Crumbled Omelette!

How about jazzing up your morning omelette? :)

Here's the list to 'face the music' :

1 egg - beaten
1 tbsp bread crumbs
1/2 of a medium juicy tomato - finely chopped, the juice of the tomato gives a tangy taste
2 green chilli ,bit of onion and little bit of coriander leaves chopped. Add slat as per your taste and ofcourse the BP! ;)
Add anything else which u think makes a medium spicy omeltte. It's totaly up to you how you make your dish.

Spread just a tsp of oil on a pan ,heat it,put the well mixed above ...err...mixture,turn one side  (of the omelette,not u! :) )  within 2 minutes and enjoy!

Have it with bread or make triangles and have as snack dips in mayonnaise. Whatever,please ignore my silly jokes!! :D

Bread crumbed Chicken cutlets

With nothing much to do at my new home after marriage,it's a life of bread crumbs  ;) Well I cannot sit idle..errr...not for days at stretch and hours to kill.  After the first few weeks of blissful idleness and devil's mind been-there-done-that, I decided to be productive - to myself and to the family. Basically impress mom-in-law and revel in her appreciative smile :D  And which mom doesn't like saving food from being wasted. So bread crumbs,little chicken and good ol' spices come together in cutlets.

I got this recipe from an interesting site on unique recipes. And before you think I cut-copy-paste the entire thing here,let me tell you the former was inclined more for a bland taste. I have introduced a more spicier taste. Alternatively you can increase the spice level as per your wish.

so here's what you will need  :

Cooked chicken - make it slightly dry off the gravy ,the easier it is for you to make the cutlet balls. Chop the chicken into little pieces.
1 egg
Breadcrumbs - amount is for eg. 100 gm for 250gm chicken - basically chicken should be more
Coriander leaves - 10 leaves , reduce it if your chicken is cooked in spicy gravy
Ginger garlic paste - optional if your chicken is cooked in it already

Mix all in a food processor to a smooth,thick paste. Taste and check if the spicy/bland taste is to your liking.
Make flat balls and roll in crumbs. Do not make them heavy.

Heat oil enough to shallow fry the cutlets.
Put them gently and when both sides are the feel-good brown,take them out greedily enough!! :)

Best served with mayo,garlic sauce or good ol' ketchup.

Simple Spinach

Boil/steam for just 2 minutes and blanch it.

cook spinach in a pan with a little butter, olive oil, lemon juice, garlic and nutmeg. Toss until wilted season to taste and serve.

now say voila! :)

Make room for Mushroom!

My experience with Mushroom has been - 'yummy'!! n it continues :)

Chop button mushrooms of about 200 gms ,each in 4 pieces. Put mustard seeds and golden fry onion,crushed garlic,dry red chillis and curry leaves.
When onion are golden, add coriander powder,turmeric,red chilli powder,chicken masala and salt.



 Saute for 5 minutes. Add mushroom and cook for 5 minutes. Add a cup of water depending on how gravy you want it to be. Cook for 10 minutes more.

 

Okra Kulambu

Curd is a staple diet of South India.This innocent piece in the fridge can turn a simple lunch or dinner tastier by its many facets.Kulambu is a popular dish of SI and wide variety of dishes can be made from it.

For 2 people Okra Kulambu you need ,

About 10-15 Okras,chopped and steamed in half a cup of water.
Mix 1 large cup of curd, 1 tsp coriander powder,1 tsp red chilli powder,1/2 tsp besan powder,
salt and 1 tbsp water.
Seasoning -  1 tsp each of cumin,fenel,mustard seeds. Curry leaves. 1 tsp hing powder

Heat oil and let the seasoning heat till the seeds burst. Add the curd mixture and the okra.Cook till it boils,mixing continuously. Let simmer for 5 minutes.
Garnish with Coriander leaves 

All Masala Lamb curry

Tender lamb is delectable and most tastiest when combined with the spices. Another experimental weekend and topped off with deserts too!!

For about 700 gms of lamb, which would be about 25 medium cubes, you would need the following

1 large onion very finely chopped or better still paste,1 heapspoon of GG or ginger garlic paste - saute till onion is golden brown
1 tsp turmeric,2 heaps red chilli powder,2 heaps cumin powder,3 heaps coriander powder,1 tsp pepper powder

Saute the cubes till they are slightly brown.Then shift them to a cooker. Saute the onion and GG paste with the spices for 5 minutes. Shift this too. Add water which covers the mix till a quarter more. After 5minutes of cooking add 2 heaps of garam masala,1 tsp chilli flakes and salt. Close lid and cook on medium flame for 7-8 whistles.

Serve with steamed rice or kulcha.
 

Spinaching the pasta

I had Pasta Spinach a week ago at an event and though I do not remember anything else much from the horrible buffet,the taste of this particular dish did stick to me. The delicious pasta was liberally coated with olive oil and the taste of spinach leaves was simply superb.

For all those who love pasta but are annoyed by the rubbery feel of it,should make sure it is cooked with good amount of water content. This doesn't mean simply adding in water. Spinach contains enough water content which is brought out along with its flavour while cooking.

Put pasta in boiling water and cook till its edible. Drain and keep. You may keep a little water separately for cooking.

Chop and cook spinach like you would normally cook it. You can opt between just adding the leaves and the stems you can chop very finely. In olive oil,add dry red chilli flakes,chopped spring onions and ginger garlic paste.You need not even put onion and turmeric if you do not want. I tried and the taste was not very different. When the spinach is cooked well enough,add the pasta, a lump of cheese and mix well. If the pasta feels sticky,you can add a dollop of olive oil. Remember to cook for 5 minutes more and taste before you serve to check the raw taste of oil goes away.

You can opt to add sausages,by cooking and then adding the chopped pieces or simply serving it along with pasta.