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