Breakfast Egg Muffins

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Till recently breakfast has always been a ‘no-sweat’ effort for me. Even as a child going to a morning school that started from 7:45 and lasted till 1:45, almost all days me and my brother would either have a glass of milk and biscuits or cornflakes in the morning. And our ‘tiffin’ (lunch packs were then and even now called tiffin) would inevitably contain bread butter and sugar or bread butter with salt and pepper or bread and jam. We hardly ever complained; we were good kids to a working mom. There were some days when we would take Maggi, and later in high school my mom would also make some parathas with achar but those were rare. Of course weekends were special days when we would have puri sabji or noodles or idli etc but Bread was the most preferred snack. My friends would often bring different lunches and I would happily share my slices for some bites from someone else’s box. Now looking back I wonder how we never ever got bored of it.

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Breakfast was always the same all through my college and after that when I started working – Bread butter, milk and banana or any other fruit. It was always easy to prepare and quick to consume. When I got married and took over the kitchen duties I would cook a lot of variations for lunch and dinner but breakfast was something that I tried to keep simple. Work, here in US, starts pretty early (as compared to India) so I never really ventured into an elaborate morning meal. I would always tell myself that there was no point in elevating the expectation of my newly wedded husband. I replicated my earlier days and gave either bread butter with tea or cornflakes. Recently (since the last one and half years) I have tried to change the custom of “easy breakfast”. These days I consciously try to eat healthy food and adopt a healthy food habit. And I have realized that the first meal of the day needs to be the most significant one. So most of the days I try waking 15  minutes early to prepare both of us a filling breakfast and its one meal of the day that we religiously take on the dining table together. (Dinner is mostly on the couch in-front of the Television).

Usually I have a list of options that I choose from, depending on how much time I have in the morning. It could be either upma, poha, pancakes, stuffed omlettes  with butter toast or toast with scrambled eggs, all served with a warm cup of tea – and all prepared within the 15-20 mins timeframe. When I have even less time I go for toast and poached eggs or the age old option of butter toasts/cornflakes. Weekends will find me baking even for breakfasts or trying something new. Today’s post is on breakfast egg muffins that I made one Saturday morning just because I wanted to try something different. I had found this recipe and the pics looked so tempting that I had to try it out. The pictures sure did come out very nice.

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My honest feedback – Taste wise they were not as great as they looked. It was okay for something new or different but nothing that excited me. However I think its a great breakfast option for working people since you can prepare and freeze them. You can also use this as a ‘to-go’ snack and am sure the kids would love these variations.

I will really appreciate if anyone of you let me know your feedback if and when you prepare this.

There are a couple of ways to prepare this, and you can choose to add or reduce any no. of ingredients to this. I am providing a rough guideline – this is the way I made it, however feel free to be creative. Also I wanted to keep it healthy so avoided cheese but these will definitely taste much better if you can add some.

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Ingredients: (for 4 egg muffins) –

  • Bread slices – 4
  • Eggs – 4
  • Personalised toppings, cut into small pieces – Add any ingredient of your choice like onions, bell pepper, mushrooms, tomatoes, spinach, bacon, broccoli, cheese etc. I used only small pieces of onions, bell pepper and mushrooms.
  • Seasoning – Salt, Pepper powder, any other of your choice. I added some Cajun spice.
  • Butter or Oil – as required

Method:

  • Preheat oven to 350 F. Grease the muffin pan / ramekins with some oil/butter; Alternatively use muffin liners or line it with a parchment paper (cut a circle slightly bigger than the diameter of the muffin cups and place it).
  • With a rolling pin flatten the bread slices slightly and with a cookie cutter (or use the rim of a glass) roughly cut the slices in rounds, almost 4-5 inches in diameter.
  • Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. If you prefer brush the bread with some butter.
  • In a pan, add some oil or butter and lightly fry the onion, bell pepper and mushrooms (or any other topping of your choice) with salt, pepper and any other seasoning that you prefer. Once cooked distribute it equally onto the muffin cups lined with the bread slices.
  • Sprinkle some grated cheese of your choice. I skipped this step.
  • Next step is to add the eggs. You can do this in 3 different ways:

1. Crack the eggs into the muffin cups and sprinkle some salt,pepper, or any other seasoning of your choice. This is how it will look when done:

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2. Crack the eggs into the muffin cups, using a fork lightly break the yolk (inside the muffin cup) and let it spread.

3. Beat the egg with a tablespoon of milk in a separate bowl, sprinkle some seasoning and pour it into the muffin cups. This is how it will look when done:

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I made 4 muffins – 2 of option 1 and 2 of option 3.

  • Bake the muffins at 350 F for 7-10 mins or until the egg whites are set. Temperature and baking time may vary from oven to oven. Do not over cook the eggs or they will become rubbery. The muffins will continue to cook for sometime even when out of oven so keep that in mind. Mine took 7 mins to bake and then 5 more minutes to cool down. I prefer the yolk on the soft side than over cooked.
  • Once the muffins have cooled down, gently take them out by running a small knife around the cups. Serve immediately with tea/coffee/juice.

Storage:

You can make these muffins in batches and freeze them for later use. Let the muffins cool down completely and then wrap them and freeze in a zip-lock bag or a freezer bag. For reheating wrap in a paper towel and reheat in microwave.

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Hara Bhara Kabab – Green Kabab

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2011 September – Dubai Airport  – I am traveling with my husband to India via Dubai… tired… excited and yearning to see my family, to celebrate the festive season and to be in my city. Another couple of hours for my connecting flight, have already seen enough of the airport (which is very very nice) and so am stretching out on one of the lounge chairs, my husband on my right and an unknown lady to my left. In no time the two of us are engrossed in a conversation with the lady. She is a Dutch, hailing from Holland and is going to visit a couple of friends in Kolkata for the Durga Pujas. We talk a lot about the countries and culture we belong to and I tell her about my city of joy. That amidst all the colors and the beauty of the place she may find it a little noisy and cluttered, and that I find those very traits make the city so much alive, specially at this time of the year. As we talk aimlessly the time for our connecting flight draws near and we bid good byes. The last glimpse I have of her is in Kolkata airport as each of us stand in the immigration line. Two people – from different parts of the world meet for a while and then carry on to their respective destinations.

She is forgotten… I do not recall her name any longer… just one of the many people we met on a long distance journey. The chances of us meeting again is null – zero. Holland is not a place I plan to visit very soon. And I do not expect her to be in Kolkata ever again.. well neither in US. So that is the end of our story.. the chance meeting with an interesting person … good conversation and time well spent.  One of the benefits of staying in different places and traveling is that you get to meet many kinds of people, you get to hear many kinds of stories, different experiences… different lives. And I am always enchanted by good stories. The stories make me think .. make me imagine… make me long.

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12 months later…

2012 (October) – Dubai airport – I am going to India for 4 weddings in the family, one of which is my own brother’s. All geared up for the major preparations… the only not-so-good part is that I am traveling alone. The husband will follow me a month later. I have my books and music to give me company but I was already missing him. I managed to chat with a couple of my co-passengers (all of them going to Kol). I am about to reach the specific Gate allotted for my next connection when something familiar crosses my eyes – or someone. I am not sure if my memory serves me right – but – I know I am right – It is her !

Not able to withstand any longer, I reach up to her… to check if I am correct, to check if she remembers me from a year ago. And voila – she is the very same lady from Holland and she remembers. For a couple of seconds I feel I am in a déjà vu. What was the probability of us meeting again, in the same airport, traveling on the same day and around the same time of the year ( just a 2-3 days left for Dushera as last year). I had thought  none and was gladly  mistaken. We hug each other as if long-lost friends. We click our pics, talk for some time, exchange mail ids. I am happy, so elated. I want to share this with BBC, the strangeness of the whole situation has affected me strongly. And as I hop onto my flight I am smiling.

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Life is, after all, so full of surprises; and the world around us is becoming smaller day by day. I now have a Dutch friend and a reason to plan for a trip to Holland someday. As Oprah says – “… chance encounters aren’t necessarily accidental; in fact, you can make your own luck by opening yourself to the world. ” I want to be receptive to new things in my life… new people, new places, new experiences. And one day I do hope to begin to understand the mysterious ways of this universe.

P.S. – As I posted this to the blog, I updated my Facebook browser and a birthday reminder pops up – its that of my Dutch friend. How strange that today is her birthday and unknowingly I dedicated today’s post to her. (Happy Birthday dear friend!)

Today’s post Hara Bhara Kabab is inspired from Tarla Dalal’s recipe. Hope you enjoy it.

Ingredients:

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  • Paneer (Indian Cottage cheese) – 1/2 cup
  • Spinach leaves – 1 cup tightly packed
  • Chana Dal – 2-3 tbsp
  • Ginger, finely chopped – 1 tbsp
  • Garlic, finely chopped – 1 tbsp
  • Green Chillies, chopped – 3-4
  • Green Peas, boiled – 1/4 cup
  • Water – 3/4 cup
  • Salt – to taste
  • Chaat Masala – to taste
  • Garam Masala – 1 tsp
  • Bread Crumbs – 2 tbsp
  • Oil/Oil Spray – as required

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Method:

  • Grate the paneer or process it in a food processor.
  • Clean, wash and blanch the spinach as mentioned. Blanching Spinach greens: On a high heat bring a large pot with water to boil. Add the spinach leaves to boiling water. Cover and let it cook for 1-2 minutes. Remove the leaves using a slotted spoon or drain using a colander. Wash the wilted leaves with ice cold water. Drain water and squeeze out any excess water from the leaves.
  • Pressure cook chana dal with ginger garlic and green chillies with 3/4 cup of water for 2-3 whistles or until the dal is cooked. Drain the dal and remove excess water.
  • Blend the cooked dal with boiled peas and blanched spinach leaves to a fine paste. If required use only 1-2 tsp of water.
  • Combine this paste with the grated paneer.
  • Add salt, garam masala and chat masala to the mixture.
  • Add bread crumbs and mix well.
  • Take a spoonful of the mixture and shape it into a round ball. Press the balls to get a round flattened shape like that of a cutlet. You can keep the round shape or form cylindrical shapes as well. However I find this shape easy to cook on stove top.
  • This is an optional step. If you want your kababs to be have a crunchy coating you can roll them onto some additional bread crumbs or else you can omit this step and fry the kababs as it is. I tried coating them with bread crumbs but did not appreciate the result. Additionally the bread crumbs were giving it a burnt look. You can try it both ways for the first time.

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Cooking the kababs:

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  1. Stove top: I used this method and it is definitely a healthier option. Heat a skillet on a medium flame and spray some oil. Place the kababs and cook them well turning around for even cooking. If required keep spraying oil or drizzling melted butter on each side as they get cooked.
  2. Deep frying: You can deep fry the kababs till they turn golden brown. You can also make a batter of flour/maida, dip the kababs, roll them on bread crumbs and deep fry them.
  3. In the oven – Preheat oven to 350 F and bake them on both the sides till they are cooked. This should take 15 – 20 mins (10 mins approx. on each side) depending on the oven size. Baste them with oil / melted butter on both the sides when you flip them.

Serve them with any chutney, tomato sauce or dip.

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Chowlette

Chowmein + Omelette = Chowlette.


Yeah! That is precisely what this snack is all about.

I have no idea whose brain child this ‘Chowlette’ is but I heard this name from my ‘dida’ (maternal grandmother). She learnt this recipe from a cookery show, passed it on to my mom and from her to me and my cookbook. For omlette lovers, this is just a fabulous variation.

Ingredients:

  • Chowmein/Noodles, boiled – 1/2 cup
  • Vegetables (carrots and beans), finely chopped – 1/2 cup
  • Peas – 1 tbsp
  • Eggs – 3 or 4
  • Onions, finely chopped – 1/2 medium
  • Lime juice – to taste
  • Salt – to taste
  • Cilantro, finely chopped – 1/2 bunch
  • Tomato Sauce – to taste
  • Green chillies, chopped or Red chilli powder – to taste
  • Pepper powder – to garnish
  • Oil

Method:

  • Boil the noodles till its completely cooked, drain the water and keep aside.
  • Finely chop all the vegetables in a bowl, add peas, chopped onions, lime juice and chopped cilantro to it.
  • Add the boiled noodles.
  • Break the eggs and pour it on the noodles and vegetable and mix well together till the egg is completely beaten.
  • Add salt and chillies to taste.
  • Heat oil in a pan, swirl it so that the sides of the pan is also coated with the oil.
  • Add little of the mixture (approx 1/2 cup) to the pan  and with a spoon/ladle spread it around like a thick omlette.
  • Sprinkle some pepper powder on the top side.
  • On medium flame cook on one side completely. Once done, flip it over and let it cook on the other side. (This may take some time.)
  • When both the sides are completely cooked, carefully transfer it to a plate and serve it hot with some tomato sauce on it.

Serves – 2-3

Note:- The egg holds the chowlette together and hence if the quantity of egg is less it becomes difficult to flip over the chowlette in an intact form.

Egg Roll

I am longing for home… for my city of joy. Late mornings… a steaming cup of tea at my bedside… no cooking… pampering by mom and dad. Sigh !!! Evenings would be hot samosas, loads of sweets – rasogolla to sondesh to kaju barfi. How can I forget golgappa/gupchup/ or Kolkata’s very own Fuchka and roll – chicken, egg, egg-chicken. Goodness…! The list is endless and I am already feeling hungry.

Kolkata is known for its ‘street food’, countless snacks being made at every nook and corner of the city. One such snack for today… the very famous – Egg Roll. As I was browsing through one of the food blogs came across this recipe… and though I already knew how to do it, thought of making it again for myself as a quick-lunch. If you know how to make a paratha and a omlette then its easy to make this one too. Here is the homemade egg roll recipe:

Ingredients:

For the Paratha: (refer to the plain paratha recipe)

  • All purpose flour – 3 tbsp (approximately for one roll)
  • Salt – 1/2 tsp
  • Water – as required
  • Oil

For the omlette:

  • Egg – 1 for each roll
  • Ginger garlic paste – 1/2 tsp
  • Salt – to taste
  • Milk – 1 tbsp (optional)
  • Red chilli powder – to taste or 1/2 tsp (optional)
  • Oil

For the filling: Use small amounts of the following

  • Onions, thinly sliced
  • Cucumber, finely chopped
  • Green chillies, finely chopped
  • Tomato Sauce – to taste
  • Lime juice – 2-3 drops (optional)

Method:

  • Mix flour, salt and water to knead a soft dough and roll out a round shaped paratha. Refer to Plain paratha recipe for further instructions.
  • Heat a pan and cook the paratha with little oil on both the sides. Keep it aside.
  • Beat the egg along with ginger garlic paste, salt, milk and red chilli (optional).
  • Heat the pan with a little oil, swirl it so that the sides of the pan is also coated with the oil.
  • On high heat in the pan pour the well beaten egg and spread it around in a circle. After almost 30 seconds reduce the flame to medium and let it cook on one side.
  • As the edges are cooked, put the paratha on top of the egg and let it cook for a couple of minutes.
  • Once the edges get browned, flip the paratha with the egg and let it cook for a minute.
  • Remove the paratha with the egg on a plate with the egg side up.
  • Put some thinly sliced onions, chopped cucumber and chopped green chillies on the egg side along the center as shown in the picture.
  • Add tomato sauce (as desired)2-3 drops of lime juice (if desired).
  • Roll it and wrap it in a paper (normal paper or tissue paper or newsprint). You may want to secure the roll with a tooth pick.

Note:

  • Use fried chicken pieces in the egg roll to make egg chicken roll.
  • Instead of using the egg you can use small fried and cooked chicken (with some onions and bell-pepper) or paneer pieces to get chicken or paneer roll.

Egg Rolls on FoodistaEgg Rolls