Egg Roast

Ingredients:
Boiled Egg: 4
Onion Chopped: 2 big
Garlic chopped: 1 tsp
Ginger: 1 tsp
Tomato paste: 1 1/2 tbsp
Egg masala powder: 2 tbsp(I used eastern powder)
Pepper powder: 1 tbsp
Turmeric Powder: 1/4 tsp
Garam Masala: 1 tsp
Curry Leaves: 1 spring
Green chilli 1-2 pcs
Salt
Oil

Method:
Boil egg well and remove the shells. Make 2-3 slits in egg and keep it aside. Heat oil in a pan add onion, green chilli, giner, garlic and curry leaves fry until golden color. Add tomato paste. When the raw smell goes add egg masala, pepper powder, turmeric powder and garam masala. Stir well. Add 1 cup water when its starts boiling add eggs. Keep cover for 05 minutes or gravy starts thickening. Remove lid and cook 2-3 minutes. Take out from heat. Serve hot with chappathi or palappam

Drumstick/Muringakka Theeyal

Ingredients:
Drumstick/Muringakka: 2 cup
Small onion: 1/4 cup
Coconut Scrapped: 1/2 cup
Chilli powder: 1 tbsp
Coriander powder: 3/4 tbsp
Turmeric Powder: 1/4 tsp
Curry Leaves: few
Valan Puli (tamarind): Small Lemon Size
Chilli flakes: 1-2 pcs
Mustard Seeds: 1/4 tsp
Salt
Oil

Method:
Fry grated coconut until it turns golden brown color. Add chilli powder, coriander powder and turmeric powder to this and stir well. Let it cool and grind it in a mixer then add 1 tbsp water and make a thick paste. Keep it aside. Take 1/2 cup water and add valan puli and make a paste. Keep it aside. Add 1-2 cups water in a pan, add small onion, turmeric powder, salt, drumstick and green chilli. Keep cover and Boil for 05-08 minutes in low flame. Add tamarind paste and stir well. Then add grinded paste. Remove lid and cook until gravy strats thickening. Remove from heat. Heat oil in another pan add mustard seeds, when its starts splutter add red chilli flakes, curry leaves. Add this seasoning over the curry. Keep cover for 1/2 n hr. Serve with rice

Cauliflower Mezhukkupuratti

Ingredients:
Cauliflower: 2 cup
Onion: 1/4 cup
Ginger: 1/4 tsp
Green Chilli: 1-2 pcs
Turmeric Powder: 1/4 tsp
Curry Leaves: few
Chilli flakes: 1-2 pcs
Mustard Seeds: 1/4 tsp
Salt
Oil

Method:
Boil 2-3 cups water in a pan add turmeric powder, salt and cauliflower florets. Boil for 2-3 minutes drain and keep it aside. Heat oil in a pan add mustard seeds, when its starts splutter add red chilli flakes, curry leaves, ginger and onion and sauté well. Add chopped cauliflower and turmeric powder. Stir well. Keep covered for 08-10 minutes or until done. Remove from heat. Serve hot