Take 1 big tomato (or 2 mid-size tomatoes), blanch them and put them on the side. Add a spoonful of oil in a pot or cooker (depending on what you have). Chop 1/2 an onion fine and add it to the oil till they turn a little pink. When they do, add 1/2 teaspoon of ginger-garlic paste and mix this well. Now add the blanches tomatoes to your cooker/ pot. Add salt to taste, 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder, and 1 cup of water. Cook this for 5-8 minutes if you're using a cooker or for 15 minutes if you're using a pot. It's essentially cooked at that point but it needs to be blended to get that consistency as you see in the picture. You can use a blender or a wire mesh to do this. Ideally the gravy is supposed to be sweet, so depending on how sweet your tomatoes are, you can add 1 spoonful of sugar while you blend it.
For the potatoes - boil water in a vessel and peel 3-4 big potatoes while this boils. Cut the potatoes into cubes of you preferred size. Boil these potatoes and add salt. Remove and drain after they are boiled. Take a vessel and add 1 tablespoon of oil, 1 teaspoon of mustard seeds(black balls as I call em), 1 small green chilli (chopped in 2 pieces or more depending on your preference). Be careful when you add this to the oil as it may all sputter, but it's supposed to sputter, so it's all good. Lower the flame and add the potatoes at this point. Sprinkle 1/2 a teaspoon of turmeric powder, 1 teaspoon of chilly powder and mix this up well. Cut the gas when you feel the potatoes are cooked. You don't want to over-cook this as it will get dryer as you cook it more, so it depends on the consistency you like.
For the potatoes there are a lot of variations ... like ... variation 1 - once the potatoes are boiled, add just the turmeric powder in the vessel with oil before adding the potatoes; variation 2 - once the potatoes are boiled, add the turmeric, chilli, cumin seeds and coriander powder to the oil before adding the potatoes; variation 3 - once the potatoes are boiled, add 1 table spoon of garam masala mix before adding the potatoes; etc.
Godgrave's Recipe # 2
A different take on Scrambled Eggs that we like to call Akuri (pronounced Akuuree).
Chop 1 onion (smaller pieces) and fry in a non-stick pan with either 1 spoonful of butter or a tablespoon of oil till they turn pink. In the meanwhile, take 2 eggs in a bowl and beat em up. Add 1/2 teaspoon of ginger-garlic paste to this and fry it a bit. Add 2 finely chopped tomatoes to this mix along with - lightly sliced cilantro, 1/2 teaspoon of turmeric powder + 1 teaspoon of chilli powder (depending on how spicy you want to make it) and salt to taste. Lower the heat and add the eggs in the pan. Stir it around so as to mix it well with the ingredients we added a few minutes ago till the eggs are done. Since eggs cook relatively quick, you should give it maybe a minute or so of stirring around or till it looks like the consistency you see in the picture below and voila - it's done!
(I made this below with 4 eggs which's why it looks like there's a lot of it . Once you've got a hang of the recipe you can customize it to make it spicier or just the right amount of flavor as you'd like it).
In one of those things that can chop vegetables for you, take 1/2 an onion, 1/2 a green chilli (not bell peppers, thin small green chillies) + a little cilantro. Mix it just for a bit because you don't want to make a puree out of it, just chop it a little fine is all. Take this mix in a bowl or vessel where you then add some salt + half a teaspoon of turmeric powder + a teaspoon of chilli powder (not chilly flakes, this is something you get at an Indian store) + 1/4 teaspoon of ginger-garlic paste (again, you'd get this at an Indian store) + 1 egg. Mix this all up and if it looks a little dry, add another egg + up the quantity of the ingredients a bit. Take 2 tablespoons of oil in a non-stick frying pan and heat it a bit. Take a big serving spoon you'd have where you can scoop the mix you've made and pour it in the pan. Depending on the size of the omlette, add a little bit one at a time or make yourself bigger omlette's. Let this cook well and after about a minute, take something flat to help you turn it over. It should look dark brown and here's a screen shot of the omlette in the pan. I like mine done a little darker than this, and you can make yours based on whatever you prefer.