Boiled Rice, Prawn Chutney and Masala Omelette

Ingredients

• 1 cup Dried Prawns (Use small variety, cleaned by removing heads and tails)
• 1 cup Fresh Grated Coconut (Frozen can be used after thawing completely)
• 8 pcs Dried Red Chillies (A mix of Kashmiri and Byadgi is ideal for color and heat)
• 1 tbsp Tamarind (Seedless, about a lime-sized ball)
• 0.25 cup Warm Water (For soaking tamarind)
• 5 cloves Garlic (Peeled)
• 1 pcs Onion (Small, finely chopped)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 1 tbsp Coconut Oil
• 0.5 tsp Sugar (Optional, to balance flavors)

Instructions

1. 1

   Prepare Prawns and Tamarind

   • In a small bowl, soak the tamarind in 1/4 cup of warm water for about 15 minutes. Once softened, squeeze it well to extract a thick pulp. Set aside.
   • While the tamarind soaks, clean the dried prawns by removing their heads and tails. Rinse them briefly if they seem sandy and pat completely dry.
   • Heat a heavy-bottomed pan or skillet over medium-low heat. Add the cleaned prawns and dry roast them for 3-4 minutes, stirring constantly, until they become crisp and release a nutty aroma. Be careful not to burn them.
   • Remove the roasted prawns from the pan and set them aside to cool.
2. 2

   Roast Aromatics

   • In the same pan, add the coconut oil and heat it over medium heat.
   • Add the dried red chillies and garlic cloves. Sauté for 1-2 minutes until the chillies puff up slightly and the garlic becomes fragrant. Do not let them turn dark brown.
   • Turn off the heat and let the roasted chillies and garlic cool down completely.
3. 3

   Grind the Chutney

   • In a grinder jar or food processor, combine the cooled roasted prawns, roasted red chillies, garlic, fresh grated coconut, turmeric powder, and salt.

Ingredients

• 4 piece Large Egg (Bring to room temperature for a fluffier result.)
• 0.25 cup Red Onion (Finely chopped.)
• 0.25 cup Tomato (Deseeded and finely chopped.)
• 1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
• 0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
• 0.25 tsp Red Chilli Powder (Optional, for extra heat.)
• 0.25 tsp Garam Masala (For a warm, aromatic finish.)
• 2 tbsp Milk (Optional, helps make the omelette tender.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground is best.)
• 2 tsp Ghee (Can be substituted with butter or oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4