Capsicum Vegetarian Omelette

We would make omelette using eggs often. Today my friend asked me a question that is
there any option to make a vegetarian omelette for him as he is 100% pure vegetarian.
Hence, I did research and found this excellent recipe to make for him. As this has vegetables
only, it is very healthy for us and taste is yummy. Capsicum has high amount of vitamin C
and A. Its an anti-inflammatory agent, prevents cancer, Forms Mucilage  , improves heart
health, antioxidant agent, improves immunity, cares skin. Also, Carrot, Onion, Coriander
leaves in it will make additional health benefits. Lets see how to make.

Whole Capsicum -1
Onion - 1
Carrot - 1
Coriander leaves - 2 tsp
Gram flour - 1 cup
Corn flour - 1 tsp
Red chilli powder - 1 tsp
Salt as required
Oil for shallow fry
Cut the capsicum into 1 inch pieces horizontally. You would get 3 to 4 pieces based on the
size of the capsicum.
Keep the unused capsicum aside as we are going to use.
Remove the seed parts from the center carefully without cutting outer skin.
Chop the unused capsicum into small pieces.
In a bowl add 1 cup of gram, 1 tsp corn flour, 1 grated carrot , ½ cup chopped onion, 2 to 3
tsp chopped coriander leaves, required salt, 1 tsp red chilli powder.
Add a cup of water and mix all together and make a very thick batter. The batter consistency
should be like thicker than bajji batter.
Now place the cut capsicum circles on a flat surface pan, and add two spoons of batter inside
the capsicum circles. Make sure all the gaps filled with batter.
Add required oil around the capsicum and top side for shallow fry.
Approximately it will take 2 to 3 minutes to cook one side.
After 3 minutes, flip into other sides to cook.
Add spoon of oil if required.
It will take 2 minutes to cook this side.
Use fork or any tines to check whether inside is cooked.
Now Capsicum vegetable omelette is ready to serve.
Try at your home and provide your feedback.
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Gongura Pappu/Pulichakeerai Dal

Gongura is a leafy plant which is family from same hibiscus. It comes in two different
varieties, green stemmed or red stemmed. Gongura has sour taste. It is a popular recipe
from Andhra pradesh. Gongura is an excellent source of folate acid and very good source of
Vitamin B6, Iron, Vitamin C and anti-oxidants.  In addition, they also are a very good source
of riboflavin, another important B vitamin for cardiovascular health since it is necessary for
the proper functioning of B6.

Gongura leafs - 200 gm
Toor dal - ½ cup
Urad dal - 1 tsp
Chana dal - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seed - ¼ tsp
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Salt as required
Oil for seasoning
Wash 200 gram of Gungura well to remove dirts and sand.
Chop the leafs into small pieces.
In a pressure cooker add the chopped gongura leaves , ½ cup toor dal, 2 cups water along
with required salt.
Pressure cook gongura, tool dal for 3 whistles. Wait for few mins until the pressure release
In a pan add 3 tsp of oil and heat.
Once oil hot, add ¼ tsp of fenugreek seed.
Then add 1 tsp urad dal, 1 tsp chana dal fry till golden in color.
Then add 1 tsp mustard seeds. Once mustard start splutter add the cooked gongura dal and
mix it.
Cook this for 2 mins.
After 2 mins add ½ tsp turmeric powder, 1 tsp red chilli powder and mix it.
Cook for another 2 to 3 mins.

Now the tasty gongura pappu is ready to serve.

Baby Corn 65

Baby corn or young corn is a grain taken from maize harvested early while the stalks are still
small and immature. Baby corn is commonly used in stir fry or salad. Baby corn is an
appreciated vegetable consumed world wide. Its production has been steadily increasing for
the last 10 years. Baby corn is harvested, usually by hand, as soon as the corn silk begins
peeking out. Thailand is the primary producer, but it is also grown in India and Kenya. We
can eat it raw or cooked, or you can pop the whole thing, cob and all, into your mouth. Let’s
make baby corn 65 today.

Baby corn - 200 gram
Corn flour - 2 tsp
All purpose flour / Maida - 2 tsp
Red chilli powder - 1-1/2 tsp
Turmeric powder - ½ tsp
Garam masala - ½ tsp
Ginger garlic paste - 1 tsp
Lemon - ½
Green chilli - 3
Curry leaves - 2 spring
Oil for deep fry and seasoning
Salt as required
Clean 200 gram baby corns and break each baby corn into two pieces.
In a pan add 2 tsp corn flour, 2 tsp all purpose flour, 1 tsp red chilli powder, ½ tsp turmeric
powder, ½ tsp garam masala powder, Salt as per taste, 1 tsp ginger garlic paste, 2 tsp lemon
juice, baby corns.
Mix it all together.
Add water spoon by spoon and mix it until the thick masala coated on baby corns.
Marinate this mix for 20 minutes.
Heat oil for deep fry in a pan. Once oil hot, add the marinated baby corns and deep fry batch
by batch.
In a pan add 2 tsp of oil and heat. Once oil hot, add 3 slitted green chillies, 2 spring curry
leaves and fry for 30 seconds.
Then add fried baby corns and stir it.
Now the tasty baby corn 65 is ready to serve.

Spicy Braised Tofu

Tofu also called as Soy bean curd. Tofu is made by coagulating soy bean milk and pressing
the resulting curds into soft cakes. Three types of tofu available in the market. Those are
Soft, extra soft , Firm and extra firm. Based on recipes, type of tofu is being used.  Tofu is
one of the traditional ingredient in use in asian recipes, especially in China, Korea and Japan
and all south east Asian countries. Tofu has a low calorie count and relatively large amounts
of protein. It is high in iron, and it can have a high calcium or magnesium content,
depending on the coagulants used in manufacturing. I used to go in the market and keep
seeing tofu. But, As I am an Indian and never tried before, I thought to buy this and started
exploring how to use this tofu. Then I found a method of cooking from one of the youtube
video. The final result is yummy. I prepared for two of my friends. But, due to this recipe
crispy and spicy, I myself completed most of the part.

Ok, Let’s see how to make this Awesome recipe.
Firm Tofu - 1 pack (200gm)
Onion - ½ (chopped)
Green spring onion - 2 (Chopped)
Garlic pods - 5 (chopped)
Sesame seeds - ½ tsp
Sesame oil - 1 tsp
Vegetable oil as required
Soy sauce - 2 tsp
Red chilli powder - 1 tsp
Sugar - 1 tsp
Salt as required
Unpack the Tofu pack and wash thoroughly with warm water.
Place it on a paper towel and cut the tofu cake into square pieces like cards.
Remove moisture using a paper towel completely.
Heat a pan and add 4 tsp of oil. Place all the tofu cards on the pan and fry it. No need to wait
until oil hot.
Let it fry for few mins.
Meanwhile, we will make a sauce for braising.
In a bowl, add 2 tsp soy sauce, 1 tsp red chilli powder, 1 tsp sugar, salt as required and 1 cup
of water and mix it all together until sugar dissolve. Keep it aside.
Now flip the tofu cards to other side to fry it.
Once all tofu fried completely, remove them and keep it aside.
In a pan, heat 2 tsp of oil. Once oil hot add ½ chopped onion, 5 chopped garlic pods, 2
chopped green spring onion and fry it.
Once onion in golden in color, add the prepared sauce and mix it. Let it cook for 2 minutes.
Then add the fried tofu cards and mix it gently with sauce.
Let it fry for another 3 to 4 minutes.
Once the sauce absorbed by the tofu cards, garnish with little spring onion, ½ tsp sesame
seeds and 1 tsp sesame oil. Mix it.
Now the mouth watering Spicy braised tofu is ready to serve. It can be served with any of
your main course even with rice.