Omelette Curry

This curry is prepared by making omelette and cooked in spices and coconut milk.It goes well with rice or roti.

Ingredients

For Making Omelette:

1. Egg – 4
2. Onion(chopped) – 1
3. Green Chilly – 3
4. Coriander leaves (chopped) – 1 tsp
5. Celery – 1 tbsp
6. Pepper powder – 1/4 tsp
7. Salt
8. Oil

For Masala Paste

1. Turmeric powder – 1/4 tsp
2. Red Chilly Powder –1 1/2 tsp
3. Coriander powder –2 tsp
4. Fennel seeds – 1/2 tsp
5. Garam Masala powder –1/2 tsp
6. Cashewnuts(make a paste) – 25 gms
7. Ginger – 1 “ piece.

For Gravy

1. Oil – 3 tbsp
2. Onion(chopped) – 2
3. Tomato (chopped) – 2
4. Green chilly – 3
5. Vinegar – 1/2 tsp
6. Coriander leaves
7. salt
8. Coconut milk(thick) – 1/2 cup
9. Coconut Milk (Thin) – 2 cups

Preparation

1. Make a paste of fennel  seeds,coriander powder,red chilly powder,turmeric powder,garam masala,and ginger.
2. In a bowl, add onion,green chilly,pepper pwoder,salt,coriander leaves,celery  and eggs.beat well and make omelettes.cut omelette lengthwise.
3. Heat oil in a  pan.Saute chopped onions,tomatoes,green chilly  and once it is done,add masala paste to it.
4. once the raw smell goes,add thin coconut milk to it and stir well. let it boil.Add cashewnut paste mixed with thick coconut milk  to it.Add it to the masala.
5. Finally add omelette pieces to it and mix well.let it cook for 1-2 minutes. Remove from fire.
6. Garnish with coriander leaves.serve with Rice or Roti.

Mutton Perattu

Ingredients

1. Mutton – 1/2 kg
2. Turmeric powder-1/2 tsp
3. Red chilly powder –3 tsp
4. Cloves-4
5. Cinnamon stick – 1/2” piece
6. Star anise –1
7. Cardamom pods–7
8. Fennel seeds/Perumjeerakam – 1 1/2 tsp
9. Pepper corns – 1 tsp
10. Shallots – 1 cup
11. Ginger paste – 1 tsp
12. Garlic paste – 2tsp
13. Poppy seeds/Kuskus – 1 tsp
14. Tomato (chopped) –1
15. Curry leaves – 3 sprigs
16. Vinegar – 1 tsp
17. Salt
18. Oil

Preparation

1. Heat a pan on medium flame. Dry roast ingredients numbered 2 to 9 till raw smell goes.don’t let it burn.Keep aside.
2. Heat oil in a  pan.sauté shallots till light brown.
3. For the masala paste, take  2 shallots(sauteed) from the pan and grind along with the dry roasted mix , ginger-garlic paste,poppy seeds(soak in water for sometime and drain) into a fine paste.
4. Once the shallots are light brown,add chopped tomato,curry leaves and saute well.Add the masala paste to it and mix well.
5. Transfer the above masala mix into a pressure cooker.Add mutton pieces,required amount of water ,salt to it and mix well.
6. Add vinegar to it.cover and cook  for 3 –4 whistles till mutton is cooked well.
7. Heat another pan and transfer  the cooked mutton to it.Add curry leaves to it.Roast till all water is absorbed and dry.
8. Mutton Perattu is ready to serve.