Puffed Oven Pancake

Ingredients:

* 2 tbsp butter

* 3 eggs

* 1/2 cup high gluten flour

* 1/4 cup cream

* 1/4 cup water

* 1/4 tsp salt

Preparation:

Melt butter in skillet. Beat eggs and add in flour, cream water and . Mix well all the ingredient. Pour into hot skillet. Bake at 400 degrees F for 25 minutes until puffed and golden brown.

Yield: Per Serving 2.7 grams of carbs.

Rava Uttapam Recipe

Ingredients:

2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)

How to make suji uttapam:

* Mix dahi, namak and sooji with 1/2 cup water.
* Cover it and leave for 2 hours.
* Finely chop adrak, pyaj, hari mirch, tomato and dhania.
* Mix lal mirch in batter. If you do not want to add lal mirch leave it.
* Heat a non stick pan/tawa and spread 1 tbsp batter on it.
* Cook at low flame and grease it on the corners and turn it to cook the other side.
* Serve it hot.
* If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
* Cook it at low flame to make it tastier.

Hari Mirch Pakora Recipe

Ingredients:

8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain


How to make stuffed mirch pakora :

* Wash, wipe and slit the chillies along the length.
* Remove the seeds from the chillies.
* Mix all the ingredients for the stuffing and fill it inside the chillies.
* Mix all the ingredients for the covering and add enough water to prepare a thick batter.
* Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
* Serve hot with tamarind chutney and hari chutney.

Vermicelli Upma Recipe

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste


How to make vermicelli upma :

* Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
* Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
* Add potatoes, carrots and fry for 4-5 minutes.
* Then add chillies, ginger , onions, peas and tomatoes.
* Cook until they are done.
* After that add salt and 41/2 cups of water, cover with a lid and let it boil .
* When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
* Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
* Serve hot with coconut chutney.

Tasty Veggie Omelet

The variety of veggies in this omelet make for a tasty meal. Blending the broccoli and cauliflower make it so you can add more veggies.

Ingredients

* 1/2 cup broccoli, shredded to a fine meal
* 1/2 cup cauliflower, shredded to a fine meal
* 1/4 cup shredded carrot
* 1/2 cup onion, chopped
* 1/2 cup sliced mushrooms
* 1/2 cup shredded cheese
* 2 eggs, beaten
* 1/4 tsp Mrs. Dash Table Blend
* 1/4 tsp ground sage
* 1 tsp ground dried parsley or 2 tsp fresh chopped parsley
* 1/8 tsp garlic powder
* Salt and pepper to taste
* 2 tbsp olive oil


Method

Use a small food shredder to chop broccoli and cauliflower to a fine meal. Heat a large cast iron pan on low heat. Coat with olive oil. When hot, add vegetables and spices. Cook until vegetables are tender. Add cheese and let melt. Pour on eggs and let cook until eggs are done. Fold omelet in half and cook both sides until cheese is well melted and all is cooked.

Notes:

Number of Servings: 1-2

Kay's Eggnog Bread

Ingredients

# 3 cups flour
# 1/2 cup sugar
# 4 tsp baking powder
# 1/2 tsp salt
# 1/2 tsp nutmeg
# 1 beaten egg
# 1 3/4 cups canned or dairy eggnog
# 1/2 cup cooking oil
# 1/2 cup chopped pecans
# 1/2 cup golden raisins
# 1/2 cup sifted powdered sugar
# 2-3 tsp eggnog

Method

In a large mixing bowl, stir together flour, sugar, baking powder, salt and nutmeg. Combine eggnog, egg and oil then add to dry ingredients, stirring until just combined. Stir in nuts and raisins and turn on to a greased 9 X 5 loaf pan. Bake at 350 degrees for 60-70 minutes. Cover with foil after 50 minutes as bread browns too quickly. Cool in pan 10 minutes. Remove bread from pan and cool on a wire rack. Wrap bread and store overnight. To serve, stir together powdered sugar and enough eggnog to make of drizzling consistency. Drizzle over bread.

Notes:

Number of Servings: 8

Hari Mirch Pakora Recipe

Ingredients:


8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain


How to make stuffed mirch pakora :

* Wash, wipe and slit the chillies along the length.
* Remove the seeds from the chillies.
* Mix all the ingredients for the stuffing and fill it inside the chillies.
* Mix all the ingredients for the covering and add enough water to prepare a thick batter.
* Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
* Serve hot with tamarind chutney and hari chutney.

Huevos Rancheros

4 corn tortillas
2 or 3 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese

Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels. Discard all but a trace of any remaining oil and reduce heat to warm. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste. Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.

Serve with hot refried beans and a small mound of Chorizo (Mexican sausage).

Missi Roti

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead


How To Make Missi Roti:

* Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
* Make powder of fenugreek leaves and mix it to the flour.
* Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
* Knead well again the dough and make balls.
* Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
* Note: It can also be cooked in an oven or tandoor.

Roti Canai

Ingredients:

• 10 oz Plain flour
• 1/2 Cup water
• 1/2 Cup ghee
• Salt to taste

How to make Roti Canai:

• Sieve flour and salt into a bowl.
• Add ghee and water and knead till the dough smooth.
• Let the dough rest for about 2 to 3 hours to soften.
• Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
• First flatten with oiled palms, now thin it again by pulling the edges.
• Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
• Now sprinkle a little flour and roll out slightly.
• Preheat the griddle or pan, grease it well with ghee.
• When hot, put roti on, cook for about 2 to3 minutes until golden brown.
• Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
• Roti Canai is ready to serve.

Cheese Dosa

Ingredients:

• 50 gm Cheese (grated)
• 1 cup Urad Dal(soaked)
• 1 Onion (finely chopped)
• 2-1/2 cups Raw Rice (soaked)
• 3-4 Green Chilies(finely chopped)
• 1/2 tsp Salt
• Oil
• Fresh Coriander Leaves(chopped)

How to make Cheese Dosa:

• Make a smooth paste of rice and dal soaked separately for 5-6 hrs.
• Mix salt to the paste and leave it covered for 8 hours.
• Grease a griddle lightly.
• Pour the batter on the griddle with a ladle and spread immediately with the help of ladle back.
• Sprinkle with oil on the sides and then cover it for few seconds.
• Remove the cover and add a tbsp of grated cheese, bits of green chilies, onion and chopped coriander.
• Fold over and put off the flame.
• Cheese Dosa is ready.

Rice Puttu

Ingredients:

• 1/2 kg Rice
• Water to sprinkle
• 1/2 Grated coconut
• Salt to taste

How to make Rice Puttu:

• Soak rice in water for about 4 hours, drain and grind it to make powder.
• Cook the powder for about 5 minutes, while heating stir it.
• Let it cool.
• Combine salt with little water and sprinkle this to the powdered rice just to make the powder wet.
• Place a handful of grated coconut in the puttukutty (special utensil) and then put rice powder till half, now add another handful of grated coconut.
• Close the lid and steam Puttu for about 2 minutes.

Aloo Ki Sabzi

Ingredients:

• 4 Potatoes (boiled and peeled)
• 2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• Salt to taste
• 1-1/2 tbsp Oil

For the puree:

• 2 Onions
• 4 Cloves garlic
• 2 Green chilies
• 2 Tomatoes
• 1 Piece very small ginger

How to make Aloo Ki Sabzi:

• Cut the potatoes into small chunks and slightly mash them. Keep it aside.
• Blend all the ingredients of puree to form a smooth paste, keep it aside.
• Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds.
• Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds.
• Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet.
• Add potatoes and 2 cups of water.
• Simmer it for about 15 minutes.
• Aloo curry is ready to serve with rice or roti.

Matzo Brei

Ingredients:

• Salt and Pepper to taste
• 1 Sheet of Matzo
• 1 tsp Vegetable Oil
• 1 Egg

How to make Matzo Brei:

• Break the matzo into small pieces in a bowl. Add hot water so as to immerse the pieces and then cover the bowl for a minute. Squeeze out the water.
• Beat the egg in a small bowl and add salt, pepper and matzo to it. Mix well.
• Heat the oil in a frying pan on medium flame. Now pour the mixture into the pan and swirl it so that the mixture evenly spreads.
• Cook until one side is brown then turn over and cook for a while and turn off the flame.
• Transfer the Matzo Brei to a plate; sprinkle the top with powdered sugar.
• Matzo Brei is ready. Serve hot.

Pesarattu

Ingredients:

• 1 cup Moong Dal
• 1 Onion (finely chopped)
• 1/4 tsp Ginger( finely chopped)
• Coriander leaves (finely chopped)
• 1-2 Green Chillies
• Salt as per taste

How to make Pesarattu:

• Soak the moong dal for about 4 hours in water taken in a bowl.
• Wash them and grind to make smooth paste along with the chillies and ginger.
• Add the chopped onions, chopped coriander leaves and salt to the above prepared paste.
• Heat a flat griddle on high flame.
• Pour the batter on it and spread the batter on the pan moving from center to the corners.
• Give it the shape of round pancake.
• Sprinkle little oil on its sides and cook it for 2-3 minutes.
• Turn over and cook again.
• Serve it hot with coconut chutney.

Appam

Ingredients:

• 1/2 cup Cooked Rice
• 1/2 kg Raw Rice
• 1 Coconut (grated)
• 2-1/2 cup Water
• 3 tsp Sugar
• 1/2 tsp Yeast
• Salt to taste

How to make Appam:

• Soak raw rice for about 4 hours and drain.
• Blend with cooked rice and grated coconut in a mixie.
• Mix sugar, yeast and salt in boiled water. Leave it for half an hour.
• Add this mixture to the above grinded mixture.
• Leave the mixture for fermentation for 8 hours.
• Spread this fermented mixture in a non-stick pan.
• Put a lid on the pan and heat it for 2 minutes.
• Appam is ready. Serve it with potato curry.

Oyster Sandwich

Ingredients:

• 24 Ounces oysters, drained
• 1 Loaf French bread
• 1 Large tomato, thinly sliced
• 1/4 Cup butter, softened
• 1 Cup cornmeal mix vegetable oil
• 1 tbsp Lemon juice
• 1 Cup lettuce, shredded
• 1/8 tsp Hot sauce
• 1/3 Cup Mayonnaise
• 2-1/2 tbsp Sweet pickle relish

How to make Oyster Sandwich:

• Cut off one third of the loaf from top.
• Scoop out the bottom portion and reserve the crumbs.
• Apply butter on the inner surfaces of bread.
• Keep the bread on a baking sheet and bake till light brown.
• Heat the vegetable oil. Drop and fry the oysters in hot oil until golden brown. Remove and drain well on paper.
• Mix pickle relish, hot sauce, mayonnaise, and lemon juice. Stir well.
• Fold in the lettuce. Spread this mixture over hollowed bread.
• Top with oysters, tomato slices, and remaining portion of loaf.
• Chop the loaf into portions for serving.

Cheese Toast

Ingredients:

• 2 Thick Bread Slices
• 100gm Cheese
• 1 Medium Sized Tomato (thinly sliced)
• Salt as per taste

How to make Cheese Toast:

• Preheat the grill to its highest setting.
• Meanwhile slice the cheese into thin slices.
• Place the bread slices in a baking tray and put it in the grill.
• After 4-5 min, remove the bread slices from the tray.
• Now place the cheese slices on the bread slices.
• Add tomato slices over the cheese slices, sprinkle salt over it, and cover with the other bread slice.
• Put the above again in the heated grill until it turns golden brown.
• Take it out and serve with tomato sauce.

Egg Bhurji

Ingredients:

• 6 Eggs
• 1/2 tsp Garam Masala
• 1/2 tsp Ginger Paste
• 1 tsp Red Chilli Powder
• 1/4 cup Frozen Green Peas
• 1 Onion (chopped)
• 2 Green Chillies (chopped)
• 1 Tomato (chopped)
• Fresh Coriander Leaves (chopped)
• 3 tbsp Vegetable oil
• Salt to taste

How to make Egg Bhurji:

• Beat eggs in a bowl; add salt and red chilli powder.
• Heat the oil in a non-stick pan.
• Add the green chillies, ginger paste and onions.
• Heat it until onions turn golden brown.
• Then add tomatoes and cook until tomatoes are soft.
• Add green peas and cook for another 3 minutes.
• Add beaten egg and mix well.
• Turn the eggs upside down to cook the other side well.
• Splash garam masala powder.
• Garnish with chopped coriander/cilantro leaves.

Roti Canai

Ingredients:

• 10 oz Plain flour
• 1/2 Cup water
• 1/2 Cup ghee
• Salt to taste

How to make Roti Canai:

• Sieve flour and salt into a bowl.
• Add ghee and water and knead till the dough smooth.
• Let the dough rest for about 2 to 3 hours to soften.
• Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
• First flatten with oiled palms, now thin it again by pulling the edges.
• Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
• Now sprinkle a little flour and roll out slightly.
•Preheat the griddle or pan, grease it well with ghee.
• When hot, put roti on, cook for about 2 to3 minutes until golden brown.
• Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
• Roti Canai is ready to serve.