Sri Lankan Omelette

Nothing says Sunday mornings like a nice breakfast. This Sunday, I’d made my famous (in my family at least) Srilankan Omelette. We’d had eaten this for the first time, in Sri Lanka, about 3 years ago, at a home stay. All of us fell in love with it, and kept ordering that for breakfast thereafter. The filling of the omelette has a nice mild sweet-spicy-tangy taste. I got the rough recipe from the person who prepared it there and happily experimented here till it tasted right! So this is my version of the omelette…

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The recipe makes 2 omelettes. The ingredients you need are:

2 eggs

2 tbsp milk

1 large ripe tomato – finely chopped

1 medium onion finely chopped

4-5 curry leaves roughly chopped

Capsicum – 1 inch piece well chopped

1 green chilly very finely chopped (only if you like it spicy)

1 tsp sugar

salt to taste

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Beat the eggs well – till fluffy. Add milk, beat some more. Meanwhile saute the onions with a little olive oil in a pan. Once golden brown, add the tomatoes, salt & sugar and let cook on a medium flame stirring occasionally. Put the lid on once you add the tomatoes because, you want them to start losing their water content and sort of cook in itself. Add the capsicum and curry leaves. Add the green chilly to suit your spice levels (or don’t add it at all) It’s important to NOT let the tomatoes dry out. It becomes a semi dry filling for the omelettes. In an oiled/buttered (I’d recommend buttered) pan, pour half your egg mixture. When it’s almost cooked (the centre of the top of the omelette is still a little liquidy) add half the tomato mixture. Carefully roll the sides of the omelette to close it. Flip it. Let it cook and it’s ready to serve.

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Here is when I got too hungry to go on shooting pictures 🙂 Hey, a girl’s gotta eat! So.. Do try this fab recipe, & I hope it tickles your taste buds as much as it tickles mine.

Cake pops

Bite sized cake, coated with chocolate, on a stick! A sure way of turning anyone who eats it into a child again 🙂 They’re fun to make, fast and are such a visual treat.


So this is how I spent the better part of my Saturday – Shopping for ingredients and then making the cake pops. Here’s what you need:

Cake pop sticks/Lollipop sticks  

Cooking chocolate dark – 300 gm

Cooking chocolate white – 30 gm

Vanilla Sponge cake – 350 gm homemade or store bought (I baked the cake because I’m a sucker for punishment 🙂 but even if it’s box cake or bought from your nearest bakery, it wouldn’t matter)

Creamy Vanilla frosting – homemade or store bought (I used Pillsbury Creamy Vanilla Icing) about 1 tablespoon

Sprinkles – of any sort

A Styrofoam block / or a wire rack to dry the cake pops (Ideal would be the styrofoam block but since I didn’t have one i made do with a wire rack, this can get a lil tricky)

Firstly, make or buy the sponge cake. Cut and use as required. I made it and used half the batch the first time, and stored the other half ( well wrapped in foil) in the freezer. I think the second batch I made came out FAB! So for those making the cake : Make it the previous day. Then you need to use a lot less icing in it.

First, evenly crumble the entire cake. It should look something like this.20140222_172652

Then add the frosting/ icing, bit by bit, mixing it well. I used my hands and I’d recommend you do too, because you get a good feel of the texture. Add more icing ONLY if the dough doesn’t hold into a ball. Adding too much will make the dough a damp sweet mass & too little won’t hold the mixture. Use a mini ice-cream scoop or a scoop spoon to ensure you make balls of the same size.cake crumbleStuff the dough into the spoon and then make them into balls using you hands. I got about 16 rolled balls from the dough. After rolling them, place them on a plate and place it in freezer for 10 minutes. In the meanwhile, melt your white chocolate (either in the microwave in a microwave safe bowl or by double boiling) just in time to take out the rolled cake out of the freezer. Dip the top of the cakepop stick in the melted white chocolate, and insert it half-way into a rolled ball. Repeat this for all the other cake balls. This procedure helps hold the cake pop in place.white chocKeep the plate back in the freezer. Now it’s time to melt your dark chocolate. Again this can be done in the microwave or double boiled, but needs to be stirred every minute in the microwave, else it could dry out.  Melt in a deep narrow cup, as it’s easier to dip the cake pop into. A lil tip here – add a tsp of oil, makes the chocolate smoother. Also, keep the sprinkles ready. Once nicely melted, take out the rolled cake from the freezer and one by one start dipping them carefully in the chocolate. Poke each one by the base into the styrofoam block or hang them in the wire rack. I only used the wire rack because I didn’t have any styrofoam around (It was a bit messy & it lost balance in between the first time) Quickly sprinkle a bit of the decorative sprinkles on the cake pop before it cools, otherwise it won’t stick. Let it cool for about 5 minutes and they’re ready to eat! 😀


Blueberry Muffins

Though I love baking, my biggest problem are finding ingredients. So, I alter and experiment to see what substitutes can be used when some ingredients are difficult/ impossible to source. The blueberry muffins, which I tried for the first time, came out quite nice. More inspiration to bake, were these too-cute-to-handle red muffin/cupcake paper moulds I’d picked up at Lavonne in Bangalore last week. The recipe is from ‘everyday muffin & bakes’ with my modifications. In the ingredients list below are alternatives I tried which worked for me.



3 large egg whites (I used 4 medium egg whites)

3 Tbsp low-fat margarine (or just use unsalted cooking butter like i did, who’s counting the calories anymore?!)

150 ml thick natural/blueberry flavoured yoghurt (here I used thick home-made yoghurt, whipped)

1 Tsp vanilla essence

85 gm fresh blueberries (used canned blueberries , in which case, a little more is required)

115 gm castor sugar / powdered white sugar (after making them I thought it could do with more sugar – about 130 gm)

225 gm plain flour

1tsp baking powder

pinch of salt

1 tsp all spice (I replaced it with 1/2 tsp cinnamon & 1/2 tsp cloves, lesser than that if you’re not a fan of strong spice flavour in your sweets)


Line a 12 pan muffin tray with muffin paper cases / unless you have the ready to bake paper moulds like the one I’ve used here. Sift flour, baking soda, salt & half of the allspice into a large mixing bowl. add 6 tablespoons of caster sugar and mix together. In another bowl, whisk the egg whites well, add margarine, yoghurt & vanilla essence and mix well. stir in blueberries till thoroughly mixed. add this mixture to the flour mixture and gently stir till it’s just combined. Do not over stir. divide this mixture into your 12 muffin cases till it’s about 2/3rds full (because they will rise while baking) Mix remaining sugar and allspice and sprinkle on top. Transfer this into a preheated oven, 190 degrees celcius & bake for 25 minutes. Or until it’s risen and golden on top. Remove the muffins and cool them slightly before serving them ( though they’re best warm)

It’s quite simple, and makes a fab tea-time snack! and this was the first time I tried an egg white only recipe to bake. The recipes posted in the future, aim to be more detailed, but till then, enjoy your blueberry muffins & let me know how they turned out for you 🙂