Parotta, Vegetable Salna and Muttai Omelette

Ingredients

• 3 tbsp Vegetable Oil (divided)
• 1 inch Cinnamon Stick
• 2 whole Cloves
• 2 whole Green Cardamom Pods
• 2 medium Onion (1 roughly chopped for paste, 1 finely chopped for curry)
• 1 inch Ginger (roughly chopped)
• 5 cloves Garlic (roughly chopped)
• 2 whole Green Chili (slit lengthwise)
• 2 medium Tomato (1 roughly chopped for paste, 1 finely chopped for curry)
• 0.5 cup Fresh Coconut (grated)
• 1 tsp Poppy Seeds
• 1 tsp Fennel Seeds
• 6 whole Cashew Nuts
• 1 tbsp Roasted Gram Dal (pottukadalai)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 2 cup Mixed Vegetables (chopped (carrot, beans, peas, potato))
• 4 cup Water (adjust for desired consistency)
• 1.25 tsp Salt (or to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • Heat 1 tbsp of oil in a pan over medium heat. Add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
   • Add the roughly chopped onion, ginger, garlic, and green chilies. Sauté for 3-4 minutes until the onion becomes translucent.
   • Add the roughly chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled mixture to a blender. Add the grated coconut, poppy seeds, fennel seeds, cashew nuts, and roasted gram dal.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
2. 2

   Sauté Aromatics for the Curry

   • Heat the remaining 2 tbsp of oil in a large pot or pressure cooker over medium heat.
   • Add the mustard seeds and let them splutter.
   • Add the curry leaves and sauté for a few seconds until they turn crisp.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns light golden brown.

Ingredients

• 4 Large Eggs (Use fresh, room temperature eggs for a fluffier texture.)
• 1 Small Onion (Finely chopped.)
• 2 Green Chilies (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Freshly chopped.)
• 0.25 tsp Turmeric Powder (Adds color and a mild flavor.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground for best flavor.)
• 2 tsp Oil (Use coconut oil for authentic flavor, or any neutral cooking oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs.
   • Add the finely chopped onion, green chilies, and coriander leaves.
   • Sprinkle in the turmeric powder, salt, and freshly ground black pepper.
   • Using a whisk or fork, beat the mixture vigorously for 1-2 minutes until it becomes light, airy, and slightly frothy. This is key to a fluffy omelette.
2. 2

   Cook the Omelettes

   • Place a non-stick skillet or tawa over medium heat. Add 1 teaspoon of oil and swirl to coat the surface.
   • Once the oil is hot (but not smoking), pour half of the egg mixture into the center of the pan. Gently tilt the pan to spread the mixture into an even circle.
   • Cook for about 2 minutes, or until the edges are set and the bottom is a light golden brown. You will see the top becoming less liquid.
   • Carefully flip the omelette using a spatula and cook for another 1 minute on the other side until it's cooked through.
   • Fold the omelette in half and slide it onto a plate.
   • Repeat the process with the remaining oil and egg mixture to make the second omelette.
3. 3

   Serve

   • Serve the Muttai Omelettes immediately while they are hot and fluffy.
   • They pair wonderfully with toast, bread, chapati, or as a side with rice and sambar.