Showing newest posts with label Eggs. Show older posts
Showing newest posts with label Eggs. Show older posts


Mutta Masala - Hot and Spicy!

Egg Masala:

Chettinad Style Egg Masala. Egg Chettinad. Muttai Masala Varuval. Mutta Varuthadhu.


Eggs 4-6 boiled n peeled
Turmeric 1/4 spoon
Chili powder 1 spoon
Fresh tamarind 1 large pod
Sesame oil 1/2 tablespoon
Curry leaves few.

Spices Required:

Dry coconut 2 spoons
Coriander seeds 2 spoons
Fenugreek seeds 1/4 spoon
Poppy seeds 1 teaspoon
Dry red chilies 7-9
Cumin seeds 1 teaspoon
Peanuts 1 fistful

To Serve:

Steamed rice to go with.


Dry toast the spices and powder the same.

Slit the eggs twice but by still holding their shape.

Meanwhile, extract tamarind milk and set aside.

Heat up the griddle, add oil and tempering spices if needed. And followed by remaining powdered spices. Further add salt, turmeric, chili powder and tamarind milk. Cook over low-medium heat, without lid.

When oil separates, add the eggs and cook briefly.

Serve warm to go with your steamed rice. Enjoy your meal:)


Qeema Kofta Shorba - A Little Bit Of More

Kheema Kofta Soup:

Other Names: Mutton Kola Urundai Soup. Minced Meat Balls Soup. Mutton Keema Kofta Soup. Kaima Kofta Soup.


For Kofta

For Soup

Oil few spoons
Onion 1 small bulb
Green chili 1
Garlic 1" grated
Garlic 1 clove minced
Tomato 1 crushed
Mutton broth 4-6 cups
Egg 1 number
Cilantro leaves few
Pepper powder to taste


In a wide wok, heat oil and fry the chilies, ginger, garlic, onions and tomatoes. Then, blend and puree them...extract only the liquid and discard the fiber.

Now to this veg- broth plus mutton broth, add prepared koftas, further add an egg to it and scramble them up. Bring this to boil and garnish with cilantro leaves.



Ande-Simla Mirchi Bhurji - Tastefully Simple:)

Scrambled Eggs with Bell Peppers:

Other Names: Scrambled Eggs with Capsicum. Kudaimilagai -Muttai Podimass.

People often misjudge me, that I am an active girl! Many keep handing down their responsibilities to me at work front and at home!! Come on, man...I am super lazy at times!! Well, I am actually smart enough to trick people' to think that I am energetic and active, hehe:) So, just like anybody else, I too have some good and bad days! Actually some worst days...where I find myself, hard to drag to do anything! Feel like breaking all the bonds, commitments and abscond away to Himalayas:( You know what, sometimes...I could spend an entire day reading journals and listening to music, endlessly...without moving a finger:) Those are the days, I don't even bother to fix a meal or step out for dinner! I would just console and comfort myself with leftovers or abandoned box of cookies like a loser:(

Anyhooo, as soon as I get enough motivation through books, blogs or friends...I would realize that it is not an excuse to feed myself with junk! Then, I would be don with fresh apron, walk to the kitchen, try to swap few ingredients and fix something exciting:) So, if you are like me, wondering what to fix for breakfast-lunch-dinner in less than 2 minutes. It is always easy to make scrambled eggs using only the staples from your pantry.


Eggs 4
Bell peppers/Capsicum 1-2 chopped
Green chilies 3 chopped
Onion 1 large chopped
Ginger 1" grated
Turmeric 1 pinch
Pepper powder 1 teaspoon
Oil few spoons
Mustard seeds few
Chana-urad dal 1 teaspoon
Curry leaves few.


In a wide wok, heat oil and add the tempering spices. Followed by chilies, ginger, onions and bell peppers. Fry real good till fragrant.

Add enough salt, turmeric and pepper powder.

Then add the eggs as well and scramble them over high heat.

Serve warm as a breakfast, or as a side dish to your lunch or dinner.


Bahara Ande / Eggs in Peanuts Based Sauce - Hyderbadi Style

Mutta Curry:

I am happy to post yet another 'Egg Recipe'. If you have gone through my previous posts, you probably know my love for eggs. Safe-Handy-Easy...I have used a ton of different methods for cooking eggs. Well, it never ruined my dinner:)


Eggs 4 - soft boiled
Onion 1 large grated
Ginger-garlic paste 1 spoon
Tomatoes 1 cup - puree
Tamarind paste - less than 1/4 spoon
Peanuts 1 fistful - paste
Poppy seeds 1 spoon - paste
Salt, Turmeric and Chili powder
Sesame oil and tempering spices.


Heat oil in a wok. Add the tempering spices / I simply skip this procedure sometimes.

Now add, onion and ginger-garlic...fry real good till the raw odor is gone.

Add salt, turmeric and chili powders. Cover and cook briefly.

Further add tomato puree and tamarind paste. Cover and cook till the oil seperates.

Finally add peanuts and poppy seeds paste. Add the eggs too. Cook over high heat for about 2-4 minutes, once the oil shows up on the top, remove from heat.

Serve to go with your biriyanis, pulavs, plain steamed rice or with rotis, enjoy.


Kale and Cheese Omelette - The Infinite Variable

Kale-Cheese Dinner Omelet:

So you know spinach omelet...and why not Kale? Isn't it a perfect choice to include some greens in your diet. Whenever I had to fix a bitter-tasting greens...I put some extra effort to make it quite appealing and palatable. The moment I saw this recipe on Kalyn's Kitchen, I knew that I am gonna try this recipe sooner or later. It was overwhelmingly pretty and tempting. I remembered how Mommy used to add an egg to Keerai Poriyal, when we were kids. A flash second of home-nostalgic feeling is enough for me to be in kitchen, next minute:) another few minutes, turned these fresh greens into omelette. Well...I tweaked the original recipe a bit to suit my turned out fabulous, more than my expectations:) So, here you go...

Ingredients:(Serves Two)

Large eggs 4
Milk few teaspoons.
Kale 1 bunch
Jalapenos 1 sliced
Large Onion 1 sliced
Pepper powder - maybe a little
Grated cheese - as per your choice, 1 table spoon
Olive oil (preferably)few teaspoons.


Wash and clean the greens, set aside.

Heat oil in a skillet, add jalapenos, onions and kale...stir-fry briefly till the greens wilt and reduce. Once the moisture is gone, remove from heat.

Beat the eggs vigorously till foamy, add milk and stir-fried ingredients. Mix well.

Heat a skillet, smear oil and make an omlette. Cover and cook if necessary, flip them over and cook both the sides. Finally add grated cheese and remove from heat.

Serve warm.


Cabbage - Eggs Kootu / Muttai Koss + Muttai Kootu

Koss Kootu:


Cabbage 1 small head - chopped
Eggs 2
Chana dhal 1 cup
Green chilies 3 chopped
Ginger 2" grated
Garlic 4 cloves minced
Onion 1 large chopped
Tomato 1 crushed
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Curry leaves few
Cilantro to garnish.


Cook lentils with enough water, till tender but not mushy. Maybe add some salt to it. Set aside.

Heat oil in a wok, add the tempering spices followed by chilies, ginger, garlic and onions...fry real good. Then followed by tomatoes, cooked lentils and cabbage.

Further add salt, turmeric and chili powders. Cover and cook briefly, once the cabbage is done, remove lid and add the eggs, scramble them over high heat...let the excess moisture be sucked up.

Serve warm as a side dish with your lunch.


Fried Pepper Eggs / Milagu Varutha Muttai - Good Addition To Your Meal!

Fried Pepper Eggs:


Boiled eggs 4
Garlic 7 cloves crushed
Curry leaves few
Mustard seeds 1/4 spoon
Pepper powder - freshly ground 1-2 spoon
Oil few spoons.


Heat oil in a pan, add mustard, garlic and curry leaves. Then add eggs, salt and pepper...fry till aromatic.

Serve warm as a side dish for your lunch or dinner.


Cheese Omlet - Breakfast That Makes You Happy:)

Capsicum Omlate:

Other Names:
Bell Peppers Omlet. Cheddar-Bell Peppers-Onions-Tomato Omlet.


Eggs 3
Bell pepper 1 small - sliced
Onion 1 large sliced
Tomato 1 chopped
Green chili - optional 1/2 chopped
Milk few teaspoons
Cheddar cheese - shredded 1 tablespoon
Olive oil / butter as per requirement.


Beat egg yolks first and then add whites and beat vigorously. Once it comes to foamy...set aside.

Heat a skillet with oil. Add the vegetables and salt. Stir-fry over high, till onions turn fragrant.

Now add the same to the whisked eggs, further add milk and if necessary white pepper powder, maybe.

Heat a griddle, smear butter and pour the batter...make thin or thick omlet. Cover and cook briefly...finally add cheese and remove from heat.

Serve warm as breakfast dish.


Fried Eggs - Anywhere, Anytime!

Fried Egg:

Ande Fry. Mutta Porichadhu. Varutha Muttai. Spicy Egg Fry.

Well, if you ever survived for a long time...stuck in a/the hostel; constantly prone to travel to remote country side (of any country for that matter) and managed yourself with just basics in the kitchen!!! Then, you will probably understand what I mean, 'Eggs are readily available, perfect fulfilling, nutritious meal choice...just at any time of the day'. It could be whipped with minimal effort', yet tasteey.

Hmmm, I love eggs for one more thing, however, I ruin it...they never let me down! Somehow it kept me satisfying at the end of the day:) As I told you all before' I always tend to forget that I have left a pot of boiling eggs on a stove top, oops:( And only when I plan for a soft boiled egg, I will yield a hard boiled one; When I really intend to prepare hard boiled one, I will end up having it too soft!! Oh boy, this is how I started to cook! It looks like a nightmare, how I managed 'Cooking' for years and I blog about it too!!!

Well , this dish was prepared in a hotel suite' when palate begged me for something spicy and Indian.

Ingredients For A Conservative Cook

Eggs 4-6 soft boiled
Garlic 7 crushed
Turmeric 1 pinch
Chili powder 1 spoon
Oil few spoon
Cumin seeds 1/4 spoon
Curry leaves or spring onions to garnish.

Method For Just Anyone Adventurous:)

In an available pan, heat few spoons of oil. Add the tempering spices...if provided. Further add the soft boiled eggs, followed by your favorite spices. Fry briefly till fragrant. Be careful, you may blare the smoke alarm.

Well, its almost done. Now, scroll the TV...enjoy your dinner:)


Ande Dhania ki Salan / Muttai Malli Kuzhambu / Eggs in Coriander Based Curry

Muttai Dhaniya Curry:

This recipe is shared by my good old friend Shabana...she picked up cooking as early as while she was in 8th grade, and was like a guru to me. I use to just admire at her way of dedication...whether it is her cooking or art work.


Eggs - boiled and peeled
Green chili 1 chopped
Onion 1 grated
Ginger-garlic paste 1/2 spoon
Tomato 1 crushed
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Fresh coriander powder 2 spoons
Oil few spoons
Curry leaves few.


Heat oil in a wok, add chilies and curry leaves.

Followed by onion and ginger-garlic. Fry real good, once the raw odor leaves the pan, add tomatoes too.

Further add all the spice powders. Cover and cook briefly.

Add 2-4 cups of water and eggs...continue boiling over medium heat for few minutes and remove from the stove.

Serve warm to go with your pulka rotis or chappathis.


Madurai Special Muttai Ven-karu Dosai / Egg Whites Dosa / Mutta Dosai

Egg Dosa:


Dosa batter 1 bowl
Egg whites from 2 eggs(for each dosa)
Ghee/oil for smearing.


You know...heat a griddle, make a thin crepe of dosa batter, followed by egg whites. Add oil on the sides. Turn over and remove from heat.


Chili Ande / Egg Manchurian

Chili Eggs


Eggs 4 boiled
Shallots 1 finely chopped
Garlic 6 cloves chopped
Green chili 1 chopped
Green onions 1 bunch chopped
Tomato sauce
Soy sauce
Chili sauce
Oil few spoons


In a wide wok, heat oil. Add garlic, onions and chili and fry real good.

Now add the sauces and keep stirring for few minutes.

Add the eggs and garlish with green onions, Voila.

Enjoy with fried rice ort noodles:)


Ande Kebab / Mutta Kebab / Egg Kebab

Ande Kebab:


Eggs - boiled
Chana dal - well soaked 1 cup
Pearl onions finely chopped
Curry leaves
Green chilies 3 finely chopped
Fennel seeds 1 spoon
Oil fore pan frying.


Wet-grind the lentil to smooth paste.

Heat oil in a wok, add all the ingredients(except eggs and lentils), keep frying.

Now-stir-in the griound lentils to it, continue frying. Once its kind of done...use this as a dough to cover the eggs.

I feel, its already kind of complete and served the same, but one could deep these' till reddish brown and crispy:)

Murg Noorjehani / Chicken and Eggs in Rich Yogurts Sauce - Mughalai Special


Chicken thighs - skinless 2
Eggs boiled 2-4
Turmeric pinch
Ginger-garlic paste 1 spoon
Onion 1 grated
Tomatoe 1 crushed
Green chilies 3 grated
Yogurts 1 cup
Almon paste 2-4 spoons
Bay leaves 2
Cardamom 3 crushed
Sliced almonds and raisins to garnish.


In a wide wok, heat oil and add the bay leaves plus cardamoms.

Now add chiles, ginger-garlic, onion and tomato pastes. Fry real good, till the raw odor leaves the pan.

Now add salt, turmeric and chicken. Cover and cook briefly.

Followed by yogurts and almonds paste, cook over low-medium heat.

Once the meat is tender, add the eggs and fried raisin snad nuts, remove from heat.

Serve to go with your nan or roti.


Chocolate Mousse & Memoirs of School Days Fun:)

Chocolate Mousse:

When I was in high school, I loved recess. Come on who didn't? Its a chance to get away from the regular boring classes. The usual obedient show' we put up on, will be broken in split second upon hearing the bell sound! We were allowed to run around like a maniac and act like a complete idiot for 45 minutes:):)

Every day, there were so many kind of fun options...goals' that need to be achieved quickly – the playground games, sneaking out to the nearby stores, meeting up at assembly hall for that loud noisy chat, I’d overwhelmingly join in any sort of group activity to pull other people's legs (invariably teasing anyone that passes by) Well, by doing so...we earned a title 'Worst Batch, Ever'...anyhoooo, nothing bothered us - duh.

The fun part is, every once in a while we would plunder our classmates lunch boxes!!! I know, I know we were such a shameless Kiddos back then, but for 14-16 year old, it was lot of fun. I have to tell you that the food tasting part got crystallized in my memory better than the pythagorous theorem, ha ha:):)

Well,I vividly remember the taste of Thayir Saadham and Masal vadai from Siva Kumar's box, how Damodharan used to bring Super-Spongy Idlies and Sathya Devi's Mom makes wonderful Ultimate Pattani Kuruma. Besides, did I tell you this...many juniors (7-10th grade)used to rob my lunch box ,every single day!!! That is before 9'O clock, in the school bus itself! Giridhari specifically completes the Lemon Rice without any mercy. Sometimes Harpreet would trade his Pulkahs to eat rice, sweet huh:) Aarthi and Gayathri loved my Mommy's Ellu Saadham so much, Naren, Suresh, Abdul Haleem, Harpreet, Vidhya Lakshi - hogged anything that I took:) Pavithra loved Pongal and Kotsu combo' a lot. Somehow, we never dined properly...but very satisfied:)

Did I tell you, I met my II grade classmate at orkut, which left me completely nostalgia:)


Unsweetened chocolate - as much as you want
Strong Coffee about 3/4 of a cup
Liquor 1/4 cup
Eggs - extra large 2 numbers
Milk - optional 1/4 cup
Salt 1 pinch
Sugar 4 spoons.


Beat sugar and eggs together for about 4-7 minutes. Once they are heavy like cream, add melted chocolate, milk, coffee and liquor to it, beat vigorously for another 7-10 minutes.

Transfer them into small cups, cover and refrigerate for at least 5-7 hours. Once they are kind of solid enough, its done.

Garnish with cherries, mint and whipped cream, serve chilled:)