Aztec Indian Omelette Food

OMELET RECIPE | INDIAN OMELETTE | STREET FOOD - DHABA STYLE !!

Steps:

• In a Bowl Crack open 3 Eggs.
• Add Salt , Black Pepper Powder and Milk.
• Whisk all the ingredients till frothy.
• In a Shallow pan on medium heat add Butter.
• When Butter melts add Tomatoes, Onions and Green Chillies.
• Cook for 1 to 2 Minutes. Turn the flame to low.
• Add the Whisked Egg mix to the pan. Move the pan a bit so that the Eggs spread on the pan evenly.
• Cover the pan with a lid and cook for 2 minutes on low. The Omelette should be solidifying and the top should be slightly soft. Now add Mozzarella Cheese.
• Top the Omelet with 2 Bread Slices. Now cut the Omelette in the center into 2 halves.
• Apply some Butter on top of the Bread Slice and cook this side.
• Add Some Cilantro on top of one of the Half and cover it with the second half of Omelette.
• Now cut in center again to make it into 4 pieces.
• Add more cilantro and stack them again.
• Garnish with cilantro and Serve with Ketchup.

INDIAN OMELET

Steps:

• I thought that this was the only way to make an omelet until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she's got a heavy dinner planned. It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot "railway omelet" and speed walk to work where you can nosh away in peace. Bliss!
• Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
• Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
• Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
• Slide onto serving plate, cut into 4, and serve.

INDIAN SPICED OMELET

Steps:

• Heat the oil in frying pan (I use a non stick pan) and fry the onion, chilli, ginger, garlic until translucent.
• Add turmeric and saute for a minute more.
• Add the other spices and cook for a few minutes more stirring now and then.
• Take them off the flame.
• Beat the eggs lightly and add salt to taste.
• Now add the cooked mix to the eggs.
• Add the green leaves chopped, (cilantro and mint).
• Now add it back to the pan which will have some grease in it.
• Cook for a few minutes and then flip over after sprinkling some lemon drops on the first side.
• You can also place this under a grill to do the second side.
• This goes very well with chapatis/ rotis too.
• N.
• B.
• You can add mushrooms/ carrots/ spinach/ tomatoes to the mix while it is cooking.

AZTEC INDIAN OMELETTE

Steps:

• In skillet, fry onion in bacon grease until tender, add diced hot dogs.
• Continue frying until browned.
• Add more bacon grease if needed.
• Tear up tortillas into bite size pieces and add to skillet.
• Continue frying until tortillas are pliable.
• Add more bacon grease if needed.
• Break eggs over entire mixture and stir everything together until eggs are fried.
• Note: Do not deviate from recipe. This is a delicacy that originated in the refrigerator, better known as left overs. Pay day was still a ways off.