Lately I’ve been trying my best to introduce a lot of vegetables into my breakfast meals. I have noticed that for a while now my vegetable intake had decreased….a LOT. I am going to change that now. So I’ve decided I’ll start with adding some vegetables to my breakfast. It’s the most important meal of the day and sets the tone for the day! Here’s to new beginnings of being healthy!
They keep me feeling full for longer and I notice I don’t snack after -keeps me going until lunchtime. Here I’ve made a vegetable hash of zucchini and orange bell pepper. This pair with some eggs is a hearty breakfast that kept me going until my next meal! No more snacking!
1 zucchini, diced
1 orange bell pepper (or any colour!), diced
1 tsp butter
1.Sautée the diced vegetables in a pan in a tsp of butter
2.Once grilled, make 4 divets and crack an egg into each designated spot
3.Fry for approximately one minute and cover with lid. Cook until done.
4. That’s it! Enjoy your quick, delicious and nutritionally dense breakfast!
Happy to help!
Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂
Aloo Kabobs (Potato Cutlets)
These savoury potato cutlets are the perfet snack or dinner food!
- 8 Medium Potatoes (Boiled and mashed)
- 1 cup Cilantro
- 2 tsp Chaat Masala
- 2 tsp Salt
- 1.5 tsp Red Chilli Poweder (adjust as per taste)
- 1 medium Green Chilli Pepper (Optional)
- 1.5 tsp Cumin Seeds
- 2 Eggs
Boil the potatoes and once done, take the peels off all the potatoes and mash up in a large bowl
Add in all of the spices and cilantro and combine well
Form the patties, set aside
In a shallow skillet, add in vegetable oil and turn on medium heat as we will be frying these patties
Crack both eggs in a shallow dish. Whip up the eggs.
Dip each patty into the egg mixture then carefully place in the skillet. Be careful as the oil will be hot.
Once golden brown, flip over and dry the other side
Place on paper towel lined sheet to absorb excess oil.
Continue until all cutlets are cooked
Enjoy with tamarind date sauce or green chutney!
Assalamu alaikum and hello!
It’s been awhile since I completed a blog post… so much has been going on and keeping me busy, I’ll reveal a BIG surprise soon (stay tuned!)!! The weather is getting chilly- so today I decided to make some comfort food-ground chicken pot pie. First time making this and my stomach is rumbling from the delicious aroma that has taken over my home!
1 package of butter puff pastry
1/2 onion, diced
3 tablespoons vegetable oil
1 lb ground beef or ground chicken
1 cup frozen vegetables [I used carrots, peas and green beans medley]
Salt and pepper to taste
1 egg, whipped
**Take the butter puff pastry out of the freezer and allow it to thaw on the counter for 2 hours prior to beginning this recipe**
*Pre-heat oven to 450 degrees*
Add the oil to a pot set to medium heat.
Dice up the onions and add to the pot. Sauté until golden in colour.
Then add the frozen vegetables to the pot. I prefer small cuts of vegetables so I used diced carrots, green beans and peas.
Add salt and pepper to taste-I used about half a teaspoon salt and 1 teaspoon of black pepper.
Sauté the onions and vegetables together for 3 minutes.
Turn up the stove to a medium/high setting. Now add your ground beef or ground chicken. I clearly used ground chicken 🙂
Mix well and cook for 10 minutes, stirring every so often. Once the meat is cooked, turn the stove to a lower setting allowing the excess liquid to evaporate. [I let mine simmer for another 10 minutes].
While the cooked meat was simmering-I prepared my ramekins:
Spray or brush each ramekin with oil.
There were two rolls of puff pastry in the package I used. Gently take out one of the puff pastries out of its packaging and roll it out in order to get the quantity of pieces you need. I rolled out the dough so that I could get 6 circles using a cookie cutter I had. In total, I cut out 12 circles (6 for the bottom of the ramekins, and 6 for the top of the pot pie)
In each ramekin-place a circle of the dough and press it along the sides of the dish.
When the meat is done, proceed to assembling the pot pie:
- Add a couple of tablespoons of the meat mixture to each ramekin, covering the puff pastry at the bottom.
- Take a handful of cheese and place on top of meat.
- Add some more of the meat mixture on top of the meat
- Place the second puff pastry circle on top and using your hands or a fork, press the dough into the sides of the dish.
- Poke a few holes with a fork in the puff pastry to allow steam to escape.
- Brush each top of puff pastry with the egg mixture to get a beautiful shine.
- Continue step 1-6 until all ramekins are done.
Place the ramekins on a large baking sheet and then on the lowest cooking rack, place in the oven.
Cook for about 15 minutes. Take a fork and test the top of the puff pastry, if it comes out clean, the pot pie is done. A golden crispy top is another way of knowing they are ready.
Allow the pot pies to sit for 5 minutes before serving.
1/3 cup greek yogurt [I used coconut flavour]
1 kiwi, sliced
4-5 strawberries, sliced
1/2 banana, sliced
1/3 cup blueberries
1 tablespoon granola
In a serving dish of your choice [I used a round glass but mason jars are great too!], place a tablespoon of the yogurt at the bottom of the glass
Next, add a layer of the kiwi followed by another layer of yogurt.
Continue alternating your fruit and yogurt layers until you reach the top of your serving dish.
Sprinkle with granola and serve right away 🙂
What is chaat papri you ask? It is a popular Pakistani savoury snack filled with delicious fresh ingredients and flavours. I learnt how to make chaat papri out of necessity-here’s why: when we first got married my hubby kept insisting he knew of a place that served “the best chaat papri”, so we went to the most random desi shop in Mississauga (I don’t remember the name lol) and had it. I was not impressed, the spices were just too powerful and did not combine well with the ingredients and most importantly, it did not taste fresh! I think my hubby was a bit disappointed that I hadn’t liked it but I think having come from living with my parents and eating my mom’s amazing food (mashAllah!) for almost 24 years, I had high standards of what food should taste like! LOL 🙂 Anyways, the next day while hubby was at work, I went to the nearest Halal grocery shop, Apna Farm in Mississauga, and got the papri, yogurt, the spices and the other ingredients and made it my mission to make a delicious chaat papri for him! Alhumdullilah he loved it and we never went back to that random chaat selling shop ever again! *success*
3 medium potatoes, boiled, unpeeled and cubed (bite size)
2-3 medium tomatoes, cubed (bite size)
1 large onion, sliced thin then cubed (bite size)
1-3 green hot chilli peppers, chopped
1 medium sized can chickpeas, drained
1 container of natural yogurt
KFI brand: Hot & Spicy Tamarind Date Chutney Sauce
KFI brand: Spicy Mint Chutney Sauce
1/2 teaspoon salt
Laal mirch (red hot pepper) – *amount dependent on how spicy you like your food*
Start off by boiling the potatoes ***kashmirifoodie quick tip: or you can cook them in the microwave-pierce the potatoes with a fork several times over the surface of the potatoes. This allows steam to escape from the potato*** Cook until tender then un-peel and cube into bite sized pieces
Chop, slice and cube the tomatoes and onion and green hot chilli pepper and set aside
In a serving bowl, you are now going to layer and build up the chaat papri:
1. Start off by putting down a layer of the papri at the bottom of the bowl
2. Drizzle some yogurt over the papri
3. Sprinkle some of the onions, tomatoes, potatoes and chickpeas over top
4. Take a 1/2 teaspoon of chaat masala and sprinkle it on top all over. Do the same with the laal mirch (red hot pepper), but only add as much or as little as you can handle because it will get spicy! I used 1/2 of a 1/2 teaspoon laal mirch (red hot pepper).
5. Take a pinch of salt and sprinkle that all over
6. Now take the mint chutney sauce and drizzle it evenly over top-as much or as little as you like, I tend to go easy on this one)
7. Then take the tamarind date chutney sauce and drizzle that on top-as much or as little as you like, I tend to put a lot of this as it brings a beautiful sweetness to the chaat)
8. Add a few green hot chilli peppers and sprinkle a few on top
Now repeat steps 1 to 7 all over again. Do these steps until your serving bowl is filled.
Once you have reached the top of you serving bowl, create a lovely artistic design with the tamarind date chutney sauce and the mint chutney sauce and garnish with coriander. Remember, we eat with our eyes first!
You are done! Pat yourself on the back and get ready to devour this chaat papri because it is like no other you have tried before!
***Just some extra photos I pulled off google for you-I forgot to take my own photos:
This is the papri I used-it can be found in most Pakistani/Indian grocery stores:
This is the mint chutney sauce I used:
This is the tamarind date sauce I used: