Mushroom With Scrambled Eggs

Ingredients:
Mushrooms (Button) - 250 gm
Eggs - 3
Onion (peeled) - 1 (chopped)
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Whole red chilli - 1
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 1 1/2 tsp.
Turmeric powder - 1/2 tsp.
Curry leaves - few
Cumin seeds - 1 tsp.
Fennel seeds (sombu) - 1 tsp.
Cinnamon sticks - 4 (small)
Cloves - 3
Pepper powder - 1/4 tsp. (crushed)
Coriander leaves - few
Salt (to taste)
Oil (sesame) - 2 tbsp.

Method:

Heat the oil in a wide pan and add cumin seeds, fennel seeds, cinnamon and cloves. When they sizzle, add onions.

Sauté till they change colour. Add curry leaves. Break the red chilli into halves and add. Continue sautéing.

Add the ginger-garlic paste and sauté till the raw smell fades away.

Add turmeric, red chilli and coriander powders and sauté for few seconds.

Add the chopped mushrooms and mix well.

Sauté the mushrooms till they release water. Cover and cook for 2 minutes.

Remove the lid and add required salt. Mix well. Bring the mushrooms to the center of the pan and cover and cook. Stir in between to avoid burning. Meanwhile beat the eggs and keep them ready.

When the mushrooms are cooked, pour the beaten egg.

Continue stirring.

When the eggs are cooked, add the crushed pepper powder and mix well. Finally add the chopped coriander leaves.

Mix well. Remove from heat.

Serve as a side dish for roti or rice.

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Omelette Kurma/ஆம்லெட் குருமா

Ingredients:
For Omelettes:
Egg - 6
Green chilli - 1
Ginger - 1/2 inch
Coriander leaves - 2 tbsp.
Salt (to taste)
Oil

For kurma/gravy:
Onions - 4 (finely chopped)
Ginger - 1 inch
Garlic - 10 pods (small)
Tomato - 2 (chopped)
Tomato puree (canned or packaged) - 2 tbsp.
Fennel seeds - 1/2 tsp.
Cloves - 4
Cinnamon - 1 stick
Cardamom - 3
Dhagad phool/kal paasi - 1
Roasted and powdered cumin - 1 tsp.
Kashmiri red chilli - 1 tsp.
Coriander powder - 2 tsp.
Coconut slices - 1/3 cup
Coriander leaves - few (chopped)
Salt (to taste)
Oil

Method:
For Omelettes:
Grind ginger, green chilli, coriander leaves without water. Beat the eggs.
Add the minced mixture and salt to the egg and mix.
Prepare the omelettes. Cut them into pieces and keep aside.

For kurma:
Grind the fennel seeds, cloves, cinnamon. cardamom, kal paasi, ginger, garlic without water (spice mixture).
Grind the coconut pieces into a thick paste with a little water added. Keep aside.
Heat the oil in a kadai and add the onions. Saute till they change their colour.
Add the spice mixture and saute till the raw smell fades away.
Add the tomato pieces,salt and saute till they turn into pulp.
Add the puree and saute for a few minutes.
Add the powders and mix.
Add required water and bring it to a boil. Boil for 5 minutes.
Add the coconut paste and let it cook for 2 minutes. Then add the omelette pieces and coriander leaves. Serve.
______________________________________________________________________________

தேவையான பொருட்கள்:

ஆம்லெட்:
முட்டை - 6
பச்சை மிளகாய் - 1
இஞ்சி - 1/2 inch
கொத்தமல்லி - 2 மேஜைக்கரண்டி
உப்பு (தேவையான அளவு)
எண்ணெய்

குருமா:
வெங்காயம் - 4 (நன்றாக நறுக்கியது)
இஞ்சி - 1 inch
பூண்டு - 10 பல் (சிறிது)
தக்காளி - 2 (நறுக்கியது)
தக்காளி விழுது - 2 மேஜைக்கரண்டி (கடை)
சோம்பு - 1/2 தேக்கரண்டி
கிராம்பு - 4
பட்டை - 1
ஏலக்காய் - 3
கல் பாசி - 1
சீரகம் (வறுத்து பொடியாக்கியது) - 1 தேக்கரண்டி
காஷ்மீரி சிகப்பு மிளகாய் - 1 தேக்கரண்டி
கொத்தமல்லி பொடி - 2 தேக்கரண்டி
தேங்காய் - 1/3 கப்
கொத்தமல்லி - (நறுக்கியது)
உப்பு (தேவையான அளவு)
எண்ணெய்

செய்முறை:
ஆம்லெட்:
இஞ்சி, பச்சை மிளகாய், கொத்தமல்லி இவற்றை தண்ணீரில்லாமல் அரைக்கவும்.
முட்டை நன்றாக அடித்து இத்துடன் உப்பு மற்றும் அரைத்த விழுது கலக்கவும்.
ஆம்லெட்டாக சமைத்து துண்டுகளாக்கவும்.

குருமா:
இஞ்சி, பூண்டு, ஏலக்காய், பட்டை, கிராம்பு, சோம்பு, எல்லாவற்றையும்
தண்ணீரில்லாமல் அரைக்கவும் (அரைத்த மசாலா).
தேங்காயை கெட்டியாக அரைக்கவும். கடாயில் எண்ணெய் ஊற்றி வெங்காயம் சேர்த்து நிறம் மாறும் வரை வதக்கவும்.
அரைத்த மசாலா விழுதை சேர்த்து பச்சை வாசனை போகும்வரை வதக்கவும்.
தக்காளி மற்றும் உப்பு சேர்த்து குழையும் வரை வதக்கவும்.
பிறகு தக்காளி விழுதை சேர்க்கவும்.
பொடிகளை தூவவும்.
வேண்டிய அளவு தண்ணீர் ஊற்றி 5 நிமிடம் கொதிக்கவிடவும்.
தேங்காய் விழுதை சேர்த்து 2 நிமிடம் சமைக்கவும்.
ஆம்லெட் துண்டுகள் மற்றும் கொத்தமல்லி இலையை சேர்த்து உடனே பரிமாறவும்.

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Egg White Bhurji With Grated Cauliflower/Scrambled Egg White With Cauliflower

Ingredients:
Cauliflower (medium-sized) - 1 (grated)
Egg whites - from 5 eggs
Onions - 2 (finely chopped)
Garlic - 4 (grated)
Ginger - 3/4 inch (grated)
Tomatoes - 2 (chopped)
Kashmiri red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Fennel seeds - 1 tsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1 tsp.
Green chillies - 2 (slit lengthwise)
Garam masala - 1/2 tsp.
Salt (to taste)
Oil - 1 tbsp.
Coriander leaves - few (chopped)

Method:
Heat the oil in a kadai and add the mustard, fennel and cumin seeds. When the mustard seeds crackle, add the onions and green chillies and saute till translucent. Add ginger and garlic and saute till the raw smell fades.
Add the tomatoes and salt and saute till mushy. Add the grated cauliflower and saute till they are tender.
Add the red chilli powder and turmeric powder and saute for 2 minutes.
Now add the egg whites and saute till they are cooked.
Add garam masala and coriander leaves. Mix well.
Enjoy as a side dish for roti and rice.


தேவையான பொருட்கள்:


முட்டை வெள்ளை கரு - 5

காளிபிலோவேர் - 1 (துருவியது)

வெங்காயம் - 2 (நன்றாக நறுக்கியது)

பூண்டு - 4 பல் (நன்றாக துருவியது)

இஞ்சி - முக்கால் இன்ச் (நன்றாக துருவியது)

தக்காளி - 2 (நறுக்கியது)

சோம்பு - 1 தேக்கரண்டி

கடுகு - அரை தேக்கரண்டி

சீரகம் - 1 தேக்கரண்டி

பச்சை மிளகாய் - 2 (நறுக்கியது)

காஷ்மிரி சிகப்பு மிளகாய் பொடி - 1 தேக்கரண்டி

மஞ்சள் பொடி - கால் தேக்கரண்டி

கரம் மசாலா - அரை தேக்கரண்டி

உப்பு - தேவையான அளவு

எண்ணெய் - 1 மேஜைக்கரண்டி

கொத்தமல்லி இலை - நன்றாக நறுக்கியது

செய்முறை:

ஒரு வாணலியில் எண்ணெய் ஊற்றி கடுகு, சோம்பு, சீரகம் போடவும்.

கடுகு வெடித்ததும் வெங்காயம் மற்றும் பச்சை மிளகாய் சேர்த்து வதக்கவும்.

பூண்டு இஞ்சி இரண்டையும் போட்டு பச்சை வாசனை போகும் வரை வதக்கவும்.

தக்காளி உப்பு இரண்டையும் வதக்கவும்.

துருவிய காளிபிலோவேர் சேர்த்து வேகும் வரை வதக்கவும்.

பிறகு மிளகாய் பொடி, மஞ்சள் பொடி சேர்த்து இரண்டு நிமிடம் வதக்கவும்.

முட்டை வெள்ளை கருவை ஊற்றி வேகும் வரை வதக்கவும்.

கரம் மசாலா, கொத்தமல்லி சேர்த்து கிளறவும்.

சப்பாத்தி மற்றும் சாதத்துடன் தொட்டுக்கொள்ள சுவையாக இருக்கும்.

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Egg White Fry

Ingredients:
Egg white (hard-boiled) - 6 (chopped)
Onion - 1 (chopped)
Ginger-garlic (minced) - 1 tsp.
Green chillies - 2 (slit)
Oil - 2 tsp.
Fennel seeds - 1/2 tsp.
Cinnamon stick - 1
Kashmiri red chilli powder - 1/4 tsp.
Turmeric powder - a pinch
Curry leaves - a sprig
Salt (to taste)
Coriander leaves (chopped) - few

Method:
Heat the oil in a non-stick pan and add the fennel seeds. When they crackle, add cinnamon stick, onions and green chillies and saute till the onions change colour. Add ginger-garlic and saute till the raw smell fades. Add the egg whites and all the remaining ingredients and saute till 2 minutes. Remove from heat and serve hot with rice.

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Egg Masala

Ingredients:
Eggs - 5
Onions - 2 (chopped)
Onions - 2 (sliced)
Ginger - 1 inch
Garlic - 12 pods (medium)
Green chillies - 3
Fennel seeds - 1 tsp.
Poppy seeds - 2 tsp.
Grated coconut - 1/4 cup
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 2 pinches
Salt (to taste)
Oil
Coriander leaves - few

Method:
Grind garlic, ginger, fennel seeds, green chillies and keep aside (masala paste).
Dry roast the poppy seeds till golden color and cool. Grind into a paste with coconut and required water.
Heat oil and add chopped onions. Saute till golden color. Add 1.5 tsp. of masala paste and stir fry. Remove from heat.
Beat egg with salt to taste and a pinch of turmeric powder. Add the onion mixture to the egg and mix well.
Prepare 2 to 3 omelettes and roll each omelette.
Cut them into a length of 2 inches. Keep aside.
Heat oil in a pan and add sliced onions and saute till translucent. Add the remaining masala paste and saute.
Reduce the heat and add the powders. Add the coconut poppy paste. Add required water and salt.
Cook for 5 to 6 minutes. Add the omelette pieces and cook for 2 minutes.
Finally add the coriander leaves. Enjoy with rotis.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

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Cabbage Egg Masala

Ingredients:
Cabbage (small) - 1 head (thinly shredded)
Eggs - 2
Onions (small) - 2 (chopped)
Ginger - 1 inch
Garlic - 4 cloves
Tomato - 1 (chopped)
Green chillies - 2 (sliced half)
Red chilli powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Coriander leaves (chopped) - 2 tbsp.

Spices to be ground:
Cinnamon - 2 (1 inch)
Cloves - 2
Cumin seeds - 1/2 tsp.
Poppy seeds - 1/2 tsp.
Fennel seeds - 1/2 tsp.

Method:
Prepare a plain thin omelette with eggs and keep aside.
Make a paste of ginger-garlic.
Heat the oil in a pan and add the onions and sauté till they turn translucent.
Add the ginger-garlic paste, green chillies and sauté for 2 minutes.
Add the tomatoes and sauté.
Add the powders and ground spices. Sauté for a minute in low flame.
Now add the shredded cabbage and sauté. Cover the pan with a lid and cook for 5 minutes by stirring now and then (don't overcook the cabbage or you will end up with a bitter taste).
Meanwhile cut the omelette into pieces with a  kitchen scissor (then wash the scissor thoroughly and keep it back in its place)

After 5 minutes, add the omelette pieces and salt and stir for a minute or two.
Remove from heat and add the coriander leaves.
Serve with rasam rice or chapathi.

Note:
Consume it within 2 hours.

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Egg White Omelette

This is a healthy and simple omelette for breakfast.

Ingredients:
Egg white - 3 eggs
Spinach - 4 leaves
Coriander leaves - 1 tbsp. (chopped)
Tomato - 1/2 (small)
Salt (to taste)
Coarsely crushed pepper (to sprinkle)
Oil

Method:
In a bowl, add the egg white.
Tear the spinach and add to it.
Scoop out the seeds of the tomatoes, dice them and add them to the egg white.
Add the coriander leaves and mix lightly.
Heat a griddle and add the egg white mixture.
Sprinkle a little oil.
Cook on both the sides.
Remove the omlette and place it on a plate.
Sprinkle salt and coarsely crushed pepper.
Enjoy with breakfast.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Egg Pancakes With Leftover Cheese Pasta

Ingredients:
Eggs - 6
Any cooked pasta - 2 cups(It was lefover cheese pasta in my photo)
Salt
Coriander leaves - a small bunch (chopped)
Oil

Method:
Beat the eggs well.
Combine all the other given ingredients except oil in the beaten eggs.
Heat a small pan and pour 2 ladles of the batter on it.
Sprinkle little oil on it.
After a few minutes, flip the other side.
Continue with the remaining batter.

Sent off to Priya's "Pancakes Event" & Daisy Blue's "COL-Leftover Delicacies" event.

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Spinach & Scrambled Eggs Stir-fry

Ingredients:

Spinach leaves - 3 cups (after chopping)
Eggs - 3
Shallots - 15 (chopped)
Oil
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Whole red chilies - 1
Peppercorns - 5
Salt (to taste)
Coconut (grated) - ¼ cup
Coriander leaves - 3 tbsp. (chopped)
Turmeric powder - 2 pinches

Method:
Heat oil in a kadai.
Add mustard seeds and cumin seeds. When the mustard seeds crackle, add the onions , half cut red chilli and fry till it changes color.
Add the chopped spinach till it wilts and dry.
Add the lightly beaten egg and sauté till it becomes dry.
Add the turmeric powder and crushed pepper.
Next add coconut gratings, salt and coriander leaves. Mix well.
Enjoy as a side dish.

Sent off to "Healing Foods: Spinach" hosted by Divya (started by Siri) and Shama's "Family's Favorite Food Event".

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Egg Masala with Fenugreek leaves

Ingredients:
Boiled eggs - 4
Fenugreek leaves - 1 cup
Onion - 3 (chopped)
Garlic - 2 big cloves (crushed)
Ginger - 1 inch (crushed)
Tomato puree - ½ cup
Green chilies - 2 (slit)
Red chili powder - ¾ tsp.
Coriander powder - 2 tsp.
Turmeric powder - a pinch
Fennel seeds - ½ tsp.
Cloves - 2
Cinnamon - 1 inch
Cumin seeds - ¼ tsp.
Salt (to taste)
Oil
Coriander leaves - 3 tbsp. (chopped)

Method:
Heat oil and add the crushed fennel seeds, cumin seeds, cloves and cinnamon.
Add the onion and sauté till tender.
Add the ginger, garlic & green chili and sauté.
Add the fenugreek leaves and sauté for a minute.
Combine the tomato puree.
Let them cook in a medium flame for 5 minutes or till the leaves become tender.
Stir in between.
Add the red chili powder, coriander powder, turmeric powder and salt.
Add one cup of water and bring it to a boil.
Remove the shell and make a slit marks on the eggs.
Add the eggs to the gravy and stir the mixture.
Add the coriander leaves.
Enjoy with roti or chapathi.

This entry is my participation in Yasmeen's "Bitter Better Health-Methi" and Srilekha's "EFM-Parathas and Curries/Gravies".

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Sesame Cookies

Got this from here.

Ingredients:
Plain white flour - ½ cup + 2 tbsp.
Light brown sugar - 1 cup (packed)
Unsalted butter - 4 tbsp.
Egg -1 (large)
Sesame seeds - 1 cup (dry roasted)
Baking powder - ½ tsp.
Vanilla extract - ½ tsp.
Salt - ½ tsp.
Lemon juice - 1 tsp.

Method:
Combine the sifted flour, baking powder and salt. Keep aside.
Cream the butter and brown sugar until fluffy and light with an electric hand mixer .
Blend in the egg, vanilla extract and lemon juice.
Add the flour mixture slowly and mix just until incorporated on low speed.
Then pour in the sesame seeds. Combine with the dough.
Cover the dough and let it rest in the refrigerator for an hour.
Pre-heat the oven on a temperature of 180°C (350°F).
Place the parchment paper on the cookie tray.
Drop the dough teaspoon by teaspoon on the parchment sheet leaving a gap of 7 cm (2.8 inches).
Then bake it for 7-9 minutes or until golden brown.
Take the sheet and then place it on the wire rack with the cookies.
After 5-10 minutes of cooling, remove the cookies carefully and delicately and place them on a wire rack.

Tips & Warnings:
If you don’t leave spaces between the cookies, they’re sure to join like a double circle cookie. Or consider this a crazy fashion of cookies.
These cookies are very fragile (worse than handling raw eggs).


Sent off to Priya's CWS event.

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Beetroots with Scrambled Eggs

Very SIMPLE side dish on BUSY days.
Ingredients:
Beet root - 2 (medium)
Eggs - 4
Onion - 1 (chopped)
Whole dry red chili - 1
Oil
Salt (to taste)

For Tempering:
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ¼ tsp.
Fennel seeds - ¼ tsp.
Curry leaves - 5

Method:
Peel the skin and grate the beet root.
Heat oil and add the tempering ingredients.
When mustard starts to splutter add the onion, curry leaves and fry.
Add the half broken red chilies.
Now add the grated beet root and saute for few minutes.
Now add the eggs and start to scramble.
Fry till the eggs are cooked.
Now add the salt and mix well.
Serves as a good side dish for rasam rice (or depending on your taste).


Award passed to me by Viki. Thanks for the cute award!

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Omelette Pancake

Ingredients:

Eggs - 3 (beaten)

Cabbage - 1/4 cup (shredded)

Carrots - 2 tbsp (grated)

Green Bell Peppers - 1/4 cup ( chopped)

Baby corn - 1/4 cup (finely chopped)

Coriander leaves - 1/4 cup (finely chopped)

Green chillies - 2 (chopped)

Salt (to taste)

Chilli Sauce - 1/2 tbsp

Garlic - 2 cloves (finely chopped)

Maida (APF) - 5 tbsp

Cornflour - 5 tbsp

Method:

Mix maida and cornflour with required water to make a thick batter without any lumps.

Combine all the ingredients and beat it together with 1/2 cup of water or required water.

Make pancakes out of the batter in a non-stick pan by sprinkling little oil.

Serve with chopped tomatoes or ketchup.

You can make about 6 to 7 pancakes from this batter.

Recipe source: From my recipe collections.

Sent off to "Show Me Your Omelette" event hosted by Divya.

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Omelette Roll and Pesto

Omelette roll:
Source of omelette roll is from 101 CookBooks. To begin with, omelette may be stuffed with any kind of cheese, mixed salad greens and pesto. You may add any kind of favourite stuffings. Instead of mixed greens here, I added crumbled cottage cheese and basil pesto. The eggs should be beaten so well and poured onto a medium hot tawa or crepe pan. For pesto, I picked Rekha's Kitchen's "Mint and Pistachio Pesto". I tweaked mint with basil and followed all the other ingredients. The above picture is from one omeltte.

Ingredients:
Egg - 1
Basil pesto - 1 dollop
Salt (as required)
Crumbled Cottage cheese (as required)

Method:
Beat the egg with the fork evenly.
Add the salt and beat again.
Now pour the egg on a very-medium hot crepe pan and rotate.
Cook on both sides.
Remove and place it on a plate.
Now spread the pesto on surface of the omelette. (for spreading, you can add water in pesto) Now add the cottage cheese and salt (if required).
Now roll the egg and cut diaganolly.
Continue this process with other eggs.
Serve for breakfast and enjoy!

Basil pesto:

Basil - 2 cups
Pistachio - 1/4 cup (chopped)
Garlic - 3 cloves (crushed)
Olive oil - 1 tablespoon
Salt (as required)
Peppercorns - 1/4 teaspoon
Lemon juice - from 1 lemon

Method:
Toast the pistachios for a few minutes in medium heat.
Cool it.
Now add the pistachios, basil, garlic and peppercorn and grind well.
Then add the salt and oil and grind.
Finally add the lemon juice and grind.
Have it with bread, pasta, etc.

This is sent off to Divya's "Show me your omelette" event.

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Pizza Omelette

WARNING! This dish is for those who like eggs in any form.

Ingredients:

Eggs - 4

Pizza sauce as required

Mozzarella cheese grated as required

Onion - 1/4 diced

Tomato - 1/2

Capsicum - 1/2

Method:

Cut the tomato into half and scoop out the seeds .

Cut the capsicum in any desired size.

Beat the eggs with a fork.

Whites and yolks should be mixed well.

Pour this mixture on a hot tawa.

Cook on both sides.

Remove and keep it in a oven-proof plate.

Pre-heat the oven.

Meanwhile, spread the pizza sauce on the omelette.

Sprinkle the grated cheese.

Add the onions, tomatoes & capsicum pieces on the top of cheese.

Now place this in the oven till the cheese melts.

Enjoy the pizza omelette.

Note: If you want you can add salt in the egg mixture. You can also sprinkle little olive oil on the top of the veggies.

This is sent off to Divya Vikram's "Show me your Omelette" event.

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(Coriander) Omelette

This is a regular omeltte.
I added 3/4 cup of chopped coriander leaves. This goes to 'Show Me Your Omelette!' event hosted by Divya Vikram.

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Stuffed paratha (aloo, tofu, and gajar)

Stuffed paratha (aloo, tofu, and gajar)
Ingredients:
For dough:
Whole wheat flour – 2 cups
Salt as required
Water for mixing

For stuffing:
Potatoes – 3 medium sized (boiled and grated)
Tofu – 2 tablespoons (crumbled or grated)
Carrot – 2 tablespoons (grated)

Ginger - 1/2 tea spoon - grated
Chilli powder – ½ teaspoon
Cumin powder – ¼ teaspoon
Amchur powder – ¼ teaspoon
Chat masala – 2 pinches
Garam masala – ¼ teaspoon
Green chillies (finely chopped) – 2
Coriander leaves – 2 teaspoon (finely chopped no stems!)
Salt as required

Oil or butter for cooking paratha.

Method:
In a bowl, add wheat flour and salt. Mix well.
Add water, and form dough.
Cover and keep it aside.
Pat dry the tofu and crumble/grate.
In another bowl, add all the stuffing ingredients and mix well.
This stuffing mixture should be dry and soft.
Take lime sized dough and flatten it the diameter of 2 inches.

Stuff the required potato mix into the flat dough and wrap into a ball (whole stuffing should be dry).

Flatten again gently.

Fry on flat griddle. Apply oil or ghee on the both sides of the paratha.

Note: Squeeze out all the water from the tofu. Pat-dry and then crumble/grate.

Egg masala:
This recipe is referred to Malar Gandhi’s chicken tomato thokku. I made some changes in the ingredients according to our taste added egg, instead of chicken. We all loved the dish. Thanks Malar!

Heat the oil in a kadai.
To the oil, add saunf, 2 cloves and one cinnamon stick.
Then add, half cup of chopped onion piecesand fry till it becomes translucent.
Add a teaspoon of grated garlic and fry.
After 2 minutes, add tomato pieces, chopped from a big tomato.
Add salt.
Fry till the tomatoes become mushy.
Add a teaspoon of red chilli powder, ¼ teaspoon of turmeric powder and mix well.
Add ¼ cup of water and mix well.
After 3 minutes, add 4 boiled eggs, 2 pinch garam masala and few curry leaves, mix the egg with the masala and remove from fire.
Serve with chapathi.

Capsicum and tofu kurma.
This recipe is from Asha’s bell-pepper kurma. Made some changes by adding tofu and using the onions directly without grinding. I cooked this for dinner tonight. Shallow fry the tofu and add this to the masala. Thanks Asha! We loved this dish!

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முட்டை பொடி மாஸ் - Podimaas

Ingredients:

Egg - 6

Onion - 1 ( chopped)

Tomato - 1 ( medium)

Green Chillies - 2 (slit)

Ginger - 1 inch ( grated)

Saunf - 1 teaspoon - சோம்பு

Turmeric powder - 1/4 teaspoon
Green peas - 2 teaspoon

Capsicum ( any colour) - diced

Salt

Pepper powder or crushed - 1/2 teaspoon

Oil

Method:

In a bowl break the eggs and add salt.whisk and keep it aside.

In a kadai heat the oil.

To the oil add saunf and fry.

Add chopped onions and stir for 2 minutes.

Add the green chilli, ginger and tomato and saute for 2 minutes.

Pour the eggs and saute till it becomes dry.

Add the salt, turmeric powder, green peas, diced capsicum and saute.

Finally add the pepper powder and mix.

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Egg Salad

Ingredients:
Egg -4
Pepper - 1/4 Tsp(crushed )
Onion pieces - 1 tsp
Tomato pieces - 1 tsp
Coriander leaves
Salt

Method:
Immerse the eggs in water.
Let the water gets boiled.
Boil the eggs.
Keep for 5 minutes.
Switch off the gas burner.
Cover and keep aside for 10 minutes.
Drop the eggs in cold water till the eggs get cold.
Remove the shells.
Cut the eggs into half.
Season with salt, pepper, onion, coriander leaves and tomato.

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Kaalaan Muttai (Scrambled egg with mushroom)

Ingredients:
Egg - 4
Mushroom - 100gm
Onion - 1.5 (chopped)
Garlic - 2 cloves (grated)
Ginger - 1 inch (grated)
Whole red chilly - 2
Cumin seed- 1/4 teaspoon
Red chilly powder -1 teaspoon
coriander powder -1/2 teaspoon
Turmeric powder-1/4 teaspoon
Salt
Coriander leaves
Oil

Method:
Add oil to kadai.
Add cumin seed, onion, ginger, garlic, whole red chilly, cut mushrooms and stir well
Add red chilli powder, coriander powder, tur powder, salt and stir
Add litle water
After the mushroom is boiled, add the egg
Stir till egg is cooked.
Add chopped coriander leaves.

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