Boiled Egg masala

Egg Masala:

Eggs are a useful source of protein, iodine and essential vitamins and are almost indispensable to the cook. Hens’ eggs are the type of egg most frequently used in cooking. Eggs combine well with many ingredients to create a huge variety of food – from simple omelettes, Scramble, simple boiled egg, Egg Masala, Egg curry etc……

Egg proteins also combine during heating (a process called coagulation), which is useful for binding ingredients together, for coating and for glazing.

 

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Ingredients :

Eggs-3 nos hard  boiled and cut in to two halves

Onion-1 chopped

Tomato -1 chopped

OR

Tomato paste -2 tbsp

Chilli paste-2 tsp

Curry leaves-1 twig

Salt 1/2 tsp

Sambar masala powder-1 tsp

Garam Masala -1/4 tsp

Turmeric powder-1/8 tsp

For seasoning:

Oil-2 tsp

Fennel seeds-1/4 tsp

Cumin seeds-1/4 tsp

Method to prepare:

1.Boil eggs in a pressure cooker for 1 whistle,when the steam gets released transfer eggs  to cool water  roll it all around on a flat surface to break shell, dip in to  the water again and peel off.

2. Cut in to two halves or slit on its edges keep aside.

3. Heat pan with 2 tsp of oil and season it with above “For Seasoning” ingredients.

4. Add curry leaves,chopped Onions and saute well when onion gets translucent add Tomato,Turmeric powder and Salt saute for 3 minutes,add tomato puree and chilli paste.

5. Add Masala powder and 1/2 cup of water, allow it to cook for 2 minutes, Now its cooked well to form a paste.

6. Add boiled eggs in it,  reduce flame to low, leave it for 3 more minutes.

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7. Mix it carefully( a toss) such that masala gets coated, now transfer to a serving dish.

You can make it to a semi gravy or dry masala as your wish to match with main dish.

Egg Masala

8. Egg observes the taste of masala and vice versa, Good combination to serve with hot rice and Flavourful Sambar.

 

 

 

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Egg poriyal-scramble

Egg scramble:

I feel Quick recipe can be done mostly with Eggs .When we feel hungry this can fill our hunger with ease.White rice with this and pickle is enough sometimes rasam  makes good combination.

Egg scramble

Ingredients:

Egg 3 nos

Onion-1 chopped

Green chilli-2 chopped

Turmeric powder-1/4 tsp

Salt 1/4 tsp

oil-1 tsp

Fennel seeds=1/4 tsp

curry leaves-1 spring chopped

Capsicum-2 tsp chopped optional

Method:

Heat wok with one tsp of oil add fennel seeds to splutter.

Add Curry leaves,chopped onion and green chilli. saute well until it turns transparent.

Add Salt and turmeric powder.

Reduce the flame Break eggs in to the wok and mix well continuously to intermingle with the ingredients.

Now ,sprinkle  some chopped capsicum (bell pepper)  mix and switch off the stove.

Serve with  Rice and Sambar or with toasted bread slices

Boiled Egg pepper fry

Boiled Egg fry takes main place in chettinad feasts.It gives great look  when  served on the banana leaf .

Fried Egg
Fried Egg

Ingredients:

Egg-4 nos

Salt 1/4 tsp

Turmeric powder-12pinch

Pepper powder-1/2 tsp

Chilli powder 1/4 tsp

For seasoning :

Fennel deeds-1/4 tsp

curry leaves few

oil -1/2 tsp

Preparation:

Boil for a whistle in pressure cooker drain hot water, transfer to the  cold water and remove the shell.

Make a slit over the boiled egg so that masala gets inside.

slit on the boiled Egg
slit on the boiled Egg

Heat oil in a pan season with given ingredients in low flame.

Add boiled egg sprinkle salt turmeric powder,chilli powder,Pepper powder and few drops of water.

Fry for 3 minutes in low flame. dont cook for long time or in high flame.

Bolied Egg fry is ready to serve for feast.

Egg Curry,Muttai Kuzhambu

Egg Curry,Chettinad Muttai kuzhambu:

Normally boiled Egg is added in the thick gravy, it does not give you much taste of egg in the gravy, The method followed in this recipe gives nice taste of Egg in the gravy, and taste of gravy observed by the Egg .

Egg curry
Egg curry

Ingredients:

Egg -5 nos 4 boiled and one to add directly in the gravy. Boiled egg make a slit on both the sides.( top and bottom)

slit on the boiled Egg
Slit on the boiled Egg

Onion -1chopped Garlic 7 pods chopped

Garlic- 7 pods chopped

7- pods chopped

pods chopped

Onion ,Garlic chopped
Onion ,Garlic chopped

Tomato-2 (1 chopped 1 for grinding) Sambar masala powder -1 heap tsp Turmeric powder-1/4 tsp Salt-11/2 tsp Curry leaves 1twig

Sambar masala powder -1 heap tsp Turmeric powder-1/4 tsp Salt-11/2 tsp Curry leaves 1twig

Turmeric powder-1/4 tsp Salt-11/2 tsp Curry leaves 1twig

Salt-11/2 tsp Curry leaves 1twig

Curry leaves- 1twig

Tamarind extract, small lemon sized tamarind

Tamarind juice
Tamarind juice

For Seasoning :

Oil-1tbsp Fennel seeds-1/2tsp Cumin seeds-1/2 tsp Methi seeds-1/4tsp

Fennel seeds-1/2tsp Cumin seeds-1/2 tsp Methi seeds-1/4tsp

Cumin seeds-1/2 tsp Methi seeds-1/4tsp

Methi seeds-1/4tsp

Grinding: This is optional without adding this grinding paste also can be prepared. If you don’t prefer skip this step.

Cumin Seeds-1tsp, Coconut-1tbsp, Chilli paste-1tsp, Tomato -1 small. Grind all in to smooth paste.

 

For Grinding
For Grinding

Method to prepare:

Heat heavy bottom kadai add 1 tbsp of oil then season with all the ingredients given above  for seasoning. Add curry leaves, onion, garlic and saute for 2 minutes Add tomato ,turmeric powder, salt and sambar masala powder.

tomato and masala while sautéing
Tomato and Masala while sautéing

Add 2 cups of Water and tamarind extract allow it to boil for 5 minutes, Add ground paste let it boil in high flame for 5 minutes and low flame for 2 minutes .

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Now simmer the flame, Break an egg, drop it in the gravy slowly and care fully, allow it to get cooked in the slow flame do not stir or shake. This gives the taste of egg in curry.

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After 3 minutes add the boiled Eggs and boil for 5 more minutes. Switch off the flame and transfer to the serving bowl. You can see the boiled eggs and directly cooked egg are almost alike. Serve with hot rice.

After 3 minutes add the boiled Eggs and boil for 5 more minutes. Switch off the flame and transfer to the serving bowl. You can see the boiled eggs and directly cooked egg are almost alike. Serve with hot rice.

After 3 minutes add the boiled Eggs and boil for 5 more minutes. Switch off the flame and transfer to the serving bowl. You can see the boiled eggs and directly cooked egg are almost alike. Serve with hot rice.

Tips: Boil rice with half measure of water and half measure of coconut milk tastes great with this egg curry.

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