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Tuesday, August 26, 2014

What would you call it - 'Egg Pizza'?? ~ Gourmet Chronicles

When the sublime white and the sunny yellow merge, a beautiful golden emerges, exuding simplicity at its best. That is what an egg does, when cracked, with the contents inside being beaten and whisked to a creamy consistency that adds life to a dessert or a sauce to name! The quintessential egg has been a through winner in every dish it participates. It blends with every country cuisine and the outcome is always an explosion of flavors on a platter.


Having tried every known dish to me, from this plain jane, I had suddenly ran out of ideas on how to reinvent the wheel to create something that the food critics (hubby and son) in my home would look forward to, without grumbling “what is so different about this!” (I have not one, but two Anton Egos in my home!!) So this dish was taught to me by a very dear family friend Uma jiji, whose impeccable culinary skills casually reproduced an improvised adaptation of a parsi styled omelette in my kitchen. So, sharing the same with my readers :)

Getting to the ingredients right away:

Masala:
Onions – 2 (big)
Tomatoes – 2 (big)
Green chillies – 3 (cut into small pieces, remove the seeds)
Ginger mashed - 1 tsp
Turmeric – 1tsp
Coriander powder – 1 tsp
Cumin powder – 1tsp
Red chilli powder – 1tsp
Garam masala – a pinch

For the egg beat:
Eggs – 2
Gram flour – 2 pinches
Fresh coriander – 1 handful

Method:

  • Slice and dice the onions and salt them slightly. The onions emanate a certain amount of water content that can be drained off.
  • Now, take a pan (or a Kadai), and add three teaspoons of oil and heat the pan. Once the oil is hot, add the green chillies, ginger mash and the sliced onions. The salt in the onions helps in caramelizing the onions without getting them burnt. As the onions exhibit a translucent color, add the chopped tomatoes and toss them well. You may add coriander if you want. (I did)
  • Add turmeric, coriander powder, cumin powder, red chilli powder and some garam masala and mix them well. Add salt as per your taste and let the onions and tomatoes cook until they are mixed well in a puree consistency and produce a beautiful red color.
  • Crack the eggs in a bowl and whisk the whites and the yolk nicely. Now, add some gram flour to the whisked egg and mix the ingredients with hand till the lumps in the flour are gone. Add some salt to the beaten eggs and pour the creamy mixture in the kadai without using a ladle. Close the kadai with a lid for five to ten minutes until the egg is cooked. After the stipulated time, you will find a fluffy omelette with a beautiful steamy yellow interior, resting on a hot and tangy onion tomato base .
  • When plating, the dish slides off beautifully from the kadai, into the plate and looks like an inverted egg pizza with the onions and tomatoes set in perfectly within the fluffy omelet. You may garnish the dish with some grated cheese and serve it with hot phulkas or bread. However for the zest, the yolk and the white bring together with the blend of hot and tangy spices in this dish, no side dish is required.
  • Also, you may cut the omelette with a pizza cutter and have it like an egg pizza! It not only looks like one but tastes like one too!!
P.S: I am yet to take a picture, which I shall soon upload here. Until then, I have googled the below picture that roughly looks like what the above recipe suggests! 


Also, potatoes can be added with onions and tomatoes, which I have not tried as of yet.

And, this recipe may be available on the Internet with various improvisations. So, hope this dish is loved as much as it is, in my home :)

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