Chicken-Egg Kothu Chapathi

 Looking for reviving up the leftover rotis or hungry for a hot and spicy roti dish, either way this is for you. Make your own tweaks by adding more of this or leaving out that. This kothu chapathi satisfies you craving equally to kothu parotta without much calories. So there you go, an appetizing hot dish that won't destroy your waistline.

Ingredients:

6-8 Chapthis/Rotis (cooked)

2 Eggs

1/2 cup shredded Chicken (cooked)

1 1/2 medium Red onion (sliced)

1 big Tomato (chopped)

1/2 Green Bell Pepper (thinly sliced)

3 Green chilli (finely chopped)

2 tsp minced Ginger-Garlic 

1 sprig Curry leaves

2 tbsp Cilantro (chopped)

1/4 tsp Turmeric powder

2 tsp Tandoori Chicken powder

1 tsp Chilli powder

1/2 tsp Fennel seeds

1/2 tsp Cumin seeds

1 inch Cinnamon stick

2 Cloves

Salt

2 tbsp Oil

 How to:

• Tear the cooked chapathis into bite size pieces and beak the eggs with a pinch of salt.

• Heat oil in a wide skillet at medium heat, add cloves cinnamon, fennel seeds and cumin seeds. 

• Now add the turmeric powder followed by the onions.

• Cook for a couple of mins and add the ginger-garlic. Let cook until raw smell disappears.

• Now add the bell pepper, green chilli, curry leaves and 1 tbsp cilantro and saute another couple of mins.

• Add the tomato followed the tandoori powder and chilli powder along with the salt.

• Saute for a min, then add the cooked chicken and cook for 2-3 mins.

• Now add the torn chapathi pieces and mix well until the masala coats every single piece.

• Finally pour the beaten eggs and cook until they are cooked. Check salt for taste.

• Switch off and garnish with the remaining cilantro.

• Serve hot with onion raita.

Artichoke Feta Frittata

Before i talk about frittata, i would like to let you friends know about my newly created Facebook page. Please visit and kindly support me by 'liking' my page AahaOho on Facebook. I would highly appreciate that. Thank you.

Frittata is prepared using eggs similar to an omelette or quiche. It is enriched with a variety of ingredients, such as vegetables, cheese, herbs or meat. It is a filling dish that can be eaten for breakfast or brunch. Leftover frittata can be refrigerated and will be perfect for your lunchbox the next day. It is very simple and easy to make that i just mixed all the ingredients and baked in the oven. Unlike an omelette, which is served whole, a frittata is divided and served in slices. Not bad for a weekday brunch huh? And here goes the recipe,

Ingredients:

2 Eggs + 1 Egg white

1/2 cup Artichoke hearts (frozen and thawed)

1/2 cup Feta Cheese

1 medium Garlic pod (minced)

1/2 cup Red onion (finely chopped)

1 tbsp Cilantro (chopped)

Crushed Black pepper

Salt

Oil Spray

How to:

Grease a baking pan with the oil spray. Keep aside.

Preheat the oven to 350 degrees.

Beat the eggs well along with the egg white in a big bowl.

Now add the cheese, garlic and cilantro, give a quick stir.

Add the artichokes, red onions, followed by salt and pepper.

Mix well and pour it into the greased pan. 

Bake for 20-25 mins or until the eggs are set and the edges pulls away from the sides. (you can leave it in the oven for another few mins for a crispy edge and golden brown top.)

Slice it up and serve warm with cut fruits.

And we emptied the frittata pan.

Spinach Soufflé

A perfect brunch for you and your better half. Home made soufflé is something i have been wanting to taste for a pretty long time. I have always thought its complicated to make one, until i checked out raspberry eggplant. I substituted olive oil for butter, other than that i just followed the recipe. It came out soft and fluffy after baking and we both savored every bite of it.
Soufflé is a light, puffed up, baked cake like texture which can be made sweet and savory. It involves beaten egg whites to give the fluffiness. Soufflé generally falls after 5 or 10 mins, when removed from oven after baking. (My final picture looks a bit sunken.) And here goes the recipe,

Ingredients:

1/4 cup Spinach (frozen and thawed)

1/4 cup Green bell pepper (diced & roasted)

2 Eggs (separated)

1/2 cup Milk

2/3 cup Mozzarella Cheese

2tsp Olive oil + more for greasing 

2tbsp APF + more for dusting 

Black Pepper (freshly ground)

Salt

Also required:

Soufflé dish or Ramekins

How to:

• Grease the soufflé dish or ramekins with olive oil and dust it with flour to evenly coat all the surface.

• Preheat oven to 400 degrees.
• Heat the olive oil in a sauce pan, add the flour and whisk for few seconds, pour milk and whisk continuously until it thickens.
• Switch off or remove from heat and add the egg yolks and whisk constantly and let cool. (Careful not to scramble the yolks.)

• Beat the egg whites with a handheld mixer until it holds soft peaks.

• Add the spinach and roasted bell pepper to the yolk mixture along with the cheese, salt and pepper.

• Now add half of the egg whites and gently fold into the mixture, followed by the remaining egg whites and incorporate'em completely.

• Then pour the final mixture into the greased and floured dishes and bake for 25-28 mins or until the top is golden brown. 

• Switch on the oven light to watch the soufflé rise and never open the oven door while baking, as the risen soufflé may fall.

Serve hot from the oven.