Dal Dhokli

This is a one pot meal and is a west indian dish. The soft dhokli in dal, gives a yummy taste with lot of flavours in it. Try it once and you will love it for sure.

Ingredients

 

½ cup Toor Dal (washed and soaked for 30 minutes)

2 tbsp Raw Peanuts

2 cups Water

Salt to taste

¼ tsp Turmeric powder

 

 

For Dhokli

 

1 cup Whole wheat flour

1 tbsp Besan flour

¼ tsp Ajwain

¼ tsp Turmeric powder

Salt to taste

½ tsp Red chilli powder

1 tbsp Oil

Water as required

 

 

For Seasoning

 

1 tbsp Oil

1 tsp Ghee

1 tsp Mustard seeds

1/8 tsp Methi seeds

½ tsp Cumin seed/Jeera

1 pinch Asafoetida

1 tsp Ginger (grated)

1 tsp Green chilli (finely chopped)

10 Curry leaves

¼ tsp Turmeric powder

 

For Garnishing

 

1 tbsp Lemon juice

1 Onion (medium, finely chopped)

2 tbsp Coriander leaves (finely chopped)

Method

• Put toor dal, raw peanuts, water,  salt and turmeric powder in the pressure cooker and place it on high flame. Pressure cook till one whistle and then reduce to low flame till 4 whistles. Once done, take off from heat and when the steam completely escapes from the cooker, take off the lid. Transfer the dal into a bowl and whisk it using a whisker. Keep this aside.
• For making dhokli, take a large bowl and add whole wheat flour, besan, salt, turmeric powder, red chilli powder, ajwain and oil. Mix well and add water little by little to make a stiff dough. Spread little oil on top of the dough, cover and keep this aside.
• Heat oil and ghee in a kadai on medium flame. Add mustard seeds, methi seeds, jeera, ginger, green chilli, asafoetida, curry leaves and turmeric powder. When it splutters, add the cooked dal mixture into it. Keep it on high flame and add more water as required because this dish is very thin in consistency. Adjust salt if needed. Reduce the flame, when it starts to boil. Let it boil for 5 minutes.
• In the meantime, take small portions of the dhokli dough and roll it thin just like we roll for chapathi. Cut it into diamond shapes using a knife. Do the same procedure to the remaining dough. Put the pieces one by one into the boiling dal. Mix gently and let it cook till the dhoklis are done or for 10 minutes.
• Serve it hot by adding onion, coriander leaves and juice of lemon.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Singhare Ki Poori

Ingredients

 

1 cup Singhare flour

¼ cup mashed Potatoes

¼ tsp Cumin powder

3 tbsp Oil

2 Green chilli (finely chopped)

1 tbsp Red chilli powder

Salt to taste

Water as required

Oil for deep frying

 

 

Method 

 

• Pressure cook the potatoes and keep them aside to cool. Later, peel out the skin and mash them nicely.
• In a bowl, put singhare flour, salt, cumin powder, mashed potatoes, green chilli, red chilli powder and oil.
• Add water little by little and knead it into a soft and smooth pliable dough. It should not be sticky. 
• Take small portion of the dough and roll them into balls.
• Sprinkle little singhare flour on the rolling board and roll the balls into small or medium sized pooris.
• The rolled poori should not be too thin or too thick. Keep them aside.
• Heat oil in a kadai and drop the pooris gently into the hot oil. Press it slightly with a slotted spoon. When one side is done, turn the poori on to the other side and let it cook. Do the same procedure for the rest.
• When both sides are golden brown colour, transfer them onto a tissue paper or kitchen towel.
• Serve them hot with any subji of your choice.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Kashmiri Pulav

A tasty Pulav which has slight sweetness and lots of flavours in it. Fruits and nuts added in this pulav takes the entire dish to a totally another level.

When I thought to make this dish, I was wondering how the fruits added in it will complement the dish. But when everything came together, it amazingly complemented each other and it was YUM!!!

Try it out friends, its really different from our day to day normal pulav.

Ingredients

2 cups Basmati Rice (soaked for 30 minutes)

3 Cloves

1 Bay leaf

1 inch Cinnamon stick

2 tsp Fennel powder

1 tsp Dry ginger powder

3 Cardamoms

2 Black Cardamom

Salt to taste

3 tbsp Oil or Ghee

4 cups Water

1 pinch Saffron

 

1 Onion (large, thinly sliced)

3 tbsp Cashew nuts

3 tbsp Almonds

3 tbsp Raisins

½ cup Grapes

½ cup Pomegranate kernels

Oil for frying onion

Ghee for frying dry nuts and raisins

Method

• Heat oil in a kadai and deep fry the onion till it becomes golden brown colour. Transfer it onto a tissue paper. Keep it aside.
• Heat ghee in a kadai and fry nuts and raisins till golden colour. Once done, transfer them onto a plate. Keep aside.
• Heat ghee or oil in a pressure cooker. Once it is hot, add cloves, green cardamom, black cardamom and bay leaf. When aroma comes out from it, add fennel powder and dry ginger powder. Mix well and add the soaked basmati rice. Saute for 1 minute and add saffron. Mix well.
• Add water and salt. Mix well and when the water starts to bubble, keep it in low flame. Put the lid on with the whistle and let it cook for 10 minutes. Make sure that the cooker should not release any steam ie. it should not whistle.
• Turn off the flame and allow the steam to escape on its own.
• Take off the lid and puff up the rice. Add the fried nuts and raisins. Mix gently and serve it hot by garnishing with sliced grapes, pomegranate kernels and fried onion.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Whole Wheat Pasta in White Sauce

Pasta is a staple food in Italian cuisine. It comes in various sizes and shapes. Now-a-days, you get pasta made in whole wheat which is more healthier than the regular ones. Pasta is prepared in different types of sauces. The famous of them all is the white sauce. Though white sauce is not that healthy, it tastes amazing... very creamy...

Pasta is an all time favourite among kids and mine is not an exception. I always make whole wheat pasta in tomato gravy with variations. My elder daughter likes white sauce, so once in a while I prepare it to make her happy.

Try this easy recipe and let me know how you liked it.

 

Ingredients

 

3 cup Whole Wheat Pasta

1 Onion (large, finely chopped)

1 cup Carrot (grated)

10 nos French Beans (finely chopped)

3 tsp Black pepper powder

2 tsp Chilli flakes

1 tbsp Italian Spice Mix

3 tbsp Olive oil

Salt to taste

6 cups Water

 

 

For White Sauce

 

½ tbsp. Cornflour

½ tbsp. Maida/All purpose flour

4 tbsp Cheese (grated)

3 cup Milk

 

 

Method

 

• Boil water in a kadai. Add salt in the water. When the water starts to bubble, add the pasta. Stir in between and let it cook for about 8 minutes or till the pasta is cooked Al dante. Strain the pasta and add little oil in it. Mix well and keep this aside.
• In a small bowl, add cornflour, maida and milk. Mix well and keep this aside.
• Heat olive oil in a kadai. Add onion and sauté for 1 minute or till it becomes soft.
• Now add carrot and beans. Saute for about 2 – 3 minutes or till the vegetables are half cooked.
• Keep on low flame and add the milk mixture into it. Add Italian spice mix, salt, chilli flakes and black pepper powder in it. Mix well.
• After 1 minute, add grated cheese into it. Mix well. When the sauce starts to bubble, add the cooked pasta into it. Mix well.
• Adjust the seasoning if required. (If the sauce is thickened, add milk as per your requirement) After 2 minutes, switch off the flame and serve it hot.

 

 


 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Pumpkin Soup

This tasty soup is not only yummy, but healthy too. My elder daughter, who doesn't like most of the soups, liked this a lot and whenever, I buy yellow/Red pumpkin, she makes sure that I make this soup for her.

A very light and filling soup for all... Try it out and let me know.

Ingredients

2 tbsp. Butter
2 tbsp. Onion (finely chopped)
3 cups Red Pumpkin (skin peeled and thinly sliced)
1 - 2 tbsp. Black pepper powder
Salt to taste
1 tsp Oregano (optional)
3 cups Water or Vegetable stock
Coriander leaves for garnish



Method

• Heat butter in a non stick pan. Add onion and the thinly sliced pumpkin. Roast till it slightly gets burnt or changes its colour.
• Remove from heat and keep aside to cool. Put it in a mixer and grind into a smooth paste by adding little water or vegetable stock.
• Put the ground pumpkin paste into the pan. Add the remaining water or vegetable stock in it. Mix well and let it simmer for 2 - 3 minutes.
• Adjust salt, black pepper powder and oregano. If needed add more water as required.
• Once everything is nicely combined, take off from heat and serve it hot by garnishing with coriander leaves.

Note:

1. If you don't like the burnt taste of the pumpkin, just roast them slightly till they start changing its colour.
2. You can even season this soup with little bit of oregano. That too tastes good...

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Frittata Pasta

 
This recipe is a blend of two dishes ... Frittata and Pasta.... both when combined together, you get a new and tasty dish called Frittata Pasta. A tasty evening snack for kids after coming back from school.


Both Frittata and Pasta is an Italian dish. Frittata is an egg-based Italian dish similar to an omelette or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Pasta is a staple food of traditional Italian cuisine. (Wiki).

There are different varieties or shapes of pastas ... like Penne, Spirali, Spaghetti, Farfalle, Fusilli etc. Now a days, we get whole wheat pasta. For a healthier version, use whole wheat pasta.

This dish can be prepared with any variety of pasta. Here, I have used spirali pasta. Use any pasta of your choice and enjoy!!


Recipe source : SanjeevKapoor (FoodFood)




Ingredients

To make Frittata:

5 Eggs (beaten)

Salt to taste

1 Capsicum (thinly sliced)
1 Onion (medium, thinly sliced)

Black pepper powder to taste

2 tbsp. Olive Oil



Method 

• Heat olive oil in a wide non stick pan.

• Add onion and let it saute till translucent.
• Now add capsicum, salt and pepper powder. Saute for another 2 - 3 minutes.
• Add beaten eggs and give a quick stir. Spread out the onion and capsicum with the spatula.
• Keep on low flame, cover and let the egg cook in the bottom.
• Once the bottom is nicely cooked, flip over the egg very gently and carefully.
• Let the other side also cook nicely.
• Once done, transfer the frittata onto a plate.

To make Frittata pasta :


2 cups Spirali Pasta (cook as per the directions mentioned in the packet)
Salt to taste
3 tbsp. Olive Oil
1 Onion (finely chopped)
4 Tomato (blanched in boiling water, skin peeled out and cut into small pieces)
2 tbsp. Tomato puree
1 tbsp. Garlic (finely chopped)
1/2 - 1 tbsp. Mixed Herb
1 - 2 tbsp. Chilli flakes
Water as required

10 pieces Frittata (cut into 4 inch long strips)

Method

• Heat olive oil in a non stick pan.

• Add onion and let it sauté till translucent.
• Now add garlic and sauté till it starts to change its colour.
• Add tomatoes (blanched, peeled and cut into small pieces) into it. Mix well and let it cook for about 5 minutes.
• Now add tomato puree and adjust the salt.
• After 2 minutes add mixed herb and chilli flakes. Mix well.
• Add water to adjust the consistency you need.
• After some time, add the cooked pasta into it. Mix well so that each of them is nicely coated in the gravy.
• Let it simmer for another 2 minutes.
• Now add the frittata pieces and mix gently, so that it doesn't break.
• Let it simmer for about a minute.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

Thanks for visiting

Happy Cooking!!

Paneer Tikka Masala

Paneer is loved by all in my family. We love all the different varieties of gravy dishes made using paneer. But my husband likes only Paneer Tikka.

I tried different dishes using paneer, hoping that he would like any of them. But he sticked on to Paneer Tikka all the time. When I saw this recipe, I thought to give it a try as he likes tikka, he might like this gravy too... and yes!!! he liked it a lot.

By the time I am posting this recipe, I have prepared this dish more than 3 times. It is a perfect combo with roti or naan. It tastes authentic and restaurant style. Try it out and let me know how you liked it.

Recipe Source : Vahrehvah

Ingredients

15 - 20 cubes Paneer
1 Capsicum (medium, cut into cubes)
1 Onion (medium, cut into cubes)
1 Tomato (medium, scoop out the insides and cut into cubes)

For Marinade

1/2 tsp Tandoori masala powder
1/2 tsp Lemon juice
4 tbsp. Hung Curd
1/2 tsp Ginger garlic paste
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1/2 tsp Kasoori methi
Salt to taste

For the gravy

1 cup Tomato puree
1 Onion (finely chopped)
1/2 tsp Cumin seed/ Jeera
1/2 tsp Ginger garlic paste
1 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1 tsp Kasoori methi
2 tbsp. Coriander leaves (finely chopped)
1 tbsp. Oil
1/4 cup Fresh cream
Water as required


Method

• In a bowl, mix all the ingredients mentioned in 'For Marinade'. Now add paneer, capsicum, onion and tomato into it. Mix well so that everything is nicely combined. Keep aside for about 1 hour.
• After 1 hour, spread the marinated paneer, capsicum, onion and tomato pieces on a hot non stick pan with little oil. Toss all the sides. When it turns golden brown colour, take off from the pan and keep aside.
• For gravy: Heat oil in a non stick pan. Add jeera and when it splutter, add onion and ginger garlic paste. Saute till onion turns golden brown colour.
• Now add tomato puree, salt, red chilli powder, coriander powder and garam masala powder. Mix well and let it cook till the oil starts to leave the masala.
• Add water to adjust the gravy and add half of the fresh cream in it. Mix well.
• Now add the toasted veggies and paneer into the gravy. Mix gently and let it simmer for sometime. At this stage, add water to adjust the gravy.
• When everything is nicely combined, add kasoori methi and coriander leaves. Give a gently mix and take off from heat. While serving pour the other half of the fresh cream on top.
• Serve it hot with roti or naan.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Egg Dum Biryani

I was not in a mood to prepare the normal rice, curry and sabji for lunch on the new year day. I was badly in a mood to eat something different. Even my kids too.. Searched in fridge and couldn't find anything different with which I can try out a new dish.

Thought to make a biryani, but didn't have chicken, fish or mutton. Then I thought about the eggs which I had in my fridge....Why not try out Egg biryani... Searched the net and found many recipes, but couldn't find an easy one... I like to do my cooking with easy recipes and still tastes best ;) Then I saw this recipe....but Dum Biryani... oh no...its again going to be a difficult recipe... When I saw the complete process, I found it different yet an easy one.. That's how I ended up making this Egg Dum Biryani... It tasted awesome...all the flavor intact and a perfect biryani... We enjoyed our New Year lunch and marked a good beginning for the rest of the year :)

I would say that you must try this recipe.... Its super simple and tastes really excellent.

Ingredients

8 Eggs (boiled and cut into half)
2 cups Basmati Rice (parboiled)
2 Onion (finely chopped)
2 Tomatoes (finely chopped)
Few Coriander leaves
Few Mint leaves
2 tbsp. Ginger garlic paste
1 Bay leaf
1 - 2 Cinnamon sticks
2 Black Cardamom
4 Cloves
2 Green Cardamom
1/2 tsp Shah Jeera
1 tbsp. Coriander powder
1 tsp Green Cardamom powder
2 tsp Kashmiri Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
2 - 3 Green chilli (slit into half)
1 inch Ginger (thinly sliced)
2 Onion (thinly sliced and deep fried)
Saffron (soaked in water, optional)
2 tbsp. Oil


Method

• Heat oil in a heavy bottomed deep non stick pan. Add bay leaf, cinnamon sticks, black cardamom, cloves, green cardamom and shah jeera.
• Add onion and saute till it changes into a light brown colour.
• Now add ginger garlic paste, turmeric powder, Kashmiri red chilli powder and coriander powder. Saute for about 1 - 2 minutes.
• Now add tomatoes and salt. Mix well, cover and let it cook till the oil leaves the masala.
• Once done, add green chillies, sliced ginger, half of the coriander leaves and mint leaves. Mix well.
• Now add the boiled eggs in it. Gently mix and let it simmer for 2 - 3 minutes. If you feel that the masala is very thick, add little water in it.
• Later, add the parboiled rice on top of the egg masala mixture. Don't mix. Add saffron water (if adding), green cardamom powder, deep fried onion, rest of the coriander leaves and mint leaves, little salt.
• Take the pan off from the flame and place a tawa on medium heat.
• Take an aluminium foil and cover the top of the pan. Place the lid of the pan on top of the aluminium foil.
• Place the pan on the hot tawa and reduce the flame to low. After 25 minutes or when you see steam coming from the sides of the lid, take off from heat.
• Serve the Egg Dum Biryani hot with any raita or pickle of your choice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Oats Puttu

Puttu is a traditional Kerala dish. Usually, it is made using rice powder. It is served with black chana curry, pappadam or banana.

Recently, I saw this version of puttu in a blog. I always like to use oats in different varieties and when I saw this, without thinking twice, tried it out. It tasted really great.

If you don't have a puttu maker, you can try it out in a normal steamer. But you won't get the shape, it will be crumbly.

Try out and let me know how you liked it.

Recipe Source : theredchillies

Ingredients

2 cups Oats
1/4 cup Coconut (freshly grated)
Water as required
Salt to taste


Method

• Dry roast oats in a non stick pan and when a nice aroma comes out from it, transfer it onto a plate.
• Once cooled, grind it into a fine powder.
• Transfer the oats powder into a bowl. Add salt and sprinkle water little by little and mix well.
• When it reaches a crumbly texture or when you take a handful of the mix and press it and if it holds its shape, then it is the correct texture that you are looking for.
• Transfer the mixture into a blender and give 2 or 3 pulse. Put the mixture into the bowl.
• Take a puttu maker(1st image in the pic shown below), place the chillu (2nd image in the pic shown below) in it. Put about 1 tbsp. of grated coconut first and then put about 8 - 10 tbsp. of oats mixture. Again add grated coconut and then the oats mixture till you reaches the top. Always end with grated coconut. Cover with the lid and place it on the pressure cooker (filled with 2 - 3 cups water) ie instead of the pressure cooker weight place this puttu maker.
• Steam it and once done, serve it hot with black chana curry, pappadam or banana.

Note:

1. Be careful while adding water, add water little by little.
2. If you dont have a puttu maker, make it in a steamer. For this - spread the grated coconut on a plate and then the oats mixture and on top of it spread the grated coconut. Place it in the steamer and steam it till done.

Thanks for visiting

Happy Cooking!!

Hakka Egg Noodles

As told earlier, my kids and myself like Chinese cuisine a lot. I surprised my kids with this Hakka noodles and soya chunks Manchurian which they loved a lot.

If you love Chinese cuisine, this is the recipe for you. Make them and enjoy with the family. This is the simplest and easiest noodle recipe. So if you are a beginner in cooking, try this out. Will be a sure hit in your family.


Ingredients

1 Packet Hakka Egg Noodles (boiled as per the instruction in the packet)
1 cup Sprouts (optional)
2 Spring Onion Bulb (sliced) or 1 Onion (medium, thinly sliced)
2 Carrot (medium, thinly sliced)
1 stalk of Spring onion greens (thinly sliced)
1 Capsicum (large, thinly sliced)
1 cup Cabbage (thinly sliced)
Salt to taste
1/4 tsp Black pepper powder (adjust as per your taste)
1 tbsp. Soy sauce
2 tbsp. Oil
2 - 3 Eggs (lightly beaten)


Method

• Heat 1 tbsp. oil in a non stick pan. Add eggs, 1 tbsp. black pepper powder and salt in it and scramble it using a spoon. Once cooked, transfer it into a plate. Keep aside.
• Heat oil in a big non-stick pan. Put spring onion bulbs or onion, capsicum, carrot, cabbage, salt, black pepper powder and little soy sauce. Toss well for a minute.
• Now add the noodles, sprouts, spring onion greens and the rest of the soy sauce. Toss again, so that everything is nicely combined.
• Let it cook for about 2 minutes. Toss in between. Add the scrambled eggs and mix well.
• Switch off the flame and serve it hot with Soya chunks manchurian or just like that.
• Enjoy !!!

Notes:

1. As you know, Chinese dishes are prepared in high flame, keep all the ingredients ready before start making them.
2. If you want a vegetarian version of Hakka Noodles, just omit adding egg in it. Or for a chicken version, add boiled and small pieces of chicken in it.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Soya Chunks Manchurian

For a long time I was planning to make this dish. But every time, I would end up making soya chunks gravy. Soya chunks is my younger daughter's favourite. Me and my kids love Chinese cuisine and today they had a holiday, so thought to treat them with their favourite for lunch. So prepared Hakka noodles along with Soya Chunks Manchurian. They enjoyed their dinner and was so happy.

This Chinese dish is very easy to prepare. As you all know, Chinese dishes are prepared on high flame, make sure that all the ingredients are kept ready before you start cooking. As I did not have spring onion with me, I garnished with some coriander leaves which tasted good.

Try this dish and tell me how you liked it.

Ingredients

1 cup Soya Chunks (soaked and drained)

For Marination:

2 tsp Cornflour
1 tbsp. Green chilli paste
2 tsp Dark Soya Sauce
1 tbsp. Oil

For Gravy:

2 Onion (medium, roughly chopped)
2 Spring onion (chopped)
1 tbsp. Oil
1 inch piece Ginger (finely chopped)
3 cloves Garlic (finely chopped)
3 tsp Soy Sauce
1 tbsp. Green chilli sauce
2 tbsp. Tomato Ketchup
Water as required
Salt to taste
2 tsp Cornflour (mix with little water)
1 Green Capsicum (small, diced)
1 tbsp. Vinegar
4 stalks Spring Onion greens (finely chopped)


Method

• Put the soya chunks in hot water for about 10 - 15 minutes. Later, wash them in normal water for 2 - 3 times. Squeeze out the water and put them in a bowl.
• Add cornflour, salt, dark soy sauce, green chilli paste and mix well. Keep this aside for 5 minutes.
• In the mean time, heat 1 tbsp. oil in a non-stick kadai. Put the marinated soya chunks in it and cook for 2 - 3 minutes or till they turn its colour and becomes shiny. Take off from the kadai and keep aside.
• In the same kadai, heat 1 tbsp. oil and put onion, spring onion, ginger and garlic in it. Saute for a minute.
• Now add soy sauce, green chilli sauce and tomato ketchup. Saute till the mixture gets thick.
• Add water and when it starts to bubble, add the sauteed soya chunks and adjust the salt.
• Let it cook for about 5 minutes. Now add the cornflour (mixed with water) into it.
• Add capsicum and let it cook for sometime. When the gravy thickens a bit, add vinegar and take off from heat. Garnish with spring onion greens.
• Serve it with fried rice, steamed rice or with Hakka noodles.

Thanks for visiting

Happy Cooking!!

Masala Omlete

Some days back, my kids were in a mood to eat Pizza and I was totally not in a mood to make one or buy from the store as it was bit late for the home delivery. Then I thought to make something different from the usual recipes and ended up making this Omelet.


After tasting this omelet my kids named it as 'Egg Pizza'. Yes, to some extent it had the taste of a pizza, as I had added oregano in it. They really enjoyed it and was happy that I made something similar to their favourite...I told them it is an Omelet that I made, but they were sticking to their words..."No amma, this is pizza". I thought, call it by any name.....I am happy that my kids loved it.....When kids are happy,  mommy too happy ;)

Ingredients

2 Eggs (large)
1 Onion (medium, finely chopped)
1 Tomato (small, finely chopped)
1/2 Capsicum (small, finely chopped)
1 tsp Oil
1 clove Garlic (finely chopped)
1 tsp Oregano (optional)
1 - 2 Green chilli (finely chopped)
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin/Jeera powder
2 tbsp Coriander leaves (finely chopped)
Salt to taste


Method

• Break eggs in a bowl and whisk well by adding little salt in it. Keep this aside.
• Heat oil in a wide non stick pan. Add onion, tomato, garlic, green chilli and fry till the onion turns golden colour. Add capsicum. Stir well and let it cook.
• Now add turmeric powder, coriander powder, cumin powder, oregano and salt. (Add salt only for this mixture, because we have already added salt in the whisked eggs). Mix well.
• Once the raw smell of the masalas is gone, spread the mixture on the pan and pour the whisked egg on top of it so that the entire mixture is covered with the egg. Don't stir or mix after this.
• Sprinkle coriander leaves on top. When the bottom side is golden brown colour, flip the omelet and let the other side cook.
• Once done, transfer it on to a plate and enjoy!!!

Note:

1. You can add grated ginger and chopped fresh mint too in this recipe.
2. The capsicum added in it should be cooked but still crunchy.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Ragi Dosa

This is another version of Ragi dosa. You can check out for an Instant Ragi dosa recipe here. 

Dosas are all time favourite in our family. So i try out different combinations to make different Dosa varieties. This is one such dosa, which all of them enjoy.. Though it tastes good, I am happy that it is healthy too.. This dosa is very easy to make...try out and Enjoy!!!

Ingredients

1 cup Ragi flour
1 cup Semolina/Rava
1/2 cup Whole Wheat flour
1/2 cup Rice flour
1 cup Buttermilk
Salt to taste
Water as required
2 Green chilli (finely chopped)
2 tbsp Coriander leaves (finely chopped)
10 Curry leaves (finely chopped)
Oil as required


Method

• In a bowl, put ragi flour, semolina, whole wheat flour, rice flour, salt, green chilli, coriander leaves, curry leaves and buttermilk. Mix well.
• Add water as required to make a batter. It should not be too thin or not too thick. Make sure that there should not be any lumps in the batter.
• Heat a non stick tawa and spread little oil on it. Take a ladle full of batter and spread it nicely on the hot tawa.
• Put little oil on the sides of the ragi dosa. When one side is golden brown colour, flip over and let the other side cook.
• When both sides are nicely cooked and golden brown colour, transfer it on to a serving plate. Do the same procedure with the rest of the batter.
• Serve them hot with any chutney of your choice.

Thanks for visiting

Happy Cooking!!