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IRANIAN OMELETTE

Ingredients:
Eggs - 6
Cauliflower - 300 gms
Garlic cloves - 2 (finely chopped)
Spring onions - 2 (finely chopped)
Parsley - 1 tbsp (finely chopped)
Baking soda- 1/2 tsp
Salt and pepper to taste
Oil - 3 tbsp

Method:

  • Break the cauliflower into florets and boil in salted water until cooked and crisp. Drain and finely chop.
  • Heat 1 tbsp of oil in a frying pan and add the garlic and onions. Stir the cauliflower and set aside.
  • In a bowl, beat the eggs; add baking soda, salt and pepper.Beat well.
  • Add cauliflower mix and chopped parsley. Mix well.
  • Heat the remaining oil i  a pan and pour the egg mixture and let the omelette cook slowly until the downside is lightly brown and slightly crisp at the edges.
  • Turn it over and cook the other side for about 2-3 minutes.
  • Cut into wedges and serve hot cold. 


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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.