…n stick) on med. heat. Add 1 tsp. oil to the tawa. Slowly pour in ¼ of the egg on the tawa & place the chapatti on it & rotate it with your hands in a quick motion so that the egg sticks to the chapatti. Gently insert a spatula underneath the omelette & flip it over. Let the chapatti cook evenly on both sides. (Do not cook the chapatti for too long as previously it was half cooked. Also apply a little oil on the chapatti so that it…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…with raw bananas. The banana fruit, flowers, stem, leaves & the entire plant is especially used in Indian cooking, rituals & religious functions. How can we ignore or look down upon it when it gives us so much? Mankind should seriously give it a rightful place & feel proud to see it in their fruit basket, place it on the dining table & serve it with love to their family & loved ones! If we give it its due & consume it in mo…
Brinjals are also known as Egg plant /Aubergine. They are known as ‘Vangi’ in Marathi (Maharashtra). There are various ways of cooking stuffed brinjals in India. The Maharashtrian preparation is very delicious & tastes awesome with bhakri, chapattis & phulkas. Traditionally, the stuffed brinjals (bharli vangi) is usually cooked on clay stoves (choolah) in a kadhai with the lid closed. Some water is poured on the lid & the steam trick…