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Showing posts from July, 2019

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Pineapple Sheet Cake

on July 16, 2019

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Masala Omlette Recipe

on July 16, 2019

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Quinoa Lentil Salad Recipe

on July 16, 2019

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Peas & Potato Sandwich Recipe

on July 16, 2019

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Banana and Almond Porridge Recipe

on July 16, 2019

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Masala Chicken on Toast Recipe

on July 15, 2019

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Bombay Toasty Recipe

on July 15, 2019

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Masala Cheese French Toast Recipe

on July 15, 2019

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Rawa Upma Recipe

on July 15, 2019

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Scrambled Eggs with Chicken Sausages Recipe

on July 15, 2019

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Apple French Toast Roll-Ups

on July 13, 2019

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Roasted Tomato Grilled Cheese Sandwich

on July 13, 2019

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Apple Crisp Pancakes

on July 13, 2019

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Strawberry Dutch Baby Pancake

on July 13, 2019

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Cheese Potato Pancakes

on July 13, 2019

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Quick Coffee Cake With Cinnamon-Oat Streusel

on July 11, 2019

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Amish Breakfast Casserole

on July 11, 2019

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Cream Cheese & Chive Omelet

on July 11, 2019

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True Belgian Waffles

on July 11, 2019

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Mini Ham & Cheese Quiches

on July 11, 2019

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Biscuits and Sausage Gravy

on July 11, 2019

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Buttermilk Pancakes

on July 11, 2019

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Raisin Nut Oatmeal

on July 11, 2019

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German Pancake

on July 11, 2019

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Eggs Florentine Casserole

on July 11, 2019

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Blueberry French Toast

on July 11, 2019

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Spicy Roasted Shrimp Sandwich with Chipotle Avocado Mayonnaise

on July 11, 2019

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Omelet-in-a-Bun

on July 10, 2019

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Baked French Toast

on July 10, 2019

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bonda recipe | urad dal bonda | ulundu bonda | urad dal vada

on July 10, 2019

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ashutosh bhaskar

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July 201930

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Cheese Potato Pancakes

Makes about 15 pancakes 2 pounds (900g) potatoes, peeled and grated 1/2 cup (50g) Cheddar cheese 1/2 cup (50g) Parmesan cheese 3 green onions, chopped 1/2 tsp (2g) garlic powder 1/4 cup (30g) all-purpose flour 2 eggs, beaten 1 tsp (5g) salt Freshly ground black pepper 1/4 cup (50g) oil, for frying Dipping sauce 1/2 cup (120g) sour cream 1 tbsp (20g) chili garlic sauce Directions Use the large holes of the grater to grate cheese and potatoes. Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine. Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time. Cook until browned about 4 minutes per side. Repeat with remaining potato mixtu...

Apple Crisp Pancakes

Ingredients Makes about 8 pancakes Streusel Topping 1/4 cup (50g) brown sugar 1/4 cup (30g) flour 1/4 cup (25g) oats 3 tbsp (45g) butter 1/2 tsp (2g) cinnamon Pancakes Batter 1 1/4 cups (160g) flour 1 tbsp (15g) sugar 1/2 tsp (2g) salt 1 1/2 tsp (6g) baking powder 1/2 tsp (2g) cinnamon 1/4 tsp (1g) nutmeg 1 egg 1 cup (240ml) milk 2 tbsp (28g) vegetable oil 1 cup apple, peeled and diced (about 1 apple) Directions Prepare the streusel . In a medium bowl, mix brown sugar, flour, oats and cinnamon. Cut in butter using a pastry blender or fork until mixture is crumbly. Set aside. Prepare the pancake batter . In another bowl, mix flour with sugar, baking powder, salt, cinnamon and nutmeg. Add egg, milk and oil. Mix until smooth. Peel and dice the apple and combine with pancake batter. Heat a nonstick pan over medium high heat. For each pancake, pour 1/4 cupful batter onto hot pan. Sprinkle each pancake evenly with 2 tablespo...

Peas & Potato Sandwich Recipe

Ingredients of Peas & Potato Sandwich 1 bowl Large peas , boiled 3 potatoes (grated), boiled 2 green chilies, chopped 1/2 tsp Madras curry powder 1/4 tsp coriander powder 4 Kaffir lime leaves finely chopped 1/4 tsp red chili powder 2 tbsp olive oil 6 Bread slices Butter to taste salt How to Make Peas & Potato Sandwich 1. Heat the pan and drizzle it with olive oil and flash fry green chilies. Add the potatoes and saute. 2. Add kaffir lime leaves, curry powder, boiled peas, red chili powder, coriander powder and salt. 3. Mash the potatoes and peas and let it cook away for 2-3 minutes. 4. Once cooked leave the filling to cool down 5. Use slices of bread and butter them evenly. 6. Evenly spread the filling on 3 bread slices and now cover them each with a slice of bread.

Masala Cheese French Toast Recipe

Ingredients of Masala Cheese French Toast 3 Tbsp Chilli tomato ketchup 1 tsp Mustard 2 Tbsp Mayonnaise 3 slices White or brown bread 4 slices Cheese 4 Egg whites 1 Spring onion 2 Green chillies Few Coriander leaves 2-3 Basil leaves 1 Bunch Chives, small To taste Salt To cook Olive oil Ingredients of Masala Cheese French Toast 3 Tbsp Chilli tomato ketchup 1 tsp Mustard 2 Tbsp Mayonnaise 3 slices White or brown bread 4 slices Cheese 4 Egg whites 1 Spring onion 2 Green chillies Few Coriander leaves 2-3 Basil leaves 1 Bunch Chives, small To taste Salt To cook Olive oil

Bombay Toasty Recipe

Ingredients of Bombay Toasty 4 Brown bread slices 50 gram butter 1 Onion (sliced), peeled 1 Capsicum (de-seeded), sliced 1 Tomato, sliced 1 Cucumber, sliced 1 Potato (sliced), boiled 30 ml mint chutney to taste salt to taste chaat masala How to Make Bombay Toasty 1. Butter the bread slices. 2. Put a layer of mint chutney on the bread. 3. Put potatoes, cucumber, onion, capsicum and tomato slices. 4. Season with salt and chaat masala. 5. Heat the frying pan and a teaspoon of butter. 6. Toast the sandwiches on both sides till crispy brown. 7. Serve crispy sandwiches along with some potato fries.

Banana and Almond Porridge Recipe

Ingredients of Banana and Almond Porridge 1/4 Cup Oats 1 tsp Chia seeds 1 Cup Milk 1/2 Banana, chopped 1 Tbsp Dates, chopped 2 tsp Almonds, sliced 2 tsp Cinnamon powder 1 Saffron thread 1 Tbsp Honey How to Make Banana and Almond Porridge 1. Gather all the ingredients. 2. Soak the oats in water for a few minutes, and in another bowl soak chia seeds in water for 10 minutes. 3. In a pan over medium flame, heat up the milk and add banana, dates, almonds and cinnamon. 4. Add the saffron thread to the milk. After 30 seconds, add the oats and cook with the milk. 5. After 1 minute, when the porridge is the right consistency and oats are cooked through, remove the pan from flame and pour the porridge into a serving bowl. 6. Stir honey through the porridge and garnish with chia seeds.

Omelet-in-a-Bun

Directions SAUTÉ pepper mixture in 1 tsp. butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until tender, about 2 minutes. REMOVE from pan; keep warm. CLEAN pan. BEAT eggs, water, salt and pepper in small bowl until blended. HEAT remaining 1 tsp. butter in same pan over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed. When top surface of eggs is thickened and no visible liquid egg remains, SPOON peppers down center of omelet; top with cheese. FOLD omelet sides in with turner; SLIDE omelet into bun. Insider Info A convenient way to take your omelet to-go! Add fresh, colorful peppers and some cheese to complete the sa...

True Belgian Waffles

Ingredients 2 cups all-purpose flour 3/4 cup sugar 3-1/2 teaspoons baking powder 2 large eggs, separated 1-1/2 cups whole milk 1 cup butter, melted 1 teaspoon vanilla extract Sliced fresh strawberries or syrup Directions In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup. Test Kitchen Tips For best results, lightly grease your waffle maker before pouring in the batter. Stiff peaks are achieved when the whites stand up in points, rather than curling over. If you tilt the bowl, the whites shouldn’t move. Nutrition Facts 2 waffles: 696 calories, 41g fat (25g saturated fat), 193mg choleste...

Pineapple Sheet Cake

Ingredients CAKE: 2 cups all-purpose flour 2 cups sugar 2 large eggs 1 cup chopped nuts 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 can (20 ounces) crushed pineapple, undrained CREAM CHEESE ICING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 3-3/4 cups confectioners' sugar 1 teaspoon vanilla extract 1/2 cup chopped nuts Directions In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts. Test Kitchen Tips Rotate pan halfway through baking time for an even cake. Don't worry if the top of this cake looks dark; it's not overbaked. Cakes with large amounts of baking soda in them tend to darken because the soda is a browning agent. Beat batter just un...

Quinoa Lentil Salad Recipe

Ingredients of Quinoa Lentil Salad 1 Cup Quinoa 2-3 Baby carrots Broccoli Asparagus Cauliflower 1 Cup Lentils 1 Cup Pomegranate 2 Spring onions Coriander How to Make Quinoa Lentil Salad 1. Add salt to boiling water and par-blanch the vegetables for almost 45 seconds. 2. Shift them in a bowl with ice water. Add soaked quinoa to a bowl. 3. Then add lentils, pomegranate seeds to it. 4. Chopped spring onions to it and coriander, mix them well. 5. Add the blanched vegetables to the lentil and quinoa mix. Prepare the dressing: 1. Take fresh mosambi juice and add mustard, lemon grass, chopped green chilli, basil leaves and some olive oil to it. Mix it well with the salad. 2. Plate up the salad and garnish it with some sunflower sprouts. For the dressing: 1 Mosambi (juiced) 1 tsp Mustard 2 Tbsp Olive oil Lemon grass 1/2 Green chilli, chopped 4-6 Basil leaves

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