Breakfast Omelet

Ingredients :

4 Eggs
1 tablespoon milk or half & half
salt as required
pepper powder 1/4 teaspoon
Parsley or basil 1 teaspoon finely chopped
1/2 cup diced Mushrooms
1/2 cup diced red bell pepper
1/4 cup spring onions
1 teaspoon grated cheddar cheese
3 teaspoons butter or oil

Preparation :

1. In a bowl mix well eggs, milk, salt, pepper powder and parsley.
2. Take a nonstick pan and add 1 teaspoon butter and saute mushrooms, peppers and spring onions with some salt and pepper for 3-5 minutes. Remove from the pan and keep aside.
3. In the same pan heat the remaining butter on medium heat and add the egg mixture and using spatula stir the eggs for 5 seconds. Lift the pan and move around until the excess liquid gets solidify.
4. using spatula loosen the sides so the omelet doesn't stick to the pan.
5. Reduce the heat to low and add the sauteed vegetables sprinkle with some cheese, spring onion and let it cook for 10-15 seconds covered.
6. Finally carefully slide the omelet to the plate and serve hot

Mango & tomato curry

I learned this recipe from my sister who stays in Virginia. Vijaya akka thankyou... naresh likes this dish.

Ingredients :

Raw mango 1 medium size (cut into cubes)
Tomatoes 4 diced
Onion 1 big chopped
mustard seeds 1 teaspoon
Curry leaves 8-10
turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
salt as required
spring onion for garnish (optional)
oil 2 tablespoons

Preparation :

1. Take oil in pan once it is hot add mustard seeds and let them splutter, to that add curry leaves and onions and fry till onions are soft.
2. Add tomatoes, turmeric and salt mix well and cook till the tomatoes are half cooked for about 3-4 minutes.
3. Then add cubed mango pieces and chilli powder and combine well and close with lid and cook on medium heat until the mango pieces turn soft. (add 1/2 cup of water if required)
4. Finally adjust the seasoning and garnish with spring onions and serve.

Chicken fry

Ingredients :

2 pounds whole chicken
1 teaspoon mustard seeds

2 dry red chillies

10-12 curry leaves

1/2 cup Cashew nuts 

2 medium size red onions (chopped)
2  tablespoons ginger garlic paste
1  teaspoon red chilli powder (adjust to spice)
2  teaspoons coriander powder

1 teaspoon cumin powder
½  teaspoon(s) turmeric powder
1  teaspoon garam masala powder
salt to taste 

4 tablespoons oil  

Preparation :

1. Heat the oil in nonstick pan and add mustard seeds once they splutter add red chillies and curry leaves. To that add ginger garlic paste fry for 30 seconds.
2. Add chicken, salt, turmeric powder, red chilli powder mix well close with lid and cook the chicken on medium flame until the water evaporates for about 10- 15 minutes. (mix in between so that it doesn't burn)
3. Once the water evaporates add cumin powder, coriander powder, cashew nuts and chopped onions mix well and fry until onions are soft  for about 5 minutes.
4. Finally add garam masala powder mix well and fry for 2-3 minutes, check for the seasoning and serve hot.

Pear and apple crumble

Ingredients :

2 ripe Bosc pears
2 firm Macoun or fuji apples
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 tablespoons freshly squeezed orange juice
1 tablespoons freshly squeezed lemon juice
1/4 cup brown sugar
1 teaspoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Topping :

1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/4 teaspoon salt
3/4 cup oatmeal
3/4 stick cold unsalted butter, diced

Preparation :

Preheat the oven to 350 degrees F.

Peel remove seeds and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, nutmeg and mix well. Pour into a baking dish.

Topping :


Combine the flour, sugars, salt, oatmeal, and butter in the bowl mix until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.  Serve warm.

nocoupons

Chicken lettuce wraps

Ingredients :

1/2 pound ground chicken 
5-6 leaves Boston lettuce/ iceberg lettuce 
3 tablespoons sesame seed oil
3 tablespoons roughly chopped water chestnuts 
1/4 cup chopped onions 
1 teaspoon minced garlic
1 teaspoon grated ginger
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon chili sauce
1 teaspoon brown sugar
2 tablespoons spring onions

Preparation :

1. Take 1 tbsp oil in pan and brown the chicken for 5 minutes and keep it aside.
2. Add remaining oil to the same pan and fry onion for a minute then add ginger, garlic fry for 15 seconds and add chestnuts, brown sugar, soy, fish and chili sauces mix well.
3. To that add the browned chicken and spring onions and combine well for 1-2 minutes on high heat and serve with lettuce.

Crisp lettuce salad

Ingredients :

Chopped Romaine lettuce
5-10 olives chopped
1/4 cup sliced almonds
1/2 cup grated carrot
3-4 sun dried tomatoes (optional) 

Lemon vinaigrette:

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon salt
freshly cracked black pepper 
2 teaspoon chopped parsley leaves (optional)

Preparation : 

1. In a large bowl combine lettuce, olives, almonds, carrot, and dried tomatoes.
2. Take a bowl and mix lemon juice, garlic, salt, pepper, and whisk in olive oil and keep aside.
3. Add the chopped parsley to the vinaigrette and drizzle over salad before serving. 

Shrimp mushroom masala

Ingredients :

White Mushroom- 8 oz/ 1/2 pound/ 220 grams (cleaned & cut into thin slices)

Shrimp- 1 pound (cleaned)

Onion- 1 big (chopped)

Tomato- 1 cup (chopped)

Turmeric Powder- 1/2 tsp

Red chilli powder 1 tsp 

Oil- 3 tbsp

Mustard seeds- 1 tsp

curry leaves- 1 string

Cumin Powder- 1 tsp 

Coriander powder- 1tsp

Garam masala- 1/2 tsp

Ginger garlic paste- 2 tsp

Green Chillies- 2 (optional)

Salt- to taste 

 

Preparation :

1. In a skillet heat oil add mustard seeds, curry leaves and let them splutter.
2. Add onions, green chilli, turmeric, salt and fry till they turn golden brown.  

3. Add ginger garlic paste fry for 30 seconds, then add cumin powder, coriander powder, red chilli powder, shrimp and chopped tomatos mix well cover & let it simmer for 3-5 minutes

4. Add sliced mushrooms mix well cover & cook it on medium flame for 5-7 minutes

5. Add garam masala check for seasonings and remove when the gravy is thick and oil separates out.
6. Serve hot with pulao, rice or roti.