Masala Omelette favorite Indian Breakfast Yummy Dish

Masala  Omelette

Ingredients:

• 2 Eggs 
• 1 meduim sized chopped Onion
• 1 small sized chopped Tomato
• 2 chopped Green Chilli 
• Salt to taste
• 1/2 tsp Garam Masala 
• A pinch of Curry Powder
• 1/2 tsp Cumin Seed Powder
• 1 tsp Olive Oil

Method Of Preparation:

• Beat the eggs thoroughly in a bowl .
• Add the onions, tomatoes and the green chillies.
• Mix it thoroughly.
• Add the garam masala powder, curry powder and salt. mix well.
• Heat the oil in a non stick pan
• Add the cumin seeds.fry for a few seconds over a medium flame.
• Pour the egg mixture and cook on both sides till light brown in colour.

Serve hot.

Dal Makhani Very Popular Indian Dish

Dal  Makhani

Ingredients:

•  Whole black gram (sabut urad) 1/2 cup
•  Red kidney beans (rajma) 2 tablespoons
•  Salt to taste
•  Red chilli powder 1 teaspoon
•  Ginger,chopped 2 inch piece
•  Butter 3 tablespoons
•  Oil 1 tablespoon
•  Cumin seeds 1 teaspoon
•  Garlic,chopped 6 cloves
•  Onion ,chopped 1 large
•  Green chillies,slit 2
•  Tomatoes,chopped 2 medium
•  Garam masala powder 1 teaspoon

Method Of Cooking:

• Wash and soak sabut urad and rajma overnight in three cups of water.
• Drain and pressure cook sabut urad and rajma in three cups of water.
• Add salt and half the red chilli powder ( can add half the ginger too if wish) for three whistles.
• Open the lid and see if the rajma is totally soft.
• If not cook on low heat till the rajma becomes totally soft.
• Heat butter and oil in a pan.
• Add cumin seeds. 
• When they begin to change colour, add ginger, garlic and onion and sauté till golden. 
• Add slit green chillies, tomatoes and sauté on high heat. 
• Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. 
• Add the cooked dal and rajma along with the cooking liquour.
• Add some water if the mixture is too thick.
• Add garam masala powder and adjust salt. 
• Simmer on low heat till the dals are totally soft and well blended. 

Serve hot with roti or Nan or parathas.