Fluffy Cheesy Potato Casserole

Fluffy Cheesy Potato Casserole

Ingredients

6 Eggs

2 Big Potatoes peeled and grated

1/2 Red Capsicum thinly sliced

4 Garlic cloves minced

2 Green Chillies minced

2 tbsp Parsley chopped

1/2 tbsp Chives chopped 

1/4 cup Cheddar + Mozzarella grated

1/4 cup Milk

1/4 cup Whole Wheat Flour

 Salt to taste

1/2 tsp Pepper  powder

1/2 tsp All Spice powder

2 tsp Butter

Method

Put the grated potato in salt water and par boil it. Drain the water from the potato and keep it aside. Take the eggs and separate the yolks from the White. Beat the yolk, add salt, pepper powder, all spice powder and milk, whisk it. Add the flour, cheese, butter, potatoes, capsicum, parsley, chillies and garlic. Mix the batter well. Take a glass baking bowl. Pour the batter and bake at 200 degrees celcius for 10 minutes in a pre heated oven. Take the bowl out of the oven and stir the egg batter once, put it bake in the oven and bake it for 20 minutes more. Mean while the eggs are baking, take the egg whites, add salt and 1/4 tsp pepper powder. Beat the egg whites till stiff.

After the baking time is over, take the bowl  out and with the help of a tbsp, drop the egg whites on the baked egg, put the bowl back in the oven and bake for 10 minutes more till the eggs whites are cooked and brown from top. Sprinkle chopped chives from top. Serve it with toast or sautéed mix vegetables...

Chingri Mach diye Kalmi Saag / Water Spinach Fried with Prawns

Chingri Mach diye Kalmi Saag / Water Spinach Fried with Prawns

Ingredients
1 small bowl medium size Prawns
1 bunch Kalmi Saag chopped
6 Garlic Cloves minced
2 Green Chillies slit
1 Onion chopped
1 Tomato chopped
Salt to taste
1/2 tsp Turmeric powder
2 tbsp Oil

Method
Take a wok, add oil. Heat it. Add garlic, chillies and onion. Sauté it for few minutes. Add the Kalmi saag, tomato, salt, turmeric and prawns. Stir fry and cook till the water from the Kalmi saag dries up. Serve it with hot rice.

Mutton Stew

Mutton Stew 
Ingredients
500 Mutton pieces
2 Potatoes cut in to big cubes
1 Carrot cut in to big pieces
1 Capsicum cut into big pieces
Small size Cauliflower florets cut into 4 pieces
1 Tomato cut into 4
Few French beans cut in to 2 pieces each
1 Onion cut into big pieces
6 Garlic cloves crushed
1 tsp Ginger grated
1/2 cup Green Peas
2 Green chillies slit
2 Bay leaf
Whole garam masala
2  Cardamom
1 stick cinnamon
4 Pepper corn
2 Cloves
Salt to taste
1/2 tsp Pepper powder
1 tbsp Sugar
2 tbsp of Whole Wheat Flour or APF
1 tbsp Ghee

Method
Heat ghee in a cooker and add the bay leaf and whole garam masalas, garlic, ginger  and Mutton. Saute it for 10 minutes. Add the onion, salt, sugar and all the vegetables. Stir and cook for 10 minutes.  Sprinkle the flour and stir well for 2 minutes.  Add 6 to 8 cups of water. Pressure cook it and give 3 whistles, once done, serve it with hot rice.

Palang Saager Ghonto / Spinach with Potato Brinjal and Peas....

Palang Saager Ghonto / Spinach with Potato Brinjal and Peas....

Ingredients
1 bunch Spinach chopped
2 Potatoes cut into small cubes
2 medium sized Brinjals cut into small size  cubes
1/4 cup Peas
2 Green chillies slit
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
2 pinch of Garam Masala powder
1/2 tsp Sugar
3 tbsp Moong dal Boris fried
1 Bay leaf
1 tbsp Oil
1/4 tsp Ghee

Method
Take a pan. Add oil. Add  bay leaf and chillies. Add the potatoes, peas and brinjals. Stir and sauté it for 5 minutes. Add the spinach, salt, sugar, turmeric and coriander powder. Stir fry, cover and cook till the potato cubes are tender and the vegetable is almost dry. Add ghee and sprinkle garam masala powder. Crush the fried Boris and sprinkle from top.

Whole Wheat Broccoli, Sprouts and Almond Bundt Cake with Almond Yogurt Frosting

I love naked cakes.. which are rustic and easy to make and delicious too... This is a very healthy cake which is an experiment from Su's Kitchen.. it is amazing in taste... as it is eatten it is gooey and has a mild  flavour of  broccoli and spouts. 

For the Cake

Ingredients

• 2 cups of Whole Wheat Flour 
• 1 cup of Sugarfree 
• 1 medium size Broccoli florets 
• 1 small cup Mix Sprouts 
• 2 tbsp Curd
• 1/4 cup Milk 
• 2 tbsp Butter 
• 1 tsp Baking powder 
• 1 tsp Soda bicarbonate
• Few drops of Almond essence 
• 2 tbsp of Almond flakes

Method

Par boil the broccoli florets  and mix sprouts. Strain the water out. Take a blender add the broccoli florets and the mix sprouts. Blend it till it becomes a puree, add butter, Sugarfree and almond essence. Blend it once more. Mix the curd and milk together in a bowl. Add the flour, baking powder and soda bicarbonate into the blender, now add the milk and blend it. The consistency should be thick dropping consistency. Add the almond flakes and fold the batter with a spatula. Grease a bundt cake mould, add the batter. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Cool the cake completely before frosting.

For the Yogurt Frosting

Ingredients

• 1 cup Hung Yogurt 
• 3 tbsp Milk
• 1/4 cup Sugarfree 
• Few drops of Almond essence 
• 1 tbsp Almond flakes

Method

Take a bowl, add the hung Yogurt, milk, Sugarfree and essence. Whip it, add the milk and whip it. It is a thick dropping consistency frosting. Drizzel the frosting on the cake. Sprinkle almond flakes on top.