The name is very misleading for most of us. Its not completely vegetarian in Indian terms. For us, egg also comes under non-veg. But this is what this omelet is called here in US.
For us, omelet always meant onion, tomato etc mixed with egg like this recipe . I had not even seen this version of omelet with vegetables stuffed inside egg before coming to US. We tasted this for the first time in Colorado Springs 3 years ago when we were staying at a hotel. We instantly became fans of this. Especially V, who is a huge fan of omelet, loves this version.
After coming back from there, I wanted to make this at home. It needs a big tava where you can spread a thin layer of egg. It also needs a lot of practice to learn when to turn the omelet. The omlet should not get brown, which completely spoils the taste. Â I have tried different versions of it after watching innumerable TV shows. Recently, we have become regular customers of IHOP which has a variety of these. They have many different kinds of stuffings, from beans to vagetables to meat.
I am sure 99% of the people who read this blog know this dish and have their own versions of it. This is the exact measurements that V loves. I am posting this so that he can follow it exactly when I am not around.
You can add more vegetables to it as per your choice or leave out some. You can also add some cheese or spinach in this.
Ingredients: 2 eggs 3 tbl spns bellpeppers (red, orange, yellow) 1 tbl spn onion 1 tbl spn tomato 1 tea spn jalapenos 1/2 tea spn hot sauce (optional) Pepper 1 tea spn coriander leaves Salt Butter
Method: Heat a little butter and add onion and bellpeppers(do not add jalapenos and tomato at this stage) chopped finely. Fry on a medium heat till they become slightly soft. Add hot sauce, salt, pepper powder. Take care not to brown them. Take off the heat. Now add tomato, jalapenos, coriander leaves. In a separate bowl, take egg, salt and pepper. Beat very well. Heat a tava(I use 12″ diameter nonstick tava) on high flame till it gets hot. Reduce the heat to medium, spread butter and spread the egg on it. Take care not to brown it, if required, reduce heat. When it is cooked ie when you can easily take it off the tava, turn it upside down. Cook for a min and turn again. Now keep the vegetable stuffing on it. Fold the omelet over the stuffing and serve hot with ketchup.
Serves : 1 Preparation time 15mins
I am not sure why this recipe was not on the blog yet. My brother and I absolutely love this fish pulav. My pachi (aayi’s sister) makes a delicious pulav and a fish gravy that goes with it. It was a regular whenever we visited her in Belgaum. A perfectly cooked rice is layered with cooked fish to make a delicious pulav (I think it can even be called biryani). I will post the gravy some other time.
After a very long time, we found some Spanish mackerel (which looks and tastes like our Indian King fish/Seer fish/Surmai/Iswan, I thought both of these are same, but not very sure) in Whole foods. They never used to carry this fish before, but from 2 weeks, they are carrying it. Well, I can’t say how happy I am to see one of our favorite fishes here. We used to get them from Chinese store before, but 80% of the time, it was spoiled. So after a while we stopped going to that store. Now, I am happy that Whole foods is carrying it, so far, I have found that all the fishes that we buy from here are very fresh and good. Though it is bit expensive, I am okay to spend some extra bucks for good food items.
Last week when I bought this Spanish meckeral, two things came to my mind. First was my brother’s masala fry and another was this pulav. It came out very well.
Fish preparation: 1/2 lb (0.22 kgs) fish fillets A pinch turmeric 1 tea spn chilli powder 2-3 cloves 1″ cinnamon 1 tea spn ginger 1 tea spn garlic Salt
Method: Grind ginger-garlic, cloves, cinnamon and apply to fish pieces. Add about 2 cups water and salt. Cook till fish is done. Take out the fish pieces (preserve the water, this is used for cooking rice as it has all spices in it). Remove the skin and bones. Keep aside.
Rice preparation: 1 cup basmati rice 1 tea spn ginger(finaly chopped or paste) 1 tea spn garlic (finaly chopped or paste) 1/2 cup chopped onion Oil Salt
Method: Heat oil and fry onion, ginger, garlic. When they turn brownish. Add rice and fry it for few minutes. Now add the water which was used earlier to cook fish – it is important to use the same water as it has all the spice and flavors. Add salt and if needed add more water and cook it till done. In a thick bottomed pan, Take 1/3rd of rice, add 1/2 the amount of fish. Then add another 1/3rd of rice, followed by remaining fish and then remaining rice. Close the lid and let it cook for few minutes on medium-low flame. (I keep the pan on a tava, which gives a thick base). Serve hot.
Serves : 2-3 Preparation time : 45mins
PS: I added some chopped tomatoes after I fried onions. Also, included some coriander-cumin powder while frying onions. I also garnished with coriander leaves.
