Couscous Shrimp Buddha Bowl #Fishfridayfoodies

Buddha bowl is combination of grains, greens etc., wherein you are getting a bowl full of complete proteins – all the essential nutrients that your body requires. A Buddha bowl signifies Buddha’s belly! Making a Buddha bowls is no fuss, versatile, easy, nutritious complete salad / meal.

I was surfing  the net about Buddha Bowls, it says that " a Buddha Bowl is always vegetarian, and usually vegan ". But we Fish Friday Foodies have decided to change this saying by creating our own version of Buddha Bowls. Our Host of the month Sue Lau choose this theme for our Fish Friday event " Buddha Bowls - Healthy one bowl meal with fish or seafood, vegetables, grains and other proteins, etc."

Thank you Sue Lau for choosing this wonderful theme, enjoyed making this one bowl  nutritious meal.

Serve 2
1 Cup Couscous
2 Cups Hot Water
1 Small Chicken cube
1 Large White Onion - sliced
1 Medium Bell Pepper - diced
1 Tablespoon Chopped Jalapeno
15 Pitted Whole Green Olives
1 Medium Cucumber - chopped
1 Large Tomato - chopped
1/4 Cup Coriander Leaves - chopped
A Few Mints leaves - chopped
1 Tablespoon Olive Oil
200 Grams Cleaned Shrimps
For the Shrimp Marination
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper powder
1 Tablespoon Olive Oil
For the Salad Dressing
1/2 Teaspoon Paprika powder
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Tablespoon Water
1/4 Teaspoon Salt  or to taste
A pinch of Sugar - optional

In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour  in the hot water and immediately cover it with a cling film or a lid.   Keep it aside for at least 15  minutes or till you are ready to serve. 
In a pan heat a tablespoon of olive oil and saute the onions till translucent  add the bell pepper and saute it slightly soft.   Remove it from the pan and keep aside.  In the same pan add  the marinated shrimps and fry till cooked.  Keep these aside.

For the salad dressing - Place all ingredients in a bottle and shake it well.
For Assembling the Buddha Bowl
Fluff  the couscous  with a fork .

In a big  serving bowl, add the chopped cucumber, tomato, olive, jalapeno, mint, coriander leaves ( reserve few mint and coriander leaves  for garnishing), add the couscous and toss it well, now add in the shrimps and onions ( reserve few for garnishing) and again mix it.  

Garnish the Buddha Bowl with shrimps , onions and coriander and mint leaves.  Drizzle the dressing on top.  It's ready to serve.
Isn't this bright, colourful, nutritious and satisfying... now  just dig into dish and enjoy.
Labels : Fish, Salads, Buddha Bowl, One Dish Meal, Fish Friday, Healthy

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Pasta Chicken Bundt #BundtBakers

This month event for Bundt Bakers our Host is Colleen, theme is " Untraditional Bundts " - wherein she asked us to show our creativity and share our ideas.   What recipe can you bake with a Bundt pan that isn't a cake?
Whenever I go for a party or to visit any one of family members or friends, mostly take something that is made at home.  When my friend invited me for a party at her home, asked her what should I bring.  She requested me bring a main course dish which children would enjoy.  

Since they are non vegetarians made a Pasta Chicken Bundt with layers of two different sauce, Homemade Pasta Sauce with Chicken and Cheesy Bechamel sauce. This was a hit and enjoyed by all.

400 Grams Boneless Chicken
1 Teaspoon Ginger Garlic Paste
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Mixed Herbs
1/2 Teaspoon Black Pepper powder
1/2 Teaspoon Chilly Powder
1 Tablespoon Tomato Ketchup
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Parsley
1 Tablespoon Oil
1 Tablespoon Butter
Other Ingredients
500 Grams Shell Pasta 
1 Cup Pasta Sauce - Homemade 
Mixed Veggies Sauted - see recipe below
3 Cups Bechamel sauce - a little thickened
1 Teaspoon Mixed Herbs
200 Grams Cheddar Cheese
100 Grams Mozzarella Cheese
For assembling the pasta
1 Baby corn - cut in roundels
Coloured Capsicum - cut into thick roundels
1 Tablespoon Boiled Sweet Corn
1 Tablespoon Parsley 
For the Sauted Veggies
250 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/2 Cup Sweet Corn - boiled
3 Baby Corns - cut in roundels
1 Large Onion - finely chopped
1 Teaspoon Pepper powder
1 Teaspoon Chilly flakes
1 Teaspoon Mixed Herbs
1/2 Teaspoon Fresh Thyme
1 Teaspoon Heaped finely chopped Garlic
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter


Boil the shell pasta as per the package instructions till al dente.  Keep aside. 
In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese  ( both cheddar and mozzarella ) and mixed herbs, mix well till cheese is melted. Take off flame, reserve a cup of pasta sauce and in the remaining sauce add  in the  pasta and toss it well till pasta is coasted.   Keep aside

For the Sauted Veggies

In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent.  Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done.  Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on high flame for 3 - 4 minutes.  Take off flame and cool it, sauted veggies are done.

For the Chicken

Marinate the chicken with salt and ginger garlic paste, keep it aside for at least 15 minutes.

In a pan heat oil and butter, add the chicken and saute till it changes color, add rest of the ingredients, the pasta sauce and mix well cover and cook till chicken is done and the gravy it thickened. Add the sauted veggies and mix well. Take off flame and  keep aside to cool.

To assemble the Pasta.

Take a 9 inch diameter  with 3 inch height, loose bottom pasta pan and cover the bottom with an aluminum foil,  oil the pan on all sides very well. Arrange the capsicum, baby corn and sweet corn, sprinkle parsley  ( see pic).
Sprinkle 2 to 3 tablespoons of the cheesey Bechamel sauce , 
now spread in half of the cheesey Bechamel sauce  coated pasta and press well, sprinkle a little cheese. 
 Then spread all of the chicken filling and press it well, again
sprinkle 2 to 3 tablespoons of cheese and 
add the remaining pasta, sprinkle all off the remaining cheese, garnish with caspsicum, sprinkle a little herbs. 
Dot it with butter.  Cover this with a foil and bake for 25 minutes in preheated oven at 200 degrees. 
 After 25 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 
 Cool it slightly and umould it in a serving plate .

Click here for  Pasta Sauce - Homemade  and here  for  Bechamel sauce .

Labels : Pasta & Noodles, Chicken, Baked, Bundt Bakers, Italy

 Bundt Bakers Untraditional Bundts #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Hosting: Colleen from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:

Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes
Cheesesteak Bundt from Cookaholic Wife
Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Chicken Fajita Bundt Cake from Sew You Think You Can Cook
Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love
Classic Vanilla Flan Bundt from All That’s Left Are The Crumbs
Pasta Chicken Bundt from Sneha’s Recipe
Soap Bundt Cake from La Mejor Manera
Spinach Pasta Surprise from A Day in the Life on the Farm

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Homemade Pasta Sauce

This homemade pasta sauce is so easy and quick to make, without any preservatives or loads of sugar in it, it also cost very less compared to the store bought one. It taste awesome and has a delicious flavor. Use this to make pasta and your pasta is ready in minutes.

2 Tablespoons Olive Oil
1 Bay Leaf
1 Onion - finely chopped
1 Carrot - finely chopped
4 Cloves Garlic - finely chopped
1/2 Teaspoon Pepper powder
1/4 Teaspoon Sugar
1 Teaspoon Salt
6 Tomatoes - skinned and pureed
3 Tomatoes - skinned and finely chopped
1 Teaspoon Mixed Herbs 


Heat oil add the chopped onion till translucent, bay leaf then add the garlic and saute again for a minute. Add carrot and saute for few minutes. Add chopped tomato, tomato puree, salt, pinch of sugar and cook till soft and it thickens (till all juices evaporate).  Add pepper powder , mixed herbs let it continue to cook for a few minutes till or it emits a flavorful aroma . Take off flame and cool it. 
When it cools completely then discard the bay leaf and blend it to a smooth paste. Store it in freezer in an airtight container.

My Notes
This is just a basic sauce, when you are using to make any pasta preparation you add  spices according to your taste.

Labels : Jams & Sauces, Homemade, Italy, Pasta sauce, Herbs

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Ajo Blanco – Chilled White Grape And Almond Gazpacho #soupswappers

Our Host Paula Begley,  for this month soup swappers event gave us this theme "Summer can be soup season! Show your readers how to beat the heat with chilled soups".

Ajo Blanco is a popular Spanish soup and  I’m beating the heat  with this chilled, quick and tasty soup.

The weather here in summer is so hot that's is impossible to cook.   Making such no cook soups is a blessing, just blend all the ingredients and chill it in the fridge and have it whenever you feel like. 

For this soup you require almond meal and I have  made it at home.  Scroll for the recipe below.
I have used a white wine vinegar, white grape juice instead of cold water to blend the soup and to give this an awesome flavour used fresh parsley.

 Just organise all the ingredients and blend them together. Its  ready.

Makes 2 to 3 servings
1/4 Cup Homemade Almond meal - see below for the recipe
1 Clove Garlic
2 Slices White bread - crust removed
1 Cup White Grapes juice  or Ice cold water
2 Medium Cucumber - chopped
1/4 Cup Olive oil
1 Tablespoon Parsley
2 Tablespoons White Wine Vinegar
1/2 Teaspoon  Level Salt
1/2 Teaspoon Pepper powder
Parsely for Garnish
Grapes for Garnish 


To make the Grape Juice
Place the seedless grapes in a blender 
blend it completely.
Strain the juice in a fine strainer
Ta Da... Grape juice is ready. Chill it in the refrigerator.

The white grape juice or water used to make the soup should be ice cold. 
Peel and slice the Cucumber, mince the parsley. Select white bread that is about a day old, remove the crust and tear to pieces.  
In a blender add the bread slices,  almond meal,garlic, cucumber, few grapes , parsley and vinegar, run the blender for a  minute.  Now add in the olive oil and half of the cold grape juice (or water), the salt and pepper and run the blender till well  blended.  
Add the rest of the grape juice (or water) till the soup reaches the consistency you are comfortable with.
Since I liked the texture of this soups a little grainy , added a few grapes and almonds in the end, running the blender for just 15 seconds. 
Pour the soup from the blender into a bottle or a container  and chill, covered, in the fridge, for at least an hour, until ready to serve.
 Serve cold, garnished with slices of grape, sliced almonds and extra virgin olive oil drizzled on top. 

How to make Almond meal
First to  blanch the almonds - place the unsalted almonds in a pan of boiling water for 3 - 4 minutes.  
OR  I just microwaved the almonds with enough water so the almonds are immersed for a minute. Kept them in the microwave for 3 -4 minutes 
and  you will see the skin has started to loosen
 then rubbed away the almond peel with your fingers to removed the skin.  Blanched almonds are ready.
Place these on a dry clean towel  to dry completely underneath a fan it may take few hours or a day depending on the room temperature.
When completely dry, then in a small mixer grinder, grind 1/3 cup almonds at a time, just pulse the mixer, ( do not run the mixer continuously or else it will start leaving oil) two or three times.  Remove this on to a plate and then add the next batch in the mixer grinder.
Here your homemade almond meal it ready.  Keep this in a a zip lock bag and store this in the refrigerator and use whenever required.
My Notes 

Can substitute sherry vinegar for the white wine vinegar.

Labels : Soup, Chilled Soup, Spain, Soup Swappers, Grapes, Healthy, Instant Mixes, Homemade

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Chicken Cheese Braided Bread #BreadBakers

Made braided bread  for our party, made veg and  chicken filling  .  Today I, am posting the chicken cheese braided  bread, made 4 large ones, out of the prepared dough.
It so easy to bake it them home and  make it with your favorite filling.

These chicken and veg braided breads were a super hit at our party, so soft and  delicious.  You to try must them.

When our host  Gayathri created the event page -
 braiding of breads, was so happy since I, had to take something for our party, this braided bread was what went to the party.  

For Dough
600 Grams All Purpose Flour
2 Tablespoons Cornflour
A Sachet of Instant yeast
1 Tablespoon Sugar
1.1/2 Teaspoons Salt or according to your taste
1/4 Cup Oil
2 Tablespoons Butter
Warm water to knead
For Chicken Filling
300 Grams Boneless chicken - cut into small cubes
1 Tablespoon Oil
1 Large Onion  finely chopped
1 Medium Capsicum - finely chopped
1/2 Cup Frozen Mixed Vegetables
4 Green chilies - finely chopped
1 Teaspoon Ginger Garlic paste
Salt to taste
1 Teaspoon Red chilly powder 

1 Teaspoon Hot and spicy Sauce
Tablespoons Tomato ketchup 
1 Egg - beaten for brushing
Black Sesame seeds  for sprinkling
Grated Cheddar Cheese as required


For Dough

In a food processor add all the ingredients expect the water and  butter run the processor till all are  mix together .  Then keep of adding warm water till it starts coming together. 

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the butter  and knead again till it is smooth and soft.  Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 45 minutes.
In the meantime let's prepare the filling.
In a pan heat oil add the onions and fry till translucent, then add the ginger garlic paste and  chicken, saute till the chicken changes color, add the veggies, green chillies, spices,sauce, ketchup and saute for 2 - 3 minutes on medium flame, then cover the pan cook till done.  Open the pan and saute it again till dry ( all moisture evaporates).  Remove and cool down completely. Filling is ready.

Now to assemble it.

When the dough has risen , take on the work surface and deflate it, cut the dough into 4 equal parts.  Take one part and the rest keep covered.

Roll it into a oval disc. Spread a cheese in centre

on top of it the chicken filling and with a
 pizza cutter cut the sides in equal strips on other sides see pic.

Fold each side so they overlap each other (like a braid). Keep going, left to right and right to left till the end.

When reach the end, leave a tail at the bottom, just for the appearance.

Grease a tray and place your bread. 
Brush top with beaten egg, sprinkle sesame seeds and keep it aside for another half an hour to again rise.
Then bake in preheated oven on 200 degree C for 25 to 35 minutes till it browns on the top.
Right after taking out of oven, brush it with oil or butter let it rest  on the wire rack for 5 minutes then cover it in a cling film so that it does not dry out.  enjoy this yummy bread.
Labels : Breads, Stuffed Bread, Braided Bread, Chicken, Bread Bakers

This month's Bread Baker's theme is Braided Breads and is hosted by Gayathri Kumar of Gayathri's Cook Spot Here is the collection of all the beautiful braided breads from our team.

Artisan Herb Bread Braid by Cindy’s Recipes and Writings
Basic Challah Bread by Cook’s Hideout
Braided Bread with Candied Papaya Chunks by Sara’s Tasty Buds
Braided Garlic Bread by Sizzling Tastebuds
Braided Herbed Breadsticks by Ambrosia
Braided Rum & Raisin Buns by All That’s Left Are The Crumbs
Challah Bread by Mayuri’s Jikoni
Cherry Cheese Braid by A Day in the Life on the Farm
Chicken Cheese Braided Bread by Sneha’s Recipe
Nutella Braided Bread by Veena’s Vegnation
Orange Saffron Braided Brioche by Food Lust People Love
Scali Bread by Karen’s Kitchen Stories
Spice and Herb French Braid by The Schizo Chef
Two-Seed Potato Challah by What Smells So Good?
Whole Wheat Challah Bread by Spill the Spices
Whole Wheat Pizza Braid by Herbivore Cucina
Whole Wheat Zopf Bread by I camp in my Kitchen
Winston Knot Bread by Gayathri’s Cook Spot
Zucchini Yeast Bread by Baking Sense

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

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