Avarakkai Muttai Poriyal / Hyacinth Beans &Egg

Avarakkai alias Hyacinth beans....hmmm quite a name for simple veggie /beans huh... I never the knew the English name of avarakkai until now... I am so glad I found out. This recipe is from my mom, which simple yet tasty!!!! If u wanna know what is avarakkai checkout the picture below!!!!

Ingredients:

1 cup cleaned chopped Avarakkai

1-2 eggs

1/2 onion

1 tomato

2 crushed garlic cloves

1/2 tsp redchilli powder

salt to taste

Seasoning: oil, Mustard seeds, urad dal and cumin seeds.

Preparation:

Cleaning the avarakai is time consuming process in this recipe. U can see sharp ends on either side of the beans. All u have to do is pull this strings in the opposite direction. That's it... just chop finely.

Heat oil in pan and do the seasoning. Add crushed garlic cloves. Saute till the aroma comes out of garlic. Add onion and fry till translucent. Add chopped tomato and fry till mushy. Add chopped beans to the mixture. Add 3/4 cup of water. cover and let it cook. The beans should be soft once its done. It might take up to 15 mts in medium heat. Let all the water evaporate. Finally break the egg into the mixture and cook till Burji consistency. Remove from heat.

Serve hot with sambar or rasam rice!!!!!

Egg Puffs

Egg puffs is my favourite bakery eats. I love the crispy outer cover and spicy egg filling which makes a perfect evening snack. I used pepper ridge farm puff pastry sheets to make puffs.. back home they prepare egg puffs from the scratch..Guess what i would never make the dough myself..it is complicated and u need to get perfect consistency..oh man...we just make life easy by using ready made items..I luv these frozen puff pastry sheets..perfect for any puffs or desserts...

Ingredients:

Puff pastry sheets
3 hard boiled egg
1 large onion
1 tsp cumin powder
1 tsp red chilli powder
1 tsp garam masala
1 tsp garlic paste
1 tbsp oil

Preparation:

• Follow the instruction on the box to defrost the pastry sheets.


• Preheat the oven to 350 degrees.


• Heat oil in a pan, add onions and fry till translucent.


• Add garlic paste and other masala powders and saute for 10 mts.Remove from heat.


• Cut the thawed puff pastry sheets into squares about 3.5 inches wide and 4.5 inches length.


• Slit the hard boiled egg into two halves.


• Place a spoonful the onion masala mixture in the middle and half cut egg . Keep the cut side facing down.


• sprinkle pepper and garam masala over the egg.


• Close two ends of the strips to cover the egg. Moisten the edges with water to seal the edges.


• Bake in the oven for 10-15 mts or slight brown color.


• serve hot with ketchup and tea!!!

Note: U can do a egg wash after sealing the edges, to get perfect golden color puff.

Colourful Egg Biriyani

Egg biriyani comes in different forms and flavours. This one is close to dum biriyani.I was looking for new recipes, found this video of Vah chef from YouTube. The chef said this is called absorption method!!! I tried it for the first time and came out very well.

Ingredients:

6 Boiled egg
3 tbsp oil
2" cinnamon
3 cloves
bay leaf
2 cardamom
1 tsp shahi Jeera (Black cumin)
1 onion cut lengthwise
Handful of cashew nuts
4 greenchillies
1 cup coriander leaves
1 cup mint leaves
1 tbsp Ginger garlic paste
1/2 cup yogurt
3 tbsp sakthi Biriyani Masala( Adjust to suit ur taste)
2 cups raw rice

Egg Marination

1 tbsp red chilli powder
1/2 tsp g&g paste
1 tsp coriander powder
1 tsp cumin powder
1 tbsp besan
1 egg



Preparation:

Heat oil in a non-stick pan. This is the pan, we are going to use for entire biriyani. Take a pan enough to cook rice. Add the whole garam masala(clove, cardamom..). Add shahi jeera after couple of minutes. Add chopped onion, salt and cashwenuts.saute for few minutes. Add greencillies, cup of coriander and mint leaves. Add g&g paste and saute till the raw smell evaporates. Add yogurt and saute for 5 minutes. Add biriyani masala to the mixture. Add 3 cups of water to the mixture and let i boil.

Soak basmati rice for minimum 30 minute. I used 1:1.5 ratio coz the rice is already soaked takes less water to cook. Add soaked rice to the boiling water. check seasoning, add anything u want to according to ur taste.cook over medium heat. Once the water is evaporated Remove from heat. Keep another pan, which will be enough to hold the biriyani pan. Fill it with water. Place the biriyani pan over it and cook for 30 minutes over medium heat or till done. The chef said to cook in slow heat without the steam method. You know what, the rice might stick to the pan, that's why i used steam method to avoid sticking to the bottom.


In a bowl, add redchilli powder, g&g paste,cumin, coriander and besan. Add egg and make a smooth paste. Coat boiled eggs with this paste. Heat oil in a pan, add marinated eggs over a slow heat. Rotate the eggs and one the eggs are done u cane see a omelet over these egg. Remove from heat and reserve.


Once the rice is ready, add few piece of butter on top and add the egg. Carefully mix the rice and egg. Add 2 tbsp food color on the top. cover and let it be in steam for two minutes. Remove from heat. serve hot!!!

Egg Masala

There are abundant recipes using egg.. This recipe is my MIL version of egg masala..Simple yet very tasty..

Ingredients:

3 eggs

1/2 onion

1 tbsp of powdered fennel seeds

1 tsp pepper

1 tsp red chilli powder

1/4 tsp turmeric

1/2 cup water

salt to taste

mustard seeds

1 tbsp oil

Preparation:

Boil eggs and remove shells. Cut into two halves.

Heat oil and do the seasoning with mustard.

Add onion and saute till translucent.

Add turmeric, redchilli and pepper powder.

Fry for a minute.Add water and cook for 10 mts.

Remove from heat and pour the masala over egg and mix well..

Serve hot with sambar, Rasam or any curry!!!

Peerkangai Muttai poriyal(Rigde gourd & egg)

Ridge gourd is known as peerkangai in Tamil. My mother used to make chutney with peerkangai skin and i always have aversion towards these veggies... When i saw this ridge gourd in the shop..i thought lets give it a try.. I bought it. I was looking for some recipes... I got chutney recipe from my mother..but i wanted to try something different.

When my hubbies neighbour relocated to india, they gave us so many good things..which included a recipe diary..Aunty's diary has so many recipes... when i was looking for something new..I found this recipe using peerkangai and egg. I tried it, it came out very well. It tasted different but yummy!!!!

Ingredients:

2 Ridge gourd
3 Eggs
2 cloves
1" cinnamon sticks
3 garlic cloves
1" ginger
1 tsp redchilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 cup grated coconut
2 tbsp oil
salt to taste.



Preparation:

Grind all ingredients from cloves to grated coconut to a smooth paste.

Remove the skin of ridge gourd and cut into small bite size pieces.

Heat oil in pan, add ground paste and fry for few minutes. Once the aroma oozes out, add ridge gourd and 1/2 cup water. Cover and cook till ridge gourd becomes tender. Add salt. Finally, break the egg into the mixture and mix well and let it cook. After the egg is cooked..Remove from heat...Serve hot!!!!

Kothu Parotta

Kothu Parotta is a road side comfort food... tastes amazing...Recently most of the restaurants serve them as evening tiffin. U have to go to the road side shops to get the actual taste and flavour. In Chennai and Coimbatore we have loads of roadside shops. Even though i make kothu parotta at home i never get the actual taste of the dish. There are few other road side specials like dosa and getti chutney.. Fried rice... hmmmm...Everyone thinks the food from these shops are unhealthy, even i accept it ,but u have to salute them for the wonderful tasty food.

When we lived in race course, we used to buy kothu parotta from roadside shop in Ramanathapuram. The best combination with kothu parotta is onion raita..I wonder who discovered this kothu parotta ?..I guess it is most popular in Tamilnadu..Have you ever wonder how our cuisines have so many tasty dishes to tickle our taste buds.. Our ancestors had the time and patience to discover these dishes and passed it on for centuries...I still cant figure out how kothu parota came to our cuisine....Lets see how its made...

Ingredients:

parotta- 3
onion- 1
chalna - 1 cup
cumin -1 tsp
ginger garlic paste- 1tbsp
tomato-1
green chillies-3
turmeric- 1/4 tsp
curry leaves
eggs-2
oil - 2tbsp
curry leaves
salt to taste


Preparation:

Cook the parotta in skillet and tear them in small pieces. Add oil to the pan and add cumin and curry leaves. Once the flavour come out, add green chillies and onion. Onions will change its color to slight pink...add ginger garlic paste. Fry for few minutes. Add tomato, fry till mushy. Add turmeric powder, salt and Parotta pieces. Chalna is nothing but chicken or mutton gravy made in those shops. If u have left over chicken gravy u can use it or use little bit of garam masala powder. In this stage u have add chalna, mix well so that it will get coated over parotta pieces. Finally, break the eggs into the mixture and mix thoroughly. Once the egg is cooked, U have to take two wooden spatulas and start breaking them into smal pieces (u can see this action in roadside shops).add coriander leaves remove from heat. As a variation, u can also add chicken pieces to the parotta..

Serve hot with onion raita...

Egg Kurma

Egg kurma is another recipe with egg!!! No surprise, there are so many recipes using egg!!!!. I try out many recipes with egg....This one is traditional south Indian egg kurma!!

Ingredients:

5 Hard boiled egg

1 onion chopped

1 large tomato

2 tsp ginger garlic paste

1 tbsp redchilli powder

2 tbsp dhania powder

1 tsp curry powder or garam masala

1/2 cup grated coconut

2 greenchillies

1 tsp fennel seeds

2 tbsp oil

2 cups water

Preparation:

Grind coconut and grenchillies to a fine paste.

Heat oil, add fennel seeds. Add onions and fry till onion turn translucent. Add ginger garlic paste and fry for few minutes. Add chopped tomatoes and fry till tomatoes become mushy. Thats the usual procedure!!!. Add redchilli, dhania and curry powder. Fry for sometime. Once the oil separates from the gravy.Add water to the gravy and let it boil for 5 minutes. Finally add coconut paste and let it boil once. Meanwhile make slight cut in the egg and drop it in the kurma. Leave for 5 mts on medium heat. Garnish with cilantro!!

Serve with Rice or Chappati!!!

Egg curry

Egg curry can be made in different ways, the one i am gonna show u is the easiest recipe!!!. Egg curry goes well with rice and chappathi.






Ingredients:

4 Eggs
1 large onion chopped
3 Tomatoes chopped
2 greenchillies
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tbsp redchilli powder
1 tsp garam masala powder
1 tsp mustard seeds
1 tsp fennel seeds
2 cups water
2 tbsp oil
curry leaves
chopped coriander leaves
salt to taste








Preparation:

Heat a non-stick sauce pan, pour oil and wait until hot. Add mustard , fennel seeds and curry leaves. Add green chillies and chopped onions, saute in medium heat till the onion turns pale. Ginger garlic paste should be added to the onions and fry for few mts. Once the raw smell of ginger garlic vanishes, add tomatoes and fry for 10 mts. Add 1 cup of water cover and cook till the tomatoes get mushy. Add redchilli, turmeric and garam masala powder. mix well and add the remaining water. cover and cook for 10 more mts. The oil will be separated on the corner of the pan, the time when u need to break the eggs one by one into the curry. Cover and cook. Don't use spatula to mix them, let it cook in the curry. After one side of the egg is boiled, just turn the egg to other side. Alternatively, U can boil the egg, make small cuts and add to the gravy. I like to boil the egg in the gravy, coz egg will have the flavour of the curry. Cook for 5 mts, garnish with coriander !!!!

Egg Rice

Egg rice one of the easiest main dish to prepare and even the kids will love it!!!. U have leftover rice and u r not in mood to cook, this is a perfect dish for u. Takes 10 minutes to cook but tastes very good!!!!


Ingredients:
1 cup rice
2 eggs
1 tbsp ghee
2 tbsp oil
1/2 tsp cumin seeds
1 tsp garam masala
spring onion chopped
1/2 tsp pepper (optional)

2 tbsp soy sauce
1 small onion cut lengthwise
3 greenchillies
salt to taste

Preparation:
Heat ghee and oil in a non-stick pan. Add mustard seeds and let it splutter. Next step is to add cumin seeds, onion, half of the spring onions and greenchillies. Saute for 10 mts . Add Garam masala and salt. Break the eggs in the pan and mix well. Fry till the egg is done. Finally add rice andSoy sauce, saute for 10 mts in medium heat. Sprinkle the remaining spring onion and serve hot with any curry!!!

Cauliflower Poriyal

Ingredients:

cauliflower 1 Grated

1 onion(medium size)

6 green chillies

¼ tsp turmeric powder

2 egg¼ tsp mustard seeds

¼ tsp cumin seeds

½ tsp ginger garlic paste

2 dry red chillies

salt to taste

3 tbsp oil

1 tsp Garam masala

1tsp redchilli power ( to taste)

Preparation:Grate cauliflower. chop onions and green chillies finely. In a pan pour oil and season it with mustard seeds and cumin. Add the redchillies, ginger garlic paste, turmeric greenchillies and onion saute' for few minutes. Add the grated cauliflower and saute for few mts. Add salt, garam masala and red chili powder, sprinkle little bit of water so that it doesnot stick to the pan. Close the pan and cook for 10 mts until the raw smell vanishes. Finally add the egg and mix well. Leave for 5 mts until egg burji consistency is reached.

Garnish with cilantro(optional) and serve hot with rice!!!!

Thanks to Viji's online diary, got the recipe from viji's website and modified according to my taste and came out very well!!!. Hope u enjoy it.