Egg and sprouts
Ingredients:
- Egg 1 beaten
- Mixed sprouts 1 hand full
- Onion 1 chopped finely
- Capsicum 2 to 3 slices
- Green chili sliced
- Garlic 1 clove sliced
- Chili flakes 1/2 tsp
- Italian herbs dry 1/2 tsp
- Salt as needed
Method:
- Separate Chopped onion in to two portions
- Heat oil in a pan.Add the garlic and onion and saute till translucent.Add the capsicum and saute for a minute.Add the sprouts,dried herbs,Chili flakes and salt mix well
- Beat the egg with salt,onion and green chili.Add it to the hot pan rotate so that mixture spread evenly.Let the underside cook for a minute.Flip over and cook again.
- Place the sprout mixture on one side and Fold the other side over and Serve immediately
Baked potato wedges
Ingredients:
- Potato 3( washed and cut them into wedges with the skin)
- Olive oil 2 tbsp
- Salt 1 tsp
- Chili powder 1/2 tsp
We need,
Baking tray and baking paper
Method:
- Prepare the baking tray line it with baking paper
- Preheat the oven to 220 degrees
- Line the wedges on the tray sprinkle with olive oil ,salt and chili powder
- Make sure they are coated well and also don't try to overcrowd the potatoes otherwise they don't bake well there should enough place between each wedges
- Arrange the wedges with skin side down
- Bake them for 45 minutes
- Serve it hot with any sauce
Almond cake
- Almond meal 3 cups*
- All purpose flour 1 cup
- Eggs 3
- White sugar 3 cups
- Butter 150 gm
- Milk 1/2 cup
- Vanilla essence 1 tsp
- Baking powder 1/2 tsp
- Icing sugar for dusting
*1 cup: 1 d l
Method:
- Prepare a cake tin 20 cm diameter 4 cm depth by lining with baking paper
- Preheat the oven 180 degree
- Separate egg yolk and whites,beat the whites to fluffy
- Mix the egg yolk, sugar and butter into smooth mixture and then gradually add almond meal, flour and baking powder
- Now add the milk and essence to the mixture and then mix them all together
- Now add the beaten egg white which should be fluffy to the cake mixture and fold them slowly to the mixture
- Pour the mixture to the prepared cake tin
- Bake them for 45 minutes
- Leave it rest for 10 minutes and then dust it with icing sugar
Broccoli and potato pasta
Ingredients:
- Pasta 250 gm
- Boiled potato 1 cut into cubes
- Cut and Steamed broccoli 1
- Basil pesto sauce store bought 190 gm jar (use half a jar)
- Onion 1 small (chopped)
- Cherry tomatoes 5 to 6 cut into half
- Green chili 2
- Lime juice 1 tbsp
- Basil leaves few
- Shredded cheese as much as wanted
- Salt
Method:
- Cook the pasta in boiling water with salt
- In a pan heat some olive oil fry chili,onion and tomatoes
- Add some salt and vegetables saute them for few minutes
- Add the cooked pasta and basil pesto to the veg and then mix them all together
- Finally add the lime juice and give a stir
- Now garnish with basil leaves and cheese
- Serve it hot
Method to make home made pesto:
- Basil leaves 1 small bunch
- Garlic 4 cloves
- Olive oil 1/2 cup
- Pine nuts 1/3 cup(or use skin removed almonds)
- Salt and pepper for taste
- Shredded Parmesan cheese 1/2 cup
- Ground them all together for fresh pesto
Tag :
pesto pasta,
veg pasta,
Quinoa dosa
 |
| quinoa dosa with tomato chutney |
Ingredients:
- Quinoa 4 cups
- Brown rice 1 cup
- Urud dal 1 tbsp
- salt as needed
 |
| soaked quinoa |
 |
| Quinoa dosa batter after fermentation |
- Soak quinoa separately,soak brown rice and dal together overnight
- Use little water for soaking quinoa so that we can use the same water for grinding
- Grind quinoa and brown rice separately and then mix them together along with salt
- Leave the batter for fermentation
- Make dosas in hot tawa
Grilled eggplant sandwich with capsicum chutney
We need,
- Whole meal bread slice 2(toasted)`
- Lettuce leaves few chopped
- Mayonnaise 1 tbsp
- Egg plant slices 4
- Olive oil 2 tsp
- Capsicum 1(any colour) cut them
- Red chili 2 nos
- Oil 2 tsp
- Mustard seeds 1 tsp
- Urud dal 1 tsp
- Curry leaves few
- Asafotida a pinch
- Tamarind paste 1/2 tsp
- Salt as needed
- Heat 1 tsp oil in frying pan fry capsicum keep it aside in the same pan fry chili until brown
- Heat another tsp of oil add mustard,urud dal,curry leaves,asafotida fry them until mustard seeds start to pop
- Ground them all together along with tamarind and salt into smooth paste
- In the sliced eggplant sprinkle some salt and olive oil
- Heat grilling pan place the slices on it cook them until you get the grill mark
- Take a slice of toasted bread spread 1 tbsp of Capsicum chutney place the grilled eggplant slices over it
- On top of the eggplant place few lettuce leaves
- In the other toasted bread slice spread capsicum chutney and mayonnaise
- Place it on top of the lettuce now our sandwich is ready
Roti and spinach
For filling:
- Spinach 500 gm blanched and chopped
- Onion 1 small chopped
- Garlic 2 cloves chopped
- Green chili 2 nos chopped
- salt as needed
- Oil 1 tsp
- Graded cheddar cheese 1 cup
For roti:
- 2 cups of wheat flour
- Pinch of salt
- 1 cup of water
- 1 tsp of olive oil
Knead and make them into soft dough
Divide them into 8 balls cover it and keep them aside
Method:
- Roll out 8 ball into chapathi,Heat a tawa ,roast chapathi lightly and set aside
- In a pan heat oil fry garlic,chili,onion cook it until onion is translucent and then add chopped spinach saute for a minute season it with salt
- Heat each chapati on a tawa,spread a 2 tbsp of spinach over it and top with cheese.Place another chapati on top cook for few minutes .Flip and cook for few minutes
- Cut them into wedges and serve them hot
