Spring Onion Omelets Recipe / Chives Omelet Recipe

Have you tried spring onion omelet before? If not then this is a must try recipe. We can serve this omelet anytime of the day for breakfast, lunch and dinner. This omelet pairs well with bread toast, rasam rice and pulao. Chives are shallot greens in local dialect we call shallots as sambar onions. If we cannot find chives we can use spring onions.

Recipe video is updated on Vidyascooking Youtube Channel in English and Tamil😊

Ingredients:

4 Eggs

2 Cups Chives or Spring Onions

1 Tsp Chilly powder

1/4 Tsp Pepper powder

1 Tsp Salt

2 Tbsp Oil, Butter or Ghee as per choice.

Prep:

Separate and sort the chives, remove the root ends and rinse it well in water.

Spread the chives on a towel and allow it to drain and air dry a bit.

Take a bunch of chives and finely chop it, repeat the process and chop all the chives.

Crack the eggs in a mixing bowl.

Method:

To the eggs add the chives, chilly powder, pepper powder and salt whisk well using a fork.

Heat a pan on medium flame with 2 tbsp oil.

Add the egg mixture to the pan, spread all the ingredients in a even layer with a fork and fry it on medium flame for 2 minutes.

Once the eggs have cooked and fried, using a spatula flip the eggs to the other side and fry it for 2 more minutes.

Transfer the omelet to a plate, garnish with finely chopped spring onions, sprinkle chilly powder and pepper powder, serve hot...Enjoy!

Egg Paniyaram Recipe (Motte Paddu / Muttai Paniyaram)

Nutritious and delicious egg paniyaram can be served any time of the day it is a snack and can be served as a side dish. All the ingredients are similar to an omelet but the fluffy texture and bounce in this is completely different from omelet.

Egg Paddu Recipe is updated on my Youtube Channel English and Tamil 😊

Egg Paniyaram Ingredients: 
6 Eggs
1 Large Onion
3 Green Chilies
2 Sprigs Curry Leaves
4 Sprigs Coriander
1/2 Inch Ginger
1/2 Tbsp Pepper Powder
1 Tbsp Salt
Oil and Butter as required

Prep:

Peel and wash onion. Finely chop and reserve.

Remove the stems from chilies, wash and finely chop.

Peel and wash the ginger, grate and reserve.

Separate curry leaves and coriander leaves, rinse the greens in water twice. Finely chop and reserve.

Use block cheese chop into small cubes and reserve.

Crack the eggs and reserve in a bowl.

Method:

To the eggs add all the finely chopped ingredients, set the cheese aside. 

Using a fork stir all the ingredients. Add salt and pepper powder and whisk well.

Heat a paddu / paniyaram pan on medium flame. Add oil , ghee or butter to all the slots.

Using a ladle stir all the ingredients in the egg well then ladle the mixture in all the slots.

After few seconds place cheese pieces and top with more egg mixture. Add cheese is optional.

After a minute gently flip and paniyaram to the other side and allow to cook for a minute. Gently keep flipping and fry all the paniyarams in the same way for another minute. 

Remove paniyarams from flame and start serving on a plate.

Serve these paniyarams hot with ketchup and Enjoy!

Double Mushroom Omelet Recipe

I enjoy the flavor and taste of mushrooms and egg combination. Mushrooms substitutes or curbs my cravings for meats. Mushrooms are low in calories and sugar. They are also high in protein and vitamin D, and they’re a source of vitamin B12. As such, they are considered beneficial for those following plant-based diets.

Recipe Video Uploaded on Vidyascooking Youtube Tamil and English Channels 😊

Ingredients:

2 Packs Button Mushrooms

4 Eggs

1 Large Onion

1 Medium Green Capsicum

1 Large Tomato

5 Green Chilies 

5 Sprigs Coriander Leaves

2 Tbsp Fresh Cream or Malai

1/4 Cup Milk

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Chicken Masala 

1/4 Tsp Pepper Powder

Salt as required

Oil / Ghee or Butter as required.

Garnish: Coriander Leaves

Prep:

Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.

Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.

Slice the mushrooms and reserve.

Peel and wash 2 medium onions. Slice one onion and finely chop the other.

Remove the stems from chilies, rinse in water and finely chop.

Rinse tomatoes and finely chop.

Separate coriander leaves  from stem and finely chop.

Peel and rinse equal amounts of ginger and garlic. Roughly chop and add it to mixer jar grind to form smooth paste and reserve.

Crack and add the eggs to a bowl using a fork or whisk beat the eggs well. 1/4 tsp salt can be added while whisking the eggs.

Method:

Heat a pan on medium flame with butter or oil. Add finely chopped onions, chilies, tomato and coriander, stir and fry all the ingredients for 2 minutes.

Add ginger and garlic paste followed by spice powders, chilly powder, turmeric and chicken masala fry till raw flavor reduces.

Once the onion and tomato softens, add the mushrooms and fry till soften. if your using per cooked mushrooms then fry for 2 more minutes.

Add 2 tbsp milk along with cream and stir well allow to cook till oil separates, reserve 4 to 5 tbsp of the masala in a bowl.

Spread the masala in a even layer. Next whisk the eggs once and spread it on the masala evenly cover and cook for 2 to 3 minutes. 

Open the lid and gently flip the omelet to the other side add some butter if needed, fry for 2 more minutes transfer the omelet to a plate. Spread the reserved mushroom masala in the omelet, garnish with finely chopped coriander and serve hot...Enjoy!

Southindian Style: Spinach and Mushroom Omelet Recipe

Healthy and protein rich diet. I like the taste of meaty mushroom with creamy spinach it tastes excellent in a omelet. This omelet can be shared among 3.

Recipe Video Posted in Youtube English and Tamil Channels Please Subscribe 😉

Spinach and Mushroom Omelet
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Eggs
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
3 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

In a bowl crack and add the eggs. Using a fork whisk the eggs till frothy.

Add desired amount of mushroom and spinach masala to the eggs and whisk well. Add salt, pepper powder and chilly powder whisk well.

Heat a pan with 2 tbsp oil on medium flame.

Transfer the egg to the pan and cook on medium flame for 2 to 3 minutes.

Gently flip the egg and cook on other side for another 2 to 3 minutes.

Remove the omelet from flame and transfer to a serving plate serve the omelet hot...Enjoy!

Chicken Sausage Egg Paratha Roll Recipe

Quick and easy to prepare chicken sausage paratha roll can be served any time of the day. I like to pair rolls with cold coffee or vanilla milk.

Recipe Video is posted on Youtube English and Tamil Channel 😊

Recipe Video is posted on Youtube English and Tamil Channels 😊

Ingredients:

2 Ready to use Kerala Paratha

2 Chilly Chicken Sausages

1 Onion

3 Green Chilies

2 Eggs

1 Tbsp Chilly Powder

1 Tbsp Pepper Powder

1 Tbsp Salt

Oil as required

Prep:

Peel, wash and finely chop an onion

Remove stems from chilies rinse well and finely chop

crack an egg in a bowl add salt and whisk.

Heat a tawa add 2 tbsp oil and add the chicken sausages. Add 2 tbsp water cover and cook on low.

Occasionally turn the sausages and fry it on all sides until golden. remove from flame and reserve on  a plate. 

Method:

Heat a tawa on medium flame for 3 minutes then place it on low flame once it reaches temp.

Add the ready to use paratha on the tawa and fry it on both sides for a minute.

Crack the egg directly on the paratha and spread it evenly over the paratha or whisk the egg and then spread it evenly on the paratha.

Sprinkle salt evenly, followed by pepper powder and chilly powder. Add a tsp oil and flip the paratha cook it till the egg is fried, add another tsp oil and flip the paratha and fry it till golden.

Remove the fried paratha on a plate. Place the chicken sausage in the middles followed by finely chopped onion and chillies then roll the paratha and serve it hot with mint chutney...Enjoy!

Egg Pepper Toast Recipe

Pepper toast is spicy version of French toast. We normally prepare this pepper toast for a quick breakfast. I highly recommend to pair this toast with herb tea or masala chai.

Recipe video posted on Youtube English and Tamil Channels 😊

Ingredients:

6 Slices Bread

3 Eggs

1/4 Cup Milk

3 Tbsp Pepper Powder

Salt

Ghee

Oil

Method:

In a shallow bowl or plate crack and add the eggs, milk and 1/4 tsp salt whisk to form a smooth batter.

Heat a tawa with 1/4 tsp oil and 1/4 tsp ghee.

Once the tawa reaches temp place on low flame. Sprinkle some pepper powder on the tawa.

Drench the bread slice in the batter and transfer on the tawa.

Flip and fry the bread for 3 minutes on each side till the egg is cooked and the bread turns golden.

Transfer the pepper toast on a plate and serve hot with ketchup...Enjoy!

Egg Bhurji Butter Pav Recipe

Egg bhurji and buttery pav buns are a treat after a stress full day. This is a very simple and easy recipe and also filling.

Recipe Video Posted on Youtube English 😊

Egg Bhurji Ingredients:
6 Eggs
1 Large Onion
2 Large Tomatoes
6 Green Chilies
2 Sprigs Curry Leaves
6 Sprigs Coriander Leaves
1 Tsp Ginger and Garlic Paste
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1 Tsp Garam Masala (Kitchen King)
1/4 Tsp Turmeric Powder
1/4 Cup Milk or Water
Salt as per taste
Pepper Powder Optional
Oil, Ghee and Butter as required.

Butter Pavs:
2 Loafs Pav Buns
100 Grams Butter

Prep:

Peel, wash and finely chop onion.

Wash and finely chop tomatoes.

Separate curry leave and coriander rise well in water and finely chop.

To prepare ginger and garlic paste, peel and wash ginger and garlic equal amount and grind to form smooth paste.

Separate chillies from stem, rinse in water and finely chop.

Crack the eggs in a bowl whisk and reserve. This step is optional.

Method:
Heat a wok on medium flame add 5 tbsp oil or we can add 3 tbsp oil and 2 tbsp ghee.

Add finely chopped onion, tomatoes, chilies, and curry leaves to the wok and fry all the ingredients on low flame for 6 to 8 minutes. Add ginger and garlic paste and fry for a minute.

Add chilly powder, turmeric powder, coriander powder, kitchen king masala and salt fry all the ingredients till the oil separates. Add milk or water and stir all the ingredients till well combined, cover and cook till gravy is formed.

Crack the eggs in a bowl whisk it slightly and add it to the masala stir well and cook on medium flame.

Keep stirring and scramble the eggs well to form burji. Add a tbsp ghee and cook till crumbly.

Add finely chopped coriander and stir well, remove the egg from stove cover and reserve.

Heat a tawa on medium flame. Add 2 tbsp butter.

Slice the pav buns in half and place it on the tawa and toast it on both sides till golden.
Serve the pav buns with egg burji and enjoy!

Egg Vada Pav / Anda Vada Pav / Muttai Vada Pav Recipe

 

This vada pav is truly a egg lovers delight. Well balanced taste, texture and flavors. I enjoyed the spicy potato with egg. The egg and potato combination I have not tried before, it turned out so good.

Recipe is posted on Youtube English Channel 😊

Ingredients:

6 Boiled Eggs

3 Boiled Potatoes

4 Green Chilies

1 Inch Grated Ginger

2 Tbsp Finely Chopped Coriander

1 Tsp Cumin Powder

1 Tsp Chilly Powder

1 Tsp Garam Masala

1 Tsp Salt

Oil for frying

Pav buns

Chickpea Batter:

1 1/2 Cups Besan/ Kadalai Maavu/Chickpea Flour

1 Tbsp Chilli Powder

1 Tsp Salt

2 Tbsp Hot Oil

1 Pinch Cooking Soda

Prep:

Heat a pot with 3 to 4 cups water on low flame. Add room temperature egg and boil it for 5 to 8 minutes. Remove the pot from flame and set aside.

In a pressure cooker or pressure pan add 2 cups water. Wash 2 to 3 medium potatoes and place it in the pressure cooker, cover and place a whistle cook the potatoes for 2 to 3 whistles, remove from flame and set aside.

Peel and wash ginger and onion. Finely chop the onion and grate the ginger and reserve.

Separate the stems from chillies wash and finely chop.

Separate the coriander leaves wash twice or thrice, finely chop and reserve.

Drain the potatoes, peel and grate and reserve.

Peel the egg and place it air tight container until use.

Sift the chickpea flour and reserve in a bowl.

Prep and prepare the mint and garlic chutneys ahead of time and reserve. Recipe video links are posted below this recipe.

Prepare Potato Filling:

Heat a wok on medium flame. Add 2 to 3 tsp oil once the oil reaches temp, add finely chopped ginger, onion and chilies and fry till golden.

Add cumin powder, chilly powder and garam masala and fry the onion for another 2 more minutes.

Add grated potato and fry for a minute make sure the onion and masala is well incorporated. Add salt and fry the potato for 2 more minutes. Remove from flame and set the potato filling in a bowl.

Method to Prepare Batter:

Sieve the chickpea flour twice and add to a large mixing bowl. 

Add chilly powder, and soda-bi-carb to the flour.

Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.

Gradually add water and mix well to form smooth batter.

The batter consistency should be slightly thinner than dosa batter.

If we dip a spoon or your thumb the batter should evenly coat.

Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.

Prepare Egg Vada:

Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.

Place the flame on medium. Prepare lime size aloo roundels and reserve.

Slice the egg in half then gently cover the aloo filling on one half of the egg form a roundel and reserve. Follow the same step and prepare as many bonda's you want to serve. 

Mix the chickpea batter once, gently drop the aloo in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.

Repeat and prepare bondas.

Fry the aloo bonda for 2 minutes on each side or until the bonda turns golden in color.

Drain excess oil and serve the bonda hot with mint chutney as it is.

To Prepare Egg Vada Pav:

Slice the pav bun in half. Spread garlic and mint chutney on the pav.

Place the egg vada in the pav and serve hot...Enjoy 😊

Mint Chutney Recipe 

Garlic Chutney Recipe 

Mutton Keema Omelet Recipe

Keema omelet is a popular side dish across south India. We serve this dish with parotta, roti, bread toast and even biryani. This omelet can be served as a starter as well.

Mutton Keema Omelet Recipe Video on Youtube 😉

Mutton Keema Masala Ingredients:
300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
1 Tbsp Garam Masala
1 Tsp Pepper Powder

Omelet:
4 Eggs
1 Large Onion
4 Green Chilies
2 Sprigs Coriander Leaves
6 Tbsp Oil
Salt and Pepper Powder

Prep:

Peel, wash and finely chop onions.

Wash and finely chop chilies.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Gently rinse keema in a colander, allow excess moisture to drain and reserve.

Method:

Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

Heat a tawa on medium flame add 2 tbsp oil.

Crack the egg in a bowl add 1/4 tsp salt and whisk till the salt dissolves in the egg.

Add fist full of finely chopped onion, 1 finely chopped chili and 1 tsp coriander. 

Fry the onion till transparent.

Spread the fried onion in a even layer.

Pour the whisked egg on the onion and spread it a bit.

Once the omelet has fried on one side, gently flip and sprinkle pepper powder.

Sprinkle some onion on the omelet.

Spread the prepared keema on the omelet.

Sprinkle some more finely chopped onion and coriander on the keema.

Fold the omelet in half and serve hot...Enjoy!