1,000 Indian Recipes (237 page)

1 fresh green chile pepper, coarsely chopped

1 medium clove fresh garlic, peeled

2 quarter-size slices peeled fresh ginger

1 to 2 tablespoons vegetable oil

1.
In a bowl, whisk the eggs, salt, and black pepper. In a food processor, process together the onion, cilantro, green chile pepper, garlic, and ginger until puréed. Fold into the eggs and mix well.

2.
Heat the oil in a large nonstick skillet over medium-high heat and add the egg mixture (in 2 to 3 batches, if necessary), cover, and cook over medium heat until the bottom is golden and the top is somewhat firm, about 3 minutes.

3.
Slide the omelet onto a large plate. Holding a large spatula over the omelet, invert the plate, flipping the omelet over. Slide the omelet back into the skillet with the uncooked side down. Cook until the other side is golden, about 2 minutes. Transfer to a serving platter, cut into wedges, and serve.

Mashed Potato Omelet

Undae aur Aalu ka Aamlate

Makes 4 to 6 servings

I love potato and egg combinations. Here I mix mashed potatoes to beaten eggs to make an unusual but irresistible omelet.

1 medium russet (or any) potato

6 large eggs, lightly beaten

¹
⁄
₂
cup onion, finely chopped

¹
⁄
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cup finely chopped fresh cilantro, including soft stems

1 tablespoon peeled minced fresh ginger (optional)

1 to 2 fresh green chile peppers, such as serrano, minced with seeds

¹
⁄
₄
teaspoon salt, or to taste

¹
⁄
₄
teaspoon freshly ground black pepper, or to taste

2 tablespoons peanut oil

1.
Cook the potato in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel, transfer to a medium bowl and mash. Add the eggs, onion,
¹
⁄
₄
cup cilantro, ginger, green chile pepper, salt, and black pepper and mix well.

2.
Heat the oil in a large nonstick skillet over medium-high heat and add the egg mixture (in 2 to 3 batches, if necessary), cover, and cook over medium heat until the bottom is golden and the top is somewhat firm, about 3 minutes. Sprinkle the remaining
¹
⁄
₄
cup cilantro on top and, with a spatula, lightly press it into the omelet.

3.
Slide the omelet onto a large plate. Holding a large spatula over the omelet, invert the plate, flipping the omelet over. Slide the omelet back into the skillet with the uncooked side down. Cook until the other side is golden, about 2 minutes. Fold in half (cilantro side out) or cut into wedges (with the cilantro side on top) and serve.

Stuffed Omelets

Bharae Huae Aamlate

Makes 4 2-egg omelets

Stuffed omelets are popular all over the world and Indians enjoy their own spicy combinations. Make the fillings first(choices follow the main recipe), then fill the omelet as in Step 4. For each 2-egg omelet, use:

¹
⁄
₄
cup any stuffing (see
Spicy Green Chutney Omelet Filling
,
Tomato and Paneer Cheese Omelet Filling
,
Oven-Roasted Vegetable Omelet Filling
, and
Ground Meat Omelet Filling
)

2 large eggs, separated

1 tablespoon finely chopped fresh cilantro, including soft stems

A pinch of salt and freshly ground black pepper

1 to 2 teaspoons vegetable oil

1.
Prepare the stuffing. Then, with an electric mixer on medium setting (or a whisk or a fork), whip the egg whites until they reach the soft peak stage. Mix in the yolks and whisk a few seconds more until they are incorporated. Then add the cilantro, salt, and black pepper and mix well.

2.
Heat the oil in a large nonstick skillet over medium-high heat and add the egg mixture, cover, and cook over medium heat until the bottom is just golden and the top is somewhat firm, about 1 minute.

3.
Slide the omelet onto a large plate. Holding a large spatula over the omelet, invert the plate, flipping the omelet over. Slide the omelet back into the skillet with the uncooked side down. Cook 30 seconds.

4.
Place the filling along the diameter of the omelet and fold the omelet in half. Cook, turning once, until golden on both sides. Serve.

Spicy Green Chutney Omelet Filling

Hari Chutney Bharae Aamlate

Makes about 1 cup, enough for 4 2-egg omelets

Green chutney, a tangy and sharp purée of scallions and herbs, is a perennial Indian accompaniment with snacks and meals. Here, I mix it with sautéed spinach and then use it as a filling for omelets.

¹
⁄
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cup
Basic Green Chutney
(or store-bought)

1 tablespoon vegetable oil

1 small onion, finely chopped

¹
⁄
₂
small bunch fresh spinach (4 to 5 ounces), trimmed, washed, and finely chopped

Salt, to taste

1.
Prepare the chutney. Then, place it in a fine-mesh strainer set over a bowl to drain out most of the juices. (Press on it slightly just before using.)

2.
Heat the oil in a small nonstick wok or saucepan over medium heat and cook the onion, stirring, until golden, about 5 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Remove from the heat and mix in the chutney. Add salt, if needed. It is now ready to use.

Tomato and Paneer Cheese Omelet Filling

Tamatar aur Paneer Bharae Aamlate

Makes about 1 cup, enough for 4 2-egg omelets

Cooked
paneer
cheese and tomatoes make a delicious filling for omelets. This filling can also be used in
samosas
(stuffed deep-fried triangular pastries), open-faced sandwiches, and on the side of
paranthas
(griddle-fried breads). Instead of the
paneer
cheese, you can also use ricotta cheese, firm tofu, or cooked and shredded chicken.

1 cup
Paneer Cheese
(or store-bought), finely crumbled

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 large tomato, finely chopped

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1 fresh green chile pepper, such as serrano, minced with seeds

1 tablespoon peeled minced fresh ginger

¹
⁄
₂
teaspoon salt, or to taste

Freshly ground black pepper, to taste

¹
⁄
₄
teaspoon garam masala

1.
Prepare the paneer cheese. Then, heat the oil in a medium nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 3 minutes. Add the tomato, cilantro, and green chile pepper and cook, stirring, until most of the juices evaporate, about 2 minutes.

2.
Add the paneer cheese, ginger, salt, and black pepper and continue to cook until everything is completely dry, about 5 minutes. Mix in the garam masala. It is now ready to use.

Oven-Roasted Vegetable Omelet Filling

Bhunni Sabzi Bharae Aamlate

Makes about 1 cup, enough for 4 2-egg omelets

As the vegetables start to roast in the oven, they will release a fair amount of juices. If, by the time the vegetables are done, the juices don't dry up, transfer everything to a skillet and cook briefly over high heat until the juices evaporate.

2 red or yellow bell peppers, finely chopped

1 small Chinese eggplant, finely chopped

1 small zucchini, finely chopped

1 small tomato, finely chopped

6 to 8 medium mushrooms, thinly sliced

1 small onion, thinly sliced

¹
⁄
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cup finely chopped fresh cilantro, including soft stems

1 large clove fresh garlic, minced

1 tablespoon vegetable oil

¹
⁄
₄
teaspoon salt, or to taste

Preheat the oven to broil or preheat the broiler. In a medium bowl, toss all the ingredients together, then spread evenly on a flat, broiler-safe dish. Broil on the top rack of the oven or in the broiler, 4 to 5 inches from the heat source, until the vegetables are soft and lightly charred, about 7 minutes. (Stir them a few times as they cook.) They are now ready to use.

Ground Meat Omelet Filling

Keema Bharae Aamlate

Makes about 1 cup, enough for 4 2-egg omelets

Some Indians use ground meat (
keema
) as a stuffing for many vegetables and snacks—as do people in other parts of the world. Here, I use it to add interest to omelets. Serve the omelets as part of a holiday brunch with
paranthas
(griddle-fried breads) or with slices of toasted bread and hot cardamom tea.

¹
⁄
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pound ground meat (any kind) or chicken

1 large tomato, finely chopped

¹
⁄
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cup nonfat plain yogurt