Omelet with mushroom masala base

For this recipe, all I can say is "Don't go by the looks". Give it a try and you are definitely going to like what you taste. It was not very pretty while preparing as well, but it was gone in no time. I think the egg omelet actually make it look more prettier.  Trick is to keep toasting the omelet till it turns golden brown and slightly crispy.

Ingredients:

Button Mushrooms - 250 gms
Medium onion - 1
Garlic paste - 1 tsp
Oil - 1 tbsp
Slit green chillies - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Chili powder - 1/2 tsp
Pepper - to taste
Garam masala - 1/4 tsp
Coriander powder - 1 tsp (optional)
Cumin powder - 1/2 tsp (Optional)
Butter - for toasting the omelet
Eggs  - 4

Procedure:

1. Heat oil in a pan. Add slit green chillies and fry for few minutes. Add garlic paste and turmeric powder and fry for few more mins. 
2. Add in the chopped onions and fry till they become translucent.
3. Add in sliced mushrooms and keep mixing till they become soft. 
4. Add chili powder, salt, coriander powder, cumin powder and garma masala and mix well.
5. Cook for 5 more mins. Remove the mixture from the heat and keep it aside. 
6. Add salt and pepper to 4 eggs and beat well. 
7. Heat a nonstick pan and add butter. Add about 2 tbsp of mixture from step 5 and spread it on the pan. 
8. Pour the egg mixture from step 6 on to the above and spread gently using a spatula. You can spread it in to your desired shape. I did mine as shown in the picture. 
9. Toast on both sides, with generous amount of butter, till it turns golden brown. Remove from heat and serve.

Enjoy with some ketchup or some salsa on the side!!!

Note: be generous with the amount of butter you use. Let the omelet crisp slightly on both sides. Can be had as both snack or with rice. 

Spiced Chicken

After tasting the dish, I felt that this recipe would be the best choice for me to restart blogging. I created the recipe on my own and so had to come up with a new name and since the dish is very spicy and full of flavors, I thought of naming it as "Spiced Chicken". Hope you will agree with me after tasting it. Well coming back to the dish - when ever I tried to cook chicken breast meat in the oven, it was always too dry. I tried a different way. This method takes a little longer and you might have to clean more dishes too. But, the end result it totally worth it.

Ingredients:

Chicken breast meat  - 600 gms

Almond powder - 2 tbsp

Salt - to taste

Ginger garlic paste - 1 tbsp

Garam masala - 1/2 tsp

Tandoori chicken masala - 1 tsp (optional)

Lemon juice - 2 tsp

Turmeric powder - 1/4 tsp

Yogurt - 3/4 cup

Chilli powder - 1.5 tsp

Oil - 3 tbsp

Butter - 1 tbsp

Procedure:

1. Cut the meat in to small pieces.
2. In a separate bowl add salt, chilli powder, turmeric powder, lemon juice, yogurt, ginger-garlic paste, garam masala, tandoori chicken masala, 1 tbsp oil and mix well. 
3. Add the chicken pieces from step 1 to the above mixture and mix well. 
4. Add almond powder and mix well. 
5. Cover and leave the marinate in the refrigerator for a minimum of about 6 hours. I marinated mine over night. 
6. Heat a non-stick pan and add 2 tbsp of oil. Once the oil is hot, place the marinated chicken pieces and fry for about 3 to 5 mins. Don't cook the meat completely in this step. 
7. Place the above in a oven at max temperature for about 5 to 6 mins. (If you want, the chicken pieces can be stored for about 1 or 2 days after this step)
8. Heat a non-stick pan and add butter. Add chicken pieces from step 6 to the melted butter and fry till the pieces turn in to light brownish color. 
9. Remove in to a bowl and serve.

Enjoy with some chopped onions and ketchup on the side!!!!