Vegetable Stuffed Spongy Omelet

When I was in class 5th I knew nothing about cooking but yes I knew 3 recipes. 1) How to prepare tea. 2) How to make a spongy omelet 3) How to prepare cold coffee.  Among these I loved to make the spongy omelet, till today my father loves the way I prepare it. And always make new variety of it some times I use vegetables in it, some times cooked Prawn(jhinga), some times boiled chicken pieces... today I have used vegetables into it.

Hope you my readers read it, cook it, eat it and share it :)

Mixed Veg Curry

It's almost the end of winter and end of finding variety of vegetables in the market... Tough these days we can find every kind of vegetables canned and exported... But can't get the freshness any more. Have to wait for next 8-10 months to get  these vegetables again in the market :)

Mixed Vegetable Curry is best with Roti, Naan, Parante, Kulcha's etc.

Onion Raita

The second recipe I choosed is Onion Raita from Vegetarian Food & Me for Blog Hop Wednesday. I had lil alterations with my raita but the theme is -:Onion:- Onion raita can be taken with and Palao, Biryani, Parante etc... 

Paneer Bhurji - A deadly combo with parante

I choosed Panner bhurji from Vegetarian Food & Me for Blog Hop Wednesday. I used to prepare panneer bhurji in different way and after trying Rasya's way it was YYYYuuuuuMMMMM...... I have little bit alteration from Rasaya's ingredients... Panner Bhurji is a deadly combination with parathe, fulka's, naan.....etc.

Dal Panchratan-Too Nutritious

Dal Panchatran... Pachatran because it consist of 5 different kinds of pulses in it. Rajma,Chick Peas, Bengal Gram,Moong Dal and Lobiya (Black eye Peas). Just while surfing about lentils/dals I found three variety of it - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet.

They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked.