Garden Omelette & Indian Omelette

Here I am as usual posting my entry at the last minute for the Omelette event hosted by Kanchana of "Married to a Desi" , an event originally launched by Nandita of "Saffron Trail". Thanks for hosting Kanchana:-)

Garden Omelette:
My contribution to this event is a Garden Omelette and a simple Indian style Omelette. Unfortunately, I could not take good pictures as both the dishes were done in the last minute.
My hubby waiting impatiently for his food and my son pulling my dress to get hold of the camera... Oh, I had a tough time. Anyway, we enjoyed both and here is the recipe for you to try.

Ingredients:
Eggs- 2
milk- 1 tbsp
capsicum- 1/4 (sliced into thin strips)
mushrooms- 4 (sliced)
spinach- 1/4 cup
Kraft three cheese blend- 3 tbsp
salt- as reqd
red chilli flakes-optional
butter- 2 tsp

Procedure:
Heat pan with a tsp of oil and saute capsicum and mushrooms for 2 mins. Then add spinach and saute for a min. Remove this from pan and set aside.Beat eggs with milk. Mix salt and red chilli flakes. Melt some butter on the pan and pour the eggs. When 3/4 th done, add the sauteed veggies and cheese. Carefully close it and cook it on low flame for another 3-4 mins. I served mine with some toasted bread and jelly.

Indian Style Omellete:

Although there are so many nice varieties of omelletes available, this one is so simple and it's made atleast once in our home. It tastes so good with sambar rice or rasam rice. Most of the people must be doing this already. Still, here is mine for you to have a look.

Ingredients:
Eggs- 2
milk- 1 tbsp
onion- 1/4 (finely chopped)
green chillies- 2 (finely chopped)
corriander leaves- 1 tbsp(chopped)
curry leaves- 4 (torn into bits)
turmeric- a little less than 1/4 tsp
salt- as reqd
pepper- as reqd

Procedure:
Beat eggs with milk and turmeric until frothy. Add the rest of the ingredients and mix well. Heat oil or butter in a dosa pan and pour the egg mixture on it. Spread the onions evenly on the omelette. Cook until the egg sets. Turn on the other side and cook for another 2 mins on low flame. Serve hot with rice and rasam.

Yay!!! My 100th Post!!!

Here is a milestone in my blogging. I have reached my 100th post!!! Like many other bloggers, even I didn't think I'll be blogging so long. There were times when I thought I should quit blogging and concentrate on something else. But, I just don't understand the power behind this. It's got me addicted.

So, what's kept me going inspite of so many hurdles? It's all of your encouragement through comments. "Appreciation". Who dosen't like this? There are so many dishes that even my hubby has failed to appreciate(mostly he wil be engrossed in TV or talking to my son), but you guys are awesome. You have always been there for me. You are all the best!!! So, I want to take this opportunity and thank each and everyone of you who spent time on my blog going thru recipes, writing your valuable comments and given me suggestions to improve.So, here is a big "THANKYOU" for everything.

Ok, without further delay let's go to the recipe. This time I tried "Thai Red Curry". This has always been my favorite in thai dishes. I tried this recipe(red curry paste) from the cookbook "Authentic Thai Food". It was really good although I missed few of the authentic ingredients . So ,I wanted you guys also to try it. So, here is the recipe.

Ingredients:
Chicken- 2 breasts
onion- 1/2 (sliced)
green bell pepper- 1/2 (sliced)
red bell pepper- 1/2 ( sliced)
mushrooms- 5 (sliced)
Pineapple- (canned, drained, cut into big chunks)
You can use babycorn, bamboo shoots or anyother veggies too of your choice. Thai basil- 6 leaves(I used regular basil)
coconut milk- 1 can

For curry paste:
small red chillies-13 (seeds removed,soaked in water)
shallot-3 tbsp (chopped)
garlic- 4tbsp(chopped)
galangal-1tbsp(thai ginger,chopped)
lemon grass-2 tbsp (I did not get it, so I didn't use it)
kaffir lime rind-2 tsp (I used fresh lime peel)
corriander root- 1 tbsp (I used stems the closest part)
white peppercorns-20
corriander seeds- 1 1/2 tsp(ground,roasted)
Cumin- 1/2 tsp(ground,roasted)
Shrimp paste- 1 tsp
sea salt- 1tsp

Procedure:
Blend all the ingredients for curry paste with 2 tsp oil and little water. The paste should be smooth and thick. Mix it evenly with coconut milk.

Cut chicken into strips and flatten it a little with a hammer. This will tenderize the meat. Heat oil in a kadai and fry chicken until it is no longer pink. Add some salt. Then add all the veggies except pineapple and basil. Stir fry it. When the veggies are half done add the coconut milk mixture and bring it to a boil. Test for salt and chilli level. Add more if you want to. Finally add pineapple and basil. Mix well and serve with white rice or fried rice. Enjoy!!!

One thing before I end this post. I wanted to participate in the "click" event hosted by Bee.Here is my contribution for the event. Please guys don't laugh. Have a nice day!!! And once again a big "Thankyou". Hugs. :))

Egg Capsicum Masala

Ingredients:
egg- 4
onion- 1/2 sliced
ginger garlic paste- 1 tsp
tomato- 1 chopped
capsicum- 1/2 sliced
sakthi masala powder- 1 1/2 tsp
chilli powder- 1/2 tsp
coconut- 1/4 cup
corriander leaves-few

Procedure:
Heat oil in kadai and fry onions, capsicum and ginger garlic paste. Then add tomato, masala powders and salt. Add ground coconut and 2 cups water. Bring to a boil. check for seasonings. Now add boiled eggs (slit them before you slip them into the gravy). Bring to another boil. Finally add corriander leaves .

Quick Muttai Parotta

Muttai means Egg in Tamil. This is a very common dish sold by the road side vendors. I have already blogged about this (veetusamayal.blogspot.com/2007/03/kothu-parotta-pachidi.html) , but this is a short cut way to do it. This recipe does not require chalna and can be done in 15 minutes. Good for a quick snack or dinner. I could not take a good picture as my hubby was already starving.Will update with a nice picture later.

Ingredients:
Frozen Parotta- 2
eggs- 2
onion- 3/4(medium,sliced)
ginger garlic paste- 1/2 tsp
curry leaves- few
turmeric powder- 1/4 tsp
green chillies- 2(chopped)
tomato- 1(medium,chopped)
chicken curry powder- 1 1/2 tsp
chilli powder- 1/4 tsp
pepper- little less than 1/2 tsp
salt
corriander leaves

Procedure:
Heat tawa and cook parotta as per package directions. cool and tear it into small pieces. Heat oil in kadai and fry onions,ginger garlic paste,chillies,turmeric and curry leaves. When the onion turns golden brown, add tomato and all the masala powders. Cook until raw smell goes. Move this to the side of the kadai . Crack and pour eggs in the kadai. When it is 3/4 th done, add parotta and mix well. Add required salt. Using two spatulas mince the parottas and cook till done. Finally add corriander leaves and pepper. Blend well and serve with onion raitha.

Kothu Parotta & Pachidi

Yes...You might have guessed it right. Kothu parotta is my next post. With parottas and chalna in hand what better dish can I think of? So, here you go ...the recipe of my all time favorite.

Ingredients:
cooked parotta- 3
onion- 1
ginger garlic paste- 1tsp
tomato-1
green chillies-3
turmeric- 1/4 tsp
curry leaves
eggs-2
chalna- 1 cup

Procedure:
Heat oil in kadai and fry pattai and cloves. Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.When the onion gets cooked add tomato. saute for sometime. Then add parotta and fry for a minute. Now add eggs,salt and pepper. Blend everything together. When the egg is almost done add chalna and break eveything into small pieces using two spatulas. Check for seasonings. Finally add corriander leaves.