Recipe - Frech Toast (my fav)

French Toast

What's the most tempting breakfast better than French toast on weekends? Just image thick slices of old bread soaked in mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup,which is the quickest and easiest breakfast especially for kids.To make the good French toast -the bread slices should be thickly sliced or else it tends to get mushy and fall apart when soaked in milk mixture if it's thinly sliced. Whenever I feel hungry these toast will be what I would be munching away shamelessly.Now these have become the favorite of both my kids and we all enjoy making these in weekends for breakfast but the worst part is when I have to clean the kitchen-a messy kitchen would take me more than 30 minutes to clean but making these toast is much easier..with kids in kitchen it's always headache.

Ingredients
Serving Size:5

4 eggs
2/3 cup milk
2tsp of cinnamon
10 thick slices of bread of your choice
a pinch of salt
butter
maple syrup

Methods:
In a large bowl beat eggs, milk, and cinnamon together.Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.Serve hot with butter, maple syrup.

Recepi - Spicy Scramble Eggs

Spicy Scramble Eggs

Eggs are as important as food all around the world. They are so easy to prepare and often the first food many people learn how to cook.Like most kitchen eggs usually find their way in my dinner table most of the time.Both my kids enjoy having egg in their food.The following is one of my favorite way in preparing them...

Ingredients
Serving Size:5
6 eggs
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 green chillie minced
1tbsp ginger garlic paste
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp ural dal
1tbsp tomato ketchup
1tsp white pepper powder
1tsp chillie powder
1/4tsp gram masala
1/4tsp turmeric powder
1/2tsp black pepper powder
salt to taste
finely chopped coriander leaves
finely chopped green spring onions
finely chopped parsley
a pinch of hing powder

Preparation Methods:
Crack the eggs one by one in a large bowl. Add the white pepper powder,tomato ketchup and a pinch of salt. Whisk them well and set aside. Heat a wok and add couple 2tbsp butter. Once it's melted add the ginger garlic paste. Fry until the raw smell is removed followed by mustard seeds,cumin seeds and ural dal . As the mustard seeds starts to crack add the chopped onions,tomatoes and green chilles.Saute till the onions turns brown- then add all the spice powders. Fry til the raw smell are completed removed-then pour the whisked egg mixture.Break them into pieces as it cooks. Finally add chopped coriander leaves,spring onions and parsley. Adjust the level of salt and transfer to a serving plate.

Recipe - Mac & Cheese

Mac & Cheese

Ingredients

1 cup of mixed shredder cheese
1 cup elbow macaroni
2tbsp butter
1tsp pepper
1tsp salt
1tbsp Mrs.Dash Sesononing Blend

1/2 cup hot milk

Preparation Methods:
Slightly under cook cook elbows in salted water in large pot and drain and return to large pot.In another wok add the butter and hot milk to a boil. Then add the cheese and the macaroni to the milk mixture, stir slowly make sure not to break the pasta. Then add 1tbsp of Mrs. Dash Seasoning blend, pepper and salt. Once the mixture is thicken remove from flame. Sprinkle with shredder cheese.

Recipe : Chettinad Pepper Chicken

Generally my chicken dishes don’t turn out to taste very good but that has never kept me from trying new recipes. Yesterday I tried a different variation in chicken cooking and to my pleasant surprise came out very well. So I wanted to share the recipe. This time around, I was able to take a picture of my dish.



Ingredients:

Chicken: 1.5 lbs (get wings or drumsticks) Cleaned and cut into pieces
Whole garam masala (Cinnamon sticks: 5 inches, cloves: 4, Cardamom:2)
Mustard seeds: 1 tsp
Fennel seeds: 2 tsp
Onion (big): 1 finely chopped
Tomatoes: 2  finely chopped
Ginger Garlic paste: 3 tbsp (freshly ground paste gives the best taste)
Green chillies: 3 finely chopped
Ginger: 2 tsp (finely diced)
Curry leaves: 1 bunch
Turmeric powder: 1/2 tsp
Chilli Powder: 2 tsp
Coriander Powder: 3 tsp
Cumin Powder: 1 tsp
Black Pepper corns: 3 tsp (coarsely crushed)
Salt to taste
Oil: 3 tbsp

Method:
1. Heat oil in a pan and splutter mustard seeds. Add fennel seeds and let them splutter. Add finely chopped onions and sauté till they become golden brown. Make sure they turn golden brown only then they will become into a silky gravy upon cooking.
2. Add turmeric powder and Ginger Garlic paste and sauté till the raw smell goes off. Then add 1 tsp of diced ginger, curry leaves and chopped green chillies.
3. Add tomatoes and sauté on medium flame until they are thoroughly mashed and oil oozes out of the gravy. Cook for another minute or two, then add the chilli powder, coriander powder and cumin powder. Mix well and cook till the raw smell disappears.
4. Add chicken pieces. DO NOT add water. Chicken will ooze out water and the chicken has to cook in that. Cover and cook on medium flame for 10 minutes stirring occasionally so that the bottom doesn’t burn.
5. Check if chicken is cooked well, else add 1/4 cup of boiling water and cover and cook for another 5 minutes. Add enough boiling water to make the gravy to desired consistency and allow to boil for about 3 minutes.
6. Add the rest of diced ginger and crushed pepper corns and cook for about 1 minute. Switch the flame off and cover and let it sit for about 5 minutes.
This dish goes well with all Indian Rotis and Rice.

Do try the recipe and tell me how it came out!