Well.. ok. This is not really an omlette. But it can be had as a replacement for an omlette, because it is high in protein and so totally delicious and easy to make. It can also be made into a wrap and carried in your tiffin.
Sprouted moong beans – 1 cup
½ tsp ginger paste
Salt and chilly to taste
Carrot and beetroot – grated (can also add grated raw papaya or very finely chopped red peppers and french beans)
A potato for rubbing the skillet
Blend the beans along with ginger paste, salt and chilly with a little water till it is smooth and has a batter like consistency.
Heat up a skillet. Rub a potato ( cut ) on the skillet to make it non sticky. Spread the batter and make soft fluffy crepes. Cook on both sides.
Remove from the skillet. Spread chutney on them, place the grated carrot and beetroot on them and make them into a wrap. Enjoy!
Have you ever tried cooking raw jackfruit? Its texture is so meaty, its unbelievable. Works perfectly as a chicken replacement. Go ahead try this spicy, tangy curry and let me know how your family liked it.
150 gm raw jackfruit chopped into 1 inch pieces
2 small steamed potatoes ( with peel)
2 tbsp peanut oil 10-12 curry leaves
5 kashmiri red chillies ( whole)
1 tsp shahi Zeera
2 tbsp ginger garlic paste
2 pureed onions
½ tsp garam masala
Lemon juice and chopped coriander
Salt, pepper and to taste
Sauté the onion puree in oil till brown. Add ginger garlic paste and let it cook. In another wok dry roast curry leaves, kashmiri chillies and shahi zeera. Add these to the roasted onions.
Coat the jackfruit pieces with salt and garam masala and steam them for 10 minutes. Add them to the gravy and let them cook for 5 min. Add water if needed.
Add the potatoes and lemon juice. Mix well. Garnish with whole coriander.
Here’s my mom’s version of Makhani Dal. Wholesome, delicious and low in fat. Try it out to believe it. Who says you need to load up on fats to make something taste good?
Preparation time 1 hour
½ cup black urad dal whole (soaked overnight)
Handful of small red kidney beans (soaked overnight)
1 -2 tbsp Ginger garlic paste
2 -3 ripe red tomatoes
½ tsp cumin seeds
½ big cardamom
1 bay leaf
2-3 whole black pepper
½ inch cinnamon stick
Rock salt to taste
1/3 cup cashew cream
Drain the dal and kidney beans, and place in a pressure cooker. Add 4 cups of water. Add the ginger garlic paste, cumin seeds, cardamom, cloves, pepper, cinnamon stick, turmeric and salt. Pressure cook for about 30 minutes.
In the mean while blend the tomatoes in a dry grinder.
Once the dal is cooked, add the tomato puree to the it and boil for another half an hour or so on low flame. Add water if required.
Once the dal is done, let it cool a bit. Add 2-3 spoonfuls of the cashew cream to the dal to make it creamy. Use the remaining to garnish.
As a child, I loved the Dum Aloo my grand mom used to make. So this recipe is my attempt to get as close in taste as possible to my grandma’s version, while also keeping health in mind. This version is without oil, heavy masalas or dairy. Try it and let me know how you liked it.
4-5 Small size potatoes steamed and peeled.
2 onion coarsely ground (or grated)
1 tomato blended along with ½ inch ginger root and 4 garlic pods.
1 tsp poppy seeds
1 tsp water melon seeds
(both soaked over night and blended together coarsely)
¼ tsp Roasted cumin powder
¼ tsp garam masala coarsely ground
¼ tsp raw mango powder
1 tsp coriander powder
¼ tsp red chilli
½ tsp turmeric
Salt to taste
In a wok, dry roast the onion (sprinkle some salt) on a low flame till it is golden brown. You will need to sprinkle a bit of water from time to time.
Once golden brown add the poppy seeds, water melon seed mixture and let it cook for 2 minutes. Add the tomato blend and cook another 2 minutes. Add all the masalas and potatoes. Cover the wok and let it cook for 5 min.
Garnish with fresh coriander. If you like it to be creamier, add ¼ cup coconut milk at the end.