Tomato Egg Pulao - Pressure Cooker#MulticookerMonday

Easy meals are always a blessing when you have so many other chores to complete in the morning, with children leaving for school, hubby and me getting ready for work. Preparing a lunch box is definitely a difficult task for a working mom especially if your child is a picky eater. I always try to pack healthy lunch boxes for our meal. Here is one protein rich, quick and healthy meal.
1 Cup Measurement = 250 Ml
Serves 2 - 3 
Ingredients 
1 Cup Heaped Basmati Rice
1 Medium Onion - chopped
1 Big Cube Vegetable Seasoning
2 - 3 Tablespoons Oil
1 Teaspoon Meat Masala powder
½ Teaspoon Sugar
2 Green Chillies - slit for garnishing
Grind To Fine Paste
2 Large Tomatoes
1" Piece Ginger - chopped
3 Cloves Garlic - chopped
2 Green Chillies
For The Egg
3 Boiled Eggs
1 Tablespoon Oil
A Pinch Turmeric powder
¼ Teaspoon Red chilly powder

Method

Fry the boiled egg in a teaspoon of oil with a turmeric and red chilly powder, for 2 minutes until they turns golden brown.. Remove and keep aside.

Soak the basmati rice in water for 15 minutes.

Grind the tomato, ginger-garlic paste, green chillies to a fine paste without adding water. Remove this in a bowl, mix in the meat masala powder and sugar well. Keep aside.

Heat oil in a pressure pan,  fry the chopped onions , fry until it turns translucent. Add the tomato paste to the onions, add seasoning cube and fry until the oil separates. Add the rice and very lightly mix it with a spatula till the spice coats the rice nicely. 

Add 2½ cups water and bring this to boil on high flame for 2 minutes. Add the fried eggs cover with the cooker lid and take 2 whistles on high flame. Switch off the flame. Leave the cooker aside till your ready to serve. Open the cooker and fluffy the rice with a fork. 

Serve in a platter with eggs on top. Serve with raita or salad.
Enjoy!!
Labels: Multi Cooker Monday, Tomato, Egg, Rice, Vegetarian, Pulao, Pressure Cooker, Main course, One Dish Meal 

Multi Cooker Monday December 2021  

• A Day in the Life on the Farm slow cooks a Beef and Sweet Potato Stew 
• Magical Ingredients sips some Slow Cooker Hot Chocolate 
• Making Miracles serves up Slow Cooker Pork Chops and Gravy 
• Palatable Pastime ladles out  Slow Cooker Vegetable Beef Soup 
• Sneha’s Recipe shares Tomato Egg Pulao - Pressure Cooker 
• Karen’s Kitchen Stories gives us Vietnamese-Style Chicken and Rice Soup (Instant Pot)

Bauernfrühstück (German Farmer’s Breakfast)#SundayFunday

Bauernfrühstück is a German country breakfast. A Farmer's breakfast which simple & filling dish made from fried potatoes, eggs, onions and bacon or ham, pan fried as an omelette. . The Berlin version of the same is called “Hoppel Poppel”. This can be had for lunch or dinner!

I made a vegetarian version to for my hubby, with an addition of cottage cheese and minus the ham rest ingredients and method the same.

Serves One
Ingredients
2 Medium Potatoes - skinned & sliced in roundels
2 - 3 Tablespoons Duck Fat /Bacon Fat or Olive Oil
1 Large Onion - sliced
2 Scallions/Spring Onions - roughly chopped
4 Tablespoons Each Red & Green & Yellow Bell Peppers - diced
2 Big Slices Ham  - chopped
4 Tablespoons Chopped Celery Ribs
1 Teaspoon Dried Chives
2 Tablespoons Chopped Parsley
2 Eggs- whisked
Salt to taste

Method

Slice the potatoes in roundels and boil the potatoes in a saucepan of lightly salted water till just cooked. Drain, rinse with cold water to cool and set aside.

Heat olive oil in a large skillet on medium high heat. Add the onions and sauté till they are golden brown. Then add the potato roundels and sauté till they too start to brown, 

now add in the ham and sauté for a minute 

then add the bell peppers, celery, chives and spring onions and sauté for 2 minutes or till they soften a little. 

Now spread it evenly and then add the whisked eggs, evenly distribute it. 

As soon as eggs begin to firm up, switch off the flame.

Serve and Enjoy!! We had this with garlic bread.
Labels: Breakfast, Egg, Bacon, Ham, Cottage Cheese, Boiled Potato, Main course, Germany, Sunday Funday, Serves One

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of October 2021, is Stacy of Food Lust People Love: and the theme is Oktoberfest (German recipes)".
Here are some of the German Recipes made by us.
Bauernfrühstück (German Farmer’s Breakfast) from Sneha's Recipe
Bavarian Cheese Spread from Food Lust People Love
Beer Braised Steak from Palatable Pastime
Beer Brats on Pretzel Rolls from Amy's Cooking Adventures
Obatzda (Cheese Spread) from Making Miracles
Oktoberfest Breakfast Casserole from A Day in the Life on the Farm
Sourdough Soft Pretzels from Karen's Kitchen Stories

Tangzhong Loaf With Cinnamon Sugar Topping#BreadBakers

This is a buttery soft, bread. The cinnamon sugar and butter topping adds a fantastic flavor and richness to the bread. You will love this bread.

Ingredients
For The Tangzhong/ Yudane Dough 
20 Grams All Purpose Flour 

100 Ml Milk For The Dough

For the Bread Dough
40 Ml Lukewarm Milk 

1 Teaspoon Instant Yeast
280 Grams Bread Flour
1 Egg
1 Tablespoon Milk Powder 

2 Teaspoons Caster Sugar 

1 Teaspoon Salt 

30 Ml Whipping Cream 

25 Grams Unsalted Butter
For The Topping
2 Tablespoons Softened Butter
½ Teaspoon Cinnamon Powder

2 Teaspoons Caster Sugar

Method
For The Yudane Dough/Tangzhong
Bring the milk to a boil and then pour the flour and mix it well it forms a dough. Cling wrap it so that a skin is not formed. Keep it aside to cool.

In a another bowl add the yeast, milk, sugar and mix well, keep it aside till it froths/bubble.
In a large mix bowl add the egg , salt, whipping cream and the yudane dough, mix well. Add in the yeast mixture and again give it a good mix, then add in milk powder and flour, knead to form a soft dough. Take this on to work surface and knead well. Then add it the butter and stretch fold till the dough is smooth and soft. 

Keep this in a oiled bowl and let it double in volume.

Deflate the dough and divide into four equal parts. Roll it into a ball and let it rest for 15 minutes.
Grease the bread pan with butter well and keep aside.

Take one ball and keep the other covered. Flatten it with a rolling pin into a oval shape 

Overlap the long end 

on each other- like this then 

Lightly flatten it with a rolling pin then roll it into a roll and place it into greased pan. Same way work the other dough.

Cover the pan with let it again double in volume.

For The Topping
Mix the caster sugar and cinnamon powder , keep aside
In a piping bag add the softened butter. Snip the bag a little
with a scissor.

Give slight cut on each of the bread. 

Pipe the butter on each of the cuts.

With a spoon place the cinnamon sugar on the butter.

Bake in a preheated oven at 190°C for 20-25 minutes. 

When it's out of the oven, brush the bread with butter.
Cool it a little, un mold and keep it on a cooling rack.

Slice & Enjoy!!

Labels: Breads, Bread Bakers, Tangzhong Method, Egg, Cinnamon, Japanese

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Tangzhong Breads, a theme chosen by Karen from Karen's Kitchen Stories.

And don’t forget to check out all the amazing breads baked by our talented bakers ~

Easy Cinnamon Rolls from The Wimpy Vegetarian
Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method) from Cook with Renu
Japanese Chocolate Milk Bread from Passion Kneaded
Japanese Milk Bread Buns from Ambrosia
Japanese Milk Bread Rolls from A Day in the Life on the Farm
Pineapple Buns (Bolo Bao) from Karen's Kitchen Stories
Sourdough Pumpkin Babka from Zesty South Indian Kitchen
Tangzhong Kolaches from A Messy Kitchen
Tangzhong Loaf with Cinnamon Sugar Topping from Sneha's Recipe
Tangzhong Pumpkin Cinnamon Buns from Magical Ingredients
Tangzhong Sourdough Bread from Food Lust People Love

Green Masala Potato & Egg Curry#SundayFunday

Why this is called green masala potato & egg curry when there is absolutely no green masala ground in it. The greenish color comes from the use of turmeric which renders the color to the curry. It's easy and delicious.

Ingredients
6 Eggs - boiled
3 Baby Potatoes - boiled
1 Teaspoon Turmeric powder 
1 Cup Yogurt - whisked
2 Tablespoons Tamarind juice
1 Medium Onion - sliced
1 Teaspoon Ginger Garlic paste
2 Tablespoons Heaped Oil
½ Teaspoon Sea Salt
3 Large Non Spicy Green Chillies
To Dry Roast
2 Tablespoons Heaped Roasted Dry Coconut
2 Teaspoon Cumin Seeds
1 Tablespoon Sesame seeds
1 Tablespoon Fennel seeds
6 Button Red Chillies - see my notes
For Garnish
Fresh Coriander Leaves - finely chopped

Method

In a pressure cooker add the egg, potato and salt and water enough to cover them. Take 3 whistles on medium high flame. Cool then peel the eggs, give two or three slits lightly on the eggs, cut the baby potatoes into two and keep both aside.

On the tawa dry roast the each of them separately the dry coconut, cumin, sesame seeds, fennel seeds and  

whole red chilies. Roast it well, 

cool and grind it to a fine powder.

In the yogurt mix the tamarind juice 

add all the roasted and ground spices, turmeric and mix well. Keep aside.

Heat oil and fry the onions until golden. 

Then add the ginger garlic paste for a minute .

Add ½ cup of water and immediately add the yogurt mix and fry for a minute, 

add the whole green chillies 

and the boiled potatoes. Give it a good stir, cover with a lid and let is cook on medium low flame cook stirring after every two minutes, till oil surfaces. 

Then add the boiled eggs and chopped coriander leaves mix well, adjust the gravy consistency by adding water accordingly. Again cover and cook till oil surfaces. Once the oil surfaces , switch off the flame. 

Green Masala Potato & Egg Curry is ready.

Garnish with fresh coriander and serve hot. enjoy with roti, parathas or chapatti. This is delicious!!!

My Notes

If you are not using button red chillies (these are not spicy), But using any other chillies then reduce it to 3 or 4 accordingly. Then even the color of the gravy may change.
Labels : Egg, Curry, Baby Potatoes, Main course, Indian, Sunday Funday

• For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Kalyani of Sizzling Tastebuds, the theme is Gorgeous Ginger

Chukku Malli Kashayam (Dry Ginger tea) by Sizzling Tastebuds
Ginger & Lemongrass Tea by Mayuri's Jikoni
Ginger Snaps by Amy's Cooking Adventures
Ginger Spiced Pickled Figs by Palatable Pastime
Green Masala Potato & Egg Curry by Sneha's Recipe
Ground Beef Stir Fry by A Day in the Life on the Farm
Homemade Ginger Ale by Food Lust People Love
Hot and Sour Soup with Pork by Karen's Kitchen Stories
Mrs. Coughran's Southern Gingerbread with Lemon Sauce by Culinary Adventures with Camilla

White Chocolate Chunk Oats Cookies#BakingBloggers

These are bakery style White Chocolate Chunk Cookies with golden brown edges with gooey centers.

They are so delicious perfect cookies to go with your tea or coffee. I have made big ones weight is 45 grams each. But they are so crisp and bake in just 12 to 14 minutes.

Makes 14 Big Cookies 
Ingredients
75 Grams Softened Butter
38 Grams Vegetable Shortening
140 Grams Caster Sugar
1 Egg
1 Teaspoon Vanilla essence
175 Grams All Purpose Flour
¼ Teaspoon Salt
½ Teaspoon Baking soda
½ Teaspoon Baking powder
46 Grams Oats - make it into a powder
100 Grams White chocolate chips

Method  

Beat butter and sugar until creamy and fluffy, then add in the egg and vanilla essence, sieve the dry ingredients, with a spatula mix it till no dry spot of flour is seen. Cling wrap the bowl and chill it in the refrigerator for at least 2 hours. After 2 hours I weighed each cookie 45 grams. Make round balls and placed them in a lined baking tray and again refrigerate the tray till the oven is pre heated.

In the meantime pre-heated oven to 170°C . Place one tray at a time in the oven and bake 12-15 minutes, half through the baking time, change the sides of the tray. Check if the cookies are done after 12 minutes. Mine were done at 13 minutes. Take the tray out of the oven and place the other tray. Lift each cookies with a spatula and place them on a wire rack, till they cooled completely. 

When completely cooled, store them airtight container. Enjoy with your tea or coffee. 

My Notes
You can make these all butter, but, I have used vegetable shortening a little so that these retain they shape and do not spread while baking. These retained their shape as your can see. They have perfect top. 

These are so crispy and chewy, you will love them.
Chilling the dough is a must or else you want be able to roll them or shape them.

Labels: Oats, White Chocolate, Cookies, Biscuits & Cookies, Baking Bloggers, Butter, Vegetable shortening, Egg, International Cuisine 

Baking Bloggers

Baking with Oats or Oat Flour 

• • • Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
    • Buttermilk Oat Flour Pancakes by The Redhead Baker
    • Cherry Rhubarb Crisp by Palatable Pastime
    • Chewy Oatmeal Cookies by Making Miracles
    • Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
    • Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
    • Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
    • White Chocolate Chunk Oats Cookies by Sneha’s Recipe