Scrambled Oats & Eggs.. Healthy Breakfast..umm tad bit πŸ˜

So now I understand the pain of the people staying in places with no resources… because I, the greedy foodie, is dumped in a vegetarian place having only 5-6 kind veggies:'(… Thank god! atleast we get eggs here…
But then yeah, learning a few things…baking without oven..easier recipes…πŸ™…
One fine day, my roommate made me this breakfast and I checked for the angel ring above her headπŸ‘ΌπŸ˜œ. Thank you Smaranika for this super simple recipe. 😻

Ingredients
1 pkt masala oats or 50gm rolled oats*
2 eggs
2 tbsp butter or oil

*masala oats already has spices in it. If you’re using normal rolled oats you can use your owns spices.

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Method
1. Crack both the eggs in a bowl. Add oats, salt and spices. Keep aside for 5 mins.

2. Heat oil or butter in pan, pour the mixture in and mix well. Cook till it reaches the consistency of scrambled eggs. And ta daπŸŽ‰ your breakfast is ready. 😍

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Serve it with chilled chocolate milk shake or coffee.

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You can turn this “tad bit” healthy breakfast into a healthy one. Add chopped veggies, soya chunks blah blah, I made it with sprouts. Or why don’t you give it Italian flavour with cheese… Actually Chinese is better just add schezwan sauce.. 😁 and garam masala with chicken kheema will taste so yumm…
I will try a sweet version next time with fruits and nuts.😍

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Zafrani Paneer…from Royal Food Diaries 👑

Last weekend the temperature was too high here in Pune. So we were in no mood to have spicy food with loads of garam masala in it :/. But yes, for us weekends are about cooking and eating special food.
Zafrani is a very mildly spiced nutty and rich gravy. I found the recipe in an old cook book with all the chicken mughlai recipes 😍 while cleaning my book shelf (rare thing 😁). I used grilled paneer (cottage cheese) with the gravy. You can go royal with chicken or veggies too. πŸ˜‰

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Ingredients

200gms Paneer or Cottage cheese
3/4 cup ghee or clarified butter
1 big onion, evenly sliced
7-8 cloves of garlic, sliced
1″ piece of ginger, thinly sliced
1 tbsp coriander seeds
Pods of 3 cardamoms
1 cup beaten curd
2 dry red chillies
7-8 Almonds or cashew nuts
1 tsp turmeric
1/2 tbsp Kashmiri red chilli powder
Salt to taste
1 pinch of saffron strands soaked in warm water
1/2 cup cream, optional

Method

1. Heat half of the ghee in a kadhai or pan. Fry the nuts till golden brown. Take it out and keep aside.

2. Now add dry red chillies, coriander seeds and cardamom pods. Let those pop. Then add ginger and garlic and finally sliced onion. Fry till the onion is browned.

3. When the mixture is slightly warm, soak it in the beaten curd with almonds or cashews for 10 mins and make a fine paste.

4. Grill the paneer cubes on a grilling pan. You can use it without grilling too.

5. Heat the rest of the ghee. Add red chilli powder and turmeric. Stir in the onion and curd paste and cook on low flame till the ghee comes on top. ( it should not take more than 3-4 mins as it is already cooked)

6. Add the paneer cubes, 1/2 cup warm water or milk and the soaked saffron (I used a drop of saffron extract). Cook for another 3-4 mins. Finish with fresh cream.

Serve hot garnished with chopped nuts, saffronΒ or coriander. This dish goes well with pulao or all kinds of Indian bread.

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BASIL PINEAPPLE & COCONUT TARTLETS.. Pretty, eh??

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After chocolate my next favorite flavor is pineapple 🍍☺. I had this idea of making a pineapple tart from long. Just couldn’t decide on how to make it different. So I decided on making tartlets having basil pineapple filling topped with coconut cream. My only problem was that I don’t have tartlet moulds 😁. I used cookie cutters which made the tartlets look prettier :D. And the flavors worked really well. Yum!

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Ingredients

For the Shell
8 tbsp unsalted butter
3 tbsp sugar
1/4 tsp salt
1 1/4 cups all-purpose flour, plus more as needed

For the filling
2 cups diced pineapple
1/2 cup sugar
1 tbsp butter
Juice of 1/2 lime
Handful of basil
A pinch of salt

For topping
Whipped coconut cream ( I didn’t get coconut cream so I mixed normal whipped cream with coconut powder 😜)
Diced or sliced pineapple
Toasted coconut flakes

Method

1. Combine all the ingredients for the tart shell and knead till a soft dough is formed. Don’t overwork the dough. Wrap in a plastic wrap and refrigerate for 30 minutes.

2. Heat butter in pan. Add diced pineapples. Cook on high flame for a minute then add sugar, salt, basil and 2 tbsp water. Cook on low flame till the pineapples are soft.

3. Roll the dough and place in tartlet moulds. ( You can also use cookie cutters like I did by placing 2 layers of the sides on the base with egg wash or milk. I got the sides by using 2 cutters of same shape, bigger and the medium one.)

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4. Prick with a fork and refrigerate again for 20 mins.

5. Bake for 20-25 mins in a preheated oven at 350Β°F.

6. Bring the shells to room temperature. Put the filling in the base and top with whipped coconut cream, toasted coconut flakes and pineapple dices.

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Serve with tea or as a dessert after dinner. ☺

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I stored the shells in a jar and used them with different fillings as well. When my mother is not around, I quickly take 1 tartlet, fill it with Nutella, top with some whipped cream and eat it all at once… 😁🙊😝

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Chicken Wellington… Phew!😅

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Have you seen Masterchef US junior? My God! Those kids are from some other world! 😱 The way they cook… and the presentation.. I’m amazed…awed.. 😍

So in one awesome episode (like all of them 😁) these kids got the challenge to make Chef Gordon Ramsay’s Beef Wellington. It looked so appetizing that I decided to make it for dinner.

I must tell you that this meal made me sweat πŸ˜…… But it was worth it… Seeing my sister smile and mom happy :).. I was glad.. πŸ˜€

For 2 portions

For the stuffing
1 chicken breast, split in 2
Zest of 1/2 lime
1 tbsp lime juice
1 tsp rosemary
Black pepper and salt to taste
2 tbsp English mustard paste
4 tbsp veg Mayonnaise
7-8 button mushrooms, sliced
1 medium onion, sliced
3-4 cloves of garlic, sliced

2 tbsp butter
1 tbsp oil
1 egg
2 cups chicken stock
1 tbsp vinegar

For Mashed Potatoes
2 medium potatoes, boiled
2 tbsp butter
1/2 cup fresh cream
1/4 cup milk
Salt and Pepper to taste
1 red chilli (optional)

2 Puff pastry sheets

How to roll it
1. Marinate the chicken with lime Zest, lime juice, rosemary, salt and pepper for 30 mins.

2. Heat oil and butter in a pan and seal the chicken.

3. Brush with mustard paste while it is still hot and keep in freezer for 15 mins.

4. Now caramelize onion, garlic and mushrooms in the same pan. Take out 3/4th of this mixture and keep aside.

5. Add chicken stock in rest of mushroom and onion and reduce.

6. Roll 2 pastry sheets just enough to cover the chicken breast properly, keeping the thickness around 1 cm.

7. Spread loads of veg mayonnaise on both the pieces of chicken (this will keep it moist and I used veg mayo because I think the egg one will curdle 😁). Cover evenly with the caramelized mushroom mixture. Place it on the pastry sheet, roll and seal the sides well with egg wash. Repeat this with the other piece.

8. Make few cuts on top for the steam to escape. Place in on the baking tray and egg wash evenly. Bake in a pre-heated oven at 200Β°C for 20-25 mins.

9. Grate the potatoes and mash so that there are no lumps. Heat butter, cream and milk in a clean pan. Add mashed potatoes. Whisk to avoid lumps. Cook for 2-3 mins. Season.

10. Serve the Chicken Wellington steaming hot with mashed potatoes and onion & mushroom sauce. πŸ™‚

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YO YO FRITTATA !! :P

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Frittata… Such a funky name…πŸ˜‹ But then of course, it’s Italian.. πŸ™‚ It is basically a kind of rich omelette made fluffier with one or more optional ingredients..
This post is a request from a follower and a friend, who finds my recipes a bit complicated.. πŸ˜› So Ankit, this is super easy and you can modify it to an extent of using leftover veggies.😁 You can tell your friends that you had homemade “frittata” in breakfast as long as you put eggs in it… 😜

Let’s get started πŸ™‹

The recipe is for 1-2 person and you need a 7″ non stick pan for this..

INGREDIENTS
The base,
2 eggs
3 tbsp cream or milk
1 tbsp plain flour (maida) (optional)
Salt and Pepper, to taste
1 tbsp oil + 1 tbsp butter

I made it with finely chopped
veggies,
1 tsp green chilli
2 tsp garlic
2 tbsp onion
1 tbsp beetroot
3 tbsp carrots
3 tbsp French beans
3 tbsp potatoes
1/2 cup grated cheese

METHOD
1. Heat oil in the pan and saute all the chopped vegetables. Season.

2. Beat egg, milk and flour with salt and pepper in bowl.

3. Lower the flame and spread the veggies evenly.

4. Pour the egg mixture on cooked veggies and top with butter and cheese. Cover and cook for 4-5 minutes on a very low heat. This will rise a lot after it is cooked. ( Will settle a bit later).

Enjoy this yummy breakfast with a piece of toast or garlic bread.. πŸ˜€

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You can use leftover chicken, stir fried veggies… Bacon, sliced potatoes, paneer.. Almost everything.. 😝

If you want to double the recipe then you will need a bigger size pan and it will be easier to finish the frittata in oven because there is a chance of burningΒ atΒ the bottom..

I hope I delivered as promised.. 😌

Mutton Saoji… Too hot to handle (I mean it ;))

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It is so hot here in Pune, like never before (40Β°C + πŸ˜₯) and having a Saoji dish now is pretty daring 😁. I don’t usually eat mutton but I couldn’t stop myself when I saw this recipe on the channel Food Food. One of my friends tried it too and he was drooling all over 😜.

Mutton Saoji is one of the specialities of Nagpur (Maharashtra). It is listed under the spiciest dishes cooked in India. So if you love spicy Indian food, THIS IS HOT AS HELL !! GO FOR IT! πŸ™‹

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INGREDIENTS

500 gms Mutton

2 medium potatoes, peeled and halved (optional, I love potatoes cooked in non veg curries😁)

1 tbsp Garam Masala

8-10 Cloves Garlic

1″ piece of Ginger

2 tbsp lemon juice

2 tsp turmeric powder

1Β½ tsp Caraway seeds

5tbsp Mustard Oil

1tsp Coriander seeds

6-7 Green cardamom

12-15 Black pepper

1 tsp Cloves

1 star anise

2 Black cardamom

1 Cinnamon stick

3 Bay leaves

8-10 Dry red chillies, soaked

2 tbsp Dry grated coconut

2 Onions

2 tbsp Poppy seeds

Salt To taste

4 Green chillies

Method

1. Marinate mutton overnight with salt, garam masala, turmeric powder and lemon juice.

2. Heat 2 tbsp oil in a pan. Add all the whole spices then fry roughly sliced onion, garlic and ginger till it turns brown. Now add rest of the ingredients except mutton, potatoes , oil and green chillies. Cook for a minute and keep aside.

3. In the same pan seal mutton on high heat.

4. When the onion mixture is slightly cool, grind it till smooth. Add water if required.

5. Heat rest of the oil in a heavy bottom pressure cooker. Add sliced green chillies and the paste. Saute till the paste leaves oil and stop sticking to the bottom. Put potatoes and sealed mutton. Pour 3 cups of water and salt. Cook on low heat till 4-5 whistles. Garnish with chopped coriander and serve with rice or roti (flat bread).

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I served it with sorghum flat bread known as “Bhakri”.

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… And don’t forget to keep something sweet handy… 😜

Churros? Nah.. It’s Pommes de Terre Lorette

image Do you think these are churros? Well I can just hope, you do. 😜

I’m very fascinated with the concept of ‘food in disguise’, when the food presented is not what it looks like. It is an element of surprise when the taste buds play with our minds. Some might disagree with me for the same reason.😣 So as an attempt to start this style of cooking I made Pommes de Terre Lorette that looks like churros and to give it a more realistic appearance, I served it with barbecue sauce (store bought) and parmesan powder. (I know I am li’l out of line here, but I don’t mind as long as it tastes good 😁)

Pommes de Terre Lorette is a French dish where creamy mashed potatoes are combined with choux pastry and fried. These are fluffy, creamy and has crispy crust. Easy to make. You just need to keep few things in mind. This recipe was taught to me when I was in college. I absolutely loved the cigar shaped pommes lorette, I mean who does not like potatoes and cheese (that too fried ones):P.

Ingredients

500 gms Potatoes

100 gms processed cheese

Salt and Pepper to taste

Choux pastry

1/2 cup whole milk

1/2 cup water

2 tablespoons butter (1/4 stick)

1 cup all-purpose flour

2-3 eggs Salt and Pepper to taste

Oil for frying

Method

1. Boil water, milk, salt and pepper. Add flour and stir till the mixture forms a ball. Take it off the heat and put potatoes for boiling.

2. Gradually add eggs to the dough and keep mixing till it forms a glossy mixture. It should be of thick piping consistency i. e. if you lift the spoon, the mixture should form a hook.

3. Peel and grate the boiled potatoes. (to avoid starchy mash, don’t overwork the potatoes)

4. Add grated cheese, potato mash and seasonings to the choux paste and mix well. Transfer to a piping bag when it comes at room temperature.

5. On high flame, heat the oil in a deep pan and pipe the mixture. Fry till golden brown. Serve immediately.

I hope you like the recipe. Vegetarians can skip the eggs and add a cup of cream. πŸ™‚ Posted from WordPress for Android