French Omelet

Ingredients:

4 eggs
3 tablespoons milk or cream
few grains pepper
1/4 teaspoon salt
1 1/2 tablespoons butter, margarine or drippings

Directions:

Beat eggs with milk and seasonings only until blended but not until foamy. Heat butter in a heavy 8-inch skillet until a drop of water will sizzle when dropped on the surface. Pour in egg mixture, reduce heat and cook until the mixture begins to thicken around the edges. Lift edges with a fork or spatula and allow uncooked portion to fun underneath. Tip the skillet as necessary to hasten flow of uncooked egg.

When egg is set, slip under moderate broiler heat to dry top slightly. (Or cover tightly during last few minutes of cooking to dry off top) Roll omelet in pan and slip onto warmed serving platter. Garnish with parsley and serve at once.

Makes 2 servings

Variations:

Sprinkle top surface of omelet generously with grated or shredded cheese and slip under moderate broiler heat to melt slightly, then roll and serve.

Add 1/4 to 1/2 cup chopped cooked ham, chicken, flaked fish, mushrooms, rice or hot cubed cooked potato to omelet mixture before cooking.

Spread surface of cooked omelet with 1/2 cup well seasoned Creole or Spanish sauce, roll, then arrange on serving platter and pour additional 1/2 cup sauce over the top.

Spread surface of cooked omelet with 1/2 cup creamed fish or seafood, chicken, ham, mushrooms or vegetables, roll or fold, slip onto a serving platter and pour 1/2 cup of creamed mixture over the top.

Apple Syrup

Ingredients:

1 1/4 cups maple syrup
3 tablespoons apple butter
2 tablespoons butter
1 apple, peeled and finely diced

Directions:

Mix all ingredients in small saucepan. Place over low heat and simmer gently until apple is soft. Serve over pancakes or French toast.

Makes 1 1/2 cups

pillayaar urundai recipe

Ingredients:
Rice flour - 1 1/4 cup
Powdered jaggery - 3/4 cup
Water - 1 cup
Ghee - 1 1/2 tsp
Roasted gram dal - 1 tbsp
Broken cashew – 1 tbsp
Coconut – 1 tbsp
Cardamom powder – 1/4 tsp
Chopped almonds – for garnishing

Method:
1. Boil the jaggery in water and filter.
2. Fry the dal, cashewnuts and coconut in ghee.
3. Add this to the boiling jaggery syrup.
4. Add a pinch of cardamom powder.
5. Reduce the flame, add rice flour and mix well ensuring that no
lumps are formed.
6. Make small balls, place them on a ghee-coated pan and steam for 10 minutes.
7. Garnish with chopped almonds.

Courtesy: The Hindu

Cauliflower 65

Ingredients:

1 whole Cauliflower floret
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
1 tbsp g& g paste
1 tbsp garam masala
2 tbsp corn flour
1 tsp rice flour
1 tsp besan
1 tbsp Chicken 65 powder ( optional)
food color
salt to taste
oil for deep frying


Preparation:

Separate cauliflower florets and clean. Marinate it with corn flour, besan, rice flour, red chilli powder, lemon juice, g& g paste, garam masala , food color and egg. Leave it for 30mts to 1hr.

Heat oil for deep frying. Once hot, add cauliflower one by one. Fry till golden brown. Remove from heat. Remove excess oil with paper towel. Serve hot!!!!

APPAM

APPAM

ingredients :

boiled rice : 200 gms
urad dhal : 50 gms
fenugreek seeds : 1/4 tsp
salt : to taste
coconut milk : 1 cup
soda : 1/4 tsp
oil : 100 ml

preparation :

Soak boiled rice, urad dhal, fenugreek seeds for 3-4 hours and grind it to soft paste.

keep this paste for one whole night.

Then take it on the next day, add coconut milk, salt and soda to this paste and mix well.

Then take the appam pan and pour the mixture in the middle and then shake the pa n in circular motion ( to that it will come in round shape

Close the pan with lid till appam comes soft.

serve it hot with coconut milk .