Tomato Omelet
Tomato Omelet
Ingredients
tomatoes: 2
onions: 1
garlic:
pepper, chili: 5
baking powder: 1 44
coriander: 1 31
cumin: 1 31
ginger: 1/2 45
salt, table:
oil, frying:
flour, peas: 2 29
tomatoes: 2
onions: 1
garlic:
pepper, chili: 5
baking powder: 1 44
coriander: 1 31
cumin: 1 31
ginger: 1/2 45
salt, table:
oil, frying:
flour, peas: 2 29
Dish Type: Side Dish
Country: India
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Make a paste with chilies, ginger, garlic and coriander leaves in a grinder.
2. To the beans, add paste, onions, tomatoes, cumin powder, coriander powder, salt, and baking powder
3. Add 3/4 to 1 cup water. Set aside batter for 10 minutes.
4. Heat 3 tsp oil in a frying pan. When sufficiently hot, pour 1/4 cup batter at a time. Fry both sides. Serve hot.
1. Make a paste with chilies, ginger, garlic and coriander leaves in a grinder.
2. To the beans, add paste, onions, tomatoes, cumin powder, coriander powder, salt, and baking powder
3. Add 3/4 to 1 cup water. Set aside batter for 10 minutes.
4. Heat 3 tsp oil in a frying pan. When sufficiently hot, pour 1/4 cup batter at a time. Fry both sides. Serve hot.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines