Muttai Curry

Coconut - 1 cup, grated

Turmeric - 1 tsp

Chilli powder - 1 tsp

Fennel powder - 1 tsp

Peppercorn - 1 tsp

Shallots - 3

Oil - 2 tbsp.

Whole Garam Masala

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic paste - 1 tbsp.

Egg - 4

In a blender, add the coconut along with turmeric, chili powder, fennel powder, peppercorns, and shallots. Blend the ingredients to a coarse paste and keep aside.

Heat oil in a medium pan. Temper whole garam masala.

Add the onions and green chilies; sauté until the onion just turns translucent.

Add ginger garlic paste and sauté until the raw smell goes away.

Now add the ground coconut paste along with the required salt and 1/2 cup water and bring to just a boil. Crack the eggs one by one into the gravy, making sure not to crack one on top of another. Reduce heat to medium and cook covered for about 5 minutes.

Remove from heat and garnish with cilantro.

Serve warm with chapatti / idiyappam.

Note: Substituting the egg with potatoes is also a nice variation.

Fish Curry

Fenugreek seeds - 1 tsp

Sesame seeds - 1 tsp

Coconut - 1/4 cup, grated

Oil - 2 tbsp.

Onion - 1, diced

Mustard - 1 tsp

Cumin seeds - 1 tsp

Turmeric - 1 tsp

Curry leaves

Chilli powder - 2 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Tamarind juice - 1 cup

Fish - 1 lb.

Dry roast Fenugreek, Sesame and Coconut in a skillet until brown. Allow this mixture to cool down completely.

Heat Oil in a pan and saute Onion until it negins to brown. Transfer the mixture to a blender along with the prepared Fenugreek-Coconut mixture and grind to a coarse paste.

Temper Mustard, Fenugreek and Turmeric. Add the ground Coconut paste and saute for 5 min.

Add Ginger Garlic paste and saute un til the raw smell goes away.

Season the imxture with Chilli, Cumin and Coriander powde ans saute un til the raw smell goes away.

Add Tamarind juice and bring the gravy to a rolling boil. Now add the Fish and cook closed for 15 min.

Serve warm with Rice.

Spanish Omelet

Oil - 1 tbsp.

Onion - 1/4 cup, chopped

Bell Pepper - 1/4 cup, chopped

Garlic - 1 clove, minced

Potato - 1/2 cup, diced and cooked in boiling Water for 15 min

Olive - 1 tbsp., sliced

Oregano - 1 tsp.

Mozzarella - 1/4 cup, grated

Egg - 2

Salt

Pepper

Heat oil in a nonstick skillet over medium heat. Sauté onion, bell pepper, and garlic until translucent. Add the diced potatoes, olives, and oregano; give a quick stir. Remove the skillet from heat; stir in mozzarella and set aside.

Combine egg, salt, and pepper in a bowl; whisk well and keep aside.

Heat a nonstick skillet over medium heat; grease the skillet with 1 tbsp. oil. Pour the prepared egg mixture into the pan; let the egg mixture set slightly. Tilt the pan and carefully lift edges of the omelet with a spatula; allow uncooked portion to flow underneath the cooked portion. Flip the omelet and spoon the prepared potato mixture onto half of the omelet. Fold the omelet in half. Cook an additional minute on each side. Slide onto a plate and serve warm.