Masala egg and vegetable butter sandwich

Recipe adapted from Sanjeev Kapoor Khazana (serves 2)

Eggs- 2 large

Onions- 2 tbsp, finely chopped

Tomato- 2 tbsp, finely chopped

Chilli powder- 1/4 tsp

Turmeric powder- a pinch

Salt- to taste

Bell pepper- 1/3rd cup, julienned

Cabbage- 1/3rd cup, julienned

Carrot- 1/3rd cup, julienned

Mayonnaise- 2 tbsp

Salt- to taste

Pepper- to taste

Butter- 1 tbsp

Bread- 4 medium slices

Cheese- 3 to 4 tbs

Beat the eggs along with onions, tomato, chilli, turmeric and salt. Keep aside.

Mix together the sliced vegetables with mayo, salt and pepper. Keep aside.

Place a frying pan/tawa on medium heat, and melt 1/2 tbsp butter.

Dip (rather generously) 2 slices of bread into the egg mixture, both sides, and place on the pan. Top with a few scoops of the egg, tomato and onion mix.

Flip over after 2 minutes and top with about half the veg mix and half the cheese.

Close the sandwich with the other slice and continue grilling the sandwich till the cheese slightly melts.

Keep flipping the sandwich carefully so both sides are slightly crisp.

Remove from the pan, slice the sandwich into two and place on a serving plate.

Continue the same with the remaining slices of bread.

Serve with some tomato sauce on the side.

South Indian garlic and coconut rice

Serves 4 as part of main meal (recipe adapted from here)

Oil- 1tsp

Curry leaves- 6 to 8 leaves

Garlic- 15 medium size pods, peeled and roughly chopped

Dried red chilli- 1 large (add more if you want it spicy)

Fennel seeds- 1/4 tsp

Grated coconut- 1 cup

Kashmiri chilli powder- 1 tsp

Ghee- 1/2 tbsp

Oil- 1 tsp

Mustard seeds- 1 tsp

Curry leaves- 1 sprig

Urad dal- 1 tsp

Dried red chilli- 2

Cooked rice- 6 cups (could be basmati, or any leftover rice)

Heat the oil in a wok and keeping heat to medium low, add the curry leaves, garlic, dried red chilli, fennel seeds, grated coconut and chilli powder.

Roast till the coconut changes in colour a bit and all the spices are aromatic, for about 5 minutes or so. Keep stirring continuously or they will burn. 

Once cool, grind to a coarse mix.

Heat the ghee in the same wok and splutter mustard seeds.

Add curry leaves, urad dal and the dried red chilli to temper.

Add the ground mix and saute for a couple of minutes, just to warm it up.

Add cooked rice into the wok and mix it into the tempered ingredients and ground mix slowly, without breaking the rice.

Keep on heat just enough to warm the rice.

Serve with cold raita and pickle and papad.

Notes: Its a dish that is very strong on the garlic flavour. Reduce it if you want to mellow it down a bit.

Cold cooked rice, or rice that has stayed a couple of days in the fridge is best in this recipe.

You can ease the process by adding the ground mix with the rice in a bowl and then pouring the tempered ingredients on top of the rice and giving a good mix.