Masala Egg Fry

Masala Egg fry is a simple and quick recipe that could be put together in minutes. It’s slightly similar to the Egg roast recipe, except we use very less ingredients in it. It consist of hard-boiled egg fried with some mild Indian spices. 

So let’s get started.

INGREDIENTS

3 boiled eggs

2 tbsp cooking oil

½ tsp mustard seeds

½ tsp saunf/fennel seeds

5-6 curry leaves

salt - as per taste

1 tsp red chilli powder

½ tsp turmeric powder

½ tsp gram masala powder

Method

1. Boil and peel the eggs, cut into two halves lengthwise.

2. Heat oil in a pan, crackle the mustard seeds add saunf / fennel seeds along with curry leaves and fry for few minutes.

3. When the onions have turned soft and cooked; reduce the flame and add chilli powder, turmeric powder, gram masala powder and salt. Mix well and fry for a minute.

4. Now add the eggs, stir well such the eggs are completely coated with the masala and let it fry for 2 minutes in a medium flame.

5. Now turn off the flame, transfer it to a serving dish.

This can be served with roti’s and rice.

Nadan Pottichozhicha Mutta Curry/ Poached Egg Curry

                   Nadan Pottichozhicha mutta curry/ Poached Egg Curry– an easy South Indian style curry of poached eggs in a coconut & Tomato based gravy. This egg curry has eggs dropped in a flavorful gravy instead of the usual boiled eggs being added to a curry. The eggs get cooked in the gravy absorbing all the flavors of the curry.

    As we all know eggs are the most nutritious food. Eggs have lots of vitamins, calcium, minerals, in fact it contains a little bit of almost every nutrient we need. Eggs are high in cholesterol, but eating eggs does not make any ill effects on cholesterol in the blood for the majority of people. Including egg at least once in your diet especially for kids makes your diet very healthy.

  This recipe was handed over to me from my Mom, who learned it from one of family friend. During our childhood days my sister and I used to go crazy on this curry. We loved it, especially the way our mom made this curry.

   This simple gravy makes for a complete meal when served with rice as you don’t require any side dish, just some papadum’s are enough. While adding boiled eggs to gravy is more common, I love this version of egg curry where the eggs absorb all the flavors of the curry and taste delicious. Hope you all try this tasty egg curry.

Here's the recipe of Poached Egg curry, something you can whip up in a jiffy. This curry goes very well with Roti, bread, Appam etc

Ingredients:

Eggs- 4nos

Onion – 2 chopped

Tomato – 1 big sized, chopped

Ginger – 1 tsp, finely chopped

Garlic – 1 tsp, finely chopped

Chilli powder – 1 tsp

Turmeric powder - 1 tsp

Coriander powder – 2 tsp

Garam masala powder – ½ tsp

Mustard seeds – ½ tsp

Curry leaves - 1 sprig   

Coconut milk – ½ thick(I used store bought one)

Salt – to taste

Coriander leaves – to garnish

        

Method:

Heat oil in a pan and add the mustard seeds. When they start to splutter, add the sliced onion along with curry leaves. Saute the onions till they turn translucent.

Add the ginger & garlic pieces and stir till raw smell goes. Add the coriander powder, chilli powder and turmeric powder and stir for a minute.

Add the chopped tomato and salt, cook till oil separates then add water. When the mixtures starts to boil carefully crack the egg and pour into the boiling mixture.

Do Not stir cover and cook for a minute. Using a spoon carefully take some gravy from the sides and pour on top of the eggs.

When the mixture again starts to boil, pour the coconut milk and shake the pan so that it blends into the mixture. It is better to avoid stirring or else the egg may break.

Switch off the heat as soon as you spot bubbles along the sides of the pan. Sprinkle the garam masala powder on top.  Garnish with coriander leaves.

Serve hot with Rice, Appams, Roti’s, etc.

Egg bhurji / Indian Style Scrambled Egg

Egg bhurji or Anda Bhurji, is a popular dish in north and western India and Pakistan. The popular egg bhurji is an Indian style of cooking scrambled eggs with onion, tomato, ginger, chillies and garam masala.

This is a delicious quick recipe and can be made in a jiffy. It can be served with rotis/ naan or even with Toast. It also makes a fantastic sandwich filling. Another variation of this is paneer bhurji or cottage cheese bhurji, I will be adding the recipe for that very soon.

Ingredients:

Eggs – 4 nos

Onion, chopped – 1 large

Tomato, chopped – 1 large

Capsicum/Green bell pepper, chopped – 1 small

Green chilles, chopped – 2 medium

Milk – 2 tablespoon (optional)

Ginger, finely chopped – ½ tablespoon

Garlic, finely chopped – ½ tablespoon

Turmeric powder – a pinch

Red chilly powder – ½ tsp

Salt to taste

Oil / Butter – 1 tablespoon

Coriander leaves, chopped – 1 tbsp

Curry leaves – 8 to 10

Preparation:

Break the Eggs into a bowl and beat the eggs. Now add milk and salt then once again beat the mixture well. Keep it aside.

In a shallow frying pan, heat oil / butter and add the onions. When they are partly cooked, add the green chillies, tomatoes, capsicum/green bell pepper, curry leaves, ginger and garlic, sauté for 3 to 4 minutes. Then add chilly and turmeric powder and sauté for another minute.

Add the chopped tomato and fry till the tomatoes get soft and mushy. Now add the beaten eggs and stir the mixture. The eggs will start to cook very fast, so keep on stirring.  Otherwise the eggs will start sticking to the bottom of the pan (Its preferable to use non-stick pan so that eggs does not stick).  Once the eggs are cooked and firm, transfer it to a serving bowl.

Garnish with coriander leaves. Serve the Egg Bhurji hot with buttered toast or Roti

Egg Curry

Ingredients

    

 For Curry

        Eggs, hard boiled, peeled - 4

        Onion, finely sliced - 1(large)

        Green chilies, slit - 3 lengthwise

        Ginger, finely chopped - 1teaspoon

        Garlic, finely chopped – 1 teaspoon

        Curry leaves - 1 spring

        Tomato, finely chopped - 1(large)

        Turmeric powder

        Garam masala powder - 1/4 tsp

        Coriander powder - 2 tsp

        Coconut milk - 3/4 cup

        Black Pepper, coarsely crushed- 1/2 tsp

    

  Tempering

        Mustard seeds - 1/2 tsp

        Coconut oil - 1 1/2 tbsps

        Curry Leaves - 8 to 10 leaves

   

 Method:

        Heat oil in a pan, add the mustard seeds once its splutter, add sliced onions, curry leaves, ginger, garlic     and green chilies and saute for 4 to 5 minutes. When onion starts turning light brown, add turmeric powder, coriander powder, pepper powder and gram masala. Sauté for a minute. Then add the chopped tomatoes and sauté for 3 to 4 minutes. When the tomatoes are cooked, add ¾ cup of water to make slightly thick gravy. Check for seasoning and add salt. Allow this to boil. When it boils, reduce the heat and add the coconut milk and mix well. Now add the boiled eggs and cook or a minute

Can be served with appam, idiyapam or roti.

Broccoli Quiche

Quiche is a savory, open-faced pastry crust with a filling of savory custard with cheese, meat, fish or vegetables. Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, becomes a custard. Quiche can also be prepared without the pastry crust. Though the word “quiche” comes from French, this classic dish originated from Germany.

When I was in Toronto, a family from our church invite us for breakfast. That’s when I was introduced to this dish. Once I reached back home I goggled up to find the recipe. This was my first attempt in in making a quiche, I am so glad it turned well.

Quiche can be made in using any kind of vegetables or meat. Here in this recipe I have made a Broccoli Quiche without the pastry crust.

Things you need:

4 eggs

3 tablespoons all-purpose flour

1/2 teaspoon oregano

1/8 teaspoon pepper

2 cups shredded Cheddar or Swiss cheese

1/4 cup sliced green onion

1 cup - broccoli florets

1 tablespoon soft butter

Preparation:

In a medium mixing bowl, combine eggs, flour and seasonings; beat until well blended.  Stir in cheese and onion. Pour into a lightly buttered 9-inch pie plate Bake in preheated 175° c oven 45 to 50 minutes, or until a knife inserted near the center comes out clean. Let cool 10 minutes. Meanwhile, steam the broccoli florets and drain it. In a pan melt butter and toss broccoli into it. Arrange broccoli in spoke fashion on top of pie. Serve immediately.