Egg Rolls

Egg Rolls

Egg Rolls


Ingredients:
Eggs 4
Wheat flour 3/4 cup
Chopped onion 1/2 cup
Chopped green chilli 1
Red chilli powder 1/2 tsp.
Cumin Powder 1 tsp.
Garam Masala Powder 1 tsp.
Thinly sliced cabbage 1 cup
Thinly sliced tomato 1
Vegetable oil 5 tbsp.
Salt to taste
Finely chopped green coriander leaves.




Method:
1. Mix wheat flour with water and knead it to make dough. keep for 20 minutes and then knead once again with wet hands to get smooth dough.
2. Make 4 small balls out of the dough and roll out each ball to make thin chapati.
3. Heat tawa and cook the chapati one by one. Keep aside.
4. Beat eggs in a bowl. Add salt and red chilli powder and beat again.
5. Heat oil (1 tbsp.) in a pan. Add green chilli and onions , fry till golden brown in color. Remove from the gas. Add this to the beaten eggs.
6. Next we are going to make four egg rolls with this batter.
7. Heat 1 tbsp. oil in a pan (preferably with flat base). Slowly pour the beaten egg (remember we have to make 4 rolls , so accordingly divide the quantity into four equal parts). Spread evenly and let it set. Sprinkle cumin powder, garam masala and then place chapati over it. Roll the chapati along with the egg and turn upside down.
8. Cook it for about 2 minutes.
9. Similarly make all the four egg rolls.

Place all the four egg rolls in a serving dish. Garnish with sliced cabbage, tomatoes and green coriander leaves.
Serve hot with chilli sauce.

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 Fried Rice

Ingredients:
Rice			2 cups
Onion			1 medium
Green chillies			4
Eggs			3
Ginger Garlic paste			1 tbsp
Mint leaves			1/2 bunch
Bay leaves			3
Garam Masala Powder			1 tbsp
Vegetable Oil			3 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1.	Fry rice in a pan for 3 minutes. Let it cool down.
2.	Wash the rice and drain it
3.	Add 3 cups of water and cook it.
4.	Cut the onions in long slices. Split the green chilies and cut in half.
5.	Boil the eggs in water until cooked well.
6.	Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7.	Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8.	Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9.	After 4 minutes add the garam masala and stir for mixing properly.
10.	Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11.	Now add the cooked rice and gently mix, so that that rice does not break.
	Decorate with Corriander leaves and serve with any raitha.

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.

EGG BHURJI

Ingredients:
Eggs		6
Onions chopped		1 cup
Tomatoes chopped		3/4 cup
Green chilli chopped		2
Frozen/cooked green peas		1/4 cup
Garam masala powder		1/2 tsp.
Red chilli powder		1 tsp.
Ginger paste		1/4 tsp
Vegetable oil		3 tbsp.
Chopped coriander leaves
Salt to taste

Method:
1.	Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
2.	Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become slight brown in color.
3.	Add tomatoes and cook until tender.
4.	Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not heat more.
5.	Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).
	Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.