Ingredients:

Egg – 4 no
Chilli Powder – 1 tsp
Onion – 2
Salt To Taste
Oil

Method:

Add the oil in a pan and heat add the chopped onion and fry it till it is golden brown add the chilli powder and fry for few minutes. Now add the egg and salt and mince it. Mince the egg till it is finely chopped and cooked.

Serve hot along with rasam rice, curd rice, sambar rice

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Ingredients:

5 – eggs hard boiled
4 – chopped onions
5 – chopped tomato
10 – garlic cloves small
1 – piece Ginger
4 – Green chillis
1/2tsp – Fennel seed
2 tsp – Coriander Powder
2 tsp – Chilli Powder
1/2 tsp – Turmaric Powder
4 tsp – Pepper Powder
1/2 tsp – Garam Masala Powder
2 cup – coconut grated
oil
Curry leaves
Coriander Leaves
Taste to Salt

Method:

Blend coconut very well in enough water to get thick solution. Grind garlic,ginger,green chillies and fennel seeds togethere. Heat oil in a pan add onion untill transparent. Then saute with the ground paste. After 2 minutes, put tomatos, curry leaves and all the powders. Add salt. Stire Untill the mixture is thick and tomatos are cooked. Add coconut blended solution and coriander leaves. De shell eggs, cut in to halves. When it boils put egg pieces,continue cooking for a while. When the mixture become thick,check salt and remove from the fire.

Roasted Egg is ready Serve Hot with plain rice.

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Ingredients:

Egg - 4 nos.
Bread - 4 slices
Chopped Green chilly - 2 nos.
Chopped Onion - 1 cup
Turmeric Powder - 1/4 tsp
Salt - to taste
Oil

Method:

Take bowl egg with chillies, onion, turmeric powder, salt. Heat oil in tava. Divide the prepared egg mixture into equal parts and pour one part in tava, place 1 slice of bread above it. Gently roast the other side, add oil.

Serve hot with mint chutney and coriander chutney.

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Ingredients:

Egg - 4 nos
Garlic Cloves-grind them - 2 nos
Chilly Powder - 2 tsp
Salt - to taste
Curry leaves - 1 sprig
Oil

Method:

Boil egg for 10 minutes. Cut egg into equal pieces. Heat oil, fry Garlic Paste, curry leaves, egg pieces, chilly powder and salt for five minutes.

Serve hot with plain rice and curd rice.

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