Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal

Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal is a tasty side dish suitable for rice as well as rotis. Cauliflower & egg is a super combo and both taste delicious in this recipe. This tastes good with sambar, rasam and curd.

Here we go for the recipe...

Recipe for Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal:

Cuisine : Indian| South Indian

Category: Side Dish

Preparation time : 10 Minutes

Cooking time : 15 Minutes

Serves  – 2-3

Ingredients:

• Cauliflower Florets – 1 cup
• Egg – 2 Nos
• Ginger (finely chopped) – 1 tsp
• Onion (finely chopped) – 1 No.
• Green chilli (finely chopped) – 1 No.
• Turmeric powder – ½ tsp
• Pepper powder – 1 tsp
• Coriander| cilantro (finely chopped) – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Curry leaves - few

Method:

1. Cut cauliflower into florets and soak in hot, salted water for 10 minutes.
2. Wash the florets  in running water. Drain them from water & keep aside.
3. In a kadai, heat oil and season with curry leaves.
4. Add finely chopped ginger, onion & green chilli, one by one and sauté till onion becomes translucent.
5. Add turmeric powder & mix everything. To this add the cauliflower florets & ½ of the salt required for the recipe and  mix very well. Sprinkle little water and cook the cauliflower covered for about 5 minutes.
6. In the mean time, beat eggs with  salt required for egg alone and keep aside.
7. When the cauliflower is ¾ th cooked, slide the cauliflower to the edge of the kadai and add the beaten egg in the centre. Allow to cook egg without disturbing for a while.
8. When the egg is cooked,  just scramble the egg into pieces and mix with cauliflower.
9. Add pepper powder, mix everything well and allow to cook for 2 minutes.
10. Finally add coriander leaves and switch off.

Tasty cauliflower muttai poriyal is ready to enjoy with hot steamed rice!!

Note:

• Don’t overcook  cauliflower.
• Carefully add salt as we are adding it in different stages.

Tags: Cauliflower egg bhurjee recipe, Cauliflower stir fry with egg, scrambled cauliflower & egg recipes, cauliflower recipes, egg recipes, cauliflower muttai poriyal, gobi anda fry recipe, side dish recipes, Side dish for rice, Side dish with cauliflower, Side dish with egg, Side dish for roti, cauliflower stuffing for bread

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Spicy Egg Fry | Muttai Varuval | ஈஸி முட்டை வறுவல்

Spicy Egg Fry | Muttai Varuval | ஈஸி முட்டை வறுவல் is a spicy, tasty egg recipe using hard boiled eggs blended with some spices. The recipe which I’m giving here needs a few ingredients, very simple to follow and can be made in jiffy. I’m sure that  its taste cannot be compromised with any other complex recipes and it would be a treat for the egg-lovers.

Ingredients:

• Eggs – 4 Nos
• Onion (finely chopped) – 1 No.
• Green chili (finely chopped) – 1 No.
• Tomato (finely chopped) – 1 No.
• Red chilli powder – 1 tsp
• Garam masala powder – ½ tsp
• Turmeric powder – ¼ tsp
• Curry leaves - few
• Oil – 1 tbsp
• Salt to taste

Method:

• Boil eggs, remove the shell and cut into halves. Keep aside.
• In a non-stick pan, heat oil, add finely chopped onion and sauté till it becomes golden brown.
• Then add green chilli, curry leaves and tomato. Cook till the tomato becomes mushy.
• Now add all the spice powders and sauté for a while.
• Add ¼ cup water and allow the masala to cook.
• When the masala thickens, place the egg halves on the pan and evenly grease the egg halves with the masala.
• Close the lid and allow to cook for about 5 minutes in simmer.

Spicy Chettinad style egg fry is ready to serve! This egg fry goes well with sambar, dhal, curd or with rotis as well as pulaos.

Note:

• Don’t toss the egg halves in the masala as there is a possibility of egg yoke coming out.

Tags: Egg fry recipe, Egg recipes, Chettinad style muttai varuval recipe, Simple egg fry recipe, Easy egg fry recipe, Easy muttai masala, Easy muttai varuval recipe, South Indian style Egg recipe, Bachelor egg recipes.

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Egg drop curry | Broken Egg Gravy | Poached Egg Gravy |உடைத்து ஊற்றிய முட்டை குழம்பு

Egg drop curry | Broken Egg Gravy | Poached Egg Gravy |உடைத்து ஊற்றிய முட்டை குழம்பு is a famous Goan specialty dish. It is a quick curry which we can reserve for lazy Sundays. Usually, our regular egg curry with boiled eggs can also be made very quickly, but the specialty in this  Egg drop curry is that it the eggs don’t need to be boiled separately.  But we have to follow some steps to make it perfect! That’s all. If we learn the art of  making this curry perfect, we can even make it for guests! The pet name for this curry in our family  is Pothu Ooththi  meaning “break” & “drop”!

Here is the recipe.

Ingredients:

• Egg – 3 Nos.
• Shallots (finely chopped) – 3 tbsp
• Tomatoes (finely chopped) – 1 No.
• Green chilli (slitted) – 1 No.
• Garlic (crushed) – 4 pods
• Turmeric powder – ¼ tsp
• Red chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Tamarind  – small gooseberry size
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Pepper – 1 tsp
• Fennel seeds – ½  tsp

For seasoning:

• Oil – 2 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few.

Method:

1. Keep all the ingredients ready as mentioned above.
2. Soak tamarind in a cup of water.
3. Take a broad vessel with flat bottom, pour oil and season with the items given “For seasoning”.
4. Add finely chopped onions, crushed garlic and slitted green chilli and sauté till the onion becomes brownish in colour.
5. Then add tomatoes and sauté until it gets mashed well.
6. Add all masala powders given above and sauté till oil leaves from the masala.
7. Now add tamarind pulp extracted from the soaked tamarind and salt and bring it to a boil.
8. In the mean time, grind the ingredients given for grinding by adding little water and keep it ready.
9. Once the raw smell of the tamarind and masala goes off, add the ground paste.
10. When the gravy is about to boil, break the egg and carefully drop the broken egg into the gravy.
11. Close with a lid and cook in simmer for about 5 minutes. Open the lid and pour some gravy over the egg so that the egg will get cooked faster.
12. Then close the lid and keep in fire for about 5 minutes. Once the eggs are cooked, switch off and serve.

Your spicy, tangy Egg Drop Curry is ready to serve. It can be served with hot steaming rice and rotis. Any stir fires | poriyal or vegetable kootu goes well with this gravy. Today we had the curry with Chow chow kootu and colour vadams!

Note:

• Care should be taken while dropping the broken egg into the gravy. You should lower your hand nearer to the gravy maximum possible and gently drop so that the yoke and white part of the egg remain together.
• Don’t stir the gravy once eggs are added.
• The vessel used for making this curry should be broad enough to accommodate the eggs.
• Don't overcrowd the gravy with eggs at any point of time. 

Tags: Egg Drop curry, Udaithu potta muttai kuzhambu recipe, Goan special egg drop curry, Broken egg gravy, poached egg gravy, egg curry without boiling eggs, easy to make egg curry, secrets of making egg drop curry perfect, how to make egg drop curry, how to drop broken egg while making egg drop curry, poththu oothiya muttai kuzhambu

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Egg Fried Rice (Indo-Chinese Version)

Egg Fried Rice is very easy to prepare and it can fit into any special lunch/dinner menu too.  I prepare this rice only on holidays or for dinner since in my family, we prefer to eat when it is hot hot!.  Today,  being Sunday, I prepared this for lunch with all the fresh veggies on hand. We discuss more about fried rice in my earlier post for Vegetable Fried Rice. So, I am straight away going for the recipe.

 Ingredients:

• Basmati rice     - 1 cup
• Garlic (very finely chopped)  - 10 pods
• Egg – 2 Nos.
• Capsicum         - ¼ cup
• Carrot  - 1 No.
• Beans   -  3 Nos.
• Cabbage – 2 leaves
• Spring onion  - 2 sprigs
• Tomato sauce – 1 tbsp
• Soya sauce – 1 tsp
• Chilli sauce  - 1 tbsp
• Pepper powder - 1 tbsp
• Salt to taste
• Oil  - 3 tbsp

Method:

1. Cook the basmathi rice with 1:2 water and salt. Spread the cooked rice in a flat bowl and drizzle some oil over  it so that it will not stick.
2. Cut the vegetable into thin, long pieces. Finely chop the white and green parts of the spring onion and keep them ready. Beat the eggs in a separate bowl with a little salt and pepper powder.
3. In a flat bottomed non stick pan, pour oil and add finely chopped garlic and sauté till you get nice aroma. Add white part of the spring onion, sauté a little, then add all vegetables along with a portion of finely chopped spring onion (green part) and sauté vegetables in high flame for 2 minutes.
4. Then add salt required for vegetables and all sauces, sauté well for 1 minute. By this time, the veggies would have shrunk.
5. Now, slide all the veggies to one corner of the pan and pour the beaten egg to the other side and allow it to cook. When the egg is done, scramble into pieces and mix with the veggies.
6. Then add rice ,  pepper powder and the balance spring onion , gently mix rice with egg-vegetable mixture.  Check for salt and add if required. After everything gets mixed with the rice evenly, switch off the stove.

Your hot Egg Fried Rice is ready to serve! It can be served with tomato sauce, any raita or veg/non-veg Manchurian of your choice!!

Note:

• Don’t skip adding capsicum &  spring onion in this recipe.
• You can add ajinomotto if you want more Chinese favour which I don’t prefer to add.
• You can use white pepper powder also instead of black one.
• If you find difficult cooking egg in the same pan, you can scramble it separately and add it to the rice.

 Tags: Indo Chinese Egg Fried Rice recipe, Restaurant style egg fried rice, How to make egg fried rice at home? Egg and mixed vegetables fried rice, Indianised version of egg fried rice, vegetable egg fried rice, egg fried rice without ajinomotto

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Muttai Thokku (Egg Masala)

Preparation time :15 minutes     

Cooking time : 15 minutes

Serves 3 

Difficulty :  Easy

Egg masala/ Egg thokku is always in the hit list of my menu. Usually during working days, I don’t have the opportunity of preparing this masala since my son and I don’t prefer taking non vegetarian dishes in our lunch boxes. So today I prepared this masala as an accompaniment for rice and sambar. Here is the recipe.

Ingredients:

• Egg – 3 Nos.
• Onion (finely chopped) –  1 No. (Medium size)
• Coriander leaves for garnishing

 To grind:

• Tomato – 1 No. (Medium size)
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Pepper – 1 tsp
• Fennel seeds – ½ tsp
• Khus khus – ½ tsp
• Grated coconut – 2 tbsp
• Garlic – 3 pods

 For seasoning:

• Oil – 1 tbsp
• Cinnamon – a small piece
• Curry leaves few

Method:

Boil the eggs and remove the shell carefully. Make a slit on the surface of the egg and keep it aside. Grind the items given under “To grind” to a fine paste and keep it aside. Pour oil in a kadai and season with the items given under seasoning, then add onion and sauté well till the onion becomes golden brown colour. To this add the ground masala and sauté till the raw smell of the masala goes off. Then add ½ cup of water and bring it to boil. When the gravy gets shortened like a thick gravy, add the eggs and mix the masala so that all the eggs get coated with the masala completely and cook for 2 minutes or till it reaches thokku consistency. Switch off and garnish with coriander leaves.

Your egg masala or egg thokku is ready to be served with piping hot rice! Do it and enjoy with your family!!

This will be little  spicy since we add pepper corns and hence can be served as  a good side dish for rice with sambar/curd or with some bland pulao like Jeera Pulao, Peas Pulao, etc, or with roti/parotta.

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