Fusion Spaghetti with a secret ingredient

Ramadan is almost here, Alhamdulilah! I have planned a variety of recipes for you guys! Can't wait to share it with my lovely people here. May Allah help us reach Ramadan, in Sha Allah.

Before the Ramadan series begin, I thought of sharing this yum recipe of Spaghetti that my mom makes during my childhood. The recipe is a very basic one, but there is this one ingredient that brings in a lot of flavor and aroma. The recipe uses soy sauce and all the flavors of Chinese, but the addition of a generous amount of Indian clarified butter takes the flavor to the next level.

Let's make this delicious Spaghetti:

Ingredients:

1 pack Spaghetti
3-4 Gralic, finely chopped
1/4 Cup Yellow Capsicum, sliced
1/4 Cup Red Capsicum, sliced
1/2 cup beans, sliced
1/2 cup Carrot, sliced
2 green Chillies, slit
200 gms, Boneless Chicken strips
3 Eggs
2-3 tbsp Ghee/ clarified butter
Vegetable oil
Salt, as required
1/2 tsp Black pepper powder
1/2 tsp White pepper powder
2-3 tbsp Soy sauce
Homemade Chicken broth/ Maggi chicken cube*

Instructions:

Cook the Spaghetti according to package instructions. Drain and set aside.
Crack 3 eggs, add salt and pepper and whisk it and keep aside.
In a pan, pour veg oil and pour the egg mixture completely, to form a thin layer.
Once slightly cooked, immediately overlap each side of the Omlette and cut uniformly into thin strips using the flat laddle.
Remove the egg from the pan immediately.
In the same pan, add ghee and veg oil and Sautee the garlic and veggies on high heat for a couple of minutes, so that they are cooked yet retain crispiness.
Now move the veggies to the side of the pan, and cook the chicken strips.
Pour some oil, add the chicken, black pepper and salt, cook well and mix everything.
Now add the cooked Spaghetti in two batches. Add the soy sauce, black pepper, white pepper, and chicken broth and toss everything well on high heat.
Finish off with a generous amount of ghee. Enjoy warm!

Notes;

*If using the cube, mix the chicken cube in around 1/2 cup of hot water and pour the contents to the Spaghetti so that the Spaghetti doesn't dry out.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Abresham Kabob/ Silk Kabab

I happened to stumble on this recipe I found in a book in the Dubai Library. Abresham Kabob aka Silk Kabab is a delicacy originated in Afghanistan, where eggs strands are fried in oil and pulled using a stick and shaped like a kabab, which is then poured with sugar syrup or dusted with powdered sugar and finished off with a sprinkle of crushed pistachios which is mixed with a small amount pf cardamom powder. I felt that the recipe had similarity with our muttamaala (egg garlands), where the egg strands are cooked in sugar syrup and as for the silk kabab the egg strands are fried in oil.

In this version, I have used powdered sugar to dust the kabab for the sweetness. Alternatively, sugar syrup can be used for adding sweetness to the dish. I prefer the sugar syrup, but I happened to film the one with powdered sugar. Some people like it with powdered sugar, so it is all about one's preference.

I love how easy this dish is to prepare, and not to mention how fun too! Usually different methods are used for achieving thin strands of the egg mixture, like a new steel scrubber, etc, here I have used my clean hands, the traditional way.

Ingredients: (makes 7-8 pieces)

2 large Eggs
A pinch of salt
1 cup Vegetable oil
1/4 cup pre prepared sugar syrup* / powdered sugar
3 tbsp Pistachios, crushed
1/4 tsp Cardamom powder

Instructions:

In a bowl, slowly beat the eggs using a fork, lightly, do not beat and make the eggs foamy.
Add a pinch of salt to the eggs and mix.
In a pan, pour oil and allow to heat well.
Now using a new steel scrubber or your clean hands, dip your hand in the egg mixture and fold your fingers inwards, and bring your hand over the hot oil and swiftly swing your hand with the egg mixture over the hot oil and keep doing this until you get a two inch thick egg strands layer.
Fry just until it starts looking crisp in the middle. Using a skewer, lift the egg strands from the middle upwards and allow both the sides to fry well, by placing each side in the oil.
Slowly place the kabab on a baking paper and fold the egg strand like a folded letter and pull off the skewer.
Make the whole batch the same way.
Now crush the pistachios and mix a dash of cardamom powder to it.
Pour the sugar syrup/ powdered sugar over the silk kabab and spoon over them a tsp of the pistachio/ cardamom mix and enjoy immediately!
Your super easy sweet/ dessert is ready!

Ps: The recipe says that you can store in an air tight container for a couple of days, but pour the sugar syrup only before consuming it.

I preferred the sugar syrup version than the powdered sugar.

Malabar Style Mutta Curry/ Mutta Aanam Vechadh

I have always been asked to share the recipes of the food the usual food we malabaris have. I kept delaying it, as I am someone who loves trying and sharing experimental food. Finally taking baby steps to make this page helpful for beginners in cooking as well. This egg curry is the easiest to prepare. No crushing of ginger garlic, and with basic pantry ingredients you can make this delicious curry that goes well with soft ari rotti (a malabar rice pancake), that is smeared with lots of ghee and/ Chappattis. This curry goes very well alongside some delicious meen mulagittadh/ meen varattiyadh, spicy fish curry made using red chilly powder and tamrind.

We, here, usually like to pair it with some fried fish to compliment the curry. We also prepare a seafood version of this curry, will share the recipe as another post, in Sha Allah. It is very delicious too. I always like to prepare this curry durimg lazy days as it is effortless, yet delicious too. Make sure to cook the egg as per your liking keeping the time in mind to boil the coconut paste too. If you keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.

The last time I shared a pic of my breakfast plate with this curry and ari roti, I was bombarded with recipe requests. So here you go guys.. Do try and let me know you liked it.

Ingredients:

1/2 medium size Onion, sliced
2 sprigs Curry leaves
3 tbsp Coconut Oil
3 green Chillies, slit
1/2 medium size Tomato, chopped
3 Eggs
1/2 cup Shredded Coconut
1/2 tsp Turmeric Powder
1 tbsp Fennel Seeds
Salt, as required
1 tsp ghee

Instructions :

In an earthen pot, pour the coconut oil and Sautee your sliced onion.
Add salt for the onions to turn translucent .
Next add in your curry leaves, and slit green chilies, Sautee well.
Now add in the chopped tomato, mix well and close lid, allow to become mushy.
Next make a coconut paste by grinding shredded coconut, turmeric powder, fennel seeds and little water and grind to a smooth paste.*
Open the lid, and crack in your eggs and allow to cook for around 2 minutes and add in your ground paste, cook for around 3 minutes on medium low and you are done!
Add in a tsp of ghee for that extra richness.
Enjoy with mabalar Ari rotti/ Chappathi and some delicious fish fry like this.

Notes:

Make sure to add enough water, as the earthen pot drains the moisture.
*Do not add too much water, as you will get a smooth fine paste.
Do not keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.

Savory Breakfast Muffins

Have you ever wished if you could whip up a filling breakfast that is healthy at the same time delicious? I know we all have! Just imagine baking some easy breakfast muffins that are so simple that if you cut and prep the veggies the night before I am sure it won't take no more than half an hour from prepping to baking these cute little muffins, or more like mini frittatas (if you fancy a fancy name! *wink*) But if you want the perfect frittata recipe do check here.

These are so delicious and easy to prepare that I am sure once you make these you are going to bake these at least once a week! Who doesn't like recipes that are quick and done in a jiffy?! Also, this is a great idea for a potluck breakfast. Done so easy and yet so yummy. As these are tiny and bite-sized, kids will love to have them for sure. Well, my daughter did! This is a mini package full of nutrients - proteins, carbs, dairy, veggies, and everything you want for a meal.

As parents, don't we always get clueless on a hustle bustle mornin, where you have so much to do yet little time to manage for a healthy yet nutricious meals for yourself and your little ones? Well, this is your answer to all your dilemma. The perfect lunch box solution! Recently I have been binge watcing this series on NETFLIX, where Nadiya, the famous chef-baker that hosts the show says that oven is your best friend when it comes to cooking food that are delicious, yet you have no time to toil in front of the stove. How true is that?! You just prep the dish, place it in the oven, do your chores and bam! You have your meal ready! Like Nadiya says, The sooner you realise the oven is your best friend in your kitchen, the easier your life is going to be and I second that! That is my mantra to easy cooking too.

Every time I open the oven to bring out the baked goodies it amazes me how easy and stress-free that was and how easily did I prepare my meal.

Now coming back to the recipe, the main ingredients in these muffins are broccoli, mushrooms, and cream cheese, you may add or omit any veggies or spices according to your choice. I have used Kiri cream cheese, you may use any cheese according to your preference like feta, etc. But if you are using feta cheese be careful when you add salt. Also, you may add soy sauce while sauteeing your veggies for a change, but here I am trying to keep it healthy. I have poured the egg mixture directly to the generously greased muffin pan. I'd suggest using muffin liners, if so add about 2 tbsp olive oil to the egg mixture.

As the saying goes, eat your breakfast like a king! This is a perfect breakfast as it has everything that needs to make you energetic all day round. Without further a-do, lets bake these and have breakfast like a king!

Ingredients:

3 large Omega Eggs
2-3 White button mushrooms, finely chopped
4 tbsp Broccoli, finely chopped
1 small garlic clove, minced
2 tbsp tomato, finely chopped
1/4th Maggi chicken cube (optional)
2 Kiri Cheese cubes, cut into small squared
3 tbsp cooking cream or fresh cream
1 tsp cajun spice or oregano
2 tbsp olive oil
Salt, as required

Instructions:

Preheat your oven to 180 deg C.
In a frying pan, pour in some olive oil and sautee mushrooms along with minced garlic clove and broccoli and add your chicken cube.
In a hand whisk jar, crack in 3 large eggs.
Add in your Cajun spice/Oregano, salt, as required, and cooking cream and whisk well.
Into the whisked eggs, add your cooked veggies, finely chopped tomatoes, and Kiri cheese cubes (cut into small cubes).
Gently mix and pour in generously greased cupcake pans or muffin liners (if using muffin liners add 2 tbsp olive oil in the egg mixture).
Bake for 25 minutes or until the muffins are golden and come off the sides of the pan.
Once slightly cooled, enjoy with your morning cuppa coffee or tea.