Vegetarian

Pan-Fried Zucchini

I’m trying creative ways to make my vegetarian dishes pleasing and delicious after realizing that meat is what we cannot live without. And, we are missing out couple of servings containing vegetables and greens🌿 in out diet so this recipe was easy to prepare as a substitute of meat.

I always stir-fried zucchini by seasoning it with pepper in a simple way to reduce cooking time for a couple of minutes. Then, I got bored with it, so I found a new way of adding some flour to grated zucchini with spices and shallow frying it. Just a few ingredients in less than 20 minutes. There you go! Probably, next time I’ll try using the oven to test on the texture and crispness👍.

Preparation time: 7 Minutes

Cooking time: 10 – 15 minutes

Makes: 15

Ingredients

Vegetable oil for shallow frying

All-purpose flour – 90 g

Corn flour – 40 g / 1 1/2 cup

Pepper powder – 1 tsp

Chili powder – 1 tsp

Paprika powder – 1 tsp

Ginger-Garlic paste – 1 tbsp

Grated zucchini – 175 g

Salt

Directions

1. Mix together all-purpose flour, corn flour, pepper, chili, paprika powder, ginger-garlic paste. Add zucchini and some salt. Mix well without adding any water.

Zucchini tends to release water as you mix. It will be very sticky so if possible try mixing using your hands.

Ingredients for Zucchini Recipe | Easy Vegetarian side | Delicious Sweet Aroma

2. Heat some oil in a pan on medium-high. Drop some amount of the batter using a spoon.

3. Flip side after 2 minutes. Shallow fry for couple of minutes until it turns lightly brown or crisp and non-sticky.

Shallow frying Zucchini | Veg recipe | Delicious Sweet Aroma

4. Strain them on kitchen paper towels. Serve hot as sides or snack.

Zucchini | Pan fried Vegan, Vegetarian sides| Hungry?! That's what I made!

Pan-fried Zucchini | Vegan | Vegetarian sides

Related Vegetarian Recipes:

Raw Jackfruit Dry in Clay Pot

Mushroom Soup 🍄

Curry of Drumsticks

Pan-Fried Breadfruit Recipe

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Hope to see you again! Until then 👋👋👋 lots of love ❤

✍Sherryl

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September 4, 2017

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Israeli couscous mixed with parsley served with fish fillet

Seafood

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Fish Fillet with Couscous

This recipe of Fish fillet with Couscous is unbelievably one of the easiest, and simplest to make. If you haven’t heard of Israeli couscous, may be its time you try one. They are little pasta shaped balls developed in Israel, hence the name.

Prepare the parsley sauce and add it to the cooked Couscous. Fry the fillet of choice, salmon fillet tastes even more delicious. Serve this with your green couscous. You can sprinkle the fillet with some herbs if you like.

Preparation time : 5 mins

Cooking time: 20 mins

Serves – 2

Ingredients

Pearl Israeli Couscous – 200 g or 1 1/4 cup

Skin-on fish fillet/ Salmon fillet – 225 g to 400 g (seasoned with salt and pepper)

Onion – 1 large, chopped

Olive oil – 1 tbsp

Butter – see below

Lemon – 3 tbsp

Parsley – 50 g

Salt

Directions

For the couscous:

1. Fill a saucepan with 1 cup or 1.5 cup of water. Bring it to a boil.

2. Drizzle 1 tbsp of olive oil and sprinkle 1/4 tsp salt (not to worry even if you add more salt, very less amount is absorbed by the couscous). Taste and check for salt.

3. After sprinkling salt, add the couscous. Reduce the heat to medium-low and cover the pan (meantime step 5). Step2_IMG_5675

4. After its cooked, pour the contents into a colander. Shake gently to remove excess water.

couscous

Fried fillet: In the Meantime (while you wait for the couscous to cook)

5. Heat a frying pan with 2-3 tbsp butter. Place the fillet with skin side down. Cook on high for 3-5 mins, change the side. Cover and cook for another 2-4 mins to retain it’s juices.

easy way to fry fish fillet

When it’s done the fish starts to flake out easily with a fork.

6. Using a blender, grind the parsley into a fine paste and add it to the couscous. Mix well.

making a parsley sauce

parsley sauce

7. If you want onions in your couscous follow this step:

Melt butter in a saucepan. Add onions and fry until translucent. Add this to couscous. Mix.

butter

onions

8. Add lemon. You can now serve your green couscous with fish fillet or even with Salmon.

Israeli couscous mixed with parsley served with fish fillet

Notes

*If you do not have a colander: Hold both hands on opposite sides. Position the lid such that there is a gap between the lid and edge of the pan that is smaller than the size of the couscous. and tilt the pan to remove excess water. Use mittens to protect from the steam.

*If your parsley comes with roots. Remove the roots. Dunk a bunch of parsley in a bowl of cold water & swish it around. Repeat once again to remove any particles of mud.

Since it’s December and only 2 days away until New Year 2017. I would like to share a few pictures of Christmas markets I had been to, during my stay in Europe. Hope you Enjoy. Happy New Year 2017 🙂

Stay Healthy!

Discover more delicious seafood recipes below for tasty meal ideas and cooking inspiration

Flower Crab – Curry

Fresh Clams in Coconut Milk

Spicy Clam Recipe (Mangalorean cuisine)

December 29, 2016

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Pork

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Pork Ribs Recipe

It is my first preparation of a marinade for pork ribs which turned out as good as I expected. Previously, I had prepared pork ribs but it lacked some ingredient and marination time was less which is why I was reluctant to post it until now. I realized that this recipe turned out just the way I wanted. The excess marination gives it a nice roasted flavor with delicious, sweet and aromatic spice blend.

When marinating I initially thought the tomato ketchup would make it too sweet but it actually wasn’t sweet as it had a combination of other flavors. I really wouldn’t need to buy ready-made marinated pork ribs from the supermarket anymore, which I used to before, and they turned out too salty for me. This recipe just requires a few spices and its ready for the following day. It’s a perfect recipe even for a barbecue party and all you have to do is marinate the pork ribs few hours in advance.

Preparation time: 5 minutes (excludes marination)

Cooking time: 25 minutes

Ingredients

Pork ribs – 1 kg (1 lb 4 oz)

Vegetable oil / Olive oil – 1 tbsp

Garlic clove – 1 big, cut into half (or you can also add 1/2 tsp paste to the marinade & skip adding garlic clove when frying)

For marinade

Tomato ketchup – 2 tbsp or more if required depending on sweetness

Light soya sauce -2 tbsp

Chili powder – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Paprika powder – 1 tsp

Nandos peri-peri garlic sauce / sweet chili sauce – 1 tbsp

Salt -1/4 tsp

Directions

1. Wash the pork ribs and cut them into individual ribs.

raw pork ribs

2. Combine all the ingredients under marinade in a large non-metallic bowl.

marinade for ribs

3. Place them in a sealed zip-lock bag overnight or for 24 hours. Make sure you use all the excess marinade when placing them in zip-lock bags.

marinade for ribs sealed in a zip-lock bag for 24 hours

4. Heat a pan with 1 tbsp of oil, add garlic clove and fry it in the oil for 1 minute. Toss in the ribs along with the marination. Fry each side tossing and turning every 1 minute. Fry for 5-7 mins.

pan-fry for few mins before placing in the oven

5. In an oven set at 200 degrees Celsius (395 degree Fahrenheit). Put the ribs at the center on the oven rack. Set on Grill mode if you using an electric oven. Cook for 15 – 20 minutes turning the side once after 12 minutes.

6. Once its nicely roasted or browned, remove them from the oven and serve.

roasted pork ribs in the oven

Stay Healthy!

October 31, 2016

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Easy Cheese Pasta with Chicken Ghee Roast

Meat & Poultry

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Easy Cheese Pasta with Chicken Ghee Roast

Sometimes you get lazy and want to just relax. Times when you want to minimize kitchen time but still have a delicious dinner.

I loved this easy recipe of melted cheese mixed with pasta served with chicken ghee roast. Chicken Ghee Roast is a mouthwatering, spicy and highly aromatic recipe famous in South-Indian cuisine. I got a pack of chicken ghee roast powder when I visited India and it comes in handy when my taste buds feel the desperation of eating something fried.

It is a delicious dinner for two. A quick, easy recipe when you want something spicy to go with pasta. It’s a huge hit with my husband especially for a first try, win-win!

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients

Spiral pasta – 1 cup (180 g), can use other variety of pasta

Butter – 3 tbsp

Cheddar cheese slices – 3 or more depending on the how cheesy you want

Mustard Sauce – 1 tsp

Dried herbs – 1 tsp

Tomato ketchup as required for pasta (optional based on taste)

Chicken Thighs – 2 large, cut into small pieces

Ghee – 3 tbsp

For Chicken Marinade:

+ Combine the following:

Yogurt – 2 tbsp

Salt – 1 tsp

Turmeric – 1/2 tsp

Ginger-Garlic paste – 2 tsp

+ Marinate the chicken pieces with the marinade. Place it in a zip-lock plastic bag for 4 hours or overnight.

marinated chicken with ginger-garlic paste, turmeric, salt and yogurt

For the Chicken Ghee roast paste (skip this step if you have a Ghee roast powder and follow the instructions on the pack)

+ Combine the following:

Chili powder/red chili paste – 2 tbsp (based on the spice level)

Cumin powder/jeera – 1 tsp

Garlic powder/paste – 1 tbsp

Natural spices / Mixed spices – 1 tsp

Salt -1/2 tsp

ghee roast marinade of chili powder, Cumin, Garlic, Natural spices and salt

Directions

Pasta

1. Fill a container with 3 cups of water, 1 tsp salt and 1 tbsp olive oil, get water to boil. Add pasta (In the meantime prepare for Ghee roast). Cook [pasta until done. Using a strainer, drain the pasta. Set it aside in a plate.

To check if it is done, taste and see for non-sticky soft texture.

Spiral Pasta in boiling water with salt and olive oil