Posts tagged: main course recipes

Shakshuka – Moroccan Poached Eggs In Spiced Tomato Sauce

Shakshuka is a dish that was originally served in the Mediterranean culture. It is a dish of eggs cooked by poaching in a tomato sauce. The dish is made tastier with the special seasonings added into it, such as cayenne, paprika, coriander, and cumin. This could be a great dinner to be served on a weeknight with your family. This recipe takes about 15-20 minutes. Serves 6.


• 4 cups tomatoes (crushed)
• 10 garlic cloves (coarsely chopped)
• 6-12 eggs (depends on how big your pan is)
• 1/4 cup parsley (chopped)
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground cumin
• 2 tsp light brown sugar
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 pinch cinnamon


Set a frying pan over medium heat.
Add olive oil and let it heat.
Saute garlic for a minute.
Add seasonings – cayenne pepper, paprika, ground coriander seeds, ground cumin, cinnamon, and black pepper.
Mix until well combined with the oil for 30 seconds.
Add crushed tomatoes, sugar, and salt.
Let it simmer for 5 minutes.
Once it boils, crack open the eggs into the sauce.
Cover the lid and let it cook for 5-7 minutes.
Add a little bit of salt to taste and chopped parsley for garnishing.
Remove from heat.
Serve and enjoy!

Shakshuka - Moroccan Poached Eggs In Spiced Tomato Sauce
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Cheesesteak Beef Steak On The Grill Recipe

How about spending your weekend or holiday with friends by preparing tasty, cheesy cheesesteak beef steak on the grill? Whether you are going to watch a football game, a rerun of your favorite TV series, or just catching up with your friends, this recipe is the perfect dish for you.


• 3-4 lbs ribeye beef roast (thinly sliced)
• 3 onions (thinly chopped)
• 1 lb mushroom (sliced)
• 2 tbsp butter
• 3 lbs processed cheese (cut into cubes)
• Beef broth
• Sandwich rolls
• SPG seasoning (salt and black pepper for alternative)


Prepare the Cooking Area:
Prepare grills for indirect grilling.
Put hot coals on one side of the grill.
Leave no coals on the other side of the grill.

Set a skillet directly over the side with the coals.
Put 2 tbsp butter and let it melt.
Add thinly chopped onions and sliced mushrooms and saute.

Set a pot on the side of the grill with no coals.
Put the cubed Processed cheese in the pot.
Stir it occasionally while it melts to avoid it from burning.
Remove and set aside.

Set another skillet on the side of the grill with no coals.
Pour beef broth on the skillet.
Season the thinly sliced ribeye beef roast with SPG seasoning or salt and black pepper.
Sear the beef roast slices by placing them directly over the side of the grill with hot coals.
Once the beef roast is seared on both sides, transfer them to the skillet with beef broth.
Let them cook until they become tender.
Add beef broth if it is needed to cook the beef roast.
Cover the grill with lid and let the beef cook for a few more minutes.
Remove the beef from skillet and transfer to a chopping board and chop it. Just leave aside the beef broth.
Add the onion and mushroom mixture into the skillet with the beef broth and let it cook for a few minutes.

Slice in half sandwich rolls.
Add the chopped up beef first in between the sandwich rolls.
Put the onions and mushroom mixture next.
Top it off with the melted cheese.

Serve and enjoy!

Cheesesteak Beef Steak On The Grill Recipe
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Tandoori Chicken | No Oven – Easy To Make Recipe – The Bombay Chef

Tandoori chicken is an Indian dish that primarily highlights chicken marinated in yogurt and spices and then roasted afterward. It can be served as an appetizer or as a main course. There are a lot of variations that came out from the popularity of this Indian chicken dish. However, all of them are either marinated in yogurt or lemon juice.


• 1 whole chicken (cut into small pieces, about 10-12)
• 1 piece of small charcoal
• 200 grams curd or Dahi
• 2 tbsp red chili powder
• 2 tbsp oil
• 1 tbsp butter
• 1 teaspoon turmeric powder
• Salt to taste
• Ginger garlic paste

Optional for garnishing:

• Onion slices
• Lemon slices
• Coriander leaves


Cut a few deep slices into the chicken pieces.
In a mixing bowl, put all the chicken pieces for marinating.
Add some curd, chili powder, ginger garlic paste, turmeric powder, and salt.
Rub thoroughly to the chicken pieces.
Make sure the pieces are covered with the marinade mixture.
Let it marinate for 30 minutes.

Set frying pan over medium-high heat.
Pour a little amount of oil.
Add butter and let it melt.
Place the chicken into the pan.
Let it fry for 5-6 minutes on each side until the color is golden brown.
Remove from the pan and transfer into a bowl.
Place a small steel glass.
Set aside.

Get a piece of charcoal and heat it.
Once it gets red color, remove it and put inside the small steel glass.
Add a little oil and cover the bowl.
Let it be smoked in 1.5 minutes to get the smell of the smoked charcoal.
Remove from the bowl and transfer to a plate.
Add garnishing like coriander leaves, raw onion slices, and lemon wedge.

Tandoori Chicken, No Oven – Easy To Make Recipe - The Bombay Chef
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