Thursday, March 6, 2014

Omlette Curry

My family loves eggs. Each morning the 3 year old son eats two eggs, the father eats two eggs and even my father eats two eggs. Once in a blue moon when I have verified that nobody's had any eggs in the morning, I don't spare them. My motherly instinct wants to feed them eggs and I end up making my delicious Omelette curry.
When I was younger, I always thought that my mom introduced this recipe, who eats Omelette's in curry?! Over time I realized that it is pretty much a common recipe. You may not get it in restaurants but figures in quite a few cuisines. It is cooked in bengali houselholds (Omeletter jhol) and even keralites cook it. Well, I know the bengali way and that's what I am going to share with you.

For an Omlette curry, you need:-

OMLETTES!! Yes - main ingredient!
Make omlettes with 3-4 eggs, cut the omlettes into halves and keep them aside

Onion paste using 1 onion
Ginger and garlic paste - 1 tsp
Sliced Onion - 1 small
Large Potato - 1, cut into small chunks
Tomato - 1, cut into small pieces
Vegetable Oil - 2 tsps
Green chillies - 1 or 2
Coriander - chopped for garnishing

Coriander powder - 1tbsp
cumin powder - 1 tsp
Garam Masala - 1 tsp
Red chilli Powder - 1 tsp
Whole garam masala - Cinnamon, cardamom and cloves - 2 pieces each
Bay Leaf - 1

Here is how you cook:-

  • In a kadhai, heat the oil and the add the whole garam masala, bay leaf and let the spices crackle
  • Add the chopped onion and add the potato chunks
  • Saute for 3-5mins
  • Now, add the onion, ginger and garlic paste and cook for another 3-4 minutes
  • Add the masala and tomato and saute for good 5minutes till the masala looks red and the oil starts to separate
  • Now, add 1.5 cups of water and salt
  • Let the curry simmer and the potatoes should get cooked
  • When the gravy starts thickening and the potatoes are soft, add the omlettes and stir the curry well
  • Let them cook in the gravy for 5 mins and switch of the gas
  • Add the coriander for garnishing and cover the curry with the lid for another 5 minutes
  • Serve hot with boiled rice or roti

Sweet and Sour Paneer with Capsicum

After a busy work day, stirring up a sweet and sour Paneer recipe seems ideal. It doesn't require too much cooking, ingredients are easy to get and can be made in a jiffy. Like any recipe, proportions are very important and too many pieces of capsicum can really spoil the taste. So, make sure to balance your ingredients while making this! So, here you go, below are the required ingredients:-

200gms paneer or cottage cheese
1 medium capsicum (cut in small chunks)
1 onion (cut in small chunks, alike the capsicum)
1/2 tsp of grated ginger
2 small tomatoes or 1 big size tomato (cut finely)
Masala includes: Salt, sugar(1tsp)

I like to fry my paneer (hate the raw taste of paneer!). Toss the paneer lightly in oil and put them aside. In the wok, add some oil and toss the onion, capsicum and stir fry for about 3-4mins. Add the tomatoes and ginger. Let the tomato melt. Add the sugar and salt.
If you wish, you can also add some red chilly powder.
Let the mixture simmer a bit. When the oil starts to separate, add 1/2 a cup of water and let the gravy simmer. Once the gravy starts boiling, add the paneer chunks and let it simmer for some more time. If you wish to thicken the gravy, you can add a tsp of cornflour mixture (cornflour with 2-3 tsp of water).

The sweet and sour paneer curry is ready! Serve it wish pulao or nice hot rotis!