May 30, 2013 10 comments:

Angel Hair Pasta with Mushrooms and Peas

These days I have been making lot of different pastas for supper, Vj and Kids have been enjoying the pasta recipes for Supper. So far, I have tried elbows, macaroni, penne, shells, spaghetti etc Today it's Angel Hair's turn to get twisted in my hands. As this pasta is pretty long and like Noodles, kids will have difficulty in eating, so today I have tried a trick. Before cooking the pasta I have broken them at the middle into half, that resulted in medium length pasta which is convenient for kids. That trick worked great and Kids enjoyed the pasta. here is the recipe, Njoy!

Angel Hair Pasta - 1 small packet ( or a fistful)
Mushrooms - 1/2 cup
Green Peas - 1/2 cup ( frozen)
Olive Oil - 2 Tbsp
Garlic - 2 cloves ( minced)
Tomato Basil Pasta Sauce - 1 cup ( I have used Muir Glen Organic Pasta Sauce)
Dry Basil - 1 tsp
salt  - 1/2 tsp
black pepper - 1/4 tsp

Angel Hair Pasta broken into half

  1. Cook the Pasta according to package directions and set it in a colander and let it cool.
  2. In a sauce pan add 1 Tbsp Olive Oil, once the oil is hot, add the chopped garlic (to get the effect of garlic infused oil). Add chopped Mushrooms to the pan and saute them well until they are soft ( for 3 to 4 min), 
  3. Add the thawed green peas to the pan and saute them for 1 min. Add salt, black pepper and dry basil.
  4. Now add the Pasta Sauce to the pan and toss it together with veggies.

How to Serve It:
Add cooked pasta to the Serving plate, top with some olive oil. Now add Pasta Sauce with veggies to the pasta. Sprinkle some Parmesan Cheese. Serve immediately with red wine. Hmmmm Flavorful Bliss!


  • Do not wash the Mushrooms, wipe them with wet towel to clean the dirt. Remove the stem and chop them into slices. Cleaning Mushrooms wiht water will make it soggy in yoru dishes.
  • Do not add pasta to the Sauce pan and mix it together. Angel hair pasta is very delicate and it can break quickly making your pasta distorted.
  • Do not over heat the Olive Oil.
  • You can other Garden vegetables like Carrot and Broccoli to add some color and crunch.

Hope you have enjoyed this simple and quick Pasta recipe!

Take care until we meet here again

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May 27, 2013 13 comments:

Chili Cauliflower ( Baked Version) ~ Low Calorie Recipes

Recently I have introduced several Color Cauliflowers to my readers, I have made Colorful Cauliflower Bake with Purple Cauliflower and made Cauliflower CousCous Salad with Green Cauliflower and today I made this Chili Cauliflower with Orange Cauliflower. If Cauliflower is one common thing in all these recipes, then Low Calorie and Healthy touch is another common thing.
Chili Cauliflower w/ Orange Cauliflower
In original version of this recipe you have to deep fry the battered cauliflowers, use food color, use Ajonomato ( msg) to get the perfect taste and texture for this zesty dish. But I have skipped all these 3 unhealthy steps and still managed to get the beautiful and bright, and sizzling and slurpy appetizer or snack. Thanks to Orange Cauliflower and bringing the natural color to this dish and thanks to my oven for doing it's job and keeping this dish healthy. This recipe almost walks in the same steps of Chili Panner with slight variations. Hope you will like and enjoy this healthy touch to this popular Indo-Chineese dish. Here is the recipe, Njoy!

Cauliflower Florets - 2 cups
Salt - 1/2 tsp
Black Pepper - 1/4 tsp
Red chili powder - 1/2 tsp
Hot Sauce - 1 tsp
Olive Oil - 1 Tbsp

For Chili Sauce:
Oil - 1 Tsp
Soy Sauce - 1 Tbsp
White Vinegar - 1 Tbsp
Ginger Garlic Paste - 1 tsp
Garlic - 1 Tbsp ( chopped)
Chili - 1 tsp ( chopped)
Tomato Sauce - 1 tsp
Red Chili Sauce - 1 tsp
Bell Pepper - 1/2 cup ( chopped) ( optional)
Spring Onions - 1 Tbsp


  1. Wash the cauliflower florets under luke-warm water. Set a side in colander to drain the excess water. 
  2. Take a medium bowl , Add Olive Oil, salt, black pepper, red chili powder and Hot Sauce to make the batter.  Coat the cauliflowers with this seasoning. Place the coated florets in non-stick baking sheet and bake them for 30 -35 min at 350 F.
  3. Heat the non-stick pan and add Oil to it. Once the oil is hot add chopped green chili, soy sauce, vinegar, ginger garlic paste, Saute for 2 min. If you are using, add Green or Red Bell Pepper cubes and saute for 1 min. 
  4. Add chopped garlic, followed by Red Chili sauce and finally add tomato sauce ( to add mild sweetness and color). 
  5. Add the baked cauliflower florets to the pan with Chili Sauce and mix well and finally garnish with Chopped Spring Onions and switch off the stove. 
  6. Transfer this into Serving Bowl and serve warm as appetizer or serve as a snack with coffee or chai. 

The colors in this recipe are so beautiful that i couldn't stop clicking... Here is one more... feast to the eyes..

More Related Categroies:

Take care until we meet here again...

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May 24, 2013 15 comments:

Coconut Chutney with Red Chilies

Coconut Chutney is popular and pretty common on breakfast tables in Southern parts of India. This recipe is very easy and made with raw grated coconut. Actually this chutney lifts the flavor of Idlis and Dosas, Everybody agrees that, with out this chutney Idlis and Dosas won't be that much cheerful on your breakfast plates.

Coconut Chutney with Red Chilies
Usually this chutney is made with green chilies, but some times I prepare everything to make this chutney will come to know that I am out of green chilies then I replace the green chilies with red chilies to get this bright and bold Chutney with out missing anything in the taste and flavor, more over Red Chilies will give a Spice Boost to this Chutney.  This tastes very good when you make it with fresh coconut pieces, but in US it is hard to find the fresh coconut always, you can make this with dry coconut powder.

Fresh Grated Coconut - 1 cup ( or 5 medium pieces)
Red Chili - 3
Tamarind - 2 tsp ( small lemon size)
garlic - 2 cloves
cumin seeds  - 1 tsp
Peanuts - 1 Tbsp ( optional)
Oil - 1 tsp
Coriander seeds - 1 tsp
salt - 1 tsp

Heat the non-stick pan and add oil to it. Add red chili, cumin seeds, coriander seeds and saute them for 1 min. Add tamarind, garlic, peanuts to the pan and saute for 1 min, finally add the fresh grate coconut and switch of the stove immediately. Take it off from the stove and Let it completely cool.

Once it is cooled, grind it ( in the mixie or magic bullet or food processor) along with salt and adding water little by little until it becomes into a paste.

Transfer this into a serving bowl and top with Indian Tempering and serve with your Idlis or Dosas.

Today I have served the Kottimeera Dosa (recipe comes next...) with this Chutney and the whole family indulged the complete South Indian breakfast meal.

  • If you don't have fresh coconut handy, use dry coconut powder
  • Peanuts are optional in this recipe, when i make this recipe for breakfast items then only i add peanuts to change the consistency.
  • When you make this chutney go well with Rice, then skip the peanuts.
  • Coriander seeds pairs well with red chilies in this recipe, When i make coconut chutney with green chilies i don't add coriander seeds.
Take care until we meet here

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May 23, 2013 5 comments:

How to Cut Vegetables in Julienne Style

Julienne Style cutting means cutting the vegetables in long thins trips or similar to match-sticks which resembles the same shape and length. Do you know, that cutting the vegetables in proper form is critical for every recipe as it varies the taste of the dish. Because the size and cut of the vegetables determines how long it should get cook ( Big, small, long, cibed etc) in recipe accordingly to keep the nice texture and softness of the vegetable.

I always cut the onions in Julianne style for all the stir fries. And when you make noodles or pastas Carrots, Bell Pepper and Zucchini need to be cut into Julienne style to match the texture and length of the Noodles.

For salads, esp for Asian salads Cabbage, Carrot and Cucumber can be cut into Julienne style to get the nice thin and lengthy strips kind of look. Raw Papaya, Apple, and Carrot Salad is one recipe where you can see the clear cut of vegetables in Julienne style.

For fruits, Apples and Pears can be cut into Julienne style to make fresh salads.

Do you know, that Julienne is popular french term  that means youthful. :-)

Here are some ( not so great) pictures that I have captured when I am making the Chili Garlic Noodles....

How to cut the Carrot in Julienne style?

  1. Wash and peel the carrot and trim the edges. Chop the carrot into 3 or 4 equal length pieces ( matchstick length)
  2. Cut the rounded edges on 4 sides, that leaves a rectangular block of carrot
  3. Now slice the carrot into thin strips vertically and stack them and again slice it through length wise.
  4. That will give you nice, long and think match looking like carrot sticks

How to cut the Bell Pepper in Julienne style?

  1. Wash the bell pepper and pat it dry. 
  2. Run through your knife around the stem ( you have to run it into little deep) and take out the stem.
  3. Cut the bell pepper into half length wise, you will get two pepper halves that looks like a small bowl. Now 
  4. use your paring knife ( or you can use hand) remove all the seeds and membranes. That leaves a clean pepper halves.
  5. Now trim the curvy edges and that leaves rectangular half. Now cut into half and slice length wise into long thin strips .  

Some times i just slice the pepper half in width wise to get much more longer strips than it's length. 

Chili Garlic Noodles is one recipe where it uses the Julienne Style cut vegetables to match the noodles.

 Have fun!

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May 21, 2013 15 comments:

Chili Garlic Noodles ( Restaurant Style) ~ Bamboo Garden's Review

Whenever I feel like eating Noodles, or in Rush Hour to make supper or have just 2 min to make a Quick Fix, Maggie is the one that comes to my mind. What is your savior recipe in those times? I have tried several versions of Maggie, but I miss the restuarentish look for these Noodles for the texture and taste. So today I have played with some different Noodles and sauces in this recipe to create the Restaurentish Look and taste. Here you go, sharing my recipe and a story for you... Njoy!
Chili Garlic Noodles
Here in DFW area, Masala Wok is pretty popular for Indo-Chinese cuisine since our college days in UTD. There is one near UTD, we used to go there for Grad Parties or for the new Job parties and Birthday Party Occasions. And they have opened several branches later and there is one in Frisco close to our home as well. So we haven't missed going to this place. But after I return from Bangalore last year there is another new Indo-Chinese name in town that i am hearing from every body and every where.  That is Inchins Bamboo Garden which is based in Atlanta, Alpharetta. So One day my dear Sister ( who is Indo-Chinese Fan) introduced us to this restaurant which is also close to our home ( in North Plano).  We are surprisingly pleased with the vast variety options in their Menu, and I have noticed there are some traditional Chinese entrees in addition to Indo-Chineese dishes. Personally I prefer Appetizers ( or Only Appetizers) in Indo-Chinese as they are mostly fried, crispy, spicy and sizzling. ( Sorry, I don't watch calories this day ,:-))  and Yes! Yes! they are several varieties of appetizers, but the cost looked little pricey to me. But when we received our Appetizer Orders, they are huge in portion size and big enough to serve for the whole family. Or Big enough to replace my main course as i just indulge on these fried Appetizers. Their Noodles are very good and unique in texture and taste. They are advertising big about their ambiance, but we didn't feel it that appealing compared to other Indian Restaurants in town. So I give '4 Star' rating for their recipes and  '3 Star' rating for their ambiance, overall it stands '3.5 Star' rating for this Restaurant.
Courtesy: Bamboos Gardens Site
So when we are walking out of the restaurant after having a good experience with their food, the Noodle Packets on the shelf caught my eye. And I have inquired at the front desk and came to know that they are for sale and with out a thought I have bought these to create Restuarentish Style Noodles at home. And each packet is only 2 USD, that's very inexpensive. They do have some of their sauces for sale, but I haven't bought them, if you are interested then you can try their sauces and let me know about your experience.
Bamboo Garden Noodles are vital to get that texture and look.
This Chili Garlic Noodles is made with the Bamboo-Garden's noodles turned out very good, I do definitely visit this Restaurant for their Signature Appetizers and to buy more of their unique Noodles.

Noodles - 2 cups
Oil - 1 Tbsp
Soy Sauce - 2 tsp
Garlic - 2 cloves
Green Chili Sauce - 1 Tbsp
Chili Vinegar - 1 Tbsp
Bell Pepper - 1/2
Carrot - 1 medium
Cabbage - 1/2 cup
salt - 1 tsp
black pepper - 1/2 tsp
Crushed Red Pepper - 1/2 tsp( optional)

Preparatory Steps:
  • Cook the Noodles to according to package directions and run under cold water, loosen them with fork and keep aside.
  • Cut the Cabbage, Carrot, and Bell Pepper in Julienne Style ( thin strips to match the Noodles)
  1. Place the Wok on the stove and once it is hot, add Oil to it.
  2. Add soy sauce, chili vinegar to the oil.  Add minced Garlic to the oil ( this infuses the oil with garlic falvor)
  3. Add the vegetables and saute them on High, add the salt and black pepper to the vegetables. Once the vegetables are becoming tender ( starts to fade), add the cooked noodles to the wok and stir it quickly with all the vegetables. Now add the Green Chili Sauce to the Wok and stir it into the Noodles. 
  4. If you are using crushed red pepper add it to the wok and mix it into the noodles, that gives a slight spicy kick to these noodles. 
  5. Taste and adjust the seasonings accordingly. 
  6. Transfer these into bowls and top with chopped spring onions. Serve hot immediately. 

See after all, making the Restaurant Style Noodles is not that difficult at all as long you pick the right noodles and play with right sauces in the Wok. 

See you here to share more great recipes
until then take care

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May 14, 2013 29 comments:

Cauliflower CousCous Salad

As Homemade Vangee Bath Masala is handy, these days I have been quite experimenting with it. The aroma of this freshly ground masala is superb and I can't stop adding this to curries, pulaos and today even I have added it to this couscous salad. The Green Cauliflower exposure is one pleasure and using it in this healthy recipe, painting my plate colorful is another pleasure... Here is the recipe, Njoy!

Green Cauliflower Couscous Salad
 Have you ever seen Green Cauliflower? When i first came to America, i used to to think Broccoli as Green Cauliflower, then later i came to know Broccoli is different than cauliflower and got different texture and taste. I heard there are different color of cauliflowers Orange, Purple, Green but never witnessed them until today. Thanks to Sprouts Farmer Market for introducing me to their colorful cauliflowers under 'Color Harvest' concept. You may have already seen another colorful recipe Colorful Cauliflower Bake made with purple cauliflower. But today I have paired this Green Cauliflower with some more greens and created a Light - Lean salad.

Beautiful Bright Green Cauliflower

Cauliflower - 10 Florets
Grape Tomatoes - 10
Green Peas - 1/3 cup ( frozen)
Couscous - 1/2 cup ( uncooked)
Lime - 1
Vangee Bath Masala  - 1 tsp
Olive Oil - 1 tsp
salt - 1/2 tsp
Cilantro - 1 Tbsp ( optional)

Preparatory Steps:

  • Cook the Couscous according to the package directions. 
  • Steam the Cauliflower Florets for 10 min. 
  • Microwave the Green Peas on High for 1 min


  1. Take a medium wide bowl. Add cooked Couscous, steamed cauliflower, chopped grape tomatoes and mix well gently. 
  2. Add the green peas to the bowl. Add salt and Vangee Bath Masala powder and coat well. 
  3. Add Olive Oil to the top and give it a stir in the bowl. Finally squeeze the Lime Juice on top and add chopped cilantro if you are using it. 

Serve into the salad bowls or plates and dig into the healthy wholesomeness .....!!!


  • If you don't have  Vangee Bath Masala then you can use 1/2 tsp curry powder instead. 

Here are more categories that might interest you..

sending this entry to Healthy Salads Event hosted by Archana originated by Priya.
Hearth and Soul Blog Hop Event by Zesty South Indian Kitchen

Take care until we meet here next time

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May 11, 2013 8 comments:

Vankaya (Brinjal) Pulao ( Under 30 Minutes)

Vankaya (Brinjal) Pulao is a spicy rice dish cooked with the Brinjal ( Vankaya / Egg Plant) and spices under pressure. This is a One Pot Meal which will be handy for your Friday Dinners or Saturday Suppers or Sunday Picnics. This recipe uses the Homemade Vangee Bath Masala that I have posted recently. My version of Vangee Bath Masala is purely made satvivk ( the spice powder made with Lentils), so I have added some spices cinnamon, clove to add some non-veggish kick to this rice and added some grated coconut to give that mild sweetness to cool off those spices. I strongly suggest to serve this rice with cool raita. If you have this Vangee Bath Masala handy then you can make this rice in less than 30 minutes making your Dinner Special and different from routine. I will take the pride in creating this new recipe which is  inspired by the recipe of Vangee Bath but made completely differently.

Vankaya Pulao

You all know by now, I am a big fan of Vankaya ( Brinjal) and I love any dish that's made with it, My mom is also huge fan of this wonderful vegetable because one can make several varieties and cook this veggie in many forms.  ( may be I inherited the like for this veggie from my mommy). But this rice dish got several praises from hubby too and he always gets surprised how i make these special meal in minutes ( esp after i return from work). Well I have revealed my secret here now. :-). I would say this is a complete winner recipe in my family. With out any due let me share the recipe, Njoy!

Onion - 1/2 medium
Green Chili - 3
Tomato - 1 ( roma)
Baby Egg Plant - 8 ( or japaneese egg plant)
Cinnamon - 2 ( 1 inch sticks)
Clove - 3
cumin seeds - 1 tsp
Ginger Garlic Paste - 1 tsp
salt - 1 tsp
Vangee Bath Masala - 1 Tbsp
Dry Coconut Powder - 1 Tbsp
Coriander Leaves ( Cilantro) - 1/4 cup
Rice (raw) - 1 cup
Water - 2 cups
Oil - 1 Tbsp

*yields - 2 servings

Preparatory Steps:
  • Chop the Onions, Tomato and Green Chili in length wise. Chop the baby egg plants into 4 pieces. 
  • Wash the rice and drain it in colander and let it completely dry. 
  1. Heat the oil in Non-stick Pressure Pan Cooker. Once the oil is hot add Cinnamon, Clove, Cumin seeds and saute for 1 min. 
  2. Add chopped Green Chili, Onion to the pan and saute for 1 min. Onions will become translucent, then add ginger garlic paste and mix it with onions. Add Chopped Tomato now. and cook for 1 min.
  3. Add chopped Brinjal pieces to the pan, mix it with onion mixture and close the lid ( loosely) and let it cook for 2 to 3 min until egg plant becomes soft, now add the salt, mix it and cook for 2 more minutes.
  4. Now add rice to the pan mix it well, with veggies. Add Cilantro to the pan now. 
  5. Add Vangee Bath Masala Powder, and Dry Coconut powder and mix it thoroughly with rice and veggies. ( make sure the rice is coated with spices).
  6. Add 2 cups of water to the pan. Close the lid to pressure pan and cook it for 2 whistles. ( about 10 -15 min).
  7. Once it's cool off open the lid and fluff up the rice with spatula and taste and adjust the salt accordingly.
Transfer to serving bowl and server hot with cool raita on the side. 

  • Chop the eggplant ( Brinjal) in medium size. Don't chop them into small, as we pressure cooker it becomes very soft and mushy. 
  • Roasting the rice with masalas in the pan is very critical and after the rice is cooked, it will be flavorful as the rice is infused with all the masalas before.

Happy Mothers Day to all the mothers out there! I hope you are celebrating this mothers day with your mommies and little ones cherishing all the moments that you spent together with your mommy and being a mommy. Today I am sending this recipe and dish to my mommy who is miles apart, made with her ( and mine) favorite vegetable!

Happy Mothers Day Amma!

sending this recipe to, Love for your Mum event hosted by Tangy Minds and Jagruti's Event Celebrate- Love for Mum

Have a Happy Mother's Day Weekend!
Take care until we meet here again!

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May 8, 2013 4 comments:

DIY - Vangee Bath Masala ( Lentil Spice Powder )

Vangee Bath is a famous traditional Rice Dish made with Brinjal ( Egg Plants) and with unique spice powder, this rice dish is very popular in Karnataka and in southern part of Andhra as well. I used to buy store bought Vangee Bath Masala to make Vangee Bath ( Brinjal Rice). Once I mastered the recipe of this spice powder, I am making my own Vangee Bath Masala and keeping it handy. If you have this spice powder ready, then you can make several magical recipes in those rush moments making the meal special. So here I am revealing the recipe of this magic masala..... Njoy!

Vangee Bath Masala

Dry Red Chili - 5
Whole Peppercorn - 1 tsp
Coriander Seeds - 2 Tbsp
Chana Dal - 1 Tbsp
Urad Dal - 1 Tbsp
salt - 1 tsp
Oil - 1 tsp


  1. Heat the oil in the non-stick pan. Once the oil is hot, add the Red Chili, peppercorn, as they are getting roasted, add chana dal, urad dal and keep stirring them so they don't get burnt but roasted. 
  2. Finally add the coriander seeds and roast them for 1 min. Switch off the stove and keep the pan off the stove and let it cool completely. 
  3. Once this mixture is cool grind it in the mixie by adding salt to it until it becomes a fine powder. Store it in a air-tight container to keep it fresh for longer period.

There are several versions to this powder, I have added peppercorns which is not usual in this recipe, But i like to make this masala spicy and peppercorn gives that extra kick.

Version #2: you can add 1 or 2 cinnamon  and 3 cloves to give the non-veg kick to this masala. I like to keep this only to lentils so that i can use it as my saatvik masala and use it in my veggie recipes.

Version 3#: In another version you can add 1 tbsp dry coconut powder to add some sweetness to this masala making it less spicy.

You can double or triple the ingredients to make this spice powder in bulk to store for longer period. Basically you need understand the ratio of these ingredients, Coriander Seeds and Red Pepper are the heart of this recipe and they are double than the Chana dal and Urad dal measures, you can stick to this rule of Thumb!

Tune into for more recipes that follows to see this masala in action...

Take Care

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May 7, 2013 4 comments:

Carrot Almond Milkshake

I have to admit that for some reason I am not into liquids. Since I was a kid i always like solid foods than liquid food like soups, shakes etc. My dad always teases me for this (yes, even now :-)).  If  i have to prepare something new dish or try a new reicpe, my mind always thinks about solids, given that some of the liquid foods are easy to prepare as blending every thing together just like this Milk Shake recipe. These days I am putting myself into the habit of plunging on liquids and some of these Beverage Recipes are the proof of this process. Today's my liquid diet for this morning is this colorful Carrot Almond Milkshake, here is the recipe, NjoY!

Carrot Almond Milkshake
Almonds - 6 to 7 ( soaked over night)
Carrot - 1 medium
Milk - 1 cup
water -1/2 cup
sugar - 1 Tbsp
safforn - 1/2 tsp


  1. Remove the peel from almonds. ( this is optional, to get the nice color for your milk shake)
  2. Peel and Chop the carrot into 3 pieces and microwave it on high 2 min ( it will be medium soft by then)
  3. Grind Almonds and Carrot together. Add Sugar and grind it again. Now add the milk and Grind it, then add water in little and grind it all until it becomes thick.
  4. Transfer this to a serving glass and it sprinkle the saffron flakes. 

This Healthy Drink for breakfast will be a sure shot energizer to Jazz up your morning. Why late, Blend it and take a Gulp!

take care until we meet here...

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May 4, 2013 9 comments:

Mexican Migas

Mexican Migas are famous traditional breakfast made with scrambled eggs, veggies, salsa and topped with loaded tortilla strips.Oh yeah!  you can find all the Mexican goodness in this breakfast. I had this dish first time at 'Cafe De Brazil', then that got me into research some history on it. Though it is known as Mexican dish in Texas, traditionally this is adopted from Brazil, South America. Different parts of the Mexico ( North and South) make Migas with different textures but the ingredients and concept is same. Southern Mexico has more traditionalism to this recipe as it got the influence of Brazil which is close by geographically. And also there are Spanish Migas that are traditional Spanish recipe, but made with Left Over Bread.  So enough History & Geography and let's explore the flavors in this dish. Here you go the recipe, Njoy!

Mexican Migas
Eggs - 4
Onion - 1/2 medium
Bell Pepper - 1/2 ( Green or Red)
Black Bean and Corn Mix - 2 Tbsp ( frozen & Thawed) ( Optional)
Jalapeno - 1
Cheddar Cheese - 1/4 cup
Salsa - 2 Tbsp
salt - 1/2 tsp
black pepper - 1/4 tsp
paprika - 1/2 tsp
Tortilla Strips - 1/4 cup ( crunchy)
Cilantro - 1/2 cup
Oil - 1 Tbsp

  1. Heat the non-stick pan and add oil to it. Once the oil is hot add chopped onion, Jalapeno and bell pepper.
  2. Saute them for 2 min ( they shouldn't be too soft, so don't over cook them) 
  3. Meanwhile, take a medium bowl and break the eggs into it, add salt, black pepper, paprika and whisk together. Pour this egg mixture into the non-stick pan.
  4. Let them cook for 2 min, when the eggs are getting cooked, add half of tortilla strips and cheddar cheese and let the eggs cook with it. When Eggs are cooked thoroughly add the Bean& corn mix, salsa, cilantro and mix it well. Cook for 2 min.
  5. Switch off the stove and transfer this to serving plate and top with remaining tortilla strips. 

Serve this breakfast warm with the side of hot sauce and lime wedges to make your morning spicy and sassy!

Happy Cinco De Mayo, Amigos!

Take Care and Have Fun!

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May 2, 2013 11 comments:

Potato Roast ~ Under 15 minutes

In our home we call this a Fever Recipe,  as this gets made when anybody gets Fever. It is very easy to make and it soothes your taste buds when you are sick and recovering; One reason is that it is a soft food, another is it's made spicy to make that bitterness go away when you are sick and don't feel like eating anything bland. Here is the recipe, Njoy!

Potato - 2 medium
Cumin seeds  -1 tsp
mustard seeds - 1 tsp
curry leaves - 3 to 4
turmeric powder - 1/2 tsp
salt - 1/2 tsp
red chili powder ( paprika) - 1/2 tsp
Oil - 1 tbsp
Cilantro - for garnish

  1. Peel the potatoes, wash them and cut into small bite size pieces. Take a medium bowl with water and add the chopped potato pieces and microwave on high for 7 min.Potato becomes semi soft and then drain the water and keep the potatoes on the side.
  2. Heat the non-stick pan and add the Oil. Once the oil is hot add cumin seed and mustard seeds. As they start spluttering add curry leaves, turmeric powder. 
  3. Add the potato cubes to the pan and mix well with the tempering. stir fry for 3 min.
  4. Add salt and paprika to the potatoes and stir - fry for 3 min. 
  5. Add chopped cilantro on top and keep the flame in low and cook for 1 min. 
Switch off the stove and now you have a curry in hurry or Dinner under 15 minutes and now Njoy with hot white rice and tomato rasam!

Take care until we meet here again

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