Quick Fix Breakfast

Egg Frittata With Chicken Mortadella & Chicken Balls (Yulan’s version of Frittata – quick fix breakfast)

Ingredients:

3 Eggs

6 slices of Chicken / Beef / Pork Mortadella

4 Chicken / Beef Balls

½ cup mix vegetables ( mix of green peas / beans/carrots) (available frozen)

1 Medium Potato

1 Medium Onion

2 Green Chillies

1 pinch Asafetida (hing)

½ tsp Pepper

1 tbsp grated cheese

Salt to taste

Method:

·         Cut Potato into half lengthwise and then into thin slices and half boil (microwave for 5 mins)

·         Cut Onions lengthwise & green chillies into roundels

·         Take a baking dish / bowl and place 3 Mortadella slices overlapping at the bottom.

·         Sprinkle / place a layer of cut onions & green chilli

·         Layer the half of the half cooked potatoes

·         Sprinkle / place a layer of mix veggies

·         Cut 2 mortadella into halves and place in circle

·         Sprinkle / place a layer of onions & green chilli

·         Beat 3 eggs (whole) with a pinch of asafoetida , pepper & salt till fluffy ( I use the hand mixer or chopper)

·         Add the egg mixture to the bowl & make sure they go all the way to the bottom of the dish

·         Lay the half pieces of chicken balls around the edge of the bowl and the leftover potato slices & onion slices

·         Place the last slice of mortadella in the centre, sprinkle the cheese

·         Cook on Microwave for 10 mins  (select the Auto cook button for Baked Potato!!)

·         Serve hot!!!!

·         It can be had on its own or with slices of toasted bread & can be had for breakfast / brunch/ dinner!!!!

·         Total preparation & cooking time 30 mins!!!!

Note: Vegetable of your choice can be used , tastes good even with only the green leaves layered with the Mortadella (Salad Leaves / Mint / Parsley )

Canned Tuna Curry with White Rice

Canned TUNA Curry  (Semi Dry Dish)

Ingredients:

2 Tin Tuna (chunks or solid)

2 Medium size onions – cut finely

3 Green chillies – cut finely

1 Medium or 2 small Tomato cut finely or 1 tbsp tomato paste

1  tsp Ginger Paste

1  tsp Garlic Paste

2 tsp Kashmiri Chilli Powder

3 tsp Coriander (Kothmir) Powder

½  tsp Cumin (Jeera) Powder

½  tsp Garam Masala Powder

2 cloves

1 cardamom

½ “stick cinnamon

5-6 black pepper

8-10 curry leaves

Coriander leaves for garnishing

Salt to taste – add salt only after checking as some canned tuna will have salt in it.

Method:

·         Take a kadai / non stick vessel

·         if the tuna is oil based then use the oil in the tuna by slightly opening the lid of the can & draining the oil into the vessel

·         or

·         if the tuna is water based, take 3 tbsp of cooking oil & when the oil is hot

·         Add the curry leaves & when they splutter

·         Add the whole garam masala

·         Add the onions & fry them

·         When the onions turn translucent, add green chillies, ginger & garlic paste and fry till the raw smell evaporates

·         Add the powdered masala and fry for few minutes

·         Add the tomatoes & allow the tomatoes to soften

·         Add the tuna (if solid) mash them with the spoon

·         Add 4 tbsp of water, close the lid & put the flame on high and give a boil

·         Simmer till the water evaporates, keep stirring at regular intervals, check the seasoning and adjust as required. Add salt if required.

·         When the water is dry, add the coriander leaves and turn off the gas.

·         Tuna is ready and can be eaten with chapattis or rice & Dahi kadi.

·         The gravy can be increased by adding little water.

Me & Cooking......

Once again thanks to my mommy for teaching me cooking.....& this time a big thanks to Pappa for loving food........Started with helping mommy on Sunday mornings frying Dosas for breakfast.....then to making Maggi 2 Min Noodles for evening tea time........
Cooking & Stitching went side by side as Mummy used to stitch my clothes and to help her finish my clothes.....i learnt to cook........:)