Egg Toast (My Way)

Egg Toast is my hangover food. I have cooked this almost every sunday. So here goes the recipe for it.

  • IngredientsIMG_20181027_104901.jpg
    • 2 Slices of Bread
    • 1 Egg
    • 1 Spring Onion
    • 1 Clove of Garlic
    • 2 Green Chili Pepper minced ( Use it as you like it)
    • 1 tbsp Butter
    • 1 tbsp of Cream
    • 1/3 Cup of Coriander
  • Spices
    • Oregano Flakes
    • Pepper
    • Salt to taste

IMG_20181027_105557.jpg

  • Preparation
    • Cut Spring Onion and Garlic
    • Cut Chili into thin bits
    • Chop Coriander
  • Cooking
    • ¬†Break an Egg, Add Cream and Wisk it well.
    • Add all the content mix them well.
    • Add Spices to the mix
    • Heat Butter in Pan.img_20181027_111053.jpg
    • Dip a Slice of Bread in the mix, until both the sides are coated with Egg.
    • Cook it on Pan

Enjoy my hangover remedy.

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Jagdeep

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Potato Stuffed Capsicum

Whenever I feel Home Sick in Bangkok, I go to my Thai-Indian friends. One of these trips I went to Pattaya to a friend’s Home. His Mom cooked most amazing Stuffed Capsicum. I could not get the taste out of my mind for weeks. Finally, I tried to make it myself. To be frank, it came no were near the taste I expected to get, but it was good.

Here is the recipe for Potato Stuffed Capsicum.

  • Ingredients
    • 2 Capsicum
    • 2 Potatoes Boiled
    • 1 Onion
    • 1 tsp Ginger Garlic Paste
    • 2 Green Chili Pepper minced ( Use it as you like it)
    • 1 tbsp Oil
    • 1 tsp Cumin seeds
    • 1/3 Cup of Coriander
  • Spices

    • 1 tsp Garam Masala
    • 1/2 tsp Jeera powder (Cumin Powder)
    • 1 tsp Dhania Powder (Coriander Powder )
    • 1/3 tsp Haldi Powder (Turmeric Powder )
    • 1 tsp Red Chili Powder
    • Salt to taste
  • PreparationIMG_20170309_201618_823
    • Dice 1 Onion, 2 Chilies
    • Take Capsicum and cut the top steam off, Remove all the seeds from inside.
    • Boil 2 Potatoes, Peel off the Potatoe Skin
    • Mash the Potatoes to a pulp
  • Cooking
    • Heat Oil in Pan.
    • Add Cumin seeds, 1 Onion, and 2 Chilies – Cook it until Onion turn brown.
    • Add Ginger Garlic Paste
    • Add all the spices cook for 5 more minutes.
    • Add Mashed up Potatoes and mix all the content well.IMG_20170309_203908_683
    • Slow Cook for 5-7 minutes.
    • Check if Potatoes are cooked well.
    • Take Capsicum and fill them with the Mashed Potato with Spices.
    • Oil the Capsium a bit, and Cook it on Pan for 5-10 (if you like raw Capsium just cook for less than 5 minutes )
    • You could also bake the Stuffed Capsicum in an Oven.
    • Once cooked Garnish the Curry with Coriander.

There is another way of cooking the Potatoes, Non-Indian Style will share the recipe in another Blog.

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Jagdeep

Baingan Bharta aka Mashed Eggplant

Baingan Da Bharta or Indian Mashed Eggplant Recipe, this is one of my favorite dishes. Mom always made sure that she cooks this whenever I went back home for Holidays. She still does when I go home from Bangkok.

One main problem faced cooking this in an apartment is that I cannot grill it on fire. So I use normal pan here. It takes some time to cook. You can do it. Here we go.

  • IngredientsIMG_20190620_141706.jpg
    • 1 Big Baingan( Brinjal/Egg Plant)
    • 2 Onions
    • 2 Tomatoes or 1 Cup of Tomato Puree
    • 1″ Ginger Paste
    • 4 Cloves Garlic Paste
    • 4 Green Chili Pepper minced ( Use it as you like it)
    • 1 tbsp Oil
    • 1/3 Cup of Coriander
  • Spices
    • 1 tbsp Garam Masala
    • 1 tsp Jeera powder (Cumin Powder)
    • 1 tsp Dhania Powder (Coriander Powder )
    • 1/3 tsp Haldi Powder (Turmeric Powder )
    • 1 tsp Red Chili Powder
    • Salt to taste

 

  • PreparationIMG_20180903_235825.jpg
    • Take 1 Brinjal, Make small Cuts around it. ( You can add Garlic Cloves in the cuts if you want.)
    • Lubricate the Brinjal with Oil and Place it in Pan.
    • You can also keep Tomatoes along with Brinjal in Pan.
    • Close the Lid and Cook the Brinjal until it becomes soft. ( Try using a knife to check this)
    • It will look something like as shown in the picture
    • Peel off the skin of the Brinjal and Mash it to a pulp.
  • CookingIMG_20180904_004619.jpg
    • Heat Oil in Pan.
    • Add 2 Onion, and 2 Chilies – Cook it until Onion turns brown.
    • Add Mashed Tomato, Finely cut Garlic and Ginger ( Or Add Tomato Puree + Ginger Garlic Paste)
    • Cook it until water evaporates and the mix becomes a thick paste
    • Add all the spices cook for 5 more minutes.
    • Add Mashed Brijal to the mix.
    • Mix all the content in Pan well.
    • Slow Cook the mix for 10 minutes.
    • Here is an optional step but I always do this, Add Cream/ Malai. This makes the dish rich and yummy.
    • Once cooked Garnish the Curry with Coriander.

Enjoy my Favourite Baingan Da Bharta.

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Jagdeep

Allu Mattar (Potato Green Peas) Curry

Mattar (Green Peas) generally does not do well at our Home. Many in my family just move it to the side of the plate. I like it. I have shared Recipe for white Chick Peas and Black Chick Peas, Now is the time for Green Peas. Here is my Recipe for Green Peas.

  • Ingredientsimg_20180924_004831.jpg
    • 1 cup Kala Chana (Black Chickpeas )
    • 2 Potatoes Diced
    • 3 cup Water
    • 2 Onions
    • 2 Tomatoes or 1 Cup of Tomato Puree
    • 1″ Ginger Paste
    • 4 Cloves Garlic Paste
    • 2-4 Green Chili Pepper minced ( Use it as you like it)
    • 1 tbsp Oil
    • 1 tsp Cumin seeds
    • 1/3 Cup of Coriander
  • Spices
    • 1 tbsp Garam Masala
    • 1/2 tsp Jeera powder (Cumin Powder)
    • 1 tsp Dhania Powder (Coriander Powder )
    • 1/3 tsp Haldi Powder (Turmeric Powder )
    • 1 tsp Red chili Powder
    • Salt to taste

 

  • Preparation
    • Grind 2 Chilies, Diced Tomatoes, 1″ Ginger and 4 Cloves Garlic, Make into a fine paste.
    • Dice 2 Onions, 2 Chilies
  • Cooking
    • Heat Oil in Pan.
    • Add Cumin seeds, 2 Onion, and 2 Chilies – Cook it until Onion turn brown.
    • Add the paste of Tomato + Garlic + Ginger + Chilies ( Or Add Tomato Puree + Ginger Garlic Paste)
    • Cook it until water evaporates and the mix becomes a thick paste
    • Add all the spices cook for 5 more minutes.
    • Add Diced Potatoes and 1 Cup for Green Peas
    • Mix them well and Add 3 Cups of Water.
    • Slow Cook the mix for 20 minutes.
    • Check if Potatoes are cooked, by mashing them with a spoon.
    • Once cooked Garnish the Curry with Coriander.

Enjoy Another Peas Recipe.

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Jagdeep

Caramel Almond Cake Without Oven

For some time I had been thinking of making Cake, but I did not have an Oven. So Googled online on how can I make Cake without oven

  • IngredientIMG_20190513_002622
    • 1/2 Cup Butter
    • 1/2 Cup Icing Sugar
    • 3 Eggs
    • 2 tsp Baking Powder
    • 1 tsp Vanilla Essence
    • 2 tbsp Caramel Syrup
    • 1 Cup All-Purpose Flour
    • 1/3 Amond Chips
  • Preparation
    • Take Butter and Icing Sugar and mix it well
    • Add 3 Eggs one by one and mix it well
    • Add Baking Powder and Vanilla Essence
    • Add All Purpose flour, 1/2 a Cup first mix it well
    • Add another half of All-Purpose Flour
    • Add Caramel Syrup
    • Mix all the content well
  • BakingIMG_20190513_004743
    • Pour the Content in a Baking Container with parchment paper
    • Fill it half and Sprinkle Almond Chips
    • Keep the content in A pan with cover
    • Bake the Cake for 45 mins.

Enjoy your Cake without Oven.

Try it. Like, Share, Comment.

Jagdeep

 

Kale Chane (Black Chickpea) Curry/Masala

Kale Chane is every Saturday affair at our Home. I missed them since I moved to Bangkok.¬† Any Dal or Chana Masala that I make are bit challanging if we we don’t have Pressure Cooker. My Recipe here is made without it. So here is my Kale Chane Recipe.

  • Ingredients
    • 1 1/2 cup Kala Chana (Black Chickpeas )
    • 3 cup Water for soaking
    • 2 Onions
    • 2 Tomatoes
    • 1″ Ginger Paste
    • 4 Cloves Garlic Paste
    • 4 Green Chili Pepper minced
    • 1 tbsp Oil
    • 1 tsp Cumin seeds
    • 1/3 Cup of Coriander
  • Spices
    • Pinch of Hing (Asafoetida)
    • 1 tbsp Chana Masala (or Garam Masala)
    • 1/2 tsp Jeera powder (Cumin Powder)
    • 1/2 tsp Amchur (Dry Mango Powder) ,
    • 1 tsp Dhania Powder (Coriander Powder )
    • 1/2 tsp Haldi Powder (Turmeric Powder )
    • 1 tsp Red chilli Powder
    • Salt to taste

 

  • PreparationIMG_20180708_183903_961
    • First thing to do when you decide to make Kale Chane (Black Chickpea) soak 1 1/2 cup Kala Chana overnight.
    • Grind 1/2 Cup well Soaked Kala Chana, 2 Chilies, Diced Tomatoes, 1″ Ginger and 4 Cloves Garlic, Make into fine paste.
    • Dice 2 Onions, 2 Chilies
  • Cooking
    • Heat Oil in Pan.
    • Add Cumin seeds, 2 Onion and 2 Chilies – Cook it until Onion turn brown.
    • Add the paste made above.
    • Add all the spices cook for 5 minutes.
    • Add 1 Cup of Kala Chana to the mix.
    • Add 3 Cups of Water and Cook the mix for 20 minutes.
    • Once cooked Garnish the Curry with Coriander.