This breakfast casserole is a quick and easy way of serving a breakfast for a crowd. It is a great alternative to making individual omelettes or baking a big quiche, its a very dish to put together and wins rave reviews when put on the table. This, plus toast or waffles, a gallon of orange juice should make your guests say ‘wow’. The best thing about this dish is that it reheats really well, so you an even bake it ahead of time and reheat it. This also is a great dish to bring to a potluck, and would be a great welcome compared to the usual suspects. The added advantage: This is an extremely healthy dish, and the recipe is actually adapted from one of the SBD cookbooks. If you were to just eat a slice of this for breakfast, you are starting the new year off in style and in health. I have made this several times and have always loved it. You can change this recipe around by using veggies you like. Spinach and mushrooms are some of the substitutes I have tried and liked. Ingredients: 1/2 cup 1 % milk 1/3 cup part skim ricotta 2 tbsp chickpea flour/besan 6 large eggs 2 large egg whites(1/4 cup, if using out of a carton) 3/4 tsp salt 1 pkg (10 oz) frozen chopped broccoli, defrosted 1 large red pepper chopped 1 cup shredded cheddar cheese freshly cracked black pepper non stick cooking spray Method: Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with non stick cooking spray. Place the eggs and the egg whites in a bowl, beat with a whisk to break up the eggs, and beat until its frothy. Add the ricotta cheese and beat it to incorporate. Add salt and Read More..
If you’re wondering what ‘Zunka’ is, like I did…here is a little intro: Zunka is traditional Maharashtrian dish, where vegetables are sauteed and then sprinkled with a spicy chickpea mixture, such that the chickpea mixture forms a crust around the veggies, adding flavor and texture to the veggies. It was originally devised by Marathi housewives as a way to ‘stretch the buck’, since chickpea flour was much cheaper and ready available than fresh vegetables and would help put enough of the dish on the table to feed a large family. This is now a tradition in most Maharashtrian homes, and not just for the ‘money saving’ attributes mentioned above. Any vegetable you have on hand or a combination of veggies can be used. Typical choices tend to be: Bell pepper, Cabbage, Okra etc. I have used Broccoli and sweet Red bell pepper here. This is a dry vegetable dish and can be used as a side for rice or roti. Ingredients: 2 heads Broccoli, cut into bite sized florets 1 large red pepper, cut into cubes 2 tbsp oil 1/2 tsp cumin seeds 2 cloves garlic, chopped 1/8 tsp asafoetida 1/2 cup chickpea flour(besan) 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp garam masala 1/2 tsp chilli powder 1 tsp coriander powder 1 tsp salt, or to taste. Method: In a bowl, mix together the chickpea flour, turmeric powder, garam masala, chilli powder and coriander powder and 1/2 tsp of salt. Add the remaining tbsp of oil and mix it thoroughly with your fingers into the flour mixture. Set aside. Heat 1 tbsp oil in a wide skillet over medium heat. Add the cumin seeds and let it splutter. Add the garlic and asafoetida. Stir to infuse the oil with the flavor of garlic and asafoetida. Add the Read More..
Broccoli maybe one of the most detested vegetables..universally. It is so not the case in our house, I buy broccoli, almost every time I go grocery shopping and my toddler son just loves it. Serve it steamed, roasted, in a sandwich or in a soup – it is always a sure hit. Come fall season, we automatically reach for warm, comforting foods – and there is no better dish to fit this bill than a soup. This soup is particularly filling and also healthy from the addition of white cannelini beans. Even if you don’t like broccoli, try it in this creamy soup, and you will really like it. Ingredients: 1 large head of broccoli, chopped(approximately 3-4 cups chopped broccoli) 1 medium onion, chopped 2 cloves garlic, chopped 1 tbsp olive oil 1 tbsp butter 2 cups milk 2 cups chicken/vegetable broth 2 cups grated extra sharp cheddar cheese 1 can cannelini beans/white navy beans extra cheese, for garnish. Method: Heat the oil and butter in a stock pot over medium heat. Add the onion and the garlic and cook until soft and translucent. Add the chopped broccoli and the broth. Let cook until the broccoli florets are tender. Open the canned cannelini beans and rinse thoroughly. Add this to the broth and simmer for another couple of minutes. Puree the entire mixture either by transferring to a blender or using an immersion blender. Return the puree to the pan again, add the milk and the cheddar cheese and let simmer until the cheese melts. Serve hot, with a garnish of grated cheese! Notes: * You can add grated carrots along with the cheddar. It adds taste and also adds an extra orangey look to the soup. * You may use a package of frozen chopped broccoli, instead of fresh, Read More..