In this small chirpy town of Baroda or Vadodra as they say it, where majority of the population is vegeterian but you will still find its share of eggetarian roaming around this side of VIP road, Karelibaug and the reason is Raju omelette.
I went through the menu list on the wall and it starts with Rs 65 for a omelette pav which is also quite costly according to mumbai standard and it makes me wonder what is so special about it that people are willing to pay more than 100 bucks for a variety of egg dishes. I mean how creative can you get with eggs. The menu list is not too long, But you will still find each dish different from the other.
The answer is the huge fan following and also the trust in quality which is being served for more then 2 decades. The kitchen is sparkling clean (which even puts me to shame :P) with around 12 to 15 people managing the kitchen yet people are standing and eating and they dont seem to mind at all.
You can see your omelette being made with no frills at all but with a generous amount of butter, the pavs(buns) are literally dipped in butter and each morsel tastes like a fluffy soft hot and spicy cotton. Worst part is it gets over in blink and you miss moment and you start craving for more 😦
I hear another outlet of Raju Omellete opening in Dubai and also getting awarded best road side eatery for Times Now Foodie award, its a huge acheivement for 51 yr-old Rajesh Bhogilal Rana better known as Raju after whom the joint is named.
So finally after lots of planning over the last few months Chhaya and Jay came over for dinner. Chhaya is a school friend and our friendship goes back to more than 15 yrs.
She got married just 15 days after my wedding and since then we both have been busy in our lives..just like i have found my passion in cooking she too bakes amazing cakes..
I wanted to make something simple and something which keeps the conversation going kind of food. So i started with some crispy beetroot rolls and after reading my blog on lemon fish fry she wanted to try it. I made my husband do the marination part because he is very good at it and knows exactly what will bring out the flavours.
i tried mushroom biryani for the first time and it came out really well. to go with it a simple corn and peanut salad and cottage cheese(paneer gravy cooked in tomato and onion sauce). i knew she doesn’t like mushroom but i also knew she wont be able to find out them out in the biryani. she will now after reading this blog 😛
The beetroot rolls came out really well with a crispy coating and softer mixture underneath which were rolled in vermicelli and deep fried.
so here goes the recipe for my Beetroot rolls:
4 potatoes boiled and mashed
3 beetroot grated
ginger garlic paste
1 lemon juice
bunch of mint leaves
handful of corns
vermicelli,semolina for coating
oil for deep frying
salt to taste
mix all the above ingredients and give it any shape you like. roll them in vermicelli and semolina and deep fry.
Put them on tissue paper to drain the excess oil.
Chhaya had made some amazing red velvet cupcakes here is her cake recipe which you can find on her website http://www.recipebook.co.in