Egg Roast

Ingredients:

1. 6 boiled and shelled eggs (whole)
   
2. 3 cloves garlic cut into small pieces
3. 2 onions sliced


4. 1 tblsp. chicken masala


5. 2 tblsp. oil


6. 1/2 tsp. turmeric powder


7. 1/2 tsp. pepper powder


8. 1/2 tsp. chilli powder


9. 1 sliced tomato


10. salt to taste

Method:

• Take the boiled eggs and make two or three slits on it. Don't break the eggs into pieces.
• Heat oil and fry the eggs lightly after adding a pinch of turmeric and chilli powder. Take it out and keep it aside.
• In the same oil, fry the onions and garlic until golden brown. Meanwhile, make a paste of the turmeric, pepper, chilli powder and chicken masala by adding a little water and mixing.
• When the onions are golden brown, add this masala paste and fry till it gives a nice brown colour.
• Now add the tomatoes and salt and cook for 5 to 7 minutes. When the tomatoes are cooked, drop in the fried eggs and mix without breaking the eggs.
• Egg Roast is ready and can be served with appams, rotis or rice.

Egg Chettinad

Eggs contribute significantly towards a healthy diet. They are protein rich. Visit this link www.nutritionandeggs.co.uk/eggs_nutrition/nutrition1.html for further information.

Ingredients:

1. 4 hardboiled eggs, shelled
2. 3 tsp. coriander powder
3. 1 1/2 tsp. chilli powder
4. 1 tsp. fennel seeds
5. 1 tsp. cumin seeds
6. 1/2 tsp. turmeric powder
7. 1/2 inch ginger
8. 2 big garlic cloves
9. 200 ml coconut milk
10. 2 tablespoon oil
11. 200 gms finely chopped tomatoes
12. 200 gms finely chopped onions
13. 2 inch cinnamon stick
14. 1/2 tsp. fennel seeds
15. 2 tblsp. oil
16. juice of 1/2 lime
17. salt to taste
18. 2 tblsp. warm water
19. 3 cups warm water

Method:

• Cut the eggs into half lengthwise and set aside
• Mix coriander powder, ginger, garlic, chilli powder, cumin seeds, turmeric powder and fennel seeds with 2 tblsp. warm water and put these into the blender and puree to a thick paste.
• Heat the oil in a heavy bottomed pan or kadai and fry the fenugreek seeds, fennel seeds and cinnamon for about 8 seconds. Add the onions and fry until lightly coloured.
• Add the ground paste and saute until the oil starts bubbling out of this paste. A few drops of water can be added if the mixture sticks to the bottoms of the pot.
• Add the chopped tomatoes and saute for a few more minutes.
• Add 3 cups warm water with salt to taste and let it simmer for 15 minutes. Keep it covered and it will make a smooth paste.
• Add the coconut milk and bring it to boil.
• Add lime juice and you can adjust the salt if necessary.
• Slowly put in the eggs with the sunny side up.
• Serve with bread, rotis or rice.

Egg Bhurjee

Ingredients:-

1. 6 eggs


2. 1 medium sized tomato chopped finely


3. 2 green chillies chopped finely


4. 1 medium sized onion chopped finely


5. 1/2 tsp. cumin powder


6. 1/2 tsp turmeric powder


7. 1/2 tsp chilli powder


8. 1/2 tsp mustard seeds


9. salt to taste


10. 2 tblsp oil

Method:-

• Break eggs in a bowl, add salt and lightly beat it to form a mixture.


• Heat oil and splutter the mustard seeds in it.


• Fry the onion in it until lightly browned.


• Add in the chillies and tomato and let it simmer for 5 minutes.


• Add turmeric, cumin powder, chilli powder and heat it for a minute.


• Finally, add the eggs and stir.


• Heat it on a low fire until set.


• Remove from fire and garnish it as you please.