Classic Egg and Mayo Sandwich | Basic Egg and Mayo Sandwich Roll

Creamy egg and mayo salad served in a hot dog roll is one of my favourite breakfast, lunch, evening snack, post workout snack and sum times even dinner meal.

No, I do not eat it often even though I would love to and because I do not eat it often I choose to go all the way and indulge myself without compromising on the butter and mayo.

Try getting the best quality eggs, freshly baked bread, use regular full fat mayo and not low fat or any other kind and freshly ground pepper for best results.

I prefer using 1 egg for one medium size hot dog roll and you can add more or less filling as per your choice. The only thing I suggest is trying the recipe as it is without adding more ingredients as this is supposed to be very basic, thats the beauty of this dish.

This recipe serves 1.

Start by boiling the egg on high for just 5 min, shut the flame and over the pot with a tight lid.

Allow to sit for 10 min and then rinse with cold water and peel, you will have perfectly boiled eggs with this method. 

Wash the lettuce leaves and keep aside.

Slice the egg with a knife or use an egg slicer.

I never mash eggs for sandwiches as having texture is very important for the dish to taste best.

In a bowl add 1 table spoon mayo, a pinch powdered sugar, salt to taste, dash of hot sauce and 1/2 tea spoon freshly ground pepper. Mix well and add the chopped egg, gently mix.

You may slice the hot dog roll in half and add the filling but I prefer to cut the roll in the center and remove some of the bread from inside making space so the filling can be tucked into the cavity, add some butter into the cut area and grill for 3 min.

Do not over grill the bread as you want it just a light golden and not brown.

Before adding the filling firmly press down the lettuce and top with the egg mix.

By doing this makes the filling stays in place. Before serving cut in half.

Serve your Egg and Mayo Roll with fries or chips, a bowl of soup along with this makes a wonderful lunch too.

Now your done, hope you give this simple and classic sandwich a try.

Dal Nirvana (creamy lentils) | Creamy Lentils Made Indian Style

Dal Nirvana is almost like the famous Dal Makhani but the only difference is you use brown lentils for this dish unlike the dal makhani which has a mix of other dry lentils.

This dish is very comforting and tastes best with steamed rice in my opinion. 

Are you thinking what about naan? Yes of course you may serve this with naan or parathas too. Adding fresh garlic and finishing this dish with a tiny dollop of butter is a must and if you skip these two i cannot promise you best results.

In my house this is served on a cold winter day with rice and grilled kebabs, this combo is a true match and incase you want to make this meal a bit more elaborate make some garlic naan to go and serve with carrot halwa or kheer to complete the meal. 

For creamy Dal Nirvana
1 cup brown lentils
1/2 cup grated onions
1/2 cup tomato puree (make it fresh please)
1 table spoon crushed garlic
small piece ginger grated
1/2 tsp sugar
2 table spoon cream
1 tea spoon cumin seeds
2 whole dry red chili
1 table spoon butter + 1/2 tsp olive oil
chopped coriander for garnish
salt to taste

Spices
1 tsp chili powder
1 tsp turmeric powder
2 tsp cumin powder
1 tsp garam masala

Start by boiling or pressure cooking the lentils till soft, make sure they do not turn mushy.
Boil the lentils along with salt and turmeric powder.

In a pot add in a little olive oil and  add in 1 tbs of the crushed garlic and keep the other half for later, sauté the garlic till fragrent. Add in the ginger,onions cumin powder and the red chili powder.

Cook on low heat adding salt to cook the onions faster, once the onions are cooked add the tomato puree along with the sugar, cook this till the raw flavor of the tomato goes and everything is cooked.

Now add the boiled lentils to the onion and tomato mix and allow to boil, if the water is less add a tiny bit, this dish is thick so adding too much water ruins the texture of the dish.

Cook on low and allow the lentils to gently boil, after 5 min add the cream.
Check for salt and adjust accordingly.
Only cook for 2 min once the cream is added.

Last is the tempering, add olive oil and butter in a pan and add the whole cumin seeds, the garam masala, the remaining crushed garlic and the dry red chili, sauté for a min and add it to the lentils.
Garnish with coriander leaves and now your done.

Do try it out guys, it's really easy and delecious.

Tasty Quinoa Salad | I Love Quinoa

Here is my favorite quinoa salad tossed in a light salad dressing. 

Serve grilled chicken or fish with this salad and you have an excellent lunch or dinner dish ready.

For dinner I served this salad with some creamy corn and chicken soup with toasted buttery bread.  

Really quick and so yummy.

This salad dressing is so versatile that I drizzle it over grilled veggies, pasta and even fish, a very basic and handy dressing to keep in your fridge. 

You can also store the left over dressing in the refrigerator for up-to a week, just make sure you keep it in an airtight glass jar.

We all know quinoa is a super food and its wonderful benefits so I feel anything this healthy must not be overly seasoned and topped with condaments which overpowers the actual flavor of the quinoa. 

I never enjoy the food if i do not taste the star ingredient. 

Quinoa is supposed to taste nutty with a little bit of a crunch so do not overcook it. Ever.

This post will also show you how to make perfect fully quinoa.

Ingredients for Cooking Quinoa 

1 cup quinoa ( store the left overs for later)

2 tsp olive oil

2 garlic pods grated

1 tsp salt

For the Dressing

1 garlic minced fine

1/4 cup olive oil

2 tsp sugar

1 tsp pepper

2 tsp vinegar

Assorted salad leaves

Start by adding olive oil to a pan, add the washed and drained quinoa sauté for 2/3 min till you get a nutty aroma, add in the garlic and sauté for another 2 min. 

Adding the garlic after the quinoa is sautéed helps the garlic not get over cooked and burn.

For every one cup quinoa you need two cups water or stock, for this salad i used water.
Once you smell the garlic add 2 cups of water, salt and wait for a boil, once you see the water boiling turn down the flame to low and cook covered for 10/15 min.

                                         

Open the lid after a 5 min stand time. This step helps you get perfectly cooked quinoa every time.

                                     

Allow the quinoa to cool while you make the dressing.

For the dressing mix all the ingredients listed with a small whisk, make sure you taste the dressing and adjust the taste before you add it to the salad.

                                                     

Now all you do is add the quinoa to the salad leaves and toss, pour the dressing and toss well making sure the dressing is well coated.
                           

Serve right away with toasted buttered bread, grilled chicken or fish and soup.

You may add olives, tomatoes, onions and so many of your favorite ingrediants to this salad but I wanted to keep it simple as I was serving it with a creamy soup.

Do try this recipe and I hope you like it.

Dark Chocolate Peanut Butter Cups | Quick No Bake Dessert

Here is an easy no bake dessert recipe for days when you need that chocolate fix, what makes this more naughty is the creamy butery peanut butter center. 

It's a true match in my eyes as the bitter chocolate mixed with sugar and butter gives you a unique decedant taste which milk chocolate does not bring out.

Try it out if you also love and can't get enough of the Reese's peanut butter cups, I promise you this one is all the more yummy,  you already know anything homemade is best right?

Here's what you need for 6 mini silicon moulds

(use more or less sugar to suit your taste)

1 bar of dark chocolate + 1 tsp salted butter

1/2 cup of creamy peanut butter + 2 tsp salted butter

2 tbs sugar for chocolate mix

1 tbs sugar for the peanut butter mix

 Start by melting the chocolate, butter and sugar on a double broiler or microwave.

If using the microwave method please do it in intervals, if you use it on full power for more than 40 seconds at a stretch there are chances the chocolate will burn and that will not be a pretty sight.

Be patient and use it for 40 seconds, stir then again run for 40 seconds. Every microwave is different so heat it for more or less time keeping a close eye on it.

Next mix in the sugar, butter and peanut butter, place in a pan filled with hot water to melt the mix and make it more smooth. Mix really well, it must look creamy and smooth.

Now all you do is fill the cup with the chocolate mix, keep in the freezer for 5 min.

After 5 min top with the peanut butter mix, chill for another 5 min.

Last top with the chocolate mix, chill for few hrs and then remove from the moulds.

I never use silicon moulds for baking, but they are extremely handy for recipes like these.


Hope you enjoy these treats, I loved them so much that i shared just one with hubby and ate the rest.

Grilled Breakfast Sandwich with Turkey Ham and Egg

I love my sandwich toaster and it happens to be my favorite kitchen gadget right from my collage days, I always prefer the double plates that have the grill and toaster option.

Mr B and I take our sandwiches very seriously so I prefer getting freshly baked bread from a bakery and try my best not to get the plain old regular white or brown bread, we love our carbs so we are always on the look out for artisan breads.

If you have left over bread and do not plan to use it during the week all you do is to seal it in a zip log and keep it in an airtight box for up to a week in the freezer.

This recipe is a filling breakfast sandwich with eggs, turkey ham and coriander chutney, I wouldn't mind even serving this for lunch with some soup on the side too. 

For 2 large sandwiches

4 slices Sour Dough Bread

2 Boiled Eggs

2 tbs mayo

1 cheese cube grated (i used baby bell light)

Salad leaf

pinch salt

1 tsp pepper

2 medium size tomatoes sliced

4 Turkey ham slices ( i always microwave deli meats for 1 min)

Butter

Coriander chutney for spreading

Click here for the Coriander Chutney recipe.

Start by boiling the eggs, they must be hardboiled, use a fork and mash or cut them into tiny pieces.

I use my egg slicer for this. 

Mix the eggs with the mayo,cheese,pepper a pinch of salt. Keep aside.

Spread butter on all the slices and then generously add the coriander chutney, spread the egg mixture, top with the turkey ham and tomatoes. Last add the lettuce and cover with another slice.

I always brush the bread with olive oil before grilling, using butter is also fine but i feel it gets a mild burnt taste as butter tends to burn easily. Grill till golden brown, mine took 7 min.

Once done, allow to rest for a min before cutting in half.

Thats it guys, now it is done. 

It's a killer sandwich, you got to try it.

South Indian Yogurt Mix Veg Curry

You can call this recipe a cross between avail and a kadhi, its a wonderful recipe to have with rice and pickles. Best part is its a mix veg so your getting your veggie fix too.

 

This dish tastes best when allowed to rest a few hours, so I insist you make it in the morning and you will have it ready and yummy for lunch.

 

For 2 servings
1 medium size raw banana (peeled and cut length wise)
1 medium carrot (peeled and cut length wise)
4/6 cut pieces of drumstick
2/4 long beans cut the same size as the carrot and raw banana.

Whisk
2 tsp rice powder
1/2 cup water
1 green chili
2 tsp coconut powder
1 cup yogurt
1 tsp ginger grated

1 tsp turmeric
1 tsp pepper pwd

Tempering
few fenugreek seeds
1 tsp mustard seeds
1/2 dried red chili
pinch hing

Start by whisking the rice powder, water, green chili ,ginger ,coconut powder and yogurt. You get a smooth gravy by doing this in a blender.
Try not to add too much rice powder as it will make the gravy too thick.

Boil the veggies in about 1/2 cup water, add salt and pepper powder.
Once the veggies are 80 % cooked add in the whisked yogurt mix, cook on low stirring gently.
Allow to boil, if the yogurt mix looks thick add in some water and stir quickly to avoid lumps.
Do not over cook the veggies.

Now all you do is in a tempering pan add ghee and the fenugreek seeds, mustard seeds, curry leaf, hing and whole red chili.

The beauty of this dish is the aroma of the whole red chili very lightly burnt, so make sure it gets a dark colour while tempering.

Now your done, serve with rice and enjoy !

Spicy Prawn and Peas Pulao / Pilaf | Indian Style Prawns and Peas Rice



I always end up getting ill when ever there is a climate change, it gets pretty crazy in hormonal Dubai these days. The funny part is I never loose my appetite for anything tasty, even when I'm down with a fever, I know it sounds stupid right, but then that's how it goes with me.

 

This recipe can be made with chicken and lamb but the spices and pastes used in this recipe goes best with prawns, all those who cant handle the spice cut the chilies used for this dish but then are you guys that scared? Try it just how it is and tell me how it goes.

I made this for lunch and i was a happy girl, a meal full of flavour and yumminess !!!

 

All you need is

1 cup basmati rice soaked for an hour and boiled for 5/7 min with salt, tsp of ghee shah jeera and cardamom (drain and keep aside)

1 cup peas

1o medium size prawns

 

Spice paste (grind to a fine paste)

1/2 cup mint leaves

1 cup coriander leaves

1 onion

4 green chillis

1 heaped table spoon garam masala

5/8 garlic cloves and 1/2 inch ginger

1/4 cup raisins (not to miss)

 

2 tomatoes pureed with 4 cashew's

milk mixed with food colour (optional)

Ghee for cooking

1 tsp turmeric

1 tsp sugar

Salt to taste

 



The beauty of this amazing prawns and peas rice is the mild sweetness of the raisins that blends beautifully with the spicy garam masala and green chili, I insist you please add in the raisins for that extra special taste.

 

Start by marinating the prawns with salt and turmeric powder. Allow to marinate while you prepare the spice paste.

So for the masala mix add in 2 tbs of ghee to a non stick pan and add the spice paste, make sure everything is ground to a smooth fine paste, saute the paste for 5/7 min till the raw smell goes.

 

Now add in the tomato puree, adding cashews to the tomato puree makes the dish get a rich flavour and also cuts down of the sourness of the tomato, add in 1 tsp of sugar and salt and saute till the oil separate's. Now add in the peas and mix after 5 min add the prawns.

 

Gently mix in the prawns and peas to coat well and add 1/2 cup water, cook for 2/3 min till the water dries up. Its ok if there is a little water left, it will dry up while cooking the pulao.

 

Do not overcook the prawns as they will continue cooking after adding the rice.

 

Now add in the cooked rice on top and then the milk mixed with food colour, cover with a tight lid and cook on low heat for 15 min

The tip to make any rice dish separate and not be sticky is to not open the lid as soon as you shut the flame. Always allow to stand 5 min and only then open the lid and mix in the rice.

Also keep in mind to never ever use a wooden spoon to mix any rice dish, especially a delicate dish like prawn pulao.
Use a large steel spoon so your grains are intact.

Now your done, Serve your Indian Style Prawns and Peas Rice with yogurt and some date chutney.

Hope you give this one a try.

Best Recipe for Japanese Curry Made From Scratch | Homemade Japanese Curry Sauce

Finally a recipe for Japanese Curry, this one is special in my eyes as it is made from scratch without using the ready made curry roux available in supermarkets.

I tried a few recipes before this and you guys finally this one tasted just how I wanted with the right flavours and texture. Like all recipes anything homemade is always the best and im sure once you try this one, you will never get the ready made Japanese curry cubes again.

I made a simple fried drumstick to go with this dish instead of a chicken katsu and it tasted amazing with that extra crunchy coating and yummy curry on the side.

So for all you Japanese curry lovers like me here is the best ever recipe for Japanese Curry from Scratch made in your own kitchen without stabilizers and preservatives
Do make extra and store in ice cube trays for later use.

 I cannot promise you the exact aroma, flavour and texture if you skip any of the ingredient's listed.
Even skipping the wine will make a huge difference, all the ingredient's listed will make the curry taste exactly store brought and except you no one can tell it is homemade curry roux.

This recipe is the spicy Japanese curry version.

1 tsp garlic chopped very fine

1 tsp ginger chopped fine

1 chicken cube

2 tsp curry powder (spicy curry)

1 tsp red chili pwd (reduce the chili if you want it less spicy)

1/2 tsp garam masala

11/2 table spoon flour

1 small onion chopped

1 bay leaf

                                   

3 table spoon soy sauce

2 table spoon worcester sauce

2 table spoon ketchup

 

2 carrots chopped in medium size cubes

2 potatoes chopped in medium size cubes

2 table spoon red wine

 

 

Microwave the carrot and potato for 2 min

 



Step 1

 

 Start by adding 2 tbs any flavourless oil to a pan and sweat the onions adding salt.
After 2/3 min add the ginger and garlic paste. Cook on low for 5 min.

 Step 2

 

Once the onions and garlic turn a very light brown, add in all the powdered spices.
Saute on low heat for 2/3 min.
Make sure the spices don't burn. Saute continuously to cook the spices and remove the raw taste, this step is very important.

 

Step 3

After the spices and onion mix is well coated and cooked add in the flour, once again saute till the flour is well mixed in, this will take 2 min or so.

After 2 min add in about 2 cups water, add the water slowly so there are no flour lumps.

 

Step 4
Add in the chicken cube and red wine at this stage.
Stir so no lumps are formed.                    
Make sure the flour is well mixed in and the curry is lump free.

 

 Step 5
Add in the carrots, potatoes and bay leaf. Add in another cup of water and cook covered for 10 min.
If the curry is way too thick add more water.

 

 Check the curry after 10/15 min, stir well and you will notice it is got thick and a velvety texture.
Cover and cook a bit more if the veggies are not cooked.

 

 Last check for salt, I skipped the salt as the chicken cube is salty enough for me.
The carrot and potato must be soft but not mushy. Keep a close eye on that.

Now your done, plate up guys and serve with steamed rice.

 

 This curry will be a hit for the coming winter months im sure.

 

If you want to know how to store homemade Japanese Curry roux as cubes do this.
Follow the steps from 1 to 4.

Once you add the wine and chicken cube add in the bay leaf and bring to a boil.

Now cool it and add into ice trays, freeze and then store in a zip log for later use.
All you need to do is, boil water add the curry cubes, the veggies or meat and you have a quick curry ready. For a dark curry colour, brown the onions a bit more, really easy right?

Try it guys, this homemade Japanese curry roux made from scratch is the bomb.

Shredded Chicken Burritos with Arabic Bread | Recipes with Shredded Chicken

 

I couldn't stop myself from making shredded chicken burritos even though i had no tortillas at home, they turned out just fine using the Arabic bread.

 

The shredded chicken mix i made was from left over rotisserie chicken so i did not have to bother cooking them long and slow, my job was already done.

 

I just felt the skipping the rice as I wanted it to be all chicken with just a few condiments, I think you all must add rice and not even think of skipping it, do not be like me.

 

And yes you sure can leave the chicken to slowly cook in the sauce for a more intense flavor but then after all these years of reading my blog, do you think i have the patience? honestly it still tastes amazing by using the short cut method too. Just saying !!

 

So lets start making amazing shredded chicken burritos.

 

The recipe serves 4 (don't worry for leftovers, use the chicken mix for a sandwich the next day)

 

2 cups shredded chicken

2 onions grated

4 large cloves garlic finely chopped

1 heaped tbs taco seasoning

2 tsp tabasco sauce

2 tsp Mexican spice mix

1 can tomatoes (do not use fresh tomatoes for this)

2 tsp brown sugar

salt to taste

1/2 cup coriander chopped

Lettuce

Cheese

Sour cream or mayo

Onion finely chopped for the burrito

 

 

 

Saute the onion and garlic till soft, do not brown it.

 

Add the taco seasoning and the Mexican spice mix, saute for 2/3 min.

 

Now add in the chicken and cook for 5 min on low, mix it well.

 

After 5 min, add the tomatoes, try using good quality canned tomatoes for a better flavour.

Cook on low for 10 min,

 

Add coriander leaves, tobacco sauce , sugar and the salt.

Allow the tomato liquid to completely dry out. Keep the flame medium.

Once done allow to cool a bit before using.

 

 

Spread some sour cream or mayo on an Arabic bread, add the shredded chicken.

 

 

Top with some lettuce.

 

 

Add in some yummy cheese and chopped onion.

 

Then add some coriander and roll tight.

Brush the roll with some butter and grill on to a heated  200 c oven for 5 min or  cook on a pan so the sides are toasty and the cheese is melting. Cut and serve with some salad and guacamole.

Now your done.

 



This recipe only made me realise to never stop trying out a recipe if you have an ingredient missing, figure out a way to cook with what you have at that time,and in the end it will still taste fabulous.