Indian Bread Recipe - Stuffed Omelette

Stuffed Omelette

Ingredients :

2 eggs

4-5 tbsp. diced mushrooms, green peppers or cooked vegetables

1 onion finely chopped

dash of grated cheese

dash of pepper

salt to taste

Method :

Preheat frying pan on medium heat for 2 to 2 1/2 minutes.

With the fingers, sprinkle a few drops of water on the pan. 

When they dance in little beads, pan is properly preheated.

Break egg into a bowl and whip briskly with a fork.

Add other ingredients, stir quickly and pour into preheated pan. 

Till the pan, if necessary, to distribute the omelets evenly.

Then heat to low and cook about 1-1/2 minutes or until the bottom of omelets is firm and lightly browned.

With wooden or plastic spatula, turn omelets over and cook 1 to 1 1/2 minutes

Slip omelets out of pan into plate.

Indian Drink Recipe - Peach & Ginger Sorbet

Peach and Ginger Sorbet

Makes  : 8 half-cup servings

Ingredients :

1/2 cup water

1/3 cup sugar

1/3 cup light corn syrup

2 tsp dried ground ginger

1 1/2 pounds fresh peaches, pitted and quartered

3 Tbsp lemon juice

1/4 tsp salt

Method :

Combine the water, sugar, corn syrup, and ground ginger in a small saucepan set over medium-high heat until the sugar dissolves. 

Bring to a simmer; boil 1 minute without stirring. 

Set aside 5 minutes to cool.

Pour the sugar mixture into a large blender or food processor fitted with the chopping blade. 

Add the peaches, lemon juice, and salt. Blend or process until puréed. 

Pour into a large bowl, cover, and refrigerate at least 8 hours or overnight.

Pour the mixture into an ice cream machine and freeze.

Source : Weight Watchers

Eid Special - Mutton Biryani

Mutton Biryani

Ingredients :

Mutton, 1 1/2 inch pieces  1 kilogram

Basmati rice  1 1/2 cups

Ginger  4 inch piece

Saffron (kesar)  7-8 strands

Milk , warm  1/2 cup

Yogurt  2 cups

Salt  to taste

Turmeric powder  1 teaspoon

Garlic paste  1 1/2 tablespoons

Oil  to deep fry

Onions, thinly sliced  4-5 large

Cloves  4-5

Cinnamon  1 inch stick

Green cardamoms  4-5

Black cardamoms  1-2

Peppercorns  6-8

Ghee  5 tablespoons

Green chillies, chopped  2

Coriander powder  2 tablespoons

Cumin powder  1 tablespoon

Red chilli powder  1 teaspoon

Tomatoes, chopped  4 large

Garam masala powder  2 teaspoons

Fresh coriander leaves, coarsely chopped  1/2 bunch

Fresh mint leaves, coarsely chopped  1/2 bunch

Butter  3 tablespoons

Method :

Soak rice for half an hour in five to six cups of water. Drain and keep aside. 

Cut half the ginger into julienne and make a paste of the rest. 

Soak saffron in warm milk and keep aside. 

Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. 

Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. 

Drain and keep onto an absorbent paper.

Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. 

Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. 

Add remaining sliced onions and green chillies. 

Cook, stirring continuously, till onions are light golden brown. 

Add  remaining ginger paste and garlic paste and mix well. 

Add marinated mutton and cook on high heat for seven to eight minutes. 

Add coriander powder, cumin powder and red chilly powder. Mix thoroughly. 

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. 

Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. 

Cook for fifteen minutes on medium heat, stirring occasionally. 

In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam 

masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. 

Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. 

Ensure that the cooked mutton does not have a thin gravy. 

If that is the case cook on high heat to reduce. Preheat oven to 180°C. 

Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. 

Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. 

Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. 

Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180°C. 

Garnish with fried sliced onions and serve.

Id Special - Shami Kabab

Shami Kabab

Ingredients :

½ kg minced meat without fat.

2 tbsp chana dal washed and soaked in water for ½ hr.

1 tsp dhania jeera powder.

1 tsp garam masala.

10 garlic flakes.

2 pieces dalchini. (cinnamon)

3 cloves.

1 piece ginger.

2 elaichi. (cardamom)

A pinch of pepper.

1 tsp chili powder.

A handful of Kothmir and chopped pudina.(mint leaves)

1 egg.

Juice of ½ a lemon.

1 finely chopped onion.

Oil for frying.

Salt to taste.

Method :

Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. 

Cook till dry. 

Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. 

Add the chopped pudina, kothmir, lime juice and salt to taste. 

Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.

Source : Recipes Indian

Pan Grilled Chicken

Pan Grilled Chicken

Ingredients :

3 ounces Chicken

1 tablespoon Low fat butter

1 box Frozen peas pods 

1 can Mushroom stems and pieces

Parsley flakes  

Powdered chicken soup-gravy mix. 

Method :

1.   Marinate the chicken with salt, pepper and garlic powder, for 30-35 minutes.

2.   Heat the butter in a pan.

3.   Grill  the chicken on both sides for 8-9 minutes until well browned. 

4.   Sprinkle with the parsley flakes and powdered chicken soup-gravy mix. 

5.   Remove the chicken from grill

6.   Add the frozen peas pods,  mushroom stems and pieces with 3 cup of water. 

7.   Add the chicken,cover and steam for 10 minutes. 

Source : Sulekha Food