Saalna omlette

    We have heard of saalna served with parotta, this salna omlette is also a street side food, where the masala mixed with curry is folded into omlette(half boiled, but here i made it with full boiled)  and served as it is as a snack.  My husband told it was super delicious as he and his college-mate used to have this in T-Nagar street-side food shop.

    I tried this out and it came soooooo gooddd...Ladies, kindly try this ,, for am sure your respective husbands will luv to have it ...

    Ingredients required:

Basic masala (the one i used in masala omlette version, you can get this http://savaadhjevana.blogspot.in/2012/10/masala-omlette.html ), one egg, any curry (here i used my fish curry, you can see this in http://savaadhjevana.blogspot.in/2012/10/nethili-poondu-kolambu-anchovy-cooked.html)

  

Method

Break one egg in a large bowl, and add salt, pepper accordingly

Pour it in a hot tawa, rotate it

Now is the important step, place one tsp of basic masala, and then add two to three big ladles of curry

And then mix it, fold it four sides and serve

Note the difference between masala and salna omlette, for masala omlette, we place one big heap of masala, fold and serve.  But for salna, the inner content must be too watery (that s y called as salna), so one small tsp of masala combine with four large spoons of curry will help.

Cook n enjoy!!

Masala omlette

   Masala omlette is healthy accompaniment for curry rice or can be had as such with tomato sauce.  It can also be given as a evening snack for kids

Ingredients required

For the basic masala:

Half a tomato, 2 tsp chopped onion, 4-5 mushrooms, one egg, half a cup boiled veggies (like cauliflower, carrot, potato), half capsicum and spice mix( 2tsp crushed almonds,1 tsp salt, 1/4 tsp amchoor, 1/2 tsp chilli powder, 1 tsp dhanya powser, 1/4 tsp garam masala, a pinch of turmeric powder), one egg

Guys, dont worry if you lack some veggies, you can always use ur veggie combo like bottlegaurd, cabbage or watever u have in ur refridegerator :) :) Almonds can also be replaced by peanut or pottu kadalai

Method

Finely chop onion, tomato, capsicum, mushroom

In a kadai, melt butter( i used low fat butter)

Add all finely chopped veggies, and add spice mix, let this cook for some 15- 20 minutes

After it is almost done, add the cup of boiled veggies

And mash them thoroughly , this is the basic masala for the omlette

In a large bowl, break an egg and mix with salt and pepper powder

Pour over hot tawa

 Turn around the tawa, to make it a circular shape

Spoon one large heap of masala into egg

Fold four sides of egg to parcel the masala like this

Flip it over other side, (if you want half boiled, you can have as like it is)

That is it, i served this with hot rice and nethili poondu kolambu

Really an awesome and healthy lunch!!!! Isnt it??

Nethili poondu kolambu (Anchovy cooked in garlic garvy)

        When spending my vacation @ chennai [yes, all my friends, relatives are there, we got transferred here two years back :( :( ] my sister very secretely drank some stuff in a glass, when i viewed it, it was the curry prepared by my aunty, Mrs. Sumathi Umashanker (obviously she was the one behind the amla stuff).  I actually laughed at her for drinking a fish curry, but i was curious enough to have a sip, my goddddddddddd that was purely heavenly, later i called her and got the recipe for her basic fish masala.  So, with base for gravy in my head, i tried this out with her suggested masala, it really came great!

 

   Ingredients required

For basic poondu masala, you will need: 12 large garlic flakes, 2-3 red chilli, 1 tsp dhanya, 1/2 tsp jeera, 1/4 tsp methi, 1/2 tsp chana dal, 3-4 onion scrappings, 4-5 coconut scrappings,4-5 peppercorns

Othr ingredients are 10anchovy fish(nethili), 2 tomatos, 1 onion, tamaring extract

For tempering: one red chilli, few curry leaves, 1/2 tsp rai

Othr ingredients: haldi(turmeric powder), chilli powder, dhanya powder, coriander leaves(to garnish), salt

Method

At first, dry roast all dry ingredients in masala list like chana dal, jeera, dhanya, methi, red chilli, peppercorn

Then grind this along with garlic, onion, coconut, will get a paste like this

In a kadai, heat oil and add temper like rai, curry leave, red chilli

Then add finely chopped onions, and cook till they become soft, transculent.  This will take  some 5 minutes

Later on, add finely chopped tomatos, followed by 4-5 tsp thick tamarind extract

After tamarind extract, kindly add turmeric, salt 

After the tomatos become mushy, add paste of masala, let this cook for some 20 minutes, till smell of masala emits out

Check or taste the gravy, if you need more spice, can add red chili and dhanya powder.  Finally after masala gets cooked, add anchovy.  (My aunty says after smell of masala emits, just wait for 5 more minutes in simmer flame, then add fish and not immediately after you get smell of masala)

Simmer to 3-4 minutes, then turn off the flame, garnish with coriander leaves and serve hot with idly, dosa or rice

Peanut masala

Peanut is my husband's all favourite.  Instead of making pakodas with gram flour version, i just thought of making simple masala baked ones that are easily availble packed in supermarkets (as from an chinese company i beleive)  Result was very good, the roasted ones got over within the end of the day ;)

Ingredients required:

One cup partially roasted peanuts(in tawa or kadai for some ten minutes) , 1/2 tsp salt , 1 tsp oil, 1 tsp maggi magic masala( if not use chilli/ garam masala)
    I like my peanuts with brown coat, if u dont remove it before baking

Method:

Mix all ingredients and line it in a baking tray

Bake at 100-150 degree celsius for fifteen minutes

Golden crispy peanut masala is ready to snack!!!! yummy!!!

Grilled pomfret with veggies

    Pomfret is 'vavval meen' in tamil.  Never had it before in my life.   My mother had owned an old Morphy richards cookbook with this recipe, however that recipe baked the fish with other veggies with usual spices, i just added a few more to make it interesting and served with spicy n tangy mint chutney, it was great.  My husband called it as 'delivered as in restaurent style'  I was sooooo happyyyyy :) :) :)

    Cooking was done by coating fish in dry masalas, and partially tawa cooked in order to evaporate the masala content and put into oven as a dry fish, after grilling the fish was good, crisp and very tasty too

    So, let us get back to recipe

Ingredients required

(Make sure the pomfrets are cleaned and washed without disturbing its shape and I recommend making three deep incisions over the body as shown in pic so that masala will penetrate deeply)

Three medium sized pomfrets(300gm), hung curd half a cup, and spice mix(1/4tsp haldi, 1 tsp chicken tandoori powder, 1/2 tsp chilli powder, 1tsp gingergarlic paste, 1 tspdhanya powder, 1/4 tsp amchoor powder, 11/2 tsp salt), a pinch of colour(optional, for i didnt use)

 Method

In a broad vessel take hung curd

Mix the spice mix and give a thorough whisking in hand

Add one tsp oil for glazing and continue whisking by hand

 Now drop pomfret pieces and immerse deep and keep marinated fishes in a separate vessel

You can add veggies if u wish, i added cabbage, capsicum and carrot

Let this marination rest in fridge for minimum 3-4 hours, after that cook partially in tawa so that all masala evaporates.. Note that this is done in order to make the fish dry before you keep in oven

So, after 5-10 minutes turn in upside down, and add one tsp of oil

It is done and masala has got evaporated, now for grill..

Arrange veggies over ironrods and fish over grill plate.  Bake at 150 degree celsius for 30-45 minutes, although temperature may slightly vary upon thickness of fish.  And here it is ................