Easy Eggless Carrot Omlette For Kids

I loved Omelettes as a kiddo. They were an answer to my midnight hunger pangs during exam time. However, last year, an hour spent in Mumbai traffic jam behind a crammed up Poultry truck prompted Mr. Hubby and I to give up eggs.

These days I am trying to introduce various flavours to my toddler son as I believe, introducing varied flavours to kids by the age of five develops them into less picky eaters. While I wanted him to relish a nice fluffy Omelette, I found a way out to do so the eggless way! The best part is one can also play hide and seek successfully with veggies and the little prankster will happily eat it all without any fuss!

Sounds like a relief to the moms na! So let's get started...

Ingredients (Makes 4 Omelettes)

Gramflour/Besan - 2 tbsp

Carrom Seeds/Ajwain/Ova - 2tsp

Asafoetida/Hing - a pinch

Coriander Powder/dhaniya - 1 1/2 tsp

Salt - to taste

Black Pepper Powder/Kali Mirch - 1tsp

Carrot - 1 small, finely chopped

Onion - 1 small, finely chopped

Green Coriander leaves - 1 tbsp, chopped

Water - For the batter

Refined Oil - To toast

Method

1. In a bowl, take gramflour. Add asafoetida, coriander powder, carrom seeds, black pepper powder and salt to taste. (Asafoetida and carrom seeds are excellent for digestion).

2. Add water and make a slightly thin batter. Remove any lump.

3. Add the chopped onions, chopped carrots and chopped coriander leaves and mix well. The batter will thicken a bit so adjust consistency to that of a dosa batter.

4. Heat an iron tawa/nonstick pan sufficiently. The way to a perfect Omlette is to have a sufficiently hot and greased pan. Personally, I am trying to do away with non stick cookware hence I stick to my good old iron tawa.

5. Using a round spoon, pour a spoonful of batter on a greased tawa and spread using circular movements.

6. Flip over the Omlette when one side is done and cook the other side as well. Cover and cook for 1-2 minutes till the Omlette turns crispy from one side.

7. Tasty and healthy eggless omlette is ready! Serve it with ketchup/green chutney or as my son prefers, just like that!

Quick Masala Corn & Paneer

What would you do if you were to walk into an empty refrigerator after a vacation? Order from restaurant? No way, you have already been eating out for so many days. Definitely, not going for grocery shopping in such a tired state. Chances are, you would be so tired that you would settle for a dal rice meal.

When we had gone to vacation in Kerala last month, I finished every possible perishable item in my fridge. Ironically, we returned at a time when most restaurants had closed for lunch, not that we would have ordered anyway. While I was gazing at my fridge and blaming myself for having finished all the grocery, a packet of corn kernels and frozen paneer in the freezer compartment smiled at me, as if saying, "Main Hoon Na!"

So, this is how I prepared this quick and easy Masala corn and paneer and not in a kadai, but in my time saver pressure cooker!

Do try it out and let me know in the comments section how it turned out. Also, let me know if you have been in a similar situation and how you managed!

Okay okay enough of my bak bak, now over to the recipe. 

Ingredients (Serves - 4)

Cottage Cheese/Paneer - 200g

Corn kernel - 100g

Onion/Pyaaz/Kaanda - 1 medium

Ginger/Adrak - 1 small piece 

Oil - 2tbsp

Cumin Seeds/Zeera - 1tsp

Cloves/Laung - 3-4 pieces

Asafoetida/Hing - 1/2 tsp

Black Peppercorns - 3-4 no.

Bayleaf/Tejpatta - 1/2 

Salt - 1,1/2 tsp or to taste

Red Chilli Powder - 1 tsp

Coriander Powder/Dhaniya - 1 tsp

Turmeric Powder / Haldi - 1,1/2 tsp

Tomatoes - 2 large, pureed 

Water - 1/2 Cup

Method

1. Grind the onion and ginger into a fine paste.

2. Heat oil in a pressure cooker. Add asafoetida, cumin seeds, black peppercorns, cloves and bayleaf.

3. Add the ginger onion paste and saute for 2-3 minutes. We don't have to make it golden brown, just saute till the raw smell of onions goes away.

4. Add the corn kernels and mix well.

5. Add the spices - salt, red chilli powder, turmeric powder and coriander powder. Saute on medium flame for 2-3 minutes.

6. Add the tomato puree. Saute for 3-4 minutes or till the oil separates.

7. Add water, mix well. Cover the lid and give 2 whistles.

8. Now that the gravy is done, add the cottage cheese cubes. Give it a nice boil for 2-3 minutes. 

9. Masala Paneer and Corn is ready!

P.S. I was broke on grocery that day else I would have garnished the dish with some chopped coriander leaves and would have added 1-2 tsp cream/malai to make the gravy rich. So, if you are preparing this on a good day, I suggest these to enhance the flavour. The dish nevertheless comes out to be lip smacking even without these!