Mini frittata

Mini broccoli frittata

4 eggs
1 small onion chopped
½ cup green and red bell peppers chopped
½ cup black beans (optional)
½ cup broccoli florets steamed
Salt and pepper
1 pinch oregano
1 pinch red chilli flakes
Beat eggs with a fork.
Add the rest of the ingredients.
Adjust salt.
Preheat oven to 140 Celsius.
Pour into muffin pans and bake for 15-20 mins or till done.
You can saute the vegetables first before adding to beaten egg.
You can make this in a pan on stove top. Cut into wedges and serve.


Chicken cutlet

Chicken Cutlet

900 gms -1 kg chicken breast
4 medium onion finely chopped
4-5 green chilies (or more as we are not adding peeper or chilli powder)
2” ginger piece
5 cloves garlic
Handful of curry leaves
2 big potatoes boiled
4-5 tbsp oil
1 egg
1 tsp garam masala powder
To coat:
1-2 eggs
1 cup breadcrumbs

Oil to fry
Boil chicken breast in little water with salt, pepper and turmeric powder. Drain excess water when done. Mince it in a food processor or chopper.
Mince garlic, ginger and green chilies together.
Chop curry leaves finely.
Heat oil and saute chopped onion.
When it turns translucent, add minced garlic, ginger and green chilies. Saute till the raw smell goes. Add curry leaves and stir. Add chicken mince and garam masala.
Stir for few minutes and take off fire.
When it cools, add mashed potatoes and mix well. Add a beaten egg and mix again. Shape into cutlets or small balls. Dip in beaten egg and roll in breadcrumbs. Heat oil and deep fry.

You can freeze the extra ones. Freeze in a single layer on a plate and then stack them in a container or ziplock bag.
Chicken cutlets are not on the soft side like meat. If you have difficulty making shape, add more beaten egg, a little at a time.
You can add pepper powder if you wish, but I usually don’t for any cutlets. Cutlets made with only green chilies for spice have a unique taste.

Spicy vegetable noodles

quick  noodles

quick noodles

A quick evening snack…

You can use either egg noodles or two packets of 2 min noodles.

2 pkts noodles
1 medium capsicum sliced
1 medium onion sliced
1/2 cup thinly sliced carrot
1/2 cup thinly sliced cabbage
2 garlic cloves chopped fine
red chilli flakes-1/4 tsp or according to taste
Salt to taste
Oil 2 tbsp

Boil noodles and drain. (Don’t use the spice mix that comes within the noodle packet)
Heat oil in a large pan and add garlic. Saute for some time.
Add onions and capsicum and stir fry on high heat. Add rest of the vegetables and stir for a few minutes. Add noodles, chilli flakes and salt. Mix well and serve hot.