Blog post is in response to a request from my friend AFC- who loved his masala omelettes during his business trips to India.
I like to eat my masala omelette placed between two pieces of soft, untoasted bread and eaten like a sarnie with some sweet chili sauce. It’s a childhood thing, you know, that ‘nursery food’ texture we all remember. The masala omelette is to the Pakistani kitchen what pancakes are to an American kitchen. The only pancakes I ever had as a child were out of a box, and that too, slathered with Aunt Jemima’s Kitchen syrup.
As a child, the only cooking Ami and I did together in the kitchen was when she made eggs or French Toast. Our housekeeper, Amma Parveen used to have the weekends off and that’s when Ami and I’d get deep into the kitchen.
Well, not quite in the way you think…
Please erase that vision of Ami and I standing in the kitchen in our matching pink pinnies. Nope. I was a brat, and that’s why I was in the kitchen with her: “Ami, the edges of the omelette aren’t dark enough…” or “Ami, you didn’t put enough dhania (coriander) in the omelette.” And then there was, “Ami, you overcooked the egg yolk, now I shan’t eat it.”
What a nightmare I was. I’m sure Ami wanted to smack me and make me watch Fred Flinstone or something else mind-numbing instead of annoying her in the kitchen during breakfast time. But she didn’t.
Ami always made everything perfectly right- she knew I liked my French Toast a little bit soggy in the middle, crisp around the edges and my Masala Omelette without tomatoes and sandwiched between two pieces of bread. And she always put just the right amount of sweet chili sauce on it, too.
There I sat with Ami, in front of the telly, watching the Flintstone’s, whilst washing the masala omelette down with a tall glass of Nesquik strawberry milk. (I know, I know, but now I drink grown-up strawberry milk- here’s my friend’s recipe.)
Only a mother can tolerate such bratty behaviour, and it’s not just on Mother’s Day that I think of this…
Here is her recipe, I’ve added the pinch of haldi in it, which she wouldn’t approve of, but I know she’ll forgive me for being fiddly with it.
A similar dish is called khagina– which is a spiced scramble egg- please forgive me for the bland photos, it was my first ever post – I now cringe when I look at those earlier photos.
Serves 1; this recipe can easily be doubled.
*2 medium-sized eggs
*half a small onion, minced
*¼ cup fresh coriander, chopped finely
*½ green thai bird chili minced. If you’re a chili-head like me, add one whole chili. Use shears to cut this straight into the bowl, so you don’t burn your fingertips.
*pinch haldi; turmeric powder (found in most Pakistani/Indian/Persian grocery stores)
*½ tsp cayenne pepper
*½ tsp salt
*1 tsp ghee or 1 tbsp neutral oil (sunflower or corn)
*Pre-heat your grill/broiler.
*Beat two eggs in a small bowl and add onion, coriander, green chili, haldi, cayenne and salt. Whisk well.
*Place a small frying pan on medium heat and add ghee/oil.
*Pour egg mixture into frying pan and keep swirling till the egg mixture is well distributed. Don’t touch the mixture with your spatula.
*After 2-3 minutes, you will see the edges begin to crisp up. At this point, you can either flip the omelette over, or if you want to be cautious, place it under the grill till golden, about 2 minutes.
*Serve with bread of your choice.