A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Prep5 min
Cook10 min
Servings2
Serving size: 1 omelette
235cal
16gprotein
5gcarbs
16g
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A wholesome and comforting vegetable stew from Odisha, lightly spiced and finished with a splash of milk. This healthy dish is packed with mixed vegetables and is perfect with hot rice or rotis.
A delightful sweet and tangy tomato relish from Odisha, simmered with jaggery and a fragrant five-spice tempering. This classic side dish, often served at feasts, pairs perfectly with rice, dal, and papad.
About Masala Omelette, Bhaja Bhaat, Vegetable Santula and Tomato Khatta
Protein-packed Omelet with gut-friendly Santula and tangy Tomato Khatta. Perfect for busy mornings!
This odia dish is perfect for lunch. With 1518.84 calories and 39.7g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
In a medium-sized pot or pressure cooker, combine the cubed raw papaya, potato, brinjal, french beans, and pumpkin.
Add the grated ginger, crushed garlic, slit green chillies, turmeric powder, and salt.
Pour in 2 cups of water. Stir everything to combine.
Cover the pot and bring to a boil. Cook on medium heat for 15-18 minutes, or until all vegetables are fork-tender. If using a pressure cooker, cook for 2 whistles.
2
Thicken and Add Milk
Once the vegetables are soft, use the back of a ladle to gently mash a few pieces of potato and pumpkin against the side of the pot. This will naturally thicken the stew.
Reduce the heat to low, pour in the milk, and stir gently. Let it simmer for 2-3 minutes. Do not let it come to a rolling boil after adding milk.
Turn off the heat and cover the pot.
3
Prepare the Tempering (Chhunka)
Heat ghee in a small pan (tadka pan) over medium heat.
0.5 tsp Roasted Cumin Powder (optional, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat.
Once the oil is hot, add the dried red chilies and panch phoron. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
Add the curry leaves and sauté for another 10 seconds, being careful as they may splutter.
2
Sauté Aromatics and Tomatoes
Add the finely chopped onion to the pan and cook until it turns soft and translucent, stirring occasionally (about 3-4 minutes).
Add the grated ginger and sauté for one more minute until its raw aroma disappears.
Now, add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything together well.
3
Cook the Tomato Base
Cover the pan and cook the tomatoes on low to medium heat for 10-12 minutes.
Stir every few minutes to prevent sticking. Use the back of your spoon to mash the tomatoes as they cook.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Once the ghee is hot, add the panch phoron and dried red chillies. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until it turns golden brown.
4
Combine and Serve
Immediately pour the hot tempering over the boiled vegetable stew. You will hear a satisfying sizzle.
Gently stir to incorporate the tempering throughout the stew.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld.
Serve hot with steamed rice or fresh rotis.
Continue cooking until the tomatoes are completely soft, pulpy, and the oil begins to separate from the mixture.
4
Simmer and Sweeten the Khatta
Add the grated jaggery, chopped dates (if using), and 1/2 cup of water to the pan.
Stir continuously until the jaggery dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 7-8 minutes, or until the khatta thickens to a glossy, jam-like consistency.
5
Finish and Serve
Turn off the heat. If using, stir in the roasted cumin powder for an extra layer of flavor.
Let the Tomato Khatta cool slightly; it will continue to thicken as it cools.
Serve warm or at room temperature as a side dish with rice, dal, roti, or as a relish with snacks.
