Sunday, 31 May 2020

Vegetable Omelette

Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. One you have all the ingredients at your hand, start cutting the veggies into some small pieces, then cook the vegetables a bit as well and put them over the backed omelet . Enjoy it! 

This recipe is for a basic 2-egg omelet .The trick to these omelets is to cook it over medium-low heat. You don’t want to overcook the eggs at all. You want to make a nice, fluffy, yellow egg-pancake and then fill it and fold it. Some of my favorite vegetable ingredients are spinach, mushrooms, onions, tomatoes, and peppers. You can have an amazing start to your day every day with these delicious breakfast ideas. This omelet is quick and easy to make and requires minimal preparation.


Prep  time
Cooking time
10 mins
15 mins
2 persons

Recipe Course: Side dish

Recipe type: Indian cuisine

For the omelette
  • Eggs – 4  no’s
  • Salt – ¾ tsp
  • Black pepper – 1/8 tsp
  • Thyme -pinch
  • Butter -1 tbsp.
For the filling
  • onion -1 no’s
  • cherry tomatoes – 2
  • Chopped green chilies -2 tbsp.
  • Grated cheese – ¼ cup
  • Mushrooms – 2 tbsp.
  • Fresh spinach -2 tbsp.
  • Grated carrot – ¼ cup
  • Beans – 2 tbsp.
  • Chopped cabbage – ¼ cup
  • Boiled corn – 2 tbsp.
Vegetables to be used:
Carrot, beans Corn,Cabbage, Mushrooms, red pepper capsicum.


1. Peel and chop the onion.  Crack the eggs into a mixing bowl and whisk until eggs become light yellow in color. Cut all the vegetables and keep it aside.

2. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and sauté until onions become clear. Add grated cheese,tomatoes and vegetables, once done cover with lid or foil to keep warm. Combine the eggs with vegetables tomato and a little black pepper to taste. When the vegetables in the pan are ready, add to the egg mixture, and mix well.

3. Pour the egg mixture in the pan and continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry. Now cook until thickened over low heat, 5-8 minutes to taste 

4. Using a spatula gently fold one edge of the omelet over the vegetables. 

5. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Add salt, and pepper to the eggs and beat vigorously until the eggs become light and airy.

Monday, 25 May 2020

Potato Egg Balls

Potato Egg Balls are a lip smacking snack recipe and a yummy treat for your child’s tiffin. Loaded with egg and potato, this recipe is an instant hit with kids of all ages. We can make delicious dishes with simple ingredients. These delicious potato balls are easy to make. Let's enjoy this snack. It is a very easy and delicious snack which is an instant hit with kids and it is healthy as well as it has the goodness of potatoes and egg in it.


Prep  time
30 mins
20 mins
6 persons

Recipe Course: Snacks

Recipe type: Indian

  • Potatoes – 2 no’s (large boiled )
  • Boiled egg -3 no’s
  • Chopped Onion -2 no’s
  • Green chilies -2 no’s
  • Mint leaves -1½ cups
  • Turmric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Pepper powder -2 tsp
  • Salt – to taste
  • Dried oregano – 1 tsp
  • Corn flour – ¾ cup
  • Oil –for deep frying

1. Boil the potatoes and chop onion and green chilly. Mash potato in a mixing bowl.

2. Add onions, green chillies, spices, salt, and pepper. 

3. Now add the mint leaves and combine well. 

4. Add corn flour in the mixture and keep aside.

5. Boil the eggs and remove the shell. 

6. Shred into small pieces and mix with the batter. 

7. Mix nicely and form a smooth, non-sticky dough. There shouldn't be any lumps in the dough. 

8. To shape balls, grease your hands with a teaspoon of oil. Pinch a spoonful of dough. Shape it into a round ball. Keep in the fridge until ready to fry.

9. Heat oil in a frying pan over medium-high heat. Once the oil is preheated, carefully add potato egg balls into the hot oil.

10. Fry till golden, and crisp from all the sides. Transfer fried balls to a metal sieve. Drain it on to a kitchen towel. 

11. Serve potato egg balls immediately with ketchup or dip of your choice. 
Serving Suggestions
Potato Egg Balls are incomplete without an excellent dipping sauce. 

  • Feel free to add seasoning of your choice in the dough. 
  • Do not boil the potatoes in too much water for making balls.
  • You can store these ball dough in the refrigerator for 2 – 3 days. 

Thursday, 21 May 2020

Soya Chunks Aloo Kurma

Soya chunks are rich in protein and making korma with soya chunks was very tasty. The meaty texture of soya makes for a delicious addition to curries. For vegetarians soya chunks are a great substitute for meat as they are rich in proteins. In addition they are low in fat and high in fiber. Also soya chunks absorb all the flavors of the curry that they are cooked in. 

Potatoes are a good combination with soya nuggets. It is an easy Indian style curry using soya chunks and potatoes. Soya is Rich in iron and calcium and we should include it in our daily diet. Potatoes are good source of carbohydrate. This masala can be served with rotis, parathas and jeera rice. This kurma can be a good side dish for the fried rice also. It is very simple and quite tasty one. 


Mushroom Dill Curry

Stuffed Bread kofta Curry

Lauki Spinach Curry

Prep  time
Cooking time
 15 mines
20 mins
4 persons

Recipe Course: Side dish for roti

Recipe type: Indian Cuisine

  • Soya chunks – 1 cup
  • Boiled Potato – 2 no’s
  • Green peas – 1/3 cup
  • Oil -1 tbsp.
  • Cumin seeds – ½ tsp
  • Curry leaves  - 2 sprigs
  • Onions -2 no’s
  • Tomatoes -4 no’s
  • Green chilies -2 no’s
  • Turmeric powder – ¼ tsp
  • Red chili powder – 1 tsp
  • Coriander powder -2 tsp
  • Salt –to taste
  • Coriander leaves -garnishing
For masala paste
  • Ginger -1” piece
  • Garlic cloves -4 cloves
  • Coconut gratings - 1/2 cup

1. Soak soya chunks in hot water for 15 minutes. Wash it for a couple of times. Then squeeze the water from the soya chunks and set aside. 

2. Boil 4-5 potatoes in pressure cooker. Meanwhile finely chop onions and ginger. Crush the garlic. Now grind all the ingredients which is under “masala paste” and keep aside.Heat a tsp of oil in a pan and add green chilies and curry leaves. 

3. Add the sliced onions till it becomes translucent. 

4. Add chopped tomatoes and stir until moisture gets absorbed. 

5. Add salt, turmeric powder, red chili powder, coriander powder and mix well. 

6. Add the green peas along with soya chunks with 3/4 cup water and stir.

7. Open the lid and add the coconut paste and some more water. 

8. Close it and cook them in low flame until the oil separates on the top of the gravy. Finally add boiled potatoes and cook till gravy thickens.

9. Once done, stir the curry and garnish with chopped coriander leaves. Soya chunks and potato curry is ready to be served. 

Serving suggestions  
  • Chapati, Naan
  • Peas Pulao, Vegetable Briyani


  • To remove the raw smell of the soya chunks you have to soak them in hot water for 20 minutes and wash them in running water for 3 to 5 times. 
  • If you are using dried green peas, soak it in water for 3 to 5 hours and pressure cook for 3 to 5 whistles.


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