Tamagoyaki (Japanese Rolled Omelette)

          Tamagoyaki is a Japanese style rolled omelette. So let me share a fusion style where I gave an Indian touch by adding some garam masala powder, cumin powder, red chili powder and other ingredients. I also used few seaweed sheets, but it is purely optional. 

          Enjoy it as a snack or as an appetizer with some soy sauce, tomato sauce or green chutney a la Indian style. So go ahead and try this fun way of making a rolled omelette by following a step by step pictorial recipe to prepare it.

           

         Tamagoyaki is typically prepared in a special rectangular pan. But in the absence of
         it, I had to use a regular round pan. They turned out real soft and delectable.

          These simple, easy and yummy omelets are generally served for breakfast or as a side dish in a Bento lunch box. You can substitute the nori sheets with any sliced veggies, cooked soya or slices of sautéed paneer if you wish.

              You may also try with shredded chicken, cooked keema / meat, sliced sausages, 
              salami for some more variations. So Good Luck!!!

• 3 eggs, beaten & strained
• few seaweed sheets
• 1/4 tsp. salt
• 1/4 tsp. red chili powder
• 1 small onion, chopped
• 1 green chili, chopped
• 1/2 tsp. ginger, grated
• 1 tbsp. coriander leaves, chopped
• 1/4 tsp. garam masala powder
• 2 two pinches of roasted cumin powder
• 1 tbsp. oil

          In a bowl, mix all the ingredients. Heat a pan and brush with some oil. Pour a ladleful of the egg mix and spread it evenly around the pan. Let it cook for a few seconds. Place few seaweed sheets (if using) and then roll it over into a shape of a log.

          Bring it to the centre of the pan and brush with some more oil. Now pour another ladleful of the egg mix and place seaweed sheets (opt). 

          Cook for only a few seconds, before rolling it over again. Pour a third ladleful of the egg mix and continue in this way till all the egg mix is finished. 

          Gently transfer the thick log of rolled omelette to a plate and let it cool for some time. Cut them into thick slices and serve with soy sauce, tomato sauce or any chutney if you wish. 

                       In a bowl, mix all the ingredients (except oil).

                      Heat a pan & brush with some oil. Pour a ladleful of egg mix & spread 
                      it evenly around the pan. Let it cook for a few seconds.

                       Place few seaweed sheets .....

                       & then roll it over into a shape of a log. Bring to the center of the pan 
                       and brush with some more oil. 

                        Now pour another ladleful of the egg mix.....

                       & place seaweed sheets (if using). Cook for only few seconds before 
                       rolling it over again. 

                     Again pour a third ladleful of the egg mix & continue in this way till all
                     the egg mix is finished. 

                         This is the final roll.

                      Gently transfer the thick log of rolled omelette to a plate & let it cool for 
                      some time. Cut them into thick slices.

             

                            Serve with soy sauce, tomato sauce or any chutney if you wish. 

Quinoa Pudding

          Why not try something new? Just replace rice and make this yummy pudding / kheer / payasam with quinoa instead and treat your loved ones to a healthy and nutritious dessert?Quinoa contains dietary fibre, iron, protein and is gluten free. So it is recommended to include in our diet. 

          In this recipe I have used black quinoa. You can go in for any variety of your choice. This kheer is very simple to make and can be flavored accordingly. Enjoy it hot or chilled as per your preference. 

• 1/2 cup quinoa, soaked overnight
• 2 tbsp. ghee
• 1 bay leaf
• 2-3 green cardamoms 
• 2 & 1/2 cups milk 
• pinch of saffron
• 1/2 cup khoya 
• sugar to taste 
• pinch of salt
• 1 tsp. chopped pistachios 
• 1 tsp. rose water 
• chopped nuts, tutti frutti & dry rose petals 

          Cook the quinoa in enough water till it turns soft. Drain and keep aside. Heat ghee in a pan and add the bay leaf and cardamoms.

          Add in the drained quinoa and stir fry for 1-2 minutes. Add the milk and simmer on a low flame for 2-3 minutes.

           Add the sugar followed by the khoya, salt and saffron. Continue to simmer till it thickens to a desired consistency.

           Switch off the flame and add the rose water. Refrigerate till serving time. Garnish with chopped nuts, tutti frutti & dry rose petals.  Enjoy it hot or chilled. 

Dal Chingri (Lentil with Prawns - Bengali Style)

          Dal means lentil and Chingri means prawns in the Bengali lingo. So this is a simple and a traditional recipe that is so easy to prepare. Here I have used masoor dal (red lentils) to prepare this traditional delicacy. But you can also cook with roasted moong dal. It is best enjoyed with only hot steamed rice. So do give it a try by checking the step by step pictorial recipe to prepare this yummy and wholesome weekend delicacy.

          The recipe source is from a cookery show that I watched sometime back. I found the recipe quite interesting and unique, in the sense that I have never cooked masoor dal with prawns. So it was something new to me and I wanted to give it a try. 


          But I gave my twist to the recipe by omitting green peas, sugar, garam masala & ghee. Instead, added some chopped coriander leaves and raw mustard oil to the end product. Wow!! it turned out just perfect.

• 1/2 cup masoor dal (red lentils) soaked for an hour
• 1/2 cup prawns
• 3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, chopped 
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes. Heat 2 tbsp. oil in a pan and fry them till light golden in color. Keep aside. 

          Temper the same oil with cumin seeds and bay leaves. Add the onion, ginger, garlic and green chilies. Saute till light brown. 

           Add the soaked & drained dal and saute for 2 minutes. Now add all the dry spices (except salt) and mix well.

          Add 1 & 1/2 cups water, salt and the fried prawns. Cover and simmer till it turns thick and done. Switch off the flame. 

          Add the coriander leaves and the remaining oil and give it a stir. Keep covered for 2 minutes and then serve with hot steamed rice. 

                      Heat 2 tbsp. oil & fry marinated Prawns till light golden. Keep aside. 

                      Temper the same oil with cumin seeds & bay leaves. 

                      Add onion, ginger, garlic & green chilies. Saute till light brown. 

                      Add soaked & drained dal & saute for 2 minutes. Now add all dry
                      spices (except salt) & mix well.

                     Add 1 & 1/2 cups water, salt & the fried prawns. Cover & simmer till it 
                      turns thick & done. Switch off the flame. 

                    Add coriander leaves & remaining oil & give it a stir. Cover for 2 min.

                                Serve with hot steamed rice. 

Doi Maach (Fish in Yoghurt Gravy - Bengali Style)

          This is a traditional and a very popular Bengali style fish curry cooked in a yoghurt based gravy. It is much preferred in the menu platter during all special occasions. In this recipe, I have used Rohu fish, however, you can go in for any other freshwater variety. Mustard oil is used for an authentic taste and flavour. It is best relished with hot steamed rice. So check the step by step pictorial recipe to prepare this favourite Bong delicacy.

• 3-4 Rohu Fish Fillet
• 2 tbsp. mustard oil 
• 1 tbsp. ghee
• 2 bay leaves
• 1 dry red chili 
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1 onion
• 1" ginger
• 2-3 garlic cloves
• 2-3 green chilies
• 1/2 cup yoghurt, well beaten
• 1 tbsp. cashew nut paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

           Marinate the fish with a pinch of turmeric powder and salt for 10-15 minutes. Blend the onion, ginger, garlic and one green chili into a puree and keep aside. 

           Heat oil in a pan and fry the marinated fish till light golden in colour. Drain and keep  aside. 

           Temper the same oil with bay leaves, red chilies, cinnamon, cardamom, cloves and cumin seeds. Sauté for a few seconds.

           Add the onion paste and fry till dry. Now add all the dry spices (except garam masala powder and salt). Give it a stir.

           Add the beaten yoghurt and the cashew paste. Simmer for some time. Add 1 cup water, salt, fried fish and remaining green chilies. Cook, covered till the gravy slightly thickens to the desired consistency. 

           When done, add the garam masala powder and coriander leaves. Give it a stir and switch off the flame. Keep it covered for 5 minutes. Serve with hot steamed rice for a sumptuous comfort meal. 

                        Heat oil & fry marinated fish till light golden. Drain & keep  aside. 

                     Temper same oil with bay leaves, red chilies, cinnamon, cardamom, cloves

                     and cumin seeds. Sauté for a few seconds.

                       Add the onion paste and fry till dry. 

                      Add all dry spices (except garam masala powder & salt). Give it a stir.

                      Add beaten yoghurt & cashew paste. Simmer for some time. 

                     Add 1 cup water, salt, fried fish & remaining green chilies. Cook, covered 

                     till gravy slightly thickens to the desired consistency. 

                      When done, add garam masala powder & coriander leaves. Give it a 

                      stir & switch off flame. Keep it covered for 5 minutes. 

                               Serve with hot steamed rice for a sumptuous comfort meal.