foodatarian.com

Ingredients: (Serves 2)
4 eggs,
3 sausages; fried/grilled and chopped, (optional)
3 tbsp chopped green or red onion,
1 small tomato; chopped,
1 small green bell pepper (capsicum); chopped,
3-4 mushrooms;  sliced and diced,
Salt and pepper to taste,
Chilli flakes to taste,
3 tbsp grated cheddar cheese,
2 tbsp cream or half-and-half,
Olive oil for frying.

Method:
Beat the eggs in a bowl and whisk them nicely by adding the cream/half-and-half, salt, chilli flakes and pepper. Meawhile, heat a pan, add little oil and fry lightly the mushrooms till they are cooked. Drain and remove.
Heat a skillet and grease with some oil. Pour the egg mixture on it to prepare one omelet and reserve equal amount to prepare another. Spread the egg properly on the skillet. Then sprinkle half of all the vegetables and sausages reserving half for the second omelet. Cover and let it cook on low flame. Uncover and check if the bottom and the top of the omelet is cooked. Then sprikle cheese over it and fold in half. Prepare the other omelet similarly and serve as breakfast or even as a meal.

TIP:
Since this is a garden omelet sausage is an optional ingredient. But it tastes more delicious with the sausage, believe me!!

Ingredients:
250gms cup dates (khajur),
2 tbsp cream,
1/2 cup fine sugar,
1/2 cup fine cashew nut powder,
1/4 cup khoya,
1/2 cup coarsley ground dry fruits (pistachio, walnuts and almonds) or as per taste.

Method:
In a pan, put dates (khajur), cream and cook stirring till it softens. Remove from flame in a plate. Then add sugar as per taste, cashewnut powder and mix well to form a dough. Mix together khoya and little sugar and knead well. Then divide both the doughs into 2 equal portions. Then roll the date dough into a flat chapati and spread the khoya mixture over it evenly, then roll it. Similarly prepare the other roll. Then cut 1/2 inch slices and serve immediately or chilled.

Ingredients:
1/2 kg brinjals,
2-3 cloves of garlic; crushed,
2″ piece ginger; crushed
1/2 tsp rai (mustard seeds),
1/2 tsp jeera (cumin seeds),
1 tsp methi (fenugreek) seeds,
2 tsp turmeric powder,
2 tsp red chilli powder,
1 1/2 cup sugar,
1 1/2 cup refined vegetable oil,
1/2 cup vinegar,
2 tbsp salt.

Method:
Soak together chilli powder, turmeric powder, jeera, mustard seeds, garlic and ginger in vinegar for an hour. Then grind this to a paste. Heat oil in a pan and saute this ground paste on low flame for two minutes. Then add sugar, salt and mix well, add the brinjal and cook on low flame. Do not cover or add water, since this pickle needs to be preserved there should not be any water content. When brinjal has cooked, let it cool and preserve in dry bottle. Add some oil on the top of the pickle if you want to store this for a longer time. You can also serve this pickle as a vegetable, but in that case use less oil.

Ingredients:
10 large Arvi/Arbi,
3/4 tsp red chilli powder,
Salt and Chat Masala to taste,
Oil for deep frying.

Method:
Wash clean the arvi and let them dry for some time, so that they do not become sticky. Then peel them and chop into chip size pieces. Meanwhile heat oil in a kadhai. Lower the flame to low-medium and then drop the arvi into it few at a time. Fry them till crisp and nice golden in color. Drain and transfer to bowl. Sprinkle salt, red chilli powder and chat masala, toss well and serve as a tea time snack.

Ingredients:
A bunch of tender sprigs of coriander,
1 potato; chopped,
1 small carrot; diced,
1 onion; chopped,
1 green chilli; chopped,
1 bay leaf,
1 tbsp cornflour dissolved in little water,
2 tbsp vinegar,
1 tsp soy sauce,
Butter,
Beaten cream to garnish.

Method:
Heat butter in a pan and add bay leaf, onion and saute for 2 minutes. Then add carrots, potatoes, green chilli, coriander and fry for some time. Then add water to it, cover and cook till all the vegetables are soft. Remove from heat, remove the bay leaf and then grind to a smooth paste. Add the cornflour paste, soy sauce, salt, vinegar and mix well. Garnish with cream and serve.