Heat oil. Add onions. Saute till it turns transparent. Add herbs. Add chicken, pepper and salt. Let this cook till chicken is done, that should be about 10 min. Let it cool. Bring out the baked crust in its tin. Remove the butterpaper with the grains. Arrange a layer of half the cheese at the bottom of the crust. Now add the chicken filling and again top it with the remaining cheese. Beat the 2 eggs into the milk and just before popping it into the oven pour it into the quiche filling. Bake for about 30 min in a pre-heated oven, at 200C, or till it forms a golden brown color on top. Let it cool before you tear it apart.
Now bring the dough out and let it sit at room temperature for 5 min. Roll it out now to about 1/4 inch or even lesser than that if you can. Cut out round shapes using a knife or a big cookie cutter. Grease and dust the tart tins. Place the cut out dough into it one by one making sure it fits right. Scrape out any excess dough from the rim of the tin to give it a clean finishing. Now using a fork make a few pricks on the base and the sides of the dough lined tin and bake it at 180C for about 20 min or till it does not feel like dough anymore, in a pre-heated oven. Let it cool. Then spoon in the filling and let it chill in the fridge for atleast an hour before serving.
2 fistfuls/a bunch thats available in the market of methi leaves(fenugreek)
3/4 cup caster sugar, plus extra for sprinkling
My favourite breakfast will always include American pancakes. Light, fluffy and super-delicious! They’re very easy to whip up and will make your friends and family think you’ve slaved in the kitchen for at least a few hours.
Yields 6 pancakes
1 cup flour (maida)
1 cup milk
1 egg (whites separated)
1 tsp vanilla extract
1 tsp baking soda
3 tblsp sugar
1 tblsp oil
1 tsp cinnamon powder (optional)
a pinch of salt
1 tbsp icing sugar (optional)
2 tbsp honey (optional)
Combine all the dry ingredients together.
Add the egg yolk to the milk along with the vanilla and oil.
In a separate bowl whisk the egg whites till they are frothy.
Now mix well the milk and egg yolk to the dry ingredients.
Tip in the frothy egg whites and fold it into the batter. Do not whisk.
Pour a ladleful of batter on a hot pan. If you do use a non-stick pan you dont have to use butter or oil to grease it.
Let it cook for about a min, or till you see small bubbles on the sides.
Now flip the pancake to see the nice golden brown colour on the cooked side, so the other side cooks as well. That should take another 40 secs to a minute.
Take it off the pan. Serve warm.
Top the pancakes with honey, or even better – maple syrup with a dusting of icing sugar. In the picture given you can see the pancakes have company. You could do the same to make it a complete breakfast or brunch. Scrambled eggs, chicken sausages and a cupcake! That’s what we went with. What a start to a great day 🙂
Well, I basically have no name for this omelette look alike! We ended up making this omelette clone when we basically wanted to have a heavy breakfast and were bored of the usual scrambles and and bull eyes. The simple trick is to beat the eggs (3 nos) till they are slightly fluffy. When the pan is hot, pour in the beaten eggs. To it add oregano, tiny cubes of cheese and chopped coriander and salt to taste. Now here is the trick for it to become a pizza look alike…do not stir it or attempt to turn it, just cover it with a lid. This will make it fluffy and cook the top as well.