Very few spices can light up your taste buds like the Temptin’ Peri Peri Masala. A delightful combination of a fiery, tangy and irresistibly bold blend that hails from African-Portuguese culinary roots. With its vibrant red hue and a perfect balance of heat, zest and depth, Peri Peri Masala has found a cherished spot in kitchens around the world. Whether you are a spicy food lover or need that extra kick of spice in your food, the Peri Peri masala just adds a punch of flavour to everything from grilled meats to roasted vegetables, street-style snacks and even fusion dishes.
In this blog, we dive into the world of yummy recipes featuring Temptin’ Peri Peri Masala, curated for the foodies at heart, who crave excitement on their plate. From everyone’s favourite Peri Peri fries to sizzling Peri Peri chicken wings are some dishes that are well known. However, in this blog post we will be discussing some uncommon delicious mouth-watering recipes to delight your taste buds and uplift the monsoon spirit using Temptin’ Peri Peri Masala.
Top 4 Peri Peri Masala Recipes:
1. Pasta In Creamy Peri Peri Sauce: The Peri Peri Pasta is loved by almost everyone, where the comfort of pasta meets bold, fiery flavour, a true fusion dish that brings together the creamy richness of classic pasta with the irresistible heat and zing of Peri Peri Masala. Whether you are prepping it up for a cozy dinner, for your kid’s birthday party, a potluck at home, or just craving something spicy and satisfying, Peri Peri Pasta delivers big flavour with every bite. Here’s how to make it at home using Temptin’ Peri Peri Masala.
Ingredients:
For boiling Pasta:
- Penne Pasta – 1.5 cups
- Water for boiling
- Oil 1 tsp
- Salt to taste
For stir-fry veggies:
- Oil 1 tbsp
- Garlic 1 tbsp
- ½ cup broccoli florets (blanched)
- ½ cup mushrooms (quarters)
- 1 cup bell peppers (triangle)
- ½ cup corn kernels
- Salt and pepper to taste
- Oregano 1 tsp
- Red chilli flakes 1 tsp
- Lemon juice 1 tsp
To make pasta:
- Butter 3 tbsp
- Refined flour 3 tbsp
- Milk 600-800 ml
- Salt & pepper to taste
- Temptin’ Peri Peri Masala 2 tbsp
- Stir-fried veggies
- Boiled pasta
- Cheese 30 gm (processed)
- Tomato ketchup 3 tbsp
Recipe:
- Add the water in a saucepan, let it boil, then add the raw pasta to it, along with oil and a pinch of salt. Let it simmer for 7-8 minutes until cooked.
- Drain the excess water, keep the pasta in a separate bowl to cool, add a drizzle of oil, a pinch of salt and pepper powder, and toss it well so that the pasta is coated well. Keep aside to use it later.
- Set a pan on high flame, add oil and garlic, and sauté them for 1-2 minutes.
- Add to it the veggies, salt and pepper to taste, oregano and chilli flakes, and sauté it well for 2-3 minutes.
- Squeeze a fresh lemon and sauté it once again, switch off the flame, and keep it aside to be used in pasta.
- Heat the pan on medium flame and add butter to melt, later add refined flour, stir and cook on low flame for 2-3 minutes or until light golden.
- Later, slowly and gradually add milk and whisk continuously, add milk in batches, and make sure there are no lumps.
- Cook the sauce for 2-3 minutes or until it starts to thicken slightly.
- Add salt and pepper to taste, Temptin’ Peri Peri Masala, and cook for 1-2 minutes.
- Now, add stir-fried veggies, boiled pasta, and cheese, stir and cook well for 2-3 minutes until the cheese blends with the sauce.
- Later, add tomato ketchup; if the sauce gets too thick, adjust the consistency by adding milk.
- Your Pasta in Creamy Peri Peri Sauce is ready to serve with some freshly toasted garlic bread.
2. Grilled Peri Peri Sandwich: Ever had one of those days when you’re just craving something comforting but with a spicy kick? That’s exactly where this Grilled Peri Peri Sandwich comes in. Think soft, juicy paneer marinated in a zesty peri peri sauce, grilled till it’s slightly charred and smoky, then stacked with crunchy veggies and creamy spread between perfectly toasted bread. It’s messy, flavourful and satisfies your cravings well.
Ingredients:
For garlic dip:
- Hung curd/mayonnaise ½ cup
- Garlic paste1 tsp
- Black pepper powder 1 pinch
- Salt 1 pinch
For filling:
- 150 gms paneer
- ¼ cup chopped tomatoes
- ¼ cup chopped capsicum
- ¼ cup sweet corn
- ¼ cup chopped onion
- 2 tbsp chopped fresh coriander
- 2 tbsp mint leaves
- 1 tbsp ginger garlic paste
- Salt to taste
- 4 tbsp Temptin’ Peri Peri Masala
For final presentation:
- 10-15 slices of multigrain bread
- Grated cheese (optional)
Recipe:
- In a bowl, add hung curd or mayonnaise, garlic paste, a pinch of black pepper and salt, mix everything well and keep aside.
- In another bowl, add paneer, chopped tomatoes, onions, capsicum, sweet corn, coriander leaves, mint leaves, ginger garlic paste, and salt to taste. Lastly, add Temptin’ Peri Peri Masala and mix everything well.
- Now, take a bread slice, coat it nicely with garlic dip, then add the prepared peri peri filling over it. It is an option to add some grated cheese at this point. Coat another bread slice with garlic dip and put it on top of the peri peri filling side.
- Add a generous amount of butter on one side of the bread and place it on a griller or hot tava. Let it cook for 1-2 minutes, until it’s golden brown. Then, flip it and add butter to the other side; cook it well until it’s golden brown again.
- Cut open the sandwich into two parts diagonally and serve hot with some ketchup and mayonnaise.
3. Peri Peri Chicken With Butter Rice: Peri Peri Chicken with Butter Rice is your answer if you are craving something spicy and yet filling. Tender, juicy chicken coated in a bold, fiery peri peri marinade, grilled to smoky perfection, and served with a generous helping of rich, fluffy butter rice. It is that perfect mix of heat and comfort, the kind of meal that leaves you full and happy.
Ingredients:
For marination:
- 400-450 g chicken breast, semi-thick and diagonally cut
- 1 tbsp olive oil
- 1 tbsp ginger, garlic, green chilli paste
- 2 tbsp Temptin’ Peri Peri Masala
- 1 tsp vinegar
- Salt to taste
For peri peri sauce:
- 1 red bell pepper
- 2 onions cut in half
- 2 tomatoes
- 3 green chillies
For pan grilling of chicken:
- 1 tbsp olive oil
For cooking peri peri sauce:
- 2 tbsp olive oil
- 2 tbsp ginger, garlic, green chilli paste
- 1.5 tbsp Temptin’ Peri Peri Masala
- 1 tsp chilli powder
For Garnish:
- Lemon zest of 1 lemon
- Lemon juice of ½ lemon
- Sugar, a large pinch
- 2-3 tbsp fresh cream
- Chopped coriander leaves
For Butter Rice:
- 2 tbsp butter
- 4 cups cooked rice
Recipe:
- Firstly, cut the chicken breasts into semi-thick, diagonal pieces and transfer them to a bowl.
- For marination, in a bowl, add some olive oil and ginger garlic green chilli paste, then add Temptin’ Peri Peri Masala, vinegar and salt to taste. Mix everything well, and your Peri Peri marinade is ready. To this marinade, add chicken and mix and coat the chicken breasts properly using your hands. After everything is mixed, keep it aside to be used later.
- Now, on a griller on the gas stove on medium flame, add the red bell pepper, onions, tomatoes, green chillies, and let it roast properly on direct flame.
- Roast everything from all sides and keep aside in a bowl. Cover and rest the bell peppers and tomatoes in a separate bowl to let them cook in their own steam and make them easy to peel.
- Now, heat the pan on high flame and add olive oil to it, and add the marinated chicken breasts to the pan. Let it cook on medium-high flame from one side for about 2-3 minutes, and then flip it and cook for another 2-3 minutes. Later, as it is cooked, keep it aside in a bowl and cover it, and let it rest. After 4-5 minutes, uncover the chicken and cut it into small pieces or slices.
- Now, take the roasted veggies like roasted bell peppers and tomatoes, and peel their skin. Now, cut the bell pepper and remove its core. Also, chop the tomatoes, and transfer the red bell pepper, tomatoes, roasted onions and green chillies in a blender jar and make a fine puree of it.
- Now, heat a pan, add some olive oil, ginger, garlic and green chilli paste to it, and cook everything well, until the raw smell vanishes. Now, add the Temptin’ Peri Peri Masala, red chilli powder and mix well.
- Later, add the prepared peri peri sauce by roasting and blending the veggies to the mixture, and let it cook properly for at least 10-12 minutes. Add hot water to it, if required, to adjust the consistency to get a thick sauce. Add a bit of lemon zest to it to enhance the flavour and some lemon juice, along with a pinch of sugar.
- Lastly, add the cooked chicken breasts to this sauce, and add a generous amount of fresh cream and mix everything well. For the final touch, add coriander leaves. Mix everything, and your Peri Peri Chicken is ready.
- For the butter rice, add butter to a heated pan, and add cooked rice to it and mix well, tossing the rice. And your butter rice is ready to be served with Peri Peri Chicken. Serve hot.
4. Peri Peri Paneer: If you love bold flavours and crave a little spice in your life, Peri Peri Paneer is a must-try. Soft, juicy paneer slices are soaked in a fiery peri peri marinade, then grilled or pan-tossed until they are perfectly smoky and slightly charred. It’s spicy, tangy and addictive, the kind of dish that wakes up your taste buds and keeps you coming back for more.
Ingredients:
For Gravy Paste:
- 2 tbsp oil
- 1 tbsp butter
- 5-6 cloves of garlic
- 1 inch ginger
- 3-4 green chillies
- 2 onions diced
- 1 tbsp melon seeds
- 1 tbsp khus khus
- 2 tomatoes diced
- ¼ cup kaju
- 1 tbsp butter
- Prepared gravy/paste
- Salt to taste
- Pinch of turmeric powder
- 1 tsp garam masala
- 1 tsp red chilli powder
- ½ cup cream
- ½ cup milk
For Cheese Sauce:
- ½ cup milk
- 1 cup grated cheese
- ½ tsp oregano
- Pinch of red food colour (optional)
- 2 tbsp Temptin’ Peri Peri Masala
- Coriander leaves
- 2 tbsp butter
- Paneer 250 gm
Recipe:
- In a heated pan, add oil, butter, green chillies, ginger, onions, tomatoes, cashews, garlic, musk melon seeds, khus khus or poppy seeds. Mix everything and sauté it till it becomes soft and mushy. Take it out on a plate and let it cool down. After it has cooled down, make a fine paste of it in a blender and keep aside.
- In another pan, take some butter, melt it and add the prepared gravy. To it, also add salt, turmeric powder, red chilli powder, garam masala and mix well. Let it cook for 5 – 10 minutes. If required, adjust the consistency by adding water or milk to it. Add cream to the gravy. Now, let it simmer for 10 – 15 minutes by covering the pan. After it is cooked, keep it aside.
- For cheese sauce, in a heated pan, add some milk, grated cheese and let it cook on a slow flame. Now add Temptin’ Peri Peri Masala and mix well. To it, add some oregano, a pinch of red colour (optional). To this cheese sauce, add the prepared gravy and mix well for at least 2 minutes.
- Now, lastly, finish it by adding some freshly chopped coriander leaves and a generous amount of butter to make the gravy rich and lustrous in texture and taste. Now add the paneer cubes to the gravy and let it simmer for another 10 minutes. Mix well.
- Your Peri Peri Paneer is ready to be served with hot crispy naan, chapati or parathas.
In conclusion, peri peri masala has seamlessly evolved into the vibrant flavours of Indian cuisine, bringing with it a global flavour that perfectly complements our love for all things spicy and flavourful. From street food stalls to home kitchens, it has become a go-to seasoning for adding a punch of heat and zest to everyday dishes.
The growing popularity of Peri Peri Masala in India not only reflects our openness to global culinary influences but also highlights how we creatively adapt and enhance them to suit our taste preferences. As Peri Peri Masala continues to spice up our plates, it stands as a delicious reminder of the fusion of cultures and the ever-evolving nature of food in India.
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