Egg Omelette Gravy

Egg Omelette Gravy goes well with plain white rice and moreover it's a two in one gravy. You can use the omelette as side dish and use the gravy for
rice. This juicy, spicy, tangy floured omelette would be loved by all. Take a little time to experiment this dish in your kitchen.

Ingredients:



Egg - 3 nos

Onion - 1 large, Half finely chopped and half sliced

Tomato - 1 medium size, sliced

Sambar Masala - 1 teaspoon

Red chili powder - 1 teaspoon

Coriander powder / Dhania powder - 1 teaspoon

Ginger - 1/2 inch, finely chopped

Garlic - 2 cloves, finely chopped

Tamarind - 1 gooseberry size soaked in a cup of warm water.

Green chillies - 2 nos, finely chopped

Salt - to taste

Curry leaves - 1 string

Coriander leaves  - for garnishing

Mustard seeds and urid dal - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Coconut - 1/4 cup, grind to a fine paste



Method:



For Omelette:



1) Break the egg into a bowl. Beat it with salt, finely chopped onions and green chilies and prepare an egg mixture.

2) Take a wide pan; pour the beaten egg mixture as small individual omelets. Once cooked, turn the omelet and cook the other side. Repeat this procedure until the egg mixture is over.

3) Now the mini egg omelette's are ready. Hence keep them aside.



For Gravy:



1) Heat oil in a wide pan. Add mustard seeds, cumin seeds and urid dal.

2) When the seeds start to splutter, add curry leaves and sliced onions.

3) Wait till onions turn translucent, add ginger and garlic.

4) After few seconds, add tomato and fry them well until their raw smell goes off.

5) Now squeeze the tamarind and extract the juice from it. Add this juice with the mixture of onion and tomato. Add salt.

6) Add red chili powder, sambar masala, coriander powder and turmeric powder.

7) Add a little bit water and stir it well. Cook it well till the gravy is half thick.

8) Now add the omelette's slowly one bye one and stir them gently. Ensure that the gravy spreads evenly over the omelette's.

9) Add coconut to the gravy and cook for 5 more minutes in a low flame.

10) In the final stage the water content gets absorbed by the omelette's and little gravy remains. Don't worry - this is how it should be!

11) Empty the contents slowly into a bowl and garnish with coriander leaves.

12) Egg omelette gravy is now ready to be served with rice.

Note:



1) Instead of mini omelettes, you can prepare a single omeletted and cut them into your desired small sizes.

2) If you have paniyaram pan, make egg paniyaram and use in gravy instead of mini omelettes.

Avarakkai Poriyal / Broadbeans Curry

Avarakkai Poriyal is prepared in two ways. One by adding chili powder and another one just by using dry chilies. First one goes well with Roti / Chappathi. The second one is best suited for Rice. Here, I shall discuss about the first recipe that is prepared using chili powder.

Ingredients:



Flat beans / Avarakkai - 180 Grams

Onion - 1 small size, finely chopped

Grated coconut - 1/4 cup

Mustard seeds - 1/2 teaspoon

Split urid dal - 1/2 teaspoon

Curry leaves - 1 string

Oil - 2 teaspoon

Red chili / Masala powder - 1 full teaspoon

Turmeric powder - a pinch



Method:



1) Wash the flat beans twice. Remove the edges from both the sides and the fibres (naar in Tamil). Then cut them into small pieces.

2) Boil the flat beans using 1/2 cup of water with salt. You can also microwave it for 4 minutes just by adding salt.

3) Take a frying pan and heat the oil.

4) Add mustard seeds and urid dal. Let the seeds splutter.

5) Add curry leaves and onion and saute them well till they turn translucent.

6) Add cooked flat beans, salt to taste, red chilly powder and turmeric powder.

7) Fry them for few minutes and add grated coconuts.

8) Mix well and wait for 20 seconds. Then remove from stove.

9) Avarakkai Poriyal is ready to serve now.

Gobi Manchurian Dry

Gobi means Cauliflower in Hindi and Manchurian means a mixture of sweet and sour taste. This dish is a fusion of Indian and Chinese cuisines. Though you might find the preparation steps lengthy, the final outcome is delicious and it serves as a good appetizer.

Ingredients:



For Gobi Fry:



Cauliflower - 1 medium size

Maida / Besan (Gram Flour) - 1/2 cup

Corn flour - 3 tablespoon

Ginger paste - 1/2 teaspoon

Garlic paste - 1/2 teaspoon

Red chilly powder - 1 teaspoon

Salt - To taste

Oil - 2 cups, for deep frying



For Manchurian:



Onion - 1 large / chopped onion - 1 cup

Capsicum - 1

Chopped spring onions - 1 cup

Green chillies - 2 chopped

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Coriander leaves - 3 strings

Red chili powder - 2 teaspoon

Soy sauce - 2 tablespoon

Red chili sauce - 2 tablespoon

Tomato sauce - 2 tablespoon

Oil - 3 teaspoon

Salt - To taste



Method:



For Gobi Fry:



1) Cut the cauliflower into small uniform size florets.

2) Add these florets to boiling water. Add a pinch of salt to the water and close the container with a lid and leave it for 5 minutes.

3) Drain the water and keep it aside.

4) In a mixing bowl, add maida / besan, cornflour, ginger paste, garlic paste, red chili powder and salt. Add a little bit water and prepare a batter.

5) Batter should be appropriately diluted. It should not be too watery nor it should be too thick.

6) Take a frying pan and heat the oil in it.

7) Dip the cauliflower florets in the prepared batter and fry them.

8) Fry florets well till they turn golden brown and crispy to taste.



For Manchurian:



1) Take a wide pan and heat the oil in it.

2) Add onions and saute them well.

3) Add ginger garlic paste and fry for few seconds.

4) Add green chillies, spring onions and capsicum. Saute them well for 3 minutes.

5) Add red chili powder and salt. Fry them well for another 5-10 minutes.

6) When all ingredients in the mixture appear cooked, add soy sauce, red chili sauce and tomato sauce.

7) If required add little water and mix the contents well.

8) Now the Manchurian is ready.

9) Add the fried crispy florets to this mixture and mix it gently.

10) Make sure Manchurian sauce blends well with the fried florets.

11) Reduce the flame and leave it for few minutes. Garnish with coriander leaves. You can also add spring onions for garnishing.

12) Transfer the contents from the stove to a bowl and after 10 minutes your tasty Gobi Manchurian is ready to be served.