Ros Omlete By Neha Sawant

Instructions Roast grind together ingredients for green chutney and set aside. Take chicken in a bowl, add salt and green chutney and mix well. Set aside for 30 mins Heat 1 tsp oil in a pan, add whole spices except powdered spices and coconut. Toast till lightly golden. Add in spice powders and mix well. Remove to a blender. In the same pan add in coconut and roast till golden. Remove the blender and grind to a smooth puree. Heat oil in a pan, add onions and cook till golden. Add chicken and saute for 5 mins. Add ground masala and water. Mix well. Bring it to a boil and simmer for 30 to 40 mins till oil separates and chicken is cooked. For omlet Add the chopped onions, green chillies, coriander, chilli and turmeric powder to a bowl. Give it a mix. Break in the eggs and whisk lightly. Season to taste. Heat the oil in a large non stick frying pan. Pour in one-third of the egg mix in the pan. Give it a quick swirl making sure to distribute it evenly across the pan. Cook the underside for a minute on medium heat till it sets, is light brown and slightly crisp around the edges. Flip the omelette over and cook for a further minute on medium heat till its get well done. Set aside & keep warm. Remove and serve with Chicken Ros (chicken xacuti gravon top of omelette and add onion,cabbage, lime coriander and Pao (Goan local bread).