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Who doesn’t know egg burji? It is the easiest dish anybody can make. But this one is a little different. Not the normal egg burgi. Thanks to Kundutayi for this one.

Ingredients:
Eggs(Boiled) 4-5
Onion 2
Green chillis 4
Turmeric A pinch
Coriander leaves 3-4 strands
Oil or ghee 1 tea spn
Chicken masala or garam masala 1 tea spn
Curry leaves 5-6
Mustard seeds 1/4 tea spn
Salt

Method:
Cut the eggs into small pieces. Heat oil/ghee & add mustard seeds. When they start spluttering, add curry leaves and green chillis. Add finely chopped onion & fry till they turn brownish. Then add egg pieces, salt, turmeric, chicken masala(or garam masala). Cook for 5minutes. Garnish with coriander leaves. Serve hot with chapathi or rice.

Serves : 4
Preparation time : 30min

Before learning this, I used to make soup from the ready made packs. But it is always good to make it fresh than making from ready made powder. This I learnt from Ajji(Mrs Diwan, unfortunately I forgot her name, used to always refer to her as Amit’s ajji). Ofcourse I have done some modifications to it, since I could not remember the exact recipe told by her .

Ingredients:
Tomatoes 4
Potato(small) 1
Ginger 1″ piece
Garlic 2 flakes
Corn flour or maida 1 tbl spn
Pepper powder 1/2 tea spn
Maggi taste maker(optional) 2 cubes
Fresh cream(Optional) 1 tea spn
Bread cubes(fried in oil or ghee)(Optional) 10
Salt

Method:
Cook tomatoes, pealed potatoes, ginger, garlic(if more ginger-garlic is added, the soup gets spoiled) in sufficient water. Cool & grind to a smooth paste using the water used for cooking. (There should not be any lumps).
Boil water & add taste maker. When they are dissolved, add the tomato paste. Add sufficient water and salt. Bring it to boil. Add some water to corn flour(or maida), make a smooth paste & add this to soup stirring continuously. Add the pepper powder.
While serving, add cream & bread pieces(directly into soup bowl).

Serves : 3
Preparation time : 20min

This is my aayi’s special bhaji. She serves this with Puri. It is one of the most delicious potato dishes I have ever tasted. My taste buds scream with pain when I eat the sagu given with puris in Bangalore. Just try this and you will know what I mean .

Aayi makes this for breakfast. When I was a kid, I used to wake up to the amazing aroma of this bhaji on Sundays. The special homemade masala used for this dish gives a special kick to this dish. It tastes great when it is made spicy. The garlic gives an amazing garlicky taste and aroma. Aayi’s bhaji becomes blood red in color.

Ingredients:
2 cups peeled and chopped potatoes
3/4 cup chopped onions
1 tea spn chopped and crushed garlic
1/4 tea spn methi seeds
7-8 cloves
2″ piece cinnamon
A pinch asafoetida
1-2 tea spn chili powder
A pinch turmeric
Oil
Salt

Method:
Dry roast 6 cloves, cinnamon, asafoetida & methi seeds. Crush them to powder.
Heat oil and add 2 cloves. Add finely chopped onion. Fry till they turn slightly brownish. Add potatoes, water(1 cup), turmeric, salt, chili powder. Cover & cook. When 3/4th cooked, add crushed garlic and the spice powder. Cook till completely done. Serve hot.

Serves : 3-4
Preperation time : 25min