You have to taste the Masala Omelette

It is very easy to make. Follow the below guidelines to make it done well.

Ingredients:

6 eggs (you can substitute with egg whites if you want to go even lighter)

one small onion, finely chopped

one generous handful of cilantro, chopped

green chili, chopped

Instructions:

Beat the eggs with a whisk and add onions, cilantro and green chili

Add salt and pepper to taste

Pour half the mixture over a warmed pan with cooking spray, and cook on medium-low heat until the edges aren’t runny, and the omelet looks golden when you lift it up with the spatula. Flip, and cook another two minutes.

Repeat with the second half of mixture and enjoy!

Serving Suggestions:

You can have this spicy omelet for breakfast, lunch or dinner. I often use two eggs for breakfast and lunch which makes for a lighter meal.

Keywords - Taste the Masala Omelette spicy Indian Recipe, you can have it for breakfast lunch or dinner.

Taste the Vegetable Fried Rice

Taste the vegetable fried rice a north Indian dish liked by many people. It is tasty and easy to prepare.

Ingredients

Basmati rice – 2 cups

Beans, Carrots, Potatoes, Green Peas, Capsicum – ½ kg

Salt – ½ tsp

Chilli powder – ¼ tsp

Ghee – 3 tsp

Cloves (Grambu) – 8 – 10 nos

Cashew nuts – As reqd

Cinnamon (Karugapatta) – As reqd

Garam masala powder – As reqd

Preparation Method of Vegetable Fried Rice

1) Cook rice adding 1 and a half times water and allow it to cool by spreading on a large bowl.

2) Cut all the vegetables into long pieces.

3) Pour ghee in a frying pan.

4) Add cloves and cashew nuts and fry them till they are brown.

5) Add the vegetables and fry until they are cooked fully.

6) Add salt, chilli powder, ground cinnamon and garam masala powder to taste.

7) Add rice and fry until all the items are mixed well.

8) Add some extra ghee while serving.

Side Dish – Onion Curd Pachadi or Tomato ketchup with vadam.

Keywords – Vegetable Fried Rice, Onion Curd Pachadi, Tomato ketchup.

Coconut Ladoo Recipe

Ingredients:

300 grams grated fresh coconut (about 1 1/2 cups)

1 tin Condensed Milk

200 grams (1 cup) suji (semolina)

1 cup powdered sugar (200 grams)

Method:

Step 1: - Dry-roast the semolina in a kadhai or a flat bottomed vessel. As soon as it starts to get slightly brown, take it out and keep it aside.

Step 2: - Add one cup grated coconut in the semolina. Keep the rest to wrap the ladoos for later on. Let the mixture cool a bit.

Step 3: - Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well.
Now add all the rest of the ingredients and mix well.

Step 4: - Make small balls of the mixture, about the size of a table tennis ball.

Step 5: - Roll the ladoo in the dry coconut powder that we kept aside earlier.

Step 6: - Keep in refrigerator once done. Serve it with hot puri.

Keywords – Delicious Coconut Ladoo Recipe, semolina and grated coconut, dry coconut powder.

How to make Strawberry Icecreams

Ingredients

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

2 tablespoon sugar

Click to see savings1 1/2 cups whole milk

   

     1 (16-ounce) container fresh strawberries or

     1 (16-ounce) package thawed frozen strawberries

2 tablespoons lemon juice

1/4 teaspoon salt

Preparation

1.     Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.

2.      Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

3.      Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

4.      Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

Keywords - method to prepare strawberry icecreams, electric ice-cream maker.

Homemade Peach Ice Cream

Ingredients

2 cups chopped fresh peaches

1 Tbsp lemon juice

generous 3/4 cup sugar

1 egg, beaten

1 cup whole milk

1 cup heavy cream, whipped slightly

Methods

Step 1: - Combine fruit, lemon juice and 1/4 cup sugar. Let stand until sugar is dissolved.

Step 2: - Mix remaining sugar with egg in a saucepan over low heat. Stir in the milk and cook, continuing to stir constantly, until mixture is thick and creamy. Remove from heat and refrigerate custard several hours to chill. Combine fruit mixture with milk mixture and fold in the slightly whipped cream. 

Step 3: - Freeze in 2 quart ice cream freezer according to manufacturer's instructions. Then place in airtight container in freezer to ripen for several hours.

Keywords – Homemade Peach Ice Cream chopped fresh peaches.

Badam Milk Shake

Ingredients

·         4 cup Milk

·         ¼ cup Badam (Almond)

·         1 cup sugar

·         5 Cardamoms (crushed)

·         Saffron Strands for garnishing

How to make Badam Milk Shake:

·        Boil the almonds in a pan for 5 minutes. Remove and drain

·         Peel the skin of the almonds and grind in a blender with sugar to a smooth paste. Keep aside.

·         Now heat milk in a heavy bottomed vessel and bring it to a boil.

·         Add crushed cardamom, almond-sugar paste, stir and continue to boil for 2 minutes more.

·         Remove from the heat, garnish with saffron and serve hot or chilled.

Keywords – Badam Milk Shake, garnish with saffron, boil almonds in pan.

Taste the Chocolate Pudding

Items Required

For layer 1

Milk bread – 8 slices (6 if large)

Instant coffee – 1 tbsp

Drinking chocolate – 1 tbsp

Icing sugar – 1 tbsp

Milk – 3 tbsp

Vanilla essence – 1/4 tbsp

For layer 2

Vanilla ice cream – 1/2 litre

Gelatine crystals – 1 tbsp

Water – 1/2 cup

Curd – 1 tbsp

Sugar – 2 tbsp

Milk chocolate – 1 tbsp, grated

Chocolate sauce - optional

Preparation Method

For layer 1:

Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.

Blend to get fine crumbs. Rinse a casserole or padding bowl with cold water. Put the crumbs in and press down evenly and lightly by hand.

Sprinkle the milk over it and allow setting in chiller for 1 hour.

Layer 2:

Take water in a heavy based pan and sprinkle the sugar and gelatine over it. Leave undisturbed for 5 to 7 minutes.

Now warm over very low flame stirring continuously till no crystals are left and water is clear.

Beat ice cream over a tray of chilled water of ice cubes.

To the ice cream, add the curd, gelatine solution and stir, keep stirring till thick and creamy.

Pour over the bread layer.

Allow to set in freezer and decorate with grated chocolate. Serve with chocolate sauce.

Keywords – Taste the chocolate pudding, grated chocolate, serve with chocolate sauce, vanilla icecreams.