The bulgur resembles couscous but different, it is broken wheat and the main ingredient in …
Turkish Bulgur Pilaf Recipe
Meals
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
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/
Spaghetti Bolognese Recipe
Spaghetti Bolognese
2016-02-17 12:10:23
Serves 6
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
133g
Servings
6
Amount Per Serving
Calories 277
Calories from Fat 120
% Daily Value *
Total Fat 13g
21%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 72mg
24%
Sodium 104mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 2g
Protein 27g
Vitamin A
35%
Vitamin C
5%
Calcium
3%
Iron
16%
* 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
- 500g fresh beef minced
- 1 packet spaghetti
- 1 beef stock cube
- 2 tbsp Tomato Puree
- 2 canned diced tomatoes
- 1 onion, diced
- 1 carrot, finely grated
- 2 cloves of Garlic, finely chopped
- Handful of Fresh Basil
- Freshly grated Parmesan Cheese
- 2 tbsp olive oil
- 1 fresh bay leaf
- Salt and Pepper.
Instructions
- Place a large saucepan on a medium heat, add olive oil and fry onion until golden, add carrots and garlic and keep frying until carrot tender.
- Stir in canned tomatoes, add the minced beef and let it browned.
- Add the tomato puree, basil, stock cube and bay leaf, season with salt and pepper and increase the heat slightly, cover the saucepan and simmer for 30 minutes, giving them a stir occasionally
- Add the parmesan during the last 5 minutes of cooking and stir till melted.
- Bring a pot of lightly salted water to a boil and cook the spaghetti according to the packet instructions, drain and serve it topped with the bolognese sauce
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/
Couscous with Legumes
Couscous Legumes
2016-01-22 12:52:12
Serves 8
This is one of the Berberian new year recipes In Algeria COUSCOUS with legumes, healthy, low in fat and high in vitamins
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Nutrition Facts
Serving Size
212g
Servings
8
Amount Per Serving
Calories 365
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 4mg
1%
Sodium 400mg
17%
Total Carbohydrates 64g
21%
Dietary Fiber 12g
48%
Sugars 4g
Protein 17g
Vitamin A
61%
Vitamin C
13%
Calcium
7%
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
- 2 cup couscous
- 1 large onion, chopped
- 2 tomatoes, chopped
- 2 carrots cut into batons
- 1 cup dried fava beans, soaked overnight
- 1 canned chickpeas in water
- 1 canned corns in water
- ½ cup brown lentils
- 1 tablespoon ghee
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon tomato paste
- 1 tablepoon Ras el hanout
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 stalk of celery, diced
Instructions
- Wash the Couscous, drain and let it set for 5 mins, meanwhile bring a water to boil in stock pan, add couscous to steamer insert and steam for 15 mins.
- Place another stock pan on stove over medium heat, add the olive oil, sauté onion for 5 mins then add tomatoes stirring regularly, for about 6 mins until softened, add spices, salt, pepper, lentils and fava beans, stir for 2 mins, add water and cook for 40 mins then add carrots, celery, corns and chickpeas, for the last 15 to 20 minutes and cook until tender or desired consistency, season with salt and pepper to taste, if desired.
- After 15 mins of steaming couscous flip it into a large dish and put 2 splashes of salted water, let it set for 5 mins and steam again for another 15 mins.
- Remove the couscous from steamer add ghee into it mix well and VOILA ready to serve.
- Serve the couscous topped with legumes.
Merjana https://www.merjana.com/
Baked Salmon Fillets Recipe
Baked Salmon Fillets Recipe with Potatoes
2016-01-14 05:08:59
Serves 4
Have no idea what to cook on a busy day? you will love this salmon recipe perfect for weeknights, so shake up your dinner table and make your own healthy and easy baked salmon.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
768g
Servings
4
Amount Per Serving
Calories 901
Calories from Fat 210
% Daily Value *
Total Fat 23g
36%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 205mg
68%
Sodium 944mg
39%
Total Carbohydrates 70g
23%
Dietary Fiber 6g
22%
Sugars 3g
Protein 100g
Vitamin A
10%
Vitamin C
54%
Calcium
9%
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
- 6 pink salmon fillets.
- 4 large potatoes.
- 1 teaspoon ground pepper.
- 1 teaspoon sea salt.
- 1 teaspoon garlic powder.
- 1 fresh squeezed lemon juice.
- 1 tablespoon extra-virgin olive oil.
Instructions
- Preheat the oven to 175°
- Cut the potatoes into large chunks and bring them to boil in a large pan for 4 mins, drain and generously sprinkle with sea salt and pepper.
- Meanwhile, in a small bowl mix the spices, lemon juice and olive oil and rub the Salmon fillets both sides.
- Arrange the Salmon fillets (skin-side down) and Potatoes on baking tray, bake for 20 minutes.
- Serve with salad.
Merjana https://www.merjana.com/
La Tortilla Española – Spanish Omelette
Spanish Omelette
2016-01-13 10:41:36
Serves 4
Tortilla de patatas a la española, the tortilla is a Spanish omelette with potatoes, easy recipe that you can easily fit into your packed morning routine to boost your carbs and protein.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Nutrition Facts
Serving Size
571g
Servings
4
Amount Per Serving
Calories 473
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 247mg
82%
Sodium 795mg
33%
Total Carbohydrates 74g
25%
Dietary Fiber 7g
28%
Sugars 7g
Protein 20g
Vitamin A
57%
Vitamin C
176%
Calcium
20%
Iron
27%
* 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
- 4 large potatoes, cut into cubes.
- 2 padrón peppers.
- 2 tomatoes, chopped.
- ½ cup of greeted cheese.
- 5 large eggs.
- 1 teaspoon of sea salt.
- 1 teaspoon of pepper.
- 1 teaspoon of cumin.
- 1 teaspoon of extra virgin olive oil.(for brushing the pan)
- Oil for frying.
Instructions
- In a large pan heat the oil over medium-heat and fry the potato cubes until golden then transfer to a paper towel–lined plate to drain excess oil, sprinkle with sea salt.
- Beat the eggs in a shallow bowl with fork and set aside.
- Combine the chopped tomatoes, chopped padrón peppers, cheese In a large mixing bowl, add in the beaten eggs, the fried potato cubes, the spices and mix well.
- Place a non-stick frying pan over medium-heat, brush the pan with the olive oil, pour the mixture and swirl slightly to coat the bottom and slide the spatula all the way around the edge to form Rounded corners, when the mixture is firm hold the plate upside-down and quickly turn the pan upside down over the plate and the omelette will drop onto it (browned side up), now tilt the plate so the omelette slips onto the pan to cook the other side.
Merjana https://www.merjana.com/