Chlli Egg (Indo Chinese)

 Recipe Source : self (improvised from original)

 

Eggs	6
Onions	2 medium size (diced)
Capsicum	2 (diced)
Garlic	2 no.s  (peeled and finely chopped)
Green chillies	6 -8 slits
Curry leaves, coriander, mint	Handful (roughly chopped)
Soy sauce Red chilli sauce Sugar  Vinegar Pepper powder	1tbsp 2 tbsp 1/2tsp 1tbsp 1 tsp
Spring onions (green part)	Handful.
Sesame oil + regular oil	2tbsp + 3tbsp
Spring onions	Handful ( chopped)

 

• In a bowl beat the eggs. Add salt to taste and whisk well. 

• Prepare two omelette

• with the mixture.

• Fold the omelette when half cooked.

• Cook both the sides and cut into strips.

• Heat sesame oil in a pan or wok. 

• Add garlic, chillies, curry leaves and fry well. Next onions and capsicum. Stir on  high heat flame.

• Add sauces , fried Omelette , vinegar, sugar and pepper powder. Stir nicely till all ingredients mix well. 

• Add spring onions, mint and coriander leaves. Mix and serve. 

Egg Malia

Delicious Curry without using any cream. With simple ingredients and best dish for all egg lovers like me. For full cooking video and for detailed description please visit "Spice Eats" from youtube.

Here the link goes https://youtu.be/KatLap0bLmo

Egg Salad / Egg Chatpata

Courtesy : self

Serving size : 2 persons

Evening snack

Boiled eggs	2
Finely Chopped onions	2 tbsp
Chopped mint and cilantro/ coriander leaves	2 tbsp
Lemon juice	1 tsp
Dry roasted peanuts	2 tbsp (coarsely powdered )
Garlic powder (optional)	1/4th tsp
Salt and pepper powder	As per taste
Chatphat namkeen (any variety) I used Haldirams chatpata matar	1/4th cup (lightly crushed)
Chat masala	To sprinkle

• 
  
• Chop the boiled eggs into tiny pieces. With the help of egg slicer also you can chop it.
• Bring all the ingredients into a bowl and toss gently. Or mix gently with a fork.
• Sever into bowls and sprinkle little chaat masala from top.
• Ready to eat.

It's a yummy egg snack for evenings and tastes good from regular boiled eggs. 

Tomato Egg Curry

No of serving :4 persons

Eggs --boiled and peeled the shells	4-6
Oinons	2 chopped finely
Tomatoes	½ kg chopped finely
Green chillies	4 chopped
Seasonings	Red chilly powder 2 tsp Turmeric 1/4 tsp Salt to taste
Oil	3 tbsp
Curry leaves	few
Cilantro	2 tbsp chopped

• Slightly prick the eggs. Apply little salt and turmeric.
• Heat oil in a pot. Fry eggs and remove from oil. Keep aside.
• Add onions, green chillies and curry leaves and fry till onions are translucent.
• Then add tomatoes and mix well. Cook till tomatoes are nicely cooked and mashed.
• Then add seasonings, mix well.
• Add glass water and drop the eggs. Cook till gravy thickens.
• Off the flame and serve with rice or any type of roti.

 

FAJITA CHICKEN OMELET

Serving size : 2 persons
Preparation time :20Min's (excluding marination time)

Chicken Breast / Bone less Chicken	200 gms (cut into cubes or into strips)
Eggs	6
Medium Onion	1 (diced)
Capsicum (green / red/ yellow)	Half piece (chepped)
Cumin seeds powder/ Jeera powder	1/2tsp
Chilly powder	1/2 - 1tsp
Ginger garlic paste	1/2tsp
Pepper powder	1/4 tsp
Salt	to taste
Milk	2 tbsp
Pizza / Mozzarella cheese (shredded)	1/4 cup
Oil	2 - 3tbsp
Butter	1 tbsp

• Wash the chicken and drain it well. Add chilly powder, ginger garlic paste, cumin seeds powder, salt and lime juice. Allow to marinate for 30min to 1hrs in refrigerator.
• Heat 2tbsp of oil in a pan. Add onions and saute it for a while. Then add capsicum and saute it for couple of Min's.
• Add marinated chicken and cook till chicken is cooked nice and tender.
• Off the flame and divide it into two portion. Keep aside and keep it warm.
• In a large bowl mix eggs, pepper, milk and salt.
• Heat 1/2tbsp butter and 1/2tbsp oil in a wide non stick pan.
• Pour half the mixture of eggs and spread it or rotate the pan.

 

• When eggs starts cooking, top half of the omelet with one portion of chicken mixture (as shown in the below picture).

 

• Sprinkle half the cheese and fold it.

 

• Allow it to cook on medium flame till egg is cooked and cheese melts.
• Flip carefully and cook it for couple of min’s.
• Remove to plate and top with salsa and cream if desired.
• Serve immediately.
• Repeat procedure with remaining butter, egg mixture, and chicken mixture.

CHILLY EGGS

Serving size : 4 persons

Boiled eggs	5-6 (slit vertically all sides of the egg)
Onions	3/4 cup (diced)
Garlic	2tbsp (peeled and thinly sliced)
Ginger	2 tbsp (chopped finely)
Green chillies	4-6 (chopped finely)
Cashews	2 tbsp (roughly chopped)
Curry few	few (chopped)
Red Bell peppers / Red chilly’s crushed	to sprinkle
Pepper corns crushed	¼  - ½ tsp
Salt	to taste
Turmeric	pinch
Lime and Vinegar	to taste

• Heat tbsp of oil in a pan. Add salt and drop the eggs and fry till light golden in color. Remove and keep them aside
• In same pan, add little oil and heat it. Fry garlic, ginger, green chillies, curry leaves and cashews for few minutes.
• Add onions and fry it for 1 - 2 minutes.
• Add all dry ingredients and mix well. Add vinegar and eggs. Stir and fry in masala for few more minutes.
• Off the flame and let it cool down.
• Cut eggs into quart's and arrange them on a plate.
• Sprinkle all fried masala on eggs and squeeze lime juice.
• Garnish with coriander.
• Serve as snack or as side dish.

KODI GUDU PULUSU / EGG PULUSU

Boiled Eggs	4 (slit vertically all sides of egg)
Onions (big in size)	2 (chopped)
Green chillies	4-6 (chopped)
Curry Leaves	few
Tamarind	lemon size (soak in warm water)
Ginger Garlic paste	1tsp
Red chilly powder	1tsp to 1tbsp
Turmeric	1/4tsp
Salt	to tatse
Jaggery (or) Sugar	to taste
Cilantro	to garnish

• Heat oil. Add little salt and fry the eggs till they turn into light golden in color. Remove and keep aside.
• In same oil fry onions, green chillies and curry leaves. When onions are transparent. add ginger garlic paste and fry.
• Add red chilly powder, turmeric and salt (to taste) and mix well. Add eggs and mix gently.
• Add cup of water and allow to boil for 3-5minutes. 
• When boiling add tamarind juice and jaggery. Check the salt and cover with lid. Boil for 5-10minutes on medium flame.
• Off the flame and Garnish with cilantro.
• Serve with Rice.

Note: To make more taster, dry roast 2tsp Coriander seeds, 1tsp Cumin seeds and few- Fenugreek seeds. Cool and grind into powder. Add when tamarind juice is boiling.

MASALA EGG FRIED RICE

Eggs	6
Rice	2 cups (rice cooker cup)
Onions	1 cup sliced
Green chillies	6-8 split
Ginger garlic paste	1tbsp
Turmeric	1/4tsp
Dry Coconut powder	2tbsp
Garam masala powder	1tsp
Salt	to taste
Lime juice	3-4tbsp
Coriander leaves	1/2 cup chopped
Oil	5-6tbsp

• Cook the rice normally and keep aside.
• Make a fine powder with dry coconut and garam masala powder(together).
• Heat oil and fry onions and green chillies. When onions turns into light golden brown add turmeric and ginger garlic paste and fry for 2mins.
• Add coconut masala and salt and fry for a min.
• Now add eggs and cook like crumbled eggs. Fry till eggs are completely cooked. 

• Add rice and lime juice and mix evenly, fry for 2-3mins and finally add chopped coriander, mix and serve.

EGG CAPSICUM STEW

Boiled and peeled eggs	6
Onions	1/2 cup (chopped)
Green chillies	6 (paste)
Capsicum	1 (cut into cubes)
Fresh green peas	1/4th cup
Fresh coconut	1/4th cup (grated)
Poppy seeds/ khuskhus	2tbsp (paste)
Red chilly powder	1/2tsp
Turmeric	1/4tsp
Salt	to taste
Mint leaves	few
Coriander leaves	for garnishing
Oil	3tbsp
Whole garam masala	3 cloves, 2 cardamom, small pcs cinnamon
Sazeera/Black cumin seeds	1/4tsp
Ginger garlic paste	2tsp
Curd	1 cup

• Make  khuskhus and coconut together into a fine paste.

• Heat oil and fry sajeera and whole gram masala.

• Now add onions and turmeric, let it turn into light golden brown.

• Add ginger garlic paste and fry for 2Min's.

• Then add green chillies paste , khuskhus and coconut paste and fry till oil floats on sides.

• Now add capsicum and peas. Saute for a while.

• Now add seasonings and sour curd (if u don't have sour curd, squeeze one medium sizes lime in curd).

• Allow vegetables to cook in curd for 5mins and then add 1/2 cup water and boiled eggs.  Stir well. When gravy starts boiling add chopped mint leaves.

• Cover with lid and cook till gravy thickens.

• Garnish with coriander and serve with any kind of veg rice or Rottis.