Cajun Potato Hash with Fried Egg

Veggie hash is becoming one of my favorite breakfast recipes.They are quick and flavorful and can be made with a variety of spice families.Here I use the Cajun seasoning.

DSCN4414 - Copy

Cajun Potato Hash with Fried Egg

Ingredients:

Potato: 1,diced

Cherry tomatoes: 1/2 cup,sliced in halves

Green bell pepper: 1,diced

Egg: 1

Salt

Olive oil: 2 tablespoons

For the Cajun Seasoning:

Paprika: 2 1/2 tbsp

Salt:2 tbsp

Garlic powder: 2 tbsp

Black pepper: 1 tbsp

Onion powder: 1 tbsp

Cayenne pepper: 1 tbsp

Dried oregano: 1 tbsp

Dried thyme: 1 tbsp

DSCN4415 - Copy

DSCN4413 - Copy (2)

DSCN4411 - Copy

Method:

For the cajun seasoning combine all the spices and store it in an airtight container for months.

In a pan heat a tablespoon of oil and toss in the potato,tomato and green bell pepper dices and fry until tender.Add 2 tsp of the cajun seasoning to it and mix well.Transfer the hash on a serving plate.Fry an egg with runny egg and top it over the hash.Season the fried egg.Serve hot.

DSCN4410 - Copy (2)

Advertisements

Lentil Burger with Mint Yogurt Dressing and Semolina Onion Rings

Summer to me means lots of lemonade and fresh mint.And cool yogurt.So for today’s breakfast there was healthy lentil burger patties and a cool mint yogurt dressing that went with the onion rings too.

1

Lentil Burger with Mint Yogurt Dressing and Semolina Onion Rings

Ingredients:

For the burger patty:

Lentils:1 cup,soaked overnight and boiled

Red chilli powder:1/2 tsp

Coriander and cumin powder:1/2 tsp

Salt

Cornflour:1 tbsp

Dried mango powder:1 tsp

Green chillis:1/2 inch,chopped finely

For Burger Assembly:

Onion: 2-3 slices

Tomato:1-2 slices

Coriander leaves:1 sprig,whole

Bread slices:2,slightly toasted

Egg:1,at room temperature

For the Mint Yogurt Dressing:

Mint leaves:2 sprigs,chopped

Yogurt:1/2 cup

Black pepper:1/2 tsp,ground

Green chillis:1/2 inch,chopped finely

Salt

For Semolina Onion Rings:

Onions: 2 big,sliced into 1/4 inch thickness

All-purpose flour:1/4 cup

Semolina:1/2 cup

Baking soda:1/2 tsp

Red chilli powder:1/2 tsp

Dried mango powder:1/2 tsp

Milk:Enough to make the batter

Salt

Canola oil for frying

DSCN4375 - Copy - Copy

Method:

1.In a bowl mix the boiled lentils with spices,seasoning and green chillis.Mash well using hand and make a patty.Roll the patty in cornflour to cover all the sides.Meanwhile get the batter ready for the onion rings.In a bowl mix the semolina,flour,spices,salt and baking soda.In this add the milk slowly to incorporate all the dry ingredients.Dip the sliced onion rings in it and set aside.

2.In a skillet pour around 3 tbsp of oil and heat on medium heat.Place the lentil patties in it and let it fry for 3 minutes on each side.When the faces are golden brown take off the patties and place them on kitchen tissue to soak extra oil.In the same skillet pour some more oil and add the onion rings from the batter.Fry them on each side for 1-2 minutes until golden brown.

3.In the meantime place a pot of water for boiling while you make the yogurt dressing.As soon as the water starts bubbling around the sides of the pot,crack the egg and pour it into the water.For a runny yolk let it poach for 2 minutes tops and for a hard-boiled yolk make it 4 minutes.

4.In a small bowl add yogurt,mint leaves paste,salt,black pepper and crushed Β green chillis.Whip it well until smooth consistency.You can increase the yogurt or mint amount according to your preference.I like it with more minty taste.

5.Now time to assemble the burger.Place the patty on a slice of bread.Drizzle the mint dressing on top lavishly.Place the onion and tomatoes on top and garnish with coriander leaves.On top add the poached egg and season with salt.Add the onion rings as a side to the burger along with the mint yogurt dressing as a dip for the rings.

The tangy yogurt is a nice compliment to the lentil patty and semolina adds a nice crunch to the onion rings.

Oh and Happy Easter Everyone!

 

Cherry Tomatoes,Caramelized Onions and Pepper Cheese Bruschetta

Italian antipasto has an interesting history.Today bruschetta and crostini are fancy terms we use and interpret and improvise to our imagination but their origin goes back as far as the 15th century.Toasted bread rubbed with garlic and topped with olive oil and seasoning.Truth is food is at its best when there are few and fewer ingredients.It always was and will be.

DSCN4355 - Copy - Copy

Cherry Tomatoes,Caramelized Onions and Pepper Cheese Bruschetta

Ingredients:

Baguette slices :3

Cherry tomatoes: 4 to 5,sliced

Pepper cheese spread

Onion:1 medium,sliced

Olive oil

Black pepper: 1tsp ground

Sugar: A pinch

Salt

Method:

Toast the baguette slices in oven and sprinkle olive oil on top of them.In a pan heat olive oil and add the sliced onions and saute turning the heat low.Add salt and sugar to it and keep stirring.Do not let them sit otherwise they will burn.The onions should be golden brown when caramelized.Turn the heat off.On the baguette slices spread the red pepper cheese spread(I got it from the store the other day and kept myself from eating half of it..it is that good!) first.

DSCN4350 - Copy

Next put the caramelized onions on top of it.Season with black pepper.Lastly arrange the tomato slices neatly in rows.They look adorable and lovely.Summery breakfast is ready.

DSCN4352 - Copy

As a matter of fact it might be the best thing I cooked this season.Fresh and a thousand flavors burst in your mouth after the first crunchy spicy bite you have.

Nikon pics2

Pasta Arrabiata with Black Olives

One of the easiest pasta recipes to make for any meal.I had bought a fresh batch of tomatoes this morning and decided to cook this one.I went ahead to add some beautiful corn kernels to give it a fresh twist and it turned out just fine.

DSCN4337 - Copy

Pasta Arrabiata with Black Olives

Ingredients:

Chopped good quality tomatoes : 4

Tomato puree : 2 tbsp

Onion diced finely: 1

Garlic diced finely: 3 cloves

Olive oil: 3 tbsp

Dried or fresh oregano: 1 tbsp

Dried or fresh basil: 1 tbsp

Handful of black olives pitted and halved

Handful of corn kernels

Freshly grated parmigiana

Salt and pepper to taste

Pasta of your liking(I used fusilli)

DSCN4338 - Copy

Method:

Saute the onion/garlic and oregano in a hot pan with the olive oil till translucent /browning.Add the tomatoes,corn, puree,salt and black pepper and turn down the heat.Stir and make sure the tomatoes do not stew which would turn this watery.Add basil before serving and turn off the heat.Boil the pasta in a pot of water according to package instructions.I usually use a pot with generous water to drown the pasta and add the pasta to rapidly boiling water with 1tbsp of salt.This adds more flavor and prevents pasta from sticking.Six minutes tops and pasta is ready.Drain the pasta and toss it into the sauce.Serve hot with grated cheese.

DSCN4335

Fried Egg Open Sandwich

I have been reading The Horologicon by Mark Forsyth and am totally in love with it.It might be the best book I have read this year till now.Mark has this style of making a dictionary feel brainy yet savvy.His other book Elements of Eloquence is also fascinating but this one is going to be my favorite.So I am in a rush to complete it and have been taking notes too.Keeping a written journal sometimes feels more useful than pinning or bookmarking.

All this reading business calls for eats that can be made within say,ten minutes.Tops.So you end up being curled up with your favorite book instead of sweating off in front of the burner waiting for it to cook your breakfast.

Open sandwiches are my favorites because technically its one slice of bread and a ‘lot’ of topping.So you keep piling them and it looks pretty too.Interestingly,an old English phrase ‘butter shag’ means a slice of bread and butter.There is a confectionary in Calcutta named Flurys which has its signature open sandwich and is quite delicious.It serves bacon or ham of your choice with grilled chicken,tomatoes and greens.With the quintessential fried egg on top.I must say my sandwich has the look of the Flurys one but sans meat.I cook mostly vegetarian because Dad is a vegetarian and he is the greatest critic.So you know.

DSCN3849 - Copy (2)

Fried Egg Open SandwichΒ 

Ingredients:

Multigrain bread: 1 slice

Butter: 1 tsp

Red and yellow bell pepper: 3-4 slices

Romaine lettuce: 1-2 medium leaves

Ground black pepper

Egg:1

EVO

Salt

Method:

One of the simplest and prettiest breakfast dishes.Toss the bell peppers in the butter for 2 minutes and add salt.Set aside.Place the lettuce leaves on the bread slice and then the pepper slices and season with black pepper and salt.Fry an egg in the olive oil and and toss it on the assembly.The open sandwich is ready to eat.

DSCN3846 - Copy

Let’s go back reading!

Homemade Fries and Tomato Grilled Cheese

I have always wanted to perfect the fries at home.Crunchy on outside and soft inside yet not slushy or overcooked.After much reading I got the perfect idea to start on them.A favorite side with burgers or sandwiches.

DSCN4310

Homemade Fries and Tomato Grilled Cheese

Ingredients:

Potato: I have used one,sliced into fingers

Bread slices: 2

Cheddar cheese: 2 slices

Tomato :2 slices

Red onion: 2 slices

Red chili flakes

Salt

Black pepper

Olive oil

Method:

For the Fries:

Wash the sliced potato fingers well in water until the frothing washes away.This removes the superficial starch on the potatoes.Now pat them dry on a kitchen towel.Heat about 3 tablespoons of olive oil in a pan and let it heat.Add the potato fingers in it when oil is hot and do not turn the heat down.It would take hardly take 2 to 3 minutes until the potatoes are done.Take the fries out and keep them on tissue to soak the excess oil.Sprinkle coarse salt on them while still hot.I served it with ketchup.

DSCN4311 - Copy

For the Grilled cheese:

Layer two cheddar cheese slices on a bread.Top it with the onion and tomato slices.Sprinkle red chili flakes and ground black pepper.Layer the other bread slice on the top of it.I grilled them on a pan brushing each side of the bread with olive oil.

Serve hot with the fries.

DSCN4308 - Copy

Avocado,Peppers and Cheddar Sandwich

I like quick,healthy and no-fuss recipes for breakfast.And a lot of color in them.A lot.

DSCN4246 - Copy

Avocado,Peppers and Cheddar Sandwich

Ingredients:

Bread(I used Mediterranean styled with oregano and chilli flakes):2 slices

Cheddar cheese:1 slice

Tomato: 1 slice

Onion and Bell pepper(I used green and yellow): Sliced

Egg: 1

Avocado: 3 slices

Olive oil

Salt

Black pepper: Ground

DSCN4242

DSCN4243

Method:

Put some olive oil in a pan and saute the onion and bell pepper slices.Season with salt and pepper and keep aside.Now place the cheese slice on one bread and put it in the oven until the cheese melts.Fry an egg as you like to have it (mine is firm white and runny yolk) and put it on the cheese slice.On the other slice of bread place the bell pepper mix and avocado.Put the sliced tomato.Season each layer as you assemble the sandwich.Serve with a cup of chamomile tea.Heaven.

Nikon pics1