Salsa Scrambled Eggs Salad

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I could not think of any better name for this. I had some egg yolks remaining from the omlet I made last night. I did not have the heart to throw it. I had frozen corn and peas in my freezer. I also had a nice spicy salsa sauce. So I did the obvious - tossed them all together in Olive Oil. Added some spring onions and cilantro to it with a dash of seasoning. Thats it. Here is how I made it.

Ingredients:

• Egg Yolk - 2
• Sweet Corn - 1 cup
• Peas - 1 cup
• Salsa Sauce - 3 tbsp
• Olive Oil - 1 tbsp
• Paparika Powder - 2 tsp
• Oregano - 2 tsp
• Thyme - 1 tsp
• Salt to taste
• Corriander Leaves - 1 small bunch
• Spring Onions - 2 bulbs with greens
• Shallots - 3-4

Method:

• Thaw the corn and peas.
• Heat olive oil in a pan.
• Toss the corn and peas in it.
• Beat the egg yolk well and mix to this.
• Add Salsa sauce, shallots, spring onions and corriander leaves.
• Add the seasoning and salt.
• Toss well and remove from flame.
• You may add shredded cheese or a dollop of butter to it (I did not add this to mine)

Serve the salad hot!

Chinese Roti's

Yet another one from my left over make over series. Some one is having very little dinner - I practically have left over roti's every day. I know I'm not the one eating any lesser, so it probably has to be my husband. Well, I take efforts to feed him those roti's in yet another form. This time my attempt was at a Chinese variation. Just tore the roti's into small pieces, tossed it in a couple of sauces and it was ready... really, you have to believe me.

Ingredients

• Left Over Chapathi - 2/3 (obviously fresh ones are better)
• Onion - 1
• Green Chilly - 2 slit lengthwise
• Ginger - 1/2 inch piece, chopped into small pieces
• Garlic - 3 cloves chopped
• Soya Sauce - 1 tblsp
• Chilly Sauce - 2 tsp
• Tomato Ketchup - 2 tsp
• Any other sauce/seasoning you prefer
• Oil - 2 tsp
• Salt to taste

Method

• Tear the roti's into small pieces
• Heat oil in a wok
• Add garlic pieces and fry till smoked
• Add onions, chilly and ginger and stir fry.
• Add Soya Sauce, Chilly Sauce, Tomato Ketchup and othe sauces
• Mix well, add salt.
• Finally add the pieces of roti's you tore apart.
• Toss well and serve.

This is not something great or yummy - Just a change from the regular roti's we have and a good way to not waste left over food.

Egg Roll

This is pure left over make over. I had no clue what I was going to prepare for breakfast this morning. I was done with my Idly/Dosa batter, tired of Maggi/Foodles and wary of Upma. I had no clue what I wanted for breakfast either. Cornflakes and Oats are always alternatives and I ensure that I stock them up at home, but then I was in no mood for either of them.

I remembered then that I had some Chapathi's left over from last night. All I could think of then was an egg roll. I've lived for 6 years in Kolkata. My taste buds are honed to the aroma and taste of the Bengali Cuisine. Egg roll is hardly a Cuisine. It is more of a fast food, available at literally every street corner in Kolkata. The rolls in  Kolkata are made with mustard oil. That is something I do not use in my kitchen. Hence I made this with normal cooking oil.I vaguely remember insisting that my dad and uncle who lived with us then had to bring 1 egg roll each when they returned home. Ever since the Tibbs Frankie carts have started in Chennai, my orders would have atleast 1 egg frankie. When I last went to Kolkata for my cousin's wedding 3 years ago, my agenda had only one thing - EGG ROLL. Pity Me....I had a bad stomach and so could not relish the original Kolkata Egg Roll.

Here is how I made this morning's Egg Roll.

Ingredients

• Left over Chapathi's/Roti's - 2 (You could use freshly made roti's - that would obviously taste better)
• Egg - 1
• Onion - 1 chopped into small pieces
• Green Chilly - 1 chopped finely
• Salt - to taste
• Pepper Powder - as per taste
• Paparika Powder - as per taste
• Oil - 2 tsp

Method

• Beat the egg well with salt and set aside.
• Heat iron girdle/pan on high flame.
• Add 1 tsp oil and when it becomes hot, place 1 chapathi/roti over it.
• Toss twice almost quickly. You need to do this so that it becomes warm on all sides without browning further.
• Pour 1/2 the beaten egg onto the Chapathi/Roti.
• Turn the stove to low flame.
• Place 1/2 the chopped onions and chillies on the egg mixture
• Sprinke pepper powder and paparika powder
• Turn over so that the egg, onion and chillies are placed on the girdle.
• Cook for 2-3 minutes till the egg gets cooked.
• Remove from girdle and roll it up. Place something heavy on it as soon as it is rolled so that it retains its shape.
• Repeat for the other chapathi/roti with the remaining half of the ingredients.
• Your Egg Roll is ready!

Idli Upma

This is a quick fix dish that you can make from the left over idli's from breakfast. I usually make this for dinner if there are left over idlis at breakfast. Atleast husband dear cannot complain that he is being served the same dish 2 times a day.

Ingredients:

• Cooked idli's -  6-7
• Onions - 2
• Green Chilly - 1
• Frozen green peas - thawed - 1 cup
• Curry/Sambar Powder - 1 tsp
• Chicken Masala Powder - 1 tsp
• Red Chilly Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Mustard Seeds - 1 tsp
• Cashew Nuts - 3 tbsp
• Jeera -  1 tsp
• Urud Dal - 1 tsp
• Channa Dal - 1 tsp
• Curry Leaves - 1 sprig
• Cinnamon - 1
• Cloves- 2
• Corriander Leaves - Chopped
• Oil
• Salt to taste.

Method:

• Dip each idli in water, squeeze the water out and crumble.
• Heat oil in a kadai, splutter mustard seeds. 
• Add the cashew nuts and fry.
• Add Jeera, cinamon and cloves.
• Add red chilly, urud dal and channa dal
• When seasoning becomes brown enough, add curry leaves and cook.
• Add onions, chilly and peas and cook.
• Add salt, turmeric powder, chilly powder, chicken masala and curry powder and mix well.
• Add the crumbled idly and cover on low flame for 5 mins.
• Sprinkle corriander leaves and serve.

Note: You may add vegetables like carrots and potatoes if you want, but you will have to wait till it gets cooked before adding the idli.

Power Packed Sundal

Ingredients

1. Kabuli Channa/Black Channa/Lobia/Rajma (any bean of ur choice) - 2 cups


2. Onion - 1 large (chopped)


3. Green Chilly - 1 (chopped finely)


4. Carrot - 1 grated well


5. Raw Mango - 1/4 grated


6. Oil - 2 tbsp


7. Salt to taste

For Seasoning:

1. Mustard Seeds - 1 tsp


2. Jeera - 1 tsp


3. Hing - 1 pinch


4. Curry Leaves - 1 sprig


5. Red Chilly - 2


6. Urud Dal - 1 tsp


7. Channa Dal - 1 tsp

To be ground to a fine paste (without adding water)

1. Raw Mango - 1/4 sliced


2. Grated Coconut - 1/4 shell


3. Garlic - 1 clove


4. Small Onion - 1


5. Jeera - 1/2 tsp


6. Pressure cooked sundal(what you use above)

Method

1. Soak the beans of your choice overnight and pressure cook them. Set Aside.


2. Grind the coconut, raw mango, garlic , small onion and 1/2 tsp jeera to a fine paste adding some cooked beans. (Do not add water)


3. In a Kadai, heat oil. Splutter mustard seeds, add jeera, urud dal, channa dal, curry leaves and red chilly.


4. Add Hing and let the seasoning become brown in color.


5. Add onions and green chilly and saute. (Do not cook the onions - Sundal tastes better when it is crunchy)


6. Add the pressure cooked beans and mix well.


7. Add the ground paste and  salt to taste and mix well.


8. Add grated carrots and raw mangoes and allow it to cook on low flame for 5 mins with the lid on.


9. Remove from fire and serve.

Stuffed Omelet

Ingredients

Eggs - 3
Butter - 2 tsp
Grated Cheese (you could also try the flavored ones) - 6 tbsp
Boiled Sweet Corn - 4 tsp
Onions Finely Chopped - 1
Tomato Finely Chopped - 1
Green Chilly Finely Chopped - 1
Red Pepper Finely Chopped - 4 tbsp
Coriander Leaves Finely Chopped
Oregano, Thyme, Basil and Pepper for seasoning
Salt To taste

Method
1. Beat the eggs and add salt to taste.
2. Heat the girdle, add 1 tsp butter and pour half the beaten egg.
3. Place a layer of onions, tomatoes, chillies, peppers and corn
4. Add required amount of seasoning
5. Cover with Grated Cheese.
6. Sprinkle coriander leaves and fold omelet in half.
7. Cook till sides are firmly close
8. Remove from girdle and repeat for the next omelet.

Serve with toast and hash browns.