Tortilla topping with scrambled Eggs and vegs

Ingredients:

• Two Tortillas
• 1/2 cup Tomato chopped
• Jalapeno rings few
• 1/4 cup chopped white onions or spring oninons
• 2 Eggs
• cilantro chopped
• 1/2 tsp Mexican seasoning or cumin seeds powder
• 1/2 cup grated Monterey Jack or Cheddar cheese

 Method :

 

Crisp the Tortillas on the pan by spraying oil or baking.Make scrambled Eggs with 2 tsp water and salt until done and keep aside.

 

place a Tortilla on a place,spread 1/4th of cheese,and layer half of everything you have set aside for topping ending with cheese on top.

 

Repeat with the other Tortilla and put them under the grill for few mins until the cheese melts.

Serve immediately with chilled glass of juice/soda.

 

Variation : Skip the Eggs and add sauted bell peppers,tomatoes,lauttice etc and do the rest as above.Hope you do try

European vegetable casserole

Ingredients :

• 1 medium (aubergine )eggplant chunkily diced
• 6 tablespoons virgin olive oil
• 2 medium green or yellow( courgettes)zucchini thickly sliced
• 2 medium red onions, trimmed, peeled and cut into 8 wedges each
• 6 oz/ 150g okra, trimmed on both ends and left whole
• 1 lb/ 450g fresh tomatoes, chunkily diced (no need to skin)
• 2 small red and yellow peppers (capsicum), trimmed, seeded and cut into squares
• 1 heaped tablespoon sweet or hot paprika
• Salt and pepper
• A large bunch flat-leaf parsley, finely chopped

Optional garnishes (use one or more of the following):

• Several sprigs of fresh savoury, dill, tarragon, or celery leaves
• Fried eggs, or hard-boiled eggs – shelled and cut into wedges
• Feta, or other feta-like white cheese, cubed
• Green or black olives, pitted

  Method :

Pre-heat the oven to 190C/ 375F/ gas mark 5 Medium heat.

 Heat 2 tablespoons of the oil in a large, heavy frying pan. Sauté the aubergines and courgettes for around 5 minutes until they are starting to soften and become lightly browned.

 Pour the remaining oil in a large oven-proof dish (earthenware if you have it), and place the empty dish in the pre-heated oven for 5 minutes.

 When the oil is heated through, take the dish out and put in the aubergines, courgettes, onions, okra, tomatoes, and sweet peppers. Sprinkle with paprika and salt and pepper.

  Stir the vegetables gently so that they are evenly coated with hot oil, paprika and seasoning. Place the dish back in the oven without a lid, and bake for 1 hour. The aubergines and okra should be tender and thoroughly cooked, whereas all the other vegetables should retain some bite.

  Remove the stew from the oven, check for doneness, and adjust the seasoning. Sprinkle with parsley and stir gently. Top with any of the optional garnishes you are using.

  Serve hot, accompanying each portion with yoghurt or sour cream, mixing up the hot vegetables with cool yoghurt/ cream as you eat.

To serve:

Plain yoghurt or sour cream
Rye bread or caraway seed bread

Mexican macaroni

Ingredients :

Chilli Red sauce
Chilli  Green sauce
Baked beans
Macaroni
Capsicum
Cheese
Onions

Method :

Boil and drain the macaroni.

In a pan, lightly fry the onions and capsicum.

Add  baked beans and macaroni.

Add green and red chilli sauce and toss well.

Now transfer to a baking dish and cover it with grated cheese.

Dot with butter and bake in an oven till the cheese is golden brown.

Nepal egg and veggie pizza

INGREDIENTS

*1 cup rice floor
*water as needed
*potato as needed
*dryed peas (Soak before 24 hrs)
* banana pepper
*eggs 1
*coreander leaf
*onion dryed (chopped lengthy
*onion green
*jalapenos
*pure butter 1/2 bar
*salt
*jeera powder
*red chilly powder

Method :

Boil the potatos and mash it with salt, jera power, red chilly powder, coriender leaf, green chilly, green onion,

put the rice floor in a bowl add the water and 2tsp of oil mix it well as like thick dough (like making the spring roll dough).

take the frying pan and pour little oil and then dough as round dosa. low heat the gas put the potaoto as sprinkle as pizza and sprinkle the vegs like banana pepper jalapenos,   pour the whole egg on the top sprinkle with coriender leaf and green onion. cover with non vapour pan .

just look at the nepali pizz it's good to eat on hot

(Other way of base

Mix rice flour, eggs, water and a pinch of salt to make cake-like-batter. Heat butter over a pan. Pour  some batter and spread out into a thin crust. Cover the pan and cook just on one side for few minutes. Don't turn onto the other side now put some toppings as you like as above let it cook 2 mints )

 Note : Here rice flour base is like dosa shape but more thicker than dosa

Veg biryani(nepal style)

Ingredients

*1 and ¼ cups Rice (Basmati Rice for better taste)
*1 and ½ teaspoon Oil
*½ cup green peas
*1 large onion chopped
*½ large tomato chopped
*1 tablespoon Lemon juice
*½ teaspoon Ginger paste or finely chopped
*1 teaspoon Garlic paste or finely chopped
*¼ teaspoon turmeric (to taste)
*1/3 teaspoon cumin (to taste)

Extra Spice

*2-3 Green chilies (slit into 2)
*1 Bay leaf
*2 Black cardamom
*¼ teaspoon cinnamon
*4-6 cloves
*Salt to taste

Method :

 Wash rice in lot of water and then soak in water for about 1 hour.

 Heat oil in a pan, add cumin and when they start to change color, add turmeric, bay leaf, cloves, cardamom, and cinnamon.

 Add ginger, garlic and chilies. Cook on medium heat for one minute.

Add onion, tomato and green peas for 2 to 3 minutes.

 Drain the water from rice and add rice, stir gently for about a minute.

Add 2 and 1/2 cup of water. Add salt to taste. Cook on high heat, stirring gently but continuously.

 When water is almost absorbed, add lemon juice. Lower the heat. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked.

Egg Tortillas

Ingredients :

*3tbsp vegetable oil

*Half an onion, chopped
*1 clove garlic, crushed
*2 tomatoes, chopped
*½tbsp jalapeno chillies, drained
*2 large eggs
*2 soft flour tortillas
*Fresh coriander to serve
 

 
Method :
 
Heat 2tbsp of the oil in a frying pan, add the onion and garlic and sauté for 4 mins or until soft.


Add the tomatoes and sauté for a further 3-4 mins or until soft. Season and stir in the jalapenos. Transfer to a bowl and keep warm.

Wipe out the pan and heat the remaining oil. Gently crack the eggs into the hot fat and cook for 2-3 mins, depending how you like your eggs. Use a teaspoon to spoon a little hot oil over the egg yolks during cooking.

Warm the flour tortillas according to packet instructions. Divide the tomato mixture between them, then top each with a fried egg. Scatter over fresh coriander and serve.

Egg tortillas mix(mexican style)

Ingredients :

*2 corn tortillas
*Vegetable oil
*Butter
*1 tablespoon diced bell pepper/jalapenos chillies
*1 tablespoon diced onion
*1 tablespoon diced tomato
*2 eggs
*1 clove garlic crushed

Method :

In a skillet, fry corn tortillas in hot vegetable oil until crispy.

 Drain. Remove oil from heat, Cut tortillas into bite-sized pieces.

In butter, saute bell peppers and onion,clove garlic crushed until soft. Add tomatoes. Beat eggs well.

Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.

Ready to serve

Veggie burrito

Ingredients :

*2 tablespoons olive oil
*1/2 cup chopped green bell pepper
*1/2 cup chopped red bell pepper
*1/2 cup chopped yellow onion
*1 1/2 cups fresh corn
*1 jalapeno, finely chopped
*2 teaspoons minced garlic
*1 teaspoon salt, divided
*6 large eggs
*3 tablespoons heavy cream
*1/4 teaspoon black pepper
*2 tablespoons unsalted butter
*1 tablespoon chopped fresh cilantro leaves
*1/2 cup grated queso blanco (Mexican white cheese)
*4 (10-inch) flour tortillas, gently warmed and kept covered until ready to use (store bought)

Method :

Set a nonstick, 10-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the bell peppers, onion, corn, jalapeno and garlic to the pan.

Cook the vegetables, stirring often, until the vegetables are softened, about 10 to 12 minutes. Season with 1/2 teaspoon of the salt, remove from the heat and put on a plate to cool.

While the vegetables cool, return the pan to the heat and in a medium bowl, combine the eggs, heavy cream, remaining 1/2 teaspoon of salt and the black pepper.

 Use a whisk to beat the eggs until frothy. Add the butter to the pan and once melted, pour the beaten eggs into the pan and use a rubber spatula to scrape the sides and bottom of the pan to ensure that the eggs cook evenly.

After 2 minutes the eggs should still be a bit wet, sprinkle the cilantro over the eggs, followed by the grated cheese and remove from the heat.

African donuts/mandazi semi sweet bread

Ingredients :

* 6 1/2 cup all purpose flour
* 6tbs oil
* 1 cup sugar
* 1 egg beaten
* 31/2 tsp instant yeast
* 2tsp custard powder
* 3/4 ground cardamom pwder
* 11/2cup water
* 4 cup oil for deep fry

Method :

Mix the flour,6tbs oil,sugar,egg,yeast,custard powder,cardamom powder togethere in a large mixing bowl.

add the water gradually knead the mixture to form soft pliable dough.turn it out on to a work surface /kitchen cabinate/some plain surface and knead thorughly with ur finger tips make the dough like chapati dough consistency.it should b very soft and springy.

cover with moistened towel or plastic sheet and placei n a warm palce to rise for about 3 hrs,it will b almost double in size.

knead once more for 4-5 minutes and then roll the dough in to large rectangle ablout 1/2 inch thick.

cut into strips about 3 inches wide and cut the strips either squares or rectangles/triangles.

sprinkle some extra flour on a flat surface and lay the dough pieces out to rise for about 15 minutes .

heat the oil in a large deep skillet over medium-high heat,when it's hot deep fry the pieces on both sides,tapping them with slotted spoon untill they puff up and turn to golden brown colour.

drain on paper towels                                          

Chineese veggie spring rolls (1model)

Ingredients:

* 1 1/2 cups bean thread noodles or rice vermicelli, cooked
* 3/4 cup bamboo shoots
* 1 carrot, grated
* 4 green onions, chopped
* 4 cloves garlic, minced
* 1/2 cup fresh cilantro, chopped
* 1/4 cup soy sauce
* 1/4 cup sugar
* 2 tbsp sesame oil
* spring roll wrappers
* Approx. 1 cup water

Method :
Run a knife through the noodles/rice vermicelli to chop them into smaller pieces.

In a large mixing bowl, combine the noodles, carrots, green onions, cilantro and bamboo shoots. Add the soy sauce and sugar and combine well.

In a large sauce pan, heat the sesame oil over medium-low heat. Add the noodles and veggie mixture and pan fry for 3-5 minutes, just until veggies are barely tender.


Submerge spring roll wrappers in water until pliable one at a time. Place 2 to 3 tablespoons in wrappers and wrap your spring rolls. (see the recipe for spring roll wrapper click here)

Serve with a dipping sauce.

How to make Spring roll wrapper

Ingredients: (20 wrappers).

1 cup rice flour
4 tablespoon regular white flour
1/2 teaspoon salt
4 large eggs
1 teaspoon cooking oil
2 cups fresh water

Method :

 Sift all the dry ingredients together twice.

 In a separate bowl, mix the eggs, oil and water . Then pour this mixture into the dry ingredients to form a batter.

Mix thoroughly to get all the lumps out.  Cover and set aside in a cool place for an hour.

 Heat a non-stick frying pan and drizzle or spray a little cooking oil on it.

 Pour in a little batter and quickly swirl in around to make a thin pancake

 You don't have to flip it to cook the other side and it should not brown.

Take it out of the pan when it looks like it has set.

 Repeat till all batter is used.