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

Preparation Time: 5 minutes

Cooking Time: 5-8 minutes

Total Time: 13 minutes

Serves: 2 persons

Ingredients:

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

Method:

• 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.

Yummy Chicken Hot and Sour Soup

It’s hard to believe that my yearly meal plans and cooking ideas had gotten executed with just the blink of an eye, where did the time fly? Coming out from the holiday mode, I’m back on my track focusing on my veggies and turning on to yoga a few extra times a week, how about you?

This month’s meal plan is something requested by many of you so I’ve chosen friendly and healthy recipes. These are comfortable and likeable foods my family enjoys! Autumn produce brings along a promise of substantial soups in colors that celebrates the changing leaves, my kitchen has been romancing soup these days. We have had autumn gold soup made from the flesh of chicken, beautifully fresh and fine carrot julienne and crunchy cabbage. When he wants a hearty bowl of mushroom and chicken soup in a hurry, this soup is my best friend! It’s a great way to sneak some veggies into those picky tummies while enjoying a warm bowl of soup. Hot and sour soup is a flexible version of Chinese soup, I have always slurp veg version of hot and sour soup in Mumbai consisting of chunks of garlic, ginger, bamboo shoots and of course chinese touch of vinegar and soya sauce, regularly sipping soups has practically become our dinner routine.

This incredibly fresh, healthy and savory based hot and sour soup was a win all around, I was expecting "eeew! Veggies" but he ate it right up and actually enjoyed it. I don't think I have ever been fully considered as one of those on a healthy diet as I'am eating desserts every day. Oh yes! it's one of those things I enjoy in life and don't want to give up, I would cut down to like one bite size dessert and I draw the line there, I feel happy that this soup is filled with so much of goodness that I feel okay with the dessert afterwards, Crazy!. Now do yourself a favor and make this yummy chicken soup to add up to your dinner rotation this week, don't you just want to dive into all that goodness?

Chicken Hot and Sour Soup

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Serves: 2-3 persons

Ingredients:

1 small chicken breast, boiled and shredded

1.5 cup chicken broth

1 small bowl carrot, peeled and julienne strips

1 small bowl cabbage, julienne strips

1/2 bowl capsicum, julienne

1/2 bowl chopped mushrooms

3-4 tablespoons cornflour dissolved in 1/2 cup of water

1 cup vinegar

1 cup soya sauce

1 tablespoon chopped green chilies

1 cup red chili powder

1 egg

1/2 tablespoon black pepper

1 tablespoon cooking oil, for tempering

1 teaspoon chinese salt

Salt to taste

Directions:

• In a stock pot, pour in chicken broth and add in shredded chicken, bring it to boil on a medium flame and simmer for 5 minutes.
• Meanwhile, let’s make the two easy sauces that needs to be served with the hot and sour soup. For spicy based sauce, simply add 1 teaspoon red chili powder and 1/2 teaspoon salt to 1/2 cup white vinegar and mix well. 
• For vinegar based sauce, Add chopped green chilies and 1/2 teaspoon salt to 1/2 cup white vinegar and mix well. Set aside, You can refrigerate the sauces for later usage.
• Now add in fine julienne of carrots, cabbage, capsicum and chopped mushroom to chicken broth and cook for 1 minute on a medium flame. 
• Add 2 tablespoons soya sauce, 2 tablespoons vinegar, 1 teaspoon chinese salt, 1/2 teaspoon black pepper and salt to taste. Mix well and simmer for another 1 minute.
• Dissolve cornflour in 1/2 cup of water without forming lumps, stir the cornflour paste to the soup and continue stirring until the soup mixture turns into a smooth and thick consistency (about 3-5 minutes). You can add more cornflour solution in order to achieve a better consistency (at this point you can thin the soup by adding a little more chicken broth if needed, I like mine fairly thick).
• Once the soup has transformed into the desired consistency, simply add the beaten egg into the mixture and always stir or move the ladle while you're slowly adding the beaten egg in order to create long strands of egg. Cook for 2-3 minutes and adjust the seasonings.
• In another nonstick pan, heat 1 tablespoon of cooking oil and immediately add it into the soup mixture so that you can re-heat and re-eat the soup the very next day.
• Garnish the top with shredded chicken and black pepper or with chopped green onions, serve warm with the two hot and sour sauces. Happy Winters!

Cheese Omelette For Brunch!

Saturdays keep us busy in clubs that would split both dog tired due to late night plans, our hangover continues till next day and by the time we are awake its already brunch time! Eggs play a very important role in our foodie world, our egg carton being well stocked with eggs as they can make an appearance when we have guests, they can be freshly made in lesser duration of time. I usually make egg salad, egg curry or egg biryani when I don’t have an extra time to cook for guests who happen to pop by.

On Sundays all we think is of a ritualistic breakfast; cheesy egg omelette, crisp paratha or Indian flat bread and of course numerous cups of masala tea to erase the sleepiness of disrupted nights, hopeful and expectant rabbit will anxiously await for its share of breakfast. Paratha or Indian flat bread that looks like tortillas are crisp, soft, flaky and rich dough with oil or clarified butter that goes well with fried eggs or pickles.

Almost every country has its own version and touch in making an omelette, from the crepe style basic French one to the glorified Italian frittata, A desi omelette is a sub-continental version. An omelette is the simplest version of easy options for breakfast, brunch, lunch and dinner, a rapidly whisk mixture of egg, pepper, salt and water that is immediately poured onto the hot griddle giving a soft and tender center and crisp texture from outsides. Being a vegan since childhood, I never liked eggs, breaking an egg used to be a strenuous task for me. It took me 2 months to actually get into eggs rule, Ya! Rules to crack an egg properly, rules to perfectly hard boil eggs, rules to poach an egg and rules to flip a fried egg without breaking it. I would sit and watch warily hoping that one day I would be cracking an egg like my hubby does.

So here I am, finally with another egg recipe, but this time the soft protein of the egg omelette is made by my husband dearest. He adds a few splash of water for soft and fluffy omelette with a bright and fresh heat of green chilies.

Cheese Egg Omelette

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 minutes

Serves: 2 persons

Ingredients:

2 fresh quality eggs

1 large size, finely chopped onion

2-3 tablespoons cooking oil

1 tablespoon finely chopped green capsicum

2-3 anaheim peppers

1 teaspoon black pepper

1 teaspoon red chili flakes

1 tablespoon water

1-2 tablespoons roughly chopped cilantro

A few slices of cheddar cheese or grated cheese

Salt to taste

Method:

• Firstly, in a bowl, add finely chopped onions, chopped green capsicum and chopped Anaheim peppers. Now, gently crack 2 eggs and add black pepper, red chili flakes and salt to taste.
• Add a spoonful of water and whisk properly until well combined. Add chopped cilantro and whisk to disperse evenly.
• Gently pour the egg mixture on the very hot griddle, sprinkle over some roughly chopped cilantro and lower down the heat to medium-low. When the surface is almost dry, flip the omelette to the other side using a spatula and cook the other side undisturbed.
• When the other side is cooked flip it again and sprinkle shredded cheese or simply place a cheese slice and allow it to melt for a few minutes and fold the omelette in half.
• Plate it up and serve it with hot parathas and a warm cup of masala tea.

Enjoy!

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Spicy and Tangy Egg Masala Curry

Egg Special!

Today I will be sharing a great tasty dish for your Sunday brunch or lunch. It is my husband's excellent recipe. I loved the combination of spices and hard boiled egg with tomato sauce. I always keep hard boiled eggs in my fridge to use whenever I am running out of time. Therefore, this dish came out in just 10 minutes. Make this easy egg masala curry for a large gathering with a touch of chopped cilantro. It's an inexpensive and high in protein packed serving dish. 

Spicy and Tangy Egg Masala Curry

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Serves: 2 persons

Ingredients:

2 boiled and peeled eggs

2 tablespoons of cooking oil

1 cup tomato puree

1 medium size, finely chopped onion

1 teaspoon garlic paste

1 teaspoon ginger paste

1 bay leaf

1 cinnamon stick

5 black peppercorns 

4 cloves

1 tablespoon red chili powder

1/2 tablespoon turmeric powder or haldi

1 tablespoon coriander powder or dhania powder

1/2 teaspoon garam masala powder

2 tablespoons chopped cilantro or coriander leaves

Salt to taste

Method:

• In a saucepan, bring water to boil and gently add eggs into the water. When the eggs are in, lower the flame so that the eggs boil in gentle amount of bubbles. Cook for 10 minutes. 
• Meantime, in another sauce pan, boil water and add 4 medium size washed tomatoes and let them boil for about 5-8 minutes. Once they are done, gently peel away the skin of tomatoes and blend it well into a fine paste or tomato puree.
• Once the eggs are finished cooking gently drop them into ice water for about 3-5 minutes. Now, gently give them several taps on your countertop so that the shell peels off easily.
• After peeling, you can store eggs in refrigerator for maximum 5 days and enjoy using them in sandwiches, salad or egg curry whenever you want!
• In a pan, heat cooking oil on a medium flame. Now add 1 bay leaf, 1 cinnamon stick, 5 black peppercorns, 4 cloves and let it fry for 1 minute until fragrant. Add finely chopped onions and cook until it start to turn golden brown in color. Stir occasionally.
• Add tomato puree, 1 teaspoon ginger paste, 1 teaspoon garlic paste, half teaspoon salt, 1 tablespoon chopped cilantro or coriander leaves and cover the pan. Let it cook on a low flame for about 3 minutes to deepen the flavors.
• Now add 1 tablespoon red chili powder, 1/2 tablespoon turmeric powder or haldi, 1 tablespoon coriander powder or dhania powder, 1/2 teaspoon garam masala powder and salt to taste. Mix the masala properly and cook for 1 minute. When the oil separates from the mixture, gently add boiled and sliced eggs. Add half cup of water and cover the pan, Cook for 5 minutes on a medium flame. 
• Adjust the seasoning and salt. Garnish with chopped cilantro or chopped coriander leaves and Serve hot with roti or pulav.

I hope now you know how to perfectly hard boil eggs in an easy way so that they come out beautifully each time. 

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