Wednesday, October 19

CornFlakes Mixture.

CornFlakes Mixture. Dilwali is around the corner and in every house the Diwali preparation is on full swing. I can see on my FB page only different types snacks, sweets and this will go for another few days till the Diwali is over.. This is a so easy recipe and in no time you'll have hot hot snack ready. I'm a very big snacks eating person and I love munching something in my free time. I keep trying many types of snacks and I make sure that I have lots and lots of snacks in my pantry.. This is one of my all time favourite mixture and it solves all the purpose of not having anything as a side dish for your lunch, dinner or even for the drinks too.. Do try and let me know.

2 cups of Raw Corn Flakes
1/2 cup Peanuts
1/4 cup Roasted gram
Handful of Curry leaves
1/2 tsp red chilli powder, 1/4 tsp turmeric powder
1/2 tsp coriander powder, 1/2 tsp garam masla
1/4 tsp roasted cumin powder
1 tbsp powdered sugar (optional)
Salt to taste
Oil for deep frying.

Cooking Method.
In a small mixing bowl, add red chilli powder, turmeric, garam masal, cumin powder, coriander powder, sugar and salt, mix them altogether and keep it aside.
In a deep frying pan (Kadai) heat enough oil for deep frying, once the oil hot, fry the peanuts and roasted gram till the turn crispy. Take them out on to a kitchen towel and set it aside.
Now in the same oil, add the raw corn flakes and fry to golden brown, (fry little by little) remove them to the same plate which you have fried peanuts and roasted gram, once all the corn flakes are fried, then turn off the flame and fry the curry leaves till they turn crisp.
Then in large mixing bowl, add all the fried ingredients and sprinkle the masala powder which you have prepared earlier, while the other ingredients are still hot. Mix everything together well, allow the mixture to cool, once its completely cooled. Store them into a Airtight container.
Serve as and when needed.

Wednesday, October 12

Stuffed Omelette With Caramelised Onion.

Stuffed Omelette With Caramelised Onion. This is a very easy stuffed omelette with well caramelised onion, with a hint of paprika and green chillies.. It makes an a awesome breakfast on a lazy weekends or even as a brunch. All you need is just few onion and eggs, that's it and your breakfast is shorted. It's been a long time I have participating in any competitions. All of sudden 3 days back I saw Better Butter Contest on my FB page which includes eggs and eggs are there in our breakfast almost everyday, so I thought why not give it a try. Just because of the contest I'm clicking pictures early mornings, making my hubby to wait on table for his breakfast, so that I don't become lazy and finish the food. Now he is like you have win this because you are making me wait for so long.. The funny thing is my hubby said if at all you win the contest, then take the 3rd price. Because he like the teapot.. hehehe. Anyways lets see what happens.. Do try the recipe and let me know.

4 eggs
3 large onion (thinly sliced)
2 green chillies (finely chopped)
1/8 tsp paprika
1/4 tsp ground black pepper
1/8 tsp Italian mix herbs
Pinch of red chilli flakes
Salt to taste
Oil as requires.

Cooking Method.
In a small mixing bowl, whisk the 2 eggs with a pinch of salt and set it aside.
In a nonstick frying pan, add little oil, saute the onion for few seconds, then add rest of the ingredients and fry till onions are well caramelised, then remove from the and set it aside.
Now in the same frying pan add little more oil and allow the oil to heat, pour the egg mixture on to the frying pan and cook on over medium heat. As the eggs sets on top lift the edges, letting the uncooked eggs to flow underneath. when eggs are set, add the half of the onion mixture to the omelette on one side and roll the otherside on top and cook for another minute, on a low flame.
Then take out the omelette on to a serving plate.
Serve hot with some Toast.
(Make 2 eggs at a time and divide the onion into 2 portion)

Egg Roast (Kerala Style)

Egg Roast (Kerala Style) from our recent trip to Kerala, my hubby developed a new taste of coconut oil. Now all he wants is coconut oil in everything. I should thanks to our houseboat chef because he was cooking everything in coconut oil and that smell use to make us hungry like anything and all we only did was eating and eating. While coming back I bought few bottles of coconut oil and earthen cooking pots and believe me I'm also enjoying cooking in my new pots.. I have many more Kerala style recipes on the way.. I had even cooked this egg roast in a normal cooking oil and in kadai, that also taste good but this was exceptionally tasty. Do try this dish and let me know!!

4 hard boiled eggs 
2 medium onion, 1 large tomato (finely chopped)
3 to 4 green chilli's slit
1 tsp red chilli powder, 1/2 tsp turmeric
1/2 tsp coriander powder, 1/2 tsp garam masala
1/2 tsp mustard seeds
2 tsp lemon juice
1 tsp ginger garlic paste
10 curry leaves
2 tbsp fresh grated coconut
1/2 tsp ground black pepper
2 tbsp chopped coriander leaves
Salt to taste
3 tbsp coconut oil.

Cooking Method.
In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.
Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and eggs, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the eggs on to high flame for a minute.
Garnish with coriander leaves.
Serve hot with Roti's, Naan, or Rice.

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