4 Boiled Eggs (cut into 2 halves each)
1¼ cup besan
1 cup Rice Flour
Salt (to taste)
1 tsp Red Chili Powder
3 Green Chillies – optional
Cooking soda – pinch
Oil (to fry)
How to make Egg Bonda
Put chilli powder and a little salt over the boiled eggs. This step is optional.
Prepare the batter with the besan, rice flour, chilli powder, green chillies, soda and salt.
Heat the oil to fry bonda.
Dip the boiled egg pieces one by one into the batter and put it inside the hot oil.
Roast it till it gets golden brown color.
Repeat it for all the egg pieces.
Serve hot egg bonda with tomato sauce.
1 pinch Red chilli powder
2 teaspoon Refined oil
1 cup dosa flour
1 pinch salt
. First, mix the dosa battar with salt and keep it aside.
. Then beat the eggs along with salt and red chilli powder.
. Pour the dosa batter and spread it to circle shape on a heated dosa tawa.
. Then pour the egg mixture over the dosa.
. Add oil around the dosa. Then turn the dosa to upside down.
. Serve hot egg dosa with coconut or peanut chutney.
Eggs – 2
Spinach – 1 bunch,chopped
Onion – 1 big, chopped finely
green chillies – 1
Ginger garlic paste – 1 tsp
Tomato – 2 medium sizes, chopped finely
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tbsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Salt – to taste
Garam Masala – 2 tsp
Coriander leaves – a handful
How to make Palak Egg curry
. Boil eggs, peel the shell and make small slits on all sides. Keep aside to use in the last step.
. In a wide vessel, take water and wash the spinach then chopped finely and keep aside.
. Heat oil in a kadhai, add onions and green chillies. Saute well. Add ginger garlic paste and chopped tomato. Saute well until the onions are cooked well and turned golden brown and cover and cook till the tomato is mushy.
. Once it’s cooked, add the masala’s: turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Mix well for 2 -3 minutes.
. Add the chopped spinach.Mix well and cover and cook for 15-20 minutes in medium flame.
. Remove the cover and add the boiled eggs to the mixture along with garam masala and cook till all the water from the spinach dries out.
. Turn off the heat garnish with coriander leaves and serve it with rice or roti.
2 large eggs
1 large onion finely chopped
1 green chili slit or chopped
½ tsp. of garam masala (adjust to suit your taste) – optional
½ tsp. ginger garlic paste – optional
red chili powder as needed
pinch of turmeric
oil as needed
½ tsp. cumin / jeera
few coriander leaves or curry leaves – optional
. Chop onions finely.
. Add oil to a pan. Add cumin, when it splutters add onions, chilies and fry until golden.
. Add ginger garlic paste and fry till you get a nice aroma.
. Pour the eggs and scramble lightly. Keep cooking and scramble once more. Stir egg bhurji constantly to prevent burning.
. Add masala powder, red chili powder, curry leaves or coriander leaves. Stir well.
. Check the salt and spice and adjust.
. Cook until just cooked. Switch off the stove.
. Garnish anda/egg bhurji with coriander leaves.
. serve egg bhurji with rice or chapathi.
4 to 5 boiled eggs
1 cup cubed capsicum
¾ to 1 cup cubed onions (layers separated)
2 tbsps. coriander seeds
2 to 3 red chilies (less spicy variety, can reduce to 1 to 2)
¾ cup onions cubed (1 large)
1 to 1 ¼ cup tomatoes deseeded chopped (3 medium)
1 ¼ tsp ginger garlic paste
10 cashew nuts
½ tsp garam masala
½ to ¾ tsp red chili powder (used for color, you can skip)
salt as needed
Generous pinch of crushed kasuri methi / dried fenugreek leaves
Few ginger juliennes (optional) and coriander leaves for garnish
. Powder the ingredients mentioned under “to powder”. Set this aside.
. Make a fine paste of cashews in the same jar with little water. Set this aside.
. Puree the tomatoes and onions as well.
. Heat oil in a pan and saute eggs until golden. Set these aside.
. Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
. Add onion tomato puree and saute for 2 mins.
. Add red chili powder, garam masala and salt. Fry for few mins.
. Add the cashew paste. Saute untilt he mixture leaves the sides.
. Add 1 cup water and cook until the oil begins to separate.
. Add onions, capsicum and eggs. Stir and cook for 2 mins.
. Sprinkle kasuri methi and coriander leaves. Switch off the heat.
. Serve with paratha, roti or plain rice.
3 tbsp Oil
1.5 cups of basmathi rice or any aged rice
1.5 tsp. Ginger garlic paste
½ cubed capsicums or 1 large potato cubed (optional)
1 large onion thinly sliced
2 green chilies slit or minced
4 to 5 boiled eggs (prick with a fork randomly)
1 medium tomato chopped
⅛ tsp. ground turmeric
½ tsp. red chili powder
1 to 1 ½ tsp. Biryani masala powder (adjust to your taste)
Fistful of mint and coriander leaves chopped
Salt to taste
45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
2 ½ cups water
Dry spices for egg biryani recipe
. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
. Heat a pressure pan or a biryani handi with oil, add capsicums if using and fry on high for 2 to 3 mins. Set these aside.
. Add the dry spices and allow them to sizzle. Add onions and fry till golden brown.
. Add ginger garlic paste and fry till the raw smell goes off.
. Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
. Add eggs, potatoes (if using) and biryani masala powder and fry till the mixture thickens.
. Pour water and add salt as needed. Bring it to a boil
. Add rice, capsicums and cook rice in open pan till very little water is left. Refer the pic
. Lower the flame, cover and cook till the rice is done.
. If using pressure cooker, close the lid and cook on a very low flame for about 5 minutes.
. Switch off before it whistles to prevent it from becoming mushy.
. Set this aside, don’t leave on the hot burner.
. Fluff up the egg biryani and serve with raita.
Eggs – 5 to 6
Onions – 4, finely chopped
Potatoes – 1 cup, grated
Carrot – 1/2 cup, grated
Green Chillies – 2, finely chopped
Coriander Leaves – a bunch
Turmeric Powder – 1/4 tsp
Maida – 250 gms
Salt as per taste
Oil – 250 ml
. Shift together the maida and salt into a bowl.
. Add 1 tsp of oil and mix well.
. Keep aside for 60 minutes.
. Heat 1 tsp oil in a pan.
. Saute the onions and green chillies until onions turn golden.
. Add the grated potatoes and carrots.
. Stir-fry for a minute.
. Add salt, turmeric powder and coriander leaves.
. Break the eggs into the pan and cook until the eggs are done.
. Make small balls of the maida dough and roll them into thin chapatis.
. Place a tsp or 2 of the egg mixture and shape them into small/medium triangles. Seal the edges with little water.
. Heat oil for deep frying in a pan.
. Deep fry the prepared samosas until golden brown.
. Remove and drain excess oil.
. Serve hot with chutney or sauce.
Eggs – 6
Onion – 2 Tomato – 2 Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Water – 2 cups
Salt – To Taste
Dry Red Chilli – 3
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Peppercorns – 1/2 tsp
Clove – 2
Cinnamon – 1/2” pieces
Green Cardamom – 1
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tbsp
Curry Leaves – 2 sprigs [optional] Green Chillies – 2
poppy seeds or Cashew Nuts – 1 tbsp
Grated Coconut – 2 tbsp
Water – to grind
. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
. Dry roast ingredients, except curry leaves and coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
. Grind roasted ingredients with curry leaves to smooth paste using little water and keep side.
. Grind coconut with little water and keep aside.
. Finely chop onion and tomato.
. In a wok or pan heat oil add mustard seeds and allow to splutter. Add curry leaves, onion and sauté until soft.
. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.
. Add tomatoes, cover and cook until tomato gets mash. Now add grinded masala paste.
. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.
. Add eggs and cook for 5 minutes or until gravy becomes thick.
. Add coconut paste mix well and cook for 2-3 minutes, off flame.
. Serve warm with steamed rice or roti.
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry
. Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
. Beat the mixture until foamed.
. Heat oil in a frying-pan .
. Dip bread slice in the mixture and coat it evenly and fry over low flame.
. Fry on both sides until done. Repeat the same for other slices.
. Serve egg toast hot with ketchup.
6 boiled eggs make slits along the length of each egg and lightly fry them in 1 tbsp oil with a pinch of turmeric for approx 1-2 mts
2 onions chopped finely
3-4 green chillis slit length-wise
1 tsp red chilli powder
big pinch of turmeric pwd
3/4 tsp coriander pwd
1/4 tsp cumin pwd
1 tomato chopped (optional)
1 big lemon sized tamarind (soaked in warm water and pulp extracted) or 2-3 tbsp of tamarind paste (this can vary according to the amount of tang you want)
1/2 tsp sugar or jaggery
2 cups water
chopped coriander leaves for garnish
2 tbsp oil
1/4 tsp mustard seeds,
big pinch of methi seeds (fenugreek seeds),
3 flakes crushed garlic (optional)
few curry leaves
How to make Boiled Eggs In Tamarind Gravy
. Heat oil in a vessel and mustard seeds and let them splutter.
. Now add methi seeds, curry leaves and fry for few seconds till methi turns brown.
. Add garlic and let it fry for 5 seconds. Don’t brown the garlic, lightly fry it.
. Add chopped onions and green chillies and fry till they turn light brown.
. Now add chilli pwd, turmeric pwd, coriander pwd and cumin pwd, mix well and saute for few seconds.
. Add chopped tomatoes and fry for 4-5 mts.
. Add tamarind extract and 2 cups of water and bring to a boil. Add salt and sugar and reduce heat and let it simmer for 2-3 mts.
. Add the boiled and fried eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.
. Garnish with chopped coriander leaves.
. Serve this hot steamed rice or rotis.