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

If you have tried this French Omelet 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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Peel and chop both parts of the spring onion.
                

Cut and chop the capsicum. 

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

                    

Anda Keema Recipe

Anda Keema Karahi | Egg Keema Recipe || How to Make anda Keema with step-by-step photos.

Anda Keema is an aromatic, flavored, and delicious spiced-based curry which is prepared with ground meat/mince along with boiled eggs. A karahi is a type of thick, circular, and deep cooking pot that originated in the Indian subcontinent. You can say it wok. A very favorite dish from Pakistan, which we make in a karahi (wok). 

A blend of meat (lamb, goat, chicken), tomatoes, onions, green chilies, ginger, garlic, and spices cooked on high heat; there are so many variations of this dish in different cities of Pakistan. Sometimes with fewer spices and ingredients, sometimes fully spicy. I already shared some recipes for karahi on the blog.

                                  

Here, I did some variations by using beef mince and boiled eggs along with basic seasonings. It is so simple and easy to make for your lunch or dinner, and it hardly takes 30 minutes to prepare. This is a relish recipe that can be enjoyed with naan or chapati.

A wonderful and tasty curry, it is my own version. You can use additional ingredients, just like some veggies, peas, capsicum, and carrots, by choice. Here I also used my homemade karahi masala; you can use store-bought spices or even korma masala instead of karahi to give korma taste to this recipe. All things are up to you, so let’s begin with step-by-step photos…

                    

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Take all the ingredients and prepare them.  

                                 

Pour ½ liter of water with salt into the pot and place the eggs in it. Let them boil for around 15 minutes. 

                 

Remove the shells of the eggs and pierce the eggs with a fork, because this helps to absorb the gravy into them.

                                       

Then fry them in a little oil for 2-3 minutes on medium heat, and set aside.

                  

In the same pot, add ghee and heat it,t then put onion slices, and sautés them on medium flame until translucent. nt

Add mince to the onion and fry with the onion until the water dries out.

     

Now add ginger garlic paste along with green chili paste.

                               

Further, stir to combine well for a minute.

         

Combine all spices, tomato puree, and yogurt.

                   

Roast the mince with spices for 2-3 minutes on medium flame.

                           

Then add 1-2 cups of hot, boiled water to the minced curry.

                   

Bring it to a boil, then let it cook for around 5 minutes on medium flame.

                        

Reduce the heat to low and drop the fried eggs into the minced curry; stir them slightly,htly then add ginger, coriander, and green chilies.

                                          

Stir them slightly and allow the eggs with minced curry to cook another 5 minutes on medium-low flame.e, Turn down the flame to very low and simmer the curry for 2-3 minutes.

           

Tasty anda keema karahi is ready.

                                   

Transfer to the serving dish/bowl.

                        

This curry can be served with chapattis and naan.

                       

Spicy Noodles Recipe

Spicy Noodles | Spicy Ramen | How to Make Spicy Noodles Recipe with step-by-step photos

Spicy Noodles are a staple food in many cultures. Originating from China, these mouthwatering spicy Chinese noodles are the most savory and irresistible noodles you'll ever have. It only requires six ingredients. Make and slurp!

The noodles:

The most important question is which type of noodles should be used?

You can use any wheat noodles, egg noodles, or ribbon noodles in this recipe. I used a Shanghai Noodles packet. You can purchase any good brand of noodles

The sauce:

The sauce is what makes these spicy Chinese noodles so irresistible. Soya sauce, vinegar, and hot chili with some seasoning                                    

The main ingredients are:

I used only boiled egg, noodles, homemade spicy noodles masala, and tomato. You can vary your desired vegetables, chicken, or even mince as well as hot chili sauce and vinegar.

I am making spicy noodles from my homemade spicy noodles masala. If you are making them for kids, then add my 2^nd chicken noodles masala powder. It isn’t spicy at all. Additionally,lly I used 1 cup of water for 100g of noodles. You can increase the quantity of water if you want to keep a thin consistency of noodles.

Note: I have already shared my homemade noodles masala powder in my previous post

Tips:

To prepare noodles, you can boil them beforehand to save time during assembly. 

 

If desired, you can enhance the nutritional value by adding vegetables, chicken, or even prawns. Instead of using water, you can use chicken stock, but be cautious when adding noodle seasoning, as the stock can be salty and may already contain spices. 

 

Alternatively, you can use unsalted stock or chicken cubes. 

 

Keep in mind that peas and carrots are slightly firmer vegetables, so it's best to blanch them in hot water for 2–3 minutes before adding them to the dish.

How to blanch?
Boil the water very well, then put the carrot or peas in and allow to cook over high heat for just 2-3 minutes, then drain them out.

1. Muststir-fryd vegetables before adding the noodles 
2. Never add raw vegetables to the noodles. 

If you have tried these Spicy Noodles, 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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In the saucepan, pour water and salt,t then place the egg. Bring it to a boil, then let it cook for around 10 minutes on high flame. Peel and chop them coarsely. Peel and chop the tomato; keep aside.

Pour 4 cups of water and butter into the pot/saucepan, then add tomato and spicy noodles masala.

Stir to combine and bring it to a boil,l then put noodles in the hot spiced water, stir to mix well, and allow to cook for around 2 minutes over low-medium heat.

Then add soya sauce and boiled eggs, stir to mix well with the noodles, and adjust salt and spice at this stage. Allow to cook for another minute. Turn off the flame and transfer to the serving bowl.

Spicy noodles are ready to eat and serve 

Serve hot with coffee and tea