Omlet Molly or Omlet Curry

Advent is on, but we have not given up on eggs. Hence eggs happen to end up on our dinner table usually. Isn't that an easy option, no matter whether it is advent or lent or any lazy night dinner. I have some egg recipes which I keep rotating to avoid boredom. So it always seems fancy for the picky eating kido to finish his dinner without fuzzing on it.

This omlet curry recipe was borrowed from my Mom's home science book. Everytime I visit home, I make sure I go through her book, and make a note of recipes that I could recreate in my kitchen. Apparently I have seen a shift in the taste over the years. I was just glancing  through my recipe stash and realized that when I started my blog I had plenty of time in hand and I always used to pick the most difficult or challenging recipes which are time consuming and fancy. These days the recipes are picked only if it is simple, impressive and serves to help us survive :). This omlet curry recipe was ignored back then, but this time, while browsing through the recipe book, I just couldn't miss noting down this recipe. It is simple and requires minimal or everyday pantry items. So this is a star recipe for those rain days when you are running low on groceries or just running low on your energy to cook, yet the desire to have a yum meal is high.

Ingredients 

1. 4 eggs
2. 4 tbsp of milk
3. 3/4 cup of sliced onion - preferably red onions
4. 1 tbsp of finely chopped ginger
5. 1 tbsp fo finely chopped garlic
6. 2-3 green chillies, slit length wise
7. 2 cardamom
8. 2  cloves
9. 1 stick of cinnamon
10. 1/2 tsp of garam masala
11. 1/2 tsp of pepper powder
12. 1 1/2 cup of thin coconut milk
13. 1/2 cup of thick coconut milk
14. A strand of curry leaves
15. Oil for omlets 
16. 2 tbsp of oil
17. Salt to taste
18. 1 tsp of butter
19. 1 large tomato sliced

Method

• In a bowl, break in the eggs. Add 4 tbsp of milk and salt. beat it well.
• In a pan, melt the butter. Once the butter is melted, turn the heat to medium. Swirl the pan, to spread the melted butter in the pan. Add the beaten egg mixture and spread it to make a omlet. Do not cook the eggs completely. As soon as it is ready to be flipped, fold the omlet in half, so that it forms a semi circle . Cook for a minute. Remove it on to a plate and cut out strips of 1 inch. Place it aside. 
• Heat 2 tbsp of oil in a pan. Add cardamom, cloves and cinnamon. When they splutter, add ginger, garlic, curry leaves and green chillies. Let them loose their rawness. Now add sliced onion and salt and mix it. 
• Once the onion turns tender, add garam masala and pepper powder. Give it a mix and add the thin coconut milk. Let it come to a boil.
• Add the omlet pieces. Let it get heated untill it starts to boil. Add the thick coconut milk and stir it well. Now line the sliced tomatoes on top of the curry(as shown in the picture). Cover the pan and let it cook on low heat for another 3-4 minutes. 
• Remove it from the heat and serve it hot with Appam, Parotta, Bread or Chapathi.

Tips

• Make sure to not overcook the omlet. When making omlet, it can be half cooked, because you will anyways end up cooking it in the gravy too. If the egg is overcooked, it will not be soft when the curry is ready.
• If you do not have the luxury of making fresh coconut milk at home, canned coconut milk is good enough. You could adjust the thickness of the coconut milk for the gravy accordingly. 
• You could use roasted cashews and fried raisins to garnish your Omlet curry if you wish to.

Aloo Curry / Aloo Masala

Some tastes just get stored in your taste buds, that you would never want to get away or alter a particular recipe in any way, to make even the slightest change. This aloo curry is one such recipe. No matter what, I would just blindly follow this recipe, that my mom always used to make. As kids, we used to love it and we still do and can just scrap off the bowl untill the last bit is consumed.

If you are wondering what is so special about this recipe then let me tell you that, this recipe has the minimal ingredients that could be used to make a potato curry, so amazing and finger licking good. It is just one of the perfect recipes I have ever known. While it cooks in the pressure cooker, you could parallely work on the poori /parathas/rotis that could pair well with it and make an awesome meal in just half an hour. So here is the recipe for that awesome aloo curry.

Soya Chunks Ularthiyathu

Lent and advent are two times of the year that we try too many recipes. Because feeding pure non veg family, vegetarian food alone for those number of days is a difficult thing. Soya chunks is one thing that remains in stock during this time. Nutritious and similar in taste to chicken/meat makes them a hit at home.

Soya chunks ularthiyathu is so simple. I have used a some what similar recipe as that of beef ularthiyathu, but this soya chunks ularthiyathu is half the effort and mess that is created by beef. So why don't you too try it. It goes perfect with chapathi or rice. Don't forget to make additional chapathi or rice. Because I know it is gonna be a hit and they would eat more than usual :).

Kadai Bhindi Jalfrezi

Capsicum and okra are our favorite veggies. And when they come together in a single dish it sure gets a thumbs up. 

This kadahi bindi is one big hit at our place. It goes equally well with both rice and roti. Though my favorite combo is this stir fry paired with some tadka dal, roti and mango pickle. It is just yumm.

Kerala Kadala Curry

Kadala curry - one awesome side dish to go with Appam/ Idiyappam/ Puttu/ Parotta/ Chapathi or even rice. There are very rare chances of a mallu to have not had it or hate it. 

I have always loved to pair it with puttu. Every time I make it, I remember my mother making it on weekends, esp. sunday's. She would be hurriedly making it to serve it for breakfast before we head to the church. Appam, Idiappam, Puttu etc. where the speciality of the weekends unlike the weekdays when there would be school and we would hardly sit down and eat breakfast with the fear of missing the school bus. Oh and we would have the breakfast twice on sunday's. One before we head to the church and one after we are done with the mass and the catechism :). 

Vegetable Kurma

I wouldn't mind having dry curries/ sabzi with chapattis. But Jacob is a gravy man. So in the initial days of married life, I accidentally tried this curry and it was a hit. So my list of gravy curry got longer by one more and I named it vegetable kurma :).

This is super easy to make while you are hurrying to make breakfast on a working day, at the same time preparing food to pack up for lunch too.

Spinach and Egg Stir Fry / Spinach Egg Bhurji

Spinach has always been my favorite. Well, it is such a nutritious leafy vegetable, so what is wrong in falling in love with it. I usually store it in the freezer having cleaned, chopped and sealed in a ziploc bag. So that I can use it to make this stir fry without wasting too much time.

Whenever, we get back from a trip longing to eat homely food, I usually end up making this stir fry. It is so hassle free having those stocked up spinach handy and can be prepared in just minutes.

Varutharacha Mutton curry / Mutton in Roasted Coconut Gravy

We don't indulge in mutton often, but when we do, there is always a push towards making this varutharacha mutton curry. It tastes yumm this way.

This curry may sound to be time consuming, but it's not that big a task and it is all worth it. Last time I made this curry to mellow down the Monday blues that usually hits us by the second half of EVERY Sunday. We paired it with some Kerala/malabar Parotta and it did the trick of bringing in life to the otherwise dull and Monday-blue-attacked-Sunday night.

Egg Roast with milk - Easy recipe

There are somethings that just stays in your memory forever. Just like this curry being served to us when we would get back home from school. This was a quick fix mummy used to make during lent to feed us. I used to love it.

Not very long back, I asked mummy how she used to make it and she was like, that is something that she made up to prepare quickly and that could be served hot to us and of course it was meant to be eggs in another form, so that it would be easy to feed us.

Choraka Kootu Curry / Bottle Gourd and Moong Dal Curry / Lauki Curry

This has been the longest silence in my blogging history. We were busy shifting, settling down etc. So I had kept aside blogging for a while. Because I love blogging when there is no hurry. I just sit down(which happens rarely these days, as I keep running after Jordan) , relax without any interruptions and complete a post at one go. I have been waiting for that time and it made me take a break of 3 months :).

Now the big question came, what to post? So I decided to go with basic and simple kootu curry that could be made for everyday meals. This kootu curry is super yumm and easy to make. If included in a meal, it does make it a finger licking one.

Green Peas Curry

Back home, during lent season, we usually don't go to restaurants as we wouldn't be left with many options to order from. But if we do happen to go, I would usually end up ordering Parotta and Green peas curry and just use a tablespoon or two(max.) of the curry to have the Parotta. I was not a fan of it.

But when I got married, it became so difficult for me to find a curry 'with lots of gravy', to go with chapathi for Jacob. He just can't imagine of dry stir fry's for chapathi. So he would suggest making green peas to go with it. As most of you would agree that married life rewrites the entire list of your likings, the same happened here too. I started loving this curry with chapathi. You can call it to be the hatred/laziness towards making two different curries for two people at home, that made me develop a liking towards this curry. If you too love it or have a gravy demanding person at home, this curry could help suffice the demand. So why not try it?