Broccoli With Egg And Tomato

Broccoli with egg and tomato.
A superbly delicious and healthy side dish. You can serve it with toasted bread in breakfast or serve as a side dish in lunch or dinner.
If you like eggs then its perfect for you.

Not only delicious but protein, vitamins and minerals rich eggs makes it nutritious.

When it comes to great-tasting nutrition, broccoli is an all-star food with many health benefits. While low in calories, broccoli is rich in essential vitamins and minerals, in addition to fiber.
Researchers are studying the anti-cancer properties of Sulforaphane and have come to some interesting conclusions, although more research is needed.
And is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too. It also provides fiber and is low in calories.
Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.
To read more about Broccoli nutrients click here.

And broccoli and eggs are great combo.

Why : Research shows that when you add a food containing a reasonable amount of vitamin D to a calcium-rich food, you absorb about 60% more of the calcium.

“Broccoli along with other green leafy veg are one of the richest plant-based sources of calcium, while eggs are one of nature’s best sources of vitamin D – a nutrient that is hard to get from food alone,” says Rob.
Source – Mirror

Recipe is very simple and easy. I don’t have cherry tomatoes so I quartered the tomatoes. If you have cherry tomatoes use them to make your dish more beautiful and attractive. I have used Indian spices but you can use any herbs or spices of your choice. You can also use capsicum or Bell peppers if you want.

Recipe

Broccoli – 1

Tomato – 5 small

Egg – 2 – 3

Onion – 2, finely chopped

Garlic – 3 – 4 cloves, minced

Green chilli – 1 – 2, chopped

Grated ginger – 1 teaspoon

Oil – 2 tablespoon

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the broccoli into small florets.

2. Chop the tomatoes into 4 pieces. If you have cherry tomatoes make them half or use full.

3. Heat 1 tablespoon oil in a pan. Add broccoli florets and 1/4 teaspoon salt. Mix well.

4. Cover and cook on simmer. Stir in between. Fry till broccoli florets slightly changes it’s colour and becomes a bit tender. Remove from heat and keep aside. Don’t make the broccoli too soft.

5. Heat remaining 1 tablespoon oil. Add minced garlic and chopped onions. Fry till onions becomes translucent.

6. Add chopped green chilli and grated ginger.

7. When the onions becomes light brown add the tomatoes and saute for 1 minutes or till skin of the tomatoes begins to wrinkle. Tomatoes should not be mushy, just make slightly soft.

8. Add fried broccoli florets, chopped cilantro or coriander leaves, salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

8. Now make space in the middle of the pan with a spatula.

8. Break the eggs and drop in the middle of the pan.

9. Stir with a spatula and break the egg yolks.

10. Stir and mix the eggs with broccoli and tomatoes.

11. Stir continuously and cook for 2 minutes or till the eggs cooked completely.

12. Remove from heat. Serve hot with roti, paratha, puri naan or toasted bread.

Notes
1. You can use olive oil or any vegetable oil.
2. Use cherry tomatoes to make your dish more attractive.
3. You can use any herbs or spices of your choice.

4. Capsicum or Bell peppers can be used with broccoli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Google plus

Soya Loaf

Soya loaf.
A loaf made of soya granules or nuggets with some other ingredients like bread slices, milk, eggs, onions, tomatoes and Italian seasoning. Sounds healthy and protein rich, isn’t it 😊
A perfect loaf for your breakfast or dinner.

You heard about meat loaf.
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked. The shape is created by either cooking it in a loaf pan, or forming it by hand on a flat pan. Source – Wikipedia

When our this week’s bloghop members decided the theme leftovers. I thought of my leftover bread pieces lying in the refrigerator. And here is a loaf for semi vegetarian people who can consume egg. Yes I didn’t try it without eggs. I don’t think it will taste much without eggs.

Sending this post to the #Foodiemonday bloghop theme is #Leftovers.
A delicious loaf for your breakfast or dinner. Serve it with any sauce. I have made it with the ingredients whatever available in my pantry. I have wanted to add 1 – 2 spoon Worcestershire sauce but I don’t have it right now. And didn’t find it in my neighbouring shop. If you have you can use 1 tablespoon Worcestershire sauce for taste. I have used brown sugar in it but if you don’t have brown sugar add 2 tablespoon tomato ketchup.
Here is the method of making soft delicious soya loaf.

Recipe

Soya granules or nuggets – 1 cup

Water – 1 & 1/2 cup

Milk – 3/4 cup

Bread slices – 4

Or

Breadcrumbs – 1 cup tightly packed

Onion – 2 large, finely chopped

Tomato – 2, chopped

Olive oil – 2 tablespoon

Salt – 1 & 1/4 teaspoon

Oregano – 2 teaspoon

Garlic powder – 2 teaspoon

Black pepper powder – 1 teaspoon

Egg – 2

Brown sugar – 2 teaspoon

Tomato ketchup – 1/4 cup

Method

1. Soak soya granules or nuggets in 1 & 1/2 cup hot water for 15 – 30 minutes.

2. Soak the bread slices or breadcrumbs in warm milk for 10 – 15 minutes.

3. Grind the tomatoes. And keep aside.

4. Drain soya granules or nuggets and wash under tap water. Squeeze well and grind into a smooth paste. You can add little water to grind easily.

5. Heat olive oil in a pan. Add chopped onions. Fry till the onions start to change it’s colour.

6. Add ground tomatoes. Saute till the mixture dried up.

7. Add soaked, squeezed and ground soya granules or nuggets.
Saute till it dried up completely.
Remove from the heat and let it cool down.

8. In a large bowl mix soya, onions and tomato mixture, soaked bread, eggs, brown sugar, oregano, black pepper powder and garlic powder. Mix well.

9. Transfer the mixture in oil or butter greased loaf pan. Level the top with a spoon or your fingers.

10. Spread tomato ketchup over it. Spread evenly.

11. Bake in preheated oven at 180° for 40 – 50 minutes or till its done.

12. Let it cool down for 10 – 15 minutes.
Slice and serve with any sauce.
Happy baking!!

Notes

1. You can use parsley if you want.

2. You can add 1 tablespoon Worcestershire sauce if you have it.

3. If you don’t have brown sugar add 2 tablespoon tomato ketchup instead.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Piperade With Indian Spices 

Piperade with Indian spices.

Yes presenting a fusion recipe again.

For this week’s bloghop google searched for some French recipes.

There are lots of delicious recipes but this one is tempting and easy to make.

Piperade or Piperrada, from piper is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag. Wikipedia

Adopted the recipe from

Cured by bacon

According to the author Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). Typical additions include egg, garlic or meats such as ham.

Our this week’s 116th #Foodiemonday bloghop theme is Fusion fiesta.

My contribution is this delicious French dish with Indian spices.

This piperade is a specialty from the French Basque country. Bake a few eggs in the onion tomato gravy and you’re in for a treat.

Something like shakshuka. I have already shared an Indian style shakshuka recipe. Get the recipe here.

Recipe is very easy and simple. You have to make a onion tomato gravy and bake it with eggs. I don’t have bell peppers but you can use roasted and chopped bell pepper in it. I have baked the eggs in halogen oven. You can bake in microwave convection or OTG or any oven.

Recipe


Egg – 3 – 4

Onion – 3 large, sliced

Garlic – 5 – 6, crushed or grated

Tomato – 3 large, pureed

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3 chopped

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 3 tablespoon

Sugar – 1/2 teaspoon

Salt to taste

Method 
Preheat the oven at 200°.

Heat oil in a pan. Add sliced onion, green chilli and garlic. Fry till the onions become translucent.

Add ginger, tomato puree, cumin powder, coriander powder, black pepper powder, garam masala powder, kashmiri red chilli powder, turmeric powder, chopped cilantro, salt and sugar.

Saute till the mixture becomes thick.

Switch off the flame.

Pour the mixture into an ovenproof pan.

Make holes with a spoon for the eggs. Crack the eggs one by one and drop in the holes.

Bake in preheated oven at 200° for 8 – 10 minutes or until the eggs are set.

Garnish with chopped cilantro.

Serve with crisp toast or any Indian bread.

Notes –

1. You can use bell peppers in the gravy.

2. You can double the gravy by increasing the amount of ingredients.

3. Add chilli according to your spice tolerance.
I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Twitter 
Instagram

Egg Dal Tadka 

Egg dal tadka.

Green mung beans or mung dal cooked with eggs and spices. A  delicious thick dal goes well with roti, paratha, naan, puri, pulao, jeera rice or any bread.

You can serve it to guests in lunch or dinner.

First time tasted this dal in Kolkata. Loved the taste. I don’t know how they make it. But homemade is equally delicious. I am sharing two methods of this delicious dish. 

You can also make it without eggs. Sharing both the recipes here.

I am sending this post to 110th #Foodiemonday bloghop theme is #lentils. 

The mung dal is not only delicious but nutritious too.

Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.

They are also a very filling food, high in protein, resistant starch and dietary fiber.

Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.

Source 

Make it with eggs or without eggs. Superbly delicious in both ways.

First recipe is with eggs and second is a quick recipe. You can make it in a jiffy. 



Recipe 


Green gram or whole mung lentil – 1/2 cup
 

Split Bengal gram or chana dal – 2 tablespoon 

Salt to taste 

Turmeric powder – 1/2 teaspoon 

Bay leaf – 1 

Green cardamom – 2 – 3 

Cinnamon – 1 inch stick 

Clove – 3 

Onion – 2 sliced 

Garlic – 3-4 cloves 

Ginger – 1 inch piece 

Green chilli – 1 – 2 

Tomato – 3 medium 

Oil or ghee – 2 – 3 tablespoon 

Egg – 2 – 3 

Cumin seeds – 1/2 teaspoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Garam masala powder – 1/2 teaspoon 

Ghee or clarified butter – 1 tablespoon, optional 

Kasuri methi or dried fenugreek leaves – 1/2 teaspoon, crushed 

Chopped coriander leaves and hard boiled egg to garnish

Method 



Soak green mung and chana dal in water for 1 – 2 hours.

Now boil the lentils in a pressure cooker. After 1 whistle cook on simmer for 15 – 20 minutes or until done.

Crush the cardamom, cloves and cinnamon in a mortal pastel.

Grind ginger, garlic and green chilli into a smooth paste.

Beat the eggs in a bowl with salt.  Heat 1 tablespoon oil in a pan. Add the eggs. Stir quickly and make scramble. Keep aside.

Heat remaining oil in a pan. Add cumin seeds and crushed cardamom, cloves, bay leaf and cinnamon. Let it splutter.

Add sliced onion. Fry till onion becomes brown.

Add tomato, ginger, garlic and green chilli paste.

Saute and add cumin powder, coriander powder, garam masala powder and red chilli powder. Mix well. Saute till oil levels the sides.

Add scramble eggs and mix well. Saute for 1 – 2 minutes more.

Now add the boiled lentils. Mix well. Add water as require to make a thick dal. You can add chicken or mutton stock or gravy instead of water to make it more tasty. 

Let it boil. Cook on simmer for 10 – 15 minutes. Stir in-between.

Taste and adjust salt if require. Add ghee or clarified butter. 

Crush the dried fenugreek leaves with your hand and add in the dal.

Remove from heat.

Garnish with chopped cilantro or coriander leaves and hard boiled eggs. 

Serve hot with roti, paratha, naan, puri, pulao or any bread.

Second recipe 




Green gram or whole moong lentil – 1/2 cup 

Onion – 2 cubed 

Ginger – 1 inch piece, grated 

Garlic – 4-5 grated or crushed 

Green chilli – 1 – 2 chopped 

Salt to taste 

Turmeric powder – 1/2 teaspoon

Cardamom – 2 – 3 

Cloves – 3

Cinnamon – 1 inch piece 

Ghee or clarified butter 1 tablespoon 

Cumin seeds – 1 teaspoon 

Dry red chilli – 1 – 2 

Kasuri methi – 1/2 teaspoon, crushed

Method 

Boil the green mung lentil in pressure cooker with salt, turmeric powder, cubed onion, garlic, ginger, chopped green chilli and crushed cardamom, Cinnamon and cloves. 

Heat oil or ghee in a pan. Add cumin seeds. Let it splutter and add dry red chilli.

Add boiled lentils. Let the lentils boil. Add water as require. Cook on simmer for 10 – 15 minutes. Stir in-between. Taste and adjust the salt.

Add crushed dried fenugreek leaves. Mix well and remove from heat.

Add a dollop of ghee or butter.

Serve hot.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

Stay connected at 

Facebook
Twitter
Instagram

Egg Korma With Almonds And Coconut Milk 


Egg korma with almonds and coconut milk.

A very delicious and rich egg curry with thick and creamy gravy. If you don’t like eggs you can make this gravy with any vegetables or kofta or vegetable balls.

I love to try different egg recipes. I have already shared some in this blog earlier.

 

 

Egg in mustard and poppy seeds 

 
Egg in yogurt sauce 

 
spicy egg or masala egg 

 
egg biryani

 
Potato stuffed enchiladas 

 
Tomato cilantro egg drop soup 

 
Dimer chop or devilled eggs 

 
Eggs are a well known rich source of protein — an important building block of bones, muscles, cartilage, skin, and blood. The body uses protein to build and repair tissues as well as making enzymes, hormones and other body chemicals. Unfortunately, unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. Thus eggs are the perfect sources and a smart food choice for those who reduce their intake of carbohydrates in a bit to lose excess weight.

source 

Our this week’s 86th #Foodiemonday bloghop theme is coconut milk. And my contribution is this egg korma with almond and coconut milk.

Coconut milk and almond gives the gravy creamy texture.

Coconut milk is highly nutritious and an excellent source of vitamins, fibre and minerals.

This egg korma is very easy to cook and super delicious. It goes well with rice and bread both.

Recipe 


Eggs  – 4 – 6, hard boiled

Onion  – 2 medium

Garlic paste – 1 teaspoon or 4 garlic cloves

Ginger  – 1 inch piece

Tomatoes – 3 medium or 2 large, chopped

Oil  – 2 – 3 tablespoon

Green chilli – 2 – 3

Green cardamom  – 3

Cloves – 3 – 4

Cinnamon  – 1 inch piece

Mace or javitri  – 1 string, optional

Almond  – 6 – 7 soaked and peeled

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder  – 1/4 teaspoon

Kashmiri red chilli powder  – 2 teaspoon

Coconut milk  – 1 cup

Water – 1 cup

Chopped cilantro for garnishing

Method 


Peel the hard boiled eggs. Make some slits on the eggs with a knife.

Grind onion, garlic and ginger.

Grind tomatoes, green chilli, cardamom,cloves ,cinnamon, almonds  and mace.

Make a smooth paste and keep aside.

Heat oil in a pan. Fry the eggs in it. When the eggs become golden brown remove from the oil and keep aside.

Add onion, ginger and garlic paste in the same oil. Saute until oil leaves the side.

Add tomato, green chilli, almonds and whole spices paste.

Saute and add salt, cumin powder, coriander powder, kashmiri red chilli powder and turmeric powder. Mix well and saute until the oil leaves the side.

Add coconut milk and water. Stir well and add the eggs.

When it starts to boil cover and cook on simmer for 10 minutes or until you get your desired consistency. Make a thick gravy, Stir occasionally.

Remove from heat. You can add 1 – 2 tablespoon cream. I didn’t.

Garnish with chopped cilantro and serve with hot streamed rice, roti or Indian flat bread, paratha, puri or any bread of your choice.

Enjoy the delicious, rich and creamy egg korma.