Thursday, 14 September 2017

Recipes for Different Types of Omelette



Ande Ka Funda!

As a young student living away from home in a hostel, I found the struggle for survival was more demanding because of my lack of interest in cooking and eating, in general. But once you realise that a lot is at stake when it comes to eating frozen and junk food, you look for all kinds of easy to cook and still healthy food dishes. 

The answer to my worries I found was an EGG. It was full of protein, economical (for a non-earning but spending bachelor/hostelers’ purse) and there were innumerable easy ways of making it taste delicious. I started to explore the library, street-side vendors, canteens and hotels to find out recipes of my favourite variety of egg based dishes: the OMELETTE. 


Before I start, I would like to share some facts about how to buy and know about good eggs for my young friends who may not have done this task themselves.

Raw Eggs that you find in the market can be hatched in different ways in poultry farms. The outer shells can be of two distinct colours in Indian markets: bright white and brown (what we call the hybrid and Desi version). Both types can be used for preparing this dish and after trying both, you can decide your choice. There won’t be a standard size in the eggs that you find in the market. Generally a medium sized egg would weigh 50-60 gms and you will find eggs smaller and larger than this size in the market at times. So you can decide to use 01-02 egg/s for a person and fix that as your scale.

You can store raw fresh eggs in the fridge during summers for a week or so. But as far as possible, try to consume them within a week or so. If you want to know whether the egg is fresh or not, put it in a bowl full of water. A not so fresh egg will stand up on the end and will more likely crack than one which lies down on its side.

Eggs are used in all kinds of dishes: starters, main course dishes, desserts and salads. There are various ways to cook a raw egg, such as: soft-boil, half-boil, hard-boil, poaching, scrambling, and frying and one of my personal best: making an Omelette.

A word of caution for new cooks:
1. Read the instructions related to operating your Microwave Ovens if you want to boil your eggs in it as some microwaves do not have this function.
2. Never leave your eggs in the boiling water if you don’t want them to be hard because eggs continue to cook on even after you turn off the heat/gas. This happens so because eggs have a tendency to cook at well under boiling point. So whenever you boil your eggs, keep the flame low for first few minutes and then when the water starts boiling, you can turn the flame higher.  
3. Sometimes there is a rotten egg hiding amongst the good eggs but you can’t distinguish it easily as they all appear to be same. So while making dishes which require beating the eggs together, break each egg separately into a smaller bowl and check whether it is good. Once you are sure it isn’t rotten, then add it to the big bowl with the whole lot.
So here I would be sharing four very easy but still very healthy and delicious recipes for varieties of Omelette with and without using eggs.

Recipe Number One: Tomato Omelette (a completely vegetarian Omelette)
Ingredients: No eggs in this one
1 tablespoon oil
500 ml water
½ kg Tomatoes
125 grams wheat flour
175 grams gram flour
1/2 tablespoon chilli powder
05 green chillies
05-06 fresh coriander (chopped small)
1 teaspoon sesame seeds
½ teaspoon turmeric powder
01 teaspoon salt and
½ teaspoon pepper (for garnishing)
 
Serves: 02-04 persons

Preparation Time: 10 minutes

Cooking Time: 05-08 minutes

Method of Cooking
Chop tomatoes and cook in 500 ml water and boil until a puree is formed. Squeeze tomato juice out of this puree through a thin muslin cloth. Let it boil for 01 minute and then remove it from fire and let it cool. Add the wheat and gram flours, salt, chilli powder, turmeric, half of the pepper, finely chopped green chillies and half of the coriander leaves and form a batter by mixing well. Heat the oil in a frying pan; pour the batter and spread evenly to form a circle. 
Keep the size smaller if you are not too confident to turn and toss it in the pan. Do not cover it otherwise it will be sticky and wet. Turn it once you see the lower side is cooked and a little dark yellow in colour. Cook it on low flame on both sides. Apply a little oil to the pan every time you make a new Omelette. Remove it from the pan and garnish it with the remaining coriander leaves and pepper. Your Omelette is ready to be served.

Recipe Number Two: Spanish Omelette

Ingredients:
01 tablespoon oil
06 eggs
200 grams new potatoes
01 onion thinly sliced
01 red pepper, deseeded and thinly sliced
02 tomatoes, peeled, deseeded and chopped
01 tablespoon milk
02 tablespoon finely grated cheese
01 teaspoon salt and pepper powder
Serves: 06 persons 

Preparation Time: 10 minutes

Cooking Time: 01-05 minutes

Method of Cooking
Cook the potatoes in a saucepan of boiling water for 08-12 minutes until tender. Drain and leave to cool and then slice. Heat oil in a frying pan and cook the sliced onion and red pepper until soft. Add the tomatoes and cook for a minute. Add the potatoes to the pan and spread out evenly. Beat the eggs, milk, cheese, salt and pepper powder together in a bowl. Pour it over the potato mixture. Cook for 04-05 minutes until the eggs set underneath the potatoes. Leave it to cool in a plate after that and then cut them into smaller triangular pieces and garnish it with pepper flakes/ powder as you like and serve.


Recipe Number Three: Sweet Omelette

Ingredients:
02 eggs
01-02 tablespoon sugar
1/2 tablespoon jam/marmalade/honey 
(Indian sweet Murabba/chutney can also be used as a substitute)
¼ teaspoon salt
¼ teaspoon black pepper powder
1 tablespoon milk or fresh cream (optional)
1-2 teaspoon oil

Serves: 02-03 persons

Preparation Time: 10 minutes

Cooking Time: 01-05 minutes

Method of Cooking
Break the eggs into a bowl. Add salt, sugar, pepper and milk/fresh cream. Beat the batter together until the yolks are mixed well and can’t be seen separately. Take a frying pan and heat it for 30 seconds on low heat. Put 01 teaspoon oil and spread it evenly on the whole pan. Pour the egg mixture into the pan and turn the flame high. The batter will start to sizzle and while it is so, try to loosen the edges with a thin wooden spatula. Turn the Omelette to the other side, once you see there is no loose wet liquid left to flow. Turn the heat down and let the other side cook and become a little dry. Take it out of the pan and put it on a round dish. Cut it into triangular pieces and garnish it with the jam/ marmalade/honey. Your sweet Omelette is ready to be served.

Recipe Number Four: West Asian Omelette with Aubergines (Baigan)
 
Ingredients:
03 eggs
01 teaspoon salt
I teaspoon black pepper powder
01-02 medium size pieces/175 grams Aubergines (Baigan)
(washed and chopped) into small rounds/dices
01 medium size onion chopped into small pieces
 02 garlic cloves cleaned and crushed
01 small tomato chopped into small pieces
02 tablespoon oil
08-10 coriander/parsley leaves (cut into fine pieces for garnishing)
Serves: 03-04 persons

Preparation Time: 10-12 minutes

Cooking Time: 10-15 minutes

Method of Cooking: Beat the eggs in a bowl. Add salt and pepper. Heat the frying pan on low flame for 30 seconds. Pour the oil in the pan and let it heat for 30 seconds. Put the chopped onions and crushed garlic on medium heat till the onions turn soft and transparent golden in colour. Add the aubergines and stir-fry soft and transparent in colour. Put the tomatoes and cook till they are soft. Remove the pan from heat after 02 minutes. Switch off the flame and let this mixture cool down. Add the egg batter to the vegetables and mix them well. Cook this mixture as you cook an Omelette on the flame. Remember to keep the heat at lowest possible point and cover the pan while you cook. Turn whenever one side becomes brown and the eggs are set. This will take longer than the simple Omelette. Put it on a plate, once it is cooked on both sides. Garnish with pepper flakes and fresh coriander/ parsley leaves chopped finely.

You can try other variations such as stuffed omelette with a specific ingredient such as mushroom, spinach and /or leftover vegetables/meat/chicken pieces.

Enjoy Healthy Cooking and Living!