NIGELLA'S MASALA OMELETT
This recipe comes courtesy of the domestic goddess herself Nigella Lawson. A beautifully flavoured flat omelet that can be eaten any time of day as a snack or light meal. We especially like it in crusty rolls/French stick as a hot sandwich, but would be great rolled up in a chapatti or just eaten flat on a plate.
Provided by Noo8820
Categories Breakfast
Time 15m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a non-stick frying pan, and fry the spring onion, chili, garlic and turmeric until soft. Add the other spices and fry for another minute. Stir occasionally.
- Add the eggs, swirling the pan to help the eggs set underneath.
- When the omelet is nearly set, flash it under a hot grill to finish it off; serve.
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
NIGELLA LAWSON CHICKEN & APRICOT MASALA
Another Nigella recipe that I got off nytimes.com and have yet to try. Again, I omitted the oil called for in the recipe. (If you have no prob using oil, she calls for 1/4 cup peanut oil to be heated in the saute pan with the cinnamon stick)
Provided by nomnom
Categories Chicken
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
- Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger.
- Add 1/4 cup water, and stir to make a paste.
- Set aside.
- In a large sauté pan over medium heat, heat cinnamon stick.
- Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes.
- Add masala, and stir.
- Add chicken, and stir for about 5 minutes.
- Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
- Cover and simmer until chicken is cooked through, about 30 minutes.
- Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking.
- Transfer to a large bowl, sprinkle with cilantro and serve hot.
Nutrition Facts : Calories 341.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 131.7, Sodium 586.5, Carbohydrate 22.5, Fiber 3.6, Sugar 16, Protein 54.7
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