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Saturday, February 28, 2009

Sukki Bhaji (Sukha Bhaji)

As my father grew up in Nagpur, he loves eating more of dry sabzi or sukha bhajis. He is also a great cook and I learnt some easy and delicious recipes from him.
This is a recipe for Sukha Bhaji or Sukki Bhaji (as my father calls it). I mentioned about Sukki Bhaji in my post on Chillah.

  • 4 large potatoes
  • 2 large onions, finely sliced
  • 1 tsp mustard seeds (black / white)
  • 1 tsp white oil
  • salt to taste
  • 1 green chiili, finely chopped
  • 1 bunch coriander leaves, finely chopped

  1. Wash the potatoes and cut into half. Retain the peel.
  2. Pressure cook potatoes with 2 whistles (Dont overcook otherwise potatoes will be too mushy).
  3. Remove from fire. Let the cooker come down to normal temparature. Strain water and kep the potatoes aside.
  4. Remove the outer skin of the potatoes and roughly smash / crush the potatoes with hand / backof a ladle (Ensure not to make a paste).
  5. Heat oil in a non-stick pan. Add the mustard seeds and let them splutter.
  6. Add the sliced onions and saute till light brown.
  7. Add the roughly smashed potatoes, chopped chillies and salt and mix well.
  8. Saute for another 3-4 mins so that the potatoes are slightly brown in colour.
  9. Remove from fire. Transfer to a serving bowl / plate and garnish with chopped coriander leaves.
  10. Serve hot with roti / paranthas.

Friday, February 27, 2009

Sukha Gobi Sabzi

Another mouth watering North Indian recipe with cauliflower being the main ingredient.
I prepared this recipe in the microwave where the cauliflower retains its natural flavour and taste.

  • 1 cauliflower (250-300 gms)
  • paste of 1 onion
  • paste of 2 tomatoes
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds (jeera)
  • 1 tbsp oil
  • salt (to taste)
  • 1 bunch coriander leaves, finely chopped (for garnishing)
  1. Wash and cut cauliflower into small florets.
  2. Take a microwave safe bowl and microwave oil at 100% for 30 secs.
  3. Take a small bowl and make a paste by mixing onion, tomatoes and ginger & garlic paste with a little water. Keep aside.
  4. Add cumin seeds, salt and turmeric powder and the prepared paste and microwave at 100% power for 4-5 mins. Stir in between.
  5. Add cauliflower florets, garam masala. Add 1/2 cup water.
  6. Microwave covered for 5 mins. at 100% power. Again microwave for 4 more mins at 60% power.
  7. Allow to stand for 5 mins.
  8. Remove bowl from microwave oven and garnish with chopped coriander leaves.
  9. Serve hot with roti / parantha.

How to prepare Curd

Curd is an essential item in our daily food which is also known as Tok Doi / Dahi. It is also a known fact that curd reduces the extra fat from our body.

Making Curd at home is simple but you have to follow some basic instructions. I learnt the dahi (tok doi / sour curd) making process from my mother-in-law; though I have to prepare for 2-3 times, before I could set a perfect curd......


  • Milk: 500 ml (1/2 ltr)
  • Sour Curd / Tok Doi: 1 tsp


  1. Take a pan, add the milk and bring it to a boil. When the milk comes to a boiling point, reduce the flame and stir the milk with a ladle and again increase the flame.
  2. Repeat the process for 2-3 times. Turn off the flame and remove from fire.
  3. Keep aside and let the temperature come down to a lukewarm level.
  4. Take 1 tsp of firm curd (sieve curd to drain excess water), add 1 tsp of milk and mix well.
  5. Add the curd mixture to the milk and mix thoroughly with the ladle. (Ensure that the milk stays lukewarm while adding the curd or else the curd won't be firm).
  6. Pour the milk in a serving bowl and cover with a loose lid. Allow it to set for atleast 10-12 hours.
  7. Check the curd after the mentioned time. Once the curd is set, put the bowl in the refrigerator (If you think curd is not set, leave for another 3-4 hours).

In Bengali cuisine, curd / tok doi is used to prepare a variety of dishes like doi machh (fish in yogurt gravy), doi begun (brinjal in yogurt gravy) etc. and also used to make raita (a preparation of curd with onions / cucumber including fruits). Curd is also eaten at the end of a meal.

I like to eat "tok doi" (curd) with some bhujiya (for that crunchy feeling) accompanied with some brown bread sandwich and fruits. Wholesome lunch idea for those, who are trying to shed those extra kilos......

  1. Do not use hot milk for setting curd (If the milk is hot, water evaporates and collects in the lower side of the cover and water drips to form a layer on top of the curd which disturbs the firmness of the curd).
  2. Always leave the curd to set in a warm place, where there is least chance of disturbance.
  3. In winter season, curd takes a long time to set. Don’t remove the cover to check occasionally.
  4. It will be better if you prepare the curd in the evening and allow it to set for the whole night.
  5. Earthen bowl is the best-suggested option for firm curd as any earthernware has the tendency to draw excess water.

Besan Dhokla

Dhokla is a popular & delicious Gujarati (vegetarian) recipe. Dhokla can be of various types like Khaman Dhokla, Khatta Dhokla, Cheese Dhokla and Rasia Dhokla and even innovative Sandwich Dhokla (a combination of any 2 Dhoklas).

Dhokla is a steamed food preparation, so it can be used as a healthy snack to other fast foods.

Previously making Dhoklas for me was buying those ready made packs and preparing dhoklas by following the instructions. If the measurements written at the back of the pack was not followed properly, the dhoklas did not turn out to be fluffy.

After I had a microwave, I tried making dhoklas with the proper ingredients and procedure. Believe me, the final dhokla did look nice and tasted delicious too (though I had to try a couple of times to get that perfect looking dhokla!)


  • 1 cup curd
  • 1/2 cup besan (gram flour)
  • 1/2 tsp baking soda / soda-bi-carbonate
  • 1/2 tsp turmeric powder
  • a pinch of sugar
  • 1 tbsp lemon juice
  • 1 tsp eno fruit salt
  • 1 cup water
  • salt (to taste)
  • 1 tsp green chillli paste
  • 1 tsp mango powder (optional)


  • 1 tsp oil
  • 1 tsp mustard seeds
  • 4-5 curry patta (curry leaves)
  • 5-6 whole green chillies (slit lengthwise)


  • 1 bunch coriander leaves, finely chopped
  • 2 tbsp grated coconut



  1. Grease a microwave safe flat dish with little oil. Keep aside.
  2. Take a bowl, mix all the ingredients of dhokla and beat well.
  3. Pour the mixture into the greased dish.
  4. Microwave (covered) at 60% power for 5-6 mins.
  5. When ready, pour 1 cup of water (with mango powder, optional) over the dhokla till the dhokla absorbs all the water. Cover and keep aside.
  1. In another microwave safe bowl, microwave oil at 100% power for 30 secs.
  2. Add all the ingredients (except grated coconut & chopped coriander leaves) and microwave for 2 mins.
  3. Take out the dhokla and transfer in a serving plate.
  4. Spread the tempering evenly on the dhokla and cut into pieces.

Serve: Garnish with grated coconut and chopped coriander leaves. Serve with white (coconut) chutney / green (dhania) chutney or with imli (tamarind) chutney.

Wednesday, February 25, 2009


Chillah is basically a type of pancake. In West Bengal, soru chakli / pati sapta are traditional pancakes and are taken as a sweet dish.

My mother used to make soru chakli with wheat (atta) and she used to call it "gola roti", meaning wheat batter made with water. She used to add salt but not turmeric, spread the batter in a flat bottomed tawa and fry like a dosa. The final roti looked wheatish and was eaten with fried vegetables / curry.

I changed the dish by adding some other ingredients like flour & besan with chopped vegetables (you can add vegetables as per your choice or prepare the Chillah with wheat, flour & besan only).

I make Chillah in a non-stick flat botomed frying pan so that very little oil is required.

Chillah is very nutritous and with the added vegetables it becomes a meal on its own.

My mother used to serve this with Sukki Bhaji (Sukha Bhaji) which is my father's favourite dish from Nagpur.

I'll state the recipe of Sukki Bhaji in the next post.
As a Bloggermom, I came to know that today is International Pancake Day.

So I decided to write the recipe and post in the site. You can check the recipe for Chillah with step by step pictures by clicking here.

Tuesday, February 24, 2009


Constipation is a disturbance of the digestive tract and referes to infrequent bowel movement including hard / dry bowel movements, which don't remove toxins from our body.
Constipation if not cured may cause Appendicitis, Rheumatism, Arthritis and High Blood Pressure and sometimes Cancer too.....
Regular drinking of 6-8 glasses of water is advised to flush out the toxins from the body.
Chapati / roti made with wheat (2 parts) and roasted black gram powder (1 part) is beneficial to cure constipation.
Spinach juice, Cabbage juice, carrot juice, figs (dipped in water), dates mixed in milk if eaten in the morning cures constipation.
Fruits like oranges, pear, guava, raw papaya & grapes are beneficial to cure constipation.
Another effective remedy is sipping hot water ((it works wonders for me till date...)
Squeeze half a lime in a glass of hot water and add a pinch of salt.

Panch Phoron

Panch phoron is a Bengal (or rather Bengali and Oriya) classic mixture of dry whole five spices mixed in equal proportions.

In previous days, all the spices came separate and they were mixed in equal proportions to make "panch phoron". These days readymade panch phoron is available in shops / groceries.

The five spices that make up the Panch Phoron are:

  1. Fennel seed (saunf / mouri): the greenish, puffy & sweet type
  2. Fenugreek (methi): the golden coloured bitter type
  3. Cumin seed (jeera): the buff colored type
  4. Nigella seed (kalonji / kalo jeera): the jet black tiny one
  5. Mustard seed or (rai or shorshe): the black or brown flavored type

Somtimes a spice called radhuni is used in place of mustard seed. Panch Phoran is used as whole spices for athentic Bengali Cuisine, first sauted in hot oil before adding rest of the ingredients.

In several dishes, Panch phoron is roasted (dry, without oil) on a tawa and ground to make a powder which is sprinkled on top of the dishes (like raw mango chutney and sukto).

Tip: If Panch Phoran is not available, I buy all the five spices separately and just mix a little amount (equal proportions) from each spices to make Panch Phoran.

Monday, February 23, 2009

The poppy factor

Poppy seeds (also known as posto and khus khus) are widely used in various Indian Cuisines like Andhra cuisine, Malabar Cuisine - Northern Kerala, Bengali cuisine and Oriya cuisine) and also in cuisines from across the globe like German cuisine, Ukrainian cuisine, Romanian cuisine, Hungarian cuisine and the Cuisine of Austria.

Poppy seeds are used whole or ground as an ingredient in many foods and also as a filling, especially in various baked dishes.

All time favourite for the Bengalis, white poppy seeds are known as Posto in West Bengal & Bangladesh. They are very popular and used as the main ingredient in a variety of dishes.

One of the most popular dishes is Aloo Posto (a dish cooked with potatoes and ground poppy seeds paste) and eaten with steamed rice.

There can be several variants to this basic dish like onions (pyaj posto), ridge gourd (jhinge posto), chicken (murgi posto) including prawns (chingri posto).

Another popular dish is posto bora (ground posto made into round patties and fried in oil or toasted in a little oil in flat bottomed tawa).

Uncooked ground poppy seeds (kancha posto) are mixed with mustard oil, chopped green chili peppers, fresh onions and eaten with rice (popular in rural bengal).

Sometimes seeds are roasted and used to coat cutlets and chops.

Poppy seeds are used in Bengali desserts too like posto sandesh.

Sunday, February 22, 2009

Common Fever

Common Fever generally begins with slight shivering and pain in the head & other body parts.
  • Grapefruit juice (fruit juice from grapefruits, rich in Vitamin C) is effective in all fevers and removes the burning sensation produced by the fever. Mix and consume 1/2 a glass of grapefruit juice with half a glass of water.
  • Orange is also another natural cure, which enhances body resistance against infections and helps in digesting foods. Mix and consume 1/2 a glass of orange juice, add a little sugar with half a glass of water.
  • Holy Basil, the leaves of holy basil are effective in curing common fever. Boil 12 gms of basil leaves in 1/2 ltr of water. Add 1 tsp of sugar and a pinch of powdered cardamom. Consume this with 1/2 cup of milk, twice daily.
  • Tea made from Fenugreek Seeds, helps in reducing fevers.
  • Tea made from Saffron is another effective home remedy for fever. Put 1/2 tsp of saffron in 30 ml of boiling water and have a teaspoon of this tea every hour till the fever reduces.
  • Raisin extract is beneficial in the treatment of common fever. Soak 20-25 raisins in 1/2 cup of water and then crush them in the same water. Strain the water, add 1/2 tsp of lime juice to the tonic. Take take twice daily.
  • Apricots are also used to cure common fever. Mix fresh Apricot juice with 1 tsp of honey and take twice daily. This juice eliminates the waste products from the body and supplies vitamins and minerals.

Common Cold

Common Cold is diagnosed with sore throat and blocked nose and can result from exposure to the virus, changes in temparatures, dust and allergies.

Lemon (rich in Vitamin C) is used to treat common cold, as it increases the body resistance. Take one glass of luke warm (not hot) water, add a little lime juice and 1 tsp of honey. Consume it once or twice for 2-3 days.

Peeper powder can also be used. Take 1 tbsp of pepper powder and boil it in a cup of milk. Add a pinch of turmeric and sugar for taste. Consume once in a day for 2-3 days.

Onion juice is also very effective to cure cold. Grate a big onion, strain to have 3-4 tsp onion juice. Mix 3-4 tsp honey and mix well.

Garlic Soup is an old remedy (as suggested by my grandmother). Boil 4 cloves of garlic in a cup of water and strain.

Ginger can also be used to cure cold. Boil 10 gms of chopped ginger in a cup of water and strain. Consume the hot soup with 1/2 tsp of sugar added to it. You can even have ginger tea by adding chopped ginger before adding the tea leaves.

Turmeric is another effective remedy for curing common cold. Consume 30 mil of warm milk with 1/2 tsp of turmeric powder once / twice daily.


A cough is caused by inflammation of the larynx / pharynx. A cough can also develop in the chest due to seasonal changes including weather changes.

  • Grapes help a great deal in treating cough and cold. Take 1 cup grape juice with 1 tsp honey mixed to it.
  • Almonds are excellent for curing dry coughs. Soak overnight 5-6 almonds in water, peel off the brown skin and grind them to form a powder. Add a little butter & sugar to the ground almonds to form a paste.
  • Raw Onions can be grated to extract onion juice. Mix 1 tsp of onion juice with juice of 1 lemon & 1 tsp of honey. Take 2-3 times daily.
  • Raisins are also very useful in treating Cough. Blend 100 gms of raisins with equal quantity of sugar and a little water. Heat the mixture till thick. This should be taken at bedtime daily.
  • Tea made with Aniseed is another effective remedy to cure hard dry cough.

Saturday, February 21, 2009


I am back with a new recipe, this time with MOMO, a type of Tibetian Dumpling, commonly made in Tibet, Nepal, Bhutan, Sikkim, Assam, Manipur, Nagaland, Meghalaya, Himachal Pradesh, and West Bengal (particularly in the Darjeeling district). Let me share some points before starting the recipe.

There are different varieties of Momos.
  • Most common are C-Momo, Kothey Momo, and Fried Momo, the most common items served in the restaurants across Tibet and Nepal.
  • C-Momo consists of Momos served in a hot and spicy sauce consisting of onions, capsicums etc, usually served with a bowl of clear chicken soup.
  • Fried Momos are prepared by deep frying the Steamed Momos.
  • Kothey Momos are pan-fried momos.

The filling may be of several mixtures as mentioned below:

  1. Meat: Meat like minced / ground beef, turkey or pork combined with any or all of the following: chopped onions, leeks, shallots, garlic, ginger and cilantro (fresh coriander) / coriander. If you are not comfortable with having either beef or pork, chicken can be used. The mixture is usually spiced with salt, pepper and often well ground cumin. You may add finely pureed tomatoes, though many variations are possible as per your taste and availability of ingredients. Mix your meat, and you are ready. Don't cook the meat separately, it will cook inside the wrappers.

  2. Vegetables: Cut the following veggies into very small shredded pieces, green cabbage, carrots, broccoli flowerets, cilantro, and other as per your liking, just make sure, you chop everything finely.

  3. Potato: This is very similar to the Indian Samosas and it makes one great Momo!! Cook potatoes, leaving them firm and not mushy.

  4. Cheese: Usually a fresh cheese / cottage cheese, this variety id mostly used in Bhutan Sikkim. Crush the cheese and you may mix finely chopped onions and capsicum or use cheese only. The warpping procedure is similar.

  5. Sweet Momo: I have never tried but heard of this kind of Momo. Snickers or Mars Bar are used in original sweet Momo only in touristic areas of Nepal.

Ingredients (Makes approx 30 Momos)
For Dough:

  • 4 cups refined flour (maida)
  • 1 tsp salt
  • ½ tsp baking powder / yeast
  • 1 tbsp white oil
  • ¾ cup water / as required

For Filling: It can be as discussed above like Non-Veg, Veg or Potato. The measurement is as follows:

  • 750 gms minced meat / vegetables (green cabbage, carrots, cauliflower, etc.), finely chopped
  • 2 large onions, chopped
  • 1 large capsicum, finely chopped
  • 2 medium sized potatoes, diced into small square pieces
  • 1 tbsp garlic, chopped / grated
  • 1 tbsp ginger, chopped / grated
  • 1 large tomato, finely chopped
  • 1 bunch, cilantro (fresh coriander leaves), finely chopped
  • 1 bunch, coriander leaves, finely chopped
  • 1 tsp cumin
  • 2 tsp vinegar
  • 1 tsp salt (to taste)
  • ¼ tsp black pepper (optional)


  1. For the Dough, mix Flour, Salt and Baking Powder / Yeast with a little warm water and knead to a stiff dough. (White flour / Maida, is generally preferred and the little yeast / baking soda is added to give a more doughy texture to the finished product).
  2. For the Filling, heat oil, add onion, ginger and garlic. Saute till onions turn translucent and then add the minced. (For Veg Momos, saute some onion, ginger and garlic with sliced tomatoes to form the veggie base). Add vinegar, black pepper, mix and turn off the heat.
  3. The filling is ready. Rely more on fresh spices than old powders.
  4. For Potato Filling, saute the same veggie base as above, add chopped tomatoes, cumin, salt and black pepper.
  5. Cook the tomatoes completely with the onion/spice base, keeping on a low heat.
  6. Add the potatoes to the spice base, saute for a few minutes until the potatoes are a little tender but not too mushy (You may add few drops of water).
  7. Turn off the heat and the Potatoes are ready to be wrapped.

Momo Wrapping:

  1. The key to making the Momos is that the wrappers are completely closed, no open spaces in the wrappers. (If there are openings in the wrappers your meat will dry out and you won't get to taste all that delicious juice).
  2. A perfect cooked Momo (one that does not fall apart) will be the way you roll out the small base / wrap.
  3. Take a small portion of the dough (like we take for puri / luchi) and roll out a circular disc on a flat base.
  4. Make the middle portion of the wrap to be a bit thicker than the edges so that the stuffing doesn't seep through.
  5. There are a variety of ways to wrap Momos, the final shape can be circular (like a pin wheel) or long tapering shape.
  6. The size of your wrapper will determine the amount of meat / potato / veggie you will require for stuffing, usually one full teaspoon or one and half teaspoon is enough.
  7. Hold wrapper and place the stuffing inside (Be careful, not to put too much of stuffing inside or else the base may come open).
  8. Fold the wrapper like a semi circle or gather the whole wrapper on the top like a gift wrapper and start pleating.
  9. Make the pleats small, and you'll need to (again) slightly swirl the Momo to accommodate your pleating hand.
  10. The Momos / Dumplings are then cooked (Steamed). The Steamed Momos may also be pan-fried or deep-fried after being steamed.

To Steam:

  1. These are the most juiciest!! There are generic steamers which are readily available in the market (They are actually tiered pans fitting into one another over an empty bottom and under a lid. A medium sized multi-unit steamer can be used)
  2. Oil the pans well (the oil should be applied at the beginning of steamimg each batch, after wiping the steamer so that the Momos don’t stick to the steamer and comes out easily after steaming)
  3. After bringing your water to a boil, place the steamer on the pot and cover. It usually takes about 15-20 minutes on a high boil to cook, possibly a couple minutes longer.
  4. One sure way to tell whether the Momos are cooked or not is by touching the Momos (If they don’t leave a sticky residue on your fingers, you’ll know they are done. And after a few attempts, you will know it’s done, by seeing the change of colour of the wrapper).
  5. You can prick with a small toothpick, if it comes out nicely, you will know your Momos are done.

To Fry:

  1. Fry in a well-oiled pan for about the same time on low heat in a covered pan. If your pan is too hot you will cook only one side of the Momo - the bottom!
  2. Fry your Momos on low-medium heat. You may slightly stir these Momos so they don't get stuck.
  3. The Momos can be deep fried or pan-fried as per your choice.
  4. Enjoy your cooked Momos with a clear meat / vegetable soup with Momo Sauce.

Here’s the recipe for Momo Sauce

  • 1 tbsp giner, chopped
  • 1 tbsp garlic, chopped
  • 1 tbsp green onions, chopped
  • 2 tomatoes, chopped
  • ½ cup onions, diced
  • 1 bunch cilantro / fresh coriander leaves, chopped
  • ½ tsp garam masala powder
  • 1 tsp red pepper flakes (½ tsp red chili powder)
  • ½ tsp salt (to taste)
  • 1 tsp white vinegar
  • 1 tbsp white oil
  • 1 cup / 200 ml water


  1. Mix all the ingredients together and make a puree in the mixer.
  2. Strain and keep in a serving bowl.
  3. Adjust the thickness of the sauce by adding a little white vinegar.

Hope you all enjoy the recipe!!!!

Pictures courtesy: google

Thursday, February 19, 2009

Lal Shak Bhaja

The chief sources of Vitamin A are green leafy vegetables including taro black/green arum leaves (kalo / shobuz kochu shak), helencha shak, drumstick leaves (sajina shak), indian spinach (pui shak), bottle gourd leaf (lau shak), jute leaves (pat shak), amaranth red leaf (lal shak) and spinach (palak).

No authentic Bengali cuisine is served without a dish of shak bhaja (which is eaten first).

Here is the recipe for lal shak bhaja.


  • 2 bunches – fresh laal shak (red amaranth)
  • 1 tbsp whole black mustard seeds
  • 2 tsp sugar
  • 1 tsp salt (to taste)
  • 1 tsp poppy seeds (posto)
  • 1 ½ tsp oil, for frying


  • 10-12 chhoto bori bhaja (optional)
  • 1 tsp coconut, grated (optional)
  • 10-12 peanuts, roasted (optional)

  1. Wash, clean the laal shak thoroughly and finely chop the shak, only leaves and soft branches just above the hard roots.
  2. Heat oil in a kadhai / non-stick pan, add mustard seeds and let them splutter.
  3. Lower the flame, add chopped shak and stir fry.
  4. Add salt and sugar. (Remember shak do not absorb salt, so be careful while adding salt or else the dish will be too much salty).
  5. Cook in medium flame. Stir fry till salt & sugar are completely absorbed.
  6. (You do not have to add water as water will be released from shak, and it will be cooked in that water only).
  7. Cover the kadhai / pan, reduce the flame and simmer.
  8. Check from time to time and stir occasionally so that the shak do not stick to the bottom of the kadhai / pan.
  9. Cook till the shak is tender and done. Dry the excess water.
  10. Sprinkle poppy seeds, mix and remove from fire.
  11. Garnish with either bhaja bori / grated coconut / peanuts (as desired).
  12. Serve hot with steamed rice.

Wednesday, February 18, 2009


I like trying out new recipes from across the world which my kid can also have without making a fuss coz he don’t like eating vegetables unless and until they are served in some kind of fried variety maybe plain or with batter coatings!!!

Well here’s Tempura (a Japanese recipe) which can be used as a starter / snack item having a variety of vegetables and which everyone will like…


  • 8-12 small prawns
  • 2 medium fish fillets
  • 1 medium eggplant (brinjal)
  • 1 medium onion
  • 8 button mushrooms
  • 8 ladyfingers
  • ¼ medium cauliflower
  • 1 lotus root
  • carrot
  • 4 french beans
  • ¼ bunch spinach
  • batter (1 egg)
  • ½ cup refined flour / maida
  • salt, to taste


  1. Shell, de-vein and wash the Prawns thoroughly. Pat dry on a kitchen towel.
  2. (If desired, keep the tail of the Prawn on and make a few incisions on the lower side of the prawn to prevent curling while cooking).
  3. Cut the Fish into small even sized strips.
  4. Wash, trim and cut the Brinjal into thin slices, sprinkle some salt and leave aside.
  5. Rinse and dry the Brinjal. Peel, wash and finely slice the Onion. Clean, wipe and cut the Mushroom into two.
  6. Wash, wipe and cut the tip of the Ladyfingers and make a slit on it without cutting through.
  7. Cut the Cauliflower into even sized florets.
  8. Wash the lotus root thoroughly, dry, cut into slices and keep aside.
  9. Wash, peel and thinly slice the Carrot.
  10. Wash, string and cut the French Beans into 1 inch pieces.
  11. Wash and pat dry the Spinach Leaves and keep them whole.
  12. Heat oil in a deep pan or wok.
  13. While it is getting hot, quickly make the batter by whisking the Egg with ¾ cup cold water.
  14. Gradually mix in the flour and salt. Mix the batter well with a very light hand without working it too much.
  15. When the oil is hot, start frying the ingredients one by one.
  16. Dip each piece into the batter, shake the excess batter off and slide into the hot oil.
  17. Cook till crisp, drain on an absorbent towel / tissue paper.
  18. Serve hot with your choice of dips / sauces.

Pl note: As the batter is light and only just coats the vegetables, it allows a glimpse of the ingredient colour to pep through after cooking, enhancing the attractiveness of the cooking.

Picture courtesy: google

Stuffed Karela (Bharwa Karela)

I learnt the recipe of stuffed bhindi from my maternal grandmother. Tried to use the stuffing in karelas and it turned out to equally tasty. Though the stuffed karelas may retain some of the bitterness, but it is sure to be relished with rice.
While looking for the recipe, found out everybody has their unique style of preparing stuffed karela.

I am writing the way, using the stuffing, I learnt from my grandmother.


  • 10-12 small karelas (bittergourd / uchchhe)
  • 2 medium onions, finely sliced
  • 2-3 tbsp mustard oil


  • ½ tsp mustard seeds
  • 100 gms besan
  • 1 tsp turmeric powder
  • 2 tsp sugar
  • A pinch asafoetida (hing)
  • ½ tsp red chilli powder (to taste)
  • 1 tsp salt (to taste)
  • 1 ½ tsp mustard oil


Preparing the karelas:

  1. Wash the karelas, scrap the skin with a knife and cut the tips.
  2. Very carefully make a slit cut on each of the karela on one side from start to end (be sure not to pierce the other end).
  3. Scoop out the seeds & flesh from inside the karelas. Keep aside.
  4. (If you don’t want the stuffed karelas to be bitter, scrap the karelas, cut a vertical slit, rub the surface & inside of the karela with salt. Squeeze water and pat dry.
  5. Alternatively put the karelas in salted water for 15-2- mins to remove the bitterness. Squeeze water and pat dry).


  1. Sieve besan, add turmeric, salt, sugar, asafoetida, red chilli powder & mustard oil and mix well till all the ingredients are mixed properly.
  2. Carefully hold the slit karelas in one hand and stuff the karelas with the besan filling.
  3. (Do not put too much of filling inside as the karelas may be halved).
  4. Arrange the stuffed karelas in a cooker bowl (alumimium)

Pressure Cooking:

  1. Take a pressure cooker, add 2 cups of water and lower the cooker bowl inside the pressure cooker.
  2. (Remember boil karelas (4-5 whistles), switch of gas and remove cooker from fire.
  3. Check whether the karelas are cooked properly or not by piercing with a fork.
  4. (If not, pressure cook with 2-3 whistles or till karelas are done).


  1. Take a kadhai / non-stick pan, heat oil, add mustard seeds to splutter.
  2. Add the sliced onions and sauté till golden brown.
  3. Add the seeds & scooped out flesh of the karelas and stir fry till tender.
  4. Add the cooked karelas and mix well. Stir fry for 2-3 mins.
  5. Turn of heat and remove from fire. Transfer in a serving dish.
  6. Serve hot with rice / roti.

Monday, February 16, 2009

Strawberry & Cream Phirni

Phirni is a traditional North Indian sweet dish / kheer generally made up of milk, rice paste and sugar. You can add fruits of your choice like mango, strawberries, lichis, peaches etc. to have an unique Indian Dessert.

Recipe for Strawberry & Cream Phirni


  • 4 tbsps (55 gms) long grain rice / basmati rice
  • 4 cups (1 ltr) milk
  • 12-15 fresh strawberries
  • ½ tsp green cardamom powder
  • 50 gms / 7 tbsp sugar
  • 1 tsp whipped cream
  • 3 tbsp seedless raisins
  • 3 tbsp almonds, chopped
  • 3 tbsp pista, finely sliced
  • Silver warq, for garnishing


  1. Clean, wash and soak the rice in water for half an hour (30 mins).
  2. Drain the water and grind the soaked rice to form a smooth paste.
  3. Dilute the rice paste with a little water. Keep aside.
  4. Wash, hull (mentioned below) and slice two strawberries and keep then aside for garnishing. Finely chop the remaining strawberries.
  5. Soak almonds & pista in a little amount of boiled water (so that it is esay to peel the outer skin). Drain water. Peel & slice almonds & pista. Keep aside.
  6. In a microwave safe bowl, boil milk at 100% power for 6-7 minutes. Stir in between. Microwave again at 50% power for 5 more mins.
  7. Add sugar, rice paste, cardamom powder and 2 tbsp each of raisins, almonds & pista.
  8. Cover the bowl and microwave at 60% power for 10 mins or until the phirni / kheer thickens.
  9. (The phirni / kheer will thicken if allowed to stand either in the microwave or at room temperature for 10 minutes).
  10. When cool, add cream. Microwave at 40% power for 5-6 mins.
  11. Take the dish out of the microwave and cool to room temperature and stir in the chopped strawberries. Mix well.
  12. Pour the phirni into individual small earthenware serving bowls.
  13. Garnish phirni with the rest of the raisins, almonds, pista & strawberry slices and chill in the refrigerator.
  14. Serve chilled.

Tips: For a low calorie phirni / kheer, use toned milk and reduce the amount of dry fruits and omit cream.

Carving out strawberry Slices: The hull is the green leafy top of the strawberry, which is removed before cooking or serving.
Hold a sharp knife in an angle and cut, in a circular motion, around the green leafy top of the strawberry and into the flesh underneath.
Remove the hull and wash strawberries thoroughly under cold running water before using).

Aloo Mattar Keema

Keema is a traditional dish of minced meat curry with peas or potatoes in the Indian subcontinent (North Indian Cuisine and specially famous in Punjab). Keema can be made from almost any meat and can be cooked by stewing or frying.

The basic way of preparing keema is frying chopped onions, tomatoes, garlic, ginger and green chillies in ghee till the onion's turn golden brown in color. Spices are added to this mixture either wholly or grinded (garam masala powder). The meat is added to this onion garlic mixture together with peas / potatoes or a combination of both peas & potatoes and cooked in a covered utensil or a pressure cooker.

This is the recipe of Aloo Matar Keema, a combination of minced meat, diced potatoes and green peas.

  • 500 gms keema / minced meat (chicken / mutton)200 gms (4 medium) potatoes, diced
  • 150 gms peas, shelled
  • 1 large onion, finely chopped
  • 2 tbsp onion paste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 medium tomatoes, finely chopped
  • 2 tsp coriander (dhania) powder
  • 1 tsp cumin (jeera) powder
  • ½ tsp turmeric
  • 1 bay leaf
  • 1 tsp garam masala ½ tsp red chili powder (or to taste)
  • 3 green chilli, chopped (or to taste)
  • 2 tbsp white oil500 ml water (as required)
  • Salt (to taste)
  • 1 tsp ghee
  • 2 bunch coriander leaves, chopped, for garnishing
  • 1 small onion, cut into rings, for garnishing
  • 2 green chilies, slit lengthwise, for garnishing


  1. Heat oil in a kadhai / non-stick pan. Lower the heat, add the bay leaf, and sauté the chopped onions till light brown.
  2. Add the onion paste, ginger & garlic paste, mix well and stir fry for 2 mins.
  3. Add chopped tomatoes, salt, coriander & cumin powder, turmeric powder, red chilli powder, mix well and stir fry till oil separates from the side of the kadhai / pan.
  4. Add the diced potatoes and shelled peas and stir fry for 2 mins (You may add a little water if required).
  5. Add the keema, mix well and stir fry till the meat is light brown.
  6. Add 1 ½ cups of boiling water to the minced meat, cover the kadhai / pan and simmer.
  7. Cook on low fire till the gravy is thick and potatoes, peas & keema are properly done.
  8. Cook further on medium flame till all the water dries up (depending whether you want a completely dry dish or with a little gravy).
  9. (Alternatively you can pressure cook the minced meat, potatoes & peas after adding all the spices. Pressure cook till 2 whistles or till the meat is done).
  10. Add ghee and garam masala. Mix well.
  11. Transfer in a serving bowl, garnish with slit chilies, onion rings and chopped coriander leaves.
  12. Serve hot.

This dish can be served with rice or chapatti / nan / kulcha / paranthas.

Sunday, February 15, 2009

Bengali Fish Curry

Tired of having the same old fish (Rui / Rohu) curry, decided to try this Bengali Recipe (Fish) in a microwave. It turned out to be quite delicious.


  • 8 - 10 medium pieces of fish (Rui / Rohu)
  • 2 tsp turmeric powder
  • 6 tbsp curd
  • 6 tbsp onion paste
  • 4 tbsp mustard oil
  • 3 tsp salt (to taste)
  • 2 tsp sugar
  • 1 tsp red chili powder (or to taste)
  • 5 green chillies, slit lengthwise
  • 1 bunch coriander leaves, chopped


  1. Marinate the fish with the salt, turmeric and half of the oil and keep for 15 - 30 minutes.
  2. Beat the curd with the sugar and a little water.
  3. Add in the onion and chilli powder to the curd.
  4. Lay out the fish pieces in a baking dish and add the curd mixture on the top of the dish.
  5. Add a little water. Put the remaining oil and cover the dish.
  6. Cook in 100% power in the microwave for 6-7 minutes.
  7. Bring out the dish, turn over the pieces, add green chillies and chopped coriander leaves.
  8. Cook again at 100% power for another 10-15 minutes.
  9. Garnish Serve hot with rice.

Kesari Phirni

Phirni is a traditional North Indian sweet dish / kheer made of milk, rice and sugar. Here is the recipe for Kesari Phirni in a microwave.

  • 50 gms long grain rice / basmati rice
  • 500 ml milk
  • ½ tsp cardamom powder
  • 50 gms / 7 tbsp sugar
  • A few strands of saffron
  • 1 tsp whipped cream
  • 3 tbsp seedless raisins
  • 3 tbsp almonds, chopped
  • 3 tbsp cashew nuts, halved
  • 3 tbsp pista, sliced


  1. Clean wash and soak the rice in 100 ml water for 30 mins. Drain the water and grind rice to form a smooth paste with a little water. keep aside.
  2. In a microwave safe bowl, boil milk at 100% power for 6-7 minutes. Stir in between. Microwave again at 50% power for 5 more mins.
  3. Add sugar, rice paste, saffron and half of the dried fruits. Cover the bowl and microwave at 60% power for 10 mins or until it thickens. (The kheer will thicken if allowed to stand either in the microwave or at room temperature for 10 minutes).
  4. When cool, add cream. Microwave at 40% power for 7-8 mins.
  5. Take the dish out of the microwave and cool slightly.
  6. Garnish the kheer with rest of the dried fruits and cardamom powder and chill in the refrigerator.
  7. Serve chilled.

Tips: for a low calorie kheer, use toned milk and reduce the amount of dry fruits and omit cream.

Sending this delicious pasta kheer to MEC : Puddings hosted by Jayasree (the event started by Srivalli)

Cheesy Paneer Dip

Last week, had a get together at home. My friends were really impessed with the way the food was served. I served the evening snacks with a cheesy paneer dip which was really appreciated. In fact they said it tasted like the way they serve in the restaurants!!

Here is the recipe for Cheesy Paneer Dip


  • Home made paneer prepared from ½ kg of milk (alternatively you can use ready available paneer)
  • 1 cup curd
  • ½ cup grated cheese
  • 1 small onion, finely sliced
  • 2-3 flakes garlic
  • 2 tbsp coriander leaves, chopped
  • ½ tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • a pinch of red chilli powder (optional)
  • juice of 1 lemon


  1. Hang the curd till all the water drains out.
  2. In a blender, mix paneer, curd, cheese, garlic, chopped coriander leaves, sugar, salt and pepper to form a smooth paste.
  3. Add the chopped onions and mix well.
  4. Add the lemon juice and mix well.
  5. You can add a pinch of red chilli powder if you prefer a spicy dip.
  6. Put in a small serving bowl. Chill in a refrigerator.
  7. This dip can be served with fried snacks or accompanied with salad (carrot, cucumber, tomato, radish cut into long sticks).

This post is sent to “Chutney / Dip Mania” Event @ Mane Adige

Click the logo for details:

Saturday, February 14, 2009

Black Forest Cake

Love is in the air! Today is Valentines Day, a day to celebrate with someone special. Let’s bake a Black Forest Cake for that special man in your life. After all the way to a man’s heart is through his stomach.
Typically, Black Forest cake consists of several layers of chocolate cake (plain / dark chocolate cake), with whipped cream and cherries between each layer. The cake is decorated with additional whipped cream, maraschino cherries (a preserved, sweetened cherry) and chocolate curls / shavings.

In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser / Kirsch (a clear, colorless fruit brandy) is added to the cake, though other liquors are also used (like rum).
  • 2 dark chocolate cakes (ingredients provided below)
  • 225 gms tinned cherries
  • 1 tbsp rum / kirsch (cherry brandy)
  • 450 gms whipping cream
  • 6 tbsp powdered icing sugar
  • 1 tsp vanilla essence
  • 40 gms dark chocolate (1 dark chocolate), for curls / flakes
  • maraschino cherries (drained), for garnish

Ingredients for Dark Chocolate Cake (makes 2):

  • 6 eggs
  • 3 tbsp cocoa powder
  • 6 tbsp powdered sugar
  • 1 cup butter
  • 5 tbsp flour (maida)
  • 2 tsp baking powder
  • 1 tsp vanilla essence
  • ½ tsp milk (optional)

Dark Chocolate Cake:

  1. Prepare two 9 in. round cake tin, well greased with little flour on the surface and lined with a double thickness (two layers) of greaseproof paper. Keep aside.
  2. Sieve flour, cocoa and baking powder thrice. Keep aside.
  3. Beat eggs, butter & sugar with vanilla essence in a bowl until light & fluffy.
  4. Gradually add sieved flour in the beaten egg mixture and fold gently a little at a time. Do not overmix. (You may add milk if required).
  5. Transfer the cake batter into 2 greased tins and hollow out the centre.
  6. Bake in micro oven at 180 degree C / 350 degree F for 30 mins.
  7. (Test the cake by inserting a clean knife in the centre of the cake, if the knife comes out clean, the cake is ready).
  8. If the cake is not done, reduce the heat to 120 degree C / 250 degree F and bake for another 10 - 15 minutes or until done.
  9. Leave at least 15 minutes in the microwave before turning out on to a wire tray to cool.

Cream Icing:

  1. Chill cream in a small pan in the freezer for about 30 mins.
  2. When the cream and the pan are properly chilled, gradually add powdered sugar and vanilla essence.
  3. Whip carefully till the cream is thick and stand in soft peaks. Keep rest of the cream in the refrigerator.

Chocolate Flakes:

  1. Keep the chocolate bar with the wrapper on the outer surface of a hot oven so that it melts slightly and becomes soft.
  2. Refrigerate a little so that the bar is firm but not too hard otherwise the chocolate curls with be too small.
  3. With the help of a vegetable / potato peeler, peel the side of the chocolate onto a plate to have chocolate flakes.
  4. Refrigerate for half an hour or until ready to serve.

To assemble the Cake:

  1. Drain the cherry syrup and keep aside. Remove seeds from the cherries.
  2. Add rum / kirsch to ½ cup cherry syrup.
  3. Cut the dark chocolate cake into 2 halves. Soak both the layers with cherry syrup. (Put about 4-5 tbsp of syrup on each layer of the cake).
  4. Spread half of the cream icing on each layer of cake.
  5. Place one layer on a serving plate, put deseeded cherries on the cream and cover it with another layer of cake on top of the cherries.
  6. Spread the remaining whipped cream and cover the cake on all sides including the top of the cake.
  7. Level top and sides with a broad knife dipped in chilled water.
  8. Put chocolate flakes on the top of the cake and also on the sides. (You can press gently the chocolate flakes with fingers on the side of the cake).
  9. Decorate the border on the top edge of the cake by piping swirls of cream from the icing gun.
  10. Place maraschino cherries on each swirl.
  11. Refrigerate for about 30 mins. Served chilled.

Pictures courtesy: google

Friday, February 13, 2009


Wonton is a popular Chinese Starter (a type of dumpling), just perfect to be served with hot Soups. Wontons are made with a wrapper and filled with stuffings which can be both Vegeratian and Non-Vegetarian.This is the recipe for Vegeratian Wonton.

For the Wontons:
  • wonton wrappers
  • oil, for deep frying

Wonton Stuffing:

  • 1 cup (200 gms) boiled noodles
  • 150 gms cabbage, finely chopped
  • 2 small onions, finely chopped
  • 100 gms carrot, grated
  • 100 gms bean sprouts
  • 1 tsp soya sauce
  • 2 tbsp (30 ml) oil
  • salt to taste

Tempering (for steamed Wontons):

  • 1 tsp garlic, chopped
  • 2 tbsp spring onions, finely chopped
  • ½ tsp green chilies, finely chopped
  • 1 tbsp oil
  • salt to taste

Wonton Stuffing:

  1. Heat the oil in a frying pan on a high flame.
  2. Add finely chopped cabbage, onions & bean sprouts and grated carrot, mix well and stir fry over high flame for 3-4 mins.
  3. Add the noodles, soya sauce and salt. Mix well. Remove from fire and cool.

Preparing Wontons:

  1. Take the wonton wrappers across the palm, place a little stuffing in the centre of each wrapper and fold over to make a semi circle.
  2. Press together and seal the edges with the fingers. The shapes can vary depending on the desired shape of your choice.
  3. (You can moisten the inner edges of the wonton by dipping fingertips in water).

Fried Wontons:

  1. Deep fry the wontons in oil.
  2. Serve hot with green garlic sauce and chilli garlic sauce.

Steamed Wontons:

  1. Arrange the wontons on a greased steamer and steam for 10 mins. Remove the steamer from fire and take out the wontons carefully.
  2. Heat oil in a frying pan on high flame. Add garlic, spring onions, green chillies and salt and stir fry over high flame for 1-2 mins.
  3. Pour the tempering over the steamed wontons.
  4. Serve hot with green garlic sauce and chilli garlic sauce.

Pictures courtesy: google

Sweet Corn Rolls

A yummy starter, an ideal dish to have as an evening snack with tea / coffee.


  • 10 bread slices
  • 2 tbsp plain flour (maida)
  • oil, for deep frying


  • 1 cup canned sweet corn, cream style
  • 1 small onion, finely chopped
  • 1 green chilli, finely chopped
  • 1tsp soya sauce
  • 2 tbsp oil
  • salt and pepper to taste

For the Filling:

  1. Heat oil and saute the onion and green chilli for 1 min.
  2. Add the sweet corn, soya sauce, salt and pepper, mix well and cook till mixture is dry.
  3. Remove from fire and cool.


  1. Take a bowl of water, soak the bread slices a little and press with both hands firmly to drain the excess water.
  2. Put a little mixture at a side each bread slice, close each slice and seal the edges to form a cylindrical roll.
  3. Make a light paste of the flour in ½ cup water. Apply the paste over the bread rolls.
  4. Heat oil and deep fry till golden brown.
  5. Serve hot with red chilli sauce.

Wednesday, February 11, 2009

Pizza Omlette

An Omlette is a preparation of beaten egg cooked with butter or oil in a frying pan, sometimes folded with filling like grated cheese, vegetables, chicken slices / ham or various combinations as per individual choice & liking.
According to legend, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
From Wikipedia (the free encyclopedia), came to to know of the following Variations:

  1. An omelette can be made with tofu.
  2. Bi pong moun is an omelette from Cambodia.
  3. A Chinese omelette can be egg foo yung or an oyster omelette.
  4. Debilovka - traditional omelette, initially issued by Jewish-Russian immigrants in Israel. Colorful combination of wide variety of canned and frozen vegetables, cold cuts and regional spices.
  5. A Denver omelette, also known as a Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings with a topping of cheese and a sidedish of hashbrowns or fried potatoes.
  6. An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
  7. The French omelette is smoothly and briskly cooked in a very, very hot pan specially made for the purpose. The technique relies on clarified butter in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomatoes and finely chopped herbs or chopped onions.
  8. Frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittate are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the Eggs before cooking starts.
  9. An Indian Omelette is usually made with the addition of Spices which vary by region. Most commonly used are finely chopped Green Chilies, chopped Onions, Coriander Leaf or Powder and a pinch of Turmeric all of which are added to the Egg before it is whisked.
  10. In Japan, Omelette (pronounced Omuretsu) can mean a Western Omelette. Omurice (from the English words "omelette" and "rice") is an Omelette filled with Rice and usually served with a large amount of Tomato Ketchup.
  11. In Mexico, Omelette (pronounced Omletta) can have many of the same ingredients as a Western Omelette.
  12. In the Netherlands, a "Boerenomelet" (literally: farmers omelet) is most favored. It usually consists of: eggs (2 to 3), a mixture of Onions (baked), Mushrooms, Bell Peppers, Leek, Seed-Pod Peas), Salt and Pepper (for seasoning).
  13. Spanish tortilla de patatas is a traditional thick Omelette containing sliced potatoes sautéed in olive oil. The Spanish Omelette often has additional fillings like Onions, Cheese, Bell Peppers or cooked diced Ham.
  14. A Thai omelette can be a kai yat sai which means literally "eggs, filled with stuffing".
    In the United States, a Spanish Omelette is an Omelette served with an often spicy sauce of Tomatoes, Onions, and Bell Peppers.
  15. A Hangtown Fry, containing Bacon and Breaded Oysters, is an unusual Omelette which originated in Placerville, California during the gold rush.

This is the recipe for Pizza Omlette, a simple Omlette prepared with vegetables (which can be as per your liking).

4 eggs
2 medium sized onions, finely chopped
1 medium sized capsicum, finely chopped
2 small tomatoes, finely chopped
1 small bunch fresh coriander leaves, finely chopped
1-2 chiili, finely chopped (per taste)
2 tbsp milk
1 tsp white oil
1 tsp Salt (or to taste)


  1. Wash all the vegetables (onions, capsicums and tomatoes) thoroughly and finely chop to ensure each are of approx equal quantities. Chop the chili. Keep aside.
  2. Finely chop the coriander leaves. Wash well under cold running water and drain the excess water in a strainer. Keep aside.
  3. Break the eggs in a bowl, one by one and beat (with fork / egg beater) well. Add salt and milk, mix well and further beat to form a smooth & frothy mixture.
  4. Take a non-stick frying pan (preferably a round pan with some height). Heat oil and spread & coat all over the base with a wooden spatula including the side of the pan.

  5. Reduce heat and pour half of the egg mixture and roll the pan so that the mixture spreads all over the pan and forms an even base.

  6. Quickly sprinkle the chopped vegetables and coriander leaves randomly so they look like a pizza topping.

  7. Slowly pour the remaining half of the egg mixture evenly all over the vegetables.

  8. Cover with the lid and cook for 6-7 mins or until the eggs are properly set. (The side of the Omlette turns light brown and separates from the side of the pan).

  9. Very slowly, take out the Omlette from the pan and again flip over to the other side.
  10. Increase the flame and cook for 2-3 mins.
  11. Remove from fire in a serving plate and cut into 4-5 slices like a pizza.
  12. The Omlette can be had with rice, chapattis or bread slices and be served with fried potato slices and tomato sauce.

Cooking Tip: To obtain a light and fluffy Omlette, beat the whole egg or egg whites with a little amount of Milk / Water.

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