Tuk Sindhi Fried Twice Sindhi people love potatoes because they are crispy and have lots of flavor from the spices. First, potato cubes are boiled and then fried until golden. For a tasty snack or side dish, they are then mixed with fragrant spices.

Ingredients: 4 large potatoes, peeled and cut into cubes. 1/4 cup vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon coriander seeds. 1 teaspoon red chili powder. 1/2 teaspoon turmeric powder. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: They should be just soft, about 5 to 7 minutes. Boil the potato cubes in a large pot. Take them out of the water and let them cool. Warm the vegetable oil in a small pan over medium-low heat. After you add the cumin and coriander seeds, cook for about one to two minutes, until the food smells good. Put the cubes of boiled potato in the pan in a single layer. Fry them for about 6 to 8 minutes, flipping them over every now and then, until they are golden brown and crispy on all sides. Add the salt, turmeric powder, and red chili powder to the potatoes. Add toss to cover evenly. Fry the potatoes for another two to three minutes, or until the spices are well mixed in and the potatoes are crispy. Take the potatoes off the heat and put them in a serving dish. Before serving, sprinkle with fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in this creamy and flavorful low carb/keto-friendly side dish featuring Brussels sprouts cooked in a rich garlic parmesan cream sauce.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tbsp olive oil. 3 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add Brussels sprouts to the skillet and cook until they begin to soften, about 5-7 minutes. Pour in heavy cream, stir, and simmer until the cream thickens slightly, about 3-4 minutes. Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

These zucchini Parmesan chips are a delicious and guilt-free snack or side dish. They are crispy, flavorful, and a great way to sneak in some veggies into your diet.

Ingredients: 2 medium zucchinis, thinly sliced. 1/2 cup grated Parmesan cheese. 1/2 cup bread crumbs. 1 teaspoon garlic powder. 1 teaspoon Italian seasoning. Salt and pepper to taste. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Put the bread crumbs, garlic powder, Italian seasoning, salt, and pepper in a bowl and mix them together. Coat both sides of each zucchini slice evenly with the mixture. Make sure the zucchini slices don't touch each other when you put them in the air fryer basket. Spray the zucchini slices with cooking spray just a little to make them crisp. For 8 to 10 minutes, flip the slices over halfway through the cooking time, until they are golden brown and crispy. Before you serve the zucchini Parmesan chips, take them out of the air fryer and let them cool for a few minutes. Have fun with your healthy Parmesan zucchini chips!

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Beans Gremolata is a vibrant and flavorful keto-friendly dish. The green beans are quickly blanched to retain their crunchiness and then tossed in a garlic-infused olive oil, topped with fresh lemon zest and parsley. It's a delightful side dish that pairs perfectly with any main course.

Ingredients: 1 lb green beans, trimmed. 2 tablespoons olive oil. 2 cloves garlic, minced. Zest of 1 lemon. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: Heat up some salty water in a pot. After you add the green beans, cook for three to four minutes, or until the beans are crisp-tender. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Cook for one to two minutes, until the garlic smells good, after adding it. Toss the cooked green beans in the oil that has garlic in it after adding them to the pan. Take the green beans off the heat and top them with chopped parsley and lemon zest. Sprinkle to mix. Add pepper and salt to taste. Serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

This gluten-free kale salad is a delicious and nutritious side dish or light meal. Massaging the kale with the dressing helps to soften the leaves and infuse them with flavor, while the Parmesan cheese, sliced almonds, and dried cranberries add texture and sweetness.

Ingredients: 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. 1/4 cup sliced almonds. 1/4 cup dried cranberries.

Instructions: Put the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl and mix them together with a whisk. Toss the torn kale leaves in a large bowl. Put the dressing on top of the kale leaves and rub it in with your hands for a few minutes, until the leaves start to soften and wilt a bit. If you want to, add the grated Parmesan cheese, sliced almonds, and dried cranberries to the bowl with the kale. Add everything to the bowl and mix it well. Serve right away or put in the fridge to eat later.

Prep Time: 15 minutes

Cook Time: 0 minutes

With this traditional rice recipe from Spain, savor the depth of Spanish flavor. It makes a tasty base for many different dishes or the ideal side dish for your favorite Spanish-inspired dinners.

Ingredients: 1 cup long-grain white rice. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/2 cup tomato sauce. 1 3/4 cups chicken or vegetable broth. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh parsley or cilantro for garnish optional.

Instructions: Olive oil should be heated over medium heat in a medium saucepan. Add the minced garlic and onions, and saut until the ingredients are soft. When the rice starts to turn a light golden color, add it to the saucepan and stir often. Add the tomato sauce, cumin, paprika, salt, and pepper and stir. After adding the chicken or vegetable broth and bringing it to a boil, turn down the heat. After the rice is soft and the liquid has been absorbed, cover and simmer for 18 to 20 minutes. Before serving, use a fork to fluff the rice and cover it for five minutes. If desired, garnish with cilantro or fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Lemon-Pistachio Israeli Couscous is a delightful and refreshing side dish. The citrusy lemon flavors and the crunch of toasted pistachios perfectly complement the fluffy couscous. It's a great addition to any meal or a wonderful dish to enjoy on its own.

Ingredients: 1 1/2 cups Israeli couscous. 2 1/4 cups water. Zest and juice of 2 lemons. 3 tablespoons olive oil. 1/2 cup shelled pistachios, toasted and roughly chopped. 1/2 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Put 2 tablespoons of olive oil in a large saucepan and heat it over medium-low heat. When you add the Israeli couscous, stir it around a lot so it turns golden brown. Add the water and a pinch of salt to the saucepan slowly. Make it boil. Turn down the heat, cover, and let it simmer for 10 to 12 minutes, or until the couscous is soft and the liquid is gone. Take the pot off the heat and let it cool down a bit. Use a fork to fluff up the couscous, then move it to a large mixing bowl. Whisk the lemon juice, zest, and rest of the olive oil together in a different bowl. Add pepper and salt to taste. Add the lemon dressing to the couscous and mix it all together. Now add the fresh parsley and toasted pistachios, and gently toss it all together again. If you want, you can serve it warm or at room temperature and top it with extra pistachios and parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

These blackened potato wedges baked in the oven are a quick and easy side dish that only needs a few things. They taste great with any meal because the blackened seasoning gives them a smoky and spicy kick.

Ingredients: 4 medium-sized potatoes. 2 tablespoons olive oil. 2 teaspoons blackened seasoning. Salt to taste. Fresh parsley for garnish optional.

Instructions: Preheat your oven to 425F 220C. Wash and scrub the potatoes thoroughly. Cut them into wedges. In a large bowl, toss the potato wedges with olive oil, blackened seasoning, and salt until evenly coated. Arrange the coated wedges in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, or until the wedges are golden brown and crispy. Once done, remove from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes