Egg Vegetable Fried Rice

Ingredients :

1. Basmati Rice  - 2 Cups
2. Carrots  chopped -  3 Nos
3. Beans chopped- 2 Cups
4. Green Peas Chopped Frozen - 1 Cup
5. Onions -  1  No cut lengthwise
6. Ginger - Garlic paste - 1 tbsp
7. Garam Masala- 2 tbsp
8. Pepper powder- 1/2 tsp
9. Tomato Sauce- 1 tbsp
10. Soya Sauce- 1 tsp
11. Egg - 3 Nos
12. Bayleaves- 2 Nos
13. Star Anise- 2 No
14. Cloves- 10 Nos
15. Cardamon - 3 Nos
16. Cashewnuts - 10 Nos
17. Raisins  - 10 Nos
18. Chopped coriander.
19. Lemon  Drops
20. Salt as required.
21. Ghee- 3 tbsp
22. Oil - 3 tbsp

How to Cook .

1. Clean the basmati rice and soak in water for 15 minutes.
2. Drain out the water and keep the rice aside.
3. Scramble the egg with pepper powder and salt , keep this aside.
4. Add 1 tbsp ghee and fry the cashewnuts and raisins , keep this aside.
5. Add 1 tbsp oil and fry the onions , keep this aside.
6. Add 1 tbsp ghee to the pan and  fry the cloves , cardamon , star anise and the bayleaves.
7. Add the chopped vegetables , garam masala , ginger garlic paste and close the pan , cook for 10 minutes.
8. Add the cleaned rice , 1 tbsp ghee and stir fry the rice for 15 minutes.
9. Add tomato sauce , soya sauce , chopped coriander and mix well with the rice.Saute for 2 minutes.
10. Add  4 cups of water , salt and bring to boil .
11. When it come to boil add the lemon drops, close the pan and cook in low flame for minimum 30  minutes.
12. After rice is cooked , mix the scrambled egg with the cooked rice .
13. Garnish with fried cashewnuts, raisins , onions , scrambled egg and coriander leaves.

Varuthe Aracha Egg Curry Nadan style

Ingredients  

1. Boiled Eggs 2 to 4 No
2. Onion - 4 No
3. Coconut grated-  4 tbsp 
4. Whole coriander- 1tbsp
5. Whole Black pepper - 1 tsp
6. Garam Masala- 1 tbsp
7. Red Chilly- 2 No
8. Ginger- garlic paste - 1 tsp
9. Tomato-1 Big
10. Turmeric Powder-1/2 tsp
11. Oil-3 tbsp
12. Salt as required
13. Coriander leaves for garnishing.

How To Cook

1. Boil the eggs and keep it aside
2. Add 1 tbsp oil to a pan ,add grated coconut , whole coriander , black pepper, red chilly and fry till it turn brown colour. Keep aside for cooling.
3. After sometime ,with little water , grind to a paste form  .
4. Heat 2 tbsp of oil in the pan , add ginger garlic paste , when the raw smell of it goes , add the onions with little salt. 
5. Saute the onion till it turn dark brown in colour.Make sure it doenst get burned. 
6. After the onions are done , add the masala and saute for 2 minutes .
7. Now add tomato with little water and cook till the oil start to leave the sides of the pan.
8. Add the cooked paste to this with 1 and a half cup water.
9. Close the pan and cook for 5 minutes.
10. When the gravy start to thicken , off the flame.
11. Garnish with coriander leaves.
12. Serve hot with rotis, parathas.

EGG ROAST IN COCONUT GRAVY

Ingredients:

1. Onion big cut lengthwise  - 3 Nos
2. Egg- 2 No
3. Ginger- Garlic paste - 1 tbsp
4. Tomato sauce- 3 tsp
5. Green chilly - 1 no
6. Garam Masala- 1 tsp
7. Turmeric Powder-1/4 tsp
8. Kashmiri Chilly Powder-1 tsp
9. Coriander Powder-2 tsp
10. Coconut milk - 3 tsp mixed with 1.2 glass luke warm water.
11. Salt - as required
12. Oil - 3 tsp 
13. Coriander leaves.

How to Cook

1. Boil the egg for 10 minutes and keep this aside for 15 minutes.
2. After 15 minutes , peel off the skin and keep the egg aside.
3. Heat oil in a pan and saute the ginger- garlic paste, saute for 1 minute till the raw smell of it goes off.
4. Add onions, green chilly  little salt and saute it very well till the onion  turns light brown in colour.
5. Add all the masalas(6,7,8,9) and cook it for 2 minutes.The onions would have turned dark brown in colour. Make sure you donot overcook the masalas.
6. Add the tomato sauce and saute for 2 minutes.
7. Add water,required salt, chopped coriander leaves and cook for sometime till the gravy start to thicken.
8. Add the coconut milk. Saute for 1 minute.
9. Add 1 tsp oil to another pan and roast the boiled egg . Keep moving the egg with a spoon for 2 minutes .
10. Add this cooked egg to the prepared gravy and cook for another 2 minutes.
11. Garnish with coriander leaves.

Potato Egg Curry

Ingredients

1. Onion - 3 No
2. Egg- 2 No
3. Potato- 1 Big
4. Ginger- 1 piece
5. Tomatoes- 2 No
6. Green Chilly-1 No
7. Garam Masala- 1 tbsp
8. Turmeric Powder-1/4 tsp
9. Chilly Powder-1/2 tsp
10. Coriander Powder-2 tsp
11. Chicken Masala Powder- 2 tsp
12. Salt - as required
13. Oil - as required
14. Curry Leaves

How to Cook

1. Heat oil in a pressure pan and saute the ginger , curry leaves, green chilly and onion  till onion turn translucent.
2. Cut the potatoes into 8 cube pieces.
3. Boil water and cook the egg for 2 minutes and keep it aside.
4. Add all the masalas (  from 7 to 11 ) to the pressure pan  and fry it for 1 minute.
5. Add the tomatoes, close the pan and cook till oil is clear.
6. Add 2 glass of water ,potato cubes close the pressure pan and cook to 4 whistles.
7. Add the cooked egg .
8. Garnish with curry leaves.

Egg Masala Curry

Ingredients

1. Onion - 3 No
2. Egg- 2 No
3. Ginger- 1 piece
4. Tomato- 2 No
5. Green Chilly-1 No
6. Garam Masala- 1 tbsp
7. Turmeric Powder-1/4 tsp
8. Chilly Powder-1/2 tsp
9. Coriander Powder-2 tsp
10. Chicken Masala Powder- 2 tsp
11. Salt - as required
12. Oil - as required
13. Curry Leaves

How to Cook

1. Heat oil in a pan and saute the ginger , curry leaves, green chilly and onion  till onion turn translucent.
2. Boil water and cook the egg for 2 minutes and keep it aside.
3. Add all the masalas (  from 5 to 10 ) and fry it for 1 minute.
4. Add the tomatoes and cook till the oil becomes clear . Add 2 glass of water , close the pan and cook for 15 minutes.
5. Add the cooked egg .
6. Garnish with curry leaves.

Varuthe Aracha Egg Curry

Ingredients  

1. Boiled Eggs 2 to 4 No
2. Onion Shallots -1/4 cup
3. Onion- 1 No
4. Coconut grated- 1 cup
5. Red Chilly- 2 No
6. Ginger - 1 small
7. Garlic- 2 No
8. Tomato-1 Big
9. Coriander Powder-1 1/2  tsp
10. Turmeric Powder-1/2 tsp
11. Chicken Masala- 1 1/2 tsp
12. Oil-2 tbsp

How To Cook

1. Boil the eggs and keep it aside
2. Heat 1 tbsp of oil in the pan , add whole ginger, garlic ,red chilly,onion shallots,and saute for  1 minute.  
3. Add grated coconut with 2 tbsp coriander powder , 1/2 tsp turmeric powder and fry it till brown.
4. Keep the above mixture to cool and after it gets cooled , grind the mixture with 3/4 cup of water.
5. Heat 1 tbsp of oil in a pan and add big onion and saute till translucent. Add  turmeric powder, chicken masala , required salt and saute for 1 minute.
6. Add tomato cut into small pieces and saute it until it gets mixed well. Then add the grinded paste , saute for 2 minutes.
7. Add little water ( depending on how much gravy you want ) and again let it cook for 1 minute.
8. Add the boiled eggs to the curry. Garnish with curry leaves.