Perfect Sunday breakfast with Ros Omelette

Goa: Ros Omelette is a popular breakfast staple in Goa. Families usually prepare this with leftover xacutti in which the omelette is tossed. This recipe has a contemporary spin where each of the ingredients has been highlighted and it shines on their own.

Ros Omelette

Ingredients

For Xacutti Gravy

Paste 1

1 tsp oil

2 onions sliced

2 green chillies

1-inch ginger

5 garlic cloves

1 garlic clove

1 fresh coconut grated

½ bunch fresh coriander

Paste 2

2-inch cinnamon stick

3 cardamoms peeled

1 tsp aniseed

1tsp black peppercorn

1tsp poppy seeds

1 tsp coriander seeds

8 Kashmiri chillies

1-star anise

1 mace

¼ nutmeg

½ dried turmeric

Finishing

2 tsp oil

2 onions sliced

2 green chillies slit

¼ cup of water

For Ros Omelette

2 eggs

1 onion chopped

1 tomato diced

1 coriander chopped

1 green chilly chopped

Salt to taste

Black pepper powder pinch

50 gms Xacutti Gravy

2 pois

Microgreens a little

15ml oil

10gms butter

Step 1

Prepare paste 1, heat oil in a pan, sauté sliced onions, green chillies, ginger, garlic for three minutes.

Step 2

Add the grated coconut and sauté for another r5-7 minutes. Once onions are crispy, set aside.

Step 3

To make paste 2, on a dry pan separately roast cinnamon, cardamom, aniseed, black peppercorn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, mace, nutmeg and turmeric.

Step 4

Make Xacutti masala by grinding together both the pastes.

Step 5

For the Xacutti gravy, heat oil in a pan and add onions and green chillies.

Step 6

After two minutes, add Xacutti masala and water. Cook for 10 minutes. Adjust the consistency by increasing or decreasing the water. Season it with salt.

Step 7

To make Ros Omelette, make two separate perfectly round sunny side ups and while the sunny side ups are cooking and chopped onion, tomato, coriander, green chilli, salt and black pepper powder from the top.

Step 8

Meanwhile, in another pan, heat butter and toast the poi’s on the pan.

Step 9

Place the two poi’s on a plate, place one egg on each poi. Pour the Xacutti gravy on all sides, leaving the top of the egg.

Step 10

Garnish with microgreens and serve hot.

* Disclaimer: The signature recipe has been provided by Nishesh Seth, Executive Chef, Le Meridien Goa, Calangute. The opinions expressed in the article are the personal opinions of the author. The facts and opinions appearing in the article do not reflect the views of Deccan Chronicle, and Deccan Chronicle does not assume any responsibility or liability for the same.