Breakfast/Brunch

Quick pizza snack
Ingredients
Tortilla:   2 (flat, round) [optionally in place of Tortilla use English Muffins or  Bread Rolls]
Tomato sauce:    1/2 cup (Pizza sauce)
Mexican grated cheese: 1 cup (4-cheese)
Salt & Pepper to taste
Onion 1/4:   finely chopped
Tomato 1:    finely chopped


Spread tomato sauce on Tortilla. Add grated cheese on it. Arrange onion and tomatoes (optional), spray oil and bake for 10 mins at 350deg or in Toaster oven

Hot Dog Rolls
Ingredients
Frozen biscuits: 1 can
Hot Dogs: 4 (cut into half)

Open can of biscuits. Taking one biscuit at a time, stretch biscuit a little and put 1/2 hot dog in middle. Join the biscuit pastry at top. Bake all biscuits at 350deg for 15-20mins or until golden
brown.
Instead of hot dogs, you can also use cooked chicken, fish fillet

Mixture/Puffed Rice Snack
Ingredients
Puffed Rice
Peanuts: 1/2 cup
Fried beans: 1/4 cup
Indian dalmoth (optional): 1/4 cup
Oil: 2 TBSP
Mustard seed: 1 TSP
Curry leaves: 4-5
Salt to taste
Chat Masala (from MDH)

Heat oil in a deep pan and fry peanuts until golden brown. Remove peanuts from oil. Add mustard seeds and curry leaves to the heated oil. Add puffed rice and cook until crisp(1), peanut and optional dalmoth. Add salt and chat masala. Remove from heat. Let mixture cool
(1) not needed to cook, in hot pan it will get crispy

2-egg quiche
Ingredients:
Eggs :                2
Spinach :           1/4cup finely chopped
Turkey Bacon:  1 slice cooked and finely chopped
Sausage:            1-2 links cooked and chopped
Fat-free cream:  1/4 cup
Salt/Pepper

Whisk eggs and cream in a bowl. In a oven-safe dish, add the spinach, bacon and sausage. Pour in the eggs/cream. with salt/pepper to taste. Put in oven and cook for 45mins or until eggs are fully cooked. The spinach, bacon will rise to the top.

Lobia/Blacked eyed beans or skinless Moong Dhal
Ingredients:
Jeera: 1/2 tsp
Asafoetida: pinch
Salt: to taste
Cordiander: chopped
Tomato: chopped
Onion: finely chopped
Chat masala: 1/2 tsp
Amchoor powder or Lemon: to taste
Oil for frying: 2 TBSP
Lobia: 1 cup (optionally use skinless Moong dhal in place of Lobia)
Water: 2 cups approx

Soak beans overnight. Heat oil in pressure cooker on medium heat. Fry Asafoetida and Jeera. Add Lobia and salt and water and pressure cook for 3-4 whistles (approx 10mins)
Pour the Lobia into a serving dish. Top with tomato, onion, chat  masala, amchoor powder or lemon and coriander



Quiche
Ingredients:
Eggs: 6
Vegetables: 2-3 floret chopped Broccoli (optionally add chopped spinach or shredded chicken or bacon or a combination of the above)
Onion: Medium chopped
Oil: 1 tbsp
Cheese: Grated 1 cup
Salt and Pepper to taste
Red chili crushed to taste
Pie Shell: 1 9inch
Baking
Bake pie shell at 350degF until golden brown
In frying pan, heat oil and saute onion until pink and then add brocolli
Add salt and pepper to taste
Beat 6 eggs with a whisk or fork until mixed well
Fill shell pie with sauteed vegetables. Pour mixed egg. Add grated cheese. Top with salt and pepper (to taste) and bake at 350deg until egg gets set. You know it is set, when a fork is inserted and comes out clean.

Breakfast Sauteed Peas/Mattar (instead of peas you can use 1 cup of peas and 1 cup corn)
Frozen Peas or Dehydrated peas: 2 cups
Water: 1/4 cup
Onion:     1/2 cup chopped
Tomato:   1 medium tomato chopped for topping
Parsley: 1 tbsp chopped for topping
Cumin seeds: 1 tsp
Ginger: 1 tsp freshly shredded
Chili: to taste - green chili's chopped or crushed red pepper or red paprika
Chaat masala: 1 TBSP or to taste
Lemon Juice: 1/2 lemon or to taste
Oil: 1 tbsp
Salt: to taste

 If you are using dehydrated peas, soak them overnight. Rinse the water out.
Otherwise, use frozen peas. Thaw peas.
In pressure cooker, add a TBSP of oil. When oil is heated, add the cumin seeds. Add 1 tsp fresh shredded ginger.
Add peas and fry for about 2-3 minutes. Add salt to taste.
Add water approx 2 cups or level of peas max. Optionally add red chili powder or crushed red pepper or chopped green chili.
Allow peas to cook for not more than 2 pressures (1 should suffice)
Let it cool enough to open cooker. Put peas in serving pan.
Top with chopped onion, tomatoes and parsley. You can add chaat masala and lemon juice to taste and serve hot.

Fried Potato balls dipped in gram flour paste (Aaloo bonda)
Potatoes: 4 large potatoes boiled and peeled (makes about 6 bondas)
Coriander leaves: 1 tbsp finely chopped
Chili : 1/2 tsp or chopped green chili's or crushed red pepper to taste
Garam Masala: 1tsp
Chaat Masala or Amchur powder: 1 TBSP
Salt: to taste otherwise 1/2 tsp
Gram flour/Besan: 1 cup (you may need to increase)
Water: 1/4 cup - enough to make a thick paste with Gram flour
Oil:  for deep-frying (depending on pan size, the oil should be about at least 1in above bottom of pan)

Mash the potatoes. Add chili , garam masala, chaat masala, coriander and salt. Mix nicely. Roll the mixture into small balls that fit within a loose fist.
In a separate bowl, mix the gram flour and water. Add a little salt to taste and note that the salt will make the gram flour watery. Add 1/8 tsp of chili powder, 1/8 tsp of garam masala. Using a spoon mix the ingredients until the gram flour mixture is smooth.
Heat oil in a pan for deep frying.
Now one by one drop the potato balls into the gram flour mixture. Ensure the ball is fully covered and then carefully drop the covered potato ball into the oil for frying. The balls should be fried at medium to low heat.
In case the gram flour mixture becomes watery, add more gram flour until it is thick paste again.

Pakodas: Cauliflower or Potato or Eggplant or Chopped Spinach or Paneer Sliced or Onion or combination from the above
(Vegetables quantity depends on number of pakodas you would like to make)
Cauliflower: 1/4 washed and chopped
Potato:  2 medium potatoes, peeled, washed and chopped into squares
Onion: 1 medium onion chopped about 1 cm long
Spinach: 1/2 cup chopped (thaw frozen or fresh)
Eggplant: 1 small washed and chopped
Paneer: sliced into rectangle or square

Gram flour: 1 cup or vary depending on qty.
For every cup of gram flour, approx 1/4 cup is needed to make a thick paste with gram flour
Chili: 1/4 tsp chili powder or green chilis chopped or crushed red pepper
Coriander leaves: 1/2 tsp finely chopped
Salt: to taste

The vegetables that are smaller can be mixed. The larger slices of vegetables should be cooked as a single pakoda.
Mix the gram flour and water. You want the mixture thick enough so that it coats the vegetables and doesn't absorb too much oil.
Heat the oil  for deep-frying.
Add the chopped vegetables, salt, chili and coriander in small portions to the gram flour mix. Deep fry until the pakodas are golden brown
In case the gram flour mixture thins, add more gram flour a tbsp at a time until the mixture thickens.
You don't want to deep-fry the mixture in a thin paste since this will only cause more oil to be absorbed into the pakoda.

French Toast
Great recipe when you have that extra egg lying around the house and don't know what to make with it
Ingredients:
Eggs:    1
Salt:      pinch
Sugar:   1/4 tsp
Bread sliced: 2
Oil:    1-2 tbsp for shallow frying

Whisk egg, salt and sugar until mixture is smooth. Dip one side of bread and then the other in the egg mixture. In a non-stick frying pan, heat the oil. Add the coated bread slice and fry until browned. Turn over and fry the other side. Repeat for second slice.