Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❤ I am sure you will love it!
- 6 eggs
- 2 tbspns milk
- Salt to taste
- A little pic of red chilli powder
- 1 tspn coriander seeds (coarsely ground)
- 1 tspn cumin seeds (coarsely ground)
- A generous pinch of turmeric
- 1 red onion (medium sized, chopped)
- 6 green chillies (small size, chopped)
- ½ cup chpopped coriander
- 2 leaves of mint (chopped fine)
- 1 tomato (chopped fine)
- 3 tbspns oil or a knob of butter
- Wash and chop all the veggies.
- Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
- Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
- Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.
Greek omelette is one of my favorites. It has got all the essential from Greece; olives, feta, capsicum, etc. everything. This omelette is a full treat for weekend breakfast or brunches. Try it this weekend and enjoy with your family and friends ❤
- 4 eggs
- ½ cup milk
- Salt and pepper to taste
- 1 cup cooked shredded chicken
- ¼ cup chopped tomatoes
- 2 spring onions (chopped)
- ¼ cup chopped capsicum
- ¼ cup sliced black olives
- ¼ cup chopped mushrooms
- ¼ cup crumbled feta
- ¼ cup parmesan
- ¼ cup chopped baby spinach
- Some dried Italian herbs
- 1 tbspn butter
- Whisk eggs, milk and salt and pepper. Be careful with the salt as feta is also salty.
- Melt butter in a frying pan over medium heat and pour the egg mixture. When the egg starts turning white, scatter all the other ingredients on the omelette, feta being the last ingredient.
- When the egg is cooked from the bottom, very carefully fold it.
- Serve hot.
There are several ways of making Club sandwiches but here I am gonna tell you the recipe of one of my favourites and the one I grew up eating, Chicken club sandwich. It is a very common snack sandwich in Pakistan which is served at almost every restaurant in the country. You can get it at Lahore International Airport as well.
It is a 2 storey sandwich, one layered with creamy chicken filling and the other one with boiled egg, lettuce and tomato. Tastes yummy with hot fries and coleslaw.
- 6 good quality sandwich bread slices
- Few leaves of fancy lettuce
- 4 tomato slices
- 2 hardboiled eggs, sliced
FOR CHICKEN SPREAD
- 1 chicken breast boneless
- 1 tbspn soy sauce
- 1 tbspn hot chilli sauce
- Some chicken salt
- Some black pepper
- A dash of mustard powder
- Some white pepper
- 1.5 dollop sour cream
- 2 tbspns mayonnaise
-Cut chicken into cubes and Boil with soy sauce and chilli sauce and ½ cup water. Cook until the water is dried.
-Let it cool for some time. Then shred it.
-Now add everything given for chicken paste and make a spread consistency paste.
-Toast the bread slices to medium. We will take 3 per sandwich. It’s a 2 storey sandwich. On one slice spread chicken, and then place the other slice on it and then egg slices, lettuce and tomato and then the last bread slice. Insert toothpicks in all four corners of the sandwich and very carefully with serrated knife cut into 4 triangles.
-Put it onto your platter, serve with hot chips.
A very easy and basic recipes for fluffy, soft and yummy pancakes….. not at all time consuming, very quick and fancy…..
- 1 cup self-rising flour
- 1 ¼ cup whole milk
- 1 egg
- Some butter
- Some bananas
- Some strawberries
- Some maple syrup
-In a mixing bowl, combine milk, flour and egg and whisk until everything is smooth.
-Heat a flat griddle, spray with non-stick spray and pour a ladle full of batter. Let it expand on its own. 1 ladle equals to 1 pancake.
-When it starts getting bubbly on the side flip it over and after 30 – 45 seconds flip it on to a plate. Do the same with rest of the batter.
-Drizzle some maple syrup and serve with fruits and butter.
Avocado & Poached eggs on Toast is one of our family favourite breakfasts. Its healthy, its light and the creamy texture and taste of avocado is just perfection and the hint of lemon in avocado is absolutely divine…… Trust me!
- 2 thick cut bread slices (I use “Lawsons – Traditional White” in Australia you can get whichever one you like)
- 1 good ripe avocado
- 1 lemon
- A pinch of parsley
- Some butter (to toast)(at room temperature)
- 4 eggs
- Some water
- 1 tbspn distilled vinegar
- Some salt and pepper to season
-Heat your oven to 200 degrees Celsius.
-Smear the butter on your thick cut bread slices and put them onto a baking tray and bake for about 5 – 10 minutes or until the toast is rusty and crispy.
-Meanwhile make your avocado spread. Take out the avocado in a bowl and mash it. squeeze some lemon juice, sprinkle some parsley and mix.
-Take out the toasts from oven, let them sit on a cooling rack until we get our eggs poached.
-For poaching the eggs, fill your 22cm saucepan half with water and bring it to a boil. Add distilled vinegar. Now crack the egg in a small bowl and very carefully take it near the boiling water. Dip half of your bowl in the water and leave the egg in the water. Do same with other eggs. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.
-Now with a slotted spoon take the eggs out and put them on the plate.
-We have got all our products ready, our spread is ready, our toasts are ready and our eggs are poached so let’s assemble them.
-Spread some avocado dip on the toast (Be generous with that) and place 2 eggs on each toast. Season with some salt and pepper and serve.
As easy as A B C…..
This recipe is my best friend’s recipe, I found it easy to make so here I am sharing it with you….. Aiba! Cheers to your recipe honey, You are an amazing chef!!!! 😀
- 3 cups rice (soaked in water for 30 – 45 minutes)
- 10 cups water (to boil the rice)
- 2 large orange carrots (peeled and grated)
- 6 – 8 scallions/ spring onion chopped (green part and light green beginning part)
- 2 tbspns soy sauce
- Some salt
- 3 eggs + few drops of yellow food colour = thin omelette in 1 tbspn oil. Cut into fine pieces.
-Boil water and add soaked rice. Bring it to a boil and when they are just cooked strain them. Discard the water and keep the rice in the pot.
-Add some more salt, omelette cut into fine pieces, grated carrots and spring onion to the rice in the pot. Splash some soy sauce and cook covered on low heat for 5 minutes. Stir and serve with any curry you want.
Tiramisu ….. A classic Italian dessert you can find on any continental or Italian restaurant menu. Creamy custard layered with coffee dipped sponge fingers and dusted with dark chocolate shavings and cocoa. Sounds great 😀
This is one of the easiest recipes I know and to be very honest, this is the only recipe I have tried cos after this I don’t think I need any other….. Try this on your this weekend party and enjoy with friends or family or both 😉
- 2 cups strong black coffee + 1/3 cup orange juice or any coffee liqueur
- 3 eggs, separated
- 1/3 cup caster sugar
- 250g mascarpone
- 300ml thickened cream, lightly whipped
- 1 large packet of sponge fingers (savoiardi)
- Cocoa and shaved chocolate, for dusting
-Pour coffee into a shallow dish. Set aside.
-Now take 3 mixing bowls, small for whipping the cream, medium for whipping the egg whites and large for whipping the egg yolks and mixing everything at the end.
TIP: If you don’t like or you don’t want to wash whip attachments after every use, whip egg whites first, then cream and then yolks and sugar. Like this you can move things fast.
-Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
-Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
-Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.