Egg Burgi / Egg Sramble

Yet another on my to do list that I have been wanting to post. Simple and quick egg scramble for the rush hour breakfast or a side for roti or a quick starter for a cocktail party...this is a versatile dish that can go along as a dish by itself or as an accompaniment to any other meal.

Cutting down on any long talks, I go straight to the recipe. This was made in less than 10 mins so had no time for pictures step by step.

Ingredients

- 4 eggs
- 2 or 3 green chillies finely chopped
- 1 onion finely chopped
- 1 tomato finely chopped
- a sprig of coriander leaves finely chopped
- 1 tsp cumin powder(jeera)
- 1 tsp coriander powder
- 1/2 tsp pepper
- Salt to taste
- 1/2 tbsp oil

Prep time: 5 mins                             Cook time: 5 mins

Preparation:

- Break the eggs on to a mixing bowl( I use only whites for diet reasons) and beat the eggs well to blend them.
- In a pan, heat the oil and once hot, add the onions and green chillies and saute till onion begins to be translucent.
- Now, add the tomatoes and give it a stir while adding salt, pepper, cumin and coriander powder.
- Once the raw smell of the powders disappear whisk in the beaten eggs into the pan and keep stirring the mixture.
- In a minute the eggs will get scrambled along with the masala and your dish is ready to serve.
- Garnish with the corainder before serving.

Quick Masala Peanuts - Party Starters

Ok, now I have some very precious 30 minutes to post this long pending cocktail starters. My lil one is sleeping and she will be up like a clock in 30 mins...So, I hope to be able to complete the post in this space of time left:-)

The below peanut masala is very simple and one that I prepared in a jiffy while we had a sudden party at home. I was being challenged on what I can bring up on table quickly and thats how this was born right out of the shelfs.

Ingredients

- 100gm Roasted unsalted peanuts (skin peeled)
- 1 small onion finley cut
- 1 small tomato finely cut
- 1 tsp oil
- 1/2 tsp black pepper powder( or as per taste)
- finely chopped coriander
- Salt to taste

Prep time: 5 mins                                             Cook time: 5 mins

Preparation:

- Heat oil in a pan and add the finely chopped onions
- As the onions begin to get translucent, add the tomatoes and give it a stir
- Add salt and pepper and mix everything well
- Now add the peanuts, stir and leave for a minute
- Transfer to the serving dish and sprinkle coriander on top.

Notes: Do not saute the onion and tomato a lot as they lose the crispiness.
- Can add green chillies if you prefer.

Mashed Potato Fritter

Yet again, in an attempt to be more regular with my blog, am beginning to publish recipes that have been waiting to be posted. Joining the group Chef at large in FB has really rekindled my enthusiasm to be an active blogger and that prompted me to post this very interesting, low oil, potato fritters that I made a couple of weeks back.

This fritter was inspired by a Beirut blog I follow. Many of the Lebanese and Beirut recipes are customisable to Indian taste and this potato fritter is one such inspired version from the following link mashed potato fritter. Off to the recipe...

Prep time: 30 mins                                                 Cook time: 10 mins

Ingredients:
2-3 potatoes
1 small onion
1/2 cup green peas
2 green chillies
sprig of curry leaves
1/2tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala or red chilli powder
dash of turmeric for colour
Salt to taste

Preparation:

- Peel the potatoes and boil them along with the green peas and set aside for cooling.

 - Meanwhile, dice the onions, chillies and get the other ingredients ready.

- Mash the potatoes and mix in the other ingredients along and make small balls of the same and keep aside.

- Heat a non stick panniyaram pan or a cast iron pan/skillet.

- Add little oil in each of the portions and once the skillet is hot, place one ball of potato in each and flatten with a spoon.

- Fry on both sides and remove on serving dish.

- Enjoy the fritters with any side of your choice:-)

Note: Variations to this can be done using eggs, cheese, paneer or other vegetables of your choice.

Baby Corn Chilly Fry

When you have'nt been cooking in a long time, all you want to do when you get the kitchen to yourself is to try something funky. Well, this recipe may not be exactly funky but it is defenitely one that will be loved by all at the table and is definitely spicy to tease your taste buds. This dish can be prepared in under 30 minutes if you have all the ingredients readily available.

Ingredients:

- 200 gms Baby corn
- 3  to 4 small onions quatered
- 1/2 cup sliced capsicum
- 1/2 cup chopped spring onion greens
- 1/2 cup chopped spring onion whites
- 3 tbsp oil
- 2 tbsp corn flour
- 1 tbsp tomato sauce
- 2 tsp green chilly paste
- 1 tsp vinegar
- 1 tsp soy sauce
- 1 tsp black pepper powder
- 1 tsp ginger paste or shredded
- 1 tsp garlic paste or shredded
- 1 tsp brown sugar
- 1/2 tsp red chilly powder
- Water as needed
- Salt as needed

Prep time: 15 minutes                        Cook time: 30 minutes

Preparation:

- Cut the baby corn into 1 inch pieces. Combine 1 tbsp corn flour, 1 tsp black pepper powder, 1/2 tsp chilly powder, Salt to taste with 2 tbsp of water.

- Marinate the corn in the above mix such that the flour mix coats the corn lightly.

- Mean while, get the other ingredients in place and have the veggies cut as required.

- In a flat pan, heat 2 tbsp of oil and add the corns and shallow fry until brown. Turn over the sides and brown them evenly on all sides.

- Remove the corn and set aside. In the same pan, add the remaining 1 tbsp oil and add ginger and garlic paste and saute for 30 seconds.

- Now add the spring onion whites and the quartered onions and saute for 2 minutes and later add the capsicum slices and fry on high for 2 to 3 minutes.
- Once the capsicums are sauteed for 3 minutes, lower the flame and add the vinegar, soy sauce, tomato sauce, chilly paste, sugar and salt as needed and mix well. Add the shallow fried baby corns at the time and mix with the rest of the ingredients and add 1/4 cup or less water if it is too dry. Let this combine for 2 to 3 minutes.

- Now, mix the 1 tbsp corn flour with 2 tbsp of water and add to the pan and keep stiring. The corn flour will thicken the contents and bring them all together.
- Now, add the spring onion greens,  mix in well and switch off the heat.
- Serve hot with your favourite soup or noodle!

Note: If you do not have tomato paste or chilly paste you can add cut tomatoes and chillies instead as shown in the picture. I used tomato paste and cut chillies( in place of chilly paste)

Cheese Corn balls

Usually I try to bake what needs to be fried but today I happened to do the opposite:-) Fried something that needs to be baked...well, I guess it is high time I get myself an oven before I begin to overdo this frying act. As part of the Gutsy cook club I had  decided to make cheese corn puffs but as it turned out, did'nt have enough time to wrap it up by the weekend and over-shot the schedule. So, this one is kind of a modified version of the cheese corn puffs adn it turned out pretty good. A quickie for those sudden guests popping in from time to time...

Ingredients:

- 1/2 cup all purpose flour (maida)
- 1/2 cup fresh or canned corn( if frozen thaw it well ahead of making)

- 2 green chillies
- 1 egg white (optional)
- 1/2 cup cheese ( any flavour)
- Salt as needed
- oil for frying

Prep time: 10 mins             Cook time: 4 to 5 minutes per batch

Source: Food Network

Preparation:

- Grind the corn and chilly together without adding any water.
- Mix the ground paste with the flour, cheese and egg white.

- Add salt as needed
- Heat oil in a pan and fry small portions of the mix in low heat.

- Serve hot with any sauce of your choice:-) is'nt that the simplest!

Sending the recipe to

Winter Carnival hosted by Radhika of Tickling Palates

Oven fried Mushrooms

Just today I realised there are many posts waiting to see the light of the day;-) Don't know why am letting them all sit instead of publishing. Some of friends and cousins had started asking me why am not being regular with my posts. Guess I have a lot of things to do at hand that by the time, I settle down to write a post , am too tired and keep it for another day. Wonder how all my fellow bloggers manage a family, work and also actively run events and regularly publish on the blog as well. I need to definitely strike a balance and I hope to do so very soon.....

Now, on to my favourite a quick starter! I had not been a great fan of mushrooms until one day I tried making this and found myself emptying the plate in a jiffy. It is such a simple mushroom starter and you can be sure it will be an instant hit!

Ingredients:

- 2 cups of washed and chopped mushrooms
- 2 tsp olive oil or cooking oil
- 1/2 tsp cumin powder
- 1/4 tsp chilly powder
- 1/4 tsp pepper powder
- 1/2 tsp Italian seasoning
- Salt to taste

Prep time: 10 mins                   Bake time: 30 mins

Preparation:

- Clean the mushrooms with a wet towel and slice them into desiered thickness. Never wash the mushrooms in running water or in a bowl as it makes them go mushy while cooking.
- In a mixing bowl, add the mushrooms and all the other ingredients and give them all a good toss and let it sit for 5 minutes. Go low on salt as mushrooms do not absorb too much salt.

- Pre- heat the oven to 350 deg F. Spread the mushrooms on a baking tray and leave it on the bottom rack of the oven for 20 to 30 minutes.
- Tasty & oevn fried mushrooms ready to go as a starter with soups or drinks!

Foot note:
- You are free to use any kind of seasoning of your choice!

Sending the recipe to:

Cooking without Onion & Garlic event hosted by Sreevalli of Ammajis Recipes

Healthy Cooking challenge hosted by Smita of My tasty Curry and co-hosted Kavi of Edible Entertainment

Global Food Festival hosted by Kalyani of Sizzling Tastebuds

Inji Sorasam - Indian Ginger Ale

Have you been experiencing loss of appetite? Do you need to make your stomach feel healthy and well? Have you got to prepare yourself for a brilliant feast spread? Or you just need to feel overhauled and feel like a clean system once more?...Well, the answer to all these questions and many more is in this simple ginger drink!

This used to be a regular during the days of my Great Grandma! She used to make this atleast twice a month.. Whenever she goes down with vertigo (giddiness) she would make up this drink and keep taking small portions through the whole day. Now, my MIL also makes this regularly and we love to drink it during the weekends and prepare ourselves for some sumptuous weekend feast!

The effect of this drink is best felt when had on an empty stomach. So, the best time is to have it early in the morning before breakfast! You will no doubt find it strong but you will also realise how refreshing it is once you drink it.

Ingredients:

- a good big piece of ginger - about 4-6 inches
- 2 tsp corinader seeds
- 2 tsp cumin seeds (jeera)
- 4 tsp lemon juice
- 1 tbsp sugar
- 1 tbsp honey
- 2 cups of water

Prep time: Overnight or a couple of hours

Preparation:

- Peel the ginger and chop into small pieces. Add some water and grind the ginger, coriander and jeera into a fine paste.
- Mix this paste to 2 cups of water and allow this to stand still for a couple of hours.

Just after grinding and mixing water

- As we usually drink it early morning, I make this in the night and let it stand over night. This will help the ingredients flavour to infuse in the water and also let them settle down at the bottom.

In the morning, after it has settled down

- After a couple of hours or in the morning, use a filter and strain the water to another bowl without letting the sediments mix up too much.
- In a bowl, add the sugar, honey and lemon juice. Adjust lemon and honey as per your preference.Stir it up well and mix the filtered ginger water. Mix everything well.

- Drink it up fresh:-) You definitely need to drink it to realise its goodness....

Sending to Cooking without Onion & Garlic event by Sreevalli of Ammajis Recipes