Potato frittata

Potato Frittata

Ingredients

One big  potato
3 tbsp oil
1 small onion thinly sliced
5 large eggs, well beaten
2 Green chillies chopped
Coriander leaves bunch
Salt
Red chilli flakes.

Method

Peel and cut potatoes in cubes . Roast to brown or fry. Keep aside

Heat oil in deep sauce pan. Cook onions till translucent.

Add potatoes and make a base by spreading them in pan.

Season with salt and red  chilli flakes

Mix together eggs, green chilli and chopped coriander. Beat well. Add salt to taste. Reduce heat to medium.

Pour egg mixture into pan and cover all potato base. Cook until edge is set, about 2 minutes.

Carefully place a plate over pan and take out the frittata over it. Simply slip the uncooked side in pan again and cook it further two mins.
. Invert frittata onto a plate.  . Serve warm
I love it with sour cream.

Potato egg salad

Potato egg salad

Ingredienrs

Boiled potatoes 4
Hard boiled eggs 3
mustard seeds 1/2 tsp
Refined oil 2 tsp
Fine chopped corriander leaves handful
chopped green chilli 1
salt n black pepper to taste
Lemon juice 1/2cup

Method

Peel potatoes and egg
Keep in fridge for one hour.
Take out and cut chilled potatoes in small cubes. Put in salad bowl.
Add chopped corriander leaves , green chilli and salt and pepper. Mix well with fork.
Cut eggs in half and take out yolks.
Chop the egg whites and mix in potato salad.
Put all yolks in small bowl. Mash with the help of fork. Add lemon juice and mix well with fork.  Pour this yolky lemony dressing over potato salad
Mix well.
In a tadka pan add oil heat and crackle mustard seeds. Let it cool.   Put in the salad and give last good mix.
Now refrigerate the salad.
When required serve chilled

Tamarind Egg Curry

So flavoirful and yummy and hooked recipe

Tamarind Egg Curry

Ingredients

Eggs 5
Shallots 2 chopped
Zeera 1 tsp
Garlic mince 2 tsp
Ginger monce 2 tsp
Tamarind pulp 2 tbsp
tomato 1 grated
Rice flour 1 tsp
chopped corriander leaves
Mustard oil 1 ladle

Method

Boil eggs hard and deshell and cut in halves. Keep aside.
Place the garlic, ginger and half the corriander leaves in grinder and grind to a very fine paste.
Heat the oil on medium heat till smokey and add the zeera and add in the shallots and saute till pink color.
Add in the grinded paste and cook for 5-6 minutes, until the mixture is nice and aromatic
Add in the tamarind pulp , salt and the tomato and cook well .
Stir in the 1/2 cup water and bring to a simmer.
Add in the rice flour and let the mixture simmer for about 4-5 minutes.
Add the eggs carefully.
Serve the eggs curry with yolk side up in the sauce.

Daal egg bhurji

Daal egg bhurji

 

 This is my family favourite bhurji.

We wait for leftover daal in our house to make this ....

Ingredients

Leftover/ cooked sabut moong dal 1 cup
Corriander leaves chopped handfull
Green chilli chopped 2
Roasted grounded zeera 1 tsp
Salt
Desi ghee 2 tbsp

Method

Beat eggs in bowl. Add pinch salt. Beat well and keep aside.

In wok add ghee. Put corriander leaves nd green chilli. Sautee few seconds.

Add cooked moong dal and stir till ghee leaves sides.

Add beaten eggs . Keep stirring well over medium heat till you get scrambled cooked eggs in daal. This will take five mins

Sprinkle fresh roasted grounded zeera powder.

Serve with hot chapati.

You can use any moong daal for this but sabut moong daal is preferable.

I know you will keep one katori cooked daal for your next day breakfast. See More

RICE OMELETTE

RICE OMELETTE

 

 Ingredients:
1 Cup of Cooked Rice/Leftover rice
3 Eggs...
handful coriander leaves chopped
butter for frying
Salt & red chilli flakes

Preparation:

Whisk egs in a bowl
Add in the red chilli flakes and salt Mix well.
Then add in the coriander leaves and cooked rice. Mix well.
Heat pan with butter. Fry the rice mixture till crisp and golden on both sides. Reaeat for rest mixture.

Serve with sour cream

RICE OMELETTE

RICE OMELETTE

 Ingredients:
1 Cup of Cooked Rice/Leftover rice
3 Eggs...
handful coriander leaves chopped
butter for frying
Salt & red chilli flakes

Preparation:

Whisk egs in a bowl
Add in the red chilli flakes and salt Mix well.
Then add in the coriander leaves and cooked rice. Mix well.
Heat pan with butter. Fry the rice mixture till crisp and golden on both sides. Reaeat for rest mixture.

Serve with sour cream

Tamatri Egg Curry

Tamatri eggs

Eggs 5
Tomato puree 1 cup
Garlic cloves 5-6 grated
coriander seeds 1 tsp
Cumin seeds 1 tsp
Freshly grounded black pepper 1 tsp
Kasoori methi 1 tsp
Salt .
Oil 2 tbsp

Process:

Boil the eggs and marinade the eggs with some salt and turmeric powder.
Heat oil in a wok and add cumin and corriander seeds and crackle.
Add garlic and stir. Add dry red chilli
Add tomato puree. Add freshly grounded black pepper
Fry till oil separates .
Now a some salt n
Now add some water and add the eggs and cook with a lid till the gravy become thick.
Add kasoori methi and simmer for one min more.
Serve hot.

Kerala Style Egg Curry

Kerala Style Egg Curry

Ingredients

Hard boiled eggs( cut in halves)- 3
Onions- 2
Green Chilly- 1
Tomato- 1
Ginger garlic paste - 1 tsp
Curry leaves- 2 spring
Chilly powder- 1 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Fennel powder 1/2 tsp
Garam masala powder- 1/2 tsp
Thick coconut milk - 1 cup

Method:

Heat oil in a wok.

Add in the chopped onion, curry leaves, green chilly and add a pinch of salt and fry until it soft and turns golden.

Add in ginger garlic paste and saute for two more minutes.

Add in the chilly powder, coriander powder, turmeric and fennel powder and saute for few seconds until the raw smell goes off.
Add in chopped tomato and saute until it turns mushy.
Add in a cup of water and let it simmer for 5 minutes.
Finally add in the coconut milk and stir well.
Do not allow the mixture to boil.
Switch off the flame and add in the garam masala powder and hard boiled eggs pieces.
Check for salt and add more if required.
Serve immediately.

  

Special Masala Egg burji

Special Masala Boiled Egg Burji

Hard Boiled Eggs 4
Oil 3 tbsp
Chopped onion 1
Tomato puree 1/2 cup
Salt
Special Masala
Corriander seeds 1 tsp
Cumin seeds 1 tsp
3 dry red chillies
Peppercorns 4-5
Tamarind paste 1 tsp
Turmeric powder 1/2 tsp
Raw rice 2 tbsp
For garnish
Chopped corriander leaves

Method

Peel boiled Eggs and chop them with sharp knife.  Keep aside.
Dry roast raw rice, corriander seeds, peppercorns, cumin seeds and dry red chillies separately.
Grind all together to powder.
Put powder in bowl and add tamarind paste and turmeric powder. Mix and keep aside.
In a wok add oil and heat on medium flame.
Add chopped onion and  and Sautee till pink
Add tomato puree and sautee till oil separates.
Add special masala and salt  and sautee for five mins at low heat.
Add chopped boiled eggs and mix all in masala for few mins at low heat.
Switch off gas and garnish with corriander leaves.
Serve with rotis/ bread

Omellete Curry

Omellete Curry

Ingredients

Eggs 4
chopped onion 1 cup
tomato puree 1/2 cup
garlic 4-5 cloves minced
cumin seeds 1 tsp
red chilli powder 1 tsp
turmeric powder 1/2 tsp
corriander powder 1/2 tsp
garam masala 1/2 tsp
sugar a pinch
chopped green chilli 1
ghee 2 tbsp

Method

In a bowl whisk 4 eggs well till fluffy. Add chopped green chilli and pinch salt.
In a wok heat  1 tsp ghee .
Put beaten eggs in wok and make omellete.
Keep aside.
In same wok over medium heat put rest of ghee and add chopped onion and garlic. Sautee till pink
Add tomato puree and sautee till ghee separates.
Add all spices and salt except garam masala and 1/2 cup warm water.
Simmer for 15 mins.
Cut omellete into strips.
Add in simmering curry and finish with adding garam masala.
Serve with rotis.

Dimer Dalna ( Bengali Egg Curry)

Dimer Dalna

Bengali egg curry.

This is the curry which is quick and so flavourful.
The best dinner served by a mother when there is nothing in the fridge except eggs.

Ingredients

6 Eggs
3 large onions
4-5 cloves of garlic
1 inch of ginger
2-3 green chilies
2 tomatoes pureed.
4 tbsp of mustard oil
1 tsp of turmeric powder
2 tsp of deggi red pepper powder
1 tsp of cumin powder
2 tsp of coriander powder
Salt as per taste
Pinch of sugar
1 tsp of ghee
1 tsp of garam masala

Method

Boil eggs in plenty of water and Add pinch of salt.
The eggs should be hard boiled. Deshell them n keep aside.  Apply little haldi and salt.
Some people makes two or three marks with sharp knife over whole eggs so that they absorb the gravy.
Chop onion, garlic, ginger and green chilies.
Add oil to a saucepan.
Now add the onion, ginger n garlic  n green chilli. Let it saute in oil and when they turn pink add  turmeric, red pepper and cumin n coriander powder. Adjust salt and add pinch of sugar .
Saute and add chopped tomatoes. Cook till they become soft n mushy
Add about 1-2 cups of water
Now cover the gravy and lower the heat.
.And let it cook through till the oil srparates  Add in hard boiled eggs and cook again another 4-5 mins.
Add in 1tsp of ghee and 1 tsp of garam masala.
Serve with rice

Golden Egg curry From Burma.

Golden Egg curry From Burma.


Ingredients

6 eggs
100ml Refined oil
3 shallots, thinly sliced
1 red onions, chopped
½ tsp turmeric powder
1 tbsp curry powder
1 green chilli, sliced
3 garlic cloves, chopped
3cm ginger, peeled and chopped
Salt.
Fish sauce 1 tsp.
4 tomatoes, chopped



Method

Boil the eggs n peel. Set aside.
Heat the oil in a wide pan over a high heat.
Carefully slip the eggs into the hot oil and fry for 3 to 4 minutes covering pan with plate. Fry till golen color.

Remove from the pan and drain on kitchen towel.

Return the pan to the heat. Add the onions and shallots n cook for few minutes.
Add the turmeric powder curry powder, chilli and garlic, ginger, tomatoes.
Cook over a medium heat .
Cook until the tomatoes are mashed and sauce becomes smooth. Add little water during making sauce if necessary.
Add fish sauce . Add fried eggs.
Simmer for 5 mins and serve with plain rice.