Cheesy Egg Bites!

Hi There..!! I’ve been trying to get my son to like eggs, and somehow he really hasn’t taken to them… So today, I decided to add a little twist to the regular omelet-toast… I used fun-shape moulds to make the eggy bites more appetizing for him to eat… The little drizzle of cheese just lent loads of flavor, elevating the eggs from a plain omlette to sooo much more…  Take a look… 🙂

All that goes in:

1 Egg

1/2 an onion finely diced

1/2 tsp of herbs (i just chopped up a few basil leaves)

1/4 tsp of salt

Some freshly ground pepper

2 tbsps of grated cheese (You could add more if you like)

Tomato sauce as an accompaniment

Slices of bread

Prepping the breads: Cut the bread into moulds that you have… and put them onto a tava (flat pan); on a slow flame..Flip them over and toast till the bread is crisp & nicely toasted

Prepping the egg mixture: Add all the ingredients (Except the cheese) and mix well… Set aside

Cooking the eggs: Ready a non stick pan (the flatter the better), by heating it up with the lid on. Line the moulds with a little oil and put the toasted breads into the respective mould shapes. (Line the toasts on the side of the mould which has a smaller opening.. this prevents the mixture from oozing out from under the sides..). Pour in alternate layers of the egg mixture and cheese…Its best to have the cheese right up! ( I did 2 layers as my moulds were deeper, but use your best judgment basis the depth of the moulds your working with)….

Cover and let the egg cook… After a couple of minutes, take off the heat.

Let them cool before you take them out of the moulds..

Serving suggestions: Ketchup/Chutney goes really well with these little crispy, cheesy, eggy bites… And don’t shy away from serving them as starters when you have eggitarians over… I am sure they will be a run-away hit! 🙂

Tips:

– Do not add any milk to the mixture, as it would make it runny and the filling would pour out of the moulds

– if your mixture does run out from under, don’t worry, scoop it back up before its fully cooked and put it back in the moulds…

 

Chocolate Dunked Marshmallow crispies

Celebrating our Republic day, I thought of doing something different.. Not tri-color; but definitely celebratory and loads of fun. This recipe takes only a few minutes and you can be really creative and have as much fun as you like while making them…the ingredients are simple, but the impact is super!!!  And I can tell you for sure, that your kids won’t be the only ones addicted these great crispy bites!

All that goes in:

1 cup rice crispies (murmura) – coarsley crushed by hand

1 cup of marshmallows (I used a regular store bought brand)

1/2 cup of cooking chocolate (I used Morde)

Cooking oil spray

Skewers/Lollypop sticks

Chocolate/colored sprinkles

(These measures are indicative.. as you read and make this recipe you’ll see why! 🙂 )

Prepping the marshmallows: before you begin working, have all your ingredients ready as you will need to work quickly to make the most of the melted marshmallows… So here goes..

Spray a thick bottom pan with cooking spray… as it heats up, add the marshmallows and keep stirring as they get really sticky.. put in the crispies, let the melted marshmallows coat them/act as an adhesive (the brand I used, didn’t really melt; so I allowed the crispies to just stick onto the melted mix, and that was good enough! )…

Take off the heat, coat your hands with a little oil and work the marshmallow-crisps mixture to shape them as desired. Put the skewer through it and allow to cool. (Be careful as the mixture is hot and you could burn yourself)

Prepping the Chocolate: in a glass bowl (slightly deep bowl, so that the chocolate mix has enough depth for you to dunk the sticks in), add the chocolate (chopped preferably, just melts faster) and pop into the microwave for a couple of seconds. Mix the melted chocolate well, ensure you have a nice silky texture… Put into the microwave again if needed to get the desired consistency..

Bringing it all together:  now comes the fun part!! yeyyy!!!.. This is where you can get really creative.. 🙂 and use as much chocolate as you want in whatever combinations you like…. Just dunk the marshmallow-crisps into the chocolate mixture, add the sprinkles and there you go! Your marshmallow crispies are ready when the chocolate sets!

Serving suggestions: I am sure kids of all ages will love these… Especially when you have an kiddie party at home, these will make a great add-on to your party menu or can be wrapped up (in transparent little pouches)  & given to them as special giveaways!

Happy Republic Day !! 🙂

Tips:

– I’d recommend, melting a few marshmallows at a time; as they tend to get very sticky & stiff very quickly.. Making them difficult to shape if they solidify

– You could also use the double boiler method to melt the chocolate. Either case, just make sure you don’t get any water into the mix

– Allow each flavor of chocolate you coat to dry before coating the next

– Use a thermocol to help stand up the prepped sticks as the chocolate layers set

 

 

CARAMALISED SESAME LOTUS SEEDS (MAKANE)

Sankranti brings back fond memories of Til Ladoos and Gulachi poli that my mother would make… While  I still havent gotten to making these traditional maharashtrian delicacies, I decided to try my hand at something simpler this year…. Using gul (jaggery)  & Til (Sesame seeds); I used Makane (lotus seeds)to make my own version of Til Gul ladoos… A super rich calcium source; with great taste; these mini bites were a hit with my husband & kid!.. Take a look…

All that goes in:

2 cups of Makane

2 tbsp of Jaggery

2 tbsp toasted sesame seeds (White)

(These measures are just a rough guide.. you could increase/decrease the quantities depending on how coated you want these seeds to be)

 

The Process: Before you begin, ensure that the lotus seeds are nice and crisp. If not, put them into the microwave for 30 sec-1 min so that they are crunchy when cooled..

Heat a small pan and put in the jaggery.. Give it a few minutes to just melt.. Be careful not to allow the jaggery to stick or burn.. keep stirring.. . (The over caramalizing could lend a burnt flavor.. Ensure you to work quickly during this part.. Also I would suggest you divide the total quantity into batches; as working with all the seeds and melted jaggery is tough)…

Add the lotus seeds and work through the mixture to ensure that the melted jaggery coats the seeds nicely … Sprinke enough of the toasted sesame onto the caramalised makane… They will stick to the jaggery on the seeds…

Take off from the pan and cool… separate the seeds while they are still hot (be careful or the hot jaggery could burn your fingers…)

Preserving suggestion: Store in a air tight container!

Happy Sankranti to you all 🙂

PARTY SPECIALS 4 – KAFIR LIME INFUSED BUTTER GARLIC PRAWNS

This was a prawn recipe that I had at my aunt’s place this New Year… Not just any other prawns… But this had butter, garlic and the very flavored Kafir Lime leaves that infuse such an delicious Asian taste that set this recipe apart from most other prawn recipes… A definite keeper this one is! Take a look ..

All that goes in:

20 – small-medium sized prawns

1 tsp – freshly ground pepper

3-4 garlic pods (freshly crushed)

1/2 – Tbsp melted butter

1-2 – medium sized Kafir lime leaves (you could alter this depending on the strength of the flavor…I would suggest adding 1 leaf at a time, as the flavor may over power that of the prawns)

1/2 tsp corn flour/All purpose flour

Salt to taste

Dash of lime

Making the Prawns: Season the prawns with the salt, pepper and set aside.. In a non-stick frying pan, add the butter and the garlic… let the pods cook a little lending the garlic flavor to the butter…

Add the prawns to the flavored butter and stir… as they begin to curl (a sign that they almost done), add the lime leaves and cover, allowing the flavors to come together…

Take the prawns  out of the pan..Dissolve the corn flour/APF in a tsp of cold water and add it to the mixture…this will help mop up the water residue left by the prawns…

Cook through till the water is almost soaked up… (You may want to add a little water and reduce it down, if you find the gravy too thick)..Then add the prawns back into the pan, and allow them to be coated with the gravy…And you’re ready to serve! 🙂

Serving suggestions: Serve hot with a dash of lime!

 

PARTY SPECIALS 3 – BUTTER BRAISED BROCCOLI FLORETS

When I was first introduced to Broccoli, I didn’t take to it quite naturally… But over time, I’ve come to like its taste.. I played around with some recipe variations, and the one that I am going to share brings out the best in the veggie, without too much effort… An ideal recipe when you want to keep the starters healthy and flavorful… Here’s what I did to dish this one up…

All that goes in:

1 Medium size Brocolli

2 tbsps salted yellow butter

2-3 mid-sized garlic pods (crushed)

Salt to taste

¼ tsp of freshly ground pepper

Prepping the Broccoli: Break the broccoli into large sized florets.. (a good size that can be picked up off the plate by hand and eaten)…

Take a deep vessel and fill it with enough water that would soak the broccoli… Season the water with salt. Now without putting in the broccoli, bring the water to a boil.

Once ready; add the broccoli florets let it cook for about 2-3 minutes and take off the flame. After letting it rest for another 1-2 odd minutes drain the water and wash under cold water. (This will retain the crunch and prevent the broccoli from cooking further… just tastes better that way! )

Grilling the Broccoli: You can do this in many ways; whatever suits you… I did mine directly on the flame – allows the Broccoli to have a few burnt edges, lending it a smoked flavor.. You could also directly put in on the grill; and cook it just enough till they are slightly charred.

Serving the Broccoli: I prefer to do this last stage just before serving it up. In a small sauce pan; add the butter, crushed garlic and pepper.. Put in the grilled broccoli… Sautee for a few minutes so that the butter lends that additional flavor to the Broccoli…

Serving suggestions: Serve with a yoghurt dip or savory cream (whipped cream with a little seasoning)

PARTY SPECIALS 2 – STUFFED PEPPER POPPERS

Simple flavors that create a smashing combination when put together.. What’s more is that this one saves on time and calories, but maximizes on flavor!!

All that goes in:

7-8 mini Bell peppers (Red/Yellow)

100 gms paneer/cottage cheese (grated or crumbled)

2 tbsps – Cheese Spread (regular market bought)

1 – medium sized onion- Diced

1/2 tsp – Freshly ground black pepper

1/2 tsp Oil/Butter

2-3 – crushed garlic pods

Few sprigs of Dill

Salt to taste

Prepping the peppers: These babies are tiny and you need to work gently with them… I found that cutting open a small circle at the base of the pepper, gives you enough room to de-seed it and make space for the stuffing… (i tried splitting it on the side, but didn’t work as well)

Making the stuffing: In a small non-stick pan add the oil/butter.. Once it heats up add the garlic and the onions.. allow them to reduce and cook through...

(You need to work through the next bit quickly.. Too high the flame and cooking for too long will dry out the paneer… )

Add the pepper, salt, dill and the cottage cheese.. Mix the onions in it allowing the flavors to infuse into the paneer; by putting on the lid and keeping in on sim for just a minute or so..

Add the cheese spread and mix through. Turn the heat off… (Don’t bother to dry out the water from the paneer… just mix it into the filling, if you find the paneer a little dry…)… You could dial up the cheese, if you like a more cheesy filling.. I used it more for the added flavor punch… and saved on those extra calories! 😉

Prepping the peppers: Stuff the peppers with the filling.. The more the better.. Then using tongs, roast on an open flame…. The peppers will begin to char and lend a sweetness to filling inside… Allow them to char evenly on all sides… (Take care not to burn them… ).. And you’re good to go!!

Serving suggestions: You could grate some more cheese, or just serve up as is! Enjoy!

PARTY SPECIALS – 1 FIERY CHICKEN BITES

A hectic run up to the New Year meant lots of food and drink being consumed…Some of the food was just so good that being lazy about posting it, would have meant a great dis-service to it… So; without slacking any further, I am dedicating the next few posts to writing about some of these super recipes (some my own and others) – An great party menu ready reckoner in future!!

A fiery start to this segment, I made quick fix starter, that’s tasty and goes well with a variety of sides… A sure shot party hit!

All that goes in: 

100/120 gms of boneless chicken cut into medium sized squares

For the Spicy Sauce:

– 1 tsp of Red Chilli sauce

– 1 tsp Green Chilli Sauce

– 2 tbsp tomato puree (ready puree would do)

– 1 tsp Tomato chilli sauce

– 1/2 tsp of Soy Sauce

– 1/2 tsp salt

– 1/2 tsp cornflour

– 1/2 tsp red chilli powder

1 tsp ginger-garlic paste

1/2 tsp freshly ground black pepper

Prepping the chicken: Mix all the ingredients in a bowl and coat the chicken pieces.. Set aside to marinate for around 30 -45 mins.. keep the remaining marinade aside for the gravy..

Making the Chicken: In a frying pan, add a tablespoon of oil.. let it heat up and put in the chicken pieces… on a high flame cook the chicken pieces… turning them over…  as they start to brown and slightly char.. take them off the flame…

De-glaze the pan by adding 1/2 a cup of water and allowing the smoked flavor from the chicken to lend itself to the sauce… add the remaining marinade and allow the mixture to reduce.. add salt if required…

Once the sauce is reduced (just enough to coat the chicken pieces), add the chicken back into the pan… Turn up the heat and toss to ensure the pieces are nicely coated… and you’re ready to serve up this spicy treat!

Serving suggestions: Squeeze some lemon, and serve with a tossed salad/ pickled onion side.

CHICKEN IN MUSTARD GRAVY

Happy New Year!.. Thought I’d start the new year with a simple low cal chicken recipe; to help me recover just a little from the party indulgences… .

I am not fussy about the ingredients I use to cooking… and there’s always the urge to try a bit of this and that to explore newer flavors even if very basic…  As I was looked into my fridge to season my chicken; I thought why not try some English Mustard in the marinade… I used some to season the curry and gravy, and the results were definitely worth repeating!! Take a look …

500 -600 gms Chicken (cut into medium pieces)

1 tbsp (English mustard)

½ tsp – garam masala

½ tsp – cumin powder

½ tsp – chicken masala (any store bought brand)

½ tsp – red chilli powder

1 tbsp – ginger-garlic paste

½ tsp – turmeric powder

Salt to taste

1 tbsp oil

Marinating the Chicken: Wash and clean the chicken… Add all the ingredients to the chicken.. Prick the pieces so that the marinade seeps into the chicken, lending it flavor from within… Set it aside for around 45 mins-1 hr

Cooking the chicken: Take a frying pan shaped dish (so that the juices dry out faster and the pieces get evenly pan seared), add the oil to it… Once heated, add the marinated chicken and cook it on simmer for about 4-5 mins. Keep the lid on… (Ensure that all pieces are touching the surface of the pan)..

Now remove the lid.. You will notice that the marinade and the steam has lent a watery gravy to the dish…

Increase the heat… Remove the chicken pieces (by now they will already be quite cooked)… Allow the curry water in the pan to reduce to a thickish sort of gravy… add a tbsp. of beaten yoghurt to it.. let this cook out further… Taste.. add salt if required.

Now add the chicken pieces back to the pan and mix well in the gravy, so that the pieces are nicely coated… Add a little more water if you feel that the pieces aren’t coated enough… (note: this recipe doesn’t have too much gravy).. Cook for a few minutes and take off the heat

If you are the types who likes a little more gravy, then add all the ingredients in the marinade to a cup or so of water and reduce that to a thickish gravy.. Add to the prepared chicken before serving

Serving suggestions – garnish with coriander. Serve hot with Rotis/naan/rice or if you’ve used boneless chicken, cut them up into bite sized pieces and serve as starters!!