Sunday, March 16, 2014



  • Whole fish (cleaned and gutted): 600 g
  • Chermoula Sauce: 5 tbsp.
  • Lemon Juice: 1 tbsp.
  • Salt, to taste.
  • Pepper, to taste.

For chermoula sauce:  

  • Green coriander, finely chopped: 1 cup.
  • Parsley, finely chopped: 1 cup.
  • Garlic cloves: 6.
  • Lemon juice: 1/2 cup.
  • Cumin seeds: 1 1/2 tbsp.
  • Red chili powder: 1 tsp.
  • Olive oil: 1/4 cup.
  • Salt, to tatse.
  • Pepper powder to taste.


For chermoula sauce:

  • Lightly roast the cumin seeds and keep it aside.
  • Crush it using rolling pin.
  • Separately crush garlic and mix it with cumin in a large bowl.
  • Now add the remaining ingredients and mix thoroughly.
  • Keep this refrigerated and use it for the grilled fish.

For the grilled fish:

  • Pat dry the gutted fish.
  • Using a sharp knife make small slits on the flesh of the fish on both the sides from top to bottom.
  • Apply lemon juice and make sure it reaches the slits well.
  • Sprinkle salt and pepper and rub it all over the fish.
  • Keep this aside for 10 minutes.
  • Now finally rub chermoula sauce on the fish and leave it for 10 more minutes.
  • Pre-heat oven at 170 degree centigrade and bake the fish for 25 minutes.
  • Serve it warm with some  more chermoula sauce.
  • Garnish it with onion rings, lemon chops and other vegetable rings.




  • Minced chicken: 250 gm 
  • Garlic chopped
: 1 tbs 
  • Carrots finely chopped
: 3 tbs 
  • Spring onions: 3 tbs  
  • Ginger, finely chopped: 1 tbs 
  • Soya sauce
: 1tbs
  • Sesame oil
: 1 tea spoon 
  • Pepper powder
: 1 tea spoon 
  • Egg: 1

  • Rice (small, thin grain) : 1⁄2 cup 
  • Oil for greasing

  • Salt to taste
  • First of all wash the rice and soak it for about 2 hours. 
  • Drain the water and keep aside. 
  • In a large bowl, combine minced chicken and all the other ingredients well.
  • Now divide the combined mixture into equal-sized balls. 
  • Roll these balls over the soaked raw rice and carefully place these small porcupines on a greased plate. 
  • You can also make use of artificial food color for better appearance of the rice.
  • Steam the small porcupine balls on a high flame for about 15 minutes. 
  • Serve them with soy sauce and mint chutney.
  • Instead of rice you can also make use of crushed noodles or semolina.
  • Serves 4.

Wednesday, February 12, 2014



For the marinade:-

  • Chicken stock: 4 tbsp
  • White wine: 250ml
  • Dried basil: 2 tbsp
  • Dried oregano: 2 tsp
  • Garlic, finely chopped: 2 cloves
  • Boneless, skinless chicken breast fillets: 6
  • Dashed pepper

For the main recipe:-

  • Onion, diced: 1 large
  • Sugar: 1 tablespoon
  • White wine: 125ml 
  • Double cream: 250ml
  • Salt to taste
  • Dried penne pasta or any other pasta shape you prefer: 450g
  • Olive oil, divided: 5 tablespoons


  • Place basil, garlic in a blender.
  • Now gradually add olive oil, until mixture is smooth and creamy.
  • In a bowl, combine chicken stock, 250ml white wine, dried basil, oregano, dashed pepper and garlic.
  • Stir in chicken pieces keep it aside for an hour.
  • Bring a large saucepan of lightly salted water to the boil.
  • Add pasta and cook until just al dente, about 8 minutes.
  • Drain and rinse under cold water.
  • Toss with 2 tablespoons olive oil and set it aside.
  • Heat 3 tablespoons olive oil in a frying pan over medium heat.
  • Now add finely chopped onions and sprinkle with sugar.
  • Cook until the onions are soft and oil oozes out from it.
  • Now add the above blended mixture and cook for about 3 minutes.
  • Stir in chicken along with the marinade .
  • Stir in 125ml white wine.
  • Simmer chicken pieces, stirring occasionally, about 8 minutes.
  • Add pasta to the frying pan.
  • Stir in cream and cook until the sauce is thickened.
  • Adjust salt and freshly ground pepper to taste and serve with freshly grated cheese.



  • Nonstick cooking spray
  • Eggs: 2
  • Skim milk: 2 tbsp.
  • Onion, chopped: 1 tbsp.
  • Tomato, diced: 2 tbsp.
  • cheddar cheese: 1 tbsp.
  • Salt to taste.
  • Dashed pepper:  A pinch


  • Spray the nonstick cooking oil on a skillet.
  • Now heat the skillet on low flame.
  • In a separate bowl, whisk eggs and milk until they start to foam.
  • This would take approx. 2 - 3 minutes.
  • Now add salt and dashed pepper to it and whisk again.
  • Now pour the beaten eggs into the pan and cover the pan.
  • Cook over medium-low heat for about 3 minutes or till the bottom is golden brown in color and the top is set.
  • Sprinkle cheese, onions, and tomato over the top.
  •  Fold omelet in half with a spatula.
  • Cook for about 1 more minute.
  • Take it off the flame and serve it with toast.
  • This recipe makes one servings.
  • You can also garnish it with finely chopped coriander or spring onions.

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Monday, January 13, 2014


  • Chicken breasts (boneless): 4 whole
  • Eggs: 4
  • Margarine: 3/4 lb. 339.75 g.
  • Fresh mushrooms: 1/2 lb or 226 g.
  • Mozzarella cheese: 1/2 lb. or 226 g.
  • Italian breadcrumbs
  • Black pepper and salt for seasoning.

  • Slice breasts into medium sized pieces.
  • Now place chicken in slightly beaten egg, powdered black pepper, salt mixture for an hour in a refrigerator.
  • In a pan sauté mushrooms in slight olive oil, ground black pepper and salt and set it aside.
  • Then, roll chicken pieces in breadcrumbs and fry it in margarine until brown  in color, this would take around  10 minutes.
  • Place chicken in 9 x 13 baking-dish and put mushrooms on top of it.
  • Pre-heat oven to 325 degrees.
  • Bake the chicken for 10 to 15 minutes.
  • Then add cheese on top.
  • Put chicken back in oven until cheese melts.
  • Serve it warm.
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Sunday, January 12, 2014


  • Chicken breasts: 2 ½ lbs or 132 g.
  • Dijon mustard: 1 tsp.
  • Worcestershire: 1/2 tsp.
  • Parmesan cheese: 2/3 cup.
  • Parsley: 3 tbsp.
  • Salt: 1 tsp.
  • Butter: 3/4 cup.
  • Garlic clove: 1 small.
  • Breadcrumbs: 2 1/4 cup.
  • Cheddar cheese.

  • Preheat oven to 350 degrees.
  • Rinse chicken and pat dry.
  • In a bowl combine crumbs, cheese, parsley and salt thoroughly.
  • In a saucepan, melt butter, then stir in mustard, Worcestershire and garlic.
  • Now dip chicken in butter mixture, then roll it in crumbs and cheese mixture.
  • Place it in a baking dish .
  • Bake 1 hour or until golden in color.
  • Pour some cheddar cheese and melt it.
  • Serve warm.

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Saturday, January 11, 2014


  • Chicken cuts: 10.
  • Chopped onions: 2 large.
  • Curry powder: 4 tbsp.
  • Potatoes, cut into cubes: 3 med.
  • Ground ginger: 2" piece
  • Salt to taste
  • Tomato puree: 1 cup.
  • Cooking oil: 5 tbsp.
  • Sour cream: 8 oz. or 224 gm.
  • Crushed garlic: 3 cloves
  • Water: 1 cup.

  • Blend onion ginger and garlic finely.
  • In a bowl, mix the curry powder with some water to make a thick paste.
  • Heat the oil in a non-stick pan.
  • Stir-fry the minced onion mixture until fragrant.
  • Add the curry paste and stir fry it well for 2 minutes and then add tomato puree and bring it to a boil.
  • Now add the chicken pieces and potatoes.
  • Mix and cook it for about 2 minutes, with lid covered.
  • Add sour cream and water, mix well.
  • Bring it to a boil and reduce the heat to simmer.
  • Now cook it for around 30 minutes with lid covered.
  • Make this curry well ahead of serving, so that it tastes the best.
  • Garnish with with coriander leaves.
  • Serve it with naan or steamed rice.
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Friday, January 10, 2014



  • Garlic, minced: 3 cloves
  • Onion, minced: 1/2 cup.
  • Ground ginger: 1/2 tsp.
  • White wine vinegar: 1/4 cup + 2 tbsp.
  • Olive oil: 2 tsp.
  • Chicken breast halves, boneless: 4
  • Vegetable cooking spray
  • Whole-wheat rolls, split:  4
  • Sliced fresh spinach: 1 cup.
  • Tomato: 8 slices


  • Combine garlic, onion, ginger, white vinegar and olive oil, in a large Ziploc plastic bag.
  • Now add chicken halves and seal the bag.
  • Marinate in refrigerator for 2 hours, turning the bag occasionally.
  • Remove chicken from bag and reserve the marinade.
  • Coat the grill rack with cooking spray or oil and place on grill over medium hot coals.
  • Place the chicken on the grill rack and cook for 8 minutes on each side and baste frequently with the remaining marinade
  • Now fix the sandwich with remaining items.
  • You can also include cheese of your choice or spice it up with a chilli and min sauce.

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Thursday, January 9, 2014



  • Whole chicken breasts:6 very small. 
  • Garlic, crushed: 3 medium cloves 
  • Salt: 1 1/2 tsp. 
  • Cider vinegar:1/4 cup
  • Lime juice: 1 tbsp.
  • Brown sugar, packed: 1/2 cup.
  • Olive oil:6 tbsp. 
  • Black pepper to taste
  • Grainy mustard: 3 tbsp. 
  • Juice of lemon: 1/2 large. 
  • Coriander leaves


  • Use a shallow bowl for the chicken breasts. 
  • Mix garlic, mustard, vinegar, lime, lemon juices, sugar and salt in a bowl.Blend it finely.
  • Add pepper and ollive oil to. 
  • Now pour this marinade over the chicken and refrigerate overnight, covered. 
  • Remove from the refrigerator an hour before you want to cook and let it come to room temperature. 
  • Grill approximately 4 minutes per side or until done.
  • Serve it hot garnish it with coriander leaves.
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Wednesday, January 8, 2014



  • Chicken breast, boned and skinned: 6.
  • All-purpose flour (maida): 3 tbsp.
  • Non-stick cooking spray or normal cooking oil
  • Margarine: 1/4 cup.
  • Teriyaki sauce: 1/3 cup.
  • Lemon juice: 3 tbsp.
  • Fresh garlic, minced: 1 tsp.
  • Sugar: 1/2 tsp.


  • Cut chicken into halves and roll it in the flour to coat it.
  • Heat a skillet and spray it with non-stick spray or heat oil .
  • Now add margarine and melt it.
  • Add chicken breasts to it and cook over a medium flame until chicken is lightly browned on both sides. This would require about 5 to 7 minutes.
  • Remove chicken keep it aside.
  • Stir in teriyaki sauce, lemon juice, garlic and sugar to the same skillet, mix well.
  • Return chicken to the skillet and simmer for about 3 minutes.
  • Cook the chicken until fork-tender, about 2 to 3 minutes.
  • Serve over rice.
  • This recipe serves 4 to 6.
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Tuesday, January 7, 2014



  • Chicken chunks, boneless: 3-4 cups.
  • Butter: 2 sticks
  • Prepared horseradish: 9 oz. 252 g.
  • Lemon juice: 1 cup.
  • Hot pepper sauce (for extra spice): 1 tsp.
  • Cider vinegar: 1/2 cup.
  • Ketchup: 1/2 cup.
  • Salt: 1/2 tsp.
  • Worcestershire sauce: 1/2 tbsp.


  • Heat a stainless steel pot and melt butter in it on a slow flame.
  • Now add vinegar, ketchup, horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce and combine well.
  • Simmer it without a lid for 20 to 25 minutes.
  • Now baste the chicken chunks in this sauce, keep it for 10-15 minutes and grill the chicken
  • The sauce may be frozen.
  • Serve the chicken with steamed rice.
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