Searching for: Easy Dinner

Egg Salad Sandwich – Quick and Easy Meal – Quick Breakfast, Lunch or Dinner

Egg Salad Sandwich

I was introduced to egg salad sandwich (es), during my stay in the states, and I must say since then I have been hooked,  not only were these sandwiches absolutely delicious but also very easy to make. And let’s not forget how refreshing they are compared to the heavy fried chicken sandwiches.The egg salad sandwich (es), are a staple in the american culture , be it picnics, or get togethers or even weekend meals with families, these egg salad sandwich (es) definitely mark their presence.

The egg salad sandwich (es) are mild in flavour and being Indian I always like to add some jalapenos along with few other ingredients for that extra kick.

In my household, we very often make my version of the egg salad sandwich (es) for a light meal with a side of hot soup. I also love to have gherkins which were so easily available in the local indian grocery stores along with somes potato chips 🙂

Do try them out, and make sure you watch my video which also explains the way I boil the eggs to perfection. (i.e. without that dark ring that forms on the outside of the egg yolk)

Step by Step Video for ‘Egg Salad Sandwich’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Authentic Egg Salad Sandwiches

Eggs (Boiled, and diced) 6
Dijon Mustard 1 ½ tsp
Mayonnaise 1 ½ tbsp
Green onion leaves or Chives 1 tbsp
Salt as per your taste
Pepper ½ tsp
Bread Slices 10

Ingredients that you can add

Green Capsicum (diced) 2 tbsp
Onions (diced) 2 tbsp
Carrot (grated) 2 tbsp
Iceberg lettuce ½ cup
Jalapeños 2 tbsp
Mayonnaise ½ tbsp

Prepping

  1. Hard Boil the eggs.
  2. Dice/ shred up the vegetables keep aside in a bowl.
  3. Roughly chop the boiled eggs and keep in a large mixing bowl.

Method

  1. To the roughly chopped eggs add the mustard, mayonnaise, salt , Black pepper, green onion leaves and mix well. You can also add a ½ tsp of garlic and 1.2 tsp of lime juice. And you got yourself the authentic egg salad sandwich.
  2. To this you can add the the capsicum, onions, carrots, lettuce, jalapenos, and little more mayonnaise for the veggies. ( I love this version)
  3. Take a slice of bread without the crust and land a scoop full of this egg salad on it over with the other slice. Cut the sandwich into half and enjoy.
  4. You can also toast the bread if you like and serve with Potato Chips and Gherkins.

Also Try: Best Egg Breakfast Recipe – Shakshouka 

Instant Rava Dosa Recipe – Quick and Easy Breakfast, Lunch or Dinner.

Instant Rava Dosa Recipe

Instant Rava Dosa is the perfect dosa to make at home . Give yourself 30 minutes and you have yourself an amazing tasting dosa. With simple ingredients which you might already in your pantry and easily available in your local market it’s a perfect dish for every occasion.

And when I say Instant I mean it, unlike other dosa batter where you have to soak overnight and then wait for the fermentation process, here you are just mix the dry ingredients and wait for 30 minutes add the rest of the ingredient and you can start cooking the dosa on the griddle.

Don’t believe me what my Instant Rava Dosa recipe video and make sure you try it.

Step by Step Video for ‘Instant Rava Dosa’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make Instant Rava Dosa

Rava / Suji / Semolina 1 cup
Rice Flour / Chawal ka aata ¾ cup
All Purpose Flour / Maida ¼ cup
Fresh Coconut (Pieces) 1 tbsp
Jeera / Cumin seeds 1 tsp
Green Chilli (sliced) 2-3
Dhanya / Cilantro (chopped) ¼ cup
Onions (diced) ½ Medium size
Salt as per your taste
Water 2 ¾ cup
Oil 1 tbsp
Ghee / Clarified Butter 1 tbsp

Prepping

  1. Dice / Slice up the vegetables keep aside in a bowl.
  2. In a big mixing bowl add rava, rice flour, all purpose flour and water. Mix well. Keep aside for Half an hour.
  3. After half an hour add the onions, green chillies, cilantro, cumin seeds, coconut pieces and salt. Mix well.

Method

  1. Take a large non-stick pan on a medium flame and and apply some clarified butter on the surface, and wait for it to get hot.
  2. Once hot using a ladle start pouring the batter from a little height.
  3. Now fill the large holes with the batter. Pour a little oil on the outside of the dosa.
  4. Once you start seeing the edges getting brown use a sharp edged spatula and make sure that the dosa is not sticking to the pan.
  5. Now turn the dosa and cook the other side for ½ -1 minute.
  6. Once cooked using a spatula remove the dosa from the griddle or pan and place it in a plate.
  7. Repeat the same process with the rest of the Rava Dosa Batter
  8. Serve hot with some Coconut Chutney, Red Chutney and Sambar.

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Vegetable Frankie (Veg Roll) – Quick and easy meal, Quick Dinner, Snack, Party dish, (Vegetarian Roll, Aloo Frankie, Veg Roll)

Vegetable Frankie (Veg Roll)

Step by Step Video for ‘Vegetable Frankie (Veg Roll)’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make the Veg Frankie Filling

Onions (Diced) 2 medium
Potatoes - (Par Boiled, and Diced) 4 medium
Amchur / Dried Mango Powder 1 tbsp
Kashmiri Red Chilli Powder 1 tbsp
Haldi / Turmeric pinch
Fresh Dhania / Cilantro (Diced) ½ cup
Salt 1 ½ tsp or as per your taste
Oil 1 tbsp
Hot & Sweet Tomato Chilli sauce/ Tomato Ketchup 2 tbsp

Ingredients to make the Veg Frankie Roti / Tortilla

All Purpose Flour / Maida ¾ cup
Wheat Flour / Atta ¾ cup
Salt 1 tsp or as per your taste
Oil 1 tsp

Ingredients for the Garnishing

Onions Diced ¼ cup
Cheese (Grated) ¼ cup

Prepping

  1. Par Boil the potatoes ( Partially Cook the potatoes in boiling water but remove before they are cooked all the way through. I usually cut the Medium sized potatoes into half and if the potatoes are large I usually cut it into three parts, and pressure cook them. Usually to fully cook the potatoes it takes me 4 whistles, so here I turn of the flame in 3 Whistles, and let the cooker come to room temperature, I also always check using a knife if the potatoes are almost cooked or not, sometimes depending on the quality of the potatoes they can take more or less time) .
  2. Cut the Potatoes into cube size
  3. Dice the onions and Cilantro.
  4. Grate the cheese.

 

Method for making the Roti / Tortilla Dough

  1. In a large mixing bowl add the All Purpose Flour and the Wheat flour along salt and oil.Mix well.
  2. Now add water in parts and knead to make a smooth dough.
  3. Add more water if required for the Dough . Cover the dough with a wet cloth for 10-15 mins.

Method for making the Veg Frankie Filling

  1. In a pan, heat the oil, and once the oil is hot add the diced onions and salt for the onions, and cook on medium – high till they are translucent in color, it will take about 3-4 minutes.
  2. Now add the par boiled and cubed potatoes and salt for the potatoes, and cook for 1-2.
  3. Once the onions and potatoes are nicely cooked, add the Kashmiri red chilli powder, turmeric, and dry mango powder. Mix well and cook for 5-6 minutes.
  4. Add the cilantro and mix well, and cook for 1 minute.

Method for Bringing the dough and filling together

  1. Refresh the dough by kneading it once more.
  2. Take a part of the dough, almost the size of a big lime and roll it into 5-6 inches diameter disc using a rolling pin on a board or a clean counter top.
  3. Now press it with your palm and roll it into round roti / tortillas of about 5 -6 inches in diameter.
  4. On a hot oiled griddle place the Roti / Tortilla.Turn it on other side when one side is partially cooked. Turn the flame on low
  5. Spread the red tomato sauce evenly on the surface of the roti.
  6. Add the grated cheese in the center in a line.
  7. Now it’s time to add the filling on top of the cheese. And then some raw onions.
  8. Fold one side of the roti on this mix. Take the other side and carefully while holding the first side place it on top of the first side.
  9. Place this folded side facing the bottom of the heated oiled pan.
  10. Cook till golden brown on both sides.
  11. Serve hot with some more grated cheese on top

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Very Simple Dahi Bhindi Recipe – Okra with yogurt, Easy dinner

Bhindi Recipe

Step by Step Video for ‘Dahi Bhindi’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for making Dahi Bhindi

Bhindi / Okra - Chopped 1 “apart 300 Grams
Onion 1 Large size
Tomato 1 Medium size
Onions seeds ½ tsp
Green Chilli 2
Haldi / Turmeric ¼ tsp
Curd/ Plain Yogurt 2 tbsp
Dhania-Jeera Powder / Cumin Coriander Powder ½ tsp each
Red Chilli powder ½ tsp
Oil 1 tbsp
Salt as per your taste

Ingredients for the Garnishing

Dhania / Cilantro 1 tbsp

Prepping for Dahi Bhindi Recipe

  1. Dice up the vegetables (Bhindi 1” apart, slice the onions and tomatoes) keep aside in a bowl.

Method for making the Dahi Bhindi Recipe

  1. In a vessel add the oil, once hot add the onion seeds wait for them to sizzle which should take 10-15 seconds
  2. Once they start sizzling add the green chillies and the onions.
  3. After two minutes the onions would have started changing color. Now it time to add the bhindi, turmeric and salt.
  4. Keeping the flame on high mix it well together. And cook for 1 minute.
  5. Now cover the vessel , turn the flame on low and cook for 3-4 minutes. Do stir in intervals.
  6. After 4 minutes add the tomatoes, the Dhania-Jeera Powder and the red chilli powder. Mix well.
  7. Cover and cook for 3-4 minutes or till the time the tomatoes are fully cooked.. Do stir in intervals
  8. After 4 minutes or once the tomatoes are fully cooked add the curd / Dhai and mix well. Cook for 1-2 minutes.
  9. Once cooked serve in a plate and garnish with some fresh dhania / Cilantro leaves.

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How To Make Perfect Hard Boiled Eggs, Easy Peel

Boiled Eggs

The boiled eggs. It’s so simple, which—of course—makes it so easy to mess up.

I love hard boiled eggs. They’re great for deviled eggs, egg salad, or just eating plain with a sprinkle of salt.

When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green gray color (nooo!) around the yolk, and a somewhat sulphuric taste.

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for boiled eggs

Eggs as per your choice
water per egg 2 cups
ice 1 tray

Method To Make Perfect Hard Boiled Eggs, Easy Peel

1)to Boil eggs perfectly make sure that they are at room temperature.

2)And now in a pot i am going to start placing the eggs gently   

3) and then add enough room temperature water that they drown the eggs and then turn on the flame on medium

4)and once the water starts boiling then put a lid and then set a timer for 1 minute

5)and after 1 minutes up turn off the flame and keep the eggs as it with the lid on is for the next 10 minutes.

6)Once 9 minutes are done then prepare the cold water.

7)So take a few ice cubes and to that add some cold water.

8)And once the 10 minutes are up add the eggs in this cold water and give them a cold water bath. Let’s keep the eggs in this water till they are completely cooled.

9)Once the eggs are cooled off remove them and gently bang them on the counter so as to break there shell and the eggs shells should easily and seamlessly come off leaving us with smooth surfaced boiled egg.

10)Now the moment of truth if the eggs are boiled perfectly then the yolk will be nice and yellow and that ugly dark ring on the yolks surface that you get many time while boiling won’t be visible.

11)So slice it from the center

12)And you should be able to see how beautiful the yolk is looking, not one trace of that ugly dark colour on the ring of the yolk. Its just perfect ……….so now next time onwards use this method to get perfect boiled eggs and make ur life easy with this way of removing the shell.

 

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Super Easy Starter Recipe – Cheese and Pineapple Sticks

easy starter recipe

The Cheese and Pineapple Stick is the quickest starter that you can make. This easy starter recipe does require only two ingredients and you can make it in two minutes. Thats right two minutes, I am not talking about instant noodles, although I am a big fan of that as well. 🙂

I know this from experience that this starter will be a hit with adults as well as kids.

It’s so easy you can even have your kids make it, it can be a fun project for you guys to do together.

I usually prefer to use the tinned pineapple as it adds the much necessary sweetness to the pineapple and the combination when you bite on the cheese and pineapple together is really mouth watering.
In fact just writing about this I feel like I have to quickly go to the kitchen and make myself a quick snack.… slurp slurp. 😛

Step by Step Video for ‘Cheese and Pineapple Sticks’ Easy Starter Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Cheese and Pineapple Sticks

Canned Pineapple Slices or Chunks 4 slices or 24 chunks
Cheese Cubes 3
Toothpicks 12

Method

  1. Cut the tin pineapple slice into half and then cut three equal size portions the half slice.
  2. Cut the cheese cube into four parts.
  3. Take a toothpick.
  4. Insert pineapple, then the cheese and then with pineapple.
  5. Refrigerate till guests arrive.

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Easy Kofta Curry with Leftover Rice – Dapka

Kofta Curry

This is probably the most easiest Kofta Curry to make and the best thing about this recipe is that it utilizes leftover rice from your fridge. I grew up eating this dish at least once a month my mom used to make this for dinner, and I used to simply love it.

I also remember my Neighbor – Swati didi as I used to call her was totally crazy about them, and that is when I realised that there was something special about this dish. Till that time i used to just take this dish for granted. (Ghar ki murgi dal barabar 🙂 ) .

During my stay out of India I used to miss this dish and that’s when I decided that enough is enough – I am going to make it today. So I went and got a calling card called my mom and asked her for the recipe. She waiting for my call the next day as she was keen to know if i was able to make it or not and when i called her , her first question was did you make dapka (that’s what we called this Leftover Rice Kofta Curry dish in our house)

I was so excited to tell her that yup i did try it, and it turned out excellent but i also did make sure that next time I met her she still had to make it for me , and just because now i knew how to make koftas she couldn’t use that as an excuse not to make it for me. 🙂

Step by Step Video for ‘Easy Kofta Curry with Leftover Rice’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Kofta/ Dapka Gravy

Dahi / Curd ¼ cup
Rai/ Mustard seeds ¼ tsp or less
Hing / Asafoetida pinch
Haldi / Turmeric pinch
Kashmiri Red chilli powder 1 ½ tsp
Kokum / Kokam 3
Gud/ Jaggery ¾ tbsp
Salt 1 tsp or as per your taste
Oil 1 ½ tbsp
Water 1 ½ cup

Ingredients for the Kofta

Boiled Rice ⅓ cup rice
Besan / Gram Flour ⅓ cup
Wheat Flour ¼ cup
Haldi / Turmeric pinch
Kashmiri Red chilli powder 1 ½ tsp
Salt ¾ tsp or as per your taste
Sugar 2 tsp
Oil 2 tsp
Curd 2 tbsp

Ingredients for the Garnishing

Fresh Dhania /Cilantro 1 tsp

Prepping for the Gravy

  1. In a large bowl take the ¼ cup curd ( make sure the curd is sour) and add 1 ½ cup water and blend well.
  2. To this add salt, turmeric powder and red chilli powder and blend well.

 

Method for making the Gravy

  1. In a pan add oil and turn on the flame, once the oil is hot add the mustard seeds, and wait till they start popping.
  2. Once the mustard seeds start popping add the asafetida wait for 5 seconds and then add the curd mix that you had prepped.
  3. Now add the Kokum and the Jaggery.
  4. Keep stirring till the time you get the first boil.
  5. Once you get the first boil reduce the flame on low.
  6. Now you can start prepping for the kofta.

 

Prepping for the Kofta

  1. In a large Mixing bowl add the Rice , Gram Flour, Wheat Flour, Turmeric, Kashmiri red chilli powder, Salt, Sugar and Oil. Mix well and make a soft dough.
  2. Now add little water at a time, and make a Medium – Soft batter. (Please see the video for reference)
  3. Now it’s time to bring the Kofta and Gravy together.

 

Method for bringing the Kofta and the Gravy together

  1. Turn the Gravy Flame on Medium.
  2. Take the small amount of the Kofta batter in your hands and using your thumb push and drop bite size pieces into the Gravy.
  3. Try to drop the Kofta batter on top of the boil in the gravy.
  4. Repeat the same process with the rest of the Kofta Batter.
  5. You might have Kofta batter stuck to your plate or bowl. Don’t throw that.
  6. Add 2 tbsp of water in that bowl and using your hands clean of the plate.
  7. Now add that Leftover Kofta Batter into the gravy. This will help the Gravy to thicken.
  8. Cook on medium to low flame for 5-7 minutes.
  9. After 5-7 minutes turn of the flame, garnish with some fresh cilantro and enjoy while hot.
  10. (Also when you turn of the flame if the gravy is too watery then you can boil for 1-2 more minutes, but keep in mind, that this gravy will get thick once it cools down).

Alos Try this Peas Rice / Matar Pulav Recipe

Guacamole Recipe – Easy & Quick

Guacamole Recipe – Easy & Quick

Guacamole is made from avocados, and is originally from Mexico.In addition to its use in modern Mexican Cuisine,it has also become part of American Cuisine as a dip, condiment, and salad ingredient. 

Here is the best guacamole recipe. Its very quick and easy to make. You can serve it with Chips, Tacos, etc.  or with the main meals.

Step by Step Video for ‘Guacamole Recipe’ (Scroll Down for detailed & printable recipe)

Ingredients for Guacamole

Ripe Avocado 1 medium size
White or Green Onions ½ (half of medium size)
Tomato ½ (half of medium size)
Lime Juice ½ (half of medium size)
Cilantro (fresh dhania) little bit
Salt and Pepper as per the taste

Method

  1. Cut the avocados in half. Remove seed. Scoop out the flesh of avocado from the peel with a spoon, put in a mixing bowl. Keep The Peel aside. A good knife usually does the job of cutting and slicing avocado, but there are some tools that can make life bit easy.
  2. Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, tomatoes, cilantro, lime juice (The acid in the lime juice will help delay the avocados from turning brown.) salt, and pepper.
  3. Take the Avocado peel and use it as a bowl for the dip. Serve Cold.

Guacamole dip tastes great with chips, burritos, tacos, fish and chicken. I usually serve them with  Tortilla or Nacho Chips, as a starter.

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Aloo Raita – Quick and Easy Recipe

Aloo Raita Recipe

Aloo Raita is so refreshing and it’s super easy to make. You can use leftover potatoes or even boil a few to make this raita.

Raitas always adds something special to a dish. And during a hot summer day, raitas are  most welcome as they cool your body heat down. There a few raita varieties which I will be soon covering so you get options when you want to make something along with your main meal.

This Aloo Raita goes well with roti , sabji and rice dishes. Adding the onions in this dish is totally optional, but as you will see in my video it does add some extra zing and crunch to this Aloo raita.

If you wish for a sweeter raita please do check my Pineapple raita recipe

it’s equally delicious and equally easy to make.

Step by Step Video for ‘Aloo Raita’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Aloo Raita

Potatoes, Boiled and Diced 2 medium size or 3/4 cup
Curd 1 ½ Cup
Onions, Diced ¼ Cup
Dhaniya/ Cilantro 1 tbsp
Green Chilli, Sliced ¼ chilli or as per your taste
Red chilli powder Pinch
Chaat Masala Pinch

Ingredients for the Tempering

Oil ½ Tsp
Curry Leaves / kadi patta 4-5
Mustard Seeds, roughly crushed ¼ tsp
Dried Red chilli 1

Prepping

  1. Take the Skin of the boiled potatoes and cut them into small cubes.
  2. Dice the onions, slice the green chilly and roughly crush the mustard seeds.
  3. Whisk the curd and if the curd is thick add a little water until it’s of pourable consistency.

Method for making the Aloo Raita

  1. In a large bowl add the Potatoes, add the onions, dhania , green chillies, red chilly powder , chaat masala and salt. Mix well.
  2. Add the curd. Mix well.
  3. In a tempering pan add the oil and once the oil it hot, add the mustard seeds, curry leaves and the dried red Chilli for just 30 seconds.
  4. Add this tempering on top of the Aloo Raita. Mix well Before serving.
  5. Garnish with some fresh Dhaniya leaves
  6. This dish can be served at room temperature or cold along with roti, sabji and rice dishes.

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Instant Rava Idli Recipe – Quick and Easy South Indian Meal

Instant Rava Idli Recipe

Instant Semolina / Rava Idli is perfect version of idli’s especially if you have the craving. You don’t need to plan it ahead of time like other idli’s. No need for soaking it for hours and no need for fermentation, just give yourself half an hour and you can enjoy this soft and fluffy instant version of idli.

This is so quick and instant that you can utilize that time and make some coconut chutney and/or sambar which is the perfect meal for the day.

You can enjoy idlis for breakfast , brunch , lunch or even for dinner.

Step by Step Video for ‘Instant Rava Idli Recipe’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make Rava Idli

Rava / Semolina ( Fine Quality) 1 ½ cup
Dahi / Plain Curd ½ cup
Plain Fruit Salt/ Plain Eno 10 grams or two sachets
Salt 1 tsp or as per your taste
Water 1 3/4 cup
Oil ½ tsp

Prepping

  1. Blended the Curd.
  2. In a large mixing bowl add the rava, the blended curd and 1 3/4cups of water. (Check the consistency and if need be, add 1/4 cup if water.) 
  3. Cover it up and keep aside for half an hour
  4. Now take the idli stand and make sure all the holes are open , if not using a safety pin or toothpick make sure you open the holes of the idli stand.
  5. Add one drop of oil on each cavity of the idli stand and spread it across the cavity. Keep aside.

Method

  1. Once half an hour is up add the salt and Fruit salt/ eno and mix well using a hand  or egg beater.
  2. Make sure you mix the batter going in one direction, mix for 1 minute.
  3. Now take the oiled idli stand and with the help of a ladle pour batter till the cavity is full. Make sure not to overfill or it will overflow and the shape of the idli will change.
  4. In a pressure cooker add enough water but make sure that it won’t touch the bottom of the last row of the idli stand,( check the video so it’s much more clearer).
  5. Turn on the flame, wait till the water starts boiling and then place the idli stand.
  6. Cover the cooker top without Whistle.
  7. Cook for 8-10 minutes.
  8. After 8 – 10 minutes turn of the flame and wait for 10-15 seconds before you open the lid.
  9. Using a fork or knife piece one idli, if the batter sticks to the fork then cover and cook for 1-2 more minutes. If not your idlis are ready.
  10. Now take a scooper and wet the part which you will be using to remove the idli in cold water. And scoop out the idli’s.
  11. You can wet the scoop as many or as little as you wish.
  12. Serve hot with Sambar and coconut chutney.

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