Indian Omelet

Ingredients	Quantity
Large eggs	2
Whipping cream	2 tbsp
Salt	¼ tsp
Pepper	¼ tsp
Butter or margarine	2 tbsp
White chicken in water – drained and flaked	1 can (5 ounce)
Chopped green onions	1 tbsp
Curry sauce:
Butter or margarine	2 tbsp
All-purpose flour	2 tbsp
Curry powder	2 tsp
Chicken broth	2/3 cup
Whipping cream	½ cup
Salt	1/8 tsp
Pepper	1/8 tsp

Curry Sauce:       Melt butter in a saucepan over low heat; whisk in flour and curry powder. Cook, whisking constantly, 1 minute. Gradually add broth; cook over medium heat, whisking constantly until thickened.

Whisk in whipping cream, salt, and pepper; cook, whisking occasionally, 2 minutes or until thoroughly heated. Yield: 1 cup.

Note:     Sauce may be stored in refrigerator up to 3 days. Reheat in a heavy saucepan over low heat, stirring constantly. Serve over cooked vegetables, if desired.

Omelet:      Whisk together first 4 ingredients; set aside.

Melt butter in a 10" omelet pan or nonstick skillet over medium heat; add chicken and green onions, and saute‚ 2 minutes or until onions are tender.

Add egg mixture to pan. As mixture starts to cook, gently lift edges with a spatula, and tilt pan to undercooked portion flows underneath. fold omelet in half; serve immediately with Curry Sauce.

Egg Cooked With Meat And Fried (Nargisi Kofta)

Ingredients	Quantity
Meat:
Ground lean meat	1 pound
Chopped onion	¼ cup
Chopped garlic	4 cloves
1” piece ginger – chopped	1 piece
Turmeric	½ tsp
Water	¾ cup
Salt and pepper	to taste
To mix with meat:
Besan (chickpeas flour)	4 tbsp
Yoghurt	1 tbsp
Hard boiled eggs	6
Egg for mixing and coating	1
Garam masala	½ tsp
Oil	for frying
For curry (masala):
Oil or ghee
Chopped onions	2
Chopped garlic	8 cloves
Tomatoes or equivalent paste	2
1” ginger – chopped	1 piece
Yoghurt	¼ cup
Turmeric	¼ tsp
Green onion
Garam masala	½ tsp
Coriander	10 to 15
Salt and pepper	to taste

Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or ½ cup soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.

Coat the hard boiled eggs with the above and deep fry.

Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes covered.

When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.

Serve garnished with coriander leaves and Garam Masala.

Colourful Omlettes

Ingredients	Quantity
Flour – rice flour, moong flour	1 gm
Grated carrot	1
Tomato finely chopped	1
Beetroot grated	½
Spring onion finely chopped	1 bunch
Green chillies crushed fine	3
Oil	2 tbsp
Soda bicarb	¼ tsp
Salt	to taste
Oil	for shallow fry

Mix all ingredients. Add enough water to make batter.

Spread a big spoonful thickly on a hot dosa or non-stick tawa.

Sprinkle a teaspoon oil over it.

Flip over, roast other side.

Cool, pack with ketchup if desired.