Egg Curry/ Muttai Kulambu

Ingredients:

4 Eggs

1 Onion (Chopped)

2 Tomatoes (Quartered)

3 Green Chillies (Slit)

3 Strands of Curry leaves

1/2 tsp Fennel seeds

1 Cinnamon Stick

1 Star Anise

2 Cloves

1 Bay leaves

1/2 Chicken Seasoning cube

1 tbsp Chicken masala

1/2 tsp Coriander powder

1/2 tsp Kashmiri chilli powder

3 tbsp Oil

Salt to taste

Few stalks of coriander leaves

For Grinding:

-Onion Puree: 2 Onion, 4 cloves garlic, 1 small piece ginger

-Tomato puree: 1 tomato

Method:

• Grind the ingredients for onion and tomato puree into fine pastes. Keep aside.
• Heat oil in a wok. Add the whole garam masala (Cinnamon stick, star anise, cloves and bay leaves) and the fennel seeds.
• Add the onion puree and fry till the raw smell goes off.
• Then add the chopped onion, green chillies and curry leaves and fry for 2-3 mins.
• Then add seasoning cube, chicken masala, chilli and coriander powders. Fry for few mins. Now add the chopped tomatoes and tomato puree.
• Stir well to combine everything and add salt and 1/2 cup water. Cook under low flame till the oil separates.
• Then add the eggs straight to the gravy one by one. Cover the wok and cook till the eggs are completely cooked and oil comes to the surface.
• Serve the egg curry garnished with some chopped coriander leaves.

Sambal Egg / Egg Masala

Ingredients:

5 hard boiled Eggs

2 onions (Finely Chopped)

1 tbsp garlic ginger paste

3 Tomato (Finely Chopped)

1 tsp Fennel seed

1 tsp Garam masala

2 tbsp Tomato Puree

1/4 tsp Sugar

3 tbsp oil

Salt to taste

To grind:

10 -12 Dry red chillies (Deseeded)

Method:

• Soak the deseeded dry chillies in a cup of hot water for about 10-15 mins. Drain, cool it and grind it into a fine paste with few splashes of water. Keep aside.
• make small slits on the white part of the boiled egg and keep aside.
• Heat the oil in a wok and add the fennel seeds. Then add grinded chilli paste together with the garlic ginger paste. Fry till the raw chilli smell leaves.
• Then add the onion and stir fry for few mins.
• Then add the tomatoes and tomato puree. Cook till tomatoes are smashed and the oil comes to the surface.
• Now add the garam masala, sugar, salt and 1/2 cup of water. Stir well to combine everything together.
• When the sambal content boils and oil comes to the surface, add the boiled eggs.
• Simmer the sambal for 2-3 mins and switch off the stove.
• Serve the sambal egg garnished with some finely chopped coriander leaves.

Breakfast Omelette

Ingredients:

3 Eggs

3 tbsp fresh milk

1 small white onion (chopped)

1 small tomato (Deseeded and chopped)

2 streaks of bacon

2 tbsp grated cheddar cheese

1 tsp freshly ground black pepper

1 tsp butter/oil

salt to taste

Method:

• Heat a non stick pan, fry the bacon streaks till crispy. Remove from pan, crumble it and keep aside.
• Beat the eggs, milk, salt and pepper together till eggs are fluffy. Add the chopped onions to the egg mixture.
• Heat butter/oil in an another small sized pan, keeping the stove on medium low flame.
• Pour the egg mixture and swirl the pan to make sure it cooks evenly. Now add the chopped tomatoes, bacon and cheese.
• When the cheese starts melting, fold the omelette into 3 to form a roll.
• Serve it hot with slices of toasted bread and tomato ketchup.