SCOTCH EGGS WITH SLICED PAPRIKA &CHEESE


Scotch eggs are made with boiled egg wrapped in any filling of your choice, coated in breadcrumbs and

deep fried in oil.Plainly explained it’s boiled egg bundled in cutlet mixture.

Can be served as a snack/starter with any dipping of your choice.

Today’s recipe is made with only eggs and bread.Simple and elegant dish!

Let’s get into the recipe to know how…

INGREDIENTS

6 hard boiled eggs

3-4 bread slices

2 tbsp.sliced paprika

1 tsp Worcester sauce

4-6 tbsp grated cheese

1-2 tsp pepper powder

2 tbsp chopped onion/spring onion

salt to taste

For coating

2 lightly beaten eggs

Enough breadcrumbs to coat

Oil for frying

METHOD

Slit the boiled egg in half and remove the yolks into another bowl.

Soak the bread in water/milk for 2 minutes, and squeeze out the water.

Mix the squeezed bread with the rest of the ingredients, yolks and salt to taste.

Fill in the egg white cases, and shape like an egg.

Dip in egg, coat with breadcrumbs and deep fry in oil.

SCOTCH EGGS CURRY-Check this recipe also for scotch eggs in curry.

BREAD OMELETTE WITH CHEESE


Easy and wholesome breakfast !Of recent classified under ‘street food’ this sandwich is twisted and turned to make varieties of flavours with sauces and chutneys.

Well ,today’s recipe is egg and chives seasoned omelette,and grated cheese sandwiched together with chilli sauce .Food like this makes the change with chutneys and sauces.This one is the most simplest and filling for a good breakfast .

To the recipe (for 1 sandwich )

INGREDIENTS

3 slices bread

2 eggs

pepper and salt to taste

few chives /leeks/basil leaves finely chopped

grated cheese

any chilli sauce

Butter/oil

METHOD

Beat eggs with salt and pepper, add in the greens and pour the mixture in a wide pan.

Allow the egg to spread as we have to fold with the bread.

Keep 2 slices of bread one in line to the other.

Now fold in the cooked egg from all sides, and then flip one slice over the other to form like a parcel.

Add the chilli paste and grated cheese to the remaining slice, and place on the prepared sandwich .

Press and flip the cheese slice to the bottom and allow to lightly toast for a second .

Remove and cut.

Tip.Sandwiches like this can be cut into pieces, dipped in bajji batter and served as a snack

HOMEMADE MAYONNAISE(Basic+variations)


This recipe is a no fail recipe ,so go ahead and get your hand blender or beater,and within minutes you would have a thick,creamy and tasty mayo.

I love the inclusion of mint mayonnaise in sandwiches like cucumber ,tomato ,egg…,, and the addition of mayonnaise in non vegan

food will complement with any combination.

Mayonnaise can be flavoured into herbal,spicy,nutty and countless variations . Using a little bit of imagination and innovation will

create a blast of flavours .

So no more buying mayonnaise,you can create your own flavours in the comfort of your home .

Using mustard and pepper powder is purely your choice . I’m giving you the recipe with 1 egg which will produce a teacup of

mayonnaise.You could use a little maths to increase the quantity 😊.

To the recipe

INGREDIENTS

1 egg

Oil ( 3 times the volume of egg )-vegetable oil/olive oil

2 tsp vinegar

1/2 tsp salt

1 tsp sugar

1/2 tsp mustard powder (optional)

1/2 tsp pepper powder(optional)

METHOD

Break the egg into a small bowl and mark the volume of the egg .

Measure 2.5 -3 (in the same cup you had the egg ).

Put all the ingredients into a bowl and blend till thick and creamy .

Variations

Mint-Grind a handful of mint leaves with minimal water/lime juice and add to the mayonnaise.

Basil-Same as Mint

Capsicum/Capers -Grind coarsely and add .

Roasted Garlic-Roast a few cloves of garlic in butter till brown and mince fine.

Nuts-Add coarsely ground nuts/Roasted nuts.

Green-You could grind 3-4 green chillies/or 1/2 of a capsicum

Boiled potato cubes +Pineapple

Thinly grated cabbage and carrot

I have given a few variations which could be used as dips,salads,added to wraps,sandwiches and served with fried food/starters.

The picture shows boiled egg mixed in mint mayonnaise for egg sandwiches.

Mayonnaise can be stored in the fridge provided there is leftover….do try and post your suggestions and comments!

GRILLED GARLIC EGG


This is a very easy recipe made in just few minutes.A simple meal can be made special with this grilled egg.Few

ingredients and few minutes ,so go ahead and try this recipe and post in your comments !

INGREDIENTS (serves 3-4 )

8 hard boiled eggs

1 heaped tbsp chilli powder mixed with salt

1 tsp amchur powder

2-3 tbsp oil (preferably gingerly oil/sesame oil)

6-8 cloves unpeeled garlic crushed

curry leaves

METHOD

Cut the eggs in half very neatly, and carefully rub the chilli powder,amchur powder and salt on both sides.

Heat a grilling pan,and add the oil. Add the garlic and curry leaves.

Once you get the aroma of the garlic, place the eggs on one side and grill for just 3-4 minutes.

Carefully flip the other side of the egg and grill for another 3-4 minutes, and its done and ready to serve.

BAKED BROCOLLI, CHEESE SANDWICH


A dish to be endorsed as healthy and wholesome. Broccoli and cheese decked on one side ,egg and

home made mayonnaise on the other side, the taste is exemplary.A double decker sandwich!

The vibrant green florets is a visual treat I must say.This is a baked sandwich, easy and quick to make.

As I do not like too much crunch on a sandwich, had the broccoli tossed in a blob of butter before baking.

Mayonnaise and egg to be added after baking.

I used butter only to toss the vegetable as mayonnaise and cheese are used in this sandwich.(Trying to

cut down calories)

To the recipe …

INGREDIENTS

Broccoli florets tossed in a little butter,salt,and a pinch of nutmeg powder

Cheese slices(any cheese of your choice)

Egg (boiled egg slices/scrambled egg/poached egg

Mayonnaise

Bread slices

METHOD

Grease the baking tray with a little butter and arrange the bread slices.

Next the tossed broccoli florets, and cover with cheese slices.

Press on another slice of bread on each and bake in a preheated 200C oven for 10-12 minutes.

Keep the rest of the bread slices and bake with it (the slice to place egg and mayo).

Once baking is complete, add the egg and a drizzle of mayo and top with another baked bread slice.

Cut and serve.

DILL LEAVES ‘N’ EGG WRAP


This is a good recipe for breakfast snack, and a good option for a wholesome lunchbox category.

Dill leaves is a fragrant leaf, with a strong flavour.It has excellent digestive properties,anti-flatulent and anti-diabetic

properties.

This leaf can be cooked with dal ,meat ,added to biriyanis, soups, salads .Even juices are made with this herb as it

prevents excessive acid formation in the digestive system, reduces bloating…..and many more if you search for the

health benefits.

Check for another post with dill leaves CHICKEN DILL LEAVES BIRIYANI

Now today’s recipe is a simple an easy recipe with only few ingredients.

INGREDIENTS

4-5 eggs

1-2 tbsp butter/oil

a little pepper (optional)

1/4 cup milk

1 big onion chopped

salt to taste

Grind to a coarse paste

2-3 green chillies

a small piece of ginger

2-3 cloves garlic

few dill leaves (3 tbsp)

METHOD

Heat oil in a pan, add onion, eggs and scramble .After a minute add the milk and then the ground paste.

Scramble till slightly moist .(do not make it too dry)

Use as a filling in chapathis,or any type of wrap.

Can be used in sandwiches too.

Do try this recipe and post in your suggestions and views.

CARROT DOSA


Carrot a root vegetable is a very healthy food and a good source of beta carotene with numerous nutrients and antioxidants.

Known to be beneficial for eye health,it also helps in lowering cholesterol levels.The beta carotene contained in it contributes to the

lovely bright orange colour.Carrot juice is one good healthy breakfast drink which takes care of overall health and skin health too.

Cosmetic industry use carrots widely in their produce.

Now coming to today’s recipe …It’s a breakfast recipe with the inclusion of carrot purée in dosa batter.

If you have dosa batter ready,it is just an addition of the purée. I will be giving the recipe for  instant dosa with the addition of wheat

flour also as an ingredient.

I made a variation of egg dosa, and to top it all the chutney served was celery-alma chutney which is more nutritious.

Note:You could add spring onions or leeks cut fine instead of onions.

So,here’s to the healthy colourful recipe.

INGREDIENTS

1 cup urad dhal flour

1 cup rice flour

2 cups wheat flour

1/2 cup curd

Salt to taste

1 cup finely chopped onions/spring onions/

leeks

2-3 finely chopped green chillies

4 carrots puréed

1/2 tsp cummin seed powder

METHOD

•Mix all the ingredients with enough water to the consistency of iddli/dosa batter or pancake batter.

Make dosas,pour 1 tsp oil or ghee all around,and cook on both sides .

Serve with chutney .

CELERY-AMLA CHUTNEY

1 cup celery stalks

2-3 amla/ gooseberry ( deseeded)

2 tbsp iddli podi

Salt to taste

1 tsp sesame oil

METHOD

Sauté the celery stalks till raw smell is gone.

•Grind fine with the rest of the ingredients and

serve.

CHICK PEA-EGG MASALA


Chick peas or garbanzo beans is one good

legume,with loads of protein,fibre,and many

other nutrients,and vitamins.

The fibre sourced from this peas is very

beneficial to diabetic patients .

1 cup chick peas =125 gm fibre .

Good to serve at breakfast.It’s best to pre-soak

before cooking. In case you forget to soak,do

not worry ,just add boiling hot water into a

casserole ,add the peas ,close the lid and set

aside for half an hour,and pressure cook .

Now …that’s a tip I have given .😀

Moving to the recipe

INGREDIENT ( serves 4)

1 cup chick peas ( soaked overnight)

1 cup curd /yoghurt

1 tsp chilli flakes

2-3 eggs

1/4 tsp turmeric

1/4 tsp pepper powder

1 -2 tsp butter or oil ( oil can be opted out too)

Salt to taste

Grind to a coarse paste

2 green chillies

4-5 cloves garlic

A small piece ginger

METHOD

•Cook the chick peas with 1/2 cup curd,turmeric

and a little water till soft ( pressure cook )

•Remove from fire ,and add the ground paste.

•Add the rest of the spices.

•Now,add the eggs and keep mixing till it looks

scrambled.

Garnish with coriander leaves .

This dish can be used to make wraps,or served

with chapatis,and bread .

If you need more spice ,you could add more

chilli powder.

Simple recipe but tasty to have it without any

accompaniments.

Do try this healthy dish and post in your

suggestions and comments!

EGG BIRIYANI


This biriyani is of no lesser taste compared to

the non-vegan ones .

You have to add the boiled eggs in the cooking

process and not after cooking rice.

Photo shows the consistency,before adding rice.

Do try this recipe and post in your valued

comments!

So,let’s get to the recipe right away!

INGREDIENTS

500 gm basmati rice

5-6 boiled eggs ( shells removed )

2-3 big onions sliced

3-4 green chillies slit

3 tomatoes (medium size)

1 tbsp chilli powder

1/2 tsp Kashmiri chilli powder

1/4 tsp turmeric powder

1/2 cup curd

Juice of 1 lime

3 cardamons

6 cloves

1 inch cinnamon

1 tsp saunf ( fennel seeds)

1 mace

1/2 tsp sea moss ( optional)

Mint and coriander leaves

1 tbsp garam masala powder

3-5 tbsp coconut oil+ ghee

1/2 cup coconut milk

Grind to a paste

2 inch piece ginger

10 cloves garlic

1 green chilli

METHOD

•Grind the ingredients marked for grinding.

•Wash and soak the rice .

•Heat oil+ghee in flat bottomed pan,and add

the whole spices first.

•Next add the onions,and allow to brown ( not burnt ) .

•Add slit green chillies ,ground paste,salt and

sauté for 2 minutes.

• Add tomatoes with turmeric ,chilli powders,

garam masala powder,and cook till tomatoes

are cooked to a mushy stage .

• Add curd .

•Add the boiled eggs with mint and coriander

leaves .

• Next add the strained rice and mix lightly,and

cook for another 2 minutes.

•Add warm water 1 inch above the rice

level,and coconut milk

•Sprinkle with mint and coriander leaves,and

slow cook till done,

•Smear a little ghee on top of the rice ,while

removing from fire .

Tip : If you have banana leaves,you could wash and keep on the surface of the rice,and cover while cooking . This brings out a lovely aroma and taste.

RICE-BANANA CAKE WITH LEFT OVER RICE


I have posted halwa and chakli with leftover

rice before.

Link to halwa ( Kerala kinathapam)

https://calinskitchen.wordpress.com/2019/11/01/kerala-kinathapam/?preview=true

Link for chakli/ murukku with leftover rice.

https://calinskitchen.wordpress.com/2020/05/20/cooked-rice-chakli/?preview=true

This recipe is an addition to the same .

I came across this recipe today,and on the

instant tried it with my inclusions.

Lovely texture and taste!

Easy to make,a whizz with your mixer,or

processor,and it’s ready to bake.The aroma it

spreads while baking is really awesome,so do

try this recipe,and post in your comments!

INGREDIENTS

3 cups leftover basmati rice

3 eggs

1 big red banana

1/2 of a coconut ground fine (1 cup ground mix)

1 cup brown sugar

1/4 tsp nutmeg powder

A pinch of cinnamon powder

1/2 tsp vanilla essence

3 tbsp oil/ melted butter

1/4 cup cheese ( any cheese you like )

1 tsp baking powder

A pinch of salt

A few cashew nuts for topping

METHOD

Mix all together in a food processor,or mixer

till fine .

Transfer to greased baking tray .

Bake in 180C preheated oven for 30-35 minutes.

My suggestions to a variation

You could make a caramel base and then pour

this mixture over .

CHICKEN ‘N’ LEEKS QUICHE


Quiche is considered to be from the French

cuisine .

It has a pastry crust and a savoury custard,

consisting eggs,cream,cheese, with vegetables/

meat variants .

This could be made into mini quiches too.

Though quiche variants are many, the basic

ingredients of eggs,cream and cheese have to

be compulsorily included.

The cream has to be full fat if you need a nice

and puffed up quiche.

The pastry for the crust can be made

beforehand,and kept in the fridge .

Well,my pastry making time was,/till I made the

filling only, and the outcome was excellent!

I made 2 quiches-8 inch quiche +5 inch quiche

To the recipe now

INGREDIENTS

For the crust

2 cups flour ( all purpose)

100 gm butter ( cold )

1 egg

1 tsp salt

Ice water enough to bind

METHOD

First crumble the butter,flour and salt till well

mixed .

Next add the rest of the ingredients and bind to

a firm dough .

Cover and allow to rest in the fridge till you

prepare the filling .

After the testing time,roll out the pastry and

line the tart tins.

Apply cornflour on the base inside ,to prevent

sogginess,and pour in the filling

For the filling

100-200 gm chicken shreds

1 big leeks chopped

3-4 garlic chopped

2-3 green chillies thinly sliced

1 cup full fat cream

100-150 gm cheese

6 eggs

1/2 tsp nutmeg powder

Pepper powder to your taste

1 tbsp butter/ oil

Salt to taste

A little cornflour to brush the tart shells

METHOD

First lightly sauté the chicken,leeks,and garlic

for 2-3 minutes, and set aside.

Mix the eggs,cream,nutmeg powder,salt.

Add in the cheese,chillies ,pepper powder ,and

the sautéed chicken and leeks.

Mix well and fill the prepared pastry shells .

Bake in a 180C oven for 35 mins.

INSTANT HOPPERS


This is a recipe which can be done within 30

minutes.I have posted 5 types of hopper recipes

before https://calinskitchen.com/2018/04/15/variations-of-hopper-mix/

This one is for hoppers with red rice

https://calinskitchen.com/2020/06/14/red-rice-hoppers/

This is my 6th hopper variant .If you have no

time to organise a meal quickly,this recipe will

definitely help you .

There are some things that you can never leave

or replace . Yes ,I’m referring to my appam /

hopper chatty in the photo.There are non stick

categories,and new ones too,but I never get the

texture that I get from this pan.So please do not

mind my hopper chatty 😊.

Moving on to the recipe now

INGREDIENTS

3 heaped cups rice flour

1.5 tsp instant yeast

1/2 cup coconut water ( optional)

2 tbsp sugar

1 tsp salt or to taste

2 – 2.5 cups thick coconut milk

METHOD

•Mix rice flour,sugar,yeast,coconut water and

set aside for 20-30 minutes.

•After 30 minutes add the coconut milk little by

little to get a pancake consistency ( not too thick

or too thin ).

•Heat an appam or hopper chatty .

•Use a small cloth and grease the inside with oil

•Pour a ladle of the batter ,swirl all around only

once, cover and cook till crisp and golden .

•Remove slowly from pan,and repeat process .

•You can add egg in the centre for egg hoppers.

PRAWN ‘N’PANEER STUFFED PEPPERS


Stuffed capsicum or peppers is a wonderful

and colourful starter to be served .

There are countless recipes to these categories

of stuffed vegetables.

Today I tried my version of prawn and paneer.

Simple and elegant !

Do try this recipe and post in your comments!

INGREDIENTS

4-5 capsicum cut into half ( horizontal or vertical)

1 onion chopped

100-200 gm prawns cut into small pieces

1 big garlic clove chopped fine

1 green chilli chopped ( optional)

1 tbsp flour

1 tbsp butter

1 tsp chilli powder / pepper powder

Salt to taste

1 -2 eggs beaten lightly

Paneer pieces

A little butter to smear the inside of the

capsicum

METHOD

•Scoop out the inside of the capsicum(not

seeds).

•Smear the inside of the capsicum with butter

and salt.

•Heat butter in a pan,and add flour and spice to

it and cook till light brown.

•Add the prawns,garlic,and onions and mix

well .

•Add a little water enough for a sauce,and

remove from fire.

•Stuff each capsicum with filling .

•Add beaten eggs ( just pour a little below the

level)

•Place a cube of paneer on each. ( you could use

grated cheese too)

•Bake in a preheated oven (200C for 10-15

minutes)

•For variations ,you could try any minced meat

or roasted meat or seafood .

PEAR’N’CHOCOLATE PUDDING


This is a pudding baked in a bath with pears

caramelised with brown sugar.

A milk pudding with a little cream,cocoa

powder and eggs .Simple but elegant dessert !

Do try this recipe and send in your feedback!

To the recipe now

INGREDIENTS

1 cup milk

1/2 cup cream

2 eggs

2 tbsp cocoa powder

1/2 cup sugar or to taste

1 tsp cornflour / custard powder

1/2 tsp vanilla essence

1/4 tsp nutmeg powder

METHOD

•Add cornflour ,cocoa powder to a bowl and

pour milk gradually.

•Mix well without lumps.

•Beat eggs, sugar ,cream together lightly in

another bowl and add to the cocoa mixture.

•Add in the rest of the ingredients.

•Pour over prepared pears and bake in a water

bath for 30 minutes.

Note : You could steam this pudding too .If you are opting to steam , caramelise the sugar and pour over sliced pears .


Ingredients to caramelise

2 pears peeled cored and sliced

Brown sugar to sprinkle on the pears

1/2 tsp ginger powder to sprinkle

4-5 ramekins

Method

•Place the cut slices of pears on each

ramekin ,sprinkle sugar and ginger powder ,

and place in oven for few minutes till the

sugar is melted (10 minutes).

•Remove and pour the milk mixture .

•Place the ramekins in a water bath and bake

in a preheated oven 180C for 30 minutes .

VARIATION: The same recipe could be tried

with apples.

PUMPKIN MERINGUE TART


This is another recipe innovated in my kitchen .

A warm healthy dessert , and a dessert to adorn

your table for a party or gathering . Mini tarts

will look amazing and tasty.

I made this with raw pumpkin purée ,as I never

like to use canned foods .If you check my

recipes I hardly use condensed milk,even if the

recipe calls for .Well,if you have pumpkin

purée you may use it . For serving I just gave

prominence to the tart alone,no added servings

You could serve with chocolate sauce or ice

cream if you love loaded desserts.

Do try and let me know how you loved it !

Let me go now to my innovated recipe .

INGREDIENTS

For the pastry

1 cup flour

1/2 tsp salt

2 tbsp powdered sugar

50 gm butter ( room temperature)

A little milk to bind

METHOD

•Bind all these to a firm dough.

•Cover and keep in fridge till filling is prepared.

•Roll out dough ,and place carefully on a pie

dish .

•Prick the base with a fork and bake for 8-10

minutes.

•Pour filling and bake.


For the filling

INGREDIENTS

1 cup raw pumpkin purée

1 tsp butter/ ghee

1/2 tsp salt

3 egg yolks

1/4 cup cream

2 tbsp custard powder ( vanilla ) / 1 tbsp

cornflour

1/2 cup brown sugar / sugar

1/4 tsp cinnamon powder

3/4 tsp ginger powder

A pinch of nutmeg powder

METHOD

•Heat butter/ ghee and add the purée with salt,

cinnamon powder,and ginger powder , and

cook till raw taste is gone .

•Add sugar,custard powder and cook till thick .

•Remove from fire .

•Add egg yolks and cream .

•Mix well and add the rest of the ingredients .

•Set aside to cool for few minutes.

•Pour into prepared crust and bake in a 180C

preheated oven for 25 minutes .

•Remove ,add the beaten egg whites, and

return to oven ( 200C ) for 10 minutes .

•Allow to stay warm in the oven till you serve .


For the meringue

INGREDIENTS

3 egg whites

a pinch of cream of tartar/or 1 tsp vinegar/salt

2-3 tbsp powdered sugar

A handful of cashews coarsely ground with 1

tsp cornflour

METHOD

•Beat egg whites with cream of tartar stiff.

•Fold in sugar and nuts and spread over the

baked pie .

•Bake in a 200 C oven for 10 minutes,and leave

in the oven till warm

•This way the meringue will not deflate .

BOUNTY BROWNIES


Brownies with the taste of bounty chocolates is

an amazing treat !

After making this recipe I thought of another

combination to halve the quantity of brownie

mix ,and increase the amount of coconut ,and

then add chocolate . That way 2 layers will be

equal ( brownie + coconut) .Anyway try both, as

this recipe was delicious .I made the chocolate

(homemade chocolate )with cocoa powder,

coconut oil and honey .

You could use the basic ganache on the cake .

Thin bars of these beauties,can be dipped in

chocolate ,refrigerated and served.

Do try and post your feedback

INGREDIENTS

For basic chocolate brownie

100 gm butter

100 gm sugar ( 50 gm brown +50 gm white)

2 eggs

2 tbsp cocoa powder/ 100 gm chocolate/ chips

1/2 tsp vanilla essence / rum/ brandy

75 gm flour +1 tbsp cornflour

A pinch of salt

3/4 tsp baking powder

1/4 tsp coffee powder ( optional)

METHOD

•Using a double boiler method melt the

chocolate and butter together.

•Remove from fire

•Add coffee powder and salt.

•Beat eggs and sugar in another bowl, till sugar

is melted.

•Add to the chocolate mixture and mix well.

•Fold in the flour , baking powder and bake in a

preheated 180C oven for 20 -25 minutes .

•Allow to cool .

•Add coconut layer and top it with ganache.


For the coconut layer

( for a thicker layer double the quantity)

1 cup desiccated coconut

1 tsp liquid glucose

3/4 cup -1 cup powdered sugar ( according to

your sweet tooth)

a pinch of salt

Method

•Mix all together for 2 minutes on a low flame .

(only to get the moisture ,and not crumble)

•Spread on cooled brownie, and press slightly .

•Pour ganache and allow to set in fridge .

•Cut into slices and serve !


Homemade chocolate

1/2 cup cocoa powder+a pinch of coffee powder

1/4 cup coconut oil

a pinch of salt

5 tbsp honey or icing sugar ( if using icing

sugar add later)

1/2 cup cream ( to make ganache)

Method

Melt coconut oil and cocoa on a double boiler .

If adding honey add now ,or remove from fire

add 1 cup icing sugar .

If too thick ,add 1 tbsp of hot water and mix to

required consistency.

Using a spatula keep mixing the chocolate till

thick and creamy .

Heat cream ,and to chocolate mixture and pour

over the brownie.