Home - Tasty Fusion Recipes

Fish Recipe Videos

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#gameday #wings #chicken

Spicy and Sticky Honey Sriracha Chili Oil Wings Recipe // Game Day Wings Made in an Air Fryer

INGREDIENTS
(This is enough for about 3 or so dozen stuffed mushrooms)
- 16 oz crab meat (lump or jumbo lump preferred)
- 32 oz button mushrooms
- 16 oz softened cream cheese
- 2 slices cooked bacon, finely chopped
- 8 oz colby jack cheese, shredded
- 6 oz mozzarella cheese, shredded
- 3 TB mayonnaise
- 2 TB sour cream
- 1 ½ tsp old bay seasoning
- 1 tsp pepper
- 1 TB Worcestershire sauce
- 1 TB parsley
- 3 cloves minced garlic
- 3 chopped scallions
- 1 tsp hot sauce
- 1 tsp paprika
- 1 TB sugar
- 1 tsp garlic powder
- Juice from ½ lemon
- 1 tsp mustard
- 1 tsp finely chopped chives (for garnish)

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#appetizer #crab #mushroom

Cheesy, Crab Stuffed Mushrooms Appetizer Recipe

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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0:00-2:05: Homemade Nachos
2:06-3:38: Seasoned Ground Beef
3:39-4:40: Black Beans
4:41-6:06: Homemade Queso
6:07-6:37: Outro

#nachos #gameday #appetizer

Simple & Easy Game Day Loaded Nacho Bar Idea // Game Day Appetizer Recipes

Hey, folks! Here's a quick buffalo wings recipe that I made in the air fryer! Instead of deep frying these wings, let's go for the healthier option! Hope y'all enjoy!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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0:00-1:25 - Cleaning the Wings
1:26 -1:55 - Seasoning
1:56-2:50 - Cooking Wings in Air Fryer
2:51-3:24 - Blue Cheese Dip
3:25-3:44 - 2nd Batch of Wings
3:45-4:50 - Buffalo Sauce
4:51-5:35 - Taste Test

#buffalowings #gameday #chickenwings

THE BEST Game Day Buffalo Chicken Wings Made in an Air Fryer! Easy Buffalo Wings Recipe

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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Creamy, Savory Zuppa Toscana Soup Recipe // This is My Favorite Olive Garden Copycat Recipe Ever!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#chili #homemade #chilirecipe

The Coziest Homemade Beef Chili Recipe Ever! Beefy & Tomato-Rich Chili Recipe to Keep You Warm!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#blackeyedpeas #goodluck #happnewyear

Creamy Good Luck Black Eyed Peas Recipe // Happy New Year!

What’s up, folks! I’m finally back in these description boxes! So this is my ultimate, go-to recipe whenever I need to make some authentic, Maryland style crab dip! However, I elevated the traditional Maryland hot crab dip by adding in shrimp and bacon!! Y’all, this crab shrimp and bacon dip is definitely a party in your mouth and whoever eats it will definitely have a hard time stopping! I’m telling you this from experience! Anyways, y’all know I’m a Maryland boy and this recipe is by far one of the best crab shrimp and bacon dips out there! Enjoy!

INGREDIENTS
- 16 oz crab meat (lump or jumbo lump preferred)
- 12 oz cooked shrimp (seasoned w/ ½ tsp old bay seasoning and cut into bite size pieces, or use small shrimp)
- 16 oz softened cream cheese
- 2 slices cooked bacon, finely chopped
- 8 oz colby jack cheese, shredded
- 6 oz mozzarella cheese, shredded
- 3 TB mayonnaise
- 2 TB sour cream
- 1 ½ tsp old bay seasoning
- 1 tsp pepper
- 1 TB Worcestershire sauce
- 1 TB parsley
- 3 cloves minced garlic
- 3 chopped scallions
- 1 tsp hot sauce
- 1 tsp paprika
- 1 TB sugar
- 1 tsp garlic powder
- Juice from ½ lemon
- 1 tsp mustard
- 1 tsp finely chopped chives (for garnish)

DIRECTIONS
1. Add all ingredients (besides shrimp and crab meat) and mix thoroughly
2. Add in crab and shrimp, then mix thoroughly
3. Place mixture in casserole dish and top with both cheeses
4. Bake in 350 F oven for 20 min or until nice and bubbly
5. Broil for 2 min (optional)
6. Let cool for 15 min
7. Enjoy with toasted bread!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#crab #seafood #appetizer

Authentic Maryland Style Crab, Shrimp & Bacon Dip // Crab Dip Recipe // COOKMAS Ep. 9

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#amaretto #cocktail #bloodorange

Frozen Blood Orange Amaretto Sour // Frozen Amaretto Sour Cocktail Recipe! COOKMAS Ep. 8

Vegan Recipe Videos

One Pot Lentil Pasta Recipe | Easy Vegetarian and Vegan Meals | Lentils. This one pot lentil recipe perfect for vegan and vegetarian meals. This high protein and nutrient rich pasta recipe made with lentils is a complete healthy vegetarian meal, so add this easy vegetarian pasta recipe with lentils to your plant based diet. This delicious high protein lentil recipe is a great way to add protein to your pasta in a plant based diet. Healthy lentil recipes / pasta recipes for you vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan pasta recipe/lentil recipe.

▶️ LENTIL PASTA RECIPE INGREDIENTS: (4 to 5 servings)

1 cup / 200g Brown Lentils (soaked for 8 hour or overnight)
3 Tablespoon Olive Oil
200g / 1+1/2 cup Onion - chopped
150g / 1 cup Celery - chopped in small pieces
150g / 1 cup Carrots - chopped in small pieces
150g / 1 cup Red Pepper - chopped in small pieces
1+1/2 Tablespoon Garlic - finely chopped
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Rosemary
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/2 Teaspoon Pink Himalayan Salt to this dish)
3 cups / 700ml Water
2 cups / 475ml Passata / Tomato Puree
3 cups / 700ml Vegetable Broth / Stock (LOW SODIUM)
200g / 1+1/2 cup Dry Ditalini Pasta
25g / 1/2 cup Parsley - finely chopped
Ground Black Pepper to taste (I added 1/2 Teaspoon)
OPTIONAL - Lemon Juice to taste (I added 1/2 Tablespoon of lemon juice)
(NOTE: Lemon juice is optional - taste the pasta first and ADD ONLY IF NEEDED)

👉 GARLIC OIL TEMPERING:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Chopped Garlic
1/4 to 1/2 Teaspoon Chili Flakes

▶️ METHOD:

Soak the brown lentils for 8 to 10 hours or overnight. Once soaked rinse it well, strain and set it aside.

Heat a large pot. Add onion, carrot, celery, red bell pepper, 1/4 tsp salt and fry on medium heat until the vegetables are lightly browned. Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to slightly brown the veggies as it will add a lot of flavour to the dish. It takes about 7 minutes. Now add the chopped garlic, dry oregano, thyme, rosemary , cayenne, and fry for another 1 to 2 minutes or until fragrant. Add the soaked brown lentils, 1/2 tsp salt and water. Mix well, cover the lid and bring to a vigorous boil. Once it starts boiling, reduce the heat to medium-low and cook for about 20 to 25 minutes or until the lentils are soft but still holds it's shape.

Once the lentils are cooked, add the passata/tomato puree, vegetable broth and mix. Cover and bring to a boil. Now add the dry ditalini pasta and salt to taste. Cover the lid and cook for about 3 minutes. Then uncover and cook for another 1 to 2 minutes. Turn off the heat. Undercook the pasta by 5 minutes because it will continue to cook in the hot liquid even after turn off the heat. Add the parsley, black pepper, lemon juice (optional) and mix well. Lemon juice is optional - taste the pasta first and add only if needed.

👉 ✅ PLEASE NOTE: WE ARE UNDER COOKING THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID EVEN AFTER TURNING OFF THE HEAT.

For garlic oil tempering: Add the garlic and olive oil to a small pan and fry on medium to medium-low heat for a few seconds. Add the chili flakes and fry until the garlic JUST STARTS to brown. IMMEDIATELY REMOVE FROM HEAT AND ADD IT TO THE COOKED PASTA. Mix well and serve hot with a green side salad.

▶️ IMPORTANT TIPS:

👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer

👉 Adding salt while frying the onion and vegetables will help it cook faster it's an important step so please do not skip it

👉 UNDER COOK THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID even after turn off the heat

👉 LEMON JUICE IS OPTIONAL - taste the pasta first and add only if needed

👉 Every stove is different so adjust/regulate the heat and cooking time accordingly

*********

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
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ONE POT LENTIL PASTA Recipe | Easy Vegetarian and Vegan Meals

Chickpea Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy almost one pot chickpea fried rice recipe is perfect for vegan and vegetarian meals. A delicious rice recipe made with chickpeas, basmati rice and Indian spices is not only easy to make but is a great way to add garbanzo beans to your diet. A high protein and healthy vegetarian rice recipe with chickpeas makes a healthy vegetarian meal. This delicious high protein chickpea recipe / fried rice recipe is a great way to add protein to your rice in a plant based diet. Healthy chickpea recipes / rice recipes for you vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan chickpea and rice recipe.

▶️ CHICKPEA RICE RECIPE INGREDIENTS: (3 servings approx.)

To cook rice:
1 cup / 200g WHITE BASMATI RICE
1+1/4 cup / 300ml Water
✅ 👉 COOK THE RICE IN A WIDER PAN, this will prevent the rice from getting soggy.

OTHER INGREDIENTS:
3 to 4 Tablespoon Cooking Oil (I have used light olive oil)
1/2 Teaspoon whole cumin seeds
2 Bay leaves
275g / 2 cups Onions - finely chopped
2 Tablespoon / 25g Garlic - finely chopped
1 Tablespoon / 10g Ginger - finely chopped
2 cups / 1 can Cooked Chickpeas (liquid drained/strained)
2 Teaspoon Ground Coriander
1/2 Teaspoon Freshly Ground black pepper
1 Teaspoon Garam Masala
1/4 to 1/2 Teaspoon cayenne pepper or Indian chili powder
1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves) - There is no replacement for this
Salt to taste (I have added total 1 teaspoon of salt)
1/4 cup / 60ml Water or as required

1/4 Cup / 10g Cilantro (Coriander leaves) - chopped
1/2 to 1 tablespoon Lemon Juice to taste (I added 1 tablespoon lemon juice but you do you)

▶️ METHOD:

To cook the rice:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for about 30 minutes. Once soaked strain the rice and transfer it to a WIDE PAN and add water. Bring to a boil and then reduce the heat and cook it for about 10 minutes or until the rice is cooked but not mushy. DONOT OVER COOK THE RICE, WE DON'T WANT MUSHY RICE. Uncover and fluff the rice with a fork. Then set it aside UNCOVERED for it to cool down.

Now heat a pan and add 3 to 4 tablespoons of cooking oil. Once the oil is heated, reduce the stove heat to low and then add the cumin seeds and bay leaves. (Reducing the heat will prevent the seeds from burning). CAREFUL NOT TO BURN THE CUMIN SEEDS.

Now add the chopped onion, 1/4 teaspoon salt and turn the heat to medium. Fry while switching between medium and medium-high heat until the onions are browned, about 8 to 9 minutes. Then add the finely chopped garlic and ginger. Fry on medium heat for another 2 to 3 minutes or until fragrant. Once the ginger and garlic is fried and fragrant add the cooked/strained chickpeas, spice mix (ground coriander, black pepper, cayenne pepper, garam masala, Kasuri methi) and salt to taste. Fry on medium heat for about 3 minutes. Then add 1/4 cup of water or as required and mix well. THEN REDUCE THE HEAT TO LOW.

Wash your hand and with wet hands break any lumps in the rice VERY GENTLY. Wet hand will prevent the rice from sticking to your hand. THE RICE GRAINS ARE SOFT SO CAREFUL NOT TO BREAK THE RICE GRAINS. Add the rice to the pan and fry for about 2 to 3 minutes. Turn off the heat and then garnish with lemon juice, cilantro (coriander) leaves. Mix well. Cover the lid of the pan and allow the rice to rest for 3 to 4 minutes before serving - for the flavours to blend.

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste

👉 Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy

👉 Adding salt to onion will release it's moisture and will help it cooks faster, so please don’t skip this step

****

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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#rice #chickpeas #vegetarian #vegetarianrecipes #vegan #veganrecipes #ricerecipes #veganfood #HealthyRecipes #plantbased #vegetarianfood #basmatirice #pulao #chickpearecipe

Chickpea Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes

Roasted Spaghetti Squash Pasta Recipe | Easy vegetarian and Vegan Meals | Pasta Recipes. Easy squash recipes for the fall. In this video, I'll show you how to cook spaghetti squash and use it in a pasta recipe. An easy vegetable pasta with roasted spaghetti squash - healthy Italian pasta recipe. So add this easy squash recipe / vegetarian pasta to your healthy vegetarian meals. Spaghetti squash is really easy to cook and makes a delicious veggie pasta recipe, a great way to add squash to your plant based diet. Healthy veggie pasta recipe for your plant based diet, vegan and vegetarian meals. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you like my vegan pasta recipe. Is there any other pasta recipe you want me to try?

▶️ SPAGHETTI SQUASH PASTA RECIPE INGREDIENTS: (3 servings)

👉 To roast the Spaghetti Squash and Garlic:
1.4 kg approx. / 1 Medium Spaghetti Squash (This will yield 3 cups of roasted squash)
35 to 40g / 1 Whole Garlic (Tip removed and drizzled with olive oil)

👉 To cook Spaghettini Pasta:
200g Spaghettini Pasta
2+1/2 to 3 Litres of boiling water
Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt)

3 Tablespoon Olive oil
1 cup / 135g Onion - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt which is milder than the regular salt)
1/2 cup / 50g Parmesan Cheese (Vegan) 👉 Non-Vegans can use regular parmesan cheese
1/2 Teaspoon Ground Black pepper or to taste
1/2 to 3/4 cup Thinly sliced Fresh Basil or 2 Tbsp of finely chopped parsley

▶️ METHOD:

PRE-HEAT THE OVEN TO 400F.

Cup the spaghetti squash in halves. Remove the seeds/core and then place it cut side down on a baking tray lined with parchment paper. Cut the tip of a whole garlic and drizzle with olive oil on the top. Wrap it with a square piece of parchment paper and then with aluminum foil. Place it on the baking tray along with the spaghetti squash. Bake in the oven at 400F for 35 minutes or until the squash is cooked but not mushy. BE CAREFUL NOT TO OVER BAKE. Once baked, the roasted garlic should be soft to touch, if not return the garlic to the oven and bake for another 5 to 8 minutes. Allow the squash to cook down. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. It should look like noodles, if it's too soft then know that you have over baked it.

✅ 👉 BAKING TIME IS BASED ON THE SIZE OF THE SQUASH - IN THIS CASE 1.4KG TOOK ME 35 MINUTES TO BAKE, SO ADJUST ACCORDINGLY.

✅ 👉 BAKING TIME ALSO DEPENDS ON THE FRESHNESS OF THE SPAGHETTI SQUASH, SO ADJUST THE BAKING TIME ACCORDINGLY

Boil water in a pot and generously salt the boiling water. Add the spaghettini pasta and cook as per package instructions. Now to a heated pan add olive oil, onions and 1/4 teaspoon salt. Fry the onion on medium heat until it's lightly browned. (Adding salt to onion will release it's moisture and help it cook faster so don’t skip it). Squeeze the roasted garlic in to the pan. Add chili flakes and fry on medium to medium low heat for about 1 minute. Careful not to burn the ingredients. At anytime if you notice the pan is getting over heated reduce the heat. Then add 3 CUPS OF ROASTED SPAGHETTI SQUASH and mix well. Turn off the stove.

The pasta would have cooked by now. So drain the pasta and add it to the pan. RIGHT AWAY ADD THE CHEESE SO THAT IT CAN MELT WITH THE HEAT OF THE PASTA. Add freshly ground black pepper and mix thoroughly. Add thinly sliced basil to the pasta. Mix well and serve!

▶️ IMPORTANT TIPS:

✅ 👉 THE BAKING TIME DEPENDS ON THE SIZE AND ALSO ON FRESHNESS OF THE SPAGHETTI SQUASH, SO ADJUST THE BAKING TIME ACCORDINGLY

👉 Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it

👉 Every stove is different so adjust the heat accordingly. If at any point you notice the pan is getting over heated reduce the heat

👉 Add the parmesan cheese along with the pasta so that the cheese can melt with the heat of the pasta

👉 The basil can be replaced with 2 tablespoons of finely chopped fresh parsley

*********

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!

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#pasta #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #FoodImpromptu #spaghetti #pastarecipe #spaghettisquash #squashrecipes

Roasted Spaghetti Squash Pasta Recipe | Easy Vegetarian and Vegan Meals | Pasta Recipes

One Pot Chickpea and Quinoa Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes. A healthy one pot chickpea and quinoa recipe perfect for easy vegetarian and vegan meals and meal prep. This one pot meal made with quinoa and chickpeas is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with chickpea and vegetables makes a healthy vegetarian meal. This delicious high protein quinoa recipe / chickpea recipe is a great way to add protein to your plant based diet. Healthy chickpeas / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!

💬 Let me know if you like my one pot quinoa and chickpea recipe. Is there any quinoa recipe you want me to try?

▶️ CHICKPEA QUNIOA RECIPE INGREDIENTS: (3 to 4 servings)

1 cup / 190g Quinoa (soaked for about 30 minutes)
2 cups / 1 can (398ml can) Cooked chickpeas (Low sodium)
3 Tbsp Olive oil
1+1/2 cup / 200g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1/2 Tablespoon Ginger - finely chopped (1/2 inch of ginger skin peeled)
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
1/2 Tsp Garam Masala
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt which is milder than the regular salt)
1 cup / 150g Carrots - Julienne cut
1/2 cup / 75g Frozen Edamame (optional)
1 +1/2 cup / 350ml Vegetable Broth (Low Sodium)

Garnish:
1/3 cup / 60g GOLDEN Raisins - chopped
1/2 to 3/4 cup / 30 to 45g Green Onions - chopped
1/2 cup / 15g Cilantro OR Parsley - chopped
1 to 1+1/2 Tablespoon Lemon juice OR TO TASTE (I added 1+1/2 Tablespoon as I like a bit of lemony flavour BUT YOU DO YOU)
Drizzle of Olive Oil (Optional) - I have added organic cold pressed Olive oil

▶️ METHOD:

Thoroughly wash the quinoa (a few times) until the water runs clear. then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer. Also, drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and allow it sit in the strainer to drain any excess water.

To a heated pan add olive oil, onion and 1/4 teaspoon salt. Fry the onion on medium to medium-high heat until it starts to brown. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it.

Once the onion has starts to brown, add the finely chopped garlic and ginger. Fry for about 1 minute or until fragrant. Now reduce the heat to low and then add spices (Turmeric, Ground Cumin, Ground Coriander, garam masala, Cayenne Pepper) and mix well for about 5 to 10 seconds. Add the soaked and strained quinoa, carrots, salt and vegetable broth to the pan. Sprinkle frozen edamame on top of the quinoa (👉 DO NOT MIX THE EDAMAME IN. LET IT SIT ON THE SURFACE. WE JUST WANT TO STEAM IT). Bring it to a boil and then cover the pan with lid and reduce the heat to low and cook it covered for about 15 to 20 minutes or until the quinoa is cooked. It took me 20 minutes on my stove.

✅ 👉 Sometimes one batch of quinoa is more dry than the other and MAY TAKE LONGER TO COOK. SO ADJUST THE COOKING TIME ACCORDINGLY

Once the quinoa is cooked. Uncover the pan and turn off the heat. Add the cooked chickpeas, chopped raisins, green onions, cilantro, freshly ground black pepper, lemon juice and drizzle of olive oil. Check for seasoning and add salt if needed. Ready to serve.
✅👉 It’s important that you finely chop the raisins so that it can disintegrate in the dish

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa

👉 Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it

👉 Turn the heat to low before adding the spices. This will prevent the spices from burning

✅👉 Sometimes one batch of quinoa is more dry than the other and may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY

👉 It’s important that you finely chop the raisins so that it can disintegrate in the dish

******

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!

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One Pot CHICKPEA AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes

Healthy Beetroot Salad Recipe | Easy Vegetarian and Vegan Recipes | Salad Recipes. This Beetroot recipe / beet recipes are great for healthy vegetarian and vegan meals. Healthy beet salad recipe / beets with easy homemade salad dressing is rich in antioxidants. Beetroot is anti inflammatory, heart healthy and great for gut health, so try this healthy vegetarian salad recipe made with beetroot / beets. This quick pickled beetroot salad recipe with an easy salad dressing is one of the best salads I have ever made. Easy beet recipes / healthy salad recipes for your busy week.
💬 Let me know if you enjoyed my healthy vegan salad recipe made with beetroot. Are there any other salad recipes or beetroot recipes you'd like to see me prepare?

▶️ BEETROOT SALAD RECIPE INGREDIENTS: (4 to 5 serving)

800g / 6 to 7 cups approx. Sliced Beets - 4 large beets (900g by weight with skin and tips) - PEEL THE BEETS, WASH AND CUT IN HALF. THEN SLICE THE BEETS INTO 1/8TH INCHES THICK SLICES
1/2 cup / 125ml Water OR AS REQUIRED - To cook the beets
100g / 1 cup Red Onion / 1 small red onion

👉 SALAD DRESSING:
2 Tablespoon White Wine Vinegar (You use white vinegar as an alternative)
1 Tablespoon Maple Syrup OR to taste
4 Tablespoon Olive Oil ( I have added organic cold pressed Olive Oil)
1 to 2 Teaspoons of hot sauce ( I have added Tabasco hot sauce)
Salt to taste (I have added total 1/2 +1/8 Teaspoon of Pink Himalayan salt which is milder than the regular table salt)

👉 PICKLED BEETS, WALNUT AND ARUGULA SANDWICH:
Toasted Whole Wheat Bread
Ricotta Cheese (vegan) or Fermented Cashew Cheese
Toasted Walnuts - chopped
Pickled Onion and Beet Salad
Baby Arugula leaves - washed and pat dried

👉 SALAD INGREDIENTS:
Lettuce of choice - chopped
Pickled Onion and Beets
Avocado - Sliced or chopped
Sprouts of choice
Boiled Edamame (Boil Edamame for about 4 minutes in salted boiling water)
✅ MAKE SOME EXTRA SALAD DRESSING FOR TOPPING the green salad

▶️ METHOD:

Peel the beets, wash and cut in half. Then slice the beets into 1/8th inches thick slices. Transfer the sliced beets to a pan, add 1/2 cup of water and cover the lid. Bring to a boil. Once it comes to a boil, uncover and give it a good mix so that the beets can cook evenly. Cover the lid again and cook on medium heat for about 6 minuted or until the beets are cooked but still has a bite to it. Uncover and increase the heat to cook out any excess water. Turn off the stove. Remove the pan from the heat and allow the cooked beets to cool down - uncovered.

✅ 👉 THE COOKING TIME OF THE BEETS AND THE WATER QUANTITY DEPENDS ON THE QUALITY AND FRESHNESS OF THE BEETS, SO ADJUST ACCORDINGLY.

Slice the red onion and set aside. To prepare the salad dressing, add the white wine vinegar, maple syrup, olive oil, hot sauce, salt, pepper and whisk until the salad dressing is emulsified. Add the sliced red onion and cooked beets to the salad dressing and mix well until the beets are coated well with the salad dressing. Store it in the refrigerator until ready to use. Stores well in the refrigerator in an air tight container for a 3 to 4 days.

Serve it on a salad, to a sandwich or as a side dish.

▶️ IMPORTANT NOTES:

👉 PEEL THE BEETS, WASH AND CUT IN HALF. THEN SLICE THE BEETS INTO 1/8TH INCHES THICK SLICES

✅ 👉 THE COOKING TIME OF THE BEETS AND THE WATER QUANTITY DEPENDS ON THE QUALITY AND FRESHNESS OF THE BEETS, SO ADJUST ACCORDINGLY

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 MAKE SOME EXTRA SALAD DRESSING FOR THE GREEN SALAD

*************

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Developer 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔

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Healthy BEETROOT Salad Recipe | Easy Vegetarian and Vegan Recipes | Salad Recipes

One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea recipe. Is there another chickpeas recipe you'd like to see me prepare?

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

3 Tablespoon Olive Oil
225g / 2 cups Onion - sliced
1+1/2 Tablespoon Garlic - finely chopped
1 Tablespoon Ginger - finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes - Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots - chopped
200g / 1+1/2 cup Red bell pepper approx. - chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. - chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste

250g / 2 cups approx. Zucchini - chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans - chopped (1 inch long)
2 cups / 1 (540ml) Can - Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)

👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)

▶️ METHOD:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it's soft. It will take about 3 to 4 minutes. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.

Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.

After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don't let it get too mushy.

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE - THIS STEW IS NOT SUPPOSE TO BE WATERY. It's more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.

✅ 👉 NOTE - THIS STEW IS NOT SUPPOSE TO BE WATERY

Serve hot with some pita and couscous.

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the vegetables will release it's moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 THIS STEW IS NOT SUPPOSE TO BE WATERY

********

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!

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One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes

One Pot BEANS AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes.
A healthy one pot quinoa recipe with black beans is perfect for easy vegetarian and vegan meals. This one pot meal made with quinoa and beans is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with black beans makes a healthy vegetarian meal. This delicious high protein quinoa recipe / black beans recipe is a great way to add protein to your plant based diet. Healthy quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other quinoa / vegetarian and vegan recipes!

💬 Let me know if you like my healthy vegan quinoa and black beans recipe. Is there another quinoa recipe /one pot recipe you'd like to see me prepare?

▶️ BEANS AND QUINOA RECIPE INGREDIENTS: (4 servings approx.)

1 Cup / 190g Quinoa (Thoroughly washed/soaked/strained)
2 Cups / 1 Can (398ml Can) Cooked Black Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 Cup / 200g Onion - chopped
1+1/2 Cup / 200g Red Bell Pepper - chopped into small pieces
2 Tablespoon Garlic - finely chopped
1+1/2 Cup / 350ml Passata / Tomato Puree / Strained Tomatoes
1 Teaspoon Dry Oregano
1 Teaspoon Ground Cumin
2 Teaspoon Paprika (NOT SMOKED)
1/2 Tsp Ground Black Pepper
1/4 Teaspoon Cayenne Pepper or to taste (optional)
1+1/2 Cups / 210g Frozen Corn kernels (you can use fresh corn)
1+1/4 Cup / 300ml Vegetable Broth (Low Sodium)
Add Salt to Taste (I have added total 1+1/4 Tsp of Pink Himalayan Salt. Please note I have used low sodium broth and beans)

Garnish:
1 cup / 75g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
Lime or Lemon juice to taste (1/2 to 3/4 Tablespoon - TASTE THE QUINOA FIRST BEFORE ADDING THE LIME JUICE AND ADD ACCORDINGLY OR ONLY IF NEEDED)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)

▶️ METHOD:

Thoroughly wash the quinoa - a few times until the water runs clear (this will get rid of any impurities/bitterness and will give quinoa a clean taste). Then soak for 30 minutes. 👉 AFTER 30 MINUTES DRAIN THE WATER FROM QUINOA AND LET IT SIT IN THE STRAINER TO GET RID OF ANY EXCESS WATER. Drain 2 cups or 1 can (398ml) of cooked black beans and allow it to sit in the strainer to drain any excess water.

USE A WIDER POT TO COOK THIS DISH, THE QUINOA WILL COOK MORE EVENLY WITHOUT GETTING MUSHY.

To a heated pot add olive oil, onion, red bell pepper, 1/4 teaspoon salt and fry on medium to medium-high heat until the onions and peppers start to brown. ADDING SALT TO ONION/PEPPERS WILL RELEASE IT'S MOISTURE AND HELP IT COOK FASTER, SO DON’T SKIP THIS STEP. Once the onion and peppers start to brown, add chopped garlic. Fry for about 1 to 2 minutes or until fragrant. Add the spices - oregano, ground cumin, black pepper, paprika, cayenne pepper and fry for 1 to 2 minutes on low to medium-low heat.

Add the passata/tomato puree and cook on medium heat to get rid of the excess moisture of the tomato pure and until the puree turns thick. It will take about 4 minutes or so. Add the soaked/strained quinoa, cooked black beans, frozen corn, salt, vegetable broth and mix well. Bring to a vigorous boil. Stir in between so that the quinoa does not stick to the bottom of the pan. Cover and cook on LOW heat for about 15 minutes or until the quinoa is cooked (but not mushy). Uncover and turn off the heat. Garnish with chopped green onion, cilantro, lime juice, drizzle of olive oil. Mix very gently because quinoa is very soft at this point and over mixing can cause the quinoa to get mushy.

✅ 👉 NOTE: TASTE THE QUINOA BEFORE ADDING LIME JUICE AND ADD ONLY IF NEEDED.

Serve hot. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.

▶️ IMPORTANT TIPS:

👉 USE A WIDER POT TO COOK THIS DISH, THE QUINOA WILL COOK MORE EVENLY WITHOUT GETTING MUSHY

👉 Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/bitterness and will give quinoa a clean taste

👉 Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip this step

*****

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!

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One Pot BEANS AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes

Lentil Patties Recipe | Easy Vegetarian and Vegan Meals | Lentil Recipes. This easy lentil patties recipe is perfect for healthy vegan and vegetarian meals. These high protein lentil vegetable patties / lentil recipe is a great way to add lentils to your vegetarian meals. A delicious lentil recipe / vegetable patties recipe made with lentils is a great way to add red lentils to your plant based diet. So add this high protein lentil patties recipe / red lentil recipe / lentil burger to your plant based lunch or dinner. Check out my other lentil recipes / vegetable patties recipes / vegetarian and vegan recipes for meal prep ideas!

💬 Let me know if you enjoyed my healthy vegan lentil vegetable patties recipe.

▶️ LENTIL PATTIES RECIPE INGREDIENTS: (16 Patties approx.)

1 Cup / 200g Red Lentils (Soaked/Strained)
18g / 4 to 6 Garlic Cloves - Roughly chopped
8g / 1/2 Inch Ginger - Roughly chopped
140g / 1 cup Onions - chopped
60g / 1+1/2 cup Parsley - chopped & firmly packed
1 Teaspoon Paprika
1 Teaspoon Ground Cumin
2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Black Pepper
1/4 to 1/2 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added 1+1/4 Teaspoon of pink Himalayan salt)

180g / 1+1/2 cup (Firmly Packed) FINELY GRATED Carrots (2 to 3 Carrots)
80g / 3/4 Cup TOASTED Rolled Oats
35g / 3/4 Cup Chickpea Flour or Besan
1 Tablespoon Olive oil
2 Tablespoon White Vinegar or White Wine Vinegar
1/4 Teaspoon Baking Soda

✅ 👉 Olive Oil to frying the lentil patties

✅ 👉 Tahini Dip:
1/2 cup Tahini
2 Tablespoon Lemon Juice or to taste
1/ 3 to 1/2 cup Mayonnaise (Vegan)
1 to 2 Garlic Cloves - minced
1/4 to 1/2 Teaspoon Maple Syrup (optional)
Salt to taste (I added 1/4 teaspoon pink Himalayan salt)
2 to 3 Tablespoon Ice water

Add all the ingredients to a bowl and whisk until the sauce is light and fluffy. Store in an airtight container in the refrigerator and use it through the week.

▶️ METHOD:

Wash the red lentil a few times, until the water runs clear. Then soak for 2 to 3 hours. Then drain the water and allow it to sit in a strainer until all the water is drained properly. This is an important step as it will prevent the patties from getting soggy.

Transfer the rolled oats to a pan and turn on the stove. Toast the rolled oats while switching between medium to medium-low heat for about 2 to 3 minutes or until it's lightly browned and fragrant. Be careful not to burn it. Once toasted RIGHT AWAY transfer it to a plate, spread it out and allow it to cool down.

FINELY GRATE THE CARROTS USING THE FINER SIDE OF THE GRATER. Chop the onion, ginger, garlic and parsley.

Transfer the soaked/strained red lentils to a food processor, add salt, paprika, ground cumin, coriander, cayenne pepper, garlic, ginger, onions, parsley and BLEND TO A COARSE MIXTURE. Make sure to scrape the sides of the container a few times in between so that it blends evenly. Then transfer the lentil mixture to a large bowl. Add finely grated carrots, toasted rolled oats, chickpea flour (or besan), baking soda, olive oil, white vinegar & mix well. Cover the bowl and let it rest for about 10 minutes - THIS IS OPTIONAL. SCOOP THE LENTIL MIXTURE USING A 1/4 CUP (level it off by removing any excess mixture) and form equal size patties, about 1/2 inch thick. THIS RECIPE MAKES 16 LENTIL PATTIES.

Heat up 2 to 3 tablespoons of oil in a pan and add the lentil patties 3 to 4 at a time, do not over crowd the pan. Fry on medium heat for about 30 seconds. Then reduce the heat to medium-low and cook for 2 to 3 minutes or until the bottom is golden brown. Then flip the patties and cook for another 3 minutes on medium-low heat. Then increase the heat to medium and fry for about 20 to 30 seconds to get a golden brown crust. Be careful not to burn it. Remove the patties from the pan to a plate lined with paper towel. This will prevent the lentil patties from getting soggy and soak any excess oil.

Fry as many patties as you like and store the remainder of the lentil mixture in an airtight container in the refrigerator for 3 to 4 days. This recipe is perfect for meal prep.

▶️ IMPORTANT NOTES:

👉 FINELY GRATE THE CARROTS USING THE FINER SIDE OF THE GRATER

👉 Cooking the patties on a lower heat allows the lentils to cook properly and evenly and prevent it from burning

*****

Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator 🌱
Easy & nourishing vegan recipes for your everyday cooking, to help with the transition to a Plant Based diet achievable & effortless using everyday ingredients. Subscribe for latest vegan recipes!

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LENTIL PATTIES Recipe | Easy Vegetarian and Vegan Meals | Lentil Recipes

Spinach and Lentil Recipe | Easy Vegetarian & Vegan Meals | Lentil Curry. This easy lentil recipe / dal recipe with spinach is perfect for a healthy vegan and vegetarian meals. A high protein and nutrient rich spinach and lentil recipe / Indian lentil curry recipe to add to your healthy vegetarian meals / plant based lunch or dinner menu. A delicious lentil recipe and great way to add lentils and spinach to your plant based diet. Check out my other lentil recipes / spinach recipes vegetarian and vegan recipes for meal prep ideas!

💬 Let me know if you enjoyed my healthy vegan spinach and lentil recipe / dal recipe.

▶️ SPINACH and LENTIL RECIPE INGREDIENTS: (4 servings approx.)

👉 To cook the Red Lentils:
3/4 Cup / 140g Red Lentils
3+1/2 / 800ml Cup water
1 Teaspoon Turmeric
1/2 Teaspoon salt

👉 Lentil Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1 Teaspoon Cumin Seeds
1/2 Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Red Indian chilies if you prefer)
1 Cup / 130g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/8 Teaspoon Asafoetida (hing)
1/4 Teaspoon Cayenne Pepper (Optional)
2 Cups / 300g Tomatoes - 3 medium size
Salt to taste (I have added total 3/4 teaspoon pink Himalayan salt)
200g / 6 cups approx. Spinach Leaves

👉 Garnish:
1/2 cup / 20g Cilantro / Coriander leaves
Drizzle of Olive Oil (I added 1 tbsp of organic cold pressed olive oil)
OPTIONAl - Lemon Juice to taste

▶️ METHOD:

Thoroughly wash the red lentil a few times, until the water runs clear and then soak for 1 hour.

Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 25 minutes or until the lentils are cooked. Once cooked set aside for later.

✅ 👉PLEASE NOTE: The cooking time of lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove.

Heat the oil in a pan. Once the oil is heated, reduce the heat to low (this will prevent the spices from burning). Add the cumin seeds. When the seeds starts to splutter, add the chilli flakes and fry for a few seconds. Add the onion, 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion is soft and browned. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it.
Add the ginger, garlic and fry for another one minutes or until fragrant. Add dry spices (coriander, paprika, asafoetida and cayenne) and fry for 30 seconds on low heat. Add the fresh chopped tomatoes, mix well and cook for 1 to 2 minutes or until the tomatoes are slightly soft. Add the chopped spinach leaves and mix well. Right away add the cooked lentils and mix well. Bring to a boil and cook for about 3 minutes or so. Whisk with spatula for 1 to 2 minutes to break down the lentils for a creamy consistency. Turn off the heat.

Note: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.

Add chopped cilantro, drizzle of olive oil. Mix well. Serve hot with a steamed rice/naan, green salad and some pickle.

▶️ IMPORTANT NOTES:

👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer

👉 Cooking time of lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove

👉 Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it

👉 If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste

*****

Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!

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****

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Spinach and Lentil Recipe | Easy Vegetarian & Vegan Meals | Lentil Curry

Grilled Recipes

Perfectly Grilled Jerk Chicken Wings - In this video, I'm showing you how to make the best Jerk Chicken Wings packed with bold, smoky flavors and just the right amount of heat. I'll walk you through marinating the wings with authentic Jamaican spices and grilling them to perfection. These wings are perfect for game day, family gatherings, or anytime you're craving something flavorful. Stick around and let's get these wings done right.

Get the printable recipe here: https://smokinandgrillinwitab.com/flavor-packed-jamaican-jerk-chicken-wings-recipe-a-crowd-pleasing-favorite/

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Perfectly Grilled Jerk Chicken Wings

Crockpot Red Beans & Rice Made Easy - In this video, I'm showing you how to make Crockpot Red Beans and Rice the easy way. This dish is packed with flavor, slow-cooked to perfection, and perfect for a comforting family meal. I’ll walk you through the step-by-step process to get that authentic Southern taste. Be sure to like, comment, and subscribe for more delicious recipes. Let me know how yours turns out in the comments.

Get the printable recipe here: https://smokinandgrillinwitab.com/crockpot-red-beans-and-rice-slow-cooked-southern-comfort/

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SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Crockpot Red Beans & Rice Made Easy

Thank You Walmart for having me! You can watch here:https://www.walmart.com/live/shows?videoId=47850&veh=aff&adid=1500000020090000065562&cn=47850

@Walmart
@talkshoplive

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Chef Knife and Meat Slicer (set): https://shorturl.at/bpsU9
SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
Smokin' and Grillin' with Aaron Brown: https://amzn.to/3UOasxh

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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Grilling Season is Back!

Panda Express Spicy Orange Chicken | Copycat Recipe - In this video, I’m showing you how to make a copycat version of spicy orange chicken that’s even better than takeout. This recipe has the perfect balance of sweet, tangy, and spicy flavors with crispy fried chicken coated in a bold orange sauce. I’ll walk you through step-by-step instructions to get that restaurant-quality texture and flavor at home. Stick around and let’s bring that takeout flavor straight to your kitchen.

Get the printable recipe here: https://smokinandgrillinwitab.com/copycat-spicy-orange-chicken-better-than-takeout/

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Chef Knife and Meat Slicer (set): https://shorturl.at/bpsU9
SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Panda Express Spicy Orange Chicken | Copycat Recipe

How To Make Restaurant Quality Mexican Chicken At Home - Today, I’m bringing that fire to the grill with these Mexican Grilled Chicken Thighs! We’re talking about juicy, tender chicken thighs marinated in a bold blend of spices, fresh lime juice, garlic, and a touch of olive oil. This marinade locks in all that mouthwatering flavor and gives the chicken a perfect char on the grill. In this video, I'll show you the secret to making juicy Mexican chicken thighs on the grill. Get ready for a delicious, flavorful meal that will have your taste buds dancing!

Get the printable recipe: https://smokinandgrillinwitab.com/the-best-mexican-chicken-marinade-elevate-your-grilling-game/

If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.

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Chef Knife and Meat Slicer (set): https://shorturl.at/bpsU9
SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
Smokin' and Grillin' with Aaron Brown: https://amzn.to/3UOasxh

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Smokin' and Grillin' with AB
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Email: info@SmokinandGrillinwitAB.com

#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

How To Make Restaurant Quality Mexican Chicken At Home

Beef Rigatoni Made Easy - In this video, I’m showing you how to make Creamy Garlic Beef Pasta that’s packed with flavor and easy to make. This dish combines tender beef, a rich garlic cream sauce, and perfectly cooked pasta for a satisfying meal. I’ll walk you through each step to make sure your pasta turns out just right. Stick around for some pro tips and variations to make this recipe your own.

Get the printable recipe: https://smokinandgrillinwitab.com/creamy-garlic-beef-pasta-a-comforting-dish-that-hits-the-spot-every-time/

If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.

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Products:
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Chef Knife and Meat Slicer (set): https://shorturl.at/bpsU9
SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
Smokin' and Grillin' with Aaron Brown: https://amzn.to/3UOasxh

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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Beef Rigatoni Made Easy

Baked Recipes

Get the full recipe: https://sallysbakingaddiction.com/drop-sugar-cookies/ #shorts #sugarcookies #sugarcookierecipe

Drop-Style Sugar Cookies 💛🩷

Buttery and flaky croissant dough gets twisted up with a generous dose of cinnamon-sugar and baked in a muffin pan, combining two tasty treats into one: croissants + muffins = cruffins. If you’re looking for a new one-day baking challenge, this unique pastry is a fun one to try. And absolutely delicious to eat! This is an egg-free baking recipe.

Get the full recipe: https://sallysbakingaddiction.com/homemade-cruffins/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cruffins #homemadecruffins

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Cruffins | Sally's Baking

Get the full recipe: https://sallysbakingaddiction.com/pistachio-cookies/ #shorts #pistachiocookie #pistachiocookierecipe

Pistachio Cookies 💚

Read more here: https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/ #shorts #bakingsoda #bakingpowder

Baking Powder vs. Baking Soda 🧪

These extra soft and chewy chocolate chip cookie bars are incredibly easy to make. No mixer, dough chilling, or rolling into balls required! Sprinkle with flaky sea salt for a little something extra.

Get the full recipe: https://sallysbakingaddiction.com/soft-chewy-chocolate-chip-cookie-bars/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #chocolatechip #cookiebars

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Chocolate Chip Cookie Bars | Sally's Baking

Get the full recipe: https://sallysbakingaddiction.com/peanut-butter-eggs/ #shorts #peanutbutter #recipe

Peanut Butter Easter Egg Candies 🐣

Spicy Recipes

Air Fryer Grilled Fish | Air Fried Grilled Fish | Air Fryer Grilled Fish Recipe | How To Make Grilled Fish In Air Fryer | Grilled Fish Fillet In Air Fryer | Air Fryer Fish | Grilled Fish | Grilled Fish Fillets | Grilled Fish Recipe

Ingredients for Air Fryer Grilled Fish:

- Boneless fish fillets - 350 gms (Basa, Cod, Haddock,Sole or Catfish)

Marinade:
- Cayenne pepper -1/2 tsp
- Black Pepper powder-1/2 tsp
- Garlic Powder-1/2 tsp
- Paprika-1/2 tsp
- Salt- 1/2 tsp
- Lemon juice- 1.5 tsp
- Oil-1.5 tbsp

Other Ingredients:
- Oil spray -
- Fine chopped parsley, for garnish- 1 tsp

Preparation:
- Cut the boneless fish fillets into required shape and pat dry.
- Now add all the ingredients for the marinade in a small bowl and mix it well. Apply the marinade on both sides of the fish fillets. Should coat the fish fillets completely. Set aside to marinate for 30 mins.

Process:

- Spray the air fryer basket with oil and then place the fish fillets side by side.
- Make sure the fillets are completely coated with the marinade.
- Now air fry on 180 for around 15 mins.
- No need to flip the fish fillets. However you can flip the pieces if you want after 10 mins.
- Lastly garnish with finely chopped parsley leaves for added flavor.
- Serve hot with salad or sautéed vegetables on the side and maybe Tartar sauce.

#airfriedfish #grilledfish #airfryerfish #grilledfishrecipe #airfryerrecipes #fishrecipes #spiceeats #spiceeatsrecipes

AIR FRYER GRILLED FISH | AIR FRIED GRILLED FISH RECIPE | GRILLED FISH RECIPE

Crunchy Chicken Popcorn Recipe | Spicy Crispy Chicken Popcorn | Peri Peri Chicken Popcorn | Chicken Popcorn | KFC Style Popcorn Chicken | How To Make Chicken Popcorn | Fried Chicken Popcorn | Crispy Chicken Popcorn Peri Peri Chicken Popcorn Recipe

Ingredients for Peri Peri Popcorn Chicken:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless Chicken - 250 gms cut into small pieces

For Marination:
- Pepper powder- 1/4 tsp
- Salt- 1/2 tsp
- Peri peri spice mix-1/2 tsp
- Egg -1
- All purpose flour/Maida-1.5 tbsp

Flour mix:
- All purpose flour (Maida)- 1 US cup (around 120 gms)
- Pepper powder- 1/4 tsp
- Paprika- 1 tsp
- Peri peri spice mix- 1/2 tsp
- Garlic powder- 1/4 tsp
- Onion powder-1/4 tsp
- Dried Oregano- pinch (optional)
- Salt- 3/4 tsp
- Baking powder- 1/4 tsp

Other Ingredients:
- Oil for deep frying

Preparation:

- Cut boneless chicken into small pieces. Pat dry.
- Now add all the ingredients for the marinade. Mix well and set aside for around 30 mins.
- For the breading, take a flattish glass bowl and add all the ingredients mentioned. Mix and combine well with a spoon/spatula.
- To bread the chicken pieces, take a handful of marinated chicken pieces and spread on the dry batter mix. Do the breading as shown in the video and keep the pieces on a plate.
- Repeat for all the pieces.

Process:

- Heat oil in a pan and drop the coated chicken pieces side by side to not crowd the pan.
- Do not stir for a minute.
- Stir and fry on medium heat for around 5-6 mins till brown and crisp.
- Remove from oil and repeat for the balance.
- Serve hot.

#popcornchicken #periperichicken #chickenpopcorn #crispypopcornchicken #popcornchickenkfcstyle #friedchicken #spiceeats #spiceeatsrecipes #spiceeatschicken

PERI PERI CHICKEN POPCORN | POPCORN CHICKEN RECIPE | SPICY CRISPY CHICKEN POPCORN

Nizami Dum Chicken | Hyderabadi Dum Ka Chicken| Nizami Dum Ka Chicken | Hyderabadi Nizami Dum Ka Chicken | Nizami Dum Chicken Gravy | Nizami Dum Chicken Recipe | Nizami Dum Chicken Curry | Hyderabadi Dum Ka Murgh | Dum Ka Chicken | Dum Ka Murgh | hyderabadi Chicken Curry

Ingredients for the Nizami Dum Ka Chicken :

- Chicken, curry cut pieces with bones -1 Kg

For the Paste:
- Fried onions - 2 large onions (around 1 US cup of fried onions)
- Almonds - 10 (soaked & peeled)
- Cashew nuts -12
- Milk - 100 ml

For Marination:
- Turmeric powder-1/4 tsp
- Red Chilli Powder-1 tsp
- Kashmiri Chilli Powder- 5 tsp
- Coriander powder-2 tsp
- Cumin powder- 1 tsp
- Salt - 2 tsp
- Ginger garlic paste- 3.5 tsp
- Green chilli paste- 1 tsp (4 green chillies)
- Whisked Curd- 200 ml
- Oil in which onions were fried-5 tbsp

Tempering:
- Ghee-2 tbsp
- Cloves-6
- Green cardamom-6
- Cinnamon- 2 pieces
- Peppercorns-1/4 tsp
- Star Anise-1
- Shahjeera-1 tsp

Other Ingredients:
Coriander leaves - 2 tbsp (chopped)

Preparation:

- Soak the almonds for an hour and then peel the skin.
- Also slice 2 large onions and then fry till golden brown.
- To make the paste, add all these items into a grinder and coarse grind it. Now add milk and make a smooth paste.
- Cut the green chillies into small pieces & then make a paste.
- Whisk the curd/yogurt and set aside.

Marination:

- Add the chicken pieces and all the ingredients for the marinade in the pan you will cook in.
- Mix it well, close the pan with a lid and then marinate for around an hour.

Process:

- Place the pan on the stove/cooktop.
- Take a tempering spoon, heat ghee in that and add all the whole spices mentioned.
- Give a stir and then add the tempering/tadka to the marinated chicken in the pan.
- Mix and cook on high heat for 2-3 mins.
- Add around 150 ml water.
- Reduce heat to low and cook covered on low heat for around 20 mins.
- Mix it well and then continue to cook covered on low heat for another 15 mins.
- Remove the lid and garnish with fine chopped coriander leaves.
- Give a stir and then cook on low heat for another 2 mins.
- Serve hot with white rice, zeera rice or roti/paratha/naan.

#nizamidumchicken #dumkachicken #hyderabadidumchicken #hyderabadichicken #hyderabadichickencurry #dumkamurgh #nizamidummurgh #spiceeats #spiceeatschicken

NIZAMI DUM CHICKEN | HYDERABADI DUM KA MURGH | NIZAMI DUM CHICKEN GRAVY

Saag Meat | Dhaba Wali Saag Meat Recipe | Saag Gosht Recipe | Palak Gosht Restaurant Style | Saag Gosht | Palak Gosht Recipe | Spinach Mutton Curry | Palak Mutton Recipe | Dhaba Style Palak Gosht | Saag Meat Recipe

Ingredients for Saag Meat Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Mutton, with fat and bones- 500 gms

Tempering:
- Cumin Seeds-1 tsp
- Green cardamom- 3
- Cinnamon-1
- Cloves-3
- Black Cardamom-2
- Bay Leaf-1
- Whole Red Chillies-3
- Mace (Javitri)-1

Spice Powders:
- Turmeric powder-1/2 tsp
- Red Chilli Powder-1 tsp
- Coriander powder-2 tsp
- Garam Masala Powder-3/4 tsp

To cook mutton:
- Groundnut Oil- 4-5 tbsp
- Onions, sliced - 2 medium (150 gms)
- Ginger garlic paste-2 tsp
- Tomato sliced- 1 big (100 gms)
- Salt-1 tsp
- Water- 225-250 ml
- Kasuri Methi-2 tsp

While blanching palak (spinach)
- Palak (Spinach) leaves- 150- 160 gms
- Coriander leaves and stems- 30 gms
- Green chillies -3

Tempering to finish:
- Groundnut oil-2 tbsp
- Crushed garlic with skin-3
- Red chillies -3

Preparation:

- Wash and cut the spinach and coriander leaves into smaller pieces. Also cut the green chillies into two.
- Peel and slice the onions and the tomatoes.

- Heat a pan with water and allow it to come to boil. Now add all the washed greens and stir it in.
- Boil on high heat for around 2 mins, giving these a stir.
- Remove the greens and add these to a bowl of cold water.
- Remove and use a colander to drain the water.
- Once cooled add these to a grinder and blend it.
- Now add half a cup of water and blend it to a to a smooth paste.

Process:

- Heat oil in a pressure cooker and add all the whole spices.
- Give a stir and then add the sliced onions. Mix and fry on medium heat for around 4-5 mins and then add the mutton pieces.
- Mix and sear on high heat for around 2-3 mins till the colour changes.
- Add the ginger garlic paste and continue frying on medium heat for around 2 mins.
- Now add the sliced tomatoes, spice powders and salt. Give a mix and keep frying on medium heat for around 3-4 mins till the tomatoes are soft & pulpy.
- Now add around 225-250 ml water, give a mix and pressure cook for 3-4 whistles till the meat is tender.
- Once the pressure is released, open the lid and add the blended spinach mix. Give a stir and add the kasuri methi and garam masala powder. Mix and simmer on low heat for around 4-5 mins.
- For the tempering at the end, take a tempering spoon and heat 2 tbsp oil.
- Add the crushed garlic cloves and red chillies, give a stir for around 30 secs and add this to the curry. Mix and switch off heat.

#saagmeat #palakgosht #palakgoshtrecipe #saaggosht #palakmutton #saaggoshtrecipe #spiceeats #spiceeatsrecipes

SAAG MEAT | DHABA WALI SAAG MEAT RECIPE | PALAK GOSHT RESTAURANT STYLE

Ramadan Special Chicken Pakora Recipe | New Chicken Pakora Recipe | Chicken Pakoda | Chicken Pakora Recipe | How To Make Chicken Pakora | Crispy Chicken Pakora | Chicken Pakoda Recipe | Street Style Chicken Pakora | Spice Eats Chicken Pakora

Ingredients for Chicken Pakora:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken Keema (mince)- 250 gms

For crushed spice mix:
- Coriander seeds- 1 tsp
- Cumin seeds-1/2 tsp

For the Pakora mix:
- Turmeric powder-1/4 tsp
- Red Chilli Powder- 1/2 tsp
- Crushed spice mix-1.5 tsp
- Pepper powder- 1/2 tsp
- Red Chilli flakes-1/2 tsp
- Garam masala powder-1/2 tsp
- Salt- 1/2 tsp
- Ginger garlic paste -3/4 tsp
- Onions, thick chopped- 1 small (50 gms)
- Green chillies chopped-2 nos
- Coriander leaves chopped-3 tbsp
- Besan- 1 US cup
- Egg- 1 small
- Rice flour- 2 tbsp
- Oil- 2 tbsp

Other Ingredients:
- Oil for deep frying

Preparation:

- Dry roast the coriander & cumin seeds on low heat for around 2 mins. Remove and allow to cool. Then pound it to a coarse powder in a mortar & pestle.
- Also chop the onions, green chillies and coriander leaves.

- Now take the chicken mince/keema to a bowl and add all the ingredients.
- Mix it well and set aside for around 10 mins.

Process:

- Heat oil for deep frying in a kadhai or pan.
- Now shape the mix into small pakoras and drop in oil side by side to not crowd the pan.
- Fry on medium heat for around 8-10 mins till browned.
- Remove and serve hot.

#chickenpakora #chickenpakoda #crispychickenpakora #chickenpakorarecipe #chickensnacks #chickenappetizer #spiceeats #spiceeatschicken #spiceeatsrecipes

RAMADAN SPECIAL CHICKEN PAKORA RECIPE | NEW CHICKEN PAKORA RECIPE | CHICKEN PAKORA

Shahi Fish Curry | Rohu Masala Fish Curry | Fish Curry Recipe | Masala Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats | Rohu Fish Recipe

Ingredients for Shahi Fish Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Fish (Rohu, Katla, Asian Carp) - 500 gms

For Marination:
- Turmeric powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Lemon juice-1.5 tsp
- Salt-1 tsp
- Oil-1 tbsp

Tempering:
- Green Cardamom- 4
- Cloves -3
- Cinnamon-2 pieces
- Black Cardamom-2

Paste:
- Fried onions - from 2 medium (150 gms) onions
- Cashew nuts-12
- Tomato- 2 small (120 gms)

Spice Powders:
- Red Chilli Powder-1.5 tsp
- Coriander Powder-1.5 tsp
- Kashmiri Chilli Powder-1/2 tsp
- Cumin powder-3/4 tsp
- Garam Masala Powder- 1/4 tsp

Other Ingredients:
- Ginger garlic paste - 2 tsp
- Groundnut oil-5 tbsp + oil for frying
- Salt-1/2 tsp

Preparation:

- Clean and wash the fish pieces. Marinate with the items specified. Set aside for around 30 mins.
- Slice the onions and deep fry till golden. Remove and allow to cool.
- Also cut the tomatoes into cubes.
- To make a paste, add the fried onions and cashew nuts into a grinder. Coarse grind it and then add the tomatoes. Now blend it into a paste. Also add 3-4 tbsp water if required.

Process:

- Heat 2-3 tbsp oil in a frying pan and place all the marinated fish pieces side by side.
- Fry on medium heat for 3-4 mins till golden brown and then flip on the other side. Continue to fry on medium heat for another 3-4 mins till golden.
- Remove the pieces on to a plate. Set aside.

- In another kadhai/pan heat oil & then add the whole spices.
- Give a stir and then add the ginger garlic paste. Mix and fry on low heat for around 2 mins.
- Now add the paste made earlier, give a mix and fry on medium heat for around 3-4 mins giving a stir often to prevent sticking to the pan.
- Now add the spice powders (other than garam masala) and salt and give a mix. Also add a splash of water (3-4 tbsp water) and cook on low heat for around 5-6 mins till the masala is cooked and oil separates.
- Now add around 250 ml water, give a stir.
- Simmer on low heat for 2 mins and then place the fried fish pieces side by side.
- Cover and cook on low heat for around 10 mins till the fish is cooked and absorbs all the flavours.
- Open the lid and add garam masala powder. Give a stir the way it’s shown in the video and simmer for around 2 mins.
- Serve hot with rice .

#shahifishcurry #masalafishcurry #fishcurryrecipe #masalafishrecipe #fishcurry #fishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishcurry

SHAHI FISH CURRY RECIPE | ROHU MASALA FISH CURRY | FISH CURRY BY SPICE EATS