cookbypassion

Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, lakes and rivers. Whole tilapia fish can be processes into skinless and boneless. They have very low of mercury as they are fast growing, lean and short-lived. Tilapia are low in saturated fat, calories and sodium and are good source of protein. Today I have made a delicious fish curry with Tilapia. This simple and yummy curry is my family favorite dish. So this curry goes to day 3, week 2 of BM 57 under the theme "Side Dishes". Tastes best with plain rice or any flavored rice.  I ngredients: Tilapia Fish fillets 4  Onions 1 large Tomato 1 medium Curd 1/2 cup Green chilies 4 Curry leaves 4 Ginger garlic paste 2 spoons Cumin powder 1 1/2 spoons Shan Fish masala 2 spoons Chili powder 1 1/2 spoons Haldi 1/2 spoon Cilantro 1/2 cup Salt to taste Oil  Preparation: You can use any kind of fish, but this tastes better with tilapia. I have taken 4 fillets, cut them into 2 inch pieces. I have got around 16, 2 inch pi

Calabash or Bottle gourd or lauki  is vine grown for its fruit. Fresh fruit has a light green smooth skin and white flesh. The North Indian  popular dish is Lauki Channa. The juice of Bottle gourd is considered to have medicinal properties and to be very good for health. For day 2, week 2 of BM 57 under the theme Side Dishes am here with a dry curry with Bottle gourd and coconut. Great to have with roti, naan or any Indian  flat bread. Here goes the recipe...  Ingredients: Bottle gourd pieces 2 cups Onion 1 small Green chili 2 Curry leaves 4 Mustard seeds 1/2 spoon Cumin seeds 1/2 spoon Freshly grated coconut 1/2 cup Salt to taste Turmeric powder 1/2 spoon Chili powder 1/2  spoon Oil 3 spoons Preparation: Cut Bottle gourd into small pieces. Heat oil in a cooking pan and add mustard seeds. Once the mustard seeds start splattering add cumin seeds, curry leaves and chopped green chili's. Saute for a minute and add chopped onion. Fry till the onions turn light brown. Now add cut bottle

Today we are started with 2nd week of BM 57, my theme for the week is cooking any side dishes for rice or roti.   This is one easy Indian  egg curry which is made with  boiled eggs, onion and tomato. Poppy seed and  Cashew nut paste along with other spices give nice and rich gravy to this curry.  Here goes the recipe........ Ingredients: Eggs 4 Cashew nuts 1/4 cup Poppy seeds 1/4 cup Onion 1 medium Tomato puree 1/2 cup Coriander powder 1 spoon Cumin powder 1/2 spoon Chili powder 1 spoon Salt to taste Turmeric powder 1/4 spoon Cinnamon stick 1 inch 1 Cloves 2 Bay leaf 1 Cardamom 1 Cumin seeds Ginger garlic paste 1 spoon Oil 4 spoons Preparation: Boil eggs, remove the shell and keep aside. In 1 cup water add cashew nuts and poppy seeds to boil for 15 to 20 minutes. This process with make the paste very smooth. In a pan heat 1 spoon oil and add chopped onions. Fry till golden brown and let it cool. Now add boiled cashew nuts, poppy seeds and onion to blender and make it to smooth paste. I

Fried Aubergine is one of the simplest snack I have made so far.  Fried Aubergine is also known as Badhinjan Magli  in Arabic. I tried to google for this recipe and found many variation for this particular recipe. At last decided to make the one from this page, which looks simple and easy for me. Made this yummy and crispy fried Aubergine on a cold and rainy day. Kids loved it and of course we grown ups too. This post goes to the 3rd day of BM 57 under the theme "Cooking with Eggplants." Here goes the recipe..... Ingredients: Aubergine / Eggplant 1 large Plain flour 1 cup Toasted sesame seeds 1 spoon Chopped Fresh Mint leaves 2 spoons Salt to taste Olive oil for deep frying Water to mix the batter Baking soda 1/2 spoon Preparation: Cut eggplant into thick slices. Add salt mix and leave the pieces in colander for 20 to 30 minutes. Pat the eggplant pieces with dry paper towel and keep aside. In a bowl add flour and  salt to taste. Add little water at a time to  make a smooth ba

Kyopolou is a popular  Bulgarian and Turkish spread made from roasted eggplant and garlic. Other ingredients used are red bell pepper, onion  and tomatoes. Hot peppers can also be used if you like spicy relish.  Taste can vary from hot to sweet. This dish is generally made as a canned food for the winter season. Click here for the original recipe. As said in my last post eggplant is widely used in Turkish and Indian cuisine. Kyopolou is similar to our Indian  chutney / dip which is usually made  in Southern part of India. Only thing is we add some tempering to the paste / chutney at the end before serving.  Kyopolou goes to the 2nd day of Week 1 under the theme-Cooking with Eggplant for BM 57. Here goes the recipe.... Ingredients: Eggplant 1 large Ripe tomato 2 Red bell pepper 1 Garlic cloves 4 Cilantro 1/4 cup Vinegar 1 spoon Olive oil 2 spoons Salt to taste Black pepper 1/2 spoon Preparation: Wash all the veggies thoroughly. Apply little oil on eggplant, tomato and bell pepper. Pok

Today we are starting with 57th edition of Blogging Marathon. I choose a very interesting theme for the first  week- cooking with Eggplants. Eggplant or aubergine is a species of nightshade grown for its edible fruit. This is known as Brinjal in Southeast Asia and South Africa. Eggplant is used in cuisines of many countries, it is widely used in its native Indian Cuisine. It is often stewed as in French Cuisine or deep fried as in Italian cuisine.Eggplant is also used in Turkey  and middle eastern countries too. Eggplant is also used in  some parts of North America, specially in Georgian Cuisine. Ajapsandali is a vegetable stew made with eggplant and other veggies in large quantity during autumn and preserved for winter. This dish brings warmth and comfortable atmosphere for a cold winter day.  So this hot and yummy vegetable stew Ajapsandali goes for the day 1, week 1  of BM 57. Here goes the recipe..... Ingredients: Eggplant 1 medium size Onion 1 small Tomato 1 small Potato 2  large