The Yogurt drink is a simple pleasure packed with nutrients, good bacteria and loaded with …
Mango Lassi Recipe
Healthy Recipes
Chickpea Dumplings in Yogurt Sauce|Besan ke Dahi Bhalle Recipe
Dahi Bhalla/Bhalle, Dahi vada/vada or Dahi bhara/bhare are all exactly the same thing, these different …
Turkish Bulgur Pilaf Recipe
The bulgur resembles couscous but different, it is broken wheat and the main ingredient in …
Fish Biryani recipe
Fish Biryani Recipe
2016-04-03 12:05:44
Serves 8
Mutton is the most common meat used in biryani recipes, although beef, chicken but what about fish biryani? Hello seafood lovers, this recipe is for you, fish biryani is lesser known than the others but more delicious with its unique taste and flavour, try it you will love it.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Nutrition Facts
Serving Size
244g
Servings
8
Amount Per Serving
Calories 273
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 72mg
24%
Sodium 366mg
15%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
13%
Sugars 6g
Protein 26g
Vitamin A
23%
Vitamin C
259%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Rice Basmati, washed and soaked for 30 minutes
- 750 g boneless fish fillets
- 2 large onions finely sliced
- Bunch of fresh dill
- Handful coriander leaves, chopped
- 2 tbsp garlic minced
- 1 cup natural yoghurt
- 10 whole green chillies slit vertically
- 2 lemons juice
- 3 tbsp of oil
- Fried onion for garnishing
Masala (spice)
- 1 tsp Salt
- 1 tbsp red chilli
- 1 tbsp coriander
- 1 tsp Garlic powder
- 1 tsp dried mango powder
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp green cardamom
- 1 tbsp fenugreek leaves (Methi)
- 1 tsp black pepper
- 1 ½ tsp carom (Ajwain) crushed
- ½ tsp clove powder
Instructions
- In a large bowl mix all the spice, lemon juice and garlic marinate the fish (I used tilapia fish fillet for this recipe) and set aside for at least 15 minutes.
- Heat the oil over medium-high heat, add the onion slices and fry for 5 minutes, add the marinated fish, chillies and fry until oil separates from the masala, add in yogurt and stir for 2 mins gently and carefully to keep fillets from breaking apart, sprinkle over the chopped coriander, cover and cook until tender.
- In another cooking pan, pour in one tablespoon of oil and fry Dill for about 1 minute add water and salt, bring to boil and add the soaked rice, cook until is 85% done then drain.
- Transfer the fish to another plate, and add half the rice into the masala and evenly add the fish over it, then spread the second layer of rice, pour the fried onion all over cover and cook on low-heat until rice is ready.
- Serve hot and garnish with some fresh Dill and fried onion.
Notes
- Fish fillets are fragile and tend so avoid over stirring.
- Boneless fish is preferable
- You can use any fish of your choice I used Tilapia fillet
Merjana https://www.merjana.com/
Aloo Chana Chaat Recipe
Aloo Chana Chaat
2016-03-22 15:16:51
Serves 6
There are many versions, here is my favourite... the tastiest quickest pakistani spicy chickpea salad easy to make and filling enough to fight hunger for hours.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Nutrition Facts
Serving Size
276g
Servings
6
Amount Per Serving
Calories 247
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 123mg
5%
Total Carbohydrates 54g
18%
Dietary Fiber 4g
16%
Sugars 8g
Protein 8g
Vitamin A
4%
Vitamin C
33%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 canned chickpea in water (Chana)
- 3 large potatoes
- 1 large onion, diced
- 1 lemon juice
- 1 tbsp chaat masala
- 1 tsp red chilli powder
- 3 tbsp fresh coriander, chopped
- Tamarind chutney (as needed)
- Green chutney (as needed)
Instructions
- Peel the potatoes and cut it into bites size cubes, boil them in a salty water and drain.
- In a large bowl add all the ingredients ( chickpea, potato cubes, onion, chopped coriander, spices and lemon juice) add to the mixture tamarind chutney and green chutney and mix well.
- Serve Chana Chaat topped with more chutneys if desired.
Merjana https://www.merjana.com/
Watch the Video
Homemade Ice-cream without machine
Homemade Ice-cream without machine
2016-03-18 12:39:06
Serves 8
Three flavours egg-less homemade Ice cream easy to make without machine a delicious summer dessert to enjoy with family
Prep Time
15 min
Cook Time
24 hr
Total Time
24 hr 15 min
Nutrition Facts
Serving Size
123g
Servings
8
Amount Per Serving
Calories 329
Calories from Fat 207
% Daily Value *
Total Fat 24g
36%
Saturated Fat 15g
73%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 82mg
27%
Sodium 69mg
3%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
2%
Sugars 24g
Protein 5g
Vitamin A
15%
Vitamin C
20%
Calcium
15%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Icecream base
- 500 g whipping cream
- 300 g condensed milk
1st Flavour
- Vanilla strawberry swiss roll
- Vanilla sugar or extract
2nd Flavour
- Melted black chocolate
- Black chocolate chunks
3rd Flavour
- Strawberry sauce
- Fruits for topping
Instructions
- In a bowl whisk whipping cream and condensed milk until smooth and fluffy, here is your icecream base ready to go.
For the flavours
- Take three freezer proof containers; break in the first one the cake into small pieces pour the icecream mixture add the vanilla and mix all very well.
- Pour in the second one the icecream base and add melted chocolate and the chunks mix all well.
- In the third container pour the icecream base and the strawberry sauce and mix.
- Freeze for at least 12 hours or until ready to serve
- Serve topped with a layer of fruits if desired.
Merjana https://www.merjana.com/
Beyti Kebab
Beyti Kebab
2016-03-17 12:06:20
Serves 6
Beyti kebab is one of the most delicious Turkish kebab recipe, so yummy and juicy served wrapped in tortillas and topped with tomato sauce, time to try out this inviting and healthy kebab recipe
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Nutrition Facts
Serving Size
235g
Servings
6
Amount Per Serving
Calories 561
Calories from Fat 327
% Daily Value *
Total Fat 36g
56%
Saturated Fat 14g
71%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 162mg
54%
Sodium 250mg
10%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 2g
Protein 44g
Vitamin A
12%
Vitamin C
12%
Calcium
6%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 kg ground lamb
- 3 tsp cumin powder
- 3 tsp coriander powder
- 1 tsp ground black pepper
- 1 tsp red chillies flakes
- 2 tbsp breadcrumbs
- 1 tbsp milk
- Salt to taste
- Yoghurt
- Tortillas bread (lavash)
Tomato sauce
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tomatoes chopped
- 2 tbsp tomato paste
Instructions
- Mix milk with breadcrumbs (help with keeping meat moist and not hard after baking) add to the minced meat followed by the spices mix all well and let it chill in the fridge for an hour.
- Form a medium sized balls and shape them to 7 inch long sausages, preheat the grill or oven and place them on the grill or tray if using an oven, and cook for about 20 minutes making sure to turn them often.
- Prepare the tomato sauce, in a sauce pan heat the oil over medium heat add the chopped tomatoes, the onion powder, garlic powder, tomato paste, salt and pepper to taste cook for couple of minutes or until smooth.
- Roll the cooked Kebab pieces with a Tortilla and cut into bite size pieces and arrange them on serving dish around BULGUR Pilaf, making a circle as shown in the picture.
- Drizzle with tomato sauce, top the Bulgur with some yoghurt and serve them hot
Merjana https://www.merjana.com/
Algerian Chicken with Olives Tagine
Chicken with Olives Tagine
2016-03-14 10:42:14
Serves 3
If you are looking for a recipe that tastes heavenly and makes the house smell fantastic try this Algerian Tagine chicken with olives, a yummy recipe you must give it a go
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
498g
Servings
3
Amount Per Serving
Calories 489
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 255mg
85%
Sodium 953mg
40%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
17%
Sugars 3g
Protein 52g
Vitamin A
16%
Vitamin C
39%
Calcium
12%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 Chicken legs
- 1 cup pitted green olives
- One lemon
- Salt and pepper to taste
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves pressed
- 2 cups low-salt chicken broth
- 2 tbsp of chopped parsley
Instructions
- Heat oil in a large pan over high-medium heat, add onion slices and sautée for 2 minutes add the chicken and sprinkle with salt and pepper, cook 4 minutes on each side or until browned, add the garlic followed by other four ingredients and stir for a further minute, cover and let it cook for 30 seconds then pour in the chicken broth, stir and cover, bring to a boil.
- Squeeze enough juice from a lemon and cut it into widgets add it to the pan, reduce the heat and simmer until your chicken is cooked through add the olives in the last 10 minutes.
- Garnish with chopped parsley and serve.
Merjana https://www.merjana.com/
How to make a Yummy Falafel
Falafel Recipe
2016-03-01 05:34:38
Serves 6
Falafel a traditional Arabic starters are served in many different ways Whether you prefer them in sandwiches with tomatoes or as an elegant appetizer or even a snack with Tartoor dip (Tahina)
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Nutrition Facts
Serving Size
109g
Servings
6
Amount Per Serving
Calories 319
Calories from Fat 31
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 634mg
26%
Total Carbohydrates 54g
18%
Dietary Fiber 19g
75%
Sugars 8g
Protein 20g
Vitamin A
11%
Vitamin C
18%
Calcium
11%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 ½ cup chickpeas, soaked overnight and drained
- 1 ½ cup peeled split dried fava beans, soaked overnight and drained
- Garlic clove, minced
- 1 small onion, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp baharat spice mix
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp harissa paste
- ½ cup of fresh parsley
- ½ cup of fresh coriander
- Sunflower oil for frying
Instructions
- In a food processor put chickpeas, fava beans, garlic, onion, fresh parsley and fresh coriander, spices and blend until grainy not really smooth
- In a bowl, add the mixture then add salt, bicarbonates and harissa puree; mix all well and set aside to rest for 15 minutes
- Heat the oil over medium high heat and take a Falafel mold if available if not using a tablespoon scoop up the mixture and drop into the oil or you can shape the with hands
- Fry both sides of the Falafels until lightly browned.
- Remove from oil and place on a paper towel to sop up the oil
- Serve hot with Tartoor sauce (Tahini Dip)
Merjana https://www.merjana.com/
Pakistani Achar Gosht Recipe
Pakistani-style achar gosht, or achari gosht it’s a meat curry (mutton or chicken) cooked with pickle taste 😛 YUM, the first time I tried this was in Pakistan and “Hola! I’m in love“, the reason I like this recipe so much because of the Achar if you don’t know what is Achar is a south Asian pickle which contains, lemon, carrot, raw mango, green chillies, and Asian spices in oil, they usually serve it with daal or chicken or you can even have it as an appetizer, the combination of the sourness and spices in it drive me up crazy ….try this Achar.
In this recipe, I changed some certain ingredients but the taste remains the same for example:
- Instead of 1 cup of oil, I use 2 tablespoons.
- I don’t cook the tomato sauce separately; I add chopped tomato after the sautéed onion to avoid so much oil.
- I use Nigella seeds, not onion seeds… Do not get confused between them, they are entirely different.
- You can use ready ground achar gosht masala (spices), available in Indian/Pakistan Grocery stores or get it from here
Achar Gosht
2016-02-03 13:42:50
Serves 6
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Nutrition Facts
Serving Size
289g
Servings
6
Amount Per Serving
Calories 374
Calories from Fat 184
% Daily Value *
Total Fat 21g
32%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 93mg
31%
Sodium 146mg
6%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
13%
Sugars 7g
Protein 32g
Vitamin A
32%
Vitamin C
202%
Calcium
10%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- whole chicken cut into pieces (you can use mutton or beef instead)
- 1 cup yogurt
- 2 tablespoon oil
- 1 large onion finely chopped
- 2 large tomatoes chopped
- 2 tbsp Ginger and garlic paste
- Handful fresh coriander chopped
Achar masala
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp Nigella seeds
- ½ tsp fenugreek powder
- 1 tsp turmeric powder
- ¼ tsp clove powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp Red chilli powder
- Salt and pepper to taste
Achar mirch (pickled chillies)
- 6 green chillies
- Freshly squeezed lemon juice
Instructions
- In a large bowl combine all the spices take 2 tablespoons and set aside until needed (for the pickled chillies step 2), add chicken pieces into the bowl, yoghurt and 2 tablespoons of lemon juice mix well to coat evenly; cover the marinated chicken and set aside for 30 mins and let the time do the work.
- Meanwhile, in shallow bowl mix the 2 tablespoon of the spices (masala) and add the remaining lemon juice to make a paste; slit the chillies in half lengthwise and stuff with the masala paste.
- Heat the oil over medium heat and sauté the onions, add tomatoes, ginger garlic paste and stir for 5 mins, add the marinated meat and cook on high heat stirring constantly for 1 minutes, cover, reduce the heat, and simmer until tender, adding a little water if required.
- Once the oil separates and water dries arrange the stuffed chillies on top of cooked chicken, cover and put on DUM let them cook on low heat for about 5 mins or until tender.
- Garnish with chopped coriander and serve hot with Naan.
Notes
- DUM is a Pakistani and Indian technique where the biryani or meat cooked over a very low flame with sealed lid.
Merjana https://www.merjana.com/