November 2015 By Indian Vegetarian Recipes

Eggless Vegetarian Omelette Recipe

Vivek Kumar 0 Vegetarian Tuesday, November 03, 2015

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<b>Ever you listen about eggless omelette? I think most of you didn’t imagined that ever.</b> Actually
 I am sharing this recipe after so many messages I got regarding eggless
 omelette as many didn’t eat egg because of their choice or spiritual 
reasons.</div>
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<b>You can say it a mix cheela of aata, besan and sooji which combined give a feel of omelette.</b><br />
<b>So all who want to eat omelette but can’t have egg then this vegetarian omelette is must try for you.</b><br />
<h2>
Ingredients For Eggless Vegetarian Omlette Recipe</h2>
<ul>
<li><b>Wheat Flour- 1 cup</b></li>
<li><b>Sooji (Semolina)- 1/2 cup</b></li>
<li><b>Besan(Gram Flour)-1/3 cup</b></li>
<li><b>Onion (Chopped)- 2</b></li>
<li><b>Tomato (chopped)- 1</b></li>
<li><b>Green Chilli- 1</b></li>
<li><b>Coriander (Dhaniya)- 20gm</b></li>
<li><b>Salt- 1tsp</b></li>
<li><b>Red Chilli Powder- 1/2 tsp</b></li>
<li><b>Refined Oil for cookin </b></li>
</ul>
<h2>
Steps For Eggless Vegetarian Omelette Recipe</h2>
<ul>
<li>Firstly mix wheat flour (aata), semolina (sooji), gram flour 
(besan), salt and red chilli powder in a mixing bowl. Beat them with 
adding water/milk. In this amount of quantity i usually beat batter with
 300-400 ml water/milk.</li>
<li>Beat it till you get a smooth paste without any lumbs. Let it rest for 5 minutes.</li>
<li>After that add chopped onion, tomato, green chilli and green coriander (dhaniya) to it and mix them well again.</li>
<li>Now heat up non stick tawa and grease it with half tsp of oil. Pour 
one cup of batter on tawa with karchi or any deep utensil and give it a 
round shape.</li>
<li>Once one side get properly cooked, turn the side and cook it 
properly. If you want to make this vegetarian omelette crispy then apply
 oil on surface and sides.</li>
</ul>
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<strong>Like that our vegetarian omelette is ready and like this one can enjoy omelette without egg.</strong> </div>
</div>

Eggless Vegetarian Omelette Recipe

Vivek Kumar 0 Vegetarian Tuesday, November 03, 2015

Ever you listen about eggless omelette? I think most of you didn’t imagined that ever. Actually I am sharing this recipe after so many messages I got regarding eggless omelette as many didn’t eat egg because of their choice or spiritual reasons. … Read more »

03Nov2015

Broiler Plates: Sweet And Savory Oven Broiler Recipes

Vivek Kumar 0 Non-Vegetarian Sunday, November 01, 2015

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To replicate the flavor of a grilled dinner without stepping outside, just turn on your broiler. This underused kitchen workhorse lets you prepare meals splatter-free, just like the oven, but it heats up quicker and cooks twice as fast. Its blast of direct heat seals in juices as it perfectly caramelizes the outside of meats, seafood, and vegetables for delicious dinners in a flash. </div>
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The broiler blisters corn tortillas and quickly cooks the shrimp for these tacos. Serve with plenty of sliced jalapenos and avocado, cilantro sprigs, and lime wedges.<br />
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<a href="http://www.flipkart.com/?affid=vivekamansamee" target="_blank">Download Book </a></div>
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Broiler Plates: Sweet And Savory Oven Broiler Recipes

Vivek Kumar 0 Non-Vegetarian Sunday, November 01, 2015

To replicate the flavor of a grilled dinner without stepping outside, just turn on your broiler. This underused kitchen workhorse lets you prepare meals splatter-free, just like the oven, but it heats up quicker and cooks twice as fast. Its blast of… Read more »

01Nov2015

Roast mejadra onions

Vivek Kumar 0 Non-Vegetarian Sunday, November 01, 2015

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The <b>Mejadra recipe</b> in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. </div>
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Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions. It may seem strange to stir crisp fried bits into a steaming hot pot of rice, but the lost crunch factor is totally worth it considering the incredible depth of caramelized, salty flavor given over to the rice and beans. And never fear, fried-fiends, you'll reserve some of the fried onions for topping off your bowl anyway.</div>
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INGREDIENTS</h4>
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<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/4 cups/250 g green or brown lentils</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">4 medium onions (1 1/2 lb/700 g before peeling)</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">3 tablespoons all-purpose flour</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">about 1 cup/250 ml sunflower oil</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">2 teaspoons cumin seeds</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/2 tablespoons coriander seeds</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 cup/200 g basmati rice</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">2 tablespoons olive oil</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1/2 teaspoon ground turmeric</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/2 teaspoons ground allspice</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/2 teaspoons ground cinnamon</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 teaspoon sugar</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/2 cups/350 ml water</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">Salt and freshly ground black pepper</li>
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DIRECTIONS</h4>
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1.</div>
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Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.</div>
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2.</div>
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Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.</div>
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3.</div>
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Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.</div>
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4.</div>
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Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.</div>
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5.</div>
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Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.</div>
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Roast mejadra onions

Vivek Kumar 0 Non-Vegetarian Sunday, November 01, 2015

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices… Read more »

01Nov2015

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Eggless Vegetarian Omelette Recipe

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