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Archives for October 2018

Pan-Seared Spicy Tilapia

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Quick Tasty Spicy Tilapia RecipeClick To TweetWhile entertaining the guests with a full course meal, fish is a must have dish. But as usual I need a quick recipe which is full of flavor and it can be made spicy as necessary.

Serves 4

0

Pan-Seared Spicy Tilapia

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • Tilapia Fillet 1 lb
  • Onion 1 cup diced
  • Cilantro 1/2 cup, finely chopped
  • 3 teaspoons of grated garlic or garlic paste
  • 1/2 teaspoon of Cumin powder
  • 2 teaspoons of ketchup
  • 1 teaspoon of soy sauce
  • 1 teaspoon of red chili powder

Instructions

  1. Cut the Tilapia fillet in long pieces
  2. Marinate the filet with salt, 2 teaspoons of garlic, 1/2 teaspoon of cumin powder, 2 teaspoons of tomato ketchup, 1/2 teaspoon of red chili powder and keep it in the fridge for 30 min.
  3. In a non-stick pan, heat oil. Fry the marinated fish
  4. In a separate pan, heat 2 teaspoons of oil. Add 1 teaspoon of garlic and let it fry for 1 min.
  5. Add the onion in the pan and fry the onion.
  6. Add Soy sauce and 1/2 teaspoon of chili powder.
  7. Add of the Cilantro and cook it for 2 min
  8. In a serving bowl, layer the fish, fried onion and rest of the fresh cilantro. Create a couple of layers like this. The fish is ready to serve.

Tags

Cuisines
Fusion Indian
Courses
Main Course
Diet
pescetarian
Allergy
dairy free
egg free
treenut free
sesame free
mustard free
7.8.1.2
2
https://hurryupmom.com/pan-seared-spicy-tilapia/

Chinese Style Green Beans

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Have you ever felt guilt for not serving enough veggies to the kids for a meal? My kids love to eat hot dog. But whenever I serve them hot dog, I try to serve veggies on the side. This Chinese style green beans is a quick, tasty recipe for serving green beans. We all enjoy it as a side dish with any protein or with white rice.

Yields 400 gram

Serves 100 gram

2

Chinese Style Green Beans

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 500 gm Green Beans
  • 4 cloves of garlic
  • 1/2 a cup of onion dice
  • 1 teaspoon of soy sauce
  • 1 teaspoon of oyster sauce
  • 1/2 teaspoon of any vinegar
  • Add half teaspoon of ginger

Instructions

  1. Heat oil in a skillet. If you have sesame oil that would be even better.
  2. Add Onion. Fry it to 2 min
  3. Add garlic. Fry it for 1 min
  4. Add the Green Beans and Fry it for 10 min or until the beans are cooked. Make sure that the green beans are not overcooked. It is important that that the beans are little crunchy and retails the bright green color. If the beans are overcooked, it will lose the bright green color.
  5. Add Vinegar
  6. Add soy sauce and oyster sauce
  7. Add ginger and cook it for 1 min.
  8. Add salt only if it is needed. Soy sauce and oyster sauce contains salt anyway.
  9. The Chinese style green beans are ready to serve

Tags

Diet
pescetarian
Allergy
egg free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
12
https://hurryupmom.com/chinese-style-green-beans/

Beetroot with Poppy seed paste

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Beetroot-poppy seed

Beet root with poppy seeds

Poppy seed paste is a delicacy in the province of Bardhaman, West Bengal, India. Potato, onion are commonly cooked with poppy seed paste. But today I will share a delicious recipe of poppy seed cooked with Beetroot. On a week night, it is an easy way to cook the vegetable for dinner and serve it with rice.

Blending poppy seed to a smooth paste can be a challenge. Any smaller blender would be helpful. I use the Magic Bullet blender to make a perfect paste of poppy seeds.

For blending the Beetroot any blender will work. However I had invested on an expenseive BlendTec blender but it definitely pays off.

Yields 16 oz

Serves 4 oz

135

Beetroot with Poppy seed paste

15 minPrep Time

15 minCook Time

30 minTotal Time

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5 based on 1 review(s)

Ingredients

  • One Beetroot
  • 2 Table spoons of Poppy seed
  • Mustard Oil (optional)
  • 2 Thai Green Chilis (optional)

Instructions

  1. Grind Beetroot: Cut the beetroot in cubed pieces. Grind it in a grinder to make a paste. Drop a couple of green chili’s to make it hot and spicy.
  2. Grind poppy seed: You can grind it dry or wet based on your grinder. I prefer to grind it wet in a Magic Bullet Grinder
  3. On a non stick pan, heat mustard oil. If mustard oil is not available, then use any other cooking oil like Canola or cooking olive oil. Pour the beetroot paste and dry it up. Add poppy seed paste and cook it with the beetroot paste. Add salt to taste. Add red chili powder to make it spicy if needed.
  4. After transferring to serving bowl pour a teaspoon of mustard oil on top (optional).
  5. Serve with White rice or brown rice.

Tags

Diet
vegetarian
vegan
ovo vegetarian
pescetarian
Allergy
dairy free
egg free
soy free
seafood free
treenut free
sulfite free
sesame free

Nutrition

Calories

135 cal

Fat

2 g

Carbs

28 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1
https://hurryupmom.com/beetroot-with-poppy-seed-paste/

Vegan Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

On a weeknight when I am scrambling through the fridge and the pantry for the vegetable to serve for dinner, half a slice of Butternut squash can be a savior. A tasty Butternut Squash scoop can be made ready very easily.

Yields 24 oz

Serves 6 oz

59

Vegan Butternut Squash Soup

15 minPrep Time

20 minCook Time

35 minTotal Time

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5 based on 1 review(s)

Ingredients

  • Half Butternut Squash
  • Four clove of garlic
  • 1/2 teaspoon of ginger
  • 1/2 cup of onion diced
  • 5.6 ounces of coconut milk
  • 16 oz of vegetable broth
  • salt to taste
  • 1/4 teaspoon of black pepper
  • A pinch of red chili powder (Optional)
  • Sugar to taste (optional)
  • 1/4 teaspoon of cumin powder

Instructions

  1. Heat the oven to 400 degree F. Drizzle olive oil. salt and pepper on top of the butternut squash half and grill it in the oven for 20 min. Turn the side of the squash after 10 min.
  2. In the stove, fry onion, ginger, garlic. Add the cumin and red chili powder.
  3. Add the coconut milk and the broth.
  4. Peel the skin of the butternut squash and cut it in small pieces. Add the butternut squash to the mixture being cooed on the stove top.
  5. Use a hand mixer or any Vita-mix kind of mixer to make a puree.
  6. Garnish with Cilantro and serve.

Tags

Cuisines
Fusion Indian
Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

59 cal

Fat

5 g

Carbs

4 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
4
https://hurryupmom.com/vegan-butternut-squash-soup/