“Spiced Dill Leaves- Carrot- Egg Omelette (Shepu- Gajjar- Motte Polo)” served with Toasted Bread Slices and Strong Ginger Tea (Kadak Adraki Chai) … Breakfast is the first meal of the day that which is taken after a fasting of approximately a gap of 10-12 hours hence the name break-fast … it is also believed that this meal should be given topmost priority with protien intake be it Vegetarian or Non.Vegetarian … that is the whole purpose of having Idlies, Dosas etc. as they too have protien content in them … tried egg omelette with addition of dill leaves in place of coriander leaves, topped with grated carrots for added health benefits and relished it with simple toasted slices of bread bringing out my electric toaster that lay in the backshelves (as I am avoiding tava frying with ghee after diwali goodies) and of course my lifeline my strong ginger tea … now my tummy won’t grumble for a good 8 hours … Yummilicious …
** Omelettes as I have often mentioned before too, are very fulfilling dish that keeps you going through the day. I have written quite a lot about my fascination for this breakfast before, so will not keep repeating the same. I am sharing a common link at the bottom of this recipe via which you can browse through them all and prepare that which appeals to you. The basic recipe of this Egg Omelette is the same as others except for the addition of shepu/ dil leaves/ sabsige soppu which is considered to be good for health. I had bought this huge bunch of the dill leaves and I have already posted a few dishes in last 2 days. As I need to finish of that bunch I am trying out new dishes with addition of these leaves. Do try them out they are delicious though a little bit aromatic.
** Here is my very own simple method of preparing “Spiced Dill Leaves- Carrot- Egg Omelette (Shepu- Gajjar- Motte Polo)” … My style …
** Ingredients :
Fresh Eggs/ Motto/ Andey : 2-3 large one’s
Milk/Doodh : 2 tblsp
Water/ Uddaka/ Paani : 2 tblsp
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5 – 6 cut into thin rings or finely chopped.
Garlic/ Losun/ Lehsun : 3-4 finely chopped
Ginger/ Adrak/ Alle’ : 1 tsp finely grated
Onion/ Piyavu/ Kanda : 1 small sized Chopped finely.
Carrot/ Gajja : 3- 4 tblsp freshly grated.
Dill Leaves/ Shepu/ Sabsige : ¼ cup cleaned, washed and finely chopped.
Turmeric/ Haldi Powder : a pinch (Optional)
Salt to taste/ Namak swad anusar
Ghee/Toop : For frying of Omelettes
** In a porcelain or glassware bowl, break and add in fresh eggs. Add in a little bit of salt, milk, water and beat with an electric egg beater (you can use hand beater too) till it multiplies in quantity. Keep it ready aside.
** In a bowl add in the finely chopped green chillies, garlic, ginger, onions, carrots, haldi, dill leaves and mix well. Add this to the beaten eggs and once again mix well, the egg batter is now ready to be prepared into omelettes.
** Heat a nonstick pan or any other regular pan you use to remove Omelettes. I have a different small sized pan which I use only for egg omelettes as I do not like to mix up the tavas. Add in a few drop of ghee/ toop and spread it all round evenly on the pan.
** Pour in half of the prepared mixture into the tava and spread it by tilting or gently with the back of a rounded spatula. Sprinkle a few grated carrots on top if you have any kept aside (Optional). Add in a few drop of the melted ghee on the sides of the omelette.
** Cover with a lid and cook on medium heat for just 1-2 minutes and then lower the heat and cook till the top side is done, it will take about 3-4 minutes. Add a few drops of ghee on top of the omelette, loosen from the sides and gently flip it over and cook the top side without covering on high heat for just a minute or two to get that charred look.
** Remove the omelette and put it on a serving plate. Proceed the method with remaining egg mixture in similar method as before. Together you will get about 2 semi thick fluffy omelettes of about 8 inches in diameter with the above mixture. I prepare usually with only 2 large sized eggs, you may do so too.
** “Spiced Dill Leaves- Carrot- Egg Omelette (Shepu- Gajjar- Motte Polo)” is done and ready to be served. Serve it hot with tomato ketchup if desired along with a few toasted or tava fried bread slices as that is the best combo method of serving an omelette. I served it with just toasted bread slices and strong Ginger Tea and trust me it was a wonderful breakfast that kept me going till late noon. Try this out and enjoy with your family and friends.
** I am sharing a common link for both “Omelettes” and “Egg Dishes” below, you can click on the same for more recipes. Do try out different recipes and enjoy with your family and friends. Remember home cooking is the healthiest assuring both of quality and calories. https://gayathrifoodbytes.blogspot.com/search?q=omelettes
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, But if not, you can always go through th link given below …
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Thanks.