Egg Parantha:

6 Egg Whites in individuals bowls

1 small onion chopped very finely
1 tbsp of green chilies
Salt to taste
tsp of red chili powder
1 tbsp of chopped dhaniya / cilantro
Wheat dough for 6 parnathas
Some dry wheat flour (1 cup)
Oil
Di recti ons
Make a small ball of each parantha and make it as a triangle. To make the triangle first flatten the balls then
brush oil on it. Fold it lengthwise and then brush oil on the surface again. Sprinkle very light flour with fingers
and then again fold it diagonally. It will shape in triangle. Keep on making that triangle bigger. Use dry flour
so that it does not stick with the surface. Oiling the parantha before while making a triangle helped us to
slide the butter knife in it.
Before putting on non stick tava or flat pan lightly oil the pan. Heat the non stick tava on medium heat before
putting the parantha. Use a non stick pan for this otherwise egg mixture will fall off easily.
While it is half cooked both sides. Mix one egg white with some onions, green chilies, dhaniya, salt and red
chili powder.
When the parntaha is half cooked with light brown spots take it out from the pan and keep it on tray. Make
all the 6 paranthas like that.
Now comes the creative part. Slide down the butter knife inside the parantha so that egg mixture can be
filled inside the parntha and let it cool for two minutes. Do it very carefully parantha does not break up. Fill
the mixture on one parantha with the help of spoon and cook it one side till it cooks fully. Now cook on other
side and turn it carefully so that egg mixture does not fall out. Egg will be fully cooked in some time and now
remove it from heat. Do this with every parantha.
Serve hot to your family, they will forget market hawkers stuff and will be fan of your cooking.
It looks complicated but it is very easy when you get it right. You will get use to it in no time.
/wEPDwULLTEzO

Egg Dosa:

1 cup dosa batter (fermented paste of urad dal and rice)
2 eggs ( 1 for each dosa)
1 medium sized onion finely chopped
green chillies to taste
red chilli powder to taste
salt to taste
oil/butter for frying
Di recti ons
in a bowl mix properly egg with salt, both kinds of chillies and onion in that order.
add salt to dosa batter to taste and check for spreading consistency.
warm and clean the dosa tawa using oil and water, then add the dosa batter and spread like normal dosa.
once the dosa is spread pour the egg mixture over it like an omelette and let it cook on a low fl ame. apply
oil/butter as per requirement.
once the dosa base is done turn it and let the egg cook properly.
can be served either open with egg side up or rolled like any dosa.
goes well with coconut chutney. can also be served with tomato sauce.
Swiss Omelette:
2 eggs
1 capsicum (finely chopped)
1 tomato (finely chopped)
1 boiled potato (diced)
salt, pepper and red chillies to taste
grated pizza cheese.
1 tsp cooking oil
Di recti ons
Separate the egg white and yolk of both the eggs in separate bowls and beat them well adding salt and red
chilli powder to taste.
Take oil in a frying pan and spread it evenly over the whole pan.
Spread the beaten egg yolk on the frying pan and leave for 1 minute. Don't turn it upside down.
Remove from heat and place it in a flat microwave safe plate.Add the beaten egg white on the uncooked
side of the egg yolk.Add capsicum, tomatoes, cheese, potatoes and pepper and bake for 2 minutes in a
microwave.
Serve with bread or tomato sauce.
Vegetaraian Omelette:
2 cups Gram Flour
1-2 Onion (finely chopped)
1 Tomato (finely chopped)
4 Green chillies (finely chopped)
small pinch Turmeric powder
tsp Red Chilli powder
1/4 tsp Dry mango powder (Amchoor) - (Optional)
tsp Cumin powder
tsp Garam Masala -(Optional)
Salt to taste
Di recti ons
Mix the gram flour along with the other listed ingredients and water just sufficient to make a thin (but not too
watery) batter.
Heat about 3-4 tablespoons of oil in a pan and pour out a small portion of the above batter in it and spread it
in the pan just as one would do for the omelette.
Keep it on a low flame, pour about 1/2 teaspoon of oil all around the spread batter and put a lid on the pan to
cover it.
After about 4-5 minutes, remove the lid and check to see if the omelette has started puffing at the bottom.
Now turn around the omelette on the other side - if the pan is becoming dry, you could pour another 1/2
teaspoon of oil around the omelette again.
Continue to cook on a low flame till this side is also crisp and becomes golden brown.
The All Vegetarian omelette is ready to be served.
Make the other omelettes in the same way.
Spanish Omelette:
1 big potato
5 eggs
salt to taste
1 bell pepper small chopped
1/2 tsp black pepper
1 green chillies
Oil (preferably olive oil)
Di recti ons
Cut potato in small chunks
Beat eggs, add salt & pepper to taste
Heat 1 tsp oil in a non sticky pan and fry potatos
Add some water to soften them
When potatos get soft, add green chili chopped and also bell pepper tossed for couple of minute
Now whisk eggs with little salt and pour over vegetables
Lower the flame and wait till one side of omelette is done
Shaking pan often so that it should not burn
Cover the pan with a plate and flip over the omellete onto the plate. Bring back the pan to heat and slide the
omellete turned over to cook other side. You have to do this step carefully so
Veggie Omelette:
1 cup tomato paste
1 cup besan/ gram flour
1/2 cup grated cheese
1 to 2 green chillies, finely chopped
1/2 cup cooked mixed vegs (peas, capsicum, carrots - finely chopped/mined) - optional.
1 finely chopped small onion
1 tbsp chopped coriander
2 tbsp milk
1 tbsp ghee
some oil
1/2 tsp chilly powder
1/4 tsp turmeric powder
salt and pepper to taste
Di recti ons
Mix all the ingredients together except the ghee & cheese.
Add some water to make a smooth paste.
Heat a a thick-bottom non-stick pan & heat ghee on it.
Pour a ladle of batter onto the pan & spread evenly with the back of the ladle - to form a round omelette or
pancake.
Pour 1-2 tsp of oil all around the edge of the omelette and allow to cook till its golden brown in color.
Turn over and cook the other side too.
Sprinkle some cheese, fold or roll the omelette.
Garnish with chopped coriander & serve hot immediately with a sauce, pickle or chutney of your choice.
Palak egg Omelette:
3/4 cup finely chopped spinach (palak)
5 nos eggs(beaten eggs)
1/2 cup finely chopped onions
3 no.s green chillies-finely chopped
a sprig -curry leaves
1 tsp salt
1 tsp freshly ground pepper powder
1 tsp cumin seeds
1/2 tsp ginger chopped
1 tbsp crushed cashews
1 tbsp raisins
1/2 cup refined oil
Di recti ons
Heat 2 tsp oil in a kadai ,add cumin seeds,green chillies,chopped onions,chopped ginger pieces ans
chopped spinach. saute for 2 mins. Keep it aside.
.Take a bowl .Beat the eggs well for 2 mins and add salt and freshly ground pepper.
Add the sauted onions and spinach ,crushed cashews and raisins to the beaten eggs mixture and mix them
well.
Heat oil in a non-stick tawa, do the egg omlettes(4 no.s) with oil.
Serve them with tomato ketchup or rice and sambar or as a filler for chappathi wraps.