- 4 slices of bacon – cooked crisp and crumbled
- 1 or 2 teaspoons finely chopped chives
- 2 Tablespoons flour
- 3 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- a generous dash of grated nutmeg
- black pepper – to taste
- 2 Tablespoons butter – for frying
This recipe makes 2 thin omelettes.
Put the flour in a medium mixing bowl. Stir in the eggs, one at a time. Add the milk and whisk until smooth. Season with salt and pepper and a little nutmeg. Add the crumbled bacon and chopped chives and mix well.
Over medium heat, melt 1 Tablespoon of butter in a non-stick frying pan. Pour in 1/2 of the egg mixture. When slightly browned on the bottom, flip the omelette and brown the other side. (You may want to slide the omelet onto a plate and invert it back into the pan if it feels like a spatula will tear the omelette.) Slide the cooked omelet onto a plate and make a second omelette with the remaining egg mixture.
Roll each omelette into a cigar shape. If hot to the touch, use a paper towel to help with rolling. If desired, slice the omelettes into sections. Serve warm.
Simple cooking, and yet delivers the comforts of soulful gravy at the end of a tiring day.
INGREDIENTS (SERVES 2-3):
FOR THE CURRY:
- 1 medium onion, grated
- 3-4 medium tomatoes, grated or pureed
- 1 tsp ginger garlic paste
- 2-3 green chillies, chopped
- ½ tsp nigella seeds
- 1 tbsp yellow mustard and ½ tbsp black mustard seeds, made into a paste with water or powdered.
- ½ tsp Tumeric pwd
- ½ tsp Red chilli pwd, kashmiri
- 1 tsp Coriander pwd
- ½ tsp cumin pwd
- 2 tbsp Mustard Oil
- Salt to taste
- Some spring onion greens or coriander leaves to garnish
FOR THE OMELETTE:
- 5 large eggs
- 1 tsp Corn flour
- Pepper, crushed
- 1 tbsp Mustard oil
- Heat the oil in a skillet, add the nigella seeds and chopped green chillies followed by the ginger garlic paste.
- Tip in the grated onion immediately to contain the spluttering. Add a pinch of salt anc fry on medium flame for 5-7 mins untill slightly browned. Then add turmeric, chilli, coriander and cumin pwds.
- Fry for abt 5 mins until little drops of oil starts oozing, then add the mustard paste/pwd and fry for another 2 mins and tip in the grated or pureed tomatoes.
- Allow simmering until oil starts separating, then add ½ cup of water and simmer until it reaches a thick gravy consistency. Adjust salt and keep aside.
- To prepare the omelette, beat the eggs with corn flour and pepper until it is absolutely frothy, you may use an electric beater.
- Heat the oil in a thick bottom small pan (remember we need a thick omelette so a pan with base no more than 6-7 inches for the given quantity). Pour the beaten egg and reduce the flame and cover up with a lid.
- Once the egg is set at the base and there is still some liquid on top, carefully flip it over using a broad flat spatula, increase back the heat and cook until it is set. Turn off heat and strain on a working board, cut into thick squares, add into the prepared gravy, garnish and serve hot with chapattis or any bread .
Spicy and creamy egg curry made with dash of kasuri methi
- 8 eggs
- 5 garlic pods, minced
- 1 onion, chopped
- 2 green chillies
- 1 inch ginger, minced
- 1 Tbsp kasturi methi
- 1 Tbsp fresh cream
- 2 Tbsp curd
- 1 Tbsp chaat masala
- 1 tsp garam masala
- 1 tsp red chilli powder
- Few coriander leaves for garnish
- Salt to taste
- 1 Tbsp oil
- 1 cup water
Boil eggs for 15 minutes.
Make a coarse paste by grinding onion,green chillies, ginger & garlic.
Add oil in a pan and saute the above mentioned ingredients.
Whisk the curd and cream, and mix it to the saute. cook well all ingredients.
Now add kasturi methi , garam masala, red chilli powder and salt. Add 1 cup of water and boil it for 10 minutes.
Make a slight cut in the boiled eggs and them in the mixture. Cook it for a while.
Garnish it with chaatmasala and fresh coriander leaves before serving