Potato Egg Breakfast Curry

Yukon Gold Potatoes - 4 small, cut into long thin rectangular pieces
Eggs - 3, beaten well with a little salt and pepper
Whole garam masala - 1 inch Cinnamon stick, 4 Cloves, 1 whole Cardamom, 2 bay leaves
Oil - 2 tbsp
Sweet Yellow Onion - 1 small, chopped
Green Chili - 3, finely chopped
Garlic - 4 cloves, thinly sliced
Ginger - half inch grated
Tomato - 1, chopped
Turmeric - half tsp
Garam Masala Powder - 1 pinch
Cilantro - a few sprigs, chopped for garnishing

Heat oil in a cast-iron pan. Add the whole garam masala, ginger, garlic and onion. Saute for half a minute.

Then add the potato, green chili and turmeric. Mix well. Cook till the potatoes are half done, stir it once in a while so that the potato doesn't stick to the pan. Add chopped tomato, mix well and continue to cook.

Once the potato is done, increase the heat, add another tbsp of oil and mix in the beaten egg. Toss everything well and saute till the eggs are well scrambled and fully cooked.

Sprinkle some garam masala powder and cilantro and serve hot with puris.

Egg Korma

Poppy Seeds - 1 tbsp
Sesame Seeds - 1 tbsp
Slivered Almonds - 2 tbsp
Broken Raw Cashewnuts - 2 tbsp
Water - 1/2 cup

Yellow Onion - 1/2, chopped
Oil
Cumin Seeds - 1/2 tsp
Whole Garam Masala - 1 cinnamon stick, 4 cloves, 1 bay leaf , 1 cardamom
Ginger Garlic Paste - 4 garlic cloves and one inch ginger, grated
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Salt
Tomato Puree - 1/2 tbsp or 1grated tomato
Yogurt - 2 tbsp, beaten well with some water

Boiled Eggs - 4
Turmeric and Cayenne Pepper - 1/4 tsp
Salt

Cilantro for garnishing

Boil almonds, cashew nuts, sesame seeds and poppy seeds in half cup of water for 15 min.

After 15 minutes, remove from heat and blend it in a blender with fried onions into a fine paste.

In hot oil add bay leaf, cloves, cardamom and cinnamon.

When it sizzles add cumin seeds, ginger garlic paste, tomato puree. Cook for a minute.

Then add the blended paste, tomato puree, coriander powder, cumin powder, turmeric, cayenne powder, salt and mix it well. Cook on low heat for a few minutes. If it starts to stick to the bottom, sprinkle a little water.

Now lower the heat and add beaten curd and let the mixture cook for 25 min with a lid on it.

In a separate pan, heat oil. Apply salt, a little turmeric and red cayenne to the boiled eggs. Add the boiled eggs to the oil. When the eggs sizzle take out the eggs and add them to the gravy. Remove from heat.

Garnish with chopped cilantro and serve hot.

Mushroom, Arugula & Gruyere Omelette

Organic Eggs - 4
Water - 2 tsp
Olive Oil / Butter - 1 tbsp.
Salt
Pepper
Green Chili - 2 (optional), finely minced
Baby Arugula - a handful
Gruyere Cheese - a few pieces
Cooked Mushrooms - 1/4 cup (optional)

Break the eggs in a bowl. Add 2 tsp water, salt and pepper and beat until just fluffy. Do not overbeat. If using green chili, add it to the mix.

Heat a cast iron skillet. Add the olive oil and pour the beaten eggs and cook on low flame.

Once the eggs are no longer runny, spread mushrooms, baby arugula and gruyere cheese on top and fold into half. Remove from heat and serve immediately.

Veggie Quinoa with Poached Egg

Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp.
Garlic - 2 cloves, grated
Ginger - 1 inch - grated
Gren Chili - 2, thinly chopped
Mixed Vegetables - Broccoli, Carrots, Green Beans - chopped into small pieces
Green Peas - a handful
Turmeric - a pinch
Rock Salt
Roasted Peanuts - a handful (optional)
Organic Eggs - 2
Vinegar - 1/2 tsp
Salt and Pepper for the eggs

Place the quinoa in a large sieve and wash it well under running water. Take a saucepan, add a cup of water to the washed quinoa and bring it to a boil. Reduce the heat and cook till the water is evaporated. Fluff with a fork and keep aside.

Add water to half fill the saucepan and bring to a boil. Reduce heat and add the vinegar. Break an egg in a small container and carefully slide it into the saucepan. Repeat with the other egg. Cook for 4 minutes (for a soft yolk) and remove with a slotted spoon to drain any water. Sprinkle salt and pepper and keep aside.

Heat a large pan and add olive oil, grated ginger, garlic and the green chilies. Saute for a minute.

Then add all the vegetables except frozen peas and mix well. Sprinkle some rock salt and turmeric and cook on medium high heat. When the vegetables are half cooked, add the frozen peas and peanuts. Continue to cook till the vegetables are done but still slightly crunchy.

Mix the quinoa with the vegetables. Serve with a poached egg on top.

Tangy Egg Salad / Egg Chaat

Hard Boiled Eggs - 2, chopped
Boiled Red Potato - 1 small, chopped
Cucumber - 1/2 cup, chopped
Red Onion - 1/2 cup, chopped
Tomato - 1, chopped (optional)
Jalapeno - 1/2, seeded and finely chopped
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - a handful
Black Salt - 2 pinches
Homemade Sweet and Sour Tamarind Chutney - 2 tbsp

Mix everything together gently, let it sit for a few minutes and serve as a salad.

Malaysian Egg Sambal

Eggs - 4
Oil - 2 tbsp
Onion - 1 medium sized, finely chopped
Garlic - 2 cloves, finely chopped
Tomato - 2, chopped
Red Chili Powder - 1/4 tsp
Paprika - 1/4 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt & Pepper
Cilantro - for garnishing (optional)

Heat a tbsp of oil in a cast iron skillet. Break the eggs one by one, season them with satt and pepper and fry them till the whites are set but the yolk is still a little runny. Remove them gently and place on a shallow serving bowl.

Heat a tbsp of oil in a skillet and add the chopped garlic and onion. Saute till the onion caramelises. Add salt, turmeric powder, chili powder, paprika, coriander powder and the chopped tomatoes.

Cook till the tomatoes get mushy and oil separates from the mixture.

Slide the tomato mixture on top of the eggs, mix gently taking care not to break the yolks and allow to sit for a few minutes. Garnish with cilantro and serve hot.

Sending this recipe to the following event hosted by http://www.simplysensationalfood.com/2012/07/announcing-event-flavours-of-malaysia.html

Also sending it to http://priyaeasyntastyrecipes.blogspot.co.uk/2012/06/announcing-celebrate-olympic-games-event.html started by http://www.jagrutidhanecha.com/

Spinach Frittata

Large Eggs – 4
Whole Milk – 1 tbsp
Grated Cheese – ¼ cup (I used raw milk pepper jack cheese)
Salt
Pepper

Olive Oil – 1 tbsp
Baby Spinach – 2 cups
Onion – ½ cup, finely chopped
Garlic – 2 cloves, minced (optional)
Green Chili – 2, finely chopped
Mushrooms – ½ cup, chopped
Capsicum – 1, chopped
Tomato – 1, chopped

Beat the eggs with a little salt and pepper. Add eggs and half the grated cheese and beat again. Keep the mixture aside.

Heat a cast iron pan. Add a tsp of olive oil and the baby spinach. Cook on high heat till the spinach has wilted and the liquid had dried up. Remove from heat and keep aside.

Add the remaining oil to the skillet. Add chopped onion, green chilies and minced garlic, if using. Then add the capsicum and mushroom. Cook on high heat till the vegetables are just cooked. Add chopped tomato and wilted spinach and mix well. Then add the egg mixture on top. Cook on low heat till the eggs are slightly set. Sprinkle the remaining cheese on top

Transfer the skillet to the oven and broil for 3 to 4 minutes till the top begins to get brown. Remove, cut into triangles and serve immediately.

Egg Burji / Spicy Scrambled Egg

Egg Whites - 5
Egg Yolks - 2
Olive Oil - 1 tbsp
Onion - 3 tbsp, finely chopped
Red Chili - 2, finely chopped
Firm Roma Tomato - 1, finely chopped
Turmeric - a pinch
Homemade garam masala - a pinch
Salt
Crushed Black Pepper
Cilantro - a handful, chopped

Heat oil in a large skillet. Add the chopped green chili and onion. Cook on low fire till the onion caramelises and becomes brown.

Beat the egg whites and yolk together along with a little salt and pepper. Add the chopped tomato, turmeric and the beaten eggs to the skillet. Scramble the eggs with a wooden spoon.

Add a pinch of garam masala and cook for a couple of minutes more till the burji starts to get slightly brown.  Remove from heat, garnish with chopped cilantro and serve hot.

Egg Fried Rice

Adapted from http://healthfooddesivideshi.blogspot.com/2011/06/chicken-and-egg-fried-rice.html

Brown rice - 3/4 cup, cooked and kept in the fridge to cool
Eggs - 3
Olive Oil - 2 tbsp
Ginger - 1 inch, finely chopped
Garlic - 3 cloves, finely chopped
Shallot - 1 tsp, finely chopped
Green Chillies - 2, chopped
Mixed Vegetables - 1 cup - carrots, capsicum, peas, green beans, green onions, etc - finely shredded or chopped
Soya Sauce - 2 tsp
Salt
Pepper

Hard boil 2 eggs, peel and slice them.

Beat one egg with a little salt and pepper. Add a little bit of chopped green chillies, ginger, garlic and 1 tsp chopped shallot. Mix well and keep aside.

Heat a big pan. Add some oil. Dip the egg slices in the egg batter and add to the hot pan. Pour any leftover batter over the eggs.

Cook till the eggs get slightly brown on both sides. Remove and keep aside.

Heat the remaining oil in the skillet. Add the ginger, garlic and green chillies and fry for a minute.

Add the vegetables, salt, pepper and cook on high heat for a few minutes. The vegetables should not be overcooked. They should remain crunchy.

Add the cold rice and soya sauce. Mix everything well. Cook for a couple of minutes more.

Add the fried egg slices, mix well and serve hot.

Omelette Curry

Eggs - 5
Yukon Gold Potato - 1, cut in small cubes
Red Onion - 1, finely chopped
Tomato - 1
Frozen Green Peas - 1/2 cup
Ginger - 1 inch, very finely chopped
Garlic - 2 cloves, finely chopped
Green Chillies - 2, finely chopped
Cumin Seeds - 1/2 tsp
Bayleaf - 2
Salt
Pepper
Oil - 1 tbsp
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Garam Masala - 1/4 tsp

Beat the eggs well. Add salt, pepper and about a tbsp of chopped onion. Make a folded omelette of the mixture. Cool and cut into cubes. Keep aside.

Heat oil in a skillet. Add cumin seeds, bayleaf and chopped green chillies.

Add the chopped garlic and ginger and saute for a few minutes.

Now add the chopped onion. Cook till the onion gets slightly brown in color.

Add the potato, salt, turmeric, cayenne pepper and red chilli powder. Cook till the potato gets slightly brown and is half cooked. Add the chopped tomato and green peas and cook till the tomato gets soft.

Add around 2 cups of water, increase the heat, cover the skillet and bring it to boil. Cook till the potato is soft. Remove the cover and add the cubed omelette. Cook for a few  minutes more till the gravy thickens. Sprinkle a dash of garam masala on top. Serve hot with puris.

Adapted from http://spiceandcurry.blogspot.com/2009/06/omeletteer-jholomelette-curry.html

Poached Egg Curry

Eggs - 4
Onion - 1/2, finely chopped
Tomatoes - 4, grated and discard the peel
Ginger - 1/2 inch, finely chopped
Garlic - 2 cloves, finely chopped
Turmeric - a pinch
Red Chilli powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Salt
Sugar - 1/2 tsp
Cilantro for garnish

Heat oil in a pan and temper with mustard seeds. Add onion, ginger, garlic, salt, sugar and curry leaves. Cook till the onion becomes soft.

Add the grated tomato, turmeric and red chilli powder and cook for 10 minutes till a thick sauce is formed and oil separates.

Add a cup of water, and a little garam masala and bring the curry to a boil. Cook for a couple of minutes more.

Break each egg in a small plate and gently slide them side by side directly over the curry.

Sprinkle a little salt on the eggs, lower the heat and cover the pan.

When the eggs are set, remove the pan from heat.

Garnish with fresh cilantro leaves and serve.

Egg Curry with Poppy Seeds

Hard Boiled Eggs - 4, cut in half
Poppy Seeds - 1 tbsp
Sesame Seeds - 1 tbsp
Green Chillies - 1 + 2
Milk - 1/2 cup
Oil - 2 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Onion - 1/2, finely chopped
Garam masala - 1/2 tsp
Salt
Cilantro for garnish

Grind poppy seeds, sesame seeds, 1 green chilli with a little water to make a thick paste. Keep aside.

heat oil in a pan. temper with mustard seeds and cumin seeds.

Add chopped onion and salt and fry till the onion becomes slightly brown.

Add the poppy sesame paste and saute for 10 minutes.

Add milk and remaining 2 green chillies and mix well with the gravy. Put the boiled eggs, garam masala, gently mix  and cover and cook for 5 minutes more till the gravy has almost dried up.

Garnish with cilantro and serve.

Egg and Potato Gravy

Boiled Eggs - 4
Boiled Red Potato - 2, cut in quarters
Onion - 1/2
Tomato - 1
Ginger - 1 inch piece
Garlic - 2 cloves
Turmeric - 1/4 tsp
Red Chilli powder - 1 tsp
Oil - 2 tbsp
Cloves - 5
Cinnamon - 1 inch stick
Cardamom - 2
Bayleaf - 2
Salt
Brown Sugar - 1/2 tsp

Blend onion, tomato, ginger, garlic, turmeric, red chilli powder together and make a paste. Keep aside.

Make slits on the boiled eggs and apply a mix of  salt, red chilli powder and turmeric.Heat oil in a pan. Add the boiled eggs and fry gently till they get light brown on the sides. Remove. Add the boiled potatoes and fry till they get brown on the edges. Remove

Heat some more oil in the pan. Add the sugar and wait for it to lightly caramelise. Immediately add the whole spices, salt and the onion tomato puree.

Cook for around 20 minutes till oil separates from the puree. Add a cup of water and bring it to boil. Add the boiled poatoes and fried eggs. Reduce the gravy to desired consistency.

Quick Tomato Egg

Hard Boiled Eggs - 3
Red Onion - 3 tbsp, finely chopped
Tomato - 1 small
Cloves - 2
Cinnamon - 1 inch piece
Sugar - 1/2 tsp
Salt
Turmeric powder - a pinch
Red Chilli Powder - 1/4th tsp
Oil

Heat a little oil in a non-stick pan. Coat the boiled eggs with salt and turmeric powder and lightly fry them. Remove the fried eggs and add a little sugar in the oil. When the sugar caramelises, add the cloves, cinnamon and chopped onion. Cook till the onion browns. Now add the turmeric, red chilli powder, salt and chopped tomato and cook till it mixes well with the onion and oil leaves the sides. Add the fried eggs, mix well for a minute and serve.

Dimer Chop / Egg Croquette

Hard boiled eggs - 4
Yukon Gold potatoes - 4, boiled and mash with salt while hot. ( Potatoes need to be enough to cover 8 egg halves)
Ginger, garlic paste - 1 tsp
Garam masala powder - 1/2 tsp
Red chili powder - 1/2 tsp
Onion - 1 large, sliced.
All Purpose Flour / Cornflour - 1/4 cup
Whole wheat panko bread crumbs / Corn Meal for gluten free option
Salt to taste
Peanut Oil for deep frying

Heat a little oil in a pan and fry the onion slices on low, till they turn light brown and caramelise well.

Add ginger, garlic paste and cook for some more time. Then add the mashed potato, garam masala powder and red chili powder and cook for a few minutes. Remove from heat and cool the mix.
 
Cut the boiled eggs into half lengthwise.  Cover each egg-half with the potato mix.

Add a little water to make a thin batter with the flour. Add a pinch of salt to the batter. Dip the egg-potato ovals into the batter and roll in bread crumbs / corn meal.

Deep fry in hot oil till golden brown. Serve immediately with tomato ketchup.

Egg Curry / Dimer Kasha

Eggs - 6, hard boiled
Potato - 1, par boiled and cut into cubes
Frozen Green peas - 1/2 cup
Onion - 1, chopped
Tomato - 1
Ginger - 1 inch, grated
Turmeric - a pinch
Red chili powder - 1/4 tsp
Whole garam masala - grind coarsely in a pestle
Garam masala powder - 1/2 tsp
Oil - 1 tbsp
Salt
Sugar - 1/2 tsp

Heat oil in a pan. Apply a little turmeric, red chilli powder, salt to the boiled eggs and fry them gently till they are slightly brown. Keep aside.

In the same oil, fry the cubed potatoes similarly till they are almost cooked. Remove the potatoes.

Add some more oil to the pan. Put the coarsely ground garam masala and stir for a few seconds. Add a little sugar and allow it to caramelise.

Then add the chopped onions and salt and fry till translucent. Add the spices, grated ginger, green peas and chopped tomato and cook till the oil oozes out of the masala.

Add the fried eggs, frozen green peas and potato and toss everything together. Cook for a few minutes more. Sprinkle a little garam masala and serve.

Spicy Egg

4 boiled eggs
1/2 cup onion
8-10 curry leaves
1 tsp chili powder
1/8 tsp shahjeera
1/2 tsp ginger-garlic paste
3 cloves
1″ cinnamon
1/4 tsp coriander seeds

Oil - 1 tbsp
Salt

Heat 1 tsp oil oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a minute and grind to a smooth paste(do not add water).

Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits.

Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat.

After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with steamed brown rice and a vegetable side dish.