Wednesday, September 24, 2014

Spicy-Egg Pancakes

Healthy, quick and simple, Spicy, Egg and Whole-wheat Pancakes
My Recipe

It's good to be back home.. :) I said this in my last post as well, didn't I? Well, just when I thought we wouldn't be travelling any time soon and was settling down into a routine, here we go again! ;) I envy those bloggers out there, who have a new post on their blogs every other day or week, while I am here gathering myself back to track, literally lost at times not knowing where to restart from, forget what I have in stock in my kitchen, and even worse, have trouble getting back to the normal sleep pattern for days together.. Well, I am not giving up this time.. I am determined to do a post without a heave.. :D Thanks to all those encouraging personal messages from my blog followers, who really look forward to my posts.. :)

This was a recipe I shared on a fellow blogger's blog some time back. Well, with her permission I am posting it here once again for those who haven't come across this recipe until now..  

My husband loves pancakes, given in absolutely any form.. He even loves the South Indian Oothappam! Therefore, I tried to combine both the tastes into this inventive fusion recipe, which thankfully turns out to be yet another favourite of his.. :D An extremely simple, healthy and fancy pancake, that does not really require any side dishes. If you were looking for something new for a lazy weekend breakfast or brunch, then you must give this one a try! :) Well, cut off the 'Spicy' from this recipe and your kids will love it! Try this for their school lunch or as an after-school snack too! :)



Ingredients :









Onion
-

1 large

Tomatoes
-

1 medium sized

Green chilli
-

1 or more (depending on your preference)

Fresh ginger
-

1/2 inch piece (skinned)

Cilantro / Coriander leaves
-

2-3 stems

Curry leaves
-

Couple of leaves (if you like)

Salt
-

To taste

Cumin seeds
-

1/2 teaspoon (Roasted)

Turmeric powder
-

1/4 teaspoon

Fresh eggs
-

3

Whole wheat flour (Aata)
-

1 cup

Water
-

3/4 cup

Oil
-

1 tablespoon for batter and as needed to grease pan.


Preparation Method :

Into a chopper, add the Onion, Tomatoes, Green chilli, Fresh ginger, Cilantro, Curry leaves, Cumin seeds.


Add the Turmeric powder, eggs and salt.


Add the flour and water.


Pour in the oil and give a couple of blitz. We need a batter that's smooth as well as, has chewable bits of the veggies in it.


Heat a pan, grease it on low heat and pour two ladles of the batter and spread.


Oil the top and sides and turn the pancake over and oil the other side as well if required.


Cook until both sides begin to brown and the ends crisp slightly.



Fold into two or three and its ready to serve.


This is a snack by itself. You could also serve it with curry. :)


Wednesday, September 10, 2014

Croissant Pudding

Simple warm Vanilla Croissant Pudding with ice-cream
My version


Hi! :) Back after a long break.. Had been living out of a suitcase on and off for more than two months now. That sort of a life is sometimes great, 'coz for me, travelling is endorsing a change as a much needed evolution. ;) New places, new experiences, new environments, new lifestyles and so on.. But, after a while, I crave to get back to a normal routine life, wherein I can settle down, sleep peacefully on my own bed, relax and be able to think, have an organized life, catch up with family and friends, have time to unleash my creativity and above all COOK!! When cooking something new doesn't happen and I am overloaded with so much to finish and catch up on, blogging too hauls off!! That is why I go missing sometimes!! ;) :)

Well, coming back home is a warmth to the heart and so I am here with a heartwarming recipe as well.. :) Extremely simple indulgence.. Welcome back to my kitchen! :)

Ingredients :









Plain butter croissants
-

3 medium sized

Sugar
-

50 g

Salt
-

A pinch

Fresh cream
-

100 ml

Vanilla essence
-

1 teaspoon

Full fat milk
-

100 ml

Butter
-

To grease the baking dish






Preparation Method :

Grease the baking dish with some butter.


Tear apart the croissants into chunks to almost fill the dish.


Whisk up the eggs in a bowl. Add the sugar and the salt. Give that another quick blend.


Add the fresh cream and whisk in.


Add the vanilla and milk. Whisk all that well.


Pour the mixture evenly onto the croissants.


Press down and let the croissants absorb in the mixture. Allow that to sit for 2 minutes and then sprinkle some sugar evenly on top.


For best results, I'd recommend baking this pudding in an oven. However, if you do not have an oven, you could also bake this in a microwave. But, I cannot guarantee a light, fluffy pudding with a crisp surface in that case. It might turn out a bit soggy when baked in a microwave.


Preheat  the oven in either case on 180 degree centigrade. If you are baking in the oven, bake on 180 degree centigrade for 20 minutes. If you are using the microwave, bake on 200 degree centigrade for 10 minutes. Again, baking time could vary in different microwaves.


Its best to have this pudding warm.



Scoop out some pudding onto a plate. Serve with some nice vanilla ice-cream. MMmm... True indulgence! :)



Sunday, June 8, 2014

Angel's Baked Eggs

Savoury, healthy and classic baked eggs
My recipe


The blissful part of a weekend is waking up late, ;) past the breakfast hour, too starving to wait for lunch and so brunch it usually is.. :) Free of all week's hurries; chit chatting and laughing away with family and slurping delicious food together!! :)

This dish is something that's often on the menu for a lazy weekend brunch at my place. But, you could also serve this savoury, baked egg dish packed with a healthy amount of veggies for breakfast, lunch or dinner.. An any time meal! :)


No! this is not Shakshouka nor Mexican eggs. Neither is this dish inspired from them.. It's The Angel's baked eggs.. :) The name has a surreptitious tale of a little girl who bravely fought and surpassed a nightmare solitary! ;) 

Ingredients :









Bell peppers (yellow, orange, green and red)
-

1/2 of each

Button Mushrooms  
-

1 cup chopped

White or brown onion
-

1/2 or whole

Tomato
-

1 large

Cilantro / Coriander leaves
-

A handful (coarsely chopped)

Sesame seeds
-

1 teaspoon

Salt
-

To taste

Black pepper (freshly ground)
-

As required

Dried Oregano
-

1/2 teaspoon

Black olives
-

1/2 cup

Fresh eggs
-

5 or 6 nos.

Oil or butter
-

As required


Preparation Method :

Wash and chop all the Veggies. You could either bake the eggs in the oven or slow cook them on the stove itself. If you prefer baking it in the oven, set to preheat at 180 degrees now. Make sure you use an oven-proof skillet in that case.


 I simply loveeee colours in my food! Natural, healthy colours I mean! :)



Roughly crush the sesame seeds to release the flavour and oils. In a hot skillet, pour in some olive oil or melt some butter and add the sesame seeds.


When it begins to sputter, add the onions and sauté on high for half a minute. Then add the Mushrooms and sauté until all the water evaporates and the onion and mushroom being to brown.


Then add the chopped peppers. Season with salt and pepper. If you like the dish a bit spicy, add more pepper.


Add the dried oregano and sauté until the bell peppers too are well roasted and the oil begins to clear at the bottom of the skillet.


Move the veggies to a plate. and retain the oil in the skillet and reduce the heat to medium.


Lay the sliced tomatoes on the pan and cook for a minute. Then turn them over.


Sprinkle some cilantro over the tomatoes. Season with a pinch of salt and some pepper.


Top that with the roasted veggies and top with some olives.


Make five or six gentle depressions on the surface of the veggie mix with your spatula and crack open an egg each into them, so that the yolk sits well into the veggies.


Sprinkle on the rest of the chopped cilantro and if baking, bake in the oven for 5-6 minutes if you'd like your yolks half done, or 8-10 minutes, if you like your yolks almost well done. If you prefer cooking on the stove itself, reduce the heat to low and cover with a tight lid and slow cook for 5 minutes.


Then turn off the heat and do not open the lid until another 5 minutes. Allow it to cook in the remaining heat inside.


This is a meal in itself. If you like to have some carbohydrates, you could have it with breads of your choice. 


Enjoy with a refreshing glass of smoothie / fresh fruit juice / coffee or tea. If you'd like to have an elaborate meal, you could serve it with garlic bread! It's awesome! :)