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.

Ingredients:

• Eggs – 4
• Tomatoes – 1(big) chopped
• Onion – 2 (medium) chopped
• Ginger garlic paste – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Oil – 2 tbsp

Method:

Heat oil in a pan, add the onions, saute for a while. Then add the ginger garlic paste and saute for a minute. Then add chilli powder, turmeric ,tomatoes, salt with a little water and allow to cook for a while till the oil comes out. Then break the eggs one at a time into this and allow to cook. Do not stir until the eggs are almost done. Slightly turn the eggs over trying not to break them and allow to cook on the other side.? Goes well with rice.

Ingredients:

• Eggs – 4
• Tomatoes – 2 (chopped)
• Onion – 1 (chopped)
• Garlic – 3 cloves (chopped)
• Green Chillies – 2 (slit lengthwise)
• Chilli powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Oil – 3 tbsp
• Grated coconut – 1/4 cup (grind with some water)
• Garam masala items – saunf – 1/2 tsp, cloves – 2, cinnamon sticks – 1, cardamom – 1, bay leaves – 1 (or substitute with 1/2 tsp garam masala powder)
• Coriander leaves

Method:

Heat oil in a pan, add the garam masala items, onions, garlic and green chilies and saute for a while. Then, add the tomatoes, turmeric powder, chilli powder, salt with a little bit of water and bring to a boil. Then break the eggs one at a time and allow to cook. Dont stir the mixture until the eggs are cooked (that is, they should thicken and each egg might form a lump in itself with the whites and yolk). Finally stir in the coconut paste and bring to a boil. Top it with coriander leaves and serve. Goes well with rice, chapathis.

Ingredients:

• Potatoes – 3 medium diced
• Cauliflower – 1 cup florets
• Onions – 2 medium (diced)
• Tomatoes – 1 medium (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
• Curry leaves – a few
• Coriander leaves – 2 tsp

Method:

Pressure cook the potatoes. Peel the skin off the potatoes, and cut into medium sized pieces.

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 cook till the tomatoes are soft and oil starts to come out on top. Add the cauliflower to this with a little water and allow to cook. When the cauliflower is almost done, add in the boiled potatoes to this and mix well. Fry till done. Finally add in the coriander and curry leaves and mix.

Goes well as a side dish for rice with sambhar.

Ingredients:

• Potatoes – 4 medium diced finely
• Onions – 1 small diced (Optional)
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – a few

Method:

In a pan, heat oil and then splutter mustard seeds, add the onions and saute till golden brown. Then add the diced potatoes and fry for a while. Then add in curry leaves, turmeric, chilli coriander powders and salt and allow to cook slowly in the oil (without adding any water).

Goes well as a side dish for rice with sambhar.

Ingredients:

• Potatoes – 4 medium
• Onions – 2 medium (diced)
• Tomatoes – 1 medium (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
• Curry leaves – a few
• Coriander leaves – 2 tsp

Method:

Pressure cook the potatoes. Peel the skin off the potatoes, and cut into medium sized pieces.

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 cook till the tomatoes are soft and oil starts to come out on top. Add the potatoes to this and fry till done. Finally add in the coriander and curry leaves and mix.

Goes well as a side dish for rice with sambhar.

Ingredients:

• Cabbage – 1 lb diced
• Gram Dal (Channa dal) – 1/4 cup
• 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

Method:

In a large vessel, add the diced cabbage, turmeric powder, salt, chilli, coriander powders, gram dal and ginger garlic paste with about 1/2 cup of water and pressure cook.

In a pan, heat oil and then add the pressure cooked contents and fry well till all the water is drained and oil starts to come out on top/sides.

Goes well as a side dish for rice with sambhar.

Ingredients:

• Potatoes – 4 medium
• Dry peas – 1/2 cup
• Onions – 1 medium (diced)
• 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

Method:

Soak the peas for about 5 hours. Pressure cook the peas and potatoes together. Peel the skin off the potatoes, and cut into medium sized pieces.

In a pan, heat oil and then add the onions, 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. When the oil starts to come out on top, add the pressure cooked contents and fry well.

Goes well as a side dish for rice with sambhar.

Ingredients:

• Potatoes – 4
• Fresh Green peas – 1/2 cup
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 1.5 tsp
• Onions – 1 medium (diced)
• Tomatoes – 1 small (diced)
• Ginger garlic paste – 1/2 tsp (optional)
• Mustard seeds – 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Coriander leaves – 2 tsp (for garnish)

Method:

Boil the potatoes and peel the skin and cut into medium sized pieces and set aside.

In a pan, heat oil, splutter mustard seeds, then add the onions and saute till golden brown. Then, add the ginger garlic paste and saute for a few minutes. Then, add the chilli-coriander, salt and turmeric powder and fry for a few minutes sprinkling little water. Then add in the tomatoes and cook till the tomatoes are soft. Then, add in the fresh peas. Pour in a little water and allow to cook. When the peas are almost done, add in the boiled potatoes and mix well. Allow the masala to coat all the potato pieces well. Fry until almost all the water has been drained and oil starts to come out at the sides. Finally add in the coriander leaves for garnish.