Asian fusion noodle omelette

Eggs, world wide favorite ingredient for countless recipes. You name it and an egg is most often present in most cakes, custards, souffles, in savoury dishes and the list goes on.
At our home eggs in some form are always present at breakfast time.
My favourite anytime dish is bedo dabroti( an omelette and a slice of bread).
Today’s recipe incorporates instant noodles mixed with beaten eggs and some vegetables to give you a noodle omelette. The slight difference here is that I have not cooked the noodles. So the omelette has a bit of crunch. A hearty snack or an accompaniment to a bowl of soup or a crunchy salad .
Do try this simple to put together recipe. Feel free to add or change the vegetables. A bit of crunchy bacon or ham will surely high light this simple wholesome dish. Came across this idea on a tik tok video and played around with the additional vegetables and realised that we used to make a similar omelette using cooked noodles. Flash back mode.😊. Do try this recipe.



Ingredients

2 packets of any brand instant noodles… maggie, indomie etc
Spice mix sachets( included with noodles)
2 tbsps finely chopped carrots
2 tbsps finely chopped cabbage
2 tbsps finely chopped paprika
2 tbsps finely chopped spring onions and celery.
3 big eggs or 4 small eggs.



Method..
Put the noodles from the 2 packets in a food processor and blitz for few seconds. You will get crushed noodles. Alternately you can crush the noodles manually while still in the packet, with your hands or a rolling pin.
Transfer broken noodles to a big bowl, add the spice mixture from both the packets. At this point you can add some chillie flakes or chopped chillies if you wish.
Add the carrots, cabbage, parika and spring onions celery to the noodles.
Beat the eggs seperately and add to the noodles. Mix well and add to a preheated nonstick frying pan to which about 3 tbsps oil have been added.
Spread the egg mixture evenly.
Cook on a low flame for few mins, untill golden brown.
(Do not cover)
Gently flip the omelette. Cook for a few more minutes.
Remove onto a platter and cut into wedges.
Serve hot…
** as we are using the spice packets which are included in instant noodle packets, there is no need to add salt or any other spice. Unless you wish to make it more spicy.

Dhaba chicken

Many years ago, I happened to come across a concept to making a meat dish similar to the recipe I will be sharing with you all today. This particular dish is really very tasty, and best eaten with parathas or phulkas. For those of you who are eggetarians, can substitute paneer for chicken. Just imagine a delicious chicken curry, topped with beaten and seasoned eggs, then steamed for a short time.
Please try and use boneless chicken fillet or thigh .
The name which I have given to this dish, not a very original name for sure, but thats how I have written it in my cook book. And also because I always make it in a stainless steel container, which is also called a dhaba. Today’s reference picture also contains a small glass ramekin, in which I made it, just for you all to see how it looks.
Do try this recipe, and serve it with kechumbo( onion relish).

Dhaba chicken

500 gms boneless chicken cut into cubes.
150 gms finely chopped onions
2 tomatoes
4 pods garlic
1 inch piece of ginger
1 sprig curry leaves(12 leaves)
1 tsp cumin seeds
1 tsp red chillie powder
1 tsp turmeric
1 tsp garam masala
1 tsp corriander powder
1 tsp chicken tikka masala or any box masala you have handy
Salt to taste
1 cup thick yogurt
Chopped corriander leaves.
2 eggs .
Grated cheddar cheese.

METHOD.
Take a bowl, add yogurt, red chillie powder, turmeric, corriander powder, garam masala, chicken tikka masala, chicken cubes. Mix well and keep aside.
Now heat 4 tbsps oil in a pot, and add finely chopped onions .
Saute till golden brown , remove and keep aside. When cool, blend together with 2 tomatoes and keep aside.
In a mixer jar, add curry leaves, cumin seeds, ginger and garlic. Add little water and grind to a fine paste.
Heat 2 tbsps oil in a pan and add the curry leaf paste, saute for 5 mins and add marinated chicken..cook till almost dry, then add the fried onion tomato paste. Cook till oil seperates. Add salt and corriander leaves. Check the gravy.
Consistency of gravy should be thick, but not dry.
Lastly smoke it.( optional) ( picture is included)
Now, put the chicken curry into a steel or heat resistant glass container. Beat eggs in a bowl , season with salt , and pour on top of the curry. Top with grated cheddar cheese, sprinkle red chillie powder and chopped corriander leaves.
Steam in a hot steamer for 10 or 15 mins. Serve hot with parathas or phulkas. And onion relish.

ONION RELISH/ KECHUMBO
Cut one big onion into slices, grate one carrot, and thinly sliced paprika. Mix with with 2 tsps salt. After sometime wash under running water, squeeze out all water, and add lime juice, salt and sugar to taste.

Jhatpat cabbage sabji

One of the most humble and quick cooking vegetable. Cabbage can also be used raw in salads like coleslaw where purple and white cabbage leaves are mixed with mayonaise and carrots…served cold this is an amazing summer salad. Todays recipe is an amazingly quick sabji, have this with phulkas, and a raita. Based on gujrati cooking, I have added crushed peanuts for added crunch, and besan to absorb the water let out when our cabbage is cooking.

Growing up in Pune, I remember my mom making cabbage in sindhi style, which she always served with pan fried boiled eggs. Then it was not my favourite vegetable. I started loving this humble vegetable after I ate coleslaw at a restaurant, when it was served as a side dish with burgers.

Years later, it has found a niche in my kitchen where it is used in stir fries, soups and yes in my Indian cooking also. True to my love of regional indian cooking, this recipe has a permanant place in my cook book. Do try it.

Ingredients

200 gms finely sliced cabbage

1 finely sliced green paprika

1 boiled, peeled and cubed potato

1 tbsp besan, ( chick pea flour)

1 tsp sugar

1 tsp cumin seeds

1 tsp mustard seeds

1/4 tsp hing

1 tsp chopped garlic

1 tbsp lime juice

2 tbsps mustard oil

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2 tbsps roasted and coarsely crushed peanuts

1 tsp kitchen king or pao bhaji masala

1 sprig curry leaves

Chopped corriander leaves.

Method

Heat oil and add mustard seeds and cumin seeds.

Next add hing, curry leaves and garlic.

Saute well

Add the cabbage, paprika and saute for a minute.

Add the boiled potato, sugar, lime juice, salt, turmeric, red chilli powder, pao bhaji masala and stir till cabbage lets out water and becomes limp…about 5 mins. Now add the besan and stir.

Lastly mix in peanuts and chopped corriander leaves.

Serve piping hot with chappatis/ phulkas and a raita.