Cheese Onion Omelette

Cheese Onion Omelette Ingredients

1.  3 whole Eggs, room temperature, beaten
2.  2 whole Green onions, sliced fine
3.  2 tablespoon Grated cheese
4.  2-3 teaspoon Butter

Cheese Onion Omelette method:

- Mix the eggs with the cheese and green onion.
- Melt the butter in a skillet over medium heat. Pour in the egg mixture. Swirl the pan to spread the egg to the outer edges.
- Cook for two minutes. Flip the omelet and cook for 1-2 minutes. Cheese Onion Omelette ready Serve immediately.

Egg Curry With Coconut

Egg Curry With Coconut Ingredients :
5-6 hard boiled eggs
1 large-sized onion
1" piece of ginger
1 tsp cumin seeds
2 green chillies
1 cup coconut (freshly grated)
½ tsp turmeric powder
5-6 tbsp mustard oil
1½ tsp garam masala powder
salt to taste

Egg Curry With Coconut Method :
Grind the onion, ginger, cumin seeds and the green chillies into a fine paste.
Prick the eggs with a fork.
Heat the oil and add the eggs and cook over a high flame for 3-4 minutes till the eggs attain a golden colour.
Remove and keep aside. In the same oil fry the onion paste over a medium heat till the paste attains a light golden colour.
Add the grated coconut and continue to fry the paste for another 4-5 minutes, stirring all the time.
lower the flame and mix in one cup of water.
Bring the gravy to the boil and cook the gravy for another 2-3 minutes.
Transfer the gravy to a serving bowl.
Slice the eggs into halves or keep them whole and place in the gravy.
Sprinkle the garam masala powder over the prepared gravy and cover with a lid for 3-4 minutes before serving. Egg Curry With Coconut

Egg Pitika

Ingredients :

6 hard-boiled eggs
2 boiled potatoes
2 tbsp mustard oil
3 green chillies, finely chopped
1 medium-sized onion, finely chopped
salt to taste

Method :

Mash the potatoes and eggs.
Add the salt, green chillies, onions and mustard oil.
Mix well and serve.

EGG VERMICELLI

INGREDIENTS Eggs 2 Vermicelli 500 grams Fresh coriander leaves 4 sprigs Coriander seeds 1 teaspoon Cumin seeds 1/2 teaspoon Whole dry red chillies 2 Cinnamon 1 inch stick Green cardamoms 2 Ghee 2 tablespoons Oil 2 tablespoons Mustard seeds 1 teaspoon Split Bengal gram (chana dal) 3 tablespoons Salt to taste

METHOD Place eggs in a pan with four cups of water. Boil for ten minutes, cool and shell. Chop into small cubes. Clean, wash and chop coriander leaves. Grind together coriander seeds, cumin seeds, red chillies, cinnamon, cardamoms and keep aside.Heat ghee in a kadai and stir-fry vermicelli till it turns light brown. Keep aside. Heat oil in a saucepan, add mustard seeds and split Bengal gram. Mix coriander leaves, ground paste and salt and add to the pan. Pour one cup of water and let the mixture boil. Add the vermicelli while it is boiling and when it becomes thick, add the chopped eggs. Mix well. Serve hot garnished with coriander leaves.

TOMATO EGG DROP SOUP

INGREDIENTS Tomatoes, finely chopped 4 medium Eggs 2 Oil 2 tablespoons Garlic, finely chopped 2-3 cloves Ginger, finely chopped 1 inch piece Onion , finely chopped 1/2 medium Tomato ketchup 4 tablespoons Salt to taste Vegetable stock 4 cups Cornflour/ corn starch 2 tablespoons White pepper powder 1/2 teaspoon White vinegar 1 tablespoon Fresh coriander leaves, finely chopped 2 tablespoons

METHOD Break eggs in a bowl and whisk well. Heat oil in a wok. Add garlic and sauté till golden. Add ginger and onion and continue to sauté. Add finely chopped tomatoes and sauté for two minutes. Add half the tomato ketchup and stir. Add salt and mix well. When the tomatoes are cooked and pulpy add vegetable stock or water and bring it to a boil. Dissolve cornflour in a quarter cup of vegetable stock or water. Add white pepper powder mixed in a little water so that they do not form lumps. Add blended cornflour and stir. Add the remaining tomato ketchup and stir. Cook till the soup is nice and thick. Drop the whisked egg in a thin stream and cook till it sets. Add vinegar and coriander leaves. Stir and serve piping hot.

Egg Kababs

Ingredients:

4 eggs hard-boiled
2 tsp Besan
1 onion, finely chopped
1 egg (white only)
1 tbsp pudina leaves , finely chopped
1 tbsp hara dhania leaves, finely chopped.
2 Hari mirch , finely chopped
¼ tsp chilli powder
½ tsp black pepper powder
salt to taste
oil for frying

Method:

Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
Mix well and Knead into smooth dough.
Divide mixture into 10-12 equal portions.
Shape each portion into medallions and keep aside.
Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint.