Tomato Omlet

Last week I made Soumya’s (homespices) version tomato omlet with my own touch. This was a new dish for me but for my husband, it seems he use to eat a lot ( in chandamamma restaurant in Nellore) during his childhood, also my FIL’s fav dish on the menu. I followed Soumya’s recipe, I added grated carrot and coriander leaves instead of curry leaves. So folks enjoy this super easy/ fast dosa anytime of the day. Have it with your favorite chutney or even with plain yougurt. I ate plain. I wanted to post this few days back. Soumya thanks a lot for posting delicious recipe. Here is my version.

Ingredients

1 cup sooji (ravva)
1 cup maida (all-purpose flour)
2 tbsp rice flour (optional)
1 tsp cumin seeds
Big pinch of turmeric
Red chilli powder (accord to taste)
Salt to taste
1 medium onion (finely chopped)
2 medium tomatoes (finely chopped)
1 carrot (grated)
3-4 green chillies (finely chopped)
1-2” inches ginger (grated)
Fist full of coriander leaves (chopped)
Water to make batter
Oil to make dosa

Procedure

In a large bowl mix all the dry ingredients, chopped veggies and water mix well and keep a side for 20-30 mins (batter should be thin like ravva dosa batter). Heat griddle/ tava on medium heat (when u pour the batter tava should be hot) splash spoonful of batter and add little on to the edges of dosa, cover it for 15-20 sec’s. Flip the dosa (you can see the edges starts turning brown) and cook the other side for another 10 sec and remove from. Repeat the process with remaining batter. Serve hot with your favorite pickle or chutney.

Notes and Tips

Adding vegetables makes dosa not only look colorful but also healthy. Rice flour makes dosa crispy while carrots add crunch. You can also add couple of tablespoons of yogurt of you like, add nice tang to dosa. Thinner the batter, lacy and crispy the dosa will come. If the batter is too thin add sooji and flour in same proportion. If it’s thick add little water. Adjust the heat while making dosa. Low heat will make soggy and difficult to flip the dosa, high heat will burn.

Chunky Minestrone

Vegetarian soups are even more satisfying when paired with a sandwich or salad. A bowl of warm soup or stew is quite comforting after a long day. And some of the best are loaded with healthy, good amount of fiber and vitamin-rich vegetables. Chunky minestrone is one of my favorite. The word minestrone means :- variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. (Source wikipedia.org)

Ingredients

2 tbsp olive oil
1 medium onion (chopped)
1 medium onion (diced)
1 clove garlic (minced)
1 celery stalk (thinly sliced)
1 medium zucchini (cubed)
4-6 mushrooms (chopped , optional)
4-6 asparagus ( cut into 1-2″ inches)
14.5 oz canned tomatoes (diced/whole un drained)
15 oz canned cannelloni beans ( drained)
1/4 cup small pasta
2-3 cups water/vegetable stock
1 tsp Italian seasoning
salt and pepper to taste
1/2 cup parmesan cheese (grated)

Procedure

Heat oil in a large deep pan over medium heat. Add onions, celery, carrots garlic and sauté for 3-5 minutes. Add seasoning, zucchini, mushrooms, asparagus, tomatoes ( if using whole chop into bite size pieces), salt , pepper, water/stock and bring to a boil. Cover and reduce heat and cook for 12-15 minutes. Add beans and pasta and cook for 8-10 minutes or till pasta is done (al-denta). Sprinkle with cheese and serve hot with garlic bread/ salad.

Notes and Tips

You can add greens (spinach /kale) to the soup, taste and also looks really good. You also use orzo (rice shaped pasta) instead of small pasta. You can also make this soup with your choice of vegetables, beans, pasta and olives and serve hot in winter and cold in summer.