Recipe for Goan Ros Omelette made with Mushroom Xacuti Gravy. Recipe with step by step pictures and video.
Ros Omelette is a classic Goan breakfast dish. Ros / Ras means gravy. Omelettes are served with leftover gravy from dinner (usually chicken xacuti gravy) and Pav. This is a very popular street food in Goa. Instead of the chicken xacuti (pronounced as shakuti / chacuti), I made a mushroom xacuti. Xacuti is a Goan style spiced coconut curry. This is a coconut based curry. I have used coconut oil for making this recipe.
Here is the video of how to make Ros Omelette Recipe
Here is how to make Ros Omelette Recipe Xacuti Masala Paste Dry roast all the spices along with poppy seeds on a low flame until fragrant. Set aside to cool.
In the same pan, add in a teaspoon of coconut oil. Add in the ginger, garlic, onions and the tamarind. Sauté till the onions are soft and starting to brown. Remove from heat and set aside to cool along with the spices.
In the same pan, dry roast the coconut until its light golden. Set aside to cool along with the other roasted ingredients.
Add up to half a cup of water and grind all the roasted ingredients together to a smooth paste. Set aside.
Marinating the Mushrooms Grind the coriander leaves and green chillies with little water. Add it to the diced mushrooms. Add in the lime juice and marinate the mushrooms for 20 minutes. Note: You can use the same marination with chicken instead of mushrooms. Make sure the chicken is cut in small pieces and use bone in chicken for more flavour. The rest of the recipe and method remains the same.
Making the gravy Heat oil in a pan and add in the curry leaves and onions. Sauté until the onions are soft.
Add in the finely chopped tomatoes, salt, turmeric powder and red chilli powder. Sauté for a few seconds. Cover and cook until the tomatoes are mushy.
Add in the marinated mushrooms, xacuti masala paste and 2 cups of water. Mix well.
Cover the pan. Simmer the gravy for 20 minutes.
Add in the sugar and coconut milk. Simmer the gravy for a couple of minutes. Finish with a generous sprinkling of coriander leaves.
Making the Omelettes (this recipe makes 3 small Omelettes) These are classic masala Omelettes. Beat four eggs along with salt, finely chopped onions, finely chopped green chillies and finely chopped coriander leaves.
Heat a pan (preferably non stick) and add in half a teaspoon of oil. Ladle a scoop of egg mixture onto the pan. Cook for a few seconds until the sides are set.
Gently flip the Omelettes and cook the other side for a few seconds. Do not cook for long else the Omelette will become very hard. Remove the Omelette from the pan and repeat with the remaining egg mixture. Set aside.
Toasting the pav Heat about a teaspoon of unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.
Assembling the Ros Omelette Take a bowl and add in the gravy. Top it with Omelette and cover the Omelette with gravy. Sprinkle onions and coriander leaves. Add a lime / lemon wedge and serve with pav.
For the Xacuti Masala Paste
1/4 inch piece cinnamon – cassia 3 cardamom 3 cloves 1/8 th of a nutmeg 2 bits of star anise 1 small piece mace 1/2 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1/2 teaspoon black pepper 2 teaspoon coriander seeds 1 teaspoon white poppy seeds 3 dried red chillies 1 teaspoon coconut oil 7 cloves garlic, chopped 1/2 inch piece ginger, chopped 1/2 cup onions, sliced 1 marble size tamarind 1/4 cup fresh shredded coconut 1/2 cup water
Marinating Mushrooms
200 grams diced mushrooms 4 stalks coriander leaves 3 green chillies 1/4 cup water 1 teaspoon lime juice
Other Ingredients for Ros Omelette
1 teaspoon coconut oil 2 sprigs curry leaves 1/4 cup onions, finely chopped 3 tomatoes, finely chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 2 cups water 1 teaspoon sugar 200 ml canned coconut milk 2 teaspoon coriander leaves, finely chopped
For Making Omelettes
4 eggs 1/4 teaspoon salt 3 tablespoon onions, finely chopped 1 green chilli, finely chopped 2 tablespoon coriander leaves, finely chopped 2 teaspoon coconut oil for making omelettes
For Making Toasted Pav
4 teaspoon unsalted butter 4 slices pav 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 tablespoon coriander leaves
To Serve
finely chopped onions finely chopped coriander leaves lime wedges
Xacuti Masala Paste
Dry roast all the spices along with poppy seeds on a low flame until fragrant. Set aside to cool. In the same pan, add in a teaspoon of coconut oil. Add in the ginger, garlic, onions and the tamarind. Sauté till the onions are soft and starting to brown. Remove from heat and set aside to cool along with the spices. In the same pan, dry roast the coconut until its light golden. Set aside to cool along with the other roasted ingredients. Add up to half a cup of water and grind all the roasted ingredients together to a smooth paste. Set aside.
Marinating the Mushrooms
Grind the coriander leaves and green chillies with little water. Add it to the diced mushrooms. Add in the lime juice and marinate the mushrooms for 20 minutes.
Making the gravy
Heat oil in a pan and add in the curry leaves and onions. Sauté until the onions are soft. Add in the finely chopped tomatoes, salt, turmeric powder and red chilli powder. Sauté for a few seconds. Cover and cook until the tomatoes are mushy. Add in the marinated mushrooms, xacuti masala paste and 2 cups of water. Mix well. Cover the pan. Simmer the gravy for 20 minutes. Add in the sugar and coconut milk. Simmer the gravy for a couple of minutes. Finish with a generous sprinkling of coriander leaves.
Making the Omelettes (this recipe makes 3 small Omelettes)
These are classic masala Omelettes. Beat four eggs along with salt, finely chopped onions, finely chopped green chillies and finely chopped coriander leaves.
Heat a pan (preferably non stick) and add in half a teaspoon of oil. Ladle a scoop of egg mixture onto the pan. Cook for a few seconds until the sides are set. Gently flip the Omelettes and cook the other side for a few seconds. Do not cook for long else the Omelette will become very hard. Remove the Omelette from the pan and repeat with the remaining egg mixture. Set aside.
Toasting the pav
Heat about a teaspoon of unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.
Assembling the Ros Omelette
Take a bowl and add in the gravy. Top it with Omelette and cover the Omelette with gravy. Sprinkle onions and coriander leaves. Add a lime / lemon wedge and serve with pav.
Notes
You can use the same marination with chicken instead of mushrooms. Make sure the chicken is cut in small pieces and use bone in chicken for more flavour. The rest of the recipe and method remains the same.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 30m
For the Xacuti Masala Paste
1/4 inch piece cinnamon – cassia 3 cardamom 3 cloves 1/8 th of a nutmeg 2 bits of star anise 1 small piece mace 1/2 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1/2 teaspoon black pepper 2 teaspoon coriander seeds 1 teaspoon white poppy seeds 3 dried red chillies 1 teaspoon coconut oil 7 cloves garlic, chopped 1/2 inch piece ginger, chopped 1/2 cup onions, sliced 1 marble size tamarind 1/4 cup fresh shredded coconut 1/2 cup water
Marinating Mushrooms
200 grams diced mushrooms 4 stalks coriander leaves 3 green chillies 1/4 cup water 1 teaspoon lime juice
Other Ingredients for Ros Omelette
1 teaspoon coconut oil 2 sprigs curry leaves 1/4 cup onions, finely chopped 3 tomatoes, finely chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 2 cups water 1 teaspoon sugar 200 ml canned coconut milk 2 teaspoon coriander leaves, finely chopped
For Making Omelettes
4 eggs 1/4 teaspoon salt 3 tablespoon onions, finely chopped 1 green chilli, finely chopped 2 tablespoon coriander leaves, finely chopped 2 teaspoon coconut oil for making omelettes
For Making Toasted Pav
4 teaspoon unsalted butter 4 slices pav 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 tablespoon coriander leaves
To Serve
finely chopped onions finely chopped coriander leaves lime wedges
Xacuti Masala Paste
Dry roast all the spices along with poppy seeds on a low flame until fragrant. Set aside to cool. In the same pan, add in a teaspoon of coconut oil. Add in the ginger, garlic, onions and the tamarind. Sauté till the onions are soft and starting to brown. Remove from heat and set aside to cool along with the spices. In the same pan, dry roast the coconut until its light golden. Set aside to cool along with the other roasted ingredients. Add up to half a cup of water and grind all the roasted ingredients together to a smooth paste. Set aside.
Marinating the Mushrooms
Grind the coriander leaves and green chillies with little water. Add it to the diced mushrooms. Add in the lime juice and marinate the mushrooms for 20 minutes.
Making the gravy
Heat oil in a pan and add in the curry leaves and onions. Sauté until the onions are soft. Add in the finely chopped tomatoes, salt, turmeric powder and red chilli powder. Sauté for a few seconds. Cover and cook until the tomatoes are mushy. Add in the marinated mushrooms, xacuti masala paste and 2 cups of water. Mix well. Cover the pan. Simmer the gravy for 20 minutes. Add in the sugar and coconut milk. Simmer the gravy for a couple of minutes. Finish with a generous sprinkling of coriander leaves.
Making the Omelettes (this recipe makes 3 small Omelettes)
These are classic masala Omelettes. Beat four eggs along with salt, finely chopped onions, finely chopped green chillies and finely chopped coriander leaves.
Heat a pan (preferably non stick) and add in half a teaspoon of oil. Ladle a scoop of egg mixture onto the pan. Cook for a few seconds until the sides are set. Gently flip the Omelettes and cook the other side for a few seconds. Do not cook for long else the Omelette will become very hard. Remove the Omelette from the pan and repeat with the remaining egg mixture. Set aside.
Toasting the pav
Heat about a teaspoon of unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.
Assembling the Ros Omelette
Take a bowl and add in the gravy. Top it with Omelette and cover the Omelette with gravy. Sprinkle onions and coriander leaves. Add a lime / lemon wedge and serve with pav.
Notes
You can use the same marination with chicken instead of mushrooms. Make sure the chicken is cut in small pieces and use bone in chicken for more flavour. The rest of the recipe and method remains the same.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/ros-omelette-recipe/
Recipe for Tandoori Chicken made at home in a bbq grill. Recipe with step by step pictures. Homestyle Tandoori Chicken Recipe.
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Here is how to make Tandoori chicken at home. This is my 20 ingredient homestyle Tandoori Chicken Recipe. There is a lot of ingredients that is going on in this recipe but trust me on this. Everything comes beautifully at the end. Its a very simple recipe to put together if you have all the ingredients on hand.
Get all the ingredients prepped up. Here is what you will need. We need two sets of ingredients. The spice powders and the wet ingredients and herbs.
I prefer to use whole legs for making tandoori chicken. Traditionally the chicken is grilled skinless. But if you like your chicken with the skin on, please go ahead. This recipe will suffice for 3-4 legs. Make deep gashes in the chicken.
Apply salt and lime juice and rub the chicken well. Set aside.
Take all the spice powders along with the whole spices like cinnamon, cloves and cardamom in a mixie jar. I do not use any food coloring in my cooking. I have used paprika for the colour. Honestly, you do not require any food coloring. To me, its the most unappetizing thing to do. The deep artificial red colour on the chicken is something I really hate.
Grind to a powder.
Add in the wet ingredients namely yogurt, cream, oil, garlic, ginger and green chillies. Grind it along with the spice powders to a smooth paste. Traditionally, mustard oil is preferred. But I use peanut oil as mustard oil can be little over powering at times.
Add it to the chicken and apply the marinade well.
Marinate the chicken over night in the fridge. You can marinate for up to a day.
Grill the chicken over hot coals for 20 – 30 minutes. The time will differ based on the size of the chicken leg and the heat of the grill. Keep moving the pieces around so it gets cooked evenly.
Baste the chicken with the remaining marinade while the meat is being grilled.
I use a meat thermometer to check for doneness of the chicken. A thermometer inserted in the middle (touching the bone) should read around 170-175 degrees F.
Remove the chicken from the grill and brush it with butter. Some people dust the grilled chicken with chat masala. But I just finish the chicken with a coating of butter and its done. Serve with lime wedges and onions.
Note: The same recipe can be made in an OTG oven. Bake the chicken in a 200C oven for 30-40 minutes. Baste the chicken once or twice and turn the pieces in the oven half way through so they cook evenly. Finally, finish with butter.
1 teaspoon salt 1/4 teaspoon cumin powder 3/4 teaspoon red chilli powder 1/4 teaspoon turmeric powder 1/4 teaspoon black pepper powder 1/4 inch piece cinnamon / cassia 2 cloves 2 cardamom 1/2 teaspoon kasuri methi / dried fenugreek leaves 1/4 teaspoon dry ginger powder 1/2 teaspoon paprika 1/2 teaspoon coriander powder 1 Lime, juiced 1/2 inch piece ginger 2 green chillies 6 cloves garlic 2 tablespoon curd / plain yogurt 2 tablespoon cream 2 tablespoon oil
1 tablespoon Butter for brushing finished chicken
3 whole legs of chicken – bonein
To Serve: Lemon Wedges and Cut Onions
Get all the ingredients prepped up. Make deep gashes in the chicken. Apply salt and lime juice and rub the chicken well. Set aside.
Take all the spice powders along with the whole spices like cinnamon, cloves and cardamom in a mixie jar. Grind to a powder. Add in the wet ingredients namely yogurt, cream, oil, garlic, ginger and green chillies. Grind it along with the spice powders to a smooth paste. Add it to the chicken and apply the marinade well.
Marinate the chicken over night in the fridge. You can marinate for up to a day.
Grill the chicken over hot coals for 20 – 30 minutes. The time will differ based on the size of the chicken leg and the heat of the grill. Keep moving the pieces around so it gets cooked evenly. Baste the chicken once or twice while grilling with the leftover marinade.
I use a meat thermometer to check for doneness of the chicken. A thermometer inserted in the middle (touching the bone) should read around 170-175 degrees F.
Remove the chicken from the grill and brush it with butter. Some people dust the grilled chicken with chat masala. But I just finish the chicken with a coating of butter and its done. Serve with lime wedges and onions.
Notes
The same recipe can be made in an OTG oven. Bake the chicken in a 200c / 400F oven for 30-40 minutes. Baste the chicken once or twice and turn the pieces in the oven half way through so they cook evenly. Finally, finish with butter.
- Author: Suguna Vinodh
- Prep Time: 24h
- Cook Time: 1h
