Sunday, May 17, 2015

Indian bread omelet

Indian bread omelet is a satisfying food that can be prepared easily. Many Indians prefer this spicy bread than the sweet French toast. Bread omelet prepared with loads of butter and cheese can be seen as street food in North India. This is my version. Check out my another bread omelet recipe too.  Try this and tell me how much you like it :)
Indian style bread omelet.
step 1: Add one egg for one person.  Make more and share with friends too :)

step 2: Beat the eggs very fluffy.

step 3: Add some onions and vegetables as per choice.

step 4: beat again.

step 5: Spread some tomato ketchup sauce on one side of the bread.

step 6: Heat some oil in a tawa.

step 7: Pour a ladle of egg over the hot oil and place the bread with sauce side facing up. Soak the other side in egg very well.

step 8: Gently flip the bread now, so that the tomato sauce side faces the omelet.

step 9: After the egg gets cooked in one side, flip it. cook both sides in medium heat.

step 10: Serve hot ...the Bread omelet is ready !

Ingredients:
Egg - 4
whole wheat bread slices - 8
red onion - 1 (big)
green chilly - 2
scallion / spring onion - a small bunch
salt - to taste (1/8 tsp for each egg is my option)
turmeric powder - 1/4 tsp
red chilli powder - 1/2 tsp
black pepper powder - 1 tsp
garam masala powder - 1 tsp
cumin powder - 1/2 tsp
tomato sauce - 1 tsp per slice
oil / butter - 1 tsp per slice
cilantro, mint leaf - handful

Method:
Spread 1 tsp tomato sauce on one side of each bread slice and keep them aside.
Crack the eggs and add salt, pepper, turmeric powder and all the powders mentioned above.
Beat using a fork or electric beater until fluffy.
Chop the onion, green chilly, cilantro, mint, scallion very finely (I used an electric chopper).
Add this to the egg and beat again till fluffy.
Now heat a tawa with little oil, pour a 1/2 cup measure of egg and spread thinly.
Place the bread slice with tomato sauce side facing upside and let the other side absorb some egg.
Now flip the bread carefully so that the tomato sauce side faces the uncooked egg side (using our hands we can flip this).
At this time, the egg would have got cooked in one side. Using a spatula, flip the bread omelet and cook the other side too. Do this whole thing in medium to low heat to ensure evenly cooked omelet.
Take out and serve hot.
Bread omelet is ready !
 
Serving suggestion / note:
Serve as breakfast or dinner.
It can be served as a very good evening snack for children, as soon as they come home from school.
Egg whites can be used instead of whole eggs too.
If needed we can substitute 1 egg with 1 tbsp besan flour mixed with 2 tbsp water (i.e., instead of 3 eggs we can use 2 eggs and 1 besan flour substitute. Don't add too much besan flour). It will taste the same. I have tried it many times.

Thursday, May 14, 2015

Gongura chutney

Other names : gongura / Pulicha keerai  / roselle leaf / Hibiscus sabdariffa
Gongura is a popular variety of spinach in Andhra and Chennai (Tamilnadu). This spinach is sour in taste and it is generally cooked with dal like a curry. Sometimes this gongura is used in making chutney and pickles too. Gongura leaf costs around $4.99 / lb (2015) in US cities,


Gongura leaf : This plant can be grown easily in kitchen garden during warm weather.


Gongura chutney

Ingredients:
Gongura leaf - 2 cups (loosely packed)
dry red chilly - 5
urid dal - 1 tbsp
salt - to taste
cumin - 1/2 tsp
garlic - 1 clove
curry leaf - few
sesame oil / olive oil - 2 tbsp + 1 tbsp
Mustard - 1 tsp

Method:
Choose and buy fresh gongura. Pick the leaves alone and discard the stems.
Wash well and drain water completely.
Heat 1 tbsp oil in a pan. Add urid dal and as soon as it starts getting mild red, add the dry chillies , curry leaf and switch off. The chillies get fried in the pan heat itself.
Take away them and keep aside. Heat another tbsp oil and add the cleaned gongura leaves.
Saute till the leaves get cooked well.
Switch off and let cool.
Grind the fried chilly, curry leaves, urid dal, cooked gongura, cumin, garlic, salt to a fine paste using little water.
Again heat the pan with a tbsp of oil and add the mustard seeds. As it gets cracked, add the chutney paste and cook well till the chutney leaves the sides.
Gongura chutney is ready!

Serving suggestion:
Serve as side dish with  idli , dosa or curd rice.

The Daily Puppy

Home sweet home

Home sweet home
click for home page