OMELETTE

      Omelette is one of the most frequented dishes at home.  This is an easy recipe which can be combined and served along with Bread, Chapati or Rice.  A classic Indian style Omelette prepared with a combination of Onion, Green Chillies and Egg, mildly seasoned with Salt and Pepper Powder, shallow fried in your choice of Vegetable Oil/Butter until crisp at the edges, soft, fluffy and moist Omelette with a fiery note of spiciness from Chillies and Pepper Powder.
     Simply combine this Classic Indian style Omelette with Bread along with Tomato Ketchup or Sweet Chilli Sauce. These spicy Omelettes are also good to be served along with Rice.  A simple Lunch Menu of Rice, Curry and Omelette marks its goodness as such.
     Eggs are whisked along with finely chopped Onions/Shallots, Green Chillies, Turmeric Powder and Salt.  I usually add some Mayonnaise/Milk while whisking the Eggs, which would help you get soft, fluffy and moist Omelettes.  This is a simple and quick fix recipe.  My husband has his own preference when it comes to Omelette, he likes to spice up the Omelettes with Red Chilli Powder and loves it to be served with a hearty sprinkle of Pepper Powder. Omelettes loaded with fieriness.


Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5-7 Minutes

HOW TO COOK OMELETTE

OMELETTE

INGREDIENTS :

For Omelette :

Eggs - 4 Nos.
Onion - 1 No.
Green Chillies - 1 No.
Turmeric Powder - 1/4 Tspn
Mayonnaise/Milk - 1 Tspn
Salt - To Taste

For Shallow Frying:

Vegetable Oil/Butter - 2-3 Tbspn

METHOD :

• Gently break the Eggs and whisk it lightly.
• Add finely chopped Onions, Green Chillies, Turmeric Powder & Salt to the Eggs.
• Add a teaspoon of Mayonnaise/Milk to the above and mix well.
• Whisk the Egg Mixture until fluffy.
• Heat the Oil in a non-stick frying pan.  
• Pour in one-third of the egg mixture in the pan. 
• Give a quick swirl making sure to distribute it evenly across the pan. 
• Cook the Omelettes on a low-medium flame for a minute or two until it is cooked.
• The omelette would turn into light brown in colour and slightly crisp around the edges. 
• Flip the Omelette over and cook for a further minute on a low-medium flame. 
• Once the Omelette is cooked, switch off the flame.
• Gently remove it from the frying pan and serve Omelettes hot.
• Follow the suit with the rest of the Egg mixture.

NOTES:

• Can add 1/2 Tspn of Red Chilli Powder or Fresh Red Chillies along with Green Chillies to add heat to the Omelette.
• Add some Garam Masala/Mutton Masala if you prefer a flavourful Omelette.
• Can also add diced Tomatoes, Carrots, Mushrooms, Bell Peppers, Spring Onions etc., to the Omelette.
• Adding Turmeric Powder is purely optional.
• Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Omelettes.
• Shallow fry the Omelettes in Butter or any type of vegetable oil.
• Serve Omelettes hot, sprinkled with Pepper Powder if you prefer.

KARANDI MUTTAI - OMELETTE IN A LADLE

     Karandi Muttai is nothing but cooking a simple Omelette in a ladle, which gives a slightly fluffy bun-like look to the Omelette.  The cooking technique is similar to cooking Omelette, but the only difference is the pan used Karandi Muttai is cooked in a well-seasoned ladle.  Normally a Ladle used for tempering(Thalippu Karandi) is used for the purpose. 'Karandi' means 'Ladle'  & 'Muttai' means 'Egg', in Tamil & Malayalam and hence the name of the dish - Karandi Muttai.
     This recipe is similar to Omelette with a classic Indian twist. Eggs are whisked along with finely chopped Onions/Shallots, Green Chillies, Turmeric Powder, Red Chilli Powder and Salt, shallow fried in your choice of Vegetable Oil until crisp at the edges, soft, fluffy and moist Omelette with a fiery note of spiciness from Chillies and served with a hearty sprinkle of Pepper Powder. I usually add some Mayonnaise/Milk while whisking the Eggs, which would help you get soft, fluffy and moist Karandi Muttai. This is a simple and quick fix recipe.
     Simply combine this Classic Karandi Muttai/ Omelette in a Ladle with Bread along with Tomato Ketchup or Sweet Chilli Sauce. These spicy Karandi Muttai are also good to be served along with Rice & a curry of your choice.  It can also be served along with Idli, Dosa, Paniyaram etc., It is a popular street food served in Kaiyendhi Bhavans. Kaiyendhi Bhavans are nothing but a temporary roadside shop which pops up during late evenings, mostly set up in a pull cart. Every Kaiyendhi Bhavan has their own specialities and they mostly serve regional delicacies along with quick fix local version of fast food.    
     My husband is a big fan of this Karandi Muttai, that he says his friend's aunt makes this.  I had been trying this with various Ladles for perfection until I bought a non-stick tempering ladle for the purpose.  You can use any seasoned ladle for cooking this Karandi Muttai.  Season the Eggs with your preferred spices & herbs and cook to suit your perfection.  Some like slightly soft centres in Karandi Muttai.  My husband has his own preference when it comes to Omelette/Karandi Muttai, he likes to spice it up with Red Chilli Powder and loves it to be served with a hearty sprinkle of Pepper Powder.

For more EGG RECIPES, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5-7 Minutes

For OMELETTE RECIPE, Click here...

HOW TO COOK KARANDI MUTTAI - OMELETTE IN A LADLE

KARANDI MUTTAI - OMELETTE IN A LADLE

INGREDIENTS :

For Karandi Muttai -Omelette in a ladle:

Eggs - 4 Nos.
Onion - 1 No.
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/4 Tspn
Pepper Powder - 1 Tspn
Mayonnaise/Milk - 1 Tspn(Optional)
Salt - To Taste

For Shallow Frying:

Vegetable Oil - 2-3 Tbspn

METHOD :

• Gently break the Eggs and whisk it lightly.
• Add finely chopped Onions, Green Chillies, Turmeric Powder, Red Chilli Powder & Salt to the Eggs.
• Add a teaspoon of Mayonnaise/Milk to the above and mix well(Optional).
• Whisk the Egg Mixture until fluffy.
• Heat the Oil in a ladle. Let the flame be at low.
• Pour in one-third of the egg mixture into the ladle. 
• Give a quick swirl making sure to distribute it evenly across the ladle. 
• Cook Karandi Muttai on a low-medium flame for a minute or two until it is cooked on one side.
• It would turn into light brown in colour and slightly crisp around the edges. 
• Can sprinkle some Pepper Powder at this stage.
• Gently flip the Karandi Muttai over and cook for another minute on a low-medium flame. 
• Once the Karandi Muttai is cooked, switch off the flame.
• Gently remove it from the ladle and serve it hot with a hearty sprinkle of Pepper Powder.
• Follow the suit with the rest of the Egg mixture.

NOTES:

• I have used a non-stick ladle which is a type mainly used for tempering(thalippu karandi) for making this Karandi Muttai.
• Can use a well-seasoned ladle for the purpose.
• Make sure the egg leaves out clean from the ladle once cooked, if the ladle is not well seasoned it can become a messy job.
• Add some Garam Masala/Mutton Masala if you prefer a flavourful Karandi Muttai.
• Adding Red Chilli Powder is purely optional.
• Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Karandi Muttai.
• Shallow fry the Karandi Muttai with any preferred vegetable oil.
• Can cook this Karandi Muttai with soft centres or cook until well set. 
• Cook Karandi Muttai on a low flame throughout.
• Serve Karandi Muttai hot, sprinkled with Pepper Powder if you prefer.

PATTAYA FRIED RICE - NASI GORENG PATTAYA

.     "Pattaya Fried Rice" or colloquially called Nasi Goreng Pattaya is a South East Asian twist given to Japanese Omu Rice.  Fried Rice wrapped in thin Egg Omelette.  "Nasi Goreng Pattaya", a name which stands for "Fried Rice" and "Pattaya" a City in Thailand is a popular Fried Rice Recipe popular in Malaysian hawker Stalls.  I am not sure whether Thailand has a version of this in their country.  
     The versatility of the dish is that you can get easy with your choice of Fried Rice and what makes this dish unique is that it is perfectly wrapped in a thin sheet of Egg Omelette. The Omelette so thin and light and making it into a thin sheet needs a bit of skill and a well-seasoned wok/pan.  Nasi Goreng Pattaya is usually served with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli Padi sometimes served soaked in Light Soy Sauce, slices of Tomatoes, Cucumber and usually the Egg wrapped Fried Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.
    

PATTAYA FRIED RICE - NASI GORENG PATTAYA

  Though I have tasted few versions of this Nasi Goreng Pattaya in Hawker Stalls, the only difference the dish caters is the type of Fried Rice. What fancied me was the way it was served, wrapped in a thin sheet of Egg.  Pattaya Fried Rice is simply an awesome dish, It looks great as such - Fried Rice skillfully wrapped in a thin sheet of Omelette.  And above all it is a wholesome meal, filling enough and super tasty too. A versatile way of serving a simple Fried Rice converting it into a tasty endeavour with a fluffy piece of Omelette with every single bite of  Fried Rice.

For more FRIED RICE RECIPES, Click here...

Cuisine - Malaysian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 20  Minutes
Cooking Time - 30 -45 Minutes

HOW TO MAKE SAMBAL FRIED RICE

SAMBAL FRIED RICE

 

INGREDIENTS :

For Sambal Fried Rice :

Jasmine Rice - 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Chicken/Prawns -1/4 Cup
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

FOR SAMBAL FRIED RICE : 

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

• Cook the fragrant rice as per instruction and allow it cool.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs. 
• Remove it from the pan and keep it aside.
• Cut Lemon Grass Stalk into small pieces, use just the white part of it.
• Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
• if you are using Prawns - Peel, devein and wash the Prawns/Shrimps.  Keep them aside. 
• If you are using Chicken - Clean, Wash & cut the Chicken into small pieces & keep it aside.
• Preferably use Boneless Chicken Pieces.
• Heat Oil in a pan/wok, Saute finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
• Add Sambal Paste and fry this on a high flame for 2-3 minutes.
• Pour in Light Soy Sauce and give a quick stir.
• Add Prawns/Chicken Pieces, finely diced Carrots along with a dash of Salt and a pinch of Sugar.
• Allow it to cook on a high flame for a few minutes. 
• Add cooked Fragrant Rice.
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the Sauces and Sambal.
• Stir in finely shredded Cabbage to the Sambal Fried Rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Sambal Fried Rice with finely chopped Spring Onions/Chives.

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Can add any vegetable of your choice in this Fried Rice.
• Can also Chicken Pieces, Fish or any other Seafood. 

 

HOW TO MAKE OMELETTE FOR NASI GORENG PATTAYA/PATTAYA FRIED RICE

PATTAYA FRIED RICE - NASI GORENG PATTAYA

INGREDIENTS:

For Each Omelette:

For Frying:

METHOD:

To Make Omelette:

• Beat the Egg along with Salt & Milk until fluffy.
• Take a wide medium-sized, well-seasoned wok or a Non-stick pan, 
• Heat oil in the pan over Medium flame.
• Hold the Pan away from the heat & pour in the beaten Egg Mix.
• Gently swirl the pan, so that the Egg Mix spread out throughout the pan.
• Make sure the Egg is spread into a thin layer and large enough to wrap the Rice inside it.
• Place the pan back on the stove and cook on a low flame for about 15-20 Seconds.
• Now, turn off the heat, cover the pan & cook for few more seconds or until the omelette is well cooked.
• There is no need to Flip the Egg & cook.
• The Omelette is now ready for wrapping the Fried Rice.

 

HOW TO WRAP NASI GORENG PATTAYA/PATTAYA FRIED RICE

PATTAYA FRIED RICE - NASI GORENG PATTAYA

METHOD:

• Scoop out a bowl of Fried Rice or a portion big enough for a person.
• Place the scooped Fried Rice at the centre of the thin Omelette.
• Gently fold the 4 Edges and wrap the Fried Rice.
• Place a serving plate over the Omelette wrapped Fried Rice and gently flip it over.
• Your Nasi Goreng Pattaya is ready.
• Serve it with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli Padi soaked in Light Soy Sauce.
• Can serve few slices of Tomatoes, Cucumber along with Nasi Goreng Pattaya.
• Usually, the Egg wrapped Fried Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.

KANYAKUMARI KATTU CHORU

     Cape Comorin - Kumari Munai commonly called as Kanyakumari is a beautiful place in the Southern most part of India.  It rests at a point where Arabian Ocean, Bay of Bengal and the Indian Ocean meets.  It is one place where we can see both Sunrise and Sunset.  My childhood memories of travelling to Kanyakumari is still afresh with certain food items, particularly Kadhali Pazham, Matti Pazham, Kazhani Chakka, Mundhiri Kothu etc.,  I still couldn't forget the taste of Matti Pazham a small-sized Banana which I have never eaten since then anywhere else.
     The  Coastal district of Kanyakumari has a wide cultural influence from both Kerala and Tamilnadu.  Even the cuisine reflects the same, flaunting a wide range of Kerala and Tamil Nadu recipes.  This Kattu Choru is an authentic recipe from the region prepared & packaged traditionally.
     One weekend my husband said he wanted some variety rice to go along with Paruppu Vadai & Uzhundhu Vadai, which we usually buy at Pasar Malam, Saturday Night Market in our neighbourhood.  I decided to go along with Tomato Rice, and then he came up with this recipe from a YouTube Channel - Manchatti Kitchen.  It was a simple, easy to follow recipe and I thought it would taste somewhat like Puli Sadham(Tamarind Rice).  The method of cooking was quite traditional with all the more of a selling point - it was a Packaged Lunch wrapped in a Banana Leaf.  I love food served/wrapped in a Banana Leaf.  It imparts a wonderful smell to the dishes.
     This Kanyakumari Kattu Choru is served along with a simple Coconut Thogayal. This Kattu Choru which literally means packed rice is an utter treat when packed in a softened Banana Leaf. This simple Rice suits well for a weekday lunch also suits best for Lunch Box packing for school/office or while travelling.  For a literal traditional feel, pack it in a Banana Leaf. This Kattu Choru can be served along with your choice of Thogayal/Chammanthi, Fried Fish, Omelette or any Poriyal of your choice. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it.  Or simply serve it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.


Cuisine - Kanyakumari (Tamil Nadu, South India)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 30-45 Minutes

For more Recipes on RICE DISHES, Click here...

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

INGREDIENTS:

For Coconut Thogayal:

Coconut -1/2 Cup
Shallots - 2 No's.
Cumin Seeds - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste

For Tempering:

Coconut Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - a Sprig

METHOD :

For Coconut Thogayal :

• Grind the ingredients mentioned under "For Coconut Thogayal" coarsely.
• Heat Coconut Oil in a Pan.
• Splutter Mustard Seeds and Curry Leaves. 
• Add the coarsely ground Coconut Thogayal mix to the tempering.
• Fry this on a very low flame until the Coconut Thogayal turns dry and aromatic.

HOW TO COOK KANYAKUMARI KATTU CHORU

KANYAKUMARI KATTU CHORU

INGREDIENTS :

Par-boiled Rice - 1 Cup
Shallots - 6 No's.
Dry Red Chillies - 2 No's.
Tamarind - 1 Lime Size
Gingelly/Sesame Oil - 2-3 Tablespoons
Curry Leaves - 2 Sprigs
Asafoetida -1/4 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste

METHOD:

How to cook Rice:

• Clean, Wash and cook Par-boiled Rice.
• Allow the rice to slightly cool down

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here...

For Kanyakumari Kattu Choru :

• Roast the Shallots on a direct flame until the skin burns.
• Roast the Dry Chillies on a direct flame until it fluffs-ups and gets slightly charred.
• Peel the Shallots and keep it aside.
• Soak Tamarind in Water and extract tamarind juice out of it.
• Crush the roasted Shallots and Dry Red Chillies in the Tamarind Juice with your hand.
• Squeeze and crush until the shallots & dry chillies gets well mixed with the tamarind extract.
• Keep the Tamarind Mix aside.
• Meanwhile, heat Sesame Oil in a Pan or an earthen pot.
• Add Curry Leaves and fry for a while.
• Lower the flame, add Asafoetida Powder and give a quick stir.
• Immediately, pour in the Tamarind mix.
• Add Turmeric Powder along with a dash of Salt and allow the mixture to boil on a medium-low flame for a few minutes.
• Cook until the raw flavour goes and oil separates from the mix.
• Add Cooked Par-boiled Rice and mix well.

NOTES :

• I have used Par-boiled Rice in this recipe.  Can also cook this recipe with Raw Rice.
• Cook the rice accordingly.
• Care should be taken while roasting the Shallots and Dry Chillies on a direct flame.
• Adjust the number of Dry Red Chillies to suit your spice level.

 

HOW TO PACK KANYAKUMARI KATTU CHORU

Once the dishes are ready,

• Wash the Banana Leaves, slightly slice off the Centre Rib of the Banana Leaf from beneath.
• Carefully burn the Banana Leaves on Direct Flame.
• Keep the Banana Leaf over the flame, the idea is to just wilt off the Leaf and not burn it up.
• This way, the Leaf becomes easy to handle and doesn't break while packaging the lunch.
• Spread a Newspaper or Packing Paper beneath.
• Place the burnt Banana Leaf over it.
• I have just packaged the Rice and the Coconut Thogayal in this Kanyakumari Kattu Choru menu.
• Serve Kanyakumari Kattu Choru at the centre of the Leaf.
• Serve a spoonful of Coconut Thogayal alongside.
• If serving other dishes like Fish fry, Poriyal, Omelette etc., then...
• Place a piece of Fish Fry over one corner of the Rice.
• Follow the suit with a smidgen of Pickle and few tablespoons of Poriyal of your choice
• Place the Omelette alongside.
• Once all the dishes are served close around the Kattu Choru, carefully fold the burnt Banana Leaves.
• Fold the Banana Leaves from all the four sides and tightly tuck it in. 
• This will look like a packet on its own.
• Now, Cover the Newspaper/Packing Paper over the Kattu Choru Packet.
• Tightly secure it with a Kitchen Twine/Vazha Naaru(thread from Banana Tree).
• Kanyakumari Kattu Choru is ready to be served - An eco-friendly Packaged Lunch.

     Once you open the Kanyakumari Kattu Choru, maybe after a few hours of Packaging, trust me the aroma of the dishes along with the burnt Banana Leaf is an experience to indulge in. A combined aroma of fresh homemade food prepared in a traditional way appeases your senses, increasing your appetite. Even if you are not packing it for a purpose(travelling, office/school), just prepare it likewise for lunch at home and serve it as such. (That's how I usually do at home). I prepare packaged lunches like Kanyakumari Kattu Choru, Pothi Choru etc., for lunch at home.  I pack it up at least 2-3 hours before lunchtime so that the taste, flavour & essence get imparted into the Rice, that way we can cherish the real flavour and get the literal feel of a packaged lunch.

EGG BHURJI

     Egg Bhurji is an Indianised Scrambled Egg converted to suit the Indian Palate.  What makes it different and unique is the addition of Spices. Onion and simple spices transform this plain scrambled eggs into a spicy side dish in a matter of minutes. Egg Bhurji is an easy to make spicy and flavourful Scrambled Eggs recipe which is quite famous as a Street Food. A quick fix fast food served in to-go along with slices of  Bread or Chapatis. An egg is a versatile ingredient and a rescuer in a kitchen.         
     During our childhood, with working Mom, I & my brother usually ended up with some kind of quick-fix egg recipes for dinner.  Maybe as an Egg Omelette, simple Egg Bhurji(We call it Mutta Chikki) with variations like spicing it up with Green Chillies or Red Chilli Powder and sometimes we add Spring Onions or Tomatoes for a variation in the recipe etc., & etc.,  We even came up with our version of soft-centred Egg Omelette and called it Kola-kola which is exactly a version called Kalakki(famous Madurai style Street Food).  Eventually, we ended up with quite a number of quick-fix Egg Recipes.
     This Scrambled Egg/Egg Bhurji recipe comes handy for working folks who want to make something quick, healthy and delicious for their breakfast or for their kids' lunch box. This one is the best try for beginners venturing into cooking or students/bachelors living outside their homes. One of the best dish ever which is hassle-free and can be prepared with minimal ingredients.  Above all combine it up with few Slices of Bread or Chapati for a complete meal.  Goes well with Rice too.
    In this Egg Bhurji Recipe, I have scrambled the Eggs with Onions, Turmeric Powder, Red Chilli Powder and Curry Masala(Mutton Masala).  You can also add some tomatoes while sauteeing or substitute Red Chilli Powder with finely chopped Green Chillies.  You can also be easy with the Masala - use Garam Masala/Curry Masala/Mutton Masala... Anything which fancies you.  If you do not have any simply prepare it with Onions and Green Chillies.  The options are to go along with your whims and fancies... or cook with what ingredients you readily have.  

For more EGG RECIPES, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-7 Minutes
Cooking Time - 5-7 Minutes

HOW TO COOK EGG BHURJI

EGG BHURJI

INGREDIENTS :

Eggs - 3 Nos.
Onion - 1 No.
Garlic - 1 Clove
Turmeric Powder - 1/8 Tspn
Red Chilli Powder - 1/2 Tspn
Curry Masala/Mutton Masala Powder - 1 Tspn
Salt - To Taste
Oil - 2 Tbspn.

METHOD:

• Heat Oil in a pan over a high flame.
• Reduce the flame to medium-low and add finely chopped Onions, Garlic and saute it until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Curry Masala Powder to the above and fry this on a low flame until aromatic.
• Crack open the Eggs in a small bowl one by one and then combine it up in a big bowl.
• Beat the Eggs lightly along with a dash of Salt.
• Gently pour the beaten Egg into the Pan & Scramble the Eggs into tiny pieces on a medium-low flame until well cooked.
• Once the eggs are finely scrambled and well-cooked switch off the flame.
• Serve Egg Bhurji/Scrambled Eggs hot with slices of Bread/Chapati.
• Can serve this as a side dish along with Rice.

NOTES:

• I have used Red Chilli Powder in this recipe.  Can substitute it with 2-3 finely chopped Green Chillies.
• I have used Curry Masala Powder, can substitute it with Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• Can also add finely chopped Tomatoes and saute it well before adding Eggs.
• The idea of breaking the eggs one by one in a small bowl and then combining it in a bowl is, by any chance one of the Eggs turns out to be bad, then the entire bowl gets wasted.
• So I usually do this way while using up more than one egg in a recipe. 
• Also beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.  
• I like to scramble it up into tiny pieces and well cooked.
• All the way while cooking Egg Bhurji I keep the flame at medium-low.
• This way it doesn't smell "eggy" when packed in Lunch Boxes. 
• Cook the Egg Bhurji to your preferred consistency.

FISH TAWA FRY

     Fish Tawa Fry is nothing but a straightforward Fish Fry recipe marinated with spicy seasonings & then shallow fried in a Tawa - an Indian frying pan commonly used in Indian kitchens.  Fish Tawa Fry is a simple recipe prepared with marinated fish slices/whole fish and the name Tawa links to the wok/frying pan used to prepare the dish.
     A tawa is usually made from cast iron or aluminium. Tawa is used quite similarly to Woks in Asian cooking and is commonly used for stir-frying or shallow frying. They are also used to prepare all kinds of Indian flatbreads like Chapati, Paratha, Dosa, Omelette etc., Most of the Street food vendors use large Tawas to prepare most of their dishes.  We can see them skillfully preparing Kothu Parotta, Pav Bhaji Masala, Omelettes etc., in those cast iron pans. Some Tawas can be flat, but most are concave(at the centre) in shape.
     Fish Tawa Fry is a tasty recipe which can be served as an appetizer or as a side dish with any dish of your choice.  Simply accompany this Fish Tawa Fry with steamed rice and a curry of your choice.


Cuisine - Indian
Course - Side Dish/Appetizer
Difficulty - Easy
Serves -3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Marination Time - 30 Minutes to 1 Hour/Overnight
Cooking Time - 10 - 15 Minutes.

For more SEA FOOD Recipes, click here...

HOW TO MAKE FISH TAWA FRY

 

INGREDIENTS :

 

METHOD :

• Clean and wash the Fish and allow it to drain in a Colander.
• If using a full fish draw 3-4 incisions with a sharp knife all over the fish.
• Dry Roast the Fenugreek Seeds and Fennel Seeds on a very low flame until the spices splutter and turn aromatic.
• Cool and grind the roasted spices into a fine powder. 
• Mix all the ingredients mentioned under 'To Marinate', adding Tamarind Juice/Water into a paste.
• Marinate the fish with the Spice Paste and keep it aside for 30 minutes - 1 hour.
• Heat oil in a pan and fry the fish on medium-low flame for about 3-5 minutes.
• Gently flip the fish and fry the other side for about 3-5 minutes or until it is fried on both the sides.
• Remove from oil and drain it.
• Serve Fish Tawa Fry hot, garnished with thinly sliced Onions, finely chopped Coriander Leaves and with a drizzle of Lemon Juice over it.
• Fish Tawa Fry Goes well with steamed White Rice accompanied with Dhal, Curries, Non-Veg Curries/Gravies.
•  Can also be served as a side dish for Biriyanis & Pulaos.

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have prepared the dish with Halibut Fish Slices., even medium sized whole fish can be used for the purpose.
• Adjust the amount of spices as per your taste and the size of the fish.
• Can marinate the fish overnight and leave it in the refrigerator. 
• Some recipes call for dredging the fish slices with Semolina/Rice/Corn Flour. I haven't used it in this recipe.
• If, leaving it in the refrigerator add Semolina/Rice/Corn flour just before frying the fish.
• Can Deep Fry or shallow Fry the fish to your preference.
• I usually shallow fry the fish.