Omelet Masala

Ingredients

Onion: 5

Garlic: 7 cloves

Ginger 2” piece

Green Chilli: 3

Tomato: 3

Egg: 6

Turmeric powder: ¾ tsp

Kashmiri Chilli powder: 1tsp

Coriander powder: ½ tsp

Garam masala: ½ tsp

Salt: needed

Oil: 4tbsp

Coriander leaves: needed

Method Of Preparation

Beat the egg and make omelet with it and slice into small square pieces.Keep this aside.

Crush garlic, ginger and green chilli.

Heat oil in a pan and add in finely chopped onion.

When it turns light brown color add in crushed garlic paste.

Stir for a minute or till the raw smell leaves.

Then add finely chopped or grated tomatoes.

Let it get well mixed up and let oil starts coming by the sides

Then add coriander powder, chilli powder, and turmeric powder and garam masala to it.

Stir for a while.

Add the omelet pieces to it and stir and well so that the masala gets all over the omelet pieces.

Put in low flame for about 5 minutes by stirring in between.

Add in coriander leaves and switch off the flame.

Serve hot with chappathi.

Penta Layer Pudding

Recipe and photo Courtesy: Farhana (My sis), I really feel proud of you dear

Ingredients

Strawberry layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Strawberry essence: ¼ tsp

Strawberry Color/Pink Color: 1 drop

Strawberry:  7

Sugar: ½ cup

                    

Green Apple Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Apple essence: ¼ tsp

Green Color: 2 drops

Green Apple:  2 (which is not too sour)

Sugar: ½ cup

Papaya Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Orange Color: 1 drop (optional)

Papaya (well ripe):1 cup (Grind the papaya in mixer and make to paste)

Sugar: ½ cup

Rose Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Rose essence: ¼ tsp

Light rose Color: 1 drop

Sugar: ½ cup

Milk Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Sugar: ½ cup

Method Of Preparation

Strawberry Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend strawberry with balance sugar and make to a smooth paste.

In another bowl add the strawberry paste, essence and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the strawberry, milk and melted china grass at the same temperature. Stir well and when cooled keep in refrigerator after pouring into a pudding bowl and let it set to 85% before pouring the next layer.

Green Apple Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend apple with balance sugar and make to a smooth paste without adding water

In another bowl add the Apple paste, essence and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the Apple, milk and melted china grass at the same temperature. Stir well and when cooled pour it over the first layer and keep refrigerated and pour the next layer when it is 85% set.

Papaya Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend Papaya with balance sugar and make to a smooth paste.

In another bowl add the Papaya paste and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the Papaya mix, milk mix and melted china grass at the same temperature. Stir well and when cooled pour it over the second layer and keep refrigerated and pour the next layer when it is 85% set.

Rose layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add sugar, essence, colour and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Switch off the flame

Mix the milk and melted china grass at the same temperature. Stir well and when cooled pour it over the third layer and keep refrigerated and pour the next layer when it is 85% set.

Milk Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Switch off the flame

Mix milk and melted china grass at the same temperature. Stir well and when cooled pour it over the fourth layer and keep refrigerated

Let the above layer set.

Decorate with jelly slices with scraped coconut or as per your choice.

Kuzhi Paniyaram

Recipe & Image Courtesy: Farhana (My sis)
Ingredients

Dosha/Idli batter: 3 cups

Onion: 1 chopped

Sliced green chillies: 2

Ginger chopped: 1tsp

Asafoetida: a pinch

Curry leaves chopped: few
Salt: needed

Oil :2-3tbsp

Method Of Preparation

Add all the ingredients to dosha batter except oil. Mix well.

Heat paniyaram chatti and 2-3drops oil in each hole; add batter to each hole until it is 3/4^th full. Let it get cooked until bottom is browned and crisp.
Turnover and cook the other side. Make sure that the flame is between low n medium.

Once it is browned, cooked and turns crisp take out and drain in a kitchen tissue.

Serve hot with chutney.

Vermicelli Upma with Maggi touch

Ingredients

Semiya/Vermicelli: 2 ½ cups

Mixed Vegetables (frozen): 1 cup (green peas, beans, carrot and corn)

Capsicum: 1

Celery: 1 stick (u can omit this if you don’t like the taste of celery)

Onion: 2

Tomato: 1

Salt: needed (add salt only if required)

Oil: 4tbsp + 1tbsp

Maggi chicken cubes: 3

Coriander leaves chopped: 1tbsp

Method Of Preparation

Roast Semiya in 1tbsp oil till it turns slightly golden brown.

Heat some water and add a bit salt.

When water boils add semiya to it.

Cook till done and drain. Add some cold water over it so that it will not touch one another. Keep this aside.

Heat oil in a pan and add chopped onion and celery to it.

Saute it till it goes slightly transparent.

Then add chopped capsicum and mixed veggies.

Add maggi cubes to it and give it a stir and close with a lid.

Low the flame and wait for 4 minutes till the veggies get done.

Then add the cooked semiya and chopped tomato to it.

Stir it well and put in low flame for about 2-3 minutes.

Switch off the flame before the tomato gets mashed up.

Add coriander leaves and serve hot.

Coin Porotta

Ingredients

Atta/Flour no.2: 2 cups

Maida: ¾ cup

Sugar: 1tsp

Salt: needed

Baking powder: ½ tsp

Olive oil: required

Hot water: as needed

              

Method Of Preparation

In a bowl add maida, atta, sugar and baking powder.

Add salt to water and bring to boil.

Add boiling water to the flour mix.

Knead well so that the dough is soft. (Be careful, if the water is less you don’t get smooth dough, add enough water and knead well)

Apply oil to the dough and knead again.

Keep the dough in an air tight container to about 30 minutes-1 hour.

Take very small balls from the dough and roll it flat and thin. (TAKE SMALL BALLS SO AS TO GET COIN SIZE POROTTAS)

Apply oil on both sides and fold from one side, as shown in the picture.

Then roll the folded dough to a circle and add a bit flour and roll it again with a rolling pin slightly (don’t make it so thin, then the porotta will go hard)

Heat a frying pan and apply oil to it.

Add the porotta to it and cook till you get the both sides done by applying oil on both sides.

When the porottas get cooked give it a pat from the sides with both hands so that you will get the pleats separated and will be soft.