Egg

Egg curry

egg-drop-curry
Tasting food from friend/colleague’s lunch boxes has its own benefits. It is a way to learn new recipes for me. I tasted a very nice egg curry from my colleague’s lunchbox few days ago. I absolutely loved the taste. It brought back a lot of memories, as I used to make this delicious spicy and easy curry few years ago. I don’t know how it completely disappeared from my list.

As some of you already know, I like to make freshly ground masalas at home. My aayi gave me a very cute mortar and pestle last time when I visited India. So the powder gets ready in a few seconds. This is one flavorful, easy curry, which is a best fit for weekdays.

Ingredients:
4 eggs
1/2 cup finely chopped onion
3-4 medium sized tomatoes (blanched and skin removed)
1 tea spn chopped ginger
1 tea spn chopped garlic
1 tea spn red chilli powder
4-5 curry leaves
1 tea spn mustard seeds
4-5 coriander leaves
Oil
Salt

Spice powder(Grind to powder)
: (Or use garam masala powder)
1 tea spn coriander seeds
1 tea spn cumin seeds
1 tea spn poppy seeds
3-4 cloves
1″ cinnamon

Method:
Heat oil and add mustard seeds. When they start popping, add curry leaves.
Add ginger, garlic, onions.  Add half of the spice powder, salt, chilli powder.
Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions). Add 1/2 cup water and cook for a min.
Break the eggs and and add it to the curry. Add the remaining spice powder, close the lid and let it cook (without disturbing it).
Add coriander leaves and serve.

Serves : 2-3
Preparation time : 25mins

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Vegetable omelet

vegetable-omelet
The name is very misleading for most of us. Its not completely vegetarian in Indian terms. For us, egg also comes under non-veg. But this is what this omelet is called here in US.

For us, omelet always meant onion, tomato etc mixed with egg like this recipe. I had not even seen this version of omelet with vegetables stuffed inside egg before coming to US. We tasted this for the first time in Colorado Springs 3 years ago when we were staying at a hotel. We instantly became fans of this. Especially V, who is a huge fan of omelet, loves this version.

After coming back from there, I wanted to make this at home. It needs a big tava where you can spread a thin layer of egg. It also needs a lot of practice to learn when to turn the omelet. The omlet should not get brown, which completely spoils the taste.  I have tried different versions of it after watching innumerable TV shows. Recently, we have become regular customers of IHOP which has a variety of these. They have many different kinds of stuffings, from beans to vagetables to meat.

I am sure 99% of the people who read this blog know this dish and have their own versions of it. This is the exact measurements that V loves. I am posting this so that he can follow it exactly when I am not around.

You can add more vegetables to it as per your choice or leave out some. You can also add some cheese or spinach in this.

Ingredients:
2 eggs
3 tbl spns bellpeppers (red, orange, yellow)
1 tbl spn onion
1 tbl spn tomato
1 tea spn jalapenos
1/2 tea spn hot sauce (optional)
Pepper
1 tea spn coriander leaves
Salt
Butter

Method:
Heat a little butter and add onion and bellpeppers(do not add jalapenos and tomato at this stage) chopped finely. Fry on a medium heat till they become slightly soft. Add hot sauce, salt, pepper powder. Take care not to brown them. Take off the heat. Now add tomato, jalapenos, coriander leaves.
In a separate bowl, take egg, salt and pepper. Beat very well.
Heat a tava(I use 12″ diameter nonstick tava) on high flame till it gets hot. Reduce the heat to medium, spread butter and spread the egg on it.
Take care not to brown it, if required, reduce heat. When it is cooked ie when you can easily take it off the tava, turn it upside down. Cook for a min and turn again.
Now keep the vegetable stuffing on it.
vegetable-omelet1
Fold the omelet over the stuffing and serve hot with ketchup.
vegetable-omelet2

vegetable-omelet3

Serves : 1
Preparation time 15mins

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Egg curry with goda masala

egg-curry-with-goda-masala

This is a simple egg curry that I made a couple of days back. Goda masala gives a very good aroma and taste to this gravy. It goes very well with yellow rice or chapathis.

Ingredients:
3/4 cup fresh/frozen coconut
4 boiled eggs
1 tea spn goda masala
1/4 tea spn tamarind
1/2 tea spn ginger pieces
1/2 tea spn garlic pieces
1/2 tea spn chilli powder (optional)
1/2 cup onion
7-8 curry leaves
A pinch turmeric
Salt

Method:
Dry roast coconut with ginger, garlic and goda masala, tamarind. Grind to a paste.
Heat oil and fry onion. Add the ground paste and enough water to bring to desired gravy consistency. Add turmeric, salt.
Cut the eggs into two and add to gravy, add curry leaves and cook for few minutes.
Serve hot.

Serves : 3-4
Preparation time : 20mins

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Spicy egg

Spicy EggFinally I have found a hobby that is becoming bigger addiction than blogging or cooking. I have been knitting a lot these days(Check what I am upto at my art blog). I am enjoying it thoroughly, so I am spending very little time in kitchen.

For both of us, eggs fit in any meal of the day. I get bored of eating same dish very soon, so I experiment with it. I usually make dal/gravy and some spicy egg side dish and our dinner gets ready in no time. I prepared this a couple of days ago and we loved it.

Ingredients:
3 boiled eggs
1/2 cup onion
8-10 curry leaves
1 tea spn chili powder
1/8 tea spn  shahjeera
1/2 tea spn ginger-garlic paste
3 cloves
1″ cinnamon
1/4 tea spn coriander seeds
Oil
Salt

Method:
Heat oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a min and grind to a smooth paste(do not add water).
Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits.
Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat. After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with lemon wedges.

Serves : 2
Preparation time : 20mins

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Egg curry (Motte/thatthi paladya)

While going through Bunt/Nadvar’s special recipes, I came across this recipe of motte/thatthi(eggs) paladya(I think it is a type of gravy, not sure). I have heard a lot about Nadvar/Bunt non-vegetarian dishes. So I gave it a try. I changed the recipe according to our taste. Check at the end of the recipe for the changes I made.

This gravy turned out to be very aromatic. Fenugreek seeds give a very nice aroma to the gravy. Addition of curry leaves enhanced the aroma. I served it with hot rice. These days, I use 25% boiled rice(I use rosematta or palakadan matta rice) to 75% white rice(sona masoori). I have started including boiled because it is good for health. Since boiled rice is a bit hard and we are not used to this type, I mix 75% white rice with it which gives softness. With this proportion, rice takes a bit longer to cook but tastes great. I want to increase the proportion of boiled rice slowly, lets see how that goes.

Ingredients:
4 boiled eggs
2 tbl spn fresh/frozen coconut
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch turmeric
4-5 red chilies
Ghee/oil
1/2 cup + 1/4 cup onion
1/4 cup + 1/4 cup tomato(optional)
4-5 curry leaves(optional)
1/2 tea spn chopped garlic
Salt

Method:
Heat oil and fry coriander seeds, cumin seeds, fenugreek seeds, red chilies, turmeric, garlic and 1/2 cup onion. When onion turns translucent, add 1/4 cup tomato and fry for few minutes. Grind to a paste along with coconut.
Cook the ground paste with remaining 1/4 cup tomatoes. When it starts boiling, slip in the halved boiled eggs and salt. Cook for about 5 mins. Take off the heat.
In a pan, heat ghee and fry remaining 1/4 cup onions and curry leaves. When the onions turn brownish, add this to the cooked gravy. Close the lid.
Serve hot with rice.

Serves : 3
Preparation time : 20mins

PS: Changes from the original recipe –
– It didn’t include tomatoes, but had 1 cup coconut. To reduce the coconut, I added tomatoes to the paste and some more in the gravy.
– Curry leaves are my additions. I thought it gives more aroma, so included them.
– It had raw eggs instead of boiled ones as I have mentioned. When the gravy is cooking, recipe called for breaking the eggs directly into gravy and letting it cook there.

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Egg curry with kasoori methi

I bought a big batch of kasoori methi sometime ago. Initially I was really hesitant to use it and now, it is one of the herbs that I am using very frequently. I just love the fragrance of these dried methi leaves.

This recipe is from my reader Roopa Rao. She had sent this to me about a year ago. I read it half for the first time and thought it was similar to what I cook. But while going through my old mails, I found this again. One of those days when I was lost thinking what to cook for a quick lunch, I tried this. It turned out to be very delicious. She had mentioned kasoori methi is optional, but it enhances the taste. I would suggest, do try it with methi, it brings the dish to a whole new level. Thanks Roopa for the recipe.

Ingredients:
4 boiled eggs
2 tbl spn fresh/frozen coconut
3-4 green chilies
1/2 tea spn garlic
1/2 tea spn ginger
2-3 strands coriander leaves
2 cloves
3-4 peppercorns
1″ cinnamon
1/2 tea spn poppy seeds
1/4 tea spn cumin seeds
1/2 cup slitted onion
1/2 tea spn chili powder
1/2 tea spn coriander powder
A pinch turmeric
1/2 cup tomato
1 tbl spn cream
1 tea spn kasoori methi
Oil
Salt

Method:
Grind coconut, green chilies, ginger, garlic, cloves, cinnamon, peppercorns, poppy seeds, coriander leaves.
Heat oil and add cumin seeds. Add onion and fry till onions turn brownish. Add ground masala and fry for 5-6mins till raw smell goes off.
Add chili powder, coriander powder, turmeric and fry for few more minutes. Add tomatoes, salt and fry for few more minutes (salt helps in cooking tomatoes faster). Add little water to bring it to a thick gravy consistency.
Pour in cream and cook for few more minutes. When it starts boiling, add the eggs slitted into half. Add kasoori methi. Cook for few more minutes.
Serve hot with jeera rice or chapathis.

Serves : 2-3
Preparation time : 20mins

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Stuffed eggs

We both are big egg fans. We can take them in any form(except for uncooked versions), anytime. I just cannot have the same dish each time, so I keep collecting all possible recipes for egg. But I have few which I like to cook again and again. If they are simple to make, I love them more as it gives me some time to relax on weekdays.

This is a recipe which my sister-in-law R gave me. We were having our usual voice chatting and she said she had prepared stuffed eggs. She sent me the recipe and ever since I tried it, I have made it many times. I somehow forgot to post it here.

Those who do not like or do not wish to eat egg yolks, can discard them and just use other stuffing. It tastes great any way. Change the stuffing according to your choice.

Ingredients:
4 boiled eggs
1/4 cups onion
1/4 cups tomato
2-3 strands coriander leaves
1/2 tea spn garam masala
1/4 tea spn chili powder
A pinch turmeric
Oil
Salt

Method:
Peel the eggs. Cut them into half. Take out the yolks, taking care not to break the white part.
Heat oil and add onions. When they turn translucent, add tomatoes, salt. Cook for a minute. Add all other masalas, crushed egg yolks, finely chopped coriander and mix well.
While serving, stuff the white parts with the above stuffing and serve.

Serves : 2-3
Preparation time : 20mins

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Egg curry with caraway seeds

At my home, everyone is a huge fan of eggs. While growing up, eggs were a treat for us. We didn’t have the eggs in refrigerator always(like I do now), but whenever we wanted to eat them, my dad would buy fresh ones from stores. I still remember this thin guy (one of dad’s patients) who used to bring us very fresh eggs occasionally as a gift. Our favorite among all egg dishes was this delicious egg curry.

I have been playing with this a lot, but nothing can be compared to this original one that aayi makes. She usually serves this with chapathis for breakfast (yes, chapathis were/are breakfast items for us since we are mainly rice eaters). Somehow this is one of my all time comfort food. Even though I make this very often, I don’t seem to get bored of it. Whenever this is made, I usually eat few bites more than my normal. I absolutely love this.

Ingredients:
4-5 boiled eggs
1/2 cup fresh/frozen coconut
3-4 cloves
1″ cinnamon
1 tea spn fennel seeds(badishepi)
1/4 ” piece nutmeg
1/2 tea spn caraway seeds (shah jeera)
4-5 pepper
1 tea spn chopped garlic
1/2 cup chopped onion
4-5 red chilies
1/4 chopped tomatoes
Oil
Salt

Method:
Heat oil and fry cloves, cinnamon, fennel seeds, nutmeg, caraway seeds, pepper, red chilies till nice aroma comes out. Add garlic, 1/4 cup onions and fry till onions turn slightly brownish. Now add coconut and fry for 2-3mins. Grind these together to a smooth paste.
Heat little oil and fry remaining onions till they turn brownish. Add the tomatoes and fry for 2-3 mins. Pour the coconut paste, salt, little water to bring it to thick gravy consistency and cook till the paste starts boiling.
Remove the shells off the boiled eggs and cut into half. Slowly slide these pieces into the gravy and cook for another 2mins.
Serve hot with chapathis.

Serves : 3-4
Preparation time : 20mins

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Eggs in tamarind sauce

I love eggs in any dish. I have a book named “Egg recipes” by Mrs S. Malika Badrinath. It is a treasure of egg recipes. I tried many recipes from this book and loved them all. The name of this dish is given as “Andhra egg curry”. I am not sure if it is an authentic Andhra recipe or something prepared on the similar lines of any other Andhra curries. So I chose to ignore that name :).

This curry had an amazing taste. Even while cooking it, the aroma was too good. The entire house was filled with the aroma.

Ingredients:
Eggs(boiled) 3
Onion 1
Garlic pods 1 (if using Indian garlic, use 2-3)
Tamarind extract(thick) 1/2 tea spn
Sambar powder(recipe given below)
Mustard seeds 1/2 tea spn
Chana dal 1/2 tea spn
Urad dal 1/2 tea spn
Curry leaves 4-5
Coriander leaves 3-4 strands
Salt

Sambar powder
Red chilies 4-5
Coriander seeds 1 tea spn
Urad dal 1 tea spn
Chana dal 1 tea spn
Dry coconut 1 tbl spn
Oil 1 tea spn
Mustard seeds 1/2 tea spn
Fenugreek seeds 1/2 tea spn

Method:
Remove the shell of eggs and put some slits on it.
Heat oil and fry the sambar powder ingredients(except mustard and fenugreek seeds). Dry roast mustard, fenugreek seeds. Powder them coarsely.
Heat oil and add mustard seeds. When they start popping, add urad dal, chana dal and curry leaves. Add chopped garlic, onions and fry till they are translucent. Add tamarind extract, sambar powder and 1 cup water. Add the eggs, salt, chopped coriander and cook till the gravy becomes thick.
Serve with chapathi.

Serves : 2
Preparation time : 30mins

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Biryani (with biryani mix)

Few days back I bought ‘Shan’ basmathi rice. A small packet of “biryani mix” was there in this rice bag. Before this, I always prepared biryani by the method I learnt in Belgaum, no biryani mix was used for that. Then my husband said our friend Khawar is an expert in making biryani. So I asked him for the exact procedure that he follows. Though he was very busy, he wrote down each and every step of this recipe in my recipe notebook. I found the method was much easier and slightly different than the one I used to follow. I tried his procedure next time with vegetables and egg (instead of chicken as mentioned by him). It came out so well, that now I prepare biryani once in a week, one week Belgaum method and one week Khawar’s method. Here is Khawar’s recipe.

I will post the exact procedure to make biryanis along with pictures over weekend. The procedure will have the basic steps for making biryanis.

Ingredients:
Basmati rice 2 cups
Onion(medium) 1
Tomato (medium) 2
Chicken 7-8 pieces or Boiled eggs 2-3 and Vegetables(potatoes, green beans, carrot) 2 cups
Shan Biryani masala 1 tbl spn
Green chili 1
Oil
Biryani color a pinch
Salt

I usually make this biryani with vegetables and eggs. The original recipe was for chicken. This also can be made only with vegetables.
Be careful not to spill the color anywhere on the cloths or floor. The mark is very hard to remove. A small pack of color came along with the biryani mix.

Method:
Add 3 cups of water, one drop oil and salt to rice and cook it till 3/4th done (do not use cooker for this). Drain water and keep the rice aside.
Cut onions into small pieces and fry them in oil until they turn brownish.
Add chicken (or vegetables) to it and fry till it changes color. Add chopped tomatoes.
Add a little salt, biryani masala(usually the biryani mix contains the whole spices, so I powder them before adding), chili cut into small rounds. Cook till chicken is tender (if using vegetables, do not cook them at this stage).
Mix the biryani color in 2 tbl spn water.
Heat 1-2 tbl spns of oil, add one layer of the chicken or vegetable mixture(and the boiled eggs if using), this layer should contain about half of the mixture. Cover this layer with a layer of rice(half of the total amount). Spread remaining mixture on the rice. Cover with the remaining rice. (If there is more quantity of rice, increase the number of layers). Spread the biryani color water on top. Add ½ cup of water and cook on a low flame. When it is almost done, keep the vessel on a tava and heat the tava. (this helps in uniform cooking).

Serves : 4-5
Preparation time: 1hr.

For step by step instructions, click here. I did not add fried onions in this recipe, but as mentioned in the instructions, fried onions can be included to increase the taste.

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