How to make Ros Omlette - SK Khazana -
Tasty and light omelette served with a fully flavoured gravy that tastes amazing with pavs.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : eggs (अंडे),
Cuisine : Indian
Course : Main Course Egg
For more recipes related to Ros Omlette - SK Khazana checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Kolhapuri Egg Curry-SK Khazana Tomato and Egg Chinese Style Desi Anda Fry Dimer Dalna
Ros Omlette - SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Ros Omlette - SK Khazana Recipe
eggs 8
oil 3 tablespoons
onions large, sliced 2
garlic cloves 8-10
Ginger 1/2 inchcu 1 inch stick
cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
cloves 2-3
cinnamon stick 1/2 inch
blade of mace 1/2
fresh coconut scrapped 1/2 cup
dried red chillies 3-4
tomato medium, chopped 1
onion small, finely chopped 1
Salt to taste
Freshly chopped coriander leaves for garnish
pavs 8 to serve
Omlette
Salt to taste
fresh coriander leaves chopped 4 tablespoons
onions small, finely chopped 2
green chillies chopped 2-4
oil 4 teaspoons
Method
Step 1
Heat 2 tbsps oil in a non-stick pan, add sliced onions, garlic cloves,ginger and sauté well. Cook till golden brown, stirring occasionally.
Step 2
Add cumin seeds, coriander seeds, cloves, cinnamon stick, mace, coconut and red chillies. Continue to sauté on medium heat for 3-4 minutes.
Step 3
Transfer the mixture into a blender jar and add tomato, ¼ cup water and blend to a fine paste. Set aside.
Step 4
Heat remaining oil in a non-stick pan, add onion and mix well. Cook till golden brown, stirring occasionally.
Step 5
Add the prepared paste and mix well. Cook till the oil separates, mixing occasionally.
Step 6
Add salt, 3 cups water and mix well. Cover and cook for 5-6 minutes
Step 7
For omelette, break eggs in a bowl, add salt, chopped coriander, onion, green chillies and mix well.
Step 8
For omelette, heat remaining oil in another non-stick pan. Add a portion of the egg mixture and cook till done from both sides. Take it off the heat and cut it in half.
Step 9
For serving, pour a portion of the gravy in a serving bowl. Place the omelette on top and pour some more of the gravy on top. Garnish with chopped coriander and serve hot with pavs
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
