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

Paneer Ghee Roast recipe | paneer recipes | paneer ghee roast recipes with step by step pictures | Simple and Yummy recipes

Paneer ghee roast is a Mangalore-style paneer side dish that can be served either as a starter or side dish for roti, ghee rice, neer dosa, etc., It is a vegetarian version of the most popular Mangalorean chicken ghee roast recipe. Check here for the 👉 Chicken Ghee roast recipe.

Usually paneer ghee roast is dry and served as a starter recipe. But one can make a slightly thick gravy by adding water to serve as a side dish for roti, chappati, naan, etc.,

Two types of chilies are used for this recipe one for the flavor and the color. The Byadagi chilies used here in this recipe determine the flavor of this recipe and also gives a beautiful red color and aroma to this paneer ghee roast recipe. The other one is for the spice level.

Scroll down for 👇

Paneer ghee roast recipe with step-by-step pictures and video

More Paneer Recipes

• Paneer Spinach Bites
• Paneer Lababdar
• Paneer Omelette
• Paneer Hyderabadi
• Paneer Fingers
• Dhaba Paneer Masala
• Kadai Paneer
• Schezwan Paneer
• 15-Minute Panner Curry

Preparation time: 5 Mins

Cooking time: 15 mins

Serves: 2

Ingredients:

• 200 gms - Paneer
• 1 tbsp Coriander seeds
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• tsp Fenugreek seeds
• 5 - Byadagi Chilies
• 3 - Dry red chilies
• 4 - garlic cloves
• Small piece of Ginger
• 1 tbsp Curd
• 1 tbsp Tamarind water
• ¼ to ½ tsp Jaggery
• 2 tbsp Ghee
• Curry leaves few
• Coriander leaves few
• Salt as required

Method:

• Cut the paneer into cubes and aside.

• Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

• Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. grind to a fine paste by adding little water. Keep aside.

• Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both sides till golden brown. keep aside.

• Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

• Next, add the fried paneer cubes and mix well to coat with the masala.

• Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Paneer ghee roast recipe with step-by-step pictures and video

Cut the paneer into cubes and aside.

Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. 

Grind to a fine paste by adding little water. Keep aside.

Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both 

sides till golden brown. keep aside.

Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Then add curry leaves and salt as required. 

Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

Next, add the fried paneer cubes and mix well to coat with the masala.

Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Watch the Video Recipe here

Potato Masala | Best side dish for Ghee rice and Variety rice | Simple and Yummy recipes

Potato masala is a spicy south Indian curry recipe where potatoes are cooked in a spice paste. This recipe is perfect for curd rice and also can be served as an aside dish for ghee rice too. It is a very simple and easy recipe.

stepwise pictures and video recipe is given below

One can adjust spice levels according to their taste by lowering or adding pepper and dry chili. I made this as a semi-dry version. But this recipe can also be served as gravy too by adding water or coconut milk to it and cooking for 3 to 5 mins. Try this potato masala at home and enjoy cooking.

This recipe is one-pot cooking. But it can be made using a pressure cooker. Put everything together in the pressure cooker and cook for 2 whistles.

Preparation time: 5 mins

Cooking time: 15 - 20 mins
Serves: 2

Ingredients:

• Potato - 300 gms, cut into cubes
• Cinnamon - 1 stick
• Cloves - 3
• Fennel seeds - ½ tsp
• Few Curry leaves
• Salt as required
• Oil - 2 tbsp

To make the masala paste

• Coriander seeds - 1 tbsp
• Pepper - ½ tbsp
• Garlic - 4 or 5 cloves
• small pieces of Ginger
• Dry Red Chili - 2 no

Method:

• Cut the potatoes into cubes and keep them aside. Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

• Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

• Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

• After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

• Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat. Open the lid and stir in between.

• After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for another 3- 4 mins on medium heat.

• Cook another 2 mins on low heat till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat. Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Step-by-step pictures of how to make a potato masala recipe

Cut the potatoes into cubes and keep them aside.

Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat.

Open the lid in between and add some curry leaves and give a mix. Cook till the potatoes are 95 % cooked.

After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for 3- 4 mins on medium heat. Cook for another 2 mins on low heat and till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat.

Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Watch the Video Recipe here

The Best Homestyle Chicken Masala Recipe| Chicken Masala Recipe | Tasty Chicken curry recipe | #simpleandyummyrecipes

Chicken masala recipe is a dry or semi-dry Indian chicken curry recipe. It is one of the easiest and most tasty chicken curry recipes made in a kadai in under 30 minutes. It is not only easy to make but it tastes most delicious. You can serve this chicken masala recipe with rice, chapati, naan, roti, biryani, etc.,

Scroll down for stepwise pictures and video recipe

This chicken masala recipe can be made with simple ingredients easily available in your pantry. It is made with onion, tomato, and with some basic spices. This chicken masala recipe tastes similar to the restaurant-style chicken masala recipe.

There are many versions of making this chicken masala recipe. Here I'm sharing the recipe of how we will make this at my home. You can make this chicken masala recipe as a gravy consistency. Just add water or coconut milk to get the gravy consistency.

Other popular chicken recipes

• Hyderabadi Chicken
• Chicken Chops
• Chettinad Chicken Pepper masala
• Spicy South Indian Chicken Curry
• Chicken pakora
• Chicken Kurma
• Chicken Keema
• Chicken Ghee Roast
• Boneless Pepper Chicken
• Pichi Potta Kozhi

Ingredients:

• Chicken - 600 gms
• Onion - 2, chopped
• Tomato - 3, chopped
• Ginger Garlic paste - 2 tsp
• Fennel seeds - 1 tsp
• Green Chili - 2
• Chili powder - tsp
• Coriander powder - 2 tsp
• Turmeric powder - ¼ tsp
• Garam masala - 1 tsp
• Pepper powder - 1 to 2 tsp
• few Curry leaves
• Salt as required
• Oil - 2 tbsp

Method:

• Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

• Next, add the onion and curry leaves and saute till translucent.

• Add the ginger garlic paste and saute till the onion turns light brown in color.

• Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

• Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. Cover and cook till the raw smell goes off and the oil separates.

• After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

• Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

• After 15 mins open the lid and give a mix. Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat

• Serve with biryani, chapati, naan, roti, rice, etc.,

Stepwise pictures of how to make chicken masala recipe

Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

Next, add the onion and curry leaves and saute till translucent.

Add the ginger garlic paste and saute till the onion turns light brown in color.

Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. 

Cover and cook till the raw smell goes off and the oil separates.

After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

After 15 mins open the lid and give a mix.

Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat. Serve with biryani, chapati, naan, roti, rice, etc.,

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