GREEN CURRY EGG

(Serves 2-3)

This is a very simple recipe, very easy to put together but an absolute hit. This is another way of enriching the insipid quick fix egg curry. The cooking time is under fifteen minutes so this is a must try. If you don’t have coconut milk you can use two tablespoons of scraped coconut, mixed with four tablespoons of cream instead. Do not forget to leave your comments when you try this recipe. Happy cooking!

Ingredients

• Egg: 4, boiled
• Oil: 2 tablespoons
• Onions: 1 small finely chopped
• Garlic: 3-4 cloves
• Coriander leaves: 1 cup
• Green chillies: 1
• Cumin powder: 1 teaspoon
• Tomato ketchup: 2 tablespoons
• Red chilli powder: 1 teaspoon
• Coconut milk: ½ cup
• Salt: to taste

Preparation

Grind coriander leaves, green chilli and garlic into a smooth paste.

Boil eggs, peel and cut them into halves.

Method

Heat oil in a pan and add the chopped onions. Sauté till translucent and add cumin powder and red chilli powder. After about one minute add the ketchup and the coriander leaves paste. Sauté over high heat for two minutes and add half a cup of water. Reduce heat and simmer till oil separates. Adjust salt and pour in coconut milk. Give it a stir and turn off heat. Pour the sauce over the eggs and garnish with coriander leaves. Serve hot with steamed rice. 

STIR FRIED EGGS

(Serves 4)


Ingredients

• Eggs: 4 hard boiled and peeled
• Mushrooms: 8-10 roughly sliced
• Green Bell Peppers: 1 large sliced
• Onions: 1 medium diced
• Garlic: 3 cloves
• Jalapenos/Green chillies: 2 roughly chopped
• Oil: 2 tablespoons
• Soy sauce: 2 tablespoons
• Vinegar: 2 tablespoons
• Salt: to taste
• Black pepper powder: ½ teaspoon
• Ginger: Julienned, for garnishing

Method

Heat oil in a pan and fry the hard boiled eggs till golden brown, remove eggs and cut them into halves. In the remaining oil add garlic and sauté for a minute. Add mushrooms and sauté till they change colour. Add  bell peppers, onions, jalapenos and toss them for two to three minutes. Add soy sauce, vinegar, salt and black pepper powder. Sauté for two minutes and add the eggs. You can add some tomato sauce before adding the eggs for a tangy taste.  Garnish with ginger juliennes and serve hot.

MASALA EGG

(Serves 4)


Ingredients

• Eggs: 4, first boiled and then fried
• Onions: 2 medium, finely chopped
• Tomatoes: 2 medium, finely chopped
• Garlic: 4 cloves finely chopped
• Green chillies: 2 finely chopped
• Oil: 4 tablespoons
• Cumin powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Turmeric powder: ¼ teaspoon
• Tomato ketchup: 2 tablespoons
• Salt: to tase
• Coriander Leaves: for garnish

Method

Heat oil in a pan. Add garlic and chillies and sauté till fragrant. Add the onions and sauté till golden brown. Toss in the tomatoes and saute till soft. Add cumin powder,coriander powder, turmeric powder, salt and tomato ketchup. Add half a cup of water, cover and cook over medium heat till the moisture evaporates. Add eggs and saute for one minute. Transfer to a platter and garnish with coriander leaves. Serve hot.

EGG CHEESE CURRY

(Serves 4)


This is one way of turning your regular egg curry or masala egg into something exotic by adding a few extra ingredients. My fellow students who live miles away from home and practically live off eggs should find this recipe extremely comforting.

Ingredients

• Eggs: 4 hard boiled, peeled and halved
• Onions: 2 medium, finely chopped
• Turmeric powder: 1/2 teaspoon
• Cumin powder: 1/2 teaspoon
• Garlic: 4 cloves finely chopped
• Green chillies: 2 finely chopped
• Tomatoes: 2 medium, finely chopped
• Oil: 4 tablespoons
• Fresh cream: ½ cup
• Grated cheese: ¼ cup
• Salt: to taste
• Sugar: to taste
• Coriander Leaves: for garnish

Method

Heat oil in a pan. Add garlic and chillies and sauté till the garlic turns light brown. Add onions and sauté.  When the onions turn golden brown add the tomatoes and sauté till the mixture gives out oil. Add turmeric powder, cumin powder, salt and sugar and sauté for three more minutes. Reduce heat and stir in the cream. Wait for one minute and add the eggs. Garnish with grated cheese and coriander leaves.