Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Wednesday, June 11, 2008

Omlette with beans filling

Eggs - 2 (only the whites)

Cornflour - 2 teaspoons (about 10gms)

Ginger - 1 small piece (finely chopped)

Garlic - 2 cloves (finely chopped)

Small onions(shallots) - 4 Nos (finely chopped)

Salt to taste

Ground pepper - 1/4 teaspoon

For filling

Black eyed beans - 1/2 cup

Tomato paste or thick puree - 1/4 cup

Olive oil - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Salt to taste

Soak the beans overnight. Mix olive oil, chilli powder and tomato paste and pressure cook for 4 whistles. Add salt to taste.

Whisk the egg whites and cornflour together till there are no lumps. Add the rest of the ingredients and mix well. Heat a flat non-stick girdle (dosa pan) and pour out the entire egg mixture into a thick omlette. Cook till golden brown and turn over. Once done again turn over and spread the beans mixture on one half of the omlette. Fold the other half over the side spread with the beans filling. Simmer for 1/2 a minute and then take off flame. Serve.

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