Brain omelette

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Preparation Time     : 15 minutes

Cooking Time          : 4 -3 minutes for each omelette

Serving                    : 2 members

Description

Cooking is an art form from home made rustic authentic dishes to gourmet dishes or innovative dishes. The key to perfecting the art of cooking is attained with a delicate balance of flavour’s, aroma and taste which comes after years of practice and tasting. We need to understand each individual ingredient and marry them together. Once you achieve this, your food is guaranteed to transport you to another level. Like wise this simple omelette took me years to master the art of cooking it right. I know it’s just an omelette but then I failed on every try with the right colour to the spongy texture and crisp cover its supposed to have. As always my try’s with error and practice made me perfect with this simple dish. The beauty of this dish lies in the fact that it can be cooked at the last minute. The crisp outer cover, spongy cooked egg with oozy brain pieces and bite of the onions is to die for. Make sure to have it hot and once in a blue moon as this fatty indigent culprit can easily shoot up your cholesterol level.  happy trial and error to all of you.

Ingredients

Ingredients
Quantity
Goats brain2 cleaned and each cut into 6 pieces
Eggs4
Small onions1 cup chopped
Green chillies 2 chopped
Coriander leaves few chopped
Cinnamon1/4 inch piece
Clove 1
Coriander powder2 pinches
Ginger garlic paste 1/8 teaspoon ( a pinch of each )
Red chilli powder 2 pinches
Turmeric powder 1/8 teaspoon
Salt to taste
Cracked pepper to taste
Ghee 5 tablespoons

Method 

  1. Powder the cinnamon and Clove together. Mix all the ingredients together. Heat a shallow kadai with 2 tablespoons of ghee.
  2. Pour half the mix (about two ladles) and cook to done on both sides for 2 minutes each in medium low heat to a golden yellow colour.serve hot