Spicy Scrambled eggs

6 Eggs    
1 cup Onions chopped
3/4 cup Tomatoes chopped
2 Green chilli chopped
1/4 cup Frozen/cooked green peas
1/2 tsp Garam masala powder
1 tsp Red chilli powder.
1/4 tsp Ginger paste
3 tbsp Vegetable oil    
Chopped coriander leaves    
Salt to taste    
     
Method:
Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become

slight brown in color.Add tomatoes and cook until tender.Add green peas and cook for about 3 minutes. Since the

peas are already cooked, you should not heat more.Add beaten eggs and mix well. Using a spatula (wooden, in

case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).
Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.
 

Omellettes

3 Eggs    
1/2 cup Finely chopped onion    
1 Finely chopped green chilli
1 Finely chopped tomatoes    
3 tbsp Grated cheese    
3 tbsp Cooked green peas    
1/4 tsp Red chilli powder    
1/4 tsp Garam Masala Powder
1/4 tsp Cumin powder
2 tbsp Vegetable oil
Chopped green coriander leaves.    
Salt to taste    
     
Method:
Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
Heat oil (1 tbsp.) in a pan (preferably flat base). Add green chilli, onions and saute over medium heat till onions become slight brown in color.Add tomatoes and cook until tender. Remove the onion tomato mixture and clean the base with a tissue paper.Add the remaining oil and heat on high. Reduce the heat.Pour the beated eggs slowly in such a way that it spreads all over the base evenly. Let it settle for a minute and then turn it upside down..
Spread the onion tomato mixture, green peas, grated cheese all over the omlet evenly. Sprinkle cumin powder and garam masala. Turn the omlet half way from both the sides.
       Serve hot. Garnish with chopped green coriander leaves

Egg pakora

Ingredients:

4 Boiled eggs    
1 cup Gram flour        
1/2 cup Finely chopped onions    
1 Finely chopped green chilli    
2 tbsp Chopped coriander leaves
1/2 tsp Red chilli powder        
 1 tsp Soya sauce
3/4 cup Water
Vegetable oil    
Salt to taste    
     
Method:
Add salt, red chilli powder to gram flour and mix well.. Add water slowly and beat the mixture well either with your hands or with an electric beater to make a thin and smooth paste.Add chopped onions, green chilli, coriander
leaves, soya sauce and mix well.Cut the boiled egg into small pieces- 1 egg into 8 pieces.Heat oil in a deep frying pan. Reduce the heat to medium.Dip each egg piece in the gram flour batter and put in pan. Be sure not to put more than 6-7 pieces at a time. Deep fry the pieces over medium heat till they become golden brown in color.
     
 Serve hot with any chatni or pickle.


Egg Curry

Ingredients:
4 Boiled eggs    
1 Onion    
1 Tomato    
1 tsp Ginger paste    
1 tsp Garlic paste
Green chilli    1
1 tsp Red chilli powder        
3/4 tsp Turmeric Powder    .
1 tsp Garam Masala Powder         
2 Bay leaves    
2 Cloves        
4 Black pepper corns    
5 tbsp Vegetable oil    
Salt to taste    
Coriander leaves     
     
Method:
Cut onion, tomato and green chilli into small pieces. Grind it in a mixer to make paste.Cut the eggs into half.Heat oil in a frying pan. Reduce the heat and fry eggs with egg yolk facing the top. Then slowly make the eggs upside down and fry the other side till light golden brown in color.
Remove the fried eggs from pan and keep aside.Add bay leaves, cloves, black pepper and fry for 30 sec.Add onion tomato paste. Add ginger-garlic paste. Fry until oil starts separating.Add red chilli powder, turmeric
powder, garam masala, salt. Heat for a few seconds and then add 3 cups of water to make gravy. Bring the gravy to boil and let it cook for 10 minute on low heat.When the gravy becomes thick, switch off the gas.Place the fried
eggs (with egg yolk facing the top) in a dish and pour this gravy over the eggs.
     
 Serve hot. Garnish with finely chopped coriander leaves

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