Scrambled Egg Masala

This is a easy dish you can make with handful of ingredients you have. You can easily substitute eggs with Cauliflower or Green peas or any vegetable of your like.

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Ingredients

Eggs – 4

Onions – 3/4 cup thinly sliced

Tomato – 1 big chopped

Ginger Garlic Paste – 1/2 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Salt – as required

Pepper powder – as required

Mustard seeds – 1/4 tsp

Oil – 2 tsp

Curry leaves – few

Coriander leaves – few

Method

  • Heat a tsp of oil in a pan. Scramble eggs with salt and pepper. Keep aside in a plate.
  • In the same pan , add another tsp of oil. When its hot, crackle mustard seeds.
  • Add onions and curry leaves . Saute till transparent, then add ginger garlic paste.
  • Saute till raw smell goes. Then add tomatoes and all spice powders and salt.
  • Sprinkle little water. Saute till tomatoes get cooked. Gravy should be thick.
  • Add the scrambled eggs. Mix thouroughly. Garnish with coriander leaves.
  • Switch off. Serve hot with Chapathi, or Parathas or Phulkas.
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Scrambled egg masala with Chapathi
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Egg stir fry

This is so simple yet tasty stir fry. Can be made within few minutes. Goes well with any rice variety.

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Ingredients

Eggs – 3 or 4

Onion – 1/2 cup finely chopped

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Pepper powder – 1/2 tsp

Salt – as required

Curry leaves – few

Coriander leaves – few

Mustard seeds – 1/2 tsp

Channa dal – 1 tsp

Oil – 1 tsp

Method

  • Heat oil in a pan. Crackle mustard seeds, add channa dal.
  • When channa dal turns golden, add onions, curry leaves.
  • Sauté till onions turn transparent. Add turmeric powder, red chilli powder, pepper powder and salt.
  • When raw smell goes crack open eggs and mix continuously scrambling the eggs.
  • When it becomes dry add coriander leaves and give a mix.
  • Switch off. Serve warm with any rice variety.

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Egg paniyaram

This dish is actually came out of my husband’s imagination🤓. I make this whenever we have paniyaram(can be said as Indian version of donuthole because of its shape). Kids will be surprised and love it when you give eggs in small balls shaped. This can be had as accompaniment or after school snack.

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Ingredients

Eggs – 2

Onions – 1/4 cup finely chopped

Turmeric powder – 1/4 tsp

Pepper powder – 1 tsp

Salt – as required

Oil – to smear in each hole

Method

  • Mix all the ingredients except oil in a bowl till eggs are frothy.
  • Heat paniyaram pan. Smear oil in each hole.
  • Drop one spoon of egg mixture in each hole.

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  • When one side is cooked flip it over using knife or one chop stick.
  • Serve warm.

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I submit this recipe to The recipe hunters Sharing is Caring project. Do check her amazing blog and try to participate in the project. https://cookandenjoyrecipes.wordpress.com/2016/10/31/who-let-the-kitty-out-of-the-basket/

Egg pepper fry

This is an easy side dish to have with some rice. Even if it’s easy, the caramelised onion gives yummy taste.

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Ingredients

Eggs – 4 hard boiled

Onion – 1/2 cup thinly sliced

Fennel seeds – 1 tsp

Curry leaves – few

Salt – as required

Pepper powder – 1 to 2 tsp

Oil – 1 tsp

Method

  • Peel off the skin of hard boiled eggs and cut into half.
  • Heat oil in a pan and crackle fennel seeds.
  • Add onions, curry leaves and sauté till golden brown.
  • Add salt and pepper. Stir for few seconds.
  • Add eggs the cut side facing down. This helps the yolk not come out of the white.
  • Let it stay for a minute and flip it.
  • Let it stay till brown spots appear.
  • Switch off. Serve.

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Notes

  1. Adjust pepper powder as required.

Egg curry with coconut

This is a mild egg curry which goes well with roti/ paratha or dosa.

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Ingredients

Eggs – 2 hard boiled

Onion – 1/2 chopped thinly

Tomato – 1 medium sized chopped

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Salt – as required

Coriander leaves – few

To grind

Coconut – 1/4 cup grated

Fennel seeds – 1 tsp

Cinnamon stick – a small piece

Clover – 2

Khus khus – 1/4 tsp

To temper

Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Method

  • Grind all the ingredients under ‘ to grind’ to a smooth paste.
  • Heat oil in a pan and temper items under  ‘ to temper’.
  • When mustard seeds crackle add onions and sauté.
  • When it becomes translucent add ginger garlic paste and sauté.
  • When the raw smell goes add tomato.
  • Add all spice powders and sauté till tomatoes become mushy.
  • Then add ground coconut paste and required water.
  • Let it boil. Add half cut eggs and salt.
  • Let it boil till required consistency.
  • Add coriander leaves and switch off.
  • Serve warm with roti/ paratha.

 

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Hash brown egg

This is perfect for breakfast with carbohydrates and protein. Kids will love it.

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Ingredients

Potato – 1 grated

Egg – 1

Salt – as required

Ground pepper – as required

Method

  • Wash grated potatoes and pat dry in paper towel to remove moisture.
  • Transfer that in a bowl.
  • Add salt and pepper, mix it.
  • Crack open egg and mix it with a fork or whisk.
  • Heat pan, smear oil / butter and pour potato egg mixture on it.
  • Spread thin. Flip it when one side is cooked.
  • Cook for two minutes till crisp.
  • Serve warm.

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Egg dosa / crepe

Dosa are Indian crepe which is made of rice and urad dal batter. The batter is made previous day and allowed to ferment overnight. There are varieties of dosa/ crepe and this is one famous variety. This can be had for breakfast on busy morning. For kids, this along with a glass of milk will be filing during school days.

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Ingredients

Dosa batter – as required for one dosa

Egg – 1

Salt – as required

Ground pepper – as required

Method

  • Heat tawa .
  • When tawa gets hot , spread some oil .
  • Spread a laddle of batter on tawa and spread out to thin dosa/crepe.
  • Wait for two seconds and crack open egg over dosa/ crepe. Spread it.
  • Sprinkle over salt and pepper.
  • Let it cook for a minute. Flip it over.
  • Cook for another minute.
  • Serve warm with  Drumstick sambar (no coconut) or any chutney.

 

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