Egg Moley

Ingredients
• Eggs 6
• Onion 1 large
• Ginger 1 inch piece
• Garlic 4 cloves
• Tomato 1 large
• Green chillies 3
• Fresh coriander leaves 1/2 bunch
• Potato 1 large
• Green peas 1 cup
• Oil 3 tablespoons
• Curry leaves 4 leaves
• Cumin powder 1 teaspoon
• Garam masala powder 1/2 teaspoon
• Turmeric powder 1/2 teaspoon
• Coconut milk 1 cup
• Salt to taste
• Lemon juice 2 teaspoons
• Sugar 1/2 teaspoon
Method
Put the eggs in boiling water and cook for fifteen minutes. Cool and peel. Peel, wash and grind onion. Peel, wash and grind ginger and garlic. Dip tomato in boiling water for two to three minutes.

Take out, peel and roughly chop. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves. Peel, wash and cut the potato into half inch sized cubes. Wash peas. Cook peas and potato cubes in salted water separately till almost done.

Heat oil in pan on moderate heat. Add curry leaves, onion paste and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, garam masala powder, turmeric powder and fry till they release their aroma. Mix in the chopped coriander leaves, green chillies and tomato. Continue frying for two minutes.

Stir in coconut milk, half cup hot water, salt, lemon juice, sugar and mix well. Add cooked peas and potatoes. Cover the pan and allow the curry to simmer over low heat for about ten minutes or until the spices are well blended. Remove the lid, add the eggs and continue to simmer for three more minutes.

Serve hot.

Palak Omelet

Ingredients

• Eggs 4

• Spinach puree 1 1/4 cups

• Black pepper powder 2 teaspoons

• Salt to taste

• Oil 2 tablespoons

Method

Beat eggs in a large bowl with spinach puree, black pepper powder and salt.

Heat oil in a non-stick pan. Pour eggs and cook on medium heat till done on one side. Turn and cook till the egg gets cooked. Serve hot by cutting into wedges.

Egg Curry

Ingredients

• Eggs,boiled and quartered 6

• Tomato,sliced 1 medium

• Onion ,sliced 1 medium

• Ginger,cut 1 inch piece

• Green chillies,slit 2

• Coconut milk 1 1/2 cups

• Turmeric powder 1/2 teaspoon

• Red chilli powder 1 teaspoon

• Coriander powder 1 teaspoon

• Garam masala powder 1/2 teaspoon

• Oil 1 tablespoon

• Salt to taste

• coriander leaves,chopped for garnish

Method

Heat oil in a non stick pan, add onions, chillies, ginger and saute for two minutes till translucent. Add tomatoes and saute till soft.Add salt, turmeric powder, red chilli powder, coriander powder and garam masala.

Sprinkle little water and cover and cook for a minute. Add eggs, coconut milk and allow the mixture to boil. Garnish with coriander leaves and serve hot.

Simple and Easy Egg Curry

Ingredients
• Hard boiled eggs,peeled 4
• Oil 4 tablespoons
• Onions,sliced 4 medium
• Turmeric powder 1/2 teaspoon
• Kashmiri red chilli powder 1 teaspoon
• Coriander powder 2 teaspoons
• Garam masala powder 1 teaspoon
• Coconut milk 1 cup
• Salt to taste
• Thick coconut milk 1 cup
Method
Heat oil in a non stick pan. Add onions and saute till golden brown. Add turmeric powder, chilli powder, coriander powder, garam masala powder and sauté for a minute.

Add eggs and sauté for a minute. Add salt, thin coconut milk and cook for four to five minutes. Add thick coconut milk, mix well. Once a boil comes, take the pan off the heat.

Serve hot with appam, chapati or dosa.

Egg Curry with Coconut milk

Ingredients
• Eggs,boiled and peeled 5
• Coconut milk 2 cups
• Oil 4 tablespoons
• Green cardamoms 2
• Cinnamon 2 stick
• Cloves 2
• Onion ,sliced 1 medium
• Salt to taste
• Green chillies 4
• coriander leaves,chopped 1/4 cup
• Ginger-garlic paste 1 tablespoon
• Coriander powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
Method
Heat oil in a non stick pan. Add cardamom, cinnamon and cloves. Add onion, sprinkle salt and saute till onion turns golden brown in colour.

Add chilles, coriander and ginger- garlic paste. Sauté for two minutes. Add bell pepper, coriander powder, garam masala and turmeric powder. Mix well. Add eggs, coconut milk. Check the seasonings. Simmer for ten minutes.

Serve hot.

Egg Korma

Ingredients
• Eggs 6
• Ginger,chopped 1 inch piece
• Green chillies,chopped 2 tablespoons
• Coconut,scraped 1 tablespoon
• Coriander powder 1 tablespoon
• Cloves 3
• Cinnamon 1 inch stick
• Green cardamoms 2
• Turmeric powder 1/2 teaspoon
• Milk 1/4 cup
• Salt to taste
• Ghee 3 tablespoons
• Cashewnuts,chopped 8
• Onions,chopped 2 medium
• Fresh coriander leaves,chopped 2 tablespoons
Method
Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder. Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff.

Add the egg yolks, milk and salt to taste to the egg white mixture. Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set. Cut the set eggs into cubes.

Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside. In the same ghee add chopped onions and fry till light brown. Add the ground masala and fry till the ghee floats to the top. Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.

Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.

Egg Curry With Dal

Ingredients
• Split Bengal gram (chana dal) 1/2 cup
• Eggs 6
• Onions 2 medium
• Ginger 1 inch piece
• Garlic 3 cloves
• Tomato 1 medium
• Green chillies 2
• Fresh coriander leaves 1/2 bunch
• Oil 3 tablespoons
• Curry leaves 4 leaves
• Kashmiri red chilli powder 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Coconut milk 1 cup
• Tamarind pulp 2 tablespoons
• Salt to taste
Method
Wash and soak the dal for two hours. Put the eggs in boiling water and cook for fifteen minutes. Cool and peel. Peel, wash and grind onions.

Peel, wash and grind ginger and garlic into a paste. Blanch the tomatoes, peel and roughly chop. Remove stems, wash and slit green chillies. Clean, wash and chop coriander leaves.

Cook dal in one and half cups of water until soft. Mash and set aside. Heat oil in a heavy bottomed pan, add curry leaves. Add onion paste and fry till it turns light brown in colour. Add ginger paste, garlic paste, Kashmiri red chilli powder, cumin powder, coriander powder and sauté well. Stir in tomatoes. Add the cooked dal, slit green chillies, coconut milk, tamarind pulp and salt to taste. Simmer for further ten minutes, stirring frequently. Add the boiled eggs and simmer for two minutes.

Garnish with chopped coriander leaves.