EGG DOSA FOR TODDLER

Ingredients:

Egg - 1
Idly batter - 1/4 cup
Salt to taste
Pepper powder - a pinch
Cumin powder - a pinch (optional)

Preparation:
Beat egg with salt, pepper powder and cumin powder.


Now add idly batter and mix well. This will be more watery than a dosa batter.


Heat a tawa and pour 1 ladle full of batter and rotate the pan to spread the batter all over.


When it's cooked on one side flip carefully and let it cook for just a few seconds.


Serve hot with any chytney.

EGG PEPPER FRY

Required:
Egg-4
Small onion (finely chopped)-4 tbsp
Green chilly-3
Firm tomato-1
Crushed pepper-1 tsp
Salt to taste
Oil-1 tbsp

Preparation:
Heat oil in a fry pan and saute onion and green chilly. Then sauté finely chopped tomato with salt. When it is cooked without water, add crushed pepper. Finally add eggs and mix well until it is cooked. Serve with rasam rice or sambhar rice.

EGG BIRYANI

Required:
Basmati rice-4 cups
Egg-6
Onion-2 big sized
Tomato-1
Mint leaves-1/2 cup
Ghee-1 tbsp
Curd-1 cup
Chilly powder-2 tsp
Turmeric powder-1/2 tsp
Cinnamon-3/4 inch piece
Cardamom-2
Cloves-3
Mace-½ piece
Salt to taste

Preparation:
Heat ghee in a pressure cooker. Add cinnamon, cardamom, cloves and mace. Saute onion, mint and tomato. When done add curd, chilly powder, turmeric powder and salt to taste. Mix well. Add soaked rice with 6 cups water. Cook with pressure weight for 15 minutes. Boil egg and cut both the sides slightly. Put to biryani when hot and keep for 5 minutes. Serve with onion curd.

BREAD OMELETTE

Required:
Bread-8 slices
Egg-4
Small onion-6 numbers
Green chilly-2
Salt water to taste
Fresh coriander-1 tsp

Preparation:
Beat egg with finely chopped onion, green chilly, fresh coriander and salt water. Cut out the centers with any sharp edged bowl. Heat a pan and place the bread slice with center removed. Cook in medium low flame. Pour some egg in the center. Now place the center piece and press lightly. Turn over to cook the other side. Serve hot with tomato ketch-up.

Variation:
1.Finely chopped mint can be added to the egg.
2.Big chilly (less hot variety light green chilly) can be added for good taste.
3.Yellow, green and red bell peppers can also be added to make a colorful omelette.
4.Omit coriander and add curry leaves.
5.Pour little amount egg in a pan and place whole slice over the egg and pour some more egg over the bread. When one side is cooked turn over to cook the other side.

EGG KURMA

Required:
Oinion-2 medium sized
Tomato-2
Egg (boiled)-3
Fennel powder-1 tsp
Garlic-4 cloves
Turmeric powder-1/4 tsp
Coriander powder-1 tbsp
Chilly powder-1/2 tsp
Coconut milk-3/4 cups
Oil-2 tsp

Preparation:
Heat oil in a pan splutter mustard seeds, add crushed garlic and add fennel powder. Saute chopped onion and then chopped tomato. Add chilly powder, coriander powder and turmeric powder. Add salt to taste. When cooked well add coconut milk. Remove from flame and add boiled egg. Cover the lid and keep for 5 minutes. Serve with dosa, idly, chapathi, idiappam or aappam.

ONION EGG

Required:
Boiled egg-4
Onion-2 medium sized
Fennel powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/6 tsp
Salt to taste
Oil-2 tsp
Coconut milk-1/4 cup

Preparation:
Cut egg into two pieces. In a pan heat oil and add finely sliced onion. When it becomes translucent add salt, chilly powder, fennel powder, turmeric powder and coriander powder. Add coconut milk and allow to cook. When it is well cooked remove from flame. In a plate keep eggs facing the cut side up. Spread cooked onion masala over eggs and serve with rice, chapathi or dosa.

CABBAGE EGG

Required:
Egg-2
Cabbage (chopped)-3 tbsp
Salt to taste
Green chilly-2
Curry leaves-4 leaves
Oil-1/2 tsp
Mustard seeds-1/4 tsp

Preparation:
Cook cabbage separately with little quantity of water. Beat egg well with salt dissolved water. Chop green chilly and curry leaves. In a fry pan heat oil and splutter mustard seeds. Add green chilly, curry leaves and cabbage. Immediately add beaten egg and stir until it is cooked.

EGG TIPS

• When we crack egg and pour in a vessel for omelette, a piece of egg shell may also fall. Use the bigger egg shell as spoon to remove the piece.
• While boiling egg add a pinch of salt to avoid crack.
• To avoid the black color on the yolks, dont overcook the egg. Also remove from boiling water immediately and put in cold water.
• If we have less amount of egg and we need more omelette, dont worry. Add some gram flour and water to the egg to make 3 omelettes out of 2 eggs.
• While beating egg for omelette use salt diluted water instead of salt powder to avoid salt from not dissolving.
• Another way to avoid this is, first mix salt with onion and green chilly. When salt dissolves well add egg, beat well and prepare omelette.
• To make scrambled egg tastier stir briskly while frying.
• Boiled egg can be cut with thread to avoid jagged edges. Wet knife can also be used.

EGG DOSA

Required:
Dosa batter-1/2 cup for each dosa
Egg-1

Preparation:
Heat tawa and apply oil. Pour dosa batter and spread immediately. Allow to cook at one side. Now turn the dosa and crack the egg on the dosa. Cover with a lid. Allow to cook in low flame.
Serve hot. Tastes good with simple coconut chutney, mint chutney or coriander chutney.

FLUFFY OMELETTE

Required:
Egg-2
Green chilly-2
Coriander leaves-2 clusters
Water-2 tbsp
Salt dissolved in water to taste
Oil-8 to 10 drops

Preparation:
Mix egg, salt water,finely chopped green chilly and water. Beat it well. In a fry pan apply oil and pour the beaten egg. Allow to cook in low flame. Now sprinkle chopped coriander leaves and turn the omelette to cook the other side. Serve hot.