Broccoli Omelette | Healthy Recipes | Broccoli recipes | Broccoli and Egg | #simpleandyummyrecipes

Do you want your omelet to make healthier? Then try this broccoli omelet recipe. This is easy to prepare and protein-rich nutritious recipe too. Whenever I make an omelet, I will try to make sure it has some additional healthy factor included. So today it is broccoli, one of the super healthy green vegetables.

Broccoli Omelet is very easy to prepare and it is an excellent breakfast recipe. It is also perfect for brunch also. Serve this broccoli omelet with bread toast and milk.

More Omelet Recipes

• Mushroom Omelet
• Spanish Potato Omelet
• Paneer Omelet
• Karandi Omelet (Tamilnadu's famous omelet recipe using a ladle )
• Thai Mushroom Omelet

Preparation time: 10 minutes

Cooking time: 10 mins

Makes: 2 to 3 omelets

Ingredients:

• Broccoli - 100 gms
• Egg - 4 nos
• Onion - 1, finely chopped
• Chilli flakes - 1 tsp
• Pepper powder - 1 t 2 tsp
• Salt as required
• Oil - 2 tbsp

Method:

• Chop the broccoli into fine florets and keep aside.

• Heat 1 tbsp oil in a heavy-bottomed pan/kadai, when hot add the chopped broccoli to it and stir-fry for 5 minutes.

• Allow it to cool and transfer it to a wide bowl.

• Add chili flakes, pepper powder, salt, and onion. Mix well to combine.

• Then break the eggs one by one into the broccoli mixture. Mix well using a fork to get the fluffy texture. Keep aside.

• Heat 1 tbsp oil in an omelet pan, when hot pour the egg-broccoli mixture to it and spread evenly.

• Drizzle some oil around the omelet. Cook covered until the eggs are nearly set say about 4 to 5 mins on low heat.

• Then flip the omelet and cook another side for 3 to 4 mins on low heat and serve hot.

broccoli omelet recipe with step-by-step pictures and video

Chop the broccoli into fine florets and keep aside. Heat 1 tbsp oil in a heavy-bottomed pan/kadai, when hot add the chopped broccoli to it and stir-fry for 5 minutes. keep it aside and allow it to cool.

Transfer the broccoli to a wide bowl. Add chili flakes, pepper powder, salt, and onion. Mix well to combine.

Then break the eggs one by one into the broccoli mixture. Mix well using a fork to get the fluffy texture. Keep aside.

Heat 1 tbsp oil in an omelet pan, when hot pour the egg-broccoli mixture into it and spread evenly.

Drizzle some oil around the omelet. Cook covered until the eggs are nearly set say about 4 to 5 mins on low heat.

Then flip the omelet and cook another side for 3 to 4 mins on low heat and serve hot.

Watch the Video Recipe here

Sorghum Dosa | Chola Dosai | Jowar Dosa | Dosa Recipes | Millet Recipes | #simpleandyummyrecipes

Sorghum Dosa recipe - an Indian pancake recipe made with sorghum, Black gram, and fenugreek seeds. Sorghum is called jowar in Hindi, Janna in Telugu, Jola in Kannada and cholam/solam in Tamil. Sorghum is a good source of dietary fiber, high in protein. It is also gluten-free and cholesterol-free millet. 

Stepwise pictures and Video recipe is below

Sorghum dosa is a healthy breakfast recipe accompanied by sambar and chutney. This is a very simple and healthy recipe made by preparing a batter of sorghum, rice, black gram, and fenugreek seeds & cooking it like pancakes.

Other Dosa recipes

• Instant Oats Dosa
• Adai Dosa
• Ragi Dosa
• Schezwan Egg Cheese Dosa

Preparation time: 1 Day

Cooking time: 5 mins

Serves: 2

Ingredients

• Sorghum / Cholam - 2 cups
• Raw Rice - ½ cup
• Black gram/ Urad Dal - ½ cup
• Fenugreek seeds - 1 tsp
• Water as required
• Salt as required

Method:

• Place the ingredients one by one sorghum, rice, black gram, and fenugreek seeds in a large bowl. Wash this mixture thoroughly and soak it in enough water till immersing level. Soak for either 5 hours or overnight. 

• Then after soaking drain the water and the mixture into the mixie jar.  Add water little by little and grind the mixture. Grind it to a fine coarse batter.

• Then transfer it to a bowl and add the required salt to it. Then mix with hand.

• Cover the bowl with a lid and let the batter stand overnight or at least 6 to 8 hours to ferment in a warm spot. The fermented batter should have risen a bit and should be bubbly. Check the video for it.

• To make dosa the batter consistency should be neither too thick nor too thin. Adjust and add water till it is in a pourable and spreadable consistency. 

• Heat a dosa tawa and pour a ladleful of batter and spread evenly. Drizzle oil in and around the dosa and cook for a minute or two till it becomes golden in the center and the edges start lifting up.

• Flip to the other side and again cook for a minute. Drizzle some oil again in and around the dosa. Turn again flip it and fold it. Remove from tawa and serve hot with chutney and sambar.

Stepwise pictures of how to make sorghum dosa recipe:

Place the ingredients one by one sorghum, rice, black gram, and fenugreek seeds in a large bowl. Wash this mixture thoroughly and soak it in enough water till immersing level. Soak for either 5 hours or overnight. 

Then after soaking drain the water and the mixture into the mixie jar.  Add water little by little and grind the mixture. Grind it to a fine coarse batter.

Then transfer it to a bowl and add the required salt to it. Then mix with hand.

Cover the bowl with a lid and let the batter stand overnight or at least 6 to 8 hours to ferment in a warm spot. The fermented batter should have risen a bit and should be bubbly. Check the video for it.

To make dosa the batter consistency should be neither too thick nor too thin. Adjust and add water till it is in a pourable and spreadable consistency. 

Heat a dosa tawa and pour a ladleful of batter and spread evenly.

Drizzle oil in and around the dosa and cook for a minute or two till it becomes golden in the center and the edges start lifting up.

Flip to the other side and again cook for a minute. Drizzle some oil again in and around the dosa. Turn again flip it and fold it. Remove from tawa and serve hot with chutney and sambar.

Watch The Video Recipe here

Peanut Tomato Chutney | Tomato Peanut Chutney for Idli Dosa | Chutney Recipes| Simple and Yummyrecipes | #simpleandyummyrecipes

Peanut Coconut chutney is a nutty delicious South Indian Chutney that requires minimal effort. This chutney is made with very few ingredients like roasted peanut, tomato, garlic, onion, and chilies ground together and tempered with mustard seeds, and Bengal gram.

If you are bored of coconut chutney then try this peanut tomato chutney. It is very easy and quick to make. If you have roasted peanuts in hand then this chutney can be made in no time and it is a perfect side dish for idli and dosa.

For more chutney recipes 👈 click here

Capsicum Chutney

Chettinad Tomato Chutney

Radish Chutney

Curry leaves Chutney

Tomato Mint Chutney

Garlic and Curry leaves Chutney

Mint Chutney

how to make tomato peanut chutney recipe

Ingredients

• ½ cup - Roasted Groundnut / Peanut
• 2 nos Dry Red Chilli
• 5 - nos. - Shallots
• 2 - Garlic cloves
• 1, chopped Tomato
• 1 tbsp - Oil
• Salt as required

For Tempering

• Bengal gram - 1 tsp
• Mustard seeds - 1 tsp
• Split Black gram - 1 tsp
• few curry leaves
• Oil- 1 tbsp

Method

• Dry roast peanuts for 3 - 4 mins and then add dry red chili and dry roast again for 2 -3 mins. Keep them aside and allow them to cool.

• Heat 1 tbsp oil in a kadai/ wok/ pan, when hot add shallots and garlic. Saute for 2 -3 mins.

• Then add the chopped tomatoes and little salt. Saute till tomatoes become soft and mushy. Switch off the flame and allow it to cool.

• Transfer all the ingredients to a mixie jar or blender. Grind to a fine paste by adding little water and the required salt. Transfer to a bowl.

• Heat 1 tbsp oil in a tempering pa or tadka pan, when hot add Bengal gram and mustard seeds. Allow them to splutter and then add split black gram, and curry leaves. Add the tempering to the chutney and mix well. Serve it with idli and dosa.

how to make peanut tomato chutney with stepwise pictures

Dry roast peanuts for 3 - 4 mins and then add dry red chili and dry roast again for 2 -3 mins. Keep them aside and allow them to cool.

Heat 1 tbsp oil in a kadai/ wok/ pan, when hot add shallots and garlic. Saute for 2 -3 mins.

Then add the chopped tomatoes and little salt. Saute till tomatoes become soft and mushy. Switch off the flame and allow it to cool.

Transfer all the ingredients to a mixie jar or blender. Grind to a fine paste by adding little water and the required salt. Transfer to a bowl.

Heat 1 tbsp oil in a tempering pa or tadka pan, when hot add Bengal gram and mustard seeds. Allow them to splutter and then add split black gram, and curry leaves. Add the tempering to the chutney and mix well. Serve it with idli and dosa.

Watch the video here

Rava Kichadi Recipe | Semolina - Sooji Kichadi | South Indian Breakfast Recipe | Step By Step Pic + Video Recipe | Mixed Vegetable Upma | Simple and Yummy Recipes

Rava Kichadi - A popular and very common breakfast recipe in Southern India. Rava Khichadi recipe is nothing but a mixed vegetable upma. Rava kichadi a simple and healthy breakfast recipe made with roasted rava and mixed vegetables.

This Rava khichadi is best when served with coconut chutney. Also, it can be served with sugar or jaggery. Having hot rava khichadi with coconut chutney and a hot cup of filter coffee is the best combination and it tastes yumm.

Ingredients:

• 1 cup Rava / Semolina
• 1 Onion, chopped,
• 2 Tomatoes, medium-sized, chopped
• 3 Green chilies
• 1 tbsp Bengal gram
• 1 tsp Mustard seeds
• 1 tbsp Cashew nuts
• ½ tbsp finely chopped Ginger
• Few Curry leaves
• 2 ½ cup Water
• ¼ cup chopped Carrot
• ¼ cup chopped Beans
• Salt as required
• ¼ tsp Turmeric powder
• few Coriander leaves
• 1 tbsp Ghee
• 3 tbsp Oil
  

Method:

• Heat 3 tbsp oil in a heavy-bottomed kadai/ wok. When hot add Bengal gram and mustard seeds. Allow it to splutter.

• Next, add cashew nuts and finely chopped ginger and fry.Then add onions, green chilies, curry leaves and saute the onions till it becomes light brown on medium heat.

• Next, add the tomatoes and cook till it becomes soft.

• Then add the veggies, salt, turmeric powder and cook for 5 mins on medium heat.

• Next, add the Rava and roast for 5 mins on low heat.

• Keep the flame low and add hot water. Stir Continuously. Mix well to avoid lumps.

• Cover and cook for 3 mins on low heat.

• After 3 mins open the lid and add coriander leaves, ghee, and mix well.

• Cover and keep aside for 10 mins and then serve.

💢  Step By Step pics of how to rava kichadi recipe 💢 

Heat 3 tbsp oil in a heavy-bottomed kadai/ wok. When hot add Bengal gram and mustard seeds. Allow it to splutter. Next, add cashew nuts and finely chopped ginger and fry.

Then add onions, green chilies, curry leaves and saute the onions till it becomes light brown on medium heat.

Next, add the tomatoes and cook till it becomes soft.

Then add the veggies, salt, turmeric powder and cook for 5 mins on medium heat.

Next, add the Rava and roast for 5 mins on low heat.

Keep the flame low and add hot water. Stir Continuously. Mix well to avoid lumps.

Cover and cook for 3 mins on low heat. After 3 mins open the lid and add coriander leaves, ghee, and mix well. Again cover and keep aside for 10 mins and then serve.

Video Recipe

Ragi Adai with Methi Leaves | Finger millet roti | Ragi Roti | Healthy Cooking | Venthyakeerai Kezhvaraghu adai | Simple and Yummy Recipes

Ragi adai - Ragi adai with methi leaves - Finger millet roti - Kezhvaraghu adai dosa - Ragi Roti - Venthyakeerai kezhvaraghu adai - Methi Ragi Adai Dosa.

Healthy and tasty adai / roti recipe sing finger millet and fenugreek leaves.  This is a very simple recipe yet very healthy too. This can be served as a snack or even dinner. 

It is a very popular tea time snack in Tamilnadu usually served with coconut chutney. It is usually prepared with moringa leaves in the south. We can also use other greens such as fenugreek, spinach, coriander leaves, etc.

Ingredients

• Ragi Flour - 1  ½ cup
• Shallots - 15 nos
• Green Chilli - 4 nos
• Fenugreek Leaves - 1 bunch
• Salt to taste
• Oil

Method

• Place 1 ½ cup of ragi flour/ finger millet flour in a large bowl.

• Finely chop the shallots, green chilies using a chopper or knife and add them to the ragi flour.

• Next, finely chop the methi leaves and add them to the ragi flour in the bowl. Also, add the required salt and mix well.

• Then add water little by little and mix well and make a thick batter and allow it to rest for 10 mins.

• Heat a dosa tawa, when hot pour a ladleful of batter, and spread it like a dosa.

• Drizzle some oil around the roti and cook for 2 mins on medium heat.

• Flip and cook for 2 mins on the other side. drizzle some oil around the roti.

• Cook again for one min on each side and serve hot with coconut chutney.

Step by step pics of how to make ragi adai recipe with methi leaves

Place 1 ½ cup of ragi flour/ finger millet flour in a large bowl. Finely chop the shallots, green chilies using a chopper or knife. Keep aside. Next, finely chop the methi leaves and keep them aside.

Add the finely chopped onion and methi leaves to the ragi flour. Also, add the required salt and mix well.

Then add water little by little and mix well and make a thick batter and allow it to rest for 10 mins.

Heat a dosa tawa, when hot pour a ladleful of batter, and spread it like a dosa.
Drizzle some oil around the roti and cook for 2 mins on medium heat.

Flip and cook for 2 mins on the other side. drizzle some oil around the roti.
Cook again for one min on each side and serve hot with coconut chutney.

Video Recipe

Spanish Omelette | Potato Omelette | Spanish Tortilla | Easy & quick Breakfast Recipe | Simple and Yummy Recipes

Spanish Omelette or Spanish Tortilla is a traditional dish from Spain. It is one of the signature dishes in Spanish cuisine. It is an omelette recipe made with eggs and potatoes, optionally including onion.

In Spanish, it is called “tortilla de patatas” - the world-famous Spanish potato omelette. You can either include onion or not. In Spain, it is usually served as a tapa (snack ). As a tapa, it is usually cut into bite-sized pieces and served.

Preparation time:  5 mins

Cooking time: 25 mins

Serves: 2

Ingredients

• 3 Potatoes, medium-sized
• 1 Onion, medium-sized
• 3 tbsp Olive Oil
• Pepper powder as required.
• Salt as required

Method:

• Cut the potato into quarters and slice them into thin pieces. Slice the onion lengthwise.
• Heat 3 tbsp oil in a wide frying pan, add the sliced onion, potato, and 1/4 tsp salt. Saute them for 2 mins on high heat.
• Cover and cook for 15 -20 mins on low medium heat. Stir occasionally and cook till the potatoes are softened. Set aside to cool completely.
• Break 4 eggs in a large bowl. Add salt and pepper as required. Mix well and beat them lightly.
• Next stir in the sauteed onion and potatoes. Mix well and set aside for 5 mins.
• Heat 1 tbsp oil in a wide frying pan or an omelette pan. Pour the egg mixture gently to the pan.
• Cook on low medium heat until it sets on top. This will take 3-4 mins.
• Gently scrape the side of the pan using a spatula.
• When almost set invert the omelette to a plate. Then slide back the omelette to the pan and cook until done on medium heat. Serve hot

💢 Step by step pics of how to make Spanish omelette recipe 💢

Cut the potato into quarters and slice them into thin pieces. Slice the onion lengthwise.

Heat 3 tbsp oil in a wide frying pan, add the sliced onion, potato, and 1/4 tsp salt. Saute them for 2 mins on high heat.

Cover and cook for 15 -20 mins on low medium heat. Stir occasionally and cook till the potatoes are softened. Set aside to cool completely.

Break 4 eggs in a large bowl. Add salt and pepper as required. Mix well and beat them lightly.

Next stir in the sauteed onion and potatoes. Mix well and set aside for 5 mins.

Heat 1 tbsp oil in a wide frying pan or an omelette pan. Pour the egg mixture gently to the pan.
Cook on low medium heat until it sets on top. This will take 3-4 mins. Gently scrape the side of the pan using a spatula.

When almost set invert the omelette to a plate. Then slide back the omelette to the pan and cook until done on medium heat. Serve hot

Click here for the video recipe 👇