Mushroom and Cheese Omelette

Mushrooms I started eating very recently. Before that I had my own prejudice about this lovely fungi. These days I experiment a lot with button mushrooms and out of one such experiments I got a very simple yet very nutritious dish. It’s Mushroom and Cheese Omelette!

So let’s see how you can make this delicious omelette.


  • Eggs 2
  • Button mushrooms 2
  • Milk ¼ th cup
  • Salt
  • Pepper
  • Oil and butter
  • Cheese (Parmesan or any processed one)



Beat the eggs in one bowl. Add salt, pepper, and milk. Whisk it again.

Wash the button mushroom thoroughly and pat dry with a kitchen napkin.

Chop the mushrooms in thin slices.

Now in a frying pan heat the butter and oil together and then pour the Egg batter in it.

Once the omelette starts to set, arrange mushroom slices on it and cover the pan with a lid for a few seconds. Ensure you reduce the flame.

After a few seconds, open the lid and flip omelette and fry from the other side till its done.

Before serving the omelette sprinkle the Parmesan cheese. I prefer Parmesan but if you are going to use any other cheese for example, Cheddar or Mozzarella then fold the omelette after adding the cheese.

Serve the omelette with toasts.

Tempered lemon rice with split Bengal gram and peanuts

Some of the very essential things which I want in my food is flavor and taste. When there is a perfect equilibrium of both only then it triggers my appetite. I believe Lemon rice which is commonly known as Chitranna in south India, has that perfect equilibrium.

Sharing the recipe below.


  • Split Bengal gram 1 spoon
  • Peanuts 2 spoons
  • Green chilies (slit or chopped) 2
  • Mustard seeds
  • Turmeric powder ½ tea spoon
  • Red chili powder ½ tea spoon
  • Asafetida 1 pinch
  • Salt and sugar as per your taste
  • Cooked rice 1 bowl
  • Curry leaves
  • Coriander leaves
  • Oil 1 table spoon
  • Lime juice of 1 lime

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In a pan heat the oil. Once the oil is heated add mustard seeds and let it splutter.

Now add peanuts and Bengal gram and fry till it becomes little golden.

Now add curry leaves, green chilies, asafetida, red chili powder, and turmeric powder.

Add salt and sugar as per your taste and pour this tempering on rice.

Now add the lemon juice and mix everything together. Garnish the rice with coriander leaves and the tempered rice is ready.

Isn’t it a quick recipe? Give it a try!

Sauteed mushroom and red oak lettuce sandwich

Sunday mornings are lazy and there is only one thing which can pull you out of your cozy bed and that is sumptuous breakfast. So let’s see how we can achieve this through an interesting sandwich!2016-11-27 11.58.54 1 (2).jpg

Here is the recipe of Sauteed mushroom and red oak lettuce sandwich.


  • Bread slices 2 nos. (It’s up to you which bread to use)
  • Red oak lettuce (finely chopped)
  • Button mushroom (finely chopped, you can use any mushroom of your choice)
  • Salt and Pepper
  • Oil and butter
  • Lemon juice of one small slice
  • Mayonnaise


In a pan heat oil and butter and then sauté mushrooms till they are soft and leave the water out.

Season the mushrooms with little salt and pepper. Add little lemon juice for that right amount of tangy taste and keep the mixture aside.

Now on the both bread slices apply mayonnaise.

Make a bed of chopped red oak lettuce on one bread.

Now carefully spread the mushroom mixture on top and cover it with another bread slice.

Cut the sandwich in half or grab it just like that!

The combination of crisp lettuce and tender mushroom does a real wonder.

Try this recipe and let me know your feedback!

Rosemary flavored potato wedges

My taste buds don’t let me sit idle. I have to constantly look out for something interesting which will satisfy and tickle them! So I bought some fresh rosemary from the market and I wanted to make the best use of this amazing herb. I made potato wedges with rosemary and a zesty dip to go with.

Here is the recipe!


  • Potatoes medium size 3-4 nos (with skin)
  • Fresh rosemary
  • Salt to taste
  • Crushed black pepper
  • Oil 2 table spoon (You can take any vegetable oil or olive oil)
  • Parmesan cheese

For zesty dip:

  • Mayonnaise 2 table spoon
  • Crushed black pepper
  • Salt to taste
  • Tabasco sauce one tea spoon


Wash the potatoes properly (Because we are using them with skin).

Cut the potatoes in the wedges shape.

Heat the skillet and then add oil in it.

Once the oil is heated, add potatoes and stir them.

Add salt to taste and black pepper. Cover the skillet with a lid so that potatoes get cooked.

After 5 minutes, remove the lid and add fresh rosemary.

Cover the skillet again and add water if the potatoes are still too hard.

Keep checking until you see potatoes are nice crisp from outside and soft from inside.

Place all the wedges in a plate and sprinkle Parmesan cheese.

Rosemary flavored potato wedges

For making dip:

In a bowl put mayonnaise and add salt, pepper, and tabasco sauce in it. Mix it well.
Serve the potato wedges with the zesty dip and finish till they are still piping hot! That’s lot of fun 😉

French toast with a twist

Usually the breakfast dishes are cliché and tend to get boring. It is fun to be little creative and try to give twist to your dishes. Regular French toast is one such dish (I don’t know why it is called French toast and what connection it has with France. If anyone of you know, please comment below!).
Today I am going to tell how you can be little innovative with regular French toast. So are you ready? Ok here you go!
  • Bread 2 slices (brown or white, up to you)
  • Eggs 2 nos
  • Vanilla essence few drops
  • Sugar 3 tea spoons
  • Salt one pinch
  • Cinnamon stick 1
  • Milk ¼ th cup
  • Oil and butter
  • Banana slices
Beat the eggs in a bowl. Add pinch of salt, vanilla essence, milk and whisk again.
Now dip the bread in the mixture and coat it nicely from both the sides.
In a fry pan, heat butter and oil together (Adding oil so that butter won’t get burnt).
Now fry the bread till it is nice golden from both sides. (make sure you don’t burn them :P)
In the meanwhile, put sugar and cinnamon in the mixture jar and make a fine powder.
Now in a plate place the French toast and dust the sugar and cinnamon powder on the toasts.
Serve it with banana slices or even strawberries.
Try this recipe and let me know in the comment box below. Until next time, happy cooking!



Hi everyone! so here I’m with my blog. I will be sharing my favorite recipes here and some of the recipes which I invented over a period of time.

Food is something we all love and can’t live without. If you ask me, I had never thought that I will ever step into the kitchen and start cooking. That is something I learned when I started living alone. Then I thought since I have already started cooking, why not to take interest in it and that is how I developed my interest in cooking.

I just love the entire process of cooking. It starts right from buying the correct ingredients and do a proper justice to them. The joy when you see on peoples’ faces when they try your dishes and give you a pat of appreciation is something priceless, isn’t it?

Ok enough said now its time to do something. So stay tuned and watch this space for more!

Till then, see ya! 🙂