Chowmein + Omelette = Chowlette.
Yeah! That is precisely what this snack is all about.
I have no idea whose brain child this ‘Chowlette’ is but I heard this name from my ‘dida’ (maternal grandmother). She learnt this recipe from a cookery show, passed it on to my mom and from her to me and my cookbook. For omlette lovers, this is just a fabulous variation.
- Chowmein/Noodles, boiled – 1/2 cup
- Vegetables (carrots and beans), finely chopped – 1/2 cup
- Peas – 1 tbsp
- Eggs – 3 or 4
- Onions, finely chopped – 1/2 medium
- Lime juice – to taste
- Salt – to taste
- Cilantro, finely chopped – 1/2 bunch
- Tomato Sauce – to taste
- Green chillies, chopped or Red chilli powder – to taste
- Pepper powder – to garnish
- Boil the noodles till its completely cooked, drain the water and keep aside.
- Finely chop all the vegetables in a bowl, add peas, chopped onions, lime juice and chopped cilantro to it.
- Add the boiled noodles.
- Break the eggs and pour it on the noodles and vegetable and mix well together till the egg is completely beaten.
- Add salt and chillies to taste.
- Heat oil in a pan, swirl it so that the sides of the pan is also coated with the oil.
- Add little of the mixture (approx 1/2 cup) to the pan and with a spoon/ladle spread it around like a thick omlette.
- Sprinkle some pepper powder on the top side.
- On medium flame cook on one side completely. Once done, flip it over and let it cook on the other side. (This may take some time.)
- When both the sides are completely cooked, carefully transfer it to a plate and serve it hot with some tomato sauce on it.
Serves – 2-3
Note:- The egg holds the chowlette together and hence if the quantity of egg is less it becomes difficult to flip over the chowlette in an intact form.
The week has started and for no reason I am feeling a quite lazy. Just do not feel like lunching today. So maybe …. a quick salad and some left over soup for myself.
This salad is easy and pretty quick, so I do it this way. Also the dressing adds a great taste to it. Here we go…
- Cucumber – 1
- Carrot – 1
- Celery – 1/2
- Lettuce – 1 leaf
- Tomatoes – 1/2
- Grapes – 1/4 cup
- Olive oil – 1 tsp (optional)
- Salad dressing – as required
- Salt, pepper and sugar – to taste and garnish
- Roughly chop all the ingredients and mix in a bowl.
- Add 1 tsp olive oil, salt, pepper and sugar to taste.
- Add salad dressing (any kind) and mix well.
- Note: The combination and the amount is completely as per your preference. Instead of chopping you can slice them as well.
I had been longing to make some nice vegetable recipe and stumbled upon a Mughlai dish – Navratan Korma (meaning nine gems) prepared from nine different veggies, fruit and nuts.
Vegetable Korma (at least my version of it) is derived from the usual Navratan Korma, and includes any vegetable of your choice. Paneer, cream and cashew paste adds richness to this recipe though one may choose to exclude it as well for a healthy meal. As I believe, happily ignore some of the ingredients that are not available in your kitchen.
- Oil – 2 Tbsp or a little more.
- Broken Cashews / Peanuts – 1Tbsp
- Golden Raisins – 1 Tbsp
- Bay Leaf – 1
- Whole Garam Masala –
- Cinnamon Stick – 1 inch piece
- Green Cardamom – 3
- Cloves – 7
- White (or Black) Peppercorns – 1/4 tsp
- Onions – 2 medium, chopped
- Tomato – 1 large, cubed
- Salt – to taste
- Sugar – to taste
- Garlic – 2 Tbsp, finely chopped
- Ginger – 2 Tbsp, finely chopped
- Green Chilies – to taste, finely chopped
- Cumin Powder – 1/2 Tbsp
- Coriander Powder – 1 Tbsp
- Red Chili Powder – to taste
- Turmeric Powder – 1/2 tsp
- Garam Masala – 1tsp
- Evaporated Milk – 5 oz can (may use half and half or whipping cream or plain milk)
- Paneer – approx 7 oz, cubed (optional, but preferred)
- Cut veggies – 2 cups (you may include anything, preferably cauliflower, carrots, green beans, bell-pepper, green peas, potatoes)
- Apples – 1 medium sized, cut into small pieces.
- Cashew paste (optional) – 1/4 cup
- Cilantro Leaves – 1/2 cup, finely chopped
- Water – approx 2 cups
- Boil cubed potatoes and veggies.
- Heat Oil in a medium non-stick pan on medium heat and lightly fry the paneer cubes (if using) and remove for later use.
- Fry Cashews and Raisins until golden brown. Remove onto a plate draining as much oil as possible back into the pan.
- In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
- Add Onions and cook for 5 minutes on medium flame, stirring in between.
- Add ginger, garlic, green chillies and a little salt and cook for 2-3 minutes or till the oil separates.
- Add Tomatoes, stir and cook covered for another 5 minutes
- Add in Cumin Powder, Coriander Powder, Turmeric powder and Red Chili Powder; mix well and cook uncovered. Sprinkle little water, if required, to help the dry spices mix well.
- Put off the flame and take out the fried mixture onto a plate.
- Once cooled grind this fried mixture into a fine paste. Add a few drops of water for grinding if required
- Heat the pan again, if required use a few drops of oil, and stir fry the boiled veggies and apples for 1-2 minutes.
- Add the ground paste to the fried veggies and mix well
- Add fried Paneer (if using)to the mixture
- Add Evaporated Milk or plain milk and mix well.
- Add cashew paste (if desired for richer gravy); reduce heat to low and let the mixture come to a boil.
- If required add additional water to desired consistency. Cook for 5 minutes.
- Adjust salt, add in Sugar (to taste), Garam Masala and Cilantro and mix well.
- Garnish with the roasted cashews and raisins.
Serve hot with chapati, naan, or rice.