Showing posts with label Gluten Free. Show all posts
Showing posts with label Gluten Free. Show all posts

Wednesday, December 11, 2019

Shakshuka Recipe | Shakshouka Recipe With Ingredients

Leave a Comment
Shakshouka also spelled shakshuka or chakchouka, is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and common spices. The dish has existed in Mediterranean and the Maghreb for centuries. Shakshuka is an Israeli and Middle Eastern meal.

The word is derived from the Arabic verb shakka, meaning -stick together, clump together.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.

Shakshuka | Shakshouka
In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.

Cuisine: Mediterranean, Middle eastern
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6


  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped

How To Make Shakshuka (Shakshouka) Recipe:

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped cilantro and parsley.


  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.

Nutrition Information:

Calories: 122.2kcal, Carbohydrates: 9.7g, Protein: 8g, Fat: 5.4g, Saturated Fat: 1.6g, Cholesterol: 186.5mg, Sodium: 348mg, Fiber: 1.9g, Sugar: 5.5g

Read More

Thursday, November 28, 2019

Sweet Corn Soup Recipe | How To Make Sweet Corn Soup at Home

Leave a Comment
Sweet corn Soup

Famous Indo-Chinese Sweet Corn Soup is lightly spiced and made with sweet corns, carrots, green peas and spring onions. It is totally a pure vegetarian soup recipe.


Corn soup is a soup made of corn, typically sweetcorn.

Course: Appetizer
Cuisine: Indo-Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 125 kcal


  • 1 cup sweet corn, divided, I used canned sweet corn
  • 1/2 cup water
  • 2 teaspoons oil
  • 1/2 inch ginger, finely chopped 
  • 3-4 garlic cloves, finely chopped 
  • 1 green chili, finely chopped
  • 1/3 cup finely chopped carrots
  • 1/4 cup green peas, frozen, soaked in warm water for 10 minutes
  • 2 stalks green onions, chopped, white & green parts separated
  • 3 cups water, or vegetable broth
  • black pepper, to taste
  • salt, to taste, around 3/4 teaspoon
  • 1.5 teaspoon white vinegar
  • 1/2- 3/4 teaspoon soy sauce, or tamari for gluten-free
  • 1 teaspoon sugar, or to taste
  • 4 teaspoons cornstarch, mixed with 1/2 cup water

How To Make Sweet Corn Soup at Home:

  1. To a blender add 1/2 cup sweet corn and 1/2 cup water. I have used canned sweet corn here. Blend to a smooth paste and set it aside.
  2. Heat a large pot on medium heat. Once its hot, add oil to it and then add the chopped ginger, garlic and green chili.
  3. Saute the garlic and ginger for 30 seconds and then add the carrots, green peas and green onion whites.
  4. Also add the remaining 1/2 cup of sweet corn along with the sweet corn paste that we had prepared earlier.
  5. Cover the pot with a lid and let the veggies cook on medium heat for 5-6 minutes.
  6. Then stir in 3 cups of vegetable broth or water. Add black pepper and salt.
  7. Also add the white vinegar, soy sauce and sugar and mix to combine.
  8. Dissolve 4 teaspoons of cornstarch in 1/2 cup water. Stir well and then add to the pot.
  9. Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
  10. Garnish the sweet corn soup with green onion greens and serve hot.


  • You may add other veggies like beans, cabbage, mushroom to this soup.
  • Use tamari in place of soy sauce to make it gluten-free.
Read More

Sunday, November 24, 2019

Guacamole Recipe With Ingredients | How To Make Guacamole

Leave a Comment

Guacamole is a popular Mexican avocado salad or dip that’s quite easy to make. The base of most any guacamole is mashed or chunked avocado. Mix in onions, cilantro, chilies, seasonings and serve it with tortilla chips. This is a basic guacamole formula, but don't be afraid to mix in other things to make it your own.

Guacamole, a dip made from avocados, is originally from Mexico, is a food product based on the flesh of an avocado. Guacamole is a dish which now is known and cooked in many places, it is also well appreciated due to its special taste. For example: guacamole is one of the most eaten products during Super Bowl. But, besides its popularity, guacamole is a typical Mexican dish.


Guacamole may also help reduce the risk of hemorrhoids. Fiber can also prevent cholesterol build-up in your arteries, reducing the risk of heart disease and heart attack. The avocados in guacamole are a great source of healthy fats, called monounsaturated fats.

Cuisine: Mexican
Prep Time: 5 min
Total Time: 5 min
Servings: 6-8


  • 3 ripe avocados, peeled and pitted
  • 1 jalapeno, cored and finely diced (add more or less to taste)
  • 1/2 cup finely diced red onion
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh coriander leaves, finely chopped
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground cumin
  • (Optional: 1 tomato, cored and chopped)

How to Make Guacamole Recipe:

  1. In a medium mixing bowl, use a fork or a potato masher to mash the avocados to your desired consistency.
  2. Stir in the jalapeno, onion, lime juice, cilantro, salt, cumin until well-mixed. (If adding tomatoes, stir them in at the very end.)
  3. Taste and season with extra salt (plus extra lime juice, jalapeno and/or cilantro) if needed.
  4. Serve immediately and enjoy.

Storing Tips:

  • To store this guacamole, cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate for up to 2 days before serving.

Read More

Saturday, November 16, 2019

Pina Colada Recipe With Ingredients | How to Make Pina Colada

Leave a Comment
'Pina Colada' the name literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.
Pina Colada is a sweet cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both.


A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal.

Prep Time: 5 Mins
Servings: 2
Type: Mixed drink
Served: Blended with ice (frozen style)
Standard garnish: Pineapple slice and/or maraschino cherry
Standard drinkware: Poco Grande glass


  • 1 1/2 cup ice
  • 1/2 cup diced pineapple, frozen
  • 2 ounces pineapple juice
  • 2 ounces Coco Lopez coconut cream
  • 1 1/2 ounces white rum
  • 1 ounce dark rum
  • Pineapple slices

How To Make Pina Colada:

  1. Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender.
  2. Blend until smooth and frosty.
  3. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Read More

Margarita Recipe With Ingredients

Leave a Comment

A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice, blended with ice, or without ice.

Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners, the drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass or champagne coupe.

There are 3 main ingredients to make the best margarita recipe:

1-Tequila: silver or reposado is the best tequila for margaritas, but any kind of tequila (or mezcal or sotol) will work

2-Freshly-squeezed lime juice: the key words here are freshly squeezed, which I highly recommend doing with this citrus juicer (which makes juicing a breeze, especially when you’re making pitcher margaritas for a crowd)

3-Orange liqueur: Cointreau is my go-to, but Grand Marnier is also delicious, or you can use a good-quality Triple Sec

Additional ingredients could include:
  • Agave: if you would like a sweeter margarita, feel free to mix in some agave syrup to taste
  • Kosher salt: if you would like to salt the rims of your glasses (I also like to mix some Tajin into my salt)
  • Lime slices/wedges: for garnish


Cuisine: Mexican
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Serving: 1
Main alcohol: Tequila
Served: On the rocks; poured over ice
Standard garnish: Lime slice, Salt on the rim
Drinkware: Margarita glass


  • Ice cubes
  • 2 oz tequila
  • 1 oz freshly squeezed lime juice
  • 1 ounce Simple Syrup, recipe follows
  • 1/2 to 1 teaspoon orange liqueur
  • 1 tablespoon Lime-salt-sugar

Simple Syrup:

  • 1 cup sugar
  • 1 cup water


  • Zest of one lime
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar

How to Make Margarita:

  1. Fill a cocktail shaker with ice.
  2. Add tequila, lime juice, Simple Syrup and orange liqueur. 
  3. Cover and shake until mixed and chilled, about 30 seconds.
  4. Place Lime-salt-sugar on a plate.
  5. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.

Simple Syrup:

Yield:  about 1 1/2 cups

  • Put the sugar and water in a small saucepan.
  • Cook over low heat, stirring, until the sugar dissolves.
  • Store in a sealed container in the refrigerator for up to 1 month.


  • Blend together lime, salt and sugar in a small blender or mini food chopper.

Classic Margarita Preparation:

Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice.

Read More

Monday, November 11, 2019

Lemon Rice Recipe with Ingredients

Leave a Comment

This South India delicacy doubles up as a snack and an accompaniment as well. Lemon rice is a crunchy, flavorful and sour rice recipe from south india.
Cooked rice is tempered with curry leaves, dals, mustard seeds & turmeric.
The magic in the end is the lemon juice gets added and colours brighten up.

Cuisine: South-Indian
Preparation Time: 10 Mins
Cooking Time: 10 Mins
Total time: 20 Mins
Servings: 2


  • 2 cups boiled rice
  • 4tbsp lemon juice
  • 3tbsp refined oil
  • 1tsp mustard seeds
  • A pinch asafetida
  • 1tbsp split black gram (dhuli urad)
  • 1tbsp split Bengal gram (chana dal)
  • 12-15 curry leaves
  • 4-5 whole red chilies
  • 1tsp turmeric powder
  • ½ cup roasted peanuts
  • Salt to taste


  1. For making lemon rice, heat the oil in a pan.
  2. To medium hot oil, add mustard seeds, asafetida, urad dal, chana dal and sauté till golden.
  3. Add curry leaves, broken red chilies, turmeric powder and peanuts and sauté for another 30 seconds.
  4. Add the rice and salt and mix well.
  5. Add lemon juice and mix well till the rice gets heated through.
  6. Serve hot.

Read More