Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with P

Saturday, 20 September 2014

Breakfast casserole recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Breakfast casserole recipes

Source:- Google.com.pk

Hash Brown Casserole

Ingredients

Frozen hash browns
1 small onion, chopped
1 green bell pepper, chopped
olive oil
16 strips of crisp bacon, clumbled
14 eggs
2 cups grated cheddar cheese
Sour cream
Scallions, chopped (as garnish)

Directions

7 X 11 baking dish
Preheat oven to 325°.
Spray baking dish and fill it over half-full of frozen hash browns. Brown one small onion and pepper in a small amount of olive oil and spread over potato mixture. Follow with bacon. Place in the oven for 30 minutes (watch so that it doesn't over-brown the bacon and the potatoes are done). Twenty minutes before serving, scramble the eggs until soft and spread over the potato mixture. Cover with cheese and return to barely warm oven to melt the cheese. Top each serving portion with a small scoop of sour cream and scallions.

Willis Graves' Three Cheese Tart

Directions

1/2 cup sliced fresh mushrooms
1/2 cup sliced fresh tomatoes
1 (9-inch) homemade or high-quality, store-bought pie crust
Salt to taste
Pepper to taste
2/3 cup crumbled feta cheese
1 3/4 cup grated Parmesan cheese
8-ounces grated Gruyï¿½re cheese
4 eggs
3/4 cup heavy cream
1/4 cup white wine
Ground cayenne red pepper for a little kick
Extra grated Parmesan to sprinkle on top of tart
Freshly cracked black pepper

Bake empty pie crust at 350 degrees for 12 minutes, remove from oven and let cool for approximately 10 minutes before adding other ingredients.
Once the pie crust is cool, place mushrooms and tomatoes in the bottom of the pie crust and season with salt and pepper.
Add all of the cheeses on top of the mushrooms and tomatoes.
In a separate bowl, mix eggs, heavy cream, white wine, and cayenne pepper to taste. Be careful with the cayenne pepper.
Slowly pour egg mixture over pie and sprinkle extra Parmesan cheese and freshly cracked pepper on top.
Bake at 350 degrees for 1 hour.

Yield

6 to 8 servings.

Breakfast Pie

Ingredients

1 stick butter
2 lbs. small curd cottage cheese
6 eggs
6 T. sugar
1 cup Bisquick

Directions

Melt butter and pour over cottage cheese in a large bowl. Add eggs, sugar and then Bisquick, mixing well after each addition. Pour entire mixture into a 3 quart rectangular pyrex dish (lightly greased).
Sprinkle with cinnamon sugar (optional) and bake for 45 minutes at 350 degrees. Cut into squares and serve with fresh berries or fruit topped with vanilla yogurt.

Yields

Serves 10-12

Su Casa Baked Omelet for Two

Ingredients

5 egg whites (room temperature)
1/4 teaspoon Cream of Tartar
4 egg yolks (room temperature)
1/4 cup of water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound of deli ham, shaved and torn
1 cup shredded sharp cheddar cheese
Preheat oven to 375 degrees. Make sure oven is hot.

Directions

Preheat oven to 375 degrees. Make sure oven is hot. In 9-inch non-stick skillet, heat one tablespoon butter. In mixing bowl, beat egg whites until frothy; add cream of tartar and beat until almost stiff. In second mixing bowl, beat egg yolks with water, salt, and pepper until thick and lemon-colored. Fold egg yolks into egg whites gently. Put mixture into skillet and cook on medium-high for one minute. Bottom of omelet will set and begin to rise. Put skillet in center of oven for 10 to 12 minutes until lightly brown. While omelet is cooking, warm ham and cheese mixture in microwave for 1-1/2 minutes. When omelet is done, remove from oven carefully. Put filling on one half of omelet. Fold other half over top of filling, cutting the back with a sharp knife so omelet won't break. Slide onto serving platter. Sprinkle cheese on top.

East Park Inn Brunch Casserole

Ingredients

2 lb sausage
1/2 cup chopped green onions
1 2-ounce can chopped pimientos
1 dozen slices bread
6 eggs
3 cups milk
1/4 teaspoon dry mustard
1 tablespoon Worcestershire sauce

Steps

Cook sausage until crumby, drain well.
Add onions and pimentos.
Layer 6 slices of bread, crusts removed, in a buttered 13"X9"2' casserole.
Spoon meat, onions and pimentos over bread. Top with rest of bread.
Beat together the eggs, milk, mustard and sauce. Pour over casserole.
Place in refrigerator overnight. Next day, bake in 350° oven for 1 1/4 hours.
Mushrooms may be added, if desired.

Total preparation time: 1hr 30

Susan's crustless breakfast bake

Makes 8 servings

12 cups trimmed fresh spinach leaves
2 tablespoons unsalted butter
3/4 cup chopped peeled shallots
3 plum tomatoes
1 cup milk
2 eggs
3/4 cup shredded Monterey Jack cheese
1/4 teaspoon chopped fresh dill
2 teaspoons grated lemon zest
1/2 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon dried bread crumbs
1 tablespoon freshly grated Parmesan cheese

Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat, and stir to wilt the spinach, 3 to 4 minutes. Drain well squeezing out excess moisture. Chop coarsely, set aside.
Preheat oven 350 degrees.
Melt the butter in a small skillet and saute shallots over medium-low heat until translucent, 5 minutes, set aside.
Halve tomatoes and squeeze, releasing and discarding the seeds and juice. Coarsely chop and set aside.
In a medium size bowl, whisk together milk, eggs, Jack cheese, dill, lemon zest, salt, pepper. Stir in the reserved spinach, tomatoes and shallots.
Thoroughly butter an 8-inch square baking pan. Add the filling and sprinkle with the breadcrumbs and Parmesan.
Bake until golden, 25 minutes. Let the quiche stand for 10 minutes before serving.

Per serving: 172 calories, 10.5 g protein, 9 g carbohydrate, 3.5 g fiber, 12 g fat, 100 mg cholesterol, 445 mg sodium.

Breakfast casserole recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Best breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Best breakfast recipes

Source:- Google.com.pk

Warm grapefruit and orange with toasted coconut

An invigorating, caramelised, citrus fusion, mellowed with sweet, toasted coconut – a great start to your day.

Serves 2–3

2 large pink grapefruit
3 oranges
1 tbsp brown sugar
15g unsalted butter, cubed
75g desiccated coconut

Preheat the grill to high.
Using a sharp knife, cut the peel from the grapefruit and oranges, then slice the flesh into 1cm-thick rings.
Arrange in a shallow baking dish. Sprinkle with the brown sugar and dot with the butter.
Grill until the fruit is lightly browned. Sprinkle with the coconut and return to the grill until just toasted. Serve immediately.

The full Italian

Not the lightest of breakfasts – more of a hefty brunch to fuel a long walk or some other mildly strenuous exertion. Get the best‑quality sausages and eggs you can find, and give the onions plenty of time to soften and sweeten while you lose yourself in the newspaper and sip your coffee.

Serves 8

2 red onions, finely sliced
2 tbsp white wine vinegar
1 heaped tsp caster sugar
A knob of butter
2 x 500g rings Tuscan or Cumberland sausage
Olive oil
2 eggs
A splash of milk
A pinch of fresh rosemary, chopped
8 slices of day-old bread
Salt and black pepper

Put the onions in a small saucepan with the vinegar, sugar and butter. Cover and leave to sweat over the lowest heat for about 30 minutes, stirring occasionally.
At the same time, fry the sausages over a medium heat, turning occasionally, for about 12 minutes. Alternatively, roast them in the oven at 200C/400F/gas mark 6, with a small glug of olive oil, for about 15-20 minutes, turning halfway through.
Whisk the eggs, milk, rosemary and seasoning together in a shallow bowl. Submerge each slice of bread in the egg mixture until well soaked and stack the slices up in the bowl, ready for the pan.
When the onions have about 5 minutes left to cook, add a small glug of olive oil to a nonstick frying pan over a medium heat and tip in the eggy bread (along with any excess egg from the bowl). Fry on both sides until browned and crisp.
Divide the sausages and serve with the onions scattered over the eggy bread.

Almond croissants

A great way to use up croissants just past their best. You can make the syrup and the almond cream up to a day in advance and refrigerate. The filled croissants will last for a day.

Makes 6-8

6-8 croissants, around a day old
2 tbsp flaked almonds
Icing sugar, for dusting

For the syrup

250ml water
2 tbsp sugar
3 tbsp light rum (optional)

For the filling

100g sugar
100g whole blanched almonds, or ground almonds
A pinch of salt
100g unsalted butter, diced
2 egg yolks
1 egg white

Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with parchment paper.
First, prepare the syrup. Combine the water, sugar and rum (if using) in a saucepan. Bring to a slow boil over medium heat, and simmer for a minute, stirring to dissolve the sugar. Remove from the heat, transfer into a shallow bowl and leave to cool completely.
Next, prepare the almond filling. Whizz the sugar, almonds and salt in a food processor until finely ground. Add the butter and mix again until well blended. Add the egg yolks and egg white one by one, and process until creamy.
Dip each croissant individually into the syrup, coating both sides and the ends well – the croissant should be quite moist.
Slice each croissant in half horizontally and place on the baking tray. Spread the inside with about 2 tbsp of the almond filling and place the top back on. Spread another 1 tbsp of the filling on the top and sprinkle with flaked almonds. Repeat with the remaining croissants.
Bake for 12-15 minutes, until the almond mixture has set and turned golden. Transfer to a cooling rack, dust with icing sugar and serve slightly warm or at room temperature.

Omelette Arnold Bennett

It's not clear how Arnold Bennett managed to produce such a prodigious amount of work while subsisting on the dish named after him. Try writing a series of critically acclaimed bestsellers set in Stoke-on-Trent after eating this omelette. Impossible, isn't it? Mr Bennett was clearly a man apart.

Serves 2

200ml whole milk
1 bay leaf
1 tsp black peppercorns
A pinch of grated fresh nutmeg
250g smoked haddock (undyed)
3 tbsp hollandaise
5 large eggs
Black pepper

For the bechamel sauce

30g unsalted butter
2 tbsp plain flour
100g gruyère cheese
50ml single cream

Put the milk, bay leaf, peppercorns, nutmeg and haddock in a saucepan. Gently bring to the boil, then take off the heat and leave for 5 minutes.
Take the fish out, remove its skin and gently flake the flesh. Strain the milk and set aside.
Now for the bechamel sauce base. Melt half the butter in a saucepan. Add the flour and mix well to form a roux. When it starts to smell biscuity, add a little of the warm, strained milk and mix thoroughly to avoid lumps. Gradually add all the milk. When it is all integrated, add half the cheese. Cook the mixture for about 4 minutes, stirring frequently. Add the cream.
Now it all comes together. Turn the grill on to its highest setting. Mix the haddock, cheesy bechamel and the hollandaise together. Whisk up the eggs.
Melt the remaining butter in a medium-sized, heavy-based frying pan. When it is bubbling, add the eggs so that they coat the inside of the pan, stirring the mixture gently to keep it light. When it is set around the edges and base but still runny on top, add the fish mixture and a little pepper.
Sprinkle the rest of the cheese on top, then put the pan under the grill until it colours and bubbles. The inside should be delightfully gooey. Cut in half and then serve.

Best breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Breakfast recipes for kids

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Breakfast recipes for kids

Source:- Google.com.pk

Breakfast Parfait

A little low-fat dairy and some vitamin-rich fruit and you've just started your day right, nutritionally speaking.

Ingredients

3/4 cup low-fat cottage cheese or low-fat plain yogurt
1 cup pineapple chunks, papaya chunks or cling peaches
2 teaspoons toasted wheat germ

Preparation

Place cottage cheese (or yogurt) in a small bowl. Top with fruit and sprinkle with wheat germ.

Nutrition

Per serving (with cottage cheese, pineapple): 247 calories; 3 g fat (2 g sat, 0 g mono); 15 mg cholesterol; 40 g carbohydrates; 20 g protein; 3 g fiber; 632 mg sodium; 479 mg potassium.
Nutrition Bonus: Vitamin C (28% daily value), Calcium (33% dv).
Carbohydrate Servings: 2
Exchanges: 2 fruit, 3 very lean meat

Nutrition Note

Per serving (with yogurt, papaya): 196 calories; 4 g fat (2 g sat, 1 g mono); 11 mg cholesterol; 31 g carbohydrate; 12 g protein; 3 g fiber; 140 mg sodium; 738 mg potassium. Nutrition bonus: Vitamin C (150% daily value), Vitamin A (30% dv), Calcium (37% dv), Folate (23% dv), Potassium (21% dv), Magnesisum (19% dv), Zinc (17% dv).

Quick Breakfast Taco

A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

Ingredients

2 corn tortillas
1 tablespoon salsa
2 tablespoons shredded reduced-fat Cheddar cheese
1/2 cup liquid egg substitute, such as Egg Beaters

Preparation

Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Nutrition

Per serving: 153 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 17 g protein; 0 g fiber; 453 mg sodium; 207 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 2 very lean meat

Citrus Berry Smoothie

This meal-in-a-glass smoothie is bursting with berries and orange juice, healthful sources of carbohydrate and powerful antioxidants. Getting plenty of antioxidant-rich foods makes sense for active people, since free radicals are produced any time the body's cells process oxygen.

Ingredients

1 1/4 cups fresh berries
3/4 cup low-fat plain yogurt
1/2 cup orange juice
2 tablespoons nonfat dry milk
1 tablespoon toasted wheat germ
1 tablespoon honey
1/2 teaspoon vanilla extract

Preparation

Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.

Nutrition

Per serving: 432 calories; 3 g fat (2 g sat, 0 g mono); 15 mg cholesterol; 77 g carbohydrates; 20 g protein; 7 g fiber; 250 mg sodium; 617 mg potassium.
Nutrition Bonus: Vitamin C (175% daily value), Calcium (63% dv), Potassium (18% dv), Magnesium (16% dv).
Carbohydrate Servings: 4 1/2
Exchanges: 3 fruit, 2 low-fat milk

Strawberry-Orange Muffins

We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.

Ingredients

3 tablespoons almonds
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
3 teaspoons freshly grated orange zest, divided (see Variation)
1/2 teaspoon salt, divided
2 tablespoons plus 1/4 cup canola oil, divided
1 cup white whole-wheat flour , or whole-wheat pastry flour (see Note)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)

Preparation

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

Tips & Notes

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

Nutrition

Per muffin: 203 calories; 9 g fat (1 g sat, 5 g mono); 18 mg cholesterol; 28 g carbohydrates; 4 g protein; 2 g fiber; 314 mg sodium; 88 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value).
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 carbohydrate (other), 2 fat

Breakfast recipes for kids

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Good breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Good breakfast recipes

Source:- Google.com.pk

Oat and Nut Muffins

Ingredients

140 gm butter
150 gm castor sugar
4 eggs
2 cups flour
1 tsp baking powder
1 cup nuts (toasted walnuts, almonds and cashew nut)
1 cup oats

Method

In a bowl add butter, sugar and beat together.
Beat in the eggs slowly, one by one.
Beat is very lightly.
Now fold in the flour. Mix well.
Add baking powder. Mix.
Now add the nuts. If you do not like nuts you can use dries fruits like raisins, cranberries or even choco chips)
Add the oats and mix well.
Pre-heat the oven at 180 degrees.
Line the muffin tin with butter paper and spoon in the batter.
Sprinkle some oatmeal on top.
Bake for about 20 minutes.

Key Ingredients: Oats, Butter, Egg, All Purpose Flour, Baking Powder, Almonds, Cashew Nuts, Walnuts, Castor Sugar

Sugar Free Granola

Ingredients

2 cups of rolled oats (not ready-to-eat)
1 1/2 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
1 Tbsp sesame seeds (safed til)
One packet flax seeds (14 gms)
1/4 cup of orange juice
2 Tbsp olive oil
Half a handful of strawberries/apple
2 Tbsp of hung yoghurt
10 skinned almonds, cut into slivers.

Method

Preheat the oven to 325 degrees F.
Mix the juice into the oats. Then add all other ingredients and spread them evenly onto a baking tray.
Bake for 45 minutes and keep turning the mixture frequently.
Remove from the oven and leave until cool.
Add the hung yoghurt, almonds and fresh fruits.
If you feel indulgent, you can add a teaspoon of honey.
Serve.

TIP

Don't mix the yoghurt and fruit way before you serve the Muesli. It will be too dry.
Key Ingredients: Sunflower Seeds, Pumpkin, Yogurt, Almonds, Sesame Seeds, Orange, Olive Oil, Apples, Oats, Strawberry

Spanish Omelette

Ingredients

6 eggs
3 green chillies, chopped
2 potatoes, cut into fingers, rubbed with some salt
4-5 Tbsp oil, to fry potatoes
1 Tbsp coriander leaves, chopped
2-3 Tbsp sauteed onions (onions boiled, chopped and sauteed in little butter)
Black pepper powder, a pinch
Salt, to taste
1 cheese slice, torn into little pieces
1 Tbsp oil, to cook the omelet

Method

Peel and cut the potatoes and rub them with some salt.
In a pan add 4-5 tbsp oil and toss the potatoes till cooked.
In a bowl break the eggs and whisk them till fluffy. Add chopped corriander leaves.
Add 2-3 Tbsp sauteed onions, green chillies, black pepper and some salt and small bits of cheese slices. Whisk. Mix in the cooked potatoes.
In a saucepan add a Tbsp of oil and pour the batter. Cook for a minute. Cover it with a lid and cook for another 2-4 minutes. Flip and cook from the other side.
Cut and serve.

Key Ingredients

Egg, Green Chillies, Potatoes, Vegetable Oil, Coriander Leaves, Onion, Black Pepper, Salt

Sloppy Joes

Ingredients

1 loaf crusty bread or 2-3 slices white bread
2 Tbsp cheddar cheese

For the mince

1 onion
1" knob of ginger
3 cloves garlic
1 green chillies
1 Tbsp oil
200 gm lamb mince(keema)
1 tsp zeera powder
1 tsp rosemary
Salt, to taste
1/4 th cup red wine
1 cup tomato juice
1 potato, boiled, mashed
Coriander leaves, chopped
1 tomato, chopped
For the eggplants:
3 baby eggplants
1 tsp zeera powder
1 tsp oil
Salt, a pinch

Method

For the eggplants

Slice the baby eggplants. Place them on a baking tray.
Drizzle some oil, zeera powder and salt.
Bake for 7-10minutes at 200 degrees C.

For the mince

In a blender make a fine paste of the onion, ginger, garlic and green chilli.
In a pan add oil, the onion mixture. Saute till onions start to turn pink.
Add the lamb mince. Cook till meat starts turning brown. Add zeera powder, rosemary & salt.
Add some red wine and tomato juice. Let it reduce.
Add the boiled potato, the baked eggplants, coriander and tomato.
Cook for 2-3 minutes.

Plating up

On a baking tray place 1/2 a loaf of bread (slit lengthwise).
Drizzle some olive oil on it.
Add the mince on it.
Sprinkle some cheddar cheese.
Bake for 10-15 minutes or till the cheese melts at 180-200 degree C.
Key Ingredients: Bread, Cheddar Cheese, Onion, Ginger, Garlic, Green Chillies, Vegetable Oil, Cumin Seeds, Rosemary, Salt, Red Wine, Tomato, Potatoes, Coriander Leaves, Eggplant, Keema

Stuffed Vegetable Bread

Ingredients

For the bread:
2 cups flour (atta or maida)
2 tsp yeast
1/2 warm water to knead
2 tsp olive oil
1/2 tsp salt
1/2 tsp sugar

For the filling

3 cheese slices
1 tomato, sliced
1/2 onion, thinly sliced
1 capsicum, thinly sliced
1/2 tsp garlic
1 tsp basil
5-6 olives
1 egg white, beaten
Sesame seeds

Method

In a bowl add water and yeast. Let it stand for a minute.
Add salt and sugar.
Add the flour and olive oil.
Knead it into a dough. Add more water if needed.
Cover it with cling film and leave it to rest and rise to its double in a draught-free place.
This should take about 1-1 1/2 hours.
Once the dough has doubled, roll it out in a thickish round like the shape of a pizza.
Now for the fillings, first add the cheese slices.
Next add the tomatoes, onions and capsicums.
Add the garlic, basil and olives.
Remember to place these fillings in the middle of the dough.
Fold the dough from both sides over the filling.
Glaze it with some egg white.
Sprinkle some sesame seeds.
Place this on a greased baking sheet and into the oven at 180 degree Celsius for about 25-30 minutes till it fluffs up and becomes nice & golden.

Key Ingredients

All Purpose Flour, Yeast, Olive Oil, Salt, Sugar, Tomato, Onion, Capsicum, Garlic, Basil, Olives, Egg, Sesame Seeds

Good breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Mexican breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Mexican breakfast recipes

Source:- Google.com.pk

Papas con Rajas (Sautéed Potatoes and Chiles)

Ingredients

12 oz. small waxy potatoes, cut into ¼"-thick discs
3 tbsp. canola oil
1 medium white onion, thinly sliced
3 cloves garlic, finely chopped
3 poblano chiles, roasted, peeled, stemmed, seeded, and thinly sliced
4 sprigs epazote (available at melissas.com) or cilantro, roughly chopped
Kosher salt, to taste

Instructions

Place potatoes in a 4-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until just tender, about 20 minutes. Drain, and set aside.
Heat oil in a 12" skillet over medium-high heat. Add onion, and cook, stirring, until slightly caramelized, about 12 minutes. Add garlic and chiles, and cook, stirring, until heated through, 2 minutes. Add potatoes, and cook, stirring, until potatoes are very tender, about 10 minutes. Remove from heat and stir in epazote; season with salt.

Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco)

Ingredients

8 oz. tomatillos, husks removed, rinsed (available at melissas.com)
⅓ cup plus 2 tbsp. roughly chopped cilantro
¼ cup minced white onion
2 serrano chiles, stemmed, seeded, and finely chopped
1 clove garlic, minced
Kosher salt, to taste
4 oz. queso fresco, cut into twelve ¼" slices (available at mexgrocer.com)
1 avocado, halved, pitted, peeled and cut into 12 slices
Warm tortillas, for serving

Instructions

Bring tomatillos and 4 cups water to a boil in a 4-qt. saucepan; cook until tomatillos are just soft, about 5 minutes. Drain and set aside to cool.
Place tomatillos, ⅓ cup cilantro, 2 tbsp. onion, chiles, garlic, and salt in a blender or food processor, and pulse until slightly chunky, about 20 pulses. Pour salsa into a serving dish and alternately layer queso fresco and avocado over salsa; sprinkle with remaining cilantro and onion. Serve with tortillas.

Salsa-Simmered Tortillas (Chilaquiles)

Ingredients

6 plum tomatoes, cored
2 cloves garlic, unpeeled
1 jalapeño, stemmed, halved lengthwise, and seeded
1 small white onion, quartered
2 tbsp. vegetable oil, plus more for frying
4 canned chipotle chiles en adobo
4 tbsp. roughly chopped cilantro
1 1⁄2 tbsp. sesame seeds, toasted
1⁄4 tsp. dried oregano
10 6" corn tortillas stacked and cut into 1 1⁄2" squares
Kosher salt, to taste
6 oz. fresh chorizo, removed from casing and chopped into chunks
1⁄4 cup sour cream, to garnish
2 oz. cotija or feta cheese, crumbled, for garnish
4 radishes, thinly sliced

Instructions

Heat oven to broil and place rack 6" from heating element. In a medium bowl, toss tomatoes, garlic, jalapeño, and onions with 2 tbsp. vegetable oil. Transfer ingredients to a foil-lined 9" x 13" baking pan and broil, turning occasionally as tomato skins start to blister and blacken, about 10 minutes. Transfer roasted vegetables to a food processor. Add chipotle chiles, 2 tbsp. cilantro, sesame seeds, oregano, and 1⁄4 cup water to the food processor and purée until smooth, about 1 minute. Set sauce aside.
Pour vegetable oil into a deep 12" cast-iron skillet until it reaches a depth of 1"; heat over medium-high heat until a deep-fry thermometer registers 350°. Working in 2 batches, add tortillas and fry, stirring occasionally, until golden brown and crisp, about 3 minutes per batch. Using a slotted spoon, transfer tortilla chips to a paper towel-lined baking sheet. Lightly season them with salt. Repeat with remaining tortillas. Set aside.
Heat a deep 12" nonstick skillet over medium-high heat. Add chorizo and cook, stirring frequently and breaking meat up into small pieces with a wooden spoon until browned and cooked through, 8–10 minutes. Add tomato-chipotle sauce to skillet, stir to combine, and season with salt. Bring to a simmer, add tortilla chips, and stir to combine. Let ingredients simmer until the tortilla chips just soften, about 2 minutes.
Transfer chilaquiles to a platter and garnish with remaining cilantro, sour cream, cheese, and radishes.

Salsa Verde con Aguacate (Green Salsa with Avocado)

Ingredients

10 tomatillos, husked, rinsed, and quartered
2 serrano chiles, stemmed
1 clove garlic
¼ small white onion, thinly sliced
½ cup cilantro leaves
1 avocado, halved, pitted, and peeled
Kosher salt, to taste

Instructions

Place tomatillos, chiles, garlic, and onion in blender, and pulse until vegetables break down and mixture is still slightly chunky. Add cilantro, avocado, and salt and continue to pulse until salsa is blended and creamy but still has some texture. Pour into a serving bowl, and refrigerate until ready to use.

Mexican breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes