This grilled mozzarella sandwich is a hearty blend of melty cheese, creamy avocado, and bold Rupen’s Red Chili Paste layered between crisp, toasted ciabatta. Each bite delivers a smoky, spicy punch balanced by fresh grilled veggies and a satisfying crunch. Ingredients: 1 ciabatta roll or sandwich bun 4–5 slices zucchini or eggplant (or both) 2–3 slices fresh mozzarella or paneer (low-fat if preferred) ¼ avocado, thinly sliced 2 tablespoons Rupen’s Red Chili Paste 1 teaspoon olive oil Salt and pepper to taste (Optional): caramelized onions or grilled mushrooms Instructions: Heat olive oil in a skillet or grill pan over medium heat. Grill zucchini/eggplant until tender and golden, about 3–4 minutes per side. Season lightly with salt and pepper. Slice...
These Indian-Style Turkey Rice Balls are packed with savory spices and a hint of heat, making a delicious use of leftover turkey. Crispy on the outside and tender inside, they’re perfectly paired with a creamy mango chutney mayo dip for a sweet and tangy finish.
Savor the spiced Cod Pieces Crusted with Rupen's Red Chili Paste, paired with a hearty Chickpea sauce featuring Masala Curry Sauce and wilted spinach. Ingredients: For the Cod: 4 pieces of cod fillets (about 6 oz each) 2 tablespoons olive oil Salt and pepper to taste For the Chickpea Stew: 1 jar Rupen's Masala Curry Sauce (about 12 oz) 2 cans (15 oz each) chickpeas, drained and rinsed 2 cups vegetable stock 2 cups fresh cherry tomatoes, halved 4 cups fresh spinach OR kale 2 tablespoons olive oil Salt and pepper to taste Fresh cilantro for garnish (optional) Instructions: Preheat Oven: Preheat oven to 375°F (190°C). Prepare Cod: Pat cod fillets dry, season with salt and pepper. Bake on a parchment-lined...
