Bread Omlette

This is an instant meal for kids or even elders with all the nutrition you might want in a meal.

I used to make it heavier for elders with lots of veggies like mushroom, bell peppers, onions, tomatoes and bread. But for my kid i made it very simple today as she doesnt want to eat same old lunch.

Ingredients:

Eggs - 2

Bread cubes - hand full (hard baguets would be best)

Tomato skin - chopped into small pieces

Onion - fist full chopped

Corriander/cilantro - chopped 1 tbsp

cumin - a pinch

red chilli powder - a pinch

salt - 2 pinches

Butter - 1/2 tsp

method:

1. Mix all the ingredients except eggs and mix well, finally add eggs and beat well.
2. Make 2 small omlettes with this batter if you are not a great flipper, with bread and vegs this is little hard to flip.
3. Use butter for kids as it tastes great. You can use oil too instead.

Variation: You can use peas and thinly grated carrots in this, for kids who love peas.

Spinach Fish Fry

This recipe is a kids version of my usual fish fry. An easy way to attract kids to eat a bit of leafy vegetables too. This is my own style of cooking which i invented according to my tastes and necessities(like moving the fried onions/veggies to the edges and frying the fish in the middle). I use the same style to fry chicken with different vegetables.

Ingredients:

Fish - 3 cat fish fillets (4 fillets would serve 3)

Spinach - a cup

Tomato - hand full size

Onions - 2 big hand fulls scliced.

Any coloured sweet peppers - 1/2 cup chopped.

oil to fry

Spice rub: grated ginger-garlic, salt, red chilli powder,turmeric, cumin powder, whole cumin - a pinch, corriander powder, garam masala, half a lemon juice, olive oil.

Method:

1. Mix all the spice rub ingredients and apply this on both sides of the fish fillets which i chopped each into 3 pieces.
2. The frying pan has to be most essentially a wide one which can accomadate all the fish pieces. If u are cooking for many people, can repeat this frying for each batch.
3. Add enough oil to fry the onions and sweet peppers. Once they are semi cooked, empty the middle of pan by pushing all the onions to the ends as u can see in the picture and add more oil and arrange all fish pieces in the middle of the pan.
4. 
   
   
5. Pan has to be on medium high heat and fry one side of fish until it has a nice brown fried sear. Meanwhile keep moving the onions on the edges without bothering the fish. Flip the fish pieces to the other side and let the other side also fry. Once u know the other side is semi done, add chooped tomatoes and spinach to the edges of the pan, sprinkle little salt on them and cover with a lid. By the time the spinach and tomatoes cook, the fish should be done both sides. Once everything is cooked, mash the tomatoes, spinach, onion mixture frying on the borders and bring them onto the fish and flip the fish only if you can, without breaking them and let the whole dish ingredients get together.
6. This dish tastes tangy and sweet too with the caramalized onions and peppers.
7. We eat this with rice or chapathi, but i should say its great with rice. Its like heaven on the plate for my 4 yrs son.

Bow-tie pasta

Ingredients

Bow tie pasta (farfalle) - 1 1/2 cups

Tomato - 1 hand full size

Edamame (green soy beans frozen) - 1 cup

Cumin - 1/2 tsp

mustard seeds - 1/2 tsp

dried red chilli - 1 small

Garlic - 1 pod chopped

EV Olive Oil - 1 tbsp

Method:

1. Cook the pasta in salted hot boiling water until done.
2. Meanwhile in another pan add oil and let the mustard crackle first and then add cumin, garlic, broken red chilli and fry.
3. Then add chopped tomatoes, thawed soy beans and cover with a lid and cook them until well done.
4. Once pasta is cooked drain the water, but not till the last drop...retain about half a cup of water in the pasta, which will let the pasta freely falling and moist, rather than sticking and lumping up.
5. Add this pasta to the gravy pan and mix well, check salt and adjust according to your taste.

Chicken with Vegetables

Ingredients:
Chicken minced – 1 lb
Bell Pepper(thinly sliced) – 1
Purple Cabbage(thinly shredded) – ¼ head
Carrot (thinly shaved like chips) – 1
Baby Corn – 1 can or 2 hand fulls
Mushrooms(sliced) – 10 ct
Onion(long slices) or scallions(2) – 1 onion
Garlic – 2 pods
Red Pepper flakes – 1 tbsp (optional)
Green chilli Sauce – 2 Tbsps
Soy Sauce – 2 Tbsps
Corn Starch(flour) – 2 Tbsps
Olive Oil – 3 Tbsps
Salt – upto ur taste level.

Method:

1. In a wide skillet, add 2 Tbsps oil and toss in purple cabbage, cook for a minute and add onions, bell peppers, carrots, baby corn, mushrooms and stir fry until they are almost cooked, but not too mushy. Salt the veggies up to your taste level and save in a bowl.
2. In the same pan, add another tbsp oil and sauté the chicken with enough salt, chopped garlic, red pepper flakes(optional).
3. In a small soup bowl thoroughly mix corn starch, soy sauce, chilli sauce and a cup of water. Add this mix to the chicken and let the starch cook into a thick gravy for a min or two.
   Now add the veggies to this chicken gravy and let all the flavors blend in.
4. Add more soy sauce or chilli sauce according to your taste levels.
5. Serves 3 approximately.

Zucchini Pan Fry

This is an easy healthy recipe you can eat anytime just like a snack or also as a side dish.

FYI: The zucchini vegetable is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese.

Ingredients:
Zucchini - 4 tender banana sized ones
Garlic - 1 Tbsp chopped
Red pepper flakes - 1 tsp
Dark Soy sauce - 1 Tbsp
Oil - 1 tsp
Salt - 1/2 tsp (according to your taste)

Method:

• Cut the zucchinis into half and then slice each piece length wise into 4 slices of 1cm thickness approx.
• In a wide pan that can accomadate all the slices to be spread, add the oil and place the slices one after another. Let the vegetable cook nice and brown on one side and be patient to flip each one of them and let the other side also brown.
• Finally add salt, chopped garlic, red pepper flakes, soy sauce and keep flipping until all flavours are absorbed by the zucchini. Garlic need not be cooked all through.
• I dont like zucchini well cooked, there has to be a little crunch left in it for the right taste.
• You can make this dish a full meal by adding your other favourite vegetables along with the zucchini with some cooked rice or noodles.

Vegetable Sandwich

Ingredients:

Bread slices - 2
Onion thinly sliced - 3
Bell Pepper slices - 3
Tomato - 2 (hard one, not ripe n oozy)
Lettuce - few shreds or leaves
Mayonaise - 1 Tbsp
Olives - 3 (optional)
Jalopeno chopped/Cucumber pickles/chilli sauce-1 tsp approx(any 1)
salt n pepper - a pinch (optional)

Method:

• Toast the bread slices
• Apply mayonnaise with a knife on both the slices, just 1 side.
• Sprinkle the spicy pickle pieces on top of it, i like them chopped because the spice will be distributed evenly in low amounts, rather having a big chilli piece in the mouth to yell at.
• Spread all the veggies one over the other and give a dash of salt n pepper if you like, cured olives have salt and if you r using them, dont put salt.
• Cover the other bread on top of this stuff and cut it diagonally to get 2 triangles.
• This is a refreshing sandwich which can be eaten anytime of the day, breakfast, brunch, as a light meal. Can make it 3 tier too, with another layer of bread and stuff.

Tips: I have a container to store all the leftover portions of vegs, which can be used next day, it can be named as sandwich box.

Guacamole with Ciabatta toast

Ingredients:

Avacados - 1 Big

Tomatoes - 1/2 cup pieces

Onion - 1/4 cup pieces

Corriander/Cilantro - 1/4 cup chopped

Yogurt - 2 Tbsps

Lemon juice - 1 Tbsp

Salt - 1/2 tsp

Pepper - 1/2 tsp

Green chillies - 2 small chopped

Ciabatta Rolls(hand full size) - 2 per person

Method:

• The avacodo has to be ripe and soft to make a creamy guacamole, Pressing with a finger should leave an impression on the skin to ensure its ripe. Cut it into half, pit out and scoop out all the soft stuff into a bowl, can make it chunky by pressing with a fork or knife.
• Add lemom juice and salt, pepper, cilantro, tomatoes, onions, chillies and yogurt and mix well.

Ciabatta toast:

• Cut the ciabatta into half like a burger bread..drizzle little olive oil and toast in a toaster or toaster oven until they turn nice brown.
• Rub each slice of bread with a raw garlic clove to infuse an intense garlic smell to the bread.
• This crunchy and chewy toast goes good with the guacamole.