French Omelette Recipe (Egg )

French Omelette Recipe || French Style Omelette || How to Make French Omelette with step-by-step photos... 

French Omelette is cheesy, a full-of-flavor omelet modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. It is a delicious and mouthwatering recipe that is the most popular and versatile favorite filled with cheese and stir-fried vegetable dishes all over the world, usually served as a breakfast with bread and butter.

                          

To prepare this recipe, beat seasoned eggs and some vegetables, mushrooms, and cheese for stuffing/filling.

You can stuff desired vegetables or shredded chicken in a French omelet

Note: I prefer stir-fried vegetables to add in French omelet as vegetables usually release their own water during cooking, which can spoil the real taste of a recipe and lose shape. Here, I'm telling you only two eggs recipe. You can increase your quantity as needed, so let's begin

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Peel and chop both parts of the spring onion.
                

Cut and chop the capsicum.  um

Grate the cheese, and keep aside until required.red

Pictorial:

Beat the egg in a medium bowl by adding salt and onions, then add crushed black pepper. 

Beat the egg well by adding milk till turns well blended. 

Heat butter/oil in the pan or skillet. Pour the egg mixture and tilt the pan around; it should spread evenly.

Once the edges of the egg are thickened, turn the flame to low, then put vegetables and cheese on one side of the egg, fold the omelet into a half-moon with a turner or spatula. 

Cook each side of the omelet for 2 minutes on low-medium heat, flip it, and allow it to cook till turns a golden brown. The omelet is done. 

Turn the omelet onto a serving plate and hot-serve

French omelet. Serve hot immediately with bread, paratha, bun, burge.r

                    

Suji ka Halwa Recipe ( Semolina Dessert )

Suji ka halwa || Semolina dessert || How to make suji ka halwa with step-by-step photos and video

Suji ka halwa is a traditional, delicious, and easy Pakistani dessert that looks like the typical halwa texture. They can be made with all kinds of ingredients (even ones normally associated with savory foods), ranging from lentils.

This recipe for sooji ka halwa ("made with semolina") is a popular version with many families because it is one of those simple but very satisfying desserts that hits the sweet spot every time.

This almond and raisin-rich, soft, and savory sooji halwa, prepared without milk,k is a welcome treat for taste buds at any time and can give tough competition to the best of the best sweets on the table. However, its mellow and aromatic sweet taste is not the only thing that makes it best; the ease of preparation can help you entertain your guests at short notice.
                                         

My Latest Suji Halwa Recipe:

There are many methods to prepare halwa according to taste buds. This halwa is served with the most popular food street puri chana…Personally, I don’t like suji halwa, but I’d like to share it with all my sweet readers.o Follow the step-by-step photo recipe below to make it at home.

Variations of Suji Ka Halwa:

Always prepare this halwa recipe using ghee, as it will not taste good with oil. You can substitute grated jaggery for sugar to make the halwa healthier and enhance its richness. 

 

For a creamier version, consider using milk instead of water. To create Pineapple Sooji Halwa, add pineapple juice and pineapple chunks. You can also incorporate strawberry puree or mango puree for a fruity twist. 

 

If you have saffron on hand, adding a pinch will elevate the flavor even further.        

If you have tried this SujiHalwaw, then don’t forget to rate the recipe. You can also follow me on social media.

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Prepare sugar syrup with one cup of sugar and one cup of water. Heat both of them together till you get a one-string sugar syrup.

Remove from the stove and add raisins and food colorton the sugar syrup. Set aside.

      

In a separate pan,n add ghee, ee heat it, then add cinnamon and cardamom, let it crackle, add semolina, and stir to mix it and keep on stirring.

                                           

Until the semolina turns a bit darker or golden brown.   

               

Now add the sugar syrup, half the dry fruits, and the rest, half reserved for garnishing,g and 

                  

Cook it on a low-medium flame for 5 minutes.

                                       

Once the water dries up and the semolina puffs a little bit,t cover the pan. Now, add kewra essence, mix i,t and simmer for 2 minutes.

Transfer to the serving plate/dish, garnish with the remaining dry fruits, and serve hot.

           

Chapli Kabab Masala Powder Recipe

Chapli kabab masala powder | Homemade Spice || How to Make Chapli Kabab Masala with step-by-step photos

Chapli Kabab Masala Powder blends flavoured spices and is easy to make. The most important thing is that it works in many dishes, especially when you are going to prepare mince paratha, mince samosa, baked mince potato cutlet,s or any related recipes. I will share those recipes in which chapli kabab masala powder is added.

So that you can better understand that any particular spice doesn’t work only in 1 recipe, rather it can also help to enhance the taste of other cooking. So if you add a small amount of spice to your other cooking is called in simple language “Cooking Tips.          

                                          

That makes you perfect in cooking, and perfection only comes from experiments. And experiment teaches you about your imperfections. This homemade spice is better than store-bought. I always prefer using and making homemade spices,s whether you are preparing any type of meal. 

The main ingredients in this recipe are dry roasted coriander, cumin, pomegranate seeds, d,s, and fennel, so let’s come to know how to make homemade Chapli Kabab Masala Powder at Home.

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Preheat the pan on medium flame, then put all the whole spices, and dry roast them together for 2 minutes on low-medium flame, remove from the flame, and place on the plate.e 

Take a grinding jar, then put roasted spices, grind them coarsely for a minute, and transfer to the medium mixing bowl.

Now add powdered spices, mix them well,l and fill a jar to preserve for a month.

Place chapli kabab masala in a cold place. The prepared chapli kabab masala is enough for 2kg of chapli kabab.

                

Keema Chana Dal Recipe

                                                              

Keema Chana Dal | Fry Keema || How to make Keema Chana Dal with step-by-step photos 

Fried Dal Keema is a yummy, flavored, aromatic, and spicy dish. Keema or minced meat cooked with channa dal in an amazing spicy masala gravy. This delicious recipe is made by adapting to the restaurant style.

Though this recipe contains high-calorie meals, as I have been telling you all, traditional meals become so delicious if you make them with ghee. If you have health issues, then you must skip using ghee in traditional dishes. You can use healthy, low-calorie oil.   

 

You can make this fried keema dal with lamb, chicken, or mutton. I used beef mince. Additionally, you can also skip chana dal from this recipe, and it can be served only with fried keema or added beans or green peas of your choice.e             

                            

WHAT IS KEEMA?

Keema literally means to mince anything. In broader terms, keema means Indian Pakistani curried minced meat. The usual ingredients are ground meat of lamb, mutton, or beef, fried onions, tomatoes, ginger, garlic, and Indian spices like cumin, turmeric, chilies, cinnamon, cardamom, clove, and pepper. Cilantro is almost always used to garnish. 

What else can I add to Keema?

If you love a combo of veggies, add green peas to make keema Matar curry or add potato to make Aloo keema curry.

 

Another trick is to fry the mince until you see a golden brown ting in qeema (browning) and the oil separates profusely. This is like searing and is called bhuna ( bhun-na) in Urdu.  Serve it with nan, chapati, or roti, raita, and some fresh cucumber salad.

For the best result, follow my detailed step-by-step photo instructions and tips.

                                                    

          

Recipe notes:

1. Mincemeat: Best-tasting fried keema is made with beef mince that has 20% fat. However, for healthy options, you may take low-fat lamb leg mince.
2. Ghee: In this recipe, ghee is the key to enhancing the taste buds since in all traditional foods can’t be compromised with, but as I have mentioned above, you can use oil, I recommend olive oil or corn oil
3.  Ginger garlic: Chopped ginger garlic will be used in this recipe, as fresh chopped ginger garlic produces an earthy taste in the meal
4. Bengal gram: lentil quantity 4th part of the mincemeat, most important, don’t overcook chana dal in this. We require 90% cooked chana dal, and the rest of 10% will be cooked with mincemeat
5. Roasting keema: Making a delicious recipe depends on roasting keema with spices and ghee. The more you roast keema, the more the taste will enhance
6. If you want the best-tasting keema bursting with traditionally Pakistani restaurant flavors, use fresh spices. This means using freshly minced ginger, garlic, and chilies. The fresher the better

For more Similar recipes:

Achari keema

Turai keema

Egg keema

Keema Pav

Kache keema kabab

Mince samosa

Keema naan

Keema bhara karela
Stuffed mince chilies

If you have tried this Keema Chana Dal recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To begin this recipe, first soak chana dal in warm water for an hour.

                        

Take all the veggies and prepare them.

                              

Rinse the mincemeat so that all blood can be removed.

                        

Boil the gram lentil in 1 ½ glasses of water till 90%

                     

Put all the whole spices in the pan.

                  

Dry roast them together for a few seconds until they are fragrant

                         

Grind them to a fine powder in the mortar or grinder jar.

                       

Combine the mincemeat, onion slices, chopped tomatoes, and chopped ginger-garlic in the pot. Stir to mix them together until everything is incorporated.

                        

Next, add powder spices such as red chili powder, red chili flakes, turmeric powder, and salt.

Further, mix it up very well, pour 1 ½ cups of water, and then bring it to a boil. Put the lid on. Allow cooking for 10-15 minutes on a medium flame.

               

Remove the lid, and you will see the water is getting almost dry. At this stage, add Kashmiri red chili powder, then mix well.

                     

Keep mixing until the water dries out. Next, add roasted ground spices to the minced mixture. Combine well together

                 

   

Now add ghee and yogurt to the mince. The quantity of ghee in this recipe is kept higher.

                     

Keep frying keema for 10 minutes on medium flame. Reduce the flame to low, and add boiled chana dal to the mince.

          

Stir to mix them together for 5 minutes on a low-medium flame 

At this point, adjust the spices, ghee, and salt. Pour 1 cup more water into the mince.

                      

When you see the keema dal has reached the boiling point, then put the fried brown onion and garam masala. 

                        

At the end of the recipe, add some green chilies.

                   

Stir to mix well. Simmer the fried keema dal for 5 minutes on a very low flame.  

                   

Fried keema dal is done.

                   

Transfer the fried keema dal to the serving dish and garnish with coriander and green chilies.

                        

Serve hot fried keema dal with roti or onion salad.