Egg Potato Frittata

This is something I used to make before I had learned to cook.  Yes, you don’t need any cooking skills to make this dish. Happy?  :)

Breakfast is EXTREMELY  important to me. I am not one of those who can get through the morning with a cup of yogurt/bread &  butter or a bowl of cereal. I want proper breakfast..I want it hot..I want my protein, something that will keep me full well until lunch at 1 pm.

 

So this is the one I used to go to whenever amma was not there to fix me something to break my fast.  Easy, healthy and extremely satisfying.  Here is the recipe:

Serves - 1

Ingredients:

2 eggs

1 small onion (sliced lengthwise)

1 small potato (thinly sliced)

Salt to taste

¼ tsp black pepper powder

¼ tsp garam masala

1 tsp vegetable oil

1 tsp butter

Lets do it now.

Heat vegetable oil in a skillet.

Add the onion and pinch of  salt to quicken the cooking process.

Now add the potato. Again add pinch of salt.

Mix.  Cover and cook in low flame.

In the meantime, beat the eggs. Add the black pepper powder,  garam masala  and salt. Mix thoroughly. (make sure not to add lot of salt as we are seasoning every step of the process.)

When the potato is nicely cooked, transfer them to the egg bowl and mix.

In the same skillet, add butter and rotate the skillet so the butter moves to every corner.  We don’t want our frittata to stick to the skillet, right?

Now pour the egg potato mixture. Level it with a spoon so every bite has  some potato and onion in it.

 

Cover and cook in low flame.

When the top is set, flip it over and switch off the flame. The heat from the skillet will cook the other side.

 

Enjoy with a cup of tea or a glass of orange juice.

Have a magnificent day!! J

 

Kerala Fish Curry

Here is the recipe for my Kerala style spicy yummy fish curry. I used salmon, you can use any fish you like.

Lets get started..shall we?

Serves : 4

Ingredients:

Salmon - 1 lb.

Grated ginger - 1 tbsp.

Chopped garlic - 1 tbsp

Pearl onions (chopped) – 5 nos.

Green chillies – 2 nos.

Tomato – 1 medium size

Whole red chillies – 5 nos.

Kudam puli – 2 nos.

Mustard seeds – ½ tsp.

Chilli powder – ½ tsp.

Coriander powder – ½ tsp.

Fenugreek powder – ½ tsp.

Turmeric powder – ¼ tsp.

Curry leaves – a few

Salt – as required

Vegetable oil – 1 tbsp. + 1 tsp.

Coconut oil – 1 tbsp + 1 tsp.

Coconut milk – ½ cup

For marinade

Chili powder – ½ tsp.

Turmeric powder – ¼ tsp.

Coriander powder – ½ tsp.

Black pepper powder – ½ tsp.

Salt – as required

 

Preparation:

In a bowl, take ½ cup hot water and soak kudampuli and whole chillies.

Cut fish into small pieces.

In a bowl take all the ingredients for the marinade and mix well with little water and rub it onto the fish, cover and keep it aside for atleast 30 minutes.

In a pan heat the vegetable oil/coconut oil and shallow fry the fish. Keep it separate.

In the same pan, add 1 tsp of vegetable oil, if needed and add ginger, garlic, onion and green chillies, preferably in that order. Sauté till the onion changes color.

Add chilli powder, coriander powder, turmeric powder, fenugreek powder. Saute for 2 sec.

Now add the tomatoes. Add  little bit of water.

When the tomatoes are well cooked, transfer to a blender.  Add the soaked whole chillies and blend to a paste.

In the same pan, heat coconut oil.

When the oil is hot, add mustard seeds. When it splutter, add the paste and kudampuli along with the water to bring it into the right consistency and simmer in low flame.

Now add the fish and ½ cup coconut milk. Keep it in low flame for 10 minutes.

Garnish with curry leaves.

Serve hot with rice. Enjoy :)

 

 

 

 

Poha

Poha is  beaten rice. This dish is from Maharashtra, India.  

What I love most about this dish is that you can have it for breakfast or as a healthy snack. Wonderful, right?  It is my companion when I am on a road trip. Here is my awesome recipe:

Serves - 2

Ingredients:

Poha – 1 cup

Mustard seeds – ½ tsp

Curry leaves – a few

Onion – 1 medium size.

Ginger – grated 1 tsp. or finely chopped

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Potaoto – 1 large

Chilli flakes – ¼ tsp

Salt – as required

Vegetable oil – 1 tsp.

Peanuts – ½ cup

Lets do it now:

Slice the onion length wise and grate the ginger.

Slice the potaotoes thin (I do it half moon size and then cut into half)

Take the poha in a colander and run water through it, to make it soft.

In a pan, heat some oil.

When the oil is hot, add mustard seeds and allow to splutter. (Cover the pan so the mustard seeds are not all over your kitchen :)

Add curry leaves.

Now add the ginger and saute for 2 sec.

Add sliced onion and some salt and saute.

When the onion is nicely caramelized, add turmeric powder and garam masala.

Add the potatoes and mix it thoroughly.

Sprinkle some water, cover and let it cook.

When the potatoes are cooked well, add the softened poha and mix it well.

Add the roasted peanuts.

Serve hot.

To make it more flavorful, you can add little bit of tomato ketchup before adding the potatoes.

Let me know how it turned out :)

Butter Chicken

Butter chicken or Murg Makhani needs no introduction. It is a very popular dish among Indians as well as non Indians. 

My friends from work love it and all they want to have from an Indian restaurant,  is Nan and Butter Chicken. That is when I realized, I have never tried it before. Hmmm…

Well, folks, I am absolutely thrilled to share this recipe with you.

Serves – 4

Ingredients:

Chicken – 2 lb.

Onion – 1 medium size

Ginger (grated) – 1 tsp

Garlic paste – ½ tsp

Cumin seeds – ½ tsp

Cinnamon – small stick

Cloves – 3

Cardamom – 4

Coriander powder – 1 tbsp

Chili powder – 1 tsp

Fenugreek leaves (kasuri methi) – 1 tbsp

Tomatoes – 2 small or 1 medium

Cashew nuts – 10 whole

Green chillies – 3

Tomato puree - 1 cup

Tomato ketch up – little bit

Sugar – ½ tsp

Heavy cream – ½ cup

Garam masala – 1 tsp

Butter – 4 tbsp + 4 tbsp for frying the chicken.

Vegetable oil- 2 tbsp

For marinade:

1 tsp grated ginger

½ tsp garlic paste

1 tsp chilli powder

1 tsp coriander powder

Salt as required

1 tbsp vegetable oil

½ cup yogurt

½ tsp turmeric

1 ½ tsp fenugreek leaves

1 tsp garam masala

Preparation:

Cut chicken into small bite size pieces.

Mix all the ingredients for the marinade.

Rub the marinade onto the chicken. Mix well, cover and keep it in refrigerator for at least 8 hours.

Now heat oil in a pan. Add the butter as well.

Fry the chicken. (Don’t overcrowd the pan. If the pan is small, fry them in batches).  Keep it separate.

Chop the onion, tomatoes, green chillies and grate the ginger and keep it ready.

In the same pan, add a little bit of oil (if needed) and add the cumin seeds, cinnamon, cloves and cardamom and fry for 2-3 sec.

Now add the ginger, garlic paste, onion. Saute for 2 sec.

Add little bit of water to degrease the pan.

Now add the coriander powder, cashew nuts, kasturi methi, chilli powder, green chillies, tomatoes and tomato puree. Cover and cook till the onion and tomatoes are well done, in low heat.

When done, transfer to a blender and blend to a puree.

In the same pan, add 4 tbsp butter.

Now add the puree along with some water to bring it to the right consistency.

Add salt, sugar, tomato ketch up. Mix well and add chicken and  heavy cleam and allow to simmer in low heat.

Now sprinkle little bit garam masala. Mix, cover, switch off the flame and let it sit for sometime before you serve.

Your Butter Chicken is ready. Garnish with cream or coriander leaves. Enjoy!