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Thread: Egg Recipes

  1. #21
    Senior Member Seasoned Hubber
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    my parents and relatives are still wondering about Chicken or Mutton Biriyani for the wedding reception next month- Mutton seems to be the choice now because of this bird flu but is much costlier!

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  3. #22
    Senior Member Devoted Hubber RedPepper's Avatar
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    Mutton would be the best choice there for the non-veg people. With the bird flu stuff going on, you don’t want the guests to worry about the food you are serving.
    Oh the big day is so close....... All the best again.
    Red Pepper
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  4. #23
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    Thanks Red Pepper! Exactly one month- Its on April 15th- I'll be flying to Faridkot on the 12th of April- There's a small function on the wedding eve(14th), then marriage & reception- gonna be hectic but happy days ahead!

  5. #24
    Member Junior Hubber kanya_kris's Avatar
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    EGG BAJJI

    Egg 2
    Gram flour 3 tbsp
    Rice flour 1 tsp
    Red chili powder 1/4 tsp
    Asafoetida a pinch
    Turmeric powder a pinch
    Onion 1 (medium)
    Coriander leaves chopped
    Salt
    Oil

    Method:

    Take a bowl - add gram flour, rice flour and mix it with salt, red chili powder, asafoetida, and turmeric powder..
    Add chopped onion, coriander leaves and beaten egg to make into a loose paste. Mix well.
    Pour this flour mixture little by little into the hot oil and deep fry until it becomes golden brown.

    Serve it with cocconut chutney or Tomato ketchup...

  6. #25
    Member Junior Hubber kanya_kris's Avatar
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    EGG PARATHA

    Egg 3
    Onion 1
    Tomato 1
    Green chili 2
    Mustard seeds 1/2 tsp
    Urad dal 1/2 tsp
    Salt
    Oil

    Take a bowl and beat the egg and add salt. Keep it aside.
    Shred the paratha into small uniform pieces.
    Heat the pan with the oil and add mustard seeds, urad dal fry
    until it becomes brown color then add chopped green chili and onion and fry until it becomes golden brown. Then add the chopped tomato and fry for a min. Now add shred paratha and salt and mix well. Fry for 5 min.
    Add the beaten egg into the paratha and keep on stirring until it becomes dry in the medium heat.

    Sprinkle with the pepper powder to add taste.


  7. #26
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    Here is a Egg Gravy I make regularly. It goes well with rice and chappathi.

    Egg Gravy

    Hard Bolied Eggs - 4
    Onion finely chopped - 2
    Tomatoes chopped - 2
    Garlic sliced - 5-6
    Coconut - 1/4 cup
    Chilli powder - 1 tsp or to taste
    Mustard seeds 1/2 tsp
    Urad dal 1/2 tsp
    Fennel seeds - 1/4 tsp
    Oil - 2 tbsp
    Salt
    Coriander leave

    1.Mix coconut, chilli powder and popy seeeds with little water and grind it into a smooth paste.
    2. Heat oil in a kadai. Fry mustard seeds, urad dal and fennel when oil gets hot.
    3.Then add onions and garlic. Fry until onions are golden brown.
    4.Then add tomatoes and fry.
    5.Then add the ground paste and fry until the raw smell of chilli powder goes off. Then add some water and let the gravy boil for few minutes.
    6. When the gravy reaches to a consistency you like, slit eggs in the middle and add to the gravy and boil for a little while.
    7.Garnish with coriander leaves and serve hot.

  8. #27
    Senior Member Devoted Hubber Braandan's Avatar
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    When ground coconut is boiled for a few minutes (even for
    a few minutes) won't the oil from coconut separate out? I
    would recommend grinding the coconut separately and add the ground coconut at last and then stop the flame.

  9. #28
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    Quote Originally Posted by Braandan
    When ground coconut is boiled for a few minutes (even for
    a few minutes) won't the oil from coconut separate out? I
    would recommend grinding the coconut separately and add the ground coconut at last and then stop the flame.
    I don't think oil would come out so soon... We normally grind coconut for kzhulambus & kurmas along with the other ingredients & add it to the curry with the vegs& let cook until done... I have not noticed any oil oozing out or floating on the curry...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

  10. #29
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    Quote Originally Posted by dev
    Quote Originally Posted by Braandan
    When ground coconut is boiled for a few minutes (even for
    a few minutes) won't the oil from coconut separate out? I
    would recommend grinding the coconut separately and add the ground coconut at last and then stop the flame.
    I don't think oil would come out so soon... We normally grind coconut for kzhulambus & kurmas along with the other ingredients & add it to the curry with the vegs& let cook until done... I have not noticed any oil oozing out or floating on the curry...
    Dev,

    Braandan is right. When ground coconut is boiled you will get oil. But to be able to "see" the oil, there should be a large amount of ground coconut which has to be boiled for hours on end. The oil which separates, has medicinal value in its pure form, and is used along with herbs and such, externally for pain relief and general healing.

    It would be preferable if the arappu is added after the veggies or non veg items are almost cooked. A minute or two at the most should be the norm once arappu is added. The bad publicity which coconut and coconut products attract is usually when it is not used in the right way....

    Regards,
    Shoba

  11. #30
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    Quote Originally Posted by Shoba
    The bad publicity which coconut and coconut products attract is usually when it is not used in the right way....

    Regards,
    Shoba
    ... pls throw some light on the right way to use coconut...

    Reg adding coconut to curries, in our place it's added well before the vegs are cooked... So I too follow it that way whenever I add coconut(very rarely I use coconut though)... But I've seen some of my friends from kerala adding it only at the very end...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

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