Anda Curry with Twist

Time 30 min

Ingredients

Eggs 3

Finely chopped onion 1 big size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Fresh coconut paste 2 tbsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Pepper powder 1/4 tsp

Water 1.5 cup

Oil 2 tbsp

Salt to taste

Method

Take 1 tsp water in a mixing bowl add salt and pepper powder. Mix well then add egg yolk and white in a mixing bowl. Mix well. Pour in a steel plate / steel vessel, steam in steamer (for 15 min) / pressure cooker  for 2-3 whistles. (keep water in cooker as usual). After pressure is released take out plate. Allow it to cool. Then cut into cubes. Keep it aside. (If you wish you can shallow fry cubes in oil till it turns golden in colour, it taste good).

Heat oil in pan, add cumin seeds, onion and tomato, fry till it turns golden brown. Then add ginger garlic paste & coconut paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add egg cubes, salt, and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Anda Curry with Besan

Time 10 min

Ingredients

Egg 1

Besan 1/2 tsp

Finely chopped onion 1 medium size

Red chili powder 1/2 tsp

Turmeric powder ¼ tsp

Water 1 cup or less

Salt to taste

Oil 1 tsp

Method

Heat oil in pan add onion, fry till it turns golden brown. Then add red chili powder, turmeric powder and salt. Mix well. Now add water. Let it boil for 4-5 min, then make a small hole in egg and add slowly both egg white and yellow to the water in the pan, stir fast.  Cook for 2-3 min. Then in a separate bowl take besan and add 2 tsp water. Mix well and add in the pan. Cook for 3-4 min. Switch off and serve hot. It tastes good with chapati as well as rice.

Egg Frankie

Time 40 min

Ingredients

For rotis

Plain flour or maida 1/2 cup
Whole wheat flour 1/2 cup
Oil 1 tsp
Salt to taste
Oil for kneading 1/4 tsp
Butter for making rotis 1 tbsp

Eggs 1 for each roti

For The Stuffing

Oil or butter 2 tbsp
Chopped onion lengthwise 1 cup

Chopped capsicum lengthwise 1/2 cup

Boiled corn 1/4 cup

Finely chopped tomato 1/4 cup

Ginger-garlic paste 1 tsp
Boiled , peeled and mashed potatoes 1cup
Chilli powder 1 tsp
Garam masala 1 tsp
Frankie masala or Chaat masala 1/2 tsp
Finely chopped coriander 1 tbsp
Grated cheese 1-2 tbsp

Salt to taste

Butter 1 tbsp

Method
For the rotisTake all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet cloth and keep aside for 15 -20 minutes. Then again knead again using 1/2 tsp of oil till it is smooth and elastic.

Divide the dough into 4-5 equal portions and roll out like chapati.

Heat a tava and cook each roti lightly on a medium flame and keep aside.

For the stuffing

Heat the oil/butter in a pan, add the ginger-garlic paste and sauté on a medium flame for a few seconds. Add the onion, tomato, smashed potatoes, capsicum, corn. Fry for 3-4 min. Then add chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for 2-3 min. Keep it aside.

Actual method

Put roti on the tava and cook on a medium flame using half tsp butter till both sides turn light yellow in colour. Then prepare egg batter using egg and pinch of salt in one bowl. Pour this egg batter on one side of roti evenly, roast for 2-3 min which will turn into omelette. Now flip and roast for one min.

Remove from tava spread little tomato sauce all over the egg side of roti then place the stuffing at the center of the roti, then spread grated cheese over stuffing. Then fold the edges to make frankie. You can wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce. Repeat with the remaining ingredients to make 3-4 more veg frankies.

Egg / Anda Biryani

Time 30 min

Ingredients

Basmati rice 1 cup

Boiled eggs 2-3 cut into 2 pieces

Finely chopped onion 2 big size 

Finely chopped tomato 2 medium size 

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Biryani masala 1/4 tsp

Red chili powder 1/4 tsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Ghee 2-3 tbsp

Curd 2 tbsp (optional)

2 tbsp milk mixed with saffron strands 1/5 tspWater 1.5 cup or less

Salt to taste

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with cloves, cinnamon, salt and 1 tbsp ghee till 70% rice is cooked. Allow it to cool. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add bay leaves, pepper, onion, tomato. Fry till onion turns golden brown. Then add ginger garlic paste, turmeric powder. Saute for few minutes. Then add red chili powder, biryani masala, salt (keep in mind that already rice is having salt) saute for 3-4 min.  (If you want curd to be added then add curd saute for 2-3 min otherwise skip this step). Divide this mixture into 2 portion. One portion keep in pan, one portion keep it aside. Then keep slices of eggs on the masala mixture in pan, add one layer of cooked rice, now spread remaining masala mixture over the rice, again keep sliced eggs, again spread remaining layer of rice over it.  Then sprinkle the saffron milk over the rice. Cover with lid. Keep the low flame and cook for 20-30 min. Better keep pan on tava so that it will avoid burning of rice. Serve hot with salad. 

Tip

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.

I make coarse paste of onion, tomato in blender.

Instead of soaking rice u can directly cook the rice, it saves time.

French Toast

Time 10 min

Ingredients

Eggs 2

Bread slices 4

Pepper powder ¼ tsp or as per need

Cumin seeds ¼ tsp optional

Salt to taste

Oil 2 tbsp

Method

Beat eggs, add pepper, salt.  Mix well. Heat non stick pan, apply oil, dip bread into beaten eggs, keep it on pan, roast for 3-4 min, keep high flame, apply oil on upper surface and then flip to roast on other side. Serve with tomato / chili garlic sauce.

Egg / Anda Bhurji

Time 20 min

Ingredients

Eggs 4

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

Finely chopped green chilies 2-3

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, salt fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add beaten eggs to the pan and mix well. Keep mixing till eggs are cooked. Switch off the flame, garnish with coriander and serve hot.

Tip

U can add chopped capsicum, green peas after onions are fried in oil. U need to fry these vegetables so that it cooks properly.  

Sometimes I add capsicum instead of green chilies.

U can add garam masala 1/4 tsp. Very often I prepare bhurji so i try to avoid

Egg Curry

Time 30 min

Ingredients

Eggs 4 (Boiled)

Finely chopped onion 2 medium size

Potato 1 medium size cut into cubes

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp

Oil 3 tsp

Salt to taste

Method

Boil eggs, peel out cover, make small cuts on surface area of eggs. Keep it aside. Heat oil in pan, add chopped onion. Fry till onion turns golden brown in colour. Now add White masala, 5 in 1 masala or ginger garlic paste, Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 5-6 min till oil separates out. Now add water and potato. Stir well. As soon as it starts boiling add eggs. Keep it on low flame for about 10 min. Switch off the flame and serve hot.