Egg and mayo grilled sandwich

Hello friends.

Does this happen in your household too? Some family member and yourself end up buying an item or product needed in the kitchen. This time round my husband and me bought one dozen eggs each. Haa!!! So many eggs!! And just the two of us.

With two dozen eggs on hand, I quickly boiled ten of them in one go. It is going to be an eggy day ahead. Now that is the reason behind my Saturday quick lunch fix. It  was boiled egg and mayo sandwich. This egg mayo sandwich recipe is so easy and quick to make. Turned out yummy, I used the filling in regular laadi pav, you can use sliced bread instead. This makes a good tiffin snack or dry lunch.

To make 3 sandwiches or pavs.

Ingredients

6 slices wheat bread or 3 normal  pavs
3 bolied eggs
2 tbsp Mayonnaise
1 tsp chilli flakes
1 tbsp butter
Salt and pepper to taste
Chopped coriander leaves


Method

1. Crack and peel the boiled  eggs & crumble in a bowl
2  Sprinkle salt, pepper and chilli flakes and mix well.

3. Now add the mayonnaise and chopped corriander to this. Mix and mix till all ingredients combine to form a paste.
4. Slit the bread from the middle & place egg mixture & evenly spread. Gently press so that the batter doesn't ooze out.
5. You can eat it cold. Or then butter a pan and lightly toast it on both sides before serving.
6. Serve this immediately with tomato chilli sauce.

Note - You can grill it in a toaster or oven. Add cheese to this too but that really gets heavy and takes the taste of of the egg. Cheese spread can be another option.
So keep it simple, the lesser the ingredients truly enhances the taste.

Try out another bolied egg bhurji recipe here.
Have an eggy weekend

Roj khao Ande!! 😂😃😄😘 

Easy Peas Pulao in ten minutes

Hello friends,

Sweetannu is back with another easy peasy recipe - Peas Pulao. This I stirred up in no time, at the last moment in the afternoon. I was waiting by the window for Sujata to come but when she didn't turn up I gave up. I had no option to cook up something really quickly.

I just cooked up a peas pulao and had it  all by myself. You will love it especially if you are a rice lover like me. Just a papad, pickle or have it with, ketchup, curd or some left over gravy. All these would be great accompaniments with peas pulao. Note the ingredients and method. 

Ingredients

1 cup basmati rice
½ cup peas 
1 medium sized onion
1 tsp ginger garlic paste
¼ Cup kasturi methi 
1 tbsp Oil
½ inch cinnamon stick
1 medium size tomato
1/4 tsp turmeric powder
1/4 tsp chilli powder
Salt to taste


Method

1. First wash and soak rice for so that cooking is faster. Also if you are using frozen peas, soak it water too. 

2. Take a medium size kadai, heat oil,  add a cinnamon stick and thinly sliced onion and fry quickly on medium flame till onions  turn translucent. 

3. Add ginger garlic paste and saute till they lose the rawness.

4. Now add the chopped tomato and dry spices. 

5. Add the peas to this and gently give it a stir for 30 seconds. 

6. Now drain the water from  rice and add to this. Cook on a medium flame till the rice starts to cook and  gives out a nice aroma.

7. Add kasturi methi at this stage. 

8. Add one cup  water such as it covers the rice completely.

9. Cook till rice is done.

10. Cover and cook for best quick results. 

11. Serve it hot with accompaniment of your choice. 

Note - 
For the fastest results Pressure cook on high flame for 4 whistles with two cups water. 

You can use ghee instead of oil.

Quick and easy low cal dessert with hung curd

Hello friends,

Its so difficult to stay of sugar, every time the craving comes back with an excuse to eat something sweet. But I have consciously made an attempt to avoid the white refined sugary products and opt for sweet healthy alternatives.  

The next best alternative is honey however I prefer to sweeten my desserts with natural fruits like mango, papaya, grapes that have equal amount of natural sugars.Raisin and dates are another good option. 

Today I have stirred up an oats granola mix with curd, apple and mango dessert. I also used some left over walnut cake I recently brought back from Pune. You can use some digestive biscuits or give it a miss if you wish.

Ingredients
( To make three potions of this dessert)

1 cup hung curd
1/2 cup roasted pressed oats ( I used a oats breakfast mix)
1 cup chopped mango
1 chopped apple
Left over cake

Method 

 1. To make hung curd - You need to put regular curd in a muslin cloth and let it hand till the water of the curd oozes out. The curd will thicken and become half the size.

2. In a blender, whisk the hung curd and mango pieces to make a paste. Do not add any water. This will be mildly sweet, if you want it sweeter you can add a tablespoon of honey.

3. Wash the apple thoroughly and chop it into extremely  small pieces.

4. Take dessert glasses of your choice, you can even take shot glasses or regular glasses. Add the cake crumbs to the bottom and press it with the back of spoon.

5. Add a layer of curd mix, lightly bang glass for layer to even out.

6. Now add a layer of oats and apple pieces. 

7. Repeat the layer of cake, oats and curd. Lastly again top with chopped apple and garnish with walnut.

8. Chill before serving and enjoy this yummy dessert

Note for variation

1. Add some chocolate to the curd, kids will love it.

2. Optional fruits to try with -
papaya and musk melon have good quantity of sweetness.

3. You can use a wine glass for setting the dessert.

3. If you don't have cake then use digestive biscuits.

4. The oats can be mixed with almonds and walnuts to make a crunchy layer.

5. No curd, use custard.

The options are endless. Its all about enjoying what you make and serving it with pride.

So enjoy cooking and Cooking with Sweetannu. 
If you have any suggestions or variations then so write in the comments below.

Assamese style fish with curry leaves

Curry leaves are the leaves of curry plant and are often used in Indian cuisines . Curry leaves are extremely aromatic and are available throughout the year. These leaves also contains many nutritional value as these leaves provide vitamin A, vitamin B, proteins, carbohydrates, amino acids, fiber, calcium etc. Fresh curry leaves can be fried in oil to add depth flavour at the start of cooking. Curry leaves can be consumed as raw by making raw chutney. Fish with curry leaves is an authentic fish curry recipe of Assam. Curry leaves in Assamese known as Narasingha. Here in this recipe I'm using fresh curry leaves paste. We Assamese people use less spices in our cooking. So this fish recipe is cooked without any powdered spices and that's why is a very healthy recipe.

INGREDIENTS:
• 4 pieces of fish (any)
• curry leaves, 1 bunch
• 2-3 green chillies
• 3-4 cloves of garlic
• 1 potato boiled
• 1/2+ 1/2 tsp turmeric powder
• 1 tomato chopped
• 2-3 tbsp mustard oil
• salt taste

METHOD:

Separate curry leaves from the stems. Wash curry leaves under running water. In a grinder jar take the curry leaves and green chillies. Add 1/2 cup of water and grind it to make a paste. Strain the curry leaves paste through a strainer. Keep the liquid portion in a bowl and discard the remaining. Keep aside.

Peel of the boiled potato and mashed it properly.  Keep aside.

Wash fish pieces under running water and rub with salt and turmeric.

 In a pan heat oil.  Fry fish pieces.  Drain and keep aside.

  In the remaining oil.  Add chopped garlic cloves . Add turmeric. Add chopped  tomatoes and mashed potatoes. Mix well.
Cook for sometimes until oil separates.

Now pour the curry leaves' liquid into the pan.  Mix well.   Add 1 cup of water. Bring to boil.

Add fish pieces. Again cook for few minutes by covering the pan in medium heat.

Remove from heat.

Serve  with rice.

This recipe was originally shared here

*For more similar recipes and other Assamese recipes please visit my blog Rumi's Kitchen

Lovely Omelette Recipe

Hello friends,
                         No trip to Mussoorie is complete without a visit to the little LOVELY Omelette Store, right in the middle of Mall road. This place is owned by Mr. Khurshid Muhammad,he has been serving unique preparations of omelette that various travel magazines acknowledge as the best.
Its truly a Surprise and Delight for Egg-enthhusiasts!

Just got nostalgic about over our recent trip, also craving to eat that delicious Lovely Omelette. I checked out the exact recipe and even tried to replicate it at home. No fancy ingredients in this recipe. The special ones are with cheese, chilies, onions and spices, served with a a slice of bread inside it.  And the most intriguing part is that, if I didn't tell you, your taste buds would never actually know that there was bread in it.






In the video you can check the owner making this delicious Lovely Omelette. 

Ingredients for two omelettes

Ingredients

2 eggs
1 slice of cheese
1 slice of bread
1 tsp chopped coriander leaves 
1 green chilly
salt/pepper
oil to fry
 ( I did not use onion in this version I made, however you can use finely chopped onion to enhance the taste)






Method
( for one basic cheese lovely omelette)

1. Prep is very important before the omelette hits the pan. Take a bowl, break  two eggs it

2. Whisk with a fork, add salt, pepper, half a chopped onion and chilly.

3. Now comes the tricky part. Take a pan and add oil to it, put it on low flame.

4. Once the oil is hot, add the egg mixture and spread it to the rim.

5. Now place the slice of cheese in the middle and the bread slice on the cheese.

6. Fold the parts of omelette over the bread to cover it.

7. Flip it and cook on the other side, press to see if egg is cooked through.

8. Transfer in the plate, cut into squares and serve.

I did well for the first attempt to replicate this Lovely Omelette. It turned out soft, full of cheese, gooey on the inside..melted in your mouth. What else can you ask for???

Yummy Bread Upma for Breakfast.

Hello friends,

Hope you all are all set to enjoy your Sunday with good food just like me. However a  few days back, I decided to cut down refined flour and sweets, while trying to eat light and healthy. And I am happy to announce that it is working out well with me.
But today being Sunday, it's cheat day. And on cheat day you can indulge a wee bit. Isnt it?
When my cook Sujata came home this morning and saw the untouched loaf of bread, she said “Didi today I will make something different for you.”

 She took out loaf of bread from the fridge and powdered it in the food processor, mixed in a few basic spices  and voila, a delicious Bread Upma was  served up for tea time. The secret of a good recipe is less ingredients. It truly enhances taste and brings out flavours of main component used to prepare the dish.

Ingredients

1 medium size onion
6-7 slices of bread
2 green chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Juice of one lime
Salt to taste
Chopped corriander leaves
1 tbsp oil
Pinch of sugar

Method 

1. Chop up the onion, green chilly and corriander leaves.

2.Whiz up the bread in a mixer to a fine powder likes consistency.

3. Take a kadai or non stick pan, heat oil. Add the mustard seeds and let them crackle.

4. Add the cumin seeds, onions and green chilly and cook until onions are transparent.

5. Add  the bread mixture and mix well.

6. Now add salt to taste, pinch of sugar, corriander leaves and lemon juice.

7. Serve hot with tea or coffee.

Options

You can add green peas or carrots to the onion frying stage to enhance nutrient value to the dish.

Easy Chicken cutlets recipe.

Hello friends,

I am so glad my recipes are being appreciated. This is motivating me try more interesting dishes which I can share with you all. Basically I don't like to spend too much time in the kitchen yet want to plate something interesting at meal time. That is my main theme behind my recipe posts.

Sometimes my husband and me are happy having soup and sandwiches for dinner instead of the routine sabzi roti. So mid week, I tried out an easy chicken cutlet recipe. While adding ingredients that are semi cooked, you don't have to deep fry the cutlets. So check out the ingredients and recipe below.

Ingredients

1/2 kg boneless chicken
1/2 tbsp ginger garlic paste
2 potatoes
1 onion
1 chilly
few coriander leaves
1/2 tsp garam masala
2 slices bread
Salt
pepper
2 eggs
1/2  cup oil for frying

Method

1. Boil the chicken with salt, pepper and ginger garlic paste until done. ( keep the stock to make a soup)

2. Boil the potatoes and mash it.

3. Now shred the chicken, add the mashed potato and bread slice. 

4. With a heavy hand knead it like a dough, mix in chopped onion, chilly, coriander leaves, garam masala and salt to taste. (taste and add salt as salt is present in chicken and bread too).

5. Egg is the binding agent so that the cutlets dont fall apart while frying, There are two variations to mix in the eggs. You can mix it in the dough or beat it and coat it in egg while frying. I personally like the second variation as it gives a good egg coating to the cutlet.

6. Now shape the cutlets in round shapes.

7. Dip into the beaten egg and shallow fry in a pan on both sides till golden brown.

Serve it with ketchup or chutney and enjoy it garma garam. And if Rain Gods shower their blessings you will enjoy it even more in the awesome mausam.