Mushroom and Egg Kothu/Kottu Roti

Kothu Roti is a popular street food in South India as well as Srilanka. It’s a very good way to turn leftover Roti (Indian Bread) and any meat curry into a new dish. I have tried different varieties of KothuRoti like Chilly Chicken Kothu Roti, Egg KothuRoti, Mixed Vegetable KothuRoti and so on from different restaurants.

Mushroom and Egg Kothu Roti

Mushroom and Egg Kothu Roti

A few years ago, I  made Kothu Parotta using Kerala Porotta. Last weekend, we had some leftover Naan in the fridge and it had dried up a bit. I decided to turn it into Kottu Roti so that we wouldn’t have to deal with hard and chewy Naan. Since I didn’t have any meat based curries, I decided to use mushroom and eggs to make a newer version of Kothu Roti. We had it for Breakfast on Sunday and it was yummy and filling. If you happen to have leftover Indian flat-bread (roti) like Porotta, Naan, Kulcha, Tandoori Roti etc., turn it into Kothu Roti and you will have an awesome dish for breakfast or tea-time.

Mushroom Egg Kothu Roti

Mushroom Egg Kothu Roti

Ingredients

  1. Naan – 4 medium
  2. Diced Onions – 1 medium
  3. Slit Green Chillies – 2
  4. Chopped Tomatoes – 1
  5. Chopped Mushrooms – 1/2 cup
  6. Red Chilly Powder – 1 tsp
  7. Black Pepper Powder – 1/4 tsp
  8. Canned Tomato Sauce – 2 tbsp (I used seasoned tomato sauce)
  9. Sweet Chilly Sauce – 1 tbsp (I used Thai variety)
  10. Eggs – 2
  11. Grated Coconut – 1/4 cup
  12. Oil – 2 tbsp
  13. Salt – to taste

Preparation Method

  1. Heat oil in a big non stick pan and saute onions and green chillies until the onions turn translucent.
  2. Add the diced tomatoes and cook until soft and pulpy.
  3. Throw in the chopped mushrooms. Saute on medium heat for 5 minutes until it begins to brown.
  4. Reduce heat and add red chilly powder. Stir fry for a minute.
  5. Add tomato sauce along with salt to taste and mix well.
  6. Throw in the roughly torn Naan pieces and shredded coconut. Stir fry on medium-high heat for a few minutes.
  7. Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixed with the Naan.
  8. Add the sweet chilly sauce and black pepper powder to the pan. Toss everything together and remove from heat.
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Spicy Chicken Pasta in Cream Cheese Sauce

My toddler loves pasta particularly spaghetti or “Noondles” in toddler language. It is wonderful to see your little one trying to chow down spaghetti making a huge mess. These days I cook Chicken Breast on weekends and use it in different recipes throughout the week. It is great to have cooked chicken in your fridge so that you can use it in your pasta, soups, sandwich and so on. I boil the chicken just like I do it for Chicken Salad. I have used the cooked chicken as well as the spicy broth in this recipe.

Spicy Chicken Pasta

Spicy Chicken Pasta in Cream Cheese Sauce

Here is the recipe for a spicy chicken pasta in a flavorful cream cheese sauce.  I have used Piri Piri hot sauce for an extra kick. We have been hooked onto Piri Piri sauce after Nando’s. This pasta is only lightly coated in sauce. The flavors from cream cheese and chicken broth make it wonderful. You can add more cream cheese for a heavier sauce. This sauce tastes similar to Alfredo Sauce except that it is lighter.

Creamy Chicken Pasta

Creamy Chicken Pasta

 

Ingredients

  1. Pasta of your choice – 1 lb (I used Spaghetti)
  2. Cooked Chicken Breasts – 3 cups (diced into medium sized pieces)
  3. Diced Bell Peppers – 1 cup (I used both red and green varieties)
  4. Diced Onions – 1 small
  5. Chopped  Mushrooms – 1 cup
  6. Minced Green Onions – 1/4 cup
  7. Softened Cream Cheese – 1/4 cup
  8. Chicken Broth – 1 cup
  9. Milk – 1 cup
  10. Piri Piri Sauce – 1/2 tsp (Use any hot sauce of your choice)
  11. Black Pepper powder – 1/2 tsp
  12. Garlic powder – 1/2 tsp
  13. Butter – 2 tbsp
  14. Salt – as needed
  15. Sugar – 1 tsp

Preparation Method

  1. Bring lightly salted water to a boil in a big pot. Cook pasta according to the instructions on the packet. Drain and keep aside.
  2. While the pasta is cooking, heat 2 tbsp butter in a large saucepan and sauté the onions until translucent.
  3. Throw in the mushrooms and bell peppers. Sauté on medium heat until cooked but firm.
  4. Add the diced chicken breasts to the pan and sauté for a few more minutes.
  5. Reduce heat and add black pepper powder, garlic powder and piri piri hot sauce.
  6. Add the softened cream cheese, milk and chicken broth to the pan. Stir until the cream cheese melts and there are no lumps.
  7. Add 1 tsp sugar and little salt to taste. Simmer for a few minutes until the sauce thickens.
  8. Throw in the diced green onions to the pan.
  9. Add the spaghetti to the pan and toss everything until the noodles are coated with the sauce.

Note

  1. You can use store-bought chicken broth instead of homemade broth.
  2. Instead of boiled chicken, you can bake, saute or grill chicken breasts. For an easier alternative, try rotisserie chicken.
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Strawberry Banana Coffee Cake

Wow! I am back to my blog after another long year. Even though I love blogging and wish to spend every waking minute on my blogs, it doesn’t happen because my toddler needs Mama and I hardly catch a break. This afternoon, I baked a simple and yummy cake for my little one. It’s summer and strawberries are available everywhere. I had a few overripe bananas sitting on the counter calling for my attention. I decided to make a basic cake using Strawberries and Banana because my sister had made it sometime back and we loved it.

Strawberry Banana Cake

Strawberry Banana Cake

If you google for Strawberry Cakes, you will most likely find recipes which use the box cake variety. This recipe is similar to the Banana Chocolate Cake I often make from scratch for birthdays and other occasions. It is sweet and moist and you will love every bite as you dig into the sweet and sour strawberries. Enjoy this yummy Strawberry Banana Cake with your evening coffee or tea. There are no hard and fast rules here. Why don’t you serve it for Brunch or even Breakfast next time? 😉

Strawberry Banana Coffee Cake

Strawberry Banana Coffee Cake

Ingredients

  1. All Purpose Flour – 2 cups
  2. Sugar – 1 cup + 1 tbsp
  3. Baking Powder – 1.5 tsp
  4. Baking Soda – 1.5 tsp
  5. Salt – 1/2 tsp
  6. Chopped Strawberries – 1.5 cups
  7. Ripe Bananas – 2 large (the riper the better)
  8. Eggs – 2
  9. Milk – 1/2 cup
  10. Canola Oil – 1/2 cup
  11. Warm Water – 1/2 cup
  12. Liquid Vanilla Extract – 1.5 tsp

Preparation Method

  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Lightly grease a 9 x 13 inch (23 x 33 cm) pan with little oil or use a non stick spray. Set aside.
  2. Wash the strawberries and chop it into bite size pieces. Combine with 1 tbsp sugar and keep it aside.
  3. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. Whisk until combined. Do not skip the sifting portion because I am warning you. It will be really unpleasant if you bite into a lump of baking soda.
  4. In another large bowl, mash the overripe bananas. Whisk together the eggs, mashed bananas, warm water, milk, oil, and vanilla extract.
  5. Add the dry ingredients to the wet ingredients and stir until combined.
  6. Next, fold in 1 cup of the strawberries to the batter. Mix gently.
  7. Pour the batter into the prepared pan and distribute the remaining 1/2 cup of strawberries evenly over the cake.
  8. Bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. I used a non-stick baking pan and baked the cake for 35 minutes.
  9. Remove from oven and let it cool. Enjoy!

 

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