Egg Indadoo

Ingredients

Hard Boiled Eggs- 6 nos ( cut half length wise)
Potatoes - 4 Medium (boiled diced and lightly fried)
Red Chillies- 6
Cumin Seeds 1/2 tsp
Turmeric powder- 1/2 tsp
Green Chillies- 2
Onion -  2 (medium)
 Ginger - 1/2" long piece
Garlic - 4 flakes
Sugar - 1tsp
Vinegar - 1 tsp
Tomatoes- 4 blanched and sliced
Coriander leaves - 1 bunch
Salt to taste

Method Of Preparation 

Take all the spices like onion, ginger, garlic and grind to a paste by adding vinegar. Now heat 2 tblsp of ghee or butter and fry ground masala nicely. Put in sugar, salt and tomatoes and continue to cook till teh tomatoes turn tender. Add 11/2 cup of water into it and bring it to boil. Then gradually reduce the flame, put eggs one by one into it and continue simmering till the gravy turns thick. Serve it garnished with coriander leaves.
You can also add peas and other odourless vegetables to enhance   the taste of the dish.
Eat it with bread .

Egg Roast

Ingredients
Egg – 4 ( boiled )
Grounded ginger & garlic – 1 tablespoon each
Green chilli – 2 slit lengthwise
Onion – 2 medium
Tomato – 1 big
Chilli powder – 1 tablespoon
Coriander powder – 2 tablespoon
Turmeric powder – 1/2 teaspoon
Garam Masala – 1/2 teaspoonOil
Accordingly Salt – to taste
Water
Curry leaves

Method of Preparation

Heat oil in a pan. Add grounded ginger& garlic & green chillies. Add onion & stir. Mix all the masala’s together with a liitle oil & make a paste. When onion becomes brown colour add the masala paste. When oil starts appearing add the tomato pieces. When the tomato pieces are cooked add enough water & cover & cook. When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Garnish with curry leaves & serve. If more gravy is required add 1/2 cup thick coconut milk.

Chicken egg omelette

Ingredients
3 eggs
2 tablespoon heavy cream
2 tablespoon butter
3 tablespoon finely diced chicken
1 tablespoon finely diced green onions
1/4 cup hot curry sauce
2 tablespoon chopped tomatoes

Method Of Preparation

Beat eggs with cream. In skillet, heat butter. Add chicken & green onions. Saute until onions are tender. Add eggs. Cook until firm enough to turn over. Flip over & cook 1 1/2-2 minutes. Fold in half. Place on plate. Pour sauce over omelette & sprinkle with tomatoes. Serve at once.

Naadan Mutta Kothipori

Ingredients
Eggs - 2 nos
Onions - 3 nos
Tomato - 1 no
Green chillies - 3 nos
Coriander leaves
Curry leaves
Mustard seeds
Turmeric powder
Oil - As reqd
Salt - As reqd

Method of Preparation

1)Cut onion, green chillies and tomato into small pieces.

2)Heat oil in a pan.

3)Splutter mustard seeds and saute curry leaves.

4)Saute onion till light brown.

5)Add tomato and green chillies and let it tender.

6)Add turmeric powder and salt.

7)Blend the eggs into it and mix well.

8)Cook for 5 mins.

:- Serve hot.

Egg Keema Recipe

Ingredients
Eggs - 2 nos
Methi keerai(Vendheya keerai) - 1/2 cup
Soya sauce - 1 tsp (optional)
Lemon juice - 3 - 4 drops
Coriander leaves
Curry leaves

Any vegetable masala left over could be:
Cabbage poriyal/curry
Cauliflower masala
Peas masala
Broccoli


Method of Preparation

1)Pour oil in a hot kadai.

2)Add mustard and let it splutter.

3)Throw in the remaining vegetable masala and let it fry.

4)Add the eggs and cook for a 1 minute.

5)Add the keerai and saute together.

6)Add the soya sauce.

7)Finally, add the lemon drops and saute well together.

8)Add in the coriander leaves.

:- Serve hot with any breads/chappathis.

Mutta Avial

Ingredients
Eggs (hardboiled) - 6 nos
Coconut (grated) - 1/2
Cumin seeds(Jeerakam) - 2 tsp
Curry leaves - 2 sprigs
Turmeric powder - 1 tsp
Salt - As reqd
Coconut oil - 1 tbsp
Green chillies (slit) - 3 - 4 nos


Method of Preparation

Grind together a few leaves of curry leaves, grated coconut, cumin seeds and turmeric powder with 1 cup of water. Cut each egg into 4 quarters. In a pan, pour the ground coconut mixture and add curry leaves and let it boil. If needed add a cup of water. When it boils, add salt, remaining curry leaves, green chillies and simmer for around 3 minutes. Adjust the salt. Gently slip in the egg quarters without crumbling the yolk. Boil, till the gravy dries up and holes appear on the koottu where it bubbled. Remove from fire, add the coconut oil and stir gently.

Egg Curry Masala

Ingredients
Eggs - 6 nos
Oil - 6-8 tsp
Tomatoes (chopped)- 4 nos
Onions (chopped) -3 nos
Turmeric powder - A pinch
Chilli powder - As required
Salt - As required
Aniseeds(Perinjeerakam) - 1/2 tsp
Cinnamon(Patta) - A small piece
Garlic - A few cloves
Method Of Preparation
Boil the eggs well and remove the shells.
2)Make slits all over the eggs with a knife
3)Take a pan or a Kadai. Heat oil and add ani seeds and cinnamon. Fry for a while.
4)Add chopped onions, tomatoes, garlic and fry.
5)Add salt, turmeric powder and chilli powder.
6)Finally, add the egg pieces and mix the contents well and remove from fire.