Quick Fixing Of Six Meals Using Simple Ingredients Recipe Video

Learn how to make Tuna Balls, Stuffed Bell Peppers, Fresh Tomato Salsa, Salmon Burger, Cowpea Bean Burger And Split Mung Beans Vege Fritters from a single video!

Summary

Preparation Time2 Hr 0 MinCooking Time1 Hr 30 Min
Ready In3 Hr 30 MinDifficulty LevelMedium
Health IndexAverageCuisine
TasteInterest Group

Ingredients

For tuna balls
 Baking powder1⁄4 Teaspoon
 Canola oil2 Tablespoon
 Albacore white tuna6 Ounce (drained)
 Olive oil1 Tablespoon
 Onion1⁄4 Large, chopped finely
 Bell pepper1⁄6 Large, chopped
 Carrot1 Medium, shredded
 Green onion2 , chopped
 Jalapeno1⁄2 , chopped finely
 Fresh ginger1 Teaspoon, minced
 Fresh garlic2 Clove (10 gm), minced
 Cilantro2 Tablespoon, chopped finely
 Roasted cumin powder1 Teaspoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Bread crumbs1 Tablespoon
 Egg1
 Parmesan cheese3 Tablespoon
For stuffed bell pepper
 Basmati rice1⁄2 Cup (8 tbs)
 Water1 Cup (16 tbs)
 Bell peppers2 (cut into halves)
 Olive oil1 Teaspoon
 Green bell pepper1⁄6 Large, chopped
 Green onion2 , chopped finely
 Jalapeno1⁄2 , chopped
 Garlic2 Clove (10 gm), minced
 Bread crumb1 Tablespoon
 Parmesan cheese2 Tablespoon
 V8 juice1 Cup (16 tbs)
 Grated parmesan cheese2 Tablespoon
For fresh tomato salsa
 Ripe red tomatoes4 Medium, chopped finely
 Onion1⁄4 Large, chopped
 Fresh ginger1 Teaspoon, chopped finely (Optional)
For salmon burger
 Canned pink salmon7 Ounce
 Onion1⁄4 Large, sliced
 Bread crumbs2 Tablespoon
 Egg1 Large
For cowpea bean burger
 Dry cowpea beans2 Ounce, soaked
 Water4 Ounce
 Olive oil2 Tablespoon
 Fresh garlic2 Clove (10 gm), chopped finely
 Egg/Besan flour1 Large
 Vegetable oil1 Teaspoon (for pan)
For split mung beans vege fritters
 Dry split mung beans2 Ounce, soaked
 Lemon juice1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3211 Calories from Fat 1351

% Daily Value*

Total Fat 153 g235.1%

Saturated Fat 34.7 g173.7%

Trans Fat 0.1 g

Cholesterol 833.4 mg

Sodium 4903 mg204.3%

Total Carbohydrates 280 g93.3%

Dietary Fiber 37.3 g149.3%

Sugars 62.2 g

Protein 180 g359%

Vitamin A 532.3% Vitamin C 841.6%

Calcium 196.3% Iron 117.1%

*Based on a 2000 Calorie diet

Directions

FOR TUNA BALLS
GETTING READY
1. Preheat the oven at 350 degrees F.

MAKING
2. In a large bowl, add albacore white tuna, olive oil, onion, bell pepper, carrot, green onions, jalapeno, ginger, garlic, cilantro, cumin powder, salt, black pepper, bread crumbs, egg and parmesan cheese. Blend altogether.
3. Make walnut sized balls with the mixture.
4. Place them on the baking dish and bake in the oven at 350 degree F for 30 minutes.

SERVING
5. Serve this tuna balls with salad and garlic bread.

FOR STUFFED BELL PEPPER
GETTING READY
1. Preheat the oven at 350 degrees F.

MAKING
2. In a bowl, pour water and add basmati rice. Microwave it for 6 minutes. Remove from the oven and set aside.
3. Cut bell peppers into halves. Core and mix the seeds. Coat the outer surface of the bell pepper with olive oil.
4. In a bowl, combine onion, bell pepper, green onion, jalapeno, garlic, cilantro, carrot, salt, black pepper, bread crumbs, egg and parmesan cheese.
5. Add in the rice and mix to combine. Stuff this mix in the bell pepper halves.
6. Place them in a casserole dish. Pour the rice liquid on the sides of the peppers. Pour v8 juice over them and sprinkle parmesan cheese on top.
7. Bake in the oven at 350 for 30 minutes.

SERVING
8. Serve the Stuffed Bell Peppers with salad and garlic bread.

FOR FRESH TOMATO SALSA
MAKING
1. In a large bowl, add tomatoes, olive oil, onion, green onion, bell pepper, carrot, jalapeno, ginger, garlic, cilantro, cumin powder, salt and black pepper. Mix altogether.
2. Chill them for 30 minutes.

SERVING
3. Serve the Tomato salsa with toasted garlic bread.

FOR SALMON BURGER
MAKING
1. In a large bowl, place the salmon. Add olive oil, onion, bell pepper, green onion, jalapeno, fresh ginger, carrot, garlic, cilantro, cumin powder, salt, black pepper, breadcrumbs, egg and parmesan cheese.
2. Mix all these ingredients with salmon.
3. In a blender, put this mixture and blend altogether.
4. Divide the mix into two parts and make patties with them.
5. In a nonstick pan over medium high heat, fry the patties for 5 minutes on each side.

SERVING
6. Serve the Salmon Burger with garlic bread and enjoy!

FOR COWPEA BEAN BURGER
GETTING READY
1. Soak the cowpea beans in water overnight. Drain the water and set aside.

MAKING
2. In a blender, put the cowpea beans and crush thoroughly.
3. In a large bowl, pour water and add cowpea beans.
4. Add olive oil, onion, bell pepper, green onion, jalapeno, ginger, garlic, cilantro, carrot, cumin powder, salt, black pepper, breadcrumbs, egg and parmesan cheese.
5. In a blender, put all these ingredients and blend well.
6. Divide the mix into two parts and make patties with them.
7. In a nonstick pan over medium high heat, add oil and fry the patties for 4 minutes on each side.

SERVING
8. Garnish the Cowpea Bean Burger with chutney and serve with salad and garlic bread.

FOR SPLIT MUNG BEANS VEGE FRITTERS
GETTING READY
1. In a large bowl, pour water and add split mung beans. Soak overnight.

MAKING
2. In a blender, put the mung beans with water and blend until smooth.
3. Add olive oil, onion, bell pepper, carrot, green onion, jalapeno, ginger, garlic, cilantro, cumin powder, lemon juice, salt, black pepper, baking powder and egg.
4. Blend altogether until forms a pulpy batter.
5. In a pan over medium high heat, pour oil. Make small round shapes with hands and place the batter into the hot oil. Fry on both sides until golden brown.

SERVING
6. Serve the Split Mung Beans Vege Fritters with chutney and hot/cold beverage.

Editors Review

When stuck for ideas on what to eat on hungry evenings, these quick-fixes are likely to bail you out. Chef Bhal Dave prepares not one, not two, but six different meals using easily available, simple, homemade ingredients. Choose your favorite dish and get creating them at home.
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