Indians are divided into two distinct groups – vegetarians and non vegetarians and somewhere in between lies the ones who claim that ” am a vegetarian but i do eat eggs”
The breakfast staple therefore finds an elevated position among the ranks of Indian cuisine and is showcased as elaborate preparations in the form of curries, vindalos, fries, bhurjis and much more.
Egg- cellent recipes cooked the way India relishes for all occasions –
Kalaki is a type of South Indian omelet that is mostly served in Parotta stalls. This Omelet recipe is so similar to the regular one and yet so different that:
Egg – 1
Kurma Gravy of your choice – 2 tablespoon
a pinch of salt
a pinch of black pepper powder
coriander leaves – 2 sprigs
Break an egg and add in the gravy and a pinch of salt. Mix well. Set aside. Heat a skillet till hot. The pan has to super hot for making kalakki. Add in a teaspoon of oil and pour the egg mixture onto the pan. Move quickly and gather the egg mixture to the middle as if you are trying to make a small pocket. Let it sit there for 5-10 seconds. The outer part of the egg will be cooked while the inside is still soft and velvety.
Remove from heat and garnish with coriander leaves and pepper powder. Serve hot.
An easy to make goan egg curry and can please anyone who likes to have eggs in a sweet, sour and very hot curry.
eggs – 4 – 5
garam masala powder – 1 tsp
cinnamon – 1 inch
red chillies – 4 whole
vinegar – 3/4 cup
sugar – 1 tblsp
salt to taste
onions – 2
ginger – 1 inch
garlic – 10 cloves
ghee – 21/2 tbls
cumin seeds – 1/2 tsp
Take off and cut the onions, ginger and garlic. Hard boil the eggs, shell and halve lengthwise. Grind the red chillies, garlic, ginger and cumin seeds with a little vinegar and salt to taste. Keep aside. Heat up ghee, mix in the cut onion and fry till brown. Mix in the ground paste and cinnamon. Then mix in sugar, remaining vinegar and garam masala. Mix in the egg halves. Stir fry till the gravy thickens.
Serve with rice or rotis.
Egg Bhurjee with cheese is nothing but scrambled eggs with cheese. A very popular fast food in Mumbai, this dish is one of the most sought after and favorite eaten with toasted bread and tea.
Eggs – 2
tomatoes – 1 (finely chopped)
small onions – 1/2 (finely chopped)
green chillies – 2 (chopped)
ginger – 1/3 tsp (minced)
garlic – 1/2 tsp (minced)
garam masala – 1/2 tsp
coriander powder – 1/2 tsp
jeera powder – 1/4 tsp
paprika – 1/2 tsp
oil – 2 tbsp
salt – to taste
coriander leaves – to garnish
Beat the eggs lightly and keep aside. | Heat oil on medium high heat and add onion. Fry them till slightly golden. Add ginger, garlic and chillies. Fry for 30 seconds. Add all the masala powders. Fry for about 30 seconds till they become fragrant. Now add tomatoes and salt, and cook and mash the tomatoes till done. Next lower the heat to medium or low and add the eggs. Beat them continuously with a fork till they scramble.
Garnish with coriander leaves and serve hot with rotis.
Egg Pepper Fry
Egg Pepper Fry or Muttai Milagu Varuval is a easy and spicy pepper masal made with simple ingredients and makes the best side dish with a simple pulao, rice or paratha.
boiled eggs – 3
edible oil – 2 tbsp
mustard seeds – 1/2 tsp
onions – 2 medium sized (finely chopped)
green chillies – 1 tbsp (finely chopped)
curry leaves – 5 – 6
salt – to taste
red chilli powder – 1 tsp
turmeric powder – ½ tsp
black pepper corn powder – 1 tsp full
Firstly, take a non stick wok, add oil into it and heat it. Into it add mustard seeds and let them crackle. Add green chillies and curry leaves into it. Add finely chopped onions into it and saute until they turn soft. Add dry spices such as salt, red chilli powder and turmeric powder, mix. Cut the boiled eggs into two halves and add into the masala. Add/Sprinkle black pepper corn powder all over the boiled eggs. Toss the whole mixture delicately and let it cook for few minutes on low flame. Flip the eggs carefully and cook the other side too. Make sure the eggs are stir fried and coated well on both sides with the masala for few minute.
Serve with rice or roti as a side dish along with dal or curries.
Egg Chettinad Curry
A savourful South Indian Chettinad Egg Curry is a main dish recipe which can be served with hot rice or any indian bread.
Eggs – 4
Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Turmeric powder / Manjal podi – 1 tsp
Onions – 2 large sliced thinly
Tomato Puree – 1/2 cup ( 2 medium size pureed)
Green chilli – 1 slit
Ginger Garlic Paste – 2 tblspn
Salt to taste
For Roasting and Grinding:
Oil – 1 tsp
Coriander Seeds / Malli – 2 tblspn
Whole Pepper – 1 tsp
Dry Red Chilli – 4
Cumin Seeds / Jeerakam – 1 tsp
Fennel Seeds / Sombu / Saunf – 1 tsp
Cinnamon / Pattai – 1 small stick
Hard boil the eggs, peel them and cut slashes on them. Set aside. Prepare the masala, heat 1 tsp oil in a kadhai, add in the whole spices and roast them for 3 minutes on low heat. put this roasted masala in a blender and add some water to it and make a smooth paste.Heat more oil in a kadhai, add in the mustard seeds, tumeric powder and curry leaves. Now add the onions and green chiullies along with some salt. saute this for 2 minutes till the onions become translucent. Cover the pan with a lid and cook for 5 more minutes so that the onions become soft. Add the masala paste along with the ginger garlic paste and saute till the oil separates. Add the tomato puree, cook for 5 minutes, pour water and add the hard boiled eggs. Cover the kadhai and let it cook for 10 minutes.
Serve with rice or rotis.