Tag: South Asian
Masala Omelette
Masala Omelette
Masala omelettes are fast and easy to make if you’re in a hurry for a quick breakfast but have 10 minutes and don’t want to eat crap. You can make either 1 thick omelette or 3 thin ones with this recipe. Serve rolled up in paratha. Greek yogurt, lemon juice, or mint chutney are all great accompaniments to the omelette.
Ingredients
- 3 large eggs beaten
- 1 small white onion finely chopped
- 1 small tomato finely chopped
- 2 tbsp cilantro finely chopped
- 1 bird’s eye green chili finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp fresh lemon juice
- 2 tbsp ghee
Instructions
- Mix all of the ingredients together in a bowl.
- Melt the butter in a small skillet over medium heat. At this point, you can make 1 thick omelette or divide the egg mixture into 3 equal amounts to make really thin omelettes.
- For a thick omelette, cook for 3 minutes a side until lightly browned. For thin omelettes, cook for 1 minute a side.
- Serve and roll up in paratha. Squeeze the lemon juice over the omelette. I put a dollop of plain yogurt and more cilantro on mine.
Goan Chicken Cafreal
Goan Chicken Cafreal
Cafreal is a spicy marinade for chicken consisting of cilantro, green chilies, and spices that is widely consumed in the Indian state of Goa. Cafreal was introduced to Indian cuisine from Portuguese colonists settling in Africa. Preparation is fairly simple. The chicken needs to marinate for at least 4 hours, preferably overnight, to achieve maximum flavor. It is then sautéed, then let to stew for 25 minutes. The marinade will start to cling to the chicken. It is then finished off with a little bit of vinegar, bringing out more flavor to the chicken. You can even marinate a whole chicken in the marinade and roast in the oven.
Ingredients
Marinade
- 1 cup cilantro
- 2 green chilies
- 1 tbsp coriander seeds
- 1/2 cinnamon stick
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 5 whole cloves
- 5 green cardamom seeds
Goan Chicken Cafreal
- 2 lbs bone in chicken thighs skinned; cut into 3-4 pieces
- 2 tbsp ginger garlic paste
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- salt to taste
Instructions
- Marinate the chicken pieces in the ginger garlic paste for 30 minutes.
- Purée the marinade ingredients in a food processor or immersion blender. Add the marinade to the chicken. Marinate the chicken for at least 4 hours, preferably overnight.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken pieces along with all og the marinade. Sear on all sides for 8-10 minutes.
- Add a 1/4 cup of water. Cover and simmer over medium heat for 25 minutes. The marinade will reduce down and salt to cling to the chicken.
- Season with salt. Add in the vinegar and cook uncovered for 8 more minutes.
Parsi Fried Eggs
Parsi Fried Eggs
Kanda Papeta Per Eda translates to onions, potatoes, and eggs. Onions and green chilies are cooked down for a good 10 minutes, allowing them to almost caramelize. Potatoes are added in and fried, followed by the eggs. Serve with paratha. If you’d like for the dish to be less spicy, omit the chilies.
Ingredients
- 2 tbsp vegetable oil
- 3 large eggs
- 1 small onion finely chopped
- 2 green chilies finely chopped
- 2 medium potatoes peeled, cut into small cubes
- 1/2 tsp cumin seeds crushed
- 1/4 tsp black pepper
- 1 tbsp cilantro chopped
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Add in the onions and chilies, sautéing for 10 minutes. Season with salt.
- Add in the potatoes and fry for 5 minutes. If they start to stick, add a tbsp or two of water.
- Stir in the cumin seeds and black pepper. Put a lid on the pan and continue to cook for 4 minutes.
- Make 3 spots in the pan to crack the eggs.
- Cook the eggs on low for 3 minutes. Garnish with cilantro.
