Thursday, November 6, 2014

Masala Omlette....the desi way



Omlettes are one of the most common preparations of eggs, a quick and easy dish to make. Its one of the most versatile and creative breakfast dish as you have the freedom to add your favorite toppings and condiments. I love eggs and can have them everyday, all you need to do is just add or minus some ingredient and a new version is ready.
Masala Omlette, my all time favorite....the desi way, masala made with onions, tomatoes, green chillies, fresh green coriander, a few Indian Spices, whisked eggs and cooked to perfection. Here is the simple yet flavorful recipe.  

Ingredients

Eggs - 3
Milk - 1 tablespoon
Onion, finely chopped - 1 medium
Tomato, finely chopped - 1 medium
Green chilies , finely chopped- 2
Green coriander, finely chopped - 2 tablespoon
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Salt to taste
Olive Oil - 1 tablespoon + 1 teaspoon
Butter - 1 teaspoon

Method

Heat 1 tablespoon oil in a kadhai, add chopped onions and fry until it starts to change colour.



Add chopped tomatoes and fry for 2 minutes once the tomato starts to turn mushy add red chili powder and coriander powder, salt mix well and fry until the raw smell of the masala is gone. If the masala starts to get dry then just add a tablespoon of water and continue cooking.
Remove from heat and let  the masala cool.




While the masala is cooling, break eggs into a fairly large mixing bowl, add a tablespoon of milk, give it a nice whisk and beat the eggs for a minute or so.



Add the ready cooled masala to the beaten egg along with freshly chopped coriander, chopped green chilies, salt and garam masala. Whisk really well ensuring that the eggs and masala combine really well.



Heat the remaining 1 teaspoon of oil along with the butter in a frying pan (I prefer doing this in a nonstick pan as its easy to flip). Once the oil is moderately hot add the beaten egg mixture, let it cook on high heat for 20 seconds, reduce heat to medium,cover the pan with a lid and cook for another 30 - 40 seconds.




By now the omlette would have set completely, flip and cook the other side uncovered for another 30 to 40 seconds. Press the omlette gently  to ensure that it is evenly cooked. Once done transfer into a serving plate.




Serve hot along with toasted bread, buttered Pav or just enjoy with simple chapatti.


Notes:

I have used olive oil to make the omlet but you could use any cooking oil commonly usedin your household.
Adding milk to eggs ensures that the omlette is light and fluffy.
Remember we have added some amount of salt while making the masala,sp please go slow on salt while finally mixing the masala and eggs.
For making the omlet first add oil and then the butter, by doing so the butter will not burn.
I have made one single omlette but you could split the egg mixture into 2 and make 2 omlettes.
I prefer having my omlette well done and a bit on the brownish side, so have cooked it a bit longer but if you like it yellow and a bit underdone then reduce the cooking time accordingly.



 





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