Description
Spanish Tortilla with a mild Indian touch would make an ideal breakfast for those lazy weekend morning
add to shopping list Ingredients
5 eggs
4 potatoes
1 onion
1 Green Chilly
1/4 tsp Turmeric powder
1 tsp Pepper Powder
1 tbsp Coriander leaves
1 tbsp Oil
As required salt
Preparation
Peel and chop the potatoes into cubes. Take a 8 inch non stick pan. Add the oil, finely chopped onion and saute for 1 minute. Then add the potatoes, keep the heat in medium and cook the potatoes without browning it.
Meanwhile break the eggs in bowl and whisk it lightly along with turmeric, salt and pepper. Once the potatoes are cooked, add the eggs on top of the potatoes. When the eggs leaves the sides of the pan, place a plate on top of the pan and gently flip it over , then slide the omlette to the pan again and cook it on the other side. Sprinkle the coriander leaves on top. If you want you can season it with more salt and pepper on top.
Slice the omlette into wedges or make them into small cubes and serve it along with tomato ketchup.
Saturday, 20 August 2011
Grilled Chicken Sandwich with Chipotle Mayo and Avocado
Description
I love chicken sandwiches, especially spicy ones! This is a simple recipe that you can make when you want something a little more exciting than the everyday sandwich. Spicy chipotle mayonnaise gives it some kick, while the avocado adds some creaminess. You could even make the chicken by itself and serve with some rice and veggies, instead of making a sandwich. There are so many ways to enjoy this simple recipe!
add to shopping list Ingredients
Chipotle Mayo:
½ cup mayonnaise
½ cup sour cream
¼ teaspoon dried oregano
2 chipotle chilies in Adobo sauce
Sandwich:
3 tablespoons olive oil
1 tablespoon lime juice
1/3 teaspoon chipotle chile powder
1 pound boneless, skinless chicken breasts (trimmed of fat)
4 Kaiser Rolls
1 avocado, sliced
1 tomato, seeded and sliced
Lettuce, any you prefer
Preparation
In a shallow bowl, mix together lime juice, olive oil, and chile powder. Set aside. Place chicken between pieces of wax paper and lightly pound with a meat tenderizer or a rolling pin. Place chicken in the bowl and coat with marinade. Cover with plastic wrap and refrigerate for about 15 minutes.
While chicken is marinating, chop your chilies finely. Add to a small bowl and combine with mayo, sour cream, and seasoning. Whisk well until fully mixed. Cover and refrigerate.
Remove chicken from marinade and discard the excess. Heat your grill to high and place chicken breasts on the grill. Cook chicken on each side for about 8 minutes or until fully cooked through. When chicken is done, remove from heat and allow to sit for a few minutes. Lightly grill your rolls, if you like the bread toasted. Spread mayo on each bun and layer chicken, lettuce, avocado, and lettuce. Enjoy!
I love chicken sandwiches, especially spicy ones! This is a simple recipe that you can make when you want something a little more exciting than the everyday sandwich. Spicy chipotle mayonnaise gives it some kick, while the avocado adds some creaminess. You could even make the chicken by itself and serve with some rice and veggies, instead of making a sandwich. There are so many ways to enjoy this simple recipe!
add to shopping list Ingredients
Chipotle Mayo:
½ cup mayonnaise
½ cup sour cream
¼ teaspoon dried oregano
2 chipotle chilies in Adobo sauce
Sandwich:
3 tablespoons olive oil
1 tablespoon lime juice
1/3 teaspoon chipotle chile powder
1 pound boneless, skinless chicken breasts (trimmed of fat)
4 Kaiser Rolls
1 avocado, sliced
1 tomato, seeded and sliced
Lettuce, any you prefer
Preparation
In a shallow bowl, mix together lime juice, olive oil, and chile powder. Set aside. Place chicken between pieces of wax paper and lightly pound with a meat tenderizer or a rolling pin. Place chicken in the bowl and coat with marinade. Cover with plastic wrap and refrigerate for about 15 minutes.
While chicken is marinating, chop your chilies finely. Add to a small bowl and combine with mayo, sour cream, and seasoning. Whisk well until fully mixed. Cover and refrigerate.
Remove chicken from marinade and discard the excess. Heat your grill to high and place chicken breasts on the grill. Cook chicken on each side for about 8 minutes or until fully cooked through. When chicken is done, remove from heat and allow to sit for a few minutes. Lightly grill your rolls, if you like the bread toasted. Spread mayo on each bun and layer chicken, lettuce, avocado, and lettuce. Enjoy!
Mexican Green Spaghetti
Description
This isn't a "traditional" Mexican dish but it is very common in the Northeast of Mexico, everyone in my family loves it and it's been a great hit among my friends now that I live in the USA, it is usually served to go with any type of meat (pork, beef, chicken, anything!).
add to shopping list Ingredients
1 lb. Spaghetti
2 poblano peppers
2 cubes chicken bouillion
3 tbsp. fresh cilantro (chopped)
2 Garlic Cloves
1 1/2 tsp. ground black pepper
1 1/2 cup Mexican style sour cream
1/4 cup milk
1/4 cup water
Preparation
1. Cook the spaghetti noodles following the instructions of the box.
2. One or two at a time, cook peppers directly on the grate for about seven minutes. Periodically turn with tongs or a fork to cook all sides of the skin. (don't worry if it looks black, that will go away when you peel it)
If you don't have a gas stove roast peppers in the oven, preheat the oven to 450° F. Spread the peppers in a single layer on a foil-lined baking sheet and cook until the skin blisters and begins to darken, about five to ten minutes.
3. Put the peppers inside a plastic bag so they can "sweat" and then you can remove the skin easier (for about 8 mins.)
4. While the peppers are "sweating" peel the garlic cloves, chop the cilantro and ... check your pasta! It should be "al dente".
5. Once the peppers are ready peel them and get the seeds and veins out (use plastic gloves because the heat of the peppers is all in the seeds and you can get your hands burnt (TRUST ME!)
6. Now just blend the roasted flesh of the peppers, the garlic, bouillion cubes, cilantro, black pepper, sour cream and water until it is a creamy green sauce.
7. Pour the sauce in a pot on the stove (low heat) until it starts to boil.
8. Add the cooked spaghetti to the simmering sauce and let it all simmer for 2 or 3 minutes, make sure all the noodles are covered by the sauce, you can use the 1/2 cup of milk (or less or more) to get the desired consistency of the sauce (it should just be a nice cream, not soupy, not too thick). Voila!!! Your Mexican green spaghetti is ready! (you can use some fresh cilantro leaves to decorate!)
This isn't a "traditional" Mexican dish but it is very common in the Northeast of Mexico, everyone in my family loves it and it's been a great hit among my friends now that I live in the USA, it is usually served to go with any type of meat (pork, beef, chicken, anything!).
add to shopping list Ingredients
1 lb. Spaghetti
2 poblano peppers
2 cubes chicken bouillion
3 tbsp. fresh cilantro (chopped)
2 Garlic Cloves
1 1/2 tsp. ground black pepper
1 1/2 cup Mexican style sour cream
1/4 cup milk
1/4 cup water
Preparation
1. Cook the spaghetti noodles following the instructions of the box.
2. One or two at a time, cook peppers directly on the grate for about seven minutes. Periodically turn with tongs or a fork to cook all sides of the skin. (don't worry if it looks black, that will go away when you peel it)
If you don't have a gas stove roast peppers in the oven, preheat the oven to 450° F. Spread the peppers in a single layer on a foil-lined baking sheet and cook until the skin blisters and begins to darken, about five to ten minutes.
3. Put the peppers inside a plastic bag so they can "sweat" and then you can remove the skin easier (for about 8 mins.)
4. While the peppers are "sweating" peel the garlic cloves, chop the cilantro and ... check your pasta! It should be "al dente".
5. Once the peppers are ready peel them and get the seeds and veins out (use plastic gloves because the heat of the peppers is all in the seeds and you can get your hands burnt (TRUST ME!)
6. Now just blend the roasted flesh of the peppers, the garlic, bouillion cubes, cilantro, black pepper, sour cream and water until it is a creamy green sauce.
7. Pour the sauce in a pot on the stove (low heat) until it starts to boil.
8. Add the cooked spaghetti to the simmering sauce and let it all simmer for 2 or 3 minutes, make sure all the noodles are covered by the sauce, you can use the 1/2 cup of milk (or less or more) to get the desired consistency of the sauce (it should just be a nice cream, not soupy, not too thick). Voila!!! Your Mexican green spaghetti is ready! (you can use some fresh cilantro leaves to decorate!)
Cake Ko Tasty Banane Ke Liye:
mai thora sa honey (shehd) shamil karne se cake zada tasty banta hai aur kaat’te waqt choora (crumble) nahi hota hai.
Pyaaz Kaat’te Hue Aankhon Ki Jalan Kam Karne Ke Liye:
Agar aap chahte hain ke pyaaz kat’te waqt aap ki aankhon mai jalan na ho to pyaaz kat’te hue nose ke bajaye mouth se saans len.
Haathon Se Sabzi Ke Dhabbe(Stains) Mitaane Ki Tarkeeb:
Agar aap ke haathon par sabzi ya kisi aur khane ki cheez ka dhabba lag jaye to kacha aaloo le kar usse apne hathon par rub karen, stains khatam ho jayen ge.
Egg Boil Karte Waqt Chilka Tootne Se Bachaane Ka Tareeqa:
Egg boil karte waqt paani mai thora sa namak dalne se egg ka chilka crack nahi hoga aur aasaani se utar jaye ga.
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