Thursday 19 July 2018
Dimer er Bati Chorchori
Friday 9 December 2016
Hotchpotch Sandwich Casserole
Saturday 10 September 2016
Egg - Tuna and Veggie Sandwich....
Sunday 31 July 2016
Veggies and Cheese Toast Pakora...
This is an in between version of French toast and Bread Pakora. I have added vegetables, cheddar cheese, cottage cheese and green chutney for stuffing the bread and the batter is made with egg, baking powder, flour and cornstarch. It is crispy and filling too with all veggies. It is eaten hot with green chutney and ketchup.
You can add any filling of your choice...
1 small Beetroot cut into cubes
1 small Carrot cut into cubes
1 small Onion cut into cubes
1 small piece of Red Cabbage chopped
5 Garlic cloves
1 tbsp Pickled Red Chillies or Green Chillies chopped
Few Coriander leaves chopped
Cheddar Cheese around 4 to 5 pieces
3 tbsp Cottage Cheese
Salt to taste
1/2 tsp Pepper powder
Take a food processor or chopper. Add all the vegetables in the chopper and chop it fine, add both the cheese, churn the chopper. Add the salt and pepper and mix it. Take it out in a bowl.
Ingredients
4 Eggs
1/4 cup Milk
1/4 cup All Purpose Flour
2 tbsp Cornstarch
1 tsp Baking powder
Salt to taste
1/2 tsp Pepper powder
Mix all purpose flour, baking powder and cornstarch together. Break the eggs into a mixing bowl. Whisk the eggs. Add the milk and whisk it once more. Add the mixed flour, whisk it. Add salt and pepper. Mix it.
Ingredients
1 packet of Bread loaf
Stuffing
Batter
1/4 cup Green Chutney
Oil for frying
Take 2 pieces of bread. Apply the green chutney on one bread and spread the stuffing on another. Place one piece of bread over the other. Cut it into a triangle. Repeat the process for other bread pieces. Take a frying pan. Add the oil and let it heat. Take 4 pieces of the triangle cut bread, dip it into the batter and fry it in the oil until brown in colour from both the sides. Take it out from the oil and keep it on the absorbent paper. Serve it hot with chutney, ketchup and garam chai, and enjoy the rains...
Saturday 18 June 2016
Potato Garlic Chessy Buttery Pull apart Buns ...
Bread making is so... so.. therapeutic. Plus home made breads are healthy too. When ever I am down.. bread making has boosted up my energy. I love using my hands for kneading. It is easy too. Once you have the techniques of making basic bread.. you can innovative your own breads...
4 cups Whole Wheat Flour
2 tbsp Dry Yeast
1 tbsp Sugar
1/4 cup of Lukewarm Water
1 cup Lukewarm Milk
1 tsp Garlic Seasoning
Salt to taste
1 Egg (Optional)
2 Potatoes peeled, grated and excess water squeezed out
1 cup Cheddar Cheese
2 tbsp Butter
1/2 cup Melted Butter
1/2 cup Mozzarella and Cheddar cheese mix
Egg wash or
Method
Take 1/4 cup lukewarm water, add sugar. Stir it, add yeast. Stir it and keep it aside to rise. Take a mixing bowl. Add flour, salt, garlic seasoning. Mix it. Make a well in the centre. Add yeast water, milk, egg, potatoes and cheese. Mix it and start kneading the dough. Add extra water little at a time till it forms a soft dough. In the beginning it will be bit sticky. Add a tbsp of butter and knead it. Take the remaining 1 tbsp of the butter little at a time and keep kneading for 10 minutes. Rub butter on the dough, cover and keep it to rise. Sprinkle little flour, punch and knead the dough. Make lemon size equal balls. Grease a round baking tray. Dip the balls in the melted butter and arrange the balls in the baking tray. Cover and let it rise for 30 minutes. Apply egg wash on the dough. Bake it at 180 degrees celcius for 15 minutes in a preheated oven. Take it out from the oven. Sprinkle mozzarella and cheddar cheese. Sprinkle some seasoning too. Bake it for another 10 minutes. Once done remove it from the oven. Cool a bit... Have it with any dips...
Sunday 15 May 2016
Dim Aloor Chochori....
Sunday 20 March 2016
Eggdli Muffins...
Saturday 12 March 2016
Ajarian Chirbuli
Tuesday 23 February 2016
Stir Fried Cold Cuts and Veggies with Eggs
Monday 15 February 2016
Maggi Noodles with Veggies and Eggs...
Thursday 28 January 2016
Egg Omelet Sandwich with Cottage Cheese Spinach and Carrot Spread
Egg Omelet Sandwich with Cottage Cheese Spinach and Carrot Spread.......
For the Spread
1 cup Cottage cheese crumbs
1/4 cup Hung Curd / Yogurt
2 tbsp Fresh Cream
1 cup Spinach chopped
1/2 cup Carrot shredded
1/4 tsp Garlic powder
1/4 tsp Pepper powder
Salt to taste
1 tsp Butter
Method
Take a pan, add butter, let it melt. Add spinach and saute till the water in the spinach has dried up. Keep it aside. In a blender add cottage cheese, hung curd, cream, salt, pepper, garlic powder and blend it till smooth. Add spinach and carrot, mix it. Keep it aside.
Egg Omelet
Ingredients
6 Eggs
1 medium size Onion chopped finely
1 medium size Tomato de seeded and chopped finely
1 tbsp Red Chillies sliced
Salt to taste
1/4 Pepper powder
2 tbsp Oil
Method
Take a mixing bowl, add all the above ingredients expect oil. Beat the eggs well. Take a big pan, add oil, let it heat. Spread the egg batter and let it cook. Once done cut it into pieces.
To Assemble
Take bread slices, apply the spread on the slices. Add a omelet piece on the bread slice. Cover with another bread slice, cut the sandwich into pieces. Serve with potato chips....
Tuesday 19 January 2016
Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce
Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce
For the Spicy Garlicky Cheese Sauce
Ingredients
1 tbsp Butter
3 tbsp Cream Cheese
4 tbsp Curd
6 Garlic cloves
2 Red Chillies
Salt to taste
1/2 tsp Lime Juice
Method
Add all the above ingredients in the blender and blend it.
For the Sandwich
Ingredients
1 White Bread Loaf sliced
2 Boiled Potatoes sliced
2 Tomato sliced
1 Cucumber sliced
2 Onions sliced
Few Cabbage leaves cut into thin slice
4 Boiled Eggs sliced
Spicy Garlicky Cheese Sauce
Salt to taste
Pepper powder for sprinkle
Butter to apply on bread
Method
To make one sandwich, take 3 slices of bread. Apply butter on the bread slices. Place some slices of cucumber, onion and tomato on a slice of bread, sprinkle some salt and pepper powder on the vegetables, drizzle a tbsp of sauce. Cover the vegetables with a bread slice. Place few sliced egg , potato and cabbage leaves, sprinkle some salt and pepper powder, drizzle a tbsp of sauce. Cover it with a bread slice and the sandwich is ready to be served.. To make it more creamy cheese spread can be added..
Tuesday 8 December 2015
Tuna and Egg Green Scramble....
Tuna and Egg Green Scramble....
"Better Go Green" is my latest mantra. With increasing number of man made disaster in our environment as well as increasing number of health issues... We better go green... Grow more plants and tree in the surrounding.... Plant some in your house.. Try to grow few green veggies in the pot..... Eat more green..... Leafy green vegetables have full of vitamins, minerals and fights diseases. They are a good source of fiber and provides nutrition to the body. It manages weight loss. Leafy vegetables also contains water to keep you hydrated.
Every day have 4 cups of Vegetables in the whole day... That includes leafy as well as other vegetables... In the form of cooked and raw..
Ingredients
1 cup of fresh Tuna boiled and made in to flakes
6 Eggs beaten
1 Onion finely chopped
3 Green chillies chopped
4 Garlic cloves Minced
1/4 cup Spring Onion chopped
1 cup Spinach chopped and blanched
4 tbsp Coriander leaves paste
Salt to taste
1/2 tsp Pepper powder
1/2 cup Mozzarella and Cheddar grated mix
2 tbsp Olive Oil
Method
Take a pan. Add the oil. Add onion, garlic and chillies. Sauté till light brown. Add the tuna flakes. Sauté for 2 minutes. Add the beaten eggs. Stir continuously, add the spring onions, spinach leaves and coriander paste. Stir and cook for 3 minutes. Add salt, pepper and cheese. Cook for another 2 minutes. Serve hot with bread.
P.S. Dill leaves, bokchoy, green peas, Shrimps etc can be added..
Wednesday 2 December 2015
Fluffy Cheesy Potato Casserole
Sunday 15 November 2015
Spinach Corn and Egg Casserole....
Spinach Corn and Egg Casserole....
Microwave recipe
Ingredients
6 Eggs
1 cup Corn
1 cup Spinach chopped
2 tbsp Garlic, Ginger and Fresh Chilli minced
Salt to taste
1/2 tsp Pepper powder
3 tbsp Whole Wheat Flour
1 cup Milk
1 tbsp Nutralite Spread
1/2 cup grated Cheddar and Mozzarella cheese
Method
Take the corn in a microwave bowl, add 1 cup of water and cook the corn for 5 minutes. Remove it from the microwave, drain the water and keep it aside. Take the spinach, add 1/2 cup water and microwave it for 2 minutes. Take it out. Beat the eggs, add salt and pepper. Take a glass baking dish, add nutralite spread, put the dish in the microwave for 30 seconds. Take it out. Add the garlic, ginger and chilli mince, stir it. Put it in the microwave for 2 minutes, stirring it at the interval of 30 seconds. Take it out. Add the whole wheat into the dish, stir it. Microwave it for 2 minutes, stirring in between every 30 seconds. Take it out, add the milk and whisk the flour with the milk. Put it back for 3 minutes, whisking it every 30 seconds. Take it out, add the beaten eggs to the white sauce, whisk it. Take 1/2 cup corn and crush it. Add the whole corn, crushed corn and spinach to the beaten eggs and white sauce. Microwave it for 4 minutes. Take it out. Sprinkle the cheese and microwave it for 6 minutes more. Serve it with bread toast.
Wednesday 28 October 2015
Spinach and Corn Delight
Spinach and Corn Delight
I have adapted this recipe from the book "The Landour Cookbook". The recipes in this book are over 100 years old. This recipes are taken from families residing along the hillsides. The intermingling of European, American and Indian flavours created a unique Anglo - Indian aroma which spread all over the hillsides.The missionary movement did not confined to schools. In 1920s Mrs. Lucas, wife of the Pastor of Kellogg Church in Landour joined Mrs. Irene Parkar, the wife of Mr. Allen Parker, Principal of Woodstock School to form a Reading Club. They would meet every week. Soon in 1928 they compiled the recipes into a cook book.
Information source : The Landour Cookbook
Edited and Introduced by Ruskin Bond and Ganesh Saili
I have changed few ingredients from the original recipe Corn Delight. I have omitted potatoes and becon used in the recipe and added spinach, whole wheat flour, fresh cream, eggs, garlic and green chillies in the recipe.
Original recipe
Ingredients
2 cup Potatoes boiled and mashed
1 cup Corn
1/2 cup chopped Onion
1 slice Becon
4 cup Milk
Salt and Pepper to taste
Method
Mix all the ingredients well and cook. Flour can be add to thickened. Serve on toast.
My recreated recipe
Ingredients
2 cups Spinach chopped
1 cup boiled Corn
1 chopped Onion
4 Garlic cloves minced
1 Green chilli minced
1 cup Fresh cream
2 cups Milk
2 eggs
2 tbsp Whole wheat Flour
Salt and Pepper to taste
Method
In a mixing bowl, add cream, milk, salt, pepper, eggs and flour. Beat the ingredients. Take a pan, add onion, garlic,chilli, spinach and corn. Sauté it for 4 to 5 minutes on low flame. Add the liquid ingredients and on low flame whisk and stir it till all the ingredients combines well and thickens up. Toast English muffins or bread slices and top it up with Spinach and Corn Delight.
Saturday 3 October 2015
Egg White Omelette stuffed with Stir Fried Mix Beans Sprout Salad
Egg White Omelette stuffed with Stir Fried Mix Beans Sprout Salad
Ingredients
2 Egg Whites
1/4 cup Mix Sprouted Beans
1/4 cup Salad ( Mix of chopped Vegetables - Boiled Beetroot, Tomato, Red Cabbage, Tomato, Cucumber)
2 Garlic chopped
1 Green Chilli chopped
Rock Salt to taste
Pinch of Pepper powder
1/4 tsp Melted Butter
Method
Take a small pan. Brush butter in the pan. Add the garlic and the chopped chilli. Sauté it for few seconds. Add the sprouts and salt, stir it and cook for 2 to 3 minutes. For the salad, mix all the chopped vegetables and the stirred fried sprouts together with a pinch of salt and pepper in the mixing bowl. Take the egg whites, add pinch of salt and beat it. Take a skillet and brush butter on the skillet. Spread the egg white on the skillet. Cook for few seconds, add the salad on one side of the omelette. Fold the other side over the salad and serve hot... It is filling and healthy.
Monday 21 September 2015
Baked Eggs with Arrabiata sauce and Vegetables
Baked Eggs with Arrabiata sauce and Vegetables
Ingredients
12 Eggs
1/2 each of chopped Red and Yellow Capsicum
1 medium Onion chopped
1 tbsp Green chillies
1/2 cup Coriander leaves chopped
1/2 cup Arrabiata sauce
Italian Dry Seasoning
Method
Take a glass baking tray. Spread the chopped onions, then add the capsicums, green chilli, Arrabiata sauce, coriander leaves. Break the eggs and add the whole eggs on top of the coriander. Bake at 200 degrees Celsius for 20 minutes or till the eggs have solidified in a preheated oven. Sprinkle Italian seasoning on top. Serve with bread.
Saturday 19 September 2015
Bottle Gourd Savoury Muffins
Bottle Gourd Savoury Muffins
This is my winning recipe in a contest conducted by Mumbai Chapter Indian Food Freak....
Ingredients
4 Eggs
1 cup Grated Bottle Gourd along with the skin
1 small Onion minced
2 Green chillies minced
1/4 tsp Ginger grated
1/4 tsp Garlic grated
1/4 cup + 2 tbsp Whole wheat
1/2 tsp Baking Powder
1 tsp Olive oil
1/2 tsp Pepper powder
Salt to taste
Method
Take the eggs. Very gently with a metal skewer, prick one end of the egg and make a hole. Take a mixing bowl, pour out the yolk and the egg whites in the mixing bowl and wash the egg shells very gently. Remove the water out and keep it under the fan to dry. Mean while add all the above ingredients in the mixing bowl except 2 tbsp flour. Mix it well. The batter has to be thick dropping consistency. If required add 2 tbsp flour. Take a 6 cavity cupcake mould. Take a piece of foil paper and adjust the foil in the cup cake cavity, so that the egg shell can sit well.
Repeat the process for other cavities also. Spray the inner side of the egg shells with oil. Pour the batter in the egg shell filling 2/3 of the egg shell. The remaining batter can be poured into the greased cup cake cavities or turned into an egg Paratha. Bake the muffins at 160 degrees celcius for 35 to 40 minutes. To check insert a tooth pick. If the tooth pick comes out clean then the muffins are done.
Remove it from the oven and cool the muffins before peeling the egg shell out. Enjoy the Bottle Gourd Savoury Muffins with Tea... The remaining batter can be used in making cup cake muffins and parathas.
Saturday 12 September 2015
Omelette Roll
Husband wanted Omelette for Breakfast.... Oh no Omelette.....I thought in my mind... I had something fancy cooking in my head for break fast. But realised that there is no time for preparation too. Then how about Omelette Roll? Omelette with a make over 😜
Omelette Roll
Ingredients
4 Eggs
1 onion minced
2 Green chilli minced
2 tbsp mix vegetables (Capsicum any colour, carrot, mushrooms, Cabbage what ever is available )
Salt to taste
1/4 tsp Pepper powder
Oil
Method
Beat the egg with a beater. Add salt and pepper powder. Mix it. In a bowl mix chillies, mix vegetables and onion. Add 1 tbsp oil in the skillet. Pour the 1/4 cup of the beaten egg batter. Spread the batter. Sprinkle some vegetable mix. On a low flame cook the egg till it sets. Once done roll from one side till half. Take the Omelette to one corner of the skillet. Pour 1/4 of the batter. Sprinkle some more minced vegetables. Let it cook. Then roll the remaining Omelette. Repeat the process till the egg batter is over. Cool the Omelette roll a bit. Slice it. Serve it with sauce.
P.S. Minced meat, leafy vegetable, sausages can be also added...
Vegetarian Omelette Roll
Ingredients
1 cup Besan / Chickpeas flour
1 onion minced
2 Green chilli minced
2 tbsp mix vegetables (Capsicum any colour, carrot, mushrooms, Cabbage what ever is available )
Salt to taste
1/4 tsp Pepper powder
1/4 tsp Soda bicarbonate
1/4 tsp Turmeric powder
1/4 tsp Cumin powder
Oil
Method
Take the chick peas flour, add salt, pepper, cumin powder, soda bicarbonate and turmeric powder. Mix it. Add water accordingly to make a batter. In a bowl mix chillies, mix vegetables and onion. Add 1 tbsp oil in the skillet. Pour the 1/4 cup of the batter. Spread the batter. Sprinkle some vegetable mix. On a low flame cook the batter till it sets. Once done roll from one side till half. Take the Omelette to one corner of the skillet. Add more oil. Pour 1/4 of the batter. Sprinkle some more minced vegetables. Let it cook. Then roll the remaining Omelette. Repeat the process till the batter is over. Cool the Omelette roll a bit. Slice it. Serve it with sauce and Chutney.
P.S. Leafy vegetables and cottage cheese can be added.