Tag Archives: egg gravy

Jan3

500th POST – Spicy Shahi Egg Masala

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A very easy, less time consuming with a common basic ingredient (EGG), attractive color (brown), very good texture (thick), very attractive (Color), wonderful aroma (blend of spices),  delicious (spices and egg) – It’s my 500th post “SPICY SHAHI EGG MASALA”. Thanks all for your support and do support me 🙂

This Egg masala goes out well with variety rice, Briyani’s and pilaf (pulav). Also it goes out well with any Indian Bread. My son being an all time favorite of egg, made me try out different egg recipes. The boiled egg when get induced in this masala, it gives out a very good taste, aroma and also its color attracts everyone. Let us move on to the recipe…

Spicy Shahi Egg masala

Spicy Shahi Egg masala

Ingredients:

  • Hard Boiled Eggs – 5 nos
  • Onions – 3 nos(medium sized)
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Red chillies – 4 nos
  • Shahi Jeera – ½ tsp
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 6 cloves
  • Ginger – 1 “ inch stick
  • Cardamom – 1 no
  • Peppercorns – ½ tsp
  • Cloves – 3 nos
  • Cinnamon – 1”inch bark
  • Oil – 1 tbsp
  • Lemon juice – 1 tsp
Spiced getting dry roast
Onions getting roasted
Egg in gravy
Gravy getting thicken
Spicy Shahi Egg masala

Preparation:

  • Heat a tsp of oil in a kadai. Add in the cumin, fennel, coriander seeds, red chilli, cloves, shahi jeera, cinnamon, cardamom, peppercorns, ginger and garlic and cook till the raw smell goes off.
  • Bring them to room temperature and grind it to a fine paste by adding little water.
  • Finely chop the onions.
  • Heat oil in a kadai, add ¼ tsp of cumin seeds and curry leaves. Wait till they crackle.
  • Add the onions and fry till they are transparent.
  • Add the turmeric powder, ground masala and salt. Cook them till the raw smell goes off.
  • Pour in a cup of water, let it boil.
  • Slit the boiled eggs and add them in the masala, cover and cook till the masala thickens.
  • Pour in the lemon juice, stir and cook for 2 mins.
  • Transfer it to a bowl and garnish with finely chopped coriander leaves.

Note: Gently slit the sides of the eggs. Make sure that the eggs should not break while stirring.

Oct30

Egg Manchurian

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I have made chicken Manchurian, thought of making egg Manchurian but haven’t tried. I very well know that I have not patience, but this I dish I need the patience but one of the easiest and simplest recipe. Finally I have made this dish yesterday morning and packed it for the lunch and everyone in the house loved the dish. Also my daughter’s friends and my hubby’s colleague’s loved it. Let us move on to the recipe…

Egg Manchurian

Egg Manchurian

Ingredients:

  • Eggs – n nos
  • Ginger – 2” inch
  • Garlic – 5 cloves
  • Green chillies – 2 nos
  • Soy sauce – 1 tbsp
  • Maida – 3 tbsp
  • Corn flour – 2 tbsp
  • Pepper powder – 2 tsp
  • Tomato sauce – 1 tbsp
  • Chicken stock – 2 ½ cup
  • Vinegar – 1 ½ tsp
  • Olive oil – 2 tso
  • Sunflower / Cooking oil – 1 cup (for deep fry)
  • Salt to taste
Boiled eggs cut into small pieces
Egg pieces getting dipped in the batter
Egg getting fried in the oil
Fied eggs
Ginger-garlic and green chillies getting sauted
With chicken stock
Gravy getting thicken with cornflour mixture
Fried eggs in gravy
Egg Manchurian

Preparation:

  • Hard boil the eggs and shell out. Cut them into 4 pieces or even smaller if you desire.
  • Crush the ginger and garlic. Slit the green chillies.
  • Take maida, 1 tbsp of cornflour, 1 tsp of vinegar, 2 tsp of soy sauce, 1 tsp of pepper powder, ½ tsp of vinegar and salt in a bowl. Mix them with water to a thick paste (so that it would coat the egg).
  • Heat cooking oil in a kadai. Dip the eggs gently in the batter (be sure the egg white and yolk should not be separated).
  • Put the coated egg in the oil and deep fry them. Drain it in a tissue paper.
  • Heat olive oil in a kadai. Put the crushed ginger and garlic and fry till they turn golden brown.
  • Put the green chillies and fry till they turn to light white colour.
  • Now pour in the chicken stock. When it boils, pour in the soysauce, tomato sauce, vinegar, pepper powder and salt.
  • Let it boil for about 5 mins. Take the leftover cornflour in a bowl and mix them well with water.
  • Once when the oil gets separated form the gravy, pour in this cornflour mix and give a stir.
  • Wait till it boil and gets thickens. When it gets thicken and becomes a semi gravy. Remove from the flame.
  • Transfer it to a bowl and put the fried eggs. Give a gentle stir, so that the gravy would coat on the eggs. Garnish spring onions.

Serve hot after 5 to 10 mins. I have accompanied this with Prawn and green peas  pulav and tomato sauce. This gravy goes out well with any variety of fried rice.

Note:

  1. Eggs should be hard boiled so that it can be cut properly into small pieces.
  2. Be careful when dipping the egg in the batter, the yolk should not be separated.
  3. Turn off the flame and put the fried eggs in the gravy, else the egg would be separated from the coated batter.
  4. Do not stir hardly after putting the fried eggs in the gravy, just give a gentle stir otherwise the egg would break.
May26

Egg curry/Mutta kuzhambu (Chettinad style)

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Egg curries are made in different forms, this is chettinad style. Some

Egg curry/Mutta kuzhambu

Egg curry/Mutta kuzhambu

thing which everyone in my house loved.

 

Ingredients:

  • Egg – 6 nos
  • Big onion – 3 nos
  • Red chillies – 4 nos
  • Coconut – 1 tbsp
  • Coriander seeds – 1 ½ tsp
  • Cumin seeds – 1 tsp
  • Methi/Fenugreek seeds – ¼ tsp
  • Anise – 1 tsp
  • Cinnamon – ½ inch stick
  • Cloves – 2 nos
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a strand
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Chop onion into pieces and chop one onion into small pieces.
  • Dry roast red chillies, coriander seeds, cumin seeds, anise, methi, cinnamon, cloves and coconut.
  • Let it cool and grind it to a paste.
  • Heat oil in a kadai. Put mustard, blackgram and curry leaves. Let it crackle.
  • Put onion and fry them till they become transclusent.
  • Now pour in the grounded paste. Fry till the raw smell goes.
  • Put turmeric powder and salt.
  • Pour 2-3 cups of water and cover it with lid. Bring them to boil.
  • Now break the eggs into the boiling curry. Cover with the lid. Do not stir in.
  • Let it cook for 10 mins and the oil get separate.
  • Wait till the curry gets thicken.
  • Garnish with coriander leaves.

Serve hot with rice.

Note: Here the consistency of the gravy iw very important, since more the water in gravy will never taste good.