Recipe for Crispy Omelette Basket
Ingredents: 2 tbsp vegetable oil 1 sliced onion 2 sticks of celery 1 chopped capsicum 250 gm sliced mushrooms 150 gm bean sprouts 6 eggs 3 chopped spring onions 1 tbsp chopped cashew nuts salt and pepper to taste Potato basket? kg grated potato (half boiled) 2 tbsp corn flour oil for frying salt and pepper to taste
Method:
Heat oil in a pan and saut?a> onion, celery, mushrooms and bean sprouts for few minutes. Beat the eggs, season with salt and pepper and add to vegetables in the pan. Cook the omelette on both sides until golden in color. For the potato basket, take two wire strainers, one a little bigger than the other. Dip them briefly in hot oil. Combine all ingredients and press into the larger sieve.Cover with the small sieve. Holding the handles of both the sieves, dip the sieves in hot oil. Fry until the potato basket is crisp and golden in color. Cut the omelette into thin strips and place in the potato baskets. Garnish with toasted nuts and serve hot.
Recipe By: (Indian)
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