Spicy Egg Omelette

This recipe makes 3 medium sized thin omelettes sufficient for 3 people.

Make kids eat eggs by preparing these omelettes in different shapes & sizes.

Ingredients

Eggs - 3 (1 egg for each omelette)
Salt - 3 pinches (1 pinch for one egg)
Pepper powder - 1/4 sp
Green chillies - 2 (Finely chopped)
Curry leaves - 5 Nos. (Finely chopped)
Coriander leaves - 2 strings (Finely chopped)
 Big Onion - 1/4 (or) equivalent small onions (Finely chopped)
OIl - As needed

Method

1. Break open the eggs in a bowl and whisk together the whites and the yolk for about 2 min.
2. Now add the salt & pepper powder and whisk for another 1 min.
3. In a pan add 2 spoons of oil.
4. When hot, add the green chillies, curry leaves, coriander leaves and fry for a minute.
5. Now, add the chopped onion, and fry till the onion becomes transparent (but not brown)
6. Add all these fried items to the whisked egg and whisk it again for 1 minute.
7. In a frying pan / griddle / dosa tawa, when hot, add a few drops of oil.
8. Pour a little egg mixture to form a thin layer.
9. Cook in a medium heat till both the sides are cooked well and shaded slightly brown.
10. Similarly do for the remaining egg mixture.
11. Serve hot.



Valentine's day Special spicy omelettes  for my sweethearts.

Note

1. The size and thickness of the omelettes can be varied by varying the number of eggs used.
2. Omelettes of any shapes can be made by placing a metal cookie cutter on the pan / griddle, pouring the egg mixture into it and removing the cookie cutter once the side is cooked and then turning over to cook the other side.

Rava Kesari

Ingredients

Rava (Sooji) - 1 cup
Water - 3 cups
Sugar - 3/4 to 1 cup
Kesari Powder (Orange / Yellow) - 1/4 sp
Cashew - 1/2 handful
Raisins (kismis) - 1/4 handful
Cardomom - 1 (slightly crushed)
Ghee - 3 to 5 sp

Method

1. Roast the rava in a frying pan for 10 min in a low - medium heat. Keep aside.
2. In the same pan, in a medium heat,  add the ghee.
3. When hot, add the cashews, kismis and cardomom. Let them turn slightly brown.
4. Now add water. (Be careful not to burn your hands)
5. Add the kesari powder and give a stir.
6. Turn the heat to a high temperature and let the water come to a boil.
7. Now reduce the heat to a low - medium.
8. Stirring continuously, slowly add the roasted rava.(Else lumps will be formed)
9. Keep on stirring till the rava is about 90% cooked, all the water will be evaporated and the rava will not stick to the sides of the pan.
10. Now add the sugar and give a good stir.
11. Let this cook for about 2 min. Turn the stove off.
12. Serve as a dessert or along with idli, sambhar and chutney.
13. Best when served warm. Can also be eaten once cooled.