Mushroom omelette

Mushroom omelette is one of my favourites. It's tasty and full of protein. To make this we will need

Eggs -2

Green chillies (finely chopped) - 1 tspn

Tomatoes (finely chopped) - 1/4 cup

Mushrooms (sliced) - 1/4 cup

Salt - to taste

Oil- 1/2 Tspn

Seperate the egg whites from the yellows. Beat the whites until they are fluffy. Add the yellows to the whites and beat again.. Now add the green chillies, tomatoes , mushrooms and salt to the eggs. Beat well

Heat a pan and add some oil to it. Make sure the pan is well heated before adding the egg. Spread the mixture on the pan and let the omelette cook completely on one side. Make sure there is no rawness on the upper side of the omelette. Now carefully roll the omelette and take it out on a plate.

Tastes great with bread and even with rice.

Omelette week

Honestly, I'm tired of eating cornflakes and milk for breakfast every day. I've tried a few other options as well, but we do have to make sure that the first meal of the day is not only healthy, but also filling.

Omelettes perfectly fit the bill. I know I will get bored of this soon, but while the fun lasts, I have decided to start an omelette festival on my blog. One new kind of omelette a day for one whole week. :)

Black eyed peas (alasanda) curry

I was bored with the kind of food I have been cooking regularly. So, I rummaged the kitchen (If you can call it that) closets for new ingredients :D

I found this box of black eyed peas that I bought while ago. I tried a curry a la Rajma.

You will need:

Black eyed peas - half a cup (Pressure cooked)

Onions - 2 (Finely chopped)

Tomatoes - 2(Finely chopped)

Green chillies - 2 (finely chopped)

Coriander(Dhaniya) powder -1 tbsp

Cumin seeds (jeera) - 1 tspn

Oil - 2 tspns

Garam masala, salt, turmeric, chilli powder , to taste

Add oil to a heavy bottomed pan. Once it is heated, add the cumin seeds. When the cumin starts to emanate a nice smell, add the chopped onions. Sauté until the onions are transparent. Add, salt and green chillies, sauté for a minute. Now add the garam masala, turmeric,chilli powder and dhaniya powder. Stir for a few seconds and add tomatoes. Stir until the tomatoes are well cooked.

Now add the peas and close the lid on the vessel. Reduce the heat. Cook until a few minutes.

Serve hot with rotis or rice.

Carrot pachadi

I have a new resolution- eat healthy. I know you might be laughing when you read this. But healthy food is sometimes delicious. My mom makes this carrot chutney during festivals and I just love it.

To make this chutney you need,

Carrots - 500 gms (chopped)

Garlic, 2 pods

Urad dal (Black gram) - 2 tspns

Dried red chillies - 2

Jeera (Cumin seeds) - 2 tspns

Tamarind , the size of a gooseberry(amla)

Salt, to taste

Oil - 1 tspn

In a wok, add the oil and the urad dal, stir until the dal is turning golden and add the red chillies, jeera and garlic. Turn off the heat and remove from the stove, dont let the urad dal burn or turn brown.

In a blender, add the carrots, tamarind , salt and the seasoning (wait till it cools off) and grind to a coarse paste.

Tastes great with rice