Spanish Omelette with Indian Spices & Flavor

I heard a lot about Spanish omelettes from friends, and wanted to give a try. I tweaked the recipe with Indian spices to bring the aroma and flavors of Indian cooking. Its fairly simple but heavy. Need to be prepared with at-least 4 eggs, would do for 2 servings. This can be consumed any time during the day and served hot or cold. If you have left over just cover and refrigerate, to eat later. Remember we need to prepare in a pan medium sized or large. If you are making it for 3 people, simply break 6 eggs.

Ingredients: (For 2 servings)

Frying Potatoes & Onions

1. Eggs - 4
2. Medium size potato (sliced)- 1
3. Large Onion (sliced)- 1
4. Tomato (chopped)- 1
5. Olive Oil - 2 Tbl Spn
6. Green Chili (finely chopped) - 1 or 2
7. Capsicum (chopped few)(optional)
8. Crushed pepper corn (1/4 tbl.spn)
9. Crushed Fennel seeds (1/4 tbl spn) (optional)
10. Curry leaves 10 - 15 (finely chopped)
11. Coriander leaves few (finely chopped)
12. Salt to taste

Preparation Step by Step:

1. Slice onions and potatoes (refer to the picture) and fry them in oil.
2. Heat the fry pan and pour oil enough to cover the onions & potatoes approx 2 tbl spn.
3. Once the oil is hot add the sliced onion and potato, reduce the heat to the lowest immediately and cook it. Turn over as needed, cook until they turn slightly brown and potatoes are fully cooked. Use a fork to poke the potatoes to check if they are completely cooked.
4. Remove from pan, and switch off the flame.
5. In a large bowl break the eggs and beat them well.
6. Add the fried vegetables, tomato, salt, capsicum mix lightly, do not beat fast again as it tend to break the potato slices
7. Heat the pan again, add the rest of the oil. once the oil is hot enough pour the egg mixture and reduce the heat to lowest.
8. Sprinkle pepper, fennel, chopped green leaves and cover the pan.
9. Let it cook in low flame for 15 - 20 minutes. When you notice absolutely no liquid on top, we need to flip it over.
10. To do this, cover the pan with a steel/ceramic/good melamine plate - place one hand over the plate and other on the handle turn the pan over so that the egg can fall on the plate.
11. Put the pan back and wipe if you notice lot of brown oil with a tissue, and slide the plate slightly and put the egg back in. 
12. Cook for another 5 minutes in low flame, and transfer to serving plate.

You can use tomato ketchup if you like.

Long yard Bean (Payaru) in Garlic Red Chili Sauce

Long yard bean called as payaru in Southern part of India, and quiet popular down south, where people do not miss including it in regular meals as side dish. This long green vegetable is nutritious and cooked in a variety of methods. I tried to do this Chinese way, like they do the regular french bean. It came out very well.

We do not need many ingredients, and its simple and easy to cook. People who like spicy food would definitely love this. 

We are making it with Garlic & Red Chili sauce. Let's see what we need.

Ingredients:

1. Long yard bean (payaru) - 250 Gm
2. Garlic 10 - 15 pods (finely chopped)
3. Chili Flakes or Dried Red chilies (5 - 10) [As Needed]
4. Crushed fennel seed (perum jeeragam) - 1 tbl spn
5. Salt as per taste
6. Oil for frying (Olive/Sesame/Vegetable oil) - 2 tbl spn
7. A large bowl of Ice water

Preparation in steps:

Use olive or sesame oil to get the authentic flavor, cut the bean to the size of the point finger (2 - 3 inch long). Prepare and keep the ice water ready when your beans is been put in boiling water.

1. Cut the beans in approx 3 inch long
2. Boil water in a vessel, and add the cut beans to it, let it cook for approx - 5 -6 min, till its 3/4 th done. give a stir occasionally. Do not over cook the bean, else it will get soggy.
3. Remove from hot water with the help of strainer, and transfer to the prepared ice water immediately. This helps the cooking process, and keeps the beans crunchy yet soft.
4. Remove from cold water in 30 secs, and keep aside.
5. Prepare the sauce. Heat a large pan or wok, add oil.
6. Once the oil is hot, add the garlic, red chili and fennel, let the flame be in medium low else the spices will burn
7. Give a nice toss, increase the flame and add the beans. sprinkle salt and keep tossing & saute as needed.
8. Sprinkle little water if you feel its getting burnt, but if you are an expert you know how to get this cooked without burning.
9. Taste the seasoning, adjust if needed. Need to stir fry for about 5 minutes, till the bean is fully cooked yet crunchy.
10. Serve hot with steamed rice.

Note:

• If the fry pan or wok is small, you can fry the beans in small batches, else you might not be able to cook.
• Prefer to use wok or pan, than kadai as tossing will be easier.

Do share your experience in preparing this dish, happy cooking!

Mint flavored Fried Rice from leftover

Left over is common and a well known phenomenon in most of the families. Needless to explain left over rice serves plenty of purpose not only for making fried rice. Will post separate recipes for each and helpful tips on usage of left over rice.

In this post I have prepared a dish with Rice, and some vegetables to go along (excluding tomato, onion, lime), egg and some fresh mint leaves to give that extra flavor. Absolutely no spices in this recipe.

Ingredients:

1. Rice as needed based on serving
2. Vegetables Chopped (Bean/Carrot/Cabbage/Capsicum)
3. Eggs 1, for 1 - 2 serving, else add as needed (Optional)
4. Green Chili as needed (finally chopped)
5. Salt as per taste
6. Little oil for frying (any oil) do not use too much.
7. Bunch of fresh Mint leaves chopped roughly

Preparation:

1. Heat oil in a non-stick pan or kadai
2. Stir fry all the vegetables & chili until soft, sprinkle very little water if needed to prevent from burning.
3. Add Salt, at this point if you are pan is large enough scramble the beaten eggs on a side and mix with vegetables once done. Else scramble the eggs, just eggs separately and add to the vegetables.
4. Once Vegetables are soft and cooked, add in the rice and mix well.
5. If the rice is taken from refrigerator cook in low flame until the rice gets heated and mixed with vegetables.
6. Check for seasoning, salt or spice and add if needed
7. Garnish with chopped mint leaves and serve hot.

This dish will be dry, you can use sauce or curd or raita if needed.

Note:

• Use Vegetables that cooks fast yet not mushy, unlike tomato, cucumber or any other underground stem.
• If you prefer to steam your rice out of refrigerator, before frying that's completely alright. Instead you can directly fry it will become soft too.
• If you like you can add Jeera and whole spices and fry before adding vegetables.
• Flavor varies based on vegetables and the extra spices used.

Try out and do post your comments. Happy Cooking.

Potato Threads with greens - Chinese Cuisine

This is an easy and quick recipe, with the ingredients from our kitchen. No need to buy and stock stuff to do this. Just need some patience as the beauty lies in slicing potatoes into thin strips. The large the potatoes are the threads would be nice. 1 Large potato serves 2.  Use a large kitchen knife as shown in the picture below which makes your task easier. Also refer to the picture how potato is been sliced. Remember to use a non-stick pan to fry these potatoes.

You can use any combination of greens with this to add colour, and it’s healthy too. Do not mix a lot of vegetables it spoils the taste. Remember we need to retain the color of potatoes as well as the other vegetable which do not lose its own colour and cooks faster. You can try the combination of potatoes with any of the following vegetables:

Capsicum, Yellow or Red Bell Pepper, Carrot julienne, Spinach, Mung bean sprout (popular in china and other south East Asian countries) etc.

Ingredients:
1. Medium sized potatoes - 2 (Serves 3-4 person)
2. Boiled peas - 1 handful
3. Green Chile - as needed (chop finely)
4. Garlic 4 - 5 pods, Finely Sliced not chopped.
5. Salt as per taste
6. Vinegar 1/2 tbl spoon (optional)
7. Olive / Sesame Oil for frying - 2 Tbl Spoon  OR  Regular cooking  oil if you do not prefer other oil


Steps to Cook:

Slice the potatoes as shown in the above picture, soak in water for about 20 - 30 minutes. After that wash twice in fresh water and take potatoes off of water and keep aside

Heat oil in a large non stick pan (pan or wok suits well to fry). [Whole recipe is done in medium flame]

Add the garlic and chili saute for few seconds immediately add in the potato threads, peas and salt. Give quick toss.

Add little vinegar if you like, to add up the taste and retain the color.

Toss and fry for 5 - 6 minutes. You can notice the potatoes loose it hardness and becomes soft, at this point taste for seasoning and add if extra salt is needed.

Serve hot, it can be eaten as salad or starter before meal, or with plain rice or just that. It can be eaten for breakfast or lunch or dinner.

Try this and do surprise your loved ones. Keep cooking and share your reviews.