Tomato Blast (Spinach Mushroom Stuffed Baked Egg in Tomato Cups)

These little tomato cups filled with spinach, mushroom and cheese with baked egg on top of it is a real yummy and healthy option for a quick breakfast or lazy evening snacks. I absolutely love the idea of making healthy recipes with easily available ingredients. With its scrumptious looks it also has the goodness of spinach and mushroom. Egg, spinach, mushroom, tomato, and loads of cheese, what else do you need in a dish to make it exquisite!!

Serve:          2

Preparation time:         45 minutes

Ingredients:

Big Tomatoes:               2
Spinach:                        1/4 cup (finely chopped and blanched)
Mushroom:                    4 medium (finely chopped)
Egg:                               2 small
Processed cheese:          2 tablespoon (grated)
Salt and pepper to season
Salad leaves to serve
Oil

Method:

1) Cut the top of the tomato and carefully take out the central seed part of it. It should look like a cup.
2) Heat some oil in a pan and toss blanched and chopped spinach and mushroom. Season it. Toss until cooked and dry.
3) Place the tomato cups in a greased muffin tin to stand straight.
4) Fill in the bottom of the tomato with spinach mushroom mixture. Add 1 tbsp of cheese on to it.
5) Top it up with the egg. Carefully break the egg and separate half of the egg white. Pour the egg yolk in the tomato cup. Oil the tomato top and place it in the muffin tin.
6) Season the egg with salt and pepper.
7) Bake it at 200 degree for 20-25 minutes or until the egg is cooked and done.

8) Serve hot with some salad and dip.

BON APPETIT..

Dhaba Chilli Chicken

"Chilli Chicken" name itself is so tempting that you will not miss to remember the taste you had last time. It is the the most popular dish that comes to mind when thinking about all the Chinese food that has been adapted in India. It goes great with fried rice or chow mein. Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral  part of the Indian culinary scene. I got this recipe from a local dhaba wala, his recipe was very famous among the local community and was a great hit. It makes me remember my good old college days when we use bunk the boring food of hostel mess for having these taste bud tantalizing chilli chicken.

Ingredient:

Chicken breast:                500 Grams ( Boneless cut in small cubes)
Red Bell Pepper:              1/2 cut in small cubes
Green Bell Pepper:           1/2 cut in small cubes
Soya sauce:                      3-4 tablespoon
Onion:                              1 medium cut in small cubes
Corn flour:                        2 tablespoon
All purpose flour:              1 tablespoon
Egg:                                 1 tablespoon
Green Chilli:                     2 split in halves
Garlic:                              1 tablespoon finely chopped
Ginger:                             1 tablespoon finely chopped     
Chili oil:                            1/2 tablespoon
Salt to taste
White pepper
Vegetable Oil

Method:

1) Cut the chicken in small cubes. Add 1 tablespoon soya sauce, egg, 1 tablespoon corn flour and all purpose flour. Season it with salt and pepper.
2) Mix well and deep fry all the chicken cubes until golden brown from out and fully cooked inside.
3) Heat some oil in a wok. Add green chilli, ginger and garlic fry for a minute and add diced onion and bell pepper. Add fried chicken. Toss it on high flame.
4) Add 1 tablespoon Soya sauce and 1 tablespoon corn flour mixed with few spoons of water. Stir it till all the chicken and vegetables are coated with sauce. Season it with salt and pepper.
5) Finish this hot and spicy chicken with some sprinkle of chili oil.
6) Serve hot with some veg fried rice or chow mein.

BON APPETIT...

Krepa (Potato and Spinach Stuffed Greek Crepe Topped With Tomato Relish)

This "Crepe" recipe is dedicated to my entire vegetarian friend. Vegan is way to go!!! Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, and a pinch of salt. Crepes are usually of two types: sweet crepes and savoury crepes. I am eliminating egg in this recipe to make it 100% vegetarian. Stuffing is made of potato and spinach. And some tomato relish which goes perfectly with this recipe. A quick and healthy dish is ready for your dinner tonight.

Ingredient:

For crepe
All purpose flour:               1cup
Cornflour:                          2 table spoon
Potato flour:                      1 table spoon (optional)
Pinch of Salt
Turmeric powder:              1/4 tea spoon
Cold Milk:                         1/2 cup
Nutmeg powder:                small pinch
Oil

For filling
Potato:                               1 large
Spinach:                             1/2 cup ( Blanched and chopped)
Ricotta cheese:                   2 table spoon
Cream fraiche:                    2 table spoon (substitute- double cream)
Pine Nuts:                          1 table spoon
Salt to taste
Black pepper
Chili Flakes                    

For Relish
Tomato:                              2 large
Onion:                                1 small
Garlic:                                1 clove
Tomato Puree:                    2 spoon
Salt:                                    1/2 tea spoon
Sugar:                                 2 table spoon
Chili Flakes:                        1 tea spoon
Dried Mint leaves:               1 tea spoon

Method:
1) Mix all the Crepe ingredients together in a big bowl. Pass it through a sieve.
2) Heat some oil in a pan and spread the mixture in it. Make a thin pancake spreading it throughout the pan. Cook both sides. Make several crepes and set aside.
3) Cut the potato in small cubes and boil. Heat some oil and add boiled potato, spinach, pine nuts. Stir for 2 minutes. Add ricotta and cream. Season it with salt, pepper and chili flakes. Keep the filling hot.
4) Heat some oil and add minced garlic to it. Add finely chopped onion and tomato step by step. Season it with salt. Cover and cook for 10 minutes. Once the tomatoes are soft and pulpy add puree and some sugar. Mix well and add chili flakes & dried mint leaves. Cook for another minute. Grind them coarsely.
5) To assemble reheat the crepe and put a spoon full of filling in between. Fold it half and drizzle some tomato relish over the crepe. Serve it hot

BON APPETIT...