Baked pasta

This is another of my brother's creations. Needless to say, I do not know the exact recipe.

He boiled the pasta and strained it. He also made a sauce out of vegetables (onions, tomatoes, capsicums, carrots, spring onions etc. etc.), eggs and pieces of chicken sausage. He layered the pasta and the sauce in a vessel, covered the mixture with cheese and baked it.

When it came out of the oven, it looked like this:

When it was served, it looked like this:

And, of course, it was delicious!

Egg masala curry

Ingredients:
Eggs - 6, boiled
Potatoes - 2 medium, cubed
Tomatoes - 2 medium, cut into small pieces
Onions - 2 medium, thinly sliced and cut in the middle
Green chillies - 3 or 4, slit in the middle
Ginger - 1", cut into small pieces or crushed
Curry leaves, mint and coriander leaves.
Oil - 2 tablespoons

Ingredients for masala (to be fried and ground into paste)
Coconut - 1 half, shredded
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 4 teaspoons
Pepper powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon

Method:
Boil the eggs. Remove the shells and slit them slightly all around.
Heat a frying pan with 2 tablespoons of oil in it.
Add the cut onions, green chillies, ginger and curry leaves and saute until onions are transparent.
Then add the tomatoes and stir well, followed by the potato cubes.
Stir for a few minutes and add the ground masala paste. Add enough water for the potato cubes to cook.
When the potatoes are done, add salt. Then add the eggs, cover the frying pan and bring to a boil.
Garnish with the curry leaves, mint and coriander leaves.

Egg Roast

Ingredients:
Eggs - boiled and sliced in half
Onions - finely sliced
Tomatoes - boiled and pureed
Green chillies - slit in the middle
Ginger - finely chopped
Potatoes - boiled and sliced in four (optional)
Chilli powder
Turmeric powder
Coriander powder - a little
Garam masala powder - a little
Salt
Sugar
Monosodium glutamate (optional)
Vinegar or Soy sauce (optional)
Oil
Curry leaves
Coriander leaves
Mint leaves

Method:
Heat oil in a frying pan. Add ginger and green chillies. Saute for a few minutes. Add onions and curry leaves and saute well. When the onions turn transparent, reduce the heat and add chilli powder, turmeric powder, coriander powder, garam masala and mix well. Add the vinegar/soy sauce, followed by the tomato puree. Bring the mixture to a boil. Add salt, sugar and monosodium glutamate. When the gravy begins to boil, immerse the eggs and potatoes in it. Cook the gravy for a few more minutes. Turn the eggs once or twice  without letting them break. Take off the fire and garnish with coriander and mint leaves.