Lemon flavoured Couscous

Couscous is one such ingredient which I would always stock up in my kitchen simply because it can be a rescue meal or be a part of fantastic salad or simply because its healthy and filling. It appears like semolina (Rawa/ sooji ) it belongs to the pasta family and it comes in small, medium and large sizes (the size of the grain can differ). It is commonly seen in Moroccan, middle eastern, west African and Italian cuisine. I always love to prepare couscous with many mixed seafood ( like prawns, fish, squid etc.) or meat. But, this one is a completely veg version with mixed veggies and lemon flavour. Here goes the recipe....

Ingredients:
Couscous - 100 grams
Onion (white) - 1 nos
Carrot - 1 small
Beans (chopped) - 1/4 cup
Capsicum - 1 small
Baked beans - 1 small tin
Fresh parsley (chopped) - 2 tbsp
Lemon juice - 1 tbsp
Salt for taste
Olive oil - 1 tbsp
Water for cooking

Method:
Cook couscous using a steamer along with 1/4 tsp olive oil and keep this aside. In a wok add remaining olive oil and stir fry finely sliced onions, carrot (cut into thin strips), capsicum (diced), beans, baked beans and stir well. Add salt for taste, lemon juice and stir again. Finally add chopped parsley and turn off the flame. Mix the cooked couscous and serve hot.

Note:
Add some skinned almonds, pine nuts etc. for variation.

Spaghetti noodles (Indian twist)

Spaghetti noodles is one easy and tasty recipe. I would love to have this noodle pasta anytime. I served the noodles with spicy tomato sauce which was so flavourful. Here goes the recipe...

Ingredients:
Spaghetti noodles - 100 grams
Onion - 1 nos
Tomato paste - 2 tbsp
Tomato puree - 1 cup
Garlic paste - 1 tbsp
Veg stock cube - 1 small
Bay leaves - 1 nos
Dried oregano - 1/4 tsp
Chilly powder - 1 tsp
Paprika (sweet) powder - 1 tsp
Garam masala - 1/2 tsp
Carrots - 1 nos
Capsicum - 1 large
Olive oil - 4 tbsp
Salt for taste

Method:
Cook spaghetti noodles in hot boiling water for 8 min or till its done. Strain water using a colander and keep this noodle pasta aside. In a stew pot, heat oil and stir fry finely sliced onions, garlic paste for 1-2 min. Add chilly powder and give it a stir. Add all the remaining ingredients like tomato paste, tomato puree, paprika powder, garam masala, dried oregano and veg stock cube (can add some water if required). simmer for 10 min. Now add the carrots (cut into thin strips) and capsicum (diced) and stir well. Finally add salt for taste and turn off the flame. The tomato flavoured sauce is ready. Pour this sauce over cooked spaghetti noodles and serve hot.

Note:
I prefer the veggies to be crunchy, hence I hardly cook them. If soft veggies are preferred, cook for a little longer after adding carrots and capsicum.

Riz cantonnis (mixed fried rice)

This version of mixed fried rice is such a fantastic Chinese recipe. Authentically pork, green peas is used in this recipe but, I have excluded it. This dark color is due to the use of dark soya sauce ( can use light soya sauce if light colored rice is preferred). Here goes the recipe....

Ingredients:
Cooked rice - 2 cups
Carrots - 1 nos
Beans - 50 grams
Spring onions (chopped) - 1 cup
Wood mushroom (dried) - 30 grams
Prawns - 200 grams
Chicken (boneless, skinned) - 200 grams
Egg - 1 nos
Dark soya sauce - 2 tbsp
Black pepper powder - 1 tsp
Ajinomoto or salt for taste
Oil for cooking

Method:
Chopped carrots, beans, spring onions, finely. Soak wood mushroom in hot water for 2-3 min or till its fully expanded in size and keep aside. Heat oil in a wok and stir in chopped chicken and cook till its done. Similarly stir fry prawns, egg, carrot, beans separately ( one thing at a time) ad keep this aside. Heat oil in a wok, add 1/2 cup spring onions, and all the other ingredients one by one (which is stir fried earlier). Add cooked rice, dark soya sauce, pepper and ajinomoto or salt for taste and toss well. Garnish with remaining spring onions and serve.

Note:
Wood mushrooms are Chinese mushrooms available at Asian stores, supermarkets etc. Can add other veggies like sweet corn kernels, green peas etc.

Cocktail stir fried noodles

Cocktail seafood which was a derivative of stir fried squid was such a great hit, that I wanted to use it as a main course. Nothing could have been better than this cocktail stir fried noodles. Here goes the recipe....

Ingredients:

Wheat noodles - 200grams

Cocktail seafood - 200 grams

Boneless chicken - 100 grams

Eggs - 2 nos

Carrots (chopped lengthwise) - 1 nos

Beans (chopped) - 1/4 cup

Olive oil - 2 tbsp

Chicken stock cube - 1 nos

Salt for taste

Dried herbs of choice like parsley, chives, thyme etc.

Method:

Cook noodles in hot boiling water until its done, strain water using a colander and keep the noodles aside. In a wok, heat oil add eggs with constant stirring, add chicken (diced into cubes) and stir till its almost done. Add cocktail seafood, carrots and beans, chicken stock cube, and stir well for a min. Finally add some salt for taste, dried herbs etc. and toss well and serve hot.

Note:

For best results serve this sizzling hot like a sizzler with green salad.

Chawarma (one base for all)

I make chawarma/ shawarma at home quite often and yes with so many different fillings. Sometimes, its chicken, sometimes, meat, kebe, falafel (chickpea vadas), french fries etc. The chawarma base can be so simple yet so full of flavour, tasty and healthy. This one can be used as a common base for any chawarma. I have used a garlic mayonnaise sauce as the chawarma sauce here. One can also use hummos or tahini sauce (sesame sauce). Here goes the recipe.....

Ingredients:
Lebanese bread - 1 nos
Garlic -mayonnaise sauce - 1 tbsp
Pickled cucumber - 2-3 small
Lettuce leaves (chopped) - 1 handful
Onion - 1 nos
Tomato - 1 nos

Method:
Place the Lebanese bread on a tawa and warm it. Spread garlic mayonnaise sauce. Top with sliced or chopped pickled cucumber ( I used small Lebanese cucumber). Also add chopped onions, tomato and lettuce. Place any main ingredient of choice like falafel, chicken , meat etc. wrap into a roll using a wrapping paper or aluminium foil and enjoy.

Note:
Mix 1/4 tsp garlic paste with 2 tbsp mayonnaise to get garlic mayonnaise sauce. Soak tiny Lebanese cucumber in vinegar with salt to get pickled cucumber (can include other veggies as well). Can replace lettuce leaves with fresh parsley, coriander etc.

Stir fried spaghetti noodles (Asian twist)

Simple and quick spaghetti noodles with Asian twist. Here goes the recipe...

Ingredients:
Spaghetti noodles - 300grams
Eggs - 2 nos
Shredded chicken - 200 grams
Chilly paste - 1 tbsp
Garlic paste - 1 tsp
Dark soya sauce - 1 tsp
Aroma or flavour cube (tomato) - 1 small
Salt and pepper for taste

Method:
Cook spaghetti noodles in hot boiling water till its done. Strain water using a colander and keep the spaghetti aside. In a wok, Heat oil, add chilly paste, garlic paste and saute for a min. Add eggs with constant stirring, shredded chicken, and stir well. Add aroma or tomato flavour cube, dark soya sauce and stir well again. Add salt and pepper for taste. Toss well and serve hot.

Note:
Can add chilly powder, instead of chilly paste. Can add light soya sauce instead of dark soya sauce. Can try with other flavour cubes as well. Can include some veggies instead of chicken and egg for a veg version. Great way to use leftover chicken, egg, veggies etc.

Noodle soup

I usually make noodle soups with non-veg ingredients like chicken, meat etc. This time I made it with just veggies and eggs. Simple and healthy one. Here it goes...

Ingredients:
Wheat noodles - 200grams
Carrots - 1 nos
Capsicum - 1 nos
Oyster mushrooms - 1 handful
Eggs - 1 nos
Veg stock cube or aroma cube - 1 small
Dried herbs like parsley, chives, thyme etc. as per need
Salt and pepper for taste
Water - 1-2 litre
Oil - 3 tbsp

Method:
In a stew pot, heat 1 tbsp oil, add carrots and capsicum (both cut into thin strips) and stir well. Add oyster mushrooms and stir again. Add enough water and cover and cook 45 min along with all the dried herbs. Add the wheat noodles, veg stock or aroma cube. And cook till its done. Add scrambled egg, salt and pepper and serve hot.

Note:
Separately do the scrambled egg with the remaining 2 tbsp oil and finally add. Do not add before hand.

Stir fried frog legs

Few days back, had been to a Vietnamese restaurant here in Abidjan and there was this fried frog legs on the menu. Everybody (except me) wanted to try that and they really enjoyed it. Every time, I used to see this frog legs in the supermarket, but never knew what it was cause the legs were folded and almost resembled clams or something of that sort???!!! I mean yes! For the 1st time in my life, I tried to prepare stir fried frog legs and the efforts were well appreciated. Though it almost looked like pan fried chicken which I usually prepare, I had used little more ingredients as well. Here goes the recipe...

Ingredients:
Frog legs - 12 nos
Onions - 1 nos
Ginger - garlic paste - 1 tsp
Chilly powder - 1 tbsp
Pepper powder - 1 tsp
Dark soya sauce - 1/4 tsp
Oyster sauce - 1 tsp
Salt for taste

Method:
Heat oil in a wok, Add finely chopped onions and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and stir well. Add the frog legs, and stir fry till its almost done (can add little water if required). Add the remaining ingredients and stir fry till its done and completely dry. Serve hot.

Note:
Can follow pan fried chicken recipe as well.

Chappathi wraps (Cocktail filling)

I always make some chappathi wraps with new fillings every now and then. Specially when I cook some tandoori chicken, minced meat balls, pan fried chicken, stir fried chicken etc. I try and use the leftover food as a filling in chappathi wraps (But, I love to make the fillings newly and freshly and try to do it that way always). This time I used Cocktail seafood, scrambled eggs, chicken and other veggies to make this completely cocktail filling. Here goes the recipe...

Ingredients:
Chappathi - 2 nos

For the filling:
Cocktail seafood - 200 grams
Boneless chicken - 200 grams
Eggs - 2 nos
Carrots - 1 nos
Beans (chopped) - 1 handful
Soya sauce - 1 tsp
Pepper powder - 1/4 tsp
Salt for taste
Oil - 2 tbsp

Method:
Prepare cocktail seafood as per this recipe here and keep aside. Prepare chappathi and keep aside. In a wok, heat oil, add carrots cut into thin strips, beans chopped lengthwise, boneless chicken roughly chopped and and stir fry till chicken changes color. At this point add some water and let it cook till water is evaporated and chicken is done. Add the cocktail seafood, soya sauce, pepper and stir well again. Add egg with constant stirring. Finally add salt for taste and give a good toss. Turn off the flame. Now the filling is ready. Place half of this filling on each chappathi, wrap it well using a aluminium foil and serve.

Note:
I prefer to make scrambled egg before hand and then add into the wok, this will keep the egg pieces large in size.

Stir fried squid and prawns (Cocktail seafood)

Stir fried squid (calamari) was such a big hit, every time I'm asked to prepare the same. I would always love to try new recipes each time with the same ingredients or even different ingredients. I followed the same method as in stir fried squid and added some prawns to get this cocktail seafood. And my try was worth it. Here goes the recipe...

Ingredients:
Squid - 500 grams
Prawns - 500 grams
Chilly powder - 4 tbsp
Pepper - 2tbsp
Oyster sauce - 2tbsp
Oil for stir frying
Salt for taste
Lime juice 1 tsp
Water for cooking

Method:
Heat oil in a Pan. Add finely sliced squid, prawns, chilly powder and fry. Now add oyster sauce and give it a toss. Add salt if required (oyster sauce would be salty). Add just enough water to cook the squid and prawns. When the water is evaporated, add pepper powder, check if its done. If not, add more water and cook till done. Finally add lime juice and serve hot.

Note:
Best when enjoyed hot.

Fish and asparagus soup

Soups are always so healthy, comforting, and filling. I love to try various varieties of them. This one is inspired by Vietnamese style crab and asparagus soup. Here goes the recipe...

Ingredients:
Asparagus - 4 nos
Fish fillets - 200 grams
Onion paste - 1 tsp
Garlic paste - 1 tsp
Prawn stock cube - 1 nos
Corn starch - 1 tbsp
Water - 2 litres
Salt and pepper for taste
Olive oil - 2 tbsp

Dried herbs like
Sage, chives, parsley, thyme,
basil etc.. (use as per choice)

Method:
Heat oil in a stew pot, add onion and garlic paste and saute for 2-3 min. Add fish fillets broken into chunks and stir well. Add enough water, prawn stock cube, dried herbs and cook for 45 min. Now add asparagus and continue to cook till its done. Finally add the corn starch with constant stirring and turn off the flame when the required consistency is obtained. Add salt for taste. Garnish with some fresh parsley, add a dash of pepper and serve.

Note:
Can add some fresh herbs instead of dried herbs. Can add some chilly sauce, soya sauce etc and serve.

Chappathi wraps (Tandoori chicken filling)

I'm such a great fan of Indian wraps simple because chappathi and roti can be prepared in a jiffy and any leftover food can be altered and used as a filling (I love to make the fillings freshly and try and make them that way most of the time). Tandoori chicken is such a classic Indian recipe, I make them as often as possible as it is healthy too. When there is some leftover tandoori chicken I shred them and use them in noodles, fried rice, wraps and rolls, sandwich, biryani etc. This can be a great filling for wraps and rolls. Here goes the recipe...

Ingredients:
Chappathi - 2 nos
Tandoori chicken - 2 nos
Lebanese cucumber -2 nos
Onions - 1 nos
Garlic paste - 1 tbsp
Chilly powder - 1 tsp
Chilly paste - 1 tsp
Pepper powder - 1/4 tsp
Oil - 1 tbsp

Method:
In a wok, heat oil, add onions sliced horizontally, garlic paste and saute for a min. Add chilly powder and paste and stir well. Add tandoori chicken shredded, pepper powder, salt for taste and toss well. Now the Tandoori chicken filling is ready. Place this filling on a chappathi. Slice the Lebanese cucumber (can use any cucumber) and place them on the filling. Wrap well using a aluminium foil and enjoy.

Note:
I had used 2 tandoori chicken thigh pieces. Can add any pickled veggies or salad.
Click here for tandoori chicken recipe and chappathi

Gobi Manchurian

Gobi Manchurian is such a common Indo-chinese recipe. Its common fast food , street food in India as well. I followed the same method that I used to prepare Gobi-manchurian dry, with few extra steps. Here it goes...

Ingredients:
All ingredients used to prepare gobi manchurian dry
Spring onions (chopped) - 1/2 cup
Corn starch - 2 tbsp
Water - 1 cup
Salt for taste

Method:
Prepare gobi manchurian dry in a wok. Add one cup water and bring to boil. Add corn starch with constant stirring, salt if needed and turn off the flame when gravy consistency is obtained. Garnish with spring onions and Serve with fried rice.

Note:
I prefer semi-gravy consistency. If more gravy is needed, water and corn starch should be added accordingly.

Spaghetti noodles ( Asian style)

Spaghetti is a noodle pasta. I usually prepare it with some meat ball sauce or any other tomato base sauces. This one is a Asian style noodles which is not just spicy but, so full of flavour. Here goes the recipe...

Ingredients:
Spaghetti noodles - 200grams
Carrots - 1 nos
Beans - 1 handful
Egg -2 nos
Soya sauce - 1 tbsp
Chilly paste - 1 tbsp
Garlic paste - 1 tbsp
Pepper powder - 1 tsp
Veg stock cube - 1 nos
Salt for taste
Oil - 2 tbsp

Method:
Boil water in a stew pot, add spaghetti in hot boiling water and cook till its done. Strain water using a colander. keep the spaghetti aside. In a wok, Heat oil, add egg with stirring, add chilly paste, and stir well. Add garlic paste and saute for a min. add carrots (cut into thin strips), beans, soya sauce, and stir well. Add veg stock cube, pepper powder, and stir again. Add noodles and toss well. Add some salt if required. Stir fry till its done. Serve hot.

Note:
Can include other veggies, chicken, meat etc.

Mixed clear soup

Soups are excellent health foods. One can completely feed on this diet food as it is healthy and filling. Hot clear soups when consumed at the beginning of a meal can actually increase the metabolic rate and also make us feel full (hence, the food consumed afterwards will be of little quantity). I usually make clear soups at home ( rarely make thick soups, creamy soups etc) for health reasons. When chicken or egg white etc. is also added a portion of protein requirement is also met. Here goes the recipe...

Ingredients:
Chicken (boneless) - 200 grams
Garlic paste - 1 tsp
Carrots - 1 nos
Capsicum - 1 nos
Beans - 50grams
Oyster mushrooms - 1 handful
Sweet corn - 1 handful
Chicken stock cube - 1 nos
Salt and pepper for taste
Olive oil - 2 tbsp
Water for making the soup (about 10cups)

Method:
Heat oil in a stew pot, add chicken and give a good stir. Add garlic paste and continue to saute for a min. Add all the veggies cut into thin strips, mushrooms and sweet corn (can just be added that way), water and cover and cook for 45min. Add chicken stock cube (add more water if required), salt if required. Uncover lid and cook it till its done. Serve hot topped with pepper powder.

Note:
Can also add dried herbs of choice like sage, chives, dill, oregano, parsley, thyme etc.

Gnocchi in creamy mushroom sauce (Healthy version)

Gnocchi pasta with creamy mushroom sauce and other vegetables was healthy and tasty enough to satisfy me. I used a very very low fat cream (extra light), along with oyster mushrooms, carrots, capsicum and freshly chopped parsley. It was simple and quick, yet so fantastic. Here goes the recipe...

Ingredients:
Gnocchi pasta - 1 cup
Garlic paste - 1 tsp
Carrots - 1 nos
Capsicum - 1 nos
Oyster mushroom - 1 cup
Freshly chopped parsley - 1 handful
Veg stock cube - 1 nos
Pepper for taste
Salt for taste
Extra light cream - 150ml
Olive oil - 2 tsp

Method:
Bring water to boil in a stew pot. Add the gnocchi pasta along with salt and cook for 10min or till its done. Strain water using a colander. Keep this pasta aside. In a wok, heat oil, add garlic paste and saute for a min. Add thinly sliced carrots and capsicum along with oyster mushrooms and stir fry for 3 min. Add veg stock cube, salt and pepper for taste, gnocchi pasta and stir well again. Add the cream with constant stirring. Finally add freshly chopped parsley and toss well till the pasta is well coated with cream. Now its done. Serve hot.

Note:
Can increase the cream quantity to 200ml. And can also substitute with cream with fat.
Looking for some other PASTA ?

Gobi manchurian (dry)

Do I need to confess I'm a guilt free SHOPAHOLIC person??? I love to shop for hours together and it really acts like a stress buster for me. Can I say shopping has kept me from blogging for the past two days (lol)??? What ever may be the reason, cooking for me has no reason or any season. I love to cook always and never fail to prepare some mouth watering dishes like gobi manchurian at home. Gobi manchurian is a very popular Indo-Chinese recipe. Its quite common food street food in India. It can be served as a starter, tea time snack or even part of main course along with fried rice, pulav etc. Here goes the recipe....

Ingredients:
Turmeric powder - 1 pinch
Water for cooking

Cauliflower florets of one medium sized cauliflower
Onions - 1 nos
Ginger - garlic paste - 1 tbsp
Chilly powder - 1 tsp
Capsicum - 1 nos
Green chilly - 2 nos
Dark soya sauce - 1 tbsp
Tomato ketchup - 1/2 tsp
Corn starch -1 tsp
Ajinomoto for taste
Black pepper for taste
Oil - 3 tbsp

For the batter:
All purpose flour or maida - 1/2 cup
Corn flour - 1 tsp
Chilly powder - 1 tsp
Ginger-garlic paste - 1 tbsp
Soya sauce - 1 tbsp
Ajinomoto for taste
Sparkling water for making the batter

Oil for deep frying

For garnishing:
Chopped coriander leaves or spring onions

Method:
Bring water to boil in a stew pot. Add cauliflower florets, pinch of turmeric powder, cover with a lid, turn off the flame and keep it for 5 min. Strain the water using a colander and keep the cauliflower pieces aside. Make a thick batter with all ' for the batter' ingredients. Coat the cauliflower with the batter and deep fry in hot oil (in batches). Strain oil using a kitchen tissue and keep this aside.
In a wok, heat oil, fry finely chopped onions along with ginger-garlic paste for a min. Now add chilly powder and give a good stir. Add diced capsicum, batter fried cauliflower florets, green chillies slit lengthwise, tomato ketchup, dark soya sauce and give a good stir. Add corn starch and stir well so that the pieces are well coated. Add pepper and ajinomoto for taste, stir fry till its done. Garnish with freshly chopped coriander leaves or spring onions and serve hot along with fried rice.

Note:
Gobi manchurian can be prepared dry, or semi gravy or gravy type as per individual choice. Fried rice goes really well with gobi manchurian.

Mixed stir fried noodles

I usually roast 2 chicken at a time, one to be served hot and the other one to be used the next day to prepare some classic leftover recipes like fried rice, stir fried noodles etc. This one is a mixed noodles simply because it has mixed ingredients like prawns, chicken, egg etc. And this was stir fried. Hence the name Mixed stir fried noodles. This one was spicy due to the usage of leftover Asian spicy prawns. On the whole this was a complete leftover noodles. Here goes the recipe....

Ingredients:
Wheat noodles - 200 grams
Carrots - 1 nos
Capsicum - 1 nos
Leftover Asian spicy prawns - 4 nos
Leftover Roasted chicken - 100 grams
Eggs - 4 nos
Chicken stock cube - 1nos
Salt (optional) for taste
Pepper for taste
Oil for stir frying


Method:
Bring lots of water to boil in a stew pot. Add noodles and cook till done. Strain using a colander and keep aside. Cut thin strips of carrots, dice the capsicum and keep aside. In a wok (kadai) add oil and stir fry eggs, leftover roasted chicken and vegetables. Now add leftover Asian spicy prawn, chicken stock cubes (can dissolve in little water and then add) and stir fry. Finally add cooked noodles, salt and pepper and stir for 3 min or until the noodles is hot. Serve hot.

Note:
Instead of leftover Asian spicy prawns and leftover roasted chicken, fresh and newly prepared Asian spicy prawn and roasted chicken can be used in the recipe.

Asian spicy prawns

Spicy n' hot, spicy n' hot, Spicy n' hot ... this is how I call this. Simply spicy... Here goes the recipe...

Ingredients:
Chilly paste - 1 tbsp
Garlic paste - 1 tbsp
Salt for taste
Oil - 2 tbsp

For the marinade:
Tiger prawns (cleaned) - 500 grams
Chilly powder -2 tbsp
Pepper powder - 1 tbsp
Oyster sauce - 1 tbsp
Tomato paste - 1 tsp
Dark soya sauce - 1 tsp


Method:
Mix all ingredients and marinate for 1 hour. Heat oil in a wok, add chilly paste, garlic paste and saute for a min. Add the marinated prawns and stir fry for a min. Add salt if required, water, cover and cook till its done. Garnish with coriander leaves and serve.

Note:
Cook till oil separates and the masala is dry.

Veg wrap (Mushroom filling)

Simple, easy, and quick wrap. Tastes really yummy. Parents will love it for its healthy and kids will love it for its tasty. Most parents are worried if their child is eating healthy. This is one great way to make them eat healthy. Here goes the recipe...

Ingredients:
Lebanese bread - 1 nos

For the filling:
Onion - 1 nos
Capsicum - 1 nos
Oyster mushroom - 1 cup
Veg stock cube - 1 nos
Pepper - 1/4 tsp
Salt for taste
Olive Oil - 2 tbsp

Method:
In a wok, heat oil and stir fry sliced onions, capsicum and oyster mushroom. Cook till its almost done (I prefer my veggies to be crunchy, So I stir fry just for 3-5 min). Now add veg stock cube, pepper and salt for taste. The filling is now ready. Warm the bread on a tawa or pan. Now place the Lebanese bread on a work table. Place the filling on it. Wrap it using a aluminium foil paper or any wrapping paper. Enjoy.

Note:
Lebanese bread can be replaced with chappathi made of wheat or white flour, Rice roti, pita, tortilla etc.