Ain’t it an amazing feeling to wake up to the aroma of your most favourite breakfast? It’s not easy to be a woman, yet, we walk with our heads high, take pride in every stride and face challenges head on. Each of us is special in our own unique way!! After all we love to be pampered and yearn for that one moment when the day is “JUST ABOUT US”.
Why does it always have to be a cliched or stereotypical thought process saying “The way to a man’s heart is through his stomach”?, why can’t you just change it for a day??
Here’s to all those men folks who intend to surprise and make the most important woman in their life feel special. Now is payback time 😉 just sweep her off her feet by serving her breakfast in bed. I have managed to bring together a relatively simple and no-mess breakfast recipe. It’s okay if you mess it up the first time… because after all, it’s the thought that counts. At least give it a try, probably you’ll explore the hidden chef in you.
Open Faced Burger
Here is the first part from our breakfast menu – the open-faced burger.
- Capsicum – 2 tbsp (finely chopped)
- Peas – 1/4 cup
- Onions – 2 tbsp (finely chopped)
- Carrots – 2tbsp (finely Chopped)
- Baby Corn – 2tbsp (finely sliced)
- Cottage Cheese – 150 grams (finely cubed)
- Chilli powder – 1/2 tsp
- Pepper – 1/2 tsp (crushed)
- Salt – to taste
- Cheese – 100 gms grated
- Burger Buns – 2 (halved)
- Mixed Herbs – 1 tsp
In a frying pan add a teaspoon of oil and let it heat. Once heated just add in all the vegetables and saute till tender. Add chilli powder, crushed pepper and stir well. Now slide in the chopped cottage cheese and give it a good stir.
The topping that needs to go on the burger is ready. Now carefully halve the burger buns. Top the bun with the vegetable filling, sprinkle a generous amount of cheese, followed by mixed herbs. Bake them for about for 20 minutes in a preheated oven at 180 degrees centigrade.
A delicious, crunchy, aromatic open faced burger is all set to go on the plate.
Cucumber Cold Salad Recipe
Now the second from the menu – the cucumber cold salad.
- Cucumber – 1 finely chopped
- Carrot – 1 tbsp finely chopped
- Capsicum – 1 tbsp finely chopped
- Vinegar – 1/2 tsp
- Pepper – 1 tsp (crushed)
- Olive oil – 1/2 tsp
- Salt – To tast
- Mint Mayonnaise – 1 tbsp
How to Make a Tangy Salad
Add all the finely-chopped vegetables. Combine vinegar, salt, olive oil, pepper along with the vegetables. Now add the mint mayonnaise and mix well.
There, your salad is ready in a jiffy!!
Chocolate Cookies Smoothie
Woohoo!! We’ve reached another phase – chocolate cookies smoothie!
- Chocolate cookies – 3 nos
- Frozen Milk – 1 1/2 cup
- Sugar – 2 tbsp
- Vanilla Ice cream – 1 scoop
How to Make the Smoothie
Throw in all the ingredients, the chocolate cookies, frozen milk and sugar in to a blender and blend till all the ingredients are completely smoothed out. Take a glass of your choice, pour in the smoothie. Add a scoop of vanilla ice cream and top it up with a chocolate cookie. This is pretty easy – ” This shake seems to be no great shake”!!
Red Velvet Muffins Recipe
All this while it’s been a cake walk for you, now I’m going to rev up the degree of difficulty and see who can walk this extra mile. There is virtually no heart which doesn’t sink for this devilishly, sinful cake “Red Velvet Cupcake”.
- All Purpose Flour – 1 1/2 cup
- Beetroot – 3/4 cup (pureed)
- Refined Vegetable oil – 1/4 cup
- Milk – 1/2 cup
- Baking Powder – 1 1/2 tsp
- Cocoa Powder – 2 tbsp
- Vinegar – 1 tbsp
- Sugar – 1 cup (measured and then powdered)
Whip up oil and sugar together. In a separate bowl, combine beetroot puree, milk and vinegar. Rest this mixture for at least 5-7mts. Sieve flour, cocoa and baking powder, keep it aside. After resting the beetroot, milk and vinegar mixture, combine it to the oil and sugar mixture. Whisk lightly. Now finally add the dry ingredients slowly in batches to the wet ingredients and fold. Fill it in the prepared muffin moulds and bake them in a pre-heated oven at 180 degrees centigrade for 20 mts.
If you want to make it in the microwave oven, fill around 7 moulds at a time and microwave on high power for about 2mts.
The drill to check if the cupcakes are “done or not”, is pretty much simple. All you need to do is just insert a tooth pick right at the center taking it all the way to the bottom, as you remove the tooth pick, if it comes out clean, indicates, cake is done. If it’s gooey, just bake it for another 5 minutes in case of an oven or 30 seconds in case of a microwave.
Place them on a cooling rack and let them cool completely.
You can top the red velvet muffins with a butter cream frosting. Here’s a recipe for a basic “butter cream icing“ if you want to try your hand at icing too!!
Fried Ice Cream Recipe
The next one is the simplest of all, but will test your patience and if you nail this, I’m sure anybody will get floored. “Fried ice cream – it’s more like an oxymoron, sounds cool huh!! With no further delay..let’s start making
- Ice cream of your choice – 4 small scoops or depending on how many you intend to make)
- Corn flakes – 7 tbsp (crushed)
- Biscuit/Cookies – 7 tbsp (crushed)
- corn flour – 2tbsp
- Water – 1 1/2 tbsp
- Oil – For frying
How to Make Fried Ice Cream
Scoop out four equal portions of ice cream, ensure it’s round from all sides. Put it in the freezer for 1 hour.
Combine the crushed corn flakes and cookies. Once the ice cream becomes rock hard, remove it from the freezer, roll and coat it with the crushed powder. Put it back in the freezer for an hour.
Mix corn flour and water and make a thick and flowy paste. After sitting in the freezer for a long time, it will be rock solid.
Dip it in the corn flour and again roll it over the crumbs. This will give an even and thick coating. Now put it back in the freezer for another 3 hrs.
After 3 hrs, heat oil in a girdle, once it is very hot drop the frozen ice cream in to the oil. Ensure to remove it within 5 seconds, otherwise the ice cream will start to seep through. Serve immediately.
As you work your way through the crunchy outer coating, the ice cream starts oozing out, which is simply ethereal!!
Prepare the rest of the course first, set the plate and at last fry the ice cream. Serve immediately.
Hope you have a great time making these… have fun cooking!!
— Recipe and Images Shared by Gayathri Iyer