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.

Kerala Tuna thoran

Tuna thoran (serves 4 as part of a main meal)

A staple in most of the Kerala households, a thoran is nothing but a vegtable of choice cooked with basic ingredients like turmeric and chilli and finished off wwith freshly grated coconut that takes this dish to its delicious level. Mostlly had as a side to rice.
PS: Made in a Le Creuset shallow casserole.

Coconut oil- 2 tbsp

Mustard seeds- 1/2 tsp

Dried red chillies- 2

Curry leaves- a sprig

Shallots- 1/2 cup

Ginger- 1 tsp, grated

Garlic- 1 tsp, grated

Green chilli- 1, slit

Red chilli powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Meat masala- 1 tsp

Ground pepper- 1/2 tsp

Garam masala- 1/4 tsp

Salt- to taste

Canned tuna- around 250 gms (2 cans), drained

Grated coconut- 1/4 cup

Heat oil in you frying pan and add the mustard seeds.

Once they splutter add the red chillies and curry leaves, stir for a second and then throw in the shallots.

As soon as the shallots become slightly brown, add the green chilli, grated ginger and garlic and continue to cook till it no longer tastes raw. 

Add all the masala powders and salt to taste and stir it all together and cook till no longer raw.
Stir in the tuna and cook on medium heat for about 5 to 6 minutes.
If it becomes too dry, mix in a spoon or two of water.
Finally add the grated coconut and cook for a further 3 to 4 minutes, just to get the flavors in.
Turn off the heat, close with a lid and keep aside for 5 minutes.
Serve as a side to rice, roti or even as a sandwich filling (its great with mayo).