easy breasfat

Sunny side Egg Omlette

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Omelette is one of the tastiest ,quickest and the most yummiest dish for breakfast with toasted bread slices.
The traditional Indian omlette with the least minimal ingredients is famous world wide. I have given a slight twist in this recipe by combining the omlette and bread and giving it a shape of a boat 🙂 My kids attacked the boat and finished it off within a sec 🙂
My kids just loved it with some tomato ketchup. You can also roll this omlette in chapati which will served as a light lunch or a perfect dinner.
Do try and leave your comments . I would love to hear back from you all 🙂

Preparation time : 10 mins
Cooking time : 5 mins
Serves : 2

Ingredients:

2 Eggs
2 tbsp Onions chopped
1 green chilly finely chopped(optional)
1 tbsp milk

1 tbsp finely chopped coriander leaves
Oil for cooking
salt as per taste

For plating

Boiled egg

finely chopped carrots

Direction || How to prepare Sunny side Omlette

Break the eggs directly into a bowl,add onions , milk ,green chilli, salt and chopped coriander.

Beat the mixture well till frothy.

Heat oil in a pan and on a low flame Pour the egg mixture to the pan.

Place the toast bread over it and cook one side of the omlette.

Flip it to the other side slowly.

Gently press it down with a ladle.

Once both the sides are cooked to golden, remove from heat.

Serve hot with Indian roti, bread slice or as it is with any dip.

We enjoyed it with our toast and tomato ketchup,
To prepare Boat (watch the video for the proper instructions)

Cover the bread edges with the omlette and cut the bread diagonally into half.

Give one piece a shape of a boat and another a flag.

Cut the boiled egg into round pieces,take one piece out.

Decorate the plate along with the boiled egg piece and covering it with a pieces of carrots around giving it as shape of sun and rays.

Form the water waves with the tomato ketchup and serve it your kids.

I bet they will just love it 🙂

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Spongy and fluffy Idli (home made batter)

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Idli(steamed rice cakes) is the traditional south India cuisine. I am sharing you the full proof step by step recipe of how to make idli batter at home.Trust me its very easy and there is no rocket science behind it, if you follow the steps correctly ,you will definately land up making a spongy fluffy idli’s at home.This recipe is a very basic recipe which uses only three ingredients namely Urad dal, Idly rice and Salt.
Idli’s goes perfect with sambar , chutneys and even with ketchup 🙂 yes my kids sometimes prefer having it with ketchup.
Watch this step by step recipe and do let me know if it help you to get the spongy , fluffy idlis at home. All the best!!!


Preparation time : 3 to 4 hours soak time, 8-10 hours fermentation ,Total : 11-14 hours
Cooking time : 10 mins
Serving 15-20 idlis

Ingredients

1 cup Idli Rice
3/4 cup Urad Dal
water as required
Salt as required

Directions || How to make idli batter

Wash rice and urad dal several times and soak them in enough water for 4 hours.
Even soaking overnight is also ok, but 4 hours is more than enough.
After 4 hours drain the water and add the soaked rice and urad dal in the grinder.
Do not discard the water,you can use it for grinding.
Grind this into a smooth batter adding water in regular intervals.
The consistency after grinding should not be so thick. Add salt and mix it well with the batter.
Keep it in a air tight container and allow it to ferment for 8 to 10 hours.
If its a cold weather, you can ferment it for additional 4 hours.
If the batter is thick you can even add water after fermentation to make it into a right consistency.
You can prepare idlis using stove idli makers or even use microoven idli’s maker as per your choice.
I don’t have traditional idli maker at home , so I always make a microwave idlis but they come out fluffy too.
I set the idlis to 2 minutes and 30 secs , you can try the same ,but if you thick that the idlis are still not well cooked you can adjust the timings accordingly.
f you have any doubts feel free to ask me on my comment box , I am here to help you out.
Enjoy the idlis with any chutneys or sambar 🙂

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