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What I Used:
(Serves 2)

Eggs - 4
Onion - 1 small, chopped
Tomato - half of one, chopped
Mushrooms, any variety - 1/4 cup (remove hard stem and quarter the cap if using button mushrooms)
Capsicum - 1/4 of one, cubed
Curry masala / Garam masala - 1/2 tsp
Ground cumin / jeera / jeerakam - a pinch
Red chilli powder - a generous pinch (you can also use 1 sliced green chilli)
Curry leaves - a few
Oil - 2 tsp
Salt - to taste
Pepper powder - for sprinkling on top while serving

What I Used:

Eggs - 4

Tomato - 1, finely chopped

Onion - 1, finely chopped

Tomato paste / ketchup - 1 tbsp

Garlic - 3 pods, crushed

Tamarind paste - 1/2 tsp

Red chilli powder - 1 tsp

Coriander / malli / dhania powder - 1 tsp

Turmeric powder - a pinch

Oil - 2 tsp + 2 tsp

Salt - to taste

Spring onions - 2 stalks for garnish (optional)

How I Made It:

1. Break the eggs into a bowl and mix well with salt. Pour onto a heated pan with 2 tsp oil and make a thick omelette. Once cooled a bit, cut into strips and keep aside.

2. In the same pan, add 2 tsp oil and add the onions and garlic. Fry lightly until the onions turn soft and transparent. Take care not to burn them by maintaining the heat at medium-low.

3. Next, add the turmeric, coriander, chilli, salt and tamarind paste and fry for about a minute. Then add the chopped tomatoes and cook till the tomatoes break down and the oil separates from the sauce.

4. Add the fried egg strips and mix well without breaking them too much. If the omelette is thick enough, the strips will hold their shape while mixing. Simmer for a minute or so, remove from fire, garnish wtih cilantro / spring onions and serve warm as a side to any rice dish or even roti.

Omelette Curry

What I Used:

For the omelettes:

Eggs - 4
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - a pinch (optional)
Shallots - 5, finely chopped
Salt - 1 tsp, or to taste

For the gravy:

Tomatoes - 2 big, cubed
Onions - 2 big, chopped
Potato - 1, cubed
Green chillies - 3
Jeera powder - 2 tsp
Coriander powder - 2 tsp

For tempering:

Mustard seeds - 1 tsp
Oil - 2 tbsp
Curry leaves - a few

How I Made It:

1. Beat the eggs lightly with all the ingredients for the omelette.
Pizza Omlette


What I Used:

Eggs - 2
Green chillies - 1
Tomatoes, diced - 1/2
Salt - 1/2 tsp
Pepper - 1 tsp
Cheese cubes - 1

How I Made It:

1. Whisk the eggs with salt and pour on a girdle with little oil.

2. Sprinkle the chillies and tomatoes and cook for 2 mins, closed.

3. Topple over, and remove in about 10 seconds.

4. Sprinkle better powder and diced cheese pieces. Let the cheese pieces melt a little.

Pizza omelette with bread toast

2. Depending on the pan size, make one thick omelette or as two separate omelettes. The omelettes should be thicker than usual, so that it doesn't dissolve or break off in the gravy when we mix it in.

3. Cut the omelette into smaller pieces and keep aside.

4. Heat the oil in a pan and temper mustard seeds. Throw in the curry leaves and the chopped onions and saute till transparent.

5. Add the jeera, coriander, chopped green chillies and fry for a minute. Add the potatoes and tomatoes with a bit of water and cook closed, till the potatoes are tender and done.

6. Now add the cut omelette pieces, mix gently and remove from fire.

Let the omelettes soak for an hour or two before serving with hot rice.

Kerala Style Egg Roast



What I Used:

Eggs : 2
Onions : 3 medium
Tomato : 1 medium
Green chillies : 3 sliced
Chilly powder : 1 teaspoon
Jeera powder (jeeraka podi) : 1/2 teaspoon
Dhania powder (malli podi) : 3 teaspoons
Ginger-garlic paste : 2 teaspoons
Oil : 3 tablespoons
Mustard seeds : 1/2 teaspoon
Curry leaves : one strand
Salt : to taste

How I Made It:

1. Boil the eggs, shell, slice and keep aside.

2. Heat oil, put the mustard seeds in to crackle. Saute the onions till they turn golden brown. Adding a little salt to it makes it wilt quicker (tip from my Grandmom).

3. Add ginger-garlic paste to the golden brown onions and fry for a minute. Then add the masala - chilly powder, jeera, dhania - green chillies, curry leaves, and fry well till the raw smell leaves the paste, which should take a good 3 minutes.

4. Once the masala is well cooked, add the finely chopped tomatoes and saute till it blends with the curry.

5. Add one cup water (or more if you like the curry thin) and bring to boil. Add the boiled egg and remove from fire after 2 minutes.

Note: I use coconut oil to make this curry sometimes and this gives it a more 'Kerala' taste. This curry goes well with almost anything - chappathi, parotta, rice, dosa, puttu.

Hope you all enjoy it!