• HOME
  • ABOUT
  • CONTACT US
  • DISCLAIMER
  • SITEMAP
  • PRIVACY
facebook twitter instagram pinterest bloglovin Email

FUN COOKING

Find Good and Natural Recipes

Onion Pancake with Lime Garlic Sauce

Onion pancake with lime garlic dipping sauce is a truly delicious treat. I added semolina and rice flour to add a little crunch to this pancake, I am sure you all will like it too. I am exploring the goodness of coconut oil so used coconut oil for this recipe you can explore this with any other oil of your choice.By the way though it is true that no one food is a miracle add to great health but coconut oil comes close. From cooking to your daily beauty routine, there's a hundred of ways that coconut can help your health.With all other health benefits if you're looking for an energy lift, a teaspoon of coconut oil in your coffee or with some food will work wonders.Curry leaves medicinal benefits are immense. The leaves are rich in Vitamin A and C, calcium and fair amount of iron in them.They are therefore beneficial for eyes,skin,hair and blood.This plant is considered a stomachic (aiding digestion and promoting appetite).This yummy delicious onion pancake and with lime garlic dipping sauce is loaded with health benefits.Don't wait to try this yummy dish.

Onion Pancake with Lime Garlic Dipping Sauce

Ingredients
  • 1 cup all purpose flour
  • 1 tbsp semolina
  • 1/2 tbsp rice flour
  • 1 egg
  • 1/4 cup milk
  • 1 tsp sugar
  • 1 onion chopped
  • 1 green chilly chopped ( optional)
  • 3 to 4 tsp coconut oil/ vegetable oil
  • to taste salt and pepper
  • To make Lime Garlic dipping sauce
  • 1/2 cup mayonnaise / Greek yogurt/ hung curd
  • 1/2 tsp crushed garlic
  • 1/4 tsp coconut oil/ vegetable oil
  • 1/4 tsp limezest
  • 1/4 tsp lime juice
  • 1/4 tsp sugar (optional)
  • to taste salt and pepper
Cooking Directions
  1. Take bowl mix all purpose flour, semolina, rice flour, sugar, salt and pepper. Mix well. Now in another bowl whisk egg and milk and a teaspoon of oil. Now fold the flour mixture in the egg. Mix well to make a semi thick batter ( you can add more milk to get your desired consistency. Then add chopped onions (you can use chopped spring onion also) and green chilly if using.
  2. Now heat flat pan and brush the pan with oil take a ladle full of the mixture and swirl to make a flat pancake. Once one side is cooked flip and cook the other side.
  3. To make the Lime Garlic Dipping:
  4. Heat oil in pan fry garlic and curry leaves till you get the fried garlic flavor. Now take chilled mayonnaise or Greek yogurt or hung curd add the fried garlic and curry leaves with salt sugar(optional), pepper, lime zest and lime juice. Mix well and serve with hot onion pancake.Hot onion pancake with lime garlic dipping sauce is ready to relish....yummy fun....enjoy!
Onion Pancake with Lime Garlic Sauce

Be Happy And Stay Healthy.
Share
Tweet
Pin
Share
No comments
Egg and Vegetable Soup

Egg and vegetable soup is a very delicious soup for a cozy night meal. In this soup you have the goodness of vegetables , eggs and also lentil. Lentils are very healthy.Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.Lentils are not only one of the oldest commonly consumed legumes in history, but they are also one of the simplest to prepare since they don't require a lengthy soaking time like other beans.I am sure you will love this wonderful egg n vegetable soup.

Egg and Vegetable Soup

Ingredients
  • 4 to 6 florets of cauliflower
  • 1 carrot cut into chunks
  • 1 cup fresh green peas
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp finely chopped ginger
  • 1 green cardamom small
  • 1/2 star anise
  • 4 tbsp mashed lentils
  • 1 tbsp butter
  • 2 eggs
  • 1/4 tsp sugar
  • 3 cups chicken stock/ vegetable stock
  • to taste salt and pepper
Egg and Vegetable Soup
Cooking Directions
  1. Heat butter in a pan. Then add crushed cardamom and star anise. Then add boiled and mashed lentils.Fry a little. Then add cauliflower, carrot, green peas, turnips and chopped ginger. Now add onion powder, and garlic powder. Mix well.Add mashed lentils. Mix well. Now add chicken stock or vegetable stock. Let it come to boil then add salt , sugar and pepper. While it is boiling whisk two egg with salt and pepper. Mix well. Let it come to boil and then put off the flame and have it with any bread roll. I love to have this egg n vegetable soup with my garlic bread roll.
Egg and Vegetable Soup

Be Happy And Stay Healthy.


Share
Tweet
Pin
Share
No comments
Crispy Fried Noodles With Saucy Vegetables

Crispy Fried noodles with Saucy vegetables is a very delectable dish. You get all the goodness of veggies and also a crunchy bites. I am sure you will love this bit different dish. Except for the fried noodles everything added in this dish will add on to your health. In a chilled winter evening such hot saucy veggies with crispy noodles bite is a treat by itself. I am sure you all will enjoy this version of my fusion creation.


Crispy Fried Noodles With Saucy Vegetables

Ingredients
  • 1 cup boiled noodles
  • 1 carrot cut into cubes
  • 6 button mushroom balanced cut into halves
  • 3 baby corn sliced
  • 6 to 8 small florets of broccoli
  • 1/4 cup green peas
  • 2 egg boiled sliced
  • 1 onion finely chopped
  • 6 garlic clove finely chopped
  • 1 tbsp schezwan sauce
  • 1 tsp tomato sauce
  • 1 cup vegetable oil
  • to taste salt and pepper
Crispy Fried Noodles With Saucy Vegetables

Cooking Directions
  1. Boil the noodles as per package instruction with little salt. Now heat oil in medium heat. Fry the noodles till golden but make sure not to burn them . Place the crispy fried noodles on on kitchen paper to drain the excess oil.
  2. Now in another pan take 2 tsp hot oil. Now add chopped garlic and onions. Stir then add all vegetable, schezwan sauce , tomato sauce, salt and pepper. Mix well and place above the fried noodles with sliced eggs. Crispy noodles with yummy saucy vegetables is a real treat.
Crispy Fried Noodles With Saucy Vegetables


Be Happy And Stay Healthy.


Share
Tweet
Pin
Share
No comments

Egg salad with lime vinaigrette is one of my favorite when I am looking for some healthy snacks and I am in hurry or on the go. This dish is quiet a good feeler and boost up your energy as eggs are quality source of protein. Eggs are good for the brain function as they contain choline. Choline is a nutrient that regulates the brain, nervous system and cardiovascular health. It is mainly good for the pregnant women, helps in fetal brain development and prevents birth defects. Eggs are good for eyes as they contain lutein and zeaxanthin. These nutrients are found in eggs more than other food sources. Consuming eggs lowers the risk of cataracts. Eggs are also good source of Vitamin D and other vital vitamins, minerals and antioxidant. This gives you healthy nails and hair. Eggs are also low in saturated fat and can be considered a lean protein and this is a vital component to weight management, when accompanied by fresh vegetable. I think this egg salad with honey lime vinaigrette a very healthy and delicious choice for the one who are trying hard to stay in shape.



Egg salad with honey lime vinaigrette

Ingredients
  • 3 eggs boiled and cut into big chunks
  • 1 cucumber cut into chunks
  • 1 tomatoes cut into chunks
  • 1 onion cut into big flakes
  • 2 tbsp olive oil
  • 1tbsp Lime juice
  • 1/4 tsp honey
  • 1/4 tsp dijon mustard
  • a pinch toasted cumin powder
  • salt and pepper to taste
  • 1 tbsp toasted sesame seed
  • 1tbsp chopped cliantro
Cooking Directions
  1. In a bowl take lime juice, Dijon mustard, honey, toasted cumin, salt, pepper.
  2. Mix well.
  3. Now slowly whisk the mixture and go on adding the oil. Whisk well so that all are mixed well.
  4. Take a bowl and in it take cucumber chunks, tomato chunks , onion flakes ( you can add boiled carrots, beet root and broccoli if you want) then add desired amount of vinaigrette in it. Mix well. Now add egg chunks pour little vinaigrette above it and mix with soft hands.
  5. In a serving plate arrange the salad garnish with toasted sesame and chopped cilantro. Serve immediately.
Be Happy And Stay Healthy.



Share
Tweet
Pin
Share
No comments

For past few days due to some tight work schedule I need to make some quick yet filling lunch. So other day I cook this pasta omellete, this is awesomely delicious and you can add any vegetable, fish, seafood, meat of your choice and make it within minutes but to make perfect omelet there is simple trick go through the recipe and see and you will know it. The best part of this pasta omelette recipe is you can use your leftover to make a wonderful dish. Try this quick, easy and delicious pasta omelette and enjoy a filling savory lunch.



Pasta Omelette

Ingredients
  • 1 cup boiled pasta
  • 1 sliced onion
  • 1/4 cup cooked chicken cube
  • 1/4 tsp chicken seasoning powder
  • 1 clove crushed garlic
  • 4 to 5 eggs
  • 1 tbsp cheese sauce
  • 2 tbsp olive oil
  • 2 tbsp grated cheese
  • 1 tbsp finely chopped parsley
  • Salt and pepper to taste
Cooking Directions
    Heat a teaspoon of olive oil in pan. Add sliced onion and crushed garlic. As the onion became transparent add cooked chicken, boiled pasta and cheese sauce, parsley and seasoning powder. Mix well. Add salt and pepper if needed. Toss and then put off the flame. Let the mixture cool down. Now in another bowl lightly beat eggs here lies the trick the amount of egg should be such so that it can hold all the other ingredients added to it. Add pinch of salt and pepper. Add the cooked pasta and mix well. Heat rest of the olive oil in a pan and pour the mixture. This pasta omelette is much heavy than the regular omelette. Let it set in a medium flame for 3 to 5 minutes. Then cook in a low flame for another 2 to 3 minutes until the base is golden. Leave to cool for 5 minutes in the pan then cut into wedges. Garnish with grated cheese and tomato pasta sauce. Serve hot and relish.

Be Happy And Stay Healthy.



Share
Tweet
Pin
Share
No comments

Eggs as we all know contain very high quality protein and nine very essential amino acids. Other than this recently I came across few very important health benefits of eggs. Previously it was believed that eggs have a very negative impact on cholesterol and affect on the lipid profile but recent study shows that moderate consumption means one or two eggs per day does not affect person’s lipid profile and in many case improve it. Eggs are the only food that contains natural Vitamin D. Eggs are also a good source of sulphur and many vitamins and minerals which give healthy hair and nails. Eggs are also very good for eyes. So today I am using healthy egg to make a very delicious crispy egg sandwich. I give a twist to the regular sandwich recipe and that makes this crispy egg sandwich special. I am sure you all will love it.



Ingredients
Had Boiled  Egg   2
Cucumber 10 very thin slice
Tomato 4 thin slice
Onion 4 thin slice
Grated Cheese 2 tbsp
Mayonnaise 1tbsp
Tomato sauce 1tbsp
Paprika powder ¼ tsp
Finely chopped mint leaves 1 tsp
Rusk Biscuits 4
Salt to taste
Procedure  Take a small bowl and mix mayonnaise with tomato sauce. Cut the hard boiled into halves or quarter as you want to have it. Now evenly spread the previously prepared mayonnaise on the rusk biscuits,then place one after another the cucumber slice, onion slice and tomato slice and then put the egg on top sprinkle, cheese, salt, paprika powder and finely chopped mint leaves. Munch immediately. Let me know how you like this crispy egg sandwich.

Be Happy And Stay Healthy.




Share
Tweet
Pin
Share
No comments
Older Posts

About me

About Me


COOKING SPEAKS TO ALL MY SENSES

Follow Us

  • facebook
  • twitter
  • instagram
  • Google+
  • pinterest
  • youtube

Categories

recent posts

Sponsor

Facebook

Blog Archive

  • August 2018 (62)
  • July 2018 (4)
  • June 2018 (4)
  • May 2018 (3)
  • April 2018 (4)
  • March 2018 (4)
  • February 2018 (2)
  • January 2018 (3)
  • December 2017 (4)
  • November 2017 (3)
  • October 2017 (3)
  • September 2017 (4)
  • August 2017 (3)
  • July 2017 (5)
  • June 2017 (4)
  • May 2017 (2)
  • April 2017 (3)
  • March 2017 (3)
  • February 2017 (3)
  • January 2017 (4)
  • December 2016 (4)
  • November 2016 (4)
  • October 2016 (4)
  • September 2016 (5)
  • August 2016 (4)
  • July 2016 (3)
  • June 2016 (4)
  • May 2016 (3)
  • April 2016 (4)
  • March 2016 (4)
  • February 2016 (3)
  • January 2016 (4)
  • December 2015 (4)
  • November 2015 (5)
  • October 2015 (4)
  • September 2015 (4)
  • August 2015 (5)
  • July 2015 (1)
  • November 2014 (1)
  • July 2014 (2)
  • June 2014 (2)
  • May 2014 (2)
  • April 2014 (1)
  • March 2014 (2)
  • February 2014 (2)
  • January 2014 (5)
  • December 2013 (4)
  • November 2013 (2)
  • October 2013 (4)
  • September 2013 (2)
  • August 2013 (2)
  • July 2013 (4)
  • June 2013 (3)
  • May 2013 (4)
  • April 2013 (3)
  • March 2013 (4)
  • February 2013 (4)
  • January 2013 (4)
  • December 2012 (5)
  • November 2012 (3)
  • October 2012 (5)
  • September 2012 (6)
  • August 2012 (5)
  • July 2012 (4)
  • June 2012 (5)
Created with
Copyright © FUN COOKING