Vegetable Cheese Omelet Recipe-How to make Cheese Omelet-Vegetable and cheese Omelette recipe

Preparation time-20 minutes
Serving-2

Ingredients:

• Egg-4
• Cheese-50 gm
• Chopped green chilli-1
• Chopped onion-1/2
• Chopped green capsicum-1/2
• Chopped tomato-1/2
• Pasta mix(any brand)-1/2 tsp
• Italian mix herb/oregano/pizza mix -1/2 tsp
• Cooking oil/butter-2 tsp
• Salt to taste

Method:

• Break the eggs into a bowl and whisk it.
• Add chopped vegetables and salt to taste, mix it well.
• Heat a frying pan, add oil and let it heat.
• Once the oil is heated properly, reduce the flame to low.
• Gently pour 1/2 of the egg mixture in the pan( spread it evenly).
• Cook it on low flame for a minute, gently flip it to cook other side.
• Grate cheese on the cooked side and sprinkle Italian herds on it.
• Fold it from the middle and cook it for 1-1.5 minutes on low flame (keep flipping).
• Ready to serve.

                                

Prawn Masala Curry-How to make prawn masala-Jhinga fish curry

Preparation time-40 minutes
Serving-4

Ingredients:

• Prawn(shelled and washed)-150 gm
• Chopped onion-1
• Chopped tomato-1
• Chopped ginger-2 inch
• Garlic cloves (peeled)-6 to 8
• Green chilli-1 or 2
• Bay leaves-2
• Cumin seeds-1 tsp
• Coriander seeds-1/2 tsp
• Whole Black pepper-1/4 tsp
• Turmeric powder-3/4 tsp
• Red chilli powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Cooking oil-4 tbsp
• Salt to taste
• Chopped coriander leaves

Method:

Marination:

• Add little turmeric powder and salt to the prawns.
• Mix it and keep it aside for 20-30 minutes.

Masala paste-

• In a grinding jar:add 1/2 tsp od cumin seeds, coriander seeds, whole black pepper, ginger, garlic,green chill and chopped onion.
• Add little water and grind it into thick smooth paste.

Curry preparation:

• Heat a pan, add 2 tbsp of oil and let it heat.
• Fry the marinated prawns for a minute on medium flame.
• Take out the fried prawns, keep it aside for further use.
• Add 2 tbsp oil in the same/different pan and let it heat properly.
• Add bay leaves and cumin seeds, fry it for few seconds.
• Add turmeric powder and red chilli powder, mix it.
• Add the prepared masala paste, fry the masala for 3-4 minutes on low-medium flame.
• Add chopped tomato and cook it on low flame for 4-5 minutes.
• Add 1/2 glass of water, stir it and let it come to boil.
• Add fried prawns and salt to taste, mix it.
• Cover the pan and cook it on medium flame for 4-5 minutes.
• Add garam masala powder and coriander leaves, stir it.
• Turn off the flame and ready to serve.

                                        

                                   

Namak para-Homemade Crispy Namakpare

Preparation time-40 minutes
Serving:8

Ingredients:

• All purpose flour/wheat flour-200 gm
• Ghee/vegetable oil-50 gm
• Carom seeds(ajwain)-1 tsp
• Black pepper powder-1/2 tsp
• Cooking oil for frying
• Salt to taste
• Water

Method:

• Add black pepper, ajwain and salt into the flour and mix it properly.
• Add ghee and mix it in the flour for a minute.
• Add water and  knead the flour into dough(dough should be a little stiffer than the chapati dough).
• Cover the dough and leave it for 15-20 minutes.
• Take a portion of the dough and roll it into chapati shape with rolling pin.
• Cut it into diamond shape chunks with knife and take out in a plate.
• Heat oil in a thick bottom pan.
• Put one namakpara into the oil to check the temperature of oil.
• Put the small portion of namakpara into the hot oil carefully.
• Fry it on low-medium flame till it turns golden.
• Take it out on the kitchen towel to absorb extra oil.
• Repeat the frying steps to fry the remaining namakparas.
• Ready to serve.

*Storing Tip-store it in a airtight container and consume it within 2 week

                      

                                         

Kalakand- Kalakand with Milk and Paneer-Indian Sweets Recipe

Preparation Time-60 minutes
Serving-8

Ingredients:

• Whole Milk-1 liter
• Paneer/Indian Cottage cheese-200 gms
• Sugar-100 gms
• Cardamom powder-1/2 tsp
• Chopped pistachio-12 to 15
• Chopped almond-8 to 10
• Ghee/butter-1 tbsp

Method:

• Grate the paneer and keep it aside for further use.
• Boil the milk on low-medium flame till it is reduced to 1/3 of the original quantity, keep stirring in between.
• Once the milk has reduced to 1/3 of it's original quantity, add sugar and 1/4 tsp of cardamom powder.
• Add grated paneer once the sugar has dissolved completely.
• Reduce the flame to low-medium and boil it for 3-4 minutes, keep stirring.
• Reduce the flame to low and boil for another 3-4 minutes, keep stirring.
• Check if mixture has dried a little (do not make it too dry), if yes, turn off the flame.
• Grease a plate with ghee and pour the mixture into the greased plate, level it properly.
• Sprinkle remaining cardamom powder, chopped pistachio and almonds.
• Allow it to cool down for 30 minutes and put it in the refrigerator for 15-20 minutes to set.
• Cut it as per in shapes of your choice, ready to serve.
  *Storage tip-keep refrigerated and consume within 3-4 days.

                                          

                                       

Dahi Aloo ki Sabzi- Potato with yoghurt-Easy and Quick Potato Curry

Preparation time-15 minutes
Serving-4

Ingredients:

• Boiled potato-400 gm
• Curd-200 gm
• Chopped garlic-12 to 14 cloves
• Chopped green chilli-2 to 3
• Bay leaves-2 to 3
• Dry red chilli-2
• Cuim seeds-1/3 tsp
• Mustard seeds-1/3 tsp
• Kalonji /onion seeds/nigella seeds-1/3 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Chopped coriander leaves
• Cooking oil-2 tbsp
• Salt to taste

Method:

• Add curd in the boiled potato and mix it properly, keep it aside.
• Heat a pan, add cooking oil and let it heat.
• Add dry red chilli , bay leaves, cumin seeds, mustard seeds and nigella seeds.
• Fry it on low- medium flame  for few seconds, keep stirring.
• Add chopped garlic and fry it for a minute on low flame.
• Add turmeric powder and red chilli powder, mix it.
• Turn off the flame and allow the spices to cool down(adding curd in hot spices made result in curdling).
• Once the spices have cooled down, add the curd mixed potato in the pan and mix it.
• Turn on the flame, add green chilli, mix it.
• Cover the pan, cook it on low-medium flame for 3-4 minutes.
• Add coriander leaves and turn off the flame.
• Ready to serve with naan, kulcha or paratha etc                                                                                                

                                          

Chicken Masala-Dry Chicken Masala-Onion Chicken Curry

Preparation time-40 minutes
Serving-4

Ingredients:

• Chicken(washed)-600 gm
• Chopped onion-3 (large)
• Chopped tomato-2
• Chopped garlic-10 to 12 cloves
• Ginger paste-1 tbsp
• Cumin seeds-1 tsp
• Dry red chilli-2
• Bay leaves-2
• Black cardamom-1
• Green cardamom-2
• Cinnamon stick-1 inch
• Cloves (lavang)-3 to 4
• Mace (javitri)-1
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Coriander powder-1/2 tsp
• Cumin powder-1 tsp
• Garam masala powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Mustard oil/any cooking oil-4 tbsp
• Salt to taste
• Chopped coriander leaves

Method:

• Heat a pan, add cooking oil and let it heat.
• Add all the whole spices and fry it for few seconds on medium flame.
• Add chopped garlic, fry it for a minute on medium flame.
• Add chopped onions and fry it on medium flame for 4-5 minutes (cover the pan).
• Add ginger paste, mix it and fry it on medium flame for 2 minutes.
• Add turmeric powder and red chilli powder,mix it and cook it on low flame for a minute.
• Add chicken, increase the flame to high and mix the chicken with fried onions and spices.
• Add salt to taste, mix it, cover the pan and cook it on medium flame for 8-10 minutes (keep stirring in between).
• Add coriander powder, cumin powder, black pepper powder and mix it properly.
• Cover the pan and cook it on low-medium flame for 5 minutes.
• Add chopped tomato, mix it, cover the pan and cook it on low-medium flame for 3-4 minutes.
• Add garam masala powder, mix it, cover the pan and cook it on low flame for 5-6 minutes.
• Add fresh coriander leaves and turn off the flame.
• Ready to serve with paratha, naan, kulcha etc.

                          

                                           

Pressure Cooker Pulao-Dry fruit Pulao-Easy and Quick Pulao

Preparation time-30 minutes
Serving-3

Ingredients:

• Basmati rice -1 glass
• Bay leaves-2 to 3
• Dry red chilli-2
• Mace (javitri)-1
• Cinnamon stick-2 inch
• Black cardamom(crushed)-1
• Green cardamom(crushed)-4
• Cashew-1/3 cup
• Raisins (kismis)-1/4 cup
• Ghee-2 tbsp
• Sugar-1 tbsp
• Water-1 glass
• Salt-1/2 tsp

Method:

• Wash the rice with plain water and keep it aside for 15-20 minutes.
• Heat a pressure cooker pan, add ghee and let it heat on low-medium flame.
• Add all the whole dry spices and fry it for few seconds.
• Add cashew and raisins, fry on low-medium flame for a minute.
• Add Sugar and washed rice, mix it with fried nuts and dry spices.
• Add 1 glass of water and salt, stir it well.
• Cover the lid and cook it on high flame for one whistle.
• Turn off the flame, let the pressure cooker cool down completely.
• Ready to serve as it is or with any of your favourite curry.