• Cook the pasta according to the package instructions.
• Drain and set aside.
• Heat oil in a frying pan over medium heat.
• Add the sliced onions to the pan and sauté until they turn translucent, about 3-4 minutes.
• Add the diced tomatoes to the pan and continue to cook for another 3-4 minutes until they soften.
• Add the cooked potatoes to the pan and stir to combine with the onions and tomatoes.
• Season with salt and pepper to taste.
• Add the cooked pasta to the pan and toss everything together until well combined.
• Cook for an additional 2-3 minutes, stirring occasionally, to heat through.
• Garnish with fresh cilantro/coriander leaves before serving.

• Heat oil in a small non-stick frying pan or skillet over medium heat.
• Add cumin seeds to the hot oil and fry for about 30 seconds until fragrant.
• Add the cubed potatoes and pureed tomatoes to the pan.
• Season with salt, turmeric powder, and chilli powder (if using).
• Cook for about 10 minutes until the potatoes are tender, stirring occasionally.
• Add 1/2 cup warm water to the pan and gently mix.
• Place the boiled and halved eggs into the curry.
• Simmer for another 5 minutes to allow the flavors to meld together.
• Garnish with fresh cilantro/coriander leaves before serving.

• In a bowl, mix together the beaten eggs, chopped onion, halved cherry tomatoes, chopped green chili, salt, pepper, and cilantro/coriander leaves until well combined.
• Heat oil in a non-stick frying pan over medium heat.
• Pour the egg mixture into the pan and spread it evenly.
• Place the strips of pepper jack cheese evenly on top of the egg mixture.
• Make sure that the cherry tomatoes are distributed evenly over the pan.
• Cover the pan with a lid and cook for about 3-4 minutes until the omelet is set and the bottom is golden brown.
• Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes until the cheese is fully melted and the omelet is cooked through.
• Slide the omelet onto a plate and serve immediately.

• In a bowl, mix together the beaten eggs, chopped onion, green chili, chili powder, salt, pepper, and cilantro/coriander leaves until well combined.
• Heat oil in a non-stick frying pan over medium heat.
• Pour the egg mixture into the pan and spread it evenly.
• Place the strips of pepper jack cheese evenly on top of the egg mixture.
• Cover the pan with a lid and cook for about 3-4 minutes until the omelet is set and the bottom is golden brown, and the cheese starts melting.
• Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes until the cheese is fully melted and the omelet is cooked through.
• Slide the omelet onto a plate and serve immediately.

• In a bowl, mix together the beaten eggs, chopped onion, green chili, chili powder, salt, pepper, and cilantro/coriander leaves until well combined.
• Heat oil in a non-stick frying pan over medium heat.
• Pour the egg mixture into the pan and spread it evenly.
• Cover the pan with a lid and cook for about 3-4 minutes until the omelet is set and the bottom is golden brown.
• Carefully flip the omelet using a spatula and cook for another 1-2 minutes until the other side is cooked through.
• Slide the omelet onto a plate and serve immediately.

For the Omelets:

• Beat the eggs in a bowl until well combined.
• Heat a non-stick frying pan over medium-low heat and add a little oil to coat the pan.
• Pour a portion of the beaten eggs into the pan and swirl to spread evenly.
• Cook the omelet without flipping for about 5 minutes, covered with a lid, until set.
• Once cooked, carefully remove the omelet from the pan and set aside.
• Repeat the process with the remaining beaten eggs.

For the Curry:

• Heat oil in a non-stick frying pan over medium-low heat.
• Add pureed onion, ginger paste, and garlic paste to the pan.
• Cook for about 5 minutes until the onions are translucent and aromatic.
• Stir in the pureed tomato and cook for another 2-3 minutes.
• Add the cubed boiled potato to the pan, followed by the omelets broken into pieces.
• Season with turmeric powder, chili powder, salt, and pepper.
• Pour in a cup of lukewarm water and gently mix everything together.
• Cook on medium-low heat for 25 minutes, stirring occasionally, until the flavors are well combined and the curry thickens slightly.
• Garnish with fresh cilantro/coriander leaves before serving.

• Heat oil in a non-stick frying pan over low heat.
• Add grated onion, chopped tomato, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the pan.
• Cook for about 5 minutes until the onions and tomatoes soften and become fragrant.
• Stir in the cumin powder and coriander powder.
• Cook for another minute to toast the spices.
• Add the pomfret pieces to the pan.
• Pour in the coconut milk and half a cup of lukewarm water.
• Season with turmeric powder, chili powder, and salt.
• Cook on medium-low heat for 25 minutes, stirring occasionally, until the pomfret pieces are cooked through and the curry has thickened to your desired consistency.
• Once cooked, remove from heat and garnish with fresh cilantro/coriander leaves before serving.

• In a bowl, mix the pomfret pieces with lemon juice, tomato paste, salt, onion powder, garlic powder, and chili powder until the fish pieces are evenly coated with the spices.
• Heat oil in a frying pan over medium heat.
• Once the oil is hot, add the seasoned pomfret pieces to the pan.
• Fry for about 3-4 minutes on each side, or until they are golden brown and cooked through.
• Transfer the fried pomfret pieces to a serving dish.
• Just before turning off the heat, add the sliced green chili to the pan and cook for about 1 minute to release its flavor.
• Use the cooked green chili as a garnish over the fried pomfret pieces.
• Serve hot.

• In a bowl, mix the shrimp with lemon juice, garlic powder, chili powder, and salt until the shrimp are evenly coated with the spices.
• Heat oil in a frying pan over medium heat.
• Once the oil is hot, add the seasoned shrimp to the pan.
• Fry for about 2-3 minutes on each side, or until they turn pink and opaque.
• Transfer the fried shrimp to a serving dish.
• Just before turning off the heat, add the sliced green chili to the pan and cook for about 1 minute to release its flavor.
• Use the cooked green chili as a garnish over the fried shrimp.
• Serve hot as an appetizer or main course.

• In a small bowl, make a paste of mustard powder by mixing it with an equal amount of water.
• Heat oil in a non-stick frying pan over medium heat.
• Add the mustard paste to the pan and fry for about 1 minute until fragrant.
• Add the shrimp to the pan and cook for about 5 minutes, stirring occasionally.
• Pour in 2 cups of lukewarm water and bring the mixture to a boil.
• Add turmeric powder, salt, and green chillies to the pan.
• Reduce the heat to medium-low and let the curry simmer for 25 minutes, stirring occasionally, until the shrimp is cooked through and the sauce has thickened to your desired consistency.
• Once cooked, remove from heat and serve hot with steamed rice or bread.