Spinach Olive Frittata

Frittata is an Italian Egg Omlette made out of eggs with different combinations of vegatables and or meat. Sometimes it is even made out of pastas. Its an easy way to sneak the vegetables for your picky kids. Frittatas are slow cooked over the stove and can be broiled or baked. They are an easy breakfast or brunch for a weekend morning, complete and fulfilling. 

You can use fat free version of dairy to keep your calories down too.

INGREDIENTS:

Large Eggs             - 8

Chopped Spinach   - 2 Cups

Onion Red/White     - 1

Black Olives             - 20 no

Jalapeños Chopped - 1 Tblsp 

Sun Dried Tomatoes - 1 Tblsp 

Mozzarella Cheese    - 1/2 Cup

Parmesan Cheese     - 1/4 Cup

Milk Regular/Fat free  - 4 Tblsp 

Olive Oil                      - 2 Tblsp 

Pepper Powder           - To taste

Salt                              - To Taste

METHOD :

              Pre heat oven to 400 degrees Farenheit.

Chop all the vegetables and keep them ready.

Break the eggs into a mixing bowl, whisk together with milk, parmesan and the sundried tomatoes, add enough salt and pepper and keep aside.

Heat an iron  skillet or oven proof pan over the stove at medium heat. Add olive oil and fry the onions. When they turn translucent add the spinach and fry for 2 mins until it starts wilting. Then add the chopped jalapeños and olives. Fry for a min. Reduce the flame,spread the vegetables over the pan and pour the beaten egg mixture. Sprinkle the mozzarella cheese over this. Cook over the stove until the egg settles down a little bit and then transfer the pan to the oven.

Bake for about 15 to 18 mins until the frittata is puffy and golden or toothpick inserted comes out clean.

Remove from the oven and let it cool for five minutes in the counter. Slice and serve. 

Avacado Rose Shake

  I have never used or tasted Avacado in drinks before. I have heard of so many recipes using them but stll skeptical because of my fisrt " encounter " with this  green fruit ( thats a story for later).

     Finally I had to use this fruit because I can't store it anymore. Brainstorming ended up here. Palm and basil seeds in the recipe are optional and the drink tates great even without them. 

INGREDIENTS:

Avacado          - 1

Milk                  - 11/4 Cup

Heavy Cream   - 2 Tblsp 

Sugar               - 2 Tblsp 

Rose Syrup       - 2 Tblsp 

Sugar                - 1 Tblsp 

Palm Seeds       - 2 Tblsp/ Optional 

Basil Seeds        - 1 Tsp / Optional 

METHOD :

   Soak the basil seeds in 2 tablespoons of water.

Chop the palm seeds into small pieces.

Deseed and remove the akin from avacado and cut into small pieces. Blend them with sugar and milk until smooth. Add the rose syrup, stir and add the heavy cream and beat until frothy.

Pour into serving glasses and mix in the chopped palm seeds and basil seeds.

Its really healthy to have for iftar, breakfast or anytime you like.

Feel free to subtitute the heavy cream with fatfree icecream and two percent milk and honey for a healthy option.

Mango Key Lime Cheesecake

  This Mango Key Lime cheesecake is inspired by the Cheesecake Factory cake. The crust they call it a macaron vanilla crust but believe me this crust gives an extra punch with the ginger flavor. The two layers of the cheese cake take you on an exotic trip to the tropics. You can use regular or key limes but I recommend the key limes because they add this added flavor.

 The cheesecake tastes nothing less even without the mango coulis but not to deny adds the extra color and taste to the cake. 

INGREDIENTS :

Ginger Snap Cookies         - 11/4Cup

Melted Butter                     - 3 + 1 Tblsp 

Sweetened Coconut          - 11/4 Cup

Softened Cream Cheese    - 16 ounces 

Eggs                                  - 2

Key Lime/LimeJuice           - 2 Tblsp 

Key Lime/Lime Zest            - 1 Tblsp 

Mango Purée                      - 1/4 Cup

Sweetened Condensed Milk/

     10 ounce                        - 1 Tin 

Mango Coulis:

Mango Purée                       - 2 Cups 

Sugar                                   - 4 Tsp

METHOD :

      Preheat oven to 325 degrees. Grease a 9" springform pan. 

     Break the ginger snap cookies into a coarse powder and add 3 tablespoons of melted butter to it. Press this mixture into the prepared springform pan and bake for about 8 mins.

  Once done remove from oven. To the sweetened coconut flakes add the other tablespoon of butter and make a layer over the cookie crust and bake again for about 4 mins or slightly browned take care not to burn them. If you are not sure keep the timer for 2 mins and increase from there.

Set aside to cool. Bring down theoven  temperature to 300 degrees farenheit.

Beat the softened cream cheese in a mixing bowl. Add the condensed milk to this at medium high speed. Do not pause the blender. Scrap down the sides as needed.

Then add the eggs one by one waiting to get the first one well blended to the mixture. Once it gets completelymixed evenly divide half the batter to another bowl. To this add the lime juice and lime zest and blend well and pour over the prepared pan. Even out the surface.

 Add about the 1/4 cup mango pulp to the remaining half and mix thoroughly and pour this over the lime flavored mix. Even out the surface and bake this for about 45 mins. If you press with your finger the surface should spring back to normal. You can now switch off the oven and leave this cake inside a slightly open oven for another 10 to15 mins and then let it cool completely. 

Refrigerate overnight in the fridge for better results.

Prepare the mango coulis by blending together the 2 cups of mango puree with a traspoon of sugar. You can add more sugar if you like.

Pour over the cheesecake before serving.

This garnish is completely optional.

Mango Lassi

  Most of you might like mango lassi. It's mostly served with meals but would make it really heavy. So having it with brunch or lunch without desert makes it fulfilling and complete. You can make it with mango and yogurt with the main ingredients but can make changes according to your taste. But because the flavors are so overpowering even the changes will not alter the taste. Here is my version. This picture shows Lassi with the frittata made for brunch.

INGREDIENTS:

Mango Pulp           - 2 Cups

Full Fat Yogurt        - 2 Cups

Fresh Cream          - 4 Tblsp

Sugar/Honey          - 2 Tblsp (optional)

Vanilla Ice Cream    - 2 Scoops (Optional)

Cardamom Powder - 1/8Tsp

Chopped Pistachios- 1 Tblsp 

METHOD :

   Blend together the mango pulp, yogurt and ice cream if using them along with sugar or honey ( completely optional depending on your sweet requiremen) until well blended. Then add the cream and give a quick whip. 

  Transfer to tall serving glasses,sprinkle the cardamom powder and garnish with the chopped pistachios.

 Mango Lassi is ready to be served.

Mom's Mutton Roast

Each and every recipe/dish our mom makes for us is very special, and out of those there are some that are especially so. This mutton roast is one of those recipes from my mom and it is very close to our hearts because all of her kids, grandkids and daughter and son-in-laws love it. I'm so happy to share such a mouthwatering and easy to make recipe here. The actual recipe calls for whole spices that are dry roasted over medium heat and powdered along with ginger and garlic, but I made it with powdered spices available to make the process simple.

INGREDIENTS :

Mutton/Goat Meat   - 1 lb

Onion (Medium)       - 2

Shallots                   - A handful

Tomato (Small)         - 1 (Optional)

Ginger Garlic Paste  - 1 Tblsp

Cinnamon                - 1" piece

Cardamom               - 2

Cloves                      - 2

Turmeric Powder      - 1/4 Tsp

Red Chilly Powder    - 2 Tsp

Coriander Powder    - 1 Tsp

Jeera Powder           - 1/4 Tsp

Fennel Powder         - 3/4 Tsp

Pepper Powder        - 1/2 Tsp

Garam Masala Powder - 1/2 Tsp

Coconut oil               - 4 Tblsp

Salt                           - To taste

METHOD :

   Clean and  cut the meat into medium size cubes. Use either boneless or bonein or a mix of both. But boneless is highly recommended.

 In a pan, dry roast all the spice powders until the flavors come out, then keep the pan aside. Make sure they don't burn or else that burnt smell will spoil the dish.

 Thinly slice the onions, tomatoes and green chillies. If you prefer a real dry roast, leave out the tomato.

Thinly slice the shallots and keep aside.

In a pressure pan add two tablespoons of coconut oil (this is prefered buy any oil can be used) and fry the cinnamon, cardamom and cloves. When they start to give an aroma, add the onions and fry them until golden brown. Now add the ginger garlic paste and fry until the raw smell is gone.

Then add the meat and fry for 2 mins followed by the dry roasted spice powders. Add a tsp of salt at this point.

Add the tomatoes if you are using them and give it a good stir. Add not more than two tablespoon of water, close the pan and wait for steam to come out. Now put on the whistle and cook the meat until its 3/4 th done.

Switch off the stove, open the lid and add the sliced shallots at this point along with a tablespoon of oil, close the lid and cook on medium flame for about 5 mins.

When pressure subsides, open the lid. Now adjust the salt, add the remaining one tablespoon of oil, then let the liquid evaporate completely and fry the dish until it's dry and comes together.

This mutton roast is definitely a side dish to die for, and goes well with nearly everything. 

  

Chicken Chilly Dosa

 Dosas are a regular in many of our breakfast or dinner tables. Sometimes the kids might not want to have the same or you might want to break the routine. Then you should try this chicken chilly dosa. If you are a vegetarian try it with tofu or paneer or just the veggies. It can be eaten with or without any side dish.

INGREDIENTS :

Dosa Batter         - 1Cup 

Tomato Ketchup  - 2 Tblsp

Soy Sauce           - 2 Tsp

Red Chilly Flakes - 1/2 Tsp

Cheese Shredded - 2 Tblsp (optional)

Spring Onion       - 3 Tblsp

Coriander Leaves - 3 Tblsp

Olives Chopped  - 2 Tblsp (optional)

Chicken Breast   - 1 Big Piece

Turmeric Powder - 1/2 Tsp

Red Chilly Powder - 2 Tsp

Ginger Garlic         - 1 Tsp

Salt                       - To taste

Oil                         - 1/4 Cup

METHOD :

   Clean and cut chicken into small chunks. Marinate with ginger garlic paste, turmeric powder, red chilly powder and salt. In a pan under medium high heat add two teaspoons of oil and fry them until its no longer pink in the center.

 Keep aside. 

This dish can be made with left over fried or baked chicken too. Job made easy.

 Chop the spring onions and olives. Mix together ketchup and soy sauce.

 In a Dosa tava spread thin dosa, sprinkle oil all over, keep the flame medium low. Brush the ketchup soy sauce mix allover the  dosa.Then sprinkle the chopped veggies, prepared chicken, cheese and the chilly flakes. Sprinkle some oil over. Let the dosa cook until crisp and when done roll over and transfer to the plate. Your chicken chilly dosa is ready.

 Serve with your favorite chutney or just plain. Tastes super good.

Beef Pickle

INGREDIENTS :

Beef  (Tiny Chunks)  - 1 lb

Ginger Garlic Paste  - 2Tsp + 2 Tblsp

Turmeric Powder      - 1/4 Tsp

Red Chilly Powder    - 1 Tsp

Salt                           - 1 Tsp

Mustard Seeds         - 1 Tsp

Fenugreek Seeds      - 1/4 Tsp

Dried Red Chilly         - 2

Curry Leaves             - 2 Sprigs

Pickle Masala            - 1 Tsp (optional)

Coconut Oil               - 1 Tblsp

Sesame Oil                - 1 Tblsp

Frying Oil                   - 1/4 Cup

Vinegar                      - 2 Tblsp (optional)

METHOD :

      Clean and cut the beef into small cubes. Prepare a marinade with 2 teaspoons of ginger garlic paste, turmeric powder, chilly powder and salt. Marinate the meat in this mix for atleast 15 mins. Pressure cook them with a tablespoon or two of water until done. Remove the cooked meat and reserve the gravy.

  In a seperate pan heat the oil for frying. At medium heat and deep fry the cooked beef in batches. Remove them to a plate lined with paper towel until all the meat is fried.

  In a seperate pan heat the coconut oil and sesame oil. Add the mustard seeds and let them splutter, then add the fenugreek seeds and then red chillies and curry leaves. To this add the 2 tablespoons of ginger and garlic paste. Give them a quick stir and let the raw smell go off. Now add to it, the reserved gravy from the cooked meat. Add a teaspoon of pickle masala and fry well. To this, add the fried meat. Check and adjust salt in the dish. Fry well, add vinegar and simmer for 5 mins.

 The yumm O pickle is ready. This can be served as a side dish or a starter. Because vinegar is added, this can be refrigerated for about a month. If you plan to use it immediately, vinegar can be avoided.

Carrot Cake With Lemon Glaze

  This carrot cake recipe is one of the best recipe. Very easy to make and so moist with the right amount of sweetness. This can be done with any sugar glaze or cream cheese frosting too. I tried with sugar glaze which gave the right amount of sweetness with a tinge of tangyness from lemon. The cake holds firm that its ideal for any kind of decoration too. Give it a try and don't worry about the icing or glaze, still you won't compromise on taste.

INGREDIENTS :

All Purpose Flour   - 2 Cups

Baking Soda          - 2 Tsp

Salt                        - 1/4 Tsp

Cinnamon Powder - 2 Tsp

Sugar                     - 2 Cups

Large Eggs             - 3

Vanilla Extract         - 2 Tsp (optional)

Grated Carrot         - 2 Cups

Coconut Flakes      - 1/2 Cup(sweetened) 

Pineapple Chunks  - 1 Cup(crushed)

Butter Milk             - 3/4 Cup

Vegetable Oil         - 3/4 Cup

Walnuts                 - 1 Cup (Chopped)

METHOD :

  Pre-heat oven to 350 degrees. Season 3 round or square 9 inch cake pans and keep them ready.

 Sift together the first four dry ingredients.

In a stand mixer or using an electric mixer beat the eggs along with sugar, butter milk, vegetable oil and vanilla extract to a smooth mixture at medium speed.

Reduce speed to low and add the flour mixture little at a time until well blended.

Fold in the grated carrot, coconut flakes and the pineapple chunks along with walnuts.

Pour this batter into the prepared cakepans. Bake them for about 25 to 28 minutes until a toothpick inserted comes out clean.Cool them completely before icing with the lemon glaze.

Drizzle the icing between layers, on top and on the sides of the cake.

Lemon Glaze :

Icing Sugar    - 3 Cups

Butter            - 3 Tsp

Lemon Juice  - 3 Tblsp

Lemon Rind   - 11/2 Tsp (grated)

    Beat all the above mentioned ingredients together with an electric beater. Once it turns smooth and pourable the glaze is ready.

Tomato Parmesan Basil Scones

Its a snowy morning. There's something in the oven keeping the house warm and the smell of baked goods makes the soul happy. Scones are the best way to brighten up your day. These scones are light and flaky yet warm and filling.

INGREDIENTS :

All Purpose Flour   - 2 Cups

Baking Powder      - 3/4 Tablsp

Salt                        - 1/2 Tsp

Sugar                     - 1 Tblsp

Black Pepper          - 1 Tblsp (coarse)

Dried Basil               - 2 Tsp

Butter                      - 1/3 Cup

Parmesan Cheese   - 1/2 Cup (grated)

Sundried Tomatoes  - 1/2 Cup

Milk                          -1/2 Cup

Egg                           - 1

METHOD :

Pre-heat the oven to 400 degrees.

    In a small bowl slightly beat egg, add milk to this, mix well and keep aside.

In a medium mixing bowl take the 2 cups of flour along with all the other dry ingredients - the salt, sugar, baking powder, dried basil and grated parmesan and stir well. 

 To this add the cold butter pieces and mix to resemble a coarse corn meal. Stir in the tomatoes to this mix. 

 Finally add the egg and milk mix to this until the flour mix is moist.

Gently knead the flour and spread it  in to a 7" round disc on a prepared cookie sheet ( line with foil and slightly brush with olive oil) and cut them into equal sized wedges.

Bake them in the oven for about 15 mins. This time varies depending on the oven, can take upto 20 minutes. 

 Brush them with butter or olive oil once you take them out of the oven.

 These scones are so light and flaky. Enjoy them with your coffee. Have it for breakfast or mid morning tea.