Cheese Omelette Recipe

Cheese Omelette | Cheesy Omelette | How to Make Cheesy Omelette Recipe with step-by-step photos

 

Cheese Omelette is the quickest and most healthy breakfast, This is a great meal to take at any time of the day, even make this breakfast in a few minutes I make omelette when I am quite in a hurry or make it often at home as a side for our dinner sometimes even for lunch, This simple cheese omelette is good to have for breakfast and can be prepared just within 5 minutes. 

Eggs are a fantastic and affordable source of Protein. helping our muscles to grow and repair and helping us to feel fuller for longer. Serve your omelette with wholemeal bread and a simple tomato salad for a healthy, balanced meal. 

                       

Sometimes we also want a change in our regular breakfast. To make this recipe, I have used onion, mushroom, black olives, green chillies, mixed herbs, and green chillies with mozzarella cheese. You can use cheddar cheese as well. 

It can also be served with a slice of bread or roti, or rolled up into a wrap with some fresh veggies like lettuce, cabbage, and onion  

So let's begin

If you have tried this Cheese Omelette, 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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Take all the ingredients and prepare them. 

                                   

Take a large-sized mixing bowl and crack eggs in it, then whisk them. 

            

Add spices and keep beating till everything is incorporated. 

                                             

Place the non-stick frying pan on the stove; heat the oil/butter/ghee.

Pour the beaten egg mixture onto the pan. Roll the frying pan to spread the egg evenly. Sprinkle onions, tomatoes, mushrooms, black olives, and cheese. Cook it on low flame until the sides are firm.

                                  

Use a rubber spatula to fold over one edge to about half and press down lightly for 1 minute so that both edges are properly. Repeat with the remaining egg mixture. 

         
                                         

Once the omelette turns to a nice golden brown colour, transfer it to the serving plate.

                   

Cheese omelette is ready to serve with bread slices and paratha.

                                       

Homemade Boondi Recipe

                                                          

Homemade Boondi | Gram Boondi || How to Make Homemade Boondi with step-by-step photos....

Boondi is quite an easy and crispy, crunchy snack that is made with just 4 ingredients. Boondi is actually a water droplet-sized deep-fried Pakistani snack prepared from gram flour. 

Typically, this boondi is available at nimko shops; people use it with dahi boondi, masala boondi chaat, chana chaat, and dahi baray. My mother used to buy from the market to make boondi chaat; they were larger than this boondi, and I personally prefer to make these boondi at home. You can store them in an airtight jar or ziplock bag for a month easily.  

                                         

An additional ingredient can be added: rice flour, which makes it extra crispy and gives the delights a bright yellow color. I didn’t have it available at the time, but it’s best to add it for the best result. Follow my detailed step-by-step photo instructions and tips above the recipe card.

Recipe notes:

To achieve fluffy and light gram flour batter, it is essential for the consistency to be pourable. 

To prepare a lump-free batter, start by making a thick paste with gram flour and a small amount of water, mixing it vigorously until well combined. Once you have a smooth paste, gradually add more water while stirring continuously until the batter reaches the desired smooth consistency.

For crispy boondi, properly heated oil is crucial. You can check if the oil is hot enough for deep frying by dropping in a few drops of batter; if they rise to the surface immediately, the oil is ready.

Use a deep, large pan or wok to ensure that when you drop the boondi using a slotted spoon, they do not stick together.

You can also create variations of boondi by adding ingredients like red chili powder, crushed cumin seeds, or rice flour.

For more Snack recipes:

Namak pare

Khajoor

Homemade papdi

Plain kachori

Chatpata Aloo                       

                                                              

Prepare the batter by mixing gram flour with water in a medium-sized bowl. Gradually add water as required until medium-thick

                            

Make sure there are no lumps in the batter, and it is not very thin or thick.

                           

Next, start whisking the batter using an electric beater until the batter turns light and fluffy. It will take almost 10-15 minutes.

                         

When you see a long thread in the batter

                           

It means the batter is ready.

                       

Next, add oil, salt, and baking soda.

                            

Stir to combine very well.

               

Cover it with a lid and let it sit at room temperature for 10 minutes.

                     

Heat oil in a pan for deep frying

                        

Drop a little boondi in the oil to check the temperature; if it quickly comes back on top, this means the oil is ready for frying boondi

                

Here, before frying boondi, check the consistency of the batter; it should be like a pancake or dosa batter.

                      

Once the oil gets hot, hold a perforated spoon ( a big round spoon with multiple small holes in it). A little above the pan 

                        

And pour 2-3 tbsp batter on it. Tap its edges so that droplets of batter fall into the oil.

                             

Stir them using a spatula and fry over medium flame until they become crisp and attain a bright yellow color. Don’t over-fry them. Browning is a sign of over-frying 

                              

Take them out using another slotted spoon.

                             

Drain excess oil and transfer it onto the kitchen paper.

                             

Clean and wipe the perforated spoon and repeat the process for the remaining batter.   

                            

Let them cool down completely.

                     

And store in a ziplock bag or airtight jar for use later in many recipes.

                          

Sprinkle some chaat masala on it and enjoy it as a standalone snack. 

                       

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

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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 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 it is 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.