Wednesday, September 17, 2014

Spinach Bread Toast

It is one of the healthiest as well as easiest breakfast to make. I used to make spinach omelettes in a similar process. This time i made bread toast which also came out well.

I used to prepare spinach masala and store it in refrigerator. So whenever needed i used to add eggs and make omelettes or bread toasts.



Preparation:

for spinach masala:

Spinach - 1 bunch
onion - 1 medium (finely chopped)
tomato - 1 small (remove the seeds and chop finely)
Green chilies - 2 (finely chopped) or red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
turmeric powder - a pinch
Pepper powder - a pinch
salt - as per taste
Oil - 2-3 tsp

for toast
Bread slices - 4 - 6
Eggs - 2
Milk- 1 tbsp
Ghee / cooking oil - 2 tsp

Preparation:

1. Clean spinach leaves and drain water completely.
2. In a pan heat oil and saute green chili and onion until it turns transparent.
3. Then add tomato and saute until they turn soft.
4. Add turmeric, coriander powder, salt, chili powder(avoid/adjust the quantity if green chilies are used) and saute until the raw smell leaves,
5. Now add the chopped spinach and cook until the masala mix together and excess water is observed.



Pepper powder can be added at last or while making omelettes.

To prepare toast:

1. Keep the bread slices ready to use.
2. In a bowl beat eggs, add required amount of spinach masala and mix well.
(for 2 eggs i prefer to add 3-4 tbsp of masala, but add as per your preference )
3. Heat  pan, and drizzle few drops of oil or ghee
4. Gently dip the bread slice in the beaten egg bowl on both sides and toast it in pan.
5. Make sure to flip both sides and cook well.


Notes:
1. Using this spinach masala, you can prepare omelettes, just by adding eggs to it.
2. It can be added with dosa batter and you can prepare yummy and healthy spinach dosa.
3. Not sure about idlies, will test and update ;)
4. This masala mix can be prepared and stored in refrigerator for few days, to make the breakfast, quick as well as healthy.

Saturday, September 6, 2014

Brinjal Chutney

Here is the next veggie based chutney recipe, Brinjal / eggplant Chutney. It is quiet simple as well as a different chutney which you can make for your guests also. It suits well with Dosa and Idly varieties.



Ingredients:

round eggplants - 4 medium
onion - 1/4 cup roughly chopped
tomato - 1 small
Green chili - 2
Coconut - 1/4 cup tightly packed (grated / thinly sliced)
Oil - 2-3 tsp
salt- as per taste


To temper

Oil - 2-3 tsp
mustard seed - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig

Preparation:

1. Cut Brinjal, onion, tomato into cubes
2. Heat a pan with 2 tsp of oil and saute green chilies, onion, and egg plants by adding one by one.
3. When the onions turn transparent add tomatoes along with that and saute until they turn soft.
4. Just before turning off the flame add coconut and stir gently.
5. Let the saute items cooled down, then grind in mixie by adding required salt



Yummy and Delicious Chutney is ready to taste with your favorite main. I served it with Ragi idlies.

Notes:
 A piece of ginger and two or three cloves of garlic also can be added.


Saturday, August 23, 2014

Mutton Pepper Fry

It is one of the easiest recipe for me to make. Does not need of grinding or roasting. I love this with rasam rice or just to mix with rice and eat. Even Marination in not mandatory. Since I used to marinate and refrigerate, I used the marinated meat this time. If it is fresh, you can just mix with the spices and cook.


Ingredients:

Mutton / Lamb - 1 lb (Preferably boneless and chopped into small pieces)
Onion - 1 medium
Tomato - 1 medium
pepper powder - 2 -3 tsp (adjust according to your taste)
Oil - 2-3 table spoons
Mustard seeds- 1/4 tsp
Curry leaves - 1 sprig
Coriander leaves - a fistful
Garlic - 2 cloves (finely chopped) (optional)
salt - as per taste

Dry garam masala:
Fennel seeds - 1 tsp
Bay leaves - 1
cinnamon stick - 1 small piece
star anise - 1 flower
cloves - 2

To marinate:
Chili powder - 1 tsp
garam masala powder - 1 tsp
Ginger garlic paste - 2 tsp
Curd - 1/4 cup (thick curd)
salt - a pinch


Preparation:

1. Wash meat with turmeric and salt, drain water well and keep aside.
2. In a vessel, mix the ingredients given under "To Marinate" and add the meat to it.
3. If time permits let the mix to marinate for an hour or two.Otherwise just skip to the next step.
4. Pressure cook the meat along with dry garam masala  for 5-6 whistles or until it cooks soft.


5. In a pan, Heat 2 tbsp of oil, then add mustard seeds and curry leaves.
6. Then add Finely chopped Onions and saute until they turn soft and transparent.
7. Then add Finely chopped Tomatoes and saute until they turn soft and merge with onions.
8. Now add the cooked meat along with the water in it.
9. Let it cook until all the water is absorbed.
10. when almost all the water is absorbed, add pepper powder and check for salt. Add salt if required.
11. add chopped coriander leaves, finely chopped garlic and switch off the flame.


Notes:
1. Be cautious while adding salt, add very minimal initially. check for it at later stage, when all the water is absorbed.
2. once the water is absorbed, do not fry it for longer time, as it will get too dry.
3. Adding garlic is optional, but it gives some extra flavor to the dish.



Wednesday, August 20, 2014

Grated Carrot Stir

Carrot Poriyal or Grated carrot stir will definitely take place in our guest lunch menu. Carrots are one of the veggie which are cheap in cost here (In india the things are different :))My kid also loves to eat raw carrots, as these are good for eyes i always encourage her to eat it. So whenever i shop veggeis, i used to get at least 2 or 3 packs of carrots. So all the time this veggie will be available in fridge. This is simple to make and so healthy too. Kids also will be attracted by its color.


Ingredients:

Grated Carrot - 2 cups
finely choppe onion -2 table spoon (optional)
green chilies - 2 small or 1 big
salt - as per taste

To temper:

Oil - 1 or 2 tsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
curry leaves - 1 sprig
cumin seeds - 1/4 tsp (optional)

Preparation :

1. Heat oil in pan and the items listed in "To Temper". Saute for 30 seconds.
2. Then add onions and green chilies and saute well until the raw smell of green chili leaves.
3. Then add grated carrot and saute gently. add required salt.
4. cover with a lid and let it cook. In between open the lid and stir gently.
5. Switch off the flame once the veg is cooked.



Notes:
1. you can even add more onions. As i do not prefer personally i did not add more.
2. similarly if you need a spicy version then add one or two green chilies extra. I prefer the veggies in their actual flavor and taste. so I do not add much spices.

I have already shared Carrot Egg Stir recipe. Don't miss to check that also :))