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!!

Falooda

Ingredients
2 tbsp Falooda seeds (basil seeds)
2 tbsp Rose syrup
3/4 cup chilled Milk
2 tbsp Falooda sev, arrowroot vermicelli
2 tbsp Strawberry-flavored jello, crushed coarsely
1 tbsp Almonds, roasted and chopped
a scoop of strawberry ice cream

In a bowl take falooda seeds and add enough water to just cover them completely.
Refrigerate these for at least an hour so that they swell.
In a pot, boil water and to this add the vermicelli after breaking it into small pieces.
Cook until done. Cool and refrigerate until chilled.
Take a tall, broad mouth glass. To this first add the rose syrup, then add the falooda seeds and then the vermicelli.
Pour the chilled milk gradually so that the layers are not disturbed.
Top it with a scoop of strawberry ice cream, jello and almonds.
Serve immediately and give it a gentle stir before you start relishing it, so that all ingredients blend well.
make the dish 'YUMMY'

Khubz

Khubz is the most common staple food in the Arab world. an Arabic word for bread.They are made with all purpose flour or with wheat flour. They are served with roasted chicken.They make a very simple meal in our house with home made.The khubz is baked in a very hot oven.

Ingredients
All purpose flour- 500gms
Milk Powder - 4tbsp
Sugar - 4tbsp
Oil - 4tbsp
Instant Yeast- 1tbsp
Baking Powder - 1tbsp
Salt - 1tsp
Water - 1 1/2cup

Warm the water n add in the yeast and sugar.
Mix the rest of the ingredients and add water and knead them well to a soft dough.
Keep them covered in a warm place for an hour till the dough has doubled.
Divide them into 12 equal parts and Roll them into 20cm round.
Preheat the oven to 240*c n bake them one by one for about 2 minutes for each khubz.
Dont bake them for more than a minute on each side, bcoz they will puff up within a minute, if you bake them longer they will turn hard.
Serve them hot

Milk and Chocolate China grass Pudding

In India, agar agar is sometimes called china grass. Agar agar is a product made from seaweed that is often used instead of gelatin in vegetarian dishes.
Chinagrass or Agar-Agar.Making China grass is simple with a simple rule, 1 part china grass n 6 part milk/ 7 part water. Any cup would do. If you add 7 cups of water you will get a soft jelly type agar-agar. If you want a more solid pudding then reduce the amount of water to 5 or 6cup. Its all a mathematical game. No stead fast rules just goes by your taste.

Ingredients
China grass 1cup
Milk 6cups
Condensed Milk 1cup(adjust to taste)
Cocoa powder 2-3tsp (adjust to taste)

Soak the Chinagrass for 2-3 hours.
Boil the milk n chinagrass together n boil till the chinagrass dissolves completely. Strain the milk.
Bring them back to heat n add the condensed milk. Boil for a minute. Divide the mixture in to two. To one part add cocoa powder. Beat them well( the milk n chocolate separately).
If you want the chocolate layer on top add them first to the bowl, if you want the milk layer vice versa.poured the milk mixture first.
Pour the milk mixture in a mould n keep them in the freezer for 10 to 15 minutes just to make them set. Beat the chocolate mixture again. with a fork score the lines in the just set milk layer. Scoring them helps the gel together n form a single pudding other wise the layers will separate when you cut them.
Spoon the chocolate mixture softly as not to disturb the milk layer.
Refrigerate them till they are set well for about 3-4 hours. If you want them to make it fast place them in the freezer for an hour.
Run a thin knife around the edges to loosen the pudding. Invert them on a plate. Cut them into slices n Serve them cold.