Masala Omelette

MASALA OMELETTE!!

Masala omelette is a healthy egg recipe. The easiest dish to make on the go, you can fluff it up and add a variety of toppings like mushrooms, capsicum, cheese and boiled potatoes. Try this quick and easy-to-make recipe.

Ingredients:

·      Eggs                                - 2

·      Onions chopped                - 2 tbsp

·      Tomatoes chopped             - 2 tbsp

·      Green onions chopped        - 2 tbsp

·      Capsicum chopped            - 2 tbsp

·      Coriander leaves                - 2 tbsp

·      Turmeric powder                     - a pinch

·      Red chilly powder                   - ½ tsp

·      Pepper powder                       - ¼ tsp

·      Garam masala powder             - ½ tsp

·      Oil                                    - 1 to 2 tsp

·      Salt to taste

Procedure:

1.   Wash and chop onion, tomato, green ( spring ) onion,  capsicum and coriander leaves to fine pieces.

2.   In a small bowl , add turmeric powder, salt, red chilly powder, pepper powder and garam masala powder.

3.   Add little water and mix well to spicy paste.

4.   Break the eggs directly into a bowl and beat them till frothy.

5.   Add the spice paste to beaten eggs and stir well.

6.   Add all the chopped vegetables one by one.

7.   Mix well.

8.   Heat oil in a wide pan.

9.   Pour the egg mixture to the pan.

10.Simmer the flame and leave to cook for 2 minutes.

11.Check from the downside of the omelette, whether is cooked and able to flip.

12.Now flip it over to other side.

13.Gently press it down with a ladle.

14.Once both the sides are cooked to golden, remove from heat.

15.Your healthy Masala  Omelette is ready..!

Easy Vegetable Stock Recipe

Vegetable Stock

Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.

Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:

Mirepoix

Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used. The use of these parts is highly dependent upon the chef, as many do not appreciate the flavours that these portions impart.

Herbs and spices

The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.

Ingredients

 1to 2 onions
2 to 3 carrots
3 to 4 celery stalks


4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns
Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips

Method

Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it's good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.

Wash any visible dirt off the vegetables and give them a rough chop. You don't need to peel them unless you really want to. Add all the vegetables in a pot big enough to hold them plus a few extra inches of water.

Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot, turn the heat down to medium-low.

This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.

Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.

Stock will keep fresh for a week in Fridge and 3 months in Freezer..
You can utilize vertical space by using Zip Lock Bags...



My other Vegetarian Recipes:

1. Baked Potato: https://perfectlycooked.blogspot.in/2017/03/baked-potato-recipe.html
2. Lemon Coriander Soup: https://perfectlycooked.blogspot.in/2017/02/lemon-coriander-soup.html
3. Paneer Nuggets: https://perfectlycooked.blogspot.in/2017/02/paneer-nuggets.html
4. All Veg Recipes: https://perfectlycooked.blogspot.in/search/label/Vegetarian

Herbal Aloe Tea Recipe

Aloe Vera Tea
A common herbal remedy and holistic treatment, aloe vera tea has many nutritional benefits when it comes to a healthy lifestyle. Aloe vera tea comes from the sap of an aloe plant. This plant grows in warm environments, and can be used to treat many things from sunburn to digestive issues. Be sure to contact your physician before taking any herbal supplements, such as aloe vera tea.Aloe vera tea can be used for many different ailments. The tea can serve as a wash for eyes and wounds, or to treat certain digestive disorders. It is used to treat burns and alleviate the symptoms of over-exposure to the sun by pouring the tea on the affected area. Aloe can also help treat skin conditions such as rashes or insect bites. 

Ingredients

1. Flavored Tea, Green tea is the best - 1 cup
2. Fresh aloe vera gel/jelly or concentrate - 1 tsp
3. Honey - as per taste

Method:

• Brew your favorite flavored tea.
• Pour it out in a cup.
• Take one teaspoon of fresh aloe jelly -
•  You can take the gel out by squeezing a cut leaf of aloe Vera
• You can also use aloe concentrate if you can't find fresh gel..
• Add a teaspoon to one cup and mix thoroughly.
• Add the desired amount of honey and mix it well
• Voila! Your healthy and medicinal Aloe tea is ready..... 

Hotel Style Lemon Coriander Soup Recipe

Lemon Coriander Soup...

Lemon coriander soup is a light and clear soup and with the aromatic mixture of lemon and fresh earthy flavour of coriander leaves,it gets even better.As you can see it is easy and heart warming recipe.I decided i will make this often.So let us see how i made this wonderful soup..

Ingredients to make Lemon Coriander Soup

• 1 tbsp  lemon juice

• Salt to taste
• 3 cups basic vegetable stock
• 1/4 cup finely sliced carrots
• 1/4 cup finely chopped cabbage
• 1/4 cup finely chopped onions
• 2 tsp finely chopped green chillies
• 2 tsp finely chopped garlic
• 2 tsp oil
• 1/4 cup finely chopped coriander
• 2 tsp cornflour (dissolved in 2 tbsp water)

Steps to make Lemon Coriander Soup

1. Heat the oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the cabbage and carrots and sauté on a medium flame for 1 minute. Add the basic vegetable stock, lemon juice, salt and cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
3. Add the coriander and mix well. Serve the soup hot immediately.