Salad - Potato Egg Salad

Veg Curries - Ridgegourd - Ridgegourd Egg Curry

CM_Curry_Ridgegourd_Egg_Curry

Ingredients Quantity Ridgegourd 250g Egg 3 Cumin Seeds 1/2 Tsp Mustard Seeds 1/2 Tsp Green Chillies,Sliced 2 Onion,Sliced 1 Medium Ginger Garlic Paste 1 Tbsp Curry Leaves Few Garam Masala Powder 1 Tsp Salt To Taste Oil 3 Tbsp

Serving 3 Preparation Time 10 mins Cooking Time 20 mins

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1. In the vessel add oil. Add the mustard seeds, let them splutter, next add the cumin seeds and let them turn slightly brown. Add the ginger garlic paste, curry leaves, green chillis and combine. Add the chopped onions and saute till transparent.
2. Add the chopped ridge gourd and combine. Cook for 8-10 mins on low to medium heat, stirring once in a while. You will find it leaves water, let it cook in its water.
3. Reduce flame, add the eggs, place a lid and simmer for 3 mts. Dont mix it.
4. Open the lid and mix the egg well. Keep stirring till the egg combined well with the ridgegourd.

1. Serve hot with rotis or white rice.
2. Watch out more recipes with Egg and Ridgegourd
3. Try more Veg Curry Recipes and Non Veg Curries.

Common Meal - Chutney - Egg Pickle

Egg Pickle

Ingredients Quantity Eggs 6 Chilli Powder 4 Tbsp Saseme Oil 1 Cup Salt 2 Tbsp Garlic Cloves 15-20 Fenugreek roasted Powder 1 tbsp Muster Powder 2 tbsp Lime Juice 2 Tbsp

Serving 6 Preparation Time 10 mins Idle Time 1 day Cooking Time 10 mins

Method :

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1. Place the eggs in a saucepan of cold water. Place the pan over medium heat. Bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the egg yolks. Remove from the flame and let it become cool.
2. Crack it against the counter and peel it carefully. Prick all over the egg with a tooth pick. Repeat the same with remaining eggs.
3. Keep the lime juice to sun dry for a day. In a bowl mix all other ingredients.
4. Add roasted eggs to the masala and combine well till the mixture evenly spread up. Leave it for a day to absorb the masalas.

Tips :

1. Combination with rice tastes awesome.
2. This pickle can be stored for 15 days in normal temparature.
3. Bring your eggs to room temperature before boiling. If the eggs are too cold, the shells may crack during cooking. For hard-boiled eggs, simmer for 8 minutes.
4. Remove any eggs that cracked during the boiling process. These will not pickle well and should be used or eaten immediately.
5. You might also try different Egg Recipes.
6. Check out more Chutney Recipes. and Pickle Recipes.

Common Meal - Non Veg Curries - Egg Mushroom Kurma

Egg Mushroom Kurma

Ingredients Quantity Boiled eggs 4 Button mushrooms, Sliced 15 Onion, chopped 1 Small Pepper/Capsicum 2 Coriander leaves Few Green Chillies, Fine chopped 2 lemon juice 1/2 Tsp Salt To Taste Oil 3 Tbsp Paste Cashews 7-10 Coriander powder 1/2 tsp Almonds 7-10 Red chilli powder 1 Tbsp Cloves 2 Cardamom Powder 1/2 tsp Curry leaves Few

Serving 4 Preparation Time 10 mins Cooking Time 15 mins

Method :

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1. Take a skillet add two teaspoons of oil. Fry the onions and chillies.
2. Add the mushroom,Capsicum a pinch of salt and saute till the mushroom gets little soft. About five minutes.
3. Coat the boiled eggs with turmeric and salt. Take another skillet add tiny bit of oil and add the boiled egg pieces and fry for two minutes till it gets light brown on the sides. Remove and keep aside.
4. Take "Paste" ingredients into a mixer and grind to fine paste with the help of some water. Mix this into mixture and reduce the heat to medium low and cook for ten minutes. Stir in between.
5. By now the gravy must be cooked, add in the eggs. At this point if you think the gravy is getting too thick add some water, lemon juice to taste and mix. Mix, let it cook for another two minutes and turn off the heat.

Tips :

1. Serve with roti or rice.
2. You can cook the eggs and mushroom before cooking the gravy.That way you are prepeared when the gravy is ready.
3. Adding the tomato paste in the gravy gives the tangy taste.