Today was a zombie day! After the late night, or should I say early morning, all of us were tired. But the body clock woke us up by 730. I had my hot cup of tea and recovered enough to cook breakfast which was indian omelette with toast.
Now various people have their own version of this but below is the recipe of how I cook it. You can add chopped tomatoes or other vegetables if you like.
Indian Omelette
Ingredients
- 1/4 Cup vegetable oil
- 1 Small brown onion
- 1/4 Piece Minced Ginger
- 1 green chilli, deseeded, finely chopped
- 1/4 tsp Garam masala
- 4 eggs
Directions
- In a bowl, add onion, chilli and ginger with eggs. Whisk all together. Season with salt and garam masala.
- Heat 2 teaspoons oil in frying pan over high heat until hot. Reduce heat to medium-low. Pour in the egg mixture tilting pan so egg covers base. Cook for 3 to 4 minutes or until egg almost set and underside golden. Slide omelette onto plate. Serve with toast.
Here is my breakfast picture!
We are lounge shopping! Our front living room is in need of furniture, so we went to Campbelltown to look for a lounge and a coffee table. I think we are close but between choosing the design, colour and measurements, it is not easy! We had lunch on our way at Oporto. Now, I wasn’t hungry, so I only had a few potato poppers but the boys had chicken bites and burger. We came back late afternoon, tired and cranky and ready to hit the bed for a big nanna nap. Loved it!
I wanted to cook something spicy for dinner and abandoned my initial idea of a mushroom pulao. Instead I made my own creation Mushroom Capsicum Paneer Masala. It turned out to be delicious. We had it with makki methi roti. Check out the recipe and pic below.
Mushroom Capsicum Paneer Masala
- 2 Tbsp Oil
- 5 Cloves Garlic (Minced)
- 1/4 Piece Minced Ginger
- 1 Whole Onion (Chopped)
- 1 Whole Tomato (Chopped)
- 1/2 Cup Tomato Paste
- 500 g Mushrooms (Coarsly chopped)
- 1 Whole Capsicum
- 10 Pieces Paneer
- 2 Tbsp Coriander powder
- 1/2 tsp Chili Powder
- 1/4 tsp Turmeric
- 1/2 tsp Amchur powder
- 1 tsp Salt
- 1/2 tsp Garam masala
- Few Coriander sprigs(roughly chopped) for garnishing
Directions
- Heat the oil in a pan
- Add the minced ginger and garlic and sauté for a few seconds
- Add the chopped onion and sauté for a few minutes till it is translucent
- Add the chopped tomato and tomato paste to the fried onions and sauté for 2-3 minutes till the tomato softens.
- Add the coriander powder, chilli powder, turmeric and amchur powder. Sauté till the oil separates.
- Add the chopped mushrooms and capsicum. Mix well and lower the heat. Cook till the capsicum and mushrooms are cooked.
- Add the paneer prices and mix well.
- Add the garam masala.
- Serve it garnished with chopped coriander.
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