Sneha's Recipe: Brunch

Showing posts with label Brunch. Show all posts

Roasted Pumpkin Hummus Veggie Wrap#SundayFunday

In: Black Beans, Breakfast, Brunch

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants!

Ingredients
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot - shreded
1 Small Cucumber - peeled, de seeded & shreded
Roasted Tomato Salsa Sauce as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies and cream cheese mix well, set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce!

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these.
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps

Mutton Kebabs Wraps
SFC Twister Wrap
Fruity Rice Paper Rolls
Kolkata Style Egg Roll/Wrap
Chicken Fajita

Huevos Rancheros Breakfast Burritos

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch, Sunday Funday

Brownie Pizza by A Day in the Life on the Farm
Copycat Hobi's Bites Original Hot Crackers by Food Lust People Love
Crunch Bars (copycat) by Karen's Kitchen Stories
Donuts & Chicken Strips by Amy's Cooking Adventures
Roasted Pumpkin Hummus Veggie Wrap by Sneha's Recipe
Walking Taco by Mayuri's Jikoni

3 comments

Hash Brown Omelette With Egg#SundayFunday

In: Breakfast, Brunch, Egg

Crispy golden hash browns omelette of awesome deliciousness. Try this and you will definitely love it.
Ingredients
2 Medium Potatoes - shredded
1 Medium Onion - finely chopped
1 - Green chilly - finely chopped
2 Eggs
1 Teaspoon Milk
Salt to taste

A Pinch Turmeric powder
A Pinch Black Pepper powder
Oil for frying
2 Tablespoons Finely Chopped Capsicum

Method

Beat the eggs with milk, salt and a pinch of turmeric, keep aside.
Heat a teaspoon oil, add onion, fry till translucent. Take it out to a bowl add the capsicum , green chilies mix well add salt to taste.

Grate the potatoes in a bow of water. Squeeze all the moisture by placing it in a cloth.
Heat a tablespoon of oil in a non stick pan and spread the grated potatoes like an omelette and sprinkle a pinch of each salt and pepper, cook on low flame for 5 minutes until golden.

Then spread the onion and capsicum mixture evenly on top cover and let it cook for 2 minutes.

Open the lid and spread the eggs evenly on top by tilting the pan so that the eggs spread to the edges.

Cover and let it cook for another 3 - 4 minutes or till the top is set.

Then flip it on to a plate. Grease the pan with a teaspoon of oil place the top side down and let it cook for 2 minutes. Remove it on to a serving plate.

Serve with Homemade Keto Chipotle Sauce. Enjoy with toasted bread slices or with Phulka.

Labels: Potato, Breakfast, Hash Brown, Brunch, Egg, Vegetarian, Main course, Omelette, Serves One, International Cuisine, Sunday Funday

Today For Sunday Funday we are sharing Egg Recipes.
Food Lust People Love: Cheater Chawanmush-Savory Egg Custardi
Amy's Cooking Adventures: Egg Drop Soup
Mayuri's Jikoni: Easy Migas Recipe
A Day in the Life on the Farm: Garden Vegetable Deviled Eggs
Sneha's Recipe: Hash Brown Omelette With Egg
Karen's Kitchen Stories: Stir-Fried Eggs and Velvet Shrimp

2 comments

Savory Chicken Muffins For Two#SundayFunday

In: Baked, Bread Slices, Breakfast

You can have this for breakfast or as a filling brunch or even for evening snacks or Hi Tea party. These are so easy to make, just keep all ingredients chopped and the bread slices cut and pack them into a air tight container or zip lock bag. Whenever your wish to make these, just whisk the eggs lightly , assemble them and bake. Your done with a filling and healthy breakfast. Another thing about these muffins is that you can use whatever veggies you have or liked by you.

Makes 6 muffins

Ingredients
100 Grams Chicken Mince - cooked
¼ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder
2 Eggs
1 Small Tomato - de seeded and chopped into tiny cubes
1 Small Onion - chopped into tiny cubes
2 Green Chillies - finely chopped
3 Mushrooms -finely chopped

6 Bread Slices
¼ Teaspoon Level Black pepper
¼ Teaspoon Level Mixed herbs
¼ Teaspoon Level Mustard sauce

Cheddar Cheese Slices

Chopped Coriander leaves
Method
Cook the chicken mince with salt and pepper powder. ( I pressed this into a pan & steamed it for 20 minutes) Then cut into small pieces.
Pre-heat oven to 180°C with both elements on.

Cut the bread slices with a round cutter.

Slightly roll bread slices with rolling pin.

Apply butter to the slices on both sides ( top and bottom).

Place the each slice into cups of tray.

Fill with chicken pieces, all the chopped veggies.

In a separate bowl, beat the eggs, add salt, pepper and mustard and mixed herbs pour equally into muffin cups, add pieces of cheese slices on top, sprinkle with coriander leaves.

Bake for 8 minutes.

Ready.. Enjoy!!

Labels : Baked, Bread Slices, Chicken Mince, Capsicum, Onion, Tomato, Eggs, Healthy, Savory, Muffins, Cheese, Mushroom, Breakfast, Brunch, Hi Tea, Snacks, Sunday Funday

Sunday Funday

Main Dish in a Muffin Tin

Bacon Cheeseburger Cups by Amy's Cooking Adventures
Personal Mini Ravioli Lasagnas by Food Lust People Love
Pizza Cups by Our Good Life
Poke Cups by Culinary Cam
Savory Chicken Muffins For Two by Sneha's Recipe
Sloppy Joe Cups by A Day in the Life on the Farm
Teriyaki Chicken Cups by Karen's Kitchen Stories
Tuna Noodle Casserole Cups by Palatable Pastime

5 comments

Quick Potato Instant Sambar - Without Dal#AlphabetChallenge

In: Alphabet Challenge, Breakfast, Brunch

Sambar is one of the staple dish in a South Indian house. of all time. It pairs well with dosa, idly and even rice. I have posted few recipes on my blog. You can check all of them below. This Quick Potato Instant Sambar made without Dal is an easy recipe to try when you don't have that much time on hand or other vegetables.

Ingredients 3 - 4 Baby Potato – cut into halves
1 Small Onion – cut into four parts
1 Medium Tomato – – roughly chopped
2 Green Chillies – slit and de seeded
1½ + 1½ Homemade Instant Sambar powder
1 Teaspoon Heaped Tamarind - soaked in warm water
1 Teaspoon Jaggery or Sugar
1 Teaspoon Level Salt or to taste
A Sprig Curry Leaves
1 Tablespoon Chopped Coriander leaves
1 Tablespoon Oil
For The Tadka/Tempering

2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Whole Dried Red Chillies
A Pinch Asafoetida
A Sprig Curry leaves

Method

Heat a pot with a tablespoon oil, add in potato, tomato, onions, green chillies, 1½ tablespoon Homemade Instant Sambar powder, mix well. Add 600 Ml water and bring it to a rolling boil, cover, reduce the flame to low and let it simmer it for 20 to 30 mins till the potato is cooked. When the potato is cooked add the remaining 1½ tablespoon Homemade Instant Sambar powder, tamarind pulp, salt and jaggery and add water to adjust the sambar consistency. Mix well and simmer for 5 minutes so that the flavors can marry.

If at this stage you feel the sambar is watery, just mash one piece of potato, this will thicken the gravy when it slightly cools.

For The Tadka/Tempering

Heat oil in a tadka pan, add in mustard and cumin seeds when they crackle add, whole red chilly , the asafoetida and mix well, add the curry leaves and take off flame. Wait for a minute then add just ½ teaspoon Kashmiri red chilly powder , to give a nice color to the sambar.

Pour this over the sambar and cover with a lid so that flavors can blend. After 5 minutes, mix it lightly, add in coriander leaves.

Serve with rice or idli or dosa.

Labels: Sambar, Instant Sambar Masala Powder, South Indian, Potato, Vegan, Gluten free, Vegetarian, Main course, Breakfast, Brunch, Idli, Dosa, Alphabet Challenge

A Day in the Life on the Farm: Asian Quinoa Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco
Food Lust People Love: Cointreau Glazed Orange Quick Bread
Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
Palatable Pastime: Quebecoise Pommes Persillade
Culinary Cam: Quesabirria Tacos
Magical Ingredients: Queso Paratha
Sneha’s Recipe: Quick Potato Instant Sambar - Without Dal
A Messy Kitchen: Quinoa Crunch Bars
Mayuri’s Jikoni: Quinoa Paniyaram
Blogghetti: Sheet Pan Quesadillas
Karen’s Kitchen Stories: Whole Wheat Quinoa Bread

7 comments

Mfarakeh (Potatoes & Eggs) - Palestinian#EatTheWorld

In: Brunch, Eat the World, Eggs

Mfarakeh is a Palestinian Dish which is just fried potatoes with scrambled eggs. Crispy potatoes, creamy eggs, and a dash of spices make this an easy breakfast or an easy lunch. It's good and filling and you can never go wrong with eggs.

Serves 2
Ingredients

2 Medium Potatoes- peeled & cut into small cubes
3 Eggs
Oil - as required for frying the potatoes
Pinch Bezar Spice - Homemade
Pinch Paprika
Salt & Black pepper to taste

Method

Heat oil in a skillet then add potatoes, continue with occasional sautéing and until potatoes turn more golden brown. This will take up to 10 to 12 minutes.

Then remove most of the oil. Now add all the spices with salt and mix well.

Lightly whisk the eggs and add over potatoes, stir and mix well integrating the potatoes with the eggs. Turn the heat off once eggs look fully cooked.

Sprinkle of chopped coriander on top of it and serve it.

Labels: Brunch, Palestine, Middle Eastern, Eat The World, Potato, Eggs

Join us as we Eat the World!!!

Check out all the wonderful Palestinian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Whole Chickpea Hummus (Musabaha) by Amy’s Cooking Adventures

Deconstructed Sayadieh, the Power of Food, and Other Palestinian-Inspired Bite by Culinary Cam

Mfarakeh (Potatoes & Eggs) - Palestinian by Sneha’s Recipe

2 comments

Tomato Ketchup Chicken & Rice Platter#SundayFunday

In: Brunch, Chicken, Ketchup

This Chicken and Rice platter has just the right amount of sweetness and flavor and is a perfect brunch recipe. Made with tender and juicy chicken, marinated in aromatic spices, and served over a bed of rice, it so delicious and addictive that you will be making it again very often.
Serves 2
Ingredients
275 Grams Boneless Chicken - cut into thick strips
1 Cup Basmati Rice - Boiled
3 Baby onions
3 Banana Peppers - chopped
1 Small Capsicum - cut into cubes
1 Teaspoon Cumin powder
1½ Teaspoon Red Chili powder
½ Teaspoon Heaped Sea Salt or to taste
¼ Cup Tomato Ketchup
1 Tablespoon Vinegar
French fries to serve
Boiled Egg to serve
2 Tablespoons Oil
Whole Spices
1 Stick Cinnamon
3 Cloves
5 Black Peppercorns
2 Petals Star Anise
½ Teaspoon Cumin Seeds

Method

Heat oil, in pan/kadai add chicken with whole spices, cumin seeds, fry until chicken changes its color from pink to white, add chili powder, salt, vinegar, ketchup and baby onions,¼ cup water and cook it for 2 minutes. Add, all the capsicum, banana pepper, add another,¼ cup water mix well. Cover and cook for 7 - 8 minutes. Switch off the flame it's ready. Spread boiled rice in a platter, top with chicken mixture, serve garnished with French fries and boiled egg.