Breakfast Omelet

Ingredients :

4 Eggs
1 tablespoon milk or half & half
salt as required
pepper powder 1/4 teaspoon
Parsley or basil 1 teaspoon finely chopped
1/2 cup diced Mushrooms
1/2 cup diced red bell pepper
1/4 cup spring onions
1 teaspoon grated cheddar cheese
3 teaspoons butter or oil

Preparation :

1. In a bowl mix well eggs, milk, salt, pepper powder and parsley.
2. Take a nonstick pan and add 1 teaspoon butter and saute mushrooms, peppers and spring onions with some salt and pepper for 3-5 minutes. Remove from the pan and keep aside.
3. In the same pan heat the remaining butter on medium heat and add the egg mixture and using spatula stir the eggs for 5 seconds. Lift the pan and move around until the excess liquid gets solidify.
4. using spatula loosen the sides so the omelet doesn't stick to the pan.
5. Reduce the heat to low and add the sauteed vegetables sprinkle with some cheese, spring onion and let it cook for 10-15 seconds covered.
6. Finally carefully slide the omelet to the plate and serve hot

French toast

Ingredients :

• 1/2 cup half-and-half ( or whole milk)
• 3 large eggs
• 1/8 teaspoon cinnamon
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/8 teaspoon salt
• 6 (1/2-inch) slices bread
• 3 teaspoons butter

 Preparation :

       1. In flat mixing bowl, whisk together the half-and-half, eggs, cinnamon, honey, and salt.
       2. Over medium-low heat, melt 1 teaspoon of butter in a 10-inch nonstick saute pan.
       3. Dip each slice of bread into the batter for 30 seconds on each side.
       4. Let some of the batter drip off, then put in saute pan.
       5. Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
       6. Serve immediately with maple syrup and fruit.

Blueberry Pancakes

 

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 teaspoons white sugar
• 1 egg
• 1 cup milk
• 1/2 tablespoon butter, melted
• 1/2 cup fresh blueberries ( can use frozen berries also)

Preparation :

1. In a large bowl, sift together flour, salt, baking powder and sugar. 
2. Take a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the melted butter and fold in the blueberries. Set aside for 10-15 minutes (Don't over mix the batter just mix till the lumps are gone).
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

Waffles

Ingredients :

2 eggs
2 cups all-purpose flour
1 1/2 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional)

Preparation :
  
1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy.  
2. Mix in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Don't over mix. 
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with cream and fruits.

Uthappam

Ingredients  :

Idly rava 1 1/2 cups
Urud dal 1 cup
Fenugreek seeds(Methi) 1/4 tsp
Salt as per taste
Grated carrot 1 cup
Finely diced tomato 1
Finely chopped onion 1 cup
Chopped cilantro

Preparation :
 
1. Soak urud dal and Methi in water for 5-6 hours.
2. Soak Idly rava in water for about 3 hours.
3. Drain the water from urud dal and methi seeds grind it with little water until smooth.
4. Now drain water from soaked rava and mix it to the batter add salt for taste and allow it to ferment overnight. ( you can also make Idly with this batter)
5. Take a nonstick pan and heat it with 1 tbs oil and make uthappam which is 1/2 inch thick.
6. spread grated carrot, tomato, onion and cilantro on uthappam and close the pan with lid and cook it on low for 3-5 min. Until cooked on the upper side and golden brown on the lower side.
7. Uthappam gets cooked on the upper side with the steam as the pan is covered.
8. Don't turn the uthappam other side since vegetables get burned and stick to the pan.
9. Serve hot with chutney or sambar.