Egg Bhurji

Egg – 3

Milk – 1/4 cup, optional

Salt

Oil – 1 tbsp.

Onion – 1/2 cup, diced

Green Chilli – 2, diced

Curry leaves

Ginger – 1 tsp, grated

Tomato – 1/4 cup, diced

Turmeric - 1/2 tsp

Chilli Powder – 1/2 tsp

Peppercorn - 1 tsp, freshly ground

Butter

Cilantro

Whisk the Eggs and Milk with a pinch of Salt in a large bowl; keep aside.

Heat Oil in a large skillet.

Sauté Onion, Green Chilli, Ginger and Curry leaves; sauté until the Onion turns translucent.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chili, required Salt and ground Pepper.

Slowly add the Egg mixture to the skillet and stir constantly and continuously until the Eggs are cooked to desired consistency.

Turn off heat and garnish with Butter and Cilantro.

Potato and Egg Samosa

Pudina Thuvaiyal

Oil – 1 tbsp.

Mint – 1 cup

Coconut – 2 tbsp. grated

Urad dhal – 2 tbsp.

Red Chillies – 3

Tamarind – a small pc

Garlic – 2 cloves

Asafetida – a pinch

Salt

Heat Oil in a skillet. Add Asafetida, Urad dal, Red chilies, Tamarind and Garlic until the dhal turns golden. Add Mint and mix well. Once the leaves begin to shrink add Coconut gratings and remove from heat.

Allow this mixture to cool down and transfer to a blender along with required Salt and grind the mixture to a thick paste adding very little water.