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Bread

Breadata Upkari – a Breadda upkari with a twist of mashed potato

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

As kids when mum ran out of ideas or when we were bored with the conventional South Indian breakfast ideas, mum would ask my lil bro or me to walk up to the corner shop & get a loaf of bread. You may think it’s for a bread butter/jam breakfast or bread omelette breakfast.. Naa.. It was for yummy breadda upkari (Upkari is stir fry in Konkani).

Those who have been following my blog for a while now will know that I have the Breadda Upkari recipe already on KeliPaan. This is different version, with a twist & a few different ingredients. Was the first time I ever tasted this. Loved it & I knew this has to go up on the blog.

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

My dad wants his breakfast ready at the breakfast table by 7.15 am. So mum, usually prepares the necessary batter/keeps the necessary ingredients required to fix up breakfast, ready at night before she sleeps. As usual, I was loitering around in the kitchen after dinner helping mum with the kitchen chores before she got down to watching some of her soaps on TV. She was cutting bread pieces into the breadbox as she usually does for breadda upkari & I heard the cooker whistle away. I asked her what was whistling away in the cooker & she was like “potatoes”.. I gave her that surprised look.. “Potatoes??” because breadda upkari did not need potatoes.. & she goes on to say that this one is a different kind of breadda upkari..So, I got really excited.. asked her to wake me up early & told her that I’ll make it under her supervision.. :))

This one is as tasty as the usual breadda upkari that mum makes. You ought to try it.. the mint/pudina gives this dish with a very inviting aroma. I must actually thank my Aunt who passed on this idea to my mum.. Do not laugh at the name of this dish..! I came up with the name since it’s a mix of bread & batata (potatoes).. :))

Breadtata Upkari - a Breadda upkari with a twist of mashed potato

Tip:Using bread which is a couple of days old is the best way to make breadda upkari. If the bread is too soft & fresh it will absorb all the oil/ghee quickly, which you don’t want.

Ingredients:(Serves 2-3)          Preparation Time – 20 mins
Bread loaf – 1
Potato – 1 large, boiled & peeled & cubed
Onion – 1 medium-sized, finely chopped
Urad dal/ Split Bengal gram – 1 tsp
Sambhar powder – 1.5- 2 tsp
Mint leaves – 8-10 leaves, finely chopped
Coriander leaves – 2-3 sprigs, finely chopped
Ghee/clarified butter – 2 tbsp
Curry leaves (Optional) – 1 sprig
Cooking oil – 1 tbsp
Salt to taste

Some of the ingredients..

Method:
Marinate the cooked, cubed potatoes with the sambhar powder & salt & keep it aside. Cut bread slices into 1.5 inch square pieces. Keep aside.

Heat oil & ghee in a deep bottom fry pan. Maintain heat at medium. Throw in the urad dal when the oil & ghee mixture heats up. Fry the dal till golden brown.
Note: If you plan to use curry leaves add them now.

Next throw in the chopped onions & add some salt. Once the onions begin to turn translucent, add the marinated potatoes. Fry till the raw flavours of the sambhar powder fade away.

Fry the potatoes till the raw flavours of Sambhar powder fade away..

Next add the cubed bread pieces & fry till the bread pieces absorb the flavors & warm up. Taste & adjust the salt.

Garnishing:
Garnish with the chopped coriander & mint leaves

Serving Suggestions:
Serve hot. I’m sure this will be a hit with people of all ages, provided they like bread.. 🙂

Breadtata Upkari - a Breadda upkari with a twist of mashed potato


Cheesy Red Onion & Pimento Olive Focaccia…

Cheesy Red Onion & Pimento Olive Focaccia...

Sorry for playing the disappearing act too often. I’m still scouting around for my ingredients & equipment. I just managed to select the oven I wanted & guess what??!?? its out of stock.. 😦 So while I wait for everything to fall into place I’m catching up with friends & family. Another couple of days & i’m heading to Mangalore,,!! After about 2 yrs.. & yes I’m damn excited.. being home.. lazing around, going out with mum, the food & all my favourite people around.. :))

Cheesy Red Onion & Pimento Olive Focaccia...

Again this is another recipe I managed photographing between all the packing & moving back to India..

Ingredients: (Serves 6-8)      Preparation Time: 120 mins
Strong white Bread flour – 350 gms
Garlic – 2 cloves, minced
Active dry yeast – 1 sachet
Honey – 1/2 tsp
Black pepper – 1/4 tsp freshly ground,
Warm water – 250 ml
Plain Olive oil – 3 tbsp + extra for greasing
Red onion – 1 small, diced
Pimento Olives – 8-10, each cut into 4 discs
Mature Cheddar Cheese – 3-4 tbsp grated
Parsley – 1 tsp freshly chopped
Salt – 1 tsp

Some of the ingredients..

Tip: You could mix up the olives, parsley & onions with some salt in a bowl & let the flavours mix. 

Method:
In a saucepan, mix the olive oil, black pepper & minced garlic. Heat the oil mixture over low heat for 6-8 minutes, stirring occasionally. Make sure the garlic does not change colour. Turn off the heat & let the mixture cool. The best part about this focaccia is you infuse olive oil with the flavours you want & you do not need to hunt stores for infused olive oil.

Now in a large bowl, mix the yeast with the honey & water. Stir a couple of times & let it rest for about 5 minutes. Add about 140 gms of flour & the cooled olive oil mixture. Mix about 5-6 times, till the flour is moistened. Let this sit for about 5 minutes. Now add rest of the flour & salt. Mix till the dough comes together. Now knead the dough till its smooth. Oil the bowl & place the dough in the bowl & cover with a warm damp cloth & let the yeast work on the dough for around an hour. Place the dough in a warm area so that this helps it rise better.

Let the dough rise..

Pre-heat your oven to 230 degrees C or 450 degrees F. Use some olive oil to grease a 9 by 13 inch rimmed baking sheet. I used a slightly larger sheet hence my focaccia is a little flatter than usual.

When an hour is up & the dough has risen well, knead it again a couple of times, then transfer it to the greased baking sheet & flatten it out using your hands. Else use a rolling pin. Let it be for another 20 mins so that the dough rises again. Spread a tsp of olive oil over the top using a pastry brush. Press down the strands of red onion evenly on top of the dough. Add the olive discs between the onions.

Arrange the veggies around..

Doesn’t this look colourful??? I couldn’t help but pop in some olives when slicing them.. 🙂 & the bread is so spongy it was springing back as I was placing the veggies around.. 

Sprinkle the chopped parsley around & then finally spread the grated cheese around evenly.

Sprinkle the cheese around..

I just love how this looks even before its out of the oven.. 🙂

Now bake for 15 – 20 minutes in the centre of the oven or until the top is golden brown.

Since I used a larger pan the dough was spread a little flatter, hence my focaccia was ready in 15 minutes.

The aroma is just brilliant. Makes you all warm & you crave for some creamy soup/pasta to go with it. Once done, let it cool on a cooling rack.

Serving Suggestions:
Cut into pieces of the desired size & serve warm. They are yummy as is or they go really well with some Pasta or soup or just as is with some wine.

Cheesy Red Onion & Pimento Olive Focaccia...

Note: The bread tastes best when warm & out of the oven. If you plan to save some for later, then it lasts for a couple of days in the refrigerator.

If you like this recipe, then you may also like –


Rosemary, Lemon thyme Focaccia..

Rosemary, Lemon thyme Focaccia..

Hiya.. I was back this monday from my vacation, but was still in the holiday mood so did not get much cooking done. Our trip was wonderful, even though the weather did not really help much we made the most of it. I got my dose of laughter to last me for a while, thanks to our friend Shomu. We visited the Roman Baths, the pretty town of Oxford, Swansea & Cardiff .. 🙂 If you follow me on Instagram you would have seen some of the pictures I posted.

Its getting chillier & its made me laze.. that’s the reason you have not seen a post from me..! I was really craving for some Focaccia last evening. I did the digging bit, found a perfect recipe. Made up my mind to get it done using some wholemeal flour, (guilt from all the calories I gobbled up during the vacation).. But nah.. I just could not get my stubborn butt to move & get the focaccia done & the lazy me kept wishing I had a twin sister who would get it done..! If wishes were horses huh!!

Freshly baked focaccia..

My love for Focaccia developed along with K.Back during the days when we were dating, we used to visit this particular Italian Bistro. They did not have an elaborate menu. They just had a few things to nibble on with your coffee & some salads, Panini’s along with some cakes. We tried focaccia & fell in love with it. I have meaning to bake a similar focaccia we used to eat back there, but then the store did not have aubergine which I very much-needed for it.

This recipe is adapted from http://www.inspiredtaste.net. I made a few modifications to suit my taste. The focaccia I baked looks more brownish rather than golden brown because I used plain wholemeal. Go ahead & substitute it with all-purpose flour if you wish.

Ingredients: (Serves 6-8)            Preparation Time: 150 mins
Plain Wholemeal flour – 350 gms
Garlic – 2 cloves, minced
Lemon thyme – 1 tsp, dried, you can use 1 tbsp of fresh thyme if you have it
Rosemary – 1 tsp, dried, again use 1 tbsp if you have fresh rosemary
Active dry yeast – 1 sachet
Honey – 1/2 tsp
Black pepper – 1/4 tsp freshly ground,
Warm water – 230 ml
Plain Olive oil – 110 ml
Salt – 1 tsp

Most of the ingredients..

Method:
In a saucepan, mix the olive oil, rosemary, lemon thyme, black pepper & minced garlic. Heat the oil mixture over low heat for 6-8 minutes, stirring occasionally. Make sure the garlic does not change colour. Turn off the heat & let the mixture cool. The aroma is wonderful. The best part about this focaccia is you infuse olive oil with the flavours you want & you do not need to hunt stores for infused olive oil.

Olive oil infused with the herbs..

Just look at the colours.. its tempting already isn’t it? I could not wait for the finished focaccia. What a pity K wasn’t at home.. (Buhahahha – Evil laugh, sometimes its best to try new experiments without him around. Kidding, I just wanted to surprise him).. 

Now in a large bowl, mix the yeast with the honey & water. Stir a couple of times & let it rest for about 5 minutes.

Mix yeast, honey & warm water

Add about 140 gms of flour & half of the cooled olive oil mixture. Mix about 5-6 times, till the flour is moistened. Let this sit for about 5 minutes.

Add olive oil & flour..

Now add rest of the flour & salt. Mix till the dough comes together. Now knead the dough till its smooth. Oil the bowl & place the dough in the bowl & cover with a warm damp cloth & let it be for around an hour. Place the dough in as warm an area so that it helps it to rise.

Pre-heat your oven to 230 degrees C or 450 degrees F. Use half of the remaining olive oil to grease a 9 by 13 inch rimmed baking sheet. I used a slightly larger sheet hence my focaccia is a little flatter than usual.

When an hour is up & the dough has risen well, knead it again a couple of times, then transfer it to the greased baking sheet & flatten it out using your hands. Press down to make impressions on the top using your fingers.

Let it be for another 20 mins so that the dough rises again. Now add the remaining olive oil mixture over the top & spread it around using a pastry brush.

Bake it for 15 – 20 minutes in the centre of the oven or until the top is golden brown. I had a peak after about 5 minutes.. & wow what a sight.. the olive oil was sizzling & I wanted to enter the oven..! 

Note: Since I used a larger pan the dough was spread a little flatter, hence my focaccia was ready in 15 minutes. Also if you use the perfect pan, you can make deeper impressions with your fingers.. Since my bread was flatter I could not. Lesson learnt, next time I need to use the perfect tray.

The aroma is just brilliant. Makes you all warm & you crave for some creamy soup/pasta to go with it. Once done, let it cool on a cooling rack.

Just out of the oven..

Serving Suggestions:
Cut into pieces of the desired size & serve warm. They are yummy as is or they go really well with some Pasta or soup.

Rosemary, Lemon thyme Focaccia..

Tip: If you’re in a mood for a yummy focaccia pizza base, when the focaccia is about 12 minutes in the oven, take it out & top it with your favourite pizza sauce, toppings & cheese & return it to the oven till the cheese is sizzling & your pizza is ready. For a homemade pizza sauce idea check here.

The bread tastes best when warm & out of the oven. If you plan to save some for later, then it lasts for a couple of days in the refrigerator. Else you can toast the day old bread to use them as croutons for a salad or soup.

If you like this recipe, then you may also like – Bread rolls with an Indian flavour/Masala bread rolls.. they go perfect with Masala chai..Olive & Basil bread etc.


Bread rolls with an Indian flavour/Masala bread rolls.. they go perfect with Masala chai..

Indian flavoured Bread rolls/Masala bread rolls.. they go perfect with Masala chai..

Baking is something that I always tend to keep for laters.. Its been real long since I baked.. The fear about baking still haunts me somewhere.. Baking bread is always tedious.. as the yeast needs to get fermented.. then you need to knead the dough.. let it puff up.. & I’m always in a hurry in the morning as I need to rush to prepare both breakfast & lunch for K.

So last night.. before I hit the sack.. I was thinking about Keli Paan. It’s been 5 days since I posted a recipe.. Bread had been playing on my mind from a while..  I made up my mind.. I set an alarm.. woke up early this morning.. & was at it..

Mission – I had to have bread with my evening tea..!!!  (Kidding… I don’t have evening tea.. I have tea just once in the morning.. that’s just because K won’t drink alone.. & wants company… but that was the goal I set..)! K & I can have them for breakfast tomorrow.. though they won’t be nice & hot.. ! But homemade bread is always a delight.. Yes, so take up baking bread when you have lots of time.. Today, I figured out a perfect way to bake bread.. So I kneaded the dough, set it aside for the yeast to take its action on the dough & did my other chores..Last time I baked bread.. I was pretty impatient.. as I started preparing the dough when I was done with all my other chores… & then all the wait to let the dough puff up got me all worked up.. as a friend called asking if I wanted to join for a movie.. n I obviously could not leave till I was done baking..

I made use of the basic bread recipe.. but used more wheat flour & lesser all purpose flour. Added some tempered cumin, turmeric sautéed onions along with some fresh garlic & finely chopped coriander to the dough… hence the house was smelling heavenly while these were in the oven.. n my ever hungry tummy started growling.. I ate one up before they could cool down completely.. !

Indian flavoured Bread rolls/Masala bread rolls.. they go perfect with Masala chai..

Ingredients: (Serves 4-6) Preparation Time: 4 hrs (Includes time to let the dough puff up & double up + time to bake)
Wheat flour – 4 spoonfulls… I used a 100ml spoon as a measure..
All purpose flour – 1.5 spoonfuls + some more to help knead, again used the same 100ml spoon as a measure
Dried yeast – 1 sachet/7gms,
Warm water – about 60 ml
Water at room temperature – about 150 – 175 ml
Sugar – 1 tsp
Coriander leaves – finely chopped amounting to about a tbsp
Onion – 1 medium-sized, finely chopped
Freshly ground Black peppercorns – 1/2 tsp or use more if you want the bread hot
Turmeric powder – 2 pinches
Cooking oil – 2 tsp
Cumin Seeds – 1 tsp
Garlic clove – 2, finely chopped
Melted Butter – 1 tsp, I used salted butter. You can use unsalted butter as well..
Salt – 3/4 tsp

Method:
Combine the yeast & sugar along with the warm water & stir & set aside for 10-15 minutes till the yeast gets all frothy.

Meanwhile when the yeast is in its process of waking up.. sift together – Wheat flour,all-purpose flour & salt in a large enough mixing bowl. Make a well in between & add the activated yeast mixture. Add water little by little & knead the flour into a dough, you may or may not need all the 175 ml water mentioned. Sprinkle some all-purpose flour a rolling surface, such as a wooden or a marble surface used to knead & now knead the dough to a smooth & elastic dough. Take your time, spend 10-15 minutes to knead the dough.

Transfer the dough back to the bowl used to mix it initially & cover the bowl with a damp kitchen towel. Now set this aside for 2 hours. When 1.5 hours have elapsed after setting the dough aside, chop the onions & garlic & coriander. Heat oil in a fry pan. When hot, reduce the heat to medium & add cumin seeds. When the cumin seeds begin to change colour, add the finely chopped onions along with turmeric & the a pinch of salt to help fry the onions. When the onions turn translucent, turn off the heat. Add the crushed black pepper & mix well. This sautéed onion & cumin should cool down to room temperature, when the dough finishes its 2 hours. The dough doubles up.

Check if the fry pan & its contents have cooled down, only then, add the chopped coriander & garlic. Next transfer the dough to this fry pan & combine all of them together & knead well.

Dough Kneaded together with sautéed onions & tempered cumin..

Note: The dough & the resulting rolls are have a yellow hue because of the turmeric added.

Now divide the dough into 8 equal portions. Use .5 times more than the amount you use for a paratha or the amount used to make a bread roll. Now, roll each into a cylinder/roll, Sprinkle all-purpose flour to help roll them into cylinders, if required. Transfer them to a work-top which is sprinkled with flour. You can also place them on a greased baking tray. Cover with the damp cloth & set aside for the cylinders to double up again. Probably another hour should be fine.

Make rolls or cylinders out of each divided portion of the dough..

Tip: Make sure there is enough space between each cylinder, because when the dough doubles up it needs space around.

Pre-heat the oven to 200 degrees & place the baking tray lined with the rolls in the centre & bake for about 40 mins/ till the bread looks golden brown on top. Then they are done. Take them out & cool them on a wire rack.

Just out of the oven..

Rub the top of each of them with some melted butter, while they are hot.

Butter them up.. :)

See them change colour or rather glow… once you rub some butter on them.. 😉

Enjoy warm/Transfer them to a breadbox/tin once they cool down completely. These are a little crusty on the top, but soft inside.. 🙂

Indian flavoured Bread rolls/Masala bread rolls.. they go perfect with Masala chai..

These go perfect with some hot Masala Chai.. or you can just butter them up & enjoy.. 🙂

If you liked this recipe, you can also check out – Olive & Basil breadVeg Pizza, Fiery Cheesy Tomato Macaroni Bake with Mushrooms & Frankfurters.. made using a homemade sauce… etc.


Herbed Mushroom Omelette..

Herbed Mushroom Omelette..

My favourite way to kickstart my day is with egg’s & some yummy mushrooms in it. K’s cousin has been complaining that I have not put up his favourite Mushroom omelette recipe yet, he has been asking me to post this from the time I started blogging.. The day’s finally come Akshay.. 🙂 this recipe is for you… 🙂

Herbed Mushroom Omelette..

I love preparing omelette’s for breakfast. Back in India it was almost like a ritual, almost every sunday was an omelette experiment day. When most of K’s cousins come over for a stay they ask me to prepare omelette’s for breakfast. I have experimented a lot with omelette’s. Will begin posting more omelette recipe’s soon.

This is an easy peasy recipe, just like most omelette recipe’s, anyone can give this a shot. That’s the beauty of omelette’s..

Ingredients: (Serves 2) Preparation Time: 10 mins
Eggs – 4, beaten well
Mushrooms – 4 medium-sized, washed & finely diced
Garlic – 1 medium-sized clove, finely chopped
Basil leaves – 3-4 medium-sized, finely chopped, you can use parsley if you wish to
Crushed Black pepper/Chilli flakes – as per your taste
Cooking oil – 1 tsp
Salt to taste

Some of the ingredients...

Method:
Heat a non-stick fry pan. Make sure the heat is set to medium.

Meanwhile, mix the basil, beaten eggs, salt, chilli flakes/pepper, mushrooms together in a bowl.

Tip:1. If you wish you can divide the mushrooms, garlic, basil into two equal portions. Beat 2 eggs at a time & prepare the omelette’s.
2. I usually mix the salt & spice powders with the mushrooms & other veggies that I add to an omelette so that the salt does not get concentrated in one area & gets mixed evenly. Then transfer this salted veggies into the egg. I have noticed that this way you do not get lumps of salt which you otherwise do when you add salt directly to the egg.

Drizzle some oil when the pan is hot & spread it around. Add half of the egg & mushroom mixture to the fry pan.

Spread the mushrooms around evenly..

Note: The mushrooms tend to get concentrate around one area most of the time. Use a fork & spread the mushrooms around evenly.

Tip: You can add some grated cheese at this point if you wish to & fold the omelette when the underside is firm & the top is almost cooked.

Lower the heat. Cover & cook for 3-4 minutes. I do not flip the omelette around, hence I cook it in low heat & allow the top to get cooked by covering the frying pan. If you want to flip the omelette please do :).

Just out of the fry pan...

Serving Suggestions:
Serve hot with bread. Enjoy.

Herbed Mushroom Omelette..


Chicken Stew – Kerala Style

Chicken Stew - Kerala Style...

Food from the coastal region & me have always shared a bond… makes me feel at home instantly… food from Kerala is even more special as it brings back fond memories… I had an awesome bunch of roommates/flatmates from Kerala back in Bangalore when I was unmarried. We used to have crazy girl parties.. sometimes with takeaway food to munch & binge on or the times we were all enthusiastic we would get back from work.. cook ourselves.. :)) How I miss those fun times…

This stew is very a dish from Kerala.. & eaten usually for breakfast along with some hot Appams (soft fluffy savoury pancakes made with a batter from fermented rice & coconut). Yes, you can also have them with bread. There is a veg version to this stew. Substitute the chicken with some mix veggies like – carrots, green beans, garden peas & potatoes.

My aunt lives in Kerala & she was supposed to pass on the recipe for this dish. But out of sheer coincidence my school friend Rashmi happened to send this recipe a few days back when we were discussing food… 🙂 It was strange to discuss recipes with girls whom you have had other topics to chatter about when in school.. Made me feel wow.. how years have flown by…

I made some adjustments to the recipe she passed on…added some fennel seeds as I remember this flavour in the stew & some cashew nut powder to make it a little creamier.. 🙂

Making Appams require a special kind of vessel & requires a stove with a gas burner. Unfortunately here I have a hob with hot plates hence cannot make Appams. But yes, I will surely make them when I get a chance. For now I had to make K eat this with bread..

If you want to you can also add carrots to the chicken version along with the potatoes. I ran out of carrots & moreover K does not really like cooked carrots.

Ingredients:  (Serves 4)          Preparation Time (25 – 30 mins)
Chicken – 500 gms, on the bone or boneless, whatever you prefer. I used chicken breast pieces cut into wedge-sized pieces
Potatoes – 2 medium-sized, peeled & cubed
Green chilli’s – 3, slit
Onion – 1 large, thinly sliced
Ginger – a small piece, finely chopped
Garlic – 4-5 cloves, finely chopped
Curry leaves – 2 sprigs, roughly about 15 leaves
Thick coconut milk – 2 cups,fresh tastes the best. Unfortunately I did not have fresh coconuts with me so I used 8 tbsp of coconut milk powder dissolved to make 2 cups of coconut milk.
Cashew paste/powder – 1 tsp
Corn flour – 1 tsp, dissolved in water
Coconut oil – 1.5 tbsp, coconut oil adds the authentic flavour to this dish. If you do not like the flavour added by coconut oil use sunflower oil/olive oil.
Salt to taste

Dry spices:
Cinnamon – 3/4 inch piece
Cloves – 3
cardamom – 3 whole
Fennel seeds – 15 seeds
Whole peppercorns – about 15-20

Method:
Roughly powder all the dry whole spices using a pestle & mortar. Keep this aside.

Heat the coconut oil in a pot. When the oil is hot add the powdered dry spices. Fry for a minute. Next add the green chilli’s & fry it for a minute. Add the curry leaves. Now add the ginger, garlic & sauté for under a minute. Do not let the garlic turn brown. Add the chopped onions & sauté them. Add a pinch of salt to accelerate the onion frying time.

When the onions turn translucent, add the potatoes & toss them around. Next add the chicken pieces. Toss them around for a minute or two. Add one cup of coconut milk, additionally add half a cup of water as well & simmer.

Add the coconut milk & water.. ...

I apologise for this bad picture… My kitchen does not have any natural light & as much as I would love to carry the hot pot out into the living room & click, like I do many times, sometimes I don’t end up doing that. 😦

Add salt to taste. Close the pot with a lid when the stew begins to bubble, close the pot with a lid & the chicken cook. The chicken would also let out some water & there would be enough water to cook the chicken.

Once the potatoes & chicken are almost cooked, say about 80% done, add the cashew powder & the other cup of coconut milk. Let the pot be still at low heat. Check & adjust salt. Let the stew come to a boil again. Once the chicken & potatoes are fully done, turn off the heat.

Garnishing:
Garnish with some additional curry leaves.

Serving Suggestions:
Serve hot with some Appams or bread.

Chicken Stew - Kerala Style...

Enjoy!!

If you like this recipe you may also enjoy – Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry, Grilled/Baked fish in Green MasalaCrispy Mussels etc.

 


Red pesto Egg Bomb Burgers…

Red pesto Egg Bomb Burgers...

It’s been a lovely day.. loads of sunlight pouring in through my windows & warming me up.. All my plants seem to be glowing as well, basking in the sun.. 🙂 Song for the day – Sun is shining by Bob Marley.. :))

Remember a few days back I had posted a recipe called Red Pesto Egg Bombs.. I improvised on them.. had to pack some snack for K, for his break between work. Since I loved the egg bombs & he did too, I decided to use them as a patty between burger buns. Added some lettuce, chopped onions, some curly leaf parsley, my favourite hot pepper sauce & mayo… heaven… 😀

Red pesto Egg Bomb Burgers...

And guess what.. K had them like 4-5 hours I packed them for him, he said they never smelled like how egg omelette’s do when they turn cold.. Springs here so all you guys going on a picnic, a trek or just an outing, it’s perfect 🙂

Ingredients: (1 egg per burger bun)         Preparation Time: 5 mins per burger
I’ll list the ingredients & describe how to make one Red Pesto Egg bomb.
Eggs – 1, beaten well
Red Pesto – 1/2 tsp
Cooking oil – a few drops
Ketchup of your choice – 1 tsp, I used a hot pepper sauce
Mayonnaise – 1 tsp
Onions – a few cut strands
Red chilli flakes or pepper for some spice
Burger Bun – 1
Parsley – 2-3 leaves
Salt to taste

Method:
Heat a few drops of oil in a singer egg poacher or the tempering fry pan. When the pan is heating up, beat one egg along with the red pesto. Add the chopped onions or mushrooms if you want to. Make sure the pesto is mixed well. Add this egg mixture to the fry pan & cook on medium heat. Sprinkle some salt to taste along with some pepper/chilli flakes for the spice. Cover to cook.

Check after a minute or so. Once the bottom is cooked & the top looks a little firm, turn it over. Turn off the heat.

Prepare as you prepare a burger. I added a leaf of lettuce over the bottom half of the burger bun, spread the hot pepper sauce, added the egg bomb, add some onion strands. Next added the mayonnaise to the bottom of the top part of the burger bun as shown. Add a few leaves of parsley & there your burger is ready.. 🙂

Assembling the burgers..

Serving Suggestions:
Have them hot/cold. You can serve them along with some chips by the side… Enjoy..!!

Red pesto Egg Bomb Burgers...