Egg Omelette

Egg Omelet is very fast and easy recipe and can be eaten at breakfast, brunch and dinner. Egg has good nutrition facts and health benefits. Calorie cautious people can make egg white omelet by removing egg yolk as egg yolk contains fat. You can read the post on how to separate egg whites for doing egg white omelet. Rest of the procedure is same as below. Still it tastes yummy.

Serve: 1 Omelet

Time: 5 mins

Ingredients:

2 eggs

1 small green chilies(finely chopped)

3 tsp onion(finely chopped)

1 tsp fresh cilantro

salt to taste

Method:

1. In bowl beat eggs, finely chopped green chilies, onion, cilantro and salt. Mix well, set aside.

2. Spray oil in 8-inch nonstick skillet or omelet pan over medium heat.

3. Pour egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time to spread eggs continuously over bottom of skillet.

5. Cover the pan with lid, Let it cook over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)

6. Run flat stapula under the omelet, lift and make upside down to cook from other side. Let it cook for another few seconds.

5. Serve hot with bread, bagel, croissants, chapati, phulaki, rice.

Note:

1. Egg has many health benefits. @ Egg

2. You can have egg white omelet to maintain intake of fat still having protein diet.

Bhakri - Pearl Millet Flatbread

Serve: 2 medium / 3 small bhakri

Time: 15 mins

Ingredients:

1 Cup Bhajra (Pearl millet)/Jowar(Sorghum)/Nachni (Finger millet)/ Rice flour

warm water for kneading

Method:

1. In mixing bowl take Jowar flour.

2. Now start kneading the flour by gradually adding warm water.

3. Make soft dough.

4. Make balls of kneaded dough, one at each time.

5. Take rolling board and spread little jowar flour to avoid sticking while making bhakri.

6. With the help of fingertips start patting kneaded flour ball in circular shape like a chapatti.

Don’t pat to thin.

7. Turn on heat and place bhakari on tava/skillet.

8. Place the bhakri on tava in such a way that the side with no flour should get roasted first.

9. Apply little water on the surface with the help of clean cotton cloth or with fingers. (Be cautious) Roast well.

10. Flip and roast other side too.

11. Now remove from the pan and hold bhakari in direct flame to roast the edges. Do not burn it.

12. Serve hot

Note:

1. Bhakri can be served with butter or ghee/clarified butter on top and your choice of vegetables like Bharli vangi/stuffed eggplant, pithale, zunka, vangyache bharit, etc

2. Garlic-green chiles chutney(Kharda/thecha), raw onion would be great combination.

Vangyache Bharit ( Mashed eggplant recipe )

Serve: for 4 people

Time: 15 mins

Ingredients:

1 large Eggplant

1-2 medium onion ( finely chopped)

3-4 green chilies ( finely chopped) as per taste

2-3 tsp coriander ( finely chopped)

1/4 tsp turmeric powder

salt to taste

Method:

1. Wash eggplant and brush some oil on outer side of eggplant and make 2-3 small cuts on each eggplant using knife.

2. Roast it directly on gas till thoroughly cooked. Remove skin, stem and discard it.

3. Mash eggplant with fork or potato masher or using your fingers till it make a smooth texture.

4. Add chopped onions, green chilies, turmeric powder and salt and coriander. Mix well.

5. Serve with hot Bhakari, Chapati or phulaki.

Note:

1. Some people doesn't like smell of onion for them, in non-stick pan, add 1 tsp oil and add cumin seed, saute onions, green chilies. Add mashed eggplant, coriander and mix well.

2. You can broil eggplant or bake it in oven.

3. Keep an eye while baking on gas top or oven or broiling or grilling. Rotate it time to time so it will cook from all side. ( FYI: messes up the cooking range)

4. Green chilies can be replaced by red chili powder.