Mushroom and Cheese Omelette

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Omelette is a simple and very adaptable dish. One can make it in so many ways. This mushroom and cheese omelette is my personal favorite. It's a perfect brunch idea for a lazy weekend. Mushrooms cook faster and it will not take more than 20 mins to prepare this stuffed omelette. So here is a quick, filling breakfast idea to try this weekend.

Ingredients:

Button mushrooms: 8-10

Onion: 1

Garlic :3-4 cloves

Green chillies: 2

Crushed black pepper: 1 tsp

Dried Oregano leaves: 1 tsp

Coriander leaves: 2 tbsp

Grated cheese: 1/2 cup

Eggs : 3

Milk: 2 tsp

Salt to taste

Olive oil: 2 tbsp

Method:

1. Heat 1.5 tbsp of oil in a pan and add finely chopped garlic and green chillies. Sauté for 30 seconds.

2. Add thinly sliced onions and salt, sauté until onions turn translucent.

3. Add dried oregano and crushed pepper and mix well. Mix in sliced button mushrooms and cook until the mushrooms are done. Turn off and let it cool down.

4. Once it's a bit cool, add coriander leaves and grated cheese and the mushroom topping is ready. (I used cheddar cheese).

5. For the omelette, beat the eggs in a bowl along with milk, salt, a pinch of oregano and crushed pepper.

6. Heat the remaining oil in a pan and pour the eggs, simmer the flame and cover with lid.

7. Once the egg is firm carefully flip the omelette. Flip it back after a min. Now add the mushroom and cheese masala on top and cook it covered for another minute. Turn off the flame. 

8. You can fold it and serve just the omelette or make slices and serve with bread.

Notes: 

I have used cheddar cheese, you can use any other cheese or combination of cheeses.

I usually flip the omelette but you can skip it and top with mushroom masala once the omelette is dried on top.

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Creamy Egg masala | Motte masala

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This egg masala was not a planned recipe, I started with a plan to make simple onion tomato masala with some Indian spices but ended up making this finger licking good creamy gravy that was super delicious. 

Usually when the vegetables are out of stock I cook something with eggs. This creamy egg masala is a perfect spicy dish to go with any Indian flat bread or flavored rice. I made it quite spicy but you can adjust the amount of spice according to your taste. 

So let's get started with boiling the eggs.

  

Ingredients:

Boiled Eggs: 6
Oil: 2tbsp
Cumin seeds: 1/2 tsp
Garlic: 6-7 cloves
Ginger: 1 inch
Green Chillies: 2
Medium Onion: 3
Medium Tomato: 2
Cumin powder: 1 tsp
Coriander powder: 1 tbsp
Red chilli powder: 2 tsp
Turmeric: 1/4 tsp
Garam Masala powder: 1/2 tsp

Kasoori methi(dried fenugreek leaves): 1 tsp
Cooking cream: - 2-3 tbsp
Salt to taste
Coriander leaves for garnish

Method:

1. Boil water in a pot and add salt to it drop in eggs slowly and cook for 10-12 minutes. Drain the water from pot and pour cold water on it and peel the eggs after 5 mins, cut into half and keep aside.

2. Thinly slice onions, garlic and ginger, chop tomatoes and slit green chillies and keep aside.

3. Heat oil in a pan, add cumin seeds and saute for 30 seconds. Add garlic and ginger and saute until the oil is fragrant.

4. Mix in sliced onion and green chilles and cook until the onions turn translucent. We do not need to brown the onions.

5. Add in chopped tomatoes, salt, red chilli powder, turmeric, coriander and cumin powder and mix well. let it cook on medium flame until the oil separates.

6. Add cream and a little water (Adjust according to the gravy needed) and bring to boil.

7. Sprinkle garam masala and crushed kasoori methi and mix well. Add boiled eggs, cover and cook for 2 mins and turn off the flame. Let the flavors sync in for 5 mins.  Serve with roti/chapathi or any flavored rice. 

Notes:
1. You can skip the cream and continue with next steps for simple onion tomato gravy masala.

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Anjal/Surma Rava Fry | Crispy Spicy King Fish Fry

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King Fish, Sear Fish, Anjal, Surma or Surmai called by so many different names, this is a very famous fish in Coastal Karnataka, Goa and Konkan Area. My personal favorite is Masala Fry.

Rava fry gives a different texture to this fish which is crispy from outside and succulent inside. This spicy, tangy and aromatic fish is very easy to make. If you like it spicy please add more red chilli powder. I serve it with simple Rice and Dal and my husband being a cricketer doesn't fail to tell me that it's also Sachin Tendulkar's favorite food ;-). It can be served as an appetizing starter also.

Here is a simple step by step recipe to make this spicy fish fry.

Ingredients:

King Fish Slices : 4

For the marinade paste:
Beaten Egg : 1
Corn Flour: 1 tbsp
Red chilli powder: 2 tbsp
Pepper powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Coriander powder : 1 tbsp
Garam Masala : 1/4 tsp
Ginger Garlic Paste: 2 tsp
Lemon juice: 2-3 tbsp
Salt to taste
Oil: 1/2 tsp

To Fry:
Oil: 2 tbsp
Rava/Semolina : 1/4 cup

Method:

1. In a mixing bowl mix all the marinade ingredients and whisk it well.

2. Wash and clean the slices of fish and rub the marinade paste well so the fish is well coated with the paste. Keep it in the refrigerator for half an hour to one hour.

3. Heat oil in a big frying pan, dip the fish slice in semolina and coat it from all sides and arrange on the hot pan in a single layer. Let it roast on medium heat for 5 minutes on one side and carefully flip the slices. Once it turns golden brown in color turn off the flame and remove the fish on a paper towel. It will take abt 10-15 minutes depending on the size.

4. Serve hot with lemon wedges and Onion roundels.

Notes:
1. Egg is added for better binding but you can skip it and it will taste just as great.
2. You can also add rice flour along with rava for the outer coating.
3. Adjust the amount of chilli powder as per your taste.
4. You can freeze the marinated fish for a week without it losing the taste.
5. Please sprinkle little salt, lemon juice and turmeric if you want to freeze the kingfish without the full marination. It will help to retain the taste of the fish.
6. This fish can be deep fried as well, I usually shallow fry it with only 2 tbsp oil. Either ways it tastes good as long as the fish is well roasted in hot oil :)

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