Egg-citing meals
Rich in several vitamins, minerals and proteins, eggs are easy to cook. Here are three egg recipes that your family will enjoy writes Ramiya Sakthivel Egg Biriyani (4 servings) Ingredients • 2 cups soaked basmati rice • 6 large eggs • 1 onion • 10 green chillies • 1 bay leaf • 4 cloves • ½ tsp peppercorns • 1 inch cinnamon • 1 tsp ginger and garlic paste • 1 tsp pulao masala • 2 tbsp oil • Salt Preparation • Boil and shell four of the six eggs. • Heat oil in a large saucepan. Add whole spices. • After a few seconds, add onion, green chillies and ginger garlic paste. Fry until they turn light brown, stirring continuously. • Break two eggs and add into the pan and scramble. Add salt. • Add the drained rice and fry for a minute. • Now add boiled eggs and pour four cups of water. • Cover and cook until the rice is half done. • Add in the pulao masala and lemon juice and mix gently. • Cover and cook until the rice is done. • Garnish with coriander and serve hot. Egg paratha roll (3 servings) Ingredients • 2 onions • 1 tomato • ¼ tsp chilli powder • ½ tsp chaat masala • 1 tsp tomato ketchp • ½ capsicum • 2 spring onions • 1 carrot • 4 eggs • 2 cups whole wheat flour • 6 tsp oil • 2 tsp ghee • Salt (to taste) Preparation guide For the filling • Chop spring onions, carrot and capsicum into small pieces. • Cut onions and tomato. Set aside. • Mix salt in water. Add eggs and beat well. • Heat 2 tsp oil in a pan, and fry onions and tomatoes. Add the egg mix and scramble until cooked. • Separately, fry spring onions, capsicum and carrot with chilli powder. • After cooked, mix with the egg mixture, add chaat masala and ketchup. Set aside. For the parathas • Mix flour with water to make a soft dough. • Roll out parathas and cook them on a pan. Before removing, add egg filling, roll well, and serve with a dollop of ghee. Egg cube gravy (3 servings) Ingredients • 3 eggs • 2 onions • 2 tomatoes • 1 sprig coriander leaves • 1 tsp jeera powder • 1 green chilli • ½ tsp chilli powder • 1 tsp garam masala • 1 inch coconut piece • 1 tsp cream • Salt Preparation guide • Beat eggs, add salt and pour into a metal bowl. Place the bowl in a bigger saucepan filled with a little water. • Cover and steam on medium heat. Once done, remove and cut cooked eggs into cubes. • Cut coconut into small pieces. Set aside. • Fry onions until brown, then add tomatoes. Add coriander leaves, green chilli, garam masala, chilli powder and jeera powder. • Cool the mix and blend in a mixer, together with coconut pieces. Grind…