Omelette is one of the tastiest ,quickest and the most yummiest dish for breakfast with toasted bread slices.
The traditional Indian omlette with the least minimal ingredients is famous world wide. I have given a slight twist in this recipe by combining the omlette and bread and giving it a shape of a boat 🙂 My kids attacked the boat and finished it off within a sec 🙂
My kids just loved it with some tomato ketchup. You can also roll this omlette in chapati which will served as a light lunch or a perfect dinner.
Do try and leave your comments . I would love to hear back from you all 🙂
Preparation time : 10 mins
Cooking time : 5 mins
Serves : 2
2 tbsp Onions chopped
1 green chilly finely chopped(optional)
1 tbsp milk
1 tbsp finely chopped coriander leaves
Oil for cooking
salt as per taste
finely chopped carrots
Direction || How to prepare Sunny side Omlette
Break the eggs directly into a bowl,add onions , milk ,green chilli, salt and chopped coriander.
Beat the mixture well till frothy.
Heat oil in a pan and on a low flame Pour the egg mixture to the pan.
Place the toast bread over it and cook one side of the omlette.
Flip it to the other side slowly.
Gently press it down with a ladle.
Once both the sides are cooked to golden, remove from heat.
Serve hot with Indian roti, bread slice or as it is with any dip.
We enjoyed it with our toast and tomato ketchup,
To prepare Boat (watch the video for the proper instructions)
Cover the bread edges with the omlette and cut the bread diagonally into half.
Give one piece a shape of a boat and another a flag.
Cut the boiled egg into round pieces,take one piece out.
Decorate the plate along with the boiled egg piece and covering it with a pieces of carrots around giving it as shape of sun and rays.
Form the water waves with the tomato ketchup and serve it your kids.
I bet they will just love it 🙂
Flattened rice (Poha) is a dehusked rice which is flattened into flat light dry flakes.This easily digestible form of raw rice is very popular across India.
In Maharashtra, poha is cooked with lightly frying mustard seeds, turmeric, chili powder, finely chopped onions and then moistened poha is added to the spicy mix and steamed for a few minutes.Lets check this yummy recipe from my mom’s kitchen,one of my favourite at breakfast.
2 cups poha, thick (flattened or parched rice)
½ tsp turmeric powder
2 or 3 green chilies/hari mirch, chopped
2 tbsp peanuts/Sheng
1 medium potato/aloo, chopped into small cubes
1 medium onion/pyaaz, finely chopped
¾th tsp mustard seeds/rai
8 to 9 curry leaves/kadi patta
1 tbsp chopped coriander leaves
2 tbsp oil
lemon to garnish
Salt as required
Directions || How to prepare Poha
Pick the poha first. rinse the poha in clean running water in a strainer.
Make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft.
Its very important that the poha must become soft but remain intact, whole and separate.
Boil the potatoes in a pressure cooker or microven and keep it aside to cool.
Heat a oil in a pan.
Add mustard seed to the hot oil and when they splutter , add peanuts and saute them till turn crunchy and dark red in color
Next add curry leaves and the onions and a pinch of salt,saute the onions till they become translucent and soften.Dn’t let the onion over cook or burn.
Now add the green chillies, saute it for a min.
Add the boil potatoes and then the poha. mix gently with the rest of the mixture.
Saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between. taste the poha and if required add more salt.
Switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
Remove the lid and garnish the poha with chopped coriander/cilantro leaves.
Serve Kanda batata poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it.
Tip : While rinsing the poha,if the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.