Soya Nugget Cutlets

soya-nugget-cutlet

Soya Nugget Cutlet

Ingredients:
2 cups soya nugget(meal maker)
1 large onion chopped finely
1 tbsp ginger chopped finely
3-4 green chilis chopped finely
2 sprigs curry leaves chopped finely
½ tsp garam masala
½ tsp pepper powder
1 large potato boiled
1 beaten egg (for vegetarian – mix 3 tbsp flour mixed with water to make batter)
Bread crumbs

Method:
Boil some water and soak soya nuggets in it. Keep covered for 15 mins.
Meanwhile peel and cube the potatoes. Cook covered in a microwave safe bowl with little water for 6-7 mins. Drain excess water and keep aside.
Drain the hot water from nuggets and add some cold water. Take few in your hands and squeeze out the water completely.
Mince the soya nuggets in a grinder or food processor bowl and keep aside.
Heat 2-3 tbsp oil in a pan and add onions and saute till translucent.
Add ginger, green chilis, curry leaves and salt and mix well.
Add minced soya nuggets and mix well.
Add pepper powder and garam masala and mix well.
Keep aside to cool.
Mash the potato with a fork and add to cooled soya mixture. Add little beaten egg and mix well.
Make small rounds and shape the way you desire. Dip in rest of beaten egg and roll in bread crumbs.
Either deep fry or shallow fry the cutlets.
Serve with tomato ketchup.

Spicy Njandu/Crab Roast

crab-roast-1

Spicy Njandu/Crab Roast

Ingredients:
½ kilo crabs (I used 2 mud crabs)
3 medium onion sliced
1 medium tomato sliced
2 tbsp crushed ginger
1 tbsp crushed garlic
Few curry leaves
1-2 tsp Kashmiri chili powder
1 tsp black pepper powder
½ tsp turmeric powder
½ cup water
3 tbsp oil
Salt to taste

Method:
Clean and cut crab to 2 or 4 pieces depending on the size.
Heat oil and add onion, ginger, garlic and curry leaves.
Saute till onions start to become golden brown.
Add all spice powders, salt and mix well.
Add tomato and saute for few mins.
Add water and when it simmers add crab and stir well.
Cook covered on medium flame for 5 mins.
Stir again, check salt and cook covered for further 5 mins on high flame.
By now the shells would have become red/dark pink in colour. This shows crab is cooked.
Remove lid and sprinkle few more curry leaves and little pepper powder,
Stir on high flame for few mins and transfer to a serving plate.
Serve as appetizer or with rice.

Tapioca Fish Balls

tapioca-fish-balls

Tapioca Fish Balls
Recipe source: yummyoyummy

Ingredients: makes 8-10 medium balls
2 medium tapioca
Fish pieces from fish curry (I used this)
OR
2 cups any fish boiled, deboned and shredded
1 large onion chopped
2 tsp ginger chopped
2 green chilis chopped
Few curry leaves sliced
1 tsp red chili powder
½ tsp turmeric powder
¼ tsp fenugreek powder
2 tbsp oil
1 egg lightly beaten
Bread crumbs
Oil for deep frying

Method:
I used fish curry pieces, otherwise follow below method.
Heat oil and add onions, ginger, green chilis and curry leaves.
Saute till onions turn translucent.
Add all powders and mix well.
Add fish and mix well.
Check salt and take off fire.

Boil tapioca in water for approx 15-20 mins. When it’s cooked soft, add salt and turmeric powder to the water and drain.
Add a tbsp of butter to the tapioca and mash well and keep aside to cool.
Take a handful of tapioca and roll to a ball.
Flatten it and keep 1-2 tbsp of fish filling and bring edges together to close and form a ball again.
Dip in beaten egg and roll in breadcrumbs. Make rest of tapioca balls
Heat oil in deep pan and deep fry in medium flame. Drain on paper towels.
Serve hot.

tapioca-fish-balls-1

Potato Steak Casserole

Potato Steak Casserole

Potato Steak Casserole
Recipe source: Chefindisguise

Ingredients:
2 medium potatoes
2 medium tomatoes
1 mediuum onion
250 gm steak sliced thinly
¼ tsp thyme
Salt and pepper
2 tbsp olive oil
2 tbsp water

Method:
Preheat oven to 200 degree Celsius.
Slice potatoes, onions and tomatoes in thin rounds.
Take a baking dish and spread a thin layer of potatoes.
Layer tomatoes on top. Sprinkle salt and pepper.
Layer steak slice and sprinkle salt and pepper and thyme.
Spread onion rounds on steak.
Top with potatoes and tomatoes and sprinkle salt and pepper again.
Pour olive oil and water on top.
Cover with aluminium foil.
Bake for 30-40 mins.
Remove foil and bake 10 more mins in grill mode till top turns slightly burn.
Serve hot.

Cheddar Parmesan Pepper Scones

Cheddar Parmasan Biscuits

Cheddar Parmesan Pepper Scones
Recipe source: pinchmysalt

Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp coarsely ground black pepper
½ cup cold butter cut into small pieces
½ cup cheddar cheese grated
½ cup parmesan cheese grated
½ cup cold buttermilk (I used yogurt +water)
1 egg
1 -2 tsp hot sauce
2 tbsp melted butter
½ tsp paprika or hot sauce

Method:
Preheat oven to 200 degree Celsius. Line a baking tray with parchment paper.
Mix 2 tbsp melted butter, paprika or hot sauce and keep aside.
In a small bowl, whisk buttermilk, egg and hot sauce and keep aside.
In a large bowl whisk flour, baking powder, baking soda, pepper powder and salt.
Add butter and mix with your fingers till the flour resembles bread crumbs.
Stir in both cheese.
Add the buttermilk mixture and mix with a fork lightly till the dough comes together.
Tip the dough onto a floured surface and fold/knead over few times. Sprinkle flour as required. Handle lightly.
Either form into a round and flatten and cut into wedges or form a log, flatten and cut into triangles.

Cheddar Parmasan Biscuits 1
(ignore bad lighting and shade 🙂 )

Place on the baking sheet. Brush with melted butter/paprika mixture.
Bake for 15 -20 minutes till bottom and sides become golden brown.
Serve warm or cold.

Egg Potato Roll/Egg Kebab

Egg potato roll-egg kebab

Egg Potato Roll/Egg Kebab
Recipe source: yummyoyummy

Ingredients:
2 boiled eggs (can half or quarter)
2 large potatoes
1 medium onion chopped fine
1 tsp crushed ginger garlic
1 green chili chopped fine
Few curry leaves chopped fine
2 tbsp chopped coriander leaves
½ tsp chili powder
1 tsp coriander powder
¼ tsp turmeric powder
½ tsp garam masala
Salt to taste
1 lightly beaten egg
3/4 cup bread crumbs
Oil to deep fry or shallow fry

Method:
Cut boiled egg into half or quarter and keep aside. (I found quarter size is better)
Boil potatoes in a steamer or microwave, mash and keep aside.
(Microwave –Cut peeled potatoes into cubes, add a handul of water and cook for 7-8 mins. Drain excess water and mash with a fork)
Heat 2 tbsp of oil in a pan and add chopped onions, ginger garlic and curry leaves.
When onions become almost brown add all spice powders and saute well.
Add mashed potatoes, coriander leaves and mix well.
Cool the mixture.
Divide the potato mixture according to egg pieces.
Flatten each potato ball in your palm, keep an egg piece and bring edges together to seal the egg. It might seem not sticking at first but it will. Shape into oval shape.
Dip in beaten egg and roll in bread crumbs.
Deep fry or shallow fry till until golden brown.
Serve warm.

Bread Bowls

Bread bowls

Bread Bowls

Ingredients:
Few bread slices
Stuffing

Method:
Preheat oven at 150 degrees Celsius.
Remove the sides of white or brown bread. Roll each with a rolling pin.
Cut into 2 or 4 pieces as per size. (I cut mine into 4)
Lightly grease a mini muffin pan with oil. Place one slice in each mold and slightly push down to hold shape.
Brush some oil very lightly on the bread. (It’s still ok without oil)
Place in the oven for 8-10 mins. You can transfer the half-baked ones to another flat tray (side by side in oven) and use the muffin tin for second batch. It becomes crispy when cool. Or once all are done, switch off the oven and leave the bread bowls in the oven for half hr.
Stays crispy for 2 days in an airtight container.
Place 1 tsp stuffing in bread bowls and serve.

Stuffing ideas: Place in cool bread bowls just before serving.
1. Heat 2 tsp oil. Saute 1 tsp ginger and garlic, half chopped onion. Add ½ cup cooked minced meat or chicken. Add seasoning of your choice, ½ chopped tomato. Saute till almost dry. Add chopped coriander leaves and mix. Cool mixture.

2. Mix 1 medium boiled potato cut into small cubes, 4 tbsp chopped onion, 2 tbsp chopped coriander leaves, ¼ tsp red chili flakes, 2-3 tbsp tamarind sauce.

3. Heat 2 tsp oil. Saute 4 tbsp chopped onion & 1 tbsp chopped garlic. Add ½ cup chopped mushroom and ½ cup chopped spinach. Mix and cook. Add seasoning, 2 pinch dried basil and 4 tbsp cream. Mix well and cool. (in picture)

4. Egg salad or chicken salad or tuna salad (use dressing only to bind)

5. Any leftover finely chopped!!

Bread bowls 1

Quick & Easy Fried Chicken Steak

Quick Chicken Steak

Quick & Easy Fried Chicken Steak

Ingredients:
5 chicken breasts
2 eggs
1 cup all-purpose flour
1tsp salt
1 tsp pepper powder
Oil to shallow fry

Method:
Wash and pat dry chicken breasts. Cut horizontally into 2.
Beat eggs with a fork in a shallow dish.
Mix flour, salt and pepper powder in a flat plate.
Place a piece of chicken on flour and coat both sides.
Now dip in egg mixture and back to flour and coat both sides with flour.
Complete all pieces this way and refrigerate for 15 mins.

Quick Chicken Steak 1

Heat oil in nonstick pan and shallow fry chicken steaks for approx. 4 mins each side or until golden brown. Maintain fairly medium heat.
Serve with white sauce, potato wedges or vegetable salad.

Deviled Eggs with Yogurt

Devilled egg

This doesn’t mean you don’t use mayo at all…use half mayo and half Greek yogurt or hung yogurt…

Deviled Eggs with Yogurt

Ingredients:
6-8 boiled eggs
1 tsp Dijon mustard
2 tbsp mayonnaise
2 tbsp hung yogurt
Salt to taste
½ tsp black or white pepper powder
½ tsp chili powder or paprika for garnish
Chopped spring onion to garnish

Method:
Boil eggs and let them cool. Peel and keep aside.
Cut the eggs into two with a sharp knife or a piece of thread.
Place the yolks in a small bowl. Actually you will need only half of the total yolks.
Mash nicely with a fork
Add mayo, yogurt, mustard, salt and pepper and mix well.
Add more yogurt if required to get a smooth and thick texture.
Place the egg whites on a serving dish. You can either pipe the yolk mixture or use a teaspoon to fill the egg white.
Sprinkle chili powder and spring onion and / or chopped capsicum for garnish. Can be served cold.
Serve and enjoy.

Mushroom Quinoa Quiche

Mushroom quiche with quinao base

Mushroom Quinoa Quiche

Ingredients:
1 cup cooked quinoa
½ cup wheat flour or all-purpose flour
¼ tsp salt
3 -4 tbsp chopped spring onion
4-5 tbsp water

3 eggs
¼ cup milk
½ cup chopped mushroom sautéed
½ cup red capsicum chopped
3-4 tbsp chopped spring onion
¼ tsp chili flakes
¼ tsp garlic powder (optional)
Salt and pepper to taste
3-4 tbsp cheese (cheddar or parmesan)

Method:
Mix quinoa, flour, salt, green onions and enough water to make dough.
Grease a pie plate (8″) or any oven proof glass plate and grease well with butter.
Spread the dough in the plate with your fingers.
Whisk egg and milk in a bowl. Add rest of the ingredients except cheese.
Pour into the dish plate.
Sprinkle cheese on top.
Bake in preheated oven at 160 degree Celsius for 20-25 mins or until the edges have started to brown and center is almost set.
Rest for 5 mins and take out on a serving dish.
Serve warm.

Mushroom quiche with quinao base 1