GRILLED POACHED EGG BURGER

 

Grilled Poached Egg Burger

Grilled egg burger is quick and healthy recipe for fast food lovers and those who are always on the go. Excellent for kids and elders too. A simple fact is that burgers are not made in fancy restaurants only but at home using minimalistic and simple ingredients too.opt for whole wheat burger buns to make it more healthy.

Ingredients:-

(serving 1)

1 egg

1 burger bun

Salt to taste

½ tsp. crushed black pepper

½ tsp. chaat masala

1 onion slice horizontal

1 tomato slice

1 tsp. tomato ketchup

1 tsp. mint dip

1 tbsp. oil

Method:-

• Take a silicon muffin mould and fill water to 1/4^th level. Crack an egg in this mould and bake it on microwave high for 30 seconds -1 minute depending on preference of soft or hard texture of egg.Demould it and keep it aside.

• Heat a grill pan/electronic grill and grill tomato and onion slices.

• Take burger bun and make a slit in between with a sharp knife. Apply little butter and grill them.

 

• When all above steps are done, we’ll arrange the burger. First tomato ketchup is applied in the bun on lower side. The poached egg is placed over it and then chat masala is sprinkled and onion sliced is placed. Above it we place tomato slice and again mint dip is applied.

• The burger can be served with more of grilled vegetables or simple potato wedges. You may try your version of poached egg burger by using more vegetables or meat.

SCRAMBLED EGG PARATHA

 

Scrambled Egg Parantha

An absolute feast for egg lovers.Paranthas is an essential part of Indian food specially breakfast. A simple and innovative way of making paranthas which is ideal for breakfast. Its cook and serve dish and not recommended for long time packing as egg tend to moist the parantha when kept for long one pot meal for kids as it’s a complete meal.

Ingredients:-

2 cups Whole wheat four

½ cup semolina/sooji

2 tbsp. Oil

Water for kneading

2 eggs

1 Onion chopped

Salt to taste

½ tsp. red chilli powder

Chopped coriander leaves

Method:-

• Knead stiff dough with whole flour, semolina, salt, water and a tbsp. of oil refrigerate it for some time.

• Make scrambled eggs of 2eggs, onions, salt and chilli powder. Let it dry up as much as possible.

• Make a stuffed parantha of scramble eggs filling taking a heapful of filling.

• Heat tawa and make it crisp on both sides using ghee.

• Serve hot with pickle or ketchup.

STRAWBERRY LEMON SPRINTER

 

 Strawberry Lemon Sprinter

Strawberry lemonade is an interesting fusion of fresh lime soda and is an interesting drink during summers. Strawberries and melons are rich source of vitamin c and antioxidants which are good for body and radical damage. The refreshing pink colour soothes up the mind and body giving it a protection against heat stroke as well.

Ingredients:-

12-15 fresh strawberries, peeled, pureed and strained

2 tbsp. lemon juice

75 ml sugar syrup

500ml soda

½ tsp. Lemonade spice (black salt +roasted cumin powder)

7-8 fresh mint leaves crushed

Crushed ice

Lemon slices and bits of strawberries for garnishing

Method:-

• Take a glass jar and put half of crushed ice.pour strawberry puree and add remaining half of crushed ice.

• Add sugar syrup and slowly fill up the jar with soda avoiding the fast speed.

• Add crushed mint and lemon slices. Lastly add the lemonade spice and give a stir with stirrer.

• Must be consumed immediately.

BREAD ROLLS

 

Bread Rolls

Bread rolls are soft, crispy and delicious delight which can be served whole or cut diagnolly.it can be had with tea as a morning breakfast or as a snack. It’s a good tiffin thing too as it tastes good even after it cools down. We have an innovative recipe where we use both potatoes and cottage cheese chunks as filling.

Ingredients:-

10 bread slices

2 onions finely chopped

250 grams cottage cheese cut in small pieces

4 potatoes boiled and mashed

Salt to taste

½ tsp. mustard seeds

1 tsp. red chilli powder

1 tsp. coriander powder

½ tsp. turmeric powder

4-5 curry leaves

1 tbs oil

Handful of chopped coriander leaves

Water to soak the bread

Oil for deep frying

Method:-

• Heat oil in a pan and add mustard seeds and curry leaves. Add onions and sauté onions till they turn pink.

• Add all the spices and salt. Add mashed potatoes as well. Simmer the mixture for 4-5 minutes on low flame.

• Add cottage cheese cubes and coriander chopped coriander.

• Keep aside and let it cool.

• Take a wok and heat oil to deep fry the rolls. Make sure the oil is ready for frying by putting a bit of bread slice. (Tip) to make sure rolls don’t stick to the base, add ½ tsp. salt to the oil.

• Cut corners of the breads, soak the bread in water for 5 seconds and squeeze out the water by pressing them in palms. We need 2 slices to make one roll. 

• Place the mixture between two slices and roll them up using your hands.Grease your hands a little if required. If ypu desire smaller rolls make a slit in between the rolling process and seal the ends properly and you can have 2 smaller rolls.

• Fry them carefully in hot oil till they turn nice brown.

• Serve hot with ketchup or dip of your choice.

Optional - You Can Use Atte Wale Aloo For Stuffing - Click Here

STUFFED CHILLIES

 Stuffed Chillies

Green chillies are rich source of vitamin c.The quickest form of pickle and side dish is stuffed green chilli.it need big Rajasthani green chillies which are not spicy. They give a hot impression but are mild. They leave back a tangling effect of green chilli but the mildness and taste makes you have them as many as you can at a given time.

Ingredients:-

250 grams big green chillies, washed and wiped dry

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp. fenugreek seeds powder (methi)

1 tsp. dry mango powder

½ tsp. turmeric powder

1 tsp. mustard seed powder (yellow rai)

Salt to taste

2 tbs. mustard oil

Method:-

• Mix all the dry spices in grinder.

• Slit all the green chillies with knife and discard the seeds.

• Fill the spice mixture in green chillies with the help of a spoon. Keep the remaining mixture aside.

• Heat mustard oil in a pan till it reaches smoking point. Lower the flame and put green chillies in it and cover with a lid. After 5 minutes, flip the sides of green chilli and cook for another 5 minutes.

• It’s done when it turns brown and tender at all the sides. Sprinkle the remaining spice mixture on fried chillies.

• Serve with rice/naan/paranthas or pooris.they have a shelf life of 5-7 days.