Have you ever experienced soul satisfying delight in the last bite of a cream biscuit full of cream, that you have rightfully earned after carefully eating the edges? Or, a drive with open widows and old romantic song? Or scanning through old photographs, or a long walk in a good weather? Or staring at the rains from window with a cup of tea in hand? Talking to an old friend remembering all good moments, and last but not the least dancing on your own?
They call it little pleasures of life and I call it life itself. How these small joys which are mostly ignored and taken for granted, make our life so meaningful. And the saddest part is, many of us remain ignorant of these precious joys forever our life and focus on the so-called happiness set by the societal norms, forgetting to smell the roses, thus unaware of the gems we are missing in the chase.
Hence blessed are those who are aware and has the capability to acknowledge these simple pleasures and have understood the true meaning of life. Blessed are those, who have come out from all hesitations and fear of being laughed at, and has the courage to jump in puddle. Blessed are those who has the time to splash water on face from a flower after a rain.
It is indeed different for everyone. But this is for sure that every creature in this world has experienced such joy in their lives being aware or unaware, for nature has such joys in abundance. Some of these pleasures are common and some seems rare, confined to few. Few of these simple pleasures will appear weird to someone, but for another, these pleasures will be moment of realising heaven. Having omelette for breakfast (or even lunch and dinner), is that joyous moment for me. How much ever I have omelettes I just don’t get bored with omelettes. And experimenting with omelettes is another thing that elates my mind to another level. Preparing ‘Paneer Stuffed Omelette’ is this kind of happiness which seems so simple but yet so pleasurable. My happiness knows no bound, every time I see these omelettes beautifully folded in the pan. And the fact that these Paneer Stuffed omelettes contain all the goodness of paneer and egg, I don’t have any reason not to have a soul satisfying Sunday (or even weekday) breakfast.
So, here is the step-by-step recipe for Paneer stuffed Omelette.
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Recipe: Paneer Stuffed Omelette
Preparation Time: Around 9 Minutes Stir Frying Crumbled Paneer: Around 24 minutes on minimum flame Cooking Omelette: Around 30 minutes for four omelettes (includes heating pan and heating oil) Equipment Used: Bowls, Knife & Chopping Board, 1 Non-stick Frying Pan, 1 Non-stick Skillet Pan, Wooden Turner, Whisker and Measuring Spoon Yield: Around 8 omelettes
Ingredients:
- 1 tablespoon coriander leaves
- 200 gm paneer
- 1 medium sized onion
- 1 medium sized tomato
- 4-5 garlic cloves
- 1.8cm X 2.5 cm ginger
- 1 tablespoon and around 3 teaspoon refined oil
- Around 2 & ½ teaspoon salt (amount of salt will vary depending on the number of omelettes)
- ¼ teaspoon turmeric powder
- 1 green chilli
- Eggs as per number of omelettes
Method:
- Remove the coriander leaves from the stalks and keep them soaked in water
- Crumble the paneer in a bowl
- Clean, peel and chop 1 medium sized onion and clean and chop 1 medium sized tomato. Keep them aside
- Peel and chop 4-5 garlic cloves. Keep them aside
- Peel and keep the ginger ready
- Heat a pan. Heat 1 tablespoon refined oil in the pan once the pan is hot
- Sauté the chopped garlic when light smoke starts coming out from oil
- Add chopped onion once the garlic pieces are sautéed. Fry onion till they turn translucent
- Add chopped tomato to fried onion. Fry the tomatoes till they are tender
- Add paneer into the pan once tomato pieces are tender, followed by ½ teaspoon salt and ¼ teaspoon turmeric powder
- Mix and stir for another 1-2 minutes, till the ingredients properly mix with each other
- Grate ginger and chop green chilli into the pan
- Switch off the flame and sprinkle chopped coriander leaves on stir fried paneer crumble
- Now put a skillet pan on low flame. Heat 1 teaspoon refined oil once the pan is hot
- Simultaneously, beat an egg in a bowl. Add ¼ teaspoon salt and whisk the egg till it is sufficiently frothy
- Pour the whisked egg into the pan. Spread the whisked egg across the pan. Add fried crumbled paneer on one side of the omelette, once the liquid from the omelette dries up
- Fold the omelette and shift the omelette to a plate
- Follow the same process for the rest of the omelettes, while supplementing with ¼ teaspoon oil per omelettes
Soak coriander leaves in water.
Crumble paneer.
Chop onion.
Chop tomato.
Chop 4-5 garlic cloves.
Peel a ginger chunk.
Heat a pan and heat 1 tablespoon refined oil.
Sauté the chopped garlic.
Fry the chopped onion.
Add and fry chopped tomato till they are tender.
Add paneer, followed by ½ teaspoon salt and ¼ teaspoon turmeric powder.
Mix and stir for another 1-2 minutes.
Grate ginger into the pan.
Chop green chilli.
Switch off the flame and sprinkle chopped coriander leaves.
Heat 1 teaspoon refined oil in a skillet pan.
Beat and whisk an egg after adding 1 teaspoon salt.
Pour the whisked egg into the pan.
Add fried crumbled paneer on one side of the omelette, once the liquid from the omelette dries up.
Fold the omelette and shift the omelette to a plate.
Tips:
- In case you are using store bought refrigerated paneer, thaw the paneer couple of hours in advance
- For non-stick pans, heat the pans on low flame
- You can add little bit of hot and sweet sauce while frying crumbled paneer
- Ensure the oil is hot when you are pouring whisked egg into pan
- The entire cooking has been done on low flame
