OMELETTE WITH VEGETABLE CURRY

3 no eggs ( beat lightly,

make omelette, cut & keep aside )

A:

Oil for cooking

1 stick cinnamon

2 star anise  

1 onion chopped

1 stalk curry leaves

1 tbsp ginger & garlic paste

1 chili green sliced  

B:

1 tsp chili powder

1 tbsp meat curry powder

1 tbsp kurmah powder

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

( add little water make into paste )

C:

1 potato cut

1 carrot cut

2 French beans / long beans cut

Cauliflower cut

1 tomato cut

Water to cook

Salt to taste

½ cup coconut milk / cream

Coriander leaves chopped

METHOD:

Heat up oil fry cinnamon, star anise.

Sauté onion till brown, add curry leaves,

green chili, ginger & garlic paste fry for

few minutes.

Add B fry for few more minutes.

Now add all the vegetables, water &

salt mix well cover & cook.

When vegetables are cooked add

coconut cream, coriander leaves.

When curry start to boil add cut omelette

stir slowly remove from fire.

Serve with rice or breads.

CRISPY FRIED LOTUS ROOT

1 lotus root mediums size ( peel & sliced thinly )

1 tsp ginger & garlic paste

1 tsp curry powder

1 tbsp rice flour

1 tsp yogurt

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

Salt to taste

Marinate all above ingredients together,

keep aside for 10-15 minutes.

Oil for deep frying

METHOD:

Heat up oil, deep fry lotus root until

golden brown & crispy.

Serve hot as a snack with Tomato Ketchup

or as a side dish for meal.