Video Recipes Archives | Happy Bellyfish

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Mung Bean Soup Recipe | Moong Dal

Mung bean is one of the most delicious legumes, and a wonderful source of protein, fiber, antioxidants and minerals. In our recipe, that is inspired by Indian recipe of Moong Dal, we cooked mung beans with 6 delicious spices. This combination of flavours makes a simple bean soup irresistible!



  • mung bean – 1 cup
  • water – 3 cups
  • finely chopped onion – 1 medium-sized
  • finely chopped garlic – 1 tsp
  • finely chopped ginger – 1 tsp
  • green chilli – 1 piece (optional)
  • tomatoes – 2 medium-sized
  • cinnamon – 2 cm
  • dry red chilli powder – 1 tsp
  • turmeric powder – 1 tsp
  • cumin powder – 1 tsp
  • coriander powder – 2 tsp
  • fenugreek leave – 2 tbsp
  • salt to taste
  • olive oil


Step 1. Soak mung beans overnight and boil 1 cup of mung beans with 3 cups of water, until soft. It will take about 30 minutes.

Step 2. Heat the cooking oil of your choice in a pan and add cinnamon. Allow it to cook for a minute, until it infuses the oil with its flavour.

Step 3. Add  chopped ginger, garlic and onions. Cook it while stirring until the onions start turning brown – otherwise you will taste raw onion in your soup.

Step 4. Add the tomato, and let tomato cook it in a medium-high heat until it becomes pulpy.

Step 5. When the paste becomes homogeneous, add the remaining spices except for fenugreek leaves and mix everything nicely. Add a bit of water, so that it reaches the consistency of a rich thick gravy. Now, add the fenugreek leaves. Towards the end add some fresh green chilli.

Step 6. When the gravy paste is ready, add boiled mung beans. Add everything very nicely, so that gravy is equally spread. Add some water to reach the desired consistency. Boil for 5 more minutes.

Your delicious mung bean soup or moong dal is ready! Serve it with some fresh coriander on top and a dash of lemon juice. It goes best with a bowl of hot rice or simply a piece. of bread.

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Savoury Chickpea Pancake (2 Recipes) | Easy Healthy Breakfast Ideas | Besan Dosa

Savoury Chickpea Pancake (2 Recipes) | Besan Dosa

Are you looking for healthy breakfast ideas? Today we’re going to share with you a very easy recipe, which is also gluten-free, oil-free and vegan: chickpea pancake. It can be made only with 2 ingredients!

We share with you a recipe with a twist as well, just the way we cook it in our family, and we like flavourful dishes. We will add 4 spices and some delicious surprise fillings.

This healthy breakfast idea is inspired by Indian recipe of besan dosa (besan cheela) and is often referred to as vegan omelette.

Basic ingredients (2 portions):

  • 1 cup chickpea flour (besan / gram flour)
  • 2 – 2 1/2 cups water
  • salt

Optional ingredients:

  • 1/2 onion, chopped very finely
  • finely chopped fresh parsley, basil, dill or any other herbs that you like
  • 1/2 spoon grated ginger
  • spices, ½ tsp each: cumin, coriander powder, turmeric, red chilli powder
  • 1 grated carrot
  • 2-3 chopped tomatoes

Method (simple version):

Step 1. Mix the chickpea flour with salt and water, you can use a whisker or a blender for that. Make sure the mixture is perfectly smooth, like a pancake batter

Step 2. Cook on a medium flame on both sides, like a large thin pancake!

Method (our version):

Step 1. Take the chickpea flour, add the spices, salt and grated ginger. Add twice amount of water or even a little bit more. Mix the ingredients together nicely, you can use a whisker or a blender for that.

Step 2. Cook on a medium flame like a large thin pancake on both sides (or omelette).

Step 3. After cooking the pancake on both sides, add the filling (grated carrot, chopped tomatoes and finely chopped fresh parsley in our version) and fold the chickpea pancake in half.

You can serve this pancake with any savoury spread, sauce, chutney our pickle you like! We also like to eat it with tomato chutney (you can find the recipe here). Our filling is just a suggestion – you can put inside anything you want and use it as the way to eat more veggies and herbs!

Try this chickpea pancake recipe and let us know how it came out – don’t forget to add #bellyfishbreakfast hashtag, so that we can find your creations and share them!

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Easy Pumpkin Recipe With Spices

Easy Pumpkin Recipe With Spices (Panch Phoran) | How to Cook WIth Spices

Today we’re going to share with you a totally new way of cooking a pumpkin – a super easy recipe for a pumpkin stir fry with 5 delicious spices!

The spices not only create a great flavour, but also boost your digestion and bring a tonne of health benefits. It is the best recipe for Thanksgiving Day or Halloween and it’s perfect for lazy and healthy cooks. The recipe features a famous Indian blend of five spices: Panch Phoran. You can easily prepare it at home, it takes just a few minutes if you have all the necessary ingredients. Despite its simplicity, this spice blend makes a masterpiece almost of every type of vegetable.


  • pumpkin (butternut squash or any other type you have)
  • Panch Phoran (mix of spices): black mustard, cumin, fenugreek seeds, fennel seeds and nigella seeds
  • turmeric
  • chilli powder
  • salt


Step 1. Prepare the Panch Phoran mix. To do it you should just mix the equal quantities of 5 spices and it’s ready. You can also find it readily mixed in the shops. 1-2 tsp is usually enough for 0,5 kg of pumpkin.

Step 2. Dice the pumpkin and soak it in water for 15-30 minutes.

Step 3. Heat some cooking oil in a pan, add 1-2 tsp of Panch Phoran and let it cook until the aromas come out., for about a minute.

Step 4. Add the pumpkin cubes (without water), mix it well to be sure that spices are evenly spread. Cover the pan and let it cook for about 15 minutes.

Step 5. Add some red chilli powder (if you like it), 1 tsp of tumeric and salt. Mix it well.

You can add some fresh dill or parsley for garnish or even some roasted seeds. Enjoy your pumkin with spices!

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Potato ginger soup

Potato Ginger Soup with Turmeric | Potato Soup Easy Recipe

In winter, when it’s cold and you don’t have many fresh vegetables available, you can easily make a great variety of dishes from simple potatoes! Today we want to share with you our family recipe for Potato Ginger Soup with Turmeric.

This soup is not just extremely easy to make and irresistibly delicious, but also a wonderful remedy for cold, soar throat or cough. Try it, and let us know how it came out!


  • (organic) potatoes – 400 gr
  • green chilli (optional) – 1
  • ginger – 2 tsp
  • turmeric – 1 tsp
  • salt to taste
  • cooking oil
  • water


Step 1. Soak potato in cold water for 15 minutes.

Step 2. Meanwhile, make a paste from ginger and green chilli: chop them, add some water and than process the ingredients in a blender, a food processor, or use mortar and pestle.

Step 3. Heat some oil in a pan and add your ginger-chilli paste, mix it nicely so that the paste gets covered in oil.

Step 4. When you start feeling the aroma of ginger and garlic, add chopped potatoes and mix thoroughly.

Step 5. Add water, mix everything, cover with a lid, and cook for about 20 minutes, until potatoes are cooked. If necessary, add more water during the cooking process.

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Baked Potato Wedges Recipe

Baked Potato Wedges Recipe | Healthy Fries with Spices

Delicious potato wedges without frying is an extremely easy and fast recipe! It works perfectly as as quick healthy lunch or dinner.

If you prefer, you can always skip oil (and bake the potatoes at a very high temperature), and also completely skip molten butter. Spices choice also depends entirely on your taste, we used: turmeric, chilli powder, fennel seeds.


  • potatoes (try to use young potatoes with very thin skin) – 500 gr
  • a bit of oil/molted butter


  • turmeric – 1 tsp
  • red chilli powder – 1 tsp (or to taste)
  • fennel seeds – 1 tsp
  • salt


Step 1. Wash nicely the potatoes and cut them into 4 wedges. Put them into a mixing bowl.

Step 2. Add the spices and some salt and give it a nice mix.

Step 3. Add 2 tsp of oil or molted butter and give it a mix again.

Step 4. Cover a pan with baking paper, add the potatoes and and bake at 200C for 20-25 minutes.

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How To Cook Beet Greens | Beetroot Tops Easy Recipe

When you buy beets next time – don’t throw away those delicious greens (beetroot tops or leaves, whatever you call it!). You can use them to prepare a very tasty and light summer dish.

Try our delicious and simple recipe, it only takes 10 minutes to prepare. We flavoured the greens with some simple spices and lemon juice – let us know how it came out in your kitchen!


  • fresh beetroot leaves – 1 bunch
  • lemon – 1
  • garlic – 2 cloves
  • black pepper – 2 tsp
  • coriander powder – 1 tsp
  • salt
  • cooking oil


Step 1. Start by cutting the beetroot greens. Take off the ends, you don’t need them, and cut the rest in medium-sized pieces.

Step 2. Peel the garlic and chop it in very tiny pieces, as small as you can make it. Grind some black pepper, 1 or 2 tsp, the quantity depends on how spicy you want your beetroot tops.

Step 3. Heat up some cooking oil in the pan. Add the garlic and cook it, constantly stiring, for not more than a minute. When the smell of garlic starts coming out, add your spices: black pepper and coriander powder (1-2 tsp). Mix them with garlic and oil. It’s very important that you cover your spices in the oil and the oil acquires their flavours.

Step 4. Add the beetroot tops. Mix it well and make sure that is nicely covered with the spices. Constantly stiring, cook the greens for about 2-3 minutes and when it starts getting soft add about 1 cup of water (you can add more if you want it more soupy). Cover the pan with a lid and keep it cooking for about 8 minutes.

Step 5. Add a little bit of salt according to your taste while the water is still boiling, mix it nicely and switch off the heat. The last touch is the lemon: cut 1/2 of a lemon and squeeze it on top of your beetroot greens. It shouldn’t be cooking anymore, otherwise the lemon juice will evaporate. Cover the pan and leave it for another 10 minutes for flavours to immerse.

Your delicious beet greens are ready! Enjoy cooking without waste.

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Chocolate Panna Cotta without Gelatine | Easy Recipe with Raspberry Sauce (vegan)

Chocolate panna cotta with raspberry sauce is a delicious and easy dessert, that is really perfect for the summer season when there is a great choice of berries.

Our version is vegan, we don’t use gelatin and dairy milk, and it is also very easy and fast to prepare: it only takes 15 minutes to prepare and 30 minutes to set!


  • coconut milk – 1 cup for 5 small panna cottas
  • raw chocolate powder – 2-3 tsp
  • dark chocolate (optional) – 20 gr
  • jaggery – 2-3 tsp (or another sweetener of your choice)
  • vanilla bean – ½ (optional)
  • agar-agar – 1 tsp
  • raspberries for sauce

Kitchen tools:


Step 1. Start with adding milk into the sauce pan and heating it. Leave just a little bit of milk to mix with agar-agar later.

Step 2. When the milk starts getting a little bit warm add the raw chocolate powder, mix until the chocolate is dissolved. Add the sweetener of your choice and the pieces of dark chocolate if you want, give a nice mix, wait till all the ingredients are melted. If you use pieces of chocolate keep in mind that it will take some time to melt. Open the vanilla bean and scrape the insides into your mixture.

Step 3. Dissolve agar-agar in the coconut milk that you have left before. Mix it well, make sure that there are no chunks.

Step 4. Add agar-agar to your chocolate mousse. You should add it very slowly and keep steering, so that no chunks are left.

Step 5. Keep heating your mix, let it come to boil and continue to cook on a very law flame for about 2-3 minutes.

Step 6. Remove your panna cotta from the stove and put it into silicon molds. Put them into the fridge for about one hour (usually it takes 30-40 minutes to set, but it will depend on the size of your panna cottas).

Step 7. When the dessert is set, take it out of the fridge. Run a knife on the side of the mold to be sure that panna cotta will come out easily and flip it to a plate. Blend the raspberries into a puree and use the sauce to decorate your dessert – if you want, you can sweeten your raspberry sauce, but we love the mix of sourish flavours!

Your chocolate panna cotta with raspberry sauce is ready! Enjoy your healthy and delicious dessert!

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How to Make Cottage Cheese | Paneer | Ricotta Recipe

Cottage cheese, known as paneer in India, ricotta in Italy or tvorog in Russia, belongs to easy, delicious and extremely nutritious foods. You can eat it for breakfast or use it for different recipes of salads and main courses, or even desserts. Cottage cheese is also the best food sportsmen, as it helps to build lean and strong muscles in a healthy way.

Making cottage cheese yourself at home is much easier than you think! Our recipe will show you how to prepare it in less than 20 minutes.


  • Milk (we used 1l, the more you take the more cheese you get!)
  • Lemon (1 lemon per 1l of milk)

Kitchen Tools:

  • Cheese cloth – GET HERE
  • Pot
  • Colander
  • Press (a heavy object)
  • Mold (optional) – GET HERE


Step 1. Take a deep pot and heat the milk in it. Make sure the pot is big enough, you’ll need space when the milk starts to boil.

Step 2. While the milk is heating up, squeeze out the lemon juice.

Step 3. When the milk is starting to boil and raising up, add the lemon juice. After adding the lemon juice turn off the heat. Mix everything nicely and watch the milk starting to curdle.

Step 4. Allow your mix to settle down for some time. To increase the yield you can add some cold water or some ice cubes.

Step 5. Put the colander in a big pot and spread the cheese cloth on it. Make sure to make the cheese cloth wet with the clean water before using it. Pass the curtailed milk throw it. When the water is out, squeeze the remaining water with your hands using the cheese cloth. Press it gently, don’t squeeze it too much, otherwise you’ll get very dry cottage cheese.

Step 6. You’ll see that the cottage cheese has already taken some shape, but if you want to give it a firmer shape, put it under some heavy object for an hour. You also can use a special cheese mold if you like it.

Your fresh homemade cottage cheese or paneer is ready! To preserve it for 1 week in the fridge, put it in a bowl or container and cover with cold water.

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How to Cook Asparagus – Asparagus Recipe Stir Fry

Asparagus is a delicious vegetable with a lot of health benefits. If you don’t know how to cook asparagus, don’t worry, this product is amazingly versatile, so you can find a way you like. You can boil or grill asparagus, eat it seamed with a sauce or just use it raw thinly sliced for a salad.

Otherwise you can use our favourite easy and delicious asparagus recipe. It features other colorful vegetables (you can use whatever is in season) and of course some delicious spices to give a unique flavour to this spring dish.


  • green asparagus – 300 gr
  • carrots – 2
  • fresh potatoes – 3-4
  • ginger
  • fennel seeds – 2 tsp
  • oregano – 1 tsp
  • salt
  • black pepper
  • olive oil


Step 1. Start with peeling the carrots, then dice them into chunks. Don’t make the carrot pieces too big or too small, they should be equivalent to the size of asparagus.

Step 2. Get rid of the hard (white) part of asparagus, and cut the green part into pieces of equal size.

Step 3. If you use young organic potatoes, just cut them in similar size chunks with the skin, otherwise peel them before cutting.

Step 4. Peel and cut a little piece of ginger (2-3 cm) into small pieces.

Step 5. Put 2 spoons of olive oil in a big pan, add the ginger and wait for the oil to warm up. Add 2-3 spoons of fennel seeds (if you don’t like the taste of fennel you can use cumin), give it a nice stir. Add the chopped vegetables, mix it well. After that reduce the temperature, cover the pan with the lid and let it cook for about 15-20 minutes.

Step 6. When your vegetables are almost cooked, give it one more mix and add the final spices: 1 tsp of oregano, salt for your taste and freshly ground black pepper. Mix it once again and your colorful spring dish is ready!

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Sauerkraut Without Salt: Low-Sodium Pickled Cabbage (Video Recipe)

Sauerkraut is one of the healthiest fermented foods, and we will show you how to make it without salt! It is an easy recipe, following a Russian tradition of fermentation.

Sauerkraut is one of the oldest fermented foods, that comes from Central and Eastern Europe. One can talk about health benefits of Sauerkraut forever – it is a fantastic aid for your gut, a plant-based source of probiotic, it’s full of fiber, Vitamin C and K, and our version is also low-sodium.

In most recipes salt is used for pickling, but some people make a choice to reduce their salt intake. To make sauerkraut low-sodium we’ll do it in a very traditional way – we will let cabbage ferment on it’s own without any help of additional ingredients, namely, we will prepare saltless sauerkraut.


  • cabbage – 1
  • carrots – 3-4
  • cumin seeds
  • chilli pepper


Step 1. First of all you should remove just a few cabbage leaves from top. Put them away, you’ll need them later.
Step 2. Cut the cabbage the way you like it. You can use a food processor for it.
Step 3. Grate the carrots or cut them in tiny pieces
Step 4. Put the cabbage and the carrots in a big bowl and mix them, while constantly pressing, with your hands. It is important to keep pressing vegetables so that the juice comes out.
Step 5. Now it’s time to add the spices. Start with chilli powder, the quantity depends on your taste but you can start with ½ tsp, it won’t make your sauerkraut hot. Then add cumin, start with 1,5 tsp and than you can increase it according to your taste.
Step 6. Now you have to keep mixing and pressing your sauerkraut for a few minutes to mix well the cabbage and carrot juice with the spices.
Step 7. The last ingredient to add to your sauerkraut is water. Take some filtered water and put it on top of your mix just to cover it completely with water. Press it a bit and cover with the cabbage leaves that we put away before. Put a plate on top of the leaves and than put something heavy on top to press it well.
Step 8. You have to wait 5-7 days and your sauerkraut is ready! Now you can transfer it into a fridge and enjoy it in salads and soups!



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