indianfusion hashtag performance

JALAPEÑO POPPER CREAM CHEESE STUFFED NAAN TACO WITH CHICKEN TIKKA MASALA from @OFFICIAL TACO MAHAL NYC!! 🫓🌮🌶️🍗🤯🤤 INSANE. Who’s hungry?? #DEVOURPOWER #fyp #foryou #foodtiktok #taco #naantaco #tacomahal #jalapenopopper #creamcheese #foodies #foodblog #chickentikkamasala #nyc #newyorkcity #nycfood #nycfoodies #nycfoodblog #indianfood #indian #indianfusion

These black bean and veggie quesadillas are always a hit at my house. I like to pair them with my cottage cheese dip, some guacamole on the side and SOOOO GOOD! So tap the save button on this because it makes for such a delicious meal to enjoy! Recipe is below, be sure to tag me if you make it Black Bean and Veggie Quesadillas Recipe Ingredients For the Black Beans: • 2 cans black beans, drained and rinsed • 1-2 tsp oil 1 small red onion, chopped • 1 small green bell pepper, chopped • Salt to taste 2 tbsp taco seasoning • 1 tsp coriander powder • 1/2 tsp turmeric powder • 1/4 cup water For the Cottage Cheese Dip: • 1.5 cups cottage cheese 1 fistful cilantro leaves • 1/2 jalapeño 1 clove garlic • Salt and black pepper to taste For the pico de gallo: •1 red onion, chopped •2-3 tomatoes, chopped •1-2 jalapeños, chopped • 2 tbsp lemon juice • Salt and black pepper to taste • A handful of chopped cilantro leaves For the Guacamole: • 1 avocado, mashed • 2-3 tbsp prepared salsa For the Quesadillas: • Tortillas • Black beans (prepared) Salsa (prepared) • Shredded cheese • Butter for cooking Method: 1. Sauté onion and bell pepper in oil. Add black beans, taco seasoning, coriander, turmeric, and a splash of water. Let it simmer, smash some beans, and set aside. 2. Blend cottage cheese, cilantro, jalapeño, garlic, salt, and pepper for the dip. Garnish with cilantro. 3. Mix onion, tomatoes, jalapeños, lemon juice, salt, pepper, and cilantro for salsa. 4. Mash avocado and mix in some salsa for guacamole. 5. Assemble quesadilla with black beans, salsa, and cheese on a tortilla. Fold, cook in butter until crispy, and serve with chips, guacamole, and cottage cheese dip. Enjoy these flavorful black bean and veggie quesadillas! #indianrecipes #paneer #blackbean #blackbeanquesadilla #veggiequesadilla #dinnerinspo #indianfusion #paneerrecipe #highproteinrecipe #indiandinner #dinneridea #easydinners paneer recipes, easy weeknight dinners, veggie quesadillas, black bean quesadillas

CHILLI BEEF FRIES for the WIN from @Shirleys India in New Rochelle, NY! 🇮🇳🍟🤤 Yes, please. Have you been here yet? #DEVOURPOWER #fyp #foryou #foodtiktok #foodies #foodblog #nycfood #newyork #newrochelle #shirleysindia #indianfood #foodblog #beef #chilibeef #indianfusion #indiancooking #cooking #Recipe

PIJJA PALACE SILVER LAKE! The rigatoni is BOMb #pijjapalace #silverlake #mindykaling #wheretoeat #laeats #indianfood #indianfusion #sportsbar #lafood #losangeles

Happy new year! This year started with a need for a growth mindset for us. Small bumps on the road will always come, but the way to get around it makes the destination more worth it. We can't wait for our next launch and we hope you guys are too! #newyear #kalumkari #SmallBusiness #indianfusion #indianclothing #fashion #clothingbrand @kalumkari

Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast. #veganuary #veganrecipes #veganpasta #indianfood #indianfusion butternut tikka mac 1/3 cup cashews, quick soaked 1 butternut squash, cubed 1 tbsp olive oil 1 red onion, chopped 4 garlic cloves, minced 1 inch ginger, grated 3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes) 1 tsp salt, plus more to taste 1/2 tsp turmeric 1/2 tsp red chili powder 1 tsp kashmiri chili powder 1 tsp ground coriander 1/2 tsp garam masala 1 tsp kasoori methi (dried fenugreek leaves) 1 tbsp nutritional yeast 8 oz. rigatoni or another thick pasta shape of choice, prepared al dente topping 1/2 cup panko breadcrumbs 1/2 tsp black pepper 1 tbsp nutritional yeast 1/2 tsp kashmiri chili powder 1. Soak cashews in hot water for at least 15 minutes. 2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.) 3. Meanwhile, make the sauce. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Increase heat to medium-high and allow the tomato juices to mostly evaporate. 4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending. 5. Preheat oven to 350 F. 6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy. 8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!