Sunday, February 5, 2012


I studied him with a surreptitious eye this morning. He chops an onion, a tomato, two green chillies, cotmir, sprinkles a pinch of salt and massages the lot with his hand. He takes two frankfurters which have been taken out from the freezer the previous night and placed in the chiller tray for two omlettes, pricks them randomly, fries them until they burst here and there. He places them in a plate. 

Stage 2: He beats an egg in a bowl, beats, beats, beats until it is fluffy frothy, sprinkles a quarter tsp haldi (turmeric), a quarter tsp chilly powder, a quarter tsp ground pepper, a quarter tsp of jeera powder and a quarter tsp of dhania (dry coriander) powder, a pinch of salt. Then he beats the egg again. He then spoons a couple of tablespoons of the onion tomato mix into the fluffy, frothy, egg. 

Stage 3: He pours the egg and onion and stuff mixture into the hot frying pan, with a spatula he spreads it around slightly to make a circle of around 7 or 8 inches. Since it is so fluffy, it's uniformly around half an inch thick. He places one of the fried frankfurters about one inch from the centre. He drops another tablespoon of onion mix on one half portion of the omlette circle. Not the half which has the frankfurter. Turn the flame low and let the omlette cook for a few minutes. You can place slices of cheese over the frankfurter at this point.

Stage 4: Then slide your spatula carefully under the omlette and gently fold it over. You can fold it in half, or do an envelop fold, one third and from the other end one third folded over. Turn the omlette over, let it cook for two minutes and slip it into a plate.

Garnish with tomato sauce or anything you like.

Eat. Enjoy.

Ingredients needed for one omlette:

1 frankfurter
1 egg
1 small to medium onion
1 small tomato
1 tablespoon chopped cotmir
1 or 2 green chillies
1/4 tsp each of haldi, chilli pwdr, pepper pwdr, jeera powder, dhania powder
couple of slices of cheese or a couple of tablespoons of grated cheese
salt to taste a couple of pinches (less is better always)
Tomato sauce for garnishing.

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