Gail’s Breakfast Omelette

Gail’s Breakfast Omelette

TRH Gail's Breakfast Omelette.jpg

Omelette Filling
200 g chopped back bacon
2 tbsp butter
1 medium onion chopped
1 clove garlic minced
2 tomatoes skinned and chopped
1/2 punnet white button mushrooms sliced
1/2 chopped yellow pepper ( can use either green or red peppers)
Handful of chopped baby spinach optional
Grated cheddar cheese optional

In a frying pan cook bacon until crispy add butter to pan sauté onion, yellow pepper, garlic until tender.
Add mushrooms and cook a further 2 minutes then add chopped tomatoes.
Season with salt and black pepper, 1/4 tsp oregano, 1/2 tsp paprika, pinch of cayenne pepper, garlic and herb seasoning.
Cook until tomatoes have broken down, add 3 tbsp water if necessary. Lastly add chopped spinach cook for 1 minute. Set aside.

Egg mix :
Allow 2 large eggs per omelette.
Whisk lightly add salt and pepper add 2 tbsp water and whisk again.
Heat 1 tbsp butter in a small omelette frying pan pour in sufficient egg mix to cover bottom of pan and swirl around.
Cook on medium heat until the bottom is set then flip omelette over, cook the other side. Place your filling in the centre sprinkle cheese on top ( optional ) and make an envelope. Serve on warm plates.
Garnish with chopped parsley. Enjoy!

Prepard, tried and tested by : Gail Haselsteiner

Robin’s Hot Hot Puri

Robin’s Hot Hot Puri

TRH Robin's Hot Hot Puri1TRH Robin's Hot Hot Puri2  TRH Robin's Hot Hot Puri3

3 cups whole wheat flour or atta
1 tsp melted ghee or oil (optional)
salt
as required water
as required
oil for deep frying

Directions
Sieve the whole wheat flour with salt.
Add melted ghee or oil.
Add little water at a time and knead well to form a dough.
The dough should not be soft but a little stiff and tight.
Divide the dough into small or medium pieces – about 12-14.
Make into medium sized or slightly small balls and roll out into small circles.
Heat oil in a deep frying pan or kadai.
When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
Turn over when puffed up and fry the poori till golden brown.
Serve Puri

Prepared, tried and tested by: Robin Singh

Robin’s Veggie Omelette

Robin’s Veggie Omelette

TRH Robin's Veggie Omelette1  TRH Robin's Veggie Omelette2

1 greated carrot
1 chopped onion
2 green chillys
1/2 cup chopped coriander
2 slices toasted bread
Salt
Pepper
2 tsp butter
2 eggs

Take a bowl add 2 egg in it, add salt and pepper, beat it well an keep a side
Take a pan add 1 tsp butter after hot
Add all the veggies, just toss it for 5 min in same pan as you make the omelette.
Add veggies on top, and make a nice omelette
Serve the omelette hot with toasted bread

Prepared, tried and tested by: Robin Singh

Robin’s Hot Hot Medu Vada

Robin’s Hot Hot Medu Vada

TRH Robin's Hot Hot Medu Vada

1 cup urad dal/black gram
¼ tsp crushed black pepper
½ tsp cumin seeds
1 green chili, choppeda
pinch of asafoetida
2 to 3 tbsp water or strained water of the soaked urad dal
salt as required
oil for deep frying

Instructions
Rinse the urad dal in water for a couple of times.
Soak them in enough water overnight or for atleast 4-5 hours.
Drain well and take all the lentils in the grinder jar.
First add 1 tbsp water and grind the lentils for a few minutes.
Switch off the grinder and scrape the sides of the jar with a spatula and add the unground lentils which stick to the sides of the jar inside the jar.
Add 1 tbsp water and stir with the spatula.
Grind again in intervals scraping and stirring the batter a few times.
If you find difficulty in grinding the batter, you can add ½ or 1 tbsp water more.
When the batter has become smooth, fluffy and soft, stop grinding.
There should be no grainy texture in the batter.
It should feel very smooth on your fingers.
Add the crushed black pepper, cumin, green chilies, asafoetida and salt to the ground batter.
Mix well and keep aside.
Heat oil in a kadai or pan for deep frying the vadas.
Shape the medu vada.
Fry them in medium hot oil till golden and crisp.
Drain vadas on paper napkins and serve the vada or medu vada hot with coconut chutney and sambar.

Prepared, tried and tested by: Robin Singh

Omi’s Boiled eggs with onions

Omi’s Boiled eggs with onions

TRH Omi's Boiled eggs with onions

4 Eggs – hard boiled
1 large finely chopped onion
1/4 tsp mustard seeds
1/2 tsp crushed garlic
1 tsp curry powder
Curry leaves
2 tbsp olive oil
Salt to taste

Method:
Heat oil, add mustard seeds.
When it stops popping add curry leaves and onions.
Fry until golden then add crushed garlic paste and curry powder.
Add halved boiled eggs and toss gently in onion mixture.
Garnish with fresh coriander.

Prepared, tried and tested by:  Omi Nair

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