ShobisKitchen

Fried eggs is nothing but boiled eggs sliced and pan fried with minimal spice powders for few minutes with a choice of fresh coriander leaves or mint leaves or rosemary. This serves as an amazing side dish for rice especially rasam and sambhar rice. Do give it a try at your home and share your valuable feedback. Happy Cooking 😊 4 eggs 2 cups of  water 1 tbsp cooking oil 3/4 tsp red chilli powder a pinch of turmeric powder salt to taste pepper powder(optional) few mint leaves Steps: 1. Add water to a sauce pan and bring it to boil. Then add eggs and cook for about 8-10 minutes. 2. Let it cool. Peel off the shell and slice each of the eggs and keep it aside. 3. Heat a tawa or a non-stick pan. Add oil, salt, turmeric powder and red chilli powder. 4. Add sliced eggs to the pan. 5. Coat the eggs with masala and fry them on medium flame for about 2-3 minutes on each side. 6. Add some mint leaves. 7. Tada! boiled egg fry is ready. Optionally add pe...

Egg Khuzhambu or egg gravy in thick tamarind sauce goes well with white rice, idly and dosa. If you are an egg lover who prefers to eat boiled egg over omelette, you can try this recipe. The recipe is similar to making a tamarind based gravy with a final touch of  raw eggs poured into it and simmered without stirring until the egg cooks thoroughly. Ingredients: 3-4 eggs 1.5 cup of thick tamarind juice salt to taste 1 tsp red chilli powder 1 tsp coriander powder 1/4 tsp turmeric powder 2 tsp gingely oil or any cooking oil 1 sprig curry leaves 2 medium sized onions 1 small tomato 1 tbsp chopped coriander leaves for garnishing 1 tsp mustard seeds 1/2 tsp urad dhal/black gram Steps: 1. Heat a kadai or thick bottomed vessel with 2 tsp of gingely oil. Once the oil gets heated, add mustard seeds, urad dhal. 2.  When the mustard seeds start to sputter add curry leaves. 3. Then add finely chopped onions. Saute for 3-4 minutes on low-medium flame. ...

Egg capsicum curry is little more spicy and equally tasty. The usual routine of eating either boiled eggs or egg burji or omlette is boring at times and we would like to eat something new recipe with boiled eggs. Capsicum is always available at our home, as i would prefer to use bell peppers in one or the other dish atleast thrice a week. If not one whole capsicum, atleast i use a portion of it in my lunch meals. Sometimes, i use all the colors available in the market for chicken skewers as they give a more appeasing look to the kabob! Each tastes different. The yellow bell peppers are spicy as compared to it's siblings - green, red and orange. The egg capscium curry is made using sliced onions, ginger-garlic paste, green chillies and garam masala. That extra hot spiciness to the dish comes from the freshly ground black pepper corns, fennel seeds and cumin seeds. Let's quickly see what goes into the pan for making this yummy egg curry. Ingredients: 4 eggs 1 large o...

Cabbage egg poriyal is a slight variation to the regular cabbage poriyal. Poriyal is the Tamil name of any vegetable stir fry. This side dish can go well with Rasam rice, curd rice, sambar rice and roti . Here is the list of ingredients we need. Ingredients: 1 medium sized cabbage 1 medium sized onion 3 dried red chillies, broken 3 garlic pods, finely chopped 1/2 tsp mustard seeds 1/2 tsp split black gram 1 tsp cumin seeds 2 eggs 1/2 tsp turmeric powder (optional) 1 tbsp chopped coriander leaves salt to taste 1 tsp oil Steps: 1. In a pan, add oil. When the oil gets warm, add mustard seeds, split black gram and cumin seeds. 2. Add the red chillies and garlic when mustard seeds start to sputter. Saute them for a minute. 3. Add finely chopped onions, and then saute it for about 4 minutes till the onions become translucent. 4. Meanwhile, finely chop the cabbage and add it to the pan. to this add, turmeric powder and salt...