OMURICE / OMELETTE RICE

IMG_3166IMG_3171

 

Omurice is a popular Japanese food that was originally influenced by Western cuisine. Prepare fried rice and a thin omelette separately, then cover the fried rice in the omelette before serving.I liked this recipe as you can incorporate lot of vegetables into your kid’s diet. It is yummy and they will surely love it.

I made Omurice on my younger son’s demand. He had watched a video of this recipe and wanted me to make it for him. I have made this dish to suit the taste of my family.

You can make a lot of variations to this recipe. Kids will love it and it is so easy to cook. Serve for lunch or dinner.

Recipe  for Omurice / Omelette Rice:

Ingredients:

1 Cup =180 ML

½ Cup of  green bell pepper cut into small pcs

½ Cup yellow bell pepper cut into small pcs

½ Cup red bell pepper cut into small pcs

1/2 Cup French Beans chopped

¼ cup chopped carrot

5 white mushrooms cut into medium chunks

3/4 cup chopped onion

1 garlic clove crushed

2 Cubes of Cheese

1 green chilli  chopped

1 Tbsp butter

Salt to Taste

½ Tsp ground black pepper

1 cup cooked rice

2 Tbsp Tomato ketchup

2 eggs

¼ Tsp sugar

1 Tsp Oil

Finely Chopped Coriander or Mint to garnish

 

Method:

 

Heat a heavy Bottom Pan. Add butter and garlic and saute for few seconds. Once the garlic turns crisp, add the green chilli,green bell pepper,yellow bell pepper, red bell pepper, carrot, mushroom, and onion. Stir a few minutes until the onion turns a little translucent. Once done add salt and ground black pepper and mix well. Now add the cooked rice, tomato ketchup, and mix well. Let it cook without stirring for a minute, so that the bottom of the rice gets a little crunchy. Remove from the heat.

Transfer the fried rice to a bowl. Fill about half the cup with the fried rice, then if place the cheese cubes and then fill the rest of the bowl with the balance fried rice.

Keep it aside.

Now let us make the omelette.

Beat 2 eggs in a bowl with salt,pepper powder and sugar.Heat up a non-stick pan. Add  oil and spread the oil .Ensure the pan is properly greased .Turn the heat to medium low, so that the egg is not burnt.Pour the egg mixture into the pan and swirl the pan around to make a nice circle. Keep moving  the pan around and let the low heat cook the egg.Once done switch off the flame.

 To Assemble:

Put a large plate over the bowl of stir-fried rice. Flip everything over and remove the bowl in order to have a perfect dome of fried rice.Place the omelette over top of the dome. Garnish with a cheese cube , sprinkle some pepper or garnish with a bit of ketchup or as you like, and serve hot.

I served Omurice with pan fried Baby corns.

IMG_3173IMG_3174

 

Enjoy!!!!!!!!!!!

 

KACHHE KELE KA ROGAN JOSH / RAW BANANA ROGAN JOSH

IMG_3191IMG_3183

 

Rogan Josh is an aromatic lamb dish of Persian Origin and is a staple food in Kashmiri Cuisine. This dish is robust with use of different spices. I am sharing the vegetarian version with some changes to suit the palate of my family. I love the colour of this curry which comes from the use of Kashmiri Chilli powder. The fresh home made masala enhances the dish.”ROGAN ” means “fat /oil” and “JOSH” means “Intense heat”.

As a part of our 89th #Foodiemonday #Bloghop theme #Rawbananas my contribution is this yummy Kachhe Kele Ka Rogan Josh.

Recipe for Kachhe Kele ka Rogan Josh /Raw Banana Rogan Josh:

Ingredients for Raw banana Patties:

2 Raw Bananas boiled and mashed

2 Medium Potatoes boiled and mashed

Salt to taste

1 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

1/4 cup finely Chopped Onions

1/4 Cup Amchur Powder

1/2 Cup Bread Crumbs

Oil to Shallow fry

Method:

Mix all the above ingredients except bread crumbs and oil. Refrigerate this mixture for about an hour so that the extra moisture is not there. Take this mixture out from the refrigerator and mix well. Grease your palms .take small balls,  and shape it as desired and roll them in the bread crumbs.Shallow fry these patties until both the sides turn golden brown. Keep them aside.

IMG_3223

Ingredients for the Gravy:

2 Tsp Saunf / fennel seeds

1 Bay Leaf

3 Tbsp Mustard Oil / Sarson ka tel

3 Cups of water

4 Onions finely Chopped

10 Pepper Corns

1″ Cinnamon Stick

2 Black Cardamom

2 Green Cardamom

1 Tsp Cumin Powder / Jeera Powder

2 Tsp Coriander Powder / Dhania Powder

1/2 Tsp Garam Masala

3 Tomatoes blanched and peeled

1 Tsp Ginger Garlic Paste

6 Dry red Kashmiri Chillies

1 Cup finely chopped Coriander

1Tbsp Ghee

1/2 Cup thick yogurt

Salt to taste

Method:

Heat mustard oil in a heavy bottom Pan. Add Saunf, bay leaf,pepper corns, black cardamom, green cardamom, cinammon stick. Once you smell the aroma of the spices add ginger garlic paste and saute for a few seconds. Now add the finely chopped Onions and saute untill they turn golden brown.

In a blender make a fine paste of yogurt,blanched and peeled tomatoes,dry red Kashmiri chilli and coriander.Add this paste to the onion mixture. Add ghee, jeera powder, coriander powder,salt and Garam Masala.Mix well . Add water to adjust the consistency of the gravy. Let is simmer on medium flame till the oil starts to leave the sides.

Add the raw banana patties to this gravy just before serving with Hot phulkas/ Roti/ Naan or piping hot rice.

IMG_3193img-20160919-wa0048

Enjoy !!!!!!!!!!!!!!!!!!!!!

GATTE KA PULAO / GRAM FLOUR DUMPLING PULAO

IMG_3074IMG_3081

Hello !!!

Today i am sharing a yummy recipe from the state of Rajasthan. If you are bored of the regular vegetables, then this recipe is for you. A quick aromatic Gatte ka Pulao tastes amazing with the  blend of whole spices. Pair it up with any Raita and enjoy this wholesome meal even in Summers.

Recipe for Gatte Ka Pulao / Gram Flour Dumpling Pulao:

Ingredients for Gatta:

1 Cup Besan / Gram flour

1 Tsp Kashmiri Chilli Powder

3/4 Tsp Saunf / Fennel Seeds

6 Tsp Oil (Sizzling hot oil)

1/2 Tsp Ajwain / Carom Seeds

1 Tbsp Thick yogurt

Salt to taste

1/2 Cup finely Chopped Coriander

Oil for Shallow frying

Ingredients for Pulao:

3 Cups cooked Basmati Rice

1.5 Tbsp Oil

2 Green Cardamom / Elaichi

4 Cloves /Laung

1 Tsp Jeera / Cumin Seeds

3/4 Tsp Mustard seeds / Sarson

1/4 Tsp Asafoetida / Hing

3/4 Cup deep fried sliced Onions

1.5 Tsp Chilli Powder

1 Tsp Garam Masala

1/4 Tsp Aachari Masala

1/4 Tsp Turmeric / Haldi

Salt to taste

1/2 Cup finely Chopped Coriander

For the Paste :

2 Tsp Finely Chopped Ginger

6 Garlic Cloves chopped

3 Green Chillies

1 Cup Sliced onions

Method:

For the Gatta:

Mix all the ingredients in a deep bowl and knead into  a stiff dough . Add water if needed. Take small balls of the docugh and roll them into long thin cylindrical rolls and keep them aside. Boil water in  a large bowl. Once the water starts to boil add these cylindrical rolls. Let it cook for about 7-8 mins. Once you see the blisters being formed on the rolls remove them ,drain the excess water and keep it aside. Repeat this process for the balance dough. Heat some oil in a wok. shallow fry these gattas untill they turn gloden brown on all sides. Drain them on a Kitchen towel and keep them aside.

For the Pulao:

Grind garlic,ginger,green chilli and onions to get a fine paste.Keep this mixture aside.

Heat oil ia heavy Bottom Pan. Add Cloves,Cardamom,Jeera,mustard seeds,hing and saute on medium flame till you get the aroma . Once done add the ginger garlic chilli paste and cook on medium flame for about 3-4 minutes. Once done add aachari masala, garam masala, haldi and salt to taste. Mix well till the oil starts to leave the sides. Now add cooked rice, deep fried onions and shallow  fried gattas. Mix all the ingredients and cook for about 3-4 minutes. Switch off the flame.

Garnish with Coriander and serve hot with your favourite Raita.

IMG_3077IMG_3079

Enjoy!!!!!!!!!!!!!!!!!!!!!!!

Watermelon Yogurt Smoothie

IMG_3144IMG_3135

Summers are in full swing these days. Healthy and hydrating coolers are always on my mind.Watermelons are found everywhere during summers.The best natural cooler.They  are tropical or subtropical plants and need temperatures higher than about 25 °C to thrive.Watermelon pulp contains carotenoids, including lycopene.The amino acid citrulline is produced in watermelon rind.I managed to get seedless watermelon here.The pulp is deep red in colour and tastes sweet too. They are used in Juices, Shakes ,Smoothies, Salads, Curry and pickles to name a few.

For the #88th #Foodiemonday #Bloghop Theme #Watermelon my contribution is this easy and yummy Watermelon yogurt Smoothie with no added sugars.

Recipe for Watermelon Yogurt Smoothie :

2 Cups of Watermelon pieces

1 Cup Greek Yogurt

4 Tbsp Honey

Ice Cubes (Optional)

Method:

Blend the watermelon pcs and 3/4 Cup yogurt till you get a lump free smooth texture. Refrigerate this mixture for about an hour. Blend this chilled mixture with balance greek yogurt and honey .Serve Chilled Watermelon Yogurt Smoothie. Adding ice is optional.

Enjoy !!!!!!!!!!!!!!!

IMG_3161img-20160919-wa0048

Stay hydrated!!!!!!!!!

NUTELLA BANANA CHOCOCHIP ICECREAM

Hola !!!!

It’s Summer and also School holidays  in many parts of the world.My kids love to have Icecream to beat the heat. Homemade Ice cream  is always the best.This frozen cooler is a yummy treat for your kids and guests anytime during summer. Nutella and Banana makes a yummy combo and is loved by many of us.

Well in this part of the world where I live ,the climate is humid .Rains are unpredictable.Sometimes the heat is unbearable. We treat ourselves with healthy liquids to keep ourselves hydrated at all times.

Today i will be sharing a yummy No churn Nutella and Banana Ice cream with the goodness of Choco Chips which can me made by your kids as a summer project.

My Contribution for our 87th #Foodiemonday #Bloghop Theme #FrozenCoolers is Nutella Banana Chocochip Icecream.

Recipe for Nutella Banana Chocochip Ice cream:

Ingredients :

1 Ripe Banana

2 Tbsp Nutella

250 ML Milk

1 Tbsp Cream (I have used Amul Cream)

2 Tbsp Choco Chips

Method:

Blend all the ingredients except chocochips and ensure there are no lumps. Pour this in the  iceccream moulds and sprinkle some chocochips.Freeze it for about 6-8 hours or overnight. Just before serving remove the icecream from the moulds sprinkle some choco chips and serve.

Enjoy this creamy yummy icecream at the comfort of your home!!!!!!!!!!!!!

MUSHROOM AND CHICKPEAS CURRY(NO ONION NO GARLIC RECIPE)

 

Hello !!!

I am back with another lovely recipe Mushroom and Chickpeas Curry with the goodness of  Indian spices cooked in Coconut milk.It is rich ,creamy and finger licking good.Mushroom and chickpeas make an amazing combo. Some Benefits of Incorporating Coconut Milk in your diet :

1.Improves Heart Health by Lowering Blood Pressure and Cholesterol

2.Builds Muscle and Helps Lose Fat 

3.Improves Digestion and Relieves Constipation

4.Prevents Joint Inflammation and Arthritis

5.Prevents Ulcers

6.Helps Loose Fat

7.Prevents Ulcers

My contribution for pour 86th #Foodiemonday #Bloghop theme #CoconutMilk is this Mushroom and Chickpeas Curry.

Recipe for Mushroom and Chickpeas Curry:

Ingredients:

125 Gms White Mushrooms (Halved)

200 ML Coconut Milk

200 Gms Chickpeas boiled

1 Tsp Jeera /Cumin

2 Red Chillies finely chopped

1 Tsp Ginger Paste

Handfull of Fresh Coriander finely Chopped

1 Tsp Garam Masala

1 /2 Tsp Red Chilli Powder

1/4 Tsp Turmeric / Haldi

1.5 Tsp Curry Powder

Salt to Taste

2 Tbsp Fresh grated Coconut

2 Tbsp Mustard Oil

 

Method:

Pressure Cook Chick peas with tea bag and salt to taste. Allow it to cool. Drain the water and keep it aside. Do not throw the water.Remove the tea bag.

Take 1/2 cup (approx 100 ml) of boiled chickpeas and fresh coconut and make a fine paste without adding water.Keep this mixture aside.

Take a heavy bottom Pan. Add mustard oil.Once the oil is hot add jeera. Once it splutters add the red chillies,ginger paste, chopped coriander (keep aside some to garnish) and mushrooms.Cook on medium flame untill the mushrooms are done. Add haldi,chilli powder,curry powder,garam masala,coconut and chickpeas paste and mix well. Once the oil starts to leave the sides add the boiled chickpeas,coconut milk, boiled chickpeas water and salt to taste if needed. Allow it to simmer on low flame for about 8-10 mins. Once done switch off the flame.

Garnish with fresh coriander and serve hot with Rotis / Phulkas or piping hot Rice.

img-20160919-wa0048

Enjoy!!!!!!!!!!!!!!!!!!!!!

IMG_3007.jpg

PANCH PHORAN LACED POINTED GOURD STUFFED CURRY / PANCH PHORAN SE SAJI BHARWAN PARWAL

 

 

Panch Phoran is a five spice blend mostly used in cooking in the Eastern Part of India ,Bangladesh and Nepal.It basically consists of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  The spices are left whole .Depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavors.Panch phoron is always used whole and never ground. Traditionally, panch phoron is used with vegetables, chicken or beef curry, fish,  lentil and in pickles.

Today i am sharing a very simple and yummy recipe Panch Phoran se Saji Barwan Parwal .

Ingredients :

10 Pointed Gourd / Bharwan Parwal washed and roughly peeled

2 Tbsp Mustard Oil / Sarson ka tel

2 Tsp Panch Phoran Mix

1/4 Tsp Red chilli Powder

For the Masala:

4 Medium Size Onions

1 Potato peeled and grated

2 Fresh Red Chillies

A generous bunch of Fresh Coriander

1Inch Fresh Ginger roughly chopped

6 Garlic Pods

1 Tsp Cumin /Jeera

2 Tsp Coriander Seeds / Dhania

1.5 Tsp Mustard Oil / Sarson ka tel

2 Tsp Sabji Masala

1/4 Tsp Haldi

1/4 Tsp dry Mango Powder / Amchur Powder

Salt to taste

Method:

Heat a heavy bottom pan. Add mustard oil.Once the oil is hot add jeera and dhania and roast till you an smell the aroma.Then add ginger ,garlic, chopped onions,red chilli and fresh coriander.Roast till the onion turns slighlty golden brown. Now add the grated Potato and mix well.Roast for about 8-10 mins on medium flame. Lastly add amchur powder,salt to taste and sabji masala.Mix well and switch off the flame after 5 mins.

Allow it to cool.Once cooled blend to a fine paste without adding water. The masala is ready.

Take the roughly peeled parwal. Make a slit and stuff the ground masala generously.

Take another heavy bottom pan. Add mustard oil .Once the oil is hot  throw in the panch phoran mix. Once the mix starts to splutter add the stuffed pointed gourd and mix well. Add 150 ml water and keep it on medium flame for about 15 mins. Now add chilli powder and the balance masala and mix well. Once oil starts to leave the sides switch off the flame.

Garnish with fresh coriander and serve hot with Phulkas/ Rotis or piping hot Rice.

IMG_3058

 

Enjoy!!!!!!!!