Posts filed under ‘yellow capsicum’

Ande ka Funda- Omlete:Curry

This delicious Omlete- curry is a great way to have brunch on lazy weekends. The inspiration for this recipe comes from a cookery show on Zee Marathi. A simple Omlete served with a little curry completely transforms the ‘same old Omlete’ to a fabulous complete meal!

I made this Omlete –Curry for brunch this weekend and at the same time Bee and Jai announced this fabulous event ‘Click: the photo event’.So the timing of this post just clicked! J



Omlete-Curry recipe

Serving: 1 person


For the Omlete:

2 Eggs

¼ cup chopped Yellow Capsicum

¼ cup chopped Red Capsicum

½ tsp green chilli paste

Salt to taste

1-2 tsp Oil  

For the Curry:

1 Tomato chopped

½ onion chopped

1 tsp tomato ketchup (optional)

1 tsp pepper powder or ½ tsp Red chili powder

1 garlic pod crushed

Salt to taste

1 tsp butter/oil 

For the Omlete:


Mix all the ingredients for the omlete except oil. Whisk well.

Heat oil in a flat bottom pan.

Pour in the mixture to make an omlete

Flip on the other side and cook for 1 min.

Remove on a plate and cut into small strips as shown in the photo 

For the Curry:

Heat butter in a pan.

Add the garlic and the chopped onion and sauté for a few minutes

Add the chopped tomatoes, pepper powder, ketchup, salt and mix well.

Cook till the tomatoes soften.

Add little water to give it a sauce like consistency. 

For serving:

Add a spoonful of the curry to the serving plate.

Top with the Omlete Strips and serve with some brown bread slices.

Variation:This time I did not add any Masala to the Gravy. But next time I intend to add a little Garam Masala powder or maybe Pav bhaji Masala .Also a little cheese can be added to the omlete for variation.

October 1, 2007 at 11:18 am 15 comments

Thai style vegetables in Red curry and Saffron Rice

In contrast to week days, Weekends I cook some elaborate meals. This weekend I made this Thai style vegetables in Red curry and Saffron Rice.

For the curryI made everything from scratch right from coconut milk.

I used the recipe for the Red Curry paste from Sanjeevkapoor. This spicy Thai style vegetables in Red Curry we had with Saffron Rice. I used lime leaves from our garden to flavour the curry .

I followed this recipe for Saffron Rice, Except that I made it in the Rice cooker and with our regular long grained white rice-no jasmine rice.


Thai style vegetables in Red Curry recipe

For about 4-5 servings


For the Red curry paste


8 Red chillies whole

2-3 Lemon grass stalk (I have used dried sticks)

1 tsp Coriander seeds/powder

1 tsp Cumin seeds

8-9 Peppercorns

2 medium sized Onions (chopped)

4-5 cloves Garlic (chopped)

Salt to taste  

For the Vegetables in gravy


200 gms tofu cubed

7-8 button mushrooms, thoroughly washed and sliced

6-7 Babycorns slit lengthwise

1 large Yellow capsicum julienned

~ 2 cups cabbage diced

3/4 cup thin coconut milk

~ ½ cup Mung sprouts

A handful of roasted peanuts (crushed)

1 tsp Lemon juice

4-5 lime leaves torn with hand

1 tbsp oil

Salt to taste 

To make Coconut milk

Take about ½ cup fresh , grated coconut in a blender along with ~ ½ cup lukewarm water. Blend till the coconut becomes creamy. Sieve through a fine mesh (like a cheesecloth)to get the coconut milk. Repeat this procedure with the coconut ‘flesh’ and less water one or two times more till most of the milk comes out.  

To make the Red curry

Blend all the ingredients of the Red curry paste together to a smooth paste. 

To make the Vegetables in gravy

Heat oil in a pan.

Add the mushrooms and sauté till all the water dries up.

Add the babycorns and the Mung sprouts. Add about ½ cup water. Cover and cook for 5 minutes.

Add the cabbage. Cook for few minutes more.

Then add the tofu and capsicum. Cook for few more minutes.

Add the red curry paste. Mix nicely and heat on high flame for few minutes.

Stir in lime juice and salt and mix nicely.

Add the coconut milk , simmer for 2 minutes.

Add the lime leaves and crushed peanuts.

Serve hot with Saffron Rice.


August 13, 2007 at 4:02 pm 11 comments

June 2021




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