Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.

Serves 4

Ingredients:

Eggs (Dim): 4

Potato (Alu): 2 medium sizes , cut into quarters

Onion (Peyaj): 1 medium size, chopped finely

Ginger- garlic paste (Ada-rasun bata): ½ teaspoon

Garlic (Rasun): 3-4 cloves

Garam Masala: ½ teaspoon

Chili powder (Sukhno lankar guro): ¾ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Preparation:

• Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
• As the eggs are boiled, take out the shells and keep aside
• In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
• Pour in the rest of the oil in the wok, and sauté the onions
• Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
• Add the spices excepting garam masala and fry for half a minute more
• Pour in 1 cup of water, or if you want more gravy then pour more
• Let the curry gets cooked and thickened
• When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
• Sprinkle the garam masala and take it out of flame

Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.

I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.

Check for more updates here, till then Happy Cooking and Happy Eating.

Sending the recipe to Original Recipes – Monthly Round-Up Event hosted by Culinarty.

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

Serves 2

Ingredients:

Eggs (Dim): 4

Potato (Aalu): 2 medium sizes

Onion (Peyaj): 1 large

Garlic (Rasun):  5 to 6 cloves

Ginger garlic paste (Aada rasun bata): ½ tablespoons

Turmeric powder (Halud guro): ½ teaspoons

Chilli powder (Sukhno lankar guro): 1 teaspoon

Tomato sauce: 1 tablespoon

Garam Masala: ½ teaspoon

Preparation:

• Cut the potato in large square pieces and the onions also.
• Boil the egg and potato together.
• De-shell the eggs and cut into halves
• Heat oil in a wok and fry the potatoes and eggs separately. While frying the eggs do not toss them hard else the yolk will come out.

Fried eggs

• Heat oil in the wok, sauté the onions.
• Throw in the garlic and again sauté for a minute or two.
• As the onions turn golden brown add the ginger garlic paste, tomato sauce, turmeric powder, chilli powder, salt, water and cook till the gravy thickens.
• Add the potatoes and put in some more water if required.
• Add the eggs and toss lightly.
• Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.

Ready to serve Egg Tomato

Rice and egg tomato

Serve with rice, roti, or paratha. Catch you soon, till then happy eating and happy cooking.

As a large egg contains alomost 43 miligrams of Calcium, I can’t stop but to send this post to Sangeeth

Eat Healthy – CALCIUM Rich Contest .

A little update, I received another award from Priti, so thank you Priti and have passed on to my blogging friends , congrats to all of you. Check my awards page for more details.

Whenever my mom gets tired of living in the kitchen, she tries out all possible shortcuts for dinner. “Dimer vada” is also one of her shortcuts too. It’s so easy to cook, yet it’s the so tasty. I just love the smell of it from the kitchen. So today I thought of making that myself with the special eggs from the market.

Serves 4

Ingredients:

Potato (Aalu): 4 or 5 medium size

Egg (Dim): 3

Onion (Peyaj): 1 small

Green chilli (Kacha Lanka): 2

Turmeric powder (Halud guro): ½ teaspoon

Sunflower Oil:  1 tablespoon

Salt to taste

Preparation:

• Boil the potatoes.
• Slice the onion in very small square pieces
• Mash the potatoes and add the beaten eggs to it.
• Throw in the onions, chilli, turmeric pwder and salt.
• Heat oil in a frying pan.
• As the oil gets heated, make small discs out of your batter and fry.
• Serve as a wonderful starter with tomato sauce or just have it as a side dish with dal on your dinner table.

Enjoy the great egg pakora. Catch you soon, till then happy cooking and happy eating.

I had been writing about chicken, fish and vegetables all these while. I think my eggetarian viewers will be angry with me. So this goes to all those who are in love with eggs “Sunday ho ya Monday, roj khaiye aande”. This was from the advertisement that used to be telecasted on DDI years ago.

The egg curry is a very simple one; anybody can cook it in no time, especially when you are thinking of what to cook for a lat e night dinner.

Ingredients:

Egg (dim): 4

Potato (aalu): 4 medium sized

Onion (peyaj): 2 medium sized

Turmeric powder (haluder guro): 1 tea-spoon

Chilli powder (sukhno lankar guro): 1 tea-spoon

Ginger garlic paste (aada rasun bata): 1 table-spoon

Garlic (rasun): 3 / 4 cloves

Mustard oil (sarser tel): 2 table spoon

Water: 2 cups

Salt to taste

Preparation:

• Cut the potatoes into halves.
• Boil the potato and the egg. Make the egg hard boiled.
• Heat the oil in a kadai. Fry the egg and potato separately till they become golden brown. Keep aside.
• Again take little oil, fry the onions. As they become golden brown, add the ginger garlic paste and the garlic cloves to it. Saute for a minute.
• Add turmeric powder, chilli powder, salt and water. Let it boil for a while.
• Add the fried eggs and potatoes and cook for 5 minutes.
• Serve with roti, paratha, or rice. Or just have it like that.

Those of you who don’t like potatoes can withhold the potatoes.

Do keep looking for some more egg preparations in the forth coming posts. Till then happy cooking and happy eating.