Masala omelette

Last updated
Masala omelette
Masala omelette.JPG
Masala omelette
Place of origin India
Associated cuisine Indian
Main ingredients Egg, onions, green chillies, tomatoes

A masala omelette is a variant of the omelette originating from India. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region.[ citation needed ]

Grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry. [1]

The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and jeera (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes. [2] Grated cheese may also be added. The egg mixture is whisked until fluffy and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in.

George Frederick Scotson-Clark, the author of Eating Without Fears, described it as "an excellent late supper dish." [1]

See also

Related Research Articles

<span class="mw-page-title-main">Omelette</span> Egg dish

An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

<span class="mw-page-title-main">Malay cuisine</span> Cuisine of Malay people

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

<span class="mw-page-title-main">Fried rice</span> Asian rice dish

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.

<span class="mw-page-title-main">Trinidad and Tobago cuisine</span> Culinary traditions of Trinidad and Tobago

Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.

<span class="mw-page-title-main">Salvadoran cuisine</span> Culinary traditions of El Salvador

Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.

<span class="mw-page-title-main">Tamil cuisine</span> Culinary traditions of the Tamil people

Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.

<span class="mw-page-title-main">Singaporean cuisine</span> Culinary traditions of Singapore

Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.

<span class="mw-page-title-main">Noodle soup</span> Variety of soups with noodles and other ingredients served in a light broth

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.

<span class="mw-page-title-main">Peranakan cuisine</span> Cuisine of the Straits Chinese people

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.

<span class="mw-page-title-main">Javanese cuisine</span> Cuisine of the Javanese people, Indonesia

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.

<span class="mw-page-title-main">Tomato omelette</span> Indian breakfast dish prepared mostly in Maharashtra

A tomato omelette is a breakfast dish prepared mostly in Maharashtra, India. It is referred to as an omelette because of its visual appearance, but this is a misnomer, as it actually contains no egg product or by-product and is vegan. The main ingredient is chickpea flour or besan. Sometimes, it is also made with dosa batter, with a small quantity of besan only to provide binding, in which case it is classified as Uttapam.

<span class="mw-page-title-main">Meatball</span> Dish of ground meat rolled into a ball

A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish or other seafood.

<span class="mw-page-title-main">Malaysian Indian cuisine</span> Cuisine of ethnic Indian communities of Malaysia

Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.

<span class="mw-page-title-main">Sambal</span> Indonesian spicy relish or sauce

Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

<span class="mw-page-title-main">Acehnese cuisine</span> Cuisine of the Acehnese people

Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food culture in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.

<span class="mw-page-title-main">Indian Indonesian cuisine</span> Cuisine of the people of Indian-Indonesians

Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.

<span class="mw-page-title-main">Hoppel poppel</span> Potato and egg casserole

Hoppel poppel is an egg casserole made with leftovers, a dish associated with frugal housewives.

References

  1. 1 2 Scotson-Clark, George Frederick (G.F.). Eating Without Fears. N.L. Brown, 1923. p. 19. "An Indian Omelette has curried shrimps, eggs or chicken folded in it, and over it is sifted grated cheese. This is an excellent late supper dish."
  2. www.manjumalhi.co.uk/recipes/vegetarian/indian-omelette.html Accessed 2009-01-21. Archived August 20, 2008, at the Wayback Machine