Omelette Curry

           This is a very easy and a homemade style curry where the omelette is cut into desired pieces and cooked in a tomato-onion-cashew nut based gravy. A lovely side dish to your rice, any flavoured rice or any type of Indian bread. This is a perfect quick dish if you are looking for something simple, yet yummy. So check out the step by step pictorial recipe to prepare it. 

           I like mine a thin gravy type as I like to enjoy it with steamed rice. Thicken the gravy as per choice if having with ay Indian bread like naan, kulcha, paratha, tandoori roti or just plain chapati. I kept the gravy simple, mildly spiced and cooked in less oil. Do make it spicy, creamy and greasy as per your preference.

• 2 eggs, beaten with a pinch of salt
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1 tomato, roughly chopped
• 8-10 cashew nuts
• 2 green chilies
• 2 tbsp. oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Heat 1 tsp. oil in a pan and make an omelette with the beaten egg. Slice as desired and keep aside. 

          Grind together onion, ginger, garlic, tomato, cashew nut and turmeric powder into a smooth paste. Keep aside. 

          Heat remaining oil and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Add the paste and stir fry for 1-2 minutes.

          Add all the dry spices (except garam masala powder and salt)) and sauté for a minute. Add 2 cups water and salt. Bring it to a boil and simmer for 4-5 minutes.

          Now add the omelette pieces and green chilies. Mix well and continue to simmer for 2-3 minutes more.

         When done, add the garam masala powder and ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice or chapatis. 

                     Heat 1 tsp. oil & make omelette with the beaten egg. Slice & keep aside. 

                      Heat remaining oil & temper with cumin seeds, bay leaves, cinnamon, 
                      cardamoms and cloves. Add paste & stir fry for 1-2 minutes.

                        Add the paste and stir fry for 1-2 minutes.

                     Add all dry spices (except garam masala powder & salt)) & sauté for 
                     a minute. 

                      Add 2 cups water & salt. Bring to a boil & simmer for 4-5 minutes.

                     Add omelette pieces & green chilies. Mix well & simmer for 2-3 minutes.

                      When done, add garam masala powder & ghee. Stir & switch off flame. 

                       Garnish with coriander leaves.

                                Serve with plain steamed rice or chapatis. 

Egg Angara with Jeera Rice

          Serve this restaurant style egg curry along with some jeera rice as they both complement each other. Prepared this Egg Angara with a slight twist as the main gravy based ingredients were first char grilled on an open flame and then made into a paste. This gives a nice smoky flavour to the dish. 

          On the other hand steamed rice can be more flavorful in the form of jeera rice. It  tastes yummy with the flavour of the ghee along with the crunch of the fried cumin seeds. So this simple platter is apt to be served and enjoyed during special occasions along with your family and friends. Happy Cooking !!!

Egg Angara - 

• 2-3 boiled eggs, cut into half
• 1 onion
• 1-2 tomatoes
• 2 green chilies
• 3-4 garlic cloves
• 1" ginger
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves 
• 1" cinnamon stick 
• 2-3 cardamoms 
• 4-5 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grill the onion, tomato, ginger, garlic and green chilies on an open fire till it is slightly charred. Grind into a fine paste and keep aside. 

          Heat oil in a pan and lightly fry the boiled eggs. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Add the onion paste, turmeric powder and red chili powder. Saute till the oil separates. Add 1 - 1 & 1/2 cups water and salt. Bring it to a boil.

          Cover and simmer on a low flame for 4-5 minutes till the gravy reduces to a desired consistency. Add the garam masala powder and ghee and simmer further for a minute. 

          Switch off the flame and transfer to a serving plate. Arrange the boiled eggs over it and garnish with coriander leaves. 

Jeera Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• salt to taste
• juice of 1/2 lime
• 2-3 tbsp. ghee (clarified butter)
• 1 & 1/2 tsp. cumin seeds
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped

           Pressure cook the rice in 1 & 1/2 cups water, salt and lime juice for 1 whistle. Spread on a plate to cool down.

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Then add the rice and mix well. Saute for a minute or two on a low flame. 

          Add the coriander leaves and give it a toss. Switch off the flame and transfer to a serving plate.

Egg Angara

         Try this restaurant style egg curry right in your kitchen with a simple trick. It will take your egg curry to a next level. I named it Egg Angara as the main gravy based ingredients were first char grilled on an open flame and then made into a paste. This gives a nice Smokey flavor to the dish. 

          So in my opinion Egg Angara is apt to be served and enjoyed during any special occasion. Do enjoy this simple egg curry in a new avatar along with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapatti. So check out the step by step pictorial recipe to prepare it. 

• 2-3 boiled eggs, cut into half
• 1 onion
• 1-2 tomatoes
• 2 green chilies
• 3-4 garlic cloves
• 1" ginger
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves 
• 1" cinnamon stick 
• 2-3 cardamoms 
• 4-5 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grill the onion, tomato, ginger, garlic and green chilies on an open fire till it is slightly charred. Grind into a fine paste and keep aside. 

          Heat oil in a pan and lightly fry the boiled eggs. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Add the onion paste and sauté for 2-3 minutes. Then add the turmeric powder, coriander powder and red chili powder. Sauté till the oil separates. Add 1 - 1 & 1/2 cups water and salt. Bring it to a boil.

          Cover and simmer on a low flame for 4-5 minutes till the gravy reduces to a desired consistency. Add the garam masala powder and ghee and simmer further for a minute. 

          Switch off the flame and transfer to a serving plate. Arrange the boiled eggs over it and garnish with coriander leaves. Serve with plain steamed rice, jeera rice, pulao, plain biryani or any Indian bread. 

                     Grill onion, tomato, ginger, garlic & green chilies on open fire till slightly 
                     charred. Grind into a fine paste and keep aside. 

                        Heat oil & lightly fry the boiled eggs. Drain and keep aside. 

                      Temper same oil with cumin seeds, bay leaves, cinnamon, cardamoms
                       and cloves.

                       Add the onion paste and sauté for 2-3 minutes.  

                      Add turmeric powder, coriander powder & red chili powder. Saute till 
                      the oil separates. 

                       Add 1 - 1 & 1/2 cups water and salt. Bring it to a boil.

                      Cover & simmer on low flame for 4-5 min. till gravy reduces to desired                                              consistency. Add garam masala powder & ghee. Simmer for a minute. 

                       Switch off flame & transfer to a serving plate. Arrange boiled eggs over
                       it and garnish with coriander leaves.

                     Serve with steamed rice, jeera rice, pulao, plain biryani or Indian bread. 

Egg Korma

          I am an egg lover. So for all the other egg lovers out there, here is a super yummy Egg korma recipe - my style. Enjoy it with any form of rice like jeera rice, pulao, plain biryani or just steamed rice. You can also pair it with Indian breads like naan, tandoori roti, roomali roti, paratha or plain chapati. Choice is yours. 

          Whatever way you relish you will simply love this mouth watering delicacy. This side dish is simmered in a tomato-cashew nut based creamy gravy. So go ahead and dish out this egg korma and surprise your loved ones. 

• 2 eggs, boiled, peeled & pricked with a fork
• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 30 minutes
• 2 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds 
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• salt to taste
• pinch of nutmeg powder
• 1 tsp. kasuri methi, crushed 
• 2-3 tbsp. cream
• 1 tbsp. coriander leaves, chopped

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil and ghee in a pan. Sauté the boiled eggs till light brown in colour. Drain and keep aside. 

          Temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the kasuri methi, salt and nutmeg powder. Stir fry till the oil separates. Add the cream and mix well.

          Add 1 cup water and the fried eggs. Cover and cook for 3-4 minutes. Switch off the flame and garnish with coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.