panner preparation

Description

Paneer is the most common form of mild soft Indian cheese. Making your own at home is ridiculously easy and fun. Though, lookwise mine might not be a perfect match to those firm store bought paneer, but tastewise, was far better and fresh. Moreover the satisfaction that you gain after making something from scratch turning pretty good….. Priceless!!!  Here’s a glimpse of my modest attempt.

Ingredients
1 litre	Whole milk
3 tbsp	Lemon juice

Instructions

What do you need to make paneer????

1. Milk
2. Lemon juice
3. Cheese cloth or muslin cloth or clean thin kitchen towel.
4. Colander
5. Small Sieve would be wonderful but not really necessary.
How to make Paneer????

Take a heavy bottomed pot and warm the milk. When its about to boil, get ready with the lemon juice. When it actually boils pour the lemon juice immediately and stir gently until the curd separates. Here milk literally spits into 2 forms 1. a transparent liquid (whey) and 2. soft lumps of curd which is nothing but cheese. Everything happens very quickly, so be vigilant and wise, use a big pot to avoid a mess all over the stove.

Wrap a cheese cloth over a colander and place a bowl underneath. Pour the curled milk and strain. Do not discard the whey, use it for future prparations.

Collect the curd, run it under cold water for a couple of times, to give it quick rinse inorder to get rid of the lemonly smell.
Twist the gathered curd in the cheese cloth to strain and squeeze out, as much liquid as possible. After this stage you can either tie a knot and suspend the cheese, from a sturdy kitchen cabinet knob, placing a bowl underneath to collect all the extra liquid by squeezing gently or do as explained below.

I would like to place the cheese with cloth in a sieve and press out the whey with the help of a heavy object. Leave it for about an hour in the fridge, this way some more liquid would be released, just discard it. I pressed mine this way, as it seemed easier, but, you can always use your imagination and come out with something better.

Remove the cheese from the sieve (will look in circular shape) and cut into small cubes, but edges might tend to crumble and thats OK.

Voila!! you have fresh home made cheese from scratch. Use it the same day or refidgerate for upto 3 days. Fry the paneer pieces with little ghee or oil, if you wish to preserve little longer.

Notes

Related recipes
http://www.spiceindiaonline.com/matar_paneer_0
http://www.spiceindiaonline.com/paneer_butter_masala_0
http://www.spiceindiaonline.com/paneer_makhani
http://www.spiceindiaonline.com/matar_paneer_0
http://www.spiceindiaonline.com/palak_paneer
http://www.spiceindiaonline.com/kadai_paneer_3
http://www.spiceindiaonline.com/paneer_bhurji_0
http://www.spiceindiaonline.com/malai_kofta
http://www.spiceindiaonline.com/matar_paneer_ki_potli_1
http://www.spiceindiaonline.com/kadhai_paneer
Paneer sold at Indian stores looks much firmer(bcos it includes preservatives & corn starch) and whiter (as its mostly made from buffalo’s milk), a pack of 500 grams could cost around $6 to $7. This recipe yields about 250 grams (approx) of Paneer and might cost only a dollar and little energy.
Cheese cloth is available in most American grocery chains, look in the pots and pans section or under the bottling section where they sell glass jars, cans and lids. Usually each pack may have about 2 yards @ $2.
Whey is very nutritious, excellant source of protiens, vitamins and minerals. Use this while preparing chapatti instead of plain water or add as a stock for any gravy type dish.

Vegetable Brinji(Tamilnadu special)

Description:

Brinji, a special kind of rice dish which is very popular in TamilNadu,  made during weddings and special occasions.  Basically its a mixed vegetable pulao kind of dish…. where rice is cooked in thick coconut milk base with loads of veggies and  flavoured with special spices.
Brinji Bath / Mixed Vegetable Binji / Birinji / Brinji Rice / Brinji Biryani / Coconut Flavoured Rice / Pulav

Ingredients -1
5 nos	Bay leaves (small)
5 nos	Cardamom
6 nos	Cloves
3″ inch	Cinnamon sticks
1/2 tsp	Fennel Seeds
1/2 tsp	Cumin seeds
10 nos	Curry leaves
6 nos	Cashewnuts
2 tbsp	Ghee
2 tbsp	Oil

Ingredients- 2
2 nos	Onion (thinly sliced)
6 nos	Green Chili (small, slit open)
6 cloves	Garlic crushed
2inch	Ginger crished
1/4 cup	Fresh mint leaves (chopped)
1/4 cup	Fresh Coriander leaves (chopped)
1 no	Carrot (cubed)
1/4 cup	Green beans (chopped)
1 tbsp	Green peas
1/4 cup	Optional additionla veggies to addCauliflower/ Potato / Fresh Lima beans
2 tbps	Coriander leaves (chopped for garnish)
2 tsp	Salt (or to taste)
2 cups	Basmati Rice
2 cups	Thick Coconut Milk (grind 1/4 coconut)
2 cups	Water

Instruction:

Assemble all the fresh veggies, chop them and keep ready.  Typically carrot, beans, peas, potato and cauliflower are used for this recipe, with special added additions like fried bread pieces or soy chunks. The whole dish is spiced with just green chilies, absolutely no chili, dhania or turmeric powder in this recipe. Wash basmati rice and soak for 10 minutes.
Grate about 1/4 of fresh coconut and grind with water. Get the milk out by straining and discard the fiber.

Heat ghee and oil in  a pressure cooker pan, temper with all the spices from table-1 , starting with cashews and then followed by curry leaves, bay leaves, cardamom, cloves, cinnamon, fennel and cumin seeds. Let them sizzle for few seconds.
Then add the green chilies, mint leaves and corainder leaves. Let them become crispy. Now add the sliced onions, garlic and ginger followed by all the veggies. Let them fry for 2 minutes.

Now add soaked and drained rice to the spices and saute for few seconds. Add salt, water and coconut milk and stir everything together.  Check for salt, add if necessary to adjust your taste. Cover and pressure cook for 2 whistles and switch off.  You can also use the same recipe for making it in a rice cooker.  When the pressure release, slowly open the lid and garnish with coriander leaves and drizzle some ghee if you wish.

Do not stir while its still hot, transfer the cooked content to a wide pan or tray and let it cool a bit and then mix gently. serve hot with creamy vegetable kurma and onion raita.  This is how its usually served, i like mine with either paneer masala or butter chicken.

Notes:

Yield: 3-4 adult servings.
This dish taste really good with fresh coconut milk but if you cannot find then substitute with coconut powder or store bought coconut milk.
If you wish slightly grainy rice then fry the rice in little ghee before adding. For mushy texture add 1/2 cup extra water while cooking.

Mixed Vegetable Pulao

Description

Vegetable Pulao is one popular rice dish served during parties and events, also known as Yellow Rice, is a great alternative to plain boiled rice and accompaniment for any vegetarian or non-vegetarian gravy.

Ingredients
2 cup	Basmati rice
4 tsp	Coconut powder
1 no	Onion
2 nos	Green chilli
1 cup	Mixed vegies of choice
2 clove	Garlic (crushed)
2 nos	Bay leaf
2 nos	Cinnamon
2 nos	Cardamon
2 nos	Cloves
½ tsp	Cumin seeds
½ tsp	Fennel seeds
6 nos	Curry leaves
2 stks	Corrainder leaves (chopped for garnishing)
2 tsp	Dry mint leaves
2 tbsp	Oil
2 tbsp	Ghee
1 tsp	Salt (or to taste)

Instructions

Take a shallow pan, heat oil and ghee together, saute all dry spices like cumin, fennel, bay leaf, cinnamon, cloves, cardamon , curry leaves and dry mint leaves. After that, saute corrainder leaves, finely sliced onions, green chillies and garlic till they turn translucent. Saute mixed veggies at this stage and then add Basmati rice and coconut powder to it; slightly toss to coat the rice with the masala. Add water and salt at this stage and transfer the content to a rice cooker. Once done add ghee to the pulao and carefully mix without breaking the rice with a wide spatula. This tasty pulao can be served hot with choice of gravy.

chicken fried rice

Ingredients
2 cup	Cooked rice
1 no	Onion (cut lengthwise)
2 cup	Cabbage (shredded)
1 no	Carrot
1 cup	Choice of bell peppers green, red, orange or yello/capsicum (thinely sliced)
3 inch	Ginger (finely minced)
5 clove	Garlic (finely minced)
1 bunch	Spring onions (finely chopped)
2 nos	Eggs (slightly beaton with little salt)
1 cup	Boneless chicken (fully cooked and shredded, 1/4 kg approx)
2 tsp	Soy sauce
1 tsp	Green chilli sauce
½ tsp	White pepper powder
½ tsp	Black pepper powder
½ tsp	Salt (or to taste)
5 tbsp	Oil

Instructions

There are certain basic steps to follow before making fried rice. The rice should be cold orelse it will be very sticky and make the dish soggy. To avoid that, wash and cook rice( preferably basmati, jasmine or any long grain) before hand and cool it. Cook chicken in boiling water using a seperate pan with little salt and pepper. Once cooked fully, drain the stock (can be used for any soup or gravy preparation) and shred the chicken into small pieces and keep aside. Now take a wok or pan, add a 1 tsp of oil , add eggs; just as whites begin to set, stir to scramble with salt and pepper and transfer to a bowl and set aside. .
In the same pan add the remaining oil and stir fry on high flame all the vegies except spring onions along with ginger and garlic with little salt. Once they turn slightly tender, add cooked rice, shredded chicken, scrambled eggs, black pepper powder, white pepper powder, soy sauce, chilli sauce, spring onions and mix well to combine. Cook until heated through for about 3 to 4 minutes.
MSG or ajinomotto is purely optional, its used in restaurants to enhance taste.

Veg biriyani

Description

A simple recipe to make mixed vegetable biryani. (Mixed vegetable Briyani /Vegetable Briyani)

Ingredients
1 cup	Assorted veggies (diced)
2 nos	Onion (finely chopped)
2 nos	Tomato (finely chopped or crushed)
2 tsp	Ginger garlic crushed
2 nos	Green chilli
1 tsp	Dry mint leaves
4 stks	Coriander leaves (finely chopped)
2 nos	Bay leaf
2 nos	Cloves
2 no	Cinnamon stick (small)
2 nos	Cardamon
½ tsp	Cumin seeds
½ tsp	Fennel seeds
¼ tsp	Turmeric powder
½ tsp	Red chilli powder
2 tsp	Coriander /dhania powder
1 tsp	Salt (or to taste)
6 tsp	Oil
2 cup	Basmati rice
3 tsp	Ghee
3½ cup	Water
½ cup	Curd / yogurt

Instructions

Take a wide sauce pan, heat oil or ghee (or take half of each), add all dry spices bay leaves, cinnamon, cloves, cardamon, cumin seeds and fennel seeds. Toast them for a while, the add slit green chillies, dry mint leaves and finely chopped coriander leaves. Fry them until they turn crisp. Now add chopped onions, fry till golden, followed by crushed ginger garlic. Saute for couple of minutes, then add chopped tomatoes along with turmeric, chilli powder and coriander/dhania powder. Let the tomatoes cook till soft and then add the veggies along with salt.  Wash and add basmati rice at this stage.
1. If using a pressure cooker, just add 1/2 cup curd and 3 1/2 cup water to the gravy and cook for up to 2 whistles. Wait for the pressure to release then add a tsp of ghee(optional) and garnish with coriander leaves and mix carefully without breaking the rice.
2. If using a rice cooker, just add 1/2 cup curd and 3 1/2 cup water to the gravy and let it cook. When done sprinkle coriander and little ghee for taste which is again optional, mix carefully and serve.

Notes

Assorted veggies  You can use carrots, beans, green peas and potatoes, These are quite friendly and  does not stick much.
Basmati rice can be washed, drained and slightly toasted with little ghee seems to avoid the rice sticking to one another. This is optional, you can just wash and add directly to the gravy. Some Basmati rice needs to be soaked and some don’t.
The above recipe is made with Swad Basmati rice, which needs to be soaked for 10 minutes.
Any kind of mint leaves can be used, the above dish is made with dry leaves, which has very strong flavor, so using.. just a tsp goes a long way. If using fresh leaves use about 5 to 6 stalks.

Alu 65

Ingredient

: potatoes, ginger-garlic paste, garam masala, chilli powder, tandoori color, salt, lime juice, corn flour, ajinomotto, chillies, curry leaves.

Description

: Easy instructions to prepare Andhra style Alu 65

Nutrition

: Alu 65

Potassium, Sodium, Vitamin A, Calcium, Magnesium, Vitamin K, Vitamin C, Thiamin, Iron.

Ingredients

: Alu 65

potatoes-5

ginger-garlic paste-1tbsp

garam masala-1tbsp

chilli powder-1tbsp

tandoori color-pinch

salt to taste

lime juice-1tbsp

corn flour-20g

ajinomotto-pinch

chillies-6

curry leaves-few

Instructions

: Alu 65

• Take the potatoes and Boil it for 5 minutes. Then cut them into cubes and keep aside.
• And Now take a bowl and put cornflour and mix ginger-garlic paste, chilli powder, garam masala, salt, tandoori color, ajinomotto, lime juice, then put the potatoes also in the mixture.
• Take a vessel and put the oil and fry the potatoes as pakodi till it gets brown.
• later in the fry pan splutter chillies ,curry leaves and finally mix the fried potatoes lastly and remove from the pan.

herb rice with baby potatoes and carrots

a quick fix meal is what i cook these days. and this recipe of herb rice is one of those. its not an indian recipe. its again an european style recipe where i have used the vegetables i had i.e carrots and baby potatoes and fresh herbs – dill, basil, parsley.
i always experiment with different herbs in my cooking and touch wood have always come out with good results. i suggest the readers of this recipe to experiment with different herbs whilst cooking any rice, pasta or salad recipes. for this recipe too you could come up with your own choice of herbs. its better to use fresh herbs than dry herbs. but if you do not have fresh herbs than you could make the recipe with dry herbs.
you could either cook rice or use leftover rice for this recipe. you could also add your own combination of vegetables like mushrooms, broccoli, green beans, cauliflower, cabbage etc.
the herb rice recipe is simple and not at all spicy. to make it spicy you could add a dash of paprika or tobasco sauce.
this recipe does not have step by step pictures like my earlies recipe posts. hence less work for me
ingredients:

• 2 cups cooked rice
• 12-15 baby potatoes
• 3-4 carrots, chopped
• ¾ cup chopped dill leaves
• ¾ cup chopped parsley leaves
• ¾ cup chopped basil leaves
• 2 scallions, chopped
• 1/2 tsp white or black pepper
• 2 tbsp extra virgin olive oil
• salt

method:

1. rinse the baby potatoes in running water. no need to peel the skin of the baby potatoes.
2. steam or boil them in water till they are completely cooked. once cooked drain the baby potatoes and keep aside.
3. in a pan heat the olive oil, add the chopped scallions. reserve the greens for garnishing.
4. stir fry the scallions for 2-3 minutes.
5. add the carrots and stir fry for 5 minutes.
6. now add the cooked baby potatoes, all the herbs and pepper and fry for a minute.
7. finally add the rice and mix the rice well with the herbs and veggies.
8. add salt and stir fry the rice for 2-3 minutes.
9. garnish with the scallion greens.
10. serve the herb rice with vegetable salad and pickled olives.

below is the printable version:
 

herb rice

 

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

• 2 cups cooked rice
• 12-15 baby potatoes
• 3-4 carrots, chopped
• cup chopped dill leaves
• cup chopped parsley leaves
• cup chopped basil leaves
• 2 scallions, chopped
• 1/2 tsp white or black pepper
• 2 tbsp extra virgin olive oil
• salt

Instructions

1. rinse the baby potatoes in running water. no need to peel the skin of the baby potatoes.
2. steam or boil them in water till they are completely cooked. once cooked drain the baby potatoes and keep aside.
3. in a pan heat the olive oil, add the chopped scallions. reserve the greens for garnishing.
4. stir fry the scallions for 2-3 minutes.
5. add the carrots and stir fry for 5 minutes.
6. now add the cooked baby potatoes, all the herbs and pepper and fry for a minute.
7. finally add the rice and mix the rice well with the herbs and veggies.
8. add salt and stir fry the rice for 2-3 minutes.
9. garnish with the scallion greens.
10. serve the herb rice with vegetable salad and pickled olives or capers.

Tomato Thokku

Tomato Thokku

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: 2-3

Ingredients

• 3 ripe red tomatoes
• 1 tsp tamarind – seeds removed ( you could use tamarind paste)
• 1/2 inch chopped ginger
• 1 tsp urad dal
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 red chili
• 10-12 curry leaves chopped or whole
• 1/2 tsp turmeric powder
• 1/4 tsp chili powder ( I used less amount, use more if you want the thokku to be spicy)
• a pinch of asafoetida
• 2 tbsp oil
• salt

Instructions

1. In a blender, puree the tomatoes with tamarind.
2. In a pan, heat oil. Add the mustard seeds, cumin seeds and urad dal. Fry till they sizzle and pop.
3. Now add chopped ginger and fry till the raw smell of the ginger disappears.
4. Add the curry leaves and red chili. Fry for a few seconds.
5. Add turmeric powder, hing and red chili powder. Fry for 1-2 second.
6. All the frying should be done on a low flame, so that the spices do not get burnt.
7. Mix in the tomato-tamarind paste.
8. Stir the mixture well. Season with salt.
9. Simmer on a low flame for 5 minutes.
10. Once cooled, store in a clean, dry, airtight jar.
11. The thokku can be kept in the refrigerator and stored for 4-5 days.

Onion Tomato Uthappam Recipe

Onion Tomato Uthappam Recipe: How to make Onion Tomato Uthappam Recipe

Ingredients

• 2 cups dosa batter
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 green chili finely chopped
• 1/2 cup finely chopped coriander leaves (optional)
• ghee or butter
• pav bhaji masala or sambhar masala (optional)

Instructions

1. First make dosa batter. You can read this link for making the dosa batter: How to make Dosa Batter
2. You could also use leftover dosa batter.
3. Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
4. Heat a griddle or non stick tava. Take 1 ladle of uthappam batter and spread it in a circle on the tava similar to the way you would make a dosa. Only the quantity of batter will be more than what you would normally use for a dosa.
5. The uthappam should be thick.
6. Top the uthappam with the onion, tomatoes and chili mixture.
7. Sprinkle pav bhaji masala or sambhar masala on top of the veggies and utthapam.
8. Add some ghee or butter on the sides and top of the uthappam.
9. Turn the uthhapam when the base is cooked.
10. Apply some ghee/butter on the cooked side.
11. The onion tomato side is getting cooked now. Flip when this side also gets cooked.
12. Flip again if you see the first side is not cooked or browned.
13. When the uthappams are crisp and cooked on both sides, then serve the uthappams hot with hot sambhar and coconut chutney. You could also serve it with curd chutney or simple sweetened or plain curd.
14. Serve hot.

 

 

 

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Onion Tomato Uthappam Recipe and Plain Uthappam Recipe are my mom’s favorite recipes. Instead of regular dosas she likes to make Uthappams for herself.
Personally, I like both Uthappams and Dosas. The difference between Uthappams and Dosas is that Uthappams are slightly thicker than Dosas.
There are different varieties of Uthappams like: Onion Tomato Uthappams, Onion Uthappams, Tomato Uthappams, Cheese Uthappams, Masala Utthappams, Mix Veg Uthappams, Butter Uthappams etc. Like Dosas, Uthappams also are served with coconut chutney and sambhar.


To make Onion Tomato Uthappams you will need:

• 2 cups dosa batter
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 green chili finely chopped
• 1/2 cup finely chopped coriander leaves (optional)
• ghee or butter
• pav bhaji masala or sambhar masala (optional)

How to make Onion Tomato Uthappams:

• First make dosa batter. You can read this link for making the dosa batter: How to make Dosa Batter
• You could also use leftover dosa batter.
• Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
• Heat a griddle or non stick tava. Take 1 ladle of  uthappam batter and spread it in a circle on the tava similar to the way you would make a dosa. Only the quantity of batter will be more than what you would normally use for a dosa.
• The uthappam should be thick.
• Top the uthappam with the onion, tomatoes and chili mixture.
• I did not use coriander leaves as my hubby does not like coriander leaves.
• Sprinkle pav bhaji masala or sambhar masala on top of the veggies and utthapam.
• Add some ghee or butter on the sides and top of the uthappam.

• Turn the uthhapam when the base is cooked.

• Apply some ghee/butter on the cooked side.
• The onion tomato side is getting cooked now. Flip when this side also gets cooked.
• Flip again if you see the first side is not cooked or browned.
• When the uthappams are crisp and cooked on both sides, then serve the uthappams hot with hot sambhar and coconut chutney. You could also serve it with curd chutney or simple sweetened or plain curd.
• I had no coconut chutney and sambhar, so i served it with tomato sauce.

Note:

• Cook on a low to medium flame. Utthapams take a little more time to cook than dosas, as they are thick.
• I have had uthapams in a couple of restaurants where the outside was crisp and cooked but the inside of the uthappams were not cooked. I could literally taste the batter. You don’t want your uthappams to taste like this. So avoid cooking on a high flame.
• You could also use oil instead of butter or ghee. But the uthappams taste better when made with ghee or butter.

 

Masala Sandwich

Ingredients

10 slices brown bread, lightly buttered
5 tsp tomato ketchup

For the potato filling2 boiled potatoes
1 tsp cumin seeds (jeera)
3 chopped green chillies
3/4 cup boiled and mashed green peas
3 tsp dried mango powder (amchur)
1 tbsp chopped coriander (dhania)
1/2 tsp nigella seeds (kalonji)
1 tsp oil
salt to taste

For garnishing grated carrots
finely chopped lettuce leaves

Method
For the potato filling

1. Cut the potatoes into very small pieces.
2. Heat the oil and fry the cumin seeds until they turn brown.
3. Add the green chillies and fry again for a while.
4. Add the remaining ingredients and mix well. Allow the mixture to cool a little.
5. Divide the mixture into 5 equal portions. Keep aside.

How to proceed

1. Cut each brown bread slice into a round.
2. Apply butter on one side of 5 bread rounds and tomato ketchup on one side of remaining 5 bread rounds.
3. Put the potato filling on the buttered side of each bread round.
4. Sprinkle grated carrots and lettuce on side of another bread round.
5. Cover with the bread rounds (with the tomato ketchup side on the inside) to make the sandwiches
6. Serve immediately.CE : 

Tomato Cucumber Sandwich

 
 
 

Ingredients

• 8 slices of brown or white sandwich bread / or 1 sandwich loaf cut into slices
• 1 tomato
• 1 medium size cucumber
• 1 tbsp freshly crushed black pepper or pepper powder
• salted butter
• salt (optional)

Instructions

1. Finely slice the cucumber and tomatoes
2. Trim the edges of the bread.
3. Apply butter evenly on the breads and keep aside. Apply a slightly thick layer of butter on the bread, if you are making the sandwiches for picnics, tiffin or travel.
4. Arrange firstly 4 slices of tomato on the buttered bread. Then arrange another layer of 4 cucumber slices.
5. Sprinkle 1/4 tsp of pepper powder or freshly ground pepper on the sandwich.
6. Season with salt. This is optional as we are using salted butter. However, if you are making this sandwiches to take during travel, picnic or for your child’s tiffin box, then avoid salt. As the tomatoes and cucumber will release water due to the presence of salt and thus the sandwiches will become soggy and moist.
7. Cover with another slice of buttered bread.
8. Cut the tomato cucumber sandwich diagonally into 2 or 4 parts.
9. Serve with potato wafers and tomato sauce.
10. If making for tiffin box, then wrap the sandwiches in a cling film or aluminium foil and place keep it in the tiffin box.

Rye French Toast

Ingredients:

• 2 eggs
• 4 slices of bread
• About 1/8th cup of milk
• Sugar to taste
• Cooking Oil / Butter

Recipe Description:

1. Beat eggs in large bowl (bigger than the size of the bread)
2. Add about 1/8th packet of  milk to the mixture.
3. Add sugar to taste and beat again(use fork for simplicity) Add cinnamon (optional)
4. Spread the mixture throughout the bowl.
5. Meanwhile, add some butter to a large frying pan and heat on medium heat
6. Soak the rye bread in the mixture use a spatula to place the egg-soaked bread slices into the pan and let it cook
7. Then flip it over and cook for few minutes until golden
8. Serve with tomato sauce or your favourite sauce.

Check out more recipes at www.pikachakula.com

Bird in a Nest

.

Bird in a Nest

Also called Toad in a Hole or Egg in a Basket, there’s something reminiscent of childhood about this dish. Simply cut a hole in a piece of whole-wheat bread, place the slice into a slick of olive oil on a hot skillet, and crack an egg in the center. Flip when the first side turns golden.