Egg and chicken frankie

Chicken frankie

Chicken and egg frankie

Normally in India it is called Egg roll and chicken roll and is a very popular street food. It is very easy to make at home and it tastes delicious. If you are a vegetarian skip egg and chicken and prepare the filling with veggies. Today I made two frankies one with egg and one with chicken sausage. First lets learn how to make egg roll.

 Ingredients

Chapatis/ tortillas 1

Egg 1

Pepper powder 1/4 tsp

Oil 1 1/2 tsp

Onion 1 sliced

Green Chilli 1 chopped

Cucumber 1/2 sliced

Chaat masala 1 tsp

salt to taste

Tomato sauce 1 tsp

Green chilli sauce 1/2 tsp( optional)

Directions

First prepare the Chapati and keep aside.

( To make chapati take Whole wheat flour, oil, a pinch of salt. In a bowl mix together flour, oil and salt. Add water and make a soft dough. Divide the dough in equal sized small balls.

Take a ball, flatten it with finger tips and using a rolling pin start roll out the dough to form a circle. Use dust flour while rolling. Now in a heated skillet put the rolled out dough and cook for few mins. Flip and cook the other side too. When done keep aside.)

Now break an egg into a bowl and beat it with salt and pepper.

Heat a nonstick pan, apply oil and pour the prepared egg.

Place the chapati on top of the egg mixture and press it.

When one side is cooked flip and cook the other side.

Take it out in a flat dish.

Now place the sliced onion, cucumber, green chilli, chat masala and tomato sauce.

Roll the chapati tightly and cut into half.

Your egg roll or egg frankie is ready.

Now to prepare Chicken sausage roll make the chapati in the same way as mentioned above.

Fry the chicken sausage and cut it into small pieces.

Now put the sausage, onion, cucumber and tomato sauce.

Roll tightly, cut it into half and your Chicken sausage frankie is ready.

Egg frankie

Set dosa with mixed vegetable

Set dosa and Mixed Vegetable

Set Dosa

These are soft, spongy and light dosa prepared specially for breakfast. In restaurants specielly in Bangalore where I stay, these dosas are served in a set of 3 with a very delicious mixed vegetable. Usually set dosas are cooked only on one side but I cook them on both the sides. Sometimes I even make these dosas for tiffin. I will share both set dosa and mixed vegetable curry recipe. Lets start

Ingredients

Idli dosa rice or parboiled rice 1 cup

Urad dal 2 tablespoon

Thick poha( flattened rice) 1/2 cup

Methi seeds( fenugreek seeds) 5

Sugar 1/3 teaspoon

Salt to taste

Baking soda 1/4 teaspoon

Oil for frying

Directions

First in a large bowl take rice, urad dal, fenugreek seeds.

Wash two three times in running water.

Drain water and keep aside.

Now take flattened rice and wash properly.
Strain and add flattened rice or poha to the bowl of rice, urad dal and methi seeds.
Now put flattened rice, dal and dosa rice,sugar and methi seeds in a grinder and make a smooth paste.
Pour this batter in another bowl and let it ferment for 10 hours.
Now for preparing dosa heat a nonstick pan or griddle.
The griddle has to be medium hot not very hot.
If the batter is thick then add some water and baking soda and mix well.
Take a ladle of the batter and pour it on the non stick pan or griddle.
Spread the batter carefully to make a small round dosa.
Put some oil with a spoon on the sides.
When one side is golden flip the dosa.
When the other side also gets golden lift with a spatula and serve hot.

Now for the mixed vegetable recipe we need
Carrot 1
Potato 1
Cauliflower few florets
Green peas 1/4 cup
Tomato 1 
Onion 1 
Mustard seeds 1/4 teaspoon
Urad dal 1/4 teaspoon
curry leaves 5
Salt to taste

Ingredients for grinding

Ginger 1cm length
garlic 4 cloves
greated coconut 1/2 cup
coriander and cumin seeds 1/2 teaspoon each
roasted gram 2 teaspoon
green chilli 2
cinamon 1
cardamom 1
cloves 2

Directions

Lets first start with grinding the masala.

Take all the ingredients and put them in a blender.

Add little water and make a smooth paste.

Keep aside.

Now chop the vegetables.

Transfer carrot, potato, green peas and cauliflower in a pressure cooker.

Add salt and cook till 2 whistles.

Now heat a heavy bottomed pan.

Put oil and when the oil is heated add chopped onion and fry.

Add chopped tomatoes and stir.

Add the cooked vegetables and ground spices.

If required add water.

Stir and cook the vegetables well.

Let it boil for 6 to 7 mins.

When the vegetables and the masala is cooked properly take it out and serve hot with Dosa.

Muffin recipe- Egg and Vegetable

Egg and veggie muffins

Healthy Egg and Veggie Breakfast muffins

 I know most of us dont have enough time for healthy breakfast. So we grab something else on the go that may not be healthy. I learnt these muffin cups from my baking teacher and I am really thankful to her. It's not only very healthy but it tastes good too.
Just chopp veggies like spinach, bell peppers, onion and mushrooms,then mince some garlic and crack the eggs. Mix pour in muffin pan with seasoning and in 15 mons your muffin cups are ready. So lets start with the ingredients for muffin cups

Ingredients

Eggs 2
Red and green Bell pepper 1/2 cup
Onion 1 chopped
Baby spinach 1 cup chopped
Corn 1 cup
Mushrooms 1/2 cup
Garlic 2 to 3 cloves chopped
Salt to taste
Olive oil 1 tablespoon

Directions

Start with greasing a standard muffin pan with oil or cooking spray and set aside.
Preheat oven at 350F
Now heat a medium size nonstick skillet and add oil.
When the oil is heated put minced garlic and fry for 2 to 3 mins.
Add bell peppers and onion.
Saute for 5 min.
Now add spinach,corn and mushrooms and cook for 2 to 3 mins.
Put salt and remove from heat.
Now crack eggs and whisk properly.
Add the veggie mixture and stir so that everything mixes well.
Now pour the mixture evenly in the muffin pan
Bake for 15 mins
Check with a toothpick if it comes out clean and the top is firm then your muffins are ready.
Serve hot and leftovers can be stored in an airtight container in the refrigerator for about 3 days.

Veg Mexican Quesadillas

Veg Mexican Quesadillas

Veg Mexican Quesadillas

I had Mexican Quesadillas at Taco Bell many times. Its has been always my wish to prepare Quesadillas at home. Now a days Tortilla sheets are easily available in any departmental stores. So I bought tortilla sheets and prepared  some veg quesadillas at home which turned out awesome. This is a super easy recipe which can be made with some leftover veggies for breakfast. Try this simple Indian veg quesadilla at home and I am sure kids will love it.

Ingredients

Potatoes 2( boiled and mashed)

Green peas 1/2 cup 

Green chilli 1 (chopped)

Corn 1/2 cup

Grated garlic 1/2 teaspoon

Green capsicum 1 teaspoon (chopped)

Salt 1/2 teaspoon

Freshly ground black pepper 1/2 teaspoon

Herb seasoning 1/2 teaspoon

Tortilla sheets 3

Green chutney or tomato sauce to spread

 Cheese 1cup( grated)

Butter 2 tablespoon

Directions

Heat oil in a pan. 

Add the garlic and green chillies and fry till the raw smell goes.

Now add the veggies and cook for 3 to 4 mins.

Add black pepper and mix well.

When the veggies are done add salt and herb seasoning.

Now heat a skillet over medium heat.

Take one tortilla and roast one side of tortilla till it gets light golden color.

Flip the tortilla.

Now spread the chutney or tomato sauce on the tortilla, add the veggies and top up the veggies with cheese.

Fold over the tortilla to cover the cheese mixture.

Apply butter and fry the tortilla folded from both the sides.

Cut in triangles and serve hot with tomato sauce or salsa.

Aloo-Paratha

Aloo-Paratha

Aloo Paratha

A perfect Indian breakfast, Paratha stuffed with spiced potato mixture.The stuffing is quite simple and very easy to make. Aloo Paratha tastes best when hot and normally accompanied with yogurt and pickle.

I add onion, roasted cumin powder, rock salt, coriander powder and Kashmiri red chilli powder. Today I made this Parathas with little twist which turned out delicious. So here's my aloo Parathas recipe.

Ingredients

Boiled potatoes 3 to 4 ( mashed)
Onion 1large( chopped)
Green chillies 2( chopped)
Cumin powder 1teaspoon
Coriander powder 1 teaspoon
Rock salt 1teaspoon
Garam masala powder 1 teaspoon
Mango pickle
Oil as required for roasting the Parathas

Directions

Start with boiling the potatoes.When boiled peel and mash them properly.
Now add chopped onion,green chillies and all the masalas mentioned above.
Mix everything with the potatoes and keep aside.
In a separate bowl take whole wheat flour.
Add salt and 1tablespoon oil.
Now add water and knead into a smooth soft dough.
Make small balls from the dough and flatten it out into disc.
Take one flatten ball, roll into 4inch diameter circle.
Put the stuffing inside and spread little mango pickle.
Now seal it by gathering the edges into the center.
Flatten it and roll into 5to 6 inch diameter circle.
Heat a flat non stick pan.
Fry the Parathas on hot pan using oil till both sides have golden brown spots.
Repeat the same process and make rest of the Parathas.
Serve hot with curd and pickle.

Breakfast-Muffin-Recipe

Breakfast Muffin Recipe

Breakfast and Snacks Recipe

Mashed Potato and Cheese Muffins

Today my Vegetarian recipe is about my favorite Breakfast muffin. Cheesy leftover mashed Potato. All you need is some cheese, egg and…..mashed potato(boiled) thats all. 

Most of us, we usually have leftovers. We start thinking in the morning what to do with those leftovers but wait, you can create delicious and quick recipes with these leftovers. My Mother used leftover dal or dry sabzis for making Parathas in the early morning for lunch box. Those parathas were not only healthy but delicious too. Try this Potato recipe also for Breakfast or Snacks.

Preparation Time 10min

Cooking time 40min

Ingredients:

Mashed potatoes (boiled) 3cups

Egg 1

Shredded cheddar cheese 1 cup

Italian seasoning 1 teaspoon ( i used …. it tasted nice)

Salt and pepper to taste

Direction:

I made it like this

Preheat the oven to 375 deg F/200 deg C. 

Grease a non stick muffin pan with butter. 

Now in a large bowl add the mashed potatoes, egg and half of the cheddar cheese. 

Season with salt and pepper. 

Using a spoon or an ice-cream scoop divide the mixture evenly into the muffin pan. 

Bake for 30 to 35 min or till crisp around the edges. 

Take out the pan and add the left over cheese on top and return them into the oven for 2 to 3 min.

 Take out, cool and your yummy  veg recipe Breakfast  muffins are ready.

Easy Breakfast Recipe- Egg and Bread

Breakfast Recipe

Bread Toast and Masala Omelette

Breakfast recipe

Cooking time 10 minutes

Serves 2

Looking for a quick and healthy breakfast recipe... Masala Omelette, Bread Toast and Fruit Juice…and you are ready for the day

Ingredients: 

Brown bread 1 packet( 1/2 pound)
Eggs  2
Butter 1 tablespoon
Onion 1 finely chopped
Tomato 1 finely chopped
Green chilly 1 finely chopped
Vegetable oil 2 teaspoon
Black pepper to taste
Salt to taste

Method:

Lets start with the eggs.

Beat the eggs in a small bowl with chopped onion, tomato and green chilly.Add a pinch of salt.
Take a nonstick pan add 1 teaspoon of vegetable oil.
When the oil is properly heated, add the egg( in medium flame), flip after 1 or 2 minute, cook the other side, fold and serve in the plate.

Quickly toast the breads. You can serve the butter separately so that one can apply it according to their choice.

Pour Orange juice in the glass and your breakfast is ready.

Alur Dum- Bengali Recipe

Alur Dum(Bengali)

ALU DUM

 Today's Veg recipe is Potato Curry or Aloo Dum.This is a festive season so Bengali's (specially) can't forget their favorite Luchi and Aloo Dum. This is a dry recipe but can be made in both dry and gravy versions.

 I learnt a roasted masala from my mom which is very easy and you can prepare and keep it for a month to use it in many other recipes. So let's start with the roasted masala and then Aloo Dum.

Ingredients for Roasted Masala:-

Cumin seeds-1 tsp

Coriander seeds- 1/2 tsp

Dry red chillies- 3 to 4

In a non-stick tava, (keep it in medium flame otherwise the masala will get burnt) add the dry chillies, cumin seeds and coriander seeds. Roast them for a while stirring occasionally. After few minutes turn off the flame and let it cool. Use a grinder to make powder. Keep aside for later use.

Ingredients for Aloo  Dum :-

Small size potato 500 gms peeled( if using normal size potato then make them half),

Tomatoes 3 large,

Ginger paste 1 tsp,

Red chilly powder 2 tsp,

Turmeric powder 1 tsp,

Roasted masala 1 1/2 tsp

Hing only 1 pinch

Amchoor powder 1/2 tsp

Salt to taste

Sugar 1 tsp

Oil 4 to 5 tsp

Cinnamon stick 1

2 or 3 green Cardamom

3 Cloves

Method:-

Clean and peel the potatoes. 

Puree the tomatoes. 

Now take a large non-stick wok and heat oil in it. 

When hot add whole garam masala (cinnamon, cardamom and cloves) and let them crackle. 

Now add a pinch of hing and the potatoes and fry them nicely until they are slightly brown.

Once the potatoes change color add the ginger paste and stir for 2 minutes. 

Next add the tomatoes and the roasted masala, red chilly powder and the turmeric powder.

Fry nicely along till the oil starts separating from sides. 

Add salt and half cup water to cook the potatoes. 

It will take 10 to 15 minutes to get cooked in low flame. 

Once the potatoes are done and the masala coats the potatoes nicely, add sugar and  amchoor powder  and stir for 2 to 3 minutes 

Your aloodum is done. 

Garnish with coriander leaves and   serve hot with Luchi (Made of Maida flour-- More of that Later) . 

A perfect festive breakfast. 

LUCHI ALUR DUM

Breakfast Recipe-Chocolate Pan cake

 Chocolate chip pancakes       

My chocolate chip pancakes are just perfect breakfast for a Saturday morning. Team them with strawberries or banana and chocolate sauce or just keep them simple and sprinkle some icing sugar before serving.

Ingredients:- 

1 1/4 cup of all-purpose flour

1/4 cup unsweetened cocoa powder

3 tablespoons white sugar

1/4 tablespoons salt

2 eggs

1 1/4 cups milk

1/2 teaspoon vanilla essence

2 tablespoon melted butter

1/2 cup semisweet choco chips

Method:-

Whisk flour, cocoa powder, salt and sugar in a large bowl. 

Then beat the eggs,milk and vanilla essence in a separate bowl, add melted butter too.

Mix properly and gradually pour the wet ingredients into the dry ingredients of the large bowl and mix till combined. Stir in the choco chips.

Heat an oiled griddle over medium heat. 

Pour 1/4 cup batter on griddle and cook until bubbles pop in the center. 

Cook for 2 to 3 minutes and flip. Cook for some few minutes on the opposite side. 

Serve the pancakes with powdered sugar and butter on top. 

Enjoy hot pancakes.