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Scrambled Eggs Cooking Light breakfast

on March 19, 2012

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What was read this month ?

Mom’s speciality vegetarian style…

W hen Jyoti announced her Mother Day Special Event , My immediate reaction was – I can send all of my posts to this event. My whole blog is dedicated to single person who is not only my inspiration to cook but also to eat. My Mom is a working woman but still she prepares (even now) Heavy Breakfast; All chapattis + chutney + koshimbir + sabzi for our lunch box and for dinner chapatis + rice + dal + chutney +koshimbir + sabzi. If this is not enough as soon as she used to return from work my first question used to be – “Momma khayla kay ?? ”; Entered fast track evening snacks for us. Thanks to her my tummy grumbles even now as soon as Clock turns 5.00 p.m. Unbelievable naah …. I’m Superwoman's Daughter!! There was not a single occasion when Mom asked me to enter kitchen with a pretext of learning cooking, so I’ve learned her recipes mostly from Phone when I started staying away. Yeah I’m a Pampered Child that way, and I’m quite proud of it!! With a gun point on my forehead if I...

Finger Millet Porridge – Nachna Ragi Milk

Madhuram and Indira ’s JFI: Raagi , gave my Memory cells some kick : how many Raagi (Nachna in Marathi) dishes do I know? One ; yeah I don’t recollect Mom preparing anything except Nachnyacha Dudh – Raagi Milk – Finger Millet Porridge. So obviously I will post what I know the best but I am eagerly looking forward for its roundup and would love to see what all can be prepared from this healthy grain. The mentioned Porridge was a summer special drink at our place, every summer evening we BRO and Me used to get this huge glass full of thick Porridge, not that we complained cos anything with season specialty always attracted us. With the innovative summer drinks coming in I will always cherish our traditional summer drink :) This will give about 2 cups of porridge. You Need: Nachna (Finger Millet - Raagi) flour: 1 -2 tbsp Water: 1-2 cup Sugar: 3-4 tsp Milk: 1 cup You Do: Mix Finger Millet flour with water and bring it to boil. Stir in between...

Quick Easy Weekday White Sauce Pasta Recipe

It’s been a while that I’ve cooked for weekday evening dinner, but then when my cook gave me the opportunity by being on leave, I jumped to try out White sause pasta which the crazies boy is in love with. Infact thefoodie brought these colorful Fusilli from his last H elsenki trip, and I wanted to give it a try. You do: 1. Cook pasta in big vessel with boiling water. Once cooked, drain all water, clean with some cold water and then drizzle one teaspoon of oil. 2. In heated yok with butter, add minced garlic and onion. Sauté till onion turns pink. 3. Add corn + sliced mushroom + colored sliced capsicum. Half cook these. 4. Add about one tablespoon of flour, mix till it covers all veggies. Add salt + black pepper + oregano +Italian seasonings. 5. Add about 1C of full fat milk and mix to make white sauce. 6. Mix cooked pasta to this. Add grated cheese and coriander\parsley over this, as per your choice. This might not be an authentic pasta recipe but sure it is the one we cook regular...

How to use up Stale Bread – Part 1

Part One /:) … it’s not a series going on here, just that I prepared couple of dishes using up few stale slices of expensive Multigrain Bread which was lying in my refrigerator for a more than a week. And I plan to post them in two posts so Part One :P So how do you use up Stale Bread? If by any chance you throw it, please do not do it the next time. Bread is a good adherer so I normally use it in a Tikki, tomato omelette or thalipeeth. I experimented with this weird dish which can be christened as “Omelette Thalipeeth”, as the final output looked like a hybrid between Thalipeeth and Omelette. Ignore the prehistoric snap of my poor omelette but this is my regular omelette . I crumbled the stale bread along with the other ingredient in this and so newborn “Omelette Thalipeeth” was born. 8-> You Do: Mix Capsicum +Onion+ Green chillies + Crumbled bread+salt + Pepper + Egg. Beat Vigorously – Mostly it should look like sticky dough. Heat the pan and add butter. Spread the Mi...

Buttery Silky Dal Makhani

When Nupur announced her Blog Bite 2 – theme of cooking anything which you never thought you’ll prepare at home, I was oh … My List is too long!! :-? So the Plotter that I am – I acted on asking The Foodie about our eat-out plan on our coming lazy weekend: Me: “We’ll eat-out or order something this Sunday… ” He: “Yeah … lets order Dal Makahani ... it’s been long time we had it!” Bingo …. Searched my favourite blog – One Hot stove and planned our eat-out at our home itself. Menu was typical Punjabi style – Dal Makhani with Laccha Paratha. For me Punjabi meant – “Butter chicken” while for The Foodie the same word means – “Butter Dal “! I thought “How uninspiring it is to have a Dal at the same price of the Chicken” , but all you Guys who haven’t tasted this authentic Punjabi Dal Makhani – you HAVE to HAVE this ! The buttery feel, the sensuous texture, it is thoroughly Punjabi’s signature dish. Few things I got to know about this Dal .. The overall procedure to prepare is qui...

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