Potato and Egg Breakfast Skillet

Kick up your breakfast with skillet full of potatoes and eggs. The great thing about this dish is that it can be a meal in and of itself. The combination of egg and potatoes gives great taste. Sometimes we feel like skip diet and have more carbs. This skilled potato with eggs is an excellent source of eggs.

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients:

Potatoes -2

Oregano – 1 tsp

Dried thyme – ½ tsp

Sage – ½ tsp

Garlic powder – ½ tsp

Salt – as needed

Pepper powder -1/2 tsp

Egg – 2

Olive oil – 2 tbsp

Method:

1. Peel off the skin from potatoes and cut them into small pieces.

2. Heat oil in a skillet, add the potatoes, herbs, salt and fry till the potatoes get cooked.

3. Add enough pepper and give a good mix. Switch off the stove.

4. Preheat oven to 300F.

5. Transfer the cooked potatoes to a baking pan.  Make two small wells in a baking pan having potatoes.

6. Crack open 2 eggs and pour into each well. Bake it for about 10 to 15 minutes or till the eggs are cooked.

7. Serve hot.

Red kidney beans stir fry / Rajma Sundal

 

Navaratri is one of the most important festivals of Hindus, traditionally associated with Goddess Durga and worshipping her Nine Incarnations. Nav means ‘Nine’ and Ratri means ‘Night’. Thus Navratri means ‘nine nights’. The first three days of Navratri are dedicated to Goddess Durga dressed in red and mounted on a lion. Next three days are dedicated to Goddess Lakshmi and last three days are dedicated to Godess Saraswati. During these nine days varities of sundals are prepared and offered as neivedhiyam to God. Today I prepared Rajma / kidney beans sundal, a delicious evening snack which is offered as neivedhiyam to God. It is very easy and quick to prepare. Rajma is very healhy since it is packed with proteins.

Prep time: 5 hours

Cook time: 15 mins

Total time: 5 hours and 15 minutes

 

Ingredients:

Rajma / Red kidney beans – 1 cup

Ginger – 1 inch, Finely chopped

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Chana dal – ½ tsp

Asafoetida – a pinch

Curry leaves – 1 spring

Coconut – 1/8 cup

Salt to taste

Water as needed

 

Method:

1. Wash and soak the red kidney beans overnight or for atleast 5 hours.

2. Pressure cook it with the enough amount of salt for 5 whistles.

3. Drain the water and keep it aside.

4. Heat oil in a pan, Temper it with mustard seeds, urad dal, chana dal. Add ginger and hing and then add curry leaves and coconut.

5. Stir fry for few seconds and add the cooked rajma to it.

6. Give a good mix for about 4 to 5 minutes. Now prasadham is ready offer as a neivethiyam to God.

Oil free Tandoori Gobi / Cauliflower

Tandoori Gobi is an excellent starter, snack item or side dish. It plays a main role in starter column of menu in every Indian restaurants. It is very simple to prepare yet delicious. The color and crispiness will make everyone drool over and also healthy since it is oil free. Usually tandoori gobi is prepared by marinating in a yogurt based spice mixture and cooked in tandoor. Instead of using tandoor, I used oven to cook which is available in most of our home.

Prep time: 1 hour 15 mins

Cook time: 30 mins

Total time: 1 hour 45 mins

Ingredients:

Cauliflower – 1 (small)

Thick yogurt – 3 tbsp

Ginger garlic paste – 1 tsp

Kashmiri red chili powder – 1 tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 ½ tsp

Garam masala – ½ tsp

Cumin powder – ½ tsp

Pepper powder – ½ tsp

Kasoori methi – ½ tsp

Chaat masala – 1 tsp

Lemon juice – 2 tsp

Salt – as needed

Method:

1. Clean and chop the cauliflower into large florets. Boil water with salt and switch off the gas and add the florets to the water. Let it sit for 10 minutes.

2. Drain the florets and keep aside. In a large mixing bowl add yogurt, all spices and salt. Add florets to them.

3. Mix well carefully to marinate all the florets without breaking it.

4. Refrigerate it for about 1 hour. Preheat oven to 400F.

5. In a grill rack, arrange the florets and bake it for about 30 minutes or till the florets are well cooked.

6. Remove from the rack and serve hot.