This recipe is adapted from one of my fav cookery show in ndtv goodtimes..I made a twist by adding frozen corns and dried herbs. This is a perfect healthy n filling breakfast with a glass of fresh juice.
1/2 Tbsp Dried herbs (I have used mixture of Oregano, Thyme and Basil)
Salt to taste
1 Tsp Pepper powder
1 Big Onion, sliced
3 Potatoes, sliced
1 Cup Frozen Corns ( Fresh corns can also be used)
2 Tbsp Olive oil
Break eggs and add dried herbs, salt and pepper. Beat well with fork and keep aside.
Heat oil in a pan ( non stick) and add the sliced onions, fry them for couple of minutes and add the
Simmer and cook for 2 minutes.
Now add the frozen corn and cook for another couple of minutes.
Remove from flame and mix it with the egg mixture.
Heat the pan again and simmer it, pour the egg mixture and cook for couple of minutes.
Now place the plate on the pan and slowly turn the pan upside down. ( Be careful at this stage)
Slowly place the egg omelette back to the pan wihout shaking and cook for another couple of minutes.
Vadai Curd Kuzhambu Wheat Bread Jamun Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. Ingredients : 2 Big Potatoes1/4 Cup Peas2 Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod : Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…
Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine. Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu. Are you a Fish Lover ?? Then get ready to Drool ;)
1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced…
Vaikunta Ekadesi is celebrated every year in the month of December
or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used
to call it as “sorga vassal”. And according to our
family culture, we used to fast on this particular day by taking only tiffin items ( No rice allowed). Along with
that, Kali is made as offering for god. And the next day of ekadesi is called as
Dhuvadesi, on which fast is broken with the preparation of rice and curry with
21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my
in laws place we prepare sambhar with 21 veggies. Ekadesi Kali….
Ingredients :½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee
Method : Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …