Noodles and Poha(atukulu) Chivda

Ingredients:-

Plain noodles 1 packet

Poha(atukulu) 2 cups

Peanuts 1/4 cup

Raisins few

Almonds few

Cashew few

Chat masala 2 tbsp

Salt as per taste

Plain flour 2 tbsp

Oil 2 tbsp

Oil for deep frying

Method:-

Boil noodles with 1 tsp of oil and strain the water.

Sprinkle plain flour on boiled noodles and gently mix it.

Now heat oil and slowly put noodles into the hot oil and fry till light brown in colour.

In a separate pan take 1 tbsp of oil and fry poha until cripsy and keep a side.

Fry peanuts,cashew,almonds and raisin separately and mix it with the poha.

Lastly in a big bowl put fried noodles,poha,peanuts and all the dry fruits.

Add salt and chat masala and mix well.

Soya Chunks Patties

Ingredients:-

Soya Chunks 1 cup
Onion 1 chopped finely
Green chillies 2 chopped finely
Besan/Gram flour 3 tbsp
Ginger 1/2'' pc chopped finely
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Salt as per taste
Oil for shallow frying

Method:-

Dry roast besan until light brown colour and besan leaves nice aroma.Let it cool.
Soak soya chunks in hot water for 1/2 hour.
Drain and squeez water from the soya chunks and blend in a mixer until fine.
Mix all the other ingredients with the soya.
Apply little oil on the palm and take a small tennis ball size soya mixture and form small patties.
Shallow fry on tava until brown in colour.
Serve hot with tomato sauce or dip of your choice.

Noodles Vegetable Cutlets

Ingredients:-

Instant atta noodles 1/2 pkt
Mixed boiled vegetables (carrots,french beans and cauliflower) 1/2 cup
Green peas boiled and lightly mashed 1/4 cup
Potatoes boiled,peeled and mashed 1/4 cup
Green chillies finely chopped 1/2 tsp
Coriander chopped finely 1/4 cup
Salt to taste
Oil for shallow frying

Method:-

Cook the instant atta noodles in 100ml boiling water without the tastemaker.Drain water and keep aside.
Combine all the ingredients ncluding the noddles in a bowl and mix well using your hands.
Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands.
Cook on a non-stick pan on both sides till golden brown using a little oil.
Serve hot with any dip of your choice.

Vegetable Noodles

Ingredients:-

Plain noodles 1 pkt
Vegetables (Carrot,Beans,Peas and Corn)
Onion 1
Soya sauce 1 tbsp
Vinegar 2 tbsp
Pepper powder 1 tbsp
Garlic 3 pods
Oil 3 tbsp
Salt as per taste

Method:-

1. Boil noodles with 1 tsp of oil and drain it in strainer and run cooled water on it.
2. Heat oil,fry garlic and onions on high for 1-2 minutes.
3. Then add vegetables and toss on a high flame for 4-5 minutes.
4. Add soya sauce,pepper and salt.
5. Then add drained noodles and combine well.
6. Add vinegar and toss noodles and vegetables on a high flame.
7. Serve hot with chilly sauce.

Vegetable Schezwan Spaghetti

Ingredients:-

Spaghetti 1 small packet

Onion 1

Carrots 2

Beans 5

Capsicum 2

Peas few

Spring onions 4

Schezwan sauce 2 tsp
Soya sauce 2 tsp

Pepper powder 2 tbsp

Salt as per taste

Oil 3 tbsp

Schezwan Sauce:- 

Dry red chillies 10
Vinegar (white) 3 tbsp
Garlic 4
Cloves 2
Sugar 2tsp
Oil 1 tbsp
Salt 1tsp

Soak dry chillies for 10 minutes in water.Grind all the ingredients except oil into a fine paste.Heat oil and add the paste and saute once and keep aside to cool.Store in a air tight container in the refrigerator. Use as and when required.

How to make:-

* Boil Spaghetti with enough water and 1 tsp of oil until cooked.
* Heat oil,add onions and cook until brown in colour.
* Add all the veggies and saute on a high heat.Fry till all the veggies are well cooked.
* Add salt,soya sauce and schezwan sauce and mix well.
* Add boiled spaghetti and mix well.
* Lastly add chopped spring onions and pepper and mix thoroughly.Serve hot.

Egg Manchurian

Ingredients:-

Egg boiled 4

Plain flour 1 cup

Ginger garlic paste 1 tsp

Pepper powder 1 tsp

Salt as per taste

Oil for deep frying

Slice eggs lengthwise.Make thick batter with plain flour,ginger garli

c paste,pepper powder and salt.Carefully dip each egg slice into the batter and deep fry them in batches.

For Manchurian sauce

Capsicum 1 cut into rings
Spring onions few chopped finely
Cabbage a small pc,chopped into thin long pcs
Curry leaves few
Green chillies 3 chopped finely
Ginger 1'' pcs chopped finely
Garlic 3 chopped finely
Soya sauce 1tbsp
Ajinamoto 1/4 tsp
Salt as per taste

Take oil in a frying pan.When hot add ginger,garlic,curry leaves and green chillies.Saute them on a high flame for 2-3 minutes.

Then add capsicum and cabbage.Saute them on a high flame as well.

Add ajinamoto and soya sauce.Saute for few more minutes.

Then add 2 tbsp of water.When the water starts boiling add the fried egg pieces.

Again saute on a high flame until the egg pieces are dry.Switch of the flame and add spring onions.

Mix well and serve hot

Veg Manchurian

Ingredients:-

 For veg balls

 Carrots 1 cup
grated Cabbage 2 cups
grated Corn flour 1 tbsp
 Maida 3 tbsp
 Pepper powder 1/4tsp
 Green chillies 2 chopped finely
 Ajinamoto 1/4 tsp
 Salt as per taste
 Oil for deep frying

  For Manchurian sauce

 Capsicum 1 cut into rings
 Spring onions few chopped finely
 Cabbage a small pc,
chopped into thin long pcs C
urry leaves few
 Green chillies 3 chopped finely
 Ginger 1'' pcs chopped finely
 Garlic 3 chopped finely
 Soya sauce 1tbsp
 Ajinamoto 1/4 tsp
 Salt as per taste

Method:-

For veg balls

Combine all the ingredients in a bowl and mix well.Take a spoon full of mixture and form balls.Deep fry all the balls and take them on a absorbent paper.

For Manchurian sauce

Take oil in a frying pan.When hot add ginger,garlic,curry leaves and green chillies.Saute them on a high flame for 2-3 minutes.

Then add capsicum and cabbage.Saute them on a high flame as well.

Add ajinamoto and soya sauce.Saute for few more minutes.

Then add 2 tbsp of water.When the water starts boiling add the veg ball.

Again saute on a high flame until the balls are dry.Switch of the flame and add spring onions.

Mix well and serve.

Momos

Ingredients:-

Plain flour 2 cups
 Salt as per taste
 Oil 2 tbsp
 In a large bowl combine flour,salt,oil and add enough water and knead well.Make a soft dough similar to puri dough.Keep aside

 For stuffing  Vegetarian momos 

 Cabbage 1 cup chopped finely
 Carrot 1/2 cup chopped finely
 Beans 1/4 cup chopped finely
 Onions 1 chopped finely
 Green chillies 2 chopped finely
 Ginger 1" pc chopped
 Garlic 3 chopped
 Soya sauce 1 tsp
 Pepper powder 1 tbsp
 Salt as per taste Oil 2 tbsp

  Method:-

Take oil in a pan add add ginger and garlic pcs.Fry till they are brown in colour. Then add onions and green chillies and saute till onions are pink in colour. Now add all the veges and salt. Cover and cook till the veges are soft and water has dried. Now add soya sauce and mix well. Lastly add pepper and let the mixture cool.

 Chicken stuffing:-
Boneless chicken 1 cup
 Onions 2 finely chopped
 Green chillies 2 finely chopped
 Soy sauce 1 tsp
 Ginger 1" pc finely chopped
 Garlic 3 finely chopped
 Pepper powder 1 tbsp
 Salt as per taste Oil 2 tbsp

  Method:-

 Take a pan with oil,when hot add ginger and garlic,saute till the ginger and garlic are brown in colour. Now add onions and green chillies.Saute till onion are pink in colour. Cut chicken into small pcs and add it to the onions. Add salt, cover and cook till the water dries off. Once the curry is dry add soya sauce and saute well.Now the chicken will be very soft and can be made into more small pcs. Lastly add pepper powder,saute for 1 minute and remove from stove.Let the mixture cool.
  Now the momos
Take dough similar to size of tennis balls and make a flat disc (similar to poori) with rolling pin. Put 1tbsp of the filling on the disc.Apply water at the ends and gather the disc into the center and seal of the edges. Fry on a high flame for 1 minute and reduce the flame and fry till the momos are golden brown in colour.

  Steamed momos

 This momos can be steamed as well.Apply oil to the idly moulds and keep one momos each on the mould and steam it for 10-12 minutes.

Punugulu and Awards

Ingredients:-

 Dosa batter 1 cup
 Zeera 1 tbsp
 Rava (sooji) 4 tbsp
 Soda 1/4 tsp
 Salt as per taste
 Oil to deep fry

Method:-

 Take thick dosa batter add zeera,sooji, salt and soda.The batter should be like vada batter very thick. Take the batter in hand and make small rounds and drop in the oil slowly. Fry till golden brown and take it on a tissue paper Serve punugulu with any podi (chitla podi,karapak podi ect..).But my kids ate this with tomato sauce.Onions,ginger and green chillies add more flavour, because my kids don't like i didnt use it.Sooji makes punugulu more crispy.

Huevo Fiesta

More than huevos rancheros

Prep: 5 min. Total: 25 min. Yield: serves 4.

6 eggs
Cubes of ham
Red bell pepper
Diced chili peppers
Diced jalapeno peppers
Bell pepper
Onion
Cilantro
Grated Mexican cheese
Teaspoon of butter

Set the cooker for 20 minutes. Melt the butter in the bottom inner pot. Chop the onion, cilantro, and red bell pepper into small pieces. Cook the cubes of ham, diced jalapenos, diced chilies, onion, red bell pepper, and cilantro in the lower pan for 5 minutes. Mix 6 eggs in a small mixing bowl and pour over the other ingredients, sprinkle cheese over the egg mixture. Cover and cook for the remaining 15 minutes. Loosen edges and place a plate over the inner pot and invert onto the plate. Serve with green verde sauce.

Heavenly Harvest Ham

A citrus and brown sugar glazed slow-cooked ham with a hint of ginger and clove.

Prep: 10 min. Total: 5 hours.

One 5-6 lb. precooked ham (not canned)
One orange, thinly sliced and seeded
One lemon, thinly sliced and seeded
1/2 cup dark brown sugar
1 TBSP. molasses
1 12-ounce can ginger ale
1 clove

Place the ham in the slow cooker. Alternate the slices of citrus over the top. Sprinkle the citrus with the brown sugar, covering as much of the outer surface of the ham as possible. Drizzle the molasses over the brown sugar. Then, sprinkle a little of the ginger ale over the top of the ham and pour the rest around the sides of the ham. Place the clove in the liquid, and then place the lid over the slow cooker. Bake one hour on high and 4-5 hours on low. Let ham sit for 15 minutes before slicing.

This makes a wonderfully tender aromatic ham steak to be served as a main course for breakfast, lunch or dinner. Great holiday faire -- festive and easy. Leftovers make great Monte Cristo sandwiches, minestrone or split pea soup.

Zesty Slow Cooker Chicken Barbecue

This will be your favorite go to recipe. Simple and soooo good

Prep: 10 min. Total: 4 hours.

Ingredients

* 6 frozen skinless, boneless chicken breast halves
* 1 (12 ounce) bottle barbeque sauce
* 1/2 cup Italian salad dressing
* 1/4 cup brown sugar
* 2 tablespoons Worcestershire sauce

1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Rice Pudding with a Twist

Rice cooks without tending, and then ice cream finishes the job. Simple and oh so good.

Prep: 5 min. Total: 30 min. Yield: 6 to 8.

1-1/2 cups medium-grain rice
3 cups 2% dairy or soy milk
1/2 teaspoon kosher salt
Raisins (OPTIONAL)
1/2 teaspoon vanilla extract
1-1/2 cups vanilla* ice cream, slightly softened

Place rice, milk, optional raisins, and salt in the inner pot and stir. Place inner pot into the rice cooker, cover and press the Steam/Cook button. Allow to cook until rice cooker switches to Keep-Warm mode.

Stir in vanilla extract and vanilla ice cream, stir thoroughly and serve warm or chilled.

* Other flavors work well. Peach and strawberry are especially good.

Banana Split Breakfast Smoothie

You'll feel like you're eating dessert for breakfast when you enjoy this protein and fruit-filled breakfast smoothie!

Prep: 5 min. Total: 10 min. Yield: 2 servings.

6 ounces vanilla yogurt
1 cup cottage cheese
1/2 cup crushed pineapple or pineapple chunks
6 strawberries, fresh or frozen, sliced
1 large banana, cut into small chunks
1 cup crushed ice

Place all ingredients in an Aroma 1.6 Quart Blender, ABD-530G. Process until mixture is smooth enough to sip through a straw. Divide smoothie equally between 2 serving cups. Serve immediately.

Rice a la Berries-Aroma

This is an easy and tasty meal for any time of day.

Prep: 30 min. Total: 60 min.

1 1/2 cup rice
1 1/2 lb. fresh strawberry
2 tbs.granulated sugar
2 tbs. confectioners'sugar
2 eggs (separated)
1/2 tsp. salt,water for cooking rice

Use the Aroma Cool-Touch Rice Cooker cook the rice.Meanwhile use a fork to beat egg yolks with granulated sugar. Put aside. Grease the bottom and sides of a 7x11-inch baking dish.When rice is cooked, mix in the mixing bowl egg mixture with rice and spread in baking dish
On the top add washed strawberries (remove green stems).Use AROMA COUNTER TOP OVEN for baking. Bake for 15 min.at 350 F. Beat egg whites with 1/2 tsp salt and confectioners'sugar and add on top of strawberries and bake for 15 min. longer. Serve warm.

Carrot Apple Pancake

A nice alternative to the traditional breakfast.

Prep: 10 min. Total: 35 min.

1 large baking apple, diced
1/2 cup carrot, shredded
1/3 cup milk
2 Tablespoons applesauce
1 large egg
2/3 cup all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon allspice
2 Tablespoons raisins (optional)
Maple syrup for serving (optional)

Preheat Aroma oven to 400 degrees F. Grease a non-stick, 9-inch pie plate, with cooking spray.

In a large bowl, combine apple, carrot, milk, and applesauce. Add the egg and mix well. Add the flour, brown sugar,salt, baking powder, cinnamon, and all spice; Stir until thoroughly combined (if you want a thicker consistency, add more flour). Stir in the raisins.

Pour batter into prepared pie plate. Bake 20-25 minutes or until the top is lightly browned. Serve hot by cutting into wedges. Top with maple syrup or your favorite pancake toppings.

Super Pot Casserole

A hearty breakfast packed with flavor in every bite.

Prep: 20 Mins. Total: 80 Mins. Yield: Serves 4-6.

2 Yukon Gold Potatoes, Peeled and Diced
2 Sweet Potatoes, Peeled and Diced
1/4 Cup of Panko bread crumbs
16 oz of Your Favorite Cooked Sausage, Diced
1 Green Zucchini, Diced,
1 Yellow Onion, Diced
1 Green Bell Pepper, Diced
1 Mild Green Chili Pepper, Diced
1 Cup of Shredded Mozzarella Cheese
2 tbs of Olive Oil

Steam the potatoes in an Aroma rice cooker (or on the stove) for 10 minutes. Once cooked, remove the potatoes from the rice cooker. Cook the sausage in the Super Pot at a high temperature until brown. Remove the sausage from the Aroma Super Pot and set aside. Add olive oil, onion, peppers, zucchini and cook until browned. Add potatoes and sausage and 1 cup of water. Let cook on high heat until most liquid has evaporated. Sprinkle with panko and cheese and let steam under the lid for 5 minutes or so before serving.

Spinach & Mushroom Breakfast Frittata

Start your day with something good to eat and fun to say. Frittata

1/2 cup frozen spinach, thawed, drained and squeezed dry
1/2 cup fresh button mushrooms, cleaned and sliced
2 green onions, chopped
4 large eggs, beaten (you may use egg substitute)
1/2 tsp. ground oregano
1/2 tsp. ground thyme
pinch salt and freshly ground black pepper
1/4 cup Asiago cheese, grated (you may use Parmesan cheese)

Coat the inner pot with nonstick cooking spray. In a medium bowl, mix together the spinach, mushrooms and onions. Add the eggs, oregano, thyme, salt, pepper and cheese. Mix well until all ingredients are combined. Spoon the frittata into the inner pot. Close the lid and press the White Rice button and cook for 12-14 minutes. When done, the eggs should be firm on the bottom and almost set on the top. Use a plastic spatula to slice the frittata into wedges and serve. Serves 4.

Spiced Breakfast Bulgur

Hearty meets healthy in this delicious breakfast dish.

Total: 20-25 Minutes. Yield: Serves 4.

1 cup medium-grained bulgur
2 and 1/2 cups milk, plus more for serving
Pinch of salt
3 tbs. honey, plus more for serving (optional)
1/2 cup of raisins, dried cranberries or dried apple pieces
1/2 tsp. cinnamon
Sugar for serving, optional

Hot bulgur with dried fruit and spices makes a great breakfast cereal. Place the inner pot into the rice cooker. In the inner pot, combine bulgur, milk, salt, honey, raisins and cinnamon. Press the "White Rice" button, cover and allow the contents to come to a boil. Let simmer for 15 to 20 minutes, until mixture thickens, stirring frequently. Pour into serving bowls and add milk and honey or sugar to taste.

Santa Fe Breakfast Frittata

A filling breakfast that's light on your morning schedule!

Prep: 5 Minutes. Total: 25 Minutes.

1 Bag Santa Fe Style Frozen Vegetables
1 Bag Frozen Sausage Crumbles
4 Oz. Cheddar Cheese
6 Eggs
1 tsp. Garlic Powder
1 tsp. Dried Basil
- Salt and Pepper, To Taste

In the cooking pot, whisk eggs with a silicon whisk. Add remaining ingredients. Close the lid on the rice cooker and hit the WHITE RICE button. Get ready to take on the day while your breakfast cooks away.

The rice cooker will automatically switch to "Keep-Warm" once your meal is ready. Enjoy!

Potato Frittata

A great weekend breakfast dish.

Prep: 10 min. Total: 30 min.

16 ounces lean turkey sausage
2 green onions, chopped
4 russet potatoes, thinly sliced
1/2 cup mushrooms, sliced
1/2 green bell pepper, chopped
8 eggs

Cook the sausage, continually stirring, at 375ºF until the sausage browns. Drain and remove the sausage from the skillet, but save about 2 tablespoons of the oil drippings. Combine the green onions, potatoes, mushrooms and bell pepper together and add to the skillet. Cook the vegetables until the potatoes are brown and tender. In a large bowl, combine the sausage and potato mixture with 8 beaten eggs. Pour the entire mixture back into the skillet, and spread the mixture evenly. Cover the skillet with the lid and cook at 375ºF for about 15-20 minutes.

Midnight Omelet for Two

Don't let the name fool you. This can be made in the morning too.

Yield: Serves 2.

1 Tbs. green onions, thinly sliced
2 Tbs. fresh tomato, diced
1/2 cup vegetables and/or meat (diced potatoes, chopped asparagus, crumbled bacon, diced ham, shredded chicken, kernel corn, diced bell pepper, diced artichoke hearts, etc.)
1 tsp. butter or margarine
2 Tbs. white mushrooms, diced
3 large eggs, beaten
1 Tbs. half and half cream
- Salt and ground black pepper, to taste
1/2 cup cheddar cheese, shredded

Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Place the butter and mushrooms in the inner pot and, using a long-handled plastic spoon, sauté the mushrooms until tender. Add the green onions, tomatoes, and vegetables and/or meat. Stir to combine and sauté for 2 minutes. In a small bowl whisk together the eggs, cream, salt and pepper. Pour the eggs over the vegetables and stir lightly. Close the lid and cook until the eggs are almost set, 12 to 14 minutes. Open the lid, sprinkle the cheese over the eggs, and slide the omelet out of the container onto a plate, folding it in half before serving.

Low-Fat Oat Bran Blueberry Muffins

A healthy way to start the day.

3/4 cup oat bran
1/2 cup flour
2 1/2 tablespoons brown sugar
1/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups blueberries

Preheat the oven to 425 degrees F. Place the egg, sugar, milk, salt and vanilla extract into a large bowl. Mix well. Add flour, bran and baking powder into the bowl. Stir until it looks lumpy and uneven. Add blueberries. Grease a 6-cup muffin pan or line with paper cupcake liners. Fill each muffin cup 2/3 full. Bake about 18-20 minutes, or until the muffins split open and are golden brown.

Lemon Cream Cheese Crepes

An international breakfast favorite.

Yield: Serves 3 .

4 eggs
4 tablespoons heavy cream
2 tablespoons cream cheese
1/4 teaspoon fresh lemon juice
1 tablespoon finely grated lemon peel
1/2 tablespoon oil 2 packets Splenda®
- Dash salt

Whisk eggs, cream, lemon juice, Splenda® and salt together. Heat oil on grill. Pour about a 1/4 cup egg mixture in at a time, swirling pan quickly to cover bottom of the grill in a thin layer. Cook for a few minutes until bottom is brown; carefully flip. Lightly brown other side and remove from pan. Mix cream cheese and lemon peel. Spread over hot crepes and fold in the sides. Repeat with remaining batter.

Jelly Stuffed French Toast

A deliciously gooey way to start the day.

Yield: Serves 4.

8 2-inch thick slices egg bread
1/3 cup whipped cream cheese
1/3 cup grape jelly
3 large eggs
3 tablespoons milk
1 tablespoon sugar
1/2 tablespoon ground cinnamon
- Powdered sugar

Make a slice in the middle of each piece of bread and form a small pocket. In each pocket put some cream cheese and then jelly. Beat eggs and stir in milk, sugar and cinnamon. Heat the griddle side to 6 and cook French toast on both sides until golden brown. Serve with a dusting of powdered sugar.

Instant Breakfast Sandwich

Even faster than going to the drive-thru.

Yield: Serves 2.

4 slices of wheat or white bread (buttered)
1 tomato (sliced)
3 ounces bacon strips
2 thick slices cheese

Pre-cook bacon. Butter one side of each slice of bread and place the buttered side against the bottom heating plate. Place ingredients in any order you choose on the bread slices, and cover with the other slices of bread. Cook for 4-6 minutes.

Hot Apple & Steel-Cut Oats Breakfast

A breakfast classic with a fresh-and-fruity twist.

Total: 35 minutes. Yield: Serves 6.

2 cups apple juice
2 cups water
1 cup Irish steel-cut oats
3/4 cup diced dried apples, apricots, peaches or a mixture
1 tbs. brown sugar, plus more for serving (optional)
1 tbs. butter (optional)
1/4 tsp. cinnamon
Dash freshly grated nutmeg
1/4 tsp. salt
1 tbs. lemon juice
Milk, for serving

Place the inner pot into the rice cooker. Pour juice and water into the inner pot, press the "White Rice" button. Stir in oats, apples, brown sugar, butter (if using), cinnamon, nutmeg and salt. Let simmer uncovered for 25 to 30 minutes. Add lemon juice, ladle into cereal bowls and serve with milk and more sugar, if desired.

Grilled Bacon Slices

A breakfast classic cooked up quick.

Bacon, desired amount

Arrange in a single layer directly on the mesh pan. Broil at 475 degrees F until the desired crispiness is reached.

Frittata

A delicious breakfast dish that's great no matter the time of day!

Prep: 5 Mins. Total: 50 Mins. Yield: Serves 2-4.

6 Eggs
4 oz of Shredded Cheese
16 oz of Santa Fe Style Frozen Vegetables
16 oz of Sausage Crumbles of Your Choice
1 tsp of Garlic Salt
1 tsp of Italian Seasoning

In a bowl whisk your eggs until fluffy. Add the rest of the ingredients and give it a good stir. Coat the inner pot of your rice cooker with cooking spray and pour in the egg mixture. Close the lid and set your rice cooker on the "White Rice" setting. Once ready the rice cooker will beep and you'll be ready to enjoy your easy-made, delicious frittata.

French Toast

Every morning seems a little brighter with French Toast.

Yield: Serves 4.

4 eggs
1/3 cup milk
1 teaspoon sugar
1/2 teaspoon cinnamon
8 slices of thick bread
- Cooking oil, butter or margarine (for cooking)
- Powdered sugar, fruit, or syrup (optional toppings)

Heat grill to 300 degrees F, then lightly grease the pan with oil, margarine or butter. In a bowl, mix together all ingredients except oil and toppings. Dip bread into mixture coating both sides of bread. Cook on grill until bread turns golden brown. Top with powdered sugar, fruit topping or syrup.

Cinnamon Egg Crepes

An international breakfast favorite.

Yield: Serves 3.

4 eggs
4 tablespoons heavy cream
1/2 teaspoon cinnamon
1/2 tablespoon oil
1 packet Splenda®
- Dash salt and pepper

Whisk ingredients together. Heat oil on grill. Pour about a 1/4 cup egg mixture in at a time, swirling pan quickly to cover bottom of the grill in a thin layer. Cook for a few minutes until bottom is brown; carefully flip. Lightly brown other side and remove from pan. Repeat remaining batter.

Chai-Infused Coconut Barley Breakfast

Quick and delicious breakfast barley.

Total: 20 Mins. Yield: Serves 2.

1 Cup of Pearled Barley
3 Cups of Coconut Milk
1/4 Cup of Agave Syrup
1/4 Cup of Dried Dates

Simply add all ingredients to the pressure cooker and set on medium pressure for 20 minutes.

Breakfast Oatmeal

A classic hearty breakfast made right in your rice cooker.

Prep: 2 min. Total: 22 min.

1 1/3 cups rolled oats (not quick cooking)
2 cups apple juice
3/4 cup water
1/3 cup raisins
- Dash salt

Add ingredients to the inner pot and stir. Place inner pot into the rice cooker, cover and press the Steam/Cook button. Halfway through the steaming cycle, carefully open the lid, keeping hands and face away to avoid steam burns and stir. Cover and continue cooking until the rice cooker switches to Keep-Warm mode.

Allow to stand for 10 minutes before serving.

Apricot & Cranberry Couscous Cereal

Prep: 5 min. Total: 35 min. Yield: Serves 4.

2 cups apricot nectar
1/4 cup dried apricots, diced
1/4 cup dried cranberries
1/2 tsp ground allspice
1 cup quick-cooking couscous
low-fat milk or cream
brown sugar or cinnamon

Close the lid and press the Steam/Cook button to preheat the Aroma rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns.

Open the lid, using caution to avoid steam burns. Combine the nectar, dried apricots, cranberries, allspice and couscous together in the inner pot and close the lid. Cook for about 20 minutes, just until the ingredients come to a boil.

Let the cereal stand for 5 minutes, then serve in individual bowls. Add milk or cream, if desired. Top with brown sugar or cinnamon.

Kadai Vegetable

Ingredients:-

• Capsicum 2 nos
• Carrot 2 nos
• Beans 5 nos
• Cauliflower 6-8 florets
• Potatoes 2 small
• Tomatoes 2 nos
• Panner 10-15 pieces
• Onions 2 nos
• Curry leaves few
• Cashew few
• Ginger garlic paste 1 tbsp
• Bay leaves 2 nos
• Coriander powder 1 tbsp
• Turmeric powder ¼ tsp
• Red chilli powder ½ tbsp
• Kasuri Methi leaves 2 tbsp
• Olive oil 3 tbsp

Method:-

1. Fry half of the onions, add curry leaves,cashew and tomatoes and make a paste of it.
2. Heat oil in a pan and fry capsicum, carrot, beans, cauliflower and potatoes.Keep aside
3. In the same pan add remaining onions and bay leaves. Sauté till onions are fried.Add ginger garlic paste and sauté till ginger garlic paste is cooked.
4. Add the onion paste and cook till the oil comes out.
5. The add salt,chilli powder,turmeric powder and coriander powder.Saute for 2 min. Sprinkle kasuri methi leaves.
6. Add the fried vegetables and panner .Mix thoroughly.Add ¼ cup water and cook till the veggies are soft.
7. Lastly add garam masala ,cook till the gravy is thick.

Serve hot with rotis.

Palak Paneer Burji

 

 Ingredients:

1/2 cup paneer (grated),

2 cups palak (chopped),

1 large onion,

1 tbsp ginger and garlic paste,

1/2 tbsp coriander powder,

1 tsp garam masala powder,

1/2 tsp chilli powder,

4 tbsp oil,

1/4 tsp zeera (cumin seeds),

Kasuri menthi leaves as per taste,

Salt to taste,

Chopped coriander leaves to garnish.

Method:-

1.Take oil in a handi, add zeera, when zeera is fried add ginger garlic paste stir for few min

2.Add chopped palak. Cook till the palak is cooked, if necessary add little water.

3.Then add kasuri menthi leaves,coriander powder,salt and chilli powder.Cook for another 2-3 min.

4.Then add grated panner, mix it well and cook for another 5min or untill all the water is dried.Before switching off the stove add garam masala and garnish with coriander leaves.

Mutton Chops

Ingredients:-

• Mutton Chops 250gms


• Ginger garlic paste 1 ½ tbsp


• Onions (big) 2


• Green chillies 3


• Red chilly powder 1 tsp


• Turmeric ¼ tbsp


• Cinnamon 2 (small piece)


• Cloves 1


• Garam masala ¼ tsp


• Coriander powder ½ tsp


• Oil 4 tbsp


• Salt as per taste

Method:-

1. Pressure cook chops with 1 tsp ginger and garlic paste,1tsp oil, salt and turmeric. Cook till chops are cooked maybe 3-4 whistle.


2. Heat heat oil in a kadai, add cloves and cinnamon, then add onions.


3. Fry onion till pink in colour (should not be fried fully) add green chillies, 1/2tbsp ginger garlic paste, haldi . Cook till ginger garlic paste leaves the raw smell.


4. Then add cooked mutton chops, red chilly powder, coriander powder and salt. If required add water.


5. Lastly add garam masala powder and cook till it is semi dry.

Serve hot with chapatti or rice.

Spicy Mutton Curry

Ingredients:-

Mutton 500gms
Onions 2 (big)
Bay leaf 2
Red chillies 3
Cinnamon 1
Clove 1
Ginger garlic paste 1tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Canola oil 3 tbsp

For masala paste:-

Fresh coconut (grated) 1/2 cup
Fried Onion 1
Bay leaf 1
Cinnamon 1
Clove 2
Pepper corns 6-7
Big elachi 1

Make a fine paste of the above.

Preparation:-

1. Heat oil,add all the masala and fry till brown in colour.


2. Add red chillies and onions,saute till onions are brown in colour.


3. Add mutton pieces,ginger garlic paste,salt,red chilly powder and turmeric powder


4. Cover and cook till the curry is dry.


5. Now add the above masala paste and mix thoroughly.


6. Add coriander powder and cook till the masala coats the pieces and oils comes out.


7. Now add enough water and pressure cook until the pieces are soft.I prefer cooking in pressure cooker as the meat i get here is different from what i get in hyderabad.So, i pressure cook for 5-6 whistles.

Berakaya Mamsam (Mutton and Ridge Gourd curry)

Ingredients:-

Mutton 500gms
Berakaya/Ridge gourd 2 (skin peeled and choped into pieces

Onions 2 (big)
Bay leaf 2
Red chillies 3
Cinnamon 1
Clove 1
Ginger garlic paste 1tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Canola oil 3 tbsp

For masala paste:-

Fresh coconut (grated) 1/2 cup
Khas Khas 1 tsp
Cinnamon 1
Clove 2
Elachi 1

Make a fine paste of the above.

Method:-

1. Heat oil,add all the masala and fry till brown in colour.


2. Add red chillies and onions,saute till onions are brown in colour.


3. Add mutton pieces,ginger garlic paste,salt,red chilly powder and turmeric powder


4. Cover and cook till the curry is dry.


5. Now add the above masala paste and mix thoroughly.


6. Add coriander powder and cook till the masala coats the pieces and oils comes out.


7. Now add enough water and pressure cook until the pieces are soft.I prefer cooking in pressure cooker as meat takes time to cook.
8. Once cool open the pressure cooker and add the berakaya pieces/Ridge gourd pieces and pressure cook again for 2 whistle.Serve hot with rice or roti.

Banjara Mutton

Ingredients:-

 Mutton 1/4 kg
Oil 4 tbsp
Onions sliced 2
Tomato paste 1 cup
Bay leaf 1 powdered
Cinnamon 1/4 tsp
Red chilly powder 1 tbsp
 Salt to taste
Turmeric powder 1/4 tsp

 Paste 1

 Coriander leaves few, garlic 3 and Coconut 1/4 (fresh). Make smooth paste.

Paste 2

 Poppy seeds 1 tsp, bay leaf, cinnamon, ginger 1/2'' pc and roasted channa dal (putnalu pappu). Make smooth paste.

 Method: 

 Take a deep bottom pan. Fry onions without any oil until they are charred a bit. Now add oil. Add coconut paste (paste 1). Saute until oil comes out. Than add paste 2. Saute for a 3-4 minutes. Add raw tomato paste. Add red chilly powder and salt. Let the masala cook for 3-4 minutes. Add mutton. Mix well and add enough water. Now add turmeric powder. Let it cook for 40-50 minutes or until the mutton is soft and tender. Serve hot with rice.

Dalcha Gosht

Dalcha is a famous curry in hyderabad which is the combination of mutton and channa dal.A vegetarian version of dalcha is the combination of Kaddu and channa dal known as kaddu ka dalcha is also very famous in hyderabadi cusine.I first ate this at muslim weddings and after my marriage i ate this at my in-laws place.My m-law makes wonderful dalcha and i am writing down her recipe which i very frequently make at home.Here goes her recipe:-

 Ingredients:-

 Lamb mutton with bones 250 gms Channa dal 500 gms Kaddu/Sorakaya/Bottle gourd small chopped into big pcs Ginger garlic paste 2 tbsp Tamarind half of lemon (medium size) Onions chopped 2 Green chillies 3 Curry leaves few Red chilly powder 1 tbsp Turmeric powder 1 tsp Salt as per taste Oil 3tbsp Masala Cinammom 1" pc Cloves 2 Shahi zeera 1/2tsp Elachi 1 Make a smooth powder of the above masala

 Method:- 

Marinate mutton with salt,turmeric,red chilly powder and ginger garlic paste and set aside for 1 hour. Soak channa dal for 1 hour and pressure cook until soft.And mash the dal. In a pan take oil when hot add onions and green chillies.Fry till onions are golden brown in colour. Add marinated mutton and kaddu pcs.Saute for 3-4 minutes. Now add the masala powder and mix thoroughly. Cook mutton till soft.I used pressure cooker to soften the mutton.If using pressure cooker add enough water and pressure cook till mutton is soft. When mutton is fully cooked add mashed channa dal,tamarind juice and curry leaves. Mix throughly and cook for another 2-3 minutes till the curry is thick enough. Serve hot with rice or parathas.

Kheema Kofta Curry

Ingredients:- 

For Kofta Kheema (minced meat) 250gms Onion 1 Roasted channa dal (putnal pappu) 2 tbsp Poppy seeds/Khus khus 1tbsp Ginger garlic paste 1 tbsp Chilly powder 1/2 tsp Egg 1 Turmeric powder 1/4 tsp Salt as per taste For Gravy Onions 2 Green chillies 3 Fresh coconut 1/2 cup (grated) Cinnamon 2 Clove 2 Tomatoes 1 Red chilly powder 1 tsp Turmeric powder 1/4 tsp Ginger garlic paste 1 tbsp Curry leaves few Salt as per taste Oil 3 tbsp

 Method:-

 1. Wash kheema,mix all the ingredients of kofta and grind it to a fine paste. 2. Make small balls. 3. Boil one glass of water and slip in the balls.The balls will harden.And strain it. 4. Make a fine paste of one onion and coconut. 5. Heat oil in a another pan add onions,cinnamon,cloves and curry leaves.Fry till the onions are brown in colour. 6. Then add the grounded paste and cook till oil comes out. 7. Slip in the balls in the above gravy and mix carefully so that kofta's doesn't break. 8. Add tomatoes and cook for another 3-4 mins. 9. Add one glass of water and bring to a boil.Then simmer and cook covered for 15-20mts. This is my m-law recipe.She uses tamarind instead of tomatoes.Some how i am not comfortable with tamarind so i replaced it with tomatoes.We don't get poppy seeds here so i substituted with cashew nuts.

Koyagura/thotakura Kheema -- Mutton mince cooked with Amarnath leaves

 I always cook meat with veggies,be it ridge gourd,french beans, potatoes, tomatoes,spinach, Sorrel leaves (gongura), capsicum etc.The recipe i am writing today is the combination of meat with green leafy vegetable.

 Ingredients:-

 Mutton 500gms Ginger garlic paste 2 tbsp Turmeric powder 1 tsp Salt to taste Koyagura/thotakura/Amarnath leaves 2 punches.(cleaned and chopped) Onions 2 choppedGreen chillies 2 chopped Clove 1 Cinnamon 1 Red chilly powder 1 tbsp Oil 3 tbsp Garam masala powder 1 tbsp Salt a pinch

Method:-

 In a pressure cooker take mutton kheema,ginger garlic paste,turmeric powder and salt.Mix well add 1 small glass of water and pressure cook until kheema is tender and soft. In a another pan take oil.Add clove and cinnamon. Then add onion and green chillies.Saute until onion change colour.Add the greens and salt. Cover and let the leaves cook in its water. Leaves get cooked in 5-7 minutes. Now add the cooked mutton,red chilly powder and garam masala powder along with water in which the mutton is cooked.If there is not much water left in the cooker then add a 1/2 glass of water. Mix well and let the curry get cooked for 10 minutes. Serve hot with rice.

Bendakaya Mamsam / Lady finger mutton curry

Ingredients:-

Mutton 500gms

Lady finger 250 gms

Ginger garlic paste 2 tbsp

Coriander powder 1 tbsp

Onions 2 chopped

Green chillies 2 chopped

Tomatoes 2 chopped

Red chilly powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala powder 1 tsp

Oil 4 tbsp

Salt as per taste
Method:-

Cut ladyfingers into big pcs

Take 2 tbsp of oil,when hot add ladyfingers and fry until they are brown in colour.Remove and keep aside.

Now take the remaining oil in a pan/cooker,add onion and green chillies.

Fry till pink in colour.Add mutton pcs and salt.Saute for 3-4 mintues.

Then add ginger garlic paste,turmeric powder,coriander powder and red chilly powder.

Saute for another 3-4 minutes.

Add tomatoes and mix throughly.Let it cook for 4-5 minutes.

Add enough water and pressure cook till the mutton is soft.(in my cooker i cooked mutton for 4 whistle)

Open cooker when the pressure is gone,add fried lady finger to the mutton gravy.

Cook for 2-3 minutes till the gravy is thick.Remove from fire and serve hot with hot rice/parathas/rotis.

Orange and Vanilla cake

 
April 3rd was hubby's birthday and i baked this cake before the day as i had to work on April 3rd and i come home quite late. So we celebrated his birthday a day before.

Ingredients:-

Maida/all purpose flour 3 cup
Butter 1 1/2 cup
Sugar 2 cup
Eggs 4
Baking powder  1tsp
Milk 1/4 cup
Vanilla essence 1 tsp
Orange juice fresh 1/4 cup
Mixed fruit jam 5 tbsp
Desiccated coconut

Method:-

Mix the dry ingredients. Divide the dry ingredients into two parts.

Take half of the butter and two eggs and beat until fluffy. Add vanilla essence.

Now slowly add the mixture into the one part of the flour. Add milk and mix well.

Grease a baking pan and pour the batter and keep aside for a while. In the mean while preheat the oven at 190 C.

Then take the second part of the dry ingredients. Take the remaining butter and add the two eggs and beat until fluffy. Add orange juice.

Now add the above mixture into the remaining flour and mix thoroughly.

Grease a banking pan and pour the batter.

Now bake both the cake for 35-40 minutes until tooth pick comes out clean.

Let the cake cool down.

Spread jam on the cake which has vanilla. Sprinkle coconut on top.

Place the cake which is in orange colour on top of the above cake. Spread jam and sprinkle desiccated coconut.

My kids wanted to decorate the cake more and they sprinkled those fancy things which we brought from a cake store here. I am not sure what they are called, excuse me for that.