EGG CURRY WITH HARD BOILED EGGS
a. Hard boiled eggs - 6
b. Cumin seeds -1 tsp.
c. Sugar -1 tsp.
d. Salt - to taste
e. Oil - ½ cup
f. Coriander leaves -1 cup
GRIND TO A PASTE:
a. Coconut (grated) - ½
b. Onion - ½
c. Tomatoes - 2
d. Pepper corn - 8
e. Chilli powder - 1 tsp.
f. Turmeric powder - ½ tsp.
METHOD:
1. Shell & halve the eggs
2. Heat oil & fry the cumin seeds & then add the ground masala paste, sugar (optional), salt & water as required
3. Add the halved eggs & coriander leaves & simmer for 7 minutes
EGG CURRY WITH COCONUT
INGREDIENTS:
a. Eggs - 6 hard boiled
b. Ginger - ½” piece
c. Garlic - 4 or 5 flakes
d. Onions (cut lengthwise) - 2
e. Chilli powder - 1 tsp.
f. Turmeric powder - ¼ tsp.
g. Garam masala powder - ½ tsp.
h. Grated coconut - ground - ½ cup
i. Tomato -1
j. Salt - to taste
k. Oil
METHOD:
1. Fry onion in oil till brown, add ginger, garlic paste, chilli powder, turmeric powder & garam masala powder & fry
2. Then add cut tomatoes & fry, add salt & little water
3. Add the hard boiled eggs cut into two - across or lengthwise
4. Then add ground coconut & boil for some more time
5. When it is thick remove from the fire
6. This goes well with ghee rice
EGG MASALA - DRYb. Ginger - ½” piece
c. Garlic - 4 or 5 flakes
d. Onions (cut lengthwise) - 2
e. Chilli powder - 1 tsp.
f. Turmeric powder - ¼ tsp.
g. Garam masala powder - ½ tsp.
h. Grated coconut - ground - ½ cup
i. Tomato -1
j. Salt - to taste
k. Oil
METHOD:
1. Fry onion in oil till brown, add ginger, garlic paste, chilli powder, turmeric powder & garam masala powder & fry
2. Then add cut tomatoes & fry, add salt & little water
3. Add the hard boiled eggs cut into two - across or lengthwise
4. Then add ground coconut & boil for some more time
5. When it is thick remove from the fire
6. This goes well with ghee rice
INGREDIENTS:
a. Eggs - 4
b. Chilli powder -1 tsp.
c. Turmeric powder - ¼ tsp.
d. Salt - to taste
e. Oil - 2 tsp.
METHOD:
1. Hard boil the eggs & remove the shell, you can cut the eggs into 2 lengthwise or across or can fry the full egg - if full egg make 2 or 3 shallow cuts on the egg
2. Take chilli powder, turmeric powder & salt & mix into a paste with little water
3. apply this paste on the egg leave it aside for few minutes
4. Then heat little oil in a kadai & then fry the eggs - do not over-fry the egg it will become rubbery
EGG MASALA (with gravy)
INGREDIENTS:
a. Eggs - 4
b. Onions (cut into small bits) - 4
c. Ginger - garlic paste - 1 tsp.
d. Chilli powder - 1½ tsp.
e. Turmeric powder - 1/ tsp.
f. Salt - to taste
g. Tomato (optional) - 1
METHOD:
1. Heat oil in a pan & fry the onion, ginger - garlic paste & tomatoes
2. Add chilli powder, turmeric powder, salt & little water & cook the masala
3. Then add the eggs & fry
SPICY SCRAMBLED
EGG
INGREDIENTS:
b. Onions (big - cut into small bits) - 2
c. Green chillies (cut into small bits) - 4 to 6
d. Ginger (cut into small bits) - ½” piece
e. Garlic (cut into small bits) - 4 to 6 flakes
f. Curry leaves - few (optional)
g. Coriander leaves (cut) - 2 tsp.
h. Turmeric powder - ½ tsp.
i. Salt - to taste
j. Oil for frying
METHOD:
2. Fry the onion, ginger, garlic, green chillies, coriander leaves & curry leaves in little oil & add this to the egg in the bowl & mix well
3. Now heat 1or 2 tabsp. of oil in a kadai
4. When the oil is hot add the egg mixture & stir well, it will get cooked in few minutes, keep stirring & see that it does not get burnt so cook on a low flame
5. This goes well with puri, chappathi & bread
SCRAMBLED EGG - WITH PEPPER:
1. Instead of onion, green chilliies etc, add pepper powder, turmeric powder & salt to the beaten eggs, mix well
2. Then heat oil in a kadai & pour the mixture & stir well & cook
SCRAMBLED EGG - WITH TOMATOES : (BIG BILLS RECIPE)
Same as the first method +
1. Boil water in a pan & add 2 tomatoes & after 2 minutes take it out & peel the skin
2. After adding the egg into the kadai, squeeze the tomato juice & then fry - it will have a different taste - fry till dry
SPICY EGG OMELETTE
INGREDIENTS:
Same as scrambled egg but instead of using a kadai use a thawa
1. Heat a thava, add one tsp. of oil & spread it out & then add - one or two spoonful of the egg mixture, spread it out like a dosa or pan cake & immediately fold 1/3 of it once & fold it again - do it fast otherwise it will get burnt.
NOTE: Grated cheese can also be added to the egg mixture & make omelette
SPICY EGG OMELETTE
INGREDIENTS:
Same as scrambled egg but instead of using a kadai use a thawa
1. Heat a thava, add one tsp. of oil & spread it out & then add - one or two spoonful of the egg mixture, spread it out like a dosa or pan cake & immediately fold 1/3 of it once & fold it again - do it fast otherwise it will get burnt.
NOTE: Grated cheese can also be added to the egg mixture & make omelette
CHEESE OMELETTE
INGREDIENTS:
a. Eggs - 2
b. Ghee - 3 tsp.
c. Cheese grated - 2 tabsp.
d. Salt - to taste
e. Coriander leaves fresh (chopped) - 1 tsp.
f. Green chilli - 1
g. Pepper - ¼ tsp.
METHOD:
1. Separate the yolk from the whites of the 2 eggs, put it in a bowl, add pepper, salt , chopped coriander leaves & green chillies
INGREDIENTS:
a. Eggs - 2
b. Ghee - 3 tsp.
c. Cheese grated - 2 tabsp.
d. Salt - to taste
e. Coriander leaves fresh (chopped) - 1 tsp.
f. Green chilli - 1
g. Pepper - ¼ tsp.
METHOD:
1. Separate the yolk from the whites of the 2 eggs, put it in a bowl, add pepper, salt , chopped coriander leaves & green chillies
2. Beat with a wooden spoon until creamy & add 1 tabsp. of cheese
3. Whip the white to a stiff froth & fold them lightly into the yolk
4. Melt the ghee in a frying pan, pour the mixture & stir on the surface until it begins to set
5. Sprinkle 1 tab sp. of cheese on the omelette
6. Leave until it is browned underneath & slip a knife under it & fold first from one side & then from the other towards the centre
7. Turn on to a dish & serve immediately at breakfast
3. Whip the white to a stiff froth & fold them lightly into the yolk
4. Melt the ghee in a frying pan, pour the mixture & stir on the surface until it begins to set
5. Sprinkle 1 tab sp. of cheese on the omelette
6. Leave until it is browned underneath & slip a knife under it & fold first from one side & then from the other towards the centre
7. Turn on to a dish & serve immediately at breakfast
EGG WITH LADIES FINGERS
a. Lady’s finger - 400 gms.
b. Eggs - 6
c. Onion - 1
d. Tomatoes - 2
e. Turmeric powder - ¼ tsp.
f. Chilli powder -1 tsp.
g. Salt - to taste
h. Oil - ½ cup
METHOD:
1. Heat oil & fry chopped onion, chopped tomatoes, all the spices & salt
2. Add cleaned & chopped lady’s finger & cook till done
3. Beak the eggs over the vegetables one by one, cover & cook till the eggs are set
EGG ATTU - GUDDU ATTU
INGREDIENTS:
a. Split gram dhal (udacha kadalai) - 1 cup
b. Eggs - 4
c. Onion (cut into fine bits) -1
d. Green chillies (cut into fine bits) - 2 or 3
e. Ginger (cut into fine bits) - ½”
f. Garlic (cut into fine bits) - 4 flakes
g. Salt - to taste
h. Oil for frying
METHOD:
1. Prepare the dough - i.e. grind the split gram dhal with little water (coarsely)
3. Add chopped coriander leaves also
4. Break open the eggs into it, add salt & mix well, add little water if necessary (the consistency should be like that for dosa)
5. Heat the thavva, add oil & spread it well & then make small attu like dosa & fry on both sides - it should be crisp
6. Serve hot - this goes well with kara pulusu & rice
EGG
KURMA
INGREDIENTS:
a. Eggs - 4
b. Onion (cut lengthwise) -1 big
c. Green chillies - 4
d. Ginger - ½” piece
e. Garlic - 6 cloves
f. Tomatoes - 1 or 2
g. Coconut (grated) - ½ cup
h. Poppy seeds - 1 tsp.
i. Cinnamon - 1” piece
j. Cloves - 2
k. Bay leaf - 1
l. Turmeric powder - ½ tsp.
m. Salt - to taste
n. Oil - 3 tabsp.
o. Coriander leaf - 1 bunch
METHOD:
1. Fry onion, ginger, garlic, green chillies in little oil & grind into a paste with little water
2. Grind the coconut & poppy seeds into a fine paste
3. Heat oil in a pan & fry the cinnamon, cloves & bay leaf
4. Add the onion & fry till golden brown
5. Then add the cut tomatoes & fry
6. Then add turmeric powder salt & enough water & allow it to boil
7 Then add the coconut-poppy seed paste & allow it to boil
8. Into this break open the eggs one by one
9. Use a wide mouthed vessel & there should be few seconds gap when you break open each eggs, otherwise all the eggs may stick together
10. Instead of breaking open the eggs, you can use hard boiled eggs - cut into two
11. When the kurma is thick remove from the fire & add coriander leaves
2. Heat oil in a pan, add mustard & when it crackles add the onion, green chillies & ginger (optional)
3. Meanwhile beat the eggs with turmeric powder & keep it ready
4. Add the cauliflower to the pan, fry for a while, add salt & sprinkle little water
5. When the cauliflower is fairly cooked, add the eggs & fry well - all the florets should be coated with egg.
a. Eggs - 4
b. Onion (cut lengthwise) -1 big
c. Green chillies - 4
d. Ginger - ½” piece
e. Garlic - 6 cloves
f. Tomatoes - 1 or 2
g. Coconut (grated) - ½ cup
h. Poppy seeds - 1 tsp.
i. Cinnamon - 1” piece
j. Cloves - 2
k. Bay leaf - 1
l. Turmeric powder - ½ tsp.
m. Salt - to taste
n. Oil - 3 tabsp.
o. Coriander leaf - 1 bunch
METHOD:
1. Fry onion, ginger, garlic, green chillies in little oil & grind into a paste with little water
2. Grind the coconut & poppy seeds into a fine paste
3. Heat oil in a pan & fry the cinnamon, cloves & bay leaf
4. Add the onion & fry till golden brown
5. Then add the cut tomatoes & fry
6. Then add turmeric powder salt & enough water & allow it to boil
7 Then add the coconut-poppy seed paste & allow it to boil
8. Into this break open the eggs one by one
9. Use a wide mouthed vessel & there should be few seconds gap when you break open each eggs, otherwise all the eggs may stick together
10. Instead of breaking open the eggs, you can use hard boiled eggs - cut into two
11. When the kurma is thick remove from the fire & add coriander leaves
GUDDU PULUSU
a. Eggs - 4 to 6
b. Tamarind (marble size) -1
c. Tomatoes - 2
d. Chilli powder - 1½ tsp.
e. Turmeric powder - ½ tsp.
f. Onion (lengthwise) - 1 cut
g. Garlic - 6 flakes
h. Coconut (grated) - 2 tabsp.
i. Poppy seeds -1 tsp.
j. Oil - 2 tabsp.
k. Salt - to taste
l. Mustard - ½ tsp.
METHOD:
1. Prepare kara pulusu - i.e. soak the tamarind in water & extract the juice, to this add chilli powder, turmeric powder, salt & taste it to see if it is o.k.
2. Heat oil in a broad mouthed pan, add mustard, when it crackles add the onion, garlic & fry, then add the tomatoes & fry for a while
3. To this add the tamarind pulusu, cover with a lid & allow it to boil well till the raw smell of the chilli powder goes
4. Then add the coconut-poppy seeds paste with little water & allow it to boil
5. Then break open the eggs into it one by one, giving a little gap between each to avoid the eggs sticking to one another
6. When the eggs are cooked remove from the fire
INGREDIENTS:
a. Eggs - 4 to 6
b. Tamarind (marble size) -1
c. Tomatoes - 2
d. Chilli powder - 1½ tsp.
e. Turmeric powder - ½ tsp.
f. Onion (lengthwise) - 1 cut
g. Garlic - 6 flakes
h. Coconut (grated) - 2 tabsp.
i. Poppy seeds -1 tsp.
j. Oil - 2 tabsp.
k. Salt - to taste
l. Mustard - ½ tsp.
METHOD:
1. Prepare kara pulusu - i.e. soak the tamarind in water & extract the juice, to this add chilli powder, turmeric powder, salt & taste it to see if it is o.k.
2. Heat oil in a broad mouthed pan, add mustard, when it crackles add the onion, garlic & fry, then add the tomatoes & fry for a while
3. To this add the tamarind pulusu, cover with a lid & allow it to boil well till the raw smell of the chilli powder goes
4. Then add the coconut-poppy seeds paste with little water & allow it to boil
5. Then break open the eggs into it one by one, giving a little gap between each to avoid the eggs sticking to one another
6. When the eggs are cooked remove from the fire
GUDDU CHANAGAPAPPU PUTTU - EGG AND CHANNA DHAL
INGREDIENTS:
a. Bengal gram (channal dhal) -1 cup
b. Eggs - 2
c. Onion (big cut into fine bits) -1
d. Green chillies (cut into tiny bits) - 5
e. Garlic (cut into bits) - 6 flakes
f. Ginger (cut into bits) -1” piece
g. Turmeric powder - ½ tsp.
h. Mustard - ½ tsp.
i. Oil - 4 tabsp.
METHOD:
1. Boil the channa dhal with turmeric powder - should become soft
2. Drain the water & mash it with a spoon & do not waste the water, it can be used for making rasam
3. Break the eggs into the cooked dhal
4. Fry the onion, green chillies, ginger & garlic in little oil & add this also to the mashed dhal & mix well
INGREDIENTS:
a. Bengal gram (channal dhal) -1 cup
b. Eggs - 2
c. Onion (big cut into fine bits) -1
d. Green chillies (cut into tiny bits) - 5
e. Garlic (cut into bits) - 6 flakes
f. Ginger (cut into bits) -1” piece
g. Turmeric powder - ½ tsp.
h. Mustard - ½ tsp.
i. Oil - 4 tabsp.
METHOD:
1. Boil the channa dhal with turmeric powder - should become soft
2. Drain the water & mash it with a spoon & do not waste the water, it can be used for making rasam
3. Break the eggs into the cooked dhal
4. Fry the onion, green chillies, ginger & garlic in little oil & add this also to the mashed dhal & mix well
5. Now heat 3 or 4 tabsp. of oil in a kadai, add mustard & when it crackles, add the egg + channa dhal mixture & fry till it turns golden brown
6. Garnish with coriander leaves
7. This goes well with rice & kara pulusu
6. Garnish with coriander leaves
7. This goes well with rice & kara pulusu
EGG
AND RADISH PUTTU - GUDDU
MULLANGI PUTTU
INGREDIENTS:
a. Radish (grated) - ½ kg
b. Eggs - 2
c. Onion (cut into fine bits) -1
d. Green chillies (cut into fine bits) - 4
e. Ginger (cut into tiny bits) - ½” piece
f. Garlic (cut into bits) - 6 flakes
g. Turmeric powder - ¼ tsp.
h. Oil - 2 tabsp.
i. Mustard - ½ tsp.
j. Salt - to taste
k. Coriander leaves chopped - 1 bunch
METHOD:
1. Wash the radish, peel the skin, grate & squeeze out the water
2. Beat the eggs with little turmeric powder & keep it ready
3. Heat oil in a frying pan, add mustard & when it crackles add the onion, ginger, garlic, green chillies & fry
4. Then add the grated radish, salt & fry for a while till the smell goes
5. Then add the egg & fry well
6. Garnish with coriander leaves
a. Radish (grated) - ½ kg
b. Eggs - 2
c. Onion (cut into fine bits) -1
d. Green chillies (cut into fine bits) - 4
e. Ginger (cut into tiny bits) - ½” piece
f. Garlic (cut into bits) - 6 flakes
g. Turmeric powder - ¼ tsp.
h. Oil - 2 tabsp.
i. Mustard - ½ tsp.
j. Salt - to taste
k. Coriander leaves chopped - 1 bunch
METHOD:
1. Wash the radish, peel the skin, grate & squeeze out the water
2. Beat the eggs with little turmeric powder & keep it ready
3. Heat oil in a frying pan, add mustard & when it crackles add the onion, ginger, garlic, green chillies & fry
4. Then add the grated radish, salt & fry for a while till the smell goes
5. Then add the egg & fry well
6. Garnish with coriander leaves
EGG
BAJJI
INGREDIENTS:
a. Hard boiled eggs - 4 or as many as you need
b. Bengal gram flour -1 cup
c. Rice flour -1 tabsp.
d. Red chilli powder (without coriander) - 1 tsp.
e. Salt - to taste
f. Baking powder - 1 pinch
g. Oil for deep frying
METHOD:
1. Make the batter for the bajji - i.e. take the gram flour, rice flour, baking powder, Chilli powder, salt in a bowl add water & mix well & make the batter (should be quite thick - do not make it watery)
2. Cut the hard boiled eggs into thick slices with the help of an egg cutter
3. Heat oil in a frying pan, dip the egg slices in the batter, deep fry, till it turns brown - drain the oil (fry only 4 or 5 bajjis at a time)
INGREDIENTS:
a. Hard boiled eggs - 3
b. Potatoes - about 300 gms.
c. Salt - to taste
d. Mustard - ½ tsp.
e. Lime -1
f. Green chillies (cut into bits) - 4
g. Ginger (cut into bits) - 1 cm piece
h. Turmeric powder -1 pinch
i. Asafoetida -1 pinch
j. Oil for deep frying.
FOR THE BATTER:
a. Channa dhal flour - 2 cups
b. Rice flour - ½ cup
c. Salt - to taste
d. Red chilli powder - 2 tsp.
e. Baking powder -1 pinch
METHOD:
1. Boil the potatoes, peel the skin & mash it
2. Add salt, turmeric powder, lime juice & mix well
3. Heat 2 or 3 tsp. of oil in a frying pan, add mustard & when it crackles, add ginger & green chillies & fry a bit
4. Then add the mashed potato, add asafoetida dissolved in little water, salt & chopped coriander leaves
5. Then break the hard boiled eggs into small pieces, mix it with the potato & make small round balls or flat oval cutlets
6. Prepare the batter as for the bajji
7. Heat oil for deep frying, dip the bonda in the batter & deep fry till golden brown
NOTE:
If you want you can add onion also to the potato & fry but add more chillies
a. Hard boiled eggs - 4 or as many as you need
b. Bengal gram flour -1 cup
c. Rice flour -1 tabsp.
d. Red chilli powder (without coriander) - 1 tsp.
e. Salt - to taste
f. Baking powder - 1 pinch
g. Oil for deep frying
METHOD:
1. Make the batter for the bajji - i.e. take the gram flour, rice flour, baking powder, Chilli powder, salt in a bowl add water & mix well & make the batter (should be quite thick - do not make it watery)
2. Cut the hard boiled eggs into thick slices with the help of an egg cutter
3. Heat oil in a frying pan, dip the egg slices in the batter, deep fry, till it turns brown - drain the oil (fry only 4 or 5 bajjis at a time)
EGG
BONDA
a. Hard boiled eggs - 3
b. Potatoes - about 300 gms.
c. Salt - to taste
d. Mustard - ½ tsp.
e. Lime -1
f. Green chillies (cut into bits) - 4
g. Ginger (cut into bits) - 1 cm piece
h. Turmeric powder -1 pinch
i. Asafoetida -1 pinch
j. Oil for deep frying.
FOR THE BATTER:
a. Channa dhal flour - 2 cups
b. Rice flour - ½ cup
c. Salt - to taste
d. Red chilli powder - 2 tsp.
e. Baking powder -1 pinch
METHOD:
1. Boil the potatoes, peel the skin & mash it
2. Add salt, turmeric powder, lime juice & mix well
3. Heat 2 or 3 tsp. of oil in a frying pan, add mustard & when it crackles, add ginger & green chillies & fry a bit
4. Then add the mashed potato, add asafoetida dissolved in little water, salt & chopped coriander leaves
5. Then break the hard boiled eggs into small pieces, mix it with the potato & make small round balls or flat oval cutlets
6. Prepare the batter as for the bajji
7. Heat oil for deep frying, dip the bonda in the batter & deep fry till golden brown
NOTE:
If you want you can add onion also to the potato & fry but add more chillies
EGG
AND CAULIFLOWER
INGREDIENTS:
a. Cauliflower -1 split into florets
b. Eggs (according to the size of the cauliflower) - 2 or 3
c. Green chillies (slit lengthwise) - 4
d. Onion (cut into small fine bits)-1
e. Turmeric powder - ½ tsp.
f. Mustard - ½ tsp.
g. Salt - to taste
h. Oil - 2 tabsp.
METHOD:
1. Wash the florets well in salt water
a. Cauliflower -1 split into florets
b. Eggs (according to the size of the cauliflower) - 2 or 3
c. Green chillies (slit lengthwise) - 4
d. Onion (cut into small fine bits)-1
e. Turmeric powder - ½ tsp.
f. Mustard - ½ tsp.
g. Salt - to taste
h. Oil - 2 tabsp.
METHOD:
1. Wash the florets well in salt water
2. Heat oil in a pan, add mustard & when it crackles add the onion, green chillies & ginger (optional)
3. Meanwhile beat the eggs with turmeric powder & keep it ready
4. Add the cauliflower to the pan, fry for a while, add salt & sprinkle little water
5. When the cauliflower is fairly cooked, add the eggs & fry well - all the florets should be coated with egg.
EGG
AND VEGETABLE FRY
INGREDIENTS:
a. Eggs (according to the quantity of the vegetables) -1 or 2
b. Vegetables - ¼ kg of either beans, karamani (long beans), cabbage
c. Onion (cut into fine bits) -1 small
d. Green chillies (cut into bits) - 2 to 4
e. Turmeric powder - ½ tsp.
f. Mustard - ½ tsp.
g. Salt - to taste
h. Oil -1 tabsp.
METHOD:
1. Cut the required vegetables into small pieces, after washing
2. Heat oil in a pan, add mustard & when it crackles add the onion, green chillies fry for awhile & then add the vegetable, turmeric powder, salt & fry for a while
3. Then add enough water to cook the vegetable
4. When there is no water left, add the beaten eggs & fry (egg is used instead of adding grated coconut)
a. Eggs (according to the quantity of the vegetables) -1 or 2
b. Vegetables - ¼ kg of either beans, karamani (long beans), cabbage
c. Onion (cut into fine bits) -1 small
d. Green chillies (cut into bits) - 2 to 4
e. Turmeric powder - ½ tsp.
f. Mustard - ½ tsp.
g. Salt - to taste
h. Oil -1 tabsp.
METHOD:
1. Cut the required vegetables into small pieces, after washing
2. Heat oil in a pan, add mustard & when it crackles add the onion, green chillies fry for awhile & then add the vegetable, turmeric powder, salt & fry for a while
3. Then add enough water to cook the vegetable
4. When there is no water left, add the beaten eggs & fry (egg is used instead of adding grated coconut)
BOMBAY
TOAST
INGREDIENTS:
a. Eggs - 2
b. Milk -1 cup
c. Sugar - to taste
d. Bread -10 slices
e. Ghee or dalda for frying
METHOD:
1. Beat the eggs well, add sugar, milk & mix well - keep this mixture in a shallow dish
2. Now heat the thawa, add 1 tsp. of ghee & spread well
3. Then dip the bread slice in the egg, fry it on one side, turn it & fry on the other side also - fry on a low flame
NOTE: If you do not want sweet toast - instead of sugar add pepper & salt to the egg mixture. You can also add fried onion & green chillies to the egg mixture & make the toast
b. Milk -1 cup
c. Sugar - to taste
d. Bread -10 slices
e. Ghee or dalda for frying
METHOD:
1. Beat the eggs well, add sugar, milk & mix well - keep this mixture in a shallow dish
2. Now heat the thawa, add 1 tsp. of ghee & spread well
3. Then dip the bread slice in the egg, fry it on one side, turn it & fry on the other side also - fry on a low flame
NOTE: If you do not want sweet toast - instead of sugar add pepper & salt to the egg mixture. You can also add fried onion & green chillies to the egg mixture & make the toast
EGG
PUDDING
INGREDIENTS:
a. Eggs - 2
b. Milk - 1 cup
c. Sugar - 1or 2 tsp.
d. Cashew nuts (fried) - few
e. Raisins (fried) - few
METHOD:
1. Beat the eggs well with milk & sugar
2. Add fried cashew nuts & raisins
3. Pour it into a dish & steam it
4. Remove from the fire when it solidifies - cool it & serve (mainly for children)
b. Milk - 1 cup
c. Sugar - 1or 2 tsp.
d. Cashew nuts (fried) - few
e. Raisins (fried) - few
METHOD:
1. Beat the eggs well with milk & sugar
2. Add fried cashew nuts & raisins
3. Pour it into a dish & steam it
4. Remove from the fire when it solidifies - cool it & serve (mainly for children)
EGG DROP SOUP - CHINESE
INGREDIENTS:
INGREDIENTS:
a. Chicken stock - 2 cups
b. Egg (lightly beaten) - 1
c. Soya sauce - 1 tsp.
d. Onion - 1 sliced finely
e. Salt & pepper - to taste
METHOD:
1. Heat the stock to boiling, add the egg gradually, stirring all the time
2. Remove from the fire & mix in the seasonings, float onion slices on top & serve hot
a. Chicken stock - 4 cups
b. Tomato (medium size sliced) -1
c. Shredded bamboo shoots - ½ cup
d. Egg (beaten lightly) -1
e. Boiled peas - 2 tabsp.
f. Gingely oil - 1 tsp.
g. Salt & pepper - to taste
METHOD:
1. Heat the stock to boiling, reduce heat, put in the tomatoes & bamboo shoots, salt & boil for 5 minutes
2. Add the egg gradually into the soup, stirring all the time
3. Remove from the fire, add the peas & oil on top & serve immediately
EGG SOUP
b. Tomato (medium size sliced) -1
c. Shredded bamboo shoots - ½ cup
d. Egg (beaten lightly) -1
e. Boiled peas - 2 tabsp.
f. Gingely oil - 1 tsp.
g. Salt & pepper - to taste
METHOD:
1. Heat the stock to boiling, reduce heat, put in the tomatoes & bamboo shoots, salt & boil for 5 minutes
2. Add the egg gradually into the soup, stirring all the time
3. Remove from the fire, add the peas & oil on top & serve immediately
EGG SOUP
INGREDIENTS:
a. Chicken stock - 2 cups
b. Egg (lightly beaten) - 1
c. Soya sauce - 1 tsp.
d. Onion - 1 sliced finely
e. Salt & pepper - to taste
METHOD:
1. Heat the stock to boiling, add the egg gradually, stirring all the time
2. Remove from the fire & mix in the seasonings, float onion slices on top & serve hot
FRIED RICE WITH EGGS
a. Boiled rice (refer chicken recipes) - 2 cups
b. Eggs (beaten) - 2
c. Aji-no-moto - 1 big pinch
d. Soya sauce - 1 tsp.
e. Onions (sliced) - 4
f. Capsicum -1 shredded
g. Salt - to taste
h. Oil
b. Eggs (beaten) - 2
c. Aji-no-moto - 1 big pinch
d. Soya sauce - 1 tsp.
e. Onions (sliced) - 4
f. Capsicum -1 shredded
g. Salt - to taste
h. Oil
METHOD:
1. Heat 1 tabsp. of gingely oil & fry the onion till they are transparent
2. Add the capsicum & fry for 5 minutes
3. Add the eggs & stir briskly till the eggs break up into segments
4. Remove it from heat & keep it warm
5. Heat 2 tabsp. of oil separately, add rice, soya sauce, salt & aji-no-moto & fry for 5 minutes
6. Mix in the egg mixture & serve immediately
1. Heat 1 tabsp. of gingely oil & fry the onion till they are transparent
2. Add the capsicum & fry for 5 minutes
3. Add the eggs & stir briskly till the eggs break up into segments
4. Remove it from heat & keep it warm
5. Heat 2 tabsp. of oil separately, add rice, soya sauce, salt & aji-no-moto & fry for 5 minutes
6. Mix in the egg mixture & serve immediately
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