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Showing posts with label Easy To Cook Recipes. Show all posts
Showing posts with label Easy To Cook Recipes. Show all posts
Masala Omelette
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I remember that am not spending much time on blogging these days. Also I haven't posted egg recipes since months. I thought of posting this one . Its a simple recipe and can be made by those who don't have any idea about cooking. It can also be a called a bachelor's recipe and I will hint down few tricks to keep on how to keep the masala handy always. As such omelette comes in varieties these days with toppings of one's choice like tomato omelette, chutney omelette, pepper omelette and even pizza omelette. You can find such omelette outside the CST station on the eateries roads. 

For this recipe, the masala need to be roasted and grinded. I prefer roasting them , grinding them and then storing them in airtight pepper mill crusher. This is one recipe which my brother is always fond of since he is very favourable to spicy and easy to make recipes after reaching home. Though he never steps in kitchen for cooking, i keep things handy in case he needs something when i am not around. 

Hope you would like this recipe too. Do give me your valuable feedbacks.


Ingredients:
For masala:
Mustard seeds - 1/4 teaspoon
Cumin seeds (Jeera) - 1/2 teaspoon
Saunf - 2 pinches
Cloves - 4-5 nos
Cinnamon - 1 stick
Pepper - 10-12 nos
Asafoetida - 1 pinch
Cardamom (small) - 3 nos
Cardamon (big) - 1 no
Maze - 1/2 of one  whole maze.

For Omelette:
Egg - 1
Oil - 1/2 teaspoon
Chopped Onions (optional) - 1 teaspoon
Pepper powder ( freshly grounded) - as desired or just 2 pinches
Milk - 1 teaspoon
Salt - as per taste.



Method:
  1.  Roast all the masala ingredients and let it cool down for 5 mins.
  2. Grind it into powder and store it immediately in a airtight container or a pepper mill as per choice.
  3. In a bowl, break open a egg. Add to it the chopped onions, pepper powder, milk and salt and beat well till it get mixed.
  4. In a tawa or pan, heat oil. Pour the omelette mixture to it and spread well with help of a spatula or by just sliding down the pan with help of the handle.
  5. Now sprinkle some masala over the top of the omelette and keep it for a minute before turning or flapping it to the other side. 
  6. If needed, sprinkle the masala on the other side too.
  7. When both sides are well cooked, it turns little brown. 
  8. Remove and serve hot with meals.


Preparation Time: 5 minutes.
Cooking Time : 5 minutes.
Serves : 1 person.
Shelflife: Best fresh.
Serving suggestion:  Serve hot with meals.


Note:
  • Adding milk, makes the omelette softer and tastier.
  • The masala can be stored in pepper mill and used when needed. It stays fresh for as long as 6 months.




















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Spring Onion Sabzi
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I have been blogging less these days and i am sorry for that. Blogging really takes much time and these days due to alma mater, am not able to get time for blog. Well, I will definately look to it that i take time off for blogging henceforth. I had clicked and cooked plenty of new recipes and want to post them but unfortunately I failed to do so.
Today am posting a sabzi recipe. I wanted to post some recipes which really takes less time and doesn't require too many ingredients. So I thought of posting this sabzi. Well, most of us love spring onion due to its unique taste and blending with other ingredients. Spring onion is one such vegetable with is easy in cooking compared to other vegetables. It gives a extra kick to the food and hence is found in most fast foods these days. It can be used in salads, pancakes and salsas and so on.
As the name suggests, these leafy vegetables comes only during seasons. They look very much like green onions except that they have bulb which are longer and defined. The bulbs and leaves both are used for cooking. Spring onions can be used for decorations, salads, stir fried and whatever way you wish to use them.
Always pick fresh spring onions from market since they tend to spoil fast if stored. Always select those spring onions which have crispier leaves and has rich green colour in them with hard bulb. Never pick those which are slim, wilted and discoloured or else you will end up wasting your money. Discard and peel  the outer layer of the spring onion , that will give you a richer crisp taste. 
In case, you have a big garden at your residence better plant them since they grow faster and you will get to taste organic spring onions. My grandmother has them in her garden at our native place and it really tastes much better than those available at the markets.
Coming to the recipe, this one can be called a typical maharashtrian recipe and it goes well with dal chawal and chapatis.



Ingredients:
Spring onions - 2 bunches
Mustard seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1 teaspoon
Asafoetida - 1 pinch
Salt - to taste
oil - 1 teaspoon


Method:
  1.  Pick fresh spring onions with crisp leaves since they are much taster and healthy.
  2. Wash them nicely under tap water and let them dry for few minutes.
  3. Peel the outer layer of the spring onion . This is would give you good crispness to the food as the outer layer tends to wilted and tasteless due to over exposure to the environment.
  4. Chop them into 1 inch pieces . Chop the bulbs in a way that you get in ring shapes as it them look nice especially to the childrens.
  5. Keep a kadai over flame and add oil in it. Let the oil to heat for a minute.
  6. Once the oil gets hot, add Asafoetida and  Mustard seeds. Let the seeds crackle.
  7. Now add the chopped spring onions and saute them for a minute. Don't add water. Spring onions have natural moisture in them and let the vegetable to cook in its own water content so that becomes tastier and healthier.
  8. Add the turmeric powder and chilly powder and saute for a minute.
  9. Add salt as per taste and saute it well. 
  10. Keep sating for some 7-8 minutes.
  11. Once the vegetable is cooked well, it will be tender soft and will be transparent .
  12. Remove and serve hot with chapatis or dal chawal.

Preparation time: 15 minutes.
Cooking time: 10 miutes.
Serves : 4 -6 persons.
Shelflife: Best fresh.
Serving suggestion: Serve hot with Chapati or Dal chawal.


Note:
  • To pick good quality spring onion , always check the leaves. The one with crisp leaves are best.
  • Also pick those spring onions which are bit green. ( Not necessary that it should be fully green, a part of it should be greener). Those are healthier as per nutritional value.
  • Always peel off and discard the outer layer of the Spring onion, since they are not much crisp and tend to spoil the other parts which cooking.

Click here to learn and know more about Maharashtrian foods and cuisines- An Introduction To Maharashtrian Cuisine.




















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