Plated by Padda, Sacramento, CA (2026)

05/04/2026

This Tandoori Chicken Crispy Rice Salad has been on repeat lately, and the 4-Door French Door Refrigerator makes it so easy to keep every component fresh and ready to go. Crispy turmeric rice, juicy tandoori chicken, fresh veggies, and a bright chutney-inspired dressing that ties everything together.

I used the Custom-Flex® Temp Drawer to store marinated chicken, but if I need extra freezer space, I can switch it over with the touch of a button!

Comment ‘CRISPY’ to get full recipe and learn more about the 4-Door French Door Refrigerator in my stories.

03/31/2026

BUTTER CHICKEN WINGS - the game day app guaranteed to steal the show

I used Diced Tomatoes + Green Chilies for a little extra heat, which was such a game-changer. They’re ChefsBest Award-Winning recipient for superior quality and taste! Shop at a retailer near you

INGREDIENTS
/wings
- 4 lb chicken wings, split, tips removed
- 2 tsp kosher salt
- 2 tsp garlic powder
- 1 tsp ginger powder
- 2 tsp garam masala
- 1 tsp turmeric
- 2 tsp Kashmiri chili powder (or mild chili powder)
- 2 tsp baking powder
- 2 Tbsp avocado oil
/sauce
- 2 Tbsp ghee
- 1 small yellow onion, diced
- 2 tsp garlic, minced
- 2 tsp ginger, minced
- 1½ Tbsp tomato paste
- 1 (10 oz) can Red Gold Original Diced Tomatoes + Green Chilies (original or mild, dependent on heat preference)
- ⅓ cup cottage cheese
- ¾ tsp garam masala
- ½ tsp ground cumin
- ¼ tsp turmeric
- 1¼ tsp Kashmiri chili powder (or mild chili powder)
- ½ tsp salt
- 1 Tbsp butter (optional)

DIRECTIONS
1. Crisp the Wings
- Preheat oven to 425°F.
- Line a sheet tray with foil and place a wire rack on top.
- Pat wings completely dry.
- In a bowl, toss wings with spices, baking powder, and oil until evenly coated.
- Arrange wings skin-side up on the rack, spaced apart.
- Bake 45–50 mins, flipping once halfway, until golden and crisp.
2. Build the Sauce
- Heat ghee in a skillet over medium heat.
- Add onions and cook 6–8 minutes, stirring, until soft and lightly golden.
- Add garlic and ginger. Cook 30 seconds.
- Stir in tomato paste, garam masala, cumin, turmeric, and chili powder.
- Toast 1 minute until fragrant.
- Add Red Gold Diced Tomatoes + Green Chilies.
- Simmer 10–12 minutes, stirring occasionally, until thick and reduced.
3. Blend Until Silky
- Transfer sauce to a blender.
- Add cottage cheese and ½ tsp salt.
- Blend until smooth.
- Return sauce to the pan over low heat.
- Finish with cold butter. Stir until glossy.
4. Sauce the Wings
- Transfer wings to a large bowl.
- Spoon sauce over gradually, tossing gently until lightly coated.
- Plate and garnish with either kasoori methi or chopped cilantro and enjoy!

03/13/2026

the cheat code to making a nutrient-packed dinner in 20 minutes is to stop thinking of it as cooking and start thinking of it as assembling.

this ginger teriyaki tofu noodle bowl looks like it took forever but it’s really just a few smart components thrown together - crispy tofu, sauced noodles, a quick sesame cucumber salad, and crunchy toppings like edamame, kimchi, and pickled ginger. Most of the flavor comes from stuff that’s already ready to go in your fridge or pantry.

when you build meals this way, you get all the protein, fiber, and veggies without spending your whole evening in the kitchen.

full recipe is in this week’s newsletter. Comment “DISH” and I’ll send it right to you.

03/12/2026

post-workout me needed something high protein (46g for two) and quick! so luckily I saw those viral cheesy beef pockets and immediately thought of this keema samosa version.

obsessed, they’re so easy and absolutely delicious. the aged white cheddar on top crisps up instead of melting 🤌🏼 honestly it might be the best part

would you try these or are you loyal to the original? tell me below

Keema Samosa Crunch Pockets
Ingredients
- 1 lb 90/10 ground beef
- 1/2 Tbsp ghee
- 1¼ tsp cumin seeds
- 1 cup finely diced red onion
- 2 tsp ginger, minced
- 2 tsp garlic, minced
- 1½ tbsp tomato paste
- 1 (10 oz) can crushed tomatoes
- 1 tsp garam masala
- 1 tsp Kashmiri chili powder
- ¾ tsp paprika
- ¾ tsp ground coriander
- ½ tsp turmeric
- 1/2 tsp salt
- 1/3 cup peas
- 2–3 tbsp chopped cilantro (optional)
//assembly
- 4 medium flour tortillas
- 1 cup aged white cheddar
- 1 tsp avocado oil

INSTRUCTIONS
1. Make the Keema (can be done ahead of time)
- Heat oil in a wide skillet over medium heat.
- Add cumin seeds. Let crackle 10–15 seconds.
- Add diced onion + salt.
- Cook 4–5 minutes until soft and lightly golden.
- Add ginger and garlic. Cook 30–60 seconds until fragrant.
- Add tomato paste. Cook until it darkens slightly.
- Stir in crushed tomatoes + all dry spices.
- Simmer 4–5 minutes until thick and slightly jammy.
- Add ground beef. Break up and cook 8–12 minutes until browned and mixture thickens.
- Add peas
- Finish off heat with cilantro.
2. Assemble the Crunch Pockets
- Preheat oven to 425°F.
- Cut each tortilla in half.
- Place a scoop of keema in the center of each half
- Sprinkle 1 tbsp shredded cheese over the filling.
- Fold both corners in, one at a time, overlapping to create a triangle
- Place seam-side down on lightly oiled circle baking dish.
3. Bake Until Crispy
- Bake 20-25 mins until golden and crispy.

Optionally pair with mint and/or imli chutney!

Address

Sacramento, CA
942XX, 958XX

Website

http://www.platedbypadda.com/

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Plated by Padda