Tomato Sauce and Cheese Layered Omelette

I made this for breakfast this morning and my husband asked if I have posted it yet! He loves it,without the cheese though. It was an idea that I tried to made the morning 'make-me-a-fast' omelette tastier, and it clicked.

For 1 Omelette
Eggs-2
Milk- 1 tbsp
Salt- 1 tsp or to taste
Pepper- 1 tsp
Oil- 2 tbsp

Tomato Sauce
Tomato- 1 large
Onion- 1
Green chilli- 1

Garlic flakes- 1/2 tsp
OR
Garlic- 2
Salt- to taste
Pepper-a pinch
Ketchup- 1 tbsp
I use Chilli-garlic ketchup
Water-2 to 3 tbsp
Oil- 2 tbsp
Cheese- 25 gms(optional)

Chop the onion, garlic(if using the same), chillies and the tomatoes fine.
Grate the cheese.
Heat oil in a pan.
Add the chillies, onion and fry till the onion start turning brown.
Add the garlic,tomatoes and fry till soft,adding a little water.
Add salt,pepper and ketchup and fry till soft and sauce like.
Remove and keep aside

Beat the eggs with milk,salt and pepper till frothy.
Heat oil and pour the mix.
Let the omelette set.
I whisk it lightly once when i pour in into the pan BEFORE it sets setting so it becomes thicker and flullier.
Take care if trying that-is a tricky thing!
When one side is done, flip over.
Spread the prepared sauce over half the omelette.
Sprinkle the cheese.
Fold when done and serve hot.
I love it with buttered golden toasts.

Comments

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt....

Papita ke Kofte(Green Papaya Dumplings in Gravy)

For Kofta Raw (green) papaya- 1 Salt- 1.5 tsp Chilli powder- 1 tsp (to taste) Besan- 1/2 cup Ajwain- 1/2 to 1 tsp Water - as reqd For Gravy Tomato Puree (Thick)- 1 cup Onion grated- 2 Ginger- garlic paste- 1 tbsp Turmeic powder- 1 tsp Coriander powder- 1.5 tsp Cumin powder- 1 tsp Chilli powder- 1 tsp Garam Masala- 1 tsp Chopped Coriander leaves- to garnish Oil- as required Salt- as per taste Water- 1.5 cup Can sprinkle a little black salt(kala namak) if u like the flavour- I love it To make koftas Grate the papaya. sprinkle salt and leave for sometime. Papaya lets go of water. Squeeze out water, add salt,chilli powder,ajwain and 2-3 tbsp besan. Form balls, if balls are tight, roll in dry besan and fry.Test fry one. Or else, Mix besan with salt and water to form batter. dip koftas and fry. Drain and keep aside For gravy Heat Oil.Add ginger-garlic paste and fry well. Then, put in grated onions and fry till golden. Pour in tomato puree and fry till it changes colour to a dark blood red. ...

Papad Curry

The Name has got me quite a few 'Umms' and 'Ayes' from people when I offered to make it for them. But, the unique taste and flavour is quite tasty and is enjoyed by many. A welcome break from usual vegetable curries. The recipe was given to me by an aunty and is quite a combination of strong flavours like onion-garlic in the paste and calming flavours like curd. It is different from the typical Rajasthani Kadhi. INGREDIENTS Masala Papad – 4 Masala papad here means Urad dal ki papad commonly ingrained with peppercorns or green chillies. Can use Punjabi masala papad or similarly flavoured papad Onion (large) -1 Garlic- 6 Turmeric powder- 1 tsp Red chilli powder- 2 tsp Coriander powder- 1 ½ tsp Asafoetida (Hing)- A pinch (Optional) Curd (Not sour)- 1 ½ cup Cumin seeds- 1 tsp Water- 1 cup (Depending on consistency of curd) Salt- to taste Oil- to shallow fry and for preparation Fresh coriander leaves- to garnish Break the masala papad into 4 pieces and shallow fry or deep f...

Food from all across the world and lots more...

Search This Blog