Mexican Scrambled Egg

This may not be the typical Mexican scrambled egg that you might have tried. I had taken liberties to suit the tastes of our household. So I don't claim this as an authentic recipe, but I can assure you that this would please your taste-buds (if your tastes are anywhere like mine :) )
Ingredients:
Eggs-3
Tortillas-4(cut into thin strips)
Bell peppers-1/2 cup
Carrots-1/2cup
Green onion-1/4 cup
Tomatoes de-seeded -1/4 cup (tomato paste-1tsp)
Cilantro-1/8 cup
Green chilli-1 tsp
Pepper-1/2tsp
Cumin powder-1/4 tsp
Butter or oil- 2 tbs
Method:
Whisk the eggs and keep aside.Heat a pan and add the butter. Now add green onion and chilli along with carrots.When half done add tomatoes and saute for a minute. Now add bell peppers and rest of the ingredients except  for the eggs. Saute for another minute. Add salt to taste. Finally add the eggs and cook till eggs are set. If desired, you can add 1/4 cup cheese along with the eggs. Serve hot. 

Whole Wheat Almond Cookies

For this months Sweet Punch challenge we were challenged to make Whole Wheat Almond Cookies.This was so easy  and not a challenge at all. I followed the recipe to the T,the cookies came out tasting good, but to add a little twist I rolled the cookies in cardamom sugar. It took it to another whole new level.
Recipe source: Manjula's Kitchen

Recipe makes about 24.
Ingredients
1 cup whole wheat flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup sliced almonds
1/2 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter (8 tablespoons or 4oz)
About 2 tablespoons of milk or as needed
Method:
Preheat the oven to 360 degree F.
In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
Divide the dough into about 24 equal parts and make them into balls.
Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
Place the dough balls on an ungreased cookie sheet about inch a part.
Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.If you wanna some cinnamon sugar on the cookies,put the cookies in a paper bag with 1table spoon of sugar and 1/8th tsp of cardamom and shake them all together and your yummy cookies are ready.

Samosa Hand Pies

I had some leftover pie-crust and I didn't want to put it in the freezer again as I tend to forget about little quantities of left overs. Since the pie was sweet, I wanted to make something savory. So I thought of making a samosa hand pie. And it turned out pretty good. I find this a good substitute for the traditional fried samosas  - something I can prepare ahead and serve the guests hot as I can make it all at one go, unlike the tedium of frying samosas one by one.
Ingredients:
Pie crust
Potatoes,boiled ,chopped-2 cups
Green peas,cooked-1/2 cup
Oil-3tbs
Green Chillies,chopped-4
Salt to taste
Chilli powder-1/2tsp
Amchoor powder(or can substitute with lemon juice)-1 tsp
Garam masala-1/4 tsp
Anardana(dry pomegranate seeds)-1/2 tsp
Cilantro,chopped-1/4 cup
Method:
Heat oil,add green chillies after about half a minute add potatoes and peas.Mix well and add all the spices and cilantro leaves.Mix well and remove from heat.
Roll  out the pie-crust on parchment and cut whatever shapes you want. Put a tablespoon of filling over this  and cover with another piece of pie-crust similarly cut. Crimp the sides. Make a small  X shaped cut for the steam to escape.  Transfer your samosas onto a baking sheet covered with parchment paper. Cook them for about 20 minutes at 350 degree F. Keep an eye on them and remove them when they start to become generally light brown and darker brown in spots.

Enoki Mushroom soup

I like mushrooms very much. And I try to get something new whenever I am out shopping for vegetables. Even though I find these Enoki mushrooms at the grocery store, I had never tried these before. So the last time I was out shopping, I bought this on an impulse, thinking I will try this out on a salad or something. But since we were under a cold spell, I wasn't in a mood to have salads this week. And since this was sitting in my refrigerator for a few days, I thought of making a soup instead. And this is how my Enoki adventure ended up :)
Ingredients:
Onion-2 Tbs(finely chopped.)
 Butter-1 Tbs.
 Thyme-a pinch
 Bay leaf-1/2
 Salt-1/2 tsp
 Paprika-1/2 tsp.
 White wine-1/4 cup
 Vegetable stock-1 can( non vegetarian's can use chicken broth)
 Flour-2 Tbs.
 Enoki mushrooms-1 package
 Milk-1 cup
 Parsley for garnish
Method:
 Saute onion in butter in a large saucepan until onions are translucent and slightly browned.Add thyme, bay leaf, salt, paprika and flour. Saute for about a minute, then add wine and 1/2 can vegetable stock to sautéed onions. Cover mixture and allow to simmer for 15 minutes.Remove bay leaf and add remaining 1/2 can vegetable stock. Stir until mixture begins to thicken.Add enoki mushrooms and simmer for 1 minute.Stir in milk.Turn heat down to low; do not boil.Garnish with chopped parsley (optional).