I used emperor fish (we call it in Arabic ِشعري Shi’ari) to make our lunch. We have rice with fish always, never tried bread with this kind of fish, except for tuna fish.
Anyhow i just wanted to try something new so i mixed two spices together (Fish Masala & Tandoori Masala) and it tasted good.
Ingredients:
4 Medium Size Emperor Fish ( شعري = Shi’ari)
2 tbsp Fish Masala
2 tbsp Tandoori Masala
1 tbsp Yogurt
2 tbsp Lemon Juice
1 tbsp vinegar ( grandma told me to)
Salt & Black Pepper
Chopped Parsley
Side Stuff:
Tomatoes
Potatoes
Garlic butter
Chopped Parsley
Salt and Pepper
How to:
Combine all marinade ingredients in a bowl.
Add fish marinade for 30 minutes.
Put the fish on the baking tray or baking dish.
Cut potatoes in 3 thick slices and give them cube cuts and cut the tomatoes from top X shape.
Combine garlic butter, chopped parsley and pour the combined mixture in the cuts you made on potatoes and tomatoes.
Place potatoes and tomatoes on the same baking tray with the fish or you can put them separate in another baking dish.
Bake everything for 30-40 minutes or until well-baked.
I made this recipe to make it easier for myself to have dates every day and stay full till lunch time, because i feel hungry alot that sometimes i have breakfast 3 times in the morning.
Dates are a good source of various vitamins and minerals. Its a good source of energy, sugar and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium,magnesium and zinc are found in dates. It also contains vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K.
Here in middle east we can find dates easily everywhere in any supermarket, and for this recipe i used Khalas dates they are average-sized and reddish dark brown in colour, Khalas dates are moist and sticky, have a hearty flavour and a butter-caramel taste. Very fleshy, they melt warmly in your mouth.
Khalas Dates
I tried using different type and the result was unsatisfactory and it did not last long, so i prefer only Khalas type.
Ingrediants:
1/2 pack of Khalas dates
2-3 tbs of water
1 tbs of rose water
How to:
Take out the seeds from the dates and keep the flesh in a small cooking pot , turn on the stove on low heat and add water and rose water to it and keep stiring till the dates melt and become sticky again, just make sure it’s not runny otherwise it will not taste that good and won’t last long. Keep it in an airtight jar in the refrigerator.
Dates Butter or Dates Spread
You can have it on your toast, rusks, with banana and icream, or on top of your cake.
Chutney or Chutni is basically a sauce and it can be of almost any vegetable. Mostly chutnies are made salty & spicy, but also some can be sweet if they are made of fruits. It is very easy to make chutney, and can keep it refrigerated for quite some time.
I love making Green chutni = Coriander & mint chutni, but i have tried making tomato chutni for the first time as well, and my family liked the tomato chutni more, because they are used to eating and tasting the green one, so it was something new for them.
Chutnies can be used for almost anything, sandwiches spread, dipping for snacks, mixing with anything to give some taste, or having it with lunch or dinner.
Coriander & Mint Chutni:
Remember this chutni is spicy 😀
Ingredinats:
One fresh chopped corander bundle (Only leaves)
One fresh chooped mint bundle (Only leaves)
Fresh green chilli ( add 3 if you want it less spicy, 5 or more if you want it really spicy)
Two tbs chopped ginger
One chopped onion (medium sized onion)
One lime/lemon juice
One teaspoon cumin (zeera) powder
Salt
Black Pepper powder
water
How to:
Blend all the ingrediants together to get a smooth paste using little water. Cook the mixture on medium heat until it becomes thick and water is very less, this will let the chutni last long. Let it cool off then keep it in an airtight jar in the refrigerator.
Tips:
To give it more taste, you can add tamarind sauce to the mixture and cook. Some blend tomato with it, and some add garlic to it and blend. It all depends on you how you want it or like it.
Not adding ginger and cumin powder to it will result in a tasteless but spicy chutni, and you don’t want this to happen to your chutni of course.
Tomato Chutni:
This one is spicy too.
Ingrediants:
4-5 medium chooped tomatos
3 cloves of garlic
2 tbs of ginger
1 chopped medium onion
green chilly or red chilly
1 tbs or 2 of viniger
1/2 lemon juice
How to:
Blend all the ingrediants together, you might not need water to smoothen the paste, but if you do just add little bit of water less than 1/4 cup. Cook the mixture until it becomes thick and water is less. Let it cool off and then keep it in an airtight jar in the refrigerator.
Now this can be a snack or a breakfast, and it is supper easy to prepare. You can try with different stuffing if you like.
All you need is:
2 slices of Bread
1 tbs Milk
1 Egg
Cheese (any kind – i used kiri cheese)
seasoning that you like
Ghee or Butter
How to:
Spread the cheese on one slice of bread or if you like it extra cheesy then spread on both slices and put them both facing each other just like normal sandwich, cut the crust off the bread and cut it into four equal cubes. whisk egg, milk and seasoning that you like (i just added salt and pepper, but you can try adding oregano or paprika), heat some ghee or butter in a nonstick frying pan, soak each cube in the egg mixture and cook on medium heat until browned from every side.
If you hate Avocados then you should give it a try with this recipe and if you love it you will surely lick off your fingers.
What I like about Avocados is that they are not sweet, but distinctly & subtly flavoured. You can use it in sweet dishes or savoury dishes.
This recipe is very simple and delicious, you can use it for sandwiches, on rusks and just eat it like that.
All you need is:
One Avocado
One small white Onion diced
One big Tomato diced
Seasoning
One Lime juice
How to:
Scoop out the avocado in a bowl and mash it gently with a fork, then add the diced onion, diced tomato (preferred if small pieces), lime juice and your choice of seasoning. I just seasoned it with salt and black pepper.
Onion mixed with lime juice and salt tastes incredible, I always season the onion before adding it to the salad or any other thing, it just gives the whole thing a different and an amazing taste.
This morning I tried this spread in eggs sandwich and beef burger sandwich and I liked it more with the beef.
My next try is on rusks topped with mozzarella cheese 😍👌💙.
I used to hate vegetables and their taste. Till today i try to find other ways of having vegetables without hating their taste. So i chose to turn them in to pickles… WHO DOESN’T LOVE PICKLES …
This is my second time of making Okra pickle, and i thought of sharing the recipe, because it does taste different and delicious. Coming to the taste, it tastes like Sweet & Sour different than other pickles. My mother loved it so much, that she told me to keep some for our vegetable vendor.
Ingrediants are simple and method is simpler. Here are the quantities and measurements i used to prepare it and pictures i took while and after preparing, and when it’s ready.
Ingrediants:
1/2 kg Okra
2 1/2 cups Water (or more depending on the jars you will use to pour in)
1/2 Sugar
1 tbs Salt
3 to 4 Red Chilli
1/2 cup Red Vinegar (or any other vinegar)
Pickeling Spices:
1 Tbsp mustard seeds
1 Tbsp coriander seeds
1 tablespoon red pepper flakes (or red pepper)
1 teaspoon black peppercorns
Method:
Soak Okra in water while you prepare the mixture.
In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. then set aside till it cools abit.
Cut Okra heads and Divide the fresh Okra evenly between 3 jars or if you wish one big jar.Arranging Okras in the jars
Place one dried chile, and one divide mustard sees, coriender, red pepper flakes and black peppercorns into each jar.Arranged Okra and adding pickle spices on top
Pour the combines mixture over the ingrddiants in the jars. Seal them and put then in a dry dark place for 10 days until it become ready.
Sealed and ready
After 10 Days you will see the water in the jar has been reduced. to keep them all soacked in the mixture, prepare more quantity of the mixture and be careful witht he amount of increment.
After 10 days
Bon appétit or as we say in Arabic (بالعافية Bil-Aafiya) meaning with good health.
I am sharing one of my favourite snack recipes from my mother’s recipe collection book. Puffed Potatoes are very easy to make, and taste amazing. Try it.
Ingrediants:
1 (1/2 packet) Chicken Cube
2 oz or 3tbs Butter
1/2 cup Water
1/2 cup Flour
1/4 cup Potatoes (boiled & mashed)
2 Eggs
Frying Oil
Method:
1- Heat half cup of water and butter till it melts.
2- Remove the pan from the fire and add chicken cube and crush them to mix.
3- Wait abit till it cools down and add flour and mix.
4- Return the pan to the fire on a low flame and keep stiring with a spoon till the flour paste starts separating from the pan’s base, turn off the flame.
5- When the mixture becomes cool, add eggs and potatoes and mix well.
6- Heat oil and add this mixture one spoonful at a time.
7- When it puffs up and turns golden, then take out in a dish and serve hot.
Fo Syed 