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Published by: api-27096169 on Nov 29, 2009
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Breakfast bounties
By Saman Ahmed
Yummy cheese omelette
 1/4 tsp black pepper1 onion1 tbsp milk 1 tomato, chopped1 potato, boiled and cubed1 green chilli, finely chopped1–2 cheese slices2 eggsSalt to tasteOil for fryingA pinch of red chilli powder
 Beat the eggs with salt, black pepper, chilli powder and milk. Keep aside. Heat oil in apan, fry onions and add vegetables. Fry till tender.Pour the egg mixture in the pan with vegetables and spread evenly. Sprinkle choppedcheese slices on the omelette and cook for two minutes. Turn over to cook the other side.Fold and serve hot
Omelette with stir-fried noodles
 1/4 tsp oregano1/4 tsp black pepper powder1 tsp coriander1 green chilli, sliced1 tsp garlic, chopped2 tbsp oil2 tsp Chinese salt2 tsp Soya sauce2 tbsp mushroom, sliced2 tbsp capsicum, finely chopped3 eggs3 tbsp carrot, sliced3 tbsp cucumber, sliced180 gms noodles, boiled
 Beat eggs in a bowl; add salt, pepper, oregano and coriander and mix. Add a little oil in afrying pan, pour the egg mixture and cook. Remove and keep aside.In the same pan add some more oil, then add carrot, cucumber, mushroom, Soya sauceand capsicum and fry for a couple of minutes. Now add green chillies, Chinese salt, salt,pepper, ginger, garlic and fry for a minute, add noodles and mix. Remove and place it ina plate. Make a roll of the omelette, cut and arrange on the noodles. Serve hot.
 Cheese toast
 1/2 tsp chilli powder1/2 tsp mustard paste1/2 tsp black pepper powder2 tsp flour4 eggs50 gms butter, softened350 gms cheddar cheese, gratedSalt to tasteBread slices
 Mix all the ingredients together except the bread. Put the mixture into a blender and makeinto a thick paste. Cut out the ends of the bread slices and cut into any shape or sizedesired, provided the size is not too large or small.Spread the paste on one side of it well and set on a tray and freeze. Do not fry fresh as themixture needs to solidify somewhat to stick to the slices while frying. Take out from thefreezer five minutes before frying. Fry the underside (bread) first in hot oil. Then flipover and fry with the heat turned low. Serve hot. It can be kept in the fridge overnight andfried in the morning at breakfast.

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