Paneer Omelette | Indian Cottage Cheese Omelette | Step By Step Pic + Video | Paneer Egg Omelette | Simple and Yummy Recipes

Are you bored of the same old omelette recipes, then try this Paneer Omelette recipe which can be done in a few minutes. A simple, healthy, protein and calcium-rich breakfast recipe.

It's a perfect breakfast recipe and also very easy to make. You can make this for dinner too. It is a healthy breakfast recipe and also tastes very yumm. It makes a great breakfast/tiffin recipe for your kids, to ensure they are eating a wholesome meal because it has the nutritious value of both paneer and eggs which are both great sources of protein.

Preparation time: 2 mins
Cooking time: 5 mins
Serves: 2
 Ingredients:

• 3 Eggs
• 100 gms Paneer, cut into small cubes
• 1 Green Chilli, finely chopped
• ½ Capsicum, finely chopped
• 1 Onion, small-sized, finely chopped
• 1 tsp Ginger Garlic paste
• 1 tsp Red Chilly powder
• ¼ tsp Turmeric powder
• 1 tsp Garam Masala
• 3 tsp Curd
• Few Coriander leaves
• 1 and  ½ tbsp Oil
• Salt to taste

Method:

• Break the egg in a wide bowl. Season with little pepper and salt. Whisk lightly and keep aside.

• Heat 1 tbsp oil in a frying pan, add the finely chopped onions, green chillies, capsicum and saute till it turns translucent or till onion becomes soft in medium flame.

• Next, ginger garlic paste and add all the spice powders ( red chilly, garam masala, turmeric ). Mix well and saute on low flame for 2 mins.

• Then add the curd and mix well. Saute the mixture for a min on low flame.

• Next, add the paneer cubes and mix well. Cook for a min on low flame. Add a few coriander leaves and give a mix. Set aside to cool.

• After it cools down add the paneer mixture to the beaten egg. Mix well and leave aside for 5 mins.

• Heat 1/2 tbsp oil in a small frying pan. Pour some ladleful of egg paneer mixture to the pan.

• Cook for 4 -5 mins on low flame until it sets on top. Once the omelette sets and cooked on one side, flip the omelette and cook the other side for 2 more min. Once done transfer to a plate and serve hot.

💥 Step By Step Pic of how to make paneer omelette at home

Break the egg in a wide bowl. Season with little pepper and salt. Whisk lightly and keep aside.

Heat 1 tbsp oil in a frying pan, add the finely chopped onions, green chillies, capsicum and saute till it turns translucent or till onion becomes soft in medium flame.

Next, ginger garlic paste and add all the spice powders ( red chilly, garam masala, turmeric ). Mix well and saute on low flame for 2 mins.

Then add the curd and mix well. Saute the mixture for a min on low flame.

Next, add the paneer cubes and mix well. Cook for a min on low flame. Add a few coriander leaves and give a mix. Set aside to cool.

After it cools down add the paneer mixture to the beaten egg. Mix well and leave aside for 5 mins.

Heat 1/2 tbsp oil in a small frying pan. Pour some ladleful of egg paneer mixture to the pan. Cook for 4 -5 mins on low flame until it sets on top.

Once the omelette sets and cooked on one side, flip the omelette and cook the other side for 2 more min. Once done transfer to a plate and serve hot.

Watch the making here

Chicken Chettinad Pepper Masala | Step By Step Pic + Video | Chettinad Chicken Masala | Chicken Chettinad | Simple and Yummy Recipes

Chettinad Cuisine is one of the most aromatic and spiciest cuisines of India. And if there is one dish that people around India and the world know of Chettinad cuisine then it is this Chicken Chettinad Pepper Masala. Yes, it is a very popular recipe from the Chettinad region in Tamilnadu.

Chettinad food is very popular for its non-vegetarian dishes in Tamilnadu. Today I'm sharing this authentic Chettinad Chicken Curry recipe which is spicy, aromatic, and flavored with spices. This curry goes well with anything - plain rice, roti, chapati, ghee rice, parotta, dosa, etc.

Preparation time: 5 mins
Cooking time: 30 mins
Serves: 2

Ingredients

• 500 gms Chicken pieces
• 1 Onion, medium-sized, chopped finely
• 2 Tomatoes grind to a puree
• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamom
•  A sprig of Curry leaves
• 1 ¼ cup of Water
• 2 tbsp Oil
• Salt as required

To Roast and grind

• 1 tsp Fennel seeds
• 2 tsp Pepper
• 4 dry Red Chillies
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 Garlic pods
• Small piece of Ginger
• ¼ tsp Turmeric powder

Method

• Dry roast the spices in a frying pan till fragrant and allow it cool. Then add to a grinder jar, to that add the garlic, ginger pieces1, turmeric powder. Grind this to a fine paste by adding little water and keep aside.

• Heat oil in a heavy-bottomed kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.

• Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.

• Add the tomato puree and mix well. Saute for 2 mins on medium heat.

• Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.

• Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.

• Next, add water and mix well. Bring it to a boil on high heat. Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

💥 Step By Step pictures of how to make Chettinad Chicken at home
Dry roast the spices in a frying pan till fragrant and allow it cool and then add to a grinder jar. 
To that add the garlic, ginger pieces, turmeric powder. Grind this to a fine paste by adding little water and keep aside.
Heat oil in a heavy-bottomed Kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.
Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.
Add the tomato puree and mix well. Saute for 2 mins on medium heat.
Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.
Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.
Next, add water and mix well. Bring it to a boil on high heat.
Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

Watch the making here

Snakegourd Fritters | Snake gourd Rings Recipe | Pudalangai Varuva l Simple and Yummy Recipes

Many of them don't like this vegetable Snake gourd. In South, we always make kootu with them. Most of the kids don't like this vegetable at all. Do you want to make them eat this vegetable then try this snake gourd fry/fritters recipe. No one will be able to guess the vegetable when done this way. This is quite an interesting recipe. Do try this, definitely, you all will thank me because I have got so many compliments for this recipe from my family members.

Snake gourd fritters is a very easy recipe that can be prepared within 20 mins. The fritters are very crispy from outside and soft from inside. Trust me guys, it taste like a fish fry recipe. Serve these fritters along with rice and sambar, curd. You can also serve this as an evening snack along with a cup of tea.

Ingredients

• 1 no. Snake gourd,  medium-sized
• 2 tbsp Bengal Gram flour
• 1 tbsp Rice flour
• 1 tbsp Cornflour
• 1 tsp Ginger Garlic paste
• 2 tsp Red Chilly powder
• ¼ tsp Turmeric powder
• ¼ tsp Amchoor powder ( Mango powder ) or substitute ½ Lemon
• Salt to taste
• Oil for deep frying

Method:

• Cut the ends of snake gourd and then cut into half. Scoop out the seeds from them. Cut them into thin rounds say about I inch thick and place them in a bowl.

• Add the flours, ginger garlic paste, spice powders, and salt and mix well with hand.

• Next, add 1 tbsp of water and mix it up. Then add the water little by little and mix it till you reach the perfect consistency. Mix well till the batter evenly coats the snake gourd rings. Cover and keep aside for 10 mins.

• Meanwhile, heat oil in a heavy-bottomed kadai for deep frying. When medium hot enough drop the snake gourd pieces one by one and fry them in batches. Fry for 2 mins on medium heat.

• After 2 mins, gently turn the snake gourd pieces and fry again for 2 more mins or till it turns crisp. Transfer to a bowl lined with tissue paper.

• Fry the remaining pieces in batches. Serve them with rice or evening snack recipe for tea.

💥 Step by Step picture recipe of  how to make snake gourd fritters recipe

Cut the ends of snake gourd and then cut into half. Scoop out the seeds from them. Cut them into thin rounds say about 1 inch thick and place them in a bowl.

Add all the flours, ginger garlic paste, spice powders one by one and salt and mix well with hand.

Next, add 1 tbsp of water and mix it up. Then add the water little by little and mix it till you reach the perfect consistency. Mix well till the batter evenly coats the snake gourd rings. Cover and keep aside for 10 mins.

Meanwhile, heat oil in a heavy-bottomed kadai /wok for deep frying. When medium hot enough drop the snake gourd pieces one by one and fry them in batches. Fry for 2 mins on medium heat.

After 2 mins, gently turn the snake gourd pieces and fry again for 2 more mins or till it turns crisp. Transfer to a bowl lined with tissue paper.

Watch the making here

Radish Chutney | Mullanghi Chutney | Mooli Chutney | Step By Step Pic + Video | Radish Chutney Recipe | Healthy and Easy Sidedish for IDli Dosa | Simple and Yummy Recipes

Radish Chutney | Mullanghi Chuteny | Mooli Chutney is a tongue-tickling, spicy, sour chutney recipe and it is a great side dish for idli and dosa. It can also be served with rice too along with some ghee. It can be also served with rotis and phulkas. Personally, I like to have this chutney with the dosa.

Have you ever tried to make any recipe using radish other than the radish sambar recipe? If no then try this radish chutney recipe. This radish chutney can be quickly done and tastes great too.

Ingredients

• 1 Radish, medium-sized, peeled and chopped
• ½ tbsp Channa Dal
• 3 Dry Red Chilies
• 3 Garlic cloves
• 1 tbsp Onion, finely chopped
• ½ Tomato, finely chopped
• Salt to taste
• 1 tbsp Oil

For Tempering

• ½ tbsp Oil
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• Few Curry leaves

Method:

• Peel the skin of the radish using a peeler and cut them into small pieces. Keep aside.

• Heat 1/2 tbsp oil in a frying pan. When hot add the Bengal gram/channa dal and fry for a few seconds.

• Next, add the dry red chili and garlic cloves. Saute for a few seconds.

• Add the chopped onion and saute till it turns soft and translucent.

• Add the chopped radish pieces and mix well. Next, add the salt and combine it well with the mixture.  Saute till the radish becomes soft on medium heat.

• Add the chopped tomato pieces and cook till the tomatoes become mushy and soft on medium heat. Allow it to cool completely.

• Then transfer to a mixie jar or a blender and grind it to a coarse chutney by adding little water. Once grounded transfer to a bowl.

• Heat a 1/2 tbsp oil in a small tadka pan for tempering. When hot add mustard seeds, urad dal / Black gram, Allow it to splutter. Add a few curry leaves and pour the tempering over the chutney and mix well.

• Serve with idli, dosa, chappati, roti etc.

💥 Step by Step pic how to make radish chutney at home

Peel the skin of the radish using a peeler and cut them into small pieces. Keep aside.

Heat 1/2 tbsp oil in a frying pan. When hot add the Bengal gram/channa dal and fry for a few seconds. Next, add the dry red chili and garlic cloves. Saute for a few seconds.

Add the chopped onion and saute till it turns soft and translucent.

Add the chopped radish pieces and mix well. Next, add the salt and combine it well with the mixture. Saute till the radish becomes soft on medium heat.

Add the chopped tomato pieces and cook till the tomatoes become mushy and soft on medium heat. Allow it to cool completely.

Then transfer to a mixie jar or a blender and grind it to a coarse chutney by adding little water. Once grounded transfer to a bowl.

Heat a 1/2 tbsp oil in a small tadka pan for tempering. When hot add mustard seeds, urad dal / Black gram, Allow it to splutter. Add a few curry leaves and pour the tempering over the chutney and mix well.

Watch the making here