RAGIFLOUR EGG GRAVY

 INGREDIENTS:-

1. Boiled eggs              6 nos
2. Raw egg                   1
3. Onion                       1
4. Tomato                     2
5. Ginger-garlic paste  1 tbsp
6. Chilly powder          2 tsp
7. Dhania powder        1 tbsp
8. Curry masala           1 tsp
9. Garam masala          1 tsp
10. Salt                           3 tsp
11. Ragi flour                 2 tbsp
12. Turmeric                   1 tsp
13. Water                        6 cups
14. Coriander leaves       handful
15. Mint leaves               little

FOR SEASONING:-

1. Oil                            1/4 cup
2. Mustard seeds          1 tsp
3. Urad dhal                 1 tsp
4. Bengal gram             1 tsp
5. Curry leaves             few

METHOD:-

• Slice onion, tomato, chop mint and coriander leaves.
• Heat oil and splutter mustard seeds and fry dhal.
• Add curry leaves, onion and fry till light brown.
• Add tomato, turmeric, ginger-garlic paste and fry on low flame for 1 minute.
• Add chilly powder, dhania, garam, curry masala and mint leaves.
• Add 5 cups of water, salt and bring to boi, for 1 minute.
• 
  
  Mix ragi flour in 1 cup of water without any lumps.
• Pour into the gravy, stir while pouring,
  cook on low flame, mix well.
• Cook for 5 minutes, do not close, let the bubbles come up.
• Beat egg and pour into the gravy, stir while pouring.
• Mix well and cook for a minute, garnish with coriander leaves.
• Off the stove when the gravy is thick enough.
• Serve with chapati, idli, dosa or any rice.
• This gravy will be very tasty and healthy for all.

COOKER BOILED EGGS

INGREDIENTS:-

1. EGGS                  6 NOS
2. SALT                   1 TSP

METHOD:-

• Add six cups of water in small cooker.
• Cook for 1 whistle for half boiled.
• For medium 2 whistles.
• For hard boiled 3 or 4 whistles.
• The shell opens neatly when cooked in cooker.
  

POTATO EGG GRAVY

 INGREDIENTS:-

1. Boiled potato             4
2. Boiled eggs                2
3. Onion                         1
4. Coriander leaves        handful
5. Kasuri methi              little
6. Chilly powder            1 tbsp
7. Dhania                        1 tbsp
8. Cumin powder           1 tsp
9. Garam masala            1 tsp
10. Salt                             3 tsp
11. Oil                              3 tbsp
12. Butter                         1 tbsp
13. Orange color              a pinch
14. Maida                        1 tsp

FOR GRINDING :-

1. Tomatoes                  3
2. Garlic                       10
3. Ginger                      1"
4. Cashew nuts             20
5. Cinnamon                 1"
6. Cloves                      5
7. Cardamom               3
8. Water                       5 cups

METHOD:-

• Boil water and pressure cook tomatoes, cashew nuts, spices, ginger, and garlic.
• Cook for 3 whistles, cool down the boiled tomatoes and masala.
• Remove the skin of tomatoes, and grind with other ingredients to a smooth paste.
• Cut onion to small pieces, cut coriander leaves and halve potatoes.
• Heat oil in a kadai, add onion, saute and brown, add potatoes and fry a minute
• Add masala paste, chilly powder, dhania, cumin and garam masala.
• Add salt, and cooked water, bring to boil once and reduce the flame.
•  Mix maida flour, orange color in little water and add to the gravy.
• Mix well and add kasuri methi, coriander leaves.
• Cook for 5 minutes, stir in between.
• Finally grate egg on top and serve with chapati, roti. 

EGG MASALA FRY

 INGREDIENTS:-

1. Tea Eggs                    6
2. Oil                              2 tbsp
3. Cumin powder           1 tsp
4. Ginger- garlic paste    1 tsp
5. Chilly powder             1 tsp
6. Salt                              3/4 tsp
7. Turmeric                      1/2 tsp
8. Pepper powder            1/2 tsp
9. Coriander leaves          handful

METHOD:-

• Boil eggs with tea bag and shell them.
• Cut the into 4 parts, and keep it aside.
• Heat oil in a kadai, add turmeric, ginger-garlic paste, cumin powder, chilly powder and pepper powder.
• Fry for 1 minute, add salt, and eggs and fry well.
• Garnish with coriander leaves and serve with coconut rice.

TEA EGGS

 INGREDIENTS:-

1. Eggs             6                     
2. Tea bag         1
3. Water            1 liter

METHOD:-

• Arrange eggs in a pan , add water and drop tea bag and boil.
• Bring to boil once and simmer for 10 minutes on low flame.

DOUBLE EGG DOSA

 INGREDIENTS:-

1. Dosa batter    1 cup
2. Eggs              2 nos
3. Oil                 1 tbsp

METHOD:-

• Heat dosa pan pour a ladleful batter and spread thin dosa.
• Spray oil on the dosa, roast on both the sides well, till crisp.
• Add one egg and spread evenly on one side, let the egg set on dosa.
• Turn on the other side, add another egg and spread evenly.
• Roast on sim flame, until crisp on both sides.
• Serve with chicken or mutton gravy.

EGG VARUVAL

INGREDIENTS:-

1. Eggs                     5 no
2. Onion                   1
3. Tomato                 3 nos
4. Green chilies       2
5. Coriander leaves   handful
6. Oil                         3 tbsp
7. Salt                        1 tsp

FOR GRINDING:-

1. Coconut               1 cup
2. Water                   1 cup

FOR GRINDING MASALA:-

1. Fennel seeds         1 tsp
2. Pepper                   10
3. Chilly powder       2 tsp
4. Dhania powder      1 tbsp

METHOD:-

• Grind coconut and extract the first milk.
• Cut onion, green chilies, tomato, and, coriander leaves.
• Grind masala to a smooth paste.
• Boil eggs and shell them.
• Mix ground masala, and mix with the coconut milk.
• Heat oil fry onion to light brown and add tomatoes, green chilies, and curry leaves.
• Fry tomatoes until mashed, add the masala mixed coconut milk, and bring to a boil.
• Reduce the flame and simmer until the gravy becomes thick.
• Cut eggs into 4 pieces and add to the gravy.
• Mix carefully and garnish with coriander leaves.
• Serve with chapati, dosa.

RICE OMELET

INGREDIENTS:-

1. Eggs                           3 nos
2. Cooked rice               1 cup
3. Onion                         1/2 cut
4. Garam masala            1 tsp
5. Turmeric                     1 tsp
6. Salt                             1 tsp
7. Coriander leaves         handful
8. Mint leaves                 little
9. Tomato sauce             1 tbsp
10. Ginger- garlic paste   1 tsp
11. Oil                            for frying

METHOD:-

• Mix all the ingredients except oil to a batter,
• Heat tawa, pour a ladleful of batter, add oil, and roast on both sides.
• Serve with tomato sauce.

TAMARIND EGG GRAVY

INGREDIENTS:-

1. Eggs                             10
2. Small onion                 10
3. Tomato                         3
4. Ginger-garlic paste      1 tbsp
5. Turmeric                      1 tsp
6. Sambar powder           1 tbsp
7. Coriander powder       2 tbsp
8. Chilly powder             1 tbsp
9. Tamarind                     big lemon size
10. Coconut                      1 cup
11. Rice flour                    1 tbsp
12. Water                          8 cups

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Curry leaves                handful
4. Coriander leaves         little
5. Oil                              1/2 cup

METHOD:-

1. Boil eggs, shell and prick by fork on all the sides.
2. Soak tamarind in 4 cups of water for 1 hour.
3. Extract and filter the water in a strainer.
4. Grind coconut with 4 cups of water, and extract the first milk.
5. Keep the coconut for chutney or for grinding masala for kurma, store in freezer.
6. Cut onion, tomatoes, mix rice flour to coconut milk.
7. Heat oil in a pressure pan, add seasoning, splutter mustard, fry urad dal, curry leaves.
8. Add onion and fry for a while, add tomatoes and fry for few seconds.
9. Stir in the tamarind juice, salt, chilly powder, coriander powder, sugar, and turmeric.
10. Mix and close the lid and cook for 4 whistles.
11. After the pressure settles down, open and bring to boil.
12. Add the coconut milk, boiled eggs, simmer on low heat for 5 minutes, or until the oil floats,
13. Garnish with coriander leaves and serve with hot rice.

SRI LANKAN EGG GRAVY

INGREDIENTS:-

1. Eggs                             8 nos
2. Small onion                 10
3. Turmeric                      1 tsp
4. Salt                              2 tsp
5. Coconut                      1 cup
6. Green chilies              10
7. Ginger- garlic paste    1 tbsp
8. Water                          4 cups
9. Mint leaves                little
10. Coriander leaves       little
11. Bengal gram flour     1 tbsp

FOR SEASONING:-

1. Bay leaf                      1
2. Star anise                   1
3. Marati moggu            3
4. Cardamom                 4
5. Cinnamon                  2"
6. Cloves                        4 
7. Methi seeds               1/4 tsp   
8. Oil                             2 tbsp

METHOD:-

• Grind coconut adding water and extract three milk.
• Cut onion, slit green chilies, cut mint and coriander leaves.
• Boil eggs and shell them. Mix Bengal gram flour with a little coconut milk.
• Heat oil in a pan, add seasoning, onion, curry leaves, chilies and fry for a minute.
• Add turmeric and the third milk, Bengal gram flour mix, and salt
• Boil until it becomes thick. Add the second milk and boil for 2 minutes.
• Finally add the thick milk and boiled eggs, cook on a low heat for 5 minutes.
• Add mint, coriander leaves, lemon juice.
• Serve with hot rice. It tastes yummy.

EGG CHALNA

INGREDIENTS:-

1. Eggs                    5
2. Onion                  3
3. Tomato                3
4. Salt                      3 tsp
5. Curry leaves         handful
6. Turmeric               1 tsp
7. Water                    5 cups
8. Oil                        4 tbsp
9. Coriander leaves   handful

FOR GRINDING:-

1. Red chilies           10
2. Coriander seeds   1 tbsp
3. Cumin seeds         1 tsp
4. Cardamom            4
5. Cinnamon             2"
6. Cloves                  5
7. Garlic                   9
8. Ginger                  1/2"
9. Coconut                1/2 cup
10. Roasted gram       1 tbsp[opt]
11. Oil                        1 tbsp

METHOD:-

• Fry the above ingredients, cool and grind to a smooth paste.
• Boil eggs, shell it, cut onion, tomatoes.
• Heat oil in a Kadai or pressure pan.
• Saute onion and brown, add curry leaves and fry for a minute.
• Add tomatoes, salt, and turmeric, close the lid for a minute.
• Mash the tomatoes, add the masala paste and fry.
• Add water and cook for 15 minutes, or cook for 3 whistles.
• Add boiled eggs and simmer for 2 minutes on low flame.
• Garnish with coriander leaves. Serve with idly, dosa, or chapati.

GREEN GRAM OMELETE

INGREDIENTS:-

1. Pesarattu batter             1 cup
2. Eggs                              4 nos
3. Onion                            2
4. Green chilies                 5
5. Coriander leaves           handful
6. Ginger-garlic paste       1 tsp
7. Garam masala               1 tsp
8. Salt                               1 tsp
9. Oil                                for roasting

METHOD:-

• Beat eggs and add to the batter.
• Cut onion, chilies, coriander leaves.
• Mix cut items and ginger- garlic paste, garam masala to the batter.
• Heat tawa and pour a ladleful batter on it and spread.
• Roast on both sides and serve hot with chicken gravy.

AGATHI SOPPU OMELETE

INGREDIENTS:-

1. Egg                        2 nos
2. Agathi soppu         1 cup
3. Turmeric                1/2 tsp
4. Water                     2 cups
5. Tur dal                   1/4 cup
6. Onion                     1
7. Coconut                  1 tbsp grated
8. Chilly powder         1 tsp
9. Curry masala          1 tsp
10. Salt                         1 tsp
11. Idly podi                 1 tsp

FOR SEASONING:-

1. Badaga             1 tsp
2. Oil                    1 tbsp
3. Hing                 1/2 tsp

METHOD:-

• Soak the leaves and wash, drain, and cut into pieces.
• Pressure cook dhal, turmeric, and cut Agathi leaves for 2 whistles.
• Drain the dal and retain the water for rasam or sambar.
• Cut onion, heat oil in a Kadai, add seasoning and fry.
• Add onion and fry till light brown in color.
• Add cooked dal and leaves, chilly powder, curry masala, coconut, salt and fry until the excess water dries up.
• Cool it. Heat tawa, in a bowl, beat eggs, and add the palya or poriyal and mix.
• Pour on the tawa, roast on both sides, sprinkle idly podi on it.
• Serve with rasam or sambar, and rice.

NOTE:-

• Any other green leaves can be prepared in the same method.
• Any seasoning can be added instead of Badaga.
• Any left over side dish can be done like this.

PLAIN EGG GULITTU

INGREDIENTS

1. Eggs                   3 nos
2. Idly powder       1 tbsp
3. Oil                      1 tbsp

METHOD

• Heat gulittu, paddu or paniyaram mold.
• Beat eggs well, brush oil on mold, and pour the egg mixer.
• Turn on both sides and cook till done
• Sprinkle idly powder on both sides.
• Serve with chutney or sambar.

CHICKEN MINCED MEAT BURJI

INGREDIENTS

1. Eggs                2
2. Minced meat   2 tbsp
3. Oil                   1 tbsp
4. Salt                  1/4 tsp

METHOD

• Heat pan, beat one egg and add minced meat to it.
• Heat 2 tsp of oil and add the egg mixed minced meat.
• Stir the eggs until it scrambles.
• Fry till the eggs are dried.
• Serve with dosa, chapati.

CHICKEN GRAVY KALAKI

INGREDIENTS

1. Eggs                      2 nos
2. Chicken Gravy      1 cup
3. Oil                         1 tbsp
4. 
   

METHOD

• Heat pan, beat one egg in a bowl, add a ladleful gravy, and beat.
• Pour on the hot Tava, turn the flame low.
• Quickly fold one side, again on another side take out to the serving plate.
• The egg should be half boiled and soft to eat.              

POUCED EGG GRAVY

INGREDIENTS

1. Eggs                             4 nos
2. Onion                           2 nos cut
3. Tomatoes                      3 nos cut
4. Chill powder                 2 tsp
5. Curry masala                 2 tsp
6. Coconut                        1 tbsp grated
7. Coriander powder         2 tsp
8. Ginger-Garlic                2 tsp
9. Salt                                3 tsp
10. Bengal gram flour         1 tbsp
11. Turmeric                       1 tsp
12. Water                           6 cups

FOR SEASONING

1. Mustard seeds             1 tsp
2. Urad dal                      1 tsp
3. Bengal gram               2 tsp
4. Hing                            1/2 tsp
5. Oil                               3 tbsp
6. Curry leaves                few
7. Coriander leaves         for garnishing

METHOD

• Heat oil in a Kadai, add seasoning, splutter mustard seeds, fry dal.
• Add curry leaves, hing, onion and fry for a minute.
• Add tomatoes, salt, chilly powder, turmeric, and close the lid for a minute.
• Mash tomatoes, add coriander powder, curry masala, and Bengal gram flour.
•  Mix well, add water, coconut and boil for 2 minutes.
• Lower the flame, crack eggs one by one slowly drop into the gravy.
• Don't stir close the lid and cook for 5 minutes,
• Off the stove slowly lift the eggs and mix. Garnish with coriander leaves.
• Serve with idly, chapati, dosa.

Egg Onion Spicy Bhurji

Ingredients

1. Eggs                             2
2. Onion                           1/2 chopped
3. Chilly powder              1/4 tsp
4. Salt                                a pinch
5. Pepper                           a pinch [ optional]
6. Chutney powder           1 tsp

For Seasoning

1. Oil                           1 tbsp
2. Mustard seeds         1/2 tsp
3. Urad dal                  1/4 tsp
4. Curry leaves            little
5. Coriander leaves     for garnishing

Method

• Heat oil in a Kadai add seasoning, splutter mustard seeds.
• Add onion, curry leaves and fry for 1 minute.
• Beat eggs and stir fry, Add the spices, fry.
• Garnish with coriander leaves.

Egg Plain Bhurji

Ingredients

1. Eggs                       2 nos
2. Onion Powder       1/4 tsp
3. Garlic powder        1/4 tsp
4. Flaxseed powder    to Sprinkle
5. Oil                          2 tsp
6. Salt                        a pinch

Method

• Heat oil add Eggs, onion, garlic powder and Scramble.
• Cook for 1 minute sprinkle flaxseed powder.
• Serve with rice and bread.

Plain Kalaki

Ingredients

1. Egg                       1
2. Oil                        1 tsp
3. Chutney powder   1 tsp
4. Salt                       a pinch
5. Pepper                   1/2 tsp

Method

• Heat tawa and keep the flame low.
• Beat egg and pour on the tawa.
• Quickly fold the side of the omelet to the triangle shape.
• Take off from tawa to serving plate.
• Sprinkle chutney powder or salt and pepper.