INGREDIENTS Water + Milk + Tea (crushed) INSTRUCTIONS 1. Boil water in a saucepan. 2. Add sugar and tea powder in it and boil it for 3-4 minutes on medium flame. 3. Add milk and boil it over medium flame for 6-7 minutes or until bubble starts to rise. You will see the change in color of the tea from milky shade to brown shade when it is ready. 4. Turn off the gas and strain tea in cups.
Ingredients: eggs - 2 water - 2 tbsp (30 mL) Pinch salt Pinch pepper Filling ingredients Instructions Whisk eggs, water, salt and pepper. Use 8-inch (20 cm) non-leave skillet with cooking splash. Warmth over medium warmth. Pour in egg blend. As eggs set around edge of skillet, with spatula, delicately push cooked bits toward focus of skillet. Tilt and pivot skillet to permit uncooked egg to stream into void spaces. At the point when eggs are nearly determined to surface yet at the same time look soggy, spread portion of omelet with filling. Slip spatula under unfilled side; crease over onto filled half. Cook for a moment, at that point slide omelet onto plate.