Posted on Leave a comment

Vegetable Hash for Breakfast

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!

WHY VEGETABLES?
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!

Recipe:

Ingredients:

1 zucchini, diced
1 orange bell pepper (or any colour!), diced
1 tsp butter
4 eggs

Method:
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 🙂

xoxo

Tabassum

@kashmirifoodie

 

Posted on Leave a comment

Kashmiri Pakistani Kabobs

RECIPE

Ingredients

1 pound ground beef or ground chicken

1 medium onion

2-3 stalks green onion

1/2 tomato

4 green chilli peppers

1/2 cup fresh coriander

3 or 4 fresh mint leaves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon salt

1/2 teaspoon laal mirch (red chilli pepper)

1/2 teaspoon garam masala OR chaat masala (both can be found in Halal grocery stores)

1 egg

Directions

Using a mortar and pestle, crush the cumin seeds and coriander seeds gently [so like roughly and not a complete grind]

Set that aside

In a food processor, add the onion, green onions, tomato, green chilli peppers, coriander and mint leaves and mix this up roughly on medium speed

Add this mix to the meat in a metal mixing bowl along with all of the spices and mix everything together-use your hands for best results [you can wear disposable gloves if touching meat isn’t your thing]

Once everything is incorporated, add in the egg and mix it throughout

Wash your hands thoroughly or dispose of gloves 🙂

Make patties for burgers or oval kabobs as pictured above

Now you have two options for cooking:

1. Fry these baby’s up: Set stove to medium heat and in a pan add vegetable oil coating the entire bottom surface. Add a few kabobs to the pan at a time leaving space in between. Cook until browned evenly on all sides and inside. This is for the professionals. I personally do not use this method often but my mama does and they are yummmmmmy. I usually cut one kabob open to check to see it’s thoroughly cooked!

2. Bake the kabob’s in the oven. This is the safer choice-avoid oil splatters and cooks evenly throughout-this is the no worry method and my go to! Set oven to 450, and in a baking tray coated with vegetable oil, line the kabobs up leaving a bit of space between each piece. Place in oven and cook for about 30-45 minutes depending on your oven. Remember to rotate your kabobs in the pan halfway through to cook evenly.

Serve with biryani and raita {yoghurt with cucumbers and chaat masala} or make a kabob wrap and enjoy!!!!!!!!

**Stay tuned for recipes on raita, chaat papri and masoor ki daal!**

***E-mail me suggestions on other recipes you’d like to see!***

Posted on Leave a comment

The World’s Healthiest Cookie

 

I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up.

RECIPE

Ingredients

2 ripe bananas

1/4 cup dark chocolate chips

1/4 cup dried cranberries

2/4 cup sultana raisins

2/4 cup whole natural almonds

2/4 cup whole natural peanuts

1/4 cup unsweetened coconut flakes

1 tablespoon all natural peanut butter

Directions

Preheat oven to 350

In a mixing bowl, add the two bananas and mash them up good

Add in the peanut butter and mix into the bananas thoroughly

Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout

Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each

Bake for 25 minutes, until golden brown

Enjoy!

 *The dry ingredients added-aren’t they a beauty?*