Egg Omelette

Omelette is a dish made from a well beaten egg. It is popular around the world. In India, green chili or chili powder and pepper is used to add a spicy flavour to it. Plain fluffy omelette's are famous everywhere as a breakfast menu.

Ingredients:



Egg - 2 nos

Corn flour - 1/2 teaspoon (To get a perfect thick shape)

Pepper powder - 2 teaspoons / as per taste

Salt - to taste



Method:



1) Break the eggs into a bowl. Add corn flour, pepper powder and salt.

2) Beat the eggs well till it forms foam. The puffiness of the omelette depends depending on how well the egg is beaten.

3) Take a wide pan and pour half of the mixture in it. Now cook in low flame. Turn it to other side and cook again. Repeat the step for the remaining mixture. If needed, you can add oil to it. But it's optional.

4) That's it. Plain Egg Omelette is ready.

Coconut Chutney

Coconut chutney is a quintessential companion for Idly, Dosa, Pongal, Upma, Bajji and even more breakfast varieties. Select ingredients at apt combination and seasoning makes the coconut chutney a delightful side dish.

Ingredients:

Coconut - 3/4 cup, chopped

Roasted Channa Dal - 4 tablespoons

Garlic - 1 clove

Tamarind - 1 small piece

Green chillies - 2 nos

Salt - to taste

Mustard seeds - 1/2 teaspoon

Split urid dal - 1/2 teaspoon

Curry leaves - 1 string

Oil - 2 teaspoon

Method:



1) Mix coconut, roasted channa dal, tamarind, garlic and green chillies together in a mixer and grind it well just by adding little water to it.

2) Grind till you get the texture and feel of chutney.

3) Transfer the contents to a bowl. Take a frying pan and heat oil in it.

4) Add mustard and urid dal. Once the seeds pop up, add curry leaves.

5) Pour this seasoning to the bowl containing chutnet.

6) Coconut chutney is ready. Very easy and quick to prepare - isn't it?

Kasuri Methi Paneer / Hara Paneer Masala | Indian Curry Recipes

It is so surprising that time flies too fast sometimes and we don't have time to  do whatever we were thinking of doing. It applies very well when it comes to sending entries to food blog events. I will be planning to cook for certain events, do so religiously, but organizing and posting for events on time becomes the challenging part. For this month's Herbs & Flowers - Fenugreek leaves is the