Masala omelette, greasy toast and rose milk – Nostalgia for breakfast

The 90s take me back to Mangalore, where I spent most summer holidays. I also stayed there at granny’s place for 5 years to finish school and college. My favourite and my best years, of course. There was this petty shop in the neighbourhood where the owner, Vinayaka, treated his customers like family. Well, those were such times. There was this sense of belonging to a place, to its people and its food. That shop didn’t have a name. He said he’d have to pay extra taxes and rent if he got it commercialized (or something to that effect). He anyway sold things like newspaper, cigarettes, chocolates and other small things.

masala omelette

There was a corner where he had a single burner stove where he’d made omelette, toasted bread and tea. He also served badam milk, rose milk, lemonade and other local cold drinks. I still remember the taste of his slightly over done masala omelette and the chilled sweet rose milk. Both costed 10 bucks in all. It was a treat I would indulge in every month or so.

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This Sunday I wanted the exact same thing for breakfast. I couldn’t come close to what Vinayaka served. I tried, though.

Ingredients:

Eggs – 2

Onion – 1/2, finely chopped

Tomato – 1/2, finely chopped

Oil – 1 tsp

Green chilli – 1 small

Chilli powder – 1/2 tsp

Salt and pepper to season

Coriander leaves to garnish

Bread – 2 slices

Butter – a knob

Rose syrup – 1 tbsp (I used this one)

Milk – 1 cup chilled

Method:

Saute onion, tomato and green chilli in hot oil for 3-4 mins.

Whisk eggs with salt and pepper.

Pour it on to the pan and lower the flame.

Sprinkle the chilli powder and coriander leaves.

Let this cook for 2-3 mins and then flip the omelette to cook on the other side.

Cook it as you like it. I liked this one slightly over and brown, with edges a little crisp.

Take of off the pan and put a knob of butter in the pan.

Once the butter melts, place the bread slices on it.

Let it toast on the pan till nicely browned on either sides.

Now on to the rose milk.

Blitz the rose syrup and milk together in your blender. Serve.

I didn’t use the blender. I just ‘beat’ the two transferring it from one glass to another. Like we do with filter coffee.

Sandwich the omelette between the bread slices and serve with chilled rose milk.

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