Egg Masala

Ingredients


Boiled Eggs (Cut Into Half) - 4
Cinnamon - 2
Cloves - 2
Tomato Puree - 1/4 Cup
Ginger - A Small Piece
Garlic Cloves - 6
Small Onions - 1 Handful
Chilli Powder - 1 Teaspoon
Pepper Powder - 2 Teaspoons
Coriander Powder - 1/2 Teaspoon
Oil - 4 Teaspoons
Salt

Egg Masala

Egg Masala Served With Paratha
Learned From Chef Jacob

Preparation


1. Grind cinnamon, cloves, ginger, garlic, pepper powder, and onions to a fine paste. Mix the masala in 1 cup of water.
2. Now, add chilli powder, coriander powder, salt, and tomato puree to the masala. Mix well.
3. Now, transfer the masala to a pan, sim the fire, and boil well. The masala will become thick in consistency. Add oil and stir once. 
4. Add eggs and boil well till the oil seperates.


Now, Egg Masala is ready!!!


Serve: Biriyani, Hot Rice, Curd rice, Rotis, Chappathi, and Parathas.

Egg and Soyabean Sprouts Fried Rice

Ingredients

Cooked Basmati Rice/Left Over Boiled Rice - 1 Cup

Soyabean Sprouts - 1/2 Cup 

Eggs - 3

Green chillies - 2 To 3

Soya Sauce - 1/2 Tablespoon

Ginger Garlic Paste - 1 Teaspoon

Pepper - As Desired

Salt

Oil

Step-By-Step Pictures

Add the eggs and stir for sometime

Soyasauce, green chillies and ginger garlic paste have been added

Adding rice

Egg and Soyabean Sprouts Fried Rice
Learned From cookingandme

Preparation

1. Beat the eggs with some salt and pepper.

2. In a frying pan, heat 2Teaspoons of oil. Add the eggs and stir for some time. You will get egg scrambles. Leave it as large chunks and transfer it to a bowl.

3. In the same pan, add 2 teaspoons of oil. When the oil is hot, add the soybean sprouts and fry until the sprouts become little soft. Now, add the soya sauce, green chillies, and the ginger garlic paste. Saute until the raw smell of ginger garlic paste goes off. 

4. Now, add the cooked rice, salt, and pepper. Finally, add the scrambled eggs and garnish using spring onions. Serve hot. 

Now, the Egg and Soyabean Sprouts Fried Rice is ready!!!

Kodiveri Fish Fry

Ingredients

Fish - 5 

Special Masala Powder - 2 Tablespoons

Red Chilli Powder - 1 Tablespoon

Egg - 1

Lemon - 1

Coconut Oil - 2 Tablespoons

Salt

Special Masala Powder

Coriander Seeds - 4 Tablespoons

Curry Leaves - 2 Sprigs

Black Pepper - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Turmeric Powder - 1 Teaspoon

Raw Rice - 1 Tablespoon

Kodiveri Fish Fry
Learned From Chef Jacob

Preparation

1. In a pan, without adding oil, add coriander seeds, curry leaves, black pepper, cumin seeds,  and turmeric powder in an order. Fry them until rice turns light golden color. Let it cool down and grind them without adding water.

2. In a mixing bowl, put special masala powder, chilli powder, salt, lemon, egg, and water.  Mix well. 

3. Apply paste on the fishes and let it marinade for an hour. In a nonstick pan, put oil and shallow fry the fishes.

Now, Kodiveri Fish Fry is ready!!!

Broad Beans Packs

Ingredients

For Chappathi

Wheat Flour - 1 Cup

Salt - 1/2 Teaspoon

Warm Water - 1/2 Cup (As required)

For Broad Beans Packs

Chopped Broad Beans - 2 Cups

Chopped Onion - 1

Chappathi - 3

Eggs - 2

Curry Leaves - 5

Mustard Seeds - 1 Teaspoon

Coriander Seeds - 1 Teaspoon

Chopped Green Chillies - 2

Chopped Coriander Leaves - 1/2 Cup

Turmeric Powder - 1/2 Teaspoon

Chilli Powder - 1 Teaspoon

Salt

Oil

Stuff Broad Beans In The Center Of The Chappathi

Broad Beans Packs

Broad Beans Packs
Learned From Actress Viji

Preparation

Chappathi

1. In a large bowl, add all the ingredients under chappathi and knead it well. Keep it aside for 20 minutes. 

2. Make small balls out of the chappathi dough. Then, in a hard surface, roll out the chappathi into a round and flat chappathi. 

3. In a pan, put chappathi and heat till you see small brown spots on the chappathi. Flip it over and heat on the other side also. Chappathi is ready!

Broad Beans Packs

1. In a pan, heat oil. Add mustard seeds and wait till it pops out. Then, add curry leaves, onion and green chillies. Fry until onions become transparent.

2. Now, add coriander seeds, broad beans, and salt. Fry for few minutes until broad beans becomes soft.

3. Then, add turmeric powder and chilli powder and fry for 2 minutes. Add 1/4 cup of water. Sprinkle coriander leaves. Close the pan using a lid.

4. Beat the eggs in a bowl. Add little salt. 

5. Dip the chappathi in the beaten eggs and then fry it in a pan. 

6. Put the broad beans masala in the middle of the chappathi and first roll its corners. Then, roll the chappathi sides inwards. 

Now, Broad Beans Packs is ready!!!

Egg Paniyaram

Ingredients

Eggs - 2

Dosa Batter - 1 Cup

Chopped Coriander Leaves - As Desired

Salt

Oil

Egg Paniyaram
Learned From Chef Jacob

Preparation

1. Beat eggs well. Add chopped coriander leaves to the eggs.

2. Add the egg mixture to the dosa batter and put salt. Mix well.

3.  In the paniyaram pan, heat oil. Oil should fill half of each slot in the paniyaram pan. Now, pour the dosa batter to each of the slots in the pan. Let it boil for 2 minutes. Turn them over.

Now, Egg Paniyaram is ready!!! 

Sidedish: Tomato Ketchup

Apple Upside Down Cake

Ingredients

All Purpose Flour - 1 Cup

Coarsely Chopped Apple - 1 1/2 Cups

Sugar - 1 Cup

Butter - 1/2 Cup

Egg - 1

Baking Powder - 1/3 Teaspoon

Any Flavoring Essence - 1 Teaspoon

Cinnamon - 1/2 Teaspoon (Optional)

Apple Upside Down Cake

Preparation

1. Preheat the oven to 350F.

2. In a small bowl, combine sugar and cinnamon and set aside.

3. In another big bowl, blend butter, sugar, flour, egg, baking powder, and essence one after the other. 3hisk well.

4. Grease the cake pan. Cut apples in a desired shape and arrange the cut apples in the pan. The layer of the apples should be thick (preferably 1 -2 inches thick) otherwise the baked apples would turn into applesauce. Then, sprinkle little sugar cinnamon mixture.

5. Pour the blended cake batter over the apples. Sprinkle the remaining sugar cinnamon mixture. Bake the cake for 30 minutes or until you get a good aroma of the apple cake. Check if the cake is ready by running a toothpick. If it comes out clean, then the cake is over.

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

Now, Apple Upside Down Cake is ready!!!

Banana Muffin

Ingredients

All-Purpose Flour - 1 1/2 Cups

Baking Powder - 1 Teaspoon

Baking Soda - 1 Teaspoon

Mashed Bananas - 3

Sugar - 3/4 Cup

Egg - 1

Salt - 1/2 Teaspoon

Melted Butter - 1/3 Cup

Banana Muffin

Another Shot Of Banana Muffin

Banana Muffin

Preparation

1. Preheat oven to 350 degrees F. Grease muffin pans with non-stick spray or use parchment paper.

2. In a bowl, sift together the flour, baking powder, baking soda, and salt.

3. In a large bowl, combine bananas, sugar, egg, and melted butter one by one. Then add the flour mixture little by little and mix until smooth. 

4. If it is mini muffins, bake it in preheated oven for 10 to 15 minutes. If large muffins, bake it for 25 to 30 minutes. Run a tooth pick and if the tooth pick comes out clean, then the muffins are ready.
Note. Do not check the cake in between by opening the oven for the first 20 minutes.

Now, Banana Muffins are ready!!!

Egg Kothu Parotta

My family likes Kothu Parotta so much...Though it involves a lot of pounding...., I still feel it is worth the effort.  A perfect non-stick pan would even make this preparation easier.


We do not have good Indian restaurants nearby. So, I have to look for a recipe that matches the exact taste of our Indian TamilNadu style Kothu Parotta. My search did not go vain...Thanks a lot to Em Samayal Pakkam for posting a recipe that gives the perfect taste of Kothu Parotta. This recipe is definitely a BLOCKBUSTER hit in my kitchen.


When I have parathas and eggs at home, I make Egg Kothu Parotta. 


Ingredients

Cooked Parotta - 4

Chopped Onion - 1

Tomato - 1

Eggs - 3

Ginger Garlic Paste- 1 Teaspoon

Chalna - 1 Cup

Green Chillies - 1-2

Turmeric - 1/4 Teaspoon

Curry Leaves

Pattai - 1

Cloves - 2

Egg Kothu Parotta
Learned From En Samaiyal Pakkam

Preparation

1. Heat oil in a pan. Add pattai and cloves. Now add onions and ginger garlic paste and saute till the raw smell goes off.

2. Add green chillies, turmeric, and curry leaves. Add tomatoes and fry for some time.

3. Cut parotta into pieces. Then add parotta pieces and fry for few minutes. Now add eggs, salt, and pepper. 

4. When the eggs are almost done, add chalna. Now break the entire parotta into small pieces using ladles. Garnish with coriander leaves.

Egg Kothu Parotta is ready to serve!!!


Serve: Chicken Salna

Pineapple Upside Down Cake

Ingredients

Pineapple - 7 Slices

Butter - 1/4 Cup

Brown Sugar or Normal Sugar - 2/3 Cup (I used normal sugar)

Self Rising Flour - 1 Cup

Sugar - 3/4 Cup 

Shortening - 1/4 Cup 

Egg - 1

Milk - 1/2 Cup

Apple Upside Down Cake

Apple Upside Down Cake

Preparation

1. Heat Oven to 350°F degrees. Apply butter on the cake pan. Drain pineapple (reserve 2 tablespoons syrup). 

2. Melt butter over low heat and add brown sugar. Keep stirring until sugar melts and remove from heat. Arrange pineapple as desired in the cake pan. Now, pour the brown sugar on top of the pineapples. 

3. In a medium bowl, mix flour with sugar. Add shortening and milk. 

4. Mix at medium speed 2 minutes. Add egg, milk and pineapple syrup. Beat for three more minutes.

5. Pour cake batter over pineapples in the cake pan, spreading evenly.

6. Bake 40-45 minutes and use a toothpick to check if the cake is done.

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

Now, Pineapple Upside Down Cake is ready!!!