In a world where instant is becoming a norm, whether its instant noodles or instant meals which only need to be reheated. Everyone wants to cook something that is not time consuming or tedious and at the same time, nutritious. Today’s recipe is all that, instant and quick. A premix is always handy to have around in our pantry, and if it is a homemade premix, rest assured you are stress free knowing no preseravatives and chemicals are in it. HOMEMADE is the new normal now, especially since the world wide lockdown. A vegetarian omelette premix, which is also vegan is a boon to have, breakfast and snacking or even a light meal are suitably covered.
Growing up in Pune, my mom made a vegetarian omelette from besan(chick pea flour) frequently. This was our meal on days when she did not feel like cooking😊. 2 slices of white bread and a crisp besan omelette and tomato ketchup. Soul satisfying. I have added oats and flaxseed powder to the premix, making it more nutritious. This premix quantity will yield about 275 gms, which is good enough for about 15 medium omelettes. This premix stores well in an airtight container in the refrigerator.
1 cup besan( chick pea flour)
1 cup oats
1/4 cup semolina
1/4 cup flaxseed
3 tbsp white sesame seeds
1 tbsp salt
2 tsp red chillie powder
2 tsp turmeric powder
1 tsp garam masala
1 tsp saunf ( fennel seeds)
1 tsp jeera( cumin seeds)
1 tsp ajwain( carom seeds)
Roast the sesame seeds for few mins and keep aside.
Grind seperately the oats and and flax seeds to a fine powder.
Mix together all the ingredients in a mixing bowl .
Store in an air tight container
To make the omelette.
In a bowl, take 2 tbsps of the premix and add about 2 or 3 tbsps of water( you might need more) mix gently and add some chopped onions and corriander leaves, and if you like it spicy add chopped chillies. Now mix and add little water to get a batter which is medium thin. Not to thin nor thick.
Heat a non stick pan, brush with oil and using about 2 or 3 tbsps of batter spread out making a thin omellete. Pour little oil around the omelette. Once crisp on the underside, flip over and let it become crisp. Serve with a chutney or chillie sauce.
Eggs, world wide favorite ingredient for countless recipes. You name it and an egg is most often present in most cakes, custards, souffles, in savoury dishes and the list goes on.
At our home eggs in some form are always present at breakfast time.
My favourite anytime dish is bedo dabroti( an omelette and a slice of bread).
Today’s recipe incorporates instant noodles mixed with beaten eggs and some vegetables to give you a noodle omelette. The slight difference here is that I have not cooked the noodles. So the omelette has a bit of crunch. A hearty snack or an accompaniment to a bowl of soup or a crunchy salad .
Do try this simple to put together recipe. Feel free to add or change the vegetables. A bit of crunchy bacon or ham will surely high light this simple wholesome dish. Came across this idea on a tik tok video and played around with the additional vegetables and realised that we used to make a similar omelette using cooked noodles. Flash back mode.😊. Do try this recipe.
2 packets of any brand instant noodles… maggie, indomie etc
Spice mix sachets( included with noodles)
2 tbsps finely chopped carrots
2 tbsps finely chopped cabbage
2 tbsps finely chopped paprika
2 tbsps finely chopped spring onions and celery.
3 big eggs or 4 small eggs.
Put the noodles from the 2 packets in a food processor and blitz for few seconds. You will get crushed noodles. Alternately you can crush the noodles manually while still in the packet, with your hands or a rolling pin.
Transfer broken noodles to a big bowl, add the spice mixture from both the packets. At this point you can add some chillie flakes or chopped chillies if you wish.
Add the carrots, cabbage, parika and spring onions celery to the noodles.
Beat the eggs seperately and add to the noodles. Mix well and add to a preheated nonstick frying pan to which about 3 tbsps oil have been added.
Spread the egg mixture evenly.
Cook on a low flame for few mins, untill golden brown.
(Do not cover)
Gently flip the omelette. Cook for a few more minutes.
Remove onto a platter and cut into wedges.
** as we are using the spice packets which are included in instant noodle packets, there is no need to add salt or any other spice. Unless you wish to make it more spicy.
As the name suggests, this is a recipe having slight chinese origins, with a touch of indonesia in the form of chillie sambal. A very simple recipe to make and of course eat😊. It looks very pretty when served . Serve this roast chicken as a starter.
This recipe has been with me for years, and we make it ever so often. The original recipe calls for pork, but we prefer the chicken version. Pls use tender chicken fillets or boneless chicken thigh. The process calls for boiling the chicken with some spices. Very simple to put together. I would like to mention that vegetarians can use thick slabs of tofu or paneer.
250 gms boneless chicken fillet
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp vinegar
1 tsp sugar
1 tsp salt
1 tsp white pepper powder
1 tbsp sesame oil
1 tsp sweet soya sauce( kecap manis) or honey
1 small beetroot peeled and sliced
( to impart the red colour )
6 red chillies
4 pods of garlic
1 inch pc of cinnamon
Lime juice and red chillie sauce.
In a pan, add 3/4 cup of water, and add chicken, salt, pepper, sugar, cloves, cinnamon, soya sauce, oyster sauce, sweet soya sauce, vinegar, sesame oil , beetroot, garlic pods and whole chillies.
Bring to a boil and simmer till the water evaporates .
At this point if you feel the colour of the chicken is a bit pale, as that depends on the beetroot. You can add a few drops of red colour.
Discard the cloves cinnamon, and beetroot.
Remove the chillies and garlic, grind coarsely in a pestle and mortar. Add little chillie sauce and juice of one lime….this is your sambal dip.( I have used kaffir limes for a lovely fragrance.)
Finally, roast the chicken on a open flame to caramalize it…just few mins is enough.
I have used a steel mesh with a piece of foil and a few drops of oil.
To serve, cut the chicken , into slices at a slant to show the red and white contrast…
Enjoy with the spicy sambal dip.
The Sindhi kitchen revisited! Sindhi food is rather simple to make , in the sense that basically onions, tomatoes, ginger, garlic and chillies is what would be required to start cooking and dish, we normally don’t have complex pastes made of various spices and the usage of cream or nuts is kept to the minimum while cooking. All the recipes handed down in my family are very simple and sometimes I myself get surprised when the food turns out to be delicious in its simplicity. Growing up in Pune , where most of my mom’s family used to live, we frequently visited my mami kala’s home, which was the headquaters of the mohinani family, many beautiful memories are attached to the nanaron( nani’s home) at kanyashala road.. those lazy afternoons where all the aunties and cousins gathered for scrumptious lunches arranged by my aunt, the wonderful aromas wafting from the kitchen where the cooks (bhaiyas) literally cooked up a feast, everyone just laughing and talking,memories of that bygone era are beautiful .Those were the days when the only way to have a group chat was to meet..:) and of course the admin was aunty kala. The snacks were more often than not fried, but no one cared, we just enjoyed the delicious food and company.
Today I would like to share a recipe of beehyan ja pakora with you , which is not commonly served nowadays. This snack is quite simple to make and is my mothers recipe, making use of lotus stem or beeh as we call it in sindhi. My amma(paternal grandmom) was fond of this snack and would ask my mom to make it. This vegetable was served on special occasions at home, especially when some important guests were invited for lunch and dinner. Mom always cooked it in a rich onion gravy, topped with raw onion slices and a squirt of lime and some sev sprinkled over the curry, and served it with bread buns or pao, to make it easier to dunk into the delicious gravy. Lotus stem on its own is a rather bland vegetable , but it blends and adapts the taste of any spice that it is cooked with.
Lotus stem is easily available here in Jakarta because a lot of chinese people also use it for cooking. In Pune it was a seasonal vegetable, because i remember the man who used to bring lotus stem and pabharees( seeds of the lotus plant) all the way from Pimpri a small satellite town of pune. Nowadays it is more easily available throughout the year. In those days I was not really too fond of the vegetable but have grown to rather like it. so here is the recipe, do try it and enjoy it.
Bheeyan ja pakora
Ingredients for the besan batter(chick pea flour)
1 cup besan ( chick pea flour)
1 tsp each cumin seeds/ ajwain(thymol seeds)
1 tsp red chillie powder
salt to taste.
1/8 th tsp of soda bi carb
Make a smooth batter of all above ingredients by adding cold water, make sure the batter is smooth and of dropping consistency. keep aside for half hour.
Ingredients for the beeh wada
I beeh stem about 25 cms long, peeled , cut into thick circles and boiled till tender.
1 tsp each ginger/ garlic/ green chilie paste
finely chopped corriander leaves
1 boiled and peeled potato
1 tsp corriander powder
1 tsp garam masala powder
1/2 tsp amchoor powder
1 tsp shah jeeri
salt to taste
Take a big bowl and roughly crush the boiled potato and the boiled beeh(lotus stem) , the beeh(lotus stem) and the potato should be chunky, add all the dry spices, salt and the ginger, garlic and green chilie paste and the corriander leaves
Make small balls and keep aside
Heat a wok half filled with cooking oil.
Now, dip the lotus stem balls in the besan batter( chick pea) and slide gently into the hot oil.. fry the balls until just light golden in colour, remove and keep aside.
When you want to serve the snack, press each ball gently between your two palms until flattened and cracked.. now deep fry the flat wadas till golden brown and crisp.
Serve hot with cold mint chutney.