Sunday, May 18, 2014

Vanilla Crepes

This is the breakfast that Aishwarya and Jai whipped up for mother's day. What I love about crepes is that you can make these is no time and make them the way you want...  A touch of sugar and vanilla makes great sweet crepes...some pepper and herbs make great veggie crepes. Both  are great for breakfast! Aishwarya and Jai made the sweet version; filled the crepes with my most favorite fruit of all,  mangoes and served me with a generous amount of whipped cream,just the way I love them. I couldn't take a better  picture as Aishwarya was urging me to taste it as she wanted to know how I liked it.
 1 1/2 cups milk
 2 eggs
 2 tablespoons vanilla extract
 1 1/2 cups all-purpose flour
 2 tablespoons sugar
 1/2 teaspoon salt
 5 tablespoons melted butter
In a large bowl, mix together the milk, eggs and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
This is the basic crepe, but if you want to have the veggie version  you can add some herbs and pepper to the mix and serve it with sauteed vegetables or whichever way you like your veggies.

Sunday, May 11, 2014

Crockpot Chocolate Lava Cake Recipe

Hope all you mom's out there had a fabulous Mother's day.I sure had one with loads of love, presents and yummy food. This delicious dessert was made by Aishwarya  and Jai as part of delicious spread of dishes they made for me. I think this recipe is a keeper as you can make silky smooth molten lavas without heating up your house.This delicacy is made in a crockpot and if you are looking for a molten lava recipe without eggs this is the one. Dedicating this post to all the awesome mothers in my life. Love you all. And a big thank you to my daughter and husband for treating me like a queen today and everyday; you both make  everyday a mother's day for me.
Recipe source:
1 C. Sugar + ½ C. sugar (set aside)
1 C. flour
3 Tbs. unsweetened cocoa powder + 3 Tbs. cocoa powder (set aside)
2 tsp. Baking powder
1 tsp. Salt
3 tbs. butter or margarine, melted
1 tsp. Vanilla
12 oz. chocolate chips
2 C. hot water
Using a non-stick spray grease the inside of your crockpot.
In a medium size bowl combine flour, 3 tbs. of cocoa powder, baking powder and salt. Set aside
In another bowl, combine the sugar, vanilla and melted butter. Next, slowly fold the dry mixture in and mix well.Pour the batter into your greased crockpot. Pour the 12 oz. of chocolate chips on top of the batter.
Combine your 2 cups of hot water, 3 tbs. of cocoa powder and the ½ cup of sugar you set aside earlier. Stir until the sugar is melted. Slowly pour the mixture over the top of your batter and chocolate chips
Cook for 2 hours on high and then another 2 hours on low.
Cook time may depend on your crockpot so keep an eye on it. Makes approximately 8 servings.
Serve with whipped cream or vanilla ice cream on the side. 

Monday, May 5, 2014

Western / Denver Sandwich

Yesterday was a busy day; we  were all so engrossed with what we were doing that we didn't  realize we hadn't had our breakfast. At about 11 Aishwarya told us that she has made us a special brunch; an all American sandwich called a Western/Denver Sandwich. When we took a bite into the sandwich we realized that  it is none other than our own omelette sandwich from India. This led to a big argument about the origin of the sandwich and its name. So to put everything straight we googled Western/Denver sandwich and Aishwarya was indeed right there existed a sandwich by this name,we also learned that in some places its called a cow-boy sandwich. Whatever the name or wherever it originated I guarantee this is one yummy and filling sandwich and that  we were  so proud that our little girl was so thoughtful and could put together such a delicious brunch. I am now looking forward to more dishes to be made by Aishwarya.

1/4 cup chopped onion
 1/2 teaspoon diced green chilli
1/4 cup diced red/ green pepper
 1/4 cup diced cabbage(optional)
 1/4 cup diced cooked ham (optional  )
 2 tablespoons
 1 tablespoon  milk
 1 tablespoon minced fresh parsley(optional)
 4  Eggs
 1/4 teaspoon  freshly ground pepper
 1/4 teaspoon   Salt
 4 slices bread, toasted

In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham if using and parsley. Whisk the eggs, salt, pepper and milk. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with  remaining butter. Serve omelet wedges on toast.
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