TR4

EGG OMELETTE

 

 

 

HELLO!!!

Here I am with another Basic recipe that is loved by my family. It is a healthy breakfast option for many of us. Egg Omelette is eaten for breakfast in many households in different parts of the world.Omelettes are infinitely customizable to suit our tastebuds.

Our theme for #154th #Foodiemonday #Bloghop is #FilmyFoodies. I am not a movie buff but I have tried to contribute for this theme .Egg Omelette is eaten for breakfast by many actors and actresses .I have tweaked in to suit the palette of my family. We love Omelette loaded with black pepper, onions and bell peppers.A great idea to incorporate bell peppers in your child’s diet or any other veggie of your choice. Hence i thought of sharing this simple Ande ka Funda that is a part of many movies.

Recipe for Egg Omelette:

Ingredients:

2 Eggs

Salt to taste

1 Small Onion finely chopped

1/2 Green bell pepper finely chopped

1/4 Tsp Coarsely ground black pepper

Chilli Flakes for Garnish(Optional)

40 ML Water

1/4 Tsp Jeera

Pinch of Red Chilli Powder

1/4 Tsp Olive Oil

Method:

Break the eggs in a wide bowl. Beat the eggs untill nice and fluffy. Add water and beat again untill well incorporated. Add all the ingredients except oil and chilli flakes and mix well. Heat a pan. Add oil. Pour this mixture and cook on low flame untill the eggs are cooked.I cook it for 5-7 mins max on low flame.It turns out nice and fluffy.

Transfer it on to a plate ,sprinkle some chilli flakes  and serve hot!!!

I enjoy this with a glass of Dates blended milk.

Have a great Day!!!!!!!!!!!!!!

 

Check out more egg recipe:SPICY EGG BIRYANI ,SAVOURY EGG MUFFINS

TR4

BHARWAN BHINDI / STUFFED OKRA

Today I am sharing another yummy recipe for all the bhindi  lovers. I am sure many of you love bhindi. My family loves Bhindi in all forms be it dry sabzi ,stuffed, gojju or sambar.

Nutrition Source :Wikkipedia

Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fibervitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium (table).

Did  you know Okra leaves are edible ? It can be used in Salads. This is one of the most commonly consumed vegetable in all Indian Household. One of my favorite breakfast combo is Akki Rotti (Rice flour Pancakes ) with Bhindi Gojju.

Recipe for Bharwan Bhindi /Stuffed Okra:

Ingredients:

25 Bhindis / Okra(i have used small ones)

1.5 Cups Paneer crumbled

2 Onions finely chopped

1/2 Tsp Ginger Garlic Paste

1 Tsp Khandeshi Garam Masala (You can use normal garam masala)

1/2 Tsp Red Chilli Powder

1 /2 Cup Coarsely ground roasted peanuts

Salt to taste

1 Tsp Jeera

1/2 Tsp Khus Khus

1/4 Tsp Roasted Sesame seeds (for garnish)

2 Tbsp Oil

Method:

Wash the fresh bhindi and pat dry . Slit them and keep it aside.In  a pan dry roast peanuts and coarsely grind it and keep it aside.

For the Stuffing:

Heat a wide bottom pan. Add  tsp oil.Add  /2 tsp jeera .Roast for a few seconds and add chopped onions and ginger garlic paste.Roast the onions untill they turn golden brown.Once the onions change colour add chilli powder,salt to taste and khandeshi garam masala. Once the masala is cooked add crumbled paneer and cook for about 8-10 mins until all the ingredients blend well.Lastly add the coarsely ground peanuts and khus khus.Mix well and switch off the flame after 3 mins.

Stuffing is ready.Stuff the bhindi with this filling.

Heat another wide bottom pan. Add remaining oil and jeera. Now place the stuffed bhindis . Sprinkle some salt  as required.Roast them on medium flame.Repeat the process for all the remaining stuffed bhindis. Once done garnish with roasted sesame seeds and serve hot with Rotis or Rice.

Enjoy!!!!!!!

TR4

SPICY EGG BIRYANI

Today being a saturday is family time for me. After a hectic week each of us looks forward to the weekend. Have you planned what to cook? or still looking for ideas? hmm…. don’t worry I am here with a fab recipe of Spicy Egg Biryani that is loved by my boys.it is made to suit the palette of my family.

Biryani is made in different ways  depending on the diaspora of the region. The styles are distinct .The origin of Biryani is unknown but in India it was introduced by the Muslim Community. It is mostly made with variety of fresh spices and meat. Vegetarian version has been developed over a period of time to suit the taste of Vegetarians.Today I am sharing a easy and delish recipe for Egg Biryani. You have to try it to believe it. This recipe is for spice lovers and not faint hearts.

Recipe for Spicy Egg Biryani:

2 Cups Biryani Rice Soaked for 30 Mins

6 Eggs hard boiled

3 Onions sliced Lengthwise

2 Tomatoes finely chopped

4 Green Chillies

2 Dry Red Chillies

20 Cashews

1 Cup Yogurt

Salt to taste

1/2 Tsp Red Chilli Powder

1.5 Tsp Tikka Masala

1/4 Tsp Turmeric

4 Cloves / Laung

1Inch Cinnamon / Dalchini

1 Bay Leaf / Tej Patta

2 Green Cardamom / Choti Elaichi

1 Black Cardamom /Badi Elaichi

1 Tsp Cumin / Jeera

1.5 Tsp Ginger Garlic Paste

1/2 Cup Finely chopped Coriander

3 Tbsp Oil

2 Tbsp Fried Onions

Method:

Rinse well and soak Basmati rice for 30 Mins. Chop the onions lengthwise and keep it aside. Finely chop the tomatoes and coriander and keep it aside.

Grind 10 Cashews, green chili and red chili to get a smooth paste.

Heat a wide bottom pan. Add oil .First roast hard boiled egg until they turn slightly crisp and brown on all sides. Once done remove them and keep them aside. In the same oil add all the whole spices including Jeera. Once you smell the aroma of the spices add cashews and lightly roast.Once done add the chopped onions and roast well until they turn golden brown.Once done add the tomatoes and mix well.Once they turn mushy add turmeric, chili powder, chili cashew paste  and tikka masala and allow it to cook on medium flame untilloil starts to leave the sides.Add yogurt and mix well .Allow it to simmer for 2 mins. Add shallow fried eggs and mix well. Now add soaked rice and 4 glasses of water and allow it to cook well for about 25 -30 mins on low flame until the rice is fluffy and cooked.

Garnish with chopped coriander , roasted cashews, and fried onions and serve with Raita of your choice.

Enjoy!!!!!!!

PS:1.You can adjust the spice levels to suit you .

2.Not for Faint hearts

 

TR4

ICED GINGER LEMON TEA

 

Hola!!!

The weather has been hot and humid in my part of the world.I am basically a tea lover and like to have tea anytime. I am back with another wonderful recipe ICED Ginger Lemon Tea which tastes awesome and can be enjoyed anytime.

This tea keeps you refreshed with the goodness of lemon ,ginger and honey.This combination  of flavors is one of the best.

My contribution for 153rd #Foodiemonday #Bloghop  # TypesofTea is this simple Iced Ginger lemon Tea.

Recipe for Iced Ginger Lemon Tea:

Ingredients:

1/2 Litre of Water

3  Tea Bags

Handful of Mint Leaves

2 Inch Ginger crushed

4 Tsp Honey

Juice of 1/2 Lemon

Extra slices of lemon and mint to serve

Method:

Boil water in a Sauce Pan along with crushed ginger. Once the water starts to boil add the tea bags and switch off the flame. Leave the tea bags until the water is  lukewarm. Now remove the tea bags, stir in lemon juice and honey. Muddle some mint leaves and add it to the tea.You can refrigerate it until you serve.

Add some ice cubes to the chilled tea,lemon slices and mint leaves and serve!!!!!!

Enjoy the goodness of this tea at the comfort of your home!!!!!!!!!!!!!!!!!!!!

TR4

SPICY BRAISED TOFU / DUBU-JORIM (KOREAN STYLE)

 

It’s Monday and I am here with a wonderful recipe for this week.I am sharing an easy  spicy braised tofu .

My boys love Tofu and  i love to try new recipes .I am not  a great fan of Tofu though.But I loved this korean style Spicy Braised tofu.This recipe is my contribution for 152nd theme #Foodiemonday #Bloghop  #AsianCuisine.

Recipe for Spicy Braised Tofu:

Ingredients:

1 Packet of Firm Tofu

2 Tbsp Oil

1/2 Tbsp Sesame Oil

1/2 Cup Finely Chopped Onion

1 Clove Garlic Minced

4 Spring Onions finely chopped

1/2 Tsp Sesame Seeds

For the Sauce:

1 Tbsp Soya Sauce

Salt to Taste

1 Tbsp Korean Chilli Paste / Gochujang

1/2 Cup Water

Method:

Take Firm Tofu and rinse well in cold running water .Pat dry with a Kitchen  paper towel. No slice them into 1/4Inch thick slices. Heat a heavy bottom flat pan. Add cooking oil. Now place tofu slices and cook on both sides untilnicely done. It will take about approx 7-8 mins for tofu to cook on each sides.Once done remove the crunchy tofu slices and place them on  a paper towel. Now add chopped onions , Spring onions (keep some aside for garnishing).Slightly roast untill the onions are slightly brown and crunchy.

Add all the ingredients for sauce in a bowl and keep it aside. Once the onions are done add the sauce until the oil starts to leave the sides and  the sauce becomes slightly thick.Add Sesame oil and tofu .Mix well.Sprinkle sesame seeds and garnish with spring onions .

Serve with steaming hot rice .

Enjoy!!!!!!!!!!!!!!!!

TR4

SPICED PARMESAN CHEESE CORN

School holidays have come to an end .My boys are gearing for the new session in new campus.To celebrate the last day of holiday we treated ourselves with simply Spiced Parmesan Cheese Corn. This is an all time favorite as we love to have corn on the cob.It was so fresh and tender. We just loved it. We should always enjoy simple pleasures of life .

I am not a great fan of cheese .But this spiced Parmesan cheese corn just stole my heart. My humble contribution for this week’s 151st  #Foodiemonday #Bloghop theme #Corn is this simple and delish Spiced Parmesan Cheese Corn.

Recipe for Spiced Parmesan Cheese Corn:

Ingredients:

2 Ears Fresh Corn

1/4 Tsp Red Chilli Powder

2 Tsp Melted Butter

2 Tbsp Parmesan Cheese

1/4 Tsp Chilli Flakes

Method:

Remove the corn husks and remove the silk and wash the Corn. Gently tap the tissue to remove the water. Smear butter generously. Sprinkle Parmesan cheese generously. Please these on a tray and  bake it at 180C in a preheated Oven for about 15-20 mins.Once done remove the corn from the oven and sprinkle chilli powder and chilli flakes.

Serve and enjoy!!!!!!!!!

Check out other corn recipes:

Mexican Street Corn