Egg Roast

This is yet another quick recipe. This comes handy when you have very little time to cook a side dish for rasam/sambar rice. Very simple but tasty one to try.

Ingredients:
Eggs - 3
Red chilli powder - 1 tbsp
Garam masala - 3/4 tbsp
Turmeric powder - 1/4 tbsp
Salt and oil as needed

Method:
1. Boil the eggs and let it cook.
2. Once it gets cooked, let it cool and remove the hard shell.
3. Cut the boiled eggs into 2 or 4 slices.
4. In a mixing bowl, mix all the spices, salt with little water into a thick paste.
5. Heat oil in a frying pan. Dip the cut eggs in the masala mix and fry it.
6. Cook till the masala gets cooked. Serve with rasam or sambar rice.

Egg Fry Masala

Ingredients:
Serves - 2

boiled eggs - 3
Ginger - 1 inch pc
Garlic - 3 or 4 flakes
Cashew - 2 tbsp (wash and soak for atleast 30 mins)
Green chillies - 3 slit lengthwise
Coriander and mint leaves - 1 bunch each chopped finely
Onion - 1 large chopped roughly
Tomato - 1 large chopped roughly
Mustard seeds - 1 tbsp
Curry leaves - 1 spring
Chilli powder - 1.5 tbsp
Coriander powder - 1 tbsp
Turmeric powder - a pinch
Salt to taste

Method:
1.Add oil in a pan and splutter the mustard seeds and curry leaves. Then saute the onion till it becomes transparent.

2. Then add the chopped tomatoes and saute till it turns mushy.Add the green chillies and fry too. At the same time, grind together the cashews, garlic and ginger to a smooth paste.

3. Then add the ground paste and fry till the raw smell goes off.

4. Then add all the masala powders and salt and fry till the raw smell of the masala goes. Chop the eggs into 2 or 4 and add to the mixture and fry till its well coated with it. Garnish with coriander and mint leaves.

Serve it with chapathi or parotta or any variety rice.

varutharacha Egg Curry

Ingredients:
Onion-1 sliced
Tomato-1 sliced
Ginger garlic paste-1 tbsp
brinji leaf-1
Cloves-1
Elachi-2
Cinnamon-a small stick
Coriander leaves- few to garnish
Eggs-boiled 4 or 5
Chilli powder-1 tbsp
Coriander Powder-1 tbsp
Garam Masala-1 tbsp
Turmeric Powder-1/4 tbsp
Salt to taste
Oil

To roast and grind:
Cocunut-3 or 4 tbsp
Kasa Kasa-1 tbsp
Cashewnut-7-8
Fennel Seed-2 tbsp

Method:
1.Fry the contents under the roast list well and grind to a smooth paste and keep aside
2.Heat oil in a pan and add the cinnamon,elachi and brinji leaf.Saute the cut onion until it turns transparent.
3.Then add ginger garlic paste and fry till the raw smell goes.Add the cut tomato and fry till it turns mushy
4.Then add all the masalas,salt and the ground paste and fry for a while
5.Then add 2 cups of water.Close and cook until it boils.Check if it has required consistency.
6.Slice the egg and drop in the kulambu and leave it for about 10 mins.Garnish with coriander leaves.Goes well with rice,chapathi or any variety rice