grate about a pinch of nutmeg in the soup.

Stir very well. Cover the pan and simmer the clear soup on a low to medium flame till the veggies are almost done. 

Some crunch in the veggies taste good. So do not cook the veggies completely. 

If using mushrooms or potatoes or cauliflower then you will have to cook the veggies till they are done. Basically it depends on the type of veggies you will add in the soup.

Garnish with some chopped spring onion greens and serve vegetable soup hot.

This veg soup recipe can be easily doubled. 
You can add vegetables of your choice.

Nutrition Facts
Vegetable Soup

Amount Per Serving
Calories 60 Calories from Fat 36

% Daily Value*
Fat 4g6%
Sodium 27mg1%
Potassium 129mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%

Vitamin A 2570IU51%
Vitamin C 17.8mg22%
Calcium 26mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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About Mixed Vegetable Soup with Sprouts
This is also a light, tasty and nutritious soup made with mixed vegetables and mung sprouts that is excellent in winters or monsoons. It is low fat and vegan soup recipe.
This easy mix veg soup recipe is the way I make Tibetan thukpa minus the noodles. So when noodles are not there, I prepare this light, warm and nutritious soup.

I have added moong sprouts in the soup and they do give a good taste and texture in the soup. Though if you don’t have moong sprouts, you can just skip them. You can also add tofu in the soup.
This soup is also a good way to use leftover veggies from the kitchen. Just add whatever veggies you have and you get a hearty bowl of soup. The flavor and taste of the mixed veg soup will depend on the vegetables you add. So you can also add veggies of your choice.
I personally prefer to add veggies like carrots, cabbage, french beans, broccoli, onions and mushrooms.
Serve the veggie soup steaming hot plain or accompanied with noodles. Sometimes I even steam some rice to go along with the soup.
How to make Mixed Vegetable Soup
1. First chop all the veggies – I added carrots, french beans, red cabbage, button mushrooms and red bell pepper. About 1.5 to 2 cups chopped mix vegetables.

2. Heat 1 tbsp oil in a pan. Add ¼ cup chopped onions and 1 tsp chopped garlic.

3. saute till the onions are translucent.

4. Then add the chopped mix veggies.

5. Stir well.

6. Saute on a medium flame for 4 to 5 minutes.

7. Add ⅓ cup moong sprouts and stir well. Saute for 2 minutes.

8. Add 3 cups of water.

9. Add 2 tsp soy sauce. You can add more if you prefer.

10. Then add salt as required.

11. Add ½ tsp black pepper or as per taste.

12. Stir well. Cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.

13. Then check the seasonings and add more salt or black pepper if required.

14. Serve the vegan mix veg soup plain or accompanied by some boiled noodles or steamed rice.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Mixed Vegetable Soup

4.8 from 10 votes

A light and nutritious soup made with mixed vegetables and mung sprouts.

Author:Dassana Amit

Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Course:starters
Cuisine:world
Diet:low fat,vegan
Difficulty Level:Easy

Servings (change the number to scale):3

(1 CUP = 250 ML)

preparation

Rinse and shred the cabbage.

Rinse, wipe and then slice the mushrooms. Chop the bell pepper.

Rinse and finely chop the french beans. Also finely chop the onions & garlic

making mixed vegetable soup

Heat oil in a pan. Add onions and garlic. Saute till the onions are translucent.

Then add the chopped mix veggies. Stir well. Saute on a medium flame for 4 to 5 minutes.

Add the moong sprouts and stir well. Saute for 2 minutes.

Add water and stir. Then add soy sauce, black pepper and salt. Stir again.

Cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.

Then check the seasonings and add more salt or black pepper if required.

Serve the nutritious mixed vegetable soup plain or accompanied by some boiled noodles or steamed rice.

Adding moong sprouts is optional.

Nutrition Facts
Mixed Vegetable Soup

Amount Per Serving
Calories 81 Calories from Fat 36

% Daily Value*
Fat 4g6%
Sodium 1036mg45%
Potassium 258mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%

Vitamin A 3740IU75%
Vitamin C 34.1mg41%
Calcium 27mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

All our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.

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Grilled Vegetable Kabobs

Grilled Vegetable Kabobs are tossed in a spicy lemony marinade and grilled till lightly charred. They soak up all the flavor and become juicy, tender but remain slightly crunchy.
If you love summer grilling recipes, try out our Hobo Dinner Foil Packets, Grilled Hawaiian Chicken, Grilled Coconut Lime Pineapple and Grilled Chicken Mango Salad.

Grilled Vegetable Kabobs
This is the best way to eat vegetables this summer. Lemony, garlicky marinade that’s got a slight spice kick from paprika and juicy veggies that stay that way on the grill. There is so much to love about this recipe. And these take just a few minutes on the grill so they are literally the first to cook and the first to finish.
Marinade for Grilled Vegetables
The marinade for these grilled veggies is really simple. I like to combine olive oil, butter (because flavour!), minced garlic, parsley, oregano, paprika, pepper, salt and lime juice. Just whisk everything together and pour it all over those veggies. Let them soak up the flavour for about ten minutes. This gives the veggies some time to sweat and the marinade to work its magic.
Make sure to use your hands to work the marinade into the veggies. That ways you’ll ensure that every tiny crevice has marinade on it. You don’t want to miss any bits and parts.
I prefer using dried herbs in the marinade because fresh herbs tend to burn easily on the grill. Dries herbs are easily available, and pack in so much flavour in just a little bit.

Vegetables for Grilled Vegetable Kabobs
You can pick from a variety of summer vegetables – corn, cherry tomatoes, zucchini, mushrooms and bell peppers are my favourite. But I also love adding pineapple, red onions, cooked baby potatoes and brussel sprouts. Just cut them into large pieces so that they don’t cook too fast and burn.

Best Way to Cook Vegetable Kabobs:
You can make them on an outdoor grill, or if you live in an apartment and don’t have access to one, use an oven or the stove to grill these. Either way these will be delicious!
These are so easy to put together that you’ll be amazed at how good they taste when they come off the grill. The marinade can also be used for chicken, fish or steak. This recipe is so versatile!
More Grilling Recipes to Try:

Grilled Vegetable Kabobs

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes

Author Richa Gupta
Servings 4 people

Grilled Vegetable Kebobs take a few minutes to put together and are the perfect way to celebrate summer veggies!

Marinade
2 tablespoons Olive Oil
2 tablespoons Melted Butter
3/4 teaspoon minced Garlic
1/2 teaspoon dried Parsley
1/2 teaspoon dried Basil
3/4 teaspoon Paprika
1/2 teaspoon Pepper
1 tablespoon Lime Juice
1 teaspoon Salt

Vegetables
2 Corn on the Cob cut into 5 parts
1 Red Bell Pepper cubed
.5 pound Mushrooms
.5 pound Cherry Tomatoes
1 Zucchini cut into rounds

Prepare the grill and heat it for medium high heat cooking.

Whisk together all the ingredients for the marinade and pour them all over the veggies. Mix well. Let this sit for 10 minutes and then skewer the veggies.

Place the skewers on the grill. Cook till the vegetables are lightly charred (approx 2-2.5 minutes) and then flip them to cook the vegetables on the other side. Brush once with leftover marinade in the bowl while they cook. Once they are charred all over and tender, remove them off the grill and serve.

Nutrition Facts
Grilled Vegetable Kabobs

Amount Per Serving
Calories 195 Calories from Fat 126

% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 653mg27%
Potassium 616mg18%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 8g9%
Protein 5g10%

Vitamin A 1751IU35%
Vitamin C 65mg79%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Margherita Pizza

Margherita pizza is a thin-crust Naples-style pizza topped with tomato sauce, fresh mozzarella, basil leaves, and Parmigiano-Reggiano. It’s easy to make at home, and you don’t need a fancy oven or even a pizza stone to get pizzeria-quality results. I use a rich homemade pizza dough, a blazing hot oven, and a sheet pan to […]
The post Margherita Pizza appeared first on Once Upon a Chef.

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Pizza Dough Recipe

If you’ve never made pizza dough at home, it may seem a little daunting. But it comes together in just ten minutes, and then all you do is let it rise. I promise, it really is easy and worthwhile. This recipe yields enough pizza dough for two thin-crust 10- to 12- inch pizzas, which will […]
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Pita Bread (With Whole Wheat Flour)

This soft and light Pita Bread is made from whole wheat flour and also has the trademark pita pocket perfect for stuffing with tahini, hummus, falafel or anything else you’d like!
One of the easiest breads to make, it is also versatile and can be used for so much more than a pocket to put yummy things in. You can toast it to make pita chips or even use it flat to make a quick and easy pita pizza.

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About this Pita Bread Recipe
Pita bread is a middle eastern flat bread that puffs up when baked creating an air pocket in the middle. As it cools, it deflates and flattens, but the pocket remains. Then, when you cut it in half, each half has its own pocket.
The first time I made pita bread was on the stovetop and I was so thrilled seeing the bread puffing up. Then later I started making pita bread in the oven and found that this caused it to puff up even further.
The oven baking method also works better because it prevents the bread from getting too browned as it does when making it on a skillet or frying pan. However, I do allow it to get slightly browned in the oven as well because I prefer my bread well baked.
This pita bread recipe is adapted from one of my favorite bread books “The Bread Bible: 300 Favorite Recipes”, by Beth Hensperger. I can tell you from plenty of experience that this is the best recipe for making pita bread.
Serving Suggestions
Once you have baked your homemade pita you can get creative and come up with different sandwich combinations and fillings. Falafel is always a classic filling, but you really can put anything you like into it. Any type of mixed salad and dressing works well as the pita allows the taste of the salad to come through while making the meal more filling.
For a more authentic Indian or Middle Eastern experience, stuff your pita bread with some spiced sautéed veggies or potatoes or chana masala. Add some onion rings, tomato slices and mint chutney plus tamarind chutney. Or make some vegetable kebabs or fried vegetable cutlet and add some classic Indian chutneys. So many options!

FAQ on Pita Bread
I have listed some queries that readers have asked on this recipe post and my answers to them.
Why my pita bread has no pockets?There are a few things that if done correctly will puff the pita bread resulting in the pockets.
Water Content: The dough needs to have the perfect amount of water in it. Less percentage of water will make the dough hard or denser in texture and the pita bread won’t puff up.
Texture of the Dough: The dough has to be kneaded really well. It should be soft and smooth.
Rolling: If the dough is not rolled evenly, then the pita bread won’t puff. So there won’t be the pockets.
Oven Temperature: The oven has to be very hot. Sometimes the oven isn’t actually reaching the temperature that it is set at. Then you will need to calibrate the oven. If the oven isn’t thoroughly preheated or hot enough then this cause the pita bread to stay flat and not puff leading to a denser bread.

Why my pita bread is hard?If you use dry active yeast then you need to activate it and proof it. If the activation and proofing are not done well, the dough won’t leaven resulting in hard bread. While activating, the water has to be lukewarm and not hot or cool. Note for instant yeast, you don’t need to proof or activate it and can use room temperature water
Can this recipe be halved or doubled?Yes, you can easily scale the recipe.
Can I add all-purpose flour in the recipe?Yes. But add about 1 cup of water while kneading.
Can we add milk instead of water?Yes, you can add milk. You can use the same amount of milk as that of water – 1.25 cups. However, do note that depending on the quality of flour you may need to add less or more milk.
Can I add a combination of water and milk?Yes you can do that
Can I add some yogurt (curd)? Yes, you can add some yogurt in the dough and it will help in making the bread soft as well as give it a faint sour taste.
Why do some parts of the dough rise and some do not?It is because the dough is not rolled evenly. Some parts will be thick and some parts will be thin resulting in an uneven thickness which makes the dough partially puff up at some spots.
Can we skip yeast and use baking soda?You can but you will need to experiment with the recipe.
Can you freeze this homemade pita dough?Yes, you can.
Can you freeze pita bread? Absolutely! Freeze them in ziplock bags or in boxes. These stay good for months.
Can I use fresh yeast instead of instant yeast and in what quantity?You can add 1 tablespoon fresh yeast. Note that you will need to activate and proof fresh yeast like dry active yeast.
Can I make the dough at night and leave it for leavening in the fridge ? The dough has to be leavened outside at room temperature. Once the dough is doubled, then you can refrigerate it.
How to store pita bread?Place them in a steel box or ziplock bags. Then you can either refrigerate or freeze the pita bread.
How to warm pita bread?Heat a skillet or pan. Place the pita bread and cook it for 10 to 12 seconds on medium-heat till lightly hot on both sides.

I have divided the step by step pictorial of pita bread recipe into 4 parts:
Making the pita dough
Assembling, shaping and rolling dough
Baking method to make pita bread
Stovetop method to make pita bread
Lets begin to make the awesome pita bread
1: Making Pita Dough
1. Firstly take 1 teaspoon instant yeast and 1 pinch sugar in a stand mixer bowl or in any bowl in which you will knead the dough.

2. Pour 1.25 cups water and mix very well with a spoon.

3. Add 3 cups whole wheat flour, 2 tablespoons extra virgin olive oil and 1 teaspoon salt.

4. Mix everything with wooden spoon.

5. Then using the hook attachment begin to knead.

6. Initially, you will find the dough sticky, but continue to knead and you will see the extra water will be absorbed by the flour and stickiness will go away. If the dough looks very sticky even after kneading well, then add 3 to 4 tablespoons whole wheat flour. Mix and knead till smooth.

7. Knead to a smooth and soft dough.

8. Rub or brush some water or olive oil all over the dough.

9. Keep it in the same bowl covered loosely with a kitchen towel for 45 minutes or 1 hour until the dough has doubled in volume and size.

10. This is the photo of the dough after 1 hour.

11. Deflate the dough gently and knead lightly.

2. Assembling, shaping and rolling dough
12. Make into a log shape and cut equal portions from the dough. Keep these covered again for 10 minutes. Keep the dough balls covered all the time so that they don’t dry out.

13. Meanwhile, place a baking tray in the oven. Then preheat oven at 230 degrees Celsius (446 degrees Fahrenheit) for 20 minutes.

14. Take each dough portion and shape into a ball. Keep it on the work surface and sprinkle some flour on it as well as on the dough ball.

15. Roll evenly into a 5 or 6 inches round shape. You can also make them oval shaped if you want. For puffing it is very important to roll evenly. So do dust with slightly more flour. When you roll the dough with the rolling pin, the bread disc should also move clockwise while rolling.

16. Keep the bread a little thick while rolling.

17. Keep these rolled discs covered loosely for 10 minutes.

3. oven method to make pita bread
18. Carefully remove the baking tray from the oven with oven mittens. Sprinkle some flour and place the rolled discs in the tray. Use oven mittens when removing and placing the baking tray from the oven.

19. Place the tray back in the oven. Bake at 230 degrees C for 7 to 10 minutes. Mine took 7 minutes to cook and 1 minute to brown. Heat both the top and bottom heating rods of the oven. If using a convection oven, then preheat as well as bake at 200 or 210 degrees Celsius (392 to 410 degrees Fahrenheit). Note that the baking time will vary from oven to oven. Look at those puffed up pita bread. Don’t they look good?

20. The pita bread will nicely puff up in the oven. Once they are puffed up and have a pale golden color, remove the tray. With a spatula remove the pita bread and place on a wired rack.

4: Stovetop method to make pita bread
21. Heat a cast iron skillet or a frying pan on medium-high flame. Sprinkle some flour on the pan and it should get browned. This means that the pan is hot. Use a heavy pan so that the pita bread does not get burnt from the bottom. Place the pita bread dough disc on the pan or skillet.

22. As soon as you keep the dough round on the pan you will see it getting puffed up.

23. Cover with lid for 1 to 2 minutes.

24. Here is the pita bread nicely puffed up.

25. Turn over and cook for 1 to 2 minutes more till the pita bread is done and has brown spots appearing on both sides. Roast all pita breads this way. Alternatively, you could also make them the way we make Indian Flatbread – Roti (Phulka). After lightly cooking both sides on the skillet, place them on the fire and see them puff. Cook both sides.

26. Stack pita bread and store them in a kitchen towel or bread box. Slice the pita bread into two and you will see the pockets. Stuff the pockets with a filling of your choice and your pita sandwich is ready. You can make pita sandwiches with falafel, hummus, tahini and pickles or salad.

Few More Bread Recipes
This recipe post is from the archives (July 2012) and has been republished and updated on 10 June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Pita Bread

4.83 from 29 votes

This whole wheat pita bread is soft, moist, light and has their trademark pockets.

Author:Dassana Amit

Prep Time:1 hr 30 mins
Cook Time:30 mins
Total Time:2 hrs

Course:breakfasts,brunch
Cuisine:middle eastern
Diet:eggless,vegan,vegetarian
Difficulty Level:Moderate

Servings (change the number to scale):10 pita bread

(1 CUP = 250 ML)

Preparing dough

Firstly take the instant yeast and sugar in a stand mixer bowl or in any bowl in which you will knead the dough. Pour 1.25 cups water and mix very well with a spoon.

Add 3 cups whole wheat flour, 2 tablespoons extra virgin olive oil and 1 teaspoon salt. Mix everything with wooden spoon.

Then using the hook attachment of the stand mixer and begin to knead. Initially you will find the dough sticky, but continue to knead and you will see the extra water will be absorbed by the flour. Knead to a smooth and soft dough.

Rub or brush some water or olive oil all over the dough. Keep it in the same bowl covered loosely with a kitchen towel for 45 minutes or 1 hour until the dough has doubled in volume and size.

Assembling, shaping and rolling dough

Deflate the dough gently and knead lightly. Make into a log shape and cut equal portions from the dough. Keep these covered again for 10 minutes. Keep the dough balls covered all the time so that they don’t dry out. You can even pinch portions from the dough and roll them into balls.

Meanwhile place a baking tray in the oven. Then preheat oven at 230 degrees celsius for 20 minutes.

Take each dough portion and shape into a ball. Keep it on the work surface and sprinkle some flour on it as well as on the dough ball. Roll evenly into a 5 or 6 inches round shape. You can also make them oval shaped if you want. Keep the bread a little thick while rolling.

Keep these rolled discs covered loosely for 10 minutes more.

Oven method to make pita bread

Carefully remove the tray with oven mittens. Sprinkle some flour and place the rolled discs on it. Use oven mittens when removing and placing the baking tray from the oven.

Using oven mittens, place the tray back in the oven. Bake at 230 degrees C for 7 to 10 minutes. If using a convection oven, then preheat as well as bake at 200 or 210 degrees celsius. Note that the baking time will vary from oven to oven.

The pita bread will nicely puff up in the oven. Once they are puffed up and have a pale golden color, remove the tray. With a spatula remove the pita bread and place on a wired rack.

Stovetop method to make pita bread

Heat a cast iron skillet or a frying pan on medium-high flame. Sprinkle some flour on the pan and it should get browned. This means that the pan is hot. Use a heavy pan so that the pita bread does not burnt from the bottom. Place the pita bread round on the pan or skillet.

Cover with lid for 1 to 2 minutes.

Turn over and cook for 1 to 2 minutes more till the pita bread is done and has brown spots appearing on both sides. Roast all pita breads this way. Alternatively, you could also make them the way we make Indian Flatbread – Chapati (Phulka). After lightly cooking both sides, place them on the fire and see them puff. Cook both sides.

Stack pita bread and store them in a kitchen towel or bread box. Just slice the pita bread into two. You will see the pockets. Stuff the pockets with a filling of your choice and your pita sandwich is ready.

Pita Bread Dough: The dough needs to have the perfect amount of water in it. Less percentage of water will make the dough hard or denser in texture and the pita bread won’t puff up. Depending on the quality and type of flour used, you can add less or more water. The dough has to be kneaded really well. It should be soft and smooth.
Kneading with hands: The pita bread dough can be easily kneaded with hands. Knead the dough very well for about 10 to 12 minutes.
Rolling the dough discs: If the dough is not rolled evenly, then the pita bread won’t puff. So there won’t be the pockets or you may have the pita bread puffing on some spots and remaining flat on others.
Oven Heating: The oven has to be very hot. Sometimes the oven isn’t actually reaching the temperature that it is set at. Then you will need to calibrate the oven. If the oven isn’t thoroughly preheated or hot enough then this cause the pita bread to stay flat and not puff.
Using dry active yeast: If you use dry active yeast then you need to activate it and proof it. If the activation and proofing is not done well, the dough won’t leaven resulting in hard bread. While activating, the water has to be lukewarm and not hot or cool. Note for instant yeast, you don’t need to proof or activate it and can use room temperature water
Scaling: You can easily halve or double the recipe.
Storing Pita Bread: Place them in a steel box or ziplock bags. Then you can either refrigerate or freeze the pita bread.
Reheating: To warm or reheat pita bread, heat a skillet or pan. Place the pita bread and cook it for 10 to 12 seconds on medium-heat till lightly hot on both sides.
Substitutes:
Whole wheat flour: Replace with all purpose flour.
Water: Can be replaced with milk (dairy or vegan).
Instant yeast: You can use 2 teaspoons of dry active yeast and 1 tablespoon fresh yeast instead. Both these yeast will need to be activated in lukewarm water with sugar before adding to the flour.

Nutrition Facts
Pita Bread

Amount Per Serving
Calories 151 Calories from Fat 36

% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 235mg10%
Potassium 142mg4%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%

Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 12mg1%
Vitamin B9 (Folate) 44µg11%
Iron 1mg6%
Magnesium 50mg13%
Phosphorus 136mg14%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

All our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
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Grilled California Avocado Chicken

Grilled California Avocado Chicken is tender chicken marinated in an amazing honey garlic balsamic sauce and is grilled to perfection! It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil. This chicken is INCREDIBLE!! The combination of chicken and avocado is one of my favorites! If you love California chicken…

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Buddha Bowl

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!
It’s summer time and there is an abundance of fresh produce ready to be eaten! A great way to enjoy all those vibrant vegetables is in a Buddha Bowl! For more well balanced meals, try Cilantro Lime Chicken Salad, Summer Cobb Salad, and Asian Turkey Lettuce Wraps.

VEGAN BUDDHA BOWL
If you’d like to eat a more balanced diet, start making Buddha Bowls! They are so easy to throw together, taste awesome, and make you feel so good. They are so versatile but here is a my fresh garden version that is loaded with raw crisp veggies, chickpeas, quinoa, spinach, basil, and topped with a yummy creamy balsamic dressing.
WHAT IS A BUDDHA BOWL?
A buddha bowl is a plant-based one-dish meal. It is usually made and served in a large bowl and consists of: a whole grain, greens, protein (usually vegan), vegetables, toppings, and a sauce. Some might also refer to it as a bliss bowl, power bowl, glow bowl, hippie bowl,…
A true Buddha bowl is vegetarian and typically vegan since Buddhists follow a plant-based diet but you will find that some “buddha bowls” have meat.

WHERE DID BUDDHA BOWLS GET THEIR NAME?
It is thought that the name might come from the fact that people would place food into Buddha’s bowl as a donation as he walked the streets.
It could also possibly be called this because balance is an important Buddhist concept and this dish is a balanced meal of vegetables, protein, and healthy fats.
The large stuffed bowl, resembling Buddha’s belly could also be a reason.

HOW TO MAKE A BUDDHA BOWL:
COOK THE QUINOA:
Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.
MAKE THE CREAMY BALSAMIC DRESSING:
Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Place in jar and refrigerate until ready to use.
ASSEMBLE THE BOWLS:
Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.
BUDDHA BOWL SAUCE:
You can really use any dressing or sauce for a buddha bowl. Some of my favorites are: tahini dressing, Creamy Cilantro Lime Dressing, pesto, a drizzle of plain olive oil, or this Creamy Balsamic Dressing.
To make this bowl completely vegan, use a vegan mayonnaise or yogurt. Regular mayo and Greek yogurt work great too.

WHAT ELSE CAN YOU PUT IN A BUDDHA BOWL?
Honestly, you can put whatever you heart desires into that bowl. Here are some ideas so you can make more Buddha Bowls:
Grains: brown rice, quinoa, barley, farro, bulgur wheat…
Greens: spinach, romaine, spring greens, arugula, kale…
Vegetables: these can be raw, steamed, or roasted- sweet potatoes, broccoli, radish, cabbage, bell peppers, onions, beets, tomatoes, carrots, cucumber, peas, corn…
Plant Based Proteins: Beans, lentils, chickpeas, tofu, tempeh, edamame…
Toppings: nuts, seeds, dried or fresh fruit, herbs…
Fats/Dressings: olive oil, avocado, hummus, pesto, tahini, peanut sauce…

HOW TO MEAL PREP:
If you are not planning on serving all 4 bowls in one sitting, you can store the remaining ingredients in the fridge in large 64 ounce jars.
Place ingredients into the jars in this order: dressing, quinoa, carrots, cucumber, tomatoes, and spinach. I recommend adding avocado just before serving since they brown. The sunflower seeds can be placed in the top of the jar but can get a little soft so I would add those just before serving as well so you get maximum crunchy texture.

MORE QUINOA SALAD RECIPES YOU’LL LOVE:

Vegan Buddha Bowl

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Author Melanie Dueck
Servings 4 People

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!

For the Quinoa:
1 cup quinoa
2 cups water
1/2 teaspoon salt

For the Bowl:
8 cups baby spinach
1 1/2 cups grape tomatoes halved
1 English Cucumber sliced
1 can chick peas drained and rinsed
1 large avocado sliced
4 carrots peeled
1/4 cup sunflower seeds
8 basil leaves chopped

For the Creamy Balsamic Dressing:
3 tablespoons olive oil
3 tablespoon balsamic vinegar
3 tablespoon vegan mayonnaise or plain yogurt
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon kosher salt
Fresh cracked black pepper

For the Quinoa:

Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.

Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

For the Dressing:

Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Refrigerate until ready to use.

For assembling the bowls:

Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

Nutrition Facts
Vegan Buddha Bowl

Amount Per Serving
Calories 452 Calories from Fat 225

% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Sodium 560mg23%
Potassium 1323mg38%
Carbohydrates 49g16%
Fiber 11g44%
Sugar 8g9%
Protein 12g24%

Vitamin A 16477IU330%
Vitamin C 35mg42%
Calcium 136mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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Chana Masala | Punjabi Chole Masala (Chickpea Curry)

Chana Masala is one of the most popular Indian curry dish made with white chickpeas in an onion-tomato base. Across India Chickpea Curries are made in various styles.
In this post, I am sharing 2 super delicious chana masala recipes.

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Authentic Punjabi Chana Masala – Made in a pan on the stovetop with freshly ground spices.
Instant Pot Chana Masala (Home Style) – One pot, super easy and does not require the special chana masala spice blend or powder.
Both the recipes are shared with step by step photos and taste awesome. So you can make either of them depending upon the gadgets and time you have. 
About Punjabi Chana Masala
This Punjabi Chole Masala is an Authentic North Indian Style Chickpea Curry made with white chickpeas, freshly powdered spices, onions, tomatoes and herbs.
This is one easy and yet lip smacking Punjabi chana masala recipe which tastes awesome. It is one of the most tried and tested delicious chickpea curry recipe on the blog. It has been tried not only by me innumerable times, but also by many readers.
There are many variations of making chole masala. But I liked this Punjabi chole recipe the most. It tastes like the Punjabi chole you get in the streets of Delhi and Punjab. 

This chickpea curry recipe has been adapted from Anita’s blog. Over a period of six years from the time I adapted this recipe, I made some changes in proportions as well as ingredients.
After so many changes, here is a recipe that gives a good balance of spiciness, taste and flavor. so I decided to update this in the post too.
The original chole recipe on this blog was published on Aug 20 2009. Its 8 years now and I have now updated the recipe with the variations and with step by step pics.
However, keeping the old pic of the spices I took with mobile when I started the blog in 2009, just as a memoir.

Chole bhature is mine and the family’s favorite dish. When living in Delhi and Gurgaon, we would get awesome chole bhature In many places.
Since I do not live in these places any more, I make this recipe often which tastes exactly like the street side chole, minus the heat. Since we don’t prefer too spicy food. But you can increase the quantity of red chili powder and garam masala powder to get the extra spice and heat.
Serve this delicious chana masala with tandoori rotis or phulka or kulcha or bhatura or poori or naan, along with sliced onions and lime. It also tastes good with plain rice or jeera rice.
How to make chana masala
For ease of understanding, I have divided this post into 3 steps.
Step 1 – soaking and cooking chickpeas
Step 2 – roasting spices to make chole masala powder
Step 3 – making chole gravy
Lets begin with step 1 – soaking and pressure cooking chickpeas
1. Wash and soak 1 cup chickpeas (chana or chole) in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. Rinse the soaked chickpeas in water. Pic of rinsed & soaked chickpeas.

2. To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag. You can also just cook the chickpeas with salt and water.

3. In a pressure cooker add the chickpeas along with the 2 to 3 dried amla pieces or a tea bag. Taj tea bags work very well. Then pour 2.5 to 3 cups water.

4. Season with ½ tsp salt. Stir very well.

5. Pressure cook the chickpeas for 12 to 15 whistles. The chickpeas should be cooked well an softened. The chickpeas should be soft when you mash it with a spoon. The chickpeas should not give you a bite when you eat it. If you do not have a pressure cooker, then cook the chickpeas in a pot with plenty of water. Depending on the quality of chickpeas, it can take less or more time.

Making chole masala powder
6. Meanwhile, in a pan, take all the whole spices for the chole masala and on a low heat begin to roast them. The spices used for masala are following:
2 black cardamoms
1 inch cinnamon (dalchini)
3 to 4 peppercorns
2 cloves
1 medium Indian bay leaf/tej patta or 2 small tej patta
¼ tsp carom seeds/ajwain
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
½ tsp dry pomegranate seeds
1 or 2 dry red chilies

7. stir often and roast the spices till they get extra browned. Don’t burn them. You have to go beyond a point roasting them, even after they become fragrant and they get more browned than what is the norm usually.

8. The extra browned & roasted spices below.

9. let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

10. By now the chickpeas is cooked. Pic below. You will see a darker brown shade in the white chickpeas. Remove the amla pieces which would have softened by now or the tea bag from the stock.

Making chole masala
11. heat 1.5 to 2 tbsp oil in a pan or kadai. add ½ tsp ginger-garlic paste and saute till their raw aroma goes away.

12. then add 1 medium sized finely chopped onion and saute till the onions turn translucent or light brown.

13. add 1 medium sized finely chopped tomato.

14. saute the tomatoes till they soften and the oil starts to leave the sides of the masala.

15. then add the powdered spices that we made, along with ½ tsp red chili powder and ¼ tsp turmeric powder.

16. Stir well. Then add 2 to 3 slit green chilies to the onion-ginger-tomato mixture.

17. Add the cooked & drained chickpeas. Reserve the stock.

18. stir well.

19. Season with salt as per requirement. Stir. Keep the addition of salt in check as salt is also there in the stock.

20. Add about 1 to 1.25 cups of the reserved stock or water. Stir well.

Cooking Chole Masala
21. Cover and simmer on a low to medium flame. You can also cook chickpeas without the lid. The gravy will thicken and reduce. Mash a few chickpeas. This will help thicken the chickpea curry. You can keep the consistency you prefer. At home, we prefer chole with a bit of gravy.

22. In case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. About 1 tsp amchur powder is enough. However, you can add less or more of it as per your taste. Stir the gravy very well.

23. The chana masala is ready to be served.

24. Garnish with chopped onions and coriander leaves. Serve the Punjabi chole with kulcha or bhaturas or aloo bhatura or poori or naan or roti, along with sliced onions and lime. This chickpea curry also tastes good with plain rice or cumin rice.

Tips to make Punjabi Chana Masala
I use dried amla (dried Indian gooseberry) and dry pomegranate seeds. The dried amla gives a dark color to the chole, along with a light tang. The pomegranate seeds give a sour taste.
Now I know that these two ingredients are not easily available everywhere in India as well as in the world. So as a substitute, when I did not get these, two ingredients, I would add Dry mango powder (amchur powder) towards the end. In the absence of amchur powder, you can also squeeze some lime juice towards the end.
If you are not fussy about the dark color, then just plainly cook the chickpeas in water with some salt. A pinch of baking soda added while cooking, makes the chickpeas light and soft. I usually do not add baking soda.
What contributes to the flavors and aroma of the chhole is the freshly ground chole masala. The spices are roasted till they get extra browned and are later ground. This chole masala is then blended with sauteed onion-ginger-tomato mixture. This makes the chickpea curry more flavorsome.
I have shared many different types of chickpea curries. Few of the popular one are:
Pindi Chole – Easiest and tasty vegan chana recipe to make. As no grinding, no long frying or sauteing is required.
Amritsari Chole – Tastes similar to the chole masala one gets in the Punjabi joints on the streets of Delhi.
Aloo Chole – Potato and Chickpea Curry
Palak Chole – Spinach and Chickpea Curry
Paneer Chole – Cottage Cheese and Chickpea Curry
This recipe post is from the archives (August 2009) and has been republished and updated on 6th June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chana Masala (Indian Chickpea Curry)

4.89 from 93 votes

One of the best chhole recipe that you can make. This chana masala is made with freshly powdered spices, onions, tomatoes, herbs making the chickpeas taste like the ones you get on the streets of Delhi. 

Author:Dassana Amit

Prep Time:9 hrs
Cook Time:45 mins
Total Time:9 hrs 45 mins

Course:main course
Cuisine:north indian
Diet:vegetarian

Servings (change the number to scale):5

(1 CUP = 250 ML)

soaking and cooking white chickpeas

Rinse and soak the chickpeas in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. Rinse the soaked chickpeas.

To give a dark color to the chickpeas, traditionally dried amla (indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.

In a pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or a tea bag. Taj tea bags work very well. Then add water

Season with salt and pressure cook the chickpeas for 12 to 15 whistles. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon. The chickpeas should not give you a bite when you eat it.

roasting spices

In a pan, take all the whole spices for the chole masala powder mentioned above and on a low heat begin to roast them.

Stir often and roast the spices till they get extra browned. Don’t burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.

Let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.

making chole masala

Heat oil in a pan or kadai. Add ginger-garlic paste and saute till their raw aroma goes away.

Then add chopped onions and saute till the onions turn translucent or light brown.

Add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala.

Then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder & garam masala powder (optional).

Stir the dry masala and then add slit green chilies

Add the cooked chole. Stir well.

Add salt. Then add about 1 to 1.25 cups of the stock in which the chana was boiled. You can also add water instead.

Stir and cover the chana.

cooking chole masala

Simmer on a low to medium flame. You can also cook without the lid. 

The gravy will thicken and reduce. Mash a few chickpeas. This will help thicken the gravy. 

Simmer till you get the consistency you prefer. The consistency of this chickpea curry is not thin, but medium consistency or dry.

In case, You have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. Stir the gravy well.

Garnish it with coriander leaves & ginger julienne.

Serve the Punjabi chana masala with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. 

This Chickpea Curry also tastes good with steamed rice or jeera rice.

If you don’t have amchur or dried pomegranate seeds then add lime or lemon juice toward the end.
You can also use canned chickpeas and add them once the tomatoes are sauteed.
If cooking chickpeas in the pan or pot then:
You have to take enough water in the pot while cooking the chickpeas. It takes a lot of time though. For 1.5 to 2 cups of soaked & drained chickpeas, you can take about 5-6 cups of water.
Adding a pinch of baking soda in the water along with salt, also helps in the cooking process and the chickpeas become really soft when cooked.
You can add about 1 tsp of salt. A little less salt is also alright. I usually add less salt.
Cover the pot and cook the chickpeas. If the water starts to become frothy, then remove the lid and cook chickpeas for some minutes. Remove the scum if there is any while cooking the chickpeas.

Nutrition Facts
Chana Masala (Indian Chickpea Curry)

Amount Per Serving
Calories 237 Calories from Fat 63

% Daily Value*
Fat 7g11%
Sodium 321mg14%
Potassium 597mg17%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 9g10%
Protein 9g18%

Vitamin A 580IU12%
Vitamin C 30.8mg37%
Calcium 86mg9%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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About Instant Pot Chana Masala
This Chana Masala recipe is one pot, super easy and does not require the special chana masala spice blend or powder.
You also don’t need to make this spice blend at home, as is done in Punjabi Chana Masala recipe shared above. The recipe is also gluten-free and vegan.

This is again my mother in law’s homely chickpea curry recipe that is so good when served with rice or had with naan or roti or poori (Indian fried bread). Since this recipe also happens to be our favorite chickpea curry, I often end up making this one at home in the Instant Pot.
This home style Punjabi chana masala recipe is simple in the sense that everything including the chickpeas are cooked together in the IP. Later everything is simmered till you get a medium consistency in the gravy. The recipe is also not spicy.
There is one special aromatic spice that is added to this chana masala gravy. Guess?
No, it is not black cardamoms or cloves or cinnamon. It is carom seed (ajwain or omam). Carom seeds also help in digestion. Now if you do not have carom seeds, kindly skip them altogether and the instant pot chickpea curry will still taste good.

Soaking Chickpeas
While making any chickpea or Rajma (Kidney Bean Curry), it is always better to soak them overnight or at least for 8 hours as then it is easier to cook them. Soaking beans or chickpeas reduce the phytic acid which causes bloating and flatulence.
Pro Tip: If you have forgotten to soak the chickpeas, then add the chickpeas to hot boiled water. Cover and soak for 1 to 2 hours. I would always suggest to soak chickpeas and not directly cook the dried chickpeas.
Soaking also reduces the cooking time and ensures that the chickpeas are really softened well. This not only gives a good texture but the chickpeas also become easy to digest.
Serve Instant Pot Chana Masala with finely chopped onions, green chilli and lemon wedges with a side of bread, dinner rolls, naan bread, roti, poori or steamed rice.
Topping with chopped onions or lemon juice on the chickpea curry really adds a lot of taste.
How to make Instant Pot Chana Masala
1. Rinse and then soak 1 cup dried white chickpeas overnight or for 8 to 9 hours in enough water. Rinse the soaked chickpeas in running water for a couple of times. Drain all the water and keep aside.

2. Switch on the IP and press the sauté button setting the time to 12 minutes on normal mode.

3. Heat oil. Let the oil become hot (but not sizzling or smoking hot). Add the whole spices – 1 inch cinnamon, 6 cloves, 1 tej patta (indian bay leaf), 2 black cardamoms, 1 teaspoon carom seeds (ajwain) and 1 teaspoon cumin seeds.

4. Let the spices crackle and splutter.

5. Then add ½ cup finely chopped onions.

6. Mix and begin to sauté the onions.

7. Sauté till the onions turn translucent.

8. Now add 2 teaspoons finely chopped ginger, 2 teaspoons finely garlic and 2 to 3 slit green chillies.

9. Sauté for about 6 to 7 seconds. While sautéing, if the ingredients start sticking or the heat is too much, then reduce the sauté setting to low. Alternatively you can sprinkle some water and deglaze the pan.

10. Add 1 cup finely chopped tomatoes.

11. Mix well and begin to sauté the tomatoes. If the tomatoes start sticking, then sprinkle some water. Mix and continue to sauté.

12. Sauté till tomatoes soften and become pulpy.

13. Add the spice powders – ½ teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder. If you do not have kashmiri red chilli powder, then add 1 teaspoon sweet paprika or ½ teaspoon cayenne pepper or ½ teaspoon red chilli powder.

14. Mix very well and sauté for 3 to 4 seconds.

15. Add soaked chickpeas.

16. Mix very well and deglaze the pan. Add salt as per taste.

17. Add 3 cups water.

18. Press the cancel button and press the pressure cook button. Select high pressure and set the time for 30 minutes.

19. Once the pressure cooking is complete and after the beep is heard, wait for 12 to 15 minutes or more for natural pressure release (NPR). If steam is there, then lift the valve and do a quick pressure release (QPR). Check to see if the chickpeas are cooked and softened. If the chickpeas are al dente or undercooked, then pressure cook for 5 minutes more. Note that aged or old chickpeas will take a lot of time to cook.

19. Now press the cancel button again and press the sauté button setting the time to 10 minutes on normal mode.

20. Let the curry come to a simmer. Mash a few chickpeas before the curry starts simmering. This helps in thickening the gravy.

21. Simmer till you get the desired gravy consistency (which is neither thin nor very thick).

22. Then add 1 teaspoon garam masala powder and 1 teaspoon dry mango powder. If you do not have dry mango powder, then add ½ to 1 teaspoon lemon juice.

23. Mix well. Simmer for a minute. If the gravy becomes too thick, then add some water.

24. Serve Instant Pot Chana Masala garnished with some coriander leaves (cilantro) with a side of steamed rice, cumin rice, bread, dinner rolls, roti, puri or bhatura. Do serve with a side of some finely chopped onions, lemon wedges and green chillies (optional).

 
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Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Chana Masala (Without Chana Masala Spice Mix)

4.9 from 82 votes

An easy and lightly spiced version of chana masala made in the Instant Pot. The recipe does not need the special chana masala spice blend.

Author:Dassana Amit

Prep Time:8 hrs
Cook Time:45 mins
Total Time:8 hrs 45 mins

Course:main course
Cuisine:north indian,punjabi
Diet:gluten-free,vegan,vegetarian

Servings (change the number to scale):4

(1 CUP = 250 ML)

Rinse and then soak 1 cup chickpeas overnight or for 8 to 9 hours in enough water. Later rinse the soaked chickpeas in running water for a couple of times. Drain all the water and keep aside.

Switch on the IP and press the sauté button setting the time to 12 minutes on normal mode. Keep all the ingredients ready before you begin.

Add oil in the steel insert and let it become hot (but not smoking hot).

Add the cinnamon, cloves, black cardamoms, tej patta, cumin seeds and carom seeds. Let them crackle and splutter.

Add onions and sauté them till translucent.

Now add finely chopped ginger, garlic and slit green chillies.

Sauté for about 6 to 7 seconds. While sautéing, if the ingredients start sticking or the heat is too much, then reduce the sauté setting to low. Alternatively you can sprinkle some water and deglaze.

Next add chopped tomatoes and sauté till they soften and become pulpy.

If the tomatoes start sticking, then sprinkle some water. Mix and continue to sauté.

Add turmeric and kashmiri red chilli powder. Mix very well and sauté for 3 to 4 seconds.

Add soaked chickpeas. Mix very well and deglaze the pan. Then add salt as per taste.

Add water and deglaze the pan if required.

Press the cancel button and press the pressure cook button. Select high pressure and set the time for 30 minutes.

Once the pressure cooking is complete and after the beep is heard, wait for 12 to 15 minutes or more for natural pressure release (NPR). If steam is there, then lift the valve and do a quick pressure release (QPR). Check to see if the chickpeas are cooked and softened. If the chickpeas are undercooked, then pressure cook for 5 more minutes.

Now press the cancel button again and press the sauté button setting the time to 10 minutes on normal mode.

Let the curry come to a simmer. Mash a few chickpeas before the curry starts simmering. This helps in thickening the gravy.

Simmer till you get the desired gravy consistency (which is neither thin nor very thick but medium or slightly thick consistency). Then add garam masala powder and dry mango powder. If you do not have dry mango powder, then add ½ to 1 teaspoon lemon juice.

Mix well and Simmer for a minute. If the gravy becomes too thick, then add some water.



Serve Chana Masala garnished with some coriander leaves (cilantro) with a side of steamed rice, cumin rice, bread, dinner rolls, roti, puri or bhatura. Do keep a side of some finely chopped onions, lemon wedges and green chillies.

Spicing: You can increase or reduce the spice powders, especially kashmiri red chilli powder. Do not increase the garam masala powder, but you can reduce the quantity. You can even add chana masala powder instead of garam masala powder.
Chickpeas: Use chickpeas which are fresh and in their shelf period. Avoid using aged or old chickpeas as they do not cook well and take a lot of time. 
Tomatoes: You can use canned tomatoes in the recipe. Crush the canned tomatoes and add 1 cup of it. You can even add ½ cup of tomato puree if you do not have fresh tomatoes. 
Onions: You can use both red onions or white onions. 
Black Cardamoms: There is a slight smoky flavor in the chana masala due to Black Cardamoms. So it an essential ingredient. However, skip if you do not have black cardamoms. The smoky hints won’t be there, but still the chana masala will taste good. 
 

Nutrition Facts
Instant Pot Chana Masala (Without Chana Masala Spice Mix)

Amount Per Serving
Calories 320 Calories from Fat 126

% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 392mg17%
Potassium 585mg17%
Carbohydrates 39g13%
Fiber 12g50%
Sugar 8g9%
Protein 11g22%

Vitamin A 565IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 12mg15%
Vitamin E 5mg33%
Vitamin K 9µg9%
Calcium 77mg8%
Vitamin B9 (Folate) 288µg72%
Iron 4mg22%
Magnesium 69mg17%
Phosphorus 198mg20%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

All our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
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Pineapple Salsa

This amazing pineapple salsa is a refreshing and vibrant mix of peppers, onions and lime with a sweet and spicy kick from pineapple and jalapeños!  Perfect for a pre-dinner appetizer that everyone will be craving for days!
Another pineapple inspired appetizer I love is my Pineapple Cheese Ball. The combination of pecans with the pineapple is amazing with a sweet and savory taste!

The Best Pineapple Salsa
Something about Spring and Summer always inspires me to look for more color in my recipes.  Maybe it is the blooming flowers of spring and the bright warm sunshine.  Whatever it is, I just have to have a rainbow of colors on my plates in the warmer weather.  This pineapple salsa is just right with the bright yellows, reds, purples and greens.  Many of fresh ingredients come straight from my garden and are filled with bold flavor!
Last night, I had some friends over for dinner and made this pineapple salsa for us to snack on while our chicken was grilling.  It made for a beautiful display and everyone devoured it!  Good thing I set aside some in a separate bowl so that we could put some on top of our chicken or it would have all been gone!  This pineapple salsa was the star of the night for sure!
Ingredients for Delicious Pineapple Salsa:
These ingredients are colorful, fresh and tasty! Just be sure you chop them into small bites so that they can easily be scooped up onto a chip or fork.  Also, when possible choose the freshest possible ingredients.  Canned fruit can sometimes be covered in a syrup that will be too sweet and won’t deliver the best salsa in the end.
Fresh Pineapple: This delicious tropical fruit with great health benefits adds sweetness to the salsa!
Red Onion:Onion’s savory flavors balance out the sweetness of the pineapple and bell pepper. Plus the color is fantastic!
Red and Green Bell Pepper: Adds some extra crunch and sweetness.
Jalapeno: Spices this salsa up!
Cilantro: A must have in any great salsa recipe!
Juice of one lime: Sour and acidic flavors from the lime complete the balance of flavors.
Salt: Just a pinch!
Lets Make Salsa!
There is only one main step to making this salsa which is combine ingredients.  It doesn’t get more simple than that! If you are concerned about cutting the ingredients, many can be bought fresh from the store already diced!
Combine Ingredients: In a medium size bowl combine pineapple, red onion, bell pepper, jalapeño, cilantro, juice of one lime and pinch of salt.
Serve: Serve when freshly made for best flavor and texture.

How to Select the Perfect Pineapple:
For the freshest salsa, you’ll need to choose the freshest pineapple! The first thing to look for is a pineapple with healthy looking green leaves.  Then, give the pineapple a little squeeze.  It should not have any soft spots. Lastly, you can smell the base of the pineapple.  It should smell sweet if it is ripe.  Store your pineapple in the refrigerator unless you plan to make the salsa right away.
What to Serve with Pineapple Salsa:
This salsa is so delicious I could seriously just eat it with a spoon.  It livens up any dish it is put with!  I love it with grilled chicken or as a salad dressing.  It is always a hit when I serve it as an appetizer with tortilla chips or as a topping for tacos.

Storing Fresh Pineapple Salsa:
Store in an airtight container in the fridge and this salsa will last for up to 5 days. Although, it will be the best quality when freshly made.  Be sure to stir well before serving.
More Tasty Salsa Recipes:

Pineapple Salsa

Prep Time 15 minutes
Total Time 15 minutes

Author Alyssa Rivers
Servings 8 People

Pineapple salsa is a refreshing and vibrant mix of peppers, onions and lime with a sweet and spicy kick from pineapple and jalapenos!  Perfect for a pre-dinner appetizer that everyone will be craving for days!

1 cup fresh pineapple chopped
1/2 small red onion finely diced
1 small red bell pepper chopped
1 small green bell pepper chopped
1 jalapeno seeded and finely diced
1/4 cup cilantro chopped
juice of one lime
pinch of salt

In a medium size bowl combine pineapple, red onion, bell pepper, jalapeño, cilantro, juice of one lime and pinch of salt. Serve with chips.

Nutrition Facts
Pineapple Salsa

Amount Per Serving
Calories 21 Calories from Fat 9

% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 2mg0%
Potassium 90mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%

Vitamin A 585IU12%
Vitamin C 44mg53%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Homemade Strawberry Jam

Homemade Strawberry Jam. Use all those fresh, juicy berries to make your own jam at home! No canning required. Simply store this jam in your refrigerator or freezer to enjoy.
This jam is made with juicy red strawberries with a hint of fresh lemon juice. Perfect for spreading onto some homemade biscuits, use as a filling for some French Stuffed Toast, or as a topping for some Belgian Waffles.

The Best Strawberry Jam
Homemade Strawberry Jam is the BEST way to enjoy all those fresh berries! It’s so easy to make your own jams, only a handful of ingredients are required. Plus you don’t need to be an expert canner to make this. Simply store these jams right in your refrigerator or freeze them.
Strawberry jam is one of those things we have in our refrigerator at all times! And as always, homemade is better! If you’re lucky enough to have strawberry plants in your backyard this is a great way to use them and create something you can store and enjoy through the months. For those of us without our own garden, the markets are currently overflowing with juicy red strawberries right now. This homemade jam is so quick and easy to make you will never want to go back to store bought again!
How to make Homemade Strawberry Jam:
Clean and Dice: Hull the strawberries, removing the stem, leaves and the center white section at the top of the berries, then dice. 
Simmer: Bring the strawberries, sugar, lemon juice and pectin to a simmer, where it starts to bubble along the edges of the pan. 
Mash: mash the strawberries using a hand potato masher, or a muddler, until desired consistency is reached. 
Cook: continue to cook as the strawberry jam thickens at medium high heat for another 5 minutes. 
Cool: pour the jam into storage containers, seal, and let cool to room temperature. 
Store: Once jam has cooled to room temperature, store in refrigerator or freezer. 

How to Store Homemade Jam:
Refrigerator: store in a sealed container in the refrigerator for up to one month. 
Freezer: store in a freezer safe, sealed container for up to 6 months.
Shelf: to be able to store this jam on the shelf and not in the fridge or freezer you will need to go through a canning process of sanitizing jars and sealing them. 
What is Pectin?
Pectin is a naturally occurring, vegan, starch that reacts with acid and sugar to thicken. This is what makes jams and jellies set up nice and thick. Pectin occurs naturally in fruits, however, strawberries have a naturally low amount. This is why adding pectin to strawberry jam helps make the texture we are more used to getting when we purchase jam from the market. 
Pectin can be found in most markets. It is a powder similar to gelatin or jellos and is usually found next to them at the market. 
Pectin Substitutes:
Cornstarch: use 1 tbsp of cornstarch for every 2 cups of berries. 
Chia Seeds: add a thickness and texture, use 1 tbsp of chia seeds for every 2 cups of berries.
More Time: let the fruit and sugar cook for a longer time at a lower temperature to allow for more thickening. The resulting jam will be a little looser using this method.
Pro Tips:
Pots: Avoid using a cast iron, non enameled, skillet or pot. The cast iron can transfer flavors into the jam you’re making. 
Freezing: If planning to freeze the jam make sure you leave space at the top of the jar for expansion during freezing. 

More Strawberry Recipes to Enjoy:

Homemade Strawberry Jam

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Author Serene Herrera
Servings 5 cups

Homemade Strawberry Jam. Use all those fresh, juicy berries to make your own jam at home! No canning required. Simply store this jam in your refrigerator or freezer to enjoy. 

Clean and hull the strawberries, removing the stem and leaves with this huller. Dice strawberries and add to a medium size saucepan.

Add in the sugar, lemon juice and pectin. Stir to combine. Heat over medium heat until strawberries start to juice and simmer along the edge of the pot.

Mash the strawberries to a desired consistency while continuing to cook over medium heat.

Continue to cook the strawberries over medium heat an additional 5 minutes or until the mixture is thickened.

Pour the jam into jars or containers. Seal and let cool to room temperature.

Once cooled to room temperature store the jam in the refrigerator or freezer.

Nutrition Facts
Homemade Strawberry Jam

Amount Per Serving
Calories 310 Calories from Fat 9

% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 14mg1%
Potassium 278mg8%
Carbohydrates 79g26%
Fiber 4g16%
Sugar 69g77%
Protein 1g2%

Vitamin A 22IU0%
Vitamin C 108mg131%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Chilli Mushroom Dry and Gravy

Chilli mushroom is easy to prepare spicy and tasty Indian Chinese recipe. There are two versions of making chilli mushroom.
You can make dry chilli mushroom as a starter snack
You can make a curry version of chilli mushroom as a main course chinese meal.
Although both the versions can be had with roti or naan. But mostly the dry version is preferred as a starter snack.

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In this post I have shared both the versions with step by step photos. You can make either of them as both the recipes taste good. The first recipe is of dry chilli mushroom made on stove top and second recipe is of chilli mushroom gravy made on Instant Pot.
About Chilli Mushroom Dry
This dry chilli mushroom recipe is pretty simple to make and goes well as starter snack or brunch. Usually, when I make such recipes with mushrooms, I serve them with roti. That’s how we prefer relishing these crisp fried mushrooms.
Mushrooms are made every week at home. Thus I have posted many Mushroom recipes like Mushroom 65 and Mushroom manchurian.
You can serve the chili mushroom hot with veg fried rice, bread or even rotis or naan. These fried mushrooms have to be served hot as they stay crisp when hot.
If you don’t serve them hot then the crispiness will go away and you won’t get the best texture and taste.
You can also garnish mushroom chilli with spring onion greens while serving.
How to make chilli mushroom dry
1. I made this recipe with baby portabella mushrooms. you can also use white button mushrooms. Pic below is of these mushrooms. Being more earthy and having a meaty texture, they work well in recipes like these.

2. Rinse and wipe dry the mushrooms. Trim the stalks. Quarter them if big in size and halve if smaller in size.

3. Make a flowing medium consistency batter with all purpose flour, corn starch, black pepper, salt and water.

4. Heat oil for shallow frying in a kadai or wok. Dip each mushroom slice in the batter and coat uniformly with the batter. Add them to the medium hot oil and fry till they are slight golden and crisp.

5. Fry the mushrooms in batches and drain on paper towels to remove excess oil.

Making mushroom chilli dry
6. In another wok or pan, heat ½ tbsp sesame oil. Add the onions (and capsicum/bell pepper if adding them) and stir fry on medium or high heat for a minute. You can even add spring onions instead of regular onions.

7. Add the ginger, garlic and green chilies. Stir fry on a high flame till you see the onions getting browned at the edges.

8. Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.

9. Add the fried batter-coated mushrooms and stir on a low to medium flame. Sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms. Saute for a minute or two and continue to stir. This gives a nice glaze to the mushrooms.

10. Switch off the flame and Serve the chili mushroom hot with schezwan fried rice or veg fried rice or bread or even rotis or naan. You can also garnish mushroom chilli with spring onion greens while serving.

Few more tasty recipes for you!
This recipe post is from the archives (Dec 2014) and has been republished and updated on 5 June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chilli Mushroom

4.6 from 5 votes

This is an easy to prepare spicy and tasty mushroom chilli recipe. This is a popular indo Chinese starter snack.

Author:Dassana Amit

Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins

Course:starters
Cuisine:indo chinese

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

main ingredients

for batter

preparation

Rinse and wipe dry the mushrooms. Trim the stalks.

Halve them if big in size and quarter them if smaller in size.

Make a flowing medium consistency batter with the ingredients listed above “for the batter”.

frying mushroom

Heat oil for shallow frying in a kadai or wok.

Dip each mushroom slice in the batter and coat uniformly with the batter.

Add them to the medium hot oil and fry till they are slight golden and crisp.

Fry the mushrooms in batches and drain on paper towels to remove excess oil.

making chilli mushroom

In another wok (kadai) or pan, heat sesame oil.

Add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.

Add the ginger, garlic and green chilies. 

Stir fry on a high flame till you see the onions getting browned at the edges.

Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.

Add the fried batter coated mushrooms and stir on a low to medium flame

Sprinkle about 1 to 2 tsp water and 1/2 to 3/4 tsp corn flour on the mushrooms.

Saute for a minute or two. Continue to stir. This gives a nice glaze to the mushrooms.

Switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan. 

You can also garnish it with spring onion greens while serving.

Chilli Mushroom Gravy on Stovetop
INGREDIENTS

200 to 250 grams white button mushrooms, chopped or sliced
1 small to medium bell pepper sliced or chopped
¼ cup onion or spring onions whites (scallion whites), chopped
1 tablespoon finely chopped celery, optional
½ tablespoon finely chopped ginger
½ tablespoon finely chopped garlic
2 to 3 green chilies, finely chopped or slit
1 tablespoon corn flour dissolved in 2 tablespoons water
1 tablespoon soy sauce – add less or more as you prefer
½ tablespoon rice vinegar or rice wine or white vinegar
½ teaspoon freshly crushed black pepper or black pepper powder or white pepper powder
2 tablespoons oil
½ teaspoon sugar as required
Salt as required
½ tablespoon green chilli sauce
½ tablespoon red chilli sauce
½ tablespoon rice vinegar or rice wine or white vinegar
1 or 1.25 cups water or vegetable stock
Some chopped spring onion greens (scallion greens) for garnishing
How to make Chilli Mushroom Gravy on stovetop
Rinse 200 to 250 grams mushroom in water and then chop them. Heat  2 tablespoons oil in a wok or kadai. Add ¼ cup chopped onions or chopped spring onion whites.
Stir fry them on medium heat till they become translucent.
Now add ½ tablespoon finely chopped ginger, ½ tablespoon finely chopped garlic and 2 to 3 slit green chilies. Stir fry for a minute.
Then add 1 small to medium sized, sliced or chopped bell pepper (capsicum) and 1 tablespoon finely chopped celery. Addition of celery is optional. Stir fry for a couple of minutes.
Then add 200 grams of chopped mushrooms.
Stir fry on medium heat till the mushrooms leave the water and start to get browned. They will shrink in size too. This will take about 7-8 minutes.
When the mushrooms are getting cooked, mix 1 tablespoon cornflour in 2 tablespoon water. Stir and mix well. Keep aside.
The whole mixture should become dry and the mushrooms can be lightly browned.
Add 1 tablespoon soy sauce and mix well. You can add the soy sauce less or more as per your preference. Also add ½ tablespoon green chilli sauce and ½ tablespoon red chilli sauce. Mix very well.
Then add ½ teaspoon freshly crushed black pepper (or pepper powder), ½ teaspoon sugar and salt as required. Add less salt as the sauces already have salt in them. Mix well.
Add 1 or 1.25 cups of water or vegetable stock to the mushrooms. Mix well. Bring to a boil.
Then add the corn starch paste.
As soon as you add corn starch paste, mix very well.
Simmer for a few minutes and let the chilli mushroom gravy thicken.
Switch off the flame and add ½ tbsp rice vinegar (or rice wine or white vinegar). If using sweet rice wine or mirin, then reduce the sugar or skip it. Check the seasonings of mushroom chilli gravy and add soy sauce, sugar, salt or black pepper powder more as required. Mix very well.
Serve stove top chilli mushroom gravy hot with some veg fried rice, noodles, fettucine pasta or steamed rice. This spicy dish also goes well with bread or buns.

Nutrition Facts
Chilli Mushroom

Amount Per Serving
Calories 362 Calories from Fat 162

% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 4154mg181%
Potassium 648mg19%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 9g10%
Protein 8g16%

Vitamin A 1865IU37%
Vitamin C 90.8mg110%
Calcium 38mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

All our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.

About Chilli Mushroom Gravy Made in Instant Pot
This is a really quick method to make Chinese style spicy and delicious chilli mushroom in the instant pot. The cooking time is about 10 minutes right from start to finish.
Include 5 to 10 minutes of chopping the ingredients and a Tasty Chinese style meal is ready within 15 to 20 minutes.
Instead of thinking of ordering a takeaway or going to the nearby Chinese restaurant, prepare this chilli mushroom gravy at home. You won’t regret.

After getting the instant pot, I make many recipes in it such as this one. Hence I have updated this chilli mushroom recipe with the instant pot method.
This recipe is very simple and easy. You don’t need to prepare any batter and fry the mushrooms. The mushrooms are sauteed first, sauces are added and then cooked.
Most of the times I make food which is quick and easy to prepare. Some Indian recipes are time-consuming but at times all I want is to make something quick for our rumbling tummies.
At times it is best to make some quick Chinese style recipes. Yes quick ones, not the ones which have extensive chopping and preparation like a Veg manchurian or Gobi manchurian.
This chilly mushroom gravy is spicy as apart from green chillies, I have also added red chilli sauce. You can decrease the number of green chillies and red chilli sauce if you want less heat and spice.
Serve instant pot chilli mushroom with fried rice, veg noodles, fettuccine pasta or even dinner rolls or bread. Dinner rolls or bread just soak up the spicy, sour, sweet, umami sauce and taste yum. You can also serve with naan or roti and steamed rice.
How to make instant pot chilli mushroom gravy
Preparing sauce mixture:
1. Firstly in a small bowl, take 1 tablespoon bragg’s liquid aminos or 2 teaspoons soy sauce, 2 teaspoons red chilli sauce, 2 teaspoons green chilli sauce and 1 teaspoon rice vinegar or apple cider vinegar or white vinegar.

2. Add ¼ to ½ teaspoon crushed black pepper, ¼ teaspoon salt and ½ teaspoon sugar.

3. Mix very well and keep aside.

Cooking in the instant pot
4. Switch on the instant pot. Press the sauté button on less mode for 7 to 8 minutes.

5. Let it display hot and then add 2 tablespoons toasted sesame oil.

6. Add ½ tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger and 2 to 3 green chillies, slit or diagonally sliced.

7. Sauté on low for 1 to 2 minutes.

8. Add ¼ cup chopped scallions (only the white part) or spring onion whites and 1 teaspoon finely chopped celery – optional.

9. Press sauté again and set to normal. Sauté scallions for minute.

10. Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced green bell pepper (capsicum).

11. Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté setting to less.

12. Add the sauce mixture which we had prepared earlier.

13. Mix very well.

14. Add ½ cup water or vegetable stock. Stir well.

15. Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the timer for 5 minutes.

Making corn starch slurry
16. Meanwhile take 2 teaspoons tapioca starch or corn starch or potato starch and 1 tablespoon water in a small bowl.

17. Mix very well and keep aside.

Thickening the sauce
18. After 5 minutes, do a quick pressure release and then open the lid.

19. Stir the prepared slurry and add it to the mushrooms.

20. Mix again very well.

21. Press sauté button again on normal mode for 1 to 2 minutes.

22. Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If the sauce becomes too thick add some hot water.

23. Once the sauce gets thickened, press the cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix. Check the seasonings and add bragg’s liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.

24. Serve chilli mushroom gravy hot with bread rolls, fried rice, noodles or fettuccine pasta. Garnish with some finely chopped scallion greens while serving.

More instant pot recipes
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Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Chilli Mushroom Gravy

4.91 from 11 votes

Quick and spicy Chinese style chilli mushroom with sauce made in the instant pot.

Author:Dassana Amit

Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins

Course:side dish
Cuisine:indo chinese
Diet:vegan,vegetarian

Servings (change the number to scale):2

(1 CUP = 250 ML)

main ingredients

for starch slurry

for garnish

In a small bowl take all the sauce, salt, sugar, pepper and mix very well. Keep aside.

Press the sauté button on less for 7 to 8 minutes on the instant pot.

Let it display hot and then add 2 tablespoons oil.

Now add the ginger, garlic and green chilies and sauté on less mode for 1 to 2 minutes.

Add the chopped scallions (spring onions) and celery.

Press sauté again and set to normal mode. Sauté onions for minute.

Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced bell pepper (capsicum).

Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté heat setting to less.

Add the prepared sauce mixture and mix very well.

Add water or vegetable stock. Mix again.

Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the time for 5 minutes.

Meanwhile, make a slurry or paste by mixing 2 teaspoons tapioca starch or corn starch or potato starch with 1 tablespoon water. Keep aside.

After 5 minutes, do a quick pressure release and then open the lid. 

Stir the prepared slurry and add it to the mushrooms. Mix again very well.

Press the sauté button again on normal mode for 1 to 2 minutes.

Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If gravy becomes too thick add some hot water. 

Once the sauce gets thickened, press cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix.

Check the taste and add bragg’s liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.

Serve instant pot chilli mushroom gravy hot with bread rolls, fried rice, noodles or fettuccine pasta. garnish with some finely chopped scallion greens while serving.

Green chilies, garlic, ginger, red chili paste, black pepper powder, salt and sugar can be adjusted to suit one’s taste.
Take care when sauteing the garlic, ginger, green chillies so that they do not get browned or burn.
Add more water or veg stock for a slight thin soupy sauce.
If using sweet rice wine or mirin instead of vinegar, then reduce the sugar or skip it.
You can even add both salt and sugar towards the end, once the instant pot mushroom chilli is done.
Add less salt as the sauces already have salt in them.
The recipe can be doubled.

Nutrition Facts
Instant Pot Chilli Mushroom Gravy

Amount Per Serving
Calories 205 Calories from Fat 135

% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 1051mg46%
Potassium 414mg12%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%

Vitamin A 280IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 32mg39%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 41µg39%
Calcium 9mg1%
Vitamin B9 (Folate) 27µg7%
Iron 1mg6%
Magnesium 14mg4%
Phosphorus 86mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

All our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.

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Ham and Cheddar Sliders

Ham and Cheddar Sliders are soft and buttery baked rolls filled with sliced ham and ooey gooey cheese. They are the perfect quick and easy crowd-pleasing meal!
The combination of smokey ham with a melty cheese is undeniably good! Try Easy Ham and Swiss Stromboli or Hot Ham and Swiss Pinwheels for more of this great ham and cheese pairing.

Delicious Ham and Cheddar Sliders
My life has been crazy lately!  I am sure you can all feel my pain.  So needless to say, I have needed quick and easy meals these past few weeks!  These ham and cheese sliders were just that. So simple yet amazing! The ham and melty gooey cheddar was delicious. But the best part of these is the mustard, butter, and poppyseed glaze on top that takes these simple ham and cheddar sliders to a whole different level! It gave these sliders amazing flavor!
These are so great for a quick delicious dinner, yet they would also be great for a big get together or party!  Even the pickiest eater at my house will eat these with joy.  In fact, most of the time, everyone goes back for seconds, so be sure to make plenty!
What you need to make the Best Sliders:
These ingredients are so simple and are all family favorites!  They are items that can always be found on my weekly shopping list and come together perfectly in this amazing dish!
White dinner rolls: King’s Hawaiian are hard to beat, but dinner rolls would be pretty fantastic too!
Sliced ham: Smoked honey ham is pretty amazing or any ham you love.
Sliced cheddar cheese: Place half a slice on each roll for great melty texture.  I like the flavor of using a sharp cheddar.
Mayonnaise: Keeps the bread soft in the middle and adds a bit of flavor as well.
Poppy seeds: To taste.  I sometimes do half with and half without for the sake of my kids.
Yellow mustard: The spice from this on the buttery tops of the rolls is amazing!
Butter: Melted to combine with seasoning and brush over the rolls.
Worcestershire sauce: The secret seasoning ingredient in the butter sauce that will take these sliders to the next level!.
Making a Sliders:
These ham and cheese sliders are so easy to assemble.  Just layer your ham and cheese onto a sliced roll and brush the tops with your butter seasonings.  Pop them in the oven, and serve them up hot!
Prep: Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side.
Add cheese and meat: Fold the slice ham in half and top with sliced cheese.
Place rolls in pan: Place them in a 9×13 baking dish close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.
Whisk sauce:  Mix together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce.  Brush the sauce generously over the top of the rolls.
Bake: Let butter set up then place rolls in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Tips for Ham Sliders:
Since this recipe is such a huge hit when entertaining as well as a family favorite.  I find myself making it often!  So I have learned some tricks to the perfect sliders and also some ways to change them up from time to time.
Cheese- Swapping out the cheese is an easy way to make these sliders feel totally different.  Provolone, Swiss or any cheese that melts well will work great. Put an extra layer of cheese underneath the meat for extra cheesy sliders that will not get soggy.
Protein- Using roast beef or turkey also works great in these sliders.  When cooking for a large crowd I will make some of each.  Just be sure your meat layer is even throughout all sliders.
Sauce: Mayonnaise can be left out of this recipe if you do not enjoy it.
Dipping Sauce: My kids love to dip their sliders in ranch dressing or honey mustard.
Breakfast: When we have friends and family stay with us I add bacon and eggs to these to make a crowd-pleasing breakfast option!
Seasonings: Add Italian, onion, and garlic seasonings for extra flavor in your topping.
Serving Size: When planning how many to make, plan for each person to eat 2-4 of these yummy sliders.
What to serve with Sliders?
Depending on whether you are making this as a lunch, dinner, or appetizer there are endless options of things to serve with these ham and cheddar sliders.  I have served them with salads, vegetables, chips, soup, and french fries just to name a few things.
Storing and Reheating Ham and Cheddar Sliders:
This recipe is perfect as a make ahead freezer meal or for prepping the night before entertaining.  Simply wrap tightly in plastic wrap or place in an airtight container and keep in the refrigerator or freezer until ready to bake.
Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.
Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days.  In the freezer, leftovers will last 2 weeks.

More Amazing Sandwich Recipes:

Ham and Cheddar Sliders

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Author Alyssa Rivers
Servings 15 Servings

Delicious and cheesy ham and cheddar sliders that are easy and are great for a gathering!

24 white dinner rolls*
24 slices smoked or baked deli ham
12 slices cheddar cheese halved
Mayonnaise
1 tablespoon poppy seeds
1 1/2 tablespoons yellow mustard
1/2 cup butter melted
1/2 tablespoon Worcestershire sauce

Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side. Fold the slice ham in half and top with sliced cheese.

Place them in a 9×13 pan close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.

Whisk together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce. Brush the sauce generously over the top of the rolls.

Let butter set up and place in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Updated on June 4, 2020
Originally Posted On: October 25, 2013

Nutrition Facts
Ham and Cheddar Sliders

Amount Per Serving
Calories 410 Calories from Fat 207

% Daily Value*
Fat 23g35%
Saturated Fat 10g50%
Cholesterol 58mg19%
Sodium 1054mg44%
Potassium 229mg7%
Carbohydrates 32g11%
Fiber 3g12%
Sugar 1g1%
Protein 19g38%

Vitamin A 325IU7%
Vitamin C 1mg1%
Calcium 234mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Zucchini Fritters with Feta and Dill

The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish. What you’ll need to make […]
The post Zucchini Fritters with Feta and Dill appeared first on Once Upon a Chef.

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Falafel

A popular vegetarian street food eaten throughout the Middle East, falafel are deep-fried patties made from ground chickpeas (or fava beans), herbs, and spices. They are traditionally stuffed into a pita or served as part of a mezze platter with Israeli salad, hummus, baba ganoush, tahini sauce, and yogurt sauce. Making falafel at home may […]
The post Falafel appeared first on Once Upon a Chef.

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Strawberry Brownies

These 2 ingredients Strawberry Brownies are perfect for strawberry season! Made with cake mix and fresh strawberries, they are dense and chewy with a light strawberry glaze.
Strawberries are fresh and delicious! If you’re looking for more strawberry recipes for strawberry season, this Strawberry Pretzel Salad, Perfect Strawberry Shortcake and The Easiest Fresh Strawberry Pie are some of our favorites!

Strawberry Brownies
I know you’re wondering why we call these pretty pink strawberry bars Strawberry Brownies, even though they have no chocolate.
The texture of these Strawberry Brownies is perfectly dense, chewy and fudgy, just like your favorite chocolate brownies, but with a fun summertime twist!
Most Strawberry Brownies are made with strawberry cake mix. Since it is strawberry season, I really wanted to come up with a way to incorporate fresh strawberry flavor.
Why not?!
The strawberry puree adds the most perfect authentic strawberry flavor to these bars. I’ll never make them any other way!

How to make Strawberry Brownies:
When you need a dessert that’s easy but also loaded with fresh summer flavor, these Strawberry Brownies are the one! Just a few minutes prep and REAL strawberry flavor!
Wash and chop your strawberries: I recommend fresh strawberries for this recipe because we don’t want to add any extra moisture. If you need to use frozen strawberries, thaw and drain the juices before pureeing.
Puree your berries and strain them to remove any seeds: this will give you the best texture!
Stir together your cake mix and strawberry puree: This is easily done with a sturdy spoon or a mixer — it is a thick batter that almost resembles a cookie dough, so a whisk is not recommended.
Spread your strawberry brownie batter into the prepared pan: You may need to grease a spatula to get them spread evenly!
Bake for 15-20 minutes: The exact cook time will depend on the size and type of pan you are using. Dark non stick pans usually cook a little faster, and glass pans a little slower. I like to use a 9″ pan, but you can use an 8″ pan and just cook a few minutes longer.
Remove from the oven and allow to cool to room temperature.
Glaze your brownies and refrigerate for two hours before slicing: This isn’t necessary, but it does help to ensure you get even edges!
How to make Strawberry Brownies with Strawberry Cake Mix:
If you want extra strawberry flavor, you can always make these Strawberry Brownies with strawberry cake mix in place of the vanilla!
The fresh strawberry flavor may be overpowered by the less authentic flavor of the cake mix, but they will still be delicious.
If you don’t have real strawberries and you want to make strawberry brownies with strawberry cake mix, you can mix your cake mix with 2 large eggs and 1/3 cup oil. This is a general method for making brownies with a boxed cake mix.

More ways to make these Strawberry Brownies:
Add in some fresh chopped strawberries for extra strawberry flavor!
Use chocolate cake mix for strawberry chocolate brownies
Swap the strawberry glaze for a simple cream cheese frosting
Make a strawberry sundae with strawberry brownies, vanilla ice cream and fresh strawberries or Homemade Strawberry Sauce
Swirl some strawberry jam in the top of your brownies before baking for an extra punch of strawberry flavor!
Other strawberry desserts you’ll love!

Strawberry Brownies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Author Ashley Fehr
Servings 16 bars

These 2 INGREDIENT Strawberry Brownies are perfect for strawberry season! Made with cake mix and fresh strawberries, they are dense and chewy with a light strawberry glaze.

1 lb fresh strawberries washed and chopped
1 16oz vanilla cake mix, no pudding added
1/3 cup powdered sugar
2 1/2 teaspoons milk

Preheat oven to 350 degrees F and line a 9×9″ pan with parchment paper (optional, but will ensure the brownies remove easily!). Lightly grease the parchment paper or pan.

Puree strawberries and strain to remove any seeds.

In a large bowl, stir together cake mix and 3/4 cup strawberry puree — you can use a sturdy spoon or an electric mixer. The batter will be thick, almost like cookie dough. This is what you want!

Spread batter into pan using a greased spatula or press it in with your hands.

Bake for 23-27 minutes, until set through the middle with no jiggles.

Let cool to room temperature on the counter.

Whisk together the powdered sugar and milk and pour over brownies. Refrigerate 2-3 hours before slicing and serving (optional, but recommended for clean slices!)

Nutrition Facts
Strawberry Brownies

Amount Per Serving
Calories 125 Calories from Fat 9

% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 197mg8%
Potassium 61mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 16g18%
Protein 1g2%

Vitamin A 3IU0%
Vitamin C 17mg21%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Absolutely Perfect Chicken Marinade

This absolutely perfect chicken marinade will make your chicken so tender and juicy you will be amazed!!  This will be the one recipe that you use on repeat all summer!
Since you guys loved my steak marinade so much, I made this perfect chicken marinade recipe for you!  This recipe was created from my Greek Dressing which makes the flavor of this chicken unbelievable!

Absolutely Perfect Chicken Marinade
I have found that clean eating helps me so much! I feel and look better!  Although, sometimes when I’m trying to eat healthy it seems like meals can get boring with just a meat and vegetable.  However, when my chicken is filled with this much flavor I don’t feel like I am sacrificing to eat healthy at all.  Whether I cook it on the grill, in the oven, or on the stove top, I am able to achieve a delicious meal with this marinade every time!
Trust me when I say this chicken marinade recipe is going to totally change your chicken game.  The chicken recipes you love will be so much better! No more dry and flavorless chicken.  This marinade is so simple and will be a go-to for sure!
Marinade Ingredients:
All of these ingredients work so well together to create a well balanced flavor in your chicken.  Like any good marinade, you will find an acid (vinegar), an oil (olive oil), and a combination of herbs and spices for amazing flavor.  A bonus is that many of them will be ingredients you already own!
Olive oil: Keeps the chicken extra moist and juicy
Red Wine Vinegar: Breaks down the fibers in the chicken to make it tender.
Garlic Cloves: Fresh is best, but using a jar will work too.
Italian Seasoning: The Italian seasonings blend is such a classic spice combo that will go with any meal.
Lemon Juice: I love using a bit of citrus to freshen up the flavor.
Soy Sauce: Adds saltiness and flavor.
Dijon Mustard: Great spice for the chicken.
Worcestershire Sauce: Adds great flavor and more saltiness.
Salt and pepper: To taste!
Combining the Marinade:
Making a marinade is so simple you will be amazed. And even better, you don’t have to use ANY dishes!! You will add the ingredients directly into a large seal-able bag and add your chicken.  And that’s it.  So simple and so worth it!
Combine: Place all marinade ingredients into a gallon sized bag.
Add chicken to marinade: Carefully coat the chicken in the marinade for at least one hour or overnight.
Remove chicken: After a minimum of 1 hour, remove the chicken from marinade and discard.
The Best Ways to Cook Marinated Chicken:
The good news is when cooking marinated chicken you have so many great options for cooking.  We love to use the grill over the summer at my house, but I have listed below directions for stove top or baking in the oven as well.  Whatever option you choose, this absolutely perfect chicken marinade will take your chicken to the next level!!
Baking Instructions: Place marinated chicken on a shallow baking pan in a 400 degree oven for 22-25 minutes.  Chicken needs to reach an internal temperature of 165 degrees.
Stove top: Grease a skillet and heat to medium-high heat.  Cook for 10 minutes on each side.  Use a meat thermometer to check for doneness.
Grill: Place on cleaned and oiled grill rack at medium heat for 9-10 minutes depending on the thickness of your chicken.  Turn chicken over halfway through cook time.  Once internal temperature reaches 165 degrees, remove from the grill.
Slow Cooker: Add marinated chicken to your slow cooker.  Then cook on low for 6 to 8 hours.

Helpful Questions About Marinating Chicken:
When I first started creating a perfect chicken marinade recipe I had so many questions about how to use it! I mean a lot of questions!  I know many of you may be wondering the same things, so I have shared some of the things I have learned when cooking using this amazing marinade.
How long do I marinate?  Marinades are effective with as little as 30 minutes of soak time, however I find that an marinating overnight in the refrigerator will make your meal prep feel so much easier the next day and give your chicken the most flavor.
What if I marinate too long?  If chicken is left too long in the marinade it will actually become more dense and tough.  So, be sure to remove the chicken from the marinade before 2 days.
Do you marinate in the fridge?  Always marinate meat in the refrigerator.  Do not marinate at room temperature or outdoors.  Otherwise bacteria can very quickly multiply on your raw meat.
Do I need to poke holes in my chicken before marinating? Use a fork to pierce the chicken breasts all over. This will guarantee that the marinade will soak completely into the chicken to make it juicy.
What type of Chicken do I use? Use whatever types of chicken you prefer — chicken breasts, thinly sliced chicken breasts, chicken tenders, or chicken thighs.  All of these options work fantastic with this marinade.  Chicken tenders and thinly sliced chicken breast will cook much quicker than thick chicken breasts so beware and keep a close eye on cook times.

How to Get Soft and Juicy Chicken Every Time:
First of all, always start with a marinade to make your chicken extra juicy and flavorful!  This perfect chicken marinade is made with all the essentials to make your chicken taste amazing and super tender.  In addition to that, I recommend flattening your chicken breasts before marinating and cooking as well to help you navigate cook time and get the most juicy, well-cooked chicken possible.  Finally, I recommend preheating the grill or pan before placing your chicken on it.
Storing Marinated Chicken:
If you do not plan to use the marinated chicken within a few days, then you need to store it in the freezer.  Otherwise, it can be stored in the refrigerator.
To store: Place your chicken in a freezer bag, pushing as much air as possible out before sealing.  Raw, marinated chicken pieces can be stored in the freezer up to 9 months or the refrigerator for just a couple of days.  While cooked chicken can be stored in the freezer for about 2-6 months and the refrigerator for 3-5 days.
To Defrost Frozen Chicken: Place the chicken overnight in the refrigerator.  I find that adding the marinade before freezing my chicken is so helpful.  Then, I can just pull it out when I need it and cook it right away. So quick and easy and delicious!

Try More Chicken Recipes!

Absolutely Perfect Chicken Marinade

Prep Time 10 minutes
Total Time 10 minutes

Author Alyssa Rivers
Servings 6 Pieces of Chicken

This absolutely perfect chicken marinade will make your chicken so tender and juicy you will be amazed!!  This will be the one recipe that you use on repeat all summer!

1/2 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves minced
1 Tablespoon Italian seasoning
1 Tablespoon lemon juice
2 Tablespoons soy sauce
1 teaspoon dijon mustard
1 Tablespoon Worcestershire sauce
salt and pepper to taste

Combine all ingredients into a gallon sized bag. Add chicken and marinate for at least 1 hour or overnight. Remove chicken from marinade and discard.

I like to brush the chicken with the marinade a few times during the grilling process.

Nutrition Facts
Absolutely Perfect Chicken Marinade

Amount Per Serving
Calories 172 Calories from Fat 162

% Daily Value*
Fat 18g28%
Saturated Fat 3g15%
Sodium 374mg16%
Potassium 52mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%

Vitamin A 14IU0%
Vitamin C 2mg2%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Homemade Hawaiian Rolls Recipe

The ultimate sweet roll! Hawaiian Rolls are fluffy, sweet, and tropical fun – perfect for sliders. You’d never guess pineapple juice is the key ingredient!Don’t have pineapple juice? Try My Sweet Dinner Rolls Recipe instead!Sweet & Fluffy Hawaiian RollsIt was recently brought to my attention that not everyone has an affinity for sweet and fluffy Hawaiian Rolls. I actually met someone the other day who has – wait for it – NEVER had one?!? What? Seriously? How is this possible? If you, too, have never had a Hawaiian roll – listen carefully, it’s time. These fluffy balls of perfectly sweet dough are not something you can deprive yourself of any longer. They’re so good you’ll be stuffing your face with them just like Kourtney Kardashian did on her way home from that Oscars afterparty. What Are Hawaiian Rolls?Hawaiian rolls are sweet and tangy small round rolls that are infused with sugar and pineapple juice. They have a nice tropical flavor that makes these rolls unique. A Hawaiian roll is like the lovechild of a dinner roll and a tropical flavored angel food cake.Hawaiian rolls first came to popularity in Hawaii in the 1950’s, but the roots of these rolls can be traced back to Portugal by way of the Philippines. Recipe IngredientsHawaiian rolls are both sweet and fluffy, thanks to these fabulous ingredients. This is what you’ll need:buttermilkbutterpineapple juicegranulated sugarkosher salteggsinstant yeast all purpose flourWhy is there Pineapple Juice in Hawaiian Rolls?I know, you weren’t expecting pineapple juice in a bread recipe. That’s because it sounds pretty crazy. And it is, crazy good, that is. The pineapple juice adds a sweetness with a bit of bite. It also makes these rolls extra fluffy and moist!Don’t worry that the pineapple flavor will be overpowering. It’s actually quite subtle. How to Make Hawaiian RollsPrep: In a microwave safe bowl combine the buttermilk and butter. Microwave in 25 second increments until the mixture is warmed (110°F – 120°F) and the butter is almost melted.Combine: In the bowl of your stand mixer fitted with the paddle attachment add in the buttermilk mixture, pineapple juice, sugar, salt, eggs, and yeast. Stir on low until combined. Mix: Add in 2 cups of flour and mix on medium speed for 1 minute. Gradually add in 2 1/2  more cups of flour, until a soft dough forms. Add more flour if necessary. Knead: Replace the paddle attachment with a dough hook and knead on medium speed until the dough forms a soft, smooth ball. Rise: Spray a clean bowl lightly with nonstick spray. Place the dough into the prepared bowl and cover with a clean towel. Place in a warm spot in your kitchen for 1 hour until the dough has risen and doubled in size.Spray: Coat a 9×13 baking pan with nonstick spray. Set aside. Divide and Rise: Remove the dough from the bowl and divide into 15 equal portions. Form the dough into balls and place in the prepared pan. Cover again with the towel and allow the dough to rise for 30 minutes.Preheat oven to 375°F.Egg Wash: Whisk together the reserved egg and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash.Bake: Bake for 20 minutes, or until golden brown.Serve: Serve warm or at room temperatureIdeas for Using These Homemade RollsMy absolute favorite use of Hawaiian rolls is for a BBQ pulled pork sandwich. Top it with your favorite slaw and serve with a pickle on the side and I am satisfied. Hawaiian rolls are great for any sandwich, really but I especially love how the sweetness and fluffiness pairs with anything BBQ. Brisket or ham would be great!Hawaiian rolls make the perfect bun for sliders, too! These Chicken Parm Sliders would be fantastic with homemade rolls. Or even my Cheeseburger Sliders!You can also just serve them up in a bread basket on the serving table at your next BBQThey are also great on the side of any roasted meat or fresh salad. How to Store These RollsStore your leftover Hawaiian rolls in an airtight container for up to 3 days. It’s best to leave them at room temperature and not to refrigerate them. Refrigerating them will increase the chance of them becoming stale more quickly. You could also freeze your leftover (or a whole batch for later use) Hawaiian rolls for up to 3 months. When you’re ready to have at ‘em -allow them to thaw to room temp and then reheat them for about 10mins in a 300 degree oven.PrintHawaiian Rolls Recipe Description:The ultimate sweet roll! Hawaiian Rolls are fluffy, sweet, and tropical fun – perfect for sliders. You’d never guess pineapple juice is the key ingredient!Ingredients:1/2 cup buttermilk1/4  cup butter, cubed1/2 cup pineapple juice1/3 cup granulated sugar1 teaspoon kosher salt2 eggs, lightly whisked2 1/4 teaspoons instant yeast (1 packet)4 1/2 – 5 cups all purpose flourEgg Wash: 1 egg + 1 teaspoon waterInstructions:In a microwave safe bowl combine the buttermilk and butter. Microwave in 25 second increments until the mixture is warmed (110°F – 120°F) and the butter is almost melted.In the bowl of your stand mixer fitted with the paddle attachment add in the buttermilk mixture, pineapple juice, sugar, salt, eggs, and yeast. Stir on low until combined. Add in 2 cups of flour and mix on medium speed for 1 minute. Gradually add in 2 1/2  more cups of flour, until a soft dough forms. Add more flour if necessary. Replace the paddle attachment with a dough hook and knead on medium speed until the dough forms a soft, smooth ball. Spray a clean bowl light;y with nonstick spray. Place the dough into the prepared bowl and cover with a clean towel. Place in a warm spot in your kitchen for 1 hour until the dough has risen and doubled in size.Coat a 9×13 baking pan with nonstick spray. Set aside. Remove the dough from the bowl and divide into 15 equal portions. Form the dough into balls and place in the prepared pan. Cover again with the towel and allow the dough to rise for 30 minutes.Preheat oven to 375°F.Whisk together the reserved egg and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash.Bake for 20 minutes, or until golden brown.Serve warm or at room temperature.Notes:Store airtight for up to 3 daysKeywords:: homemade Hawaiian rolls, hawaiian rolls for sliders, homemade dinner rolls, easy dinner rolls recipeWant To Save This Recipe?PIN for later:

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