Spaghetti and peanuts savoury loaf

The kind people who have been following my blog regularly are sure to notice my inclination towards savoury loaves. We all have are favourites and mine are savoury loaves , not just because they can be made in advance , but also because the ingredients can be altered to suit our individual tastes as long as you know the texture of the uncooked batter , and also because they go along with the main course and just gell in with the other served dishes beautifully. Well that’s how I feel about them.

      Quite recently I had put a post on spaghetti with tangy fiery sauce . I had about two cups of spaghetti left . Its begun to be a little warm in these parts and the family was in a mood for a chilled salad with mint yogurt dressing ( check out the post on the “hung curd dip “ for the recipe) and I was in no mood to cook. So a spaghetti peanut loaf was the best choice for a quick and healthy breakfast. Well if the idea doesn’t appeal to any of you , just give it a try and I am sure you will like it.

 Ingredients:

1.   Two cups heaped leftover cooked spaghetti

2.    225 grams roasted and ground peanut powder

3.   50 grams or two slices of fresh whole wheat bread crumbs ( you could use white bread too )

4.   Three tablespoons canned tomato puree

5.   Half a teaspoon of dried thyme

6.   One level teaspoon black pepper powder

7.   One and half teaspoon salt or to taste

8.   Five generous tablespoons of olive oil

9.   Two large onions diced fine

10.  Two large eggs

Method:

1.   Stir fry the onions on medium flame in the oil for 5-7  minutes till they turn pink.

2.   Turn the gas off and while the onions come to room temperature assemble the rest of the ingredients in a mixing bowl.

3.   Add the onions and mix well and put the mixture into a one litre capacity loaf tin and pat well.

4.   Cover with a aluminium foil and place in a preheated oven at 180° for one hour and another 5-7 minutes after removing the cover.

5.   Cool for ten minutes before slicing into thick slices. Tastes best if served warm and straight away.

egg.· peanuts· savoury loaves· spagetti

Spaghetti and peanuts savoury loaf

The kind people who have been following my blog regularly are sure to notice my inclination towards savoury loaves. We all have are favourites and mine are savoury loaves , not just because they can be made in advance , but also because the ingredients can be altered to suit our individual tastes as long as you know the texture of the uncooked batter , and also because they go along with the main course and just gell in with the other served dishes beautifully. Well that’s how I feel about them.

      Quite recently I had put a post on spaghetti with tangy fiery sauce . I had about two cups of spaghetti left . Its begun to be a little warm in these parts and the family was in a mood for a chilled salad with mint yogurt dressing ( check out the post on the “hung curd dip “ for the recipe) and I was in no mood to cook. So a spaghetti peanut loaf was the best choice for a quick and healthy breakfast. Well if the idea doesn’t appeal to any of you , just give it a try and I am sure you will like it.

 Ingredients:

1.   Two cups heaped leftover cooked spaghetti

2.    225 grams roasted and ground peanut powder

3.   50 grams or two slices of fresh whole wheat bread crumbs ( you could use white bread too )

4.   Three tablespoons canned tomato puree

5.   Half a teaspoon of dried thyme

6.   One level teaspoon black pepper powder

7.   One and half teaspoon salt or to taste

8.   Five generous tablespoons of olive oil

9.   Two large onions diced fine

10.  Two large eggs

Method:

1.   Stir fry the onions on medium flame in the oil for 5-7  minutes till they turn pink.

2.   Turn the gas off and while the onions come to room temperature assemble the rest of the ingredients in a mixing bowl.

3.   Add the onions and mix well and put the mixture into a one litre capacity loaf tin and pat well.

4.   Cover with a aluminium foil and place in a preheated oven at 180° for one hour and another 5-7 minutes after removing the cover.

5.   Cool for ten minutes before slicing into thick slices. Tastes best if served warm and straight away.

Baked egg delight

Baked Egg Delight

 Baked Egg Delight , this colorful and delicious dish is so simple to make that its unbelievable and the best thing is that you can play around with the ingredients and alter and substitute a few and  get a different and amazing flavor each time.

Ingredients for Baked egg delight:

1. Three to four slices of a little stale bread
2. two tablespoons crushed garlic
3. 5 tablespoons olive oil and more to drizzle later
4. half cup each of sliced mushrooms and  chopped capsicum
5. a few sliced mushrooms to decorate on top
6. one medium tomato chopped fine
7. half a teaspoon black pepper
8. half a teaspoon oregano ( dried)
9. about half a cup or more of grated cheddar cheese
10. three large eggs
11. a little extra olive oil for drizzling on top

Baked Egg Delight

You could use butter in lieu of olive oil , any other bread in place of the white loaf , red and yellow bell pepper in place of the regular green capsicum , cherry tomatoes in place of the regular tomatoes , you could add a dash of tobasco , you could replace oregano with fresh coriander or parsley , add garlic salt and red pepper flakes in place of black pepper….I mean just do any thing that suits your taste or your style. You could add chicken shreds and sausages , use mozzarella or parmesan....just keep trying a lot of variations and get a different tatse every time.

Baked Egg Delight

• Lets begin by placing three slices of a day old bread kept in the refrigerator overnight in the well greased flat baking dish. The whole idea is to have a little dry bread so that it will soak in a lot of the egg and still be a little firm so that the slices cut well. Read on you will soon understand what I mean.

•  Crush some garlic with a mortar and pestle , use as much as you like, I have used about two tablespoons of crushed garlic.

•  Take about five tablespoons of olive oil in a pan and add the garlic to it. Keep the gas flame at medium.

•  Stir for about a minute to get rid of the raw smell of the garlic and then add half a cup each of chopped mushrooms and capsicum , one small tomato chopped fine. Stir fry for another minute and then add half a teaspoon of black pepper and oregano each.

• Pour half of this mixture over the slices and make sure that the bread slices get drenched with the olive oil.

•   Put some grated cheddar on top .

• Place another three slices on this layer and again follow up by the rest of the vegetables and the cheddar. Drizzle some more  olive oil if you feel that the bread is looking dry.

• Place some more mushrooms cut lenthways .

• Beat three eggs with half a teaspoon of salt and slowly pour the eggs over the arranged slices. Be careful lest the egg might spill off.

• Preheat the oven to 180° and bake for 28 to 30 minutes.

Baked Egg Delight

 Tastes best when it is served immediately. I recommend having "baked egg delight " for breakfast , but I guess i would be a good choice as a comfort food for dinner too.

Baked egg delight

baked dishes· cheddar cheese· egg.· international· mushrooms

Baked egg delight

Baked Egg Delight

 Baked Egg Delight , this colorful and delicious dish is so simple to make that its unbelievable and the best thing is that you can play around with the ingredients and alter and substitute a few and  get a different and amazing flavor each time.

Ingredients for Baked egg delight:

1. Three to four slices of a little stale bread
2. two tablespoons crushed garlic
3. 5 tablespoons olive oil and more to drizzle later
4. half cup each of sliced mushrooms and  chopped capsicum
5. a few sliced mushrooms to decorate on top
6. one medium tomato chopped fine
7. half a teaspoon black pepper
8. half a teaspoon oregano ( dried)
9. about half a cup or more of grated cheddar cheese
10. three large eggs
11. a little extra olive oil for drizzling on top

Baked Egg Delight

You could use butter in lieu of olive oil , any other bread in place of the white loaf , red and yellow bell pepper in place of the regular green capsicum , cherry tomatoes in place of the regular tomatoes , you could add a dash of tobasco , you could replace oregano with fresh coriander or parsley , add garlic salt and red pepper flakes in place of black pepper….I mean just do any thing that suits your taste or your style. You could add chicken shreds and sausages , use mozzarella or parmesan....just keep trying a lot of variations and get a different tatse every time.

Baked Egg Delight

• Lets begin by placing three slices of a day old bread kept in the refrigerator overnight in the well greased flat baking dish. The whole idea is to have a little dry bread so that it will soak in a lot of the egg and still be a little firm so that the slices cut well. Read on you will soon understand what I mean.

•  Crush some garlic with a mortar and pestle , use as much as you like, I have used about two tablespoons of crushed garlic.

•  Take about five tablespoons of olive oil in a pan and add the garlic to it. Keep the gas flame at medium.

•  Stir for about a minute to get rid of the raw smell of the garlic and then add half a cup each of chopped mushrooms and capsicum , one small tomato chopped fine. Stir fry for another minute and then add half a teaspoon of black pepper and oregano each.

• Pour half of this mixture over the slices and make sure that the bread slices get drenched with the olive oil.

•   Put some grated cheddar on top .

• Place another three slices on this layer and again follow up by the rest of the vegetables and the cheddar. Drizzle some more  olive oil if you feel that the bread is looking dry.

• Place some more mushrooms cut lenthways .

• Beat three eggs with half a teaspoon of salt and slowly pour the eggs over the arranged slices. Be careful lest the egg might spill off.

• Preheat the oven to 180° and bake for 28 to 30 minutes.

Baked Egg Delight

 Tastes best when it is served immediately. I recommend having "baked egg delight " for breakfast , but I guess i would be a good choice as a comfort food for dinner too.

Baked egg delight

Egg dosa / chickpea flour pancakes

Once upon a time there was half a cup of chick pea flour. It was also known by the hindi name of besan. It fell into a mixing bowl.

It asked one cup of water and one level teaspoon of salt  to join in.Then the whisk went whrrr whrrr and they  mixed well and rested  happily in one corner of the kitchen for half an hour.

Four eggs hopped in and the whisk again went whrrr whrrr. 

Then two onions , quarter  cup of coriander leaves, one green chilly and one  inch piece ginger chopped themselves very fine and joined the rest of the gang in the mixing bowl.

Then came a non stick pan with a tablespoon of oil and invited a 

ladle ful of the batter to fall into it.

The pan swirled and the batter spread into a delicious looking pan cake or egg dosa if you care to call it by the original desi name. Another tablespoon of oil went into the pan to make it tastier.

Then it flipped onto the other side to get cooked on both the sides.

It jumped onto a plate and was joined in by a coriander chutney and some tomato ketchup.

Then it got gobbled up by two hungry and naughty children.

chickpea flour or besan· egg.· school tiffin meals· snacks and in between meals

Egg dosa / chickpea flour pancakes

Once upon a time there was half a cup of chick pea flour. It was also known by the hindi name of besan. It fell into a mixing bowl.

It asked one cup of water and one level teaspoon of salt  to join in.Then the whisk went whrrr whrrr and they  mixed well and rested  happily in one corner of the kitchen for half an hour.

Four eggs hopped in and the whisk again went whrrr whrrr. 

Then two onions , quarter  cup of coriander leaves, one green chilly and one  inch piece ginger chopped themselves very fine and joined the rest of the gang in the mixing bowl.

Then came a non stick pan with a tablespoon of oil and invited a 

ladle ful of the batter to fall into it.

The pan swirled and the batter spread into a delicious looking pan cake or egg dosa if you care to call it by the original desi name. Another tablespoon of oil went into the pan to make it tastier.

Then it flipped onto the other side to get cooked on both the sides.

It jumped onto a plate and was joined in by a coriander chutney and some tomato ketchup.

Then it got gobbled up by two hungry and naughty children.

Vanilla sponge cake / Hot milk cake 

We are going on a five day trip to Bhubhneshwar, Puri and Konark and a few more places around. I always like to carry a few home made snacks , but today I was down with a bad cold so did not have much energy to make much but I did manage a “hot milk cake” which I had been wanting to try for a long time.

In American measurement cups of 250 ml :

1.    2 cups powdered sugar

2.     2 ¼ cups flour

3.     1 ¼ cup milk

4.     10 level tablespoons salted butter

5.     2 ¼ teaspoons baking powder

6.     1 teaspoon vanilla essence
7.   4 eggs

Method:

1.    Beat the eggs and the powdered sugar with a egg beater ( yes, you have to use one here) for about a minute till creamy and almost  three times in volume.

2.    Warm the milk and the butter till butter melts but do not let it boil, just warming is enough.

3.    Sift the flour with the baking powder and then gradually fold in to the beaten eggs, don’t beat at this stage , just softly fold in the flour.

4.    Slowly add the hot milk into the batter and stir with a wooden spoon or the silicon spatula .

5.    Now the quantity of the cake is quite a bit so I would suggest that you take a ring shaped eight and a half in diameter and about four inches deep baking tin or a  ten inch diameter round tin.

6.    Bake at 180° for about 50 minutes.

cakes and bakes· egg.

Vanilla sponge cake / Hot milk cake 

We are going on a five day trip to Bhubhneshwar, Puri and Konark and a few more places around. I always like to carry a few home made snacks , but today I was down with a bad cold so did not have much energy to make much but I did manage a “hot milk cake” which I had been wanting to try for a long time.

In American measurement cups of 250 ml :

1.    2 cups powdered sugar

2.     2 ¼ cups flour

3.     1 ¼ cup milk

4.     10 level tablespoons salted butter

5.     2 ¼ teaspoons baking powder

6.     1 teaspoon vanilla essence
7.   4 eggs

Method:

1.    Beat the eggs and the powdered sugar with a egg beater ( yes, you have to use one here) for about a minute till creamy and almost  three times in volume.

2.    Warm the milk and the butter till butter melts but do not let it boil, just warming is enough.

3.    Sift the flour with the baking powder and then gradually fold in to the beaten eggs, don’t beat at this stage , just softly fold in the flour.

4.    Slowly add the hot milk into the batter and stir with a wooden spoon or the silicon spatula .

5.    Now the quantity of the cake is quite a bit so I would suggest that you take a ring shaped eight and a half in diameter and about four inches deep baking tin or a  ten inch diameter round tin.

6.    Bake at 180° for about 50 minutes.

Doughnuts

For those of you who thought that doughnuts were impossible to bake , here is the simplest ever never go wrong recipe where in you dont have to knead and knead the dough and then wait for it to rise and then knead again and bake for a long time.

 A hot favourite with all the children I have known, its incredibly simple to make. It wont take you more than thirty minutes to make thirty or more of these deep fried doughnuts.
I have used a doughnut cutter here, incase you do not have one but really want to make these, no sweat, take a sharp edged round  small steel glass and another smaller one , maybe the cap of the vanilla essence bottle or something like that to cut the inner circle. Now that you are armed to the teeth with all the simplest ingredients which I am sure are there in your kitchen right now, go ahead and surprise yourself that you also can make these goodies in half an hour. 

Ingredients:
In Indian measuring cups

1.           2  to 2½ cups flour

2.           1 cup castor sugar

3.           1 egg

4.           5 tablespoons refined oil

5.           5 tablespoons milk

6.           1 teaspoon vanilla essence

7.            1 ½ teaspoon baking powder

8.            ½ teaspoon soda

Method:

1.             Sift the flour with the soda and the baking powder.

2.              Mix the egg , sugar, oil , milk and vanilla essence with a whisk. you dont have to use an egg beater here as the whole idea is to just blend all the ingredients well. Just a few whips with a hand whisk will do the needful.

3.               Mix the dry and wet ingredients and  gently knead to form a dough. The reason why I insist on gently kneading is that you do not have to knead it like the regular dough for the rotis or bread, the whole idea is to just put the things together . If you find the dough too sticky then add a little more flour and if its too dry then just a tablespoon more of milk should make it into a nice soft and pliable dough. Thats another reason why I have written two to two and a half cups flour, use two cups at first and slowly keep adding more flour. Sometimes I have had to use about three cups of flour.

4.             Roll out  into 5mm thickness onto a dry surface sprinkled with flour  and cut with a doughnut cutter into doughnuts . Whenever the dough starts to stick either on the tabletop or your rolling pin, just sprinkle a little flour each time.

5.             Deep fry on medium flame till golden brown.

cookies and slices· egg.

Doughnuts

For those of you who thought that doughnuts were impossible to bake , here is the simplest ever never go wrong recipe where in you dont have to knead and knead the dough and then wait for it to rise and then knead again and bake for a long time.

 A hot favourite with all the children I have known, its incredibly simple to make. It wont take you more than thirty minutes to make thirty or more of these deep fried doughnuts.
I have used a doughnut cutter here, incase you do not have one but really want to make these, no sweat, take a sharp edged round  small steel glass and another smaller one , maybe the cap of the vanilla essence bottle or something like that to cut the inner circle. Now that you are armed to the teeth with all the simplest ingredients which I am sure are there in your kitchen right now, go ahead and surprise yourself that you also can make these goodies in half an hour. 

Ingredients:
In Indian measuring cups

1.           2  to 2½ cups flour

2.           1 cup castor sugar

3.           1 egg

4.           5 tablespoons refined oil

5.           5 tablespoons milk

6.           1 teaspoon vanilla essence

7.            1 ½ teaspoon baking powder

8.            ½ teaspoon soda

Method:

1.             Sift the flour with the soda and the baking powder.

2.              Mix the egg , sugar, oil , milk and vanilla essence with a whisk. you dont have to use an egg beater here as the whole idea is to just blend all the ingredients well. Just a few whips with a hand whisk will do the needful.

3.               Mix the dry and wet ingredients and  gently knead to form a dough. The reason why I insist on gently kneading is that you do not have to knead it like the regular dough for the rotis or bread, the whole idea is to just put the things together . If you find the dough too sticky then add a little more flour and if its too dry then just a tablespoon more of milk should make it into a nice soft and pliable dough. Thats another reason why I have written two to two and a half cups flour, use two cups at first and slowly keep adding more flour. Sometimes I have had to use about three cups of flour.

4.             Roll out  into 5mm thickness onto a dry surface sprinkled with flour  and cut with a doughnut cutter into doughnuts . Whenever the dough starts to stick either on the tabletop or your rolling pin, just sprinkle a little flour each time.

5.             Deep fry on medium flame till golden brown.