Sneha's Recipe: Indo Chinese

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette. This is very quick to put up and will go very well with fried rice or as a side dish.
Serves 2 -3
Ingredients

4 Large Eggs
¼ Teaspoon Pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoon Oil
For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small Onion - cut into cubes
1 Small Capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar
Method

Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour little of the egg mixture to make a thin omelette.

While the omelette is still not cooked completely, roll it gently into then center

Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.

Do this process till all then egg mixture used. Make a thick roll.

Cut it from the center, see the layers!!

Then into cubes. Keep aside.

In another pan heat oil add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced onions and capsicum. Continue to sauté on the high flame. Add all the sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the egg pieces into the sauce and mix it so that the y are coated with the sauce.

Finally add some finely chopped spring onion green and serve hot. Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine, Sunday Funday

For Sunday Funday we are sharing Egg recipes.

Breakfast Pizza from Karen's Kitchen Stories
Cottage Cheese Scrambled Egg Skillet from Amy's Cooking Adventures
Egg Ghee Roast Recipe from Mayuri's Jikoni
Deviled Egg Dip from A Day in the Life on the Farm
Deviled Quail Egg Shrimp Canapés from Food Lust People Love
Indo Chinese Style Chilly Omelette Stir Fry from Sneha's Recipe
Pickled Quail Eggs from Culinary Cam

Bread Manchurian is a super easy, innovative and tempting snack recipe for breakfast. Best to make this with leftover bread. This can be made even for kids tiffin or as an evening snack.

Serves 2
Ingredients
A Pinch of Salt or to taste
¼ Teaspoon Black Pepper powder
1 Tablespoons Heaped Red Chilli Garlic Sauce
2 Tablespoon Dark Soy Sauce
3 Tablespoons Tomato Ketchup
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes
1 Tablespoon Noodle Masala
1 Medium Onion - finely chopped
¼ Cup Red Capsicum - diced
¼ Cup Green Capsicum - diced
¼ Spring Onion - white & green chopped
10 Bread Slices - cubed
3 Tablespoons Oil
Method

Cut the sliced bread into medium sized cubes. Air Fry them for 8 minutes at 125°C, then shake the basket and again air fry for another 5 minutes.
In a bowl add the all the sauce, red chili flakes, pepper powder , noodle masala and ketchup with 1 cup water mix well. Keep aside.

In a large pan heat oil, fry the onions till they start to change color then add the diced capsicums and stir fry for a minute Now add the mix sauces and stir fry on high flame for a minute. Add the bread cubes and stir fry quickly till all the cubes are coated with the sauces. Reduce the flame to low, cover with a lid and let it cook for 2 -3 minutes or till nicely heated.

Your tempting Bread Manchurian is ready to serve. Garnish it with spring onions greens and serve hot.

Using the air fryer to make the bread cubes crisp, gives it a nice texture and the end result is not soggy. Enjoy this as a breakfast or an evening snack.
Labels: Leftover series, Bread Slices, Breakfast, Manchurian, Indo Chinese, Multi Cooker Monday, Air Fryer, Serves Two