Masala Omelette

Our family enjoys eggs and we eat them on a regular basis. A version of the basic omelette that is much loved in our home is, Masala omelette. Makes for a quick breakfast and a filling one at that. If you are looking for a refreshing change from the monotonous omelette routine, try out today’s omelette recipe. The Indian style of making the basic omelette includes the use of turmeric powder, onions and green chilies. I have gone one step further, threw in some vegetables and a pinch of garam masala. It changes the flavor profile of the masala omelette by leaps and bounds. You have to try it to believe it.

Ingredients

• Eggs - 4
• Shallots - 4, finely chopped (small onions of 4 tbsp of chopped white onions)
• Green chilies - 2, finely minced
• Milk - 2 tbsps
• Capsicum - 4 tbsps, finely minced (optional)
• Carrot - 4 tbsps, finely minced (optional)
• Salt to taste
• Black pepper powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Coriander leaves - 2 tbsps, finely chopped
• Oil - 2 tbsp (or butter)

Method

1. Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.
2. Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and the underside is slightly browned. The center will appear uncooked and liquid-y. Its fine. Slowly flip over and cook the other side for about 10-12 seconds.
3. Slide the omelette onto a plate and serve with bread or buns.

Tips

• You can sprinkle grated cheese over the omelette as soon as you remove it from the pan. The heat of the omelette, lightly melts the cheese.
• You can add other vegetables or mushroom or shredded chicken.
• Whisk the egg mixture well, just before pouring it over the hot pan and do not cook on high flame.
• Pour the egg mixture only after the pan has heated well. It means, if you add a drop of water, it should sizzle.

Mamidikaya perugu pachadi, green mango yogurt chutney andhra style

Mamidikaya perugu pachadi is a raw mango chutney, an Andhra style preparation that is yogurt based and tempered with Indian spices makes for a great side with rice.

Mamidikaya perugu pachadi is a traditional, Andhra style, spiced raw mango & yogurt. A regular everyday summer recipe that is prepared as part of a typical South Indian or Andhra thali that includes...

Mamidikaya is a simple, straightforward vegetarian recipe where peeled, raw mango piece sauteed in spices , before being combined in smoothly beaten yogurt or curd. Usually, herbs, spinach, vegetables like tomato, okra, eggplant, raw plantain, beetroot, carrot and the likes are used to make perugu pachadi or tempered spiced yogurt based chutney. The vegetable is pre-cooked before combining it with creamed yogurt. Today, we are using raw mango that is not too sour and few shallots in place of vegetables. A tempering of mustard seeds, split gram dal, dry red chilies, asafoetida and curry leaves lend a perfect flavor and aromatic touch to the pachadi. You will find the chutney is high on ‘tartness’ with a subtle touch of spice. Ensure you use fresh thick yogurt that is not sour.

It makes for a quick and easy chutney on days you are rushed for time and want to make the most of the seasonal raw green mangoes.

There is another version of the mamidikaya perugu pachadi where fresh coconut and green chili are ground to a paste and added to the beaten yogurt.

Ingredients

• Yogurt - 1 1/2 cups, fresh and beaten till smooth
• Raw mango - 1, medium size, peeled and chopped
• Shallots - 4, peeled and chopped (sambar onions) [optional]
• Green chilies - 2, finely chopped
• Turmeric powder - 1/4 tsp
• Salt to taste
• For tempering:
• Mustard seeds - 1/2 tsp
• Split gram dal - 1 tsp
• Dry red chilies - 2, tear and de-seed
• Asafoetida - 1/2 tsp
• Curry leaves - 2 sprigs
• Oil - 1 tbsp

Method

1. Heat oil in a wide cooking vessel, once hot, add mustard seeds and allow to splutter. Add urad dal and allow to turn red. Add the dry red chilis, asafoetida, curry leaves and saute for few seconds.
2. Immediately add the chopped shallots and green chilies and saute for 3 mins.
3. Add the chopped mango pieces and turmeric powder and saute for 3 mins. Sprinkle little water, add salt to taste, place lid and cook on low-medium heat for few mins or till the mangoes turn soft. Turn off heat and cook the mixture.
4. In a bowl, beat the fresh yogurt till smooth. Add 1/4 cup water and mix well. Add the cooled, cooked mango mixture to the yogurt and mix well. Adjust salt if required.
5. Garnish with fresh coriander. Chill the pachadi till serving time.
6. Serve with steamed rice or roti.

Tips

• Use mangoes that are not too tart.
• Use fresh, thick yogurt that is not sour.
• Coriander leaves is optional though curry leaves are essential for the pachadi.