Spicy Green Chutney Omelet Filling Recipes

Steps:

• In a large nonstick skillet, melt butter and oil over medium-high heat. Whisk the eggs, water, garlic, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; fold in half. Invert omelet onto a plate to serve. Sprinkle with red pepper flakes.

Steps:

• 1. Prepare the chutney. Then, place it in a fine-mesh strainer set over a bowl to drain out most of the juices. (Press on it slightly just before using.)2. Heat the oil in a small nonstick wok or saucepan over medium heat and cook the onion, stirring, until golden, about 5 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Remove from the heat and mix in the chutney. Add salt, if needed. It is now ready to use.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.