Category Archives: Egg

Bread Scramble / Bread Bhurji / How to scramble bread – Easy and Quick Breakfast

Bread Scramble / Bread Bhurji / How to scramble bread – Easy and Quick Breakfast

Bread scramble is an easy, simple and quick breakfast or a tea-time snack that goes out well with cup of coffee or tea. My hubby was the one who told me about this dish, as he used to have this in the office canteen. Also, this would be perfect when you have few slices of bread, you no need any side dish for dish. Let me share the recipe…

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Taking it to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

Bread Scramble / Bread Bhurji / Scrambled Bread Egg - Easy and quick Breakfast recipes

Bread Scramble / Bread Bhurji / Scrambled Bread Egg – Easy and quick Breakfast recipes

Ingredients:

  • Bread slices – 8 nos
  • Eggs – 4 nos
  • Onion – 1 no
  • Chilli powder – 1 tsp
  • Garam Masala – 1 tsp
  • Curry leaves – a strand
  • Butter – 2 tbsp
  • Salt to taste

Making of Bread Scramble / Bread Bhurji / Scrambled Bread Egg –

Preparation:

  • Cube the bread slices to medium pieces.
  • Peel and finely chop the onions into pieces.
  • Heat a heavy bottom vessel, add half of the butter and toss the cubed bread slices.
  • Remove from fire and transfer it to a plate, once they start turning golden brown in color.
  • Heat the leftover butter in the same vessel, add curry leaves once they crackle, add the onions.
  • Cook until the onions turn golden brown in color.
  • Add the chilli powder, garam masala, cook until the raw smell goes off.
  • Break the eggs one by one and continue stirring it.
  • Cook in medium flame, once the eggs are half done, add the bread slices and stir it well.
  • So, that the bread slices get coat well with the eggs.
  • Cook for few mins or until they are scrambled to the perfection.
  • Remove it from fire.

Serve hot with a cup of coffee or tea.

Egg Drop Curry / Udaichivitta Muttai Kulambu / How to make Udaitha Muttai Kulambu

Egg Drop Curry / Udaichivitta Muttai Kulambu / How to make Udaitha Muttai Kulambu

Egg Drop Curry is one among the most common curry prepared among all south Indian families for lunch. There are two versions of Egg Drop curry prepared in my home, now let me share how to prepare the Egg Drop Curry with Coconut, by infusing few spices.

It’s Friday, am taking it to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

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Egg Drop Curry / Udaichivitta Muttai Kulambu

Egg Drop Curry / Udaichivitta Muttai kulambi is very easy and simple to prepare in minutes, that to as I am infusing coconut it gives a wonderful texture to the curry. Apart from lunch this curry goes out well with hoppers (Appam) and string hoppers (Idiyappam) Let me share the recipe…

Ingredients:

  • Egg – 4 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Ginger (1” inch stick) – 1 piece
  • Garlic – 6 cloves
  • Cinnamon –  1 stick
  • Coconut pieces or grated – a handful
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a sprig
  • Fennel / Perunjeeragam – 1 tsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut oil – 2 tbsp
  • Salt to taste

Making of Egg Drop Curry / Udaichivitta Muttai Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Take ginger, garlic, cinnamon stick, coconut pieces, ¼ tsp of cumin seeds, fennel seeds and gring them to a fine paste by adding little water.
  • Heat oil in a kadai, add mustard, split black gram, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown in color.
  • Add the tomatoes and cook until they turn mushy.
  • Add all the spice powder followed by salt and cook until the raw smell goes off.
  • Pour the ground coconut masala, cook until the raw smell goes off.
  • Pour 1 to 2 cups of water, cover and bring it to boil.
  • Remove the lid, once starts boiling, break the eggs carefully to it. Do not stir.
  • Cover and cook for 5 mins or until the egg is cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice or Hoppers (appam) or String Hoppers (idiyappam).

Rose Milk Pancake

Rose Milk Pancake

 

Pancakes are one of my kids most favorite breakfast dish. And so this resulted me in trying out new combinations with pancake, as my daughter loves pink she wants me to prepare rose milk pancake. This resulted in Rose Milk Pancake – it was yummy, delicious, very aromatic and with a wonderful spongy texture, we loved it to the core. Let me share the recipe…

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Taking it to the Fiesta Friday Party #157 hosted by Angie@thenovicegarderner.

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Rose Milk Pancake

Ingredients:

  • Milk – 1 cup
  • Rose Milk Essence – 1 tbsp
  • Maida / All-purpose flour – 1 cup
  • Baking powder – ¼ tsp
  • Butter – 3 tbsp
  • Egg – 1 no
  • Salt – ¼ tsp

Making of RoseMilk Pancake –

Preparation:

  • Heat a sauce pan, pour the milk, followed by rose milk essence.
  • Bring it to boil, cook in low flame until it reduces to ¾ th quantity. Remove from fire.
  • Break egg in a wide mouth bowl, add baking powder, salt. Beat it well.
  • Pour the rose milk, 1 tbsp of melted butter and beat it well.
  • Add the flour little by little and fold it all together, make sure no lumps are formed.
  • Heat ¼ tsp of butter in a tawa, pour a spoonful of batter in the center of the tawa.
  • Drizzle little butter along the sides of the pancake, cook for 2 to 3 mins.
  • Gently swap the side and cook on the other side.
  • Remove it from fire.

Serve hot by drizzling little Strawberry Hershey’s syrup.