Easy Soft Chapathi

                                       Video

Ingredients

Atta / Wheat Flour - 3 cups

Salt - 1 tbsp

Oil - 1 tbsp

Water - Around 300 ml

Steps

1. Mix Atta with Salt and Oil.
2. Add the water in slowly and start mixing (I use my hands).
3. Knead it well and keep it for some time covered with a wet towel/cloth.
4. After 15 - 20 mins, divide the dough equally (I get 16-17 big balls).
5. Take 1 ball and dust it with Atta and start rolling with a rolling pin until desired thickness has been achieved.
6. Heat a tawa/ pan and cook the chapathi each side.

For detailed instructions, watch the video.

Enjoy!!

Sausage and Egg Wrap

This is an easy and quick fix for breakfast if you like Sausage and Eggs. You just need a Tortilla or a Chapati and 5 mins and voila you have a healthy and filling breakfast.

Ingredients Serves 1
Sausage - 75 gms
Egg - 1
Oil - 1/2 tsp
Onion - 1 tbsp chopped
Salt
Pepper
Tortilla / Chapati - 1 cooked
Cheese - Optional

Heat the oil in a Skillet and saute the onions.
Now add the sausage and crumble them. Let it cook for 5 mins or till its cooked well.

Meanwhile beat the egg well and keep aside
Heat the tortilla/ chapati and keep aside

Once the sausage brown well, add the beaten egg in medium heat and mix it with the sausage.
Add salt and pepper.
Take it off the heat once the egg is cooked

Below is how i make the wrap which might not be the correct way but it helps to get the work done :-)
Spread Aluminium foil in a plate and place the tortilla in the middle

Masala Oats

Oats is all around today because of its nutrient level. I got bored of eating Oats with Milk pretty soon and thats when i thought why not add some spices and turn it into Indian flavors.
The whole thing takes 5-6 min of your time, not a bad deal for something so healthy and under 200-250 Calories

Ingredients Serves1
Oil - 1 tsp
Mustard - 1 tsp
Mixed Vegetables - a handful or more
Salt
Spice Mix - 1 tsp or more
Oats - 1/2 cup
Water - 1 cup

Heat Oil in a skillet and splutter the mustard
Now add the Vegetables and saute them
Add salt, the Spice Mix and mix well.
Now add the Oats and mix it into the spice mix well
Now add the water and close the pan with a lid
Let the oats gets cooked and it gets your required consistency

I used a Spice Mix for Meat, you can use Garam Masala or any other Spice Mix which is your favorite
Try changing the Spice Mix and Vegetables for a difference
I used 1 minute Quaker Oats, so the time may vary for different type of Oats

Happy Eating Guys!!!

Cherupayar / Mung Bean Curry

This is the simplest curry you can make as a side dish for Puttu. It really very easy, all in one pot :- )
Needless to say, i got this recipe from my Mother In Law as usual

Ingredients Serves 2
Cherupayar /  Mung Bean - 3/4 cup

Water - 2 cup

Salt

Turmeric - 1/2 tsp

Green chilly - 3-4 nos slit lengthwise
Coconut Oil - 1 tbsp
Curry Leaves - few

Pressure cook the Mung Bean with Water, Salt, Turmeric and Green Chilly for 2-3 whistles
The Cherupayar should be cooked well but not mashed out
Now add the curry leaves and pour the oil on top of it.
Keep it closed for 5 - 10 mins.
Mix well and serve hot over Puttu :-)

Happy Eating!!!

Sausage Gravy

This type of gravy is a common item for breakfast when people make Biscuits in America.
You can make gravy's of many kinds, this one is Sausage gravy which i made to accompany the Buttermilk Biscuits that i made this weekend.
When we used to have this from Restaurants i thought it was made of cream or cheese because they were really very creamy in look. So Raj always tried to limit me while having these. While Raj is a fan of Sausage Gravy, i tend to like the Mushroom Gravy.
Here goes the recipe of Sausage Gravy

Ingredients Serves 2
Ground Sausage - 1/3 pound (I used Jimmy Dean)
All Purpose flour -2 tbsp
Milk - 1 1/3 cup
Salt
Pepper - 2+ tbsp (according to your taste level)


First heat your Iron Skillet and break the sausage into small pieces like this and cook it in medium heat till it reached this color as shown in Picture 2

1

2

3

4

Now add the All purpose flour into this and keep stirring till the sausage dries out as shown in Picture 3
Then add the milk, salt and pepper (Picture 4) and keep stirring it till it thickens to your desired consistency (Picture 5)

5 - The Final Step

This should be the desired consistency of your gravy.

Do a taste test and take it off heat.

If your gravy thickens before you serve, then add 1-2 tbsp of milk and mix it.
It should help.





Happy Dunking Guys!!!

Drop Biscuits

Biscuits with Jam

Biscuits and Gravy is one of our favorite comfort food. There is a restaurant "Pine State Biscuits" here in Portland where we get super delicious Biscuits and gravy. They have numerous variations to do with Biscuit, but our favorite is the one with gravy.
We need cookie cutter to get round sha    ped biscuits, but you can make this drop Biscuits if you dont have a cookie cutter with you.

Ingredients Makes 12 Drop Biscuits
All Purpose flour - 1 cup
Baking Powder - 3/4 tsp
Salt - a small pinch
Cold Butter - 4 tbsp (1/2 stick)
ButterMilk - 1/2 cup

Mix in all purpose flour, salt and baking powder.
Now add the butter.
Break the butter into small pieces as seen here and mix it into the flour mixture using your hands slowly breaking the butter peices further.

Once its mixed well, it should look like crumbs as seen here.

Now add the butter milk and mix it into the mixture.

Preheat your oven to 400 degree F.

Meanwhile drop the biscuit mixture onto the baking sheet.
Now bake them for 16-17 mins till you get a light brown color on the top and your Biscuit is done.

 You can have the Biscuits along with Gravy, Jam or Butter and Honey.

Biscuits with Sausage Gravy

Happy Munching guys!!!

Banana Bread

My Second Baking Venture - Banana Bread
Even though i have had this many time, never thought of making it till recently when i had it from one of our friend's house.
I was not happy with the color of this bread, so i tried to make it better the next time, but it was not a super success even though the color came out good enough.
You should use overripe bananas for this.This is how mine looked.

Serves 4
Ingredients - Everything should be in room temperature
Wet Ingredients
Butter - 4 tbsp
Sugar - 1/2 cup (I used white but brown sugar gives a rich color)
Egg - 1 large
Vanilla Extract - 1/2 tsp

Banana Over Ripe - 1 1/2 (around 375 gms)

Dry Ingredients
Wheat flour - 1/4 cup
All Purpose flour - 3/4 cup
Baking Pdr - 3/4 tsp
Salt - 1/2 tsp

Optional Items
Nuts - 1/4 cup
Shredded Coconut - 1/4 cup
Chocolate Chips - 1/4 cup

Butter - for smearing the baking pan

 You can either use a spatula or whisker or hand mixer for mixing the ingredients

Mash the banana with a fork and keep aside.
Break the egg and keep it in a bowl.
Mix all the dry ingredients in a bowl very well and keep aside

Take a bowl and whisk the butter and sugar till its creamy.
Now add in the egg and whisk it well.
Add the vanilla extract and mix in
Add in the mashed banana and mix it.
Add the dry ingredients half at a time and mix it into the wet ingredients mixture.

Now using a spoon you can add the nuts, shredded coconut and chocolate chips into this mixture.

Preheat the oven to 350 degree

Now smear your baking pan with butter on all sides and pour the mixture into this.
Slightly shake so that the mixture settles well.

Now bake the same for 45-50 minutes or till a toothpick inserted in the middle comes out clean.
Let it cool for 15 minutes and move to the serving dish.

You can bake for some more time if its not done by 50 mins. Mine was done perfectly by this time
The time required may vary based on your oven
The banana bread mixture should fill only till 2/3 rd of your baking pan.

Serve the Banana Bread slices with Butter or you can even make French Toast with it

Happy Baking Guys!!!

Poori masala

Well it was a Poori day, what to say, lots of kneading and rolling, finally we had Poori after some time
Its not too tough to make this so if you feel like having it, you can make it fast.

Ingredients
For the Dough - Made 13 pooris
Atta - 2 cups
Water - 15 tbsps (1 tbsp less for 1 cup)
Salt - 1/2 tsp

Atta - few tbsps  for dusting while rolling them out
Oil - for frying


Take the atta in a bowl and mis in the salt well.
Now add the water slowly and knead the dough. Take care not to add too much water.
This is how the dough looked like after kneading.

Now take them and roll them into balls.
Now take one dough ball, flat them a little with your hands .
Sprinkle with atta and slowly roll them out.

This is how they look after rolling out
Mine are not perfect rounds :-)

After you roll out all of them
Heat oil in a deep bottomed pan and fry them one by one
While frying, gently press the top of the poori with your spatula which will help them to puff.
Now flip it over and let it cook the other side.
Once its done, drain the excess oil in a kitchen towel.

Fry all of them and enjoy.

Pooris usually goes well with Potato Masala

Enjoy Guys!!!

Scrambled Egg with Pepper

Yes, i know that most of them will be knowing how to make this.But still if there is anyone around who doesn't know how to make scrambled eggs, then this is for them :-)
You can make different varieties of scrambled eggs by altering the ingredients. In this one i have added pepper. It solely depends on your likes and dislikes.
This also makes an excellent breakfast dish.

Ingredients (Serves 1)
Eggs - 2
Onion - 1/4th on a medium one (minced)
Green Chilly -2 nos
Salt
Pepper - a pinch
Curry leaves - 2-3
Oil - 1/2 tbspn

Heat oil in a pan, and add the onion, green chilly and curry leaves.
Meanwhile whisk the eggs with salt and keep aside
Once the onions are done well, add the whisked eggs and sprinkle the pepper powder and mix it well.
Do the mixing part in low heat, so the egg gets scrambled very well
Serve hot with Rice or Roti

Happy Eating Guys!!!

Potato Poha

Potato Poha is a North Indian dish. I had it from Gujarat when i was a kid and it didnt go well for me. So i always refrained from cooking it. But lately Raj was insisting so much that i thought to give it a try. And to my surprise it was very tasty and i loved it. So now i will be cooking this more frequently.

Ingredients (Serves 2)
Oil - 1 tbsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Curry leaves - few
Green chilly - 2-3
Urad dal - 1 tsp
Channa dal - 1 tsp
Peanuts - 2tbsp
Onion chopped - 2 tbspn
Salt
Potato chopped- a small one
Turmeric - a big pinch
Thick Rice flakes - 1 cup (washed and drained)
Cilantro leaves - few
Lime juice - 1/2 wedge (around 1 tbsp)

Wash the rice flakes in water and let it soak the water for 30 secs. Now drain and keep it aside.
Heat oil in a pan and splutter mustard and cumin.
Now add curry leaves and add the urad dal, channa dal and peanuts and roast it well.
Now add the green chilly.
Now add the chopped onion, salt and saute it for a min, then add potato and close the pan with a lid. Once the potato cooks, add the turmeric and mix well.
Now add the soaked rice flakes and mix well.
Close the pan with a lid and let it cook (will take 4-5 mins)
Now add the chopped cilantro leaves and mix it very well.

Serve hot

You can substitute the potato with mashed potato if its available. I added mashed potato while cooking this time and it went well.

Enjoy!!!

Aloo Paratha

I have been thinking of making this for a long time. Its easy to make and also tasty to eat
When i was in Bangalore, me and my friend Anu used to go to a shop for parathas all the weekends.
They serve it with little curd but i was happy to eat it just as it is.
We can make different varities by varying the filling. This one is with Potato. Here goes the recipe

Ingredients Makes 9 Parathas
For Chapathi Dough
Atta - 1 1/2 cups
Water - 3/4 cup
Salt - a small pinch

For the filling
Potato - 2 medium ones
Salt
Cumin seeds - 1/2 tsp
Amchur - 1/2 tsp
Garam masala -  1/2 tsp
Cilantro - few chopped
Green chilli - 2 chopped as finely as possible
Turmeric pdr - a very small pinch

Atta Powder - 2-3 tbsp (For sprinkling while flattening the Paratha)
Oil/ Ghee  - For Drizzling while cooking the Paratha.

 Knead the dough and keep aside for some time. Mow make balls out of this. I got 9 of them

Pressure cook the potato in water (enough to cover it) for 2 whistles
Once it cools off, peel and mash the potato
Now add the remaining ingredients into this mashed potato and mix it very well. Make 9 balls out of this and keep aside





Now spread one dough ball a little and place the potato mixture ball into this

Now close this by bringing the edges to one side.










Now press the protruding side flat with your hands as seen in this picture

Now flat this out slowly just as you will do with a chapathi. I tend to use atta powder while flattening it
Heat a pan in high heat and place the paratha in it .
You can drizzle with Oil/ Ghee on both the sides while cooking.
Once its heated through, flip over and cook both the sides till its completely done




Serve with Curd and Pickle

The oil here is optional. I tend to use as little as possible. But i must admit that a generous amount of oil / ghee enhances the taste :-)
The amount of Spices used here can be varied based on your taste level.

Happy Eating!!!!

Chickpeas Sundal

Well to start off, i must say that till today morning i didn't know that this dish is known as Sundal. My mother used to make this for breakfast some days and i loved it. I never asked her what is this known as, neither did she tell me. I used to call it 'Kadala Upperi'
If something tastes good, seriously why do you want to know the name for? ;-)

Today morning when i was checking Facebook, i happened to see a photo posted by my friend with title 'Spicy Sundal'. It intrigued me. I did a Google search and was surprised to see that it is the same thing that i have been eating.

When i was working in Bangalore, me and my friend Anu used to go to a Ganapathy temple every weekend. Yes i did pray but the main intention was to eat the 'Prasadam' that we got there. We use to get this along with many other tasty items.

It serves as a breakfast or a snack.

Ingredients (Serves 3)
Chickpeas - 1 cup
Salt
Oil - 1 tbsp
Mustard - 1 tsp
Curry leaves - few
Green Chilly - 3 nos
Dry Red Chilly - 3 nos
Grated coconut - 4-5 tbsp

Soak the Chickpeas overnight I soaked it for 5-6 hours and it worked fine
Pressure cook chickpeas with water (just enough to reach a bit more than chickpeas) and salt for 3 -4 whistles
Heat oil in a pan and splutter mustard. Now add the curry leaves, dry red chillies and green chilly and saute for 30 secs
Now add the cooked chickpeas and mix it well.
Let it cook for 1-2 mins till the spicy oil coats the chickpeas.
Now add the grated coconut and mix well.

Serve hot with a steaming cup of coffee :-)

Happy Snacking!!!

Onion Tomato Chutney

Well bored of having Sambar or Coconut Chutney again and again? Try this then
Its a simple one using Onion and Tomato

Ingredients (Serves 2)
Big Onion chopped - 1
Tomato chopped- 1
Salt
Chilly Powder - 1/2 tsp
Oil - 1 tbsp
Curry Leaves

Heat oil in a Pan and add the curry leaves.
Add the onion and saute them well. Once its done add the tomato pieces and salt and saute it
Once its almost done, add the chilly powder and saute till the raw smell goes.
Take it off heat and once cooled a bit, grind it till you get a smooth paste.
Do not add water

Serve it with Dosa or Idli

Happy Dipping!!!

Cilantro Chutney / Dip

This post links to the memories about my school days especially the Lunch Time. Most of us use to bring Rice and some sort of curry for Lunch whereas our friend Anu will everyday bring something different. She will bring sandwich, cutlets, various types of rice. Every time she brings this sandwich with Cilantro chutney and a slice of cheese, one share goes to my friend Jinny and myself. Jinny was more interested in the cheese whereas i was more interested in the Cilantro chutney part :-)
My love towards her mother's foods were so serious that i even thought of marrying her brother. As her brother was younger to me, i was ready to marry her cousin (whom i have never seen) who was of course elder ;-)
Its better to be family to get all those goodies from her mother. That was my intention :-D
She used to pull my leg telling that she will talk to her aunt for me. Oh God it was just so funny when i think about it today.
Today about 9-10 years later, she might have forgotten about it but whenever i see Cilantro, Anu and her sandwiches comes to my mind. Jinny has been asking me to put this recipe for quite some time.
So i would like to dedicate this post to my friends Jinny, Anu and all those memories.
I don't know what all Anu's mother use to add, this is just what i came up with and it tastes the same.

Ingredients (Serves 2)
Cilantro - 1/2 cup
Coconut grated - 2 tbsp
Green chilly - 1 small
Salt
Water - 2 tbsp

Grind all the ingredients together. You can add more water, if you like it more thinner.
You can add any spices that you like the flavour of. This is just the basic version.

Use it as a spread for your bread or you can use it as a dip also.

Happy Eating!!!

Kozhukatta Spicy

Its a 4 PM snack item in most of the Kerala households. This is not a sweet Kozhukatta but a spicy one which makes it a good choice for Breakfast too.
When i looked, i didnt find a recipe for this type of Kozhukatta available, so thought of posting it. Who doesnt like a twist, ryt?
We usually add lots of small onions and mustard, eating each 'kozhukatta' with a little bit of onion and mustard is the perfect way to have them :-)

Ingredients (Serves 3)
Rice powder - 1 1/2 cup
Grated coconut - 1/2 - 3/4 cup (the more the merrier)
Cumin seed - 1 tsp
Salt
Water - 1 1/4 cups

For Temepering
Oil - 1 tbsp
Mustard Seed- 1 tbsp
Curry Leaves - few
Dry Red Chilly - 5-6
Small Onion chopped - 15 nos

Dry roast the rice powder with cumin seeds for 10 mins in medium heat. Keep stirring.
Add the salt and mix it into this powder. Take care not to add more salt as you will get the salt taste only after adding water
 Add the grated coconut and now add the water slowly and start mixing it till you get a consistency of that of a chapati dough.
Now make small balls of the dough and steam them till its cooked well.
The smaller, the tastier they are
Mine took about 20 mins in medium heat
Once the steam starts coming out, i reduce the heat to low- medium and allow it to cook.

Once the kozhukatta is cooled enough to handle, start with the tempering
Heat oil in pan and splutter the mustard seeds. Then add the curry leaves and dry red chillies.
Now add the onion and saute them till it gets a brown color. Take care not to burn them
Toss the Kozhukatta along with the tempering and let it stay in low heat for 5 mins.
Yay...Its done

Eat Kozhukatta along with the mustard and onion. It tastes better that way :-)

Happy Eating

Chapati / Poori Dough

I know this is not  recipe, but believe me there are many people who would like to have atleast a starting point in making a Chapati dough.
My father makes really good chapati's. Everyone likes his chapati and my husband felt that i would also be knowing to make it (kind of hereditary ;-) ). Well to tell the truth i didnt know to make chapati's.
Well after some time, now i can proudly say i have finally found the way to make soft chapati's. Still not the same like my dad does but still its good enough.
Also i am not a fan of adding oil to this dough. And i am able to make good chapati's or Poori's with this dough so i dont feel that you need to add oil for that.

Makes 10 medium sized chapati's

Ingredients
Atta - 2 cups
Salt - 3/4 tsp
Water - 1 cup

Mix the atta and the salt well.
Add the water sowly and keep mixing the atta/water mixture. By the time you add the whole water, it will be a bit hard to mix.
Keep mixing it till you can form a get a  consistency of not too soft nor too hard.
Note: You can add few tbspns of water if you feel its too hard
         You can add few tbspns of flour if you feel its too soft

It takes me from 15-20 mins to get the proper dough.
This is just a starting point, i sometimes end up adding few tbspns of water or flour to get the correct consistency.
Hope this helps you to get started

Happy Kneading!!!!

Potato Masala

Ok so i know we dont need any kind of introduction to this. Its really that one thing that goes with many other dishes. Yes i proudly present to you the One and Only 'Potato Masala'. Yes yeah its the same that you have with Poori, Chapati or even with Dosa :-)
Its mainly famous as the Masala in Poori Masala. I dont think anyone has Poori with anything else. One or the other form, always Potato Masala makes it with Poori. I had it with Chapati today and am still wondering why it isn't paired with Chapati too. They were awesome
So here i go to the recipe

Ingredients (Serves 3)
Potato - 3 medium (around 400 gms)
Onion chopped - 50 gms
Tomato chopped - 1 medium (around 70 gms)
Urad dal - 1 tbsp
Mustard - 1 tbsp
Curry Leaves - few
Turmeric pdr - 1/2 tsp
Green chilly - 3-4 (adjust to your heat level)
Oil - 1 tbsp
Water - 2 cups
Salt - 1/2 tsp (adjust to your taste level)

Pressure cook the potato with 1 cup water and 1/4 tsp salt for 2 whistles
Peel off the skin when it cools down and mash it with a fork. Take care not to mash it like a paste. It should be just semi mashed with little bites of potato.
Heat oil in a pan and splutter the mustard seeds, add the curry leaves, urad dal and green chilly. Fry till the urad dal turns light brown.
Add the onion and saute till transparent
Add the tomato and saute well. Add the turmeric,salt and saute till the raw smell goes. Now add 1 cup of water and when it boils, add the mashed potato and mix in well with the water. When it starts boiling, its done. You can stop the heat when it reaches your desired consistency.
It will thick a little bit even after stopping the heat, so take care about that

We like to have it with little gravy and not too thick.

Serve hot with Poori, Chapati or even Dosa

Happy Eating!!!

Masala Semiya Upma

Semiya is a cool ingredient. You can make dessert or upma with it. Here i use to make upma very often, but Raj is not a fan of it. So i tried adding masala into it so that it will be spicy which will increase the flavours of the dish. I must say it was a success. It was way tastier than the regular Upma that we make with Semiya.

Ingredients (Serves 2)
Semiya - 1 cup
Mixed veg - 1/2 - 3/4 cup ( i used potato, carrots and peas)
Water - 1 1/2cup
Pearl Onion - 4
Tomato - 1 small
Curry Leaves - 4-5
Mustard - 1 tbsp
Turmeric - a pinch
Chilli pdr - 1/4 tsp
Garam Masala - 1/4 tsp
Grated Coconut - 2 tbsp
Oil - 1 tbsp
Salt

Dry roast the semiya till it becomes light brown in color and keep aside
Heat oil in a pan and splutter the mustard seeds.
Add curry leaves and pearl onion and saute well.
Add the turmeric pdr and the vegetables and saute for 2-3 mins. Now add the tomato and chilli pdr, salt along with the garam masala and saute till the raw smell goes.
Now add the water and bring it to boil.
Add the vermicelli and cook in medium heat. Close the pan and let it cook for 4-5 mins.
Now add the coconut and mix well. It will soak if there is any water left

Note: The water content that you add may vary depending the size of the vermicelli.

Puttu - Chemba

Chemba Puttu

Puttu is an usual breakfast item in Kerala. Even though Puttu is married to Kadala Curry, he is seen with banana, cherupayar curry, sugar and papadam also. But puttu is such a sweet boy, so we adjust with his behavior :-)
Whenever we are hungry and we call him, he reaches within 5 mins, but as you all know his wife takes time to dress, he brings any of his girlfriend for the time being. See didnt i tell you he is very sweet

Ingredients
Puttu Podi - 11/2 cup ( we use Avees puttu podi, they are the best)
Water - 11/4 cup
Salt
Grated coconut - 1 cup

Mix the puttu podi with salt and then mix with water slowly till you get this consistency. It should be between chapathi and powder .

I usually make cheratta puttu, the small one.

Add the coconut and the the
 puttu mixture and steam it
 for sometime





Once the steam starts to come out ( might take 3-4 mins to reach here), reduce the heat to medium - low and keep for 5 more mins
Test whether its cooked and serve once done





Note: please encourage him to be with his wife, you will see the difference :-)
She brings the best out of him

Bread Omelette

Bread Omelette

Bread Omelette is a common breakfast item in most of the household, still i would like to go with this recipe for those who are new to cooking but dont know much about it (see i never forget my past :-) )
When i was completely new to cooking, there were very minimum things i knew to make and it always left me cooking the same thing again and again. Sounds boring ryt? I know
Then slowly i started to think more and frequent calls to my in laws, my parents, friends and the Cooking Blogs; i am happy to say now i try not to make the same recipe again for quite some time

The bread inside the omelette is so inviting with its soft texture

So now to the recipe

Serves 1
Ingredients
Eggs - 2
Bread slices - 2 small or 1 large
Green chilly minced - 1
Pearl Onion minced - 2
Salt
Pepper pdr - a pinch
Oil - 1/4 tsp

Whisk the eggs with the pearl Onion, green chilly and salt and keep aside
(Its good to have a large pan, so you will get a big  omelette to cover the bread completely)
Heat a non stick pan with the oil and add the whisked eggs mixture and spread it to the maximum. Keep the heat in medium.
Now sprinkle the pepper powder.
Once its half cooked, add the bread slices and carefully fold the omelette and flip it and cook it for 1-2 minute in low flame
Check for the omelette and transfer to a serving plate

Try and let me know how it went for you
Happy Eating Guys!!!!