guilt - Travels for Taste

I wrote this piece on Monday evening ,the internet went up after a few hours ,after I wrote this , spent all of yesterday doing god knows what , so here I am updating my blog with stuff I should have uploaded long back …guilt guilt … sighh:)

It’ s been a very wet day , I woke up at half past 11 , quite late for a Monday morning for most of the world , including my hubby , but well ,probably acceptable for a retailer like me for whom a weekday becomes her Sunday . I would have typed 11:30 but the habit of saying half past so and so has finally seeped into my head thank to all the people around here at work in London , just another small, subtle but noticeable change at how one’s surroundings make us change our long learnt habits .

I do feel like stepping out and just talking a walk but my back has been sore for a few days and yes the weather isn’t helping at all in pushing me to step out , maybe if I treat myself to a new pair of wellis in a bright and cheerful pop colour it may help.

I just saw a movie ‘’Sabrina’’ on T.V as I tried many times unsuccessfully to get my internet up and running , I started cooking too , now am brewing some hot ginger tea and am frying some spicy , hot dal vadas (fried crunchy finger food made from ground dals) , waiting for hubby to get home .

I know that by the type I upload this to my blog, the whole moment will have passed away but just wanted to write about it.

I am at home alone , it’s still a bit bright outside , there is a slight drizzle, a lonely person is trying hard to stay warm in a thin flimsy wind cheater on the bus stop opposite our building gate .I feel grateful for being indoors, having a warm place to stay , food to eat , a husband that loves me to bits and pampers me rotten , a laptop on which I can type this piece onto and a fairly decent life with very few things to crib about ,of course it isn’t perfect , but then isn’t perfection another illusion, shall I just say that I am happy with my life for now , it does suffice for now, certainly does .

I have a book next to me that I want to read , I will after I write this and sip my tea as I wait for my husband to get back from work.

I know what’s for dinner, a spicy traditional fish curry with steamed rice, comfort food for the soul.(The fish of choice is Bombay Duck – or as we call it in Marathi my mother tongue – ”gatgate” or ”Bombil”)

I don’t want to call anyone though am missing home back in India real bad since morning. I am sedate in a way but totally restless in some far corner of my mind.

I am not sure what the reason for that restlessness is, but then if we always knew all the answers for what we feel and why, life wouldn’t be what it is, would it?

I have no idea if anyone will read this and if they do what would they think about it? Spot a few grammatical errors perhaps or maybe incorrect sentence construction. Some might even think, ‘’what garbage, just because blogging is free, everyone who can type thinks they can write’’ Partly true perhaps as well I guess…

Anyway , I am not writing for anybody , it’s more of a release, a diary of sorts , a catharsis even , who knows …just that I want to write this for now …

Aaah the husband’s back, now to get cracking on preparing dinner, catching up on how we spent our day and other daily stuff that life is made up of…..

Bye bye or as the babes in the new Fosters telly ad say ‘’Toodles’’ ….

Your regular omelette but better

What’s life without a bit of a twist I say!

So here’s one of my “different” omelette recipes, I love eating eggs in all shapes and forms and am more so obsessed with omelettes and scrambled eggs.

This recipe is for hungry morning times when you have a rumbling tummy and need time to hold the tummy quiet and prepare for rest of the day. It is a filling, satisfying yummy start to the day, I serve this with 2 slices of toast buttered with a generous blog of organic grass-fed butter and a large glass of freshly squeezed orange juice to wash it down 🙂

Ok so you will need the following ingredients and a really easy short process to cook this yummy egg omelette

An Omelette with a twist

5 from 6 votes

Fluffy, delicious egg omelette

Print Recipe

Prep Time 5

Cook Time 6

Servings: 1 person

Course: Breakfast

Cuisine: Fusion

Ingredients Equipment Method

Ingredients

2 Eggs
1 large Red onion chopped lengthwise
1/2 Garlic cloves sliced very fine lengthwise again
1 Chicken Sausage
2 Green chillies
1 tsp Red chilli powder
Olive Oil as required or unsalted butter
Salt as per taste

Equipment

1 Non-stick frying pan
1 egg-whisk or fork
1 Spatula
1 Knife
1 Chopping Board

Method

Chop the red onion lengthwise and so also the garlic clove.
Heat frying pan over medium heat.
Sauté the red onion n garlic slices in a generous blob of butter on a pan until the onion starts to reduce turns a mild brown n stays ab it soft.
Transfer the onion and garlic onto a creamic plate and allow to cool down a bit.
Crack two eggs in a mixing bowl, beat them well using a whisk or a fork until you see loads of bubbles forming and the eggs have a nice thick consistency.
Now mix in the onions and garlic into the eggs, add the chopped chillies, red chilli powder.
Roughly chop the chicken sausage and add into the egg mixture, mix well
Heat the same frying pan on a medium add and add some more butter if you like, when the pan is hot , pour the egg mixture into the pan.
Cook with a lid for a few minutes, then using a wooden spatula loosen the omelette around the eggs, flip and cook until done on the other side without a lid, reduce the heat as required.
Serve hot with toasted sourdough smothered in butter, a nice strong cup of masala chai and some freshly squeezed orange juice or a slice of grapefruit.

Recipe Notes:

I like to chop the red onion and garlic lengthwise. Why, you ask? Because in an omelette the tiny square bits will loose themselves and vanish I like to chomp on and feel the taste of all the ingredients as I eat the omelette and appreciate each and every ingredient, it’s just so much more fulfilling and creates an immense feeling of happiness as a creator of a true mouth-watering masterpiece.
The red onion should be sauteed to the point it is still soft and light brown so that when you bite into it, it releases a sweet burst of onion taste on your palate.
Feel free to swap the butter for olive oil or an oil spray.
I prefer to use unsalted butter, I mean who wants to pump their body with extra sodium, not me, hellow normal blood pressure!
A fluffy, well-cooked omelette is a joy to cook and serve and even nigger pleasure to eat so it is imperative to get the timing of flipping it over absolutely spot-on and correct, it comes with practise and you will love it!
Feel free to innovate and improvise this recipe, throw in bits of sweet pepper, sweet corn, spinach that is about to go off, or some kale that is looking tired, add in your favourite cheese or not. I leave that to your imagination, creativity, and what is available at hand!

AAAHHH pure omelette pleasure.