SPANISH OMELETTE

INGREDIENTS :

Eggs - 6

Potatoes - 250 -300 gms

Onion - 1 big

Salt to taste

METHOD OF PREPARATION :

1. Slice potatoes finely and boil for 10 minutes. Then drain the water and spread it in a baking tray along with sliced onion. Preheat the oven for 10 minutes at 220 degrees. Spray olive oil over it, give a gentle mix and roast till golden brown for 10-15 minutes . Mix it once in the middle of baking. Crispy onion will add unique flavour, see to it that it doesn't get burnt. 

(Note: You fry deep fry potatoes and onions as well.)

2. Beat the eggs well.

3) Mix in the beat eggs to the roasted potatoes and onion, with Salt.

4) Heat a pan. Spread a tbsp of oil. Once hot, spread the mix slowly. Spray little oil. Cover with a lid and cook in slow flame till done. Flip once slowly to it's side.

Remove from the flame and Serve hot.

CHEESE POTATO PARATHA (Gozleme - Turkish Flatbread)

INGREDIENTS :

Potatoes - 3

Wheat flour - 2 cups

Grated cheese - as required

Jeera - 1 tsp

Turmeric powder - 1 tsp

Green chillies - 2

Salt to taste

METHOD OF PREPARATION :

1) Boil potatoes and mash it well with jeera, turmeric powder, salt and green chillies.

2) Knead soft dough with flour, water, oil and salt. Set it aside for 1 hour. Roll out small chapathi's smaller and thin than usual. Place the potato and spread well , spread grated cheese and place the other chapathi and roll down again firmly.

3) Heat Tawa. Once fry, place the paratha , spray oil and flip to its side till done.

 

TOMATO BASIL SOUP

INGREDIENTS :

Tomatoes - 6 big

Red bell pepper/Capsicum - 2

Basil - handful chopped

Parsley - few

Salt to taste

Crushed peppercorns / Black pepper - 2 tsps

Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1) Heat a spoon of olive oil. Once hot, saute diced onion till tender.

2) Add in chopped basil and saute it.

3) Add in the tomato puree ( soak tomato in hot water, peel the skin and blend with soaked red pepper/Capsicum).

4) Bring it to boil, add pepper powder and salt. Garnish it with few chopped basil and parsley.

 Serve hot.

 

LYONNAISE POTATOES

Lyonnaise potatoes is a signature dish of Lyon, a city in France. This is the first recipe prepared by my daughter as a part of French activity. Appreciate her patience and it tasted unique with the flavour of potatoes and caramelised onion with Parsley.

INGREDIENTS :

Potato - 1/2 kg

Parsley as required ( 1 small bunch)

Red Onion - 1 big sliced

Salt to taste

Butter as required

Pepper to taste

METHOD OF PREPARATION :

1. Round slice the potatoes and par- boil them in a sauce pan.

2) Heat butter in a pan. Add the par-boiled potatoes for few minutes, then add the sliced onion to it and mix it well. Cook till the potatoes and onion gets roasted well.

3) Cook till the onion is caramelised and potatoes are roasted. Add chopped Parsley and Salt. Mix it well. Cook for 5 minutes and remove flame the flame. Garnish it with Crushed Pepper.

Serve hot.

DATES AND NUTS MOMOS

INGREDIENTS :

Dates- 1 cup 
Crushed nuts - 1/4 cup(Cashews,Almond , Pista)
Sugar to taste
Elachi - 2
Grated coconut - 1/4 cup
Plain flour - 1 cup
Oil

METHOD OF PREPARATION:




1) Finely chop the dates .
2) Once done, heat a spoon of ghee in a pan . Saute dates and coconut for 2 minutes and add the crushed nuts.Add sugar.
3) Sprinkle little water and cover with a lid . Cook till the raw smell leaves .
4) Grind them a bit coarsely.
5) Meanwhile , knead soft dough of flour with oil .
6) Roll a small ball of flour . Place a small ball of dates in the centre and fold its corners to the centre.
7) Steam cook the momos in idli pan / microwave.

 Jagruti's gain popularity event 

VEGETABLE MOMOS

INGREDIENTS: 

Mixed Vegetables - 1 cup (Cauliflower , Carrot , Sweet Corn , Potato ,Spinach,Capsicum)

Tomato chilli sauce - 1 tsp

Salt to taste

Plain flour - 1 cup

Olive Oil

Soy sauce - 1/2 tsp

METHOD OF PREPARATION :

1) Knead a soft dough with water, salt.

2) Once done, heat oil in a pan . Saute capsicum for 2 minutes and add the vegetables.

3) Sprinkle little water and cover with a lid . Cook till the vegetables gets soften .

4) Add sauces and salt and mix it well ,till the water is completely drained out.

5) Roll a small ball of flour . Place a small ball of veggie in the centre and fold its corners to the centre.

6) Steam cook the momos in idli pan / steamer till done.

Serve hot with Spice dips. 

Linking it with Celebrate - Easter event by me , started by Jagruti .

What is with my cuppa ? by Sowmya

Cook Like Celebrity Chef-5 by Amy

CHICKEN CHOW MEIN

INGREDIENTS :

Hakka Noodles- 150 gms 
Spring onions  - 5 
Carrot - 1 small sliced
Dark Soy sauce  -  2 tsps
Chicken pieces - 50 -60 gms
Baby corn - 5 

Red bell pepper - 1/4 cup

Crushed pepper - few

Cayenne pepper powder - 1 tsp

Salt to taste

Sesame oil

METHOD OF PREPARATION :

1) Cook noodles with a spoon of oil and drain the water .  

2) Heat sesame oil in a pan. Saute Baby corn and carrot till tender. Then, add spring onion, sliced bell pepper, garlic cloves.

3) Then , add finely chopped fillet chicken to it, add cayenne pepper and paprika powder with little salt. Mix it up well and cook till the chicken is juicy and tender.

4) Finally , add the noodles, dark soy sauce and Crushed pepper. Toss it up well. 

Serve hot .

FRIED BHENDI - LEBANESE RECIPE (Vegetarian Stew of Okra)

INGREDIENTS :

• Okra/ Bhendi/ Vendaikkai/ Lady's finger - 250 gms
• Tomatoes - 3, soak in hot water and blend them as puree.
• Garlic - 4 cloves
• Soy chunks - 50 gms
• Turmeric powder - 1 tsp
• Green Pepper/ Capsicum - 1
• Salt to taste

METHOD OF PREPARATION :

1) Clean okra and chop it .

2) Fry okra till brown.

3) Meanwhile, cook Soy chunks in boiling water for 5 minutes. Drain the water and soak in cold water/ normal water for 5 minutes. Squeeze and drain the water completely. Keep it aside.

4) Meanwhile , heat oil in a pan . Once hot ,  add sliced onions , garlic, tomato puree and green pepper till tender.

5) Then , add soy chunks and mix it. Cook in slow flame till chunks are well cooked.

6) Finally , add salt and fried okra to it . Mix it up well .

Serve hot with Rice .

Linking it up with Sara's Flavours of Lebanon event.

FRENCH FRIES / FINGER CHIPS

INGREDIENTS : 

Potato - - 5 big 

Chilli powder - 3 tsps 

Turmeric powder - a pinch

Salt to taste

METHOD OF PREPARATION : 

1) Peel the skin of potato and Slice it into thin fingers .   . 

2) Boil them and cook till soft not mashy.

3) Spread it over a baking sheet for 20 minutes , till all the water gets dried . 

4) Transfer it to a bowl and add other ingredients to it . Shake it well and keep aside for 10 minutes . 

5) Then deep fry them . 

Serve hot with Sauce .