Our Sunday Morning Breakfast Today !!

Methi Parathas with achar, dahi and papad.

Ingredients for Parathas

2 cups wheat flour
1/2 cup washed and finely chopped methi leaves
1/2 tspn red chilli powder
1/4 tspn or less  of turmeric powder
2 tblspn Oil
Salt to taste
A few spoons of oil for frying the parathas

Method

Put flour in a large thali/bowl. Add methi leaves, chilli powder, turmeric, salt and oil and knead dough with warm water to chapati consistency. Divide dough into 4-6 portions. Make round ball of each and roll out into a thick chapati. Heat tawa/non-stick pan on high flame. When really hot , reduce flame and place chapati over it.Cook on low flame, gently turning around till both sides are well covered with brown specks. Add one teaspoon of oil and fry till each side is crisp. Serve hot with accompaniments.

An evening with Foodies !!!

Spent a lovely evening on 15th July at the IFN (India Food Network) office, meeting other chefs, food bloggers and experts. So impressed with the super achievements of this young team in such a short time! Relaxed ambiance, great company, wine, cheese and yummy snacks and this beautiful hamper as take away!

Interesting Soup Bowls!!

Spent the weekend in Goa attending a family wedding at Radison Blu. Over the three days enjoyed different cuisines and elaborate buffet meals. One of the interesting soups served with dinner was a delicious cream of mushroom served innovatively in bread bowls. I added a pinch of pepper and a dash of lemon juice to give my soup an additional zing. The piping hot soup tasted yummy and slowly some of it got absorbed in the bread, which we all ate after finishing the soup. It was crunchy on the outside and soft and delicious inside.

Quick ’n’ tastyy Eggs

Easy to make healthy and delicious breakfast to enjoy on the weekend .

Ingredients

2 eggs

1 medium-sized tomato, finely chopped

1-2 green chillies, finely chopped

4 tbsp milk

Few coriander leaves, chopped

1 tsp butter or pure ghee

Salt to taste

Procedure

Melt butter/ghee in a non-stick frying pan or kadai on low flame. When hot, add green chillies and then chopped tomatoes. Mix and cover. Cook on low flame for a couple of minutes. When tomatoes are soft, break the eggs over them. Now pour the milk all around, sprinkle salt, add half the coriander leaves and cover. Cook on low flame for two to three minutes mixing occasionally till the eggs are soft but firm. Remove on a flat serving dish, sprinkle remaining coriander leaves on top and serve hot with toast or fresh bread.