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Thursday, June 28, 2012

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,


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
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.

Tuesday, June 26, 2012

Fiery Chinese Noodles

When it is raining outside and you scream for 'chinese', this is the dish you want to dig in. It is a hot and spicy noodles that wakes you up and makes you warm from the inside. With the other usual veggies, i have added chinese cabbage 'baby bok choy' for a real chinese touch. If you haven't tasted bok choy, i highly recommend you trying that. When it comes to sauces, a little from here and a little from there really enhances the flavor and heightens up the taste. And here goes the recipe,


6 oz pkt any noodles
1 Egg
1/2 Red onion (thinly sliced)
1 medium Carrot (thinly sliced)
1/2 medium Bell pepper (thinly sliced)
2 Baby Bok Choy (sliced)
2 Green onions (chopped)
1 1/2tsp Garlic (minced)
1 1/2tsp Ginger (minced)
1tbsp Soy sauce (reduced sodium)
1 1/2tsp White Vinegar
1tsp Chilli Garlic Sauce
1/2tsp Crushed Red pepper
1/2tsp Black pepper(crushed)
1tsp Chow Chilli oil (optional)
1tbsp + 1tsp Sesame oil
How to: 

Cook the noodles as per the instructions in the package.
Drain in a colander, transfer into a bowl and add 1tsp sesame oil. Mix and keep aside.

In a wok, heat the remaining oil in a medium-high heat, add the ginger and garlic and cook for a min.

Now add the onions and saute for 30 secs and add the carrots.

After a min, add the bell pepper and bok choy and cook for a couple of mins, stirring continuously.

Push the veggies to a side and break the egg and scramble it.

Now add the cooked noodles, add the soy sauce, vinegar and chilli garlic sauce followed by black pepper and crushed red peppers.

Use tongs to mix well and coat the noodles with the sauce and peppers.

Sprinkle the green onions and switch off the stove.

Serve it with hot sauce or chow chilli oil.

Tuesday, June 12, 2012

Rawa Dhokla

Dhokla originates from Gujarat and served as a snack or breakfast. This is a savory dish with a spongy and porous texture, spiced with green chilies. Normally these are steamed and fried in oil along with the seasonings. But here, the seasonings are poured over the dhokla to reduce the oil consumption. There are different kinds of dhokla prepared with rice and dals, and the batter is left for fermenting. And here is the recipe for instant dhokla, so go ahead and enjoy it,


1 cup Rava/Semolina
1tbsp Oil
1 pinch Ajwain seeds
1/2tsp Ginger (minced)
2 small Green Chilli (finely chopped)
1/2 cup Water
1/2 cup Yogurt
1 pinch Turmeric powder
1tsp ENO fruit salt
1/2tsp Salt

1tbsp Oil
1/2tsp Mustard seeds
1/2tsp Urad dal
3 Green chilli (slit and de-seeded)
2tbsp Cilantro (chopped)
How to:
  • In a big bowl, add the rava, ajwain and oil. Mix well and keep it aside.

  • In a small bowl, add the yogurt, green chilli, ginger, turmeric powder and salt. 

  • Add the yogurt mixture into the rava mixture along with water and prepare a lump-free batter.

  • Let the batter rest for 15 mins.

  • Meanwhile, bring the water to a boil in a pressure cooker/stock pot and grease the dhokla plates/cooker vessel and keep it aside.

  • Add the ENO salt to the batter and mix well. It foams up and makes the batter light and airy.

  • Now pour the batter into the greased cooker vessel and cook for 15 mins with cooker lid closed, without whistle.

  • Remove and let sit for few mins. Garnish with cilantro.

  •  Heat oil in a small skillet, add the seasoning ingredients and pour over the hot dhokla.

  • Cut into desired shapes and serve warm with chutney.

Tuesday, June 5, 2012

Sweet French Crepes

Crepe is a very thin pancake made from flour, and poured onto a hot frying pan and served with a variety of fillings. It is widely consumed in France. There are crepes served with savory fillings like cheese, eggs and meat for lunch or dinner. When sweet, they can be a dessert or even perfect for breakfast. It can be spread and topped with sliced fruits or whipped cream. 
Eliminating the sugar, vanilla and kahlua, you have a crepe ready to fill anything savory for your lunch/brunch. Go French! Here goes the recipe,

1/2 cup All purpose flour (Maida)
1 Egg
1/4 cup +2tbsp Milk
1/4 cup Water
1 1/2 tbsp Oil/Butter
1/2tsp Vanilla extract
1tbsp + 3/4tsp Sugar
1tbsp Kahlua
Sliced Strawberry /any fruit
Powdered sugar, for dusting
 How to:
  • In a big bowl, mix together the flour and sugar and keep it aside.
  • In another small bowl, mix the remaining ingredients and beat well.
  • Now pour the beaten mixture and blend'em with the flour mixture.
  • Place the batter in the fridge for an hour as it reduces the bubble formation.
  • Heat a non-stick skillet, grease it with oil/butter and pour a small ladle-full of batter and gently swirl to spread evenly.
  • Cook for a few seconds, gently flip it and cook the other side. (I cooked for a few extra seconds to get the golden brown color.)
  • Remove, let cool and serve warm with fresh cut fruits and lightly dusted with powdered sugar.


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