A classic Indian street food favorite! Fluffy, savory masala omelette, packed with onions, tomatoes, and spices, tucked between slices of soft, toasted bread. A perfect quick breakfast or satisfying snack.
Prep10 min
Cook10 min
Servings2
Serving size: 1 sandwich
449cal
20gprotein
41gcarbs
23g
Ingredients
4 large eggs
4 slice bread slices (White or brown bread)
1 small onion (finely chopped)
1 small tomato (finely chopped and deseeded)
1 piece green chili (finely chopped, adjust to taste)
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
Aromatic, protein-packed omelette sandwich with Girda, perfect for a quick, homestyle busy morning treat!
This kashmiri dish is perfect for snack. With 555.3 calories and 24.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp black pepper powder
2 tbsp butter (divided for cooking and toasting)
2 tbsp tomato ketchup (for serving, optional)
Instructions
1
Prepare the Masala Egg Mixture
In a medium bowl, crack the 4 eggs. Whisk vigorously for about 1 minute until they are light and frothy.
Add the finely chopped onion, deseeded tomato, green chili, and coriander leaves to the whisked eggs.
Stir in the turmeric powder, red chili powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
2
Cook the Omelettes
Heat 1/2 tablespoon of butter in a non-stick skillet or pan over medium heat.
Once the butter has melted, pour half of the egg mixture into the pan. Swirl the pan to spread the mixture into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is light golden.
Using a spatula, carefully flip the omelette and cook for another 1-2 minutes until it's fully cooked through.
Fold the omelette in half, or into a square shape that fits your bread slices. Slide it onto a plate.
Repeat the process with another 1/2 tablespoon of butter and the remaining egg mixture to make the second omelette.
3
Toast the Bread and Assemble
Lightly butter one side of each of the 4 bread slices using the remaining 1 tablespoon of butter.
Place two bread slices, butter-side down, in the same pan. Toast for 1-2 minutes per side over medium heat until golden brown and crisp.
Place one folded omelette onto the unbuttered side of a toasted bread slice.
Cover with the second slice of toasted bread, butter-side up. Press down gently.
Repeat the process to assemble the second sandwich.
4
Serve
Slice the sandwiches in half diagonally.
Serve immediately while hot with a side of tomato ketchup or green chutney.
106cal
5gprotein
8gcarbs
6gfat
Ingredients
2 tbsp Kashmiri Green Tea Leaves
4 cup Water (for brewing)
0.25 tsp Baking Soda (a small pinch)
4 pods Green Cardamom (lightly crushed)
1 piece Star Anise
1 cup Cold Water (for shocking the tea)
2 cup Milk (full-fat recommended)
0.5 tsp Salt (adjust to taste)
1 tbsp Pistachios (slivered, for garnish)
1 tbsp Almonds (slivered, for garnish)
Instructions
1
Brew the Tea Concentrate (Kehwa)
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
