My family have told me how much they love shrimp. They’re pretty surprised when I tell them that these crustaceans are not only delicious, but good for you too! Here is a simple preparation of Shrimp which is tasty, healthy and very green.
The INGREDIENTS:
1/2 pound jumbo shrimp cleaned and deveined.
1 cup Spinach chopped
1/2 Onion
1/2 inch Ginger chopped
4 cloves Garlic chopped
1 Tomato chopped
1 slit green chilli
1/2 tea spoon garlic powder
salt to taste
2 tablespoon Olive oil
1 cup water
Process:
Marinate shrimp in olive oil, salt and garlic powder, shallow fry and keep them aside. To make the sauce, in a pan we heat rest of the oil, adding onion, garlic and ginger. Stir fry till golden brown. Now we add the chopped tomatoes and spinach. We cook till it is soft. Add water and blend to a smooth purée. Now we add the Shrimp back to the pan stirring in the green sauce. Add 1 green chili. Cover and cook for 5 mins. It tastes best when served with steamed rice❤️
This dish can be served as an appetizer or as main course, for breakfast, lunch or dinner. Originated in the north west province of India, the popularity of the dish soon spread to South East Asia , to Middle East and western countries. And on this New Years rainy evening what better than to serve it to my family!!!
INGREDIENTS
Chicken drum sticks 10
MARINATION:
1 cup whisked yoghurt
1/4 cup Tandoori Masala store bought or see my blog to prepare home made tandoori masala.
1/2 tea spoon ginger paste
1/2 teaspoon garlic paste
2 table spoons fresh squeezed lemon juice
Butter
POTATO, AVOCADO and ONION STUFFING:
1 medium size potato chippen
1/2 red onion chopped
1/2 avocado chopped
2 green chillies chopped
Himalayan pink salt
1 cup Olive oil
2 table spoon chopped coriander 🍃 leaves
METHOD
Wash Pat dry the Chicken drum sticks. Brush lightly with butter and keep it aside. Mid all the ingredients of the marinade and pour over the chicken pieces. Marinate the chicken pieces and refrigerate for 24 hrs.
STUFFING:
Heat olive oil in a pan. Fry the potato and onion together, when translucent add the avocado purée, chopped green chilies, lemon juice, salt and coriander leaves. Cover and cook till mashed completely.
TO MAKE THE CHICKEN READY FOR TANDOORI ❤️
We have to find the pockets in the drum stick and fill it with the stuffing. I enjoy doing it. Making sure it is not popping out😊. It’s a surprise for the everyone. To bite into the unknown savory😊. When all the chicken pieces are filled, rub butter before it’s ready to be cooked.
The oven is preheated to 350 F. We want to cook is slow so the the spices are well blend and chicken pieces come out juicy.
The Stuffed Chicken TandooriGrilling at 350 F
Let the chicken cook in the oven for 30-45 minutes, check often to make sure we have a smooth consistency and avoid burning or becoming crisp. We want the chicken pieces to be firm and soft, melting in the mouth.
Once it’s ready, take it out gently and place it on a dish and I like garnishing with delectable mint sauce❤️
Tandoori chicken can be relished on it own, with Naan/ Indian bread or Mediterranean rice.
Boil and peel the eggs. Marinate the eggs with turmeric, salt and 1/2 tea spoon ghee. Shallow fry, tossing quickly in a nonstick pan. Keep the eggs aside. Slit the eggs into halves and keep it ready.
For the curry: Warm up the pan with 1/2 spoon ghee/ clarified butter. Add the onions garlic and ginger. Cook until soft. Then add the tomatoes and spices. Stir until the vegetables are soft and the oil starts leaving the sides. Add the yoghurt and blend well. Add Kasturi methi, garam masala and salt. Add the egg pieces and cover and cook for 5 minutes. It’s done. I liked to garnish with sliced onion and coriander leaves. Enjoy with steam white rice.
My mom made this special Curry from a recipe my dad picked up during his 2003 business travel to Syria. While at dinner table conversation engulfed with stories of the beautiful country and it’s rich dinning habits with exotic spices.The chicken curry soon became a family favorite to be served at Sunday lunch and after many years I revived my memory to serve fresh to my family. The dish uses fresh colorful vegetables and am happy to be sharing with you.
INGREDIENTS:
Whole chicken cut into pieces with bones
1 Green Bell pepper cut into small squares
1 red medium red onion cut into squares
2 medium tomatoes cut the same way
1 beet root cut into squares
I medium sized potato cut into squares
1 tablespoon minced garlic
1 tablespoon minced ginger
1 table spoon cumin powder
Red chili powder
Salt
Butter
2 cups water
Cooking time and preparation 45 minutes.
METHOD: We marinade the chicken in butter, salt and cumin powder. In a pressure cooker we melt the butter, then add a bay leaf and the cut vegetables. Stirring it continuously to make is soft. Now we add the marinated chicken pieces and stir in for few minutes. We add the chili powder, salt and water and pressure cook for 25 minutes. The Syrian Chicken Curry should be ready . Tender, moist and juicy with a dark red color gravy.
My son who recently acquired braces, is making the hardest adjustment giving up some of the food he loves. Certain food are off-limits while wearing braces because they can become stuck in the braces damage them. Being a mom of a foodie, I have to cope up with his appetite and nutrition. Here is the fish stew made with his favorite vegetables and fish. I used the Salmon but you can use any fish of your choice, make sure it is thick and boneless.
INGREDIENTS
Any boneless fish fillets cut into 1 inch square
1 zucchini cut into cubes
1 medium sized tomatoes chopped
1/2 cup baby cut carrots
1 small red onions
Few cloves of garlic
Butter
Pinch of Turmeric
Cumin powder
Salt
Parsley for garnishing
2 cups of water
METHOD:
Warm up the insta pot. Add butter, garlic and onions, stir fry, add the carrots and zucchini and stir in for 5 mins. Then add the tomatoes and stir for few more minutes till the vegetables are well done. Add the spices and salt. Now add the fish pieces and toss gently to prevent the fish pieces from breaking. Add 2 cups of water and pressure cook for 20 mins.
In a dish, place the fish pieces only. The rest is puréed in a blender. This is the most nutritious sauce. Pour it over the fish . Garnish with sliced onion and parsley. The dish is best served with steamed rice.
A complete meal in itself with protein, carbs and loads of vitamins. Easy to feed picky eaters and my kids of course loved it so try it today❤️!
Wash clean and devein the shrimp and marinate in olive oil and pepper powder. Pressure cook all the vegetables in salt and pepper powder. After the vegetables are done, keep the celery and carrots aside and make a smooth purée with the rest. In an nonstick pan add rest of the olive oils paprika and sauté the shrimps. Add the pureed broth. Serve with the carrots and celery. Sprinkle the lemon juice.
The Himalayan pink salt are great alternative to regular salt which contains tons of nutrients. However, salt must be consumed that is iodized.
Boil and strain the Jasmine Rice to be extra flakey. Keep it aside. To prepare the fish, marinate with lemon juice s garlic powder and panko. Fry them crisp. Sautee the vegetables lightly in olive oil.
In a nonstick pan add butter, rice, garlic powder, parsley and salt to taste, stir well.
Serve rice, top it with vegetables and strips of panko coated flounder. Sprinkle some lemon juice. Yum!
Oil spray or 1 tablespoon of extra virgin Olive oil
Pinch of turmeric powder
1/4 teaspoon paprika
1/4 cup fresh cream
Salt to taste
Sliced onion for garnishing
Coriander leaves for garnishing
Sliced lemon
METHOD
Marinate the Tilapia in olive oil, turmeric and salt for 30 mins. Heat oil in a nonstick pan and crisp fry the fish pieces. I like to use less oil or oil spray. Tilapia fish cooks pretty quickly. Make sure it is crisp. Place the Tilapia on a kitchen paper towel to soak off the excess oil.
To prepare the sauce:
Add butter to the pan. Add black cumin seeds, minced garlic, paprika stir for 5 minutes. Add the chopped tomatoes and cook till mashed completely. Add the fresh cream and stir for couple of minutes. Blend the sauce to form a smooth texture. The sauce is ready.
To serve:
Place 4 pieces of Tilapia and pour the sauce. Garnish with lemon juice, coriander leaves, lived onion, strips of pepper( optional).
NUTRITION:
The Goodness of Tomatoes 🍅
Very High in Vitamin C:
The cooking process doesn’t destroy the nutrient. 1 cup serving of cooked tomatoes supplies 18.4 milligrams of Vitamin C, which is about 20 percent of what we need each day. Vitamin C plays a role is the formation of collagen and also plays a key role in keeping our immune system strong.
Iron:
1 cup of cooked tomatoes provide 1.07 milligrams of iron to supports the immunity.
Antioxidants:
Cooking tomatoes brings about more of the lycopene which is a strong source of the antioxidants.
Tomatoes are a very important source calcium, potassium and Vitamin A.
Turmeric:
A natural blood purifier, pain reliever and helps in digestion.
Wash and cut the chicken into tiny pieces. Coat it with tandoori powder and whole wheat flour. Heat oil in a nonstick pan. Fry the chicken pieces till crisp and reddish golden brown. Keep it aside. Add rest of the oil to the pan, to it add garlic, onions and bell peppers, stir fry. Add the chicken pieces and mix well with the vegetables. Add the beaten plain yoghurt and simmer for 5 minutes.. Cover and cook for another 5 minutes. Uncover and let the water from the yoghurt evaporate. The chicken in now ready.
On a plate, lay the spinach leaves and add the chicken, then garnish with Bhujia, Tamarind sauce and beaten yoghurt.
The yummy snack is rich in protein and the spinach complements to add the vitamin C.
Wash and dry the shrimp. Marinate with pinch of turmeric, butter and chili powder
Shallow fry the shrimp pieces in butter, and keep it aside. Add rest of the butter to the nonstick pan, Add onions, ginger chili powder, cumin power and sauté for 2 mins, add chopped tomatoes and stir till the vegetables blend well. Add the rose petals and continue to stir. When the oil leaves the side. Turn off the stove. Blend all the ingredients to a smooth paste by adding the fresh cream. Use a blender.This forms a smooth gravy. In a separate cooking pan, add rest of the ghee, cardamom, cinnamon and cloves. Add the gravy and simmer for 5 mins, then add the shrimp and cover cook for another 5 mins. Finish cooking the shrimp with few strands of saffron.
The aromatic rose petal infused shrimp is ready to eat.
Boil the eggs and slit the eggs into equal halves. While the egg boil, heat oil in a nonstick pan. Saute the onions and bell peppers. When the oil starts to leave the side add tomatoes and stir well. Uncover and cook till the water from the tomatoes evaporates and the vegetables are well done.Add to it the egg yolk, salt till it blends well.
The yolk mix needs to be stuffed in the boiled egg white. Add the cheese on top and let it sit for sometime, till the cheese melts on the eggs.
Wash and pat dry the mutton pieces.Marinate with lemon juice, yoghurt and 1/2 the cashew nut paste. Refrigerate 8-12 hours or overnight.
In a nonstick pan, heat the ghee, bay leaf , cardamom, cinnamon and green chillies. Add garlic, ginger and onions. Cook till the onions are golden brown and the oil leaves the side. All the spices should be well done by now. Add the marinated mutton pieces and cook uncovered for 15 minutes, stirring occasionally. Add the tomatoes, rest of the cashew paste and cook uncovered for another 10 minutes, till the everything blends well. Add salt,cover and seal tightly, cook for 40 minutes. Mean while gently take out the celery leaves and a slice a piece of lemon and keep it aside. After 40 minutes gently open the lid and let the steam disappear. Stir well, add the garam masala and pinch of granulated sugar to balance the taste.
The delicious Mutton chops are ready.Serve with lemon and celery leaves.
cooking couture 