Mexican Potato Omelet

My husband came across this recipe on yahoo and made it for breakfast this saturday morning . We altered the recipe a bit since we didn't have all of the ingredients listed in the recipe like red chilly powder for hot sauce .
You can get the origina recipe at Yahoo Mexican Potato Omelet


Ingredients:
olive oil 2 tsp
potatoes diced and cooked 1 cup
green chillies 2 chopped
eggs 4
salt
pepper to taste
1 tsp red chilly powder
Parmesan cheese 1/2 cup grated
1/4 cup scallions chopped
chopped coriander to garnish

Method:
Heat 1 teaspoon oil in an ovenproof skillet.
Cook the potatoes in plastic wrap for 4 minutes in the microwave.
In a mixing bowl, add the 4 eggs, chilly powder, salt,pepper and green chillies.
Stir in cheese, scallions, coriander and the potato mixture.
Preheat the broiler.
Add oil to the skillet and pour in the egg mixture and tilt to distribute evenly.
Reduce the heat to low and cook until the bottom is light golden.
Place the pan under the broiler and cook for 2 minutes. Slide the omelet onto a plate and cut into wedges.

Egg Sandwich

This is my all time favourite breakfast.I usually always make it every Sunday morning and follow it up with my big cup of masala chai.

Ingredients:
1 tsp oil
2 Eggs
2 tbsp milk
A pinch of salt
A dash of cumin powder and coriander powder
A pinch of red chilli powder
1 tsp chopped onion
1 tsp chopped coriander leaves
2 slices wheat bread toasted.

Whisk everything together and make a thick omelete.Cut into two.
Toast bread and spread a generous amount of butter.
Place the cut omelete inbetween the bread and squirt some tomato ketchup.
Enjoy!

Tamarind kootu (Pulippu kootu)

Ingredients:
4 tbsp toor daal
4 tbsp chana daal
1/2 tsp tamarind paste
500 gm ash gourd chopped finely
1 tsp salt
1/2 tsp turmeric

Paste:
2 tsp oil
1 tsp black peppercorns
2 tsp urad daal
1 tbsp chana daal
1/2 tsp hing
1 tbsp coriander seeds
1 red chilli
4 tbsp frozen coconut

Tempering:
3 tsp ghee
1 sp mustard seeds
1 tsp urad daal
2 tbsp raw peanuts
1 red chilli
a few curry leaves


Method:
Pressure cook the daals and keep aside.
In a pan, add the chopped ash gourd, turmeric and salt. Add enough water to cover the ash gourd. Cook till the ash gourd is done.

Paste:
Heat oil in the pan.
Add the dry ingredients except coconut and fry for 3-4 mins.
Grind the above with the coconut and water till smooth.

Add the ground paste, daals to the cooked ash gourd and give a boil.

Add the tempering to the dish and serve hot.

I had it for dinner lastnight and ate it with ready made sevai.I added the kootu over my bowl of sevai and added some buttermilk to it and relished it.

Anu's Egg Curry

I tried this recipe for dinner last night and it was so simple to follow and didn't take much time. Plus it tasted fantastic .I have like so many others tried umpteen recipes of Egg Curry.This one with coconut milk is so light and flavorful is one to save.

You can get the recipe here for Anu's Traditional Egg Curry

The only change I made was I sauteed and ground the onions along with the ground paste to get more gravy.I think because of that my gravy was not as brown as Anu's.

Eat hot with rotis or/and rice.We loved it.

Green Tomato Kootu

Ingredients:

1 cup Yellow Moong daal
4 Green tomatoes
1 pinch Turmeric
1 tsp Salt
1 cup grated frozen coconut
3 Red chillies
1 Green chilli
1 tsp Cumin seeds
1 twig Curry leaves

Method:

Cook the yellow moong daal in a pressure cooker ( 3 whistles) and keep aside.
Cut tomatoes into cubes and cook in water till soft.Add turmeric and salt while cooking.
Gind coconut, chillies, cumin seeds and curry leaves with little water in a mixer till smooth.
Add the cooked daal and ground paste to the cooked tomatoes and give it a boil.
Temper with mustard, urad daal, cumin seeds and hing.
Serve hot with rotis or rice.
This dish has a very unique taste to it.. tangy due to the green tomatoes.Yumm..

I found this snap of the same dish using Green Eggplants in one of my drafts and decided it to post it here since it is the same recipe using green eggplants instead of green tomato.

Coconut Chutney

This recipe has been taken from Chandra Padmanabhan's cookbook Southern Spice. I am an ardent follower of her previous book Dakshin ,Vegetarian Cuisine from the South and love every recipe that she has published.

Ingredients:
1 tbsp oil
3 red chillies
2 green chillies chopped
4 tbsp chana daal ( Bengal gram daal)
1 tsp hing
1 cup froxen shredded coconut
2 tsp chopped coriander leaves
1 tsp tamarind paste
salt to taste

Tempering
Heat 1 tsp oil
Add 1/2 tsp mustard seeds
1 red chilli
1/2 tsp urad daal
1 sprig curry leaves

Method
Heat oil in a pan
Add red chillies, green chillies, daal and hing and fry till daal turns golden.
Add this to a mixer.Add coconut, coriander leaves, tamarind, salt and 1/2 cup water.
Cool and grind to a smooth paste.
Transfer it to a bowl.
Add the tempering.

Serve hot with idli, dosai or pongal.
Thanks Chandra Padmanaban

Vengaya Sambhar (Onion Sambhar)

This is one of my favourite Sambhars. I love to eat it with Dosais and Idlis. It has just the right flavor to dip a piece of idli and pop into your mouth.

Ingredients:

2 red onions sliced
3 tsp Sambhar powder
1 tsp salt
1 tbsp tamarind paste
1 pinch turmeric
1 tsp Hing (Asafoetida)
1/2 cup Toor daal pressure cooked
water

Tempering
Heat 1 tbsp Oil.
Add
1 tsp mustard seeds
When the mustard seeds splutter, add
1 tsp Urad daal
1 dry red chilli
1 sprig curry leaves

Method

Pressure cook the daal in a cooker for 3 whistles.
In a big pan, saute the onion till pink.
Add the tamarind paste and 3 cups of water.Add salt, turmeric and hing.
Boil well till the water and tamaraind become thick in consistency (15 mins or so).
Add the daal.
Add water (about 1 cup or so) depending on how thick you want the sambhar to be.
Give it a boil .
Add the above tempering and enjoy hot with rite, idlis or dosais