Quiche my fusion style with leftovers....

Quiche my fusion style with leftovers....
Made from previous night leftover soya Keema and pav.......
Ingredients:-
8 pieces of bread
1 cup of soya keema cooked
8 eggs
1 onion chopped
1/2 yellow and red capsicum thin sliced
6 to 7 spinach leaves chopped
2 green chillies chopped
1 tsp butter
2 cups milk
Salt to taste
Oregano and chilli flakes to sprinkle
Optional
Chopped olives
Grated cheese
Method:-
Cut the left over pieces of bread in to small pieces . Add milk and soak the bread well. Beat the eggs and add to the bread and mix it well. Now add leftover soya keema, onions, spinach, chillies and salt. Mix the mixture well. Now take a baking tray and rub the butter in to the tray. Pour the mixture in to tray. Decorate the mixture with sliced colourful capsicum , olives and grated cheese Sprinkle chilli flakes and Oregano. Bake the quiche in a pre heated oven for 25 mins at 250 degrees temperature.Quiche ready for breakfast......

Su's style Grilled Fish in Orange Barbeque Sauce ...

Su's  style Grilled Fish in Orange Barbeque sauce ...
Ingredients
3 peices  of  bone less silver bass fish
1 tsp garlic chilli paste
Salt to sprinkle
4 tbsp Barbeque sauce
1/2 cup orange juice
1 tsp oil
1 tbsp roasted sesame seeds
2 tbsp spring onions chopped

Method
Take 3 peices of bone less fish and cut them into 2 pieces. Add all the ingredients to the fish  except spring onions chopped and roasted sesame seeds and marinate it for an hour. Grill it at 200 degrees for 15 minutes in a pre heated oven. Take it out and garnish it with spring onions chopped and roasted sesame seed.

Kaju Puri / Cashew nut cookies

Kaju Puri / Cashew nut  cookies
Ingredients
1 cup - kaju powder (cashew nut) powdered
½ cup - powdered sugar
1/2 tsp - cardamom powder
few strands - saffron - kesar
2 tbsp - milk or as needed
Finely chopped pistachio to garnish - optional
Ghee to apply on rolling board.
Method

Prehea oven at 180 degrees. Add saffron(kesar)to the warm milk. Keep aside. Mix kaju powder, powdered sugar, cardamom powder in a medium bowl and seive the powder. Prepare semi soft dough with the help of saffron milk. Add tbsp at a time till you get nice soft dough. Rub ghee on the rolling board so that the dough does not stick. Roll the dough on the rolling board to the thickness about 1/4 inch. Sprinkle  the pistachio on the rolled dough and roll the rolling pin lightly. Take a round cookie cutter and cut the circles out. Put the parchment paper on the baking tray. Place the puris on the paper. Bake about 12-15 minutes or till it changes color slighly to nice golden.
Remove and let it cool. You can bake them on the tawa too. Just roast it on a slow flame roasting both the sides till light golden brown.

Multi grain vegetable idlis

Multi grain vegetable  idlis
Ingredients
2 cups broken red rice
1 tbsp of each moong dal, channa dal, tur dal, bajra, Ragi, Jowari, wheat
1/2 cup of urid dal
1/2 tsp methi seeds
Salt to taste
1 fresh coconut grated
1/2 bunch Coriander leaves
4 garlic cloves
2 green chillies
1 carrot grated
1 beet root grated
Sasame oil for greasing the idli moulds
Method
Wash the rice,the pulses and grains. Soak it in water for 6 to 8 hours. Grind the rice, pulses,grains and the methi seeds together. The batter should be thick and not very fine. Cover and keep it over night. Next day add salt to taste, 1/2 cup grated coconut, grated carrot and beet. Mix the batter well. Grease the idli mould with oil and cook it till done. Serve it with green coconut chutney.

For green coconut chutney take coriander leaves, chillies, salt to taste, coconut grated and garlic and grind the ingredients.

Gobi (Cauliflower) ke Danthal (stems) ki Sabzi

Gobi (Cauliflower) ke Danthal (stems) ki Sabzi
Ingredients
Stem and leaves of a big cauliflower ( green part of a fresh cauliflower) cut in to medium size strips
Salt to taste
1 tbsp coconut oil
5 to 6 curry leaves
1/2 tsp cumin seeds
1 whole red chilli
For the masala paste
4 tbsp coriander leaves
1/4 tsp cumin seeds
4 garlic cloves
2 green chillies
2 tbsp coconut grated
1 small piece of ginger
1 tbsp curd
1/2 tsp sugar
1/2 pack Dabur coconut milk

Method

Grind all the ingredients for the masala paste. Take a pan and add coconut oil. Heat the oil and add cumin seeds, curry leaves and red dry chilli. Add the cauliflower stems and leaves and sauté it for few minutes. Now add the masala paste and cook the cauliflower stems and leaves. Add water in between and  cook on a slow flame till the  cauliflower stems and leaves are tender and all the water has almost evaporated. Drizzle some coconut oil from top and have it with hot rice...