Topic started by Sowmyalatha (@ hse-toronto-ppp135926.sympatico.ca) on Sun Sep 26 18:21:21 EDT 2004.
All times in EST +10:30 for IST.

Hi all, if everyone cud contribute to the egg recipes it wud b great

Responses:

• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 09:16:24 EDT 2004
  
  Egg Curry
  6-8 boiled eggs; 2 big Onions finely minced; Green Chillies – 4 slit in two; Tomatoes – 3 big ones cut into small pcs. Ginger paste – 1 tsp. Or 1” pc. Garlic – 9-12 pods – or 1 tspn of garlic paste; Salt to taste; Oil 3-5 tbspns. Potatoes – 3 Big - boiled & cut each into 4 pcs. Curry Leaves – a sprig or 2; Chillie pwd – 1 tspn; Corriander pwd 3 tspns; turmeric pwd- ½ tspn; Pepper pwd – ½; Garam Masala pwd – 1 tspn or 1” pc Cinnamon stick; 3-4 cloves; ½ - 1 tspn roasted Sombu powder; Coconut – freshly scraped – ½ cup orr desiccated coconut – 6 heaped tbspns – soak in hot water for 15-20 mins & grind to a smooth paste. Chopped coriander leaves for garnish – 3 tbspns; lime juice from 1 lime.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 09:17:41 EDT 2004
  
  Boil eggs, shell them make slits on them & keep aside. Boil Potatoes, peel cut each into 4 & keep aside. Broil 2 tspns of Sombu – powder & Keep aside. Grind Ginger & garlic & keep aside - (if using paste no grinding required). Grind Coconut into a fine paste & keep – wash the mixie after grinding the coconut – Keep the water
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 09:19:11 EDT 2004
  
  Egg curry contd....
  
  Take a vessel pour oil, when hot add the onions, gr.chillies & curry leaves & fry till onions are golden brown now lower flame & add Ginger & garlic paste & from for 2 mins. now add Chillie pwd, Corriander pwd. Turmeric pwd, Pepper pwd & continue to fry on low heat till the oil comes to the surface – add a little water if required to prevent the masala from burning & mix- fry till oil come to the surface & the masala as fried nicely, add the finely chopped tomatoes & continue to fry till tomatoes are soft – now add the coconut paste, & sombu pwd, the water which you washed the mixie- mix well –
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 09:20:41 EDT 2004
  
  Egg Curry contd
  add 2 cups of water extra - & leave to simmer for 5 mins or till the gravy is thickening -now add the potato pcs. & Eggs stir gently- cover & leave to simmer for a further 2-3 mins – remove from heat garnish with chopped coriander leaves – when the curry has cooled down a bit add the lime juice & gently mix the curry – Serve with Rice, Chappatti’s, Paratha’s etc
  
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 10:05:47 EDT 2004
  
  Egg Kurma
  6-8 boiled eggs; 2 big Onions finely minced; Green Chillies – 4 slit in two; Tomatoes – 2 big ones cut into small pcs. Ginger paste – 1 tbsp. Or 1” pc. Garlic – 9-12 pods – or 1 tbspn of garlic paste; Salt to taste; Oil 6-8 tbspns. Potatoes – 3 Big - boiled & cut each into 4 pcs. ½ cup green peas – par-boil & keep aside, Curry Leaves – a sprig or 2; Corriander pwd 2 tspns; turmeric pwd- ½ tspn; 1” pc Cinnamon stick; 3-4 cloves; 2-3 elakas; 1 bay leaf; 1 ½ tspn roasted Sombu powder; Coconut – freshly scraped – ½ cup or desiccated coconut – 8 heaped tbspns – soak in hot water for 15-20 mins & grind to a smooth paste along with 1½ tbspn of Kus Kus, 10-12 nos. Cashewnuts, ½ cup Curds Ό bunch of Corriander leaves, 8-10 mint leaves, 3-4 green chillies.
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 10:06:46 EDT 2004
  
  Egg Kurma contd.........
  
  For Garnish:-Chopped coriander leaves for garnish – 3 tbspns; lime juice from 1 lime.
  
  Boil eggs, shell them make slits on them & keep aside. Boil Potatoes - peel - cut each into 4 & keep aside. Par boil peas & keep aside. Broil 2 tbspns of Sombu – powder & Keep aside.
  
  Grind Separately - Ginger/garlic/ Green Chillies/Mint leaves/Corriander leaves & keep aside – wash mixie & keep masala water – use when frying if required to prevent burning.
  
  Grind the Coconut/Kus kus/Cashewnuts/Curds/ to a fine paste & keep – wash the mixie after grinding the coconut masala – Keep the water.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 10:09:36 EDT 2004
  
  Egg Kurma contd.........
  
  Take a vessel pour oil, when hot add the onions, gr.chillies, whole garam masala & curry leaves - fry till onions are golden brown - lower flame add Ginger/garlic/gr.chillies/mint leaves/coriander leaves paste & fry for 2 mins. now add Corriander pwd. Turmeric pwd, Salt & continue to fry on low heat till the oil comes to the surface – add a little masala water if required to prevent the masala from burning – mix - fry till oil come to the surface & the masala has fried nicely, add the finely chopped tomatoes & continue to fry till tomatoes are soft – now add the coconut masala paste, sombu pwd, & the remaining masala water which you washed the mixie + 2 cups of water extra
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Wed Oct 6 10:11:03 EDT 2004
  
  Egg Kurma contd............
  
  - mix well – cover & bring to a simmer – once it starts simmering & you find the gravy thickening add the par boiled Peas, Potato pcs. & Eggs – gently mix well cover & leave to simmer for a further 2-3 mins on low heat – Remove from heat & garnish with chopped coriander leaves, once the Kurma has cooled down a bit add the lime juice – gently mix & serve.
  
  
  
  
  
  
• From: Kavitha Ravi (@ bkj-cache5.jaring.my) on: Wed Oct 6 22:16:47 EDT 2004
  
  EGG MASALA
  
  Ingredients
  6 eggs hard boiled
  2 tbs scraped coconut
  6 dried chillies
  1 tsp cumin
  1 tsp mustard seeds
  5 pips garlic
  ½ an inch ginger
  1 tsp tumeric powder
  I tbs thick tamarind juice or as per taste
  1 big onion chopped
  1 big tomato chopped
  2 tbs ghee or little more
  salt as per taste
  coriander leaves little
  
  
• From: Kavitha Ravi (@ bkj-cache5.jaring.my) on: Wed Oct 6 22:18:11 EDT 2004
  
  Method
  Boil the the eggs, remove the shell and prick all over with a fork.
  Keep aside.
  Grind to a fine paste ,coconut ,chilli ,cumin ,mustard, ginger and garlic.
  Add the tamarind juice and tumeric powder to the ground paste.
  Heat ghee in a wok, add the chopped onions, and tomatoes and fry till golden brown.
  Add the ground masala and fry for a few minutes.
  Add ½ a cup of water, salt to taste and let it boil.
  Add the eggs and boil further till the masala is thick.
  Remove and garnish with coriander leaves.
  Try this egg masala
  
  

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