How To Make Egg Nests

Ingredients :- 

• 2 eggs
• Pinch of salt
• 1/4 cup grated Gruyere cheese

How To Make It :-

Preheat the oven to 450°F with a rack in the middle. Line a roasting pan.

Separate the egg yolks from the whites. 

In a bowl beat the egg white with a pinch of salt.

Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

Place in the oven for 3 minutes. 

After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. 

Return the baking sheet to the oven and cook for 3 more minutes.

Ready To Serve.

How to Make an Omelet

Ingredients :- 

• 2 eggs
• 2 Tbsp milk
• 2 Tbsp butter
• Salt and ground white pepper, to taste

How To Make It :- 

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Heat a heavy-bottomed nonstick pan over medium-low heat. Add the butter and let it melt.

Add the milk to the eggs and season to taste with salt and white pepper. Mix Well.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs.

Let the eggs cook for up to a minute or until the bottom starts to set.

Gently push one edge of the egg into the center of the pan with the Spatula, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Now gently flip the egg over using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

With your spatula flip the entire omelet over to cook the top for few seconds.

Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

Ready To Serve.

How To Make Idli Sambhar and Coconut Chutney

1. Idli:- 
Ingredients For Idli :-

• 3 cups par-boiled rice (ukda chawal)
• 1 cup urad dal (split black lentils)
• salt to taste
• oil for greasing

How To Make Idli :- 

Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours.
Drain, wash and grind to a smooth paste.
Cover and keep aside overnight to ferment.
Add the salt and mix well.
Put spoonfuls of the batter into greased idli moulds and steam for 15 minutes.

2. Sambhar :- 
Ingredients for Sambhar :-

• 1 cup toovar (arhar) dal
• 1 tomato , chopped
• 1 onion , chopped
• 2 brinjal (baingan / eggplant) , cubed
• 1 drumsticks (saijan ki phalli / saragavo) , cut into 4 pieces
• 1 potato , cubed
• 1 tbsp tamarind (imli) pulp
• salt to taste

Ingredients for Sambhar Masala :- 

• 6 to 8 whole dry kashmiri red chillies
• 1 tbsp coriander (dhania) seeds
• 1 tsp toovar (arhar) dal
• 1 tbsp chana dal (split bengal gram)
• 1 tbsp urad dal (split black lentils)
• 1 tsp turmeric powder (haldi)
• 1/2 tsp asafoetida (hing)
• 1 tsp oil

Ingredients for Tempering :- 

• 1 tsp mustard seeds ( rai / sarson)
• 6 curry leaves (kadi patta)
• 1/4 tsp asafoetida (hing)
• 2 tbsp oil

How To Make sambhar masala :- 

Heat the oil and roast all the ingredients for the sambhar masala in it.
Grind to a fine paste in a blender using a little water. Keep aside.
How To Make Sambhar :- 
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.

3. Coconut Chutney :- 

Ingredients for Coconut Chutney :- 

• 1 cup grated coconut
• 2 small green chillies 
• 1 tsp grated ginger 
• 1 tbsp roasted chana dal 
• salt to taste

For The Tempering :- 

• 1/2 tsp mustard seeds
• 1 red chilli
• 2 to 3 curry leaves
• 1 tsp oil

How To Make Coconut Chutney :- 

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

How to Make Mashed Potatoes

Ingredients :-

• 5 to 6 medium sized Potatoes
• 1/2 teaspoon salt
• 4 Tbsp heavy cream
• 2 Tbsp butter
• 1 Tbsp milk
• Salt and Pepper

How To Make It :-

Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. 

Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. 

Pour the heated cream and melted butter over the potatoes. 

Mash the potatoes with a potato masher. 

Then use a strong wooden spoon (a metal spoon might bend) to beat further. 

Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

How to make a Pan Cake

Ingredients: -

• 1 1/2 cups flour.
• 3 tablespoons sugar. 
• 1 1/2 teaspoons baking powder.
• 1/2 teaspoon salt.
• 1/4 teaspoon baking soda in a medium bowl.

How to Prepare :-

Whisk 1 cup plus 2 tablespoons milk, 4 tablespoons melted butter and 1 egg in a separate bowl; fold into the flour mixture until just combined.

Brush a large nonstick skillet or griddle with butter and heat over medium-low heat. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. (Makes 6 to 8 pancakes.)