Deep Fry Seafood with Spices

Italinan Fritto Misto Fried shrimp scallop and Fish

Fried Fish and Shrimp


  • 11b uncooked large shrimp deveined
  • 1/2 lb fish fillets
  • 1/2 lb sea scallops
  • oil for deep-frying


  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 cumin
  • 1/4 coriander
  • salt to taste
  • 3/4 cup water

1. Shell the shrimp leaving tails intact. Cut fish into small pieces 2 in x 2in. Clean scallops.------- Dip shrimp, into batter; drain away i excess batter.

2. Mix flour, soda, cumin, coriander and salt into bowl, gradually add water and whisk it smooth batter, you may add little water if it's too thick.

3. Dip the fish, shrimp and scallop into batter and drain away excess batter.

2. Deep-fry in batches in hot oil about 350 F, until golden brown and cooked; drain on absorbent paper. Serve hot with tartare sauce. Enjoy


Gnocchi Alla Romana

Gnocchi All Romana and Cheese

Semolina Gnocchi


  • 2 1/2 cups milk
  • 1/4 heavy creme
  • 2/3 cup semolina
  • 1 Beaten egg
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 cup melted butter
  • pinch of ground nutmeg
  • Salt to taste


1. Heat milk, heavy creme, salt to taste and nutmeg to boil in a mediume saucepan. Reduce heat, add gradually semolina.

2. Boil on low heat stirring about 10 min, until become very thick. Remove from heat, add while stirring add the egg and part of the cheese 1 cup and continue mixing very well.

3. Spread the mixture in greased pan about 1/4 in thick, cover and refrigerate about 2 hours, or until become firm.

4. Flip the pan on board, and cut into round shape using small cup. Arrange in greased ovenproof tray and pour the melted butter, sprinkle with cheese.

5. Bake in 350 F oven for 10 min until became lightly brown... Enjoy

Indian Desserts Yogurt with Saffron Cardamom

Indian Shrikhand Desserts Yogurt Saffron



  • 4 cups plain whole-milk yogurt
  • 3 tablespoon honey or more to taste
  • 2 milk
  • 1/4 cup shredded unsweetened coconut
  • 1 sliced mango
  • 3/4 teaspoon ground cardamom
  • 1 tablespoon almond powder
  • Small pinch saffron


1. Hang the yogurt with strainer and cheesecloth over a bowl for 3 hours, and drain off the whey.

2. Grind the saffron into powder in a mortar, mix the saffron and milk in a bowl vigorously, so the flavor blends together.

3. Mix the drained yogurt with the saffron milk and honey, using food processor or hand-blender, to get the whipping creme consistency.

4. Add the cardamom and almond powder continue mix by hand or 5 seconds in blender to maintain some texture.

5. Put the mixture into large serving bowl, and refrigerate for one hour before serving... Enjoy

Eggplant Chickpeas Couscous

Vegan Couscous and Middle Eastern spices

Vegetable Couscous with Herbs


  • 1 1/3 cups couscous
  • l/4 cup cooking oil
  • 1 large sliced onion
  • 4 Sliced carrots
  • 1 fennel bulb, cut into 1 in pieces
  • 1large eggplant cut into 1/2 in cubes
  • 4 cloves minced garlic
  • 1 Chopped jalapeno pepper
  • l/4 cup tomato paste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons caraway seeds
  • 5 1/2 cups water
  • 1 1/2 cups drained cooked chickpeas
  • Salt and pepper to taste


1. Heat the oil in a large saucepan. Add onion fennel, eggplant, carrot, garlic and jalapeƱo, cook uncovered on high heat 2 - 3 min, cover and reduce the heat simmering about 8 min.

2. Add tomato paste coriander, caraway seeds salt and pepper and cook stirring for extra 2 min

3. Add the 3 cups of water and bring to boil, reduce the heat and simmer uncovered about 10 - 12 min until the vegetable is tender, then add the chickpeas stirring in for extra 1 min.

4 In medium saucepan, boil the remaining water, add the couscous and season with extra salt and pepper. reduce the heat and simmer for 5 - 6 min until the couscous is fluffy.. remove and spread the on large flat dish and the vegetable and it's broth on top. enjoy

Vitello Al Parmigiano

Veal Parmesan Vitello al Parmigiano

Veal Parmesan


  • 4 pieces veal steak
  • 1/2 cup flour
  • 1 egg, lightly beaten
  • 4 teaspoons water
  • 1/2 cup unseasoned bread crumbs
  • 2 tablespoons butter
  • 1/4 cup olive oil
  • 1/2 lb shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  • 4 teaspoons olive oil
  • 1 chopped onion
  • 1 Chopped stalk celery
  • 1 chopped red bell pepper
  • 1 clove garlic, minced
  • 3 peeled and chopped tomatoes
  • 4 teaspoons chopped fresh parsley
  • 1/2 teaspoon dried basil leaves
  • 1 teaspoons sugar
  • 4 teaspoons tomato paste
  • 11/2 chicken broth
  • salt and pepper to taste


1. Pound veal with a meat mallet until thin, trim.

2. Toss veal in flour from all sided and shake away excess flour. Beat the eggs and mix it with extra 2 tablespoon of water and dip the veal in it.

3. Heat butter and oil in heavy skillet, and cook until browned both sides. Place veal in ovenproof dish, sprinkle with mozzarella cheese

4. In large saucepan heat the oil and butter, add onion and cook until golden brown, then add garlic, celery and pepper stirring for another 2 min.

5. Remove the mixture to food processor. Add the tomato and chicken broth and puree until smooth

6. Spoon the sauce over the veal and sprinkle with Parmesan cheese and drizzle some extra olive oil. Bake 20 min at 350 F ... Enjoy


Italian Veal Scaloppine

Veal scallops Scaloppine alla Panna


  • 4 veal steaks 1/4 in thick
  • 2 tablespoons olive oil
  • 1 small chopped onion
  • 1/4 cup dry sherry
  • 2 teaspoons flour
  • 1/2 cup beef broth
  • 1/4 lb Sliced mushrooms
  • 3 tablespoons heavy cream


1. Pound the thin veal with meat mallet until became very thin

2. In heavy skillet, heat the olive oil, cook the steaks turning once until become well browned both sides, remove from the skillet.

3. Add the onion, and cook stirring 2 min, then add cherry and bring to boil, reduce the heat and boil uncovered for 30 second, then add the flour stirring for 2 min

4. Add the beef broth, stirring in wooden spoon or whisker, return the veal to skillet with mushroom, cover and simmer gently about 8 min

5. Stir in cream about 1 min and serve immediately... enjoy