Name: Roasted Papad
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

CraftMyMeals

Omelette Curry & Vagharelo Bhat Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Prepare and Cook the Omelettes
- In a large bowl, whisk the 8 eggs until light and frothy. Add the finely chopped small onion, green chillies, 2 tbsp of chopped coriander leaves, 1/4 tsp of turmeric powder, and 1/2 tsp of salt. Whisk again to combine everything well.
- Heat 2.5 tbsp of the vegetable oil in a non-stick skillet over medium heat. Pour half of the egg mixture into the pan and swirl to create a large, thin omelette. Cook for 2-3 minutes until the top is set and the bottom is golden brown.
- Carefully flip the omelette and cook for another 1-2 minutes. Slide it onto a plate. Repeat with the remaining egg mixture to make a second omelette.
- Allow the omelettes to cool for a minute, then tightly roll each one into a log. Using a sharp knife, slice the rolls into 1-inch thick pinwheels and set aside.
2
Create the Curry Base (Tadka)
- In a separate wide pan or kadai, heat the remaining 2.5 tbsp of vegetable oil over medium heat.
- Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the 2 finely chopped medium onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- Add the ginger-garlic paste and cook for another 60 seconds, stirring continuously, until the raw aroma disappears.
3
Cook the Masala
- Stir in the tomato puree and cook for 4-5 minutes, until it starts to thicken and the raw smell is gone.
- Reduce the heat to low and add the spice powders: remaining 1/2 tsp turmeric powder, red chilli powder, and coriander powder, along with the remaining 1 tsp of salt.
- Mix well and cook the masala for 5-7 minutes, stirring occasionally. Continue cooking until the masala darkens in color and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
- Pour in 1.5 cups of warm water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
- Reduce the heat to a simmer and let the gravy cook, partially covered, for 5 minutes to allow the flavors to meld.
- Gently slide the sliced omelette pieces into the simmering gravy. Use a spoon to carefully coat them with the gravy without breaking them.
- Simmer for only 2-3 minutes. This is just enough time for the omelettes to absorb the flavor without becoming soggy.
- Sprinkle the garam masala and the remaining 2 tbsp of chopped coriander leaves over the curry. Give it a final gentle stir and turn off the heat.
5
Serve
- Let the curry rest for 5 minutes before serving. This allows the flavors to settle. Serve hot with fresh roti, naan, or steamed basmati rice.

Ingredients

4 cup Cooked Rice (Preferably leftover and cold Basmati rice)
2 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Ensure it's gluten-free if needed)
10 leaves Curry Leaves (Fresh or dried)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
2 tbsp Raw Peanuts
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Optional, adjust to taste)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (A key element for Gujarati flavor balance)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1
Prepare the Rice: Take the cold, leftover rice in a large bowl. Gently break up any clumps with a fork or your hands so the grains are separated. Set aside.
2
Make the Tempering (Vaghar): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to pop and splutter, which takes about 30 seconds. Immediately add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
3
Sauté Aromatics: Add the raw peanuts to the pan and sauté for 1-2 minutes until they are lightly golden and crunchy. Then, add the finely chopped onion and slit green chilies. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
4
Add Spices and Rice: Lower the heat to low. Add the turmeric powder and red chili powder. Stir for 10 seconds to cook the raw spices. Immediately add the separated rice, salt, and sugar to the pan.
5
Combine and Steam: Gently toss everything together using a spatula or fork, ensuring the rice grains are evenly coated with the spices without breaking them. Cover the pan with a lid and let it cook on low heat for 2-3 minutes. This allows the rice to heat through and absorb all the aromatic flavors.
6
Garnish and Serve: Turn off the heat. Uncover the pan, drizzle the lemon juice over the rice, and sprinkle with finely chopped coriander leaves. Give it a final gentle mix. Serve hot with plain yogurt, raita, or papad.

Omelette Curry, Vagharelo Bhat and Roasted Papad

Nutrition per Serving

Recipes in this Meal

1. Omelette Curry

Ingredients

2. Vagharelo Bhat

3. Roasted Papad

Similar Meals You Might Like

Rava Dhokla

Lobster Masala with Rotli

Surti Keema Ghotala with Ladi Pav

Gosht ni Akni with Kachumber Salad

Bhareli Marghi, Jeera Rice and Dal Fry

Kheema Patra, Rotli and Dahi

About Omelette Curry, Vagharelo Bhat and Roasted Papad

Instructions

Ingredients

Instructions

Ingredients

Instructions