Egg Korma

Egg Korma
Ingredients:
Eggs			5
Onions			3
Tomatoes			2
Ginger paste			1/2 tsp.
Garlic paste			1/2 tsp.
Green chillies			2
Cinnamon			1 stick
Cloves			2
Cardamom			3
Red chilli powder			1 tsp.
Turmeric Powder			1/4 tsp.
Coriander Powder			1 tsp.
Grated coconut			1 cup
Aniseed			1 tsp.
Refined oil			2 tbsp.
Salt to taste
Coriander leaves			chopped
Method:
1.	Heat oil in a saucepan. Add cinammon, cloves, cardamom and allow it to splutter.
2.	Add finely chopped onions and fry little.
3.	Add tomatoes. Fry a little. Add Ginger paste and Garlic paste. Fry some more.
4.	Add green chillies, red chilli powder, coriander powder, turmeric powder and salt. Mix well.
5.	Grind grated coconut and aniseed. Add this paste to the fried mixture. Now add some water to make gravy and pressure cook for about 5 minutes.
6.	Bring gravy to boil and add raw eggs one by one. Note that the eggs should be added in different parts of the vessel to prevent a large clump.
7.	Cook on low flame till eggs are cooked well. Egg korma is ready. Bring it to boil and then transfer it to the serving bowl. Decorate with Coriander leaves.
	Serve hot with Chappatis, Puris or Dosas.

Egg Biryani

Ingredients:
Basmati Rice				2 cups
Water				3-1/2 cups
Eggs				6
Onion (thin-sliced)				1
Ginger Paste				1 tsp.
Garlic Paste				1 tsp.
Green Chilli (thin-sliced)				2
Cloves				2-3
Black Pepper				6-7
Bay Leaves				2
Brown Cardamom				1
Green Cardamom				2
Red chilli powder				1 tsp.
Coriander Powder				1 tsp.
Garam Masala Powder				1 tsp.
Cinnamon Sticks (thin)				3-4 (1/2 inch each)
Cumin seeds				1 tsp.
Vegetable Oil				4 tbsp.
Salt to taste
Chopped Coriander Leaves
	Method:
	1.	Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
	2.	Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
	3.	Add red chilli powder, coriander powder, garam masala and salt. Mix well.
	4.	Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
	5.	Meanwhile keep three eggs for boiling.
	6.	Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
	7.	Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
	8.	Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
	9.	Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
	10.	Put the rice in the centre of the dish plate.
		Garnish with coriander leaves and serve hot.