|
Magazine
Haute Kitchen
Deliciously different
UMMI ABDULLA
|
If you thought omelettes were simple, straightforward affairs, think again. Three egg-citing recipes that bring out uniquely different flavours…
|
Photo: K.V. Srinivasan
Endless possibilities with the egg...
Kheema stuffed omelette
Ingredients:
4 Eggs,
4 Tbsp. refined oil,
2 Big onions chopped,
150 gm minced mutton,
4 Green chillies chopped,
1 Tsp. chilli powder,
1 tsp. garlic paste,
1 Tsp. coriander powder,
1 Tsp. ginger paste,
Quarter Tsp. turmeric powder,
1 Tsp. garam masala powder,
salt and pepper to taste,
2 Tbsp. chopped coriander leaves
Preparation: Cook the mince meat with coriander powder, chilli powder, turmeric powder and salt. Heat 1 tbsp. oil and sauté onion and chillies. When onion become soft, add ginger garlic paste and stir for a minute. Add cooked mince meat and cook till dry. Add garam masala and coriander leaves. Remove from fire.
Omelette: Beat eggs till frothy with salt and pepper. Heat a non-stick frying pan with 2 tsp. oil. Pour half cup egg batter and spread it fully to cover the pan. Divide minced meat into three portions. When the egg is slightly cooked, spread one portion mince on one half and fold the other half to form an omelette. Turn the side and cook for few seconds and remove. Make two more omelettes the same way. Do not over cook. Serve hot.
King of omelettes
Ingredients:
6 eggs,
vegetable filling: 2 Carrots chopped,
Non-veg. filling: 1 up keema,
3-4 beans chopped finely,1 tomato chopped,
Half cup bread crumbs,
1 big onion chopped,
2 Tbsp. oil,
Half tsp. garlic chopped,
salt & pepper to taste,
Half Tsp. ginger chopped,
4 green chillies chopped,
3 florets cauliflower,
Quarter cup cooked peas,
2 Tbsp. chopped coriander leaves,
1 Tbsp. oil
Preparation: Heat 1 tbsp. oil. Add onion and chillies. Saute till onion is soft. Add ginger, garlic and all the vegetables except peas and coriander leaves one by one and stir. Cook on a slow fire till the vegetables are soft. Last add cooked peas and coriander leaves. Remove from fire and keep aside.
Omelette: Beat eggs well with salt and pepper. Pour about 100 ml. egg batter on a hot, greased non-stick pan and make medium size omelette. When it is half cooked remove to a plate. Put 3-4 tbsp. kheema filling and roll it up and keep aside. Make the second omelette thicker and bigger than the first one. When half done remove to a plate. Put 2-3 tbsp. vegetable filling and keep the kheema stuffed omelette on top. Roll it up carefully without breaking. Now make a third omelette bigger than second one. Put some kheema filling and keep the rolled omelette on top. Carefully roll it up. Make next three omelettes in the same manner as above, filling and rolling. Reserve some egg batter for applying on top of omelette. Dip each set of omelettes in egg batter and roll it nicely in the bread crumbs. Now shallow fry these omelettes till light brown on all sides. Remove and serve hot.
Kerala special omelette
Ingredients: 4 Eggs, 3/4 Cup grated coconut, 1 Cup peeled small onion chopped, 1 Tsp. chilli powder, 4 Green chillies, curry leaves, 1 Tsp. pepper crushed, salt to taste, 4 Tbsp. oil
Preparation: Crush coconut with 2 green chillies and half of the onion. Heat 1 tbsp. oil. Saute the remaining small onion and green chillies. Add curry leaves and crushed coconut. Stir for a while and remove from fire. Beat eggs till frothy with crushed pepper, chilli powder and salt. Add the coconut mixture and mix well. Heat kadai. Pour 1 tbsp. oil. When it is hot, pour half of the egg mixture. Cover it and cook on slow fire. When down portion is cooked turn it over. Cook till both sides are done and brown. Serve hot with sauce or as it is.
Printer friendly
page
Send this article to Friends by
E-Mail
Magazine
|
