Skip to main content

EGG BEATEN CURRY

EGG BEATEN CURRY
Ingredients
3 egg
1 onion
2 tomatoes
1/2 t fennugreek seeds
2- 3 tomatoes puree
1/2 t red chiili powder
1/4 t garam masala powder
1/4 t coriander powder
salt and pepper powder to taste
1/2 Cup coconuts milk
oil
METHOD
  • Chop the onion and tomatoes
  • Heat a oil in a pan add the fennugreek seeds fry for few minutes add the chopped onion fry till the onion get brown in colour
  • And add the tomatoes fry for few minutes and add the masala powder,redchilli powder,coriander powder,garam masala powder,pepper powder and salt fry for few minutes when the aroma come out add little water fry for few minutes and add 2 - 3 cup water and bring to boil in the simmer fire for 5 minutes till the gravy thicken .
  • Now add salt and coconut milk bring to boil for few minutes and add break the egg in the gravy taking care not to distrup the yolk and drop it in the boiling gravy.
  • Let the egg cook till the white is coagulated and yolk is firm for 2-3 minutes.
  • serve hot with rice


Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more