vegetable omelet

Ingredients
Mixed Vegetables - 1 cup
(carrot,Cabbage,Potato, Cauliflower.....as u wish)
Corn flour - 2 tbs
Channa dal flour - 3 tbs
Salt to taste
Mustard - 1 tsp
Channa dal - 1 tsp
Chilli powder - 2 tsp
Garam masala powder - 1 tsp
Turmeric powder- 1/2 tsp

Heat oil in a kadai . Add mustard,once it splutters , add channa dal...saute it till roasted.Add chopped vegetable , saute for 2 minutes and sprinkle little water.Cover with a lid.Wait till veggies are cooked well.
Add powders,fry till the raw smell leaves and add salt.
Meanwhile , mix flours with little water.
Then mix veggies in the batter . Then make omelet in a tawa.

Rainbow layer steamed cake

Ingredients
2 cups thick coconut milk
1 cup plain flour
½ to 2/3 cups sugar
2 tbsp rice flour
2 tbsp custard flour
½ tsp salt
Green, yellow, red and blue food colorings
7 inch (or smaller) cake tin

Sift the plain flour and rice flour separately. Set aside.
Get your steamer and cake tin ready. Do not oil your cake tin.
In a large bowl, and using a whisk, whisk together the sugar and coconut milk. Heat it in the microwave for 20 secs…. don’t even try to cook it for longer as it will curdle the milk. We just want the milk to be tepid. Add in the salt.

Now, using 1 tbsp additions at a time (and still using the whisk), start blending the flours into the coconut milk, starting with the rice flour, custard flour and ending with the plain flour. You have to make small additions of flour at a time as you don’t want your batter to be lumpy. FYI,The consistency of the batter should be similar to that of a thick pancake mix.

Now divide the batter into four bowls and and add ½ to 1 tsp of colouring. Now put a layer of the colour into your tin.you can get 8 layers so use half of your colouring per layer. Steam for 5 mins and repeat the process using different colours for each layer until all the batter is used.

For the last layer, steam an extra 15 to 20 mins. Remove from the steamer and place the cake tin on a wire rack. Leave in the tin to cool completely (around an hour). Cut into desired shapes and serve with a cuppa for afternoon tea or as a sweet snack for the morning munchy attack!!!

Chicken and mango stir fry

Ingredients
3/4 lb (375 g) boneless chicken breast, sliced
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
pinch white pepper
1 teaspoon cornstarch
2 teaspoons cider vinegar
1 1/2 teaspoons ketchup
1 1/2 teaspoons sugar
2 tablespoons water
1 tablespoon canola oil
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1 tablespoon grated ginger
1 teaspoon garlic
1 large shallot, chopped
2 large mangoes thinly sliced
16 toasted pecan halves
2 sprigs cilantro

Combine chicken and marinade ingredients (soy sauce,salt,white pepper,cornstarch) and marinate for 30 minutes.
Combine sauce ingredients (vinegar,ketchup,sugar,water) and set aside.
In non-stick wok, heat oil and Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish with pecans and cilantro and serve.

Savory Rice Recipe

1/2 Large Onion, finely chopped
1 Large Carrot, grated
2 tbs Butter
1 C. Long Grain Rice – Basmati
2 C. Chicken Stock
handful of frozen peas
1/2 tsp Salt
1/4 tsp Pepper
1/2 tbs Parsley

In sauce pot, saute onion and carrot in butter, until onion is translusent. Add rice and coat with butter, season with salt and pepper and fry for 2 mins, until slightly golden. Add the chicken stock and bring to a boil. Cover, reduce to a simmer and cook ’til rice is done. Be sure to check and not let your stock absorb too quickly. Once rice is cooked, add parsley and test seasonings for your taste.adding a minced garlic and other herbs as well.
Serve and enjoy!!