Avacado Coconut chutney

I just can't believe how fast the days go by when you don't notice...that's what I think! And so slow goes a 'day' when you keep thinking when will the day end!

Well that's how slow a day goes when you are home caring for a sick child at home. My little one was sick..not really really sick...he has been coughing his lungs off for the past 2 days....so he was home coughing, and not eating much. You try your best to get food and fluids into him...but you know how they win over us!

Well he is much better today, so I sent him to school. His main concern (for being a kindergartner) is that he has to 'write'. Yes he has no problem to go to school but all his problem starts when he has to 'write'. Well I did prepare him a little bit, I hope it helps and he will write better today and enjoy his school day with much less coughing!

I am sure everyone make salsa and guacamole at home. Here I just added some Indian ingredients and made it into a chutney which can be eaten with a regular Indian breakfast like idlis and dosas. Actually I have tried it with rice and a bit of ghee and it tastes just as good.

So you all know how good avocado is for you right. That added with some coconut makes it not only healthy but also flavorful too. 

Ingredients:

1 Avocado

1/2 cup grated coconut (fresh or frozen)

2-3 garlic cloves

3-4 green chilies (or less)

1/2 tbsp to 1 tbsp lemon juice

salt to taste

For tempering:

1/4 tsp urad dal / minapa pappu

1/4 tsp mustard seeds

1/4 tsp jeera or cumin seeds

1 dry red chili

few curry leaves

1 tbsp coconut oil (you can use extra virgin olive oil or any other oil you prefer)

Method:

Grind the first 6 ingredients into a smooth or a not so smooth (if you like it chunky) textured paste.

Heat the oil in a small pan. Add the mustard seeds, cumin and urad dal. Let this start to splutter before adding red chili and curry leaves. This is splutter almost immediately (after adding the curry leaves), remove and add to the chutney.

Serve as a dip or with idlis, Dosas or rice. Tastes good either way with all the healthy and yummy ingredients in one dish! Or if you like slather some on some toasted bread and savor it! :)

Enjoy!!!

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Garlic Mini twisted rolls with Pillsbury Biscuit dough - Semi HomeMade!

 Though I love to bake and eat sweets, I am not completely and sweet person. If I get a chance, I would probably go for spicy dishes first, then to the sweet. But I am won't omit sugar completely! :)

I love sugar, tho I can't eat it now a days...it tempts me so! I try to keep myself away from it basically for health reasons. Especially this season, when we look for comfort food and when we are surrounded by chocolates. I do love me some sugar! But ya, for us who are trying to go healthy and all....I keep it to the minimum. This has been a trial using Pillsbury Biscuit dough, but I would surely try to go for whole wheat if possible. To eliminate the use of any extra butter, I used coconut oil. Now a days this ingredients has been given rave reviews as one of the healthiest ingredient around. I am going to try to incorporate it into regular dishes too, other than only baking, which I have been doing till now!

So with Valentine's day around the corner, and with so many 'sweets' around, I thought how about going for something spicy instead. Something easy, garlicky and spicy too. These Mini Garlic Twisted rolls are made of Pillsbury biscuit dough which comes in a cardboard can. Isn't that easy. All you need is this dough, chopped garlic, chopped coriander and few other stuff which may already be in your pantry. I like to have this as a side dish with a salad or soup. It takes under 20 minutes from start to finish. Just a simple way to whats already available and making use of it!

Time: Less than 20 minutes 

Makes 10 rolls

Ingredients:

2 rolls of Pillsbury biscuits dough

10 cloves of garlic, chopped tiny

small bunch of coriander leaves, chopped

1/2 tsp garlic powder

1/2 tsp red chili flakes (optional) (can use chopped green chili instead)

dry Italian seasoning (optional)

1/2 tbsp coconut oil (can use olive oil instead)

Method:

Pre-heat oven to 450 degrees F.

Lightly grease a baking sheet and keep aside.

Melt the coconut oil and keep aside.

Open a can of Pillsbury biscuits dough.

Lightly flour your surface and attach to dough pieces. Roll them out to make it long or oblong.

Brush on some melted coconut oil. Put some garlic, coriander and red chili flakes on the dough.

Now roll the dough into a log.

Cut in the center of the log to make two sides for twisting.

Twist both the pieces and make a circle out of it.

Brush again lightly coconut oil of the top. Sprinkle garlic powder and Italian seasoning on the top.

Lay them on the baking sheet and bake for 8-9 minutes.

Serve them hot just plain or with some chutney!

Enjoy and Happy Valentine's Day!!!

The first one is plain for my little kiddo, second and third are experiments - with 3 rolls and with 1 roll.

I think using one roll makes it too small and using three makes it too big. Two rolls were a perfect size, but surely you can do what you like.

I just went crazy on the pictures - Sorry for that! But this is my first time trying to edit using my Mac and I am kinda lost. I am still learning and I hope to learn soon! It really get frustrating when you try to switch from one operating system to the other.

Coming to my Handiwork -  I made these cute Valentine's Day bookmarks for my kid's classes.
They are made using Paint chips on one side and scarpbook paper on the other. Small hearts punched out on the side and tied up with a ribbon. Arn't they cute!!

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Gongura Mutton / Sorrel leaves with Lamb or Goat

This post has been sitting in my drafts for a long time...well to say actually lots of recipes are sitting in my drafts for a long time and the corresponding pictures in my pictures folder - resting! They both are not able to get together at all! I am sure the drafts are longing for the pictures and the pictures are longing for their drafts. Hopefully I will be able to bring both of them together soon! :)

Can't believe its 1st of Feb already and maybe that's the reason for all the lovey dovey mushiness going on! Its in the atmosphere, the commercially made atmosphere that is!!!
Well I don't mind it though! Atleast people get one day or one month, which ever the case maybe to declare their undying love or care for their better half or their future better half! I think its a good idea - we may not have time in our every day life and so Valentine's day reminds us to tell that some special person that 'We love them and we care for them'. I hope everyone will 'make use' of this day to it extreme! :) We shall talk about that later!

Gongura being a very popular for us Andhaites and I am sure many of you have heard about the numerous preparations with it. Here is one more popular dish called Gongura mutton. This can be made with lamb or goat, which ever you like or which ever is available at the time! A big bunch of sorrel leaves and some simple spices make this dish very delicious and yummy!
Though it takes a little long time to cook, the meat cooks, becomes tender and delectable! All the spices marinate with the meat and make a good gravy which can be eaten with rice or with rotis.

Ingredients:

1 lb mutton (bite sized pieces)
1 big bunch of gongura leaves (about 1/2 lb of leaves only)

2 tbsp oil
1 large onion, chopped
1 tomato, chopped
1 tbsp ginger garlic paste
2 tbsp gasalu kobari paste, poppy seeds (gus gus) and coconut paste ( 1 1/2 tbsp coconut powder and 1/2 tbsp gus gus , made into paste with some water) (This is optional)
2-3 tsp of chilli powder (you may add more if you want it more spicy....I used plenty more)
1/2 tsp turmeric powder
1 tsp garam masala powder
chopped coriander leaves
salt to taste

Method:

Chop the gongura leaves, add them to a empty pot, add about 1/4 cup of water, cover it and put it on medium heat. When they are half way cooked through, add some salt and chilli powder. Let it cook fully through, which means, it becomes completely soft and mushy. Use the back of the spoon or spatula to mash it up even more. If you like it totally smooth, just process it using a hand blender or food processor. When cooked it will be about 1 cup of cooked gongura leaves.

In another pot, add the oil and saute the onions until they are translucent.
Add the ginger garlic paste and saute for another minute.
Add the chopped mutton and some salt. Let this cook for about 6-7 minutes. Add the tomato and keep cooking for another 5 minutes.
Now add the gasalu kobari paste, turmeric, chilli powder and keep cooking for another 15-20 minutes, until its cooked through. If they isn't enough water in the mutton, add some.
When the mutton is cooked through, add the mushy gongura leaves, some extra water, garam masala and coriander leaves. Let this cook for another 10 minutes, until the curry thickens to required consistency.
Serve it along side hot steamy rice or some hot rotis.
If you like the sour taste of gongura leaves and like a spicy gravy, I am sure you will like this.
Enjoy!!!

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Coconut and Dry red chili chutney

With Holidays around the corner and all sweet and chocolaty all the time is what I see around me. And this is the time I feel like eating spicy all the time. So lets take a different route from the sweet section to the spicy section!
In times of need, you would try anything desperately ...Isn't that right? Well that's how my life works sometimes. Well maybe not every time, but maybe sometimes right.
That applies to when you cook too. what would you do when there is nothing in the house as in ingredients and you decide you want to go big ..haha...well that's how this chutney came up. Little of this and little of that and 'BOOM' a 'chutney' is made. :)
Too much drama know?...well simply said, I prefer to have frozen fresh grated coconut in my freezer almost all of the time. It really comes in handy at time of need. Like this time when I had to make a chutney for our breakfast dosas. And I like like my chutney spicy that's why all the chilies in the recipe. Try it you might enjoy it!
Quick and easy to make, delicious too. Goes good with Dosas, idlis or even hot hot pongal.



Ingredients:

1/2 cup fresh grated coconut (Frozen or fresh works good)
6 - 8  red dry chilies
2 green chillies
2 garlic cloves
less than a marble size of tamarind
salt to taste

Tempering :

1/4 tsp mustard seeds
1/4 tsp jeera or cumin seeds
1/4 tsp urad dal
1 dry red chili
few curry leaves
1/2 tbsp oil


Method:

Grind together the first five ingredients with a little bit of water. Add the salt.
Heat a small pan with the oil.
Add the urad dal, when it browns add the mustard seeds and cumin seeds. When they start to splutter, add the broken red dry chili and curry leaves.
Add this immediately to the ground coconut and chili.
Mix well and serve with dish of your choice.
Tastes good with idlis, dosas and even upma.
Enjoy!!!

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Pan Fried Masala Fried Fish Fillet

Well December is already here, which means few birthdays in our family and holidays for sure! Which also means lots and lots of cooking. I am hoping I can make some new dishes using some real easy ingredients! I will be sharing them with you guys so stay tuned! Dishes which will be easy to put together in time for busy days!
I am hooked on to Pinterest these days. There are some real cool stuff DIY stuff in there. if you haven't checked it out as yet, be sure to do it! Also knitting and crochet, one of passions, I have been looking at stuff and wish I could do all that I see. Which is like impossible but no wrong in wishing so right! :)
I am going to start on another knitting project, this time on the loom, a big project too, so lets see how it goes!

So with the first birthday in our home..here is what I cooked. Simple and easy to put together for sure. Delicious to eat too! Dish of the day was - Pan fried Masala Fried Fish on a bed of Vegetable pulao with a side of Onion Raita. :) wow big name!! :)


Ingredients:

4 Fish fillets (I used Tilapia, can use any white fish fillets)

Masala:

1 tbsp ginger garlic paste
1 tsp gus gus / khus khus / gasagasalu / white poppy seeds
2 tsp dried coconut powder or flakes
2 tbsp chopped coriander leaves
1/4 tsp tumeric powder
1/2 tbsp chilli powder
1 tsp garam masala
1 tsp coriander powder
1 tsp jeera / cumin powder
salt to taste
1 tbsp of oil for 2 fillets of fish.

Method:

Grind the masala into a smooth paste with very less water.
Rub the masala over the fish fillet, more like patting it on the fillet.
Let it marinate for about 1/2 hour to 2 hours.
Heat oil in a large pan and fry the fillets till they are cooked on both sides by flipping them once or twice, on medium low heat for about 5-7 minutes, till the masala also gets fried to brown in color.
Serve with Rice of your choice.
Enjoy!!!

** I made a simple rice cooker pulao to go with it. Ground all the dry masala and sauteed with the vegetables of choice, only till they are half cooked. Substituted 1 cup of rice for the rice with coconut milk. Some coriander leaves and mint leaves to go with it. Everything goes into the rice cooker to cook.
Another method: Simple Rice Cooker Pulao

** Onion raita

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Happy Deepavali 2012 / Happy Diwali

Wishing everyone a Happy and Prosperous Deepavali!! May your life be filled with happiness, health and wealth. May you be happy always and may positive energy surround you always! :)

I hope everyone had a fun day today eating all the yummy goodies and lighting lots and lots of diyas. I hope people in India and elsewhere where you are able to play with firecrackers have had loads of fun, enough that you will be waiting to do this again all over again next year!
Well we had some fun! Played with a few sparkles and lighted a few diyas! I just hope my kids are able to enjoy it and will not forget our culture and our festivals.
Tho they won't be able to enjoy like we did when we were young. They really won't know what a ladi is or what a atom bomb or a hydrogen bomb is..:) or what a Boo chakra or a vishnu chakra or even what fountain is! But at least they will know what Diwali is and I hope they will continue the tradition way into the future!

Once again Wishing each one of you a very happy, fun and safe Diwali!!

Here is what went into our goodies at home...Recipes will soon follow!

Kajjikayalu, Rosettes, Rice flour Murukku, Besan burfi, Whole Wheat Diamond cuts (Limkilu), Mixture, Chekkalu, Boondi Ladoo, Almond Mysore Pak.

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Potlakaya kobari perugu pachadi / Snake gourd yogurt chutney

As always I have been missing in action :) But I am enjoying my days as my In-laws are here and days have gotten a bit busier than usual. As my daily schedule has changed a bit and we slowly getting used to it, school also got out for summer and with both kids at home hollering at each other and making as much sound as they possibly can, I surely can use a breather from both of them!

Coming to the cooking, I am learning new recipes from my MIL and today's recipe is one of them. I am not sure how many people have eaten to tasted snake gourd in their life! It a very common vegetable in India, but here in US its not that common. Though Indian groceries carry them, they are sometimes not even worth to look at. I usually find them dry, shriveled and not at all worth buying. But whenever they do look fresh, I tend to buy them. I make a simple fry by chopping it into circles. There are couple more varieties of dishes we make out of it. But this recipe of my MIL is my favorite. Using coconut and yogurt along with snake gourd, it makes a very yummy and tasty combination.

We call it Potlakaya perugu pachadi, but it can also be used as Snake gourd raita, since it is made of yogurt.
It is best eaten with hot rice with a drop of ghee. But you can eat it with stuffed parathas where raita makes for a good side dish. Even with rotis and chapathis, it tastes delicious!
The actual recipe calls for sour yogurt, but here it is substituted with a small piece of tamarind. If you don't want to use tamarind, go ahead and use a bit of lemon juice.


Ingredients:

1 small potlakaya / Snake gourd, about 7-8 inches long, cut into pieces
1/4 cup fresh or frozen coconut
15-20 green chillies (use according to your taste, more or less)
2 garlic cloves, cut into pieces
1/4 tsp jeera, cumin seeds

1/2 cup yogurt
some water as needed
a small piece of tamarind (this can be substituted with lemon juice or totally skipped if the yogurt is sour)

Tempering:

2 cloves of garlic, chopped
1/4 tsp Chana dal
1/4 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp jeera or cumin
2 dry red chili, broken into pieces
few curry leaves
pinch of hing, inguva, asfoetida

salt to taste
1 tbsp oil
1 tbsp chopped coriander leaves


Method:

In a small pot, add some water, the pieces of potlakaya, cover and cook until it is cooked, not soft but just cooked.
Heat a few drops of oil, add the coconut and chilies and saute until the coconut starts to turn color. Remove aside and cool.
When cooled, grind the coconut, chili, tamarind (optional), yogurt, cooked snake gourd, 2 cloves of garlic and 1/4 tsp jeera together.
You don't have to grind it to smooth, just that you don't have any big pieces. It also shouldn't be of runny consistency. It should be thick and should have consistency like coconut chutney or tomato chutney.

Now for tempering. In a small pot, add the remaining oil and heat. Add the garlic, chana dal, urad dal, mustard seeds, jeera and let them splutter.
Add the red chili, curry leaves and a pinch of hing. Saute for 10 seconds.
Add this to the ground snake gourd yogurt mixture. Add salt to taste.
Stir in the chopped coriander leaves and its ready to be served.
Serve with hot rice with a drop of ghee. But it also yummy to eat with rotis or chapathis or even even hot hot savory pongal or katte pongali.
Enjoy!!!

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Savory Cornmeal Pancakes

Reminder: Please remember to send in your Kid friendly dishes to Kid's Delight - What Kids love...for Summer! ENDS July 15th! 

Well BM # 16 is coming to the end today! I am glad I was a part of it and am really glad that I could do both weeks. I hope all you had as much fun I had cooking up and dishing it out to you guys! 
I will be ever grateful to Srivalli for having so much patience and taking care of all simple problems that come along the way and just making such a  huge BM family! I am even very glad to have made new friends and to have come across new and wonderful blogs each time I do the marathon!
So guys if you are looking for something really fun to do, check out Srivalli announcement for the next edition and join in the fun!


Like I mentioned I might be a little scarce from the blogging area as my In-Laws are coming over and also summer vacation will be starting soon here, so it will be fun time with the kids. But I surely will be looking forward to posting some in between...cos I will be lost if I don't do it! :)


Anyways coming back to today's post, here is an easy savory pancake recipe which you can mix up in few minutes and have a hot hot pancakes or more like utthapams in a few minutes. All you need to have in your pantry is cornmeal. Did you even know the you can make wonderful savory pancakes with cornmeal! Here is the recipe!


Ingredients:

1 cup Corn meal
1/2 cup rice flour
1/4 cup yogurt
1 tbsp grated ginger
1 onion, chopped tiny
2 green chilies, chopped tiny
1 tbsp coriander leaves, chopped
salt to taste
1/4 tsp jeera, cumin seeds
enough water to make into batter
oil to fry on tava like a pancakes

Method:

Mix all the ingredients and whisk together so that no lumps are formed into a dosa / pancake batter consistency.

Heat the tava or a pan. Put laddle full into the pan, do not spread it.
Add a few drops of oil. Flip over when its brown on one side. Let it brown on other side too.
Remove and serve.
Serve hot with any pickle or chutney.
Enjoy!!!

Hop over to the other marathoner's kitchens to see whats cooking!

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Instant Oats Gunta Ponganaalu / Paniyarams

Reminder: Please remember to send in your Kid friendly dishes to Kid's Delight - What Kids love...for Summer! ENDS July 15th! 

As the long weekend is here, I got some time to relax and enjoy at my mom's house. With my sis also coming over, the kids are enjoying with their pinni and babai! So now I get some time to really breathe, after a hectic last week. Having different kind of breakfasts every morning and then enjoying Mom's cooking too!
Then again comes Monday...well this time its going to be Tuesday and time to fall back into routine of everyday chores and being a driver for the kids. Soon my In-laws will be here and also school vacation is going to start in less than 3 weeks, everything is going to go out of schedule! Late mornings to late bedtimes too! Well lets see what will happen then!

One of the easy and fun breakfast are gunta ponganaalu. Its probably because of the shape and also just like dosas or idlis, they are very easy to make and also very versatile with the flavors you put into it.

All you need is an aebelskiver pan or a gunta ponganaalu pan which is easy available in an Indian grocery store here in US. These are also called appam and a sweet version can also be made. 

But for the breakfast, here is a savory one using instant oats as the key ingredient, which gives lots or fiber and is also light as using this pan, gives us a chance to use very less oil, making it also guilt free.

Ingredients:

1 1/2 cup quick cooking oats
1/2 cup rice flour
1/2 tsp ENO fruit salt
salt to taste
1/4 tsp jeera
1 tbsp chopped coriander leaves
1/2 tbsp chopped curry leaves
1/2 onion chopped
1 green chilli, chopped
enough water to make into batter

Method:

Mix all the ingredients together with a whisk so that no lumps are formed.
Heat the gunta ponganaalu pan or the paniyaram pan.
Put a drop of oil in each of the holes.
Pour the batter to fill the holes.
Let it cook for 2 minutes, until it browns the bottom side.
Slowly flip over and let it brown on the other side too.
Serve hot with chutney or even sambar.
Enjoy!!!

Hop over to the other marathoner's kitchens to see whats cooking!

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Chicken sausage fry - Indian Ishstyle

Reminder: Please remember to send in your Kid friendly dishes to Kid's Delight - What Kids love...for Summer! ENDS July 15th!


This dish might be a new one many of you guys...as not many might know that we do get chicken sausage and that too without any casings (which is usually pork casing).


Not many stores carry this tho! We have to look around to see where this is available. I get mine from Trader Joe's. Not all sausages in Trader Joe's are like that tho. So if you don't eat pork, carefully read the package to see if the sausage you are taking is 100% chicken with no casings.


This recipe is actually from my Mom. She used to make this as a snack for us after coming from school. This slowly became our breakfast when we started cooking for ourselves. This being, kinda spicy and something which has protein, made for a good heavy morning breakfast which will kept us full til lunch time. 
The addition of Maggi hot and spicy sauce gives it a yummy and spicy taste to it, but the addition of regular ketchup balances it out! If you want it more spicy, add some chili powder. But you can surely customize it to how ever you like it!

For 1 serving

Ingredients:

1 chicken sausage
1/2 onion, chopped
1 garlic clove, chopped
2 tbsp maggi hot and spicy ketchup
1 tbsp regular ketchup
1/2 tsp oil
Chopped coriander leaves for garnish

1 Hot dog bun or sandwich bread


Method:

Cut the sausage into small pieces.
Heat oil in a pan. Add the garlic and onion and saute till translucent.
Add the sausage and saute till they turn brown.
Add both the ketchups and mix well.
If you leave it long, the ketchup will dry up, so remove immediately! Garnish with coriander leaves.
Heat the bun or toast it.
Serve the sausage spread on the bun, hot.
Enjoy!!!

Hop over to the other marathoner's kitchens to see whats cooking!

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Quinoa and mixed vegetable Upma

Reminder: Please remember to send in your Kid friendly dishes to Kid's Delight - What Kids love...for Summer! ENDS July 15th! 


Like I said before on my quinoa blogs..I fell in love with this grain, because of its closeness in taste to rice. Believe me it tastes so much like rice that you can eat it like rice everyday. Cooking it is not difficult and it is as versatile as rice, so we can make all the dishes we make with rice, with quinoa.
Its high is fiber and protein and very good for you!


Here is a simple preparation with all veggies to make a upma just like we do with ravva or semolina. This is very quick to make and if you use frozen cut veggies, it will be even ore simple. You get all the healthiness of veggies as well as quinoa.

Ingredients:

1 cup quinoa
1 water (+ 1/4 cup if needed)


1/4 tsp chana dal
1/4 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp jeera
2 dry red chilies
1 tbsp cashews


1/2 onion
1/2 tsp ginger
3 green chilis
1/2 tomato
1 cup of mixed veggies like carrots, beans, corn, peas


1 tsp oil
coriander leaves for garnish

Method:

Wash Quinoa and keep aside.
Heat oil in a pot.
Add chana dal, urad dal, mustard seeds and jeera. When they splutter, cashews, red chilies and curry leaves. Saute for a minute.
Add onions, green chilies and ginger. Saute till onions turn color.
Add tomato and let it cook down completely. Add the veggies and cook for 2 minutes.
Add water and let it come to a boil.
Lower the heat and add the quinoa. Cover and cook for about 20 minutes.
Keep looking to see if the water has totally evaporated. If it did add more water.
You will know it is fully cooked, when tails come out and quinoa becomes translucent.
Fluff with a fork.
Serve hot with chutney, pachadi or even podi!
Enjoy!!!

Hop over to the other marathoner's kitchens to see whats cooking!

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Huevos Rancheros with an Indian twist

Reminder: Please remember to send in your Kid friendly dishes to Kid's Delight - What Kids love...for Summer! ENDS July 15th! 

Huevos Rancheros is a Mexican dish which is served as breakfast. Its mostly served on a warm tortilla which is like a roti, topped with sauteed onions and tomatoes, which is then again topped with eggs.

When I first time had it, topped with spicy sauce, it was just wonderful. Once a few months ago I saw clicks of a Naan pizza topped with paneer tikka...this led to me making this, which is so much easier and fun to eat in the mornings, more like a Sunday brunch item. I just made the curry as spicy like we Indians like it, with onions and tomatoes.

The eggs I put on it a little on the runny side, if you like your eggs to be well done, just cook it to well done and then top it on the Naan.
I used Trader Joe's Naan as my base, so that this thing will be ready in very less time. This is the easiest it can get, but if you want to try with freshly made naan , go ahead.
You can also make it vegetarian by topping it with veggies instead of eggs, or go a step further and top it with chicken or mutton! I am sure everything will come out tasty!

Ingredients:

1 naan
2 eggs
1 small onion chopped
1 tomato, chopped
1/2 tsp grated ginger
1 green chili
salt to taste
1/4 tsp chilli powder
pinch of turmeric
1/4 tsp coriander powder
1/4 tsp cumin powder
1 tsp oil
Chopped coriander leaves for garnish
Chopped green onions for garnish

Method:

In a pan, heat the oil and add the onions, green chillies.
When the onions are translucent, add the ginger and tomato, and cook till the tomato is soft.
Add the salt, chili powder, turmeric, coriander powder and cumin powder. Mix well till combined.

At this time, heat the naan according to package instructions (which may need pre-heating the oven, which you should do before cooking everything, you can put in the naan later)

In a different pan, break open the eggs and fry till they are done. You can flip them and cook or leave them sunny side up. You can also fully cook them or leave them a little runny.

When the Naan heats up, top it with the tomato mixture and then the eggs. Garnish with cilantro leaves and green onions.

Serve hot. This can be eaten at breakfast, brunch, lunch or dinner.

Enjoy!!!

Hop over to the other marathoner's kitchens to see whats cooking!

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