Bread and egg fry

Ingredients

• Bread slices - 4
• Onions - 1-2 (sliced)
• Tomatoes - 2 (chopped)
• Curry leaves - few
• Cumin seeds - 1/2 tsp
• Sambhar or chilli powder - 1 tsp
• Oil - 2 tbsp
• Eggs - 2-3
• Coriander leaves - few (chopped)
• Pepper to taste
• Salt to taste

Method

• Heat oil to the pan and add cumin. Then add curry leaves, onions and fry till it becomes translucent.
• Now add tomatoes and fry till it becomes mashy. Add salt and chilly powder.
• Fry for a minute and then add eggs. Mix well.
• When the eggs 3/4th done, add the chopped bread pieces.
• Keep mixing till its done completely.
• Garnish it with coriander leaves.
• Sprinkle some pepper while serving.

Tip for the recipe -You can also add little Garam masala. I want to keep it mild. So I didn't add much spice powders. Do not over cook the eggs or else it becomes hard.

Special egg omelette

Ingredients

• Egg - 1 (slightly beaten)
• Onions - 1 medium size (chopped)
• Sambhar or chilly powder - 1/2 tsp or adjust
• Curry leaves - few (chopped)
• Garlic - 2 (crushed & chopped)
• Channa dal - 1 tsp
• Salt to taste
• Oil as required

Method

• Heat oil in the pan & fry channa dal till it turns golden brown in color.
• Then add garlic & curry leaves fry for few seconds.
• Now add the onions & fry well until the quantity reduces to 1/2.
• Add salt & sambhar powder.
• When you see the sides of the onions getting darker, reduce to flame to low-medium.
• Gather the onions in the center of the pan & evenly spread it like a layer without much gap between the onions.
• Now slowly pour the beaten egg on top of the onions & cover the onions completely.
• Drizzle some oil. Adjust salt.
• Flip the omelet & cook both the sides.

Tips for the recipe - It is good to use non stick tawah for this recipe. Do not let the onion mixture to get stuck on the pan, so that it becomes easy to flip the omelet.

Tomato Masala kootu

Ingredients
Group I

• Tomato - 3 medium size
• Boiled Eggs (optional) - 4
• Onion - 1 medium size
• Chilly powder - 1 tsp
• Curry leaves - few
• Mustard & urad dal - 1/2 tsp
• Coriander leaves - handful
• Oil - 2 tbsp

To Grind
Group II

• Coconut - 2 tbsp
• Cloves - 2
• Cinnamon - 1/2 inch
• Aniseed - 1 tsp
• Cardamon - 2
• Ginger - 1/2 inch
• Garlic - 3

Method

• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal & curry leaves.
• Add onions and fry well, till it becomes brown in color.
• Now add the chilly powder & salt. Fry for 1 minute.
• Add the ground masala & fry well.
• Add some water & cover it with the lid.
• Cook it on medium flame till it becomes little thick & no raw smell in the masala.
• Add the chopped tomatoes & mix well.
• Cover & continue to cook for few minutes till there is no raw smell in the tomato.
• Do not make the tomatoes completely mashy.
• Add the boiled eggs & garnish it with coriander leaves.
• Serve it with roti.

Tips for the recipe - Use fresh ripe tomatoes for good taste.

Egg Biryani

Ingredients
Group I for the Rice

• Basmathi Rice - 2 cup (160 ml each cup)
• Coconut milk - 1 cup
• Lemon Juice - 1 tsp
• Mint leaves - few
• Oil - 1 tbsp
• Salt to taste

Dry Spices for the rice

• Black Cumin - 1/2 tsp
• Bay leaves - 2
• Cinnamon - 2 (1 inch each)

Group II for the Masala

• Boiled eggs - 4-5 (cut into half)
• Oil - 5 tbsp
• Coconut Milk - 1/4 cup
• Mint - 1 Bunch (chopped)
• Ginger garlic paste - 1 1/2 tbsp
• Coriander leaves - 2 handfuls
• Tomatoes - 3
• Green chillies - 6 (Slitted)
• Fried Onions -  approximately 2 medium size
• Coriander powder - 1 tsp
• Lemon Juice - 1 tsp
• Garam masala powder - 1 tsp
• Chilly powder - 1 tsp
• Any Readymade Biryani masala powder - 1 tsp (egg, chicken or mutton)
• Turmeric powder - 1/4 tsp

Dry Spices for the Masala

• Black cumin - 1/4 tsp
• Cinnamon - 4 pieces (1 inch each)
• Cloves - 8
• Cardamom - 2
• Aniseeds - 1/4 tsp
• Bay leaves - 2

Method

Preparation of the rice

• Soak the rice for 1/2 an hour.
• Heat oil in the pressure cooker, on high medium flame.
• Splutter the dry masalas(for the rice) &  add the mint leaves(few).
• Add 1 cup of coconut milk & 3 cups of water to the rice. 
• Add salt and lemon juice.
• Cover the cooker when water starts bubbling.
• Simmer the flame & do not let the cooker to whistle.
• Let it cook for 15 minutes.
• Now open the cooker & transfer the rice to another large vessel.
• Spread the rice using fork & allow it to cool slightly.

Preparation of the masala

• Heat oil in the pan on high medium flame.
• Splutter the dry masalas (for the masala) & add the ginger garlic paste.
• Fry well till the oil separates. Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add the mint leaves & fried onions.
• Now add chilly powder, turmeric powder, garam masala powder, coriander powder, biryani masala powder & salt.
• Fry for 2 minutes.
• Add the coconut milk & mix well. Simmer the flame.
• Cover & cook till it becomes thick & the oil separates from the masala.
• Add the chopped coriander leaves, lemon juice & the eggs.
• Mix well but gently for 5 minutes.
• Switch off the flame & cover it for 5 minutes.
• Now spread this masala on top of the rice & mix gently till it gets incorporated.
• If you wish you can keep the rice in dum for 10 minutes or serve immediately with raita.

Tips for the recipe - While preparing the rice you can also use ghee instead of oil for better taste. Briyani tastes good when there is enough oil. So it is not necessary to drain the oil completely from the fried onions.

Boiled Egg & Capsicum Masala Fry

Ingredients

• Soft boiled eggs - 3
• Capsicum - 1 cup (cubed)
• Onion - 1 medium size (Chopped)
• Tomato - 1 medium size (chopped)
• Garlic-ginger paste - 1/2 tsp
• Chilly powder - 1/2 tsp (adjust)
• Pepper powder - to taste 
• Cinnamon - 1 - 2 no (1 inch sticks)
• Coriander leaves - 1 tbsp (chopped)
• Capsicum masala powder (optional) - 1/2 tsp
• Oil - 2 tbsp
• Salt to taste

Method

• Make slashes on the eggs using knife for the masala to penetrate  & keep aside.
• Heat oil in kadai, on high medium flame.
• Splutter cinnamon & ginger - garlic paste. Fry till the oil separates.
• Add onions and fry till it becomes brown in color.
• Add the chopped tomatoes & continue frying.
• Now add the capsicum with chilly powder & salt.
• Fry well for few minutes. Do not make the capsicum soft & soggy.
• Add 2 - 3 tbsp of water & reduce the flame to low - medium till the water get absorbed.
• Cover & cook for 3 minutes.
• Now add the boiled eggs & mix carefully.
• Add pepper, coriander leaves & mix well.
• Serve hot with roti or rice.

Tips for the recipe - Don't allow the eggs to boil for a long time. It will become hard. Fry the onions well before adding the tomatoes. Multi colored capsicums always makes your food rice & tasty. 

Egg Paniyaram

Ingredients

• Fermented idly batter - 3 cups (235 ml each cup)
• Eggs - 3 or 4
• Onion - 1 big size (chopped)
• Green chillies - 6 (chopped)
• Ginger - 3 tsp
• Curry leaves - 3 sprigs
• Crushed pepper - 2 tsp
• Coriander leaves - handful (chopped)
• Oil - as required
• Salt to taste

Method

• Beat the eggs well.
• Except oil, add all the rest of the ingredients & mix well.
• Heat the paniyaram moulds with some oil, on low medium flame.
• Fill 3/4 of the moulds with the batter.
• Drizzle some oil on the top of the paniraram & allow it to cook till the bottom layer becomes brown in color.  
• Turn the paniyaram to cook both the sides evenly.

Tips for the recipe - Beat the eggs well using the beater. The more you beat, softer the paniyaram will be.

Capsicum Egg rice

Ingredient

• Cooked Rice - 1 cup

Method

• Prepare the Capsicum Egg Masala.
• Mix the cook rice & serve hot.

Tip for the recipe - The cooked rice grains should remain separate & soft. Even yesterdays left over rice works good.

Boiled Egg Masala Fry

Ingredients

• Soft boiled eggs - 6
• Onion - 2 big size (Chopped lengthwise)
• Curry leaves - 2 strings
• Tomato - 3 1/2 - 4 medium size (chopped)
• Garlic-ginger paste - 1tsp
• Chilly powder - 1/2 tsp (adjust)
• Pepper powder - 1/2 tsp
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp 
• Cinnamon - 2 no (1 inch sticks)
• Cloves - 6
• Coriander leaves - 2 tbsp(chopped)
• Oil - 5 tbsp
• Salt to taste

Method

• Prick the eggs using fork to make small pores for the masala to penetrate  & keep aside.
• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal & cinnamon & cloves one by one.
• Add ginger - garlic & fry till the oil separates.
• Add curry leaves, onions and fry well, till it becomes brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add chilly powder & salt.
• Fry till the masala get thicken.
• Now add the boiled eggs & mix carefully.
• Add pepper, coriander leaves & mix well.
• Serve hot with roti or rice.

Tips for the recipe - Don't allow the eggs to boil for a long time. It will become hard. Fry the onions well before adding the tomatoes. 

Bread Omelette II

Ingredients

• Eggs - 1
• Bread slices - 2
• Milk - 1 tbsp
• Sugar - 2tsp
• Salt to taste

Method

• Break eggs & beat well till it looks like a cream.
• Mix all the ingredients with the egg except bread.
• Heat a pan and drizzle some oil on medium flame. 
• Place both the bread pieces side by side.
• Pour the egg mixture on top of the bread.
• Spread it carefully to cover both the bread & bring it to a circular shape.
• Drizzle some oil.
• Flip the bread & toast both the sides, till it becomes brown in color.

Tips for the recipe - After flipping the bread pieces also make slashes on the bread. This helps the egg mixture to cook evenly and the center part of the bread is not soggy.

Bread omelette I

Ingredients

• Eggs - 2
• Bread slices - 4
• Onion - 1 small (finely chopped)
• Green chillies - 2 (finely chopped)
• Curry leaves - 1 spring (finely chopped)
• Ginger - 1/2 tsp (finely chopped)
• Coriander leaves - 2 tbsp (finely chopped)
• Salt to taste

Method

• Break eggs & beat well.
• Mix all the ingredients with the egg except bread
• Heat a pan and drizzle some oil. 
• Give a quick dip to the bread pieces in the egg mixture and put in the pan.
• Cook it in medium flame.
• Toast till it becomes brown in color.

Tips for the recipe - Do not dip the bread for a long time in the egg mixture. After flipping the bread pieces also make slashes on the bread.This helps the egg mixture to cook evenly and the center part of the bread is not soggy.

Muttai Dosai (Egg Dosa)

Ingredients

• Fermented dosa batter - 1cup
• Eggs - 1 or 2
• Salt to taste
• Pepper to taste.

Method

• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Break an egg( 1or 2 of your choice) and lay on top of dosa. 
• Drizzle some oil on the top of the dosa.
• Now carefully filp the dose and cook both the sides.
• Now remove the dose from the tawa.
• Finally sprinkle some salt & pepper.

Tips for the recipe - If the size of the dose is really big, then use 2 eggs or 1 should be fine for a small dosa.

Capsicum Egg Fry

Ingredient

• Capsicum - 1 big or 2 small in size.(cut into medium size cubes)
• Eggs - 2
• Homemade sambhar powder or chilly powder - 1 tsp or adjust as per your spice level (Sambhar powder is a mixture of south Indian spices.If the Homemade sambhar powder is not available then you can substitute it with plain chilly powder)
• Onion - 1 big size(chopped)
• Garlic - 2(chopped)
• Curry leaves - 1 string
• Mustard -1/4 tsp
• Urad dal - 1/4 tsp
• Garam masala - 1/2 tsp
• Chopped coriander leaves - 2 or 3 tbsp
• Oil - 2 tbsp
• Salt as per taste.

Method

• Chop the capsicum into medium size cubes.
• Heat oil in the pan & add mustard.allow it to splutter.
• Add Urad dal & wait for it to turn golden brown.
• Now add onions,garlic & curry leaves.
• Fry for 2 to 3 mints.
• Stir in the chopped capsicum & fry till it is cooked, not too tender but little crunchy.
• Now add salt,sambhar powder & garam masala & fry for 1 minute.
• Add half of the chopped coriander leaves & give a quick mix.
• Last step is to break in the raw eggs & fry till it is done.
• Add the remaining coriander leaves & remove from fire.

Tips for the recipe - Don't saute the coriander leaves too much. Do not over fry the eggs( for any recipe unless the recipe calls for over frying). Just remove from fire once it is done. Then it tastes good.

Egg Parotta

Ingredients

• Parotta - 4 medium size (Shredded)
• Eggs - 2
• Onion - 1 big (chopped)
• Garlic - 2 (chopped)
• Tomato - 1 big
• Curry leaves - 2 string
• Mustard - 1/4 tsp
• Urad dal - 1/4 tsp
• kuruma - 1/4 cup ( Even any yesterdays left over kuruma works good)
• Chilly power - 1/2 tsp or for taste
• Pepper powder - 1/2 tsp or for taste
• Garam masala - 1/2 tsp
• Coriander leaves - handful(chopped)

Method

• Heat oil in the pan & add mustard.allow it to splutter.
• Add Urad dal & wait for it to turn golden brown.
• Now add onions, garlic & curry leaves.
• Fry for 2 to 3 mints.
• Stir in the chopped tomato & fry till it is mashy.
• Now add salt,chilly powder & garam masala & fry for 1 minute.
• Add the shredded parottas & mix well.
• Stir in the kuruma & fry till all the water get absorbs.
• Break in the raw eggs & fry till it is done.
• It looks soft, little dry & not soggy.
• Add the Pepper, coriander leaves & remove from fire.

Tips for the recipe - You can add any kuruma even non-veg kuruma but preferably dry peas kuruma tastes good.

Egg Chops

Ingredients

• Eggs - 4(at room temperature)
• Cinnamon Stick – 1 inch
• Cloves – 4
• Onion – 1 large, finely chopped
• Curry leaves - 1 string
• Tomato - 1 big
• Ginger garlic paste – 2 tsp
• Red Chili Powder - 1 tsp
• Coriander Powder – 1 tsp
• Cumin seeds– 1 tsp
• Cilantro – 1 or 2 tbsp (chopped )
• Garam masala - 1/2 tsp
• Salt to taste
• Oil - 2 tbsp

Method

• Add enough water to cover the eggs in the vessel & switch on the flame to high.
• Switch it off after 10 minutes.
• Cool it.Peel the shells & chop the eggs into medium size pieces and keep aside.
• Heat oil in the pan , add mustard seeds & urad dal.
• Let it splutter. Add cinnamon & cloves.
• Now add onions & curry leaves.
• Saute till it becomes golden brown.
• Now add ginger garlic paste & saute till the oil separates.
• Add the tomatoes & saute well till becomes mashy.
• Mix in all the spice powders( chilly,coriander & garam) & salt.
• Add the eggs & coriander leaves & mix well.
• Serve hot with roti or rice.

Tips for the recipe - Do not hard boil the eggs. Use fully ripe tomato. Use plain red chilly powder. It will enhance the color of the dish.