Navigation Menu

Monday, February 20, 2017

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

It is our kitchen table that gives the essence and color to our mixed heritage and habits, my Indian breakfast of oats porridge pepped up with seasonal fruits or methi thepla with chilled fresh yogurt dusted with sugar was very different from the fried anda paratha and halwa puri of my kin, Throwing in whites and yellows for a perfectly light and fluffy dish is all he plump for in the morning. If you want a mind blowing breakfast with hot parathas or repast, this is an enjoyable and light dish. A salubrious and scrummy version of Mexican-inspired breakfast, as it has more veggies cut down together with the amazing whiff of cilantro juxtaposed with deep pink strawberry jam, cream and whole wheat bread.

Multigrain bread overspread with healthy scrambled toppings with thin-sliced radish, cucumber, and baby arugula is ready in under 10 minutes, what else you need! Add grated cheese or prepare beaten eggs with simple salt and pepper, or take this breakfast bowl with wheat flat bread, eat the way you want and quench your sense of taste with this amazing kick start breakfast recipe. It's quick, easy and requires a little patience and the outcome is wonderful, tell me what you topped your scrambled egg with? I could use some new ideas. 

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

Preparation Time: 5 minutes
Cooking Time: 5-8 minutes
Total Time: 13 minutes
Serves: 2 persons

2 eggs, lightly beaten
2 tablespoon canola cooking oil
1 small, finely diced onions
1 large, finely chopped plum tomatoes, seeded
1-2 finely chopped jalapeno, seeded
1/2 teaspoon turmeric powder or haldi, optional
1/4 teaspoon pepper
Handful of chopped cilantro
Salt to taste

  • Heat cooking oil in nonstick pan, add chopped onions and fry until it becomes semi-transparent
  • Add finely chopped tomatoes and allow it to cook for 2-3 minutes on a medium flame until the tomatoes become soft and mushy in texture.
  • Add chopped jalapeno, 1/2 teaspoon turmeric powder, salt and pepper, cook until the oil separates from the sides of the mixture. Now add chopped cilantro and lightly beaten eggs and cook, immediately start folding the egg evenly.
  • Serve hot with avocado or with roast potatoes, simply yummy fulfilling light breakfast goals.

Wednesday, February 8, 2017

Virgin Pina Colada

The first working day of February asked for comfort, I can’t get over with the patch of morning blues, these are the days when I behest to pamper myself. What can be easier on the eye than a rousing and inviting fruit mocktail, I love the charm of pastel and soft hued shades, which is why this mocktail tries to enthrall my attention urging me to make it again and again. The refreshing flavor of pineapple coalesces quickly with the mild and sweet taste of coconut butter. As it's saccharine with a pronounced pineapple flavor, you can add milk cream to balance the sweetness, there is a fragrance of strained pineapple and coconut cream, because who doesn’t love a little luxury?

Itsy bitsy goodies in a form of breakfast have always pushed me to rise up early during my sluggish and dull days, Hashim would happily make pina colada and I would be busy plating slices of avocados, sourdough and scrambled egg, perfect kick start of our day. As it is said, happy life comes from happy tummy! And we love to dig our forks into an amazing piece of nature! Pina colada has been a staple drink of Spain and has always given its frequent appearance at tiki lounges, but now this yummilicious drink is giving a regular visit especially when we don’t have a time for breakfast! As pineapples are rich in enzymes, which is great for the digestive system as well as it is the best source of vitamin C, knowing the facts we love to sip this drink more often.

Vegan Pina Colada

Virgin Pina Colada

Preparation Time: 10 minutes
Serves: 3 persons

1 cup pineapple juice
½ cup pineapple slices, I have used the canned one’s
2-3 tablespoons coconut cream
1 tablespoon milk cream
Sugar as required
Crushed Ice as required

  • In a blender, add 3 tablespoons coconut cream and 1 tablespoon milk cream, blend until smooth.
  • Now add white rum to the blender, but I always make virgin pina colada by skipping this step. You can also add vanilla ice cream for a twist in flavor.
  • Add ½ cup pineapple slices, 1 cup pineapple juice, and sugar in a blender. Blend it well so that pina colada turns into a smooth, soft & creamy mocktail drink.
  • Adjust the consistency and taste by adding milk cream and pineapple slices. Before pouring the drink decorate the rim of the glass by simply rotating the rim of your glass in sugar syrup or honey until the rim is evenly wetted, later press the rim gently in the plate of fresh coconut flakes, Easy!
  • Pour it into a glass, sprinkle coconut flakes and garnish this delicious drink with crushed ice, pineapple or strawberry slices.
Who said Pina colada cannot be a non-alcoholic drink? Leave the rum out if you’re making this for the little ones as the points remain the same with or without. The main ingredient for making pina colada mocktail is coconut milk or cream. If you prefer non-alcoholic drinks, then this one is definitely must try for you. Whisk yourself away to a balmy tropical island for a few heavenly moments.

If you like the recipe then subscribe on link below for latest food updates !!!
Ring the bell on your right bottom side