Bread Omelette / Street Food Style Bread Omelette Sandwich

bread-omelette-1
Bread omelette or street food style bread omelette or bread omelette sandwich is a very simple and easy breakfast recipe that anyone can prepare at anytime. The standard basic recipe needs very simple ingredients but it can be prepared with 'n' number of variations.

This sandwich will be ready in less than 15 minutes including both preparation and cooking. So it suits best for a hurry bury morning breakfast or for a lazy weekend breakfast.

This recipe uses onion and coriander but this can be very well changed or skipped or additionally any other ingredients can be added while making the bread omelette. Some of the typical variations are cheese stuffed bread omelette, green chutney coated bread omelette and Some with additional masalas or vegetables.

For one serving, we need two eggs and two standard size bread slices. If you use the bigger size sandwich bread, use only one for 2 eggs. Use wide griddle for making this bread omelette to prepare it in street food style.

Other Bread Sandwich recipes you may like:
Mushroom Cheese Sandwich
Guacamole Sandwich
Spinach Cheese Sandwich
Vegetable Mayo Grilled Sandwich
Cheese Bread Sandwich
Tomato Onion Sandwich
Scrambled Egg Sandwich
bread-omelette-2
Basic Information:
Preparation Time: 5 minutes
Cooking Time: 5 to 10 minutes
Serves: 1

Ingredients:

2 eggs
¼ cup onion, finely chopped
1 tbsp coriander leaves, finely chopped
Salt to taste
Black pepper to taste
1 tsp butter
2 bread slices (standard size)

Video Recipe:

Method with step by step pictures:
1) Finely chop the onion and coriander leaves. Keep it aside.
2) In a medium size mixing bowl, break two eggs and beat well for a minute.
bread-omelette-stp1
3) Add onion, coriander leaves, salt to taste and black pepper powder to taste.
4) Mix well again.
bread-omelette-stp2
5) Heat a wide griddle or tawa or dosa pan. Once it is hot, add the butter and spread it all over the griddle.
bread-omelette-stp3
6) Pour the prepared egg mixture after keeping the flame to low to medium.
bread-omelette-stp4
7) Quickly spread the egg mixture as much as possible to all over the griddle. It can be easily spread only if the flame is low. So make sure not to overheat the griddle.
8) Place the bread slices one by one. while placing it, gently rub the egg mixture on both the sides of the bread as shown in the picture.
bread-omelette-stp5
9) Once the egg omelette is cooked, fold the omelette over the bread on both the side.
10) Fold it again to place the bread one above other.
bread-omelette-stp6
11) Cook both the sides.
12) Slice it and serve hot with ketch up or mint chutney for best results.

Serving Suggestions:
1) Indian style bread omelette is perfect for both breakfast and also for evening tiffins.
2) The best accompaniment is tomato ketchup or mint/green chutney.
bread-omelette-3
Notes:
1) For quick version, skip the onion and coriander leaves and make the omelette.
2) You can also add finely chopped, deseeded tomato to it.
3) For extra spice, add finely chopped greenchilli.

Related Posts Widget For Blogger with ThumbnailsBlogger Templates

Spring Onion Pakoda / Hara Pyaaz Pakora

spring-onion-pakoda-1
Spring onion Pakoda or Hara Pyaaz Pakora recipe with step by step pictures.

Spring onion Pakoda is best snack for any rainy or snow winter day. It is a deep fried snack using spring onion, gram flour and rice flour. It can also be air fried or baked.

It is a quick recipe which calls for a very basic ingredients. Along with hot ginger tea , it serves as a best evening snack. After using the few spring onion leaves for fried rice, the remaining stalks can be used for making this pakoda.

Other Spring onion Recipes:
1. Spring Onion Paratha
2. Spring Onion Soup
3. Spring Onion Pancake
spring-onion-pakoda-2
Basic Information:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3

Ingredients:
1 and ½ cup Spring Onion, finely chopped
1 tsp ginger, chopped
¾ cup gram flour
¼ cup rice flour
1 tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
Water as required
Oil for deep frying

Video Recipe:

Method with step by step pictures:
1) Wash and pat dry the spring onion. Once dried, finely slice it.
spring-onion-pakoda-stp1
2) Add ginger, gram flour, rice flour, red chilli powder, turmeric powder and salt.
3) Mix well first without adding water.
spring-onion-pakoda-stp2
4) Then slowly add the water. Add little water at a time and make a medium and smooth consistency dough.
5) Once the dough forms like a loose lump, take half tablespoon of batter and deep fry it in oil.
spring-onion-pakoda-stp3
6) Fry it in batches. Fry 10 to 12 pakodas at a time. It varies based on the oil quantity and size of the pan.
spring-onion-pakoda-stp4
7) Once the pakoda becomes crisp and golden in colour, transfer to a plate after draining the oil.
8) Serve hot with any of your favorite chutney or tomato ketchup.

Serving Suggestions:
1) Serve it as a evening snack or as a after school snack with chutney or tomato ketchup.
spring-onion-pakoda-3
Notes:
1) Add little water at a time for uniform smooth dough. If the dough is very loose and it tends to absorb oil. So make sure to make the dough in correct consistency.
2) Adjust the red chilli powder as per the requirement.
3) Do not skip the ginger which gives the unique flavour to this pakoda.

Sauteed Shishito Peppers / Shishito Peppers Recipe

sauteed-shishito-peppers-1
Sauteed or Blistered Shishito Peppers Recipe with step by step Pictures.

Shishito Peppers are lightly sweet, very mild hot east Asian variety of chilli. It is available across the states during the season. Starting from Summer till fall, these peppers can be found in many vegetables shops.

These shishito peppers are low in cholesterol and sodium. It is a good source of dietary fiber, multi vitamins and high in saturated fat.

It is very easy to prepare sauteed shishito peppers. Just throw the washed peppers into a thick bottom pan, drizzle oil and sprinkle salt towards the end. Serve hot as it is or with lemon wedges. It can be enjoyed as it is as a snack or serve it as a side dish for any main course.
sauteed-shishito-peppers-2
Basic Information:
Preparation time: 5 minutes
Cooking time: 8 minutes
Serves: 2

Ingredients:
8 shishito peppers
1 tbsp olive oil
Salt to taste

Video Recipe:
Method with step by step pictures:
1. Wash and pat dry the shishito peppers.
sauteed-shishito-peppers-stp1
2. In a think bottom pan, heat oil.
3. Arrange the shishito peppers evenly in the pan.
4. Flip the peppers at uniform intervals(approximately 2 to 3 minutes) till the all the sides get blisters.
sauteed-shishito-peppers-stp2
5. Once all the sides are properly sauteed or got blisters, sprinkle salt and serve hot. Optionally you can serve it with lemon wedges.

Serving Suggestions:
1. It can be eaten as a snack or appetizer.
2. We enjoyed it with our rice and dal which means it goes well with indian recipes too.
sauteed-shishito-peppers-3
Notes:
1. Use fine rock salt.
2. You can eat it along with bread or any dip.

Pineapple Pachadi / Kaithachakka Pachadi / Annasi Pazha Pazhadi

pineapple-pachadi-1
Pineapple Pachadi or Annasi Pala Pachadi or Kaithachakka Pachadi is prepared with step by step picture in kerala style.

It is one of the greatest recipes of onam sadya. In this recipe, small pineapple chunks cooked in water, then ground coconut along with some spices is added. Finally curd is mixed and then the very flavorful seasoning is added.

Based on the sweetness of the pineapple the jaggery is added. If the pineapple is too sweet, then we can skip the jaggery or add only a small quantity.

Use only fresh coconut for best result and coconut oil for seasoning. It is overall sweet, spicy and tangy gravy or raita goes very well with hot steamed rice.

Add curd/yogurt only after switching off the flame to avoid curdling. After adding curd, the pachadi becomes watery. So ensure the pineapple and ground coconut masala are cooked to a thick consistency before adding curd.
pineapple-pachadi-2
Basic Information:
Preparation time: 10 minutes
Cooking time: 10 to 15 minutes
Serves: 2
pineapple-pachadi-3
Ingredients:
For Pachadi:
3/4 cup pineapple, 1/2 inch cube
1/4 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste
1/2 cup water
1 tsp jaggery
1/4 cup curd, beaten

For Grinding:
1/3 cup coconut, grated
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1 green chilli
1 tbsp water to grind the coconut

For Seasoning:
1 tbsp coconut oil
1/4 tsp mustards seeds
5 fenugreek seeds
1 sprig curry leaves
3 dry red chilies
3 shallots, thinly sliced

Video Recipe:
Method with step by step pictures:
1. In a pan, add pineapple chunks, turmeric powder, red chilli powder, salt and water.
pineapple-pachadi-stp1
2. Cook pineapple. Pineapple has to be firm yet cooked well. It takes 3 to 5 minutes. Add jaggery if using.
pineapple-pachadi-stp2
3. Meanwhile, grind coconut, green chilli, mustard seeds and cumin seeds. Grind it to a fine paste by adding a tbsp of water.
4. Add this ground coconut to the pineapple. Rinse the jar with little water and add it to the pan again. Mix well and cook till the coconut becomes slightly thick.
pineapple-pachadi-stp3
5. Once it is cooked, turn off the stove and wait for half minute to one minute.
pineapple-pachadi-stp4
6. Add curd and mix well.
pineapple-pachadi-stp5
7. In another pan, heat oil, add mustard seeds, fenugreek seeds, curry leaves, onion and dry red chilies. Fry till the onion becomes golden brown.
pineapple-pachadi-stp6
8. Add this seasoning to the pachadi and serve.

Serving Suggestions:
1. Serve it with hot steamed rice with papad.
2. Serve it as one of the dish in onam sadya.
pineapple-pachadi-4
Notes:
1. Choose uniform size pineapple for uniform cooking. It can be either small or big chunks but make sure the chunks are uniform.
2. Addition of jaggery can be adjusted or ignored in this recipe. It is a personal preference and based on the sweetness of the pineapple and spicy level of the green chilli we add.
3. For better taste serve hot. Leftover can be stored in refrigerator. For reheating, please place the bowl in a hot warm until it gets warm and then serve with rice. Pachadi should not be boiled or reheated as we have added curd. So always warm it up using hot water. 

Bittergourd Chips in Airfryer / Pavakkai Chips / Karela Chips / Kakarakaya Chips

bitter-gourd-chips-1
Bitter gourd chips using Air fryer method - An Easy, Healthy and Crispy masala coated bitter gourd chips fried in Air fryer. Pavakkai chips or Karela chips or Kakarakaya chips is traditionally coated with masala and deep fried in oil. The same masala coasted bitter gourd slices are air fried here in this recipes instead of deep frying. It just uses a tablespoon of oil instead for the huge oil quantity required for deep frying.

As we air fry the bitter gourd slices, it is very healthy and low in calories. It can be treated as a healthy snack for kids, adults. It is diabetic friendly too. It is slightly dry compared to the deep fried bitter gourd chips but it is an expected thing when using an air fryer. Air fried food became dry quickly. So you can spray little oil before air frying the food.

We soak the bitter gourd in salt for 30 minutes which helps to remove the bitterness to some extent. Thinly sliced bitter gourd gives very crispy bitter gourd chips. You can use slicer if it works out to you. Make sure to remove the seeds. if the bitter gourd is tender then no need to remove the seeds. In this recipe, the bitter gourd slices are heavily coated, so that the bitterness is slightly balanced and it tastes less bitter.
bitter-gourd-chips-2
Basic information:
Preparation time: 10 minutes
Idle time: 30 minutes
Cooking time: 20 to 25 minutes
Serves: 2

Ingredients:
2 Bitter gourds, thinly sliced
3 tbsp gram flour
1 tbsp rice flour
1/2 tbsp Kashmiri red chilli powder
little less than 1/2 tsp turmeric powder
Salt to taste
1/2 tsp black pepper powder
1 tbsp oil
1 or 2 tbsp water

Video Recipe:

Method with step by step pictures:
1. Wash the bitter gourd well.
2. Cut into thin slices.
bitter-gourd-chips-stp1
3. Sprinkle salt. Rub it well so that the salt coats all the Bittergourd well.
4. Cover it and keep aside for 30 minutes.
bitter-gourd-chips-stp2
5. After 30 minutes, take a portion of the Bitter gourd and using your palm, squeeze out the juice out of it. Repeat this step and squeeze out the juice from all the Bitter gourd slices to remove the bitterness.
bitter-gourd-chips-stp3
6. Add gram flour, rice flour, red chilli powder, salt to taste, turmeric powder, black pepper powder and oil. Make sure to add salt carefully as we have initially added salt to remove the bitterness.
7. Mix well first so that the flour and masala mixes and coats well to the Bitter gourd slices.
bitter-gourd-chips-stp4
8. Then sprinkle 1 tbsp water at a time and rub it to uniformly to coat the masala to the bitter gourd slices. you may require 1 or 2 tbsp water totally.
9. Arrange the slice in air fryer bowl.
bitter-gourd-chips-stp5
10. Keep the bowl in airfryer for 20 to 25 minutes in 350F temperature.
11. In between, take out the bowl and toss or mix the Bittergourd slices using spoon, so that the bitter gourd slices fry evenly. Keep the bowl back to the air fryer.
bitter-gourd-chips-stp6
12. Fry the Bittergourd slices till it becomes crisp. Make sure to keep an eye after 15 minutes, check the crispness and increase or decrease the air frying time.

Serving suggestions:
1. Serve it as a snack for adults, kids and people who are diabetic.
2. Serve it as an evening snack along with tea.
bitter-gourd-chips-3
Notes:
1. Instead of soaking the Bittergourd slices in salt, you can soak it in tamarind water also to remove the bitterness.
2. Adjust the spiciness according to your personal need.
3. Oil is must otherwise it tend to give raw taste even after air frying. If you are not mixing the oil along with masalas, spray the oil just before air frying.
4. Uniform sliced Bittergourd slices gives best results.

Share

Facebook Twitter Googleplus Stumbleupon Delicious Favorites More