How to prepare ‘Fluffy’ omelettes – Some secrets

(Right ingredients and proper cooking utensils help make good omelette)

The omnipresent omelette is a significant part of the day breakfast.  But, very few of us know how to get the fluffy omelette.    Sometimes, inadvertently it becomes too mushy and breaks before you can shift it to the serving dish and at others it is too flat.  Getting the omelet fluffy and melt in your mouth right is a skill that can be easily perfected with some quick practice and handy ingredients.

Ingredients:

Butter:  Use a bit of butter (1tsp) in your omlette before you start whisking it in with salt and pepper.  Beat continuously until the batter is foamy.

Cream: Fresh whipped cream (unsweetened) (1tsp) is also a good ingredient to add to the omlette before you whisk it.

Pancake batter: Pancake batter (basic pancake batter needs: a tbsp flour,2tbsp mik,1tbsp melt butter to be mixed or it could be bought from a super market) makes omelettes very fluffy.

Break eggs (usually 02 eggs make a nice fluffy omelette, but you can use more depending on how you may want to eat) into the bowl, add milk and pancake batter.  Beat with fork.

Whip the egg white separately and then fold in egg yolk in that mixture for best results.  You can add cream to the egg whites to make them fluffier and then add the yolk to the mixture.

Preparation:

Beating the egg mixture vigorously either with the fork for 1 minute or with hand blender can give a fluffy result.

Fry omelette in butter over vegetable oil if possible at medium flame.  Add the egg mixture only when the butter’s foam dies.  Leave the mixture on the pan for 15-20 seconds.  Now, add the cheese, tomato, grated onion, chilies, mushroom or any other filling.  Draw in the sides for the eggs to the centre and shake the pan to distribute the egg evenly.   The omelette is done when it is runny at the center.

Average cooking time for a good omelette is between 1.5- 2 minutes. Be sure to take out immediately off the pan once it is cooked and serve piping hot.

 pic courtesy:http://www.bestcollegehunt.com/images/content_images/new_sort_img/1397022460.jpg

Phirni Dessert

(It is a creamy mouthwatering Awadhi dessert)

Preparation time: 15 minutes

Cooking time 20 minutes

Serve 08

Also taste InstantJalebis – syrup soaked fried spirals

Ingredients:

Milk 1 liter

Basmati Rice-100 gm

Sugar 175 gm

Cardamom powder -1/2 tsp

Almond slivers-1tbsp

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Recipe:

-Soak the rice in water for half an hour and grind to a smooth past.

-Bring the milk to a boil in a heavy bottomed pan and add the rice paste.

-Simmer the milk till it thickens taking care to stir continuously.  Add the sugar and cook for 2 minutes.

-Add the cardamom powder and remove from fire.

-Cool and serve in earthen bowls (Sakora) garnished with almond slivers and sliver leaf

pic courtesy:http://im.rediff.com/getahead/2010/nov/01recipe2.jpg

Lasagna with meat sauce: Recipe

(It’s mouthwatering non veg. recipe for meat lovers)

Ingredients:

1. Ground mutton: 500 gm

2. Bulk Pork sausage – 125gm

3. Tomato sauce: 20 gm

4. Minced garlic cloves- 2tsp

5. Italian seasoning-tsp

6. Salt -1tsp

7. Pepper ½ tsp

8. Eggs-03

9. Fresh parsley minced 3tbsp

10. Curd (Cottage cheese) -3 cups

11. Ricotta Cheese – 20 gm

12. Grated parmesan cheese – ½ cup

13. Lasagna noodles (Cooked and drained)-10

14. Sliced provolone cheese-06

15. Shredded mozzarella cheese -3 cups

Preparation:

-In a skillet, cook mutton and sausage over medium heat until no longer pink; drain;

-Add next seven ingredients. Simmer, uncovered for 1 hour, stirring occasionally

-Combine the eggs, parsley, cottage cheese, ricotta and parmesan in a bow.

-Spread One cup of meat sauce in an ungreased 13x9x2 in backing dish.  Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, c ups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella

-Top with remaining noodles, meat sauce and mozzarella.

- Cover and bake at 3785 degree F for 50 minutes.  Uncover; bake 20 minutes longer.

-Let it stand for 20 minutes before cutting.

 pic courtesy:http://www.campbellskitchen.com/recipeimages/beef-mushroom-lasagna-large-60207.jpg

Egg Bhurji Curry – Recipe

(Easy to prepare and delicious to each recipe)

Ingredients:

-Finely chopped onion -1

-Tomato cut into big pieces -1

-Eggs – 02

-Ginger Garlic paste

-Turmeric power-1/2 tsp

-Chili powder-1/2 tbsp

Garam Masala -1/2 tbsp

Oil

 Salt to taste

Recipe:

-Saute the onion in a Kadhai with oil.

-Add ginger garlic paste, tomato, turmeric powder, Chili powder, Garam masala and

Salt

-Saute it for some time, and then keep the mix aside. 

-In another vessel, break the eggs and prepare Bhurji (scrambled eggs).  Add this Bhurji to the mix that has been kept aside.

-Garnish with coriander leaves and taste with chapatti or alone.

pic courtesy:http://3.bp.blogspot.com/-gA0ZMhb4dCY/T7mr0bO92_I/AAAAAAAAGSM/5TU_5jpX9-Y/s1600/IMG_0316.JPG

Hummus – Recipe

Preparation time: 15 minutes

Serve: 5 to 6

Ingredients

Soaked Chickpeas (Kabuli Chana) - 250 gm

Lemon Juice: 2-3 tbsp

Tahini 02tbsp

Crushed garlic- 02 cloves

Salt to taste

Olive oil 3 tbsp

Preparation:

-Combine all ingredients in blender.  Add ¼ cup of water.

-Blend for 3-5 minutes on low until thoroughly mixed and smooth.

-Place in serving bowl and create a shallow well in the center of the hummus

-Add a small amount (1-2 tbsps) of olive oil in the well.

Serve immediately with fresh pita bread, lavash or falafel.  Cover and refrigerate.

 pic courtesy:http://www.culicurious.com/wp-content/uploads/2013/04/Southwestern-Hummus-Recipe-2.jpg

Kalimirch Chicken –Recipe

(In creamy sauce flavored black pepper, it is a delicious chicken recipe)

Ingredients:

Chicken breast- ½ Kg

Ginger (Paste)-2 tbsp

Garlic paste – 2 tbsp

Pepper corns (Crushed -3tsp

Coriander leaves (finely chopped) -1/4 cup

Fresh cream -200 ml

Oil-1 cup

Lemon Juice -2tsp

Salt to taste

Preparation:

-Cut the chicken breast into 1” cubes. Marinate the pieces with the lemon juice, pepper corns, ginger paste and garlic paste for 30 minutes. 

-Baste with oil and grill for 3-4 minute.  Turn and baste again and grill for 2 minutes. 

-Collect the dripping juices in a try placed underneath.  Put the chicken in a pan with the collected juices and the cream and cook with the cream for 3-4 minutes.

-Garnish with chopped coriander and serve hot.

piccourtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY_wEsviR21-98rOW-zMD8eyTIA4OPppg_O_I2DqyElWrvfO4soTEHWJks6l4UKcXA8rxK8qVTFAhQKvKi9XnG7fwcGx1mP8gVtI7xik-mi9m94p9Z0kePkB2fvRHcs0QQ_Pqu76SfNQ/s1600/CIMG8230.JPG

Prawn Malai Curry – Recipe

(This delicious recipe is Bengali delicacy)

Ingredients:

Prawn: 1Kg

Oil-150 gm

Medium size Onion: 4

Cinnamon stick: 02

Cloves: 04

Cardamom: 06

Cumin (Whole):1/2 tbsp

Ginger Paste: 2tbsp

Cumin paste: 02 tbsp

Cumin powder: 2 tbsp

Kashmiri Chili Powder::1tbsp

Turmeric Powder: ½ tsp

Sugar 1tsp

Garam Masala: 1tsp

Coconut Milk: 02 cups

Ghee 2tsp

Coriander leaves (for garnishing) 50gms

Basmati Rice: 500 gm

Gondhoraaj Lebu: 1 with leaves

Salt to taste

RECIPE:

For Chingrir Malaikari

-Wash the prawns with warm salted water and marinate with ¼ tsp of turmeric powder and ¼ tsp of salt along with a pinch of onion, ginger and cumin flakes.

-Prepare a paste of onion and ginger in a mixer.

-Head Ghee in a Kadhai or pan and fry the prawns till they turn golden brown.  Keep them aside in a bowl.

-Add cinnamon, cardamom, cloves and bay leaves to the oil.  Add the paste of onion and ginger and fry it on medium flame for 4-5 minutes

-Add turmeric powder, Kashmiri chili powder, salt and garam Masala. Add coconut milk and ½ of water and bring it to boil.  Add sliced green chilies and add them to the gravy along with the fried prawns.

-Allow to cook for 5-6minutes.

-Garnish with coriander leaves and add some coconut flakes.  The dish is ready to serve.

For Gondhoraaj Rice:

-Soak the Basmati Rice for half an hour in water and keep aside.  Put water in a pan as per requirement and bring it to boil.

-Adda pinch of salt, one spoon Gondhoraaj juice, one small piece of Gondhoraaj skin, two Gondhoraaj leaves and one spoon of ghee to the boiling water and add the soaked rice.  Serve the rice with Malaikari.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfeTDZbA68sWnVL389nN9r8rdm54mM_ozY9bD5qx42jZLT5rSZIbFU6VVASVgZW1pbaqaG9CjoBdNQoil7BX-TErQTOCLkLk57jldJMfeF_UUaW2e9x5lKqklWR5iIrzZJvUDAbayVmQ/s400/chingri-malai-curry.jpg

Konkani Egg curry: Recipe

(This egg delicacy is something different)

Ingredients:

Eggs-04

Finely chopped Onion-1/2 Cup

Blenched and skin removed medium sized Tomatoes -3-4

Chopped Ginger-1tsp

Chopped Garic-1tsp

Red Chili powder-1tsp

Curry leaves-4-5

Mustard seeds-1tsp

Coriander leaves -4-5

Oil -1 tbsp

Salt to taste

Garam Masala-1tsp

Coriander seeds -1tsp

Cumin seeds-1tsp

Poppy seeds-1tsp

Cloves -3-4

Cinnamon -1stick

Recipe:

-Heat the oil and add mustard seeds. When they start popping, add curry leaves. 

-Add ginger, Garlic, onions.  Add half of the spice powder, salt Chili powder.

-Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste.

-Add half cup of water and cook for a minute.

- Break the eggs and add it to the curry.

-Add the remaining spice powder, close the lid and let it be. 

-Add chopped coriander leaves and serve hot with chapatti.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqALqPo4DPSldRokRhj4Yy1uODGiK67nI2eY0HNioB7CeUp8flMFvQOpSUshYX3DevZZl2OdwGqxXHpy9dlvGX4iK5wHp3GeT3MA1fWwxwXhQtiogvOeeNA3inxZzjuHDwbETYGTyDlS6b/s200/Anda+Malpua+006.jpg

Aloo Tikki- Recipe

(It’s easy to prepare delicious bite)

Ingredients:

Patatoes-1/2 kg

Bread crumbs

Green chilies (chopped)-4-5

Coriander leaves (chopped)

Cumin powder -1tsp

Salt to taste

Oil to fry

Recipe:

-Boil potatoes, peel and mash them.

-Mix with bread crumbs, green chilies, coriander leaves, Cumin powder and salt.

-Make a few balls from this mixture and flatten between palms.

-Shallow fry on hot oil on a griddle.

-Serve if Pudina and Coriander chutney or tomato sauce

pic courtesy:http://i.ytimg.com/vi/juZLfSDIy7M/maxresdefault.jpg

Jeera Kaju Rice – Recipe

(Jeera rice is in itself a mouth-water dish but adding Cashew (Kaju) to it entirely changes its flavour.  Please try)

Ingredients:

Rice (Basmati) -2 cups

Ginger-Garlic paste-1tbsp

Tamarind (Imli) paste -1tbsp

Onion-1

Black salt (to taste)

Ghee/Butter or cooking oil, as per choice

Cashew nuts-100 gm

Cloves-2

Cardamom pods-2

Jeera-2Tbsp

Cashew nut paste-5tbsp

Preparation:

-Clean the rice soak in water. Wait for 20 minutes’

-Meanwhile heat oil/butter ghee in a different pan. Add Jeera to it and keep the gas on low flame.

-Add sliced onion and add tamarind, ginger and garlic paste, Keep frying for some time. Then add cashew paste.

-After it is done, add dry cloves and cardamom pods.  Fry it for a minute.  Also add salt in a quantity that it’s sufficient for the rice as well.

-Add water and mix it well.  Bring it to boil and then close the lid of the pan and wait for the water to dry.

-While the rice is being cooked take butter in a small pan and heat it.  Soon add cashew nuts to it and fry it.  Wait till it turns light golden.

-Take out the fully done rice in a bowl and garnish it with fried cashew nuts.

 pic courtesy:http://cdn2.foodviva.com/static-content/food-images/rice-recipes/jeera-rice-recipe/jeera-rice-recipe.jpg

Lemon Fish steamed - Recipe

(It is easy to cook, delicious starter)

Ingredients

-Finely chopped big onion-1

-Finely chopped ginger-2 tbsp

-Finely chopped garlic-1tbsp

-Cumin powder-2tbsp

-Cinnamon-1stick

-Chopped de-seeded green chilies,

-Chopped coriander,

-Lemon juice-2 cup

-Fish (of choice) – 4-5 pieces

-Salt to taste

Preparation:

-Clean fish, squeeze the lemon juice over it, sprinkle salt and marinate for one hour.

-Pour one tbsp of olive oil in a non-stick pan. After the oil is hot, add the chopped onion and chilies, fry them well.

-Add ginger and garlic pieces

-Put the fish, cover and let it cook in the steam.

-After 10 minutes, add cumin powder

-Saute them and cove the lid of the pan

-After some time fish will release some water, cook the fish in that.

-Once the fish looks half cooked, add half cup water with salt.

-Grate very little amount of the lemon skin and add to the gravy with the stick of cinnamon. Do not add to much lemon skin, will make the gravy sour.  Close the lid of the pan and let the fish cook properly.

-After 10 minutes, add chopped coriander, let the gravy come to boil and turn off the flame.

-Serve hot with rice or chapattis.

 pic courtesy:http://munchministry.com/wp-content/uploads/2014/06/Steamed-Fish-in-Lemon-Fish-Sauce.jpg

Dal Ki Kachori (Puffed fried breads stuffed with black lintel).

(It is tasty and all time favourite recipe of teens)

Preparation time: 35 min

Cooking time: 20-30 min

Serves: 05

Ingredients:

-1 Cup husked Black Gram split lintels (dhuli urad ki dal)

-3 cups refined flour

-4 tbsp clarified butter+ oil to deep fry

-Pinch of Asafetida

-2 green Chilies (chopped)

-1 inch piece of Ginger (chopped)

-1 tsp raw Mango power (Amchoor)

-1 tsp Garam Masala

-1 tsp Cumin Seeds (coarsely powdered)

½ tsp Red Chili powder

1 tsp Coriander Powder

Salt to taste

Preparation:

-Wash lentils well and soak in three cups of water for three to four hours.  Drain and grind coarsely.

-Heat two tbsp of oil in a frying pan.  Add asafetida, green chilies, ginger, garam masala, Amchoor, red chili powder, coriander powder and cumin seeds.  Mix well and add salt to taste.

-Add grinded lintels.  Mix and continue to sauté for two to three minutes till mixture is dry. Remove from flame and divide into 12-16 parts.

-Rub in the Ghee and salt to taste into the flour. Knead into a stiff dough using water as required. Divide dough into 12-16 portions and roll into small balls. Flatten the ball slightly and stuff a part of the mixture.  Shape into a ball and roll out into four dia. Discs so that they are thinner around the edges and thicker in the Center.

-Heat sufficient oil in a pan.  When moderately hot, add a few Kachoris. Continue to fry on low heat, turning Kachoris once or twice till crisp and golden.  Drain onto an absorbent kitchen paper.

-Serve hot with chutney or pickle or sauce as you like.

 pic courtesy:http://theveggieindian.com/wp-content/uploads/2013/06/Khasta-Kachori-2-.jpg

Nadir Yakhni - Recipe

(It’s a Kashimir delicacy and integral part of the Waazwan)

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 04

Ingredients (for Lotus Stem)

- Lotus Stem cut and cleaned-200 gm

-Hot water-500 ml

-Black Cardmom-1 big

-Cinnamon-1stick

-Small green cardmom-02

-Ginger powder-1/4 tsp

-Fennel-1/2 Tsp

-Curd-1 big cup

-Small stick Cinnamon-1

-Anise seed-1/4 Tsp

-Dried crushed Mini leaves-1/4 tsp

Salt to taste

Water-1/4 Cup

Ghee-2 tbsp

Preparation:

-Boil the cut and cleaned lotus stem with black and green cardamom, cinnamon, ginger power and fennel. Cook till tender

-In another pan heat curd on low flame whisking continuously to stop the curd from splitting.

-Add the cinnamon, anise seed, dried mint, salt and water.

-Add the cooked lotus stem to the curd mixture and cook for 05 minutes with little water.

-Heat ghee in a separate pan and when hot pour into the curd mixture covering it with a lid immediately.

-Garnish with coriander leaves and serve with chapatti.

 pic courtesy:http://www.tastyduniya.com/wp-content/uploads/2014/02/20140214_172626.jpg

Mushroom & Spinach Lasagna – Recipe

(It’s testy and healthy vegetarian lasagna)

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 04

Ingredients:

Olive oil-1tbsp

Crushed garlic clove-01

Sliced mushrooms-250 gm

Chopped thyme leaves-1tsp

Spinach-200 gm

Light soft cheese-300g

Grated Parmeasn-4tbsp

Lasagna sheets-06

Preparation Method:

-Heat Oven to 200C. 

-Heat the oil in a large frying pan, add garlic and fry for till it is done.

-Add mushrooms and thyme cook till it start to soften.

-Mix in the spinach and stir until the heat of the pan wilts the leaves.

-Remove from flame and stir in the soft cheese, 1tbsp of the Parmesan and some seasoning.

-Put 1/4^th of the spinach mix on the bottom of a medium sized backing dish, lay 2 pasta sheets on to, then repeat until all the pasta is used.  Finish with final quarter of the spinach mix, sprinkle over the rest of the Parmesan, and then bake for 35 minutes until golden and the pasta are tender.

-Serve hot.

pic courtesy:http://www.seriouseats.com/images/2012/10/20121010-vegetarian-lasagna-spinach-mushroom-.jpg

Recipe – Sub sandwich

(It’s healthy and alluring breakfast)

Preparation time: 10 minutes

Serves: 05

Ingredients:

Small burger buns- 05

Chicken Salami -10

Lettuce leaves – 01 bunch

Tomato slices -10

Mayonnaise mustard sauce

Black olives: 10

Sauteed peas- ½ cup

Baked baby potatoes

Recipe:

-Cut the bun into halves leaving in joined at one end.

-Put a lettuce leaf, two tomato slices, two chicken salamis, two olives sliced fine and top it with mustard sauce and mayonnaise

-This can be accompanied by some sautéed peas and baked by potatoes

 pic courtesy:http://www.poorgirleatswell.com/site/wp-content/uploads/2013/04/chipotle-mushroom-sub-1.jpg

Making a perfect ‘Bhatura’

(Here’s the secret recipe to prepare perfect Bhautre)

Ingredients:

-Flour -2 cups

-Sooji-3tbsp

-Yogurt-4tbsp

-Olive oil-1tbsp

-Sugar-1/2 tsp

-Baking Powder-1tsp

Salt to taste

Oil for deep frying

Preparation:

-Combine all the ingredients together into soft dough.  The dough should not be too hard or too soft in touch

-Cover the dough with a wet cloth and keep aside for at least 3 to 4 hours.  Till it sets

-Make lemon sizes balls, put a little oil so it doesn’t stick and roll into thick round shaped rotis. Take care not to make rotis too thick or too thin.

-Heat enough oil for deep frying in a heavy bottomed Karhai.  Once the oil is heat, reduce flame to medium flame; slide the Bhatura into the hot oil.  Using the back of the ladle, press the center and along the edges and it will puff up.

pic courtesy:http://mumbaimornings.files.wordpress.com/2014/04/mumbai-mornings-chhole-bhature.jpg

Grilled cheese pasta sandwich

(It is a nice breakfast to start your day)

Ingredients:

Capsicum -1

Pasta or Macaroni-200 gm

Onion-1

Tomato-1

Black pepper -1tbsp

Salt to taste

Egg-1 (optional)

Mayonnaise-3tbsp

Tartar sauce-2tbsp

Mustard sauce-1tbsp

Bread slices -4

Preparation:

-Boil pasta or macaroni for some time till it gets soften.

-Cut capsicum, onion and tomato and keep in a bowl.  It can also be used raw or fried.

-Add black pepper and salt to it.

-In another pan just stir the egg for some time.

-Mix mayonnaise, tartar sauce and mustard sauce in the egg mixture.

-Now combine everything, including the pasta, and mix it well.

-Now, put a layer of mixture in the bread and put it in the griller.

-Chicken pieces will make the sandwich amazing, if you are non-veg.

-Serve hot with tea or coffee.

 pic courtesy:http://consumerrecipe.conagrafoods.com/uploadedImages/img_6031_3625.jpg

Hyderabadi Mutton Biryani

(It is delicacy from Nizam’s kitchen and a spicy fragrant and colorful variant of Biryani in India)

You may also like to taste Mustard Chicken 

Also try Mutton Curry in mustard oil 

Preparation time: 30 minutes

Cooking time: 45 minutes

Marinade mutton in spices for one night.

Ingredients:

Mutton: 1 Kg

Rice (Basmati):500 gm

Cumin (Jeera):1 tsp

Whole Garam Masala: 2 tbsp

Garam Masala Powder: 2 tbsp

Boiled egg for decoration-02

Rose Water: 01 tbsp

Also taste Gosht Dum Biryani
 
Garlic-ginger paste: 02 tbsp

Golden fried sliced onions: 02 cups

Mint leaves: 01 bunch

Curd – 02 cups

Cashew nuts -50 gm

Turmeric powder: 01 pinch

Saffron: 01 pinch

Coriander leaves: 01 bunch

Salt to taste

Kashmiri red chili powder: 01 tbsp

Oil: 05 tbsp

For news about Dehradun, India and the whole World, please visit Doonspot

For latest jobs - Government and Private, do visit The Jobs Portal

For delicious recipes, please take a look at Khao Piyo Jiyo

For articles on blogging, online money making, funny, games, one-liners, social and political, movies, do visit The Writer

Preparation:

For the Marinade:

-Wash mutton {front leg (raan) or hind leg of a goat is recommended for Biryani}

-Pat dry and add garam masala, salt, ginger-garlic paste, red chili paste, and two cups of curd.  Put it in a clean film plastic bag and keep it in a refrigerator to marinade overnight.

Also taste Chicken Pulao 

For Biryani

-Boil water; add oil, salt and half-cook the rice.

-Next fry thinly sliced onions until golden brown.  Add 1/3 of golden-brown onion to the mutton marination and rest keep aside.

-Now in a Handi (Deep pan) add the marinated mutton on the bottom and top it off with half cooked rice, add mint leaves, coriander leaves and top it up fried onions. 

-In a separate bowl, add some warm milk to soak saffron.  Once the milk soaks the colour of the saffron, add it to the Handi.

-Cover the Handi or pan with airtight lid or add sticky dough to the edges and cover it with a lid.  Cook for 45 minutes.

Also taste Mutton Stew

-Add rose water and garnish with sliced boiled eggs.

-Serve hot with raita and mirchi ka salan

pic courtesy:http://mondaymasala.files.wordpress.com/2009/01/hyderabadi-mutton-biryani1.jpg