Egg White Vegetable Omelet is a great light breakfast or snacks to have, if you’re looking for a low calorie filler
in between meals. I started doing egg whites back in the day when yellow was considered high cholesterol
and therefore bad for your heart. This egg white omelet is an easy and healthy way to kick-start your day.
Egg white benefits
Here’s the good news about egg whites:
Egg whites are low in calories , protein rich and a fat-free diet especially if you’re trying to watch your weight,
choosing egg white protein over whole egg protein will help you control your calorie intake. One large egg white provides only about 17 calories, according to the USDA Nutrient Data Laboratory. A more reasonable portion size of four egg whites would provide you with 68 calories but can significantly boost your satiety —
which is good news when it comes to healthy weight management. According to a 2010 review published in the
“Canadian Journal of Cardiology,” egg white protein is classified as a valuable, high-quality protein.
Egg whites contain all of the essential amino acids your body needs each day to perform
day-to-day functions and maintain your muscle.
After making non fluffy egg omelettes for a long time and I can’t tell you how
happy I am to finally succeed in making this fluffy egg white omlette.
Sharing with all the method to make a perfect and fluffy omelette! Fast, simple, and delicious breakfast!
2 eggs whites
1 tsp olive oil
salt and freshly ground pepper to taste
Directions || How to make healthy fluffy egg white omelette
Beat the egg whites with a beater for 2 to 3 minutes or until the mixture is thick and frothy.
Heat the olive oil in a 10 inch pan.
Add the beaten egg and cook for a few minutes checking with a spatula to see when the bottom of the egg is done.
Flip the omlette on other side and let it cook till done.
Fold the omelette into half and serve hot with a whole wheat toast.
Sprinkle fresh pepper on top if required.
Christmas is coming so get into the spirit with this festive eggless chocolate lava or molten cake.
Individual chocolate molten also know as lava cakes are easy to make and you can impress your guest this christmas with this yummy hot fudge cake which oozes out when you dig your spoon in.
If you love rich, velvety, melt-in-your mouth chocolate, and if you love cake, then you need to make this dessert!
This cake is so simple and can be done within 30 mins.Learn to make this simple eggless absolutely no egg yet delicious lava cake with my daughter
this holiday season. Happy Holidays and Merry christmas to you all 🙂
Preparation time : 15 mins
Bake time : 10-15 mins
2 tablespoons unsalted butter, at room temperature, plus more for greasing custard cups
6 chocolate pieces or 3/4 cup HERSHEY’S CHIPITS Semi-Sweet Chocolate Chips
1 cup maida / plain flour / refined flour / all purpose flour
¼ cup cocoa powder, unsweetened
½ cup powdered sugar
¼ cup oil / butter
½ cup milk
¼ tsp baking soda
1 tsp vanilla extract
½ tsp baking powder
2 small cups (ramekins or aluminium moulds)
1 tablespoons unsalted butter, at room temperature, more for greasing ramekins
4 semisweet chocolate to top
Directions || To prepare Eggless lava cake
1. Preheat oven to 425°F, and grease two 6 to 8-ounce baking cups or ramekins generously with butter.
2. Put a small spoonful of sugar or cocoa powder in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around.
3. Add the chocolate chips and butter to a mixing bowl. Microwave it on high for 30 seconds, take it out and stir it, then
microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of unmelted chocolate, microwave for another 20 seconds and stir.
4. Next, in a medium mixing bowl, add flour ,cocoa powder , sugar ,baking powder,oil and milk.Beat to combine using a hand mixer or a Beater.
The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.
5. Add melted chocolate to the mixture in the mixing bowl, then use a rubber spatula to gently fold it in. combine it well till it forms an uniform batter with no streaks.
6. Divide the batter evenly between the two greased baking moulds, also place in 2 chocolate pieces in centre of each cup,with the help of spoon, gently push the chocolate pieces inside and cover with batter
7. Then bake the cakes in the preheated oven.Bake for 13 minutes, or until the outside is set and its soft from inside.
8. Let the finished cakes cool down for five minutes when they’re finished baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out.
9. Dust with icing sugar. you can also garnish this Eggless lava cake with whipped cream, if desired.
Chicken Jalfrezi is tender juicy chunks of mild hot chicken curry cooked in a spicy tomato sauce
studded with stir-fried peppers and onions.This richly flavored jalferazi with capsicum and onion ,
tastes best with chapati rice, but you can also serve it with steamed rice.
250 grams of chicken breast, cut into medium size cubes.
2 tbsp of oil
1 large onions, cut into medium size cubes
1 cup of green capsicum, yellow capsium and red capsicum cut into medium size cubes
1 tbsp ginger-garlic paste
2 slit green chillies
½ tsp of turmeric powder
1 tsp of red chilli powder (adjust to taste)
2 tsp of coriander powder
½ tsp of cumin powder
1 tsp of garam masala
1 tsp of canned tomato paste (optional)
1 cup of chopped ripe tomatoes
Directions || How to make Chicken Jalfrezi
Prepare all the ingredients and keep ready
Heat 1 oil in a pan, add onion cubes
Sauté until the onions turn soft and a light brown around the edges.
In the same pan, add green, red and yellow capsicum and saute them well for 2 mins.
Remove them from pan and set it aside.
In a cooking pot, add oil.
Add chicken cubes ,ginger garlic paste and fry for a minute until fragrant and mix it well with chicken again
Cover and cook the chicken for 10-12 minutes or until the chicken is cooked through
The chicken will let out water while cooking so the dish shouldn’t burn but keep an eye on it every 3-4 minutes by giving everything a good stir
Once the chicken is cooked, uncover and cook on a medium flame a few more minutes.
Now add all the spices – coriander, cumin powder, chilli powder, garam masala, turmeric ,green chillies – and fry again for a minute until they turn fragrant.
Take care not to burn the spices at this stage by keeping the flame low
Now add the tomato paste (if using) as well as tomato ketchup
Mix well, add ½ cup water, and cook for a minute
Check in between to give the curry a stir and keep heat to medium- low.
The gravy should be thicker by now and not watery (which is what we want)
Add salt and stir, check the taste to see everything is balanced well.
Add fried onions and capsicum and mix it well with chicken gravy.
cook for 5 mins on medium flame before removing from the heat
Serve chicken jalfrezi hot with rice or rotis
Halloween Cake Pops decorated like a pumpkin ghosts make a great treat to bake up for your Halloween Party.They also make a great homemade treat for those special Trick-or-Treaters.
I like to make my cake pops from scratch, they taste so much better but this time I used ready cake mix to save some time and and prepared homemade butter cream icing.For the coating I usually use white chocolate and food coloring,
but I just couldn’t get the right colour of orange so I did have to use candy melts for pumpkins and green and red candy melts for ghosts that I purchased at a nearby party city store.
Happy Halloween to Everyone!
Prep Time 30 mins
Cook Time 1 hour
Chocolate Cake Ingredients:
3/4 cup Cocoa
2 tbsp butter softened
2 cups sugar
1 3/4 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk
1 tsp vanilla
Buttercream Frosting Ingredients:
1 cup unsalted butter
3 cups icing sugar
1 cup white melted chocolate
1 cup orange,red and green candy melts
black food colouring gel or black food writer.
Directions || How to prepare Buttercream Frosting
Using electric beater, whip butter until fluffy
Add in the icing sugar.
Keep the mixture beating till nice fluffy whipped cream is form.
Directions || How to prepare Chocolate Cake
In a bowl ,beat butter and sugar in large bowl until fluffy.
Add eggs, one at a time, beating well after each.
Stir in vanilla.
In a large mixing bowl , add together cocoa powder,flour, baking soda and salt.
Now add the prepared butter mix into it.
Beat both the mixture well until well blended.
Heat oven to 350ºF. Grease and flour 9 x 13 inch cake pan
Pour batter into prepared pan.
Bake 30-40 minutes or until wooden pick inserted in center comes out clean. Cool.
Directions || How to prepare Cake Pops
After cake is baked and cooled completely, crumble into a large bowl.
Add in the prepared buttercream, for cake pops (butter cream keeps the pops firm)
Continue to mix until fluffy and thoroughly combined.
Add frosting a couple of heaping tablespoons at a time, mix thoroughly. You may not need all the icing, the consistency should form soft balls that hold together.
Use a small cookie scoop to make even sized pieces of dough, then gently roll dough between palm of your hands to make round, even balls.
Place on parchment paper,should make 20-25 balls.
Melt about 1 cup white chocolae in double boiler or microwave(30 secs -1 min)
Dip the tip of lollipop stick into white chocolate melt, then insert into the cake balls. Sticks should be inserted about half way into ball.
Refrigerate for 30-60 mins. until the cake pops firm up.
For decorating the cake pops
Melt orange,red and green candy melts. Dip each cake pop into candy melts by holding the lollipop stick and rotating until covered.
Once covered remove and softly tap and rotate until the excess candy melt falls off.
Refigerate the candies for 1-2 hours till its firm.
Next using a black coloring gel or food writer decorate the cake pops.
watch youtube video for detail instructions.
These quick, easy ,delicious adorable Strawberry Ghosts are a fabulous Halloween treat that can be made in no time at all.
So treat yourself this halloween with these cute chocolate dipped strawberry!
Preparation time : 5 mins
Cooking time : None
24 Fresh strawberries
Mini white chocolate chip
black coloring gel or food color.
Directions || How to prepare chocolate strawberry ghosts
Melt white chocolate chips for 1-2 mins in a microwave or using a double boiler.
Place a large piece of parchment paper on a flat surface.
Dip strawberries in melted chocolate ,remove and allow the excess coating to pour off onto the paper to form the “tail” of the ghost;
slide the strawberry back and set on paper to dry.
Set it into refigerator for 1 hour.
Once the coating is set, decorate it with black color pen , make eyes and mouth of the ghosts.
Serve them fresh , they serve as excellent Halloween treats !!!
Chicken Dum Biryani is the most divine dish of all the non-veg dishes. Biryani is the most popular festive dish on the occasion of Eid-Ul-fitr.
Celebrations are incomplete without this authentic dish in any Muslim family.Though its derived from the Persian word ‘biriyan’, this delicious layered rice dish is slow cooked with spices, a choice of meats and flavoring agents is
not only popular across India but world wide.Loved by all food lovers across the world,
it is one of the royal dishes of India that reminds of the culinary heritage of the regal era of emperors Akbar and Shah Jahan and went on to occupy pride of place in the kitchens of the nawabs and nizams of India.
One of the most authentic and aromatic aromatic dish, biryani is sprinkled with rose water or saffron.If you cook this biryani with such precision that you are bound to make this dish again and again.
Prep Time: 30 mins
Marination Time : 3-4 hours(overnite)
Cook Time: 1 Hour 15 Minutes
Yields : 1 kg biryani rice
Serves : 8-10
1 kilograms chicken
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
5-6 pepper balls
3 tsp biryani masala
1 cup curd
1 tsp salt
For chicken masala
1 cinnamon stick
2 bay leaves
1 star anise
2 medium size onions finely chopped
1 tomato finely chopped
1 tablespoon garlic paste
1/2 cup fresh cream
1 kg basmati rice
2 green cardamom
1/2 cup ghee
1 bay leaf
1 cup thinly sliced onion
2 pinches saffron
1 teaspoon chopped mint leaves
1 teaspoon chopped coriander leaves
How to make Chicken Biryani
Direction || How to marinade chicken
Add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly.
Ideally you should leave marinated chicken in the refrigerator overnight.
If you have sudden guests coming then, use a fork to bore holes in the chicken, marinate and keep aside for 1-2 hours.
Direction || How to cook rice for biryani
Meanwhile wash the rice thoroughly and soak it for 1 hour
boil the rice till its 3/4 th(75%) cooked and keep aside, spread on a plate. If you overcook your rice, it will turn pasty when mixed with the chicken.
Directions || How to fry potatoes.
Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.
Directions || how to make chicken gravy masala
Thinly slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside.
Remove the chicken from the refrigerator and allow it to come down to room temperature.
1. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace,black pepper balls.
3. Saute it till nice aroma.
4. Add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the chicken and curd and cook covered ,fried potatoes and stir for some 34 mins on a low flame.
7. Now add the biryani masala & red chilli powder. stir.
8. Now add water and salt. stir very well
9. Increase the flame and let the chicken cook well.
10.After 10-15 mins , when chicken is tender , add 1 cup fried onions and mint leaves.
11. Turn off the flame and keep the gravy aside.
assembling and layering:
1. In a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. If cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. Arrange half of the rice layer in the pot or pyrex bowl.
4. Now spread half of the cooked chicken gravy masala on top of the rice layer.
5. Sprinkle fried onions,mint leaves
6. Then again the rice layer,chicken gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. Cover the pyrex bowl with an aluminium foil.
11. If using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. You can bake the chicken biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. If cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the chicken biryani dum cook for 2530 minutes or till
14. Serve chicken biryani hot with some raita or papad.
Baida Roti or Egg Roll is an awesome and delicious combination of eggs and chicken(meat) which is shallow fried in ghee. This yummy flavorful Indian bread stuffed with minced mutton or chicken should be a must go dish in the month of holy Ramadan. You can even prepare this dish for parties or get together s. Do watch this step by step video for
cripsy Baida Roti.
Preparation time : 20 minss
Cooking time : 20 mins
Serves : 4
For the dough:
250 gm maida
1 tsp oil
Salt to taste
For the filling:
250 gm minced chicken or meat(keema)
1/2 small onion, chopped
Half cup chopped fresh coriander leaves
2 eggs, beaten
Salt to taste
Directions || How to make Baida Roti
Mix the maida, oil, salt and water and knead it into a soft dough.
Make five to six equal portions from the dough.
Now, roll out each portion of dough into a thin, square-shaped chapatti.
Heat a teaspoon of oil in a pan or a tawa. Place the chappati on the pan.
Place some mince chicken or meat (keema) (you can watch my video how to prepare keema), in the centre of the chapatti.
Pour a spoonful of beaten egg,onions and coriander over and around the mince chicken.
Fold the sides of the chapatti to cover the meat and egg, like in a square packet.
Flip and pour some ghee around the folded chappati again. Fry till it turns golden brown in colour.
Your baida roti is done!!
Serve with green chutney.