One of the most colourful memories from the childhood that knocks me at times is is the carefree world of school days. Other than the dreadful exam days- the rest of the year, along with the loaded vacations used to be a cake walk.We used to wake up, go to school, come back home and finish up the lunch and then go to the para ground for cricket or football, return back home before the sunset,study, dine and then go off to sleep.
This, in a nut shell was school life.
Weekends were holidays and on one of these days we used to visit my Grand mother’s place and pick
up Paneer butter masala or a Dosa from our sleepy town’s buzzing restaurant while returning back
home.Life was so to say, pretty simple, with some of the simplest things in life which made us feel very
contended.
The humble omelette was one of our favourite recipes, on which, we practically drooled over – rice,
musur dal and omelette were firm favourites – dinner or lunch. True, there are numerous other
omelette stories which I would like to narrate as we go ahead – like my aunty’s version of
preparing it with milk, or my wife making pizza omelette or when my jamaibabu used to come to our
place more often than not, it was his favourite omelette and that my mother still loves omelette,
age hasn’t reduced her omelette apetite even a bit.
Preparation and Cooking Time: 5-6 mins.
Ingredients:
- Eggs – 2. Beaten thoroughly.
- Onion – 1 medium sized. Chopped longitudinally.
- Green Chili – 2. Cut into small pieces.
- Tomato – 1/4 th of a medium sized tomato.
- Coriander Leaves – 2 tsp.
- Turmeric Powder – 1/2 tsp.
- Salt – To taste.
- Oil – 2 tbsp
Procedure:
- Add Onion, Green Chilies, Tomato, Coriander leaves, turmeric powder and salt to the beaten eggs and
- whisk thoroughly.
- Heat 2 tbsp of vegetable oil in a pan.
- Add the whisked egg along with the ingredients to the pan.
- Cook the omelette on both the sides till the colour turns yellowish brown.
