- 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 .
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)
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.
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
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