Egg Burji

 

Ingredients:
Egg - 3
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 1 tsp
Ginger garlic paste - 1 1/2 tsp
Fennel powder - 1/8 tsp
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig (fine chop)
Salt, Oil - As reqd

Method:

• Break the eggs and whisk well and set aside.
• Heat oil in pan and add in curry leaves.
• Add in onions and saute inedium flame.
• Add in ginger garlic paste and saute.
• Add in tomato and cook till it turns mushy.
• Add in salt, spice powders and mix well.
• Add in eggs and saute well.
• Garnish with coriander leaves and serve hot.

Egg Kothu Idly

Ingredients:

Idly - 12

Egg - 2 - 3

Onion - 1 (fine chop)

Tomato - 1 (fine chop)

Green Chilly - 1

Ginger garlic paste - 1/2 tbsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/ 4 tsp

Kashmiri chilly powder - 3/4 tsp

Chicken Masala - 1/2 tsp

Pepper Powder - 1/4 tsp

Fennel powder - 1/4 tsp

Coriander powder - 1 tsp

Coriander Leaves - Fine chop

Curry Leaves - Fine chop

Salt, Water, Oil - As reqd

Method:

• Roughly crumble idlies and set aside.
• Heat oil in pan and cook in medium flame.
• Add in curry leaves, onions and saute for a while.
• Add in chilly, ginger garlic paste and saute.
• Add in tomatoes and cook till it turns mushy.
• Now add in salt and spice powders and mix well.
• Add in idilies and mix well.
• Mince it well, can use two laddles and do this.
• Then make a well in center and add in eggs and mix well.
• Keep tossing and mxing.
• If you have any non veg gravy, you can add 1/4 cup of that and mix it.
• I did'nt use any gravy.
• Garnish with coriander leaves and serve hot.
• 
  

Chicken Pepper fry/Kozhi Milagu varuval

Ingredients:

Onion - 1 (fine chop)

Ginger garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Kashmiri Chilly powder - 1/8 tsp
Black pepper powder - 1/8 tsp
Coconut Milk - 1/2 cup (not thick)
Cloves - 2
Cinnamon stick - a small piece
Bay Leaf - 1
Coriander Leaves - Little (fine chop)
Oil, Water - As reqd

To Marinate:

Chicken - 350 g
Oil - 1 tbsp
Curd - 1 tbsp
Turmeric powder - 1/8 tsp
Kashmiri Chilly powder - 1 1/2 tsp
Coriander Powder - 3 tsp
Fennel powder - 1/4 tsp
Black pepper powder - 2 tsp
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt - As reqd

Method:

• In a bowl add items under "to marinate".
• Mix well and set this aside for an hour.
• Heat oil in pan and add garam spices.
• Add in onion and saute in low flame.
• Once color changes to brown, add in ginger garlic paste.
• Saute well.
• Add in spice powders and 2 tbsp of water and mix well.
• Add in marinated chicken pieces and mix well.
• Let it cook for few mins, till oil oozes out.
• Then add in coconut milk and cook till you get dry masala.
• Garnish with coriander leaves and serve hot.

Leftover Rice & Egg Pakoda

Ingredients:

Leftover Rice - 1 cup
Egg - 1
Besan flour - 1/4 cup + Little more
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Hing - a pinch
Onion - 1 (fine chop)
Curry Leaves - a sprig (fine chop)
Salt, Oil - As reqd

Method:

• In a bowl add rice and mash it.
• Add in egg and mash well.
• Add in besan flour and mix it.
• Now add spice powders, salt  and hing.
• Add in onion and curry leaves.
• Mix well.
• Heat oil in pan and fry these pakodas.
• Fry them in low flame.
• Serve hot.

Chicken Chukka #2 - Restaurant Style

 

Ingredients:

Chicken - 200 g

Small onion - 15-20 (fine chop)

Onion - 1 (fine chop)

Tomato - 1/2

Green chilly - 2

Dry Red Chilly - 3 ( deseed)

Ginger garlic paste - 2 tsp

Fennel powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Red Chilly powder - 1/2 tsp

Coriander powder - 1 tsp

Pepper powder - a pinch 

Curry Leaves - Little

Coriander Leaves - Little (fine chop)

Ghee - 1 tsp

Salt, Oil, Water - As reqd

Method:

• In a bowl add chicken by adding water, little salt and turmeric powder.
• Pressure cook this for 3 whistles.
• Heat ghee and little oil in pan.
• Add in green chilly, red chilly, little curry leaves.
• Add in small onion and fine chopped onions.
• Add little water and cook in low flame.
• Add in ginger garlic paste and saute for a while.
• Just add boiled chicken, don't add the stock.
• Add in required salt, turmeric powder and little chopped coriander leaves.
• Mix well.
• Add in coriander powder, fennel powder, chilly powder and saute.
• Add in little water and mix it.
• Add in tomato and mix well.
• Turn off range, add in coriander leaves, pepper powder and pinch of fennel powder.
• Add in fresh curry leaves and add little ghee.
• Mix it and serve hot.

Note:

• We can add chicken pieces directly.
• In that case, add in masalas once it is half cooked.
• And after adding tomato, add very little water for the chicken too be cooked.

Egg/ Muttai Vadai

 Ingredients:

Boiled egg - 3

Onion - 1 (fine chop)

Red Chilly powder - 1 tsp

Garam Masala - 1/4 tsp

Cumin powder - 1/4 tsp

Black pepper powder - 1/4 tsp

Ginger - Small piece (fine chop)

Curry Leaves -  2 sprig(fine chop)

Coriander Leaves - Little (fine chop)

Besan flour - 2 tbsp

Rice flour - 1 tbsp

Water - 1/2 tbsp

Salt, Oil - As reqd

Method:

• Boil the eggs and peel shell.
• Now grate the eggs and transfer to a bowl.
• Add in onion, curry leaves and coriander leaves.
• Add the spice powders and salt.
• Add in besan flour and rice flour.
• Mix well.
• Add water and gather them together.
• Make vada shapes and set aside.
• Heat oil in pan and fry these vadas.
• Serve hot.
• Yields 10 medium size vadai.

Kozhi Milagu Varuval

Ingredients:

Chicken - 150 g (boneless)
Onion - 1 (fine chop)
Garlic - 2
Ginger - small piece
Curry Leaves - 2 sprigs (fine chop)
Black pepper corns - 3/4 tbsp
Turmeric powder - 1 tsp
Salt, Oil, Water - As reqd

Method:

• Clean and wash chicken pieces.
• Add in water, turmeric powder and salt.
• Pressure cook for 3 whistles.
• Strain the water and set aside.
• Heat oil in pan and add onion and saute for a while.
• Add in crushed garlic and ginger and saute.
• Cook in low flame.
• Add in boiled and crushed chicken pieces.
• Now add crushed pepper corns.
• Mix well and cook in low flame for 4-5 mins.

Oats Egg Omlette - Pizza Flavoured

Ingredients:

Oats - 1/4 cup
Egg - 2
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Pizza sauce - 1 1/4 tsp
Italian Seasoning- 1 tsp
Garam Masala - a pinch
Onion - 1 (fine chop)
Carrot - 2 tbsp (grated)
Capsicum - 2 tbsp (grated)
Coriander Leaves - Little (fine chop)
Chat Masala - 1/4  tsp
Water - 3 tbsp
Salt, Oil - As reqd

Method:

• Take 1/4 of oats and powder it.
• Take the powdered oats in a bowl.
• Add in pepper powder, turmeric powder and salt.
• Mix well
• Now add in garam masala and mix it.
• Add in egg and whisk well.
• Now add pizza sauce and italian seasoning and whisk well.
• Grease a nonstick pan and pour the whisked batter.
• Cook in low flame.
• Add in onion, carrot, capsicum and coriander leaves.
• Gently press it.
• Flip and cook.
• Again flip and sprinkle chat masala.
• Serve hot.

Egg Fingers

Ingredients:

Egg - 5
Turmeric powder - 1/2 tsp
Black pepper powder - 1 tsp
Bread Crumbs - 1 cup
Salt , Oil - As reqd

Coating:
All purpose flour - 2 tbsp
Corn flour - 2 tbsp
Pizza seasoning - 1 tsp
Kashmiri Chilly pwoder - 1/2 tsp
Salt - Little

Method:

• In a bowl add 4 eggs and whisk well.
• To this add turmeric powder and pepper powder.
• Add salt and mix well.
• Pour this in a greased bowl.
• In a pressure cooker place a stand and place the bowl(with egg mix) over it.
• Cover the bowl with lid and close the cooker.
• Steam this for 8-10 mins, in medium flame.
• Invert the steamed egg to a plate.
• Cut it into strips and set aside.
• In a plate add ingredients under "Coating".
• Mix this well.
• In other bowl break and egg and whisk it.
• Now dust the strips in flour mix and dip it in egg batter.
• Roll it in crumbs and again dip in batter and coat with crumbs.
• Repeat the same with other strips.
• Heat oil in pan and fry these.
• Serve the egg fingers with sauce.

Egg Masala

Ingredients:

Egg - 3
Onion - 1 (fine chop)
Ginger garlic paste - 2 tsp
Green Chilly Sauce - 1 tbsp
Cumin powder - 1/4 tsp
Kashmiri Chilly powder - 1/4 tsp
Coriander powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Black Pepper powder - 2 tsp
Turmeric powder - 1/8 tsp
Tamrind - Small piece
Coriander Leaves - Little
Salt, Water, Oil - As reqd

Method:

• Boil eggs and cut it into half and set aside.
• Soak tamrind in water and strain the water and set aside.
• Heat oil in pan and add little salt, little chilly powder and fine chopped coriander leaves.
• Cook in low flame.
• Place the egg pieces and cook both sides.
• Transfer this to plate.
• To the same pan add oil and add onions and saute.
• Now add ginger garlic paste and saute for a while.
• Add in chilly sauce, spice powders, salt and mix well.
• Cook in low flame.
• Now add tamrind watear (app 2 tbsp) and mix well.
• Add little water and place the fried eggs.
• Cook in low flame till masala is dry and coats with eggs.
• Garnish with coriander leaves and serve hot.

Egg 65 #2

Ingredients:

Egg - 3
Black pepper powder - 1/4 tsp
Cumin powder - 1/2 tsp
Kashmiri Chilly powder - 2 tsp
Ginger garlic paste - 2 tsp
Curd - 1/4 cup
Rice flour - 1/4 cup
Besan flour - 1 tbsp
Oil - 1 tbsp
Garlic - 2 (fine chop or crush)
Green Chilly paste - 2 tsp
Green Chilly  - 1 (slit & deseed)
Curry Leaves - 2 sprigs
Salt, Oil - As reqd

Method:

• Boil eggs and just take the white part alone.
• Chop them to small pieces.
• Transfer this to a bowl.
• Add ginger garlic paste, little curry leaves(fine chop), salt.
• Add in cumin powder, pepper powder and kashmiri chill powder.
• Add curd and mix well.
• Now add rice flour, besan flour and mix well.
• Add oil and mix well.
• Heat oil in pan and fry these and set aside.
• Heat little oil in pan and add garlic and saute.
• Cook in low flame.
• Add in curry leaves and chilly.
• Add in chilly sauce and saute.
• Add little pepper powder and add fried eggs.
• Toss well and serve hot.

Masala Egg / Egg Kothu

Ingredients:

Egg - 4
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Fennel powder - 1/4 tsp
Tandoori Masala - 1/2 tsp
Black pepper powder - 1 1/2 tsp + 1/2 tsp
Ginger garlic paste - 1 1/2 tsp
Coriander Leaves - Little (Fine chop)
Curry Leaves - Little (Fine chop)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add in eggs and whisk well.
• Add in turmeric powder and 1 1/2 tsp of black pepper powder.
• Add little salt and whisk well.
• Drizzle oil in pan and pour the egg mix.
• Cook in low flame and make omelette.
• Set this aside.
• Cut it into small cubes and set aside.
• Heat oil in pan and add mustard seeds.
• Add in cumin seeds and then add curry leaves.
• Add in onion and saute for a while.
• Cook in low flame.
• Add in ginger garlic paste and saute.
• Add in tomato and mix well.
• Add in all spice powders and salt (add acc as omlette also has salt).
• Now mix it well.
• Add little water and cook in low flame for 2-3 mins.
• Once it is semi-thick add the omlette cubes and mix well.
• Masalas should coat well.
• Cook till it is dry.
• Garnish with coriander leaves and serve hot.

Egg Manchurian

Ingredients:

Egg - 2
Garlic - 2-3 (fine chop)
Ginger - small piece (fine chop)
Spring onion whites - 2 tbsp
Green Capsicum - 2 tbsp (fine chop)
Vinegar - 1 tsp
Soya sauce - 1 tbsp
Tomato sauce - 2 tbsp
Pepper powder - 1/2 tsp
Spring onion greens - 2 tbsp (fine chop)

Batter:
Corn flour - 1 tsp
Maida - 2 tsp
Pepper powder - 1/4 tsp
Salt, Water - As reqd

Method:

• Boil eggs and slit into four pieces and set aside.
• In a bowl add items under "Batter" and make a batter.
• Consistency should neither be thin nor thick.
• Heat oil in pan.
• Dip egg pieces one by one in batter and fry them.
• Be careful because it splutters at times.
• Tranfer this to plate and set aside.
• Now heat oil in pan and add in onion and saute.
• Add in ginger and garlic and saute for a while.
• Cook in low flame.
• Now add in capsicum and mix well.
• Add in sauces and pepper powder and mix well.
• Add in vinegar and mix it.
• Now add fried egg and toss well.
• Garnish with spring onion greens and serve hot.

Mutton Pepper Chukka

Ingredients:

Mutton - 300 g (boneless)
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Turmeric powder - 1/4 tsp
Coriander Leaves - Fine chop
Curry Leaves - 2 sprigs
Ghee - 1 tsp
Salt, Water, Oil - As reqd

Masala:
Garlic - 3-4
Ginger - small piece
Cumin seeds - 1 1/2 tsp
Coriander seeds - 1 1/2 tsp
Pepper corns - 2 1/2 tsp
Dry Red chilly - 3
Small Onion - 12-15
Cinamon stick - small piece
Star anise petal - 2
Fennel seeds - 1 1/4 tsp

Method:

• Heat ghee in pan and add cinamon stick, anise and fennel seeds.
• Saute for a minute and transfer to blender.
• To this add other ingredients listed under "masala".
• Add salt and water and blend to fine paste.
• In a bowl add the cleaned and washed mutton pieces.
• Add little salt, turmeric powder,fine chopped tomato and blended paste.
• Set aside for 15-20 mins.
• Transfer this to pressure cooker and add little water.
• Pressure cook for 5-6 whistles.
• Now heat oil in pan and add curry leaves.
• Add in onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Now add cooked mutton pieces and mix well.
• Cover and cook in low flame till you get chukka consistency.
• Add in fresh curry leaves and coriander leaves and mix well.
• Serve hot.

Note:
Add salt acc as we add salt in marination as well in masala.

Vanjiram (Sear) Fish Fry #4

Ingredients:

Vanjiram Fish pieces - 500 g
Ginger garlic paste - 1 1/2 tbsp
Red Chilly powder - 2 tbsp
Pepper powder - 1 tsp
Corn flour - 2 tbsp
Salt - 1 tsp
Curry Leaves - a sprig
Oil - For deep frying

Method:

• Clean the fish pieces and set aside.
• Place them in a plate and apply ginger garlic paste to each fish piece.
• Apply the paste on both side.
• In a big plate add in chilly powder, pepper powder, corn flour.
• Add salt and mix well and set aside.
• Take the fish pieces and coat it with this powder.
• Set this aside for 20-25 mins.
• Now heat oil in pan.
• Oil should be very hot.
• Now reduce the flame and add in fish pieces.
• Fry them for 2 mins for each side.
• To the same oil add in curry leaves and top it on fish pieces.
• Serve hot.

Note:

• The more it marinates the spicy it turns.
• So 20 mins marination is enough.

PichuPotta Kozhi

Ingredients:

Chicken - 500 g(boneless)
Onion - 2 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 2 (deseed, Slit)
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Garam Masala powder - 1 tsp
Coriander powder - 1 tbsp
Pepper powder - 1 tbsp
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig
Water, Salt, Oil - As reqd

Method:

• In a bowl add chicken pieces, salt and turmeric powder.
• Mix well and pressure cook for 4 whisltes.
• Strain the chicken pieces and set the stock water aside.
• Now shred the chicken and set aside.
• Heat oil in pan and add curry leaves, onion and saute well.
• Add in green chilly and ginger garlic paste.
• Add in tomatoes and mix well.
• Cook till it turns mushy.
• Add in spice powders, salt and mix well.
• Add in chicken pieces and mix well.
• Add the stock water and mix well.
• Cook in low flame till the chicken is dry.
• Add little pepper powder and mix well.
• Garnish with coriander leaves and serve hot.

Guntoor Chicken Masala

Ingredients:

Onion - 1 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 3 (slit)
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - 2 sprigs
Salt, Oil, Water - As reqd

For marination:
Chicken - 300 g
Curd - 1/2 cup
Lime juice - 1/2 limes juice
Salt - 1/2 tsp

For Masala:
Coriander seeds - 2 tsp
Mustard seeds - 1 tsp
Pepper corns - 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry Red Chilly - 4
Coconut - 2 tbsp (grated)


Method:

• In a bowl add the chicken pieces.
• Add items under "For marination" and mix well.
• Set this aside for min 20-25 mins.
• Now heat a pan and add items under "For Masala" one by one.
• Dry roast them and let it cool.
• Blend them to a fine puree and set aside.
• Now heat oil in pan and add mustard seeds.
• Once it splutters add in cumin seeds and add in curry leaves.
• Add in garam masala and cook in low flame.
• Add in fine chopped onions and saute for a while.
• Now add the slit green chillies and saute.
• Add in ginger garlic paste and mix well.
• Now add the fine chopped tomatoes and saute.
• Cook till tomato turns mushy.
• Add in turmeric powder and masala puree.
• Mix it well.
• Add in marinated chicken pieces and mix well.
• Add in app 1/2 cup of water  and mix well.
• Check for salt and add if required.
• Cook till masala becomes dry, will take app 12-15 mins.
• Add in fresh curry leaves and mix serve hot.
• Goes good with coconut rice/pulav/ as it is.

Bread Egg Kothu

Ingredients:

Onion - 1 (fine chop)
Green Capsicum (deseed, fine chop)
Tomato - 1 (deseed, fine chop)
Ginger garlic paste - 1 tsp
Coriander leaves - Little
Egg - 3
Bread slices - 6
Pav Bhaji Masala  - 1 tbsp
Garam Masala - 1/2 tsp
Pepper powder - 1/2 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl, whisk the eggs and set aside.
• Heat oil in pan and add onions and saute for a while.
• Add in ginger garlic paste and saute.
• Add in tomatoes and cook till it turns mushy.
• Now add the spice powders and salt and mix well.
• Add in capsicum and mix well.
• Cook in low flame.
• Pour the beaten eggs and keep stirring till it looks like crumble.
• Now add the crushed bread pieces and mix well.
• Keep mixing till everything is blended well.
• Garnish with coriander leaves and serve.

Fish Cutlet

Ingredients:

Fish - 4 pieces ( I used Vanjiram Fish)
Potato - 1
Red Chilly powder - 1 tsp
Curry Leaves powder - 1 tsp
Garam Masala powder - 1/2 tsp
Coriander Leaves - Little (fine chop)
Egg - 1
Pepper powder - 1/2 tsp
Bread Crumbs - 1/2 cup
Salt, Oil - As reqd

Method:

• In pan add the cleaned fish pieces and add water.
• Cook in low flame for 4-5 mins.
• Once the fish is cooked, remove bones and crush the fish pieces and set aside.
• In a bowl add boiled and mashed potato, boiled and crushed fish pieces.
• Add chilly powder, curry leaves powder and garam masala powder.
• Add salt, coriander leaves and mix well.
• Make cutlet shapes and set aside.
• In other bowl, break the egg and add pepper powder.
• Add little salt and whisk well.
• Heat oil in pan.
• Now dip the cutlet shaped balls in egg and roll in bread crumbs.
• Now again dip in egg and roll in bread crumbs.
• Repeat the same with remaining balls.
• Fry them and serve with ketchup.

Fish Curry Leaves Fry #3

Ingredients:

Vanjiram Fish - 4 pieces
Curry Leaves powder - 1/2 cup
Pepper corns - 6-8
Green chilly - 4
Garlic - 4
Coriander Leaves - Handful
Mint leaves - Handful
Garam masala powder - 1 tsp
Red Chilly powder - 1/2 tsp
Lemon juice - 1 1/2 tbsp
Kadalai Maav - 3 tbsp
Curry Leaves - a sprig
Oil, Salt - As reqd

Method:

• In a blender add curry leaves powder, chill, pepper corns, salt.
• Add garlic, mint leaves, coriander leaves, lemon juice.
• Add in spice powders and blend this to a paste.
• To this grinded paste add kadalai maav and mix well.
• Marinate the fish pieces with this masala.
• Heat oil in pan and fry the fish pieces and serve hot.