Frittatas on stove top (with left over spinach thoran :) )

Eggs: 4

Milk: 3 tbsp

Cheera Thoran : 3 tbsp (or more if u want)

Salt and Pepper: as needed.

Oil: 2 tsp

Beat the eggs with the milk, salt and pepper.

In a non stick pan, Pour 2 tsp oil and swirl the pan.

Throw in the spinach thoran.

Now pour the beaten egg evenly over the spinach and swirl the pan.

Reduce heat to low

 After 6 minutes, open the lid and with a spatula, lift edge of frittata  and tilt the pan to allow the egg mix to flow underneath all around the pan.

 Cover and continue cooking  until set.

Cut into wedges and serve.

Egg Roast for Upma- Country Style :)

Eggs: 4 hard boiled

Onion: 2 sliced

Mustard: 1 tsp

Curry leaves: 2 sprigs

Ginger: 1 tsp minced

Garlic: 3 cloves minced

Green Chillies; 2 chopped

Tomato: 1 chopped

Garam Masala: 3/4 tsp

Chilly Powder: 1.5 tsp

Turmeric: 1/4 tsp

Pepper Powder: 1/2 tsp

Salt: as needed

Oil: 2 tbsp

Water: 1/4 cup

Heat oil, splutter mustard and curry leaves.

Saute onion, ginger and garlic on low flame till it is properly browned.

Add the tomato and let it get mashed up and wait till oil separates.

Add all the masalas and again saute sprinkling water.

Make gashes on the boiled egg, add to the masala and mix everything properly.

Add the water and salt and let it all get cooked for sometime till water is gone and you get a thick masala.

Serve warm with Upma, Appam or Chapati.

Mont Blanc

This is a quick and convenient breakfast which my kids simply adore. I got this recipe from Fatafeat.

Egg whites: 2

Egg yolks: 2

Salt and Pepper: as needed

Cheese Slices: 2

Butter: 1 tbsp

White Bread: 2 slices

Add salt and pepper to the egg whites and whisk till it reaches the soft peak stage. Refer the pic below. At this stage, the egg whites hold the shape and will not fall off from the spoon.

Preheat oven.

Grease your baking tray with the butter. Place the bread slices and layer it with a slice of cheese.

Spoon half of the whites on top of the cheese like a heap.

Slip the egg yolk on to the top (make a small hole with a spoon and then do it)

Bake it on 180 C for 15 minutes.

Serve Warm

Scotch Eggs

 This is again from my paternal grandmom's kitchen. This used to be one of ammachy's special dishes for Christmas, Easter and whenever special guests came. After my marriage, I was surprised to find it a special at my Mom-in-law's dinner table as well...again for Easter, Christamas or when special guests come... :) I make this once in a while (but in my case, I make it as a weekend dinner, not for any guests!!!!:) )
The pictures are from my mom-in-law's kitchen.. I have pictures of this dish from my kitchen as well, but this looks better..so posting this.

This is boiled egg inside beef cutlet, deep fried and then halved.

So first, here is the beef cutlet recipe:

Beef: 1/2 kg
Onion: 2 diced
Ginger: 1 tbsp minced
Green Chillies: 4 chopped
Curry leaves: 2 sprigs (or you can use coriander leaves)
Garam Masala: 2 tsp
Salt and Oil: as required

Potatoes: 1/4 kg

Pressure cook the beef with required quantity of water and salt. After the first whistle, lower the flame. and after 25 minutes, turn off the stove.
Drain the meat, and mince it in a food processor.
Heat required oil ( 3 tbsp should be fine) in a wide bottomed pan and saute the onions, ginger, greenchillies and curry leaves.
When the onions are wilted, add the garam masala and saute again for a minute.
Now add the minced meat and salt and mix well.
Turn off the stove, and add the boiled and mashed potatoes.
Do a taste test, and if more salt is required, please feel free to add.
Mix everything properly and make balls out of it like shown in the picture.


Now boil the eggs, take it out of the shell and mix it in all purpose flour
(this is done so that the eggs dont slip when we cover it with the minced beef and potato mix)

Take one ball, flatten it and keep the boiled egg in the middle, cover the egg with the meat potato mix.

Now either dip it in beaten egg or all purpose flour paste (maida made into a paste with water)

 I usually dip it in beaten egg, but that day, we ran out of eggs ( smiles!!!!) so used the maida paste.

 Maida paste is usually used when we make vegetable cutlets.

Now roll it in bread crumbs.

Heat oil. when it is really hot, slide the cutlets into it, lower the flame to medium heat and fry.

Drain it on an absorbant paper.

Halve the balls and serve warm with tomato sauce.

Egg Dry Roast

This is another version of the egg roast Ive posted earlier, but without the coconut cream.

Eggs: 6 boiled and quartered
Onion: 1 big chopped fine
Ginger: 1 tbsp chopped
Garlic: 1 tbsp chopped
Coriander Powder: 2 tbsp
Chilly Powder: 1 tbsp
Turmeric Powder: 1/4 tsp
Salt and oil: as required
Garam Masala: 1 tsp
Mustard seeds: 1 tsp

Boil the eggs and quarter it and keep aside
Heat oil in a kadai, splutter mustard and saute the onions, ginger and garlic till onions are browned.
Make a paste of the dry masalas with a tbsp or 2 of water and saute for 3 minutes on low flame.
Add the eggs and mix everything without breaking or separating the eggs. You can sprinkle a little water at this stage.
Adjust the salt and serve as an appetizer or with chappatis.

Breakfast Bruschetta

Bread Slices: 6

Onion: 1 diced

Tomato: 1 chopped

Egg:1

Salami slices: 6 chopped roughly

Pepper and Salt: as required

Butter: 1 tbsp

Oil:1 tbsp

Cheese grated: 1/4 cup

In a non stick pan, heat the oil and saute onions tomato and salami chopped for a minute.

Now add 1 egg, salt and pepper and scramble for a minute. switch off the stove.

Preheat the oven 280c.

Spread butter on the bread slices and bake both sides for 5 minutes on each side. (toasted)

Now spread the salami egg mix on each of the slice and sprinkle grated cheese on top.

Bake again at 280c till the cheese melts.

Serve Hot.

Egg Pinwheel sandwich

This is a family favourite. At my hubby's place, whenever we go for a picnic, Egg sandwich is a must. My son absolutely loves this....but my daughter will eat it only if I make pinwheel sandwich.. she is fascinated by the shape, I guess.... Well, for her, it needn't be egg inside.... she likes peanut butter the best!!!! So here in Cairo also, whenever we go to the beach, I carry this and I guess our Egyptian driver is fed up!!! (he might be thinking "she doesn't know to make anythinng else"!!!)

For the filling:
Eggs Boiled: 4
Cheese: 1/2 cup (You can substitute cheese with butter or mayonnaise)
Salt and Pepper: as required.

Bread: It would be better if you can buy a full loaf, remove the crust and then slice it horizontally to 5 equal parts and place the filling and roll... but since I don't get a full loaf like that here in my nearest convenient store, this is how I do it...

White Bread: 8
Brown Bread: 4

Mash the boiled egg with a fork and mix it with cheese, salt and pepper.

Remove the crust from the bread slices

Now take 2 white bread and 1 brown bread and place it in such a way that, just the edges overlap. Make sure the brown bread is inthe middle

Now apply a little water on the overlapping edges and press it slightly to keep it together.

Take a rolling pin and flatten out the slices a little.

Spread the filling on each slice of bread.

Roll from one side tightly to create a pin wheel.

Wrap tightly in a plastic wrap and refrigerate for 1 hour or more.

Take out the plastic wrap, and cut it into smaller pinwheels.

The edge pieces will not look good, so you can eat it and serve the rest.

Sending this recipe to

Amma's Tasty Egg Curry

I usually make stew with Appam, but today I was feeling nostalgic and was missing amma's egg curry. This is a very tasty egg curry preparation- authentic Kerala egg curry in coconut milk. Mom uses curry leaves also but since I don't get curry leaves here in this corner of the world, this is without that wonderful ingredient!!!

Eggs Boiled: 3
Onion: 2 medium sliced
Ginger: 1 inch chopped fine
Green chillies: 2 slit
Tomato: 1 chopped
Thick coconut milk: 1/2 cup
Thin Coconut milk: 1 cup
Mustard seeds-1 sp
Dried red chillies: 2
Salt and Oil: as required.

For the masala:
Coriander powder: 1 heaped tsp
Pepper powder: 1/2 tsp
Garam Masala: 1 level tsp
Turmeric Powder: 1/4 tsp
Make a paste of these powders with 1tbsp of water and keep aside.

Slice the eggs and keep aside.
In a non stick pan, heat oil and splutter the mustard and dried red chillies.
Saute the Onions, ginger and green chillies till the onions are slightly brown.
Add the masala paste and saute till the raw smell is gone.
Add the tomatoes and salt and saute till tomatoes turn limp.
Pour the thin coconut milk and place the sliced eggs in the pan.
Let it boil for a minute.
Now pour the thick coconut milk and take off fire.
Goes well with Appam, Chappati and Parotta.

Egg Puffs

I've been very sentimental this whole week-  It was a lonely Christmas!!! As I was staring at the Christmas tree, memories came flooding back to my mind... My childhood christmas, Christmas with friends in hostel, Christmas with Kochu's family.. and this year, it was just the four of us and we really missed India. So, just to feel at home, I thought I will bake puffs (something which we won't get here!!!). But this also brought a tear to my eye... I remembered Tiruvalla Best Bakery puffs, Mallapally Town Bakery puffs, then Bangalore Iyengar Bakery puffs, Christ College Kiosk puffs,Chennai Hot puffs and also Vergheson Puffs which daddy buys.... ah!!!!! well, I will keep my sob story to myself... here's the recipe!!!

Pastry Sheet- 8 (You will get square pastry sheets at the freezer section of any super market)
Boiled Eggs: 4
Egg white: of 1 egg

For the masala:
Onion: 1 diced
Ginger garlic paste: 1 tsp
Tomato paste: 1 tbsp
Chilly powder: 1/2 tsp
Pepper powder: 1/2 tsp
Cumin Powder: 1/4 tsp
Garam Masala: 1/2 tsp
Salt and Oil : as required

Heat oil in a non stick pan and saute the onions and ginger garlic paste till onions turn brown.
Now add the tomato paste and the masalas with a tbsp water and saute for 2 minutes.
Add required salt and again mix properly.
Your masala is ready.

Now take one pastry sheet and keep a spoon of masala and half of one egg.
Seal the pastry sheet using a fork.
Brush egg whites on the pastry sheets (for the nice golden colour)
Bake in a preheated oven (200C) for 20 minutes or until golden brown.

Egg Biriyani

Whenever I make Biriyani, I remember Gracy. She was my helper for the last 3 months I was bedridden back in 2005. She used to make delicious biriyani on Sundays. She will tell me "Madam, Ennakku Konjama samayal seyya theriyaathe.. naan narraye seyya porae" and go on to make Biriyani with 1 kg Basmati rice (NO, Iam not kidding). And that is the day she goes home and returns early the next day. So when she is about to leave, I will ask her to have her food and go and she will say :No, its too early, I will take my share and go.... After she leaves, Kochu will bring the biriyani to my bed and we will have it together. It would be just enough for the 2 of us and if one of us want to have a 2nd helping, no way...and nothing left for dinner also!!!! So the first time I thought she would have accidentally taken our share and went (remember she makes biriyani with 1 kg rice... with 1 kg rice u can feed 12 people). But the same thing happened next week also. So on the 3rd weekend, I told her, see Gracy, since Iam bedridden and cant cook the dinner and also since doctor advised me not to have outside food, please leave a little more food for us. She said 'okay ma' but again same old story!!!! So finally I gave up. The episode continued every Sunday till she left.

Basmati Rice: 2 cups
Boiled Eggs: 4
Onions: 2 medium
Tomatoes: 2 small
Green chillies: 3
Ginger garlic paste: 1 tbsp
Chilly Powder: 1 tsp
Garam Masala-1tsp
Turmeric: 1/2 tsp
Cumin powder: 1/2 tsp
Coriander Powder: 2 tsp
Curd: 2 tbsp
Cardamom-1
Cinnamon-2 sticks
Cloves-3
Fennel seeds: 1/2 tsp
Ghee and salt: as required.
Cashewnuts and raisins- 2 spoons each.
Coriander leaves- a handful.

Cook the rice in 6 cups water. Drain and keep aside.
Fry the cashewnut and raisins in ghee and keep aside.
In a kadai, heat ghee and splutter the whole garam masala.(cardamom, fennel seeds, cloves and cinnamon)
Saute the sliced onions and when translucent, add the ginger garlic paste.
When the onions turn brown, add the chopped tomatoes and saute till limp
Sprinkle water and add the chilly powder, turmeric powder, cumin powder, coriander powder and garam masala. Saute well.
Now add the slit greenchillies and the coriander leaves along with the curd. Mix it properly on low flame.
Now add the boiled eggs, cashew nuts and raisins and mix in the masala.
Take off from fire and mix the masala in the rice properly.
This is a very tasty egg biriyani preparation.

Egg burji

A recipe doesn't have to be complicated or take a lot of time to prepare for it to be good. This is such a recipe and each time I make it, I miss my eldest sister-in-law (co-sister)coz she is the one who taught me how to make it. It is ready in minutes and is a great sandwich filling. (chapati and bread)

Onions: 2 chopped fine
Tomatoes: 2 chopped
Ginger: 1 inch chopped fine
Green chillies: 2 slit.
Eggs: 3
Turmeric powder: 1/4 sp
Pepper powder: 1/4 sp
Garammasala: 1/4 sp
Mustard seeds: 1/4 sp
Oil and Salt: as required.

Heat oil in a pan. Saute the onions, greeenchillies and ginger till brown.
Add the tomatoes and the masalas and saute till oil floats on top.
Now add the eggs one by one and scramble it properly.
Add salt and mix again properly.
Turn off the stove and it tastes good both hot and at room temperature (in case you are packing it for lunch).

Tasty Egg Roast

oyen kutta, i dont know if u remember... but when u were very very small.. like when u were 2 years old... u hated egg... once i made pancakes and u said it was stinking of egg.... u somehow used to detect egg in any egg based recipe. one day i made phulkas for breakfast and since there was no vegetable to make a curry, i boiled 3 eggs and came up with a recipe... (different from the usual egg curry we make at home... u know the traditional one) the one i came up with is easy and tasty too... and from that day onwards u started eating egg.... u started with boiled eggs... then u graduated to bulls eye, scrambled eggs.... well GOOD!!!

INGREDIENTS:
eggs: 3 nos
onions: 3 diced
turmeric powder: 1/2 tsp
chilly powder :1 tbsp
coriander powder: 2 tbsp
vinegar: 1 tbsp
coconut milk: half cup
curry leaves.

method:
Boil the egg and make gashes on it. Shallow fry th eggs and keep aside. Saute the onion and when it is light brown, add curry leaves and all the masalas. Stir for a minute and then add the vinegar and eggs. Add half a cup of thick coconut milk and roast it.. ur favourite egg roast is ready.