• 1 medium Onion, roughly chopped
• 1 medium tomato, roughly chopped
• 1 garlic clove
• 1 really tiny piece of ginger (you don’t want it to overpower)
• 1 + 1 tbsp Butter 
• 1 green Chilli
• 8-10 Cashews
• 8-10 Raisins
• Ketchup (optional, as required)
• 1 tsp Kashmiri Chilli powder
• Dried Fenugreek leaves, a pinch 
• A drizzle of fresh cream (any sugarless cream will do)
• 2-3 Eggs
• Coriander leaves, for garnish 

1. In a pan, add in your blob of butter and sauté your chopped onions and once translucent add in your chopped tomatoes, ginger garlic, green chilli, cashews and raisins and close the lid. 
2. Add in a tbsp of water and allow them to get mushy on low flame. 
3. Once mushy, allow to cool a bit, once touchable, add the sautéed veggies to a blender and blend to a smooth fine paste. 
4. Next in the same pan, add in a blob of butter and add in a teaspoon of Kashmiri chilli powder for that extra color and mix well. 
5. Next, add in the paste to the pan and pour some water or milk to adjust the consistency and add salt and ketchup as required.
6. And add in a pinch of dried fenugreek leaves and allow to come to a slight boil.
7. Finally pour in the cream and crack in the eggs and cook covered until desired consistency of egg and garnish with chopped coriander leaves. 
8. Enjoy hot with chappati, poori, bhatura etc!

• 1/2 medium size Onion, sliced
• 2 sprigs Curry leaves
• 3 tbsp Coconut Oil
• 3 green Chillies, slit
• 1/2 medium size Tomato, chopped
• 3 Eggs
• 1/2 cup Shredded Coconut 
• 1/2 tsp Turmeric Powder 
• 1 tbsp Fennel Seeds
• Salt, as required
• 1 tsp ghee

1. In an earthen pot, pour the coconut oil and Sautee your sliced onion.
2. Add salt for the onions to turn translucent .
3. Next add in your curry leaves, and slit green chilies, Sautee well.
4. Now add in the chopped tomato, mix well and close lid, allow to become mushy.
5. Next make a coconut paste by grinding shredded coconut, turmeric powder, fennel seeds and little water and grind to a smooth paste.*
6. Open the lid, and crack in your eggs and allow to cook for around 2 minutes and add in your ground paste, cook for around 3 minutes on medium low and you are done!
7. Add in a tsp of ghee for that extra richness.
8. Enjoy with mabalar Ari rotti/ Chappathi and some delicious fish fry like this. 

• Make sure to add enough water, as the earthen pot drains the moisture.
• *Do not add too much water, as you will get a smooth fine paste. 
• Do not keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.

As parents, don't we always get clueless on a hustle bustle mornin, where you have so much to do yet little time to manage for a healthy yet nutricious meals for yourself and your little ones? Well, this is your answer to all your dilemma. The perfect lunch box solution! Recently I have been binge watcing this series on NETFLIX, where Nadiya, the famous chef-baker that hosts the show says that oven is your best friend when it comes to cooking food that are delicious, yet you have no time to toil in front of the stove. How true is that?! You just prep the dish, place it in the oven, do your chores and bam! You have your meal ready! Like Nadiya says,  The sooner you realise the oven is your best friend in your kitchen, the easier your life is going to be and I second that! That is my mantra to easy cooking too. 

Ingredients:

Instructions:

1. Preheat your oven to 180 deg C.
2. In a frying pan, pour in some olive oil and sautee mushrooms along with minced garlic clove and broccoli and add your chicken cube.
3. In a hand whisk jar, crack in 3 large eggs.
4. Add in your Cajun spice/Oregano, salt, as required, and cooking cream and whisk well.
5. Into the whisked eggs, add your cooked veggies, finely chopped tomatoes, and Kiri cheese cubes (cut into small cubes).
6. Gently mix and pour in generously greased cupcake pans or muffin liners (if using muffin liners add 2 tbsp olive oil in the egg mixture).
7. Bake for 25 minutes or until the muffins are golden and come off the sides of the pan.
8. Once slightly cooled, enjoy with your morning cuppa coffee or tea.

Note : I got 12 Muffins from this quantity. 

Egglicious Cheesy Toasted Sandwich

• 6 slices of bread
• 3-4 tbsp butter
• 1/2 small onion, chopped finely
• 1/4 small tomato, chopped
• 2 green chillis, chopped finely
• 2 eggs boiled and grated
• 1/4 tsp Turmeric powder 
• 1/2 tsp Chilli Powder 
• 1/4 cup water
• 1 tbsp Mayonaise 
• Mozzarella Cheese

1. Boil the eggs and grate it using a grater and set aside.
2. Now prepare the masala by sautéing onions, tomatoes and green chillis.
3. Next add Turmeric powder and Chilli powder. Sautee and add water, then mix well.
4. Next add the grated eggs and mix thoroughly.
5. Switch off the flame and add the Mayo and mix.
6. Onto 2 slices of bread spread butter on either sides and place buttered side down on the grilled and place the egg filling and add a generous amount of Mozzarella and place the other slice of bread and toast it well. This way the filling will not spill when the kids have the sandwich.
7. Do try the egglicious sandwich toast and let me know how you liked it.