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

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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

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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

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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

 

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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.

 

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