Simple and Delicious !

Ingredients
Eggs 3
onions 6 chopped
ginger 1/2 inch piece chopped
garlic 3 cloves
green chillies 1 or 2
coriander leaves chopped few
garam masala powder 1/2 tsp
chilly powder 2 tsp or as desired
turmeric powder 1/4 tsp
pepper powder 1 or 2 tsp
fennel seeds powder 1 pinch
salt
oil



Method
Boil and remove shells.
Grind garlic , ginger and green chillies together.
Heat oil. Saute onion. When it turns little brown, saute ginger,garlic and green chilly paste. Saute for few seconds till the smell comes. Add powders and salt. Mix well. Garnish with coriander leaves. Make slits on eggs and mix with the roast. Enjoy with chapathi or puttu or anything you like.
This is very spicy and normally tomatoes wouldn't add to this dry curry.

Pickled eggs are common in Western countries.They have many ways to make egg pickles and store it for long. Though I make egg pickle with our usual pickle ingredients, it tasted good.But I prefer consume it within two days.

Ingredients and preparation.
hard boiled eggs 3
fenugreek powder 1/4 teaspoon
fennel seeds powder 1/2 teaspoon
asafoetida powder 1/4 teaspoon
cumin powder 1/4 teaspoon
chilli powder 3 teaspoons
turmeric powder 1 teaspoon
garlic cloves 6
ginger chopped 1/2 " piece
small onions 10
vinegar 3 tablespoons
sesame or coconut oil 2 tablespoons
mustard seeds 1 teaspoon
salt



Boil eggs, remove shell and make small slits on it.
Grind garlic,pearl onions and ginger together to make a paste.
Heat oil. splutter mustard seeds. Saute ground paste in this.. Add all the powders , salt and stir.Pour vinegar into this mixture. Place eggs in this and stir slowly. Remove from fire. Keep eggs covered in the mixture for few hours. Then refrigerate. Use within two days.
Few things to remember-
You can see chopped garlic cloves, green chillies and small onions in the first picture. I just added them for a change. Dry roast the spices before you powder them. If you want to make the pickle little watery, add little more vinegar or boiled water. After few hours , if you find the masala in the pickle tastes salt less, check the eggs before adding salt again. Eggs soon absorb all the salt and if you add salt again it tastes too salty.

Ingredients and method
eggs 4
onion 2
tomato 2
garlic cloves 5 (small type)
ginger 1/2 inch piece
green chilly 2
coriander leaves 2 table spoon chopped
pepper powder 2 tea spoons
turmeric 1/4 teaspoon
coriander powder 1 teaspoon
chilly powder 1 tea spoon or as desired
garam masala powder 1/2 tea spoon
coconut grated 1/2 cup
cashew nuts 5
oil
salt

Boil eggs, remove outer shell, make slits on it.
Blend cashew nuts with coconut till you get a smooth solution.
Grind garlic, ginger and green chilly together to a paste.
Heat oil, saute chopped onions. when it is about golden color, add garlic ginger green chilly paste and stir. After few seconds, add coriander leaves,salt and tomatoes chopped. Stir well till the tomatoes are cooked very well.Then add all the powders.Stir and place eggs in this. Cover eggs with the mixture. Then pour the coconut solution over it. Mix and bring to boil on a low flame. You can use thick coconut milk instead of grated coconut.

Ingredients and method
eggs 4
onions 2 chopped
green chilly 2 chopped
ginger 1/2 inch chopped
curry leaves few
coriander leaves 2 table spoons chopped
potatoes 3
garam masala 1/2 tea spoon
pudina chammanthi 3 table spoons or as desired
bread crumbs
egg 1 or maida batter
salt
oil



Boil and peel potatoes, mash them. Boil eggs and remove outer shell. Chop onions, ginger, green chilly, and curry leaves. Heat oil, saute onion, then it becomes transparent saute ginger,green chilly and curry leaves. Add coriander leaves too. sprinkle garam masala and salt, add mashed potatoes. Mix well with hands.
Cut the Eggs into halves. Take little from the mashed potato mix, press between palms. place one egg piece inside.Put 1 tea spoon of pudina chammanthi over it. Take little more mashed potatoe mixture and cover the egg piece. Now it gets a big egg shape. Dip in egg white or maida batter, roll over in bread crumbs. Now egg cutlet is ready, deep fry them.

See the recipe for Pudina chammanthi / chutney

See who tried out this recipe.:)

Ingredients
Basmati rice 2 1/2 cups
Eggs hard boiled 4
Eggs to make omelet 2
onion 6
tomato 3
garlic 5 cloves
ginger 1 inch piece
green chillies 5
pepper powder 2 teaspoons
coriander leaves chopped 1/2 cup
mint leaves chopped 1 table spoon
curd 2 tablespoons
coconut grated 1/2 cup
ghee 1/4 cup
water 4 1/2 cups
garam masala powder 1 teaspoon
cinnamon stick 1 inch piece
cloves 2
cardamoms 2



How to prepare
Soak rice for 1/2 hour.
Remove outer shell of hard boiled eggs and keep aside.
Chop 1 onion and 2 green chillies. Make an omelet using these and 2 eggs.Cut the omelet into 4 or 6 pieces.
Boil water. Add cinnamon stick,cardamoms and cloves. Add enough salt. Keep it aside.
Blend coconut with curd to get a fine smooth paste.If required add very little water while blending.
Grind together garlic, ginger , green chillies and half of the coriander leaves.

Heat ghee, add chopped onions.When it turns golden, add ground paste. Stir well till the raw smell goes. Then add tomatoes, remaining coriander leaves, mint leaves,pepper powder and cook for a while.Add blended coconut-curd mixture in to this. Add garam masala and enough salt too. Mix well. Make cuts on boiled eggs, put them into the masala and cook for few seconds. Add omelet pieces also in to this.Mix.Check salt.

Pour the previously boiled water (it must be hot) in to this. Then add washed rice. Bring to boil. Reduce flame. Place lid and cook. (see procedure for making ghee rice) When holes appears on top, add 1 teaspoon pure ghee on top and switch off the fire. Keep lid closed till rice is cooked well. After 1/2 hour, mix all the contents. Have with pudina chutney and salad.

If you have any doubt about the amount of water used for cooking, then cook rice separately and add to the mixture as I have described for Chicken Biryani.

Ingredients
Eggs – 4,
onions – 3 medium sized,
tomatoes – 2 ,
green chilies – 2,
garlic, ginger paste – 2 tea spoons,
chili powder – 1 tea spoon( if too spicy , take half teaspoon),
turmeric powder – ½ teaspoon,
coriander powder – 2 or 3 tea spoons,
oil – t table spoon,
coconut milk thick – 1 cup,
garam masala - ¼ tea spoon,
salt,
curry leaves.


Spicy egg curry without coconut milk

Method
Boil eggs and remove shell.
Cut into two.
Heat pan.
Add chopped onion.
Saute till color changes, as usual.
Stir with garlic – ginger paste, add tomatoes.
Add powders and stir.
Add little water about half cup.
Cook till tomatoes are done.
Add coconut milk and eggs.
Boil.
When oil separates put green chilies slit and curry leaves.
Cover the curry.