Ingredients:

• Channa (Chick peas) – 1 cup
• Onions – 2 small (chopped roughly)
• Tomatoes – 2 big
• Green chillies – 2 sliced roughly
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1 tsp
• Cinnamon – 1/2 inch stick
• Cloves – 2
• garam masala powder – 1/4 tsp (optional)
• Oil – 2 tbsp
• Ginger garlic paste – 1/2 tsp
• Salt – to taste
• Coriander leaves – for garnish

Method:

Soak channa overnight and pressure cook adding a pinch of salt and required amount of water.

Boil some water in a pan and to this, add the whole tomatoes and allow them to cook for 5 min. Remove from heat and allow to cool. You should be now able to peel the skin of the tomatoes easily – be mindful of the steam. In a blender/mixie, add the tomatoes, onions, green chillies, cinnamon, cloves, ginger garlic paste and grind to a paste and set aside.

In a pan, heat oil, add garam masala powder, add the ground paste and mix well. To this, add the red chilli powder, turmeric powder and salt and mix well. Allow the mixture to boil. Then, add the cooked channa and mix well. Allow the whole mixture to cook until oil starts coming out at the sides/top. Top with coriander leaves.

Serve with Pooris, Chappathis/Rotis. Note: Alternatively, you can make this by using plain raw tomatoes instead of boiled tomatoes. Each of these methods impart a slightly different flavor to the dish.

Ingredients:

• Seppankezhangu – 3/4 lb
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 2 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

Pressure cook the seppankezhangu and cut into small disc shaped pieces about 5mm thick. In a bowl, mix the turmeric, chilli powders and salt. Dip the pieces in this mixture so they are coated well on all sides.

In a pan, heat oil and add in the pieces one by one (Side by side) as a single sheet of pieces. When golden brown and crisp on one side, turn over and cook the other side.? Repeat this for all the pieces. Note: This might be a bit time-consuming, but it is well worth the effort! Serve with rice and sambhar.

Ingredients:

• Seppankezhangu – 3/4 lb
• Onions – 1 medium (diced)
• Garlic flakes – 5
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – a few (optional)

Method:

Pressure cook the seppankezhangu and cut into small bite-sized pieces.

In a pan, heat oil and then splutter mustard seeds, add the curry leaves, onions and saute till golden brown. Then, add in the garlic and fry for a while. Then add the turmeric, chilli coriander powders and salt with a little water and allow the mixture to cook till the oil starts coming out on top. Add in the cooked kezhangu pieces and fry until all the water is drained.

Ingredients:

• Cauliflower – 2 cups florets
• Onions – 1 small (diced)
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Black pepper powder – 1 tsp
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – a few (optional)

Method:

In a pan, heat oil and then splutter mustard seeds, add the onions and saute till golden brown. Then, add in the cauliflower, turmeric and salt. Sprinkle a little water and allow to cook (by placing a lid on top). when the cauliflower is alsmost done, add in the pepper powder and fry till all the water has drained out. Note: By not adding little water, using red chillies to saute and allowing to cook with a closed lid for a while imparts a slightly different flavor to the dish. Both methods produce a great cauliflower fry.

Ingredients:

• Cauliflower – 2 cups florets
• Onions – 1 medium (diced)
• Tomatoes – 1 small (diced)
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 1/2 tsp
• Coriander powder – 1/2 tsp
• Ginger-garlic paste – 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Coriander leaves – 2 tsp

Method:

In a pan, heat oil and then splutter mustard seeds, add the onions and saute till golden brown. Then add the ginger garlic paste and fry well. Then, add in the turmeric, chilli coriander powders and fry adding a little water. Then add the tomatoes to this and fry for a while. Then, add in the cauliflower and allow to cook. Fry until all the water has drained out and oil starts to come out on the top/sides. Finally add in the coriander leaves. Goes well as a side dish for rice with sambhar.

Ingredients:

• Tortillas/Chappathis – 4
• Eggs – 3
• Onions – 1/2 cup finely chopped, 1/4 cup cut lengthwise
• Green Chillies – 2 finely chopped
• Turmeric powder – 1/4 tsp
• Lime juice – 2 tsp
• Black pepper powder – 1/2 tsp
• Salt – to taste
• Oil – 2 tbsp

Makes 4 egg rolls (that can be cut into 2 each; making 8 rolls)

Method:

Beat the eggs in a bowl and add turmeric and salt and mix well. In a pan, heat oil and add the onions(finely chopped ones) and green chillies and saute for a while. Put the sauted onions into the egg mixture and mix well.

Heat 1 tsp of oil in a flat pan, put in the tortilla/chappathi. When the chappathi is half cooked, pour a little of this egg mixture on the chappathi. When its cooked on one side, turn over and allow to cook on the other side. When done, take the chappathi out and place on a plate, sprinkle some lime juice and pepper and some sliced onions and roll it up. Cut them into two. Can wrap them up at one end with some foil paper for easy eating!

Ingredients:

• Eggs – 2 (to make 1 fluffy omelette)
• Onions – 1 finely chopped
• Green Chillies – 2 finely chopped
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Oil – 2 tbsp

Method:

Beat the eggs in a bowl and add turmeric and salt and mix well. In a pan, heat oil and add the onions and green chillies and saute for a while. Put the sauted onions into the egg mixture and mix well.

Heat 1 tsp of oil in a flat pan, and pour this egg mixture like a round pancake. When its cooked on one side, turn over and allow to cook on the other side. Delicious omelette is ready.

Ingredients:

• Eggs – 4 (hardboiled)
• Onions – 1 (cut lengthwise)
• Ginger garlic paste – 1/2 tsp
• Mustard Seeds – 1/4 tsp
• Chilli powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Black pepper powder – 1/4 tsp
• Salt to taste
• Oil – 3 tbsp

Method:

Hard boil the eggs and remove the shells. Then cut the eggs lengthwise into two. Heat oil in a pan, splutter mustard seeds, then add the onions and saute till the onions becomes transparent. Then add the ginger garlic paste, fry for a while, add the chilli, turmeric, salt and pepper powder and little water and allow to cook for a while till the oil starts coming out. Then, add the eggs and mix well. Allow the eggs to be coated on all sides with the masala.

Ingredients:

• Eggs – 2 (to make 1 omelette)
• Cheese slices – 2
• Milk – 2 tbsp
• Salt – to taste
• Black Pepper powder – to taste
• Oil – 1 tbsp

Method:

Beat the eggs in a bowl adding some milk and salt. In a flat pan, heat the oil and pour the beaten eggs in a round form. Make sure the stove is not in high flame/heat setting. When the egg is almost thickening, place the cheese slices on top. Cook until the cheese is about to melt. Sprinkle some pepper powder on top of the omelette. Remove from heat and serve. Note: do not turn the omelette as you might do for other omelettes/pancakes/dosas.

Ingredients:

• Eggs – 4
• Onions – 1 finely chopped
• Green Chillies – 2 finely chopped
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Oil – 2 tbsp

Method:

Beat the eggs in a bowl and add turmeric and salt and mix well. In a pan, heat oil and add the onions and green chillies and saute for a while. Then add the beaten eggs to it and scramble till done. Goes well as a side dish with rice, chappathis.