Chettinad Egg Curry

Chettinad Egg Curry is a nutritious and delicious South Indian dish that balances protein, healthy fats and spices. This curry can be served with rice, dosa and chapati.

Ingredients

• Hard boiled eggs - 6, cut into half
• Onion - 1, medium
• Tomatoes - 3
• Ginger garlic paste - 2 tsp
• Mustard seeds - 1/2 tsp
• Salt - as required
• Coriander leaves - to garnish
• Oil - 3 tbsp

     To roast and grind

• Coriander seeds - 2 tsp
• Red chillies - 3
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Pepper - 1/2 tsp
• Cardamoms - 2
• Cloves - 3
• Cinnamon stick - 1 inch
• Poppy seeds - 2 tsp
• Coconut - 1/4 cup

Method

1. Dry roast all the ingredients under roast and grind in a pan until aromatic for about 2-3 mins. Grind them into a smooth paste using a little water.
2. Heat oil in a pan.
3. Add mustard seeds and once it starts to splutter, add curry leaves.
4. Add thinly sliced onions and sauté until they turn golden brown.
5. Stir in the ginger garlic paste and sauté until the raw smell disappears.
6. Add finely chopped tomatoes and cook until they turn soft and mushy.
7. Add the ground spice paste and add 1/2 cup of water.
8. Adjust salt to taste and boil until the curry reaches the right consistency for about 10 mins.
9. Gently add the sliced eggs into the curry. Cover the pan and let it simmer for 5 mins, allowing the eggs to absorb the flavors.
10. Garnish with coriander leaves and serve hot.

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Chilli Chicken Noodles

Chilli Chicken Noodles is a delicious Indo-chinese dish that's everyone's favorite. It's a popular street food in India. Here chicken is marinated and fried before adding to the noodles.

Ingredients

• Noodles - 500g
• Garlic - 2 tbsp, finely chopped
• Green chillies - 1, sliced lengthwise
• Onion - 1, finely chopped
• Spring onions - 5
• Carrot - 1, finely chopped
• Cabbage - 1/2 cup, finely chopped
• Capsicum - 1, finely chopped
• Eggs - 2
• Soy sauce - 1 tbsp
• Green chilli sauce - 1 tbsp
• Vinegar - 1 tbsp
• Black pepper powder - 1 tsp
• Sesame oil - 2 tbsp
• Salt - as required

    For chilli chicken

• Boneless chicken breasts - 250g, chopped into 1 inch pieces
• Corn flour - 2 tbsp
• Ginger garlic paste - 2 tsp
• Chilli powder - 1 tsp
• Soy sauce - 1 tsp
• Egg - 1
• Salt - as required
• Sesame oil - 2 tbsp + 1 tsp

Method

    Cooking the chicken

1. Optional step but recommended if using chicken breasts - First brine the chicken breasts. Place the chicken breasts in a bowl. Fill with warm water to cover them and add 2 tbsp of salt. Cover the bowl and refrigerate them for 30 minutes or upto 4-6 hrs. Remove the chicken breasts from the brine, rinse them with cold water, and pat them dry with paper towels. Chop them.
2. Marinate the chicken breasts with corn flour, ginger garlic paste, chilli powder, soy sauce, egg, 1 tsp of oil and salt for at least 10 minutes (or upto 24 hrs in the refrigerator).
3. Heat 2 tbsp of oil in a pan and saute the chicken for 7-10 mins on high flame until cooked. Keep aside.

   Cooking Noodles

1. Meanwhile boil some water in a pot add noodles along with a tsp of oil and some salt. Cook until firm. 
2. Drain and mix with a tsp of oil and soy sauce. Keep aside.

    Chilli Chicken Noodles

1. Heat oil in a wide pan on a high flame.
2. Saute garlic for 30 secs and add onion, green chillies, and spring onion whites and cook for 30 secs.
3. Add carrot, cabbage, bell pepper, salt and saute for 1-2 mins.
4. Move the veggies into one side of the pan and pour a tsp of oil. Add beaten eggs and scramble them until they are done.
5. Mix the veggies and eggs together.
6. Add the cooked chicken and mix well.
7. Then add green chilli sauce and vinegar. Mix well.
8. Now add the cooked noodles, black pepper powder and stir for couple of minutes.
9. Sprinkle with spring onion greens and serve hot.

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Egg Muffins

Egg muffins otherwise called as baked omelette is a quick, easy and delicious snack. These fluffy egg muffins are low-carb and high in protein and can be prepared with your favorite toppings.

Egg Muffins

Ingredients

• Eggs - 12
• Onion - 1, finely chopped
• Mushrooms - 1 cup, chopped
• Grated cheese - 1 cup
• Salt - 1/2 tsp
• Garlic powder - 1/2 tsp
• Cooking spray/oil - To coat the pan

Method

1. Preheat the oven to 350 F.
2. Beat the eggs with salt and garlic powder.
3. Grease a 12-cup muffin pan with cooking spray or oil. Divide the chopped onions, mushrooms and cheese between each muffin cup, then carefully pour egg mixture until the tins are 2/3rd full.
4. Bake for 20-25 minutes or until a tooth pick inserted in the center of a muffin comes out clean.
5. Let them rest in the pan for a few minutes and carefully remove them.
6. Serve immediately.

Tips

- Store the extra muffins in a resealable plastic bag and refrigerate for up to a week or freeze for a month.

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Onion Tomato Omelette

Onion Tomato Omelette is an easy breakfast dish which can also be served as an evening snack. This recipe yields 2 omelettes. Egg consumption consistently leads to increased levels of HDL which reduces the risk of many diseases.

Ingredients

• Eggs - 2
• Onion - 2 tbsp, finely chopped
• Tomato - 2 tbsp, finely chopped
• Red chilli powder - 1/4 tsp
• Turmeric powder - A pinch
• Garam masala - A pinch
• Salt - 1/8 tsp
• Butter - 2 tsp

Method

1. Beat the eggs until frothy.
2. Mix all the other ingredients except butter and whisk together.
3. Heat the tawa and grease with butter.
4. Pour half of the egg mixture and spread it evenly.
5. Cover and cook in low-medium heat on both sides.
6. Repeat the same for the remaining mixture.
7. Serve hot for breakfast with toasted breads.

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Egg Bhurji

Egg Bhurji is a quick and delicious recipe that can be served with roti or as a side dish for steamed rice and any curry or as a sandwich filling. Scrambled eggs are cooked with onions, tomatoes and spices in this flavourful recipe.

Ingredients

• Eggs - 3
• Onion - 1, medium sized
• Tomato - 1, medium sized
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tsp

Method

1. Beat the eggs in a small bowl and add 1/2 tsp of salt. Keep aside.
2. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds.
3. After a few seconds add curry leaves and finely chopped onion. Saute well till the onion turns golden brown.
4. Add ginger garlic paste and saute for a while.
5. Add finely chopped tomatoes and saute till it gets mashed.
6. Add turmeric powder, chilli powder, garam masala & salt and mix well.
7. Add the beaten eggs and stir vigorously and continuously till the egg gets scrambled.
8. Garnish with coriander leaves and serve hot.

Tips

- You can make it more nutritious by adding veggies like capsiucm and/or peas to this dish. Add them right after the tomatoes and cook for approx. 3 minutes.

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Egg Curry without Coconut

This healthy, nutritious and spicy egg curry is prepared with hard boiled eggs, onion, tomato & spices and without coconut. People who don't like hard boiled eggs have to try this recipe. Hard boiled eggs retain more vitamin B-12 than scrambled eggs, so go for hard boiled eggs whenever possible.

Ingredients

• Hard Boiled Eggs - 5
• Onion - 1, medium sized, cut lengthwise
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Kashmiri Chilli powder - 2 tsp
• Coriander powder - 2 tsp
• Garam masala - 2 tsp
• Egg curry masala - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Curry leaves - Few
• Salt - To taste
• Oil - 2 tbsp

Method

1. Rub the turmeric powder over the boiled eggs so that the skin becomes yellow. It is optional, if you want your eggs to be white you can skip this step.
2. Prick the skin of the eggs with a fork on all sides.
3. Heat 1 tbsp of oil in a pan and shallow fry the eggs in low-medium heat till they turn golden brown. Keep aside.
4. Heat 1 tbsp of oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds and curry leaves. Fry for few seconds.
5. Add onion & little salt and saute till it turns golden brown.
6. Add ginger garlic paste and fry till the raw smell goes.
7. Add finely chopped tomatoes and cook till it gets mashed.
8. Add turmeric powder, chilli powder, garam masala, coriander powder, egg curry masala & salt and mix well. Cook till the oil comes out of the mixture.
9. Now add the fried eggs and mix well. Add water and cook covered for 5 minutes.
10. Serve hot with Chapathi, rice or as a side dish for biryani.

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