Steamed Omellet curry

Ingredients

1. Eggs- 6 nos

2. Onion- 2

3. Green chillies- 2

4. Coriander and curry leaves a few

5. Tomatoes- 2

6. Coriander powder- 2 tsp

7. Red Chilli powder-1/2 tsp

8. Garam masala(Cinnamon, fennel, cardamom,clove crushed powder )- 1 tsp

9. Ginger an inch

10. Garlic - 5 cloves

11. Tumeric powder-1 tsp

12. Coconut milk- 1 cup.

13. Salt to taste

14. Mustard seeds- 1 tsp

15. Coconut oil - 2 tbs

16. Pepper powder 1/2 tsp

17. Water - 2 glass

18. Grated fresh coconut-1 cup

Method.

Finely chop one onion, one green chilli, and corainder leaves. Keep aside. Beat the eggs until fluffy,add the chopped onion,green chilli, coriander leaves and salt, mix well. Pour the mixture in a greased shallow round cake tin or any steel vessel. Cook the Omellete in a steamer or in a cooker without whistle. Check with a butter kinfe or fork. If the kinfe or fork comes out clean then its cooked. It takes approximately ten minutes. Remove from the steamer and let it cool.Cut the steamed Omellete into square shape or long strips.

Chop the rest of the ingredients, onion, tomotoes, green chilli,ginger and garlic. Keep aside.

Heat a Kadai. Pour the coconut oil, when hot, put the mustard seeds, let it splutter, add the chopped onion, green chilli, ginger garlic and curry leaves. Saute until the onions turn pink, add the coriander powder, turmeric powder, red chilli powder and pepper powder, fry for a minute, add the tomotoes and salt, fry until the tomotoes are soft and mushy. Add a glass of water and let it boil for 2 minutes. Add the omellete pieces and garam masala powder (Cinnamon, fennel, cardamom,clove crushed powder )cover and cook for another two minutes. Remove from flame and add  fresh coconut milk.

You can make this coconut milk with Nestle coconut milk powder or with grated fresh coconut. Pour a glass of warm water over the fresh coconut, slightly mix it with hand and churn it in a mixie for a minute, squeeze it out in a cloth. (See the pic)

Your fresh coconut milk is ready to be used. Serve the omellete curry with rotis, parathas or with any 🍞.

Pic courtesy Google images

KARINKALAN ( A curry with papad tempering)

(A combined dish made from ash gourd,greenpumkin and cow pea beans)

Ash gourd is high in fibre and water content and lowers one's calories thus promoting a good weight control. Green Pumpkin is a good source of  Vitamin A, and, cow pea beans are rich sources of micronutrients including folate,iron,copper and thiamine. A blend of these veggies together gives a packed punch of energy and is a light dinner supplement in most of the household of Kerela.

A quick and an easy recipe.

Ingredients

1. Ash gourd- 250 gm

2. Green pumkin- 250gm

3. Cow pea beans -100gms

4. Green chillies-  4

5. Mustard seeds-1 tsp

6. Par Boiled Raw rice -1tsp

7. Curry leaves- a few

8. Whole red chillies-2

9.Coconut oil for tempering

10. Kerela papad or plain urad  papad -  2 nos

11.Salt to taste

12. Water - two glasses

Method

Cut the green pumkin and ash gourd into thin and small slices, and the cow pea beans into long strips as shown in pic below.

Now boil all the three vegetables together in a pan, (if it's a clay one it will give more aroma and taste) adding two glasses of water, salt and slit green chillies cook until soft and cooked completely. Do not mash. Keep aside. Heat a tempering pan. When hot pour the coconut oil. Put the mustard seeds, raw rice,whole red chillies spilt into two and curry leaves,when the mustard seeds splutter add the magic ingredient papad cut into small pieces. Fry for few minutes, pour this tempering on to the curry and serve with steamed rice. Your simple and healthy dish is ready to be served with crispy papadam as toppings.

Kerela papad.⏫

Pic courtesy Google images