Monthly Archives: February 2014

Curried Shrimp Couscous


½ a pound of shrimp
1-cup of uncooked couscous
1-cup baby spinach
3 carrots cut-up
1 green chili – diced
1 capsicum (green peppers) – diced
¼ a chopped onion
1 tomato
3-4 curry leaves
¼ tsp mustard seeds
¼ tsp cumin seeds
½ tsp red chili powder
½ tsp curry powder
¼ tsp cumin powder
¼ tsp coriander powder
1 tsp ginger paste
1 tsp garlic paste
Salt to taste
1 tbs lemon juice
1 tbs white vinegar

Heat two tablespoons of oil.
Add the mustard and cumin seeds and let it sputter.
Add the curry leaves.
Add the chopped onions and tomato together and fry till the tomatoes are soft.
Add the ginger and garlic paste and fry till the raw smell disappears.
Add the shrimp and cook for a few minutes.
Add the spices (cumin, coriander, turmeric, red chili and curry powder)
Add a tbs or 2 of water if needed.


Add the vegetables and mix well.
Add the lemon juice and vinegar and cook for a couple more minutes.


Add 1-1/2 cups of water and salt and bring the water to a boil.
Add the couscous to the boiling water.
Mix well and remove from heat, set aside covered for 5 minutes.
Gently fluff the couscous when ready.


Serve Hot!

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Spicy Egg salad without Mayo

So this is a quick option for lunch and my version of a spicy egg salad sandwich without Mayo.

2 hard boiled eggs
1 tbs of chopped Onion
1 tbs of chopped spinach
1 tbs of chopped green onions
1/2 tsp of chopped green chilly
Salt, black pepper and cayenne pepper to taste

For one sandwhich:
2 slices of bread or an English muffin
1/2 tsp of butter or margarine
1 slice of cheese


Crush and mix the above ingredients well.
Place on toast or English Muffin. (You can apply butter or margarine on the toast for more flavor).
Add a slice of cheese if desired.
Melt the cheese by placing the sandwich in the microwave for less than 20 seconds.
Slice in half and eat 🙂

Note: you can add lettuce as well if desired to the sandwich.

I had leftover egg salad for later. You can probably make 2 sandwiches with toast and 3 with English Muffins with the above ingredients and 2 hard boiled eggs.

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Sesame Bhindi Aloo – (Okra & Potato)

This is absolutely delicious!!! I never knew bhindi could be this yummy. You must try it…. 🙂


20-25 pieces of Okra
4-5 small potatoes
1/2 an onion – sliced
4-5 Curry Leaves
1/2 tsp red chili powder
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
1/4 tsp Cumin powder
1/2 tsp Mango powder
A pinch of garam masala powder
1/4 tsp Sesame seeds
1/4 tsp Cumin seeds
1/4 tsp Mustard Seeds
A pinch of hing (Asafetida) – optional
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tbs of desiccated coconut
Oil to fry

Heat oil in a non stick pan.
Fry the okra till edges start browning slightly.
Remove and set aside on a paper towel.
Fry potatoes in the same oil & remove and set aside.


Remove excess oil from the pan and add the mustard and cumin seeds and wait for them to crackle.
Add the asafetida.
Add the sesame seeds and cook for a few seconds.
Add the onions and fry till light golden brown.
Add the turmeric, cumin, coriander and garam masala powder along with the Ginger and garlic paste.
Sprinkle a few drops of water if needed.
Add the fried potatoes and mix well.
Add the salt and coat the potatoes well.
Add the fried okra and cook for a minute or two.
Add the red chili powder and cook for another few minutes. Mixing well but gently so you don’t break the okra pieces.
Add the desiccated coconut flakes and mix well.
Add mango powder and let the okra and potatoes simmer on low heat for a minute.


Serve hot with roti.

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