Ingredients
4 Eggs
1 Onion
1 Tomato (small)
6 Garlic flakes
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chilli powder
1/4 Cup coconut paste
1/4 tsp Fennel seeds
1/2 tsp Fenugreek seeds
2 tbsp Tamarind paste
?Cup water
Oil for cooking
Salt to taste

method:
Chop the onion, , tomato and garlic.?
Heat the oil.?Add fennel seeds and fenugreek seeds.?
Add the , onion? garlic.and tomato?
Saute till they turn brown
Cook till it turns tender.?
Mix turmeric powder, red chilli, coriander powder and salt.?
Fry the mixture for few minutes.?
Add coconut, tamarind paste and water. Bring it to boil.?
boil the eggs in the water and peel the shell and drop it in the above kuzhambu. .?
Cook it covered over medium flame for 10 minutes.?
Once the eggs are cooked properly, adorn the gravy with coriander leaves.?
Serve it with steamed rice.

Ingredients

Eggs – 6 (boiled and shell removed)

1. Coconut – 1/2 (Grated)
2. Khus Khus – 1/2 Teaspoon
3. Garlic – 1 Full pod
4. Ginger – 2 Inch Piece
5. Somph – 1/2 Teaspoon
6. Pottu Kadalai – 1 tablespoon
7. Red Chillies – 10
8. Dhania powder – 1 Tablespoon
9. Chilli Powder – 2 tablespoon

Big onion – 200 Gms (4)
Green chilli – 5
Curry leaves – A few
Coriander leaves – A small bunch
Salt – To taste
Cinnamon Powder – A small pinch
Cloves – 4
Bay leaf – 1
Turmeric powder – 1 Teaspoon

Method

Heat a frying pan with a little oil. Fry items 1-9 till the raw smell goes.
Grind it in a mixie to a fine powder.
Heat the vessel with ghee or oil, add somph and curry leaves, bay leaf, cinnamon and cloves.
The add split green chilli, and cut onions. When the onions are slightly browned add tomatoes.
When tomatoes are cooked, add turmeric powder and ground masala, cook well till masala gets cooked and is mixed with onion and tomatoes, add salt to taste.
Now add 600 ml (3 Glasses) of water and when the curry boils well, add and shelled eggs slightly cut one side just for the masala to go in.
Remove from fire, add juice of one lime add cut coriander leaves.

Variations:

You can make the same curry. Keep it in a flat dish on the fire, when the curry boils break eggs one by one to form bulls’ eye. Slowly keep moving the bulls – eyes to the side and add next egg. Remove from fire. Add cut coriander leaves lemon juice of 1 lime.

In the same curry you can add egg omelette cut into diamond shaped pieces boil for a few minutes and remove.

Ingredients

Eggs – 6
Onions – 4
Tomatoes – 4
Dhania Powder – 2 Teaspoon
Chilli Powder – 2 teaspoon
Somph – 2 teaspoon
Jeera – 1 teaspoon
Pepper – 1 Teaspoon
Garlic – 6 Pieces
Cloves – 2
Cinnamon – 2 small pieces
Cardamom – 4
Bay Leaf – 1
Oil – 4 Tablespoon
Salt – To taste
Coriander Leaves – A small Bunch
Ginger – 1 Small Pieces
Curry Leaves – A few

Method

Boil eggs, and cut into half, lengthwise. Place cut side on the top and arrange on a plate.
Grind somph, jheera, pepper, garlic, ginger and chilli and dhaniya powder, mix well.
Heat a kadai with oil. And add spices and curry leaf, then cut onions. When onions are slightly browned, add cut tomatoes. When tomatoes are cooked, add ground masala, turmeric powder, salt.
Mix well. When masala is well cooked remove, place on top of the eggs arranged on a plate. Deco rate it with cut coriander leaves.

Ingredients

Eggs – 6(Boiled and shell removed)

For frying & Grinding:
Coconut – 1/2
Khus Khus – 1 Teaspoon
Cashewnuts – 50 Grams
PottuKadalai – 1 Tablespoon
Green Chillies – 6
Ginger – 2 Inch
garlic – 1 Full Pod

Onion Big – 2 Cut into small pieces
Tomato – 2 Cut into small pieces
Curry leaves – A few
Coriander Leaves – A small Bunch
Cloves – 4
Cardamom – 4
Cinnamon – 1 Small Piece
Bay Leaf – 1
Salt – To taste
Oil – 4 tablespoon

Method

Heat oil in a vessel. When hot, first add the spices, curry leaves, then add the cut onions cook well till the onions are a little golden brown. Then add cut tomatoes, cook till tomatoes cooked. Add the ground masala and cook well till the raw smell goes, add turmeric powder, and kesari powder. Then add 600 ml of water and boil the curry well. Add salt to taste.

When the curry is well boiled add the shelled eggs with a small slanting cut on one side of the egg, remove from fire add cut coriander leaves.

Ingredients

Eggs – 4
Potato (Boiled) – 2
Onion – 2
Green Chillies – 5
Ginger – 1/2 Inch
Somph – 1/2 Teaspoon
Egg – 1 Beaten for cooking
Turmeric Powder – 1/2 teaspoon
Salt – To taste
Bread Crumbs Maida – 2 Tablespoon
Oil – 2 tablespoon
Oil – For frying the cutlets

Method

Boil the eggs. Shell and grate into small fine pieces in a cheese grater.
Boil the potato, and mash them well.
Heat 2 table spoon of oil in a frying pan and fry somph, cut onions, cut ginger, cut green chillies, and add turmeric powder, fry well, till onions are golden brown, then add mashed potato, mix well, then add grated eggs, mix well and add salt to taste.
When mixture is cooled roll into required shapes.
Beat 1 egg, add maida, and salt, dip each cutlet into the mixture, roll in bread crumbs and deep fry till golden brown.

Ingredients

Eggs – 8
Big Onions – 3
Green Chilli – 3
Peas – 1/4 Kilo
Turmeric Powder – 1 teaspoon
Potato – 2
Ghee – 3 tablespoon
Curry Leaves – A few
Coriander Leaves – 1/2 Bunch
Salt – To taste
Black Gram Dhal – 2

Method

Cut onion and green chillies.
Beat the eggs well, add salt and turmeric powder and beat well.
Heat the ghee in a frying pan – fry the onion and chilli well.
Add the fried onions, add chillies to the beaten eggs beat well again.
Pour the eggs mixture to a shallow dish and steam cook it.
Cut the steamed egg mixture into small pieces.
Boil the potatoes, peel and cut into small pieces. Cook the peas and keep it aside.
Heat ghee in a frying pan, add curry leaves, and black gram dhal. Then add cut potato and peas. Stir well and fry till potatoes are slightly brown. Then add the cut eggs pieces, mix well and garnish with cut coriander leaves. Serve hot.

Ingredients

Eggs – 6
Maida – 400 Gms.
Green Chillies – 8
Onions – 4
Ginger – 11/2 Pieces
Garlic – 5 Single Pods
Somph – 1 Teaspoon
Ghee – 200 Gms.
Salt – To taste.

Method

Cut onions, green chillies, ginger and garlic into fine pieces.
Mix maida with water, add salt and bring to dosai consistency.
Heat a frying pan with a little ghee and fry onions, add green chillies. Beat the eggs well.
Grind somph, ginger, garlic.
To the mixed maida add beaten eggs, ground masala and fried onions and chillies.
Heat a dosai tawa spread a thin layer of the mix: pour a teaspoon of ghee around the parota cook well. Make all the parotas in the same way.
Heat a kadai, add ghee. Put the parota, break them up into piece. Cook till all the parota are broken and red in colour. Add coriander leaves and serve hot.

Ingredients

Eggs – 3
Bread Slice – 10
Milk – 1/2 Glasses
Sugar – 100 Grams
Ghee – 4 Tablespoon
Kesari Powder – 1/4 Teaspoon
Saffron – 1/4 Teaspoon

Method

Cut each bread slice into half.
Beat the eggs add the milk, sugar, kesari powder and saffron, mix well.
Dip bread slice into the milk and arrange them on a plate.
Heat a dosa tawa or frying pan. When hot, add 2 teaspoon of ghee, spread the ghee, when hot, add 1 slice of soaked bread, cook for a few minutes, turn the other side, cook well. And remove. Repeat with each slice like this. Keep a medium low fire. If it is too much, the bread slice will darken in colour. Serve hot.