EGG PREPARATIONS

Egg
1.anda curry
2.omlette curry

Anda (Egg) Curry

egg – 4 ( boiled and peeled)
potato – 2 ( boiled, peeled and cut into half)
oil
tadka ingredients:
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Whole Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size ( thinly chopped lengthwise)
Ginger Garlic paste – 1 heaped tbsp
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp
Water
Dhania patta – 1 bunch ( chopped )


make a small shallow cross at the tip of the egg using a knife.
Heat oil in the karaahi. When oil is hot, put egg to it and fry for 5 minutes on medium heat or till the egg starts to turn reddish. Drain off the eggs from oil.Now add the potatoes, deep fry it till reddish. Put off the flame when done.
Heat rest of the oil, put tadka ingredients and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Then add ginger garlic paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 2 minutes.Cover the vessel for 2 minutes and cook on medium flame.
Uncover the lid, add the fried egg , potatoes, desi ghee and ½ liter boiling water. Pressure-cook the subzi for 1 minute after the first whistle.
Open the pressure cooker when it is self cooled. Garnish with dhania patta and serve with hot pooris or steaming rice.



2. omelet curry
egg – 4
Oil
Milk – ½ cup
Dhania patta – a bunch (finely chopped)
Green chilly – 3 (finely chopped)
Tadka ingredients:
Jeera – ½ tsp
Dried Red chilly – 1
Mustard seeds – 1 tsp.
Whole Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Ginger Garlic paste – 1 tbsp
Mustard paste – 2 tbsp
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Tomato – 1 medium ( chopped or pureed)
Desi ghee – 1 tsp
Malai ( fresh cream) – 1 tbsp.
Salt – to taste
Water ( boiling) – 2 cups

1. Beat the eggs with salt, milk, half of dhania patta and green chilly. Heat oil in frying pan. When the oil is hot, make omelettes with the beaten egg. Put off the flame. Cut the omelettes into 1 inch squares.
2. Heat the oil, and put tadka ingredients. When the jeera begins to splutter, add whole garam masala. After a minute, add, ginger garlic paste, mustard paste, and all the powdered masalas and sauté for 2 minutes. Add the tomato and sauté everything for 2 minutes. Now add the egg squares. Put desi ghee and boiled water to the subzi. Bring it to boil. Put off the flame. Add malaai and stir.
3. Garnish with some dhania patta. Serve warm with rice or garma garam pooris.