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…
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.
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…
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 –
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).
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…