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CREAMED SPINACH & EGG BOWL

🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔

Ingredients

CREAMED SPINACH

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20 oz spinach (550 g)

6 tablespoons butter

¼ onion, diced

¼ cup flour (30 g)

1 cup heavy cream (236 mL)

1 cup whole milk (240 mL)

1 ½ teaspoons salt

⅛ teaspoon nutmeg

1 teaspoon black pepper

1 egg

BREAKFAST BOWL

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1 sourdough bread bowl

1 slice mozzarella cheese

Preparation

In a large pan, sauté spinach until cooked then place in a strainer to drain excess water.

Melt butter and cook onion until soft. Whisk in flour. Make sure there are no lumps. Add cream and milk, then stir until thickened.

Return spinach to mixture. Add salt, nutmeg and pepper, then stir until fully incorporated.

Hollow out a sourdough bowl, line the hole with mozzarella cheese, then spoon creamed spinach in. Spoon a dip in the middle, then crack an egg in the dip so it doesn’t fall out of the bowl.

Bake at 350˚F (175˚C) for 25 minutes, until the egg is set and the white has solidified.

Season with salt and pepper.

Enjoy!

[streetzaika-blog]

Moong Dal Ladoo/Pakodi

Moong Dal Ladoo/pakora, a very popular street food of Delhi, served with grated radish & chutneys Here is a recipe to help you make it at home!

13 ingredients

5 servings

Produce

2 Chilly, Green

2 Radish

Condiments

1 Chutney, green

1 Chutney

Baking & spices

1 tsp Kashmiri chili powder

1 Salt

1/2 tsp Saunf fennel seeds

Liquids

2 cups Water

Other

1/2 tsp Ajwain

1 tsp Dhaniya seeds

1/4 tsp Heeng

1 tsp Jeera

1 cup Moong dal (yellow)

Other

1/2 tsp Ajwain

1 tsp Dhaniya seeds

1/4 tsp Heeng

1 tsp Jeera

1 cup Moong dal (yellow)

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Check it out Baroda's popular Egg Roll Recipe

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Kerala Style Mutton Curry

INGREDIENTS

To roast and grind

5-6 Kashmiri Red Chillies

1/4 tsp Fenugreek Seeds

1 tbsp Coriander Seeds

1/2 tsp Cumin Seeds

1 inch Cinnamon

3-4 Clove

4-5 Black Peppercorns

1/2 tsp Fennel Seeds

To Pressure Cook

>>>To Pressure Cook<<<

500 g Mutton

1 tsp Ginger Chopped

1 tsp Garlic Chopped

1/2 tsp Turmeric Powder

2 tsp Salt

10-12 Curry Leaves

1/4 cup Shallots Chopped

1-2 Green Chilli Slit into half

1 cup Water

>>>For the curry<<<

3 tbsp Coconut Oil

15-20 Curry Leaves

1 cup Onion Thinly Sliced

1 tsp Ginger Grated

6-8 cloves Garlic Smashed

2 tbsp Fresh Coconut Sliced

1/4 cup Tomato Chopped

1 tsp Kashmiri Red Chilli Powder

Salt to taste

>>>HOW TO PREPARE<<<

For roasting the ingredients

Roast the ingredients listed under roast and grind.Cool and grind to make smooth powder.

To pressure cook

Add all the ingredients in a pressure cooker.Pressure cook until mutton is cooked.Remove the pressure cooker from heat and let the pressure released

>>>For Curry<<<

To make the curry, heat coconut oil in a pan.Once the oil is hot, add curry leaves and onion and fry for 2-3 minutes.Add ginger and garlic and fry for another 2-3 minutes.Add coconut, ground masala, tomato and masala powder and cook for 4-5 minutes.Add Kashmiri red chilli powder, cooked mutton along with the liquid and salt to taste.Cover and cook for 10-12 minutes on low heat.Serve hot with rice,appam or parotta.

[streetzaika-blog]

Mumbai’s Popular Street Food Vadapaav

Here are the receipe

Ingredients∙ 

Serves 8Produce

1/4 tsp Asafoetida

1 1/2 cups Boiled and mashed potatoes

2 Chillies, green

1 1/2 tbsp Garlic

2 tsp Ginger

Condiments

1 Recipe dry garlic chutney

Baking & Spices

1 pinch Baking soda

1 tsp Mustard seeds

1 Salt

3/4 tsp Turmeric

Oils & Vinegars

1 Oil

1 1/3 tbsp Vegetable oil

Frozen

6 Curry

Other

3/4 cup Besan (bengal gram flour)

8 Ladi pavs (small squares of white bread)