shore that looks yummy
how many times have i told you to get a website of your own, even a blogspot.com would do fine

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shoresaab as easty told to you saab, if you stop making and eating all this crap then you will not need stomach surgery saab

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Shoresahib: making pulau is beyond my depth, I must sadly admit. I have a hard time working my way up from assistant dishwasher to passable breakfast maker as it is.

but maybe some day i will suggest this to the missus and offer to be the assistant who dices the mangoes (with mango season soon upon us, this is a timely suggestion).

Good idea on the using tea with half and half! That too shall be done tomorrow morning.

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Waisay Tahmed Sahib,

Have you ever had regular pullao with Diced Mangoes.

Its so good. OMG.

By the way,

Use the Half and Half to make good Chai.

Pour the boiling water in a teapot over Teabags and Cardamom.

Let stand for 5 minutes in teacozy, then heat half cup half and half in microwave.

Add it to the teapot till desired color isreached.

Half and half makes much better chai in my opinion.

Try it.

Ofcourse dual use for your half and half.

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and will have to go to the food store to get the half-and-half, but what the hell: we are talking mother's day here!!

will keep lal mirch down.

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OK, I'll try egg-beating option then. I have been using the milk option ever since I was told this trick as a student years ago. but this egg-beating procedure sounds promising.

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What fluffs up the Omelette is the vigorous beating of the eggs. All the air that gets trapped in it makes a fluffy omelete.

I would recommend adding maybe a tablespoon of half and half.

If using Lal Mirch, reduce the amount of hari mirch.

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btw, I plan to add a bit of milk to it to fluff up the omellete. Hope you agree.

also, I think I'll try the lal mirch and haldi option that you provide.

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Ranjit dear,

Here is my recipe for Chapli kabab!

2 pounds Ground Sirloin

Spice Mixture:

Salt to taste

Red Chilli Pepper to taste

Anar Dana: 3 tablespoons

Coarsely ground fresh Dhaniya: two tablespoon

Zeera: One tablespoon

Haldi: Half teaspoon

Diced Tomatoes: 2 firm Roma tomatoes seeded

Green Chillies: 4 finely diced

Besan: Half Cup

Egg: One whole Whisked

Combine all ingredients with your washed hands. When everything is combined, make large 6 inch by 6 inch patties about half inch thick.

Heat Olive Oil on a large griddle, preferrably Tawa. Just a tablespoon. The Patties tend to release fat so dont use very much oil.

When done on both sides, remove!

Serve with Naan or Rice, with Cucumber Raita and Plum Chutney.

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Thanks Shoresahib. This sounds so good, I'll make for one myself too.

This recipe is going to be part of the mother's day celebrations tomorrow - i shall be up at dawn and get this omellete ready, served with chai and toast you recommend, will be served in style to the missus. I have no doubt that it will be a smashing success.

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Tahmed Sahib,

Yes, I do have a good recipe for Desi Style Omelette.

2 Eggs Whisked vigorously with Sea Salt and Black Pepper: Use Red Chilli Pepper and Turmeric if you wish, but I prefer salt and Black pepper.

One fourth Onion: Diced Finely

One Roma Tomato: Seeded and diced finely

Green Chillies: 1 diced finely

Cilantro: A small handful diced finely

Green Bell pepper: Half Diced Finely

Optional: A few finely sliced pieces of Cheddar cheese

In a Large Frying Pan: Add One tablespoon Extra virgin olive oil.

Heat, and then add Onions. As soon as the onions get slightly golden, add the diced tomato, Green Bell Pepper, Green chilli.

Fry in oil for a minute until all veggies are limp.

Then pour the whisked eggs on top of the veggies and spread with spatula. Cook on that side on medium low heat.

Then flip the whole Omelette using a large Spatula.

COok on the other side, and at this point at the cheese on one half of the omelette and then flip the other side over on the cheesed side. Let cook on low heat for a minute or so lightly browning the omelete.

Serve with Whole Wheat Toast with a bit of cream butter, or Paratha with good Chai.

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Shoresahib, do you have a recipe for Chapli kabab? I used to like seekh and shammi kababs earlier, but off late I really enjoy beef chapli kababs. I believe they are a frontier speciality, if I am not mistaken.....

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Shoresahib: Do you have a good recipe for omellette? (something pakistani style, with tamater etc.? Thanks in advance.

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