Homemade chocolate energy bars are the perfect snack to enjoy anytime you need fuel. In this guide, you’ll learn how to make your own tasty and healthy energy source full of cocoa, nuts, seeds, and other goodies.
One of the best parts of making a chocolate energy bar is getting to choose your own flavorings and toppings.
You can get creative with whatever ingredients you have on hand, like almonds, hazelnuts, coconut flakes, peanut butter chips, dried fruit, chia seeds, pumpkin seeds and more.
To really take your energy bars up a notch in taste and nutrition, try adding spices like cinnamon or cardamom for an exotic twist! Combine two or more flavors for the perfect combination of flavors that you’ll love.
These 5-minute Chocolate Energy Bars are the perfect pick-me-up.
They’re quick and easy to make, raw, vegan, gluten-free, customizable, satisfying, nourishing, happiness-inducing and chocolatey!CHOCOLATE ENERGY BARS
These energy bars take the same concept and enhance it with…chocolate! Anything is better with chocolate, right? Another great recipe that chocolate energy bars
makes even better is my Avocado Chocolate Mousse (an it’s healthy!).
#chocolate energy bars
Fasting or not, these chocolate energy bars are the perfect pick-me-up.https://www.teaforturmeric.com/5-minute-chocolate-energy-bars/They’re quick and easy to make, raw, vegan, gluten-free, customizable, satisfying, nourishing, happiness-inducing and chocolatey!
These energy bars take the same concept and enhance it with…chocolate! Anything is better with chocolate, right? Another great recipe that chocolate makes even better is my Avocado Chocolate Mousse (and it’s healthy!).
Fasting or not, these chocolate energy bars are the perfect pick-me-up. They’re quick and easy to make, raw, vegan, gluten-free, customizable, satisfying, nourishing, happiness-inducing and chocolatey! 🙂
These 5-minute Chocolate Energy Bars are the perfect pick-me-up. They’re quick and easy to make, raw, vegan, gluten-free, customizable, satisfying, nourishing, happiness-inducing and chocolatey! 🙂
Add all the ingredients in a food processor. Process until the almonds have broken down well and the ingredients begins to form into a ball, about 2 minutes. If you are using chocolate chips and would like them somewhat intact, add them toward the end of the chopping.
To flatten into bars, either place the dough between wax paper or place it in a quart size ziplock bag and then use a rolling pin to flatten. If using a ziplock bag, use scissors to cut it open after flattening the dough.
Cut into bars of desired size. Enjoy right away and store the rest in the refrigerator.
Video
Keyword cocoa chia bars, healthy chocolate bar recipes, healthy chocolate nut bar recipe, homemade energy bars for runners, no bake energy bars for diabetics
No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make
WHAT IS ACHARI CHICKEN?
Achari Chicken is a chicken curry made with ingredients used to make achaar, or South Asian pickle. So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavor.
Ingredients that make Achari Chicken curry different from a regular chicken curry are:
Seeds or whole spices used to make achar.
Whole green chili peppers, sometimes stuffed with achari spices.
Yogurt, which gives it a richer, tangy base.
In terms of method, it cooks like Chicken Karahi, in that the curry is cooked down with an extra dose of tomatoes
#Achari-Chicken
NOTES ON THE INGREDIENTS FOR ACHARI CHICKEN
In addition to foundational curry ingredients, Achari Chicken requires a few extra ingredients. Here are some notes on them:
#achari chicken
Fenugreek Seeds (Methi Dana) – Fenugreek seeds are an essential ingredient for Achari Chicken. Though they give a punchy flavor, they can be quite bitter, so feel free to reduce the amount if you find it too strong.
Nigella Seeds (Kalonji) – Nigella Sativa, not to be confused with onion seeds, are another essential ingredient. I’ve kept them minimal because they can taste quite strong. If you want them more visible throughout the curry, feel free to increase these by another 1/4 teaspoon. (More recipes that use Nigella Seeds: Haleem and Gluten-free Naan.)
Fennel Seeds (Saunf) – The mild, sweeter flavor of fennel seeds helps offset some of the bitter flavors of the fenugreek and nigella.
Chicken pieces: Like Karahi, Achari Chicken is made with a whole chicken that’s cut up into small to medium pieces, also called karahi cut (~18 pieces). I prefer it with bone-in chicken, but I’ve shared how to make this curry using boneless chicken below.
Green Chili Peppers: Large, mild green chili peppers are sometimes stuffed with achari masala (or a blend of achari spices + lemon) and added to Achari Chicken. To keep things simple, I’ve added a few unstuffed whole chili peppers (such as Serrano or Thai chilis) toward the end of cooking.
Yogurt – Use plain, whole milk (full-fat) yogurt. Yogurt substitutes: I haven’t tried these myself, but coconut milk/cream, dairy-free yogurt, or cashew paste would all work here.
Oil – You can use any neutral oil, and even a bit of mustard oil if you’d like.
Mustard Oil – Mustard oil, a pungent oil made from mustard seeds, is often used to make Achari Chicken. My father-in-law once told me that when he was a child, his mom used mustard oil to make curries. Here in the U.S., it’s banned for consumption due to high levels of erucic acid (Source). Though I haven’t tried it myself yet, if you’re comfortable using it, a small amount would be perfect here.
Achari-Chicken
HOW TO MAKE ACHARI CHICKEN
Here’s what we’re trying to achieve at each step:
Heat the oil and add the seeds. Adding them early on helps reduce their bitterness while infusing the oil with the achari flavor.
Brown onions: Brown the onions to form the base of the curry, then add garlic and ginger.
#Achari-Chicken
Sauté the chicken: This technique, called ‘bhunai‘ sears the meat and gives it richer flavor and color.
Add the tomatoes, green chili peppers, and spices. The moisture from the tomatoes along with a bit of water will be enough to cook the chicken while keeping it moist.
#achari chicken
Cover + Cook: Like a braise, a slow simmer will ensure tender chicken and well-developed flavors.
Sauté to reduce: Once it’s done cooking, sauté out the extra water until you can see the chicken turning glossy and the oil starting to separate
#achari chicken
Add yogurt and green chili: I experimented with adding yogurt earlier but found I loved the pronounced taste and consistency it gives when added at the end. After adding the yogurt, continue to cook it through until the oil starts leaving the sides again.
HOW TO PREVENT YOGURT FROM CURDLING IN CURRIES
Use full-fat, whole milk yogurt. Greek yogurt can curdle easier because of higher protein content.
Let it come closer to room temperature before using it.
Whisk it before adding it to the curry.
Stir it in a little at a time.
#Achari-Chicken
Garnish: An extra squeeze of lemon juice, cilantro, and some julienned ginger to give it a special touch.
#achari chicken
HOW TO MAKE THIS WITH BONELESS CHICKEN
If using boneless chicken breast or thighs, cut them into 1.5-inch pieces. There are 3 main differences when making this with boneless chicken breast or thighs:
To prevent it from drying out, sauté it for less time after adding it to the onions (~2-3-ish minutes).
Because of extra moisture from the chicken breast + tomatoes, you will not have to add any water before covering to cook.
Cook/simmer for a shorter time. Depending on the size and if you use breast or thighs, 13-15 minutes of cook time should be enough
#Achari-Chicken
VARIATIONS
I would say this is a milder (but still very flavorful!) Achari chicken. Here are a few variations you may try:
Add store-bought or homemade Achari Masala along with the ground spices for more punchy flavor.
A sprinkle of mustard seeds would be very befitting here.
Achar oil – I wouldn’t use achar itself as I find it takes away from the nuanced flavors, but a little oil from the bottle at the end adds a nice scent and flavor.
No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.
1medium to large (~250-270 g) onion, finely chopped
8 garlic cloves, crushed
1inchginger, crushed
2lb bone-in cut up, skinless chicken pieces , (preferably cut small – See Note 1)
2tsp kosher salt, divided
3 small (~270-290 g) tomatoes (I use Roma), finely chopped
2 green chili peppers , such as Serrano or Thai chili, chopped or sliced
1tsp coriander powder
1tsp red chili powder, or to taste
¾tspturmeric powder
¼cup plain, whole milk yogurt (See Note 2), whisked
4 whole green chili peppers, such as Serrano or Thai chili
Garnish
2tsp freshly squeezed lemon juice, or to taste
2tbsp cilantro, chopped
½tbsp julienned ginger, optional, for garnish
Instructions
Heat a large, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. The seeds will begin to sizzle. Immediately add the onions and sauté until they are lightly golden (~10-12 min). If needed, deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for a minute, until aromatic.
Add the chicken and 1/2 tsp salt and sauté for 5 minutes, until it changes color. Add the tomatoes, green chili pepper, coriander powder, red chili powder, turmeric powder, and remaining salt (1 ½ tsp). Continue to sauté until the tomatoes soften (~2-3 min). Add 1/3 cup water (the water should cover about 1/3 of the chicken) and bring to a boil.
Lower the heat to a simmer (low-medium), cover, and allow the chicken to cook for 20-25 minutes (depending on size), stirring once in between.
Uncover and raise the heat to high. Sauté for 4-5 minutes to reduce excess liquid. You will notice the chicken taking on a glossy appearance as the oil starts to separate, but it’ll still have plenty of curry.
Lower the heat to low-medium and stir in the whisked yogurt. Add the whole green chili peppers. Gently sauté for 2-3 minutes until well incorporated and you can see the oil separated from the curry. Taste and adjust salt, if needed. (I usually need another 1/8 tsp.)
Turn off the heat. Add lemon juice and stir to mix. Garnish with cilantro and julienned ginger. Serve hot with naan, roti, paratha, or other bread.
Video
Notes
Note 1: Achari Chicken is typically made with smaller, cut up chicken pieces, also called karahi cut. See post for how to use boneless chicken.
Note 2: To prevent yogurt from curdling, try to have it closer to room temperature and continue to stir while adding.
Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nuts. Tested to perfection!
Seviyan
Seviyan or Sheer Khurma (vermicelli pudding) is a widespread Eid-ul-Fitr tradition for South Asians.
Growing up, a bite of it was compulsory before leaving for Eid prayer. But sentiments aside, I found most Seviyan to be a bit one-dimensional in taste.http://www.withrecipe seviyan Given the option, I’d reach for Kheer.
Until last Eid, when my friend Sana, who blogs at The UnModern Woman, dropped off the most delightful Sheer Khurma. It was rich and creamy, yet runny enough to swirl around in a large Mason jar. Throughout the next day, I found myself sneaking cold spoonfuls from the fridge. Seviyan had potential after all.
What made her Sheer Khurma special was its less-seviyan, more-milky consistency. Sana generously shared her ratios with me, which I’ve used as inspiration to develop this recipe.
NAVIGATION What Are Seviyan? What Is Sheer Khurma? Difference Between Sheer Khurma And Seviyan Notes On The Ingredients How To Make Seviyan (Sheer Khurma) How To Add Dried Dates To Sheer Khurma More Sheer Khurma Add-Ins
Tips and Notes How To Serve Sheer Khurma 20-Minute Seviyan Recipe
SEVIYAN
WHAT ARE SEVIYAN?
The word ‘seviyan‘ itself refers to the South Asian-style vermicelli pasta used to make all types of desserts. Seviyan can be prepared dry (Sukhi Seviyan) or with milk (Doodh Seviyan/Seviyan Kheer or Sheer Khurma). In context, when I say Seviyan, I mean a milk-based toasted vermicelli pudding.
WHAT IS SHEER KHURMA
Sheer Khurma is a milk-based toasted vermicelli pudding often made with dried dates, nuts, and other flavorings.
In Farsi (Persian), ‘sheer‘ means milk and ‘khurma‘ means dates. Given the name and luxurious additions, it’s no surprise that Sheer Khurma has Persian roots, and has evolved into the vermicelli version as we know it.
SEVIYAN
NOTE ON THE INGREDIENTS
SEVIYAN
SEVIYAN
Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nuts. Tested to perfection!
11/4cup heavy whipping cream , increase up to 1 ½ cup for richer sheer khurma
2tbspbutter, ghee, or oil
12 green cardamom pods, some slightly cracked open
50g Pakistani or Indian vermicelli (seviyan), roughly broken up into small pieces (See Note 1)
optional add-ins like toasted dried dates (chuware), toasted chopped nuts, etc., (See Note 2)
¼cup cane sugar or sweetener of choice, plus more to taste (See Note 3)
1tbspblanched, slivered almonds, or more to taste
1tsprose water or kewra water, depending on strength
Instructions
(Optional) If using dried dates or other optional add-ins, prepare them first. (See Note 2)
In a medium nonstick Dutch oven or large nonstick saucepan, bring milk and heavy whipping cream to a boil. (Cover to encourage faster boiling.) Reduce to a simmer (medium heat on my stove) and stir occasionally so the milk doesn’t stick to the bottom. Proceed to next step, being careful not to let the milk boil over.
Meanwhile, heat a medium to large nonstick skillet over medium heat. Melt butter/ghee or heat oil and add the cardamom and vermicelli. Toast, stirring often, for 5-6 minutes, until the vermicelli deepens in color and becomes aromatic. Turn off the heat.
Add the toasted vermicelli, optional add-ins, and sugar to the simmering milk.
Raise the heat to high to bring to a boil. Cook, stirring constantly, for 5-6 minutes. As soon as it starts to thicken, remove from heat. (It should be runnier than you prefer since it thickens greatly as it cools.) Once it settles down, the surface should still be largely milky with some vermicelli resting on top.
Add the slivered almonds and rose/kewra water and stir. Serve hot or chilled (my preferred way). Garnish with additional nuts, if desired.
Video
Notes
Note 1: 50g is 1/3 of a standard 150g packet of vermicelli (seviyan).
Note 2: See post for how to add dried dates (chuware) and other add-ins.
Note 3: Sugar quantity is for 1 1/4 cup heavy whipping cream. If using more heavy whipping cream, increase sugar to taste. You also may need to add more sugar if not using dried dates.
Keyword dry seviyan, ghee wali seviyan recipe in urdu, seviyan recipe in urdu, seviyan recipe pakistani
Aloo Gobi (Cauliflower & Potato Curry) is a popular Pakistani & North Indian vegetarian curry. This recipe is authentic, easy-to-follow, and packed with flavor. CAULIFLOWER POTATO Tested to perfection!
Tested to perfection!
CAULIFLOWER AND POTATO
“This is genuinely one of the best curries I have ever made.”KEITH
CAULIFLOWER & POTATO CURRY – ALOO GOBI
Aloo Gobi is a traditional dish in which potatoes (aloo) and cauliflower (gobi) are cooked in an onion-tomato masala (or simply, curry).
Cauliflower and potatoes are both flavor-absorbing vegetables (similar to zucchini), so it’s no surprise that they make an amazing curry. Aloo Gobi can be traced back to Punjab CAULIFLOWER AND POTATO (a region in North India & Pakistan), and like many Punjabi dishes, it’s frequently found on restaurant menus.
CAULIFLOWER POTATO(Aloo Gobi) WHY THIS RECIPE?
I know, I know. There are as many versions of Aloo Gobi as there are South Asian households. You don’t need another Aloo Gobi recipe.
But what if I told you I have a special one,,,
Not only does this recipe use a key technique that’s crucial to getting the most flavor, but it also has a secret ingredient…
CAULIFLOWER POTATO
What’s The Secret Ingredients of Aloo Gobi?
Now that I’ve built up all this suspense, I’ll keep you waiting for a liiittle longer.
Your typical Aloo Gobi consists of all the usual suspects – onions, tomatoes, ginger, garlic, green chili pepper, spices, the works. ALOO
While this recipe boasts all these traditional ingredients, it’s finished off with…
Now you might be thinking…soy sauce in a South Asian dish?
You may be shaking your head. My ancestors may be frowning down upon me.
But hear me out.
The best way I can describe what soy sauce does is that it amplifies the umami factor of Aloo Gobi.
If you aren’t familiar with the term ‘umami’, it’s basically called the “fifth taste,” after salty, sweet, sour, and bitter. It’s that deep, intense flavor that’s hard to describe but now that I pointed it out, you can already tast
Key Technique – Sear & Steam:
Restaurants often deep fry the potatoes and cauliflower before adding it to the pre-made curry base or masala. Here, the potatoes and cauliflower are pan-fried/sautéed (called bhunai) and then slowly steamed without any water (called dum). Adding water can lead to flavorless, soggy vegetables. Cooking the vegetables in their own moisture brings out their natural sugars, creating a more nuanced flavor and juicy texture.
Ingredients For Aalo Gobi
This recipe requires easy-to-find ingredients that are commonly used in South Asian cooking:
INGREDIENTS FOR AALO GOBI
Oil: Practically any oil works here. Even olive oil should be fine.
Cumin seeds: A staple whole spice in South Asian cuisine.
Onion: I typically use yellow but red onion also works. Feel free to use the pulse function of your food processor to finely chop it.
Garlic + ginger: You can use a mortar & pestle to crush them or throw them in a food processor to finely chop.
Tomatoes: Both Roma and vine tomatoes work great here. Again, feel free to pulse to roughly chop in a food processor.
Ground spice powders: You’ll need ground coriander,ground cumin , turmeric, black pepper, and red chili powder (or cayenne).
Cauliflower: The recipe calls for a small head of cauliflower, which yields around 1 lb or 454g of cauliflower florets. See below on how to cut cauliflower for this curry.
Potatoes: I use russet potatoes for their soft texture and quicker cooking time. If you choose a different variety, you may have to add/cook them before adding the cauliflower (similar to how Aloo Baingan cooks).
Side note: If you love potatoes as much as I do, don’t miss this roundup of 10+ Aloo recipes.
Green chili pepper: I typically use Thai (or bird’s eye) chili or half of a Serrano. Adjust this according to heat preference.
Soy sauce: Gluten-free soy sauce, tamari, or any other substitute works here. This is not a traditional Aloo Gobi ingredient so I’ve left it optional.
Garnish: Lemon or lime, garam masala, and chopped cilantro.
HOW TO CUT CAULIFLOWER FOR CURRY:
To chop cauliflower into florets:
First, remove the leaves of the cauliflower and cut off the tough stem at the bottom. Quarter the cauliflower (cut in half and then cut both sides in half). Then cut out the thick stalk by making a v-shape.
Chop the cauliflower florets into small (around ~1-inch) florets. If they’re larger, chop them into halves or quarters.
AALO GOBI
HOW TO MAKE ALOO GOBI IN 3 EASY STEPS:
Step 1: Add the cumin seeds and onion and sauté until the onions turn golden. This is an essential component for forming the base (or masala) of many curries.
AALO GOBI
Step 2: Add the garlic and ginger and continue to saute so that the raw smell disappears and the onions deepen even more in color. Once the onions are deeply golden, add the tomatoes along with the spice powders and salt. (If you add the tomatoes too early, the acid in the tomatoes prevents the onions from browning well).
Fully cook the tomatoes here until you can see the oil separating from the curry.
AALO GOBi
Step 3: Add the potatoes, cauliflower, and green chili pepper and stir-fry to soften. Cover and allow the vegetables to steam over low heat. After cooking, if there’s moisture from the vegetables left, sauté it out. If you find that the vegetables are sticking to the bottom of the pan, then deglaze with a splash of water. You want the vegetables to be extremely tender so that there’s no resistance as you scoop them up.
Garnish with soy sauce, garam masala, and lemon juice, and chopped cilantro.
TIPS AND NOTES
Here are some more tips for making Aloo Gobi:
At any point while preparing preparing the curry, if you notice uneven browning or bits sticking to the bottom, deglaze the pan with around 2 tbsp of water.
I don’t know about you, but I love both my cauliflower and potatoes to be well done. I’ve tried other recipes and there’s often a bite to the cauliflower. I add the cauliflower with the potatoes to prevent it from being underdone.
The size of the potato and cauliflower will determine cook time. Try to cut them both small so they absorb maximum flavor and cook evenly.
The soy sauce at the end is a subtle addition that you won’t be able to taste once you stir it in. Don’t be afraid to use it. But if you want a traditional (but amazing!!) aloo gobi, feel free to omit it.
VARIATIONS
Aloo Gobi is a very flexible & versatile dish. I’ve tried and loved many variations. Here are some ideas:
Add 1/8-1/4 tsp dry mango (amchur) powder along with the other ground spices. An essential ingredient in chaat masala, this spice adds tang and is often used in Indian Aloo Gobi recipes. If you use this, you may want to omit or decrease the lemon juice.
Sprinkle 1 tbsp dried fenugreek (sukhi or Kasuri methi) at the end (this is a must-have for Mixed Vegetable Curry) and mix to combine.
Add 1/2 tsp nigella seeds (kalonji) along with the cumin seeds. These tiny black seeds are also used in my Gluten-free Naan and Achari Chicken recipe.
WHAT TO SERVE WITH ALOO GOBI
Cilantro Mint Chutney, Cucumber Raita, or plain yogurt go great with Aloo Gobi. Like most curries with drier consistencies, Aloo Gobi is usually served with roti, naan, or other bread. You can also pair with rice, serve it in a wrap, make tacos with it, use as a filling for parathas, and so much more!
HOW TO STORE AND REHEAT ALOO GOBI
Aloo Gobi keeps well in the fridge in an airtight container for 3-4 days. I wouldn’t recommend freezing it as I find the cubed potatoes lose taste and texture after being thawed.
Tried this recipe? If you have a minute, please consider leaving a comment & star rating telling me how it was! If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you! Thank you!
INGREDIENTS 1x2x3x
1/4 cup grapeseed or other neutral oil
1 tsp cumin seeds
1 (~220-240 g) medium yellow onion, finely chopped
5 garlic cloves, crushed
3/4-1 inch piece ginger, crushed
2-3 (~300 g) small tomatoes (depending on how strong you want the tomato flavor), finely chopped
Heat oil in a non-stick pan or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté, stirring frequently, until it turns golden (~6-7 min).
Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper) and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 min). If needed, deglaze the pan with 2 tbsp of water to help the tomatoes.
Add the potatoes, cauliflower, and green chili pepper. Sauté for about 5 minutes, until softened.
Turn the heat down to low-medium, cover, and let cook for about 25 minutes, stirring once or twice in between. (See Note 1)
When the vegetables are completely tender (there should be little resistance when you break the potato) and all the moisture is gone (See Note 2), turn off the heat.
Add the soy sauce, garam masala, and lemon juice. Taste and add salt, if needed. (If you didn’t add soy sauce, you’ll probably need a bit more salt.) Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.
NOTES
Note 1: The goal is to let the vegetables cook in their own juices, adding only a bit of water if they start to stick to the bottom of the pan.
Note 2: If the vegetables are cooked to your liking and you still see moisture, raise the heat to medium and cook (still covered) until the moisture dries up.
Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nuts. Tested to perfection!
Seviyan or Sheer Khurma (vermicelli pudding) is a widespread Eid-ul-Fitr tradition for South Asians.
What made her Sheer Khurma special was its less-seviyan, more-milky consistency. Sana generously shared her ratios with me, which I’ve used as inspiration to develop this recipe.
WHAT ARE SEVIYAN?
The word ‘seviyan‘ itself refers to the South Asian-style vermicelli pasta used to make all types of desserts. Seviyan can be prepared dry (Sukhi Seviyan) or with milk (Doodh Seviyan/Seviyan Kheer or Sheer Khurma). In context, when I say Seviyan, I mean a milk-based toasted vermicelli pudding.
Seviyan
WHAT IS SHEER KHURMA?
Sheer Khurma is a milk-based toasted vermicelli pudding often made with dried dates, nuts, and other flavorings.
In Farsi (Persian), ‘sheer‘ means milk and ‘khurma‘ means dates. Given the name and luxurious additions, it’s no surprise that Sheer Khurma has Persian roots, and has evolved into the vermicelli version as we know it.
DIFFERENCE BETWEEN SHEER KHURMA AND SEVIYAN
The main difference is that Sheer Khurma is generally more elaborate in its use of luxuries like dates and nuts, while Seviyan is simpler in its method and ingredients. That said, the interpretation of these dishes varies from household to household.
NOTES ON THE INGREDIENTS OF SEVIYAN
seviyan
Pakistani or Indian vermicelli (Seviyan) – To make this recipe, you need South Asian vermicelli used specifically for making Seviyan/Sheer Khurma. It’s finer than other vermicelli pastas. A few brands I’m familiar with are Ahmed Foods, National, and Shan. They’re often labeled as ‘Roasted Vermicelli’, but we’ll be toasting them anyway. (See note below on how to use gluten-free rice vermicelli.)
Whole milk – I didn’t get a chance to test dairy-free options, but I think coconut milk would play well with the flavors.
Heavy whipping cream – Heavy whipping cream, or Double Cream for those in the UK, is the magic ingredient that makes it possible to make a quick Sheer Khurma. Without cream, you’d have to spend time reducing down the milk to give it some depth. I’ve given the quantity of 1 1/4 cup, but you can play with this to see what your ideal creamy ratio is. Try 1 cup if you want it lighter (or don’t want to use more than an 8 oz box of heavy whipping cream), or up to 1 1/2 cup if you’d like it even richer.
Blanched, slivered almonds – I buy these pre-made, but can do this yourself:
Place raw almonds in a bowl with water and microwave them for 1 minute. Drain and rinse, then peel the skin and slice into slivers.
Rose water or Kewra water– Both are diluted extracts that add a beautiful aroma to the finished dish. Each brand varies in strength, so adjust to taste.
Butter, ghee, or oil – I’ve used just enough to coat the seviyan while toasting it. If using ghee, note that it may rise to the top of the Sheer Khurma.
Green cardamom pods – I prefer not to bite into cardamom seeds in my seviyan, which is why I’ve used a good amount of the pods to give it flavor and scent. I break a few open to extract the flavor.
Sugar or sweetener of choice – The amount of sugar I’ve added is the amount you’ll need if you use 1 1/4 cup of heavy whipping cream. If you use an extra 1/4 cup, increase sugar to taste.
HOW TO MAKE SEVIYAN (SHEER KHURMA)
1. Boil milk – First, heat milk and heavy whipping cream in a nonstick saucepan. Bring to a boil, then reduce to a simmer. (Don’t worry – the milk will not stick as long as you’re using a nonstick pan.)
2. Toast Seviyan – Next, toast the vermicelli along with the cardamom pods for about 5 minutes. The color should change significantly, without burning it of course.
Seviyan
3. Combine – Add the toasted vermicelli to the simmering milk along with the sugar and any optional add-ins.
4. Boil together – Raise the heat and bring the mixture to a boil. Stir constantly for 5-6 minutes, until it starts to thicken. You’re simultaneously cooking the seviyan while reducing down the milk. The important thing here is to stop boiling when it’s runnier than you prefer. Once you turn off the heat, some vermicelli will rise to the top and stay there.
5. Garnish – Lastly, garnish with nuts and rose or kewra water.
Seviyan
HOW TO ADD DRIED DATES TO SHEER KHURMA
I experimented with adding dried dates (chuware) and was pleasantly surprised to find I actually enjoyed them. They impart a sweet, nuanced flavor to Sheer Khurma. If you’d like to add them, here’s what you’ll do:
Soak 6-7 (~35-40 grams) dried dates in water overnight.
Drain, pit, and chop them to your desired size. (It’ll come to about 1/3 cup)
In a medium skillet, heat ghee or butter over medium heat. Toast, stirring often, for 7-8 minutes, until crisp.
Add them to the milk once it begins to boil or along with the seviyan and other add-ins.
TIPS AND NOTES ON SEVIYAN
The tip worth reiterating – To keep its runny texture, stop boiling when it’s runnier than you prefer. It’ll get much thicker when it cools. If you prefer less milk/more seviyan or if you’re serving it warm, then feel free to reduce it down more.
The more it reduces down, the sweeter it gets. I suggest waiting until you’re finished boiling to adjust sweetness.
You can always add more cold milk to cold seviyan, hot milk to hot seviyan, sugar, etc. to ‘fix’ the consistency or sweetness.
If you’d like, you can toast the slivered almonds with a bit of butter on medium heat for about 3 minutes before beginning the recipe. I love adding toasted almonds along with the optional add-ins.
Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nuts. Tested to perfection!
11/4cup heavy whipping cream , increase up to 1 ½ cup for richer sheer khurma
2tbspbutter, ghee, or oil
12 green cardamom pods, some slightly cracked open
50g Pakistani or Indian vermicelli (seviyan), roughly broken up into small pieces (See Note 1)
optional add-ins like toasted dried dates (chuware), toasted chopped nuts, etc., (See Note 2)
¼cup cane sugar or sweetener of choice, plus more to taste (See Note 3)
1tbspblanched, slivered almonds, or more to taste
1tsprose water or kewra water, depending on strength
Instructions
(Optional) If using dried dates or other optional add-ins, prepare them first. (See Note 2)
In a medium nonstick Dutch oven or large nonstick saucepan, bring milk and heavy whipping cream to a boil. (Cover to encourage faster boiling.) Reduce to a simmer (medium heat on my stove) and stir occasionally so the milk doesn’t stick to the bottom. Proceed to next step, being careful not to let the milk boil over.
Meanwhile, heat a medium to large nonstick skillet over medium heat. Melt butter/ghee or heat oil and add the cardamom and vermicelli. Toast, stirring often, for 5-6 minutes, until the vermicelli deepens in color and becomes aromatic. Turn off the heat.
Add the toasted vermicelli, optional add-ins, and sugar to the simmering milk.
Raise the heat to high to bring to a boil. Cook, stirring constantly, for 5-6 minutes. As soon as it starts to thicken, remove from heat. (It should be runnier than you prefer since it thickens greatly as it cools.) Once it settles down, the surface should still be largely milky with some vermicelli resting on top.
Add the slivered almonds and rose/kewra water and stir. Serve hot or chilled (my preferred way). Garnish with additional nuts, if desired.
Video
Notes
Note 1: 50g is 1/3 of a standard 150g packet of vermicelli (seviyan).
Note 2: See post for how to add dried dates (chuware) and other add-ins.
Note 3: Sugar quantity is for 1 1/4 cup heavy whipping cream. If using more heavy whipping cream, increase sugar to taste. You also may need to add more sugar if not using dried dates.
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This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry) at home. This recipe includes Instant Pot and stovetop cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, it’s a terrific vegetarian curry. Tested to perfection!
Imagine having to stop yourself from eating 1.5 pounds of greens. That’s Saag. You’d think it’d be bitter or even an acquired taste. But really, all you need is a bite and it just hits differently. Scoop it up with Makai ki Roti (cornmeal flatbread) on a chilly evening and you’ll know why it’s Punjab’s iconic meal
WHAT IS SAAG, PARTICULARLY SARSON KA SAAG?
The word Saag simply means vegetable greens. In context, Saag is used to describe stewed or puréed greens. Any type of greens can be used in Saag, but mustard greens (called Sarson) are the most common in Pakistan and India.
In Punjabi cuisine, Sarson Ka Saag (or Sarson Da Saag) is often paired with flaky cornmeal flatbread (makai ki roti).
I learned how to make saag from my mother-in-law. She was visiting when I saw mustard greens at a farmer’s market, and I knew my collection of Punjabi recipes was to get a welcome addition.Also try our EASY AND SPICY SHAMI KABAB
NOTES ON THE INGREDIENTSOF SARSON KA SAAG
This Saag recipe requires just 11 ingredients, 12 if you must count salt
Sarson-Ka-Saag
Mustard Greens – The star ingredient here. You can use fresh bunches, pre-packaged, or even frozen. Scroll below to learn more about mustard greens, where you can find them, and what other greens you can use in place of them.
Spinach – Spinach is almost always used in Sarson Ka Saag and helps offset the bitterness of mustard greens.
Green Chili Peppers – Because Saag is made without many spices, a good amount of green chili peppers are used to give heat and flavor. You can use Serrano or Thai chili peppers.
Garlic – My mom-in-law doesn’t include garlic, but I found most traditional recipes use it. Plus, I tested & preferred it with the garlic.
Turmeric Powder – The only spice you’ll need. Like Baingan Bharta, Saag doesn’t need many spices, and gets its complexity from the method of preparation and a good dose of tadka (tempering).
Yellow corn flour – Used to thicken the saag. Corn flour is finer than cornmeal, but you can also use cornmeal if it’s finely ground. I found coarse, stone ground cornmeal to be gritty in Saag. Chickpea/gram flour (besan) is a perfectly good substitute, and I’ve even used masa harina with good results.
Dried Fenugreek Leaves (Methi) – I use dried methi but fresh would be a great, albeit hard to find, substitute. (Use leftover methi in Mixed Vegetable Curry or Butter Chicken!)
Oil &Ghee/Butter – I love blending oil and ghee or butter for the tadka but you can easily make it vegan by omitting it.
Ginger – A good dose of ginger adds a beautiful flavor without overpowering the Saag. Instead of crushing the ginger, finely chop or mince it so it doesn’t clump up in the tadka.
SARSON KA SAAG
Here’s a quick & easy Sarson Ka Saag (Mustard Greens & Spinach Curry) recipe made in the authentic Punjabi style. This recipe includes Instant Pot and Stovetop instructions plus substitutions if you can’t find mustard greens. Naturally vegetarian and vegan optional. Tested to perfection!
2 bunches (~1 lb after stemming or 454g/16 oz packaged ) mustard greens*, washed, hard stems removed, and roughly chopped
1bunch (~1/2 lb after stemming) spinach , washed, hard stems removed, and roughly chopped
4small (~4-5 g) green chili peppers, stemmed and roughly chopped
5 garlic cloves, leave whole – will be crushed later
¼tspturmeric powder
11/2tspheaped kosher salt
¼cupyellow corn flour or fine ground cornmeal, or sub chickpea flour (besan) or masa harina
11/2tbsp dried fenugreek leaves (methi)
Tadka (Tempering)
¼cupneutral oil
3tbspghee or butter, or sub more oil
1 small (~150-190 g) onion, finely chopped
2tbsp ginger, minced
2tbspcilantro leaves, chopped (optional)
butter, optional, for serving
Instructions
Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.
Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.
Add ½ cup water and stir until the water absorbs in the Saag. Taste and add salt, if needed. If it thickens too much, add another ¼ cup of water to thin it out. Select Cancel to turn off the Instant Pot.**
Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.
Stovetop
Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.
Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.
Reduce the heat to low-medium, add ½ cup water, and proceed to tadka. Stir occasionally. If needed, add another ¼ cup of water to thin it out.
Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.
Video
Notes
*See post for mustard greens substitutions. **If you’d like, you can turn the Instant Pot on Saute – Less while the onions are browning so the saag stays hot. Any bits on the bottom of the Instant Pot will be deglazed when the tadka is added.
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Sooji ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert. All you need are 5 essential ingredients and 20 minutes! Tested to perfection!
Sooji ka Halwa-
TOP 5 TIPS TO MAKE SOOJI KA HALWA
Sooji ka halwa is considered the one of the easiest of all Indian & Pakistani desserts. But when I first started cooking, I had no idea how to transform the packet of coarse, ivory-colored flour into the miraculous, tender mass of beads that is Sooji Ka Halwa.
In fact, back then it took me a couple (okay, several) tries to perfect this recipe.
I’ll go on to embarrass myself by pretty much giving away the many ways in which I messed it up:
Embrace stirring. Seriously, you’re going to be stirring constantly.
Thoroughly roast the semolina over low-ish heat until you no longer have to question whether it’s roasted.
This will demand patience. And stirring.
Boil the sugar and water mixture separately instead of throwing it in with the browned semolina. (Those old-school methods had some deep logic steeped into them.)
Do not skimp on the butter or ghee. Not only are they natural fats approved by ancients,
but this recipe’s amount is actually on the lower end. 😇
For traditional texture, use fine, not coarse, semolina.
Though most people associate halwa with the Middle Eastern confectionery, halwa in the South Asian context is essentially the transformation of an ingredient into a dessert.
Halwa can be made with everything from carrots, to nuts, or even dal. Sooji halwa is halwa made from semolina, or flour made from ground Durum Wheat.
sooji ka halwa
2 TYPES OF SOOJI HALWA
Though the basic method for making Sooji ka Halwa is the same, there are two prominent versions of it.
Regular Sooji Halwa: This simple, homemade version is the one I’m sharing. It’s made with all kinds of variations and add-ons such as nuts and raisins. Unlike restaurant halwa, this one is naturally wheat colored and usually served for dessert.
SoojiHalwa for Halwa Puri: This restaurant-style halwa is served for brunch. It’s eaten alongside a spicy Chana Masala and a tangy potato curry with pooris or parathas. In comparison to the homemade version, the restaurant version is:
Roasted for a shorter time, so it doesn’t have the deep, wheat-color.
More liquidy.
Usually orange-colored due to food coloring, which is added to the sugar syrup.
Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert. All you need are 5 essential ingredients and 20 minutes! Tested to perfection!
¾cupraw cane sugar or turbinado (demerara) sugar, See Note 3
5cardamom pods, slightly cracked open
½tsprose water
pinch saffron strands, lightly crushed between your fingers, optional
2tbspslivered almonds, for garnish (optional)
Instructions
Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.
Video
Notes
Note 1: Ghee is the traditional choice, but high-quality butter is great in halwa. To make it vegan, use oil in place of ghee/butter. Note 2: The amount of water will determine the texture. If you want it to be more grainy to be eaten alone, you can use as little as 2 cups of water. If you want softer and thicker halwa like the one used for ‘halwa poori’, use up to 3 cups of water. 2.5 cups is a happy medium. Note 3: Keep in mind the sweetness level will vary depending on the sugar you use. Sweeteners: You can also use plain, granulated sugar or even light brown sugar. If you want it sweeter, you can always add 1-2 tbsp after adding the sugar syrup to the sooji.
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Here’s a classic Kachumber Salad recipe you can make in 5 minutes with whatever crunchy vegetables you have on hand. This recipe shares fun variations, add-ins, and pairing suggestions!
Salads don’t exist in traditional Pakistani and North Indian cuisine. At least not in the way we know them here.
Yet growing up, something we called a salad (often pronounced sa-laad) would be present at many meals. This salad was really just a plate of sliced veggies, namely onions, cucumbers, and carrots. Also try our TURKISH COFFEE.
Kachumber-Salad
Taken up a notch, said veggies would be diced up and and tossed with a snazzy ‘dressing’ of salt and pepper and a squeeze of lemon juice.
Now you’ve got one of the only salads in South Asian cuisine with a proper name – Kachumber Salad.
KACHUMBER SALAD
The word “kachumber”, which we pronounce ka-choo-mer, means “mince”. So Kachumber salad is a mix of minced veggies. Though an ordinary salad in and of itself, it lends freshness, vibrance, and texture to otherwise warming and hearty South Asian fare.
Depending on the region, there are many variations of Kachumber salad, and there is no wrong way to make it.
WHAT TO SERVE THIS KACHUMBER SALAD WITH
Although you could serve Kachumber with most main dishes, it goes exceptionally well with:
Fish and seafood recipes. Kababs. Soupy curries like Chicken Curry. Rice dishes like Pulao. All dals, especially soupy ones Crunchy snacks
KACHUMBER SALAD
Here’s a classic Kachumber Salad recipe you can make in 5 minutes with whatever crunchy vegetables you have on hand. This recipe shares fun variations, add-ins, and pairing suggestions!
1 medium (~130 g) Roma or vine tomato, diced into ¼ inch cubes or smaller
½gregular cucumber or 1/3 English cucumber or 1 mini (Persian) cucumber, peeled (see Note 1) and diced into ¼ inch cubes or smaller (roughly the same size as the tomato)
½ medium (~60 g) red onion, diced into ~¼ inch cubes or smaller
2tbsp cilantro leaves, finely chopped
1tbsp fresh lemon or lime juice
¼tsp fine sea salt
¼tspground black pepper
Instructions
Place all the ingredients in a small serving bowl and toss to combine. Taste and adjust salt, pepper, and lemon juice.
Serve immediately or allow the flavors to meld and juices to release before serving, about 10 minutes. Store covered in the fridge for up to 2 days.
Video
Notes
Note 1: Peeling the cucumber reduces any chance of bitterness. If your cucumber is mild, feel free to leave peel on if you enjoy the extra crunch.
Note 2: I’m pretty lackadaisical about this but for presentation purposes, try to chop the vegetables around the same size.
Variations and Add-ins
Here are some common or interesting variations and add-ins:
Add heat with 1/8 tsp red chili powder or cayenne, or a finely chopped, deseeded green chili pepper.
Make it seasonal with crunchy vegetables like a carrots (my favorite!) or radishes in the winter or corn or bell peppers in the summer.
For a sweet element, add pomegranate seeds, diced mango, or golden raisins.
To enhance texture and warmth, sprinkle roasted cumin powder, chili flakes, or other spices.
For a layer of deep flavor, add a minced garlic clove.
Here’s an easy homemade Peri Peri Chicken recipe (with sauce!) that gives the most tender, juicy results. This recipe requires 10 simple ingredients and any cut of bone-in chicken (leg quarters, thighs, or whole chicken pieces). This post is sponsored by Urban Accents, whose flavorful Mozambique Peri Peri Spice blend I’ve used to make the Peri Peri Sauce. If you can’t find it, I’ve included a quick substitute so you don’t miss trying this recipe!
I didn’t consider making it at home until I tried Urban Accent’s Peri Peri seasoning and was blown away by it’s on-point flavor. I suggest using it for this recipe for a restaurant-like taste. But rest assured, if you can’t find it or buy it online, I’ve given an easy substitute of paprika and red chili flakes that’ll still taste delicious
WHAT IS PERI PERI (OR PELI PELI) AND HOW DOES IT TASTE?
Peri peri is an African-grown spice, also known as African Bird’s Eye Chilli. Though the exact origins are debated, the spice is said to have been blended with Portuguese flavors to create the world-famous Peri Peri sauce.
Peri peri sauce is hot and spicy, of course, but not in a flat way. It’s intense but has subtle smoky, tangy, slightly sweet flavor. Once you try it, you’ll wonder where it’s been all your life.
THE SECRET TO RESTAURANT-LEVEL TENDER PERI PERI CHICKEN
I know most recipes would have you grill or simply bake the chicken. (For a great baked chicken recipe, check out my TANDOORI CHICKEN PIZZA You could do that, but to get the restaurant-level tenderness with the pan-seared or chargrilled flavor, try steaming the chicken after grilling or pan-searing.
Sounds fancy, but all you’re doing is covering it with aluminum foil so steam can’t escape and then popping it in the oven. I even spoke to one of the Peri Peri restaurant owners & they shared the same steam + grill tactic, so we are onto something here.
Peri-Peri-Chicken
HOMEMADE PERI PERI CHICKEN
Here’s an easy homemade Peri Peri Chicken recipe (with sauce!) that gives the most tender, juicy results. This recipe requires 10 simple ingredients and any cut of bone-in chicken (leg quarters, thighs, or whole chicken pieces). This post is sponsored by Urban Accents, whose flavorful Mozambique Peri Peri Spice blend I’ve used to make the Peri Peri Sauce. If you can’t find it, I’ve included a quick substitute so you don’t miss trying this recipe!
2ibs(907 g) bone-in, skinless chicken (leg quarters, thighs, or legs), or sub whole chicken, cut up, skinless
Peri Peri Sauce
1small to medium red bell pepper (140-170g), cut in half lengthwise, stemmed, and deseeded
¼cup(59 ml) freshly squeezed lemon juice
2tbsp (30 ml) apple cider vinegar
2tbsp oil, any kind works
8 garlic cloves, peeled but leave whole
2tbsp Urban Accents Peri Peri Spice Blend*, or sub 1 1/2 tbsp paprika + 1 tbsp
1tbsporegano
1tbsp ground black pepper
2tbspcane sugar
4tbspkosher salt
For Grilling
3tbspneutral oil, or as needed
For Serving
¼cup mayonnaise, or sub sour cream, yogurt, heavy cream, coconut cream or any combination of these
Equipment
Food Processor
Stovetop Grill Pan or Skillet
Instructions
Optional Step (skip if omitting red bell pepper) – Preheat oven to 450°F/232°C. Place the red bell pepper, cut side down, on an aluminum foil or parchment-lined baking sheet. Roast for 40 minutes, flipping both pieces over midway. The bell pepper will wilt and blacken.
Use a knife to cut 3-5 slits into each chicken piece and place in a large bowl.
Add the roasted bell pepper (if using) along with the rest of the ingredients listed under 'Peri Peri Sauce' to a food processor. Blend until as smooth as possible.
Reserve 1/3-cup of the sauce, then pour the remaining sauce onto the chicken. Mix well to ensure the chicken is thoroughly coated.
Cover and refrigerate for at least 2-3 hours, ideally overnight. (If you're short on time, skip the longer marination and continue with the next step.)
When ready to cook, take the chicken out of the fridge and allow it come closer to room temperature. Preheat the oven to 350°F.
Meanwhile, heat a large skillet or stovetop grill pan over medium-high to high heat. Once hot, brush or spray with oil and add the chicken pieces, meat side down. Discard any leftover marinade. Grill the chicken, pressing down on it to increase grill marks, for 4 minutes each side, or until charred or browned on both sides. Discard any leftover marinade.
Place the chicken pieces side by side in a 9" x 13" oven-safe pan or roaster. Cover the pan tightly with aluminum foil and place the baking dish on the center rack of the oven. Roast for 20-25 minutes**, or until the chicken is cooked through.
Meanwhile, mix remaining sauce with mayonnaise or your choice of something creamy to dilute the sauce. Taste and adjust salt, mayo to mellow it out, or sugar for sweetness. Brush the sauce over the chicken. Serve immediately with French fries, rice, cole slaw, corn on the cob, or your choice of sides.
Video
Notes
*Use code teaforturmeric for 15% off (single-use). Note: 2 tbsp is medium-hot spicy. If you’d like it mild or if you’re not using a bell pepper, start with 1 1/2 tbsp. **Bake time depends on your cut of chicken. The smaller pieces (cut up whole chicken) will take around 20 minutes, medium size pieces (legs/thighs) will take around 22 minutes, and larger pieces (such as leg quarters) will take 25. Rest assured, it’s hard to overcook chicken with the foil keeping the steam in.
There aren’t many joys that can match up to taking a sizzling, bubbly https://www.teaforturmeric.com/tandoori-chicken-pizza/ out of a blazing hot oven. I’ve taken this particular TANDOORI CHICKEN PIZZA out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.
Pizza naturally induces happiness, and this homemade TANDOORI CHICKEN PIZZA is next-level blissful .and also try our recipe ACHARI CHICKEN
TANDOORI CHICKEN PIZZA
So make it your own. You can use leftover bone-in chicken if you have some. Just shred it and add a bit of tandoori masala. Give it an extra broil at the end if you’d like. Throw in whatever herbs or spices you have on hand for the sauce. For toppings, I usually stick to the trio of red & green bell peppers and red onions. But jalapeños would be nice, maybe pineapple or whatever neglected veggie you find lurking in your fridge. You can also vary the cheese according to your taste. This article shows how to use various cheeses for different results if you’re like me and take your TANDOORI CHICKEN PIZZA really seriously.
Making pizza from scratch may seem daunting, but there are only a few steps to each component, and the result is more than worth it. That said, I’m all for shortcuts. And this recipe is good enough to withstand changes while still maintaining it’s spicy, savory, smoky goodness.
TANDOORI CHICKEN PIZZA
There aren’t many joys that can match up to taking a sizzling, bubbly pizza out of a blazing hot oven. I’ve taken this particular pizza out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.Pizza naturally induces happiness, and this homemade Tandoori Chicken Pizza is next-level blissful.
1 (~300 g) chicken breast, cut into thin, small bite-sized pieces
¼cup (61 g) plain, whole milk yogurt
½tbspfreshly squeezed lemon juice
½tbsp crushed garlic or paste
½tbspcrushed ginger or paste
1tbspneutral oil such as canola or grapeseed
2tspneutral oil such as canola or grapeseed
2tsp sea salt, depending on tandoori masala powder
1tbsppaprika powder
1tspTandoori masala powder, use less if yours is spicy
For the Crust
½cupsbread flour, or unbleached all-purpose flour
2tbsp olive oil
2tbspsalt
1tspsugar
1cupwarm water
2tspstandard packet active dry yeast
For the Sauce
794Gcan Italian Whole Peeled San Marzano Tomatoes, (or sub equal amount fresh tomatoes)
1small onion
1 small green chili pepper, I use Serrano
2tbspolive oil
3garlic cloves
1medium bay leaf
3tbsptomato paste
1tspsugar
1tspsea salt
1tspdried oregano
2tspdried Italian seasoning or basil
1tsp tandoori masala powder
¼tspeach cumin powder, coriander powder, black pepper powder, red chili flakes, and, increase to taste
For the Pizza
2prepared crusts
prepared sauce
prepared tandoori chicken
2cups quality mozzarella cheese or a blend of mozzarella and preferred cheese, or more if desired
Additional toppings such as red bell pepper, green bell pepper, and red onion, sliced
Instructions
Tandoori Chicken Topping
Marinate the chicken in all of the ingredients for at least 30 minutes, up to overnight.
Preheat your oven broiler to high (mine goes to 550ºF/288ºC) and set the oven rack to the top. Line an oven-safe sheet pan with aluminum foil. If you have skewers, run the chicken pieces through them and place on top of the sheet pan. Otherwise, place the chicken pieces in an even layer.
Broil for 5 minutes, then flip the chicken pieces over and broil for another 4 minutes. You're going for a tandoor-like (but not burnt) finish. Cover and set aside.
Pizza Crust
Combine the warm water, yeast and sugar in a small bowl. Stir once and set aside for about 5-10 minutes or until foamy. It must be foamy! If not, something went wrong (i.e. water temperature, old yeast, etc.).
Tightly cover the bowl with plastic wrap and set aside in a warm, draft-free place to rise for an hour or so or until dough doubles in size.
Once it has risen, punch it down, knead it a little and then place it on a lightly floured surface. Use a rolling pin to roll it out to two 8 to 10-inch pizzas. Push the dough at the ends so that it’s slightly thicker on the rim. Use a knife to make small slits on the base to help it bake evenly. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.
pizza sauce
Blend the tomatoes, onion, and green chili in a food processor until smooth.
Heat olive oil in a pan over medium heat. Add the garlic and sauté it for about 20-30 seconds, until the raw smell subsides and it begins to brown. Add the tomato mixture and stir to combine. Lower the heat and add the rest of the ingredients. Cover and allow to simmer on medium heat, stirring occasionally, until well cooked (~25-30 min). If using fresh tomatoes, you may need to add water to make sure it’s well cooked and to make it the desired consistency. Remove bay leaf.
Steps and assembly
Prepare Chicken. Cover and Set aside. Prepare the Pizza Sauce.
Prepare the pizza dough and set it aside to rise. If using pre-made dough, thaw and roll out.
Preheat your oven to 450°F (230°C) or temperature indicated on Pre-made Pizza Dough. When the dough has risen, follow the instructions to roll it out. Cover it and chop up the vegetable toppings.
Place the pizza bases on 2 sheet pans lined with aluminum foil. Spread the tomato sauce evenly over the pizza. Top with cheese, chicken, and toppings.
Bake for 15 minutes per pizza (See Note), until the crust has baked and the cheese has melted. I like to broil it again for a couple of minutes to further amp up the “tandoor” factor. Serve hot. To maintain the texture of the crust, this pizza is best reheated in an oven instead of a microwave.
Video
Notes
To bake them at the same time, place one rack on the very top and one on the lower rack. Put the two baking sheets on both the baking racks. Bake for 15 minutes, but switch the baking sheets halfway through baking so that both pizzas bake evenly. Broil separately on the top rack.
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