Category Archives: Oriental Recipes

the spicy east

German Omelette With Bacon


  • 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.

Source :

Omelette in Mustard and Tomato Curry

Simple cooking, and yet delivers the comforts of soulful gravy at the end of a tiring day.



  • 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


  • 5 large eggs
  • 1 tsp Corn flour
  • Pepper, crushed
  • 1 tbsp Mustard oil


  1. Heat the oil in a skillet, add the nigella seeds and chopped green chillies followed by the ginger garlic paste.
  2. 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.
  3. 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.
  4. 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.
  5. To prepare the omelette, beat the eggs with corn flour and pepper until it is absolutely frothy, you may use an electric beater.
  6. 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.
  7. 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 .




1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 ” long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 ” long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)
How to make mughlai chicken pulao:
  • First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
  • Now heat 4 tblsp of ghee and fry 2 onions till brown.
  • Add half the whole spices and then add chicken and mince meat and let it brown.
  • Add ground spices and fry for a few minutes along with chicken and mince.
  • Add 2 cups of hot water, cover and cook till chicken is tender.
  • Beat the curd with saffron and add to chicken.
  • Cook uncovered for 10 minutes.
  • Remove from flame and keep aside.
  • Now heat the remaining ghee and fry bay leaves and remaining whole spices.
  • Add onions and brown them well.
  • Add rice and fry till brown.
  • Add enough water to cook rice and also 1 tsp of salt.
  • Spread a layer of rice on a flat serving dish and then another layer of meat.
  • Repeat with one more layer of each.
  • Garnish with almonds.


Mughlai Mutton Biryani


1 kg mutton
1/2 kg basmati rice, soaked for 30 minutes
1 tsp garam masala powder
1 tbsp ginger-garlic paste
2 cups curds
1/2 cup cashewnuts (about 100 gms)
4 tsp chili powder
1 big onion, sliced
1 tsp black pepper powder
1 bayleaf
a 3 inch cinnamon stick
1 cup of mint leaves, chopped
2 tomatoes chopped
1 cup coriander leaves, chopped
1 cup milk
Few strands of saffron
6 tbsp oil
1 tsp ghee


  • Marinate the meat with curd, garam masala, and ginger-garlic paste for 2 hours.
  • Soak the saffron strands in 1 cup of warm milk and keep aside.
  • Fry the onions to a crisp golden brown.
  • Fry cashews to a golden color and keep aside.
  • In a bowl, mix the coriander leaves, mint leaves, and the fried onions.
  • Heat oil in a vessel and fry the cinnamon and bayleaf.
  • Add pepper powder and chilli powder along with the tomatoes.  Add marinated meat and about 4 tsp of salt and mix well.
  • Cook till completely dry and the meat is done, on a medium to low fire.  Keep stirring occasionally so that it does not stick to the vessel.
  • Heat about 1 liter of water in a separate vessel.  When the water starts to boil, add the rice and 1 tsp of salt and cook till the rice is half done.  Drain the rice.
  • Grease a heavy-bottomed dish with ghee and add a layer of rice, then, add a layer of the meat mixture, and then a layer of the mint-coriander-onion mix.  Repeat the layers and end with a layer of rice on top.  Add the milk on top and cook on low flame for about 25 minutes or till the rice is completely done.  Serve hot with raita