Breakfast is always a quick one for me all the week days. When i have time I like to something nice and nutritious for my family. These little breads are one of them. It takes five minutes to prepare and 15 minutes to bake. So all ready in less than 30 minutes. These can be done days ahead for brunch or for snacking or even for kids to have after school. Even these are nice and cute for a lunch box. The left overs can be kept for the next day with out a problem.
When you use spinach in this make sure to squeeze them finely as spinach holds a lot of water and it can make the bread go soggy. You can add bacon or ham too in it.
Adding sour cream or curd or even yoghurt gives it a rich creaminess as well ass increase the nutrition value.
I added cheese on top of the spinach to prevent it from burning when baking. But in the video I forgot to show that part. The number of the muffins depends on the size of the baking dishes that you are using. I made 8 large breads out from this recipe.
- 160g Self raising flour
- 2 Eggs
- 100ml Milk
- 80g Sour cream/ curd/ yoghurt.
- 30g melted butter
- 70g Cheese
- Salt and pepper
- 1/2 tsp Baking powder
- Chopped squeezed spinach
- Several Eggs
- Add self raising flour, salt, baking powder, sour cream, melted butter, eggs and milk and stir well.
- Add half of the cheese in.
- Fill half of the moulds with the batter.
- Crack an egg in to the middle.
- Sprinkle some salt and pepper.
- Put the spinach on top.
- Sprinkle the left over cheese and bake on 180c about 10-15 minutes.
- Cool on a wire rack or serve hot.
Biriyani one of the best rice dishes in the world. I call it a one pot meal. So easy to make in the rice cooker. To adjust the recipe to the busy world I thought of doing it in the rice cooker. Its best if you have a non stick one. As this is very rich in flavour I used to do it only for a special occasion. Adding butter or ghee makes this dish more richer. Using eggs makes it a bit simple and easy. If you add marinated meat it give more calories.
Its handy to have all these spices in the pantry. Most of the spices use here have lots of medicinal values. The aroma is all over the house from the start to the end. Eggs should be hard boiled. When you stir make sure to be gentle as it can break so easily.
When I do special rices I all ways try to do with less water. Then it comes out nice and fluffy. The reason why I use a chop stick here is to stir well without giving much pressure to the rice. So there will be no lumpy rice remain when you serve and it helps to mix with all the spices equally.
Instead of eggs you can use meat. The process is very long than with the eggs. Instead of curd always can swap with sour cream, whipping cream natural or Greek style yoghurt. Saffron is the key ingredient for vibrant colour. So beautiful in colour if you can use the natural saffron than artificial colours. Soak several threads in milk before using. You can buy good saffron as threads or as the powder.
Selecting rice for this dish is the other thing. When you buy basmati rice for this ask for the premium long grain good quality rice . The long rice gives a nice look to the dish as well as an aroma.
- 3 Cups Rice
- 41/2 cups water
- 1 tsp cumin powder
- 2 Tbsp. raisins
- 3 Tbsp. Cashew
- Green chills cut in lengthways (optional)
- 1 -2 Inches cinnamon
- Several cloves
- Several cardamoms
- 1 Onion sliced
- 2 Tbsp. Garlic and Ginger
- Hand full of mint leaves
- Hand full of coriander leaves
- 1tsp. Garam masala
- 1 Tbsp. Coriander powder
- Saffron powder
- 1 cup curd
- Enough no of boiled Eggs
- All about table spoon full, cumin seeds, coriander powder, chilli powder,, saffron powder
- Add part of the butter in to the rice cooker pan or a pot and Add some cumin seeds.
- Let it splutter and add the spices in the last raw of the ingredients list.
- Fry the spices and add the boiled eggs and stir to coat with the spices. Fry several minutes. Take out on to a plate and leave aside.
- Now add the rest of the butter in to the rice cooker and fry all the spices with cashew and raisins.
- Add the rice and fry the rice to get coated with the spices about 3-4 minutes. After add the water.
- Close the lid. Once cooked , use a chop stick or something similar to stir well.
- After add the eggs stir carefully and close the lid for another 5 minutes.
- Ready to serve with a home made chutney or a pickle.
- 185g Self Raising Flour
- 35g Cocoa Powder
- Pinch Salt
- 5g Baking soda
- 60ml Oil
- 250ml Water
- 150g Raw Sugar
- 20g Coffee
- 1tsp Vanilla
- 30ml Lemon juice
- In to a Mixing bowl add water, coffee and cocoa , vanilla, salt and oil . Mix well.
- next add sugar, lemon juice and whisk until sugar dissolves.
- Next add flour and baking soda and mix well.
- Pour the prepared batter in to a baking pan.
- Bake on 170c about 50-60 min or until a skewer inserted comes out clean.
- Cool on a wire rack.
- Do a chocolate icing on top.
- 225g Self Raising Flour
- 150g Caster Sugar
- Egg Whites
- 65g Butter
- 125ml Butter Milk
- Few drops of vanilla
- Beat the egg whites with few spoons of caster sugar until it comes to the soft peak.
- Transfer that to a seperate bowl.
- Add butter and sugar to the same bowl and whisk until pale and creamy.
- Add a few drops and vanilla and the flour and mix well.
- Add the beaten egg whites in to it. Fold it slowly.
- Pour the prepared batter into the tray.
- Bake on 180c about 30-40 min or until a skewer inserted comes out clean.
- Cool on a wire rack.
- Do an icing or cream in the middle. Serve as a tea cake or as a dessert.