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

Insanealia Pot Strainer

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Check out where you can get yours below!

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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

Very Veggie Soup

Hi everyone! Now that Fall is around the corner, my go-to recipes are always hearty soups. Today, I will be sharing a classic veggie soup. It’s a great way to sneak all those veggies in but all you can taste is the flavorful garlic and tomatoes. It takes no time at all and is super easy. Let’s get started!

Ingredients:

  • Tomatoes
  • Garlic
  • Beet
  • Ginger
  • Carrots
  • Onions
  • Salt and Pepper to taste

Directions:

  1. Fill a large bowl halfway with water.
  2. Place the tomatoes, beet, and carrots in the bowl.FullSizeRender-4.jpg
  3. Microwave for 6 minutes to soften the veggies.
  4. Meanwhile, chop the onion, garlic, and ginger.FullSizeRender-2.jpg
  5. Let the boiled veggies cool to room temperature.FullSizeRender-8.jpg
  6. In a food processor or Ninja blender, add the chopped veggies and about 1 cup of water.
  7. Blend until smooth.FullSizeRender-3.jpg
  8. In a big pot, pour the puree in and turn on the heat to medium.
  9. Add salt and pepper to taste.
  10. Let the soup come to a boil and let it simmer for 10 minutes.
  11. Serve hot alongside garlic bread!FullSizeRender-10.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add whatever veggies you have on hand or you like. I would add more except this is all I had at the moment.
  • You can use broth instead of water.

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