Spanish Omelette with Indian Flavour

       
          Omelettes are an all time favourite for a typical hassle free breakfast. So try making these delicious Spanish Omelette with some Indian flavour. I added some kasoori methi (dry fenugreek leaves), garam masala powder and fried onions along with other spices to the beaten egg. 

          Serve, garnished with coriander leaves and relish them as it is or on toasted breads. To make it more wholesome, veggies like bell peppers, carrots, beans, peas, etc. can be added. So check out the step by step pictorial recipe to prepare it. 

• 4 eggs, beaten
• 2 potatoes, sliced 
• 1 onion, sliced
• 3 tbsp. olive oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• salt to taste
• pinch of turmeric powder
• 1 tbsp. kasoori methi (dry fenugreek leaves), crushed
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. fried onions, crushed
• coriander leaves to garnish

          Heat 2 tbsp. oil in a non -stick pan and temper with cumin seeds and asafoetida. Saute for a few seconds and then add the potatoes.

          Fry on a medium flame for 2-3 minutes and add the onion, pinch of salt and turmeric powder. Continue to fry till it is cooked.

          To the beaten egg add the red chili powder, kasoori methi and fried onions. Mix well and add the fried potato-onion mix. Combine everything well.

          Heat the remaining 1 tbsp. oil and pour the egg mix. Cook on a low flame till one side is cooked. Then place a plate over it and carefully flip it over.

          Slide it on the pan and cook on the other side too. Transfer to a serving dish and serve, garnished with coriander leaves.

                       Heat oil in a non-stick pan & temper with cumin seeds & asafoetida.

Add potatoes & cook for 2-3 minutes on a medium flame.

Add onion.....

.....salt & turmeric powder & continue to cook till it turns soft.

To the beaten egg add garam masala powder, red chili powder, 

kasoori methi & crushed fried onions. Mix well.

Now combine fried potato-onion mix into it & mix well.

Heat remaining oil & pour the egg mix in it & cook till one side is done.

Gently flip it over & cook the other side till done.

Serve as desired.

Spanish (Mexican) Rice

          This is an absolutely simple and a quick rice dish where the rice is stir fried in olive oil and then cooked with onion, garlic, stock, tomatoes and seasonings. It is also known as Mexican rice or Arroz Rojo in the local lingo. Adding veggies is optional. In this recipe I added carrots and green peas. I gave a slight Indian touch to it by making it more spicy. 

          It is generally red in colour due to the addition of tomatoes and tomato sauce / paste. It is traditionally done on a stove top, but I used the pressure cooking method. It is relished with any other Mexican dishes like Enchiladas or Quesadillas. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/4 cup rice, soaked for 30 minutes
• 1 tbsp. olive oil
• 2 onions, chopped
• 3-4 garlic cloves, chopped
• 2 tomatoes, chopped
• 1 tbsp. tomato paste
• salt to taste
• 1 tsp. pepper powder
• 1 tbsp. red chili powder
• 1/2 cup carrots, sliced
• 1/2 cup green peas
• 2 cups stock

          Heat oil in a pan and sauté the rice for 5-7 minutes till brown. Add the garlic and onions and continue to fry for 2-3 minutes.

          Now add the tomatoes and tomato paste and mix well. Add the salt, pepper powder and red chili powder, followed by the carrots and green peas.

          Mix everything well and pour the stock. Pressure cook for 2 whistles. Serve with some side dish.

                                  Heat oil & sauté rice for 7-8 minutes or till light brown.

                                  Add garlic & onion and sauté for 2-3 minutes.

                    Add tomato puree, tomato paste, salt, red chili powder, pepper powder,
                    carrots and peas.

                                  Add stock & pressure cook for 2 whistles. 

                                  Fluff it up with a fork. 

                                  Serve with salad or just as it is.

Spanish Paella (A Rice Dish Cooked With Prawns, Chicken & Sausages)

          Paella is a signature dish of Spain. It is rice cooked with prawns, sausages and chicken or any sea food. It is gently simmered in low flame in chicken / fish stock and flavored with saffron. It is served, garnished with tomatoes, bell pepper and lime wedges.

          It is a very delicious and a healthy one pot meal. There are many versions to this dish and can be cooked in various ways like seafood Paella or mixed paella. A special kind of rice called Arborio rice is used to cook Paella, but in the absence of it I used short grain rice.

• 1 cup Arborio rice / any short grain rice
• 1 cup boneless chicken breast, cut into small cubes
• 1/2 cup medium size prawns 
• 1/2 cup sausages, sliced
• 1/2 red bell pepper, sliced
• 1/2 cup frozen green peas
• 2 tbsp. olive oil
• 2 bay leaves
• salt to taste
• 1 onion, chopped
• 1 tbsp. garlic, grated
• 1/4 tsp. saffron
• 1 tsp. red chili flakes
• 2 & 1/2  cups chicken stock / fish stock or as required
• chopped parsley to garnish
• chopped tomatoes to garnish
• lime wedges to garnish

          Heat 1 tsp. oil in a non stick pan and sauté the chicken cubes till light brown. Keep aside. Heat 1 tsp. more oil and fry the prawns and sauté till it changes colour. Drain and keep aside.

          Heat 1 tsp. oil and sauté the sausages till light brown in colour. keep aside. Heat the remaining oil and sauté the onion and garlic till translucent.

          Now add the rice and bay leaves and sauté for 2 minutes till the rice turns translucent. Add the stock, saffron, salt, chili flakes, half of the fried chicken, prawns and sausages. Simmer on low flame till the rice is cooked. Add more stock / water if required.

          When done, arrange the prawns, peas, chicken, sausages and the bell peppers over the rice and keep it covered for 15 minutes. Serve, garnished with chopped parsley, tomatoes and lime wedges.