Origin Jalapeño Jelly

Jalapeño jelly has been a Southern and Southwestern favorite for decades, often appearing at holiday gatherings and potlucks. Its mix of sugar and heat makes it both a unique condiment and an addictive appetizer.

What I Love About This Recipe

It’s surprisingly easy to make with a handful of ingredients, and you can control the spiciness to suit your taste. Plus, the bright green jars look beautiful as gifts!

Also Read : Strawberry Cream Pie to Die For

Jalapeño Jelly

Recipe by RecipeWikkiCourse: Condiment, Spread, AppetizerCuisine: American, Southern, Tex-MexDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

50

kcal

This Jalapeño Jelly recipe blends sweet and spicy into a glossy, vibrant spread made with fresh jalapeños, sugar, and vinegar. Ideal for glazing meats, spreading over cream cheese with crackers, or adding bold flavor to sandwiches and charcuterie boards.

Ingredients

• 12–14 fresh jalapeño peppers (about 1 cup finely chopped)

• 2 green bell peppers, seeded and chopped

• 1 cup apple cider vinegar

• 5 cups granulated sugar

• 1 (3 oz) pouch liquid pectin

• Green food coloring (optional)

Directions

• In a food processor, pulse the jalapeños and bell peppers until finely chopped (but not pureed).
• Transfer the mixture to a large saucepan. Add the apple cider vinegar and sugar.
• Bring to a rolling boil over high heat, stirring constantly. Boil 1 minute.
• Remove from heat and let stand 5 minutes to allow foam to subside.
• Stir in the liquid pectin and, if desired, a few drops of green food coloring. Mix well.
• Ladle the hot jelly into sterilized jars, leaving ¼-inch headspace.
• Wipe rims clean, apply lids and bands, and process in a boiling water bath 10 minutes for shelf stability.
• Cool jars undisturbed on a towel. Check seals before storing. Refrigerate after opening.

Notes

• To make it milder, remove all seeds and membranes from the jalapeños.
• For red jalapeño jelly, swap in red bell peppers and red jalapeños.
• Always wear gloves when handling hot peppers to avoid irritation.

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Origin Chicken Biryani

Biryani has Persian roots and evolved in India through centuries of Mughal influence. Across regions — from Hyderabad to Kolkata — each version has its own distinctive style. This recipe is a simplified approach inspired by classic Hyderabadi biryani, making it achievable in your home kitchen without sacrificing flavor.

What I Love About This Recipe

It’s a complete meal in itself, full of beautiful textures and deep flavor. The chicken becomes incredibly juicy, the rice absorbs all the spices, and every spoonful feels special — perfect for gatherings or Sunday dinners.

Also Read : Shortcut Cherry Danish

Chicken Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

550

kcal

Ingredients

• 1½ lbs (700 g) bone-in chicken pieces (thighs or drumsticks)

• ¾ cup plain yogurt

• 2 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp garam masala

• 1 tsp chili powder

• 1 tsp salt

• Juice of ½ lemon

• 2 cups basmati rice, rinsed well and soaked 30 minutes

• 4 cups water

• 4 green cardamom pods

• 4 whole cloves

• 1 bay leaf

• 1 small cinnamon stick

• 1 tsp salt

• 2 tbsp ghee or vegetable oil

• 2 large onions, thinly sliced

• ¼ cup chopped fresh cilantro

• ¼ cup chopped fresh mint

• 1 pinch saffron soaked in 2 tbsp warm milk (optional)

Directions

• In a large bowl, combine yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice. Add chicken pieces and coat well. Cover and marinate at least 1 hour (up to overnight).
• Heat ghee or oil in a large heavy pot or Dutch oven over medium heat. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 15–20 minutes. Remove half of the onions and set aside for garnish.
• Add marinated chicken to the pot with the remaining onions. Cook 5–6 minutes per side to lightly brown. Cover and simmer gently for 10 minutes.
• Meanwhile, bring water to a boil in a separate pot. Add soaked rice, whole spices, and salt. Cook until rice is about 70% cooked (still a little firm). Drain immediately.
• Spread partially cooked rice evenly over the chicken in the pot. Top with reserved fried onions, chopped mint, chopped cilantro, and saffron milk (if using).
• Cover the pot with a tight-fitting lid (or seal with foil). Cook over the lowest heat for 20–25 minutes to allow the flavors to meld and rice to finish cooking.
• Remove from heat and let rest 5–10 minutes. Gently fluff before serving.

Notes

• Serve with raita or cucumber yogurt and lemon wedges.
• Use boneless chicken if you prefer, but bone-in keeps the meat juicier.
• For a shortcut, you can fry onions ahead or use store-bought fried shallots.

The post Chicken Biryani appeared first on RecipeWikki.

Origin Spicy Indian Green Beans, Gujarati Style

This recipe is inspired by everyday shaak (vegetable curry) from Gujarat, a region in western India known for its vibrant vegetarian cuisine. Typical Gujarati dishes often include a touch of sugar or jaggery to balance the spices, and they’re cooked simply to let the vegetables shine.

What I Love About This Recipe

It’s fast — ready in about 20 minutes — and makes a simple vegetable taste special. The tempering of cumin, mustard seeds, and sesame gives it a nutty depth, while turmeric and chili bring color and warmth.

Also Read : Hummingbird Muffins

Spicy Indian Green Beans, Gujarati Style

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 1 lb (450 g) fresh green beans, trimmed and cut into 1-inch pieces

• 2 tbsp oil (vegetable or peanut oil)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tbsp white sesame seeds

• 1 pinch asafoetida (hing) (optional)

• ½ tsp turmeric powder

• 1 tsp ground coriander

• ½–1 tsp red chili powder (adjust to taste)

• ½ tsp salt (or to taste)

• 1 tsp sugar or jaggery

• 2 tbsp water

• Fresh cilantro, chopped (for garnish)

Directions

• Heat oil in a large skillet over medium heat. Add mustard seeds and let them pop.
• Stir in cumin seeds, sesame seeds, and asafoetida (if using). Cook for about 30 seconds until fragrant.
• Add green beans and toss to coat in the spices.
• Sprinkle in turmeric, coriander, chili powder, salt, and sugar. Stir well.
• Add 2 tablespoons of water. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until beans are tender but still bright green.
• Remove the lid and cook another 1–2 minutes to evaporate excess moisture.
• Garnish with fresh cilantro and serve warm.

Notes

• You can use frozen green beans in a pinch; just thaw and pat dry before cooking.
• For extra crunch, sprinkle roasted peanuts or grated coconut on top.
• Adjust chili powder to your preferred spice level.

The post Spicy Indian Green Beans, Gujarati Style appeared first on RecipeWikki.

Origin of the Recipe:

Pad Thai originated in Thailand in the 1930s and quickly became a national dish due to its delicious combination of flavors. Traditionally made with rice noodles, tamarind paste, fish sauce, and shrimp or tofu, this dish was created as part of a government campaign to promote Thai identity and reduce rice consumption during wartime. Today, it’s a global favorite, with many variations, including this spicy shrimp version for heat lovers!

What We Love About This Recipe:

• Bold & Flavorful: A perfect mix of spicy, tangy, sweet, and savory flavors.
• Quick & Easy: Ready in just 30 minutes, making it perfect for busy days.
• Restaurant-Style at Home: No need for takeout when you can make it fresh at home!
• Customizable: Adjust the spice level or swap shrimp for chicken, tofu, or beef.

Also Read : A Complete Beginner’s Guide to Clean Eating and Its 9 Benefits

Spicy Shrimp Pad Thai Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 tbsp fish sauce

• 2 tbsp tamarind paste (or 1 tbsp lime juice as a substitute)

• 1 tbsp soy sauce

• 1 tbsp brown sugar or palm sugar

• 1 tbsp Sriracha or chili paste (adjust to taste)

• 8 oz (225g) rice noodles

• 12-15 large shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 red chili, sliced (optional for extra heat)

• 1 egg, lightly beaten

• 1 cup bean sprouts

• 2 green onions, chopped

• ¼ cup crushed peanuts

• Lime wedges for serving

Directions

• Prepare the Noodles: Soak rice noodles in warm water for 15-20 minutes until softened. Drain and set aside.
• Make the Sauce: In a small bowl, mix fish sauce, tamarind paste, soy sauce, brown sugar, and Sriracha. Stir well and set aside.
• Cook the Shrimp: Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
• Sauté Aromatics: In the same pan, add 1 tbsp oil, garlic, onion, and sliced chili. Stir-fry for about 1 minute until fragrant.
• Scramble the Egg: Push the aromatics to one side of the pan and pour in the beaten egg. Let it cook slightly, then scramble and mix with the other ingredients.
• Add the Noodles & Sauce: Add drained noodles and pour the sauce over them. Toss everything together to coat the noodles evenly.
• Final Touches: Add shrimp, bean sprouts, and green onions. Toss everything for another 1-2 minutes.
• Serve: Garnish with crushed peanuts and lime wedges. Serve hot and enjoy your homemade Spicy Shrimp Pad Thai!

Notes

• Make it Vegetarian: Swap shrimp for tofu and use soy sauce instead of fish sauce.
• Adjust the Heat: Add more Sriracha or fresh chilies if you love extra spice.

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