Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts

Green Gram & Chicken Meatball Clear Soup#SoupSwappers

This Meatball Soup is a hearty, filling. This is a single serving soup. For Soup Swappers this month I am the host and the theme is "Make A Soup With Meatballs".
For this soup I have added fresh green gram which is easily available in this season. 
 I, buy the ones that and covered like pea pods, which we have to clean(see pic).
Single serving 
For the Meatballs

150 Grams Chicken Mince
1 Small Onion - finely chopped
1 Red Chilly - finely chopped
1 Tablespoon Black pepper powder
1 Slice Bread - make into crumbs
Salt to taste
For the soup
500 Ml Water
1 Small Chicken Stock Cube
Salt And Black pepper to taste
1 Tablespoon Tomato -finely chopped
1 Tablespoon Onion - finely chopped
1 Tablespoon Green 
Bell Pepper
1 Tablespoon Red Bell Pepper
1/4 Cup Sweet Corn - boiled
1/4 Cup Fresh Green Gram - boiled
1 Teaspoon Oil

To make the meatballs

Mix all the ingredients well. Make small meatballs and keep aside.

For the soup

Heat oil in a large sauce pan, add the onion and saute till they are translucent and soft. Add rest of the veggies and saute for a minute add the chicken stock cube and water bring it to a rolling boil. When it starts to boil add the meatballs and after a minute reduce the flame to medium low. 
Cover with a lid and let it simmer for 8 to 10 minutes or till meatballs cook and will double in size, will turn pink to white and start to float. 
It's so satisfying soup and delicious! It' makes a complete a meal if you have it with bread sticks for a buttered dinner roll.
Labels: Soup, Chicken, Meatball, Fresh Green Gram, Sweet Corn, Red Bell Pepper, Green Bell Pepper, Healthy, Main course, Appetizer, Soup Swappers

Check out what the other Meatball Soup the bloggers have made for March 2019!

Meatball and Noodle Soup (Sopa Albondigas con Fideo) by Palatable Pastime
Zucchetti and Meatball Soup by Home Sweet Homestead
Green Gram & Chicken Meatball Clear Soup by Sneha's Recipe
Albondigas Soup by A Day in the Life on the Farm
Shrimp and Pork Meatball Wonton Noodle Soup by Karen's Kitchen Stories
One-Pot Fennel & Stout Beef Meatball Stew by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice http://faithhopeloveandlucksurvivedespiteawhiskeredaccomp
Klar Suppe med melboller og kødballer from Sid's Sea Palm Cooking
Spanish-Style Meatball Soup from A Spoonful of Thyme

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Flaked Fish Tacos#FishFriday

These are healthy and filling tacos. Healthy since they are made without cheese and contain veggies. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese.
I have used Homemade Taco Shells, check the how to make them here.
Makes 6 - 7 Tacos 
For the Purple Cabbage Slaw
1 Cup Shredded  Purple Cabbage Or Green  
1 Medium Onion - sliced
1/4 Cup Sour Cream  or as required
1 Teaspoon Lemon Juice 
¼ Teaspoon  Salt or to taste 
For the  Tacos 
150 Grams Boneless & Skinless Fish Fillets
¼ Teaspoon Ground Cayenne Pepper 
¼ Teaspoon Garlic Powder 
¼ Teaspoon Cumin powder 
¼ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper 
To Garnish 
Homemade Corn Tacos Shells as required 
Chopped Coriander Leaves as required
Lemon juice to drizzle as required 
In a large bowl, combine cabbage, onion, sour cream, lemon juice, and salt. Chill until ready to serve. 
In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each fish fillet on both sides with the seasoning mix. 
Heat a pan with a tablespoon of oil and fry  fish on both sides  until done. 
Flake  the fillets  and keep aside. 
Just  before serving, heat the corn tortillas in Air fryer at 180 degrees for 3 -4 minutes. 
Assemble the tacos shell in a serving dish .
Fill each with the purple cabbage slaw and fish. Garnish with coriander and lemon juice and enjoy as an appetizer or as a main course. These are filling and yum.

Labels : Tacos, Fish, Mexican, Mexico, Purple cabbage, Sour Cream, Healthy, Appetizers, Main course, Homemade
The theme for this month is fish tacos or fish taquitos and our host is Karen of Karen's Kitchen Stories.
Check out this collection of recipes
Crispy Shrimp Street Tacos from Palatable Pastime
Flaked Fish Tacos from Sneha's Recipe
Margarita Shrimp Tacos from Sid's Sea Palm Cooking
Skillet Charred Cod Tacos with Roasted Pineapple Slaw from Karen's Kitchen Stories
Tuna Tacos from A Day in the Life on the Farm

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Baked Kabak Mücver#BakingBloggers

Zucchini is called  kabak  and  Mücver is a fritter in Turkish.  This  Kabak Mucver is  similar to a pancake, made from grated zucchini, potatoes, egg, onion, dill, cheese and flour. You can enjoy this  as a main course  for dinner  or  a light lunch or as an appetizer
This makes a perfect meal, brunch, lunch or dinner. The spice level in this recipe is just right..perfect.   In my view do not increase the spices, it will ruin the taste of dish.
Serves 4

1 Large Courgette/Zucchini
1 Medium Carrot
2 Medium Potatoes
1 Medium Onion - finely chopped
3 Large Eggs

3 -4 Tablespoons Grated Cheddar Cheese
3/4  Cup All Purpose Flour
1/4 Cup Heaped Olive Oil
1 Tablespoon Fresh Curly Parsley - finely chopped
1 Tablespoon Fresh Flat Parsley - finely chopped
1 Tablespoon Fresh Dill - finely chopped
1 Tablespoon Dried Mint
¼Teaspoon Red Chilly flakes
1 Teaspoon Level Baking powder
½ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder


Preheat the  oven to 180 degrees C.
Grease an 8 inch pan with oil well, keep aside.
Sieve  the flour, baking powder, add  the dried mint, chilly flakes, salt, pepper and mix,  keep aside.
Grate the zucchini , carrots and potato.
In the large bowl add the grated veggies,  finely chopped onion. Mix the ingredients together and now add the cheese, parsley, dill, mix them too.
Beat 4 eggs and pour this over mixture  and stir everything together.  
Stir  in the sieved  flour  till it is well combined.
Pour the oil over the mixture and  give it a good stir.
Pour this over the greased pan and spread it to the edges to make the thickness as  even  even as possible all over. 

Place the pan in the  pre heated oven and bake for around 40 - 45 minutes.
To check for doneness, the sides will start to leave the sides of the pan and insert a toothpick in the center, if it comes out clean take it out of the oven.
Run a offset spatula around the sides. Let it cool before cutting into slices. 
Enjoy this  warm, with freshly set  yogurt on the side and a soft dinner roll or bun. 
It's a  change from the normal meal that you  have and  so satisfying, you will love it.    This Turkish  baked  dish was  loved by my hubby too!
My Notes
Any leftovers, just heat it in the Air fyer at 180 degrees C for 3 to 4 minutes or Microwave it for a minute. 
 Labels :  Baked, Pancake, Vegetables, Vegetarian, Egg, Zucchini, Carrot, Potato, Baking Bloggers, Main course, Appetizers, Turkey, Continental Cuisine  

Baking Bloggers
Baking a Greek, Turkish or Cypriot recipe
Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table
Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Baked Kabak Mücver from Sneha's Recipe
Bougatsa from Simply Inspired Meals
Cypriot Lamb Tavas from Pandemonium Noshery
Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
Kalo Prama - Cypriot Semolina Cake from Food Lust People Love
Kreatopita from A Day in the Life on the Farm
Sekerpare from The Schizo Chef
Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories
Tiropita (Greek cheese pastries) from Caroline's Cooking

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Stir Fry Baby Corn On A Bed Of Fettuccine Pasta

This is a tangy and sweet baby corn stir fry. This is served on a bed of Fettuccine pasta. It's vegan and delicious. 
3 Tablespoons Sesame oil
6 Baby corns - cut into four parts
2 Capsicums - cut into strips
1 Spring Onions - white and green sliced separately
1 Tomato - de seeded - cut into strips
1 Tablespoons Ginger Garlic paste -
1.1/2 Teaspoon Red Chilly powder
2 Tablespoons Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoons Corn flour - mixed in 1/4 cup water
1/2 Teaspoon 
Ajinomoto - optional
1 Teaspoon Soy sauce
Salt to taste
200 Grams Fettuccine Pasta
Boil the Fettuccine Pasta as per packet instructions.
Mix the ginger - garlic paste in 2 tablespoon water and keep aside.
Fry the baby corn, capsicum and tomato separately, keep aside.
In a wok heat oil and add the ginger-garlic paste and fry till all the water dries. Then add the tomato puree, tomato sauce, soy sauce, chilly powder and salt to taste. 
Stir fry till oil leaves the sides then add the white part of the onion and stir fry on high flame for a minute add the fried baby corn, capsicum and tomato, stir fry on high flame for a minute add water to make it saucy and the ajinomoto  and bring it to a boil, add the corn flour slurry and let it thicken slightly. 
Take off flame and serve it on a bed of Fettuccine pasta.
Labels : Pasta & Noodles, Baby Corn, Vegetarian, Vegan, Main course, Italian

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Dahiwale Aloo ki Sabzi

Dahiwale aloo is nothing but potatoes in yogurt gravy.  This  is a very creamy and flavorful gravy.  Its quick easy and tastes delicious.
For the  Aloo 

10 - 12    Peeled Baby Potatoes
Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Onion seeds 
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1 1/2 Teaspoons Coriander Cumin powder
Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish

2 to 3 Tablespoons Coriander leaves - chopped

Heat the ghee in a kadai/pan,  add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly. 

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes

As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic

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Tabbouleh Salad

Tabbouleh is made using Bulgar. Bulgar is broken wheat that has been partially cooked. It’s an ingredient  used in many Middle Eastern and Mediterranean dishes. Tabbouleh is a very versatile salad. This simple and takes very little time to make.
This is  great potluck and summer picnic side-dish. 
I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.
For the Bulgur
½ Cup Bulgur
1 Cup Water
1 Teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
Other Ingredients

½ Cup Parsley - finely chopped
2 Tablespoons Mint Leaves - torn
2 Cucumbers - chopped
10 - 12 Cherry Tomatoes - chopped
1 Medium Red onion - finely chopped
1 Cup Pomegranate seeds
A few Romaine Lettuce - chopped
A Few Basil Leaves - torn
For the Dressing

A Juice of one big  Lemon
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt or  to taste
1/4 Teaspoon Freshly Ground Black Pepper


For the Bulgur
In a sauce pan add the water and Bulgar, season the water with salt, pepper and a drizzle of extra virgin olive oil. Bring it to a boil, cover and simmer for 10 minutes, or till Bulgar is cooked through. When cooked take it off flame and fluff it with a fork. Leave at room temperature or in the refrigerator for two to three hours, so that the Bulgar can continue to absorb any extra liquid and swell.

For the Dressing

In a small glass jar or a bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
To Assemble

 In a large mixing bowl, add Bulgar ,onions, tomatoes, cucumber, half of the herbs and pomegranate seeds. 

Pour the dressing over the salad and mix well. Keep this in the refrigerator to chill.  
Spoon the  salad on to a serving bowl garnish with  remaining herbs, pomegranate seeds and  chopped cherry tomatoes. Serve and enjoy.

My Notes

You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.

Labels : Main Course, Salads, Side Dish,  Mediterranean, Vegan

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