INDIAN OMELET
I don't know why it is, but I am not a fan of American-style omelets. I love eggs scrambled, coddled, poached, soft and hard boiled . . . but there's something about that thick carpet of egg in omelets that just doesn't sit right with me! Perhaps it's because this is the first omelet I ever had- thin (but not as thin as a crepe-like French omelet) and packed with fresh flavors. It's the kind of thing I whip up at almost any hour of the day (it's really great after you've been out and had one drink too many!). To this day, Mum will make this as a light lunch when she doesn't feel like cooking anything too strenuous. The potato chips are my American touch to this Indian standby.
Provided by Aarti Sequeira
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!)
- Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
- Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture.
- Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top.
- Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan.
- Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute.
- Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
- Smaarti Tip
- Don't omit the serrano chile even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.
MONTE CRISTO OMELET SANDWICH
If you are a fan of Monte Cristos, you'll love this riff on the popular Indian street food egg sandwich. It's every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners' sugar. A square-shaped bread is ideal: It enables neater folding of the omelet. You will also want to use a nonstick skillet that is at least ten inches in diameter -- the omelet won't fit in a smaller pan.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
- Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
- Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
- Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
- Set the sandwich on a plate and dust with the confectioners' sugar.
INDIAN OMELETTE
Indian omelette (or masala omelette) is a popular Indian dish available in every Indian food stall around Malaysia. Very easy and fast to make, for breakfast or as a side dish. This unfolded omelette with crispy, bronzed edges and a soft middle is so delicious even on its own.
Provided by My Recipe To Share
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Dice red and yellow onions into 3 different sizes.
- Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
- Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 11 g, Cholesterol 372 mg, Fat 27.5 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 745.3 mg, Sugar 4.9 g
INDIAN BREAD OMELET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Place a large (about 12-inch) nonstick skillet over medium heat, then add the butter and allow it to melt. Meanwhile, mix the eggs, milk, a pinch of salt and pepper, plus the green chiles and pimientos, if using, in a small pitcher. Pour into the skillet. Add the bread to the eggs, quickly coating the first side of the bread in the eggs (as you would French toast), then turn it over, placing it back in the eggs.
- Allow the eggs to almost set completely, about 2 minutes. Using a spatula, flip the whole omelet over in one motion. Top each piece of bread with the cheese, if using. Fold the side edges of the omelet over the bread, then flip one piece of the bread onto the other, creating a sandwich. Allow the bottom of the sandwich to become toasted and golden, about a minute, then flip the sandwich over and cook until the other side is nice and golden, an additional minute.
- Remove from the skillet and cut in half. Serve with ketchup or spicy mustard if desired.
INDIAN OMELET
Provided by Aarti Sequeira
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- I thought that this was the only way to make an omelet until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she's got a heavy dinner planned. It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot "railway omelet" and speed walk to work where you can nosh away in peace. Bliss!
- Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
- Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
- Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
- Slide onto serving plate, cut into 4, and serve.
INDIAN OMELET SANDWICH
I found this on an Indian webpage sans the name. Feel free to add anything to the omelet that you like.
Provided by riffraff
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Beat together eggs, onion, milk, chili pepper, cilantrom salt and pepper.
- Using a non stick pan make an omelet as you normally would.
- Butter each slice of bread.
- Fill each pair of bread with sliced tomatoes, half the omelet and a slice of cheese.
- Enjoy.
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- Chop onion, chilies, coriander leaves and capsicum. Rinse a bowl and break the egg to it. Discard the shell. Beat the egg until frothy. Add the chopped onions, chilies, coriander and capsicum. Add salt and turmeric. Beat the mixture once more.
- If you like you can butter the bread and then with chutney or ketchup. Add oil to a pan and heat it. Pour the beaten eggs and allow to cook until the base firms up.
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- Place a bread slice on the tawa and place the omelette along with cheese. Place another slice of bread and toast until the cheese melts. Cheese will melt very quickly under 2 minutes since the omelette is very hot.
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