Mushroom Omelet

Well...as I have written in my previous post this is the recipe for yet another type of omelet. Here is the recipe.

Ingredients

• 1 Extra-large egg
• 2 Tablespoons of milk
• 3 Mushrooms roughly chopped
• 2 Tablespoons of onions, finely chopped
• Pinch of salt and pepper

Directions
Heat a frying pan and sprinkle some oil to it. Add the onions and saute till the onions turn translucent. Now add the mushrooms and saute until the mushrooms are cooked. Add salt and continue to saute. In a mixing bowl, beat the egg and milk together, and add salt and pepper. Spread the sauted onions and mushrooms evenly around the pan. Pour the egg mixture into the frying pan. Flip the omelet. Serve hot with ketchup or hot sauce.

Indian Omelete

There are umpteen ways to make omelet - mexican omelet, old fashioned omelet, sunny side up, cheese omelet, half-boil and so on. I once tried to spice up the flavours and it turned out to be more of Indian taste. Its very simple to make. Here is the recipe.

Ingredients

• 1 Extra-large egg
• 1 Tablespoon of milk
• 2 Tablespoons of finely chopped onions
• 1 Green chilly
• 1 Tablespoon of ginger-garlic paste
• 1/2 Cup of chopped coriander leaves
• 1/2 Teaspoon of Garam Masala
• Pinch of salt and pepper
• PAM Spray or Olive oil Spray

Directions

In a mixing bowl add all the above ingredients and whisk for few seconds. Spray some olive oil on an omelet pan. Pour the egg mixture in the omelet pan. Cook both sides by flipping the omelet. Serve with hot sauce or ketchup.

Corn Meal Idly

In these 3 years of cooking I have never used ready-to-eat tiffin mixes. I make everything from scratch. Rava idly is my favourite dish. I had corn meal at home. I thought I would try to make idly with the corn meal. In the past I have tried to make upma out of broken corn. It didnt come out well because the corn takes long time to cook. I was little reluctant since I wasnt prepared if corn meal idly didnt come out well. But surprisingly the corn meal idly too good. Here is the recipe.

Ingredients

• 4 Cups of corn meal
• 5 Cups of yoghurt
• 6-7 Green chillies
• 1 Tablespoon of mustard seeds
• 1 Medium Onion finely chopped
• 1 Tablespoon of Urad dhal
• 3 Tablespoons of corriander leaves finely chopped
• 1 Carrot (shredded)
• 2 Tablespoons of Olive oil
• Salt to taste

Directions

Saute the corn meal in a skillet with little ghee. Mix yoghurt and corn meal in a bowl. Leave the batter for an hour. Meanwhile heat the oil in a skillet. Add the mustard, urad dhal and allow it to splutter. Add the onions and corriander leaves and saute until the onions are cooked. Grind the green chillies and add it to the batter. Mix the sauted onions and shredded carrot to the batter.

Pour the batter into the idly mold and cook it for 15 minutes. Serve hot with onion chutney.