Improvise the classic masala omelette and turn it into a delicious fluffy masala omelette. Although Indians are not very familiar with the fluffy version, what’s the harm in taking a cue from the European method and dishing out something new?
Heat a little bit of refined oil in a flat-bottomed pan just enough to coat the surface of the pan.
Add chopped onions, chopped garlic, chopped tomatoes, finely chopped green chillies, chopped spring onions, chopped coriander leaves, turmeric powder, red chilli powder and garam masala powder and sauté them lightly till they become soft and homogenous in texture. Adjust seasoning
Remove from heat and keep warm in a separate container.
Separate the yolks from the whites of eggs. Season the egg yolks with salt and beat them lightly till the yellow becomes paler.
Now, stiffly beat the egg whites till they form firm peaks.
Return the masala you had made earlier to the pan and heat it gently.
Quickly and very gently fold the egg yolks into the stiffly beaten egg whites and pour them on top of the masala. Swirl the pan to set the omelette in a circular shape.
Allow the base of the omelette to set and then flip the omelette softly to set on the other side.
Remove from heat, fold the omelette in a semi-circle and serve hot with buttered toast and grilled tomatoes.
Another “Secret Recipe from my House” …… Tangy Mashed Plantain. The idea of Mashed Plantain may sound a bit off; but let me assure you, I am yet to meet anyone (who has tasted this) who has not sung superlative praises about this item. You can serve it as an accompaniment to steaks and grills or simply have it with chapati or as a side with dal. If you want to be more creative, you can add mashed paneer and make it into balls, deep fry them and dish out an amazing kofta in brown or white gravy.
Well, let me confess, the idea is not entirely my own. I had tasted a version of mashed plantain sometime somewhere (when and where? Let that be a secret) which I deconstructed, applied my own imagination and made this recipe my own. The key to this recipe is the balance between the sweetness of fried onions and the sourness from the lime juice.
Tangy Mashed Plantain
Ingredients
Plantain fruit (raw banana)- 6 nos. (each approx. 6-inch long)
Onions finely sliced- 150 g
Roasted Cumin powder- 1 tsp
Garlic cloves finely sliced- 5 nos.
Chopped green chillies- 2-3 nos.
Lime juice- of 1/2 lime
Salt- to taste
Mustard oil (for frying)- 45 ml + 15 ml (you can replace with refined oil)
Chopped coriander leaves- 1 tsp
Method
Wash the plantains thoroughly and discard the stalk.
Cut the fruits into 2-inch-long chunks along with the skin and soak in brine for 10 minutes.
While they are getting soaked put some water in a Dutch oven and bring to boil. The amount of water should just be enough to cover the plantain chunks when you put them in the vessel.
Cover and cook them on low heat till the fleshy part becomes tender but not mushy- approx. 15 minutes. You can also use a pressure cooker to pressure cook the plantains for about two and a half to three minutes.
Drain out the water and let the cooked plantains cool down.
When they are sufficiently cooled, peel off the skins and discard. Mash the potatoes roughly with the back side of a fork. Do not bother if there are small bits of lumps. In fact, they add to the texture.
Now, heat 45 ml mustard oil in a kadhai (wok) to medium hot and fry the sliced onions till they just begin to brown.
Lower the heat to medium low and add the mashed plantain. Keep cooking together with the onions stirring frequently for about 2 minutes. Add roasted cumin powder, green chillies and salt and mix well.
Remove from heat and let it cool. Do not allow to cool down to room temperature; keep it warm.
Meanwhile, take 15 ml of oil in the wok and heat it till smoking. Add the sliced garlic and let it brown slightly. You have to work quickly here as garlic tends to burn very quickly.
Pour the fried garlic along with the oil on top of the mashed plantain. Add lime juice and coriander leaves and mix well with a spatula and you are done.
Serve warm.
