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🍅 Spicy Tomato Rice 🍅

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Tomato rice

Quick & Tasty Tomato Rice
A simple, flavorful South Indian-style tomato rice made with ripe tomatoes, spices, and cooked rice. Perfect for a quick lunch or dinner—fragrant, tangy, and ready in minutes! I have used ghee to make this recipe. Coconut milk is a key ingredient also.

I posted this recipe via Instagram with a reel and had millions of views so thought of sharing this recipe here.

Ingredients:

• 2 tbsp Ghee

• 1 cup basmati rice (cooked and cooled)

• 2 medium tomatoes (chopped)

• 1 medium tomato blended

• 2 cardamom, 2 cloves

• 1 small onion (sliced)

• 1 green chili (slit)

• 5 garlic

• 3/4 cup coconut milk

• 1/4 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/2 tsp garam masala

• 1/4 tsp fennel seeds

• 1/4 tsp cumin seeds

• 8-10 curry leaves

• Fresh coriander leaves (chopped, for garnish)

• Salt to taste

Instructions:

1. Prep: Cook 1 cup of rice, then spread it out to cool (keeps it fluffy).

2. Tempering: In a pan, heat ghee. Add mustard and cumin seeds, letting them splutter.

3. Sauté: Add curry leaves, sliced onions, and green chili. Sauté till onions turn golden.

4. Flavor Base: Add garlic. Cook until the raw smell disappears.

5. Tomato Masala: Add chopped tomatoes, tomato paste, turmeric, chili powder, and salt. Cook until tomatoes soften and oil releases. Add coconut milk and cook it closed for two minutes

6. Combine: Add cooked rice to the pan. Gently mix to coat rice in masala.

7. Garnish & Serve: Sprinkle garam masala and fresh coriander. Serve warm with raita or chips!

Paneer Kabab

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Paneer Kababs

Paneer Kabab is a delicious shallow fried crisp yet melt in mouth Indian cottage cheese kababs seasoned with spices. It took only 30 minutes to make this.

This is totally a no onion no garlic paneer recipe. This is a great protein rich snack or a meal by itself with some vegetables. My mom loves anything with paneer so tried this to make it for her. I had a block of paneer to be used and this paneer kabab recipe was the perfect fit for this. I have all the time in the world to try. I am in a break from work and everything, so why not explore something in my kitchen at-least?!

To make paneer kabab recipe you can either deep fry the shaped kababs, shallow fry them, toast them on tava or bake them. Serve paneer kabab hot with chai.

Other Paneer recipes:

Paneer Biryani

Paneer Dum Mirch/ Spicy simmered paneer curry

Dhaba Style Paneer curry

Serving Size:
8
Time:
30 minutes
Difficulty:
easy

Ingredients

  • * Paneer (cottage cheese) grated 400 grams 
  • * Chilli powder 2 tsp
  • * Green chillies 3 finely chopped 
  • * Chaat masala 1/2 teaspoon 
  • * Garam masala powder 1/2 teaspoon 
  • * Salt to taste 
  • * All purpose flour 1.5 tablespoon
  • * Rice flour 2 tablespoon 
  • * Coriander leaves chopped 1 tablespoon 
  • * Methi leaves dry 1 tbsp
  • * Lemon juice 2 teaspoons 
  • * Onion rings and lemon to serve 
  • Oil to roast 

Directions

  1. Take a bowl with grated paneer with other ingredients (except onion and oil) and mix together. Use a bit of water to make it a round ball. 
  2. Divide the mixture into equal portions. Pat each portion onto a shape like in this video (imagine patting into a skewers or do with an actual skewers).
  3. Heat oil in a non-stick grill pan, place the kebabs on it and cook, rotating the kebabs, till golden brown on all sides.
  4. Serve with lemon onion slices (must!)

Kumbakonum Kadappa

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Kumbakanom_Kadappa

A vegetable stew using coconut and moong dal which is a very famous side dish for idlis and dosa from the Kumbakonam/Tanjore region of Tamil Nadu.

This is my friends’s recipe and it came out so good that I wanted to post the recipe on my website. My dad really loved it. He was telling me when he was in a town called “mayavaram” , he used to have it almost everyday with dosa/idli. Happy!

Kumbakanom_Kadappa

Kumbakanom_Kadappa

Serving Size:
Time:
Difficulty:

Ingredients

  • Moongdal – 1/4 cup
  • Aloo – 1 
  • Garlic 3 I add more 
  • Ginger 
  • Onion 1
  • To grind:
  • Coconut- 3 tbsp
  • Pottu kadalai- 1 tbsp
  • Poppy seeds -1/2 tbsp
  • Green chilli 2
  • Garlic 2

Directions

  1. Pressure cool moong dal with turmeric and aloo.
  2. In kadai add oil, cloves, cinnamon stick, sombu and bay leaves. Add thinly sliced onions. Add more garlic and green chilli. Add ginger garlic paste. Then cooked dal + half cup water. After that boils add aloo. After 2 mins add ground paste and salt to tast. 
  3. Boil for 5-7 mins and garnish with coriander leaves.

Spicy Chicken Salna

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Chicken salna

Thin gravy made with chicken, coconut and spicy masala. This is being comfort food for south Indians, we love to have this with biryani, hot rice, parotta and dosa. 

Biryani recipe is here.

Serving Size:
6 people
Time:
45 mins
Difficulty:
medium

Ingredients

  • Coconut Oil – 2 tbsp
  • Onion/Shallots – 1.25 cups, chopped roughly
  • Curry leaves – 10
  • Tomato – 1 , chopped
  • Chilli powder – 1 tsp or sambar powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Mint leaves – 10, chopped finely
  • Coriander leaves – 2 tbsp, chopped finely
  • Chicken – 500 gas, with bone and skin removed, chopped into big pieces.
  •  Salt – 1.5 tbsp
    • Salna Paste:
  • Fennel Seeds – 1/2 Tbsp
  • Cumin seeds – 1/2 tbsp
  • Fresh Coconut – 1/4 cup
  • Peanuts  – 2 tbsp
  • Black pepper – 1 tsp
  • Garlic – 5, no skin
  • Ginger – 1/2 inch, chopped finely
  • Cardamom – 2 , cinnamon – 1 inch, cloves – 2

Directions

  1. Heat a pan in medium heat, add all the ingredients in “salna paste” and roast for 5 minutes. I added spices last after because I forgot.
  2. Once the ingredients are cool, add in a little watered grind into a smooth paste. Set this aside.
  3. Heat coconut oil, add in the onions, curry leaves with salt. Saute til onions are soft.
  4. Add in tomatoes with turmeric powder and sambar powder. 
  5. Add the chicken pieces and toss the chicken.
  6. Add the salna paste from step 1 with coriander leaves and mint leaves. Wash the blender with 2 cups of water and add it back to the pan.
  7. Close the cooker and cook for 4 whistles. Remove from heat and sed aside. Allow it cool and serve!
  8. Check for salt and add if needed.

Tandoori Lemon Chicken Stove Top

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Easy Pan-Seared Chicken thighs have a crunchy crust and lots of flavor from Indian seasoning! This easy chicken recipe turns out excellent every single time!
This recipe will get you excellent results and if you use my charcoal smoking method like barbeque in summer, it will taste deliciously smoky just like what you get at any Indian restuarant. 

Other Chicken Recipes: Spicy kerala chicken roast, Tandoori chicken air fryer recipe, Madras chicken curry in 30 minutes.

chicken tandoori stove top

Serving Size:
2
Time:
20 minutes
Difficulty:
Slow

Ingredients

  • Chicken thighs – 500 gms.
  • Aachi Brand Chicken 65 Masala – 3 tbsp
  • Yogurt – 2 tbsp
  • Garlic ginger paste/crushed – 1.5 tbsp
  • Salt – 2 tsp
  • Lemon slices – 5
  • Oil – 2 tbsp
  • Coriander leaves – chopped, 1 tsp

Directions

  1. Clean the chicken and chop into big pieces.
  2. Add the masala, yogurt, salt, garlic ginger paste and lemon slices.
  3. Massage and marinate for 30 minutes to 10 hours.
  4. Add oil in a pan on medium heat, add the marinated chicken into the pan. Roast the chicken for 5-6 minutes on one side.
  5. Turn the chicken to the other side. Roast for 2 minutes. Add 1/2 cup of water and roast and close it for 2 minutes to steam.
  6. Open and if all water is evaporated, switch off. Serve with salad and roasted potatoes.
  7. Garnish with coriander leaves.

Spicy Salmon fry

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Salmon SPicy fry3


This is a simple salmon fry recipe but flavorful mainly because of coconut oil and coconut. Spicy and Authentic.

The flavor on this recipe mainly comes from coconut oil and a good chili powder. Please try using fresh ginger and garlic rather than using ginger garlic paste. It makes a lot of difference. Try marinating at least for thirty minutes. Even overnight is good. The flavors get in. Also massage the Salmon with the marination. Don’t worry about getting your hands messy. Worth the mess!

Other Favorite salmon recipes: Spicy honey garlic salmon in foil

Salmon SPicy fry2

Serving Size:
1.5 cups
Time:
20 mins
Difficulty:
Easy

Ingredients

  • Salmon – 300 gMs
  • To blend:
  • Garlic – 5
  • Ginger – 1 inch
  • Green Chilli – 4
  • Other:
  • Chilli Power – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Coriander powder – 1 tbsp 
  • Salt – 2 tsp
  • Curry Leaves – 5-7
  • Coconut Oil – 1 -3 tbsp
  • Grated Coconut – 1/4 cup
  • Green chilli – 2-3, Slit.
  • Coriander – 1 tbsp, finely chopped
  • Lemon to garnish

Directions

  1. Wash and cut the salmon into medium sized pieces.
  2. Take garlic, ginger, green chilli, together by adding a few drops of water blended to a fine paste. Then add chilli powder, turmeric powder, coriander powder, salt and  1/2 tbsp of coconut oil. 
  3. Marinate the salmon pieces with this masala by massaging gently and keep it aside for a minimum of 30 minutes.
  4. Heat 1.5 tbsp of coconut oil in a heavy bottom pan, add marinated salmon pieces, fry them on both sides each 5 minutes. Remove and keep it aside.
  5. Mix coconut in the leftover masala if any and keep it aside.
  6. In the same oil, Add green chillies and marinated coconut to the top of the salmon.
  7. after a minute, take just fried coconut and green chillies filtering out the oil.
  8. Add this to the salmon. Add coriander leaves.
  9. Squeeze lemon juice to garnish.

Thenga Paal Sadham/ Coconut Milk Flavored Rice

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Fragrant pilaf made with coconut milk and with the flavors of spices and ghee shining.

If I make mutton or chicken biryani for any party, I always make this for my vegetarian friends and for me as well :D. It taste best for me with gobi 65 (spicy fried cauliflower)

It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.

How to make this

Serving Size:
10 cups
Time:
45 mins
Difficulty:
Medium

Ingredients

  • ·  Ghee – 2.5 tbsp
  • ·  Cinnamon stick – ½ stick
  • ·  Cardamom – 2
  • ·  Cloves – 1
  • ·  Cumin seeds – 2 tsp
  • ·  Fennel Seeds – 1 tsp
  • ·  onion – 1, sliced (approx. 1.5 cups)
  • ·  Green chili – 6, slit
  • ·  Garlic – 8, sliced
  • ·  Ginger – 1 inch, minced
  • ·  Mint leaves – 1 cup
  • ·  Coriander leaves – Âľ cup
  • ·  Tomatoes  â€“ Âľ cup
  • ·  Basmati Rice – 3 cups
  • ·  Coconut milk – 4 cups
  • ·  Water – 1.5 cups
  • ·  Salt – As needed (Approx 1.5 tbsp)

Directions

  1.    Heat a vessel with ghee in medium flame, cumin seeds, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger, garlic, half amount of salt and sautĂ© until golden brown.
  2.    And add the mint leaves and coriander leaves. SautĂ© for 30 seconds.
  3.    Add the tomatoes and saute well for 2 minutes.
  4.    Add the rice and sautĂ© well in that onion tomato ghee mixture for a minute. I do not wash my basmati rice. I like it like this.
  5. Add the coconut milk, water, salt and mix well. Keep it in medium -high flame. Not fully high flame or medium flame. In the middle.
  6. After 10 minutes, change it to low. Let it stay for another ten minutes.
  7. Then switch it off, let it be on the stove for another ten minutes. Mix It well and serve.

Mutton Masala (Semi- Gravy)

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Soft & succulent lamb/mutton pieces coated with aromatic blend of masalas and spices. Melt in your mouth mutton pieces, cooked in pressure cooker, gives you the whole flavor to a new level. Tastes great with plain rice or Indian bread like roti, paratha or parotta.

If you get good mutton, five whistles will be perfect. 

Mutton masala Video:

https://www.relishthebite.com/wp-admin/upload.php?item=5409

Other mutton recipes: Mutton Biryani, Mutton pepper masala, Mutton Rasam

Serving Size:
3 cups
Time:
40 minutes
Difficulty:
Medium

Ingredients

  • Pressure Cook:
  • Oil – 1 tbsp
  • Spices  like bay leaves, cardamom, cloves – 2
  • Onion – 1.5 cups/, finely chopped (or) Small onion – 10
  • Tomatoes – ½ cup, chopped
  • Ginger – 1 inch, finely chopped
  • Garlic – 4, Finely Chopped
  • Green chilly – 2 
  • Turmeric Powder – ÂĽ tsp
  • Coriander Powder – 1 tbsp
  • Red chilli powder – 1 tsp
  • Salt – 1.5 tsp
  • Water – 1.5 cups
  • Mutton – 500gms
  • Garnish:
  • Coconut oil/ Ghee – 1 tsp
  • Curry leaves – 7-8
  • Whole Cashews – 10
  • Crushed black pepper powder – 1 tsp
  • Coriander leaves – 1 tbsp, finely chopped

Directions

  1. Pressure cook :
  2. In a pressure cooker, add spices, onions,garlic, ginger, green chilly and salt. Saute well for 3 minutes.
  3. Add tomatoes, turmeric powder, chilli powder, coriander powder and saute well for 2 minutes.
  4. Add the washed mutton pieces and water. Pressure cook for 5 whistles.
  5. Switch it off.
  6. Masala:
  7. Heat ghee/coconut oil in a pan / kadai and roast cashews, curry leaves until crisp and golden. Remove them and set aside. 
  8. In the same pan, add the mutton masala, boil for few minutes until it is semi gravy and add the roasted cashews, curry leaves, pepper powder and coriander leaves.
  9. Adjust salt accordingly.

Spicy Kerala Coconut Chicken

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Chicken dry curry with coconut and spices. Simple but full of flavour. 

If you want to have some protein based Indian dinner, this is one recipe which is handy. 

Other favorite chicken recipes: Kerala chicken fry, Madras Chicken curry.

Serving Size:
Time:
Difficulty:

Ingredients

  • Oil – 1 tbsp
  • Spices – cardamom, cinnamon, clove, bay leaf  – each two
  • Whole Red chillies – 2, broken
  • Garlic – 8, finely chopped
  • Ginger – 1 inch,finely chopped 
  • Green chilli – 2, slit
  • Mint – 1 tbsp, finely chopped
  • Red Onion – 2, sliced
  • Tomato – 1, chopped 
  • Salt – 2 tsp 
  • Turmeric powder – 1 tsp 
  • Red chilli powder – 1 tsp 
  • Coriander powder – 1 tsp
  • Chicken – 500 gms
  • Water – 1/2 cup
  • Pepper powder – 1.5 tsp
  • Grated fresh Coconut – 2 tbsp
  • Coriander leaves – 1 tbsp, finely chopped

Directions

  1. Wash and cut the chicken into medium sized pieces.
  2. Add spices , red chillies, onion, garlic, ginger, green chilli, curry leaves, mint together and salt. Sauté until translucent. Then add chilli powder, turmeric powder and coriander powder. Sauté well. 
  3. Add the chicken pieces and mix well. 
  4. Add water and mix well.
  5. CLose the pan after that for another 10 minutes.
  6. Add pepper powder and coconut to the top of the chicken.
  7. Close it for another 5 minutes and open! Oh lala! Ready!
  8. Squeeze lemon juice and coriander leaves to garnish.
  9. Notes :
  10. 1. Add curry leaves if you have some. I was giving it to my nephew who doesn’t like curry leaves.

Cauliflower Masala/ Gobi Masala

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This is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the cauliflower, when combined with spice powders along the onions brings out a rich texture and flavors to the curry.
There are many variants to this recipe where it can be made with thick gravy, but this recipe is a dry version of it. 

This week I went to work after a long long vacation from work. Staying home, eating, sleeping, working out and repeating was not that bad. I made this yesterday for a quick lunch for myself. To be honest, not a great fan of cauliflower but I liked it with roti. Cauliflower has many nutrients and high in fiber. I am trying to take lots of fiber and iron intake and this helps if it is tastes good.Obviously I love fried gobi but tedious and unhealthy.

Other cauliflower recipes: Cauliflower 65 Biryani, Cauliflower pav bhaji

Serving Size:
2
Time:
30 mins
Difficulty:
easy

Ingredients

  • Oil – 1.5 Tbsp
  • Spices like cardamom, star anise, cinnamon, Bay leaf-  each 1
  • Cumin Seeds – 1 tsp
  • Dried Red chillies – 2, Broken.
  • Hing – 1/4 tsp.
  • Salt – 1 tsp
  • Onions – 3/4 cup, chopped roughly
  • Garlic – 4-5
  • Ginger – 1 inch
  • Tomatoes – 3/4 cup, chopped roughly
  • Red Chilli powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Cauliflower  florets- 3 cups,
  • Kasuri Methi / Dried fenugreek leaves- 1 tbsp
  • Sesame seeds 
  • Water – 1/2 cup.

Directions

  1. Add onions, garlic, and ginger to a blender and blend to a smooth paste and keep it aside.
  2. Heat 2 tablespoons of oil in a pan.
  3. Add cumin seeds, bay leaf, black cardamom, cloves, dried red chilies, and star anise. Sauté them for a few seconds or until whole spices are fragrant.
  4. Add onion, ginger-garlic paste and mix well. Sauté for 5-7 minutes or until onion paste turns golden.
  5. Now, add tomato puree and mix well. Cook for 2-3 minutes.
  6. Add red chili powder, turmeric powder, coriander powder, garam masala powder, and mix well.
  7. Let them cook for 2-3 minutes or till the oil starts to separate from the sides of the masala.
  8. Add water and mix well.
  9. Add cauliflower and close the lid for 5 minutes.
  10. Open the lid and let the water steam out.
  11. garnish with Kasuri methi/dried fenugreek leaves and sesame seeds.
  12. Add salt if needed according to taste.

CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

Chicken_Karahi-4

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ÂĽ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Chicken_Karahi-2

Egg Omelette Kurma

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Disclaimer: This post has been sponsored by Burnbrae Farms. I have been compensated monetarily, however, all opinions are my own, as always

eggkurma-2

Vegetable egg omelette cooked in a curry made with flavorful roasted whole spices and coconut. I used Burnbrae Egg Creations Garden Vegetable egg whites to make the omelette which simplifies cooking and makes it even easier!

I have to tell you something! I used the egg white carton from Burnbrae. If you haven’t tried it, you should know that Burnbrae’s Naturegg Simply Egg White products are real, pasteurized egg whites.

Burnbrae cracks and separates the eggs for you – creating a simple and convenient product to help get back on track from the holidays. They separate the egg whites and add vegetables or herbs (depends on the product you buy) to it with the right amount of salt and everything. Basically, you just have to add it to the pan straight and cook like any other omelette. Burnbrae is the brand I use here for eggs in Canada. I always buy their eggs 🙂 so this is not at all new to me! Very convenient and saves a lot of time. Surely a big help for mornings! Although whole eggs are healthy, Naturegg Simply Egg Whites are a lighter meal option after the holidays (fewer calories and fat). You can look for other recipes to use from their egg whites – Burnbrae recipes. They sent a beautiful package 🙂  🙂

eggkurma-7

I used Burnbrae’s Garden Vegetable Simply Egg Whites, which was perfect for this recipe. Saved some good time for me. You can very well use the eggs for this recipe and make your omelette to add to the curry.

I like making kurma as it is easy and quick to prepare. We can have it with rice or with Indian bread like naan, paratha or parotta. I have couple of kurma recipes on my blog ready: Lamb/mutton kurma, chicken spicy kurma, Potato Kurma, Paneer baby corn chettinadu kurma

You can have this egg kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

eggkurma

5.0 from 1 reviews
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Egg Omelette Kurma
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3 cups
 
Ingredients
  • To grind:
  • • Coriander seeds – 2 tsp
  • • Cumin seeds – 2 tsp
  • • Fennel seeds – 1 tbsp
  • • Coconut – 3 tbsp, freshly grated
  • • Chilli powder – 1 Tsp
  • • Red chillies – 3, whole
  • • Poppy Seeds – 1 tbsp
  • • Ginger – 2 inch
  • • Garlic pods – 5

    Curry:
  • • Oil – 1.5 tbsp
  • • Red onion – 1 cup
  • • Green chillies – 1, chopped finely
  • • Tomato – ½ cup, chopped finely
  • • Turmeric powder – ½ tsp
  • • Coriander – 2 tbsp, chopped finely
  • • Lemon juice – 1 Tsp
  • • Salt – to taste

  • • Burnbrae Egg Creations Garden Vegetable Egg Whites or
  • • Omelette whites: Using beat 2 eggs with chopped vegetables, salt (1/2 tsp)and pepper (1/2 tsp).
Instructions
  1. Omelette: Take a pan of oil over medium heat and pour the white egg or beaten egg batter. When its golden brown and turn the other side. Remove, place it on a plate and roughly chop (bigger pieces) and set aside.

  2. Masala: Blend all the ingredients under to grind with 2 tbsp of water.

  3. Curry: Take a pan with oil over medium heat, add the onions and green chillies with a bit of salt. Saute well till the onions get transparent for around 2 minutes.



  4. Add the tomatoes with turmeric powder. Saute well for a minute

  5. Add the blended paste and sauté for 5- 6 minutes in medium flame till it oozes out oil.

  6. Add one cup of water, mix well, close the lid and let it boil for 5 minutes. Taste and adjust your salt level accordingly now.

  7. Then add the omelettes to it and let it boil for another 5-6 minutes.
  8. Garnish with freshly chopped coriander leaves, squeeze some lime juice and switch off.
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eggkurmalandscape

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