Mushroom Omelette | Indian Style Mushroom Omelette | Stuffed Omelette Recipes | Mushroom Stuffed Omelette | Simple and Yummy Recipes

Mushroom Omelette is very easy, healthy, quick to make the recipe and quite filling too. It can be either served as a breakfast or dinner recipe. But I would say its perfect for brunch. Serve it along with bread toast and filter coffee for breakfast or brunch.

I have shared here the Indian Style Mushroom Omelette recipe. I have used only the mushrooms for stuffing. You can also include some greens, cheese, and some other vegetables as you wish and make it more healthy.

Click the link below for the Mushroom Omelette Video Recipe
https://youtu.be/lIQ5SC0DdiE
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Other Egg Recipes

• Karandi Omelette
• Street Style Egg Bhurji
• South Indian Poached Egg Curry
• Egg & Capsicum Bhurji
• Egg & Soyachunk Bhurji

Ingredients:

• 2 Eggs
• 5 or 50gms Button Mushrooms, chopped into small pieces
• 4 cloves Garlic, finely chopped
• 1/2 Onion, chopped
• 1/2 tsp Red Chilli flakes
• 1 tsp Pepper powder
• Few Coriander Leaves
• Salt to taste
• Oil

Preparation:
In a small bowl break two eggs. Add salt, pepper powder, coriander leaves and beat the egg mixture until frothy and keep ready.

Method :

• Heat 1/2 oil in a frying pan. When hot add garlic and fry.

• Add onions and fry until it turns pink in colour.

• Add the chopped mushrooms and cook till the water from the mushroom is evaporated.

• Then add chilli flakes, salt and cook till it is done.

• Finally, add pepper powder, coriander leaves and give a good mix. Switch off the flame and set aside to cool while you prepare the omelette.

• Heat oil in a small frying pan, when hot pour the beaten egg mixture to it and spread evenly over the pan.

• Cover and cook for 2 minutes. When the egg mixture looks stable and not runny, add the mushroom mixture to one side of the omelette and close the other half over. Cook the omelette for another one minute.

• Transfer to a plate and serve hot immediately.

South Indian Lunch Recipes - Lunch Menu #5

Today's South Indian Lunch menu is from the Tamilnadu Region. Next to sambar we prepare kadayal recipes  like keerai kadayal, pasiparuppu kadayal, kollu masiyal, paruppu kadayal.... that means mashed dal and mashed greens to go along with rice for the lunch.

Mashed greens can be either prepared by using only greens or can be combined with dals like toor dal, masoor dal, etc. Mashed greens ( Keerai Kadayal ) with hot steaming rice and a dollop of ghee is a classic combo. Keerai Kadayal - keerai means greens and kadayal means mashing the greens with the help of a traditional wooden blender, in Tamil we call this as mathu. The menu today is Pasalai keerai kadayal, rasam, curd, simple potato fry.
Have a look at other South Indian Lunch Recipes 👉 here

White Rice
Pasala keerai Kadayal ( Mashed Red Vine Spinach with Dal )
Rasam
Potato fry
Curd

Pasala Keerai Kadayal


Ingredients :

• 30 to 40 leaves Pasala Keerai / Indian Spinach
• ( Pasala Keerai in Tamil. In English - Basella alba and also known as Malabar Spinach, Red Vine Spinach, Indian Spinach, etc..  )
• 10 no of Shallots or 1 Red Onion, medium-sized
• 4 Garlic cloves
• 1 tsp Cumin seeds
• 4 dry Red chillies
• 2 tbsp cooked and mashed Toor dal/ split pigeon peas / Red gram
• Salt to taste
• 2 tbsp Oil

Preparation :

• Peel the shallots and roughly chop them.
• Wash the spinach leaves, roughly chop.
• Mash the garlic cloves with the help of a knife.
• Cook and mash the toor dal.

Method:

• Heat oil in a pan/ kadai, when hot add cumin seeds and allow it to crackle.

• Add dry red chillies and garlic cloves to it and fry for few seconds.

• Add the chopped shallots to it and fry till it turns a light golden brown colour.

• Then add the spinach leaves/ pasala keerai and salt, give them a good mix.

• Saute and cook until it is wilted, say about 3 to 5 minutes

• Then add the cooked dal and 1/2 cup of water and mix well.

• Cook till the water is absorbed.

• Transfer to a bowl for easy mashing or grind it in mixie or blender.

• With the help of wooden masher/ mathu, mash them.

• Transfer to a serving bowl and serve with hot piping rice and a dollop of ghee to it.

Paruppu Rasam | Dal Rasam | Lentil Rasam

Ingredients

• 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
• 1 large Tomato
• Tamarind
• 1 tp Mustard seeds
• 1/8th tsp of Asafoetida
• 3 Dry Red Chillies
• 1 tsp Jeera / Cumin seeds
• 1/2 tsp Pepper
• 3 cloves of Garlic
• Few Coriander Leaves
• Salt as required
• 1 tsp Oil

Preparation

• How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas  ) along with 2 cups of water.  When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.

• Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.

• Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.

Method:

• Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.

• Add dry red chillies and asafoetida.

• Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.

• Let it boil for 2 to 3 minutes so that the raw smell goes off.

• Add the dal water, salt, and mix well.

• Once the water starts to boil, switch off the flame immediately.

• Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.

Potato Fry

Ingredients

• 1 large Potato
• 1 tsp Red Chilly powder
• 1/2 tsp Turmeric powder
• Few Curry Leaves
• 1 tbsp Oil
• Salt to taste

Method

• Cut potatoes into small bite-sized pieces ad keep aside.
• Heat oil in a non-stick pan, when oil is medium hot add chilly powder, turmeric powder, salt and mix well.
• Then add the potato pieces, curry leaves and mix well. Cook and fry the potatoes in low flame.
• Cook the potatoes for 10 to 15 minutes. Keep sauteing and fry the potatoes till roasted and cooked. 

Paneer Fingers | Paneer Starters | Paneer Snack Recipes | How to make Paneer Fingers | Monsoon Recipes| Simple and Yummy Recipes

Paneer Fingers - a lip-smacking, kid's favorite and an easy to make snack recipe. It is a perfect appetizer for any parties, and it is perfect for this monsoon weather. It is crispy on the outside and soft on the inside. Serve this hot with a sprinkle of chaat masala, tomato ketchup, mayonnaise, etc.

Paneer or Cottage Cheese is a popular ingredient in Indian Cuisine, be it curries, snacks or desserts and it is one of the most loved ingredient in every Indian household, especially when coming to kids. It is such a versatile ingredient and also one of the best ingredient every vegetarian look forward in the menu.

Other Paneer recipes
Paneer Butter Masala ( Restaurant style )
Paneer and Spinach Bites
Paneer Bhurji with Fenugreek Leaves ( Methi Leaves )
Paneer Tikka
Paneer Peas Pulao
Rajma and Paneer wrap
Paneer Sandwich
Schewzan Paneer
Paneer and Vegetable stir fry

Check my Video Recipe Link for Paneer Fingers below
https://youtu.be/ucQsdYRlfjs

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 3

Ingredients

• 200 gms Paneer ( Indian Cottage Cheese )
• 1 tsp Red Chilly powder
• 1/2 tsp Turmeric Powder
• 1 tsp Amchoor powder ( Mango Powder ) or Lemon Juice
• 2 tbsp Maida Flour
• 1 tbsp Corn Flour
• 1/2 tsp Garlic powder ( optional )
• Bread Crumbs for coating
• Salt as required
• Oil for deep frying

Method:

• Cut the Paneer into finger-sized pieces and keep aside.

• In a wide bowl place chilly powder, turmeric powder, amchoor powder, salt and mix well. Now add the paneer cubes and mix everything well, make sure the mixture coats well with all the paneer pieces. Let it sit for 10 minutes.

• In another bowl mix maida flour, cornflour, little salt with some water. Beat this to make to a fine and thick paste. The batter should be neither very thick nor very thin, it should be in medium-thick consistency.

• Place bread crumbs on a wide plate, add garlic powder to it and mix well.

• Now dip a paneer piece into the batter and roll over the bread crumbs, make sure the bread crumbs coats well on all sides of the paneer pieces. Repeat with remaining paneer pieces.

• Heat oil in a pan or kadhai for deep frying. Once the oil is hot, gently place the paneer pieces one by one in small batches and fry till it becomes golden brown in colour. Once done, strain the extra oil with the help of ladle and pat dry with a tissue.

• Serve hot with tomato ketchup or mayonnaise.