CHILLI & ONION OMELET

Chilli & Onion Omelet

Ingredients:

Small Onion - 1 ( Finely Chopped)

Green Chillies - 2 ( Finely chopped)

Egg - 3

Turmeric Powder - 1/4 tsp

Salt - to taste

Method:

1. In a bowl add little water and then add the salt and turmeric powder.

2. Then add all the other ingredients mix well.

3. Heat a round pan add some oil and then add 1/2 of the mixer and spread it.

4. Close it with a lid leave it on med flame for about 2 mins.

5. Open the lid and turn to the other side leave it for a minute. Enjoy!

TIP OF THE WEEK

Avoid these for grapes:


Soft or wrinkled grapes, or bunches of grapes with stems that are brown and brittle; these are the effects of freezing or drying. Also avoid grapes with bleached areas around the stem ends (indicating injury and poor quality), and leaking berries (a sign of decay).

CHICKEN 65

Chicken 65

Ingredients:

Chicken - 1 lb

Ginger garlic paste - 2 tbsps

Chilli powder - 2 tsps

Cumin powder - 1 tsp

Corn starch - 1 tsp

Garam masala - 1 tsp

Pepper powder - a pinch

Egg - 1

Lime juice - 5 drops

Turmeric - ½ tsp

Salt - to taste

Oil - to fry

Method:

1. Thaw the chicken nicely to room temperature. (Otherwise the chicken will get soggy once it has been fried)

2. Cut the chicken into cubes and wash the chicken and add turmeric and salt. Mix and keep it aside for 2 minutes.

3. Now add all the other ingredients except egg.

4. Mix well and keep it aside for at least 30 mins.

5. Heat a heavy bottom pan and add oil, when the oil is hot enough add the chicken pieces one by one.

6. Fry until golden brown and serve hot.

TOMATO RICE

Tomato rice

Ingredients:

1. Tomatoes - 2 (chopped)
2. Basmati rice - 1 cup (cooked)
3. Onion - 1 (sliced)
4. Ginger garlic paste - 1 tsp
5. Chilli powder - ¾ tsp

6. Green chillies - 2 (slit into half)
7. Turmeric powder - ½ tsp
8. Oil or ghee - 2 tbsp
9. Coriander leaves - few
10. Cinnamon - 1 inch

11. Cloves - 4

Method:

Take a pan and heat with 2 tbsp of oil or ghee.

Then add cashew nuts, cinnamon, cloves and onions. Fry for few minutes.

Then add ginger garlic paste, tomatoes, green chillies and turmeric powder.

Cook for 10 minutes. Then switch off the stove.

Combine the tomato mixture and rice gently.

Finally garnish with coriander leaves.

Serve hot with potato chips or spicy vegetable curry.

TIP OF THE WEEK

Sheep’s milk

Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.

The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.

KHEEMA MATAR

KHEEMA MATTAR

Ingredients:

Oil - 6 tbsp

Onion - 1 (Sliced)

Fresh red chillies - 2

Cilantro - 1 bunch

Tomato - 2 (Chopped)

Salt – 1 tsp

Ginger - 1 tsp (Finely chopped)

Garlic - 2 (Crushed)

Chilli powder - 1 tsp

Ground lamb - 1 lb (450 g)

Peas - 1 cup

Fresh green chillies - 2

Method:

1. Heat the oil in a medium size pan. Add the onion slices and cook until golden brown, stirring.

2. Add the red chillies, half of the chopped cilantro, and the tomatoes to the pan and reduce the heat to a simmer.

3. Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well.

4. Add the ground lamb to the pan and stir-fry the mixture for 7- 10 minutes.

5. Add the peas and cook for an additional 3-4 minutes, stirring occasionally.

6. Transfer the lamb and pea mixture to warm serving plates and garnish with green chillies and the remaining cilantro.

7. Serve hot with chapatti, rice, poori, dosai.

TIP OF THE WEEK

To keep cauliflower white while cooking -


add a little milk to the water.