Masala Omelet

So here is the story, I used to make this dish for my nephews, niece and cousins, some

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Home Made Hummus (No Tahini Sauce) With Poached Egg

Ingredients: Hummus: 1/3 Cup Chickpeas 2 Tsp Berbere Powder (or according to taste. If you don't have Berbere Powder, which is an Ethiopian spice, Use Paprika or just chili powder) 2 Tsp Chili Powder (or according to taste) 2 Tsp Cumin Powder 2 Garlic Cloves Olive Oil (as needed) Pepper Flakes (according to taste) Salt (To taste) Tahini Sauce (if you have it use as needed) Pita Bread 1 Egg or More (Poached) Soak the Chickpeas overnight in a bowl of water covered. Next morning drain the water and put chickpeas in a pressure cooker dish and add enough water to cover the chickpeas and cook for three to four whistles. You can also just cook the chickpeas on the stove top with boiling water but this will take twice as much time. Once Chickpeas are cooked drain the water (don't throw the drained water out, but keep it aside). Now add the Chickpeas, Berbere Powder, Chili Powder, Cumin Powder, Garlic and Tahini Sauce (optional) and grind in a food processor. The grinding process takes a while so take your time. Slowly start adding olive oil and the drained water to help smooth out the Chickpeas occasionally stopping to scrape and mix the Chickpeas in the food processor so that everything is incorporated properly . Usually 1/3 cup of Olive oil and a cup of the water should do. Incorporate both slowly in intervals and grind till you get a smooth thick consistency. Add the salt and grind once more. The Hummus should be thick but smooth at the same time. Transfer the contents to a bowl, add some olive oil on top and some Red Pepper Flakes as a garnish. Refrigerate till chilled and then enjoy it with toasted Pita bread and a Poached egg. Why the Poached Egg, Pita bread with Hummus go together, I don't know. I made this for breakfast this morning and it was delicious. If you don't eat eggs, then have it with a cold cucumber salad. Mind you I did not have Pita bread, but had store bought Pizza base (technically a round piece of whole wheat bread but here they call it a Pizza base, which I cut into triangular slices and toasted and it was pretty darned good. So if you don't have or cant get Pita bread, eat the hummus with whatever you like).

Potato fry stuffed with Keema

I made this dish years ago while I was living in Irvine for a bunch of friends and they loved it. It can however be a bit time consuming, but well worth it. Ingredients for the Keema: 1Lb Lean Ground Beef or Turkey ( which ever you prefer) 2 to 3 Cardomom Pods 1 inch cinnamom stick 1 Bay leaf 2 onions Finely Chopped 2tbsp Ginger Garlic Paste 1 1/2 tsp Geera 1tbsp Danya 1 tbsp Garam Masala 1/2 tsp Cumin 1 1/2Tbsp Chili Powder 2 large Green Chilies finely chopped 5-6 Medium sized potatoes First boil the potatoes till they are fork tender, drain and set aside. Clean the ground beef or turkey well and drain any excess liquid from the meat. Now take a non-stick pan and set on medium high heat with 4 tbsps oil. Once oil is hot add the onions and fry till they are translucent, add the ginger garlic paste and fry for about a couple of minutes. Now add the green chilies and stir for about a minute. Now add the cardomom pods, the cinnamom stick, and bay leaf. stir and fry for a couple of minutes. Now go ahead and the spices, Geera, Danya,Cumin and chili powder. Fry all the ingredients well, add a bit of water and let the spices cook well. Now go ahead and add the beef or turkey and incorporate all the spices well with the meat, keep frying till the meat is cooked, add 1/2 beef stock and cover and cook on low heat for about ten minutes. After ten minutes uncover and cook on high till all the liquid has dissolved and meat is dry, at this time add the Garam Masala and salt to taste and give it a good stir. Once liquid has evaporated, set aside. and let it cool. While the dry Keema is cooling, peel the potatoes and mash them up finely. You can wait for about another half hour before putting this together. Keep a bowl of water while your sitting down and doing this as your going to need it. Take a handful of mashed potato and make a ball out of it, then use your thumb to make a pocket, dip your hands in the water little by little to avoid having the potato stick to your hand like glue. Take a small spoon of beef or turkey and put it inside the pocket and close it up with some more potato. Repeat this process till you have finished all the potato and meat stuffing process. Now in on plate beat up about three eggs ( if you find you need more later on then beat up some more) and on another plate have refined bread crumbs. Now heat enough oil in a pan to deep fry these. while oil is heating up, dip the stuffed potato pieces in the egg and then the bread crumbs and make sure to coat them well. Once oil is hot enough (you can test this by dipping a drop of water and you will notice the oil coming together in the center) drop the potatoes three or four at a time and fry till golden brown. Remove and place on paper towels so excess oil is soaked up. You can serve this with tomato chili sauce which you can buy at any Indian store. This is a great appetizer, though its so yummy you might fill yourself up.

Oven Roasted Asparagus with bacon and Spring Onions in a Wine Based Cream Sauce

Simple, Easy and yummy Ingredients: One bunch Asparagus Hadful1 of Bacon chopped coarsley Salt to taste Freshly ground black pepper to taste Bunch of spring onions chopped coarsley Olive oil thyme leaves 1tbs Flour 1/4 cup Wine or Sherry 1/4 cup heavy cream In an oven roasting pan spread out the asparagus (make sure to remove the stems and you do this by breaking it off where it snaps very easily) , bacon and spring onions. Sprinkle with salt, pepper and few thyme leaves, along with a little bit of olive oil and mix well. Preheat the oven to 375F. Roast for about 20 minutes. The asparagus should be crisp and cooked. Now remove the Asparagus, Bacon and spring onions and set aside on a serving plate. Remove any additional fat from the roasting pan and set on medium high heat, and add about 1/4 cup white wine or sherry (which ever you prefer)and scrap the bottom of the roasting pan to get the flavors incorporated well. Thicken the sauce with the heavy cream and let this simmer on low for about 7-8 minutes or till sauce has reduced by half. Pour sauce over Asparagus dish and enjoy

Herbed Butter Marinated Chicken With a White Wine Sauce

Something I came up with today. Fairly simple and should not take more then 40 minutes to make. I call it comfort food after a hard day at work Ingredients: 4 Chicken Breasts 1 stick of butter 1 bunch thyme (you can use 1 tbs dry thyme as well) 1 bunch rosemary (Same case here) salt to taste pepper to taste along with green chilies if you want it spicey 1tbs Flour 1inch piece ginger (chopped roughly) 4 cloves Garlic White wine (any good cooking wine should do) Instructions: In a blender blend the butter, thyme, rosemary, salt,pepper (and or green chilies) ginger and garlic to a paste. Now slather the chicken breasts with the paste (make sure to make slits in the chicken breast so the marinade really gets in). Set aside for a couple of hours. When chicken breasts have been marinated, heat a oven proof skillet with some more butter on low to medium heat, you dont want the butter to burn but should be hot enough, so that chicken will sizzle when it touches the pan. Once browned put the chicken in a 350F degree oven for about 30 minutes, (make sure you check the chicken to make sure its cooked through), if you feel it needs more time go ahead and cook for a little bit longer. All ovens vary and this is why i say this. Once done, remove and set the chicken pieces aside on a plate and use the same pan to make the sauce. Turn the heat on to medium heat, once pan is hot, add about a cup of white wine or whatever kind of wine you want actually, and make sure to scrap all the good stuff from the bottom of the pan. You can add some Flour to thicken the sauce. When adding the flour make sure to incorporate it completely so no clumps form. Now add the chicken pieces back to the pan along with the sauce and simmer on low heat for about ten minutes. This would go great with a side dish of roasted carrots and mashed potatoes. I will put the recipe for the roasted carrots up soon. As you can see this recipe is not for those on a diet, but making it once in a while wont kill you either. Enjoy!