Capsicum Cheese Omelette

Cheese Omelette happened by accident. Loong back when i was still in school. Later i've learned that it is called as "French Omelette" and sorts. I always adored cheese. This is the normal Amul Processed Cheese.

I'm not very knowledgeable with the kinds-of-cheeses and their usage. I love its texture n feel when it is slightly melted. Tastes awesome with egg and slight spices.

I like preparing omelette on iron pan.  I'm not a non-stick pan fan. They deprive the taste.

Here it goes n have fun :-)

Ingredients:

• Butter/Olive Oil - 2 Tb Sp
• Eggs - 2
• Capsicum - Medium - Finely Chopped - 2
• Garlic - Minced/paste - 2
• Milk - 5 Tb Sp
• Green Chillies - Finely Chopped - 2
• Onion - Medium - Finely Chopped - 1
• Salt - Acc to taste
• Ajinomotto/Chinese Salt - 1 Pinch
• Pepper - Acc to taste
• Turmeric - 1/2 pinch - just for the color
• Cheese - 1 or 2 Cubes - suit yourself

Method:

• Beat eggs in a bowl.
• Add Milk, garlic, chopped vegetables, salt, turmeric, Ajinomotto.
• Beat well.
• You might want to taste for the salt and chilly here.
• Beat well - i give around 100 beats.
• The more we beat the egg - the more fluffy it gets n the veggies blend well(their juices n fragrances).
• Heat the pan and add olive oil.
• Put on full flame. Oil must be very hot.
• To test if the oil is hot enough - add a drop of beaten egg in it.
• It should fluff with a crackling noise.
• When the oil is hot enough pour in the egg mixture( suit yourself with the pan size and the portion)
• Simmer the stove. This is a slow cooking process. The least sim the better.
• Check and spread the veggies all across uniformly.
• Grate the cheese directly and right over the omelette.
• Ensure the cheese is spread all across.

COVER:

• Covering the omlette is very important.
• Cover it with a shallow lid - i use the one we get with the electric rice cooker.
• Will add the picture of the lid tomorrow - it has a handle and easily manageable.
• Cover it for a minute.
• Open and check if the cheese is properly melted or cooked.
• Repeat checking after another 30 secs.
• This must be done in a min or half.
• Ground pepper over the omelette - i prefer freshly ground pepper.
• Garnish with sauce/coriander/oregano.

Tips & My Preferences:

1. Tastes better when prepared on a iron pan.
2. Milk adds taste and also aggravates the omelette to turn out fluffy
3. Olive oil / butter enhances the taste than the usual refined vegetable oil.
4. I love garlic and i over use. If you are not a garlic fan - one can skip it.
5. Cooking the omelette on sim/low flame is very important - otherwise it might get burned.
6. Cheese cooks slowly be patient & keep checking.
7. Salt is a devil it overshadows all other succulent tastes. Keep low on it.
8. Go slow with salt as you'd add cheese.

I usually prepare this on weekends for breakfasts.
Its heavy, nutritious and turns out in a jiffy.

I'd soon post spring onion variant.

Inspired By Risotto

Been a long time since i've done something fresh and new.
Last nite dinner was in search of freshness without any spice and perservatives.
Last morning was sinful-workout. Every part of my body was aching badly.
I was freaking hungry by 7:30 PM. Did not have patience to cook.
No fruits, no bread , bored of cereals - was not left with much choice but kitchdi.
As i said; did'nt want to have anything bleak spicy and was longing for freshness.

I found these spring onions - loveeee them!!!
Those beautiful stalks - i love their smell.
And let me not forget to talk about those white cute lil freshness - onions.
Wowww... i love to cut them - the crisp sound, texture, smell, spice. Simply awesome.

Risotto for me meant - lot of butter, cheese and milk
Not sure if they'd add any other spices to it.
I'll read about it right after i complete composing this.

Believe me, it was this delicate mixture of butter, garlic and all the freshness spring onions

brought in. One should definitely try !!!
This is a boon for bachelor or forced-bachelor folks.
Preparation time is like 10 minutes and coooking time too.

Ingredients:

• Rice - 1 Cup
• Water - 1 1/2 Cup
• Green Chillies - 2 Sliced
• Broken Redy Chilly - 1
• Spring Onions - 5 - Finely Chopped
• Spring Stalks - Finely Chopped
• Tomato - 1 Small - Finely Chopped
• Salt - 1/2 Tea Spoon
• Garlic Pods - 5 - Finely Chopped
• Pepper - Freshly Ground - 1 Tea Spoon
• Cheese - 1/2 Cube - Grated
• Butter - 2 Tb Sp
• Milk - 1/2 Cup

Method:

• Heat a skillet.
• Add butter.
• Once the butter melts - add garlic, green chillies, broken red chilly.
• Let them splutter or crackle.
• Add onions - let them turn translucent.
• Add chopped stalks, tomato - stir and let them rest for a 1/2 minute.
• Now add milk, cheese, salt - let it cook around 1/2 minute.

• Meanwhile, wash rice and add water.
• I used electric rice cooker.
• Add the above butter spring onion mixture to rice.
• Stir well and switch on the cooker.
• Voila!!! here ends the preparation.

Serve hot.
I ate it without any yoghurt or raita.
I should come up with a nice, fresh indo-conti style raita.

Dal Makhni

 

Well! i was wondering should i upload this recipe or not.

Not a very unique or way-too different recipe.

Its available all across the internet and very well written.

But; then the sweet-feeling is there when i share my experience of cooking.

I'm a big , BIGGGGGGG fan of legumes.

Loveeeee them.

I had them twice in the last week.

My Co-Sister is with me - since we share the same love for these glorious lil

beings - we've relished the dal like two crazy people.

Thanks to my dad who frequents Punjab, Delhi n all on business.

Hence the dal frys, peeka dals, kaali urad dal, rajma have crept in our

pantry. My mom places them in transparent glass jars. Kitchen is like a

well-decorated , organized pantry. Not to forget colorful. Cooking at my

mother's kitchen is associated with so many memories. So many... and i get  quite nostalgic even while preparing it.

Since every cooking recipe has its own story... i'd never forget this day in my life. It was Mother's day - time to give a break for mom... My Naana loves  my cooking. I started preparing this yummy dish. My memories took me back to  those days when my dog-my love was around. It used to patiently wait for me to finish my cooking. Just wants to be around me. I used to cut carrot cubes, water melon, cauliflower as treats to it. They were always around for this wonderful creature. This day though i know the damn thing is not around - involuntarily i turned 100 times. I was almost getting hysterical. Tears rolled down. Its Mother's day and i missed my baby.

Anyways; lets get back to the recipe.

We've got this Black Urad Dal from 24 Letter Mantra. Its an organic store. Believe the taste of dals from here are quite different from non-organic. Its very yummy. I got rajma from the local store. The red rajma. Did shopping in Badichowdi .... was good to see veil clad marwari women and incessant gujju chattering families all across. Loved to see those colorful sarees . Lemme not deviate...

Ingredients:

• Black Urad Dal - 1 Cup
• Rajma - 1/4 Cup
• Green Chillies - Slit - 4
• Tomatoes - Medicum - Cut into cubes - 2
• Onion - Medium - Sliced - 2
• Oil - 2 TbSp
• Butter - 10 Tb Sp
• Ghee - 4 Tb Sp
• Jeera - 1 Tb Sp
• Garlic - Finely Minced - 10
• Turmeric - 1 Tea Sp
• Grated Ginger - 1 TbSp
• Grated Cheese - 1 Cube
• Ginger Garlic Paste - 1 Tea Sp
• Red Chilly Powder - 1 Tb Sp
• Dhaniya Powder - 1 Tb Sp
• Chopped Coriander

Method:

Preparing legumes for their D Day:

• Soak the pulses over night or for 12 hours.
• Pressure cook them with ginger garlic paste, turmeric, salt(all 1 tea spoons would do)
• Do not over cook the legumes.
• Let them remain their shape.
• Every cooker behaves differently - so please do help yourselves with the number of whistles.

Buttery Rendezvous:

• Heat a wok. Add oil, ghee and half of butter.
• Add jeera.
• Once they splutter - add garlic and green chillies.
• Add onions - let them turn b'ful pink - now; add ginger-garlic paste, turmeric. Stir well. Wait for 2 minutes.
• Add tomatoes, salt , red chilly powder. Stir well.
• Cover the wok till the tomatoes turn mush.
• Add the boiled pulses.
• Stir well.
• Add water if required. Very lil water as the consistency of dal makhni is quite like a thick paste.
• Check for the seasonings.
• Simmer the stove - remain for 30 minutes.
• Keep stirring in between.
• After about 20 mins of stirring - add grated ginger, grated cheese, remaining butter.
• Here comes my madness - yet again - its to do with the garlic.
• I've added five more minced garlic.
• Before you take off the stove - add coriander powder,  fresh coriander.

Serve it with a dash of lime.
Smear it with one more dollop of butter.


Serve hot with jeera rice or roti.


No kidding - tastes better the next day :-)