Cinnamon Sugar Toast with Nutella and Banana Filling

Dessert for breakfast !!! Super easy to make...

 

Crunchy cinnamon sugar toast filled with gooey Nutella + Banana , lightly sugar dusted and topped with salted peanuts. Serve it slightly warm. Treat yourself with this sinful breakfast.

 

 

Yield : 2 Servings

Ingredients

• 4 Bread slices ( I used white sandwich bread)
• 2 Tablespoon salted butter
• 3 Tablespoons of granulated White Sugar
• 1 and 1/2 Tablespoons of Ground Cinnamon
• 1 Banana sliced
• Nutella ( according to your preference)
• Castor sugar for dusting
• chopped salted peanuts or slivered almonds for topping

Directions

1. In a skillet or tawa , toast bread slices on both sides slightly until they turn just little crispy. Do not brown

 

 

 

2. Remove from the skillet and set aside for 5 minutes until they cool slightly
3. Then apply butter on one side of the bread slices
4. In a plate, add sugar and ground cinnamon and mix thoroughly. Set aside
5. Apply generous spread of Nutella on one side of the bread slices. Top it with sliced banana. Cover it with a second bread slice with nutella side facing the banana to form a sandwich

6. Apply butter on the top and bottom of stuffed sandwich. Press both buttered sides of the sandwich in the cinnamon sugar

4. Heat the skillet on high flame and place the sandwich on the hot skillet. Using a potato masher, press the sandwich gently so that the cinnamon sugar gets caramelized nicely to golden. Do not press too much, the filling might come out on the sides if you press too much
5. Toast the sandwich both sides and remove from the pan
6. Serving : Dust the sandwich with castor sugar and top it with chopped peanuts or almonds for a nice crunch
 

Mochai Poriyal / Field Beans Stir Fry

Mochai Poriyal is a popular South Indian side served along with rice, sambar, rasam meal. Mochai is called 'Field Beans' in English and it belong to the same legume family as fava beans and broad beans.

 

Mochai is pressure cooked and then cooked with garlic and caramelized onions. Served with Sprinkles of fresh grated coconut and cilantro leaves.

 

 

 

Ingredients

• 1 Cup Field beans / Fresh Mochai ( pressure cook with salt and 1/3 cup water for 3 whistles on low flame )
• 1 Tablespoon Vegetable oil
• 1/2 Teaspoon Mustard Seeds
• 1/4 Teaspoon Cumin Seeds
• 1/2 Teaspoon urad dal
• 1 Large red onion chopped finely
• 2 Garlic cloves chopped finely
• 1 Teaspoon coarsely ground black pepper corns
• Salt to taste
• 1 Teaspoon chopped cilantro leaves for garnish
• 2 Tablespoons fresh grated coconut for topping

Directions 

1. In a wok/ kadai , add oil. When the oil is hot, add mustard seeds, urad dal, cumin seeds and fry for 30 seconds
2. Add Garlic and fry until they are light golden. Then add red onion and sprinkle a pinch of salt. Fry on medium flame for 8 to 10 minutes until the onions are caramelized and crispy
3. Add ground peppercorns, season with salt and give it a nice stir
4. Add cooked beans and combine everything. Sprinkle grated coconut and give it a nice stir. Switch off the flame
5. Garnish with chopped cilantro leaves and serve hot

Spinach and Potatoes Au Gratin

Tender soft potatoes and spinach smothered in creamy garlic sauce and topped with melting sharp cheddar cheese. Potato, cream , butter and cheese makes this dish a decadently delicious side for the holiday meal. So easy to make and tastes heavenly. Pioneer woman's recipes are always a keeper !

 

Recipe Source : http://thepioneerwoman.com/cooking/2010/01/perfect-potatoes-au-gratin/

Ingredients

• 2 Large potatoes
• 1 Cup roughly chopped spinach
• 1 Tablespoon unsalted Butter
• 3 Garlic Cloves crushed and chopped finely
• 1/2 Teaspoon dried herbs ( mix of thyme, rosemary and oregano)
• 1 and 1/2 Tablespoon all purpose flour
• a big pinch of nutmeg
• Salt and freshly ground black pepper for seasoning
• 1/2 Cup Heavy cream
• 1/3 Cup Milk ( I used full cream milk)
• 3/4 Cup sharp cheddar cheese ( I used milky mist brand)

Directions

1. Preheat oven to 200 C / 400 F

 

2. Grease a baking dish with 1 tablespoon of softened butter and set aside
3. Peel and remove skin from the potatoes. However, Original recipe uses potatoes with skin on.
4.Then slice the potatoes into circles , slightly thicker
5. Add the sliced potatoes in a bowl of water and set aside
6. In a mixing bowl add garlic, dried herbs, nutmeg, all purpose flour and mix everything
7. Whisk in milk and heavy cream and keep stirring making sure that there are no lumps. Then add 1/3 cup of cheddar cheese in the milk cream mixture. Season with salt.
8. Now, arrange 1/3 rd of the the potato slices on the baking dish. Add 1/3 rd of the spinach on the top. And pour 1/3 rd portion of cream mixture we prepare at step number 7. Repeat this process and place the potatoes, spinach and cream in layers. Sprinkle the top with ground black pepper

 

 

 

10. Cover the baking dish with foil and bake at 200 C for 20 minutes. Then remove foil and bake for 15 minutes

11. Add the remaining grated cheese on the top of the potatoes and change the oven to broiler mode and return the baking dish to the oven
12. Bake under broiler for a minute or two just until the cheese melts.
13. Potato Au gratin is ready to be served

Cheese and Spinach Bruschetta

Crispy oven grilled baguette slices are topped with cheese, garlic, sautéed spinach and finished under the broiler. These are easy to make and tastes delicious. Perfect with a bowl of soup.

 

 

Ingredients 

1 French baguette

2 Tablespoons of salted butter at room temperature

2 Garlic cloves 

For the Topping  

1/2 Teaspoon butter

2 Garlic cloves crushed and chopped finely

1/2 Cup Fresh Spinach

1/2 Cup grated fresh mozzarella cheese

1/2 Teaspoon red chilli flakes

1/2 Teaspoon Italian seasoning ( mixture of dried oregano + thyme + rosemary+ basil)

 Salt and ground black pepper to taste  

Directions  

1. Using a sharp knife slice the bread into thick slices

2. Cut the garlic into two pieces and then rub the garlic on both sides of the bread slices to infuse garlicky flavor on the bread. Then Apply softened butter on both sides of the bread slices. You can use olive oil instead of butter

3. Preheat the oven to 200C. Grease a baking tray and arrange the bread slices on the try and bake at 200 C for 10 minutes or until they are crispy and golden. Alternatively you can grill the bread slices in a grill pan or regular griddle until they are crispy and golden. I have tried both methods and I prefer baking in the oven since it saves time and bread comes out crispy with nice char.

Make spinach topping

1. In a pan heat 1/2 Teaspoon butter. When the butter melts, add garlic and fry until it is light golden

 

2. Add finely chopped spinach and and fry for a minute just until the spinach turns soft. season with salt and pepper

 

3. On the crispy baked bread slices, sprinkle grated cheese. Top it with garlic spinach mixture on each bread slice. Sprinkle with ground pepper or red chilli flakes Italian sesaoning

 

4. Return the baking tray to the oven in broiler mode and cook it for a minutes until the cheese melts. Do not walk away while the bread is cooked under broiler mode, they burn very fast and quickly. Keep an eye and remove it once the cheese melts

 

5. Serve hot as an appetizer or with a bowl of soup

 

 

Instant Espresso chocolate pudding

Instant espresso chocolate pudding done in microwave. It is easy to make and requires only few readily available ingredients. This pudding is smooth and silky and has a rich chocolate flavor. Coffee in the pudding enhances the chocolate taste.

 

 

 

 

 

Recipe Adapted From : https://mykitchentrials.wordpress.com/2011/08/29/microwave-chocolate-pudding/

Yield : 2 Servings

Ingredients 

• 3/4 Cup Milk ( I used full cream milk )
• 6 Tablespoons castor Sugar
• 1/4 Cup unsweetened cocoa powder
• 1 Tablespoon Corn flour / corn starch
• 1 Teaspoon instant coffee powder
• a pinch of salt
• 1 Teaspoon unsalted butter  

Directions 

1. In a medium mixing bowl, add castor sugar, cocoa powder, salt, corn flour , coffee powder and mix it using a spoon
2. Then add milk in a steady stream and keep whisking until the mixture is smooth without any lumps and the cocoa powder dissolves completely
3. Pour the mixture in microwave safe mug and microwave on high for a minute
4. Remove the mixture form the microwave and whisk it. Return the mug to the microwave and microwave it on high for 2 more minutes stirring in between at 30 seconds interval until the mixture turns thick like pudding
5. Now remove from the microwave and stir in butter and whisk it to combine
6. Serve the pudding warm or cool the pudding slightly and then refrigerate until it is cold
 

Crispy Fried Sesame Eggplant slices

Thin slices of eggplant dipped in batter, coated with sesame seeds and deep fried. Super crispy , nutty and delicious. 

 

 

 

Ingredients

• 1 large eggplant cut into slices
• 1/2 Cup All purpose flour
• 2 Teaspoon rice flour
• 2 Teaspoon corn flour
• 1/2 Teaspoon dried oregano
• 1/2 Teaspoon red chilli flakes
• 1/2 Teaspoon ground black pepper
• 1 Teaspoon lemon zest
• 2 Tablespoons white sesame seeds
• Salt to taste
• Oil for deep frying

Directions

 

 

 

 

 

1. Wash eggplant and slice it into circles. Add the slices in a bowl of water. Set aside

2. In a mixing bowl, add all purpose flour, rice flour, corn flour, oregano, chilli flakes, lemon zest,  salt and pepper

3. Add 2/3 cup of water and whisk until the mixture is smooth without any lumps

4. In a large sauce pan or kadai / wok heat oil for deep frying

5. When the oil is hot, reduce the flame to medium. Drain water from eggplants and pat dry them in paper towel

6. Dip egg plant slices in the prepared batter, shake of excess batter. Sprinkle sesame seeds over the dipped eggplants and drop them in hot oil

7. Fry in batches of 4 eggplant slices until they are crispy and light golden

8. Remove from oil and place them on a paper towel

9. Serve hot with your favourite dip. I served it with ketchup and cilantro yogurt dip

Nutty Tomato Garlic Rice with Omelette Rolls

A quick flavoured rice with a mixture of textures  - Crunchy nuts, fluffy rice and omelette rolls !!! Very Easy to make and flavor packed. Completely satisfying meal in less than 30 minutes and definitely a crowd pleaser.

This recipe is adapted from a cook book called 'The Vegetarian Kitchen by Linda Fraser'. This one pot rice is my favorite reliable go-to recipes for everyday dinners. This dish is so deceptively simple to make with the ingredients readily available in your kitchen.

Here are some variations to the dish that you can try. Try adding vegetables like carrots, beans , cauliflower or broccoli. Or try adding chickpeas to this rice to make it more delicious. Add left over chicken or meat , options are endless.

Preparation Time : 10 Min
Cooking Time : 25 Min
Serves : 2

Ingredients

• 1 Cup Basmati Rice or long grain rice
• 1 and 1/2  Tablespoons of vegetable Oil
• 2 Garlic cloves crushed and chopped finely
• 1 medium Red Onion chopped
• 1 Large ripe tomato cut into small cubes
• 1/2 Teaspoon dried Italian herbs ( mix of rosemary, thyme and oregano)
• 1 and 1/2 Cups of Hot vegetable Stock
• 1/2 Tablespoon Soy Sauce
• 1/4 Cup Salted Peanuts or any nuts of your choice
• Freshly Ground Pepper - as per your taste
• Salt as required ( Since we are using soy sauce and vegetable stock, please check the salt before adding more; I added very less salt)
• 3 Large eggs for Omelette + 1 Tablespoon heavy cream
• Chopped Spring Onion greens for garnish ( Since I did not have spring onions, I used chopped cilantro leaves. Please use spring onion greens for  better flavor)

                                                   

 

 

Preparation: 

In a small sauce pan, add the vegetable stock and heat it. Let the stock simmer when you prepare the rice. We need hot stock to cook the rice.

Directions :

1. Wash basmati rice several times and soak in regular tap water for 15 minutes
2. In a large pan, heat 1 tablespoon vegetable oil. When the oil is hot add chopped garlic and fry for 30 seconds until garlic turns light golden. Do not burn garlic. Burnt garlic overpowers the dish and gives a pungent smell. Then add chopped onion sauté until the onions are soft. Then add tomato and fry until the tomatoes are soft and mushy. Add dried herb mixture and give it a nice stir
3. Drain water from the rice. Add washed rice along with hot vegetable stock and give it a nice stir. Important Note :  If stock already has salt, then no need to add salt. otherwise add a big pinch of salt and season the rice. Let the rice cook in stock for 10 to 15 min until rice is cooked through and fluffy
4. Meanwhile, you can prepare omelette. In a small bowl beat 3 eggs with 2 pinches of salt and ground pepper and heavy cream
5. You need a slightly bigger pan to make omelettes. In a frying pan, heat remaining 1/2 Tablespoon oil. When the oil is hot pour the beaten eggs and spread the eggs to cover the pan thinly. Please note that you need to spread the egg mixture thinly as soon as you pour the eggs in the pan. If you do not do that, then you will get a slightly thicker omelette  and it will be difficult to roll them later. Thin omelette is easy to roll. Thicker omelette breaks when you try to roll
6. Cook the omelette for a min. Then flip and change side and cook the other side also for a min
7. Transfer the omelette to a clean chopping board. Let it cool little bit so that you can roll it up using hands. Roll it up tightly
8. Cut the omelette roll into 10 or 12 slices
9. Now , back to the rice: Once the rice is cooked through and soft , add peanuts, soy sauce, ground pepper and salt as required and give it a nice stir and switch off the flame
10. Serving : Serve the pilaff hot. For serving , spoon pilaff into serving dish and arrange prepared omelette rolls on the top and garnish with spring onion greens on the top