CHEESE OMELETTE

Egg-6

Cheese-50g
Pepper powder- ¼ teaspoon
Turmeric- ¼ teaspoon
Onion-2
Tomato-2
Coriander leaves – 2 to 3
Mint leaves- 2 to 3
Oil- 4 tablespoon
Salt to taste

method

Beat eggs with salt and pepper. Keep aside.

Heat 1-tablespoon oil in a pan. Fry onion and tomato along with the leaves; keep aside.

On a pre-heated pan add 1table spoon of oil and pour the egg mixture and spread evenly.

Add the onion tomato mixture and cheese. Lastly fold the omelette from both ends.

Makes 4 omelettes

BOMBAY SANDWICH

Bread - 6 slices

Potato – 1 (Boiled and mashed)
Cucumber -1
Tomatoes -1
Capsicum -1
Onion -1
Green Chilli -1
Ginger – ¼ piece
Coriander Leaves
Lemon Juice – 2 teaspoon

METHOD

Grind green chillies, ginger, onion, coriander and salt.

Add lemon juice and the green chutney filling is ready.

Take the slices of bread and spread chutney.

Evenly spread pieces of boiled potato, slices of onion, tomatoes, cucumber and capsicum(raw).

Toast the sandwich & it’s all ready to eat.

EGG MALABAR

Egg - 4 (boiled)

Onion - 1(chopped long)
Tomato - 2(chopped)
Green chilli - 2(slit)
Coriander powder - 2 teaspoon
Turmeric powder - ¼ teaspoon
Chilli powder - 3 teaspoon (Kashmir chilli)
Ginger garlic paste - 2 teaspoon
Egg masala or curry masala powder - ½ teaspoon
Scraped coconut - ¼ cup
Coconut oil - 4 dessert spoon
Salt to taste

METHOD

Slit the boiled eggs on two ends.

Rub the egg with salt, turmeric and ginger garlic paste. Keep aside for 10 minutes.

Heat a kadai and add 1 teaspoon of oil.

Add coriander powder, chilli powder and coconut. Stir and heat well.

Once done, grind them well in a mixer with required water.

Heat the remaining oil in the kadai and crackle mustard. Add tomato and sauté until they are soft.

Add the egg masala and stir for a minute. Add the ground masala and required water. Mix well.

Add the eggs; mix well and cook for 5 minutes under low flame until the gravy become semi - thick.

Best served with aapam

PUTTU

Rice powder –2 cups

Scraped coconut -2 cups
Water- ¼ cup
Salt to taste

method

Boil water into the Puttu Kutti.

In the cylindrical part of the vessel, add 1 tablespoon of Coconut followed by ¼ cup of Rice Powder.

Continue this process until the mixture reaches the rim.

Steam for 5 to 7 minutes under medium flame.

Stick out the puttu and split into 5 pieces.

Best served with Channa curry or small banana.

DAL PALAK

Palak (Spinach) - 250g

Onion-1 (chopped)
Green chilli-1(chopped)
Channa Dal (Bengal gram) - ¼ cup
Thoor Dal (Yellow Split peas) - ¼ cup
Coriander powder - ¼ teaspoon
Chilli powder - ¼ teaspoon
Cumin powder -1 pinch
Mustard - ¼ teaspoon
Ghee - 1 teaspoon
Salt to taste
Water as required

METHOD

Wash palak and drain. Finely chop and keep aside.

Cook channa and thoor dal separately in a cooker.

Heat oil in pan; crackle mustard. Add onion and green chilli. Stir well for 2 to 3 minutes.

Add all ingredients from coriander powder to cumin powder. Stir well for a minute.

Add palak; and sauté until it becomes soft.

Add the cooked dal. Add required water.

Boil well. Once done pour ghee over it.

Best served with roti