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Tawa Keema

Ingredients

  • Butter ½ cup
  • Onions (chopped) 1 piece
  • Green Chili 6 pieces
  • White Cumin 1 tbsp
  • Ginger & Garlic Paste 2 tbsp
  • Beef Mince (handmade) 1kg
  • Tomato (cube cutting) 4 pieces
  • Salt as per taste
  • Turmeric 1 tbsp
  • Red Chili (crushed) 3 tbsp
  • Coriander Powder 1 tbsp
  • Hot Spices Powder 1 tbsp
  • Black Pepper Powder 1 tsp
  • Cumin Powder 1 tsp
  • Lemon 1 piece
  • Green Coriander for garnishing
  • Green Chili for garnishing

Directions

  • In a pot, add cooking oil, onion, green chili, white cumin and fry it. Now add ginger & garlic paste and fry it again. Next, add mutton mince, tomatoes, salt, turmeric, red chili, black pepper powder, cumin powder and cook it for 30-35 minutes. After it’s  cooked, add lemon and butter. Use green coriander, green chili, tomatoes for garnishing. Your Tasty Tawa Keema is now ready to serve.
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Omelette

Ingredients

– 2 Eggs

– Salt and pepper

-Butter

For Masala Omelet:

  • Red Chilli Powder
  • Turmeric
  • Green Chilly Chopped
  • 10 grams of onion
  • Coriander

For mushroom omelet:

  • 2 mushrooms
  • 10 grams of onion
  • Cheese (optional)

For cheese omelet,

  • 80 grams shredded cheddar cheese

Spinach, Onion, and Goat Cheese Omelette

  • ¼ medium onion
  • 2 cups spinach
  • 2 tablespoons heavy cream
  • 1 ounce goat cheese
  • Salt and pepper to taste

Directions

  • For masala omelet, beat the eggs with salt and pepper. Add the spices, onion, coriander and green chilli. Fry in butter in a hot non stick pan.
  • For mushroom omelet: When the omelet begins to cook and get firm, but still has a little raw egg on to, mushrooms, cheese and onion on top (optional). Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown under- neath, remove the pan from the heat and slide the omelet on to a plate.
  • For cheese omelet, Whisk the eggs until smooth and slightly frothy. Blend in half of the shredded cheddar. Salt and pepper to taste. Melt the butter in a hot frying pan. Pour in the egg mixture and let it set for a few minutes. Lower the heat and continue to cook until the egg mixture is almost cooked through. Add the remaining shredded cheese. Fold and serve immediately.
  • For Spinach, Onion, and Goat Cheese Omelette: Slice onion into long strips. Saute in butter until caramelized. Add spinach to pan and allow to wilt. Remove vegetables from the pan. Mix eggs, cream, and salt and pepper together in a container. Pour egg mixture into the pan and allow to cook over medium-low heat. Once edges of omelette begin to set, spoon spinach and onions over 1/2 of the omelette. Crumble goat cheese over the spinach. As the top of the omelette be- gins to set, fold over the omelette and serve!
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Lemon Poppyseed Muffins

Ingredients

  • ¾ cup almond flour
  • ¼ cup golden flaxseed meal
  • 1/3 cup erythritol
  • 1 teaspoon baking powder
  • 2 tablespoons poppy seeds
  • ¼ cup salted butter, melted
  • ¼ cup heavy cream
  • 3 large eggs
  • Zest of 2 lemons
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 25 drops liquid Stevia

Directions

  • Pre-heat oven to 350F. In a bowl, combine al- mond flour, flaxseed meal, erythritol, and poppy seeds together.
  • Stir in the melted butter, eggs, and heavy cream until smooth. Then add the baking powder, vanil- la, stevia, lemon zest, and lemon juice. Mix again until well combined.
  • Measure the batter out equally between 12 cup- cake molds. Bake for 18-20 minutes or until slight browning appears.
  • Remove from the oven and let cool for about 10 minutes on the counter. Slice and serve!

 

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Khagina

Ingredients

  • Eggs 6 – 8
  • Onions 4 sliced
  • Green chilies 6 sliced
  • Whole red chilies 8 or to taste
  • Coriander 1/2 bunch (chopped)
  • Butter as required
  • Turmeric powder 1/2 tsp
  • Salt to taste

Directions

  • In a cooking pot, heat oil and sauté sliced onions until they are golden brown.
  • In a bowl, add eggs, salt, sliced green chilies, whole red chilies and turmeric powder and beat together.
  • Add the beaten egg mixture to fried onion and stir continuously on medium flame, until it dries out a bit.
  • Anday ka Khageena is ready to serve.
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Frittata

Ingredients

  • 12 large eggs
  • 9 ounces spinach
  • 1 ounce pepperoni
  • 5 ounces mozzarella cheese
  • 1 teaspoon minced garlic
  • ½ cup fresh ricotta cheese
  • ½ cup grated Parmesan cheese
  • 4 tablespoons olive oil
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste

Directions

  • Microwave frozen spinach for 3-4 minutes. Squeeze the spinach with your hands and drain of as much water as you can. Set aside.
  • Pre-heat oven to 375F. Mix together all of the eggs, olive oil, and spices.
  • Add in the ricotta, parmesan, and spinach. When adding the spinach, break it apart into small pieces.
  • Pour the mixture into a cast iron skillet, then sprinkle mozzarella cheese over the top. Add pepperoni on top of that.
  • Bake for 30 minutes. Remove from the oven, slice, and serve!
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Peanut Butter Coffee

Ingredients

  • 1 tablespoon peanut butter
  • 1 square dark chocolate
  • 1 tablespoon mct oil
  • 3 drops liquid stevia (optional)

Directions

  • Grab a microwave safe container and add the unsweetened chocolate.
  • Add peanut butter, mct oil, and sweetener to your chocolate.
  • Microwave for 1 minute and
  • Pour the mixture into your small cups and freeze
  • Add frozen bits to the bottom of your mug and pour your coffee on top. Stir and enjoy!

 

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Egg Muffins

Ingredients

  • 6 eggs
  • 1 onion, finely chopped
  • 150 g salami or cooked chicken shredded
  • salt and pepper
  • 75 g shredded cheese

Directions

  • Preheat the oven to 350°F (175°C).
  • Chop onion and meat
  • Whisk the eggs together with seasoning and pesto. Add the cheese and stir
  • Place the batter in muffin molds and add meat
  • Bake for 15–20 minutes, depending on the size of the muffin form
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Cloud Eggs

Ingredients

  • 2 Eggs
  • 50 grams Parmesan Cheese
  • Parsley (optional)
  • Salt

Directions

  • Separate the eggs
  • Whisk the whites to stuff peaks after seasoning with salt and add a drop or 2 of lime to help stiffen
  • Fold in the parsley and cheese into the egg whites gently
  • Place on a parchment sheet on a baking tray and make 2 clouds spooning a dip in the center for the yolks
  • Bake at 200 C for 3 minutes
  • Add the egg yolks in the hollow section of the whites and bake for 3 minutes more
  • Garnish with some cheese and parsley
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Cheese Pancakes

Ingredients

  • 2 eggs
  • 100 grams cottage cheese
  • ½ tablespoon ground psyllium husk powder
  • 30 g butter or coconut oil

Directions

  • Blend all ingredients for the batter in a bowl with a spoon or a big fork.
  • Let expand for 5 minutes or more.
  • Heat butter or oil in a frying pan. Fry the pancakes on medium heat for 3–4 minutes on each side. Flip very carefully. Be sure not to let the cottage cheese lumps stick to the pan as they melt.
  • Serve with blueberries or other berries, and heavy cream whipped until soft peaks form.
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Caprese Omelette

Ingredients

  • 1 tablespoons olive oil
  • 3 eggs
  • 50 g cherry tomatoes cut in halves or tomatoes cut in slices
  • ½ tablespoon fresh basil or dried
  • basil
  • 75 g fresh mozzarella cheese
  • salt and pepper

Directions

  • Crack the eggs into a mixing bowl, add salt and black pepper to your liking. Whisk well with a fork until fully combined. Add basil and stir.
  • Cut the tomatoes in halves or slices. Dice or slice the cheese.
  • Heat oil in a large frying pan. Fry the tomatoes for a few minutes.
  • Pour the egg batter on top of the tomatoes. Wait until the batter is slightly firm before adding the mozzarella cheese.
  • Lower the heat and let the omelet set. Serve right away and enjoy!