Healthy breakfast recipes =healthy breakfast recipes for weight loss=Healthy breakfast recipes

Healthy breakfast recipes =healthy breakfast recipes for weight loss=Healthy breakfast recipes

Healthy breakfast recipes 

 hi guys welcome to get curried this is

the Bombay chef Barney nom de and today

with this recipe, I may put an

end to the perennial question what came

in first chicken or an egg well my

The answer to this would be a stuffed

chicken omelet let's get cracking

first things first oil goes in a pan

while the oil is heating up let's start

cutting the onions tomatoes and capsule

for this, I'm going to cut onions into

thick horizontal slices

moving on to tomatoes again into thick

horizontal slices green capsicum all I'm

going to do is remove the seeds and the

a cap of the capsicum and cut this into

Julian's

the vegetables are cut and ready so as

the oil heated the first thing that

goes in our cumin seeds once that starts

crackling I'll be adding in the onions

and capsicum toss this up while this

starts cooking

let's also cut in a few green chilies well

you can vary the level of spice as your

a choice I'm taking three to four you can

be your best judge in go the chilies

and along with this the tomatoes to this

now after quick few tosses let's start

adding the spices coriander powder with

this ginger garlic paste turmeric powder

red chili powder chaat masala powder and

some salt stir this well and make sure

the masalas are welcome while this is

cooking let's add in the Julianne's of

chicken

increase the heat a little and make sure

the chicken is completely well covered

you just need to stir fry the chicken

and at no point in time would be adding

in any water the chicken is cooked and

ready to this now I'll be adding in some

freshly chopped coriander and along with

this some lemon juice a quick stir and

of course, the flame while the chicken is

ready allow me to move this and let's

start with breaking the eggs

to this, I'll be adding in some salt

along with red chili powder let's beat

the eggs with a fork and while this is

happening let's simultaneously also put

some oil to heat oil is heated up let's

pour in the egg mixture

I'm just swirling the pan around to make

sure the diameter of this egg just

increases a little while the mixture is

still a little runny in the center let's

add in the chicken mixture once the

the chicken mixture goes in I'm likely going

to pick one side of the egg and cover it

right on top of the chicken the stuffed

The chicken omelet is ready to let's transfer

this onto a plate

with this, the remaining stuffing goes as

an accompaniment along with any lettuce

of your choice well, in this case, I'm

using some kale and finally top it up

with any sauce of your choice whether

sweet or spicy you are simple and delicious

stuffed chicken omelet is ready to enjoy

and bake what makes them from the chef's

recipe love it

scrambled eggs to look like a very

a simple recipe is a technically

complex one but if you get

those little nuances are correct you can

never get it wrong hey guys there's the

Bombay chef Vernon Amanda and welcome to

get carried

the first thing while making any egg

preparation is getting the temperature

of the egg right we need to have the

eggs at room temperature because of this

you can control the cooking

and the doneness of the eggs to this I'm

adding a pinch of salt and in a lot of

restaurants that I know salt is

completely avoided addition of salt is a

completely personal choice I'm going to

whisk these eggs for 10 to 15 seconds

and to this, I'm going to add in some

dairy cream is to make the

scrambled eggs nice and soft well this

is that one secret ingredient that most

chefs use the world over another few

seconds of whiskey and this can rest to

serve the scrambled eggs I'm going to

make some nice hot buttered toast for

which I'm going to apply some butter on

a white toast and this goes straight on

a hot pan

allow the slice of bread to toast nicely

on one side for a minute and then we

shall give it a flip in another cold pan

in which you intend to make the

scrambled eggs I'm going to turn the

heat on very low flame and add in some

soft butter well keep an eye on the

slices of bread as well while the

butter is just about to melt I'll add-in

the egg mixture mix this slightly and

allow the butter to emulsify with the

egg and cream mixture does not increase

the flame and keep stirring this on an

the absolute low flame we need to keep

scraping the sides and bringing the

entire mixture back in the center I'll

give the slices of bread a flip and

continue toasting them on the other side

as well as the technique of making the

perfect scrambled egg is keeping the

flame low

while stirring this slowly and steadily

you will see the egg mixture

transforming into soft scrambled eggs at

At this stage, you could add in some

flavorings like chives parsley or nutmeg

but my personal favorite is black pepper

but that too at the end of the

preparation well you're soft scrambled

eggs are the ready time to play these

and finally, I love serving my scrambled

eggs with some cherry tomatoes and give

it a light flash to this some salt as

seasoning and some freshly cracked black

pepper final few steps a garnish of

basil and some freshly cracked black

pepper

 

with this scrambled eggs are ready to

make your mornings extra-special do try

this at home and wait for next the

Bombay chef gets into your kitchen

also do not forget to like and share our

videos and subscribe to get Karina hi

guys welcome to get curried there's the

Bombay chef miRNA number and what I

bring to your kitchen today is a

beautiful flood sandwich while the club

sandwich for the uninitiated is a

layered sandwich like a double-decker

sandwich with a variety of meats so let's

begin with that it's a father sandwich

without saying it goes we have a bread

I'm going to butter this bread I'm going

to toast this on medium flame then it

becomes nice crisp and toasted similarly

I'm going to start applying butter on

the other side as well

well if you have a toaster in the house

to use a toaster

in the same pain, I'm going to now render

some bacon

so by rendering I mean the bacon will

get nice and crisp and he'll start

releasing all its fats and oils

now that the bacon is crisp and done

let's transfer it to our plate now I

have some slices of chicken I'm just

going to add in a little bit of salt and

pepper just rub it a little and I'm

gonna pan fry this in bacon fat

well you just have to make it nice and

golden-brown and both the sides

once that's done we can move the chicken

also on a platter now on top of this

the chicken I'm just going to drizzle a

a little bit of yellow mustard is

going to add into the punch and

the pungency of this chicken a little more

black pepper and I'm gonna smear all of

this on the chicken it's now that the

chicken is ready to let's move on to the

next is eggs a little bit of salt

and pepper and this egg can be cooked as

per the doneness that you like and

desire I'm going to keep it semi-soft

semi runny and as soon as this is

flipped and ready I'm gonna transfer

this on a plate the first thing that I'm

now going to apply is some mayonnaise

like a spoonful of mayonnaise on each

bread slice a little bit of mustard now

I'm going to smear this on the entire

the surface of the bread now that everything

is ready now let's start assembling the

crab sandwich

now the first thing that goes in is some

crisp bacon now why bacon because

a club sandwich is a BLT beef or

bacon Elfa lettuce and defo tomatoes so

first goes in bacon the next thing that

goes in is some crisp lettuce

when lettuce can be iceberg rucola costs

romaine lettuce of your choice well at

At this stage you just want to press it a

little so that it forms a nice layer and

now I'm going to slice in some ripe

tomatoes

next, the sliced tomatoes go right on top

of the lettuce so this is now a BLT a

a little bit of salt and black pepper and

now goes in the next bread slice now

goes in the slices of chicken and

finally, the egg is now the side on which we

applied the mayonnaise and the mustard

goes right on top of the egg and now

what goes on top is these wooden skewers

this just holds everything together and

you make sure nothing falls and finally

I'm going to cut this now that the club

sandwich is ready to try at home and do

let us now like it do not forget to Like

share and subscribe and wait for what

next bum Bishop Dutson kitch

hi guys welcome to get curried this the

Bombay chef miRNA nom de and today I get

a very typical bum biased Street food to

you it's called the under bougie or the

egg bhurji let's begin

under bougie is a spicy scrambled egg

for which I'm going to use some onions

and chop them finely

onions are cut and ready in a moderately

the hot pan I'm adding in a little bit of

oil and along with this some butter

while the butter is still melting I'm

sliding in the chopped onions a quick

stir and allow these onions to sweat a

little in the interim let's chop the

chilies and ginger I'm just going to

snip the stock and chop these roughly

well this too now goes with Daniels a

quick mix

and while this is sauteed let's chop

some Tomatoes

the tomatoes are chopped and ready also

the onion ginger and chili have been sauteed

well time to add in the tomatoes and

continue sauteing it till it becomes

nice and pulpy to aid this process I am

just sprinkling a little bit of salt

along with this let's start adding the

powder spices the first one that goes in

some turmeric the next red chili

powder this can be as for your choice

because remember you've also added some

green chilies and finally the magic

spice powder which all Mumbai stall

owners by default have it in the equity

so here is the power bhaji masala a nice

mix just make sure the masala is just

cooking well this is the time when the

flame can be lowered and the masalas

need to cook not sleep for five to seven

minutes in the interim let's break the

eggs and start whisking them

a little bit of salt to season the eggs

remember the masalas already have the

salt and now let's whisk this the beaten

eggs go straight in the mixture this

needs to be mixed nicely and evenly on a

very slow flame keep scraping the sides

now that this mixture has mixed well you

can increase the flame a little and just

make sure you keep stirring it till it's

completely well done one thing which is

important for you to know is that an egg

cooks at 60 degrees so any temperature

beyond that the egg is well done but

here you can keep stir-frying it if you

think you need a dryer or you need it a

little moist that choice is yours

the Borgy is done and ready off goes the

flame and now let's add in some fresh

coriander

so here you have your ultimate Bamba

your style Virgie power which is done

and ready to try this at home do like do

share do subscribe to the channel and

tag us on social media not only when you

make this at home but also when you eat

this outside with your friends have fun

when it comes to breakfast across the

globe nothing can beat the magic of eggs

and butter toasts so here is my mother's

signature recipe of egg bhurji sandwich

hey guys are the Bombay chef miRNA Nanda

and welcome to get ready

unlike most bhaji recipes that require a

a lot of cutting and chopping is

relatively simpler all it requires is a

simple green chutney which is made with

coriander to spice this up I'm going to

Using green chilies well you can increase

or decrease the quantity as for your

the family chose to this a knob of ginger

and a few cloves of garlic to add to it

some cumin seeds are

untoasted and a little bit of salt salt

is deliberately added at this stage so

that that color of the chutney is

reserved as well as it gets a friction

while getting ground

we may require a few spoons of water

let's grind this father

this coarse paste or chutney is kind of

ready let's now move on to breaking a

few eggs in a bowl time to season the

eggs with some salt and pepper to make

the bougie nice and soft I'm adding in

fresh cream well you could also

substitute this with milk and finally

the star of this recipe which is the

green chutney time to whisk this with a

fork just ensure that we do not beat

this is like a souffle the idea here is

just kind of getting the ingredients

together and while that's happening

let's also heat a pan while the pan is

beginning to heat I'll add in some oil

and this is followed by a little bit of

butter while the oil and butter is just

kind of beginning to heat up I'll add-in

the mixture of egg and chutney is

important because if this is added

straight in hot oil, this will directly

start converting into an omelet and

which is what we do not want lightly

stir this to ensure that the egg mixture

kind of emulsifies with the butter and

this step needs to be done on low flame

while doing this keep scraping the sides

and the bottom because you do not want

the egg to stick to the sides of the pan

this mixture should not be dried out

completely because remember the fact

that is going to get double-cooked while

getting toasted as well so you do not

want the egg to kind of become lumpy and

dry at this stage I'll turn the flame

off

and add in another ingredient which is

going to take the flavor profile to

another level and that is spring onions

but this time I'm only going to use the

spring greens for flavor

a light mix and your bridge mixture or

the stuffing for the toast is ready

let's now move on to making the sandwich

for the sandwich of course we are going

to use a slice of bread butter this

slightly I'm going to apply very little

butter because butter is also going to

get applied on the outer side of the

sandwich let's transfer the egg bhurji

the mixture on top of the slice while this

sandwich idly would not take more than

two tablespoons of the mixture otherwise

we'll get fat and plump and that's not

what we want to make this sandwich

richer I'm going to add in mozzarella

cheese while you can also add in strips

like these, you would also choose to

grade it a little more of black pepper

and lastly covering this with another

buttered sliced bread the last and final

step now is converting this into

beautifully caramelized toasts so for that

I'm going to use a gas toaster which is

specially used in Bombay to create a

Bombay is toasty but you also get the

electric ones but I prefer a

gas one we need to carefully pick and

place the sandwich in the toaster and

apply some butter on top we're going to

do the same on the other side as well

for that, we need to close it and reopen

it locks this up increase the flame and

allow this to toast for a minute and a

half this now needs to be placed on the

gas burner and allow this to toast each

side for a minute and a half if you are

using this kind of toaster for the

the first time it's always advisable to

check this once twice over every 45

seconds similarly let's start toasting

the other sandwiches

so you're in my favorite breakfast which

will also develop as an amazing defense

the knife I'm almost definite you're going to

enjoy this recipe do not forget to like

and share the video and subscribe to get

an egg is such a versatile ingredient

makes for a wonderful breakfast lunch

brunch or a dinner not forgetting the

dessert courses as well but today I'm

making a cheese and mushroom omelet

there's the bombe chef miRNA damned are

welcome to get that let's first begin

with breaking the eggs in a bowl

- this egg I'm adding in some milk or

cream because the milk is going to make

it nice creamy and fluffy to this a few

sprinkles of salt some black pepper and

along with this some fresh parsley let's

chop this as fine as we can well if you

do not have called parsley you can also

add in some flat parsley or cilantro but

nevertheless curled parsley goes

wonderfully well with an omelet well if

you get neither of the ingredients you

can also add in some chives or some

spring onions give this a nice whisk by

whisking any ingredient we're doing

nothing but a rating it by a rating I

mean incorporating some air because

that's how it becomes nice and plop well

while I'm whisking this let me put the

pan on moderate flame and continue

whisking

to the span let me add in splashes of

some oil along with some butter this

butter could be salted or unsalted as

per your choice well while the butter

starts melting let me add in some button

mushrooms well you can use your choice

of mushrooms as well

to this let's add in some salt and to

this let's add in some freshly crushed

black pepper well you may also use in

some white pepper if you feel so a quick

mix let the mushroom start sweating in a

little well while these mushrooms are

sauteed let me reserve a few for later

use to the one still in the pan let's

saute this on high flame let's increase

the heat and to this now lets an add-in

the whisk egg mixture you may reduce the

flame if you wish so and give it a nice

when you may get confused and ask that

this is something that they usually do

for a scrambled egg but we do not know

that in hotels and restaurants this is

something that is done to add the

fluffiness to an omelet once we reach

this doneness of an egg just reduce the

flame a little and try to get everything

together scraping the sides like so at

At this stage, I'm going to add in some

grated cheese I love using mozzarella

for a mushroom and cheese omelet but if

you wish so you can use any processed

cheese as well or cheddar or an Adam

also does well let's lightly fold the

egg something like this and eventually

try and lift everything and give it a

flip try to press the sides or the edges

of this omelet and let it cook at the

bottom side

well the steam that generates from the

bottom of this omelet cooks the insides

as well well what you see at the edges

is melted cheese and do not confuse that

with the rawness of an omelet let's

transfer this onto a plate now that the

omelet is ready to let's quickly make it a

compliment let's quickly make some

sauteed spinach and some seared tomatoes

the first thing that goes in is some

garlic in the same pan well I'm using

that with the skin because I feel it's

much more nutritious than getting the

peel away to this I'm adding in the

shredded spinach

a few sprinkles of salt and crushed

black pepper

a quick few mixes and let the spinach

cook

well the pan here is also heated up I'm

adding in some cherry tomatoes and let

these services are on a high flame a little bit

of salt let the tomatoes and spinach

cook nicely and make sure the both

assaulted right a quick stir to the

tomatoes well here you have the spinach

which is done and ready

and finally the seared cherry tomatoes

here you have this beautiful sumptuous

cheese and mushroom omelet ready with

wonderful cheese fondue is hidden within

and with this, any day is a brunch day

children usually like a creamy chicken

Mayo sandwich any time of the day so

today let's see how to make lovely

creamy chicken sandwiches so for the

chicken mayo sandwich I'm going to heat

a tablespoon of olive oil once the oil

is hot I'm going to add a teaspoon of

garlic paste saute it for a few seconds

and I'm going to add 250 grams of

boneless chicken cubes

a quarter teaspoon of pepper powder salt

to taste

I'm going to toss this chicken for a

a minute or so and then I'm gonna cover it

and cook it till the chicken cubes are

done so while the chicken is getting

cooked let's get the dressing ready for

that I have a cup of mayonnaise to that

I'm going to add a quarter cup of cream

very little pepper and just a quarter

a teaspoon of garlic paste mix this well

our dressing is ready as well let's keep

it aside we cook the chicken cubes for

10 minutes now let's shut the flame and

wait for it to cool down this is cooled

down so now I'm going to shred this I

have another option as well if you find

shredding a little more cumbersome you

can just pulse it in the mixer for 15 to

20 seconds so here I'm directly adding

this cooked chicken into the dressing

let's mix this well

it's already looking nice and creamy now

let's make the sandwiches I have six

slices of whole wheat bread here I'm

just gonna cut off the edges so what I

do with these edges is I make it into

bread crumbs and uses it fresh when I'm

making mine cutlets I'm going to apply

some butter to the slices of bread some

ketchup little mustard you can avoid the

mustard if you don't like it I'm gonna

spread a nice big helping of the chicken

mayo dressing I have some lettuce leaves

fresh lettuce leaves here which I've

finely chopped this is optional as well

you can just sprinkle a few of these

cover it now you can cut it into

triangles or any other shape that you

similarly, let's make the rest of

the sandwiches

we've just plated these sandwiches and

they're ready to be served

you can serve them with chips and

ketchup or anything that your kids like

so do try this simple recipe and let me

know for such yummy and creamy snack

recipes keep watching get curried

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