EGG RECIPES

 

Egg curry

4 eggs boiled and peeled

1 medium onion, 2-3 cloves garlic, 1/4inch piece ginger, I green chili all coarsely ground together.

2 mediun tomatoes pureed

¼ tsp cumin seeds

½ tsp haldi

¼ tsp garam masala

1/2 tsp red chili pwd

Sal to taste

heat 1 ½ tbsp. oil in a pan, add cumin, when it begins to splutter, add onion mixture and salt fry till the onions turn  lightly brown., add tomato puree cook till oil separate, add red chili powder, garam masala, turmeric and fry for about 3 to 5 minutes add curd mix well cook till oil gets separated again add water as required and eggs cook for 5-6 minutes garnish with coriander leaves serve hot with rice roti or pratha.

Egg curry without onion

4 eggs boiled and peeled

1 cup curd

¼ cup milk

¼ tsp dalcheeni pwd(cinnamon )

2 green cardamoms powdered

1 bay leaf

½ tsp zeera cumin

1tsp black pepper pwd

Salt to taste

5-6 cashewnuts and 1tbsp poppy seeds soaked in warm water for an hour and ground to paste

1 tbsp ghee

Heat ghee in a heavy bottom pan add bay leaf and zeera when it splutters add milk along with powder spices cook on low for 2-3 minutes add curd cook and cashew nut paste cook  till oil come up keep steering regularly so that curd does not curdle add eggs and water as required for the gravy cook on low for 2-3 minutes add kasoori methi cook covered for 2 minutes , serve hot with rice roti or prantha.

Chili egg

4 eggs boiled and peeled and cut into half’s

1 medium onion cut into squares

1 small  capsicum, cut in squared

1 small red bell pepper cut in to square

1 inch ginger, finely chopped or ½ tbsp finely chopped ginger

6garlic cloves chopped finely

2 green chilies chopped

1 tbsp soy sauce

¼ tsp red chili powder

¼ tsp black pepper

½ tsp sugar

2 tbsp corn flour mix with half cup of water

1tsp vinegar

salt as required

 heat oil in a pan then add the onion and capsicum squares. ion a medium flame, stir fry till the edges of the onions and capsicum get cooked or become light browned. then add  salt and sugar and vinegar add soy sauce stir very well, add the corn flour  paste pepper and chili powder. , in a bolw arrange eggs and pour this mixture over then , serve hot as a side dish.

Egg do pyaza

4 eggs boiled peeled

2 medium onions chopped lengthwise thinly

1tbsp ginger garlic mashed

2 green chilies slit length wise

½ tsp turmeric

½ tsp cumin seed1 bay leaf

½ tsp red chili pwder

½ tsp amchoor

½ tsp garam masala

2tbsp mustard oi1 tbsp hara dhania chopped

Salt to taste

Heat oil in a pan add zeera and bay leaf when it splutter add onions and salt sauté till onions turn light brown , add green chilies and ginger garlic sauté for a minute add haldi chili powder and amchoor sauté once add eggs and 4-5 tbsp water cook on low for 2-3 minutes garnish with hara dhaniya serve hot with roti or prantha

Egg salad

4 eggs boiled peeled and cut on to half

1 tsp each capsicum,onion chopped finely

1 medium green chilieschopped finely

1 small tomato remove the pulp and seeds and chopped finely

½ tbsp chat masala

1 tbsp hara dhanina or pudina chopped

Sauce or chutney of your choice

In a bowl place all veggies and chat masala and salt if required, remove the egg yolks and to the veggies mix well and fill the eggs with same top with sauce or green chutney and serve..

Egg bhurji

4 eggs
2 onions, finely chopped
2 tomatoes, chopped
3  medium green chilies
1” ginger finely chopped
2 tbsp coriander leaves chopped
1 tspjeera

1/2 tsp garam masala

 1/2 tsp red chilli powder
1 tsp turmeric powder

2tbspoil

Salt as per taste

 In a  bowl, whisk the eggs using a spoon and keep aside heta oil in a pan  Now add jeera, onions, green chillies and ginger saute for 3-4 minutes..add tomatoes  Sauté for 2 minutes add red chilli powder, turmeric powder garam masala  and salt mix well pour in  beaten eggs and keep whisking until cooked.garnish with coriander leaves serve hot with roti or prantha.

LEFTOVER IDLIES RECIPES

IDLI FINGERS

Cut idli lengthwise, heat oil in a pan and fry till golden …remove on absorbent paper  sprinkle chaat masala…serve with the chutney of your choice.

IDLI MASALA

8 idlis cut into cubes

1 medium onion chopped
2 medium tomatoes chopped
Ginger - 1"piece (finely chopped)
Green chillies – 2

1/2 tsp chili pwd
1/4tsp haldi(turmeric)
1/2 tsp mustard seeds

2 pinches of heeng

2tbsp chana daal soaked for half an hour
10-12curry leaves
Salt - to taste

2tbsp refined oil

Heat oil in a pan add mustard seed when they splutter add heeng then chana dal sauté ffor 1-2 min. add curry leaves ginger and green chilies sauté for few seconds add onion sauté till translucent then add haldi chili pwd salt sauté for few seconds add tomatoes mix well cook till tomatoes are done add idlies mix well sprinkle around 4-5 tabs water sauté for 2-3 minutes. Remove from fire serve hot..

IDLI MUNCHURIAN

4 idlies cut into cubes
 3tbsp maida and I tbsp cornflour

1sp galic mashed
 
Oil for frying

For munchuriun

1 tbsp oil
1medium capsicum cut lengthwise
1 tsp garlic chopped finely
 1 ginger tsp chopped finely
1 medium onion chopped into thick slices

¼ tsp ajinomoto (optional)
1/2 tsp soya sauce, ½ tsp pepper pwd,  1tbsp tomato sauce ¼ tsp vinegar ½ tbsp cornflour mixed together with 6tbsp of  water
Salt - to taste

In a bowl mix together maida, corn flour garlic and salt make a medium  batter with the help of water…heat oil in a frying pan , dip idli cubes in this batter one by one and fry till golden..

Remove excess oil from the pan add garlic when brown add ginger then add onion when its translucent add capsicum sauté on high for 30 sec approx, add ajinomoto and salt saute once add the water mixture when it comes to boil add idlies. Cook till idlies are coated well serve hot ..

IDLI PAKORHA

4 idlies cut length wise into ¼ inch thick slices

For batter 4tbsp besan

¼ tsp garam masala

¼ tsp ajwain

¼ tsp amchoor

½ tsp garlic 1 green chili 1tbsp coriander leaves grind together to paste

Salt and red chili to taste

Oil for frying

In a bowl mix all the ingredients  of batter with half cup of water to thick consistency ..heat oil in a pan dip each piece of idli coat well with the batter deep fry till golden , remove on absorbent paper serve with the chutney or sauce of your choice...

IDLI CHAAT

2 idlies cut into cubes
 1  medium boiled potato peeled and cubed
4tbsp beaten curd with salt to taste
2tbsp green chutney
2tbsp sweet chutney
4  papadies
¼ tsp chaat masala
in a plate arrange idli cubes then place potato cubes over it then breake papdies and plce over it. Now pour curd   then green chutney the sweet chutney and lastly top with chaat masala…you can do variation by adding onions , tomatoes or veggies of your choice..also adjust seasoning to your taste

leftover idlies recipes

LONKU MY WAY(CHAYOTE SQUASH)

Lonku with hari mirch and adrak

1kg lonku washed and cubed

10 whole green chilies slit length wise

1” ginger julienned

1tsp haldi

1tbsp dry mango pwder

1ladle mustard oil

1/4tsp heeng

Salt to taste  

Heat oil in pan  add heeng and ginger sauté for few second add lonku haldi and salt mix well cook covere for 5-6 minutes add green chilies and amchoor mix well cook coverer for another 5-6 minutes or till done…serve hot  with chapaties or pratha.

Lonku chana til

500gms lonku washed and cubed

4tnsp chana daal

2tbsp sesame (til)

1tsp mustard seeds

½ tsp haldi

1tsp dry mango powder

5 whole red chilies

4cloves garlic mashed

4tbsp mustard oil

Salt to taste

Dry roast chana daal, til and 3 red chilies and powder them with amchoor, heat oil add mustard seed  red chilies add garlic when chilies turn brown add lonku haldi and salt mix well cook till 70% done add powdered spices mix well cook covered till done serve hot with chapatti or prantha.

Lonku with chana daal

500 gms lonku washed and cubed

100 gms chana daal

1tsp haldi

3medium size tomatoes chopper

4cloves garlis mashed

½” ginger chopped finely

1tsp zeera

2 medium green chilies chopped

1/2tsp red chili powder

Mustard oil 1 ladle

1” piece of butter

1tbsp coriander leaves chopped

Salt to taste

Wash daal put in a pressure cooker with lonku 1cup of water haldi red chili pwd and 1/2tsp of salt cook for 2-3 whistle on cooling open the lid and mash little with the back of the ladle. Heat oil in a pan add zeera when it is brown add garlic and ginger sauté for 30 sec add green chilies and tomatoes add the some salt sauté till oil gets separated from the tomatoes add lonku daal mix well cook for 3-4 minute on low  remove from fire put in a serving bowl mix butter garnish with hara dhania and serve hot as you like.

Lonku raita

250 gms lonku grated

400 gms beaten curd

1tsp roasted zeera powder

1tbsp hara dhania, 2hari mirchi ½ “ piece ginger ground to paste

Equal quantity of both black and normal salt to taste

Boil lonku till done, run through cold water and drain

In a serving bowl mix together everything refrigerate for half an hour serve as side dish….

Lonku kofta

250 gms lonku grated

 4 tbsp besan

¼ tsp red chili powder

1 green chili/hari mirch, finely chopped

1/2tsp salt

oil for  frying the koftas

for gravy

2 large tomatoes chopped

1 medium sized onion chopped

1 green chili chopped

1 inch ginger chopped

4-5 garlic chopped

2 tbsp broken cashews/kaju(optional)

1 tsp cumin/jeera

 ½ tsp red chili powder

1/2 tsp turmeric powder/haldi

¼ tbsp garam masala powder

 2 tbsp oil if using fresh oil

salt to taste

 squeeze the grated lonku and keep the juice aside.

mix all the ingredients for making the koftas with the grated lonku except oil

make small round shaped balls and deep fry in oil till golden brown. drain on paper tissues. blend onion tomatoes green chilies ginger and garlic, kaju to a smooth paste. Remove extra oil from the frying pan in which the koftas were fried. keep  2 tbsp oil.   heat the oil and first fry the cumin. then add the masala paste.  fry for 8-10 mins or till mixture start leaving the side of the pan and then add all the spice powders. stir and continue to fry the masala paste till it starts leaving oil from the sides.  add the juice and about 1 cup water to the paste. stir and cook  for 3-4 mins on boiling . lastly add the fried  kofta. switch off the fire and let them be in the  curry for a few minutes. Serve hot as you like….

Lonku pakorha

250 gms of lonku chopped length wise

For batter

100 gms of besa

½ tsp red chili pwder

½ tsp haldi

1tsp amchhor

2big pinches of heeng

½ tsp garam masala

Salt to taste

Oil for frying

Mix ther ingredients of batter on a bowl with 1cup of water it should be little tick heat oil in a frying pan when its hot take one tbsp hot oil from the pan and mix it well in the batter , not dip each piece one by one in the batter and fry till golden

CHICKEN SANDWICH

2chicken breasts halfs sliced into two flat halfs

1/2tsp black pepper pwd

½ tsp oregano

2tbsp cream

2tbsp mayonnaise

2tsp Butter

Salt to taste

1mediun onion and tomato sliced into rings

4 lettuce leaves

Mix cream salt pepper oregano and chicken pieces in a blow keep refrigerated for 1 hr. in a flat pan heat butter and cook chicken pieces on the both side on medium to low heat for 10 minute ir till done. Apply mayonnaise on all bread slices. Place lettuce first then place onion slice then chicken piece then tomato slices and last cover with the other  bread slice and sever immediately ..if you want to grill then apply butter on the both sides of the sandwich and grill in a toaster….serve with the sauce of your choice.