Egg and potato curry

It's been a while I posted an egg curry recipe. This is one of our favourite curries that goes well along with appam, chappathi, pathiri, malabar paratha, rice etc.

Ingredients:

Potatoes - 1 large

Eggs - 3 or 4, hard boiled and shelled

Onion - 1, sliced thin

Ginger chopped - 1 tsp

Garlic chopped - 1 tsp

Green chillies - 2, slit

Turmeric powder - 1/4 tsp

Chilly powder - 1/2 tsp

Coriander powder - 1 tbsp

Tomato - 1, chopped

Garam masala - 1/2 tsp or to taste

Crushed pepper - 1/2 tsp or to taste

Oil - 2 tbsp

Fennel seeds - 1/2 tsp

Coriander leaves chopped - 2 tbsp

Thick Coconut milk - optional

Salt to taste

Preparation:

1. Peel and cube the potato and keep aside in a bowl of water.

2. Heat oil in a pan and add fennel seeds. Add onions,ginger,garlic and green chillies and saute till onions are transparent. 

3. Add turmeric, coriander and chilly powders. Add chopped tomatoes and saute till mushy. 

4. Add potatoes, salt and 1/2 cup of water and cover and cook till potatoes are done. I lighlty mash a few potato cubes  to make the curry thicker.

5. Add the garam masala and crushed pepper. Add the hard boiled eggs and simmer for few minutes. You may add thick coconut milk at this point. Garnish with coriander leaves.

Events:

The Kerala Kitchen - April 2012 hosted by me

Healthy morsels - Pregnancy

Palak egg burji

Healthy combo of egg and spinach that can be used as sandwich filling or just serve as a side dish for rice or roti

Ingredients:

Palak/spinach - 1 bunch
Eggs - 2 or 3
Oil - 1 tbsp
Jeera - 1/2 tsp
Onion - 1 small, chopped fine
Turmeric powder - a pinch
Chilly powder - 1/2 tsp
Salt to taste

Preparation:

1. Wash and chop the spinach leaves. Heat oil in a pan and add jeera/cumin seeds.
2. Add onions, spinach leaves, turmeric and chilly powders and salt. Beat the eggs in a bowl and add it to the pan after the spinach wilts. Scramble well and cook till egg is done.

Events:

Let's cook: Greens by Radhika
Gimme Green hosted by Rosh
Healthy morsels - pregnancy
Serve it - Stir fried hosted by Krithi and Denny

Schezwan Egg fried rice

Another recipe to use up leftover rice. Easy and quick chinese meal at home..

Ingredients:

Cooked rice - 2 to 3 cups
Finely chopped Garlic - 1 to 2 tsp
Onion - 1 small, chopped fine
Chopped mixed veggies - I used carrots, capsicum, beans
Spring onions chopped - 2 tbsp
Schezwan stir fry sauce - 3 or 4 tbsp  (I used ching's secret)
Eggs - 1 or 2
Oil - 1 to 2 tbsp
Salt to taste

Preparation:

1. Heat oil in a wok and add garlic. When you start getting the aroma, add chopped onions and veggies and fry it till veggies are cooked and crisp. Add spring onions and fry for a minute. Add the schezwan sauce and enough salt and combine well.
2. In another pan, scramble the eggs with a little salt. Add the scrambled eggs to the wok along with rice and toss well on high fire for a few minutes.

Serve hot...

Sending this to Anyone can cook: Series 40

Also to my own event ABC Series: EGG recipes

Egg Kurma

Egg kurma is a delicious egg curry cooked in  coconut gravy. This can be served with chappathi, appam, porotta/paratha and also with rice.

Today it was raining Awards for me...Have a look at them here..


Ingredients:

Eggs - 3, hard boiled
Onions - 2, finely sliced
Green chillies - 4 slit
Ginger garlic paste - 2 tsp
Tomato - 1 large, chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp or more
Garam masala - 1 tsp (preferably home made)
Shredded coconut - 1/2 cup (firmly packed)
Fennel seeds - 1/2 tsp
Pepper powder - a pinch (optional)
Chopped Coriander leaves - to garnish
Oil - 2 tbsp
Salt to taste


You may also  add potatoes/carrots/green peas to this curry


Preparation:
1.Grind together coconut and fennel to a smooth paste adding enough water. Keep aside
2. Heat oil in a pan and saute onions. When they are soft, add green chillies and saute till onions start turning brown.
3. Add ginger garlic paste and saute. Add tomatoes and saute till mushy. Now add turmeric, chilly powders and garam masala. Saute till the raw smell of masalas is gone.
4. Add the ground paste and combine well. Add enough water and salt for gravy. Cover and cook for few minutes. Shell the eggs and cut them to halves, or just make slits on the whole egg. Add this to gravy and simmer for few minutes. Add a pinch of pepper powder and garnish with coriander leaves.

Linking this with Anyone can cook: Series 32 , Food Palette Series Rainbow Colours and to The Kerala Kitchen hosted by Divya Kudua  this month

Egg Kothu Porotta

Kothu Porotta is a famous street food of Tamilnadu and Kerala. This is a very popular dish in thattukada (roadside eatery). The shredded porottas are mixed with the masalas, egg and/or meat on a hot iron griddle using a heavy iron spatula. When I make it at home, it tastes a little different than the street food ones. If you have a cast iron wok, it helps to recreate almost the similar taste. This is my version of kothu porotta which is easier to cook at home if you have readymade porottas (either fresh or frozen, fresh ones are the best). You can have it for dinner or weekend brunch.

Ingredients:

Malabar/Kerala Porotta - 5 (medium size)
Chopped Ginger - 1 tsp
Chopped Garlic - 1 tsp
Onion - 1, chopped
Tomato - 1, chopped
Green chillies - 3 or 4, slit
Turmeric powder - a pinch
Chilly powder - 3/4 tsp (adjust)
Garam masala - 1/2 to 1 tsp
Eggs - 3
Curry leaves - a few
Coriander leaves - to garnish
Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Salt

Preparation:

1. Roughly chop the cooked porottas into small pieces. I used cooked and frozen malabar porottas (Neptune brand popular in UK) and microwaved it for 3 mins as per instructions on the pack and then chopped them.
2. Heat oil in a cast iron wok or a non-stick pan and splutter mustard seeds. Add onions, chillies, ginger, garlic, curry leaves and salt. Saute till onions are soft.
3. Add turmeric, chilly and garam masala powders and combine well. Now add tomatoes and saute till mushy.
4. Add the chopped porotta and combine well and saute.
5. In a bowl, beat the eggs adding a little salt. Pour this to the porotta mix and scramble well. Add coriander leaves and saute well. If you like the porotta to be crispier and dry, saute for some more time.

Notes:
1. Vegetarians can add capsicum and other veggies of their choice and avoid eggs.
2. Non-veg lovers can add cooked and shredded chicken or meat.
3. If you have left over chicken/meat curry, shred the pieces and add to the porotta along with some gravy.
4. In roadside eateries, they add a masala gravy while preparing kothu porotta. You may add it if you like.
5. You may use left over chappathi or roti or bread using same recipe.

Serve hot with raitha

Linking to Anyone can cook: Series 28 at Taste of Pearl City and  Iftar Nights at Jabeen's Corner

Sending this to Kerala Kitchen - August 2011 hosted by Vidhya of Sugar N Spice. Visit The Kerala Kitchen page here.

Also goes to Flavours of South India

Linking to Joy from Fasting to Feasting-IV at Yummy Food

Carrot and Egg Sandwich

Looking for a healthy and filling sandwich? Then, try this...

Ingredients:

Bread slices - 8 

Carrots - 3 medium, grated

Onion - 1 small sized, chopped fine

Green chillies - 3 or 4, slit

Eggs - 3

Mustard seeds or Jeera - 1/2 tsp

Salt

Oil

Preparation:

1. Heat about 1 tbsp of oil in a pan and add mustard or jeera whichever you like. Add onions, green chillies and salt and saute till onion starts turning brown.

2. Add grated carrots and saute for a few minutes. Add eggs one by one, mixing well with the carrots. You may also beat eggs separately with a little salt and then add to the carrots as I did. The filling is ready. Remove the green chillies before spreading on bread. 

3. Take a slice of bread and top it with the filling. Cover with another slice and then toast in a sandwich maker/toaster. 

Liinking this to  Healthy Snacks event and Quick & Easy recipes event

Linking to Anyone can cook: Series 27

Mushrooms and Egg on Toast

I am very lazy to cook breakfast on weekends. So, toast with jam or marmalade,eggs etc are the usual items. Today I just added some mushrooms to egg and the result was a filling sandwich. The unusual thing is that my little girl who is not fond of mushrooms had  lots of  it today and told me it is supaa(her word for super)...I am not happy with the picture above as it was a gloomy morning with no sunlight  and I had no time to take something better. Will try to post a better pic next time when I make this..

Ingredients:

Closed cup or button mushrooms of medium size - 5 to 6, finely sliced
Onion - 1/2 chopped
Garlic - 2 cloves, chopped
Pepper powder - 1 tsp (adjust)
Eggs - 3
Bread slices - 6 to 8
Mayonnaise - for bread spread
Salt
Oil

Preparation:

1. Heat about 1 tbsp of oil in a pan and add mushrooms, onion, garlic and salt.Saute for a few minutes. Mushroom releases water while getting cooked.
2. Add pepper powder and saute till water has evaporated. Break the eggs and scramble well. (You may beat the egg with a little salt before adding to mushrooms if you like it that way). Saute till egg is cooked.
3. Toast the bread slices on  electric toaster or tava. Spread mayonnaise and then top with the mushroom egg mix. Cover with another bread slice. Yummy sandwich is ready.

It can be served as breakfast or a snack. Also suitable for packing kid's lunchbox.

Sending this to Healthy Snacks event hosted by Deepthi

This recipe also goes to Sandwich Mela hosted by Srivalli of Cooking 4 all seasons

Linking to Anyone can cook - Series 26

Easy Egg Roast

A super duper easy recipe, that anyone can try.

Ingredients:

Boiled eggs - 2 or 3
Onion - 3 medium sized, chopped
Finely chopped ginger - 1 tsp
Finely chopped garlic - 1 tsp
Tomato - 1 large, chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 2 to 3 tsp
Curry leaves - a few
Pepper Powder - 1/2 tsp
Coriander leaves - to garnish
Mustard seeds - 1/2 tsp (You may add jeera/cumin seeds too)
Salt
Oil

Preparation:

1. Heat oil in a pan and splutter mustard seeds.
2. Add onion, ginger, garlic and curry leaves and saute till onions are soft and turning light brown.
3. Add turmeric, chilly and coriander powders and saute.
4. Add tomatoes and saute till the are soft and oil starts appearing.
5. Add a cup of warm water and enough salt and combine well. The gravy thickens on boiling.
6. Add the boiled eggs, pepper powder and coriander leaves. Mix well.

Serve hot with roti, paratha or appam.


Sending this to Quick and Easy Recipe Mela hosted by SpicyTasty

Fried Rice

This is a basic fried rice recipe which you can customize by adding veggies of your choice, scrambled egg, prawns, chicken/mutton etc. If you are adding chicken/mutton/prawns, cook them before adding to rice. I have chosen french beans, carrots, capsicum/bell pepper and scrambled eggs. The choice is yours...

Ingredients:

For the rice
Rice – 2 cups
Butter – 2 tbsp
Lemon Juice – 2-3 tsp
Hot Water – 4 cups
Salt


Eggs - 3 scrambled
Chopped Onion – 1
Chopped Carrot – 1/2 cup
Chopped Beans –  1/2 cup
Capsicum cubed – 1/4 cup ( I used half capsicum)
Celery – 1 tbsp, chopped
Finely chopped Garlic – 1/2 tbsp
Finely chopped Ginger – 1/2 tbsp
Soya sauce – 2 tbsp
Green chilly sauce – 2 tbsp (adjust as per spice level of the sauce)
Butter – 2 tbsp
Pepper powder - 1/2 tsp to sprinkle (optional)

Preparation:
1. Heat 2 tbsp butter in a pan. Add rice & fry it for 5 minutes or till it starts cracking.
2. Add lemon juice, salt & hot water and cook till the rice is done.
3. Once the rice is cooked spread it on a clean towel or tray and let it cool.
4. Heat 2 tbsp of butter in a pan. Add onion, ginger & garlic.
5. When onions are soft, add carrot, beans, capsicum, celery and salt.Cover and cook till the veggies are done.
6. If you are adding cooked chicken, mutton or prawns add at this stage .
7. Add soya sauce & green chilly sauce and combine well.
8. Add Scrambled eggs and rice. Sprinkle pepper powder. You may also add Maggi Veg/Chicken cubes if you like. Combine well and cover and cook for 2-3 minutes.

Serve hot...

Suggested servings
Chilly Gobi
Mushroom Manchurian
Chilli Baby Corns

Egg curry with a rich gravy

Today my husband asked for a different type of egg curry which has a thick gravy. So here it is, a thick egg curry with the aroma of whole spices and the richness of coconut and cashew nuts.


Ingredients:

Boiled eggs - 4
Finely chopped onions - 2
Ginger garlic paste - 1 tsp
Chopped tomato - 1
Red chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Meat masala - 1 tsp
Salt
Curry leaves - A sprig
Oil - 2 tbsp
Coriander leaves - to garnish

For the masala paste
Oil - 2 tsp
Fennel seeds - 1/2 tsp
Cinnamon - 1 inch piece
Cloves - 1
Cardamom - 1 (optional)
Shredded coconut - 1/2 cup
Cashew nuts - 5 or 6 soaked in warm water for 10-15 mins

Preparation:
1. Heat oil in a pan and add fennel seeds, cinnamon, cloves and cardamom. Fry for a minute and then add the shredded coconut. Fry till coconut becomes golden brown. Let it cool. Grind this along with the soaked cashew nuts and a little water to make a smooth paste. Keep it aside.
2. Heat oil in a non stick pan, add chopped onions and fry till transparent.
3. Add ginger-garlic paste saute for a minute.
4. Add curry leaves, spice powders and salt and combine.
5. Add the chopped tomatoes and fry for 4-5 mts.
6. Add the ground paste and cook for few minutes, stirring so that it does not stick to the vessel.
7. Add 1-2 cups of warm water and bring to boil.
8. Add the boiled eggs and combine. You may add a little pepper powder if you like. Cook till the gravy thickens. Garnish with chopped coriander leaves. This curry has a rich and thick gravy.


Serve hot with roti, paratha, appam or plain rice.

Green peas with scrambled egg

This is an easy and nutritious side dish. I made it especially for my daughter who loves greenpeas but not egg. But she loves this dish as egg comes with the peas :-)

You may also add diced carrots to this to make it more colorful and nutritious too.

This may also be used as a sandwich filling.

Easy recipe suitable for bachelor cooking too.

Ingredients:

Green peas / Matar (fresh or frozen) - 1 cup

Onion - 1 small finely chopped

Turmeric powder - 1/4 tsp

Chilly powder - 3/4 to 1 tsp

Coriander powder - 1 tsp

Tomato - 1/2 finely chopped

Mustard and cumin seeds - 1/2 tsp each

Egg -2 beaten with a pinch of salt

Salt

Oil

Coriander leaves or curry leaves

Preparation:

1. Heat oil in a pan and splutter mustard and cumin seeds.

2. Add onions and saute well till the onions are soft.

3. Add all the spice powders and salt and mix well.

4. Add tomatoes and saute till oil appears.

5. Add the green peas and mix well. Cover and cook till they are half done. If you are using frozen peas, soak it in warm water till tender.

6. Add the beaten egg to this and stir well while adding so that the egg is scrambled properly.

7. Add coriander leaves or curry leaves and stir well.