Wednesday, November 09, 2011

Last Click of Mushroom anatomy

after colourless mushrooms to its black and white angles this is the last on the Mushroom Anatomy

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Goes for Susan’s Black and White Wednesdays.

Friday, November 04, 2011

Stuffed Omelette

Just an Observation, the Most I have posted are - the breakfast recipes. And why not, breakfast is one of my major meal of the day. As a kid, I had to leave for my school as early as seven in the morning, but still my Mom used to give me some or the other breakfast. This incepted a good or bad <dunno> habit in me, I can’t leave my home without a proper breakfast.

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When I started staying away from home, I even tried to avoid the breakfast but my laziness couldn’t overcome my tummy. Instead I started trying out varied breakfasts and hence this space too is loaded with number of recipes for the first meal of the day.

Omelettes must have been most commonly eaten  breakfast by me, till now. But I have evolved from half fry to Cheese Omelette to now Stuffed Omelettes. Such type of omelette is usually seen in most of the continental or American breakfast.

You Need :

  • Eggs : couple of them
  • red chilli powder, turmeric , black pepper powder and salt : to taste
  • milk : 1 tsp
  • Mushrooms : couple of them – finely chopped
  • Onion, Coloured capsicum, tomatoes : in all about 3 tbsp or quantity by your choice enough for one omelette– all finely chopped
  • green chillies : 1 finely chopped
  • Coriander leaves : finely chopped
  • butter to sauté
  • cheese : grated

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You Do:

  1. In a bowl whisk together all the BLUE items.
  2. In a small non-stick pan, heat up the butter, sauté all RED items.
  3. Once half cooked, remove from the pan. In the same pan pour the whisked paste to make a thin pancake of egg mix.
  4. Cover it with the half cooked veggies, spread through out. Cover with some grated cheese.
  5. Fold the omelette covering the stuffing.

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Serve with Bread toasts and have it with a Mug-Full of Milk.

Happy Cooking and Posting about it.

Tuesday, November 01, 2011

Malvani style Vatana Batata

Aloo Matar or Potato Green Peas gravy, is one of the most common Indian dish. This is prepared all over the country in different manner, and though its main ingredients are same, the same dish tastes different in different regions.

Malvan is a small part of - Konkan – coastal part of Maharashtra, very famous for spicy sea food and beautiful beaches. My Mom prepares this Malwani masala @ home and sends me a pack of it yearly, which I use in different sabzis – this not only makes the dish spicy but also brings  the lovely Maa ke hath ka swad“ :x

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I tried this Meera’s version, Vatanyachi Rassa Bhaji. But I did few changes to the dish to make it similar to our taste buds.

Changes I made :

    • I made tomato puree instead of chopping it – as wanted a whole lot of gravy to dish.
    • Instead of Kokum, I used tamarind juice
    • And Finally one major change, I used Malvani Masala instead of garam masala mentioned.

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Loved the konkani taste to the simple dish. Infact my Mom prepares a similar version with small prawns in it, too salivating to mention this. ;)

Serve this with hot chapatis or plain rice. Sending this to Priya’s Bookmarked Recipes event.

See you soon, till then Happy Cooking and Posting about it.

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