Eggs kobbari vepudu (eggs in coconut seasoning)

Ingredients to make this dish:

6 boiled eggs (not very hard)
1 1/2 cups chopped onions
1 green chili, slit vertically
1 teaspoon finely chopped ginger
1 clove garlic, finely chopped
1/2 - 1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 tablespoons freshly grated coconut meat
1 tablespoon coriander (cilantro), finely chopped
For tadka/popu: 1 tablespoon cooking oil, 2 sprigs curry leaves, 1/2 teaspoon black mustard seeds (optional), 1/2 teaspoon jeera (cumin seeds)
Salt to taste

Method:

• Heat oil on medium heat. When the oil is heated, add curry leaves, mustard seeds, jeera. When the mustard seeds stop spluttering, add onions, green chili, turmeric powder. Stirring occasionally, saute until the onions have softened and are light brown in color.
• Add salt and red chili powder, mix gently. Add ginger and garlic and saute for 30 seconds.
• Add eggs, coconut, lower heat, cook for 5-7 minutes, stirring occasionally.
• Add cilantro, mix gently, remove from heat.

Eggneer Masala (Steamed egg cake masala)

Eggs are extraordinary food. Nutritious, healthy, tasty and versatile. Can be eaten for breakfast, snack, lunch, dinner. This recipe, taught by my Amma uses steamed eggs. I call these steamed egg cubes eggneer (like Paneer). Once you have the eggs steamed, the options are endless. The steamed eggs can be
-cut into cubes added to salads,
-deep-fried, like chicken, seasoned well with some salt and pepper or some spice mixture
-add to a curry
-used just like one would use Paneer

I made a simple masala with some onions, tomatoes cooked well to coat the eggneer cubes

What's needed to make this:

4 large chicken eggs
1/2 large onion, chopped very finely
1 green chili
1 large tomato, chopped very finely
2 sprigs curry leaves
1 teaspoon freshly ground ginger-garlic paste
1-2 teaspoon good garam masala
1/2 teaspoon red chili powder (optional)
1 tablespoon finely chopped cilantro (coriander)
1/4 teaspoon turmeric powder
and tadka items: 1 tablespoon cooking oil, 1/2 teaspoon each of urad dahl, black mustard seeds and jeera (cumin seeds)

How to make it:

Beat eggs lightly with a pinch or two of salt. Pour the eggs into a dish that can be used in a pressure cooker or steamer. Cook until done.
If using pressure cooker, take 2 cups of water in pressure cooker and place the dish. Cover with lid and cook until you see steam coming out. Lower the heat and cook for two minutes. Cool for few minutes before opening the lid.

Remove the steamed eggs carefully from the dish onto a cutting board. Cut into bite sized cubes




Heat cooking oil in a wok. Add the tadka items one by one and curry leaves. Once the mustard seeds stop spluttering, add turmeric powder. Add chopped onion, slit green chili. Saute for couple of minutes or until the onions turn light brown.
Add ginger garlic paste, garam masala powder. Saute for few seconds. Add chopped tomato, salt and red chili powder. Cook on low heat until tomatoes become paste-like. Adjust salt and add eggneer cubes.
Mix gently and cook for a minute or two. Add cilantro (coriander) and mix gently. Remove from heat.



This goes very well with steamed rice or roti or chapati.

Egg Fried Rice

This is a very common dinner item for me as it is easy to prepare and whole meal itself.I love eggs in any format. Baked, poached, scrambled, curried, fried, or just raw ;-) (its been a while since I tried it raw).


What you need to make this Fried Rice:

4 cups cooked rice (white or brown)
2 cups mixed vegetables (broccoli florets, baby corn, carrots, sugar snap peas, bell pepper strips)
3 large eggs
1+1 tbsp sesame oil (or other cooking oil of your choice)
1 spring onion, diced2 cloves garlic, finely chopped
1 tsp pepper powder
2 tbsp soy sauce
1 tsp hoisin sauce
1 tsp hot sauce (optional)
1 tsp roasted sesame seeds
1 tsp tomato ketchup (optional) 1

How to do:

1. Optional step: Blanch vegetables. (Keep vegetables in hot water for 4 minutes and transfer into cold water. The result is cooked, but crisp vegetables)
2. Beat eggs and keep aside.
3. Heat 1 tbsp oil in a wok on medium-high. Add beaten eggs. Scramble eggs well. Once cooked, remove and keep aside.
4. Heat remaining oil, add garlic and vegetables. If blanched, no need to saute more than 1/2 minute. Otherwise, saute until the vegetables are done.
5. Add soy sauce, ketchup, hot sauce, hoisin sauce, pepper powder. mix well
6. Add rice and spring onions, eggs. Keep stirring with delicate hand until mixed well.
7. Remove and serve hot.

When I was in Chennai the cook would make something called Bull's eye. He breaks an egg and drops (literally) it on a moderately hot, well greased tava. He cooks only one side. Sprinkles some salt and pepper before throwing it carefully on the plate. The outcome is just delicious. The white would almost be done, but the yolk is warm and creamy. Dip a piece of toast in the yolk. Yum!