Kerala Meal - Prawn Fry, Okra and Egg Curry, Cabbage and Carrot Thoran and Moru

I have been blessed with few good friends who are family to me more than friends.. These recipes have been shared by one such friend... who belongs from Kerala, and I thank my Almighty, who has always provided me the opportunity to make good food even though we are homebound 🙏🏼

One of the recipe - Okra and Egg curry is from her Aunty’s Kitchen. Here are the recipes that I made for one of our meal. Here I have adjusted the spices as per our taste.. 

Fried Prawns 

Ingredients 

1 bowl of cleaned and shelled Prawns 

1 small piece of Ginger crushed 

3 Garlic Cloves crushed

Few Curry Leaves 

1/2 tsp Pepper Powder 

Few Fenugreek seeds

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Red Chilli Powder 

1 tsp Vinegar 

Coconut Oil for shallow frying 

Method 

Take a bowl, add prawns, salt, turmeric, chilli powder, pepper powder, ginger - garlic and vinegar. Mix all the ingredients and marinated for an hour. Take a pan, add oil, add few fenugreek seeds, now add the prawns and fry until golden crispy fried. Add the curry leaves and switch off the flame. 

Vendakka Mutta Curry / Bhindi and Egg

Ingredients 

6 Eggs boiled with little salt and cut into halves 

200 gram Okra chopped into big pieces 

1 medium size Onion sliced 

3 Green Chillies slit

4 to 5 Garlic cut into big pieces 

Juice of 1/2 lime. 

Few Curry leaves 

1/2 tsp Mustard seeds

1/2 tsp Fennel seeds 

1/2 tsp Cumin seeds

2 Green Cardamom 

1 piece of Cinnamon 

Salt to taste 

1/2 tsp Coriander Powder

1/2 tsp Turmeric Powder

1/2 tsp Pepper Powder 

1/4 tsp Chilli Powder

2 cups of Diluted Coconut Milk 

1 cup of Undiluted Coconut Milk 

1 tsp Vinegar 

3 tbsp Coconut Oil 

Method 

Take 1 tbsp oil in a pan, heat it up, add the Okra and little salt. Cook the okra until it is light brown in colour. Add lime juice to the okra, stir and keep the okra aside. Take a pot, add 1 tbsp oil and once the oil is hot, add mustard seeds. Sauté the mustard seeds until it crackles, then add the onions and let cook for 2 minutes, add the green chillies and garlic. Sauté for another minute. Add the curry leaves. Continue to cook until it turns brown in colour. Remove all the masala and keep it aside. In the same pot, add the remaining 1 tbsp oil, reduce the heat, add the crushed fennel, cinnamon, jeera and cardamom, coriander powder, turmeric powder, pepper powder and chilli powder. Sauté for few seconds. Add diluted coconut milk, add little salt and boil the curry, as the curry begins to boil add the fried Okra.

Now place the egg pieces in the curry. Continue to cook, stir the curry gently, now add the thick coconut milk and add the fried masala and vinegar into the curry. Switch off the flame. 

Cabbage and Carrot Thoran 

Ingredients 

1 cup of Finely chopped Cabbage 

1 small Carrot finely chopped 

1 Onion chopped

2 Green Chillies slit

Few Curry Leaves

1/4 cup Grated Coconut 

Salt to taste

1 tsp Turmeric powder 

1 tsp Vinegar 

2 tbsp Coconut Oil 

Method 

Add coconut oil in a vessel, let the oil heat up, add mustard seeds and onion, stir fry until the onion pieces are translucent. Add grated coconut, green chillies, curry, salt and turmeric. Cook the masala until the oil release. Add the cabbage and carrot, cover the vessel and cook on a low flame, stirring it occasionally until the vegetables are cooked. Add the vinegar and switch off the flame. 

Moru Curry  / Curd Curry

This is the curd base curry from Kerala. There are many variations to this recipe.. in this recipe the curd is not cooked... there are many types of vegetables like ash gourd, bitter gourd, ridged gourd etc that can be boiled and added.. here I have used tomatoes. 

Ingredients 

2 medium size Tomatoes cut into cubes 

2 Green Chillies slit

1 small Onion chopped 

1 small pieces of Ginger finely chopped 

2 Garlic Cloves finely chopped 

Few Curry leaves 

1/4 tsp Cumin

1/4 tsp Mustard 

1/4 tsp Fenugreek 

1/4 tsp Carom seeds

1/4 tsp Fennel seeds

One Pinch Asafoetida 

1/2 tsp crushed Pepper Powder 

Salt to taste 

1 tsp Turmeric Powder 

1 cup Curd beaten

1 tsp Coconut oil 

Method 

Take a vessel, add coconut oil, heat the oil, add the whole spices, asafoetida, onion, ginger, garlic, green chillies, curry leaves, salt and turmeric. Sauté until the masala release the oil. Reduce the flame and add the tomatoes, cook for 2 minutes. Switch off the flame, add the masala to the curd and mix all the ingredients together. Add freshly ground pepper powder from top. 

 

Bhapa Dimmer Malai Curry (Steamed Egg Curry with Coconut Milk)

Malai Curry is an authentic Bengali delicacy and is made on occasions. It's a gravy dish. It’s made with big size prawns. Here I have twisted the recipe with steamed eggs. You can enjoy this dish with hot steaming rice. 

For Steamed Egg

Ingredients

8 Eggs 

1 Onion chopped 

1 Green chilli or as per your requirement chopped

1/2 tsp Ginger paste

Salt to taste

2 tbsp Milk

2 tbsp Coriander leaves chopped 

Method

Break the eggs in a bowl. Add the salt, onions, green chilli, ginger, coriander and milk. Beat the eggs. Grease a plate or idli moulds. Pour the beaten egg on the plate or in idli moulds. Steam the beaten egg. Once done cool it down and cut the steamed egg into cubes, if you have steamed it in a plate or remove the dim bhapa from the idli moulds. Keep it aside while making the gravy. 

For the Gravy

Ingredients 

Dim Bhapa

1 big size Onion paste

1 big size Tomato paste

1 tbsp Garlic - Ginger paste 

2 Green Chillies slit

1/4 tsp Garam Masala powder

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

3/4 tsp Cumin powder 

1 tsp Sugar 

Salt to taste

2 Cloves 

2 Green Cardamom 

1 small piece of Cinnamon 

2 Bay leaves

1 Dabur Coconut Milk pack

1/4 cup Mustard Oil 

1 tsp Ghee

Method 

Take oil in a wok, heat it up to a smoking point. Reduce the flame. Add the bay leaves, cinnamon, cloves, cardamom. Let it crackle. Add the ginger - garlic paste, stir for a minute. Add the onion paste, continue to stir, add the green chillies, continue to sauté, add the sugar and salt. Sauté the onion till it changes it's colour. Add the tomato paste, stir and add the turmeric powder, chilli powder and cumin powder.  Continue to sauté till the oil releases from the paste. Adjust and add water as per your requirement for the gravy, as I wanted thin gravy, I added 2 cups of water and stirred it. Let the gravy simmer for 2 minutes. Add the dim bhapa and cover the wok. Cook it for 2 minute. Remove the lid. Add the coconut milk, stir and cover the wok and let it simmer for 5 minutes. Remove the lid. Add the  ghee and sprinkle the garam masala powder. Switch of the flame. Serve the Bhapa Dimmer Malai Curry with hot steaming rice.

Dimer er Bati Chorchori

Bati Chorchori or Dobka as it was called in my house was very frequently made dish by my mother. There are lots of type of Bati Chorchoris... some are made only with vegetables combining of carrot and potato  or bitter gourd and potato or pointed gourds and potato... there are Bati Chorchori made with prawns and potato and like this one with egg and potato... tomato is optional.. so is onion in the vegetarian version. You can add onions in the non vegetarian version. The dish is made with nothing but only salt, turmeric and mustard oil.. may be in some household they add seasoning like nigella seeds or panch phoran. The spiciness comes from fresh green chillies. It’s the simplest of the recipe, but the taste is divine. Bati Chorchori was cooked in a Bati or a bowl and hence the name has derived. All the ingredients are added together and stirred and then water is added to cook the vegetables. It’s then covered and left to cook till the vegetables are tender. Lastly to enhance the flavour mustard oil is drizzled. Coriander leaves were not added in the actual recipe, but it’s optional. It can be enjoyed during lunch with steamed rice or for breakfast with poratha. 

Ingredients 

4 Boiled Eggs cut into 4 pieces 

3 Potatoes cut into small cubes 

1 Onion chopped 

1 Tomato chopped 

3 Green Chillies slit 

Salt to taste 

1 tsp Turmeric powder 

3 tbsp Mustard Oil 

Method 

Take a bowl or a wok. Add 2 1/2 tbsp mustard oil and let the oil heat up. Then add onion, green chillies, potatoes, tomato, eggs, turmeric powder and salt. Stir it, add around 1 1/2 cups of water. Cover and let it cook. Open the lid and check if the potatoes have become tender. Drizzle 1/4 tsp of  mustard oil and switch of the flame. Serve the Bati Chorchori in a bowl and drizzle remaining mustard oil on top. Serve it with hot steamed rice or porata. 

Sri Lankan Egg Curry without Coconut Milk ( My Style ) ......

I absolutely love this egg curry or this Sri Lankan curry powder that I have used in this curry. This curry powder can be used for any curry you make. You can make this in large batch and it can be stored. 

I have added potatoes, but it is optional. You can enjoy this with hot steamed rice... 

For the wet paste... 

1 Onion chopped 

1 Tomato chopped 

6 Garlic cloves

1 small piece ginger

Method

Grind all the above ingredients into a fine paste. 

For Sri Lankan Curry Powder....

Ingredients

5 Whole Red Chilies

2 tbsp Coriander Seeds

1 tbsp Cumin seeds

6 Cloves

6 Pepper Corns

2 Cardamom

1 stick Cinnamon

1 tbsp Rice

1/4 tsp Fenugreek seeds

1 tsp Fennel seeds

1/2 tsp Mustard seeds 

Handful of Curry Leaves

Method

Dry roast the curry leaves in a pan and keep aside to cool. In the same pan, dry roast all the whole spices and allow it to cool. In a grinder, add all the roasted ingredients including curry leaves and grind to make a powder.Store it in an air tight jar.

For the Egg curry...,

Ingredients 

6 Eggs boiled 

2 Potatoes cut into big chunks 

1 Onion sliced 

1 Tomato cut into wedges

Few Curry Leaves

Few Coriander leaves for garnishing 

1/2 tsp Tumeric powder

1/2 tsp Chilli powder

1/2 tsp Pepper powder 

1 tbsp Sri Lankan Masala

1 Dry Red Chilli slit

1 tsp Jaggery 

1 tsp Tamarind paste

Salt to taste 

1/2 tsp Fennel seeds

1/2 tsp Mustard seeds

1/4 cup Oil 

Method 

Take a wok. Add oil. Let it heat. Fry the potatoes until light brown colour. Keep it aside. Give a slit on the boiled eggs. Fry the eggs till light brown in colour. Keep it aside. In the same oil, add the mustard seeds, fennel seeds, and dry chilli. Let it crackle. Add the curry leaves and sauté it for few seconds. Add the onion and sauté it till light pink in colour. Add the wet paste, stir and cook it for 2 minutes. Add the chilli powder, turmeric powder, salt, Sri Lankan powder and pepper powder. Stir and cook for 2 minutes. Add the potatoes, stir and add 4 cups of water. Cover and cook till the potatoes are cooked. Add the eggs, tomato, tamarind paste and jaggery. Stir and cook for another 3 minutes. Garnish with coriander leaves before serving. 

P. S. Water can be added as per your requirement. 

Dimer Tadka / Anda Tadka / Egg Tadka .......

Dimer Tadka / Anda Tadka / Egg Tadka .......

In and around Kolkatta there are many Punjabi roadside dhabas. Tadka dal is one of the very famous dish found in those dhabas. As a child every time, I visited Kolkatta, I would make it a point to eat this dal made by my Masi ( Aunty ) at her house.  Dal Tadka made with yellow lentils is otherwise available everywhere in India, but Tadka dal made with whole green gram / moong dal and the way it is prepared is only available in Kolkatta and it's surroundings. Egg or Chicken or Mutton is added to it. It can be vegetarian too. It is eaten with hot phulkas / Roti. There are many ways of making it. The eggs can be scrambled and added later or the egg can be dropped on the tadka at the end and simmered till the eggs are cooked. 

This is one of the way of making it. 

Ingredients 

1/2 cup Moong Dal washed soaked and boiled 

2 Eggs 

1 medium Onion chopped 

1 medium Tomato chopped 

6 Garlic cloves minced 

1 small piece Ginger minced 

3 Green Chilli minced 

1/2 tsp Turmeric 

1/2 tsp Coriander 

1/2 tsp Cumin 

1/2 tsp Chilli powder 

1/2 tsp Garam Masala powder 

Salt to taste 

1/4 tsp Kasuri Methi 

1/2 tbsp Butter 

2 tbsp Oil 

For Garnishing 

Few Ginger juliennes 

1 Green Chilli slit 

Few Coriander leaves

 Method 

Take a deep bottom pot or lagan. Add oil and heat it. Add the garlic minced, sauté it for a minute. Add ginger minced and  chopped onion. Fry it till light golden brown in colour. Add the green chilli minced, stir it. Add the tomato, turmeric powder, chilli powder, cumin powder and coriander powder. Sauté it for 2 minutes. Add salt and 4 tbsp water, stir and cook till the tomatoes have become mushy. Now break the eggs into the pot and stir it for 2 minutes till the eggs have cooked. Add the boiled dal. Stir fry it well for 2 minutes. Add 1/2 cup water and stir it.  Cover and cook for 10 minutes. Add the garam masala powder, Kasuri methi and butter. Stir it. Garnish it with coriander leaves, ginger juliennes and green chilli. Serve it hot with hot rotis... 

P. S. You can have a dry version or add more water as per you requirement.

Egg Bafat Curry

Egg Bafat Curry

A Bafat is a hot spicy masala blend , use to make spicy hot tangy Mangalorean curries. Once the bafat masala powder is made, you can use it for many dishes like fish curry, fish fry, meat and many vegetarian dishes too. It can be stored in a clean and dry glass container.

For the Bafat Masala powder 

Ingredients 

5 Kashmiri red chillies

5 Dry Red chillies

1 tbsp Coriander seeds

1 tsp  Cumin seeds

4 cloves

1 piece Cinnamon

6 Pepper corns

1/2 tbsp Mustard seeds

1/4 tsp  Turmeric powder

Method 

Take a pan. Add the chillies and roast for 2 minutes. Remove the chillies from the pan. Put all the other ingredients on the pan except the turmeric powder and roast for 2 minutes. Remove from heat and mix all ingredients together and cool it. Grind the roasted ingredients in a grinder.  

P.S. Since I did not have the spicy Red Chillies, I have used the chilli powder.

 (The original Mangalorean recipe does not contain Kashmiri Chillies. Only Red spicy chillies to be added.)

Egg Bafat Curry 

Ingredients

6 hard boiled Eggs peeled 

2 Onions sliced 

1 big Tomatoe chopped 

1 tbsp Garlic Ginger and Chilli paste 

1/2 tsp Coriander powder 

1/2 tsp Cumin powder 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

Salt to taste 

1 tbsp Bafat Masala powder 

4 tbsp Ghee 

1 tbsp Coriander leaves chopped

Method

Take a wok, add ghee and let it heat. Add the garlic ginger and chilli paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the tomato and cook for 2 minutes till soft. Add all the turmeric  powder, coriander powder, cumin powder and salt. Stir it well and cook for a minute. Add 3 cups of water. Cover and cook for 10  minutes, add the Garam Masala powder and Bafat Masala. Cook for 10 minutes more.  Add the eggs, cover and cook for 5 minutes. Turn off the flame. Cover and let the  curry  stand for 10 minutes before serving. Garnish with chopped Coriander leaves. Serve it with steamed rice.

Burmese Golden Egg Curry

Burmese Golden Egg Curry

It is extremely easy to make and yet very delicious in taste from Burma. Reading the history of this curry... as in earlier days many Indians visited Rangoon. This curry has come up due to the Indian influence in Burma. A cross country dish. The key ingredient giving a Burmese touch to the curry is the  Ngapi paste made out of fermented fish. But since this is not commonly available, fish sauce is commonly available. So the fish sauce is used here.  A must try recipe.

Ingredients

5  Eggs boiled and peeled

2 Onions chopped finely

2 tsp Garlic chopped finely

2 Tomatoes chopped finely

2 Green chillies slit lengthwise

2 tsp Fish sauce

1/2 tsp Turmeric powder

1/2 tsp Chilli powder

Salt to taste

4 tbsp Sesame Oil

Method

Heat the oil in a pan. Add the tumeric and stir it. When the oil is hot, add the eggs and fry until golden in colour from all the sides. Take it out on a plate and cool it. Add the onion and garlic, in the same oil and fry until translucent. Add the tomatoes, chilli powder and salt  stir it for 5 to 8 minutes till the tomatoes are mushy. Meanwhile cut the eggs into halves. Add the fish sauce and green chillies in the pan. Stir it. Gently place the eggs cut side down in the sauce for 2 minutes. Serve hot. 

Maggi Noodles with Veggies and Eggs...

Maggi Noodles with Veggies and Eggs... 

It is a all time favourite dish of many. My husband claims that he lived on Maggi during his collage days, my daughter can have Maggi any time of the day. For me it is quick and easy to cook. I have cooked it in a desi way with Veggies and Eggs and seasoned it with Madras Curry powder.. 

Ingredients 

4 pieces of Veg Maggi Noodles

4 Eggs

1/4 cup of each Vegetables chopped 

Carrot

Capsicum 

French beans 

Cauliflower or Broccoli 

Onion

Tomato

1 tsp Garlic chopped

1 tsp Green chillies chopped

2 tsp Curry powder

2 Maggi Masala sachets

Salt to taste 

1 tbsp Oil

1 tbsp Butter 

Few Coriander Leaves chopped for garnishing 

Method

Take a wok, add oil and butter. Let the butter melt. Add the garlic and chillies. Sauté it for a minute, add the onions. Sauté it till brown in colour. Add the vegetables one by one and stir it, add the curry powder, Maggi masala and salt. Stir it. Take Maggi, crush it and add it to the vegetables, stir it. Add 3 cup of water, stir it. Cover and cook, stirring in between  till it is done, and little water is left in the wok. Break the eggs on top, cover and cook till the eggs are done, switch off the flame and garnish it with coriander leaves.

Sri Lankan Egg Curry with Raw Papaya

Sri Lankan Egg Curry with Raw Papaya

For the Curry
Ingredients
6 Eggs Hard Boil
1 Raw Papaya cut into cubes
2 Onions paste
1 big Tomato paste
1 tsp Garlic paste
1 tsp Ginger paste
Few Curry Leaves
1/2 tsp Red Chilli Powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric Powder
1 tbsp Sri Lankan Curry Powder
1 cup Coconut Milk
Salt to taste
2 tbsp Oil
Few Coriander leaves for Garnishing

Method
Heat oil in a wok and add mustard seed. Once the mustard seeds crackle, add onion paste and saute for 2 minutes.  Add ginger and garlic paste and mix all together till brown in color.Add the tomato paste and stir. Now add the red chili powder, turmeric, Sri Lankan Curry powder and salt. Stir it and fry the masala till the oil starts leaving the sides. Add the papaya and stir. Add 2 cups of water, cook it till the papayas are tender. Add coconut milk and stir. Let the curry cook for few more minutes on low flame. Close the lid.Once the curry thickens,add hard boiled eggs and cook for another 1 or 2 mins.

For Sri Lankan Curry Powder
Ingredients
5 Whole Red Chilies
2 tbsp Coriander Seeds
1 tbsp Cumin seeds
6 Cloves
6 Pepper Corns
2 Cardamom
1 stick Cinnamon
1 tbsp Rice
1/4 tsp Fenugreek seeds
1 tsp Fennel seeds
1/2 tsp Mustard seeds
Handful of Curry Leaves

Method
Dry roast the curry leaves in a pan and keep aside to cool. In the same pan, dry roast all the whole spices and allow it to cool.In a grinder, add all the roasted ingredients including curry leaves and grind to make a powder.Store it in an air tight jar.

Egg Ghee Roast

Egg Ghee Roast
It is a very famous egg dish from Mangalore.
Easy to make, it is completely cooked in ghee.

For the Ghee Roast Wet Masala
Ingredients
2 Kashmiri chillies
2 Green Chillies
8 Garlic cloves
1 small piece Ginger
1/2 tsp Tumeric powder
6 Whole peppercorns
2 Cloves
1 small Cinnamon sticks
1 tsp Coriander seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 tbsp Tamarind pulp

Method
Grind all the above ingredients into paste, add little water while grinding.  

For the Ghee Roast
Ingredients
6 Hard Boiled Eggs
1 big Size Onions finely chopped
Few Curry leaves
4 tbsp Ghee
Salt to taste
Ghee Roast Wet Masala
Few Coriander leaves chopped to Garnish 

Method
Take a pan, add ghee; add onions and  curry leaves. Fry the chopped onions till brown. Add the paste. Sauté it for 2 minutes. Add 1/4 cup water. Simmer for few . Add the eggs. Stir it. Cook the eggs in the masala till the eggs are well coated with the masala. Garnish it with coriander leaves.  Serve hot.

Mexican Huevos Rancheros...

Mexican Huevos Rancheros...
Ingredients
4 Whole wheat  Tortillas
4 Eggs
Salt and pepper
1 cup Roasted Tomato and Green Chillli Salsa
1/2 cup shredded Mexican white cheese   OR Mozzarella (I have used Cheddar Cheese as I did have any other cheese)
1 cup Refried Bean
2 tbsp Olive oil
Method
Heat 1 tbsp oil in a skillet. Fry each tortilla on both the sides.  Drain each tortilla and keep on paper towels. Remove excess oil from the skillet and leave few drops of oil. Break a egg into the skillet. Like sunny side up. Cook until egg white is set, season with salt and pepper to taste. Place 1 egg per tortilla. Top the egg with cheese, which will melt as eggs are served.Serve with hot refried beans and Roasted Tomato and Green Chilli Salsa.

Salsa de Molcajete (Roasted Tomato and Green Chilli Salsa)
Ingredients
2  big Tomatoes
2 Garlic cloves, unpeeled
1 Jalpano Pepper
1/4 cup finely chopped Onion
1/4 cup chopped Cilantro
1 tsp Lime juice
Salt to taste

Method
Take the tomatoes, garlic and Jalpano pepper and roast it. Cool and peel tomatoes and garlic. Combine the garlic and peppers in a mortar pound with a pestle to form a paste or chop it very fine. Add tomatoes, and coarsely crush using the pestle. Combine the tomato, onion, cilantro, lime and salt in a bowl.

Refried Beans
Ingredients
1 cup Pinto beans washed and soaked overnight.
1 big Onion chopped
1 tbsp Garlic mince
1/2 tsp  Cumin powder
1/2 tsp Chilli powder
1/4 tsp Pepper powder
Salt to taste
1/2 cup Milk OR Coconut milk or Soya Milk if Vegan
1 tbsp Oil / Butter

Method
Pressure cook the beans.  In a saucepan, saute the onions in the butter or oil, until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more. Add in the cumin, salt, chilli powder, and black pepper. Sauté for few seconds. Add the beans and milk.Simmer and allow it to cook on low heat for 10-20 minutes, stirring occasionally. If the mixture is dry, you may need to thin it with more milk or water. Once the beans have cooked, cool it and mash them with a potato masher, fork, or use a hand blender, leaving some chunks of beans...

Homemade Whole Wheat Tortilla
Ingredients
1 cup Whole wheat flour
1/2 tsp Baking powder
Salt to taste
1 tsp Olive oil
1/4 cup Warm water(more or less as needed)

Method
Combine flour, baking powder, salt. Mix it. Add olive oil and combine it well. Add in warm water little at a time until the dough is formed. On a floured surface, knead dough for about 10 minutes.Cover and let it rest for 15 minutes. Divide dough into equal portions. Roll each ball to form a circle. Cook each tortilla on a  skillet over medium-high heat until puffy.

Kadai Anda Masala

Kadai Anda Masala
Ingredients
12 Eggs
2 Onions chopped
2 Tomatoes chopped
2 Green chillies chopped
1 Potato cut into small cubes
1 Capsicum cut into small pieces
1/2 cup Peas
1/2 tsp Garlic paste
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/2 tsp Chilli powder
1/4 cup Tomato Ketchup
Salt to taste
Few Coriander leaves chopped
2 tbsp Oil and Butter mix

Method
Take a Kadai / wok, add oil and butter, let it heat. Add the cumin seeds, let it crackle. Add onions and green chillies, sauté it for 2 minutes. Add the capsicum and garlic paste, sauté for another 2 minutes. Add the chopped tomato, stir it and cover the Kadai with a lid, cook on low flame for 2 minutes. Add the tomato ketchup, salt, turmeric powder, chilli powder, garam masala powder, cumin powder and coriander powder. Stir it and add 1/4 cup water. Cover and let the gravy cook for 2 minutes. Add peas and potatoes. Stir it and add 1 cup water. Cook till the potato pieces are tender. Take 6 eggs and beat it. Spread the beaten eggs on the gravy. Close the lid and on a low flame cook till the eggs are almost settled. Now break the remaining eggs on the gravy. Cover and cook till the yolks have harden up. Garnish with coriander leaves... Serve with Ladi Pav..

Bhapa Omelette er Dalnna (Steamed Omelette Curry)

Bhapa Omelette er Dalnna (Steamed Omelette Curry)

For Steamed Omelette
Ingredients
6 Eggs
1 Onion chopped
3 Green chillies chopped
1/2 tsp Ginger paste
Salt to taste
2 tbsp Milk
2 tbsp Coriander leaves chopped

Method
Beat all the above ingredients in a bowl. Grease a plate. Add the batter in the plate. Steam the batter in a steamer. Once done cool it down and cut in cubes. Keep it aside while making the gravy.

For the Gravy
Ingredients
1 Onions paste
2 Tomatoes paste
1 tsp Garlic paste
1/2 tsp Ginger paste
2 Green chillies slit
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
Salt to taste
1/2 tsp Cumin seeds
1 Bay leaf
Coriander leaves for garnishing
1 tbsp Ghee

Method
Heat ghee in pan, heat it. Add cumin seeds and bay leaf. Let the cumin seed crackle. Add onion and tomato paste.  Saute it till the paste turns a light brown and you see the oil separate from the paste.Add garlic, ginger paste and green chillies. Sauté it for few seconds. Add 4 tbsp water. Add Cumin Powder, Corriander Powder and Red Chilli Powder, Turmeric powder, Garam masala powder, Salt and Sugar. Stir well on medium heat. Add 2 cups water. Cover and cook till the gravy for 10 minutes. Add the steamed omelette pieces and thicken the gravy on medium flame for 2 minutes. Garnish with chopped coriander leaves. Serve with Roti, Rice or Paratha.

Anda ( Egg ) and Sabji (Vegetable) Parothe

Anda ( Egg ) and Sabji (Vegetable) Parothe
Ingredients
5 Eggs
1/4 cup grated Cheese
Salt to taste
1/4 tsp Garam masala powder
1 cup finely chopped mix vegetables ( broccoli, red and yellow capsicum, green chilies, onion, carrot )
1 tbsp chopped coriander leaves
250 grams fine flour
1 tsp dry yeast
1 tsp sugar
1/4 cup Water + more
1 tbsp butter
Oil to fry
Method
Take the yeast and sugar and add to 1/4 cup luke warm water. Let it rise. Take flour, add salt to taste and mix it. Add the yeast water and little more water at a time to make a semi soft dough. Add butter and knead it for 5 minutes. Let it rest for 15 minutes. Meanwhile take eggs and beat it. Add salt and Garam masala powder, beat it again. Add the chopped vegetables, coriander leaves and grated cheese. Mix it well. Take the dough and make big equal portions. Sprinkle some flour on the platform and roll out a ball. Take a non stick tawa. Put the rolled sheet on the tawa. Cook one side for few minutes and flip on the other side. Pour the egg mixture on the sheet. Quickly fold all the four sides of the sheet. Add oil and fry the Parothe till golden brown. Serve with salad and sauce.