Egg & Pea Curry

1. Start by rubbing your 6 hard-boiled eggs with a pinch of turmeric powder.
2. Heat a small amount of oil in a small pan and fry the eggs until the outside gets a nice golden-brown color. Remove and keep them aside.
3. In a bigger pot, heat 2 tablespoons of oil or 1 tablespoon ghee/butter, then fry the 1 sliced onion, 2 cinnamon sticks, 2 star anise, 2 cloves, and 1 tablespoon chopped curry leaves until the onions soften.
4. Add the 4 diced tomatoes, 2 teaspoons chili powder, ½ teaspoon Dhania powder, 1 teaspoon masala, and 2 slit green chillies.
5. Give it a quick stir, then add the 1 cup of peas and season with salt to taste.
6. Cover the pot and let everything cook on medium heat for around 20 minutes.
7. The tomatoes should break down and become saucy.
8. Add your fried eggs back to the pot, cover again, and cook another 5 minutes to let the flavors settle in.
9. Garnish with extra Dhania and curry leaves.

Carrot-Ginger Almond Rice

1. Ten minutes before your 2 cups of yellow rice finish cooking, mix in the finely diced carrot and 1 cup of peas. Let them steam together.
2. In a small pan, heat 1 tablespoon of oil and fry the sliced onion, 2 teaspoons of mustard seeds, 1 tablespoon of chopped curry leaves, a pinch of sugar, and 1 teaspoon finely chopped ginger for about 2 minutes.
3. Add ½ teaspoon paprika and fry for an additional minute.
4. Pour this mixture over the cooked rice and mix everything gently.
5. Top with ¼ cup toasted almonds and garnish with Dhania.