Egg Drumstick Curry

Ingredient:
6 egg hard boiled
3 medium potatoes boiled
12 drumstick 2-3 inch long
1 medium onion, thinly sliced
¼ tbs mustard seeds
1 bay leaf
1 tbs garam masala (optional)
1/2 tbs tamarind paste
Salt as per taste
4 tbs oil

Make paste:
2 tomato chopped
2-3 red chilli
2 garlic cloves
1 inch ginger piece
1 tbs cumin/coriander powder (or whole coriander and cumin)

Method:
1) Boil drumstick with little salt, 1 cup of water and tamarind for 1 whistle and let it cool down.
2) Grind the ingredient listed under paste to a smooth paste.
3) Cut potatoes into 2 inch big pieces or you can cut into 2 inch size and then boil.
4) Take the shell out of the eggs and poke couple of times in each egg and keep it aside.
5) Heat 2 tbs of oil in a non stick frying pan and then fry the eggs, 2 at a time till golden brown. Keep stirring so that all side of the egg gets nice brown color.
6) Add remaining oil to the same frying pan and let it heat. Add the bay leaves, mustard seeds and let it finish popping.
7) Add the sliced onion and fry it and cover the lid and low the flame and keep it for another 2 minutes till it turns brown add the masala paste and fry it for about 5 minutes in medium flame.
8) Add 2 cups of water and let it boil for about 5 minutes, add salt, turmeric, boiled potatoes, drumstick along with the water and let it get cook for 4 minutes.
9) Add the boiled eggs to the grave and mix it and let it cook for another 5 minutes and sprinkle the garam masala and your egg drumstick curry is ready to serve with Rice.

Egg Poach Curry

Ingredient:
4 eggs
2 Large Tomatoes made to a puree
1 Large Onion chopped finely
1 tbs Ginger and garlic paste
½ tbs Turmeric Powder
1 tbs Red Chilli Powder
1 tbs Garam Masala Powder
1 Bay leaf
Coriander leaves to garlish
Salt to taste
2 tbs oil

Method:
1) Make a paste with Turmeric, Chilli, Garam Masala powder and Garlic and Ginger paste.
2) Heat Oil in a non-stick frying pand, add bay leaf and chopped onion and fry till onion turn brown color.
3) Add the masala paste to it and fry for about a minute and add tomato puree and fry it for another minute and add 3 cups of water, stir it and bring it to boil and let it boil for about 5-7 minutes in high heat.
4) Now reduce the heat, add salt and carefully break eggs and pour in the boiling gravy.
5) Do it slowly to avoid too much spreading of the white and do it one by one.
6) Cook for about 5-7 minutes or till the yolk forms a farm a round shape.
7) Egg Poached curry is ready to serve, optionally you serve with chopped coriander leaves.

Mushroom Stuffed Egg Omelet

Ingredient:
2 eggs
2 cheese singles
1 green chilli chopped
1/4 cup button mushroom slice
salt as per taste
3 tbs oil

Method:
1) Take mushroom and blench it with little salt and water, strain from water and keep it aside
2) Take a bowl and beat the egg with salt, chopped green chilli.
3) Heat oil in a frying pan, put the egg on pan, spread it and let it half cook. Spread mushroom, top with cheese slice and let it cook for 2 min and then fold the omelet.

Egg Bhurji

Ingredient:
1 big red onion
3 eggs
3 medium red tomatoes chopped
chopped green chilli as per your need
1/4 tbs cumin seeds
1/4 turmeric powder
red chiili powder as per your need
salt as per your need
few coriander leaves chopped
3-4 tbs oil

Method:
1. Grate the onion, if you have problem grating it you can coarsely grind it also without any water.
2. Heat oil in a semi flat non-stick frying pan, add cumin seeds, chopped green chilli and grated onion and fry it till water contents goes away
3. Add red chiili, turmeric powder and chopped tomatoes, salt, mix it and fry for a minute and add 1/3 cup of water , cover the lid and let it cook for 5 min.
4. Now tomatoes have become soft and turned into thick sauce, stir it and crack egg and put it on top of the sauce, put all the eggs on different part of the sauce.
5. Sprinkle salt, cover the lid and let it cook for about 5 min.
6. Now mix it properly, let it cook for another minute and Egg Bhurji is ready to serve. Garnish with coriander leaves.
Note: If you like big chunks of eggs then don't mix too much.

Aachari Egg Curry

Ingredients:

6 Hard Boiled Eggs cut into 8 pieces
2 Medium Onions(finely sliced)
1 tbs Garlic/Ginger Paste
½ tbs cumin seeds
1 tbs cumin powder
1 tbs coriander powder
½ tbs Red chilli powder
¼ tbs turmeric powder
¼ tbs paprika powder
½ cup yogurt
½ cup Oil
Salt as per taste
2/3 cups of water

Method:

1)Heat oil in a frying pan and fry onions until lightly brown in medium to low flame, make sure it should not burn.
2)Add cumin seeds and fry little more and then add ginger garlic paste, cumin powder, coriander powder, turmeric, paprika, red chilli powder and fry until it start to smell good, keep adding little bit of water for frying.
3)Add yogurt and fry it little more and then add rest of water and let it boil and then add salt and cook on low heat for another 15/20 minutes. Note: It should cook properly to avoid the row smell.
4)Add chopped Eggs in the gravy and mix it properly and fry for few minutes and Aachari Egg is ready to serve with your choice of Rice or Roti.

Egg Kurma

Ingredients

6 hard boiled eggs (chopped into small pieces)
1 big onion chopped
3 green chilli chopped finely
2 gloves of garlic chopped finely
3 medium tomatoes seeded and chopped finely or ½ cup of crushed can tomato
1 tbs paprika
¼ tbs turmeric powder
1 tbs curry powder
Salt as per taste
4 tbs oil

Method:
1) You can remove egg yolk when you chop it, I leave it while chopping.
2) Heat oil in a frying pan, add chopped green chilli and garlic and fry it for few sec and then add chopped onion and sprinkle some salt and fry it till the onion gets nice brown color.
3)Add chopped egg, paprika, turmeric, curry powder and fry it for about 5 minutes.
4) Add tomatoes, salt to the egg and fry it for couple of minutes and then add 2-3 cups of water and cover the lid after it starts boiling. Let it simmer for about 5 minutes in low flame. Egg Kurma is ready to serve with your choice of rice or roti.

Egg Curry

Ingredient:
6 egg hard boiled
3 medium potatoes boiled
1 medium onion chopped
¼ tbs mustard seeds
2 bay leaves
¼ tbs mustard seeds
1 tbs garam masala (optional)
Salt as per taste
4 tbs oil

Make paste:
2 tomato chopped
2-3 red chilli
2 garlic cloves
1 inch ginger piece
1 tbs cumin/coriander powder (if do not have powder use raw coriander and cumin)

Method:
This egg curry goes very well with rice and will serve 6 people.
1) Grind the ingredient listed under Make paste to a smooth paste.
2) Peel the potatoes and cut into 2 inch big pieces.
3) Take the shell out of eggs and poke couple of times in each egg and keep it aside.
4) Take a frying pan with 3 tbs of oil and heat it and then fry the eggs till golden brown. Keep stirring so that all side of the egg gets nice brown color. Take it out of frying pan and keep it aside
5) Add another spoon of oil to the same frying pan and let it heat oil. Add the bay leaves and put mustard seeds and let it finish popping.
6) Add the chopped onion and fry it and cover the lid and low the flame and keep it for another 3 minutes and when it turns brown add the grind paste.
7) Fry it for about 5 minutes till the masala gets fried.
8) Add 2 cups of water and let it boil, add salt, turmeric and add the chopped potatoes and let it get cook for 2-3 minutes.
9) Add the boiled eggs to the grave and mix it and let it cook for another 5 minutes and sprinkle the garam masal and your egg curry is ready to serve with Rice.

Simple Egg Fried Rice

Ingredient:
1 cup cooked rice
3 eggs lightly beten
1/2 tbs mustard seeds
1 tbs cooking oil
salt as per taste
Method:
1.Heat the oil in a frying pan, add the mustard seeds and allow them to crack.
2.Add the eggs and stirr it after 1 minute.
3.Now add the rice and salt and stirr it properly. 3.Cover the lid and let it cook for about 2 minutes and your egg fried rice is ready to serve.