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Cooking, Recipe and Food Blog

Garam Masala Omelette

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Omelettes are delectable breakfast treats that come in different varieties. I personally love potato and cheese, onions and tomatoes and mushroom and cheese, but this recipe definitely caught my attention. It has all the ingredients I like –eggs, vegetables and cucumbers with yogurt (tzatziki).

You can eat it as is or with meat. I also think that cheese would be a great addition to this awesome recipe -cheddar, freshly grated parmesan, cream cheese or feta would definitely give a cheesier bite. Alfalfa and rocket (arugula) can also be used as substitutes for spinach.

If you find the garam masala too strong, just reduce the amount. You can start by using a little and then fry a dollop of egg so you can try it. After, gradually add some more until it suits your taste. These omelette rollups will definitely go well with lassi.

 

Serves 4

Ingredients:

8 eggs

4 tablespoons cold water

2 teaspoons garam masala

40g butter

1 cup unflavored yoghurt

1 small cucumber, peeled, seeded and finely chopped

4 tablespoons fresh mint, finely chopped

3 cups baby spinach

Salt and pepper to taste

 

Combine the chopped cucumber, yoghurt and mint in a small bowl. Mix well. Season it with salt and pepper. Cover and refrigerate until needed.

Place the eggs and garam masala in a medium sized bowl. Add the cold water and beat the eggs until all the ingredients were well combined. Stir in a dash of salt.

Next, melt 1/4 of the butter in a medium sized frying pan or skillet over medium heat. Pour in 1/4 of the beaten egg. Using a ladle, swirl the egg around the bottom of the pan until it covers the base. Cook the egg for 2-3 minutes until it sets. Carefully transfer the omelette to a plate and cover it to keep it warm. Do the same for the remaining butter and egg mixture. Make sure to place the omelettes on individual plates.

Divide the spinach and place them on top of the omelettes. Roll each omelette tightly and then cut it into half. Season it with salt and pepper if desired. Serve immediately with chilled yogurt.

 

Photo Courtesy Of:   Girl Interrupted Eating

Spicy Meatballs

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Meatballs are versatile food that can be eaten as is or added to other dishes like soups and pasta. It is always a delicious compliment to any recipe.  This spicy veal meatball dish goes perfectly well with salad.

 

Serves 4

Ingredients:

750g pork and veal mince

1 cup fresh white breadcrumbs

2 garlic cloves, crushed

8 spring onions, finely chopped

For the marinade:

1/2 cup plain yoghurt

1 small onion, chopped

2 red chilies, chopped

1 teaspoon fresh ginger, grated

1 teaspoon ground turmeric

3 teaspoons ground paprika

1 teaspoon garam masala

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

 

Prepare the marinade by combining the yogurr, onion, chili, ginger, turmeric, 2 teaspoons paprika, garam masala, lemon juice and lemon rind in a blender or food processor. Blend for 1-2 minutes or until smooth. Set aside.

Place the pork and veal mince, breadcrumbs, garlic and spring onions in a large bowl. Mix well. Using your hands make medium sized meatballs. Place them in a shallow dish.

Pour the marinade over the meatballs. Cover the dish in plastic wrap and refrigerate it for 3 hours or overnight. Turn occasionally. After marinating, drain the meatballs and set aside the marinade.

Grease a grilling tray or stove top grill. Cook the meatballs for 12-15 minutes under high heat or until the meatballs are browned and cooked. Turn at occasionally. Brush it with reserved marinade while grilling, so that the meatballs won’t become dry.

Transfer the meatballs to a serving plate and sprinkle with paprika. Serve immediately.

 

Photo Courtesy Of:  stevendepolo