Egg Tava Fry | Egg Masala Fry | Boiled Egg Fry

Egg Masala Fry/ Egg Tava Fry, an easy to make egg recipe with the boiled eggs. When i'm too bored of eating plain boiled eggs, i used to prepare this. If i'm making this as side dish for sambar & rice or any kid of paratha/rotis, i use sambar powder for flavoring, but if it's for biryani or pulao,then i use garam masala powder instead of sambar powder. Now you get the idea, right?There is no strict procedure for this recipe, whatever spice you like, use that to marinate the eggs and fry it, Tada, your Egg Fry is ready. Now let's see how i prepared this.

Egg Tava fry

Preparation Time : 10 mins | Cooking Time : 2 mins | Serves : 2 
Recipe Category: Side Dish | Recipe Cuisine: Indian

Ingredients
Boiled Egg - 2 
Pepper powder - 1 tsp
Turmeric - a pinch
Red chili powder - 1/4 tsp
Sambar powder - 1 tsp
Salt - to taste
Oil - 2 tsp

Procedure

In a plate, take all the ingredients except oil and egg. Add a tsp of water and make a thick paste. Slice the boiled egg and add into the masala and coat well. If you have time, let it marinate for 10-15 mins, otherwise proceed to the next step.In a pan, heat the oil in the low flame, place the eggs on the pan and let it cook on each sides for one min, then gently flip the eggs and cook on other sides too.Switch off the flame & remove it on the plate.Tada, within mins, tasty egg masala fry is ready.

Notes:

• Adjust the chili powder and pepper powder as per your liking.
• You can make this with only pepper powder & skip the red chili powder and vice versa.
• While cooking, keep the flame in low to avoid the burning of the spices.
• Instead of sambar powder , you can use garam masala powder too.
  

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Egg Fried Rice | Restaurant Style Egg Fried Rice | Indo Chinese Recipe

Egg Fried Rice, a famous Indo-Chinese rice recipe made with eggs and vegetables. Among all the indo chinese recipe that are available in India, without a doubt , this egg fried rice easily top the list.

Not only this rice is delicious, it hardly takes a few minutes to put together everything when you have cooked rice in hand, that's the another reason for its popularity in fast food center throughout the country.

After knowing the knack of making  perfect  Veg fried rice ,now i'm quite confident in trying other fried rice recipes and as expected this egg fried rice also turned out so tasty. 

In addition to the eggs, i have added few more vegetables for extra crunchiness in the rice, but you can skip the vegetables and make it with eggs alone too. 

Egg Fried Rice

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Rice | Recipe Cuisine: Indochinese
Restaurant Style Egg Fried Rice, Egg Fried Rice, Indo Chinese recipe Egg Fried Rice, a famous Indo-Chinese rice recipe made with eggs and vegetables.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Cooked Basmati Rice - 3 cups
Egg - 3
Mixed Veggies - 3/4 cup(capsicum,cabbage,carrot)
Garlic - 2 tsp(finely minced)
Green onions - 3
Sesame Oil - 1 tbsp + 1 tsp
Soy Sauce - 2 tsp
Pepper powder - 2 tsp
Salt - to taste 

Procedure

First cook the basmati rice and let it cool completely. In the mean time,chop all the veggies(capsicum,cabbage & carrot) into small pieces ,finely minced the garlic & then chop the white part of the green onions and keep it ready.Heat the kadai with oil and then add the garlic.

Saute the garlic till it becomes fragrant and then add the onions,saute it for 2 mins.Then add all the carrot and saute for 2 more mins.

Then add cabbage & capsicum and required salt for the veggie and saute till all the veggies are done. 

Keep the flame in high and then add soy sauce, pepper powder into veggies and give a good mix. Now reduce the flame into low.

In an another pan, add 1 tsp of oil and crack open the eggs, add enough salt and pepper powder and mix it vigorously till the eggs are cooked and it becomes non-sticky to the bottom of the pan. 

Now add both the cooked rice  and egg  into the veggie and gently mix it well.Finally add the finely chopped green parts of the green onions and switch off the flame.

Tasty & restaurant style Egg Fried Rice is ready.

Related : How to make Veg Spring Rolls

Notes:

• I have already added salt while cooking the rice, so while sauteing, just added salt for the veggies alone.
• Saute the veggies in high flame to get that smoky flavor.
• Adjust the soy sauce as per your liking of that sauce.The amount i mentioned here gives mild flavor of soy sauce.
• Make sure to use good quality soy sauce which is the main flavor in the rice.
• Use Sesame oil for great flavor. 
• The veggies should be crunchy,so don't cook till it becomes soft.
• I personally don't like the crunchy beans, so i skip it,but if you would like,add some.
• Don't overcook the egg, then it becomes rubbery.
• Cook eggs and veggies side by side, that way you can put together all at the same time.
• Serve hot, it tastes best when it's hot.
  

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Egg Kurma | Egg Curry with coconut Masala | Egg Curry

Egg Kurma , an easy to make mild and flavorful egg curry with coconut masala. This Egg kurma is my recent favorite curry to have with any pulao or ghee rice and i simply love the intense coconut flavor of the curry.  As i grew up eating a  lot of coconut based dishes, i'm more fond of it and prefer it more than onion & tomato based curries. Now you know why i have some many coconut based dishes in my blog. 

Now coming to today's recipe, it's very mild and can be prepared in 20 mins if you have hard boiled eggs in hand and it goes well with both rice and roti, personally i like it better with rice over roti. Let's check out on how to make this delicious egg kurma.

Egg Kurma

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Egg Kurma, Muttai Kurma, Egg Curry, Egg Curry in Coconut Masala, Tamilnadu Curry Egg Kurma , an easy to make mild and flavorful egg curry with coconut masala. It goes well with both rice and roti.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Boiled Eggs - 3 
Onion(small) - 1
Tomato(small) - 1
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 2
Coconut oil - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Coriander leaves - few
To Grind 1
Ginger - 1/2 inch piece
Garlic - 1
Green chili -3
To Grind 2
Grated Coconut - 1/4 cup(tightly packed)
Cashews - 4
Fennel seed - 1/2 tsp

Procedure

Slice the eggs vertically into half, then cut the onions into thin slices and tomato into small pieces. Heat a kadai with coconut oil, add cinnamon,cloves & cardamom, let it fry in oil for 30 secs, then add the onions and saute till it becomes translucent.

Add tomatoes and curry and saute for 1 mins, then grind the ingredients listed under "To Grind 1" into coarse paste and add, saute till the raw smell leaves.

In the mean time, grind the ingredients listed under "To Grind 2" into smooth paste with the help of water and add into onion tomato masala. Add enough water and stir it well.

Add turmeric powder & salt, bring into boil and let it be in low flame for 10 mins, finally add the eggs and switch off the flame.

Garnish with coriander leaves and it's ready to serve. 

For more curry recipe, check out my curries collection here.

Notes:

• After the eggs are added into the gravy, immediately switch off the flame to avoid overcooking of eggs.
• You  can add a tsp of poppy seed to grind along with coconut to make more thicker gravy.
• If you have ginger garlic paste, add a tsp of it and grind chilies alone into coarse paste.
• If you want more flavor,add a tsp of garam masala at the end .
• Coconut oil gives great flavor to this kurma, so highly recommend to use it.
  

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Egg Biryani | Egg Biryani with Jeeraga Sambha rice | Biryani Recipe

Egg Biryani, an another biryani recipe to my collections of biryani.Before moving to the recipe, i have to confess few things about Egg Biryani. This Biryani is not gonna taste like mutton  or chicken biryani,since we don't use any meat here in this biryani, you don't get that meaty flavor in the rice.So all the non-veg lovers out there, keep your expectations low when you try this egg Biryani,but all i can assure you is that this biryani gonna be a really flavorful and yummy. 
Here i've used jeeraga sambha rice for this Biryani, since we like the flavor of jeeraga sambha rice more than the Basmati rice for Biryani. Basmati rice also works well,but use good quality and flavorful Basmati rice,as i said earlier we're gonna make this taste like Biryani without meat,so trying to get the maximum flavor from every other ingredients.In addition to that,use good quality of ghee, garam masala/Biryani masala powder also.Now let's see the recipe,don't be afraid by looking into the long list of ingredients,i have given ingredients separately for rice & masala,so it is long.

Egg Biryani

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 3 to 4 
Recipe Category: Biryani | Recipe Cuisine: Indian

Inspired from CookingandMe

Ingredients
Boiled Eggs - 3 
For rice
Jeeraga Sambha Rice - 1 cup
Ghee -1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Mint & Coriander leaves - a handful
Ginger Garlic Paste - 1/2 tsp
Water - 2 cup
Salt
For Masala
Onion(thinly sliced) - 1
Tomato(chopped) -1
Green Chili -1
Cashew - 6
Ghee -1 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Mint & Coriander leaves - a handful
Ginger Garlic Paste - 1 tsp
Curry leaves - few
Coconut Milk - 1 cup
Water -1 cup
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 tsp
Garam Masala - 1 tsp
Lemon Juice -1 tsp
Salt 

Procedure

First, for rice, heat the pressure with 1/2 tsp of ghee, add cinnamon,cloves & cardamom, let it fry in ghee for 30 secs,then add ginger garlic paste and mint & coriander leaves one by one and saute till the raw smell leaves.Add the water into the pressure cooker and enough salt.Bring into boil and then add the washed rice and cook it for 3 whistle.Now for masala, heat the kadai with ghee, add cinnamon, cloves & cardamom,let it fry in ghee for 30 secs, then add the cashews and roast till it becomes golden brown.Then add the onion,green chili & curry leaves and saute till the onions becomes translucent.Add mint & coriander leaves and ginger garlic paste, saute till the raw smell of ginger garlic paste leaves,then add the spices(turmeric,chili&garam masala powder).Give a good mix.Add the tomatoes and salt(enough for masala alone,remember we already add salt for rice)cook till it becomes mushy.Then add the coconut milk&water and cook till the oil separates on the top.Once the pressure is released from the pressure cooker, open it and keep the rice ready,similarly cut the eggs into half vertically and keep it ready.Add the rice into the masala.Mix it well. Place the eggs in the middle of the rice.Finally squeeze the lemon juice and cover the kadai with lid and switch off the flame,let it covered till serve.Tasty Egg Biryani is ready.

Notes:

• Instead of coconut milk, you can add water too, i have prepared both ways and it turned out good on either ways.
• Instead of garam masala, you can use Biryani masala too.
• After adding egg into the rice, keep it closed for atleast 30 mins to infuse the flavors well.
  

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Restaurant Style Egg Kothu Parotta | Egg Kothu Parotta with Veggies

Restaurant Style Egg Kothu Parotta, a delicious parotta recipe made with minced parotta, vegetables and eggs. The taste of Kothu parotta from the restaurants is so different from the parotta stall/ road side shop kothu parotta.

In the restaurant , they have added vegetables to the kothu parotta and its tastes good in its own way. So today i'm gonna share a recipe that tastes almost similar to restaurant kothu parotta.

 
I have fond memories in association with kothu parotta. ST is a big fan of parotta in any form. He likes to eat parotta even for lunch without any complaint. After marriage, due to my passport delay, i was supposed to travel alone from Chennai to Denver in flight(is there any other way? :-) ) for the first time.

I landed around 4 PM and ST was there to pick me up and we drove 1 hr to reach Longmont. By that time,I was very hungry and ST prepared egg kothu parotta for me with the frozen parotta and it was so delicious. At that time, i hardly knew any cooking (read as "NOTHING" :-)) and i was amazed by his cooking skill and the taste of the kothu parotta.

 
Ok,now coming to today's recipe, i have used home made parotta, but you can use the frozen parotta also, that too tastes equally good. In addition to the eggs, i have added some colorful veggies to make it look vibrant and inviting.

If you don't like veggies in your egg kothu parotta, feel free to omit them. Likewise, if you want to make it as pure veg kothu parotta without eggs, go ahead and make it. Still it tastes awesome! 

Restaurant Style Egg Kothu Parotta

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Dinner | Recipe Cuisine: Indian
Egg Kothu Parotta, leftover parotta recipe, muttai kothu parotta, Kothu Parotta, Restaurant style egg kothu parotta,kothu parotta,Egg kothu parotta with vegetables,minced Parotta Egg Kothu Parotta,a delicious recipe made with minced parotta,egg & vegetables.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Parotta - 4
Eggs - 2
Onion(small) -1 
Tomato(small) - 2
Ginger garlic pasta - 1 tsp
Capsicum - 1
Green peas - 2 tbsp
Carrot - 1/2
Curry leaves - few
Coriander leaves - few
Oil -1 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste 

Procedure

Chop onion,tomatoes,carrot & capsicum into small pieces.Heat a pan with oil, add cinnamon,cloves and cardamom and fry it for 30 secs, then add the onions & curry leaves, saute till it becomes translucent.

Then add the ginger garlic paste and saute it till the raw smell leaves,then add the carrot and green peas and saute in the oil for 1 min, then add the tomatoes and give a good mix.

Add all the spices (turmeric , red chili & coriander powder) & salt and mix it well with the veggies.

Now add the capsicum,give a good mix and then add 1/4 cup of water and cover cook the veggies till all the moisture evaporates.

In the mean time, roughly tear the parotta into small pieces by your hands and keep it ready, Once all the moisture evaporates from the veggies, add the garam masala powder and cook for few mins.

Then crack open the two eggs , and mix it mix vigorously , when the egg is half cooked,add the parotta pieces.

Continuously mix till all the eggs are completely cooked and the parotta becomes non- sticky to one another. Switch off the flame & add the few coriander leaves on the top.

Tasty & restaurant style Egg Kothu Parotta is ready.Serve it with Onion Raita.

Related: How to make Parotta Salna

Notes:

• I have used mix of green and red color capsicum.
• If you want more tanginess, finally squeeze 1/2 of a lemon.
• Add the parotta pieces till the egg is runny, that way you got the nice coat of egg on each piece of parotta.
• For the given measurement, the spice level is medium, you can add more or less of chili powder as per your liking.
• I have added the capsicum later in the masala as i don't want mushy capsicum in the kothu parotta.
• Instead of tearing the parotta with hands, you can cut into small pieces using knife,if you want uniform pieces.

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