Vermicelli omeletteIngredients3-4 tsp oil cup vermicelli onion, choppedSalt to taste tsp ginger-garlic paste tsp turmeric powder tomatoes, chopped1 green chilli l 2 eggs tsp coriander powder1 sprig of curry leaves tsp red chilli powderMethodHeat aquarium air pump a tsp of oil in a pan, add vermicelli and roast until golden in colour.In today’s fast paced world there is no time to stand and stare, let alone wait and cook. Mix in the egg and the pineapple. In a hot wok fry the paste, add prawns, curry powder and cook for 30 seconds. In another bowl add boiled bengal gram, spinach, pepper powder, salt, nutmeg powder, lime juice and mix well. Remove the lid and turn another side and cook with lid on. In another bowl add yoghurt, ginger, salt and mix. Meanwhile, beat two eggs, to that add the sauteed mixture and red chilli powder and mix well. In the same pan, add onions, little salt, ginger-garlic paste, turmeric powder, tomatoes, coriander powder, green chillies, curry leaves and cook until tomatoes are soft.Heat two tsp of oil in a pan and pour the egg-mixture. To that, add the cooked rice, seasoning, fish sauce, and combine all the flavours over medium heat.

Take one chappati, then add the bengal gram- spinach mix and top that with the yoghurt mix. Using the dough, make the chappatis, then assemble the wrap. So, we bring you recipes that can be whipped up in 10 or less than 10 minutes. Chop into pieces and serve. Apply butter on the side facing up. Once the omelette is cooked on both sides, cut into pieces. Cut in to triangles and serve with ketchup and mustard. Then, sprinkle chopped coriander.Thai Asian fried riceIngredients150 gm pre-cooked rice10 gm garlicSalt to tasteCurry powder to taste4 prawnsFish sauce to taste2 eggsSugar to taste15 gm coriander powder15 gm fresh coriander roots 25 ml vegetable oilA few drops of sesame oil20 gm chopped pineappleMethodPound coriander roots and garlic cloves, in a mortar-pestle, to a rough paste, set aside. Transfer into a serving plate and serve hot. Scramble egg in a wok and set aside. Cover the pan with a lid and cook over slow flame for two to three minutes.Vegetable wrapIngredients1 cup wheat flour1 cup bengal gram, boiled cup spinach, blanched and chopped1 tsp pepper powderSalt to tasteA pinch of nutmeg powder 1 tsp lime juice cup yoghurt1 tsp garlic, chopped2 tbsp cabbage, grated2 tbsp carrot shavings2 tbsp onion slices1 tsp tomato ketchupMethodIn a bowl add wheat flour, salt and water till a tough dough is formed, let it rest for a while. Generously sprinkle grated cheese.Recipes by Chef Sanjay Thumma.Cheese chilli toastIngredients 3 slices of bread10 gm butter 2 chopped green chillies 20 gm chopped coriander70 gm grated cheddar cheese MethodToast the bread slices on both sides. Scatter chillies on the slice and place it in a hot oven until the cheese turns golden brown. You can then add the vegetables and roll the chappati

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