Grilled Corn on the Cob

Plump, juicy-sweet kernels bursting in your mouth; nothing beats locally grown Grilled Corn on the Cob! In the husk, wrapped in foil or charred to smokey perfection straight on the grill, let’s get it perfect for you!

In addition to eating it old-school, we like to slice the roasted corn off the cob and combine it with other summer vegetables to make a delightful Fresh Corn Salad, served with other summer favorites like “drunken” Borracho Beans or Easy Pesto Pasta Salad.

Selecting the best ears:

The journey to the best Grilled Corn at the Cob begins at the farm stand or local supermarket. You can find the best corn on the cob in season in the US from May to September. Select ears that feel firm and heavy. The husks should be bright green and tight (loose and brown means they’re not fresh) and the tassels should still be present — golden brown and slightly sticky. 

Four ears of fresh corn on the cob in their husks, on a tray.

Choosing your grilling method:

So let’s weigh the pros and cons for cooking methods.

Laying them “bare bones” on the hot grill gives them that classic grilled look and flavor of individual caramelized, golden-brown kernels.

Wrapping them in foil is best if you like to pre-butter and season the corn.

Roasting them in the husk keeps the kernels moist and tender: the charred husks look very gourmet, but you miss out on a bit of the roasted flavor and texture.

Best is to try all three and discover what YOU love most!

How to make Grilled Corn on the Cob:

    1. Shuck the corn (enlist the kids). If you are planning to grill it in the husk, pull the leaves back and pull off the silk, but DON’T remove the leaves completely!
    2. Soak husked corn ears (optional) for 15 minutes in a sink full of cold water to keep them plump and tender on the grill. If wrapping in foil, skip this step.
    3. Fire up your grill, remove corn from the water and pat dry. Brush on olive oil and season with pepper and salt. If you are leaving the husks on, pull them back over the corn. If using foil, butter and garlic salt is a delicious alternative. Be sure to wrap in a double layer of foil.
    4. Place corn on upper rack of grill over medium heat. Rotate corn often so it won’t dry out. Foil or husk need less attention.
    5. Keep cooking and rotating for 12-15 minutes or until kernels show spots of golden brown. Cook foil or husk versions about 5 minutes longer, peeking in to see if brilliant yellow.

Two process photos for preparing corn ears with olive oil, salt and pepper, then grilling them on the grill.

Note: If you don’t have an upper rack on your grill, cook the corn on medium-low heat. Cooking time may be a few minutes longer.

Highly Irrelevant Fun Fact:

Psychological studies have determined that how you eat your corn says a lot about you!

Are you a precise and orderly individual who carefully extracts each kernel left-to-right, typewriter style? Are you of a creative, artistic bent, skillfully spiraling your way around the ear in a rotary fashion? Or does all that pent up rage have you savaging the cob like hyena on a wildebeest? Ok, I made that last one up, but did you know that speakers of languages written from right to left are also more likely to apply the same approach to their corn cobs?

Now that you’re in the know, keep a careful eye on your fellow diners and see if you can detect which of the Dr. Jekylls at your party is ALSO a Mr. Hyde!

If you love corn, check out these delicious takes on “maís” from south of the border: Elote (Mexican Street Corn on the Cob) and Esquites (Mexican Corn in a Cup) 

Freezing Corn:

Freeze leftover grilled corn by cutting it off the cob and adding to a freezer safe bag. Remove as much air from the bag as possible, seal and freeze for 3-6 months. Thaw overnight in the fridge.

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Grilled corn ears on a baking sheet.

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Grilled Corn on the Cob

Nothing beats Grilled Corn on the Cob charred to smokey perfection right on the grill! It pairs well with any summer meal.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 84kcal
Author Lauren Allen

Ingredients

  • 6-8 ears corn
  • 4 Tablespoons olive oil
  • salt and freshly ground black pepper , to taste

Instructions

  • (Optional) Soak husked corn ears for 15 minutes in old water (this will help keep them plump and tender!).
  • When corn is almost finished soaking, fire up your grill! Remove corn from the water and pat dry. Brush olive oil over the corn, making sure it’s evenly coated all over. Season with salt and pepper.
  • Place corn on the upper rack of the grill over medium heat (or if you don’t have an upper rack, cook on medium low heat). Cook for 12-15 minutes, rotating the corn often to keep it cooking without drying out. 

Notes

If you don’t have an upper rack on your grill, cook the corn on medium-low heat. Cooking time may be a few minutes longer.

Grilled corn in the husks: pull the leaves back and pull off the silk, but DON’T remove the leaves completely! Season with butter and salt and pepper, and replace leaves. Cook as directed, about 5 minute longer, peeking in to see if brilliant yellow.

Grilled Corn in Foil: Season corn with butter, salt and pepper. Wrap in foil and cook as instructed, 5 minutes longer, if needed, until peeking in to see brilliant yellow.

Freezing Corn: Freeze leftover grilled corn by cutting it off the cob and adding to a freezer safe bag. Remove as much air from the bag as possible, seal and freeze for 3-6 months. Thaw overnight in the fridge. 

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Iron: 1mg

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe May 2014. Updated June 2020 with new photos and instructions for grilling in the husk or in foil.

The post Grilled Corn on the Cob appeared first on Tastes Better From Scratch.

BBQ Chicken Pizza

It’s almost Friday, so I’m going to throw a quick little pizza recipe at ya! BBQ Chicken Pizza is such a classic with its sweet, tangy, and salty BBQ sauce, bits of juicy chicken, creamy cheese, and savory onions. But, after making pizzas for a living for a couple of years, I learned that there are a so many other fun things you can throw on top of a BBQ Chicken Pizza! So keep reading to grab the “classic” recipe below, plus some of my other “fun” toppings that go really well with these BBQ flavors.

What Kind of Pizza Dough Should I Use?

You can literally use any type of pizza dough or crust you like for BBQ Chicken Pizza. I used my classic Homemade Pizza Dough, but it would also go well on a Thin and Crispy Pizza Crust, on French Bread, a baked tortilla, or your favorite store bought gluten-free or cauliflower crust. The toppings listed below will be enough for a 14-16″ pizza crust.

Can I Substitute the Chicken?

Sure! If you’re not into chicken, you can substitute a can of black beans (mixed with the spices and sauce listed for the chicken), or even shrimp. 

If you like chicken, but don’t feel like cooking it from scratch, you can use pre-cooked chicken. If using a rotisserie chicken, simply chop it up and combine it with BBQ sauce. If you’re using canned chicken breast, just drain the chicken and gently fold with the BBQ sauce.

What is Your Favorite BBQ Sauce?

I’m not too picky with BBQ Sauce, but I do tend to like Sweet Baby Ray’s brand. Personally, I do prefer smoky BBQ sauces to some of the sweeter sauces. Today I had this Hickory Smoke BBQ Sauce from Kroger. I think it would be fun to try a spicier BBQ sauce, or even a pineapple flavored BBQ sauce. 

What Else Can You Put on a BBQ Chicken Pizza?

Here’s where it gets fun. Here are some of the other toppings I’ve enjoyed on my BBQ Chicken Pizzas over the years:

  • Bacon
  • Pineapple (don’t @ me)
  • Feta (surprisingly delicious against that sweet BBQ sauce)
  • Green onion
  • Cilantro
  • Cheddar cheese
  • Ranch dressing
  • Corn
  • Black Beans

Close up of one slice of BBQ Chicken Pizza being pulled away from the pie

 

 

Close up of one slice of BBQ Chicken Pizza being pulled away from the pie

BBQ Chicken Pizza

Get the classic BBQ Chicken Pizza recipe, plus other fun toppings you can add that pair well with BBQ and make your pizza even more flavorful.
Total Cost $5.43 recipe / $1.36 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 2 slices each
Calories 532.88kcal
Author Beth – Budget Bytes

Ingredients

Quick BBQ Chicken*

  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.22
  • ½ tsp smoked paprika $0.05
  • ¼ tsp garlic powder $0.02
  • tsp salt $0.02
  • tsp pepper $0.02
  • ½ Tbsp cooking oil $0.04
  • ¼ cup BBQ sauce $0.11

Pizza

  • 1 prepared pizza dough $0.62
  • ½ cup BBQ sauce $0.22
  • 4 oz. Monterey jack cheese, shredded $0.85
  • 1 jalapeño (optional), sliced $0.15
  • ¼ cup sliced red onion $0.11

Instructions

  • In a small bowl, combine the smoked paprika, garlic powder, salt, and pepper. Season both sides of the chicken breast with the spices.
  • Heat a skillet over medium. Add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken breast and cook for about 5-7 minutes on each side, or until cooked through (internal temperature of 165ºF). Transfer the chicken to a clean cutting board.
  • Let the chicken rest for about 5 minutes, then chop into small pieces. Add ¼ cup BBQ sauce to the chopped chicken, and stir to coat the chicken in the sauce.
  • Preheat the oven to 450ºF. Place the prepared pizza dough or crust on a pizza pan, then spread about ½ cup BBQ sauce over the surface.
  • Add the cheese, BBQ chicken, sliced jalapeños, and sliced onion to the pizza.
  • Bake the pizza for 10-12 minutes, or until the crust and cheese are golden brown. Slice into 8 pieces and serve.

Notes

*Instead of cooking fresh chicken, you can simply season pre-cooked chicken like rotisserie chicken or canned chicken breast.

Nutrition

Serving: 2slices | Calories: 532.88kcal | Carbohydrates: 54.03g | Protein: 30.83g | Fat: 20g | Sodium: 2640.13mg | Fiber: 2.28g

A BBQ Chicken Pizza sliced into 8 pieces, one pulled slightly out.

How to Make BBQ Chicken Pizza – Step by Step Photos

Seasoned chicken breast

Combine ½ tsp smoked paprika, ¼ tsp garlic powder, ⅛ tsp salt, and ⅛ tsp pepper. Season both sides of one boneless, skinless chicken breast (about ⅔ lb.) with the spice mix.

Cooked Chicken Breast in a Skillet

Heat ½ Tbsp cooking oil in a skillet over medium. Once hot, add the seasoned chicken, and cook for about 5-7 minutes on each side, or until cooked through (internal temperature of 165ºF).

BBQ Sauce being added to chopped chicken

Transfer the cooked chicken to a clean cutting board. Let the chicken cool for a few minutes, then chop into small pieces. Add ¼ cup BBQ sauce and stir to coat the chicken in the sauce.

BBQ Sauce being spread on pizza dough

Preheat the oven to 450ºF. Place a prepared pizza dough/crust on a pizza pan, then spread ½ cup BBQ sauce over the surface of the dough.

Add chicken and cheese to pizza

Top the pizza with 4 oz. shredded Monterey jack cheese and the chopped BBQ chicken.

Finally, add sliced red onion and one sliced jalapeño to the pizza.

Baked BBQ Chicken Pizza

Bake the BBQ Chicken Pizza in the preheated oven for 10-12 minutes, or until the crust and cheese are golden brown.

Close up side view of a BBQ Chicken Pizza

Slice into 8 pieces and enjoy!!

The post BBQ Chicken Pizza appeared first on Budget Bytes.

Easy Bean and Cheese Pupusas Recipe

This easy bean and cheese pupusas are handmade griddle cakes filled with savory beans and cheese.  They are inexpensive and easy to make, but just beware because they are addicting!

There is something about handheld street foods made in the comfort of my home that is so fun! Try some of my other favorites like Homemade Empanadas or Grilled Mexican Street Corn too!

Easy Bean and Cheese Pupusas

So, just so you know, I am totally in on the food truck craze.  My family and I love to walk around street fairs and check out the handmade items.  Mostly though, I am checking out the food!  I go really crazy for authentic ethnic foods!  Recently, I discovered pupusas and I was so fascinated!! I went straight into researching them and figuring out how I could bring this amazing recipe to my kitchen, and yours!

After getting home and trying this out myself I was amazed how easy it was.  Really, I couldn’t mess it up.  After making a few, I even let my kids help! The key is to keep the dough moist.  If it starts cracking add more water.  I actually made a bowl of 2 parts water and 1 part oil, and I kept dipping my hands in it as I was forming the dough.  This kept the dough from sticking to my hands and it made my dough moist.  The finished product was unbelievable! When you bite into the soft, corn cake exterior then cut to the filling with its savory cheesy goodness.  Wow!  You just have to try it!

What are Pupusas?

The national dish of El Slavador, this dish is so delicious that it has warranted its own day of celebration there!  I’m looking at you second Sunday of November…  It is a thicker version of a corn tortilla a.k.a. griddle cake, corn cake, or flatbread. The base is made from masa dough, which is the same ingredient that is found in tortillas and many other Latin dishes by the way.

They are stuffed with many different kinds of ingredients.  Meats, cheeses and beans are the most popular filling choices.  They are made to be picked up and eaten with your hands and are commonly eaten as a breakfast food.  They are traditionally served with tomato salsa and Curtito, which is a tangy and sometimes spicy cabbage slaw.

What is in a Pupusas?

These ingredients are inexpensive and there is not a long list at all! This short list allows you to concentrate on execution of the recipe instead of a long prep time.  Just 3 ingredients will deliver the perfect dough that’s ready to be flattened into a nice thin shell for your delicious bean and cheese filling.

  • Masa Harina Corn Flour: Not to be confused with corn meal, corn flour is much finer and will create the perfect texture.
  • Warm water: Add water to the dough a little at a time and it should be the consistency of play dough and not sticky.
  • Salt: To taste!
  • Refried Beans: Classic filling ingredient that adds earthy, sweet flavor.
  • Mozzarella Cheese: Mild cheese is perfect and a very close match to the traditional quesillo cheese!

Easy Steps to Make Bean and Cheese Pupusas:

Mix together the corn flour, water, and salt to form the dough, then add in your bean and cheese filling.  It is so much easier than I thought it would be! I love how versatile this dish is and I can tell I will be experimenting with all different kinds of fillings!

  1. Prep: Preheat a non-stick skillet to medium high heat.
  2. Form Dough: In a medium sized bowl combine corn flour, water, and salt to form a dough.  Scoop out a large 3 inch ball of dough.
  3. Layer and Enclose Pupusas: Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese.  Flatten to 1/4 inch thick.
  4. Cook: Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

Steps to make bean and cheese pupusas.

More Variations to Try:

This recipe includes a filling of beans and cheese.  However, the possibilities of fillings in this delicious corn cake are endless.  In fact, it is the perfect vessel to turn leftover meats into treasures!  Here are a few filling ideas that are traditional to the pupusas of El Salvador, but don’t be scared to get creative.  Add in the ingredients that you love, and be sure to share your favorites and what worked well for you!

  • Pulled pork
  • Chicken
  • Queso
  • Bell peppers
  • Fried Pork Skin

Easy Bean and Cheese Pupusas being ripped into two pieces to reveal gooey cheese inside.

The Best way to Store Bean and Cheese Pupusas:

It is best to serve cooked pupusas fresh . Although, if you store them tightly they will last in the refrigerator overnight or in the freezer for 2 weeks.  In addition, if you are not able to use all the dough at once store the leftover masa dough in an airtight container for up to 2 days in the refrigerator.

  • How to freeze pupusas:  It is best to freeze them before cooking if possible.  They can also be frozen after they have been cooked.  First, allow them to cool completely, then store in an airtight container. I recommend freezing each in separate bags.
  • Re-heating after frozen: Its best to re-heat these on a stovetop pan.  Start by thawing them overnight in the refrigerator.  Then heat a little bit of oil (about 1-2 teaspoons) in a pan.  Cook 3-4 minutes per side on medium-high until heated throughout.  Use a food thermometer to make sure the internal temperature reaches 165 degrees.
  • Re-heating from refrigerator: Microwave 1-2 minutes, heat in a toaster oven, or cook on the stovetop with a bit of oil and a medium-hot pan for a few minutes on each side.

Close up on the inside of bean and cheese pupusas

More Amazing Recipes You’ll Love:

  • Baked Cream Cheese Taquitos
  • Insta Pot Salsa Verde Chicken Tacos
  • Chicken Chimichangas
  • Chicken Fajita Foil Packets
  • Taco Casserole

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Easy Bean and Cheese Pupusas

Easy Bean and Cheese Pupusas are handmade griddle cakes filled with savory beans and cheese.  They are cheap and easy to make, but just beware because they are addicting!
Course Dinner, Main Course
Cuisine Argentina, Mexican
Keyword bean and cheese pupusas, easy pupusas, pupusas
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 Pupusas
Calories 175kcal
Author Alyssa Rivers

Ingredients

  • 3 cups Masa Harina Corn Flour
  • 2 3/4 cups warm water
  • 1 teaspoon salt
  • 1 cup refried beans
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat a non stick skillet to medium high heat. In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough. Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick.
  • Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

Nutrition

Calories: 175kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 430mg | Potassium: 90mg | Fiber: 3g | Sugar: 1g | Vitamin A: 143IU | Calcium: 142mg | Iron: 1mg

 

Condensed milk Fruit popsicle recipe

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Condensed milk fruit popsicle

Condensed milk fruit popsicle, easy to prepare summer treats for your kids and yourselves. With pineapple, strawberries and orange. Just 4 main ingredients.
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 0 minutes
Freezing time 8 hours
Servings 8

Cup measurements

Ingredients

  • ½ cup pineapple chopped
  • ½ cup orange chopped
  • ½ cup strawberries chopped
  • ½ cup condensed milk

Instructions

  • Add a tsp of each fruit to popsicle mould.
  • Place the rest in blender. Pour in condensed milk.
  • Blend really smooth. Fill the popsicle moulds with this.
  • Insert the popsicle sticks and freeze for 12 hrs.
  • Dip the mould in a bowl of warm water without submerging it beyond handle.
  • Or show under running water. Pull the handle firmly and enjoy.

Video

Notes

  • If you want to avoid melting of the popsicles fast while eating, you can again freeze as soon as pulling out from the mould (re-freeze). Freeze in a zip lock or box for an hour and enjoy it. You can individually wrap butter papers around for preventing sticking with other popsicle.

Fruit popsicle with condensed milk method:

  1. Add a tsp of each fruit to popsicle mould.
  2. Place the rest in blender. Pour in condensed milk.
  3. Blend really smooth. Fill the popsicle moulds with this.
  4. Insert the popsicle sticks and freeze for 12 hrs.
  5. Dip the mould in a bowl of warm water without submerging it beyond handle. Or show under running water.
  6. Pull the handle firmly and enjoy.

Yummy and easy to make popsicle for the summer heat!

The post Condensed milk Fruit popsicle recipe appeared first on Raks Kitchen.

Vegan Rajma Masala (Red Kidney Bean Curry)

 

Red Kidney Bean Curry or Rajma Masala as it is known in India is a delicious, spice-laden, much loved home-style bean dish hailing from the northern state of Punjab. Full of vital nutrients, this hearty dish is warming and has a lovely heat to it. And today, I am going to show you my Vegan Rajma that is super creamy and delicious and easy to make in just one pot!

Organic Canned Beans Are A Pantry Staple

Growing up in India, kitchens were always well-stocked with every kind of bean and legume imaginable. Dried, bought in bulk from sacks at the local markets, picked clean and stored in huge glass jars with a few pieces of cloves. The cloves were to keep the bugs and pantry moths away (it works!). Shelf after shelf of dried goods ..lentils, beans, varieties of rice. It was Candyland for vegetarians. My kitchen pantry in Sydney has a similar vibe. Rows of glass jars filled with colourful lentils, beans, seeds and grains. And cans and cans of red kidney beans and chickpeas.

Although red kidney beans were always soaked and pressure cooked when I was growing up, I have resorted to a necessary laziness that comes from having access to perfectly good canned organic red kidney beans. Having canned beans means cutting my cooking time in half. Which is a huge draw on a weeknight!

 

Vegan Rajma Masala (Red Kidney Bean Curry) - Cook RepublicVegan Rajma Masala (Red Kidney Bean Curry) - Cook Republic Vegan Rajma Masala (Red Kidney Bean Curry) - Cook Republic

How To Cook The Perfect Authentic Vegan Rajma Curry?

Rajma Masala or just Rajma is a staple home dish in northern India. Rajma Chawal (Red Kidney Beans and Rice) is the epitome of comfort food in many homes just like Dal And Rice in many other parts of India. This peasant, homestyle dish is quite simple to make and is often jazzed up with some cream and a dollop of butter. My version is lighter with just a dash of coconut milk added for the creaminess. The coconut milk also helps tame the heat a bit. My mum used to make it without any fat added for creaminess and it was equally delicious.

 

If you were to cook from an authentic Indian cooking blog, traditionally the recipe would require you to first sauté and fry the onion garlic ginger and spices, then add the tomatoes, then cook it all down. Then puree it to get that smooth Indian curry sauce. But it is a lot of unnecessary work. So, today we’ll follow the method I grew up with. Chuck everything in the pan in two instalments and let the spices do their magic.

 

Vegan Rajma Masala (Red Kidney Bean Curry) - Cook Republic Vegan Rajma Masala (Red Kidney Bean Curry) - Cook Republic

The Secret To A Great Curry Sauce With Rich Depth Of Flavour

The trick to a great curry is cooking the sauce perfectly. While cooking an onion and garlic-based sauce, remember that you MUST cook down the onion to the point where it loses its raw potent texture and flavour, instead becoming sweet and complex. This roughly takes about 20 minutes on medium heat. Kind of like caramelized onions, but in curry form. Everything else in the curry or sauce will need less time to cook, so if your onion is cooked down, it means everything else is done to perfection as well.

 

I always blend my base sauce ingredients in the blender and then sauté it with oil. I add spices and let the sauce cook down till it is darker, richer and more mellow in structure. Then and only then it is ready to receive the protein, whether it is lentils, beans, tofu, or meat. Traditionally, one would also add Rajma Masala Powder to this delicious bean curry. The Rajma Masala Powder is a complex spice blend of the basic key Indian spice powders along with interesting flavour additions of something sour like mango powder or spicy like black pepper and something earthy like mace or nutmeg. I have tried to bring a bit of that flavour profile in this Red Kidney bean Curry without needing that spice blend. A truly authentic taste that you will be able to achieve with simple pantry ingredients.

Vegan Rajma Masala (Red Kidney Bean Curry) - Cook Republic Vegan Rajma Masala (Red Kidney Bean Curry) - Cook Republic Vegan Rajma Masala (Red Kidney Bean Curry) - Cook RepublicVegan Rajma Masala (Red Kidney Bean Curry) - Cook Republic

Indian Restaurant Style Sweet Raw Onion Salad

And finally, serve it with steamed rice and some sweet raw onion rings. In India, no meal whether it be at home or at a restaurant is complete without a few slices of raw onion. But sometimes the onion can be quite strong and spicy. There is a trick to remedy that as well. If you slice the onion thinly and soak it in cold water for approximately 20-30 minutes before serving, it transforms into a sweet crunchy delicious accompaniment to curry. Add a squeeze of lemon/lime and sprinkle with salt and pepper. Perfect!

This curry can be made 2 days ahead. It keeps well in the fridge for up to 3 days and gets more delicious every day as the spices develop in flavour. This Vegan Rajma Masala freezes really well too. It is always on my meal prep rotation. If you make this and love it, I would love to hear your feedback in the comments below. Thank you!

 

 

 

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Vegan Rajma Masala (Red Kidney Bean Curry) - Cook Republic

VEGAN RAJMA MASALA (RED KIDNEY BEAN CURRY)


  • Author: Sneh
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6
  • Category: Curry, Dinner, Mains
  • Cuisine: Indian
  • Diet: Vegan
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Ingredients

  • 1 large red onion, trimmed peeled and quartered
  • 3 tomatoes, chopped
  • 4 garlic cloves
  • ½ inch piece ginger
  • 1 small green chilli (or 1/2 long green cayenne chilli)
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 cinnamon stick
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon red chilli powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground black pepper
  • 1 tablespoon pomegranate molasses
  • 1 ½ tablespoons seas salt flakes
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • 2 X 400g cans red kidney beans, rinsed and drained
  • ¼ cup coconut milk
  • Fresh coriander leaves

Instructions

  1. Place onion, tomato, garlic, ginger, chilli and water in the jug of a blender and process to a smooth paste.
  2. Heat oil in a large (4L) cooking pot or Dutch oven on high. Add cumin seeds, bay leaf and cinnamon. In an instant, as the seeds start crackling, add the onion-tomato puree to the pot. Mix well.
  3. Add turmeric, coriander, garam masala, chilli powder, cardamom, black pepper, and pomegranate molasses to the pot. Mix well. Reduce heat to medium. Cook uncovered (stirring frequently ) for approximately 25-30 minutes until the sauce has turned a dark, rich shade and smells fragrant.
  4. Add salt, kasoori methi, red kidney beans and coconut milk. Mix well. Simmer and cook for another 10 to 15 minutes until creamy and heated thoroughly.
  5. Remove from heat. Garnish with coriander and sliced onion rings. Serve hot.

Notes

If you can’t find pomegranate molasses, you can use tamarind paste or mango powder or even a good squeeze of lime. It is to add a bit of acidity and sourness to round the flavour of the curry.

Kasoori methi (dried fenugreek leaves) are available at most Indian grocery stores and some supermarkets. Although there is no true substitute for the earthiness and slight bitterness of fenugreek, if you don’t have kasoori methi on hand, try adding a tiny bit of mustard powder or mustard paste.

 

 

 

 

 

 

The post Vegan Rajma Masala (Red Kidney Bean Curry) appeared first on Cook Republic.

Pistachio Pudding Salad

This pistachio pudding salad is a super easy and delicious dessert made with only 5 ingredients!  Sweet and simple and bursting with pineapple, pistachio and marshmallow flavors, you will have a new favorite dessert salad after you try this recipe!

Pistachio is so unique but has that unforgettable flavor! For more pistachio flavored dessert ideas, try Pistachio Cream Bars or No Bake Pistachio Cream Pie.

The Best Ever Pistachio Pudding Salad

It has been warming up around these parts!  I feel like my life has been so busy trying to get ready for friends and family to get here on their visits. My family and I are so excited and I can’t believe it is just a little over a week until my best friend arrives!  You know what also comes with warmer weather right? Barbecues!! It is my favorite time of the year and I absolutely love grilling season.  Especially when I know I will be cooking delicious treats like this pistachio salad for those I love so much!

We had our first real family BBQ last Sunday to kick the season off. The first recipe I knew I had to make was this pistachio pudding salad.  It has been a part of my family for years. I remember my mom would take it everywhere when I was little. I’m pretty sure you could go to any family reunion in Utah and this salad is guaranteed to be there. It is clearly amazing! The pudding is so delicious and creamy and the flavors combined with the pineapple and marshmallow are awesome. It makes such a cool summer dessert. If you give it a try it will become a favorite in your house as well!

What is Pistachio Pudding Salad or Watergate Salad?

This dessert salad is a delicious side that is so easy to make and fall in love with!  It is a simple combination of 5 tasty ingredients.  The classic recipe calls for pistachio pudding, canned pineapple, whipped topping, crushed pecans, and marshmallows. It Is also known as a Watergate Salad.  There are actually many nicknames for this creamy dessert such as: Pistachio Delight, Shut the Gate Salad, Green Goop, and Green Fluff to name just a few.   Although the origin of the name is debated, one thing is for sure, this is a very popular and highly favored dessert!  It is very similar to an Ambrosia Salad with the fruit and marshmallow combination.

What’s in Pistachio Pudding Salad?

This pudding salad is made of only 5 simple ingredients…Wow!  I love it when I don’t have a long list of ingredients where I am digging around my pantry for 5 minutes before I can even begin a recipe.  That is definitely not the case here.  Five things, most of which I have on hand a great majority of the time or I can find easily in the store.  I love it!

  • Crushed pineapple: Use canned and do not drain the liquid.
  • Instant pistachio pudding: Do not make the pudding, sprinkle the mix in until combined with the pineapple juice.
  • Whipped topping: Thawed to room temperature until it can be easily folded in to pudding mixture.
  • Mini marshmallows: Fold in to pudding mix with whipped topping for instant sweetness.
  • Pistachios: Chop up some salty pistachios (or pecans) for garnish (optional, but amazing!)

How to Make Pudding Salad Recipe:

Making this Pistachio pudding is fun for the whole family.  My kids love it when I make it because it is so easy for them to help! They pour in the can of pineapple and sprinkle the pudding mix in.  Then they help me fold in the whipped topping and marshmallows (some may get eaten in the process..it happens!).  Finally, we sprinkle on the crushed pistachio (sometimes we leave this out if we are in a hurry or don’t have any on hand).  The hardest part is letting it set for a few hours before eating.

  1. Combine fruit and pudding mix: In a large mixing bowl combine the crushed pineapple and pistachio pudding mix.
  2. Gradually mix in other ingredients: Fold in the whipped topping and marshmallows.
  3. Garnish: Sprinkle with crushed pistachios.
  4. Chill: Allow to chill in the refrigerator at least 4 hours before serving, then enjoy!

Pistachio pudding salad ingredients in a glass bowl being stirred with a white spatula.

Storing Watergate Salad a.k.a. Pistachio Cream Pudding:

This pudding salad is best served chilled 1 hour to 1 day after preparing.  However, it can be stored as follows:

  • Refrigerator: Tightly wrap and store in the refrigerator for 1-2 days.
  • Freezer: Freeze for up to 3 months.  Then, serve frozen (Think of it as an ice cream of sorts).  For best results do not thaw.

Up close photo of pistachio pudding in a bowl with a silver spoon on the side.

More Cool and Creamy Pudding Recipes:

  • Magnolia Bakery Banana Pudding
  • Classic Creamy Rice Pudding
  • Easy Lemon Pudding Pie
  • Peanut Butter Chocolate Heaven
  • No Bake Lemon Pie

Print

Pistachio Pudding Salad

A cool and delicious pistachio dessert that will be a hit at any gathering!
Course Dessert
Cuisine American
Keyword pistachio pudding, pistachio pudding salad, pudding salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Servings
Calories 214kcal
Author Alyssa Rivers

Ingredients

  • 1 can crushed pineapple 20 oz., drained
  • 1 package instant pistachio pudding 3 oz.
  • 1 container whipped topping 8 oz., thawed
  • 2 cups mini marshmallows
  • 1/4 cup pistachios chopped for garnish (optional)

Instructions

  • In a large mixing bowl combine the crushed pineapple and pistachio pudding mix. Fold in the whipped topping and marshmallows.
  • Garnish with crushed pistachios and enjoy!

Notes

Updated on June 17, 2020

Originally Posted on May 22, 2014

Nutrition

Calories: 214kcal | Carbohydrates: 40g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 156mg | Fiber: 1g | Sugar: 36g | Vitamin A: 72IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg