Sunday, 27 September 2015

Omelet Curry #sikandalouscuisine


This is like so delicious I don't know why I haven't made this before.Not Bong - though we use panch phoren , nor Punjabi , this is a recipe I came up with after reading a few online ones . Go with the flow and I hope you enjoy this as much as I did .One point - due to the initial spice we add , the color turns black , but don't worry , grab a few teaspoons of Kashmiri Mirch Powder and things looks rosy again ! Okay here is what we did .
8 Eggs - Whip up , add tomato , onion , chilies and make omelet. Cut into strips.Set aside
Cube 3 -4 Potatoes - Deep fry and set aside .
The Masala:
200 Ml Mustard oil .
2 Teaspoons Kilonji Seeds.
1/2 Teaspoon Methe Seeds .
2 Teaspoons Black Mustard Seeds.
1 Teaspoon Jeera .
2 Teaspoons Fennel /Sauf Seeds.
3 Teaspoons Kashmiri Chili Powder ( Color )
200 Grams Onions Chopped.
200 Grams Tomatoes Pureed.
150 Grams Tomatoes Chopped.
1 Tablespoon Garlic Paste
2" Ginger Sliced Thin.
1 Heaped teaspoon Garam Masala.
Curry Leaves .
Dried Red Chilies
Green Chilies
Salt
Haldi.
1 Tablespoon Ghee .
Heat Mustard oil , add methe seeds , when they begin to change color add all other seeds. Once aromatic add onions , mix , add salt , and cook covered on low till limp , don't let onions change color. Now add tomato puree ( not chopped tomatoes ) , garlic and ginger along with all powder spice . Add 500 Ml water and cook covered on low for ten minutes .

Now add potatoes , chopped tomatoes and whole chilies , cook covered for another 5-7 minutes , finally add in omelet strips , cook covered another 3-4 minutes on low heat . Add garam masala and ghee and take off heat .This is like fantastic .

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