Monthly Archives

December 2014

breakfast brunch dessert quick breakfast recipe

Orange Chocolate French Toast Roll-ups

  • By
  • December 31, 2014
Orange-Chocolate-French-Toast-Roll-ups
There is something about this classic orange and chocolate combination which never fails to delight you and is surely a winter treat. And what better holiday flavors can you get without orange and chocolate isn’t it?

If you have been reading my recipes and posts you must have known by now that whenever it comes to breakfast I want something interesting, flavorful and one that tickles those tastebuds ;)and that’s when I came up with amazingly delicious recipe for Orange Chocolate French Toast Roll-ups. Okay I’ve to confess that I simple Love .. LOOVVEE… LOOOVVVEEE French toasts! There was a time when I used to have only French Toasts for breakfast and I never got tired of having them (can you just believe that? well, that’s true) even today I love having them.
I posted a recipe for Nutella Stuffed French Toasts some time ago and I must admit it had been an amazing recipe discovery and everyone enjoyed having those French Toasts. This time I wanted to do something different with the french toasts and that’s when I came across this recipe for Strawberry Nutella French Toast Roll-ups on Nagi’s blog and that’s when it struck me why don’t I try this with Oranges.

Orange-Chocolate

Fortunately fresh Oranges are in abundance these days and when you have home-grown oranges what better thing can you ask for. So this is how this recipe came into existence. When it comes to flavors it already has that classic combination of chocolate and orange but when the chocolate is Nutella it definitely enhances its flavor. Secondly, the cinnamon sugar coating on the top makes it a close cousin of cinnamon rolls and it tastes just like doughnuts!

In short, this is not just a breakfast it’s BREAKFAST DESSERT!

So if you are looking for a fancy breakfast or want to treat your loved ones with that special breakfast try out this recipe and impress everyone. This also makes an amazing item for brunch as well and that too in just no time at all.

Also if you want to make those perfect french toasts, learn all about it here

Try it out and share your views by commenting below or sending us your pictures on our Facebook Page 🙂

print recipe

Orange Chocolate French Toast Roll-Ups
by December-31-2014
The classic orange chocolate combination and a perfect breakfast/brunch item that has both sweet and citrus flavor with a kick of cinnamon spice and crunch from the sugar, I call it a breakfast dessert and it tastes just like doughnuts!

Prep time: Cook time: Total time: Yield: serves 4 Roll-ups

Ingredients

  • 4 Slices White Sandwich Bread, crust removed Chex
  • 4 Orange Segments, diced small Chex
  • 4 Tbsp Nutella
  • 2 Tbsp Butter

Egg Mixture

  • 1 Egg
  • 2 Tbsp Milk
  • 1/4 tsp Salt, or less

Cinnamon Sugar Mix

  • 1 Tbsp Ground Cinnamon
  • 1/4 Cup Caster Sugar

Instructions

  1. In a bowl whisk together egg, milk and salt until combine. Use a bowl that has a flat base so that its easy to coast the rolls with Egg Mixture
  2. In a small dish mix together ground cinnamon and caster sugar
  3. Now Flatten the bread slices using a rolling pin. This will help making rolls easily
  4. Spread about 1 Tbsp of Nutella on each slice of bread. Nutella will help in holding the ends of roll together
  5. Add the diced orange segments along the bottom of each slice
  6. Roll the bread up and keep aside making sure the sealing side is faced down so that it seals perfectly, until all slices are rolled up
  7. In a pan melt butter on medium high heat
  8. Roll each roll-up in the egg mixture until fully coated, shake off excess and place in the buttered pan
  9. Cook for about 5 minutes, turning sides so that it cooks evenly
  10. Remove from pan and coat with Cinnamon Sugar Mix immediately. Repeat with all other roll-ups
  11. Serve immediately with a mug of hot chocolate, coffee or even orange juice

Notes

  1. This can be made with your choice of fruit such as strawberries or even without fruit
  2. Recipe adapted from RecipeTin Eats

Tags: Breakfast, Brunch,Dessert,Quick Breakfast Recipe

Orange-Chocolate-French-Toast-Roll-Ups-Recipe

 

7 Comments
easy Sauces/Dips/Chutneys

Mint Coriander Chutney – Green Chutney

  • By
  • December 26, 2014
Mint-Coriander-Chutney-Recipe
Mint Coriander Chutney also known as Hari Chutney, where Hari means green in Urdu language is one of the most popular and one of the favorite accompaniments from the Pakistani Cuisine.

There are quite a lot of variations in the ingredients of this recipe however the basic ingredients, mint, coriander, green chilies remain the same in every recipe. Mint Coriander Chutney or the Green Chutney can be used in a variety of ways, and can be stored too, I have mentioned ways to store it in the notes below so don’t forget to check those out!
Did you know this green chutney makes some really good and different but utterly delicious potato cutlets too? If you haven’t tried out already, now is the time try out my recipe for Green Chutney Potato Cutlets and enjoy an amazing snack!
Its a very versatile condiment and can be used in whatever way you want. You can add a Tbsp of this chutney in yogurt and it’ll become mint coriander yogurt dip or raita, which can be served with grilled or fried food.
You can even use it as a sandwich spread and make Green Chutney sandwiches or can make rainbow sandwiches or pinwheel sandwiches using this easy chutney recipe. It also makes an excellent addition to chaats and rolls or you can just have it as is with pakoras (deep fried fritters) and samosas

Mint-Coriander-Chutney-Green
I love hearing from you, so do let me know in the comments below how did you find my version of Mint Coriander Chutney 🙂

print recipe

Mint Coriander Chutney (Green Chutney)
by December-26-2014
Mint Coriander Chutney – a full package of freshness, spiciness and tanginess combined makes it a favorite!

Prep time: Cook time: Total time: Yield: Makes 1 Cup

Ingredients

  • 1 Bunch Mint Leaves
  • 1 Bunch Fresh Coriander Leaves, finely choppedx
  • 1 Medium Sized Tomato, chopped Chex
  • 8-10 Garlic Cloves
  • 2 Tbsp Lemon Juice
  • 3-4 Green Chilies, sliced
  • 1/2 Tbsp Salt or to taste
  • 1/2 Tbsp Red Chili Powder
  • 1/2 tsp Chaat Masala Powder

Instructions

  1. Wash and chop the vegetables
  2. Add all the ingredients in the blender, add 1 or 2 Tbsp of water so that the ingredients blend easily
  3. Keep blending until all ingredients are well combined into a smooth paste.
  4. Taste check, add more salt, red chili or lemon juice as required
  5. Its ready! serve it as a dip, spread or condiment

Notes

  1. This can be stored for about a week in the refrigerator
  2. This can be also stored be freezing and can be used as needed, just thaw and use. It’ll become dark green in color upon freezing however the taste will remain the same

Tags: Dips, Sauces and Chutneys, Easy

3 Comments
Chinese easy Main Dishes quick

Beef Chili Gravy

  • By
  • December 15, 2014
Chinese-Beef-Chili-Gravy-Recipe
It’s winters and it’s the start of holiday season. A lot has been going on the past week, a lot of family get-together, laughter and of course family fun and all this could not have been complete without FOOD!

Since it’s family time and you want to spend more with family than in kitchen so easy and quick recipes are all you need. So here it is the recipe for quick, easy and tasty Beef Chili with Gravy.
This recipe is in continuation of the Chinese style recipes which I love making during the winter season more. Although Chinese food (Pakistani Style) is the one you can have all round the year, but in winters its more comforting and some of the dishes really are good enough to keep you warm through the winter season and so is this Beef Chili Gravy recipe.
I understand most people don’t like eating beef, but “some dishes taste good in beef only”. Hey, don’t be disappointed my vegan friends and picky-eater friends I’ll be posting variations to this recipe in notes below so that you can enjoy this dish too 😀
Before going on to the recipe, there is some information that I’d like to share with you all. Yes, it’s about the selection of meet for this recipe. Here is a chart that describes the beef cuts, this is quite helpful in knowing which beef cut is used for which type of cooking (a very essential cooking info)
Beef-Cuts-Chart
Image Source: Google
For Beef Chili Gravy we will be using the Tenderloin Cut also known as undercut, fillet or eye-fillet. Why we’re using this meat because its very tender and needs little preparation and cooking to bring out the best flavor and texture, thus making it the best cut for quick cooking,stir frying, grilling and roasting.

print recipe

Beef Chili Gravy
by December-15-2014
Quickest stir fry recipe with a zing from the chili gravy – comforting and delicious!

Prep time: Cook time: Total time: Yield: serves 4-6

Ingredients

  • 2 Cups Beef (Undercut, thinly sliced strips (1cm in size)
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Black pepper powder
  • 1 Tbsp Soy sauce
  • 1 Tbsp Vinegar
  • 1 tsp Green Chili paste
  • 1/4 tsp White pepper powder
  • 2 Tbsp Vegetable oil
  • 1 Tbsp Garlic, chopped finely
  • 1 Tbsp Ginger, chopped finely
  • 1 Cup Capsicum, diced
  • 1 Cup Onion, diced
  • 1 Tbsp Red pepper flakes
  • 1/2 Cup Tomato puree
  • 1 tsp Salt (or to taste)
  • 1/4 tsp dried rosemary
  • 1 tsp black pepper powder
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  • 1/4 tsp Chinese salt (optional)
  • 2 Cups Water/Beef Stock/Chicken Stock
  • 2 Tbsp Cornflour mixed with water
  • 1/2 Cup Sweet corn (optional)

Instructions

  1. Combine egg, salt, black pepper powder, soy sauce, vinegar, green chili paste and white pepper powder in a prepping bowl. Add beef slices and coat well
  2. In a pan heat 2 Tbsp vegetable oil and stir fry beef slices on medium-high flame until cooked and browned. Set aside
  3. In another pan heat 2 Tbsp oil and add garlic and ginger. Add diced capsicum and saute for 2 minutes. Remove from pan and set aside.
  4. In the same pan now add red chili flakes and tomato puree. Mix well and add Water. Bring it to a boil and lower the flame and let it simmer
  5. Now add the seasoning: salt, black pepper powder, Chinese salt,dried rosemary. Mix well
  6. Add cornflour and water paste to thicken the gravy to desired consistency. Bring it to a boil and add the vegetables, capsicum,onion and beef. Add the soy sauce, mix and taste check. Adjust seasoning according to taste
  7. Don’t overcook after adding the vegetables to retain their crunchiness. Add sweet corn mix and serve
  8. Serve with Egg Fried Rice or Masala Rice

Notes

  1. If you don’t like beef, you can make this recipe with your choice of meat (chicken or fish)
  2. For the vegan version: use your favorite vegetables instead of beef, simple saute them before adding to sauce

Tags: Chinese,Quick & Easy, under 30 minute meals

16 Comments
Chinese easy Main Dishes Pasta Pizza & Pasta quick

Kung Pao Chicken Spaghetti

  • By
  • December 4, 2014
Kung-Pao-Chicken-Spaghetti-Recipe

Pasta is one of the most favorite dishes around the world. Available in different shapes and sizes, pasta is made according to flavors that suits one’s taste palette and this is why there is a huge variety of Pasta dishes out there.


Pasta recipes generally are based on similar ingredients: tomato paste, beef mince, chicken, white sauce, vegetables and topped with grated cheddar. However there is still a lot of variety out there that needs to be explored. And I’m glad I explored and came across this recipe, which is also a dish of a famous restaurant.

Here I present you today the recipe of Kung Pao Chicken Spaghetti from the Asian/Chinese cuisine. What sets this pasta apart from the rest is the combination of sweet and spicy flavors with a kick of salt and a punch of sourness (kick & punch – interesting 😛 ), all these flavors combined and in a delectable balance. This dish is quick – prepared in just 30 minutes, healthy and definitely better than takeout! (oh yes it is)

Kung-Pao-Chicken-Spaghetti-Recips

Just look at that glaze of the Kung Pao Sauce, the crunch of the peanuts, the tender chicken pieces and those slurp worthy noodles – can you just taste that? Well it’s really tasty, try it yourself and it’ll become your favorite pasta dish too.

And for my Vegan Friends, you can enjoy Kung Pao Spaghetti too, see the notes below

I love hearing from you so do write back!

print recipe

Kung Pao Chicken Spaghetti
by December-04-2014
Slurp worthy spaghetti glazed with spicy Kung Pao Sauce, crunchy peanuts and tender chicken pieces, prepared in just 30 minutes-Awesomely saucy and delicious!

Prep time: Cook time: Total time: Yield: serves 4-6

Ingredients

  • 3 Chicken Breasts, Cubed
  • 500 grams Spaghetti
  • 1 tsp Salt
  • 1 tsp Black Pepper Powder
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • 1/2 Cup Cornflour
  • 2 Tbsp Vegetable Oil
  • 1 Cup Roasted Peanuts
  • 3 Green Onion Stalks, chopped
  • Oil for deep frying

Kung Pao Sauce

  • 1/2 Cup Chicken Stock
  • 2 Tbsp Cornflour
  • 3/4 Cup Soy Sauce
  • 1/4 Cup White Vinegar
  • 1/4 Cup Water
  • 1 Tbsp Sugar
  • 3 Tbsp Red Chili paste with Garlic
  • 2 Tbsp Red Vinegar
  • 1 Tbsp Sesame Oil
  • 1/4 Cup Sugar
  • 2 Tbsp Red Chili Flakes

Instructions

  1. Bring a large pan of salted water to a boil, add the spaghetti and cook until al dente. When done, strain, drizzle some oil on it and set aside
  2. While spaghetti is cooking, mix chicken pieces with salt and pepper (to taste) and toss with cornflour till evenly coated.Heat oil for frying in a pan and deep fry chicken pieces till crisp and golden. Drain on kitchen towel and set aside
  3. In a bowl whisk together all the ingredients of the sauce.
  4. Heat 2 Tbsp vegetable oil in a wok over medium heat and add ginger and garlic paste. Stir fry for about 15 seconds. Now pour the sauce mixture in the wok, stir in peanuts,add salt and pepper powder Bring it to a boil and reduce the heat. Let it simmer until it is bubbly and thickens.Taste Check and adjust seasoning according to taste
  5. Now add the fried chicken pieces, stir in the noodles and green onion.
  6. Toss everything together and serve. Garnish with green onions

Notes

  1. For the Vegan version: use vegetable stock instead of chicken stock, use your favorite vegetables instead of chicken, simply stir fry them in 1 Tbsp vegetable oil before adding to sauce
  2. If you want to roast peanuts yourself: simply add peanuts in a pan and roast until golden, approximately 3 minutes
  3. You can use sea food items or beef instead of chicken
  4. For Serving: instead of tossing everything together in the wok, do this on the serving plate/bowl. Simply add cooked spaghetti on the plate top it with chicken pieces and the Kung Pao Sauce. Add green onions on the top and serve

Tags: Chinese, Pasta, Quick & easy

2 Comments
Press

Featured on Express Tribune AGAIN!

  • By
  • December 3, 2014
Excited! Excited!  My recipe for *Elvis’s Grilled Peanut Butter & Banana Sandwich* has been featured on Express Tribune Magazine Ms T (which works in partnership with the International Herald Tribune), Sunday October 26th, 2014.
For the recipe click here

Grilled Peanut Butter Sandwiches

No Comments