cooking

Bhurji – Scrambled Eggs with a Spicy Twist

Happy Wednesday everyone!

Today, I will be sharing a recipe on Bhurji, scrambled eggs with loads and loads of flavor from Indian spices. It’s fun and easy to make, great for leftovers, and great for a large gathering. Let’s get started!

Ingredients:

  • 6 eggs
  • 1 Onion
  • 3 Tomatos
  • Turmeric
  • Garlic
  • Gharam Masala
  • Red chili powder
  • Salt

Directions:

  1. In a large bowl, whisk the eggs and keep aside.IMG_2467.JPG
  2. Chop the onions, tomatoes, and garlic.FullSizeRender.jpg
  3. Take a very large skillet, add a spoon of vegetable oil and heat on medium.
  4. Add the chopped onions and garlic and sauté until translucent.
  5. Add the chopped tomatoes and sauté for 2 minutes.FullSizeRender-6.jpg
  6. Add salt, red chili powder, and turmeric powder to taste. Mix well.
  7. Pour the eggs into the skillet and continuously whisk until cooked and resemble scrambled eggs.FullSizeRender-7.jpgFullSizeRender-8.jpgFullSizeRender-3.jpg
  8. Plate and serve with toasted bread!FullSizeRender-2.jpgFullSizeRender-1.jpgFullSizeRender-5.jpg

Suggestions, Substitutions, Tips & Tricks:

  • Serves 4 to 5 people.
  • You can add as many vegetables as you’d like.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Meta Matcha Brownies

Happy Wednesday everyone! Today, I will be sharing a recipe for brownies. These aren’t just your average chocolate brownies- these are Meta Matcha Brownies! There are so many ways you can incorporate matcha into your diet, and baking with it is an easy one. These brownies still do taste sweet, but the delicious taste of matcha definitely kicks in after! Let’s get started.

Meta Matcha provides the best matcha. Find it here:

https://www.metamatcha.com
https://www.instagram.com/metamatcha
https://www.facebook.com/MetaMatchaFullSizeRender-7.jpg

Ingredients:

  • 1/2 cup all purpose flour
  • 1/2 cup Matcha (green tea) powder
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350F and spray an 8-inch square pan with cooking spray.
  2. In a mixing bowl, whisk together the flour, matcha (green tea powder), salt, and baking powder; set aside.
  3. In a bowl, mix together the butter, sugar; add eggs and vanilla.
  4. Add the flour mixture and mix just until no traces of flour remain.FullSizeRender-1.jpgFullSizeRender-6.jpg
  5. Pour batter into the pan and spread into an even layer.FullSizeRender-5.jpgFullSizeRender-9.jpgFullSizeRender-8.jpg
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. FullSizeRender-20.jpgFullSizeRender-21.jpg
  7. Plate and serve!FullSizeRender-19.jpgFullSizeRender-17.jpg

Suggestions, Substitutions, Tips & Tricks:

  • Matcha muffins coming soon!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Fried Rice

Hi everyone!

Today, I will be sharing my recipe on fried rice minus a few ingredients I didn’t have on hand, but still tasted amazing nonetheless! It’s definitely a healthier alternative to take-out fried rice as you can control how much of each ingredient you put into it. You can add chicken, pork, or just simply leave it veggie like how I did. Oh, did I mention it taste even better for leftovers? Let’s get started!

Ingredients:

  • 1 cup rice
  • Soy sauce
  • Garlic
  • Ginger
  • Cayenne pepper
  • 2 eggs
  • Carrots
  • Onion
  • Green bell pepper
  • Red bell pepper
  • Mushroom

Directions:

  1. Bring a pot of water to a boil and then add 1 cup of rice.
  2. Let the rice cook and drain leftover water if any.
  3. While the rice is cooking, chop the onions, garlic, and ginger.FullSizeRender-24.jpg
  4. Cut the carrots, bell peppers, and mushrooms.FullSizeRender-25.jpg
  5. In a large skillet, add a tablespoon of oil and add the garlic and ginger.FullSizeRender-23.jpg
  6. Let cook for a minute and then add the onion.
  7. Sautee the onion and then add the rest of the vegetables.
  8. Once cooked, set aside.FullSizeRender-32.jpg
  9. In the large skillet, add 4 table spoons of oil and then add the cooked rice.
  10. Let it cook for about 5 minutes making sure the oil covers most of the grains.FullSizeRender-28.jpg
  11. Make room in the center of the skillet and add 2 eggs in the middle.FullSizeRender-29.jpg
  12. Toss around so the eggs become quite scrambled with the rice.
  13. Add the vegetables and soy sauce and cayenne pepper to taste.FullSizeRender-30.jpgFullSizeRender-22.jpg
  14. Cook for another 5 minutes.
  15. Plate and serve!FullSizeRender-27.jpgFullSizeRender-26.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add chicken or pork with the veggies.
  • It’s best to use a day old rice, but I wanted to make this last minute; still tasted great.
  • You can add green onions and scallions, I didn’t have any on hand.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Paneer Tikka Masala

Happy Wednesday everyone! Today, I will be sharing my recipe on Paneer Tikka Masala. This dish consists of chunks of marinated grilled paneer in a creamy onion tomato masala. The process of making it from scratch can be lengthy but worth the effort. Let’s get started!

Ingredients:

  • Paneer
  • Yogurt
  • Milk
  • Onion
  • Tomatoes
  • Tomato paste
  • Garlic
  • Ginger
  • Red chili powder
  • Garam Masala
  • Fenugreek leaves

Directions:

  1. Place the cubed paneer and enough yogurt to coat each cube in a large bowl.
  2. Add red chili powder, garam masala, salt, and lemon juice. Coat and mix evenly.
  3. Set aside to marinate in the refrigerator for about 1 hour.FullSizeRender-35.jpg
  4. On a baking tray, place the coated cubed paneer evenly spaced out.FullSizeRender-38.jpg
  5. Place in oven at 400 degrees F for about 35 minutes.
  6. Set aside.FullSizeRender-33.jpg
  7. Chop a large onion, 2 tomatoes, mince garlic, and ginger.FullSizeRender-34.jpg
  8. Place in a food processor to make a puree.
  9. In a large skillet, add some minced garlic in oil. Sautee until browned.
  10. Add the puree, red chili powder, half a spoon of tomato paste, and let cook for 3 minutes.IMG_9711.JPG
  11. Add 1 cup of water and let cook for another 5 minutes.IMG_9712.JPG
  12. Add fenugreek leaves, garam masala, and half a cup of milk. Let cook for 10 minutes.IMG_9713.JPG
  13. Add the paneer tikka and stir gently.IMG_9714.JPGIMG_9715.JPGIMG_9716.JPG
  14. Plate and serve alongside naan and rice!FullSizeRender-41.jpgIMG_9718.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 4 people.
  • You can add as much seasoning as you want and make it as spicy as you want.
  • You can replace the paneer with chicken. Just follow the same steps!

This is a perfect Indian recipe for a party pot luck or just for dinner. It has a  strong aroma of flavors and is super delicious!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Baingan Bharta – Punjabi Eggplant

Happy Wednesday all!

Today I will be sharing my recipe on Baingan Bharta, which is roasted mashed eggplants cooked with onions, tomatoes, chillies, and ginger. This delicious roasted mashed eggplant dish is one of the most comforting things to eat along with warm rotis. The mouthwatering smoky flavor that comes from charring the eggplant is what makes this dish so amazing. You can even roast them over coal which brings them to another level! Let’s get started!

Ingredients:

  • 2 medium eggplants
  • 1 Onion
  • 2 Tomatoes
  • Ginger
  • Garlic
  • Red cayenne pepper
  • Garam Masala
  • Turmeric

Directions:

  1. Wash, pat dry and prick eggplants. Roast them over open flame until the skin starts peeling off and eggplants start to shrink. Continue on all sides until the skin browns. Let them cool in a bowl of water.IMG_0084.JPGIMG_0085.JPGIMG_0086.JPG
  2. Meanwhile, chop the tomato and pulse until smooth or chop finely and set aside.
  3. Remove eggplant skin and mash the pulp.
    IMG_0087.JPGIMG_0088.JPG
  4. In a large skillet over medium high heat, sauté the onions in a splash of oil until they become translucent.
    IMG_0090.JPG
  5. Add chopped ginger and garlic and continue to cook until browned.
  6. Add red cayenne pepper and the mashed eggplants.
  7. Cook for 10 minutes over medium high heat. Continue to stir.
  8. Add the tomatoes and cook over medium heat for another 10 minutes.IMG_0091.JPG
    IMG_0092.JPG
  9. Continue to mix and cook for an additional 5 minutes.
  10. Plate and serve alongside warm roti!

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Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • It’s important to char the eggplants thoroughly so the raw flavor doesn’t remain.
  • You can add however much spices you want according to your taste!

Baingan Bharta is so easy to make! It takes no time at all to cook, yet it’s so delicious! Not many ingrediants are needed, however the spices make the dish so flavorful.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz