Omelet Recipe, Pakistani style

Posted on January 22, 2009
Filed Under >Owais Mughal, Food, Humor
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Owais Mughal

We proudly own a copy of Hafeez Inayatullah‘s famous book ‘khaana pakaana’ (cooking meals). At first we thought the book was written by a male author named Mr Hafeez, but after reading the preface it dawned on us that author is infact a lady named Ms Hafeez, because she wrote the word raqma(female writer) before her name.

After first edition of the book was published, a dejected single male complained to Ms Hafeez that her book doesn’t tell him how to cook eggs. Ms Hafeez immediately paid heed to this important need of single population and 2nd edition of the book now contains 11 priceless recipes on how to cook eggs. Below is an excerpt from the preface where Ms Hafeez explains the reasons of including egg recipes.

The book is great. It is an encyclopedia of recipes. There are 19 recipes of cooking chicken, 17 for rice dishes, 33 for ‘qeema’ (minced meat), 31 for regular meat, 26 for fish and the list goes on and on.

(1) Simple Omelet Number One:

To conserve space and to keep our readership’s suspense intact I’ll share with you only 2 out of 11 egg recipes. The first one is titled: ‘Simple Omelet Number One’. Points to be noted are underlined in Urdu text below. Ingredients include 2 big spoons full of oil. To beat the egg into omelet, author is instructing us to use a fork instead of a spoon. She has also used a word ‘kaR-kaR-aayeN’ which I’ve never heard in Urdu before. It means the oil needs to be heated until it starts sounding like ‘kaR kaR aayeN aayeN’ or just ‘kaR kaR kaR kaR’. This is such a phoenitc invention of a word that I must say this book not only caters to ones stomach needs but also to linguistic thirst. In the last line author gives us a choice to make this omelet in the shape of a fish by flip-flopping it continuously. Now this must be something special. I’ve never eaten an omelet shaped like a fish before. Enjoy :)

(2) Omelet Number Three:

The recipe’ below is titled as ‘Omelet Number Three’. Ingredients include a little bit of Soda, besides the 4 eggs needed for this type of omelet i.e. the Omelet number three. Under recipe’ instructions, the author asks us to ‘Open the eggs’. Don’t break them ok. Just carefully open them. Drain the white material into a plate but make sure to keep the yolk inside the opened eggs. Now beat the egg-white so much that it turns into foam. Make sure the foam is not temporary. It should remain in foam texture even after the beating is stopped. Now add Soda (the one that is suitable to eat. none other please) to it and blah blah blah. The word ‘kaR-kaR-aayeN’ is used in this recipe’ also. The last couple of lines instruct us to try to make this omelet round as a ball and use low heat. As the heat will start going into the egg it will start getting rounder and rounder. If you want you can make 2 separate round omeletes by repeating the same recipe’ 2 times. The last line reads that the resulting omelet will look very beautiful.

Please feel free to share with us anyother great egg recipes that you may know.

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33 responses to “Omelet Recipe, Pakistani style”

  1. Well there is a dish called “Anday Ka Halwa”. It tastes yummy!! :-)

  2. Sridhar says:


    Are there any other egg recipes in this book? Scrambled eggs (or bhurji as we call it in northern India)? Anda curry? Any uniquely Pakistani recipes?

  3. @Expat: you reminded me my varsity days when we friends used to eat “Anda Ghutala” and “Daal Ghutala” in lunch at “Chapparh Hotel” :-)

  4. Nihari says:

    Here is anothe receip.e

    Pretend that you are making the eggs. drop a few things. listen to a few things your wife says…..and whooomm….u would have a magnificient omelette curtesy of your wife….(Caution: thick skin necessary)

  5. Grace says:

    When my father was a hungry student at Cambridge university in the 1920’s he would make something he called Cambridge Khagina. Basically, when as a novice cook, he did not manage to break eggs neatly with the yolk whole into the frying pan, attempting to fry eggs, he made a virtue of this by using a fork to stir the eggs around in the butter from the beginning, with salt, pepper and chili powder ! And very good they are too !
    But this exchange has whetted my appetite for some real khagina. Yum !

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