Vegan omelette with Premix Recipe.

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.

Ingredients

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)

Method
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.

SINDHI LASAGNA (MANI SEYAL CAKE)

20171216_083736 (2)

As the name suggests , todays recipe is of the quintessential breakfast of  sindhi homes.  Down the ages, some innovative home maker thought of using left over rotis in a practical form and came up with this delicious dish. Almost all sindhi homes serve this dish, but in many forms. Seyal maani( chappati) or Seyal dabroti using bread has many different recipes. Green masala paste or an onion based gravy is cooked and either bread or rotis are added to the simmering gravy and allowed to soak up the masala gravy. The normal procedure would be to tear up the chappatis into pieces and add to boiling gravy and cooked till the liquid evaporates , which would be within a few minutes. But, my mother in law made this dish in a unique way and that was stacking the chappatis or bread with the thick gravy between layers and building it up into a layered cake. A little extra effort and a pretty looking dish was ready to be served. Resembling an Italian lasagna but made with fewer ingredients.

Growing up, mummy made this dish once a week for breakfast, mostly on saturdays and was savoured by my grandparents, the plus point being its soft texture which was easy for them to consume. The leftover green paste was stored and very often my mom applied it on a chappati, folded it into a half circle and roasted it on a hot tawa with a little oil till crisp.. a delicious side dish ready in minutes.

Do try out this recipe and enjoy a sindhi dish which does not take long to cook and with all the ingredients easily available in our homes.

20171216_083702

SINDHI LASAGNA OR SEYAL MAANI ( CHAPPATI)

INGREDIENTS

8 LEFTOVER CHAPPATIS

1 CUP CHOPPED CORRIANDER LEAVES

4 CLOVES GARLIC

6 GREEN CHILLIES

2 TOMATOES .. BLEND INTO A PULP

2 TBSPS FINELY CHOPPED GARLIC

1 TBSP LIME JUICE

1 TSP SUGAR

2 TSPS CORRIANDER POWDER

2 TSPS CUMIN SEEDS

1 TSP TURMERIC POWDER

SALT TO TASTE

METHOD

1.. BLEND THE CORRIANDER LEAVES , 4 CLOVES GARLIC AND 6 GREEN CHILLIS INTO A FINE PASTE WITH A LITTLE WATER AND KEEP ASIDE.

2.. HEAT 2 TBSPS OIL AND ADD THE CUMIN SEEDS, NEXT ADD CHOPPED GARLIC AND SAUTE TILL FRAGRANT, NOW ADD THE CORRIANDER POWDER AND TURMERIC POWDER, ALONG WITHE TOMATO PULP AND SALT. COOK FOR A FEW MINUTES. FINALLY ADD THE GREEN PASTE AND COOK FOR JUST 2 MINUTES, ADD LIME JUICE AND SUGAR, MIX WELL AND REMOVE INTO A BOWL.

3.. NOW TAKE A WIDE BOWL AND ADD 1 TBSP OF THE COOKED GREEN MASALA AND ADD HALF CUP OF WATER TO IT.. THIS MIXTURE IS FOR DIPPING THE CHAPPATIS, TO MOISTEN THEM.

4..HEAT ONE TBSP OF OIL IN A PAN, AND ADD 1 TBSP OF THE COOKED MASALA TO IT.

5.. GENTLY DIP ONE CHAPPATI IN THE GREEN WATER MIXTURE, AND PUT IT IMMEDIATELY INTO THE FRYING PAN, APPLY SOME GREEN MASALA ONTO IT AND REPEAT WITH ANOTHER CHAPPATI..MAKE LAYERS WITH MOISTENED CHAPPATIS AND GREEN MASALA , FINISHING WITH GREEN MASALA ON TOP LAYER, ALL THIS SHOULD BE DONE ON LOW HEAT.

6.. COVER AND COOK FOR 5 MINS.

7..SLIDE THE STACK OF CHAPPATIS GENTLY ONTO A SERVING PLATE WITH A FLAT SPATULA AND GARNISH WITH GRATED CHEESE OR CHOPPED CORRIANDER. CUT INTO WEDGES AND SERVE .

 

The sugar rush

10688456_10152636709928759_3592741245892305276_o

Something about the addiction to sugar; everyone has heard of the saying, girls are made up of sugar and spice and everything nice, this is also true in the case of so many desserts! We have desserts with oodles of sugar laced with so many spices like cinnamon, cardamom , saffron, cloves to name a few. Be it Indian desserts like our kheers, payaasams, kulfis or the baklavas of the middle east, the apple or pumpkin pies of the west….. some spice is always added to balance out the flavours. How many of us have followed our noses to the tempting aromas coming from bakeries and given in to the temptation to a piece of St. cinnamon? I confess that I have, because I have a sweet tooth which is rather well known…

Sweets are something which we grew up on, since my full family had a sweet tooth. Winters in pune were cold.. and to fortify us during the chills, mom always served sweet breakfasts, proper sindhi sweets.. on most sundays during winter we always got a plate full of mithyun seyun( sweet vermecilli or sevaiyaan.. and every mouthful was a burst of flavours, cardamon being the most prominent…and to balance the sweetness , this dish was always accompanied by small cubed fried potatoes sprinkled with chillie powder and salt..sindhi cuisine has many rich sweets to offer like lapi, malpura, mitho lolo etc… here i share my moms version of the mithyuoon seyun and tariyal patata…

INGREDIENTS

200 gms roasted fine vermicilli 170 gms sugar

1/2 cup ghee

1/4 cup chopped mixed nuts like almonds, pistas, chironji..

1 tsp cardamon powder

METHOD Heat ghee in a nonstick pan, and add vermicilli and nuts , saute till aromatic, when vermicilli turns golden brown add enough hot water to cover the seyuoon, cover and cook for a few minutes. add sugar and cardamom powder..cover once more and cook on a low flame till water dries up..shut the flame and leave covered for abt 5 mins.. serve hot sprinkled with sliced almonds and pistas…accompanied with tariyal (fried)potatoes sprinkled with salt and chillie powder.