Indo Chinese Style Chilly Omelette Stir Fry

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.

Serves 2 -3 
Ingredients
4 Large Eggs
¼ Teaspoon pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoons Oil
For The Sauce
 3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small onion - cut into cubes  
1 Small capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar

Method
Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 
While the omelette is still not cooked completely, roll it gently into then center 
Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.  
Do this process till all then egg mixture used.  Make a thick roll.
Cut it from the center , see the layers!!
Then into cubes.  Keep aside.
In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.
Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine
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Malbari Style Beef Biryani With Cucumber Boondi Raita#SundayFunday

Today I am, sharing  a very popular Biryani known as Malabar Beef Biryani. Malabar style beef biryani has an amazing taste though the spice are not much. 
This is quick and easy biryani, have cooked meat and this will be ready in 30 minutes. In the end a tadka  is given on top. No colour or biryani masala is used. A delicious and quick biryani must try. I have made this with beef can make this of mutton.
This serves 2 - 3 as a complete and filling meal
Cup Measurement = 250 Ml
Ingredients
For the Rice
1 Cup Basmati Rice 
1 Tablespoon Sea Salt
1 Bay Leaf
2 Cloves
3 Black Peppercorns
1 Stick Cinnamon
For the Beef
350 Grams Boiled Boneless Beef   - cubed
2 Medium Tomatoes - Chopped
2 Medium Onions - sliced
¼ Cup Mint leaves
2 Whole Green chilies
½ Teaspoon Red Chilly powder
2 Tablespoon Tamarind juice
½ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder - optional 
½ Teaspoon  Salt or to taste
1/3 Cup Oil
1 Teaspoon Ginger Garlic paste
For the Tadka 
1 Teaspoon Mustard seeds
6 Curry leaves
3 Dried Button Red chili
1 Lemons - cut into round slices
¼ Cup Oil
For Garnishing
1 Lemon - sliced
10 Mint Leaves
1 Tablespoon Coriander Leaves

Method
Boil the rice with all the whole spices and salt to taste. The rice should be fully cooked yet each grain should be separated. Drain all the water and keep aside.
Heat 1/3 Cup oil and add onion fry till brown , now add meat and the stock , tomatoes , red chili crushed , turmeric ,salt , ginger garlic and tamarind juice, lemon slice, green chilies, and on high flame let it come to a boil, now remove the lemon slices, cover and let simmer for 10 minutes
Or till it has just 1/2 cup of gravy is left in the pan.
Spread the rice on top, cover with a lid and keep it on medium high flame for 10 to 15 minutes.
After 15 minutes, it's done.
Give it a good mix
Heat oil in a small tadka pan, add mustard seeds, curry leaves, and button red chili when the sizzles pour this over the biryani.    
Garnish with little mint and coriander, sliced lemon and Enjoy!!

For the Cucumber Boondi Raita
1 Small Cucumber - diced
1 Small Tomato - diced
1/2 Cup Salted Boondi
1 Teaspoon Chopped Coriander Leaves
Few Mint Leaves
1 Cup Yogurt - whisked
Salt to taste
A Sprinkle of Chat Masala and Red Chilly powder
Method
Just mix all and its ready to serve.
Serve Malbari Style Beef Biryani With Cucumber Boondi Raita
Labels: Beef, Biryani, Main course, Sunday Funday, Kerala, Gluten Free
Sunday Funday: Let's Ring In The New Year 2021 With Your Special Dish!  
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Air Fryer Sweet Potato Chips#MultiCookerMonday

Air Fryer Sweet Potato Chips are fried the healthy way. 
These can cook without the oil but they don't get crispy as they do with  a tad bit of oil and the seasonings stick much much better too.
Slice to the thickness that you like (the cooking time will vary accordingly). I used my v slicer to get them nice and thin.
Ingredients
2 Medium Sweet Potatoes - thinly sliced into roundel's
1 Teaspoon Olive oil
1 Teaspoons chili powder
1 Teaspoon Chaat Masala
½ Teaspoon Salt

Method
Thinly slice the sweet potatoes. 
Toss in a bowl with the oil so that each sweet potato slice is lightly coated. Use your hands to mix them well.
Mix the chaat masala, chili powder and salt into the bowl.
Sprinkle the seasoning mix over the sweet potatoes and toss so that each slice has seasoning on it. 
They are lightly coated as in the photo above.
Lay sweet potatoes in a single layer in the air fryer basket touching or overlapping a tiny bit. If you have a stirring arm in your air fryer that has to be removed.
Air Fry at 180°C for 15 - 18 minutes at depending on how thin your slices are. Mine was done 18 minutes.  Half way through the cooking time I turned the sides of the sweet potatoes or
shake the basket to get them off the air fryer bottom.
When done remove chips to a cooling rack and let them cool. They will get crispier as they cool.
Store in an airtight container.  Enjoy!!
I served them with Wasbi Prawn as an appetizer.

My Notes
After the Sweet Potato Chips chips have cooled, they get crispier. Store them in an airtight container. They stay good for 4 to 5 days.
If you want them more crisper than keep them for another 4 -5 minutes, keep check after 2 minutes or else they will burn.

Labels : Multi Cooker Monday, Sweet Potato, Chaat Masala, Chips, Snacks, Air Fryer, Red Chilly Powder, Gluten free, Healthy, Vegan, Appetizer, Side Dish, Paleo 
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Homemade Grilled Veggie Cottage Cheese#SundayFunday

Homemade Cottage Cheese with veggies and flavorful spices makes a great and low fat starter. Making the cottage cheese from starch is a great pleasure, the cheese is soft and succulent. See the detailed recipe of making it home here.
Ingredients
For the Cottage Cheese
1½ Liter Cow Milk
200 Ml Fresh Cream
Other Ingredients
1 Tablespoon Each Red , Yellow & Green Bell Peppers
1 Tablespoon Chopped Coriander Leaves
1 Teaspoon Red Chilly Flakes
1 Teaspoon Oregano
1 Teaspoon Parsley
1 Teaspoon Ginger Garlic Paste
¼ Teaspoon Salt

Method
Prepare the cottage cheese as per this recipe. When milk curdles, add all the other ingredients and mix it lightly. Strain this into a cheese/muslin cloth. Dip this cloth it in a bowl of cold water, rinse the cheese with fresh water till it cools and hang it at a height  for the excess liquid to drain. Let it drain for half an hour.
Now remove the knot of the cloth and place the cheese along with the cloth on a wide plate, strainer or kitchen counter. Gently press it to form a rectangle shape. Place a heavy weight or a saucepan of of water on the cheese cloth and let it sit for an hour or till all the water is drained and forms firm cheese.
Cut them into pieces. 
Heat a grill pan with just a few drops of oil and then grill them on both sides of just a minute or two on each side. Do not grill for a long time as then cottage cheese becomes hard. 
Serve  them  as starters or as finger food or tapas along with drinks. Served these to my diet conscious friends as starters. 

Labels: Paneer, Cottage Cheese, Grilled, Coloured Bell Peppers, Starters, Finger food, Tapas, Low Cal, Diet Meal, Sunday Funday, Homemade,  Vegetarian, Gluten Free
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Camilla M. Mann of https://culinary-adventures-with-cam.blogspot.com/

Sunday Funday: Holiday Cheese Boards!

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Oil & Gluten Free, Vegan Cabbage Soup#Soupswappers

This as a quick and easy soup, just add everything to the stock, stir it and it's done.

Serves 3
Ingredients
¼ Cup Cabbage - chopped
1 Carrot - cut into small cubes
1 Scallion/Spring Onion - chopped
2 Lettuce leaves - chopped 3
3 Cups Vegetable Stock
¼ Cup Sweet corn
1 Tablespoon Heaped Potato Starch or Corn flour
¼ Teaspoon All-Purpose Seasoning
Black pepper powder to taste
1 Teaspoon Dark Soy sauce Or Tamari
1 Teaspoon Lemon juice
1 Teaspoon Red Chili Sauce
1 Teaspoon Sweet Chili Sauce

Method
Heat stock, add all the vegetables, cook for 5 minutes. Add all the seasoning and sauces, give it a nice stir. Taste for seasonings , add according to your taste. To thicken soup add potato starch mixed in ¼ cup water, keep stirring as you are adding the slurry. Let it boil for 2 minutes. Switch off the flame, add the lemon juice.
Enjoy this as an appetizer, it so soothing to the throat and healthy. Perfect for a cold winter evening.

Labels: Oil Free, Gluten free, Vegan, Cabbage, Carrot, Sweet Corn, Soup, Soup Swappers, Healthy, Appetizer, Main course

December 2020 event for Soup Swapper's this month our host is Sue from Palatable Pastime , and the theme is Let's showcase a soup made with Cabbage!

Soup Saturday Swappers December 2020 Cabbage Soups 

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Wasabi Prawn On Air Fryer Sweet Potato Roundles#FishFriday

Japanese are very artistic when comes to the  serving  their food.  Wasabi prawns traditionally are deep fried, topped with the sauce, super delicious. As you bite into these appetizers you will feel the sweet and crispiness of the sweet potato, spicy, sharp taste of the horse radish and the tingling flavor of wasabi mayo. 
They are blast of flavors in your mouth and you will not be able to stop at one or two, you'll stretch your hand to have more, that, I can assure you. So prepare more that you can imagine if you are making these for a party.

I have used Wasabi Mayo that comes in a tube which is a prepared paste. Do try these you will love them.

Ingredients
150 Grams Cleaned Prawns- tail shell intact and de-veined
3 Tablespoon Corn Flour 
1 Teaspoon Red Chilly Powder 
1 Teaspoon Lemon Juice 
½ Teaspoon salt
Oil required for deep frying

For Serving
Wasabi Mayo
Air Fryer Sweet Potato Chips

Method 
Wash and pat dry the prawns. In a bowl mix the lemon juice, salt, corn flour and red chilly powder well. Add the prawns and toss them well so that they are coated with flour. Keep them aside for 15 minutes.
Heat the oil in small deep frying pan when hot, add only two prawns at a time and fry them for just two minutes on each side ( if you over fry them they will become rubbery and dry out, they will not be juicy) . So fry them in batches. Remove with a slotted spoon and keep aside on a kitchen towel to drain the excess oil.
For serving
Arrange the sweet potato roundels in a serving plate, squeeze a teaspoon of the wasabi paste, place the prawns as shown in the pic. Pick and enjoy, makes perfect Amuse Bouche.
Serve warm with the wasabi dressing.

My Notes

Drain the prawns properly. They should be ''dry'' and not dripping in water when you begin. It is best to leave it in a colander for 10 minutes which will allow the water to drain and then pat it dry with kitchen paper before starting to fry.

Lables: Starters, Seafood/Fish, Prawns, Shrimps, Fried, Japanese, Fish Friday, Amuse Bouche, Party pleasers
December 2020 Fish Friday event the theme is Amuse-bouche, our host is Camilla M. Mann of Culinary Adventures with Camilla 
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Avocado Bundt Cake With Strawberry Glaze#BundtBakers

Avocado in cakes might sound a little strange but this was a wonderful cake! Avocado does not interfere with the cake flavors, it actually adds a subtle flavor.

Strawberry Glaze is so easy frosting and it’s paired perfect for this bundt. This Avocado Bundt Cake is soft, moist and so delicious!

 For December's Bundt Bakers, our Host Rebekah Rose Hills  of Making Miracles asked us to bake up a cake that utilizes the colors red and green. 
Cup Measurement - 250 ML Cup
Ingredients 
1½ Cups All Purpose flour
1½ Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt
¾ Cup Caster Sugar
2 Large Eggs
1 Ripe Avocado  -  used Hass 
¾ Cup Vegetable oil
¾ Cup Milk
For the Strawberry Glaze
2 - 3 Tablespoons Strawberries Crush
1 Teaspoon Lemon juice
1 Cup Icing Sugar

Method
Preheat the oven to 180°C..
Sift the flour, baking powder, baking soda and salt together and set aside.
Mash the avocado very well in a small blender jar along with 1/3 cup milk. Set this aside.
Beat the sugar and eggs, until light and fluffy. Continue to beat on lower speed pouring a little oil at a time till all the oil is well combined. Now add the avocado mash.
Alternating, beat in dry ingredients and the remaining milk on low speed. Starting and ending with dry ingredients.
Pour the batter into the greased bundt pan.
Bake for 40 - 45 minutes. Do a toothpick test to make sure it comes out clean.
Cool completely before frosting.
Combine the ingredients for the glaze in a bowl. Mix until well combined and it's pouring consistency.  
Pour this over the cooled cake.
 Slice & Enjoy!!
Labels :American,  Avocado, Bundts,  Bundt Bakers, Dessert, Strawberry

BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

December 2020 - Bundt Bakers -Red & Green  Bundts and our host is
Rebekah Rose Hills  
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