മുട്ടമാല / Omelette Chain

ചേരുവകള്‍:

• കോഴിമുട്ട -10 എണ്ണം
• പഞ്ചസാര -ഒരു കപ്പ്
• പാല്‍പ്പൊടി -നാല് ടീസ്പൂണ്‍
• ഏലക്കായ -അഞ്ചെണ്ണം
• നെയ്യ് -ആവശ്യത്തിന്
• വെള്ളം -ആവശ്യത്തിന്

തയാറാക്കുന്ന വിധം:

തയാറാക്കുന്ന വിധം: കോഴിമുട്ട പൊട്ടിച്ച് വെള്ളയും മഞ്ഞയും വേറെയാക്കിവെക്കുക. മഞ്ഞ, സ്പൂണ്‍കൊണ്ട് നന്നായി ഉടച്ച് അരിക്കണം. ഒരു പരന്ന പാനില്‍ പഞ്ചസാരയും മുക്കാല്‍ കപ്പ് വെള്ളവും ചേര്‍ത്ത് അടുപ്പില്‍വെച്ച് പഞ്ചസാര നന്നായി ഉരുകിയതിനുശേഷം, മുട്ടയുടെ മഞ്ഞ, മുട്ടത്തോടിലൊഴിച്ച് പഞ്ചസാര സിറപ്പില്‍ ചുറ്റിയൊഴിച്ച് അല്‍പസമയം കഴിഞ്ഞ് തീകുറച്ച് ഒരു ടീസ്പൂണ്‍ വെള്ളം തളിച്ച് മുട്ടമാല കോരിയെടുക്കാം. മുട്ടമഞ്ഞ മുഴുവന്‍ ഇങ്ങനെ ചെയ്ത ശേഷം ബാക്കിവരുന്ന പഞ്ചസാര സിറപ്പ് തണുപ്പിച്ച്, പാല്‍പ്പൊടിയും മുട്ടവെള്ളയും ഏലക്കയും പഞ്ചസാര സിറപ്പും ചേര്‍ത്ത് മിക്സിയിലടിച്ച് നെയ്യ് പുരട്ടിയ പാത്രത്തിലൊഴിച്ച്, ആവിയില്‍ വേവിച്ച് കഷണങ്ങളാക്കി മുട്ടമാല പ്ളെയിറ്റില്‍ വിതറിയിട്ട് മുട്ടവെള്ളയുടെ കഷണങ്ങളില്‍ ചെറീസ് കഷണങ്ങളാക്കിയതുവെച്ച് അലങ്കരിക്കാം.

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ചീരയില കോഴിമുട്ട തോരന്‍

ചീരയില കോഴിമുട്ട തോരന്‍

ആവശ്യമായ സാധനങ്ങള്‍ 

ചീരയില അരിഞ്ഞത്  2  കപ്പ്

തേങ്ങ ചുരണ്ടിയത്  ഒരു കപ്പ്

പച്ചമുളക്  5 എണ്ണം

ഉള്ളി   4 ചുള

കടുക്  ഒരു ടീസ്പൂണ്‍

കറിവേപ്പില 2 തണ്ട്

കോഴിമുട്ട 3 എണ്ണം

മഞ്ഞള്‍പ്പൊടി  അര ടീസ്പൂണ്‍

വെളിച്ചെണ്ണ 2 ടീസ്പൂണ്‍

മുളകുപൊടി  ഒരു ടീസ്പൂണ്‍

കുരുമുളക്  4 എണ്ണം

ഉപ്പ് പാകത്തിന്

പാകം ചെയ്യുന്ന വിധം

ചീരയില നന്നായി അരിഞ്ഞ് വെള്ളം വാലാന്‍ വയ്ക്കുക. തേങ്ങയും പച്ചമുളകും രണ്ടു ചുള ഉള്ളിയും മുളകുപൊടിയും കുരുമുളകും അരകല്ലില്‍ വച്ച് അരച്ചൊതുക്കിയെടുക്കുക. ചീനച്ചട്ടിയില്‍ എണ്ണയൊഴിച്ച്  കടുകു വറുത്ത് രണ്ടു ചുള ഉള്ളി അരിഞ്ഞിട്ട് മൂപ്പിച്ചശേഷം ചീരയിലയും അരപ്പും ഇട്ട് നന്നായി ഇളക്കി മൂടിവച്ച് വേവിക്കുക. അതിനു ശേഷം മൂടി മാറ്റി നന്നായി ഇളക്കി തോര്‍ത്തിക്കഴിഞ്ഞ് മുട്ട ഉടച്ച് ഇതിലൊഴിച്ച് നന്നായി ഇളക്കി യോജിപ്പിച്ച് വാങ്ങുക.

                                                                                                                                            (Via: malayaleevision)

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ഫ്രൈഡ് ഓപ്പണ്‍ സാന്റ്‌വിച്ച്

ഫ്രൈഡ് ഓപ്പണ്‍ സാന്റ്‌വിച്ച്

ചേരുവകള്‍

1. റൊട്ടിക്കഷ്ണങ്ങള്‍ – 6 എണ്ണം
2. ചീസ് ഗ്രേറ്റു ചെയ്തത് – 250 ഗ്രാം
3. ബട്ടര്‍ – 75 ഗ്രാം
4. മുട്ട (അടിച്ചത്) – 3 എണ്ണം
5. സവാള (ഗ്രേറ്റ് ചെയ്തത്) – 2 എണ്ണം
6. മല്ലിയില – 1 ടേബിള്‍ സ്പൂണ്‍
7. പാല്‍പാട/ ക്രീം – 1 ടേബിള്‍ സ്പൂണ്‍
8. വെളുത്തുള്ളി – 2 അല്ലി
9. കുരുമുളക് പൊടി, കടുകുപൊടി – ഒരുനുള്ള് വീതം
10. എണ്ണ – വറുക്കാന്‍

പാകം ചെയ്യുന്ന വിധം

റൊട്ടിക്കഷ്ണങ്ങള്‍ എടുത്ത് അവയില്‍ ബട്ടര്‍ തേക്കുക. ഒരു ബൗളില്‍ ചീസ്, മിച്ചമുള്ള ബട്ടര്‍, മല്ലിയില, വെളുത്തുള്ളി, കടുക്, കുരുമുളക്, ക്രീം, മുട്ട അടിച്ചത് എന്നിവ നന്നായി യോജിപ്പിക്കുക. ഈ മിശ്രിതം റൊട്ടികഷ്ണങ്ങളില്‍ വ്യാപിപ്പിക്കുക. ഒരു ഫ്രയിങ്പാനില്‍ എണ്ണ ഒഴിച്ച് ചൂടാക്കുക. റൊട്ടി കഷ്ണങ്ങള്‍ വറുത്ത് കോരുക.

അവലംബം
ബ്രേക്ക്ഫാസ്റ്റ് വിഭവങ്ങള്‍ – ഇന്ദു നാരായണ്‍

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EGG PARATHA

EGG PARATHA


 

Ingredients:

• 4 Eggs
• 2 tbsp Oil
• Salt to tase
• Red Chilli powder
• 2 Onions, chopped
• 1 Tomato,chopped
• 2 cups Wheat Flour
• 1 Capsicum, chopped
• Coriander leaves, chopped

 

Method:

1. Heat oil in a frying pan.
2. Fry onions, add tomato and capsicum and saute for a minute.
3. Add salt, chilli powder and eggs . Mix well. Fry till done.
4. Add coriander leaves in it and keep aside.
5. Now, prepare the wheat dough and make small balls of it.
6. Stuff the egg mixture and make the parathas and fry.
7. Serve hot with butter or chutney.

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Naadan Mutta Kizhangu Curry

Naadan Mutta Kizhangu Curry ( Egg Potato curry)

  

Ingredients

Hard boiled eggs – 5
Potato – 1 small-medium, cooked & cut into cubes
Onion – 1 big, finely sliced
Green chilli – 4 -5, slit lengthwise
Ginger & garlic paste – 1 1/2 tsp, each
Coriander powder – 1 1/2 – 2 tsp
Turmeric powder – 1/4 tsp
Fennel powder (perumjeerakam podichathu) – 1/2 tsp
Garam masala – a pinch
Thick coconut milk – 2 cups ( refer notes)
Cashew paste – Optional (refer notes)
Coconut oil
Salt
Curry leaves

Instructions

Heat oil in a pan & add finely sliced onions & salt. When onion becomes golden brown color, add green chilli & ginger garlic paste. Fry for 2-3 minutes. Add the masala powders & a 1/2 tsp of oil & fry for 3 minutes. Add cooked potatoes & mix well. Add thick coconut milk & bring to boil. Reduce flame to lowest & add hard boiled eggs & cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu & chapathi.

For veg variation:

You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first & add it along with the potato. Rest of the recipe is same.

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Pepper Egg Masala

Pepper Egg Masala  

An egg dish that tastes well with steamed rice. Easy to make, this spicy dish is a personal favorite egg recipe of many foodies.

Ingredients

Oil - 1 tbspn
Garlic coves (crushed) - 2
Onion (thinly chopped) - 1
Green chillies (slit length wise) - 3
Tomato (chopped) - 1
Soya sauce - tspn
Pepper Powder - tspn
Salt, to taste
Coconut powder 1 tbspn
Water - glass
Eggs - 3
Coriander (cilantro) leaves, a few

Preparation

Heat oil in a heavy bottom sauce pan.
Add garlic and saute just until fragrant.
Add onion, green chillies and tomato and saute for a few more minutes.
Add soya sauce, pepper powder and salt.
Mix coconut powder in water and add this mixture to the prepared masala and stir.
Break the eggs into it. But do not stir after that.
Lower the heat and cook till the eggs are done.
Turn off the heat and garnish with coriander leaves

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Easter Egg Treats

EASTER EGG TREATS                                        

 

Serving size 1 egg.

Canned frosting or decorating gel, optional
6 cups Rice Krispies cereal
3 tbs butter
1/2 cup of M&M's chocolate candies
4 cups miniature marshmallows
12 plastic snap apart 3x2" Easter eggs

Coat inside of plastic eggs with cooking spray. Set aside. In a pan, melt butter. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Firmly press 1/4 cup of cereal mixture into each plastic egg half. Make hollow centers in each half. Remove from molds. Place on wax paper. Cool slightly. Place 6 candies in one half of each egg, press the two halves together until they stick. Cool completely. Decorate as desired with frosting and candies, then SERVE...

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Muttathoran (Scrambled Egg)

MUTTATHORAN (Scrambled Egg)







Ingredients:

Egg-4
Salt-as taste
Green chillies-5
turmeric powder-1 tsp
Onion-4 chopped
 

Directions:
Preparation
Add chopped onion with oil in a pan Till it is fried n add egg, salt and green chillies and turmric powder Mix all the contents and serve hot

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Perfect scrambled eggs

 

There's no shortcut to making scrambled eggs. 

The important thing for getting them creamily perfect 

is to use a large, heavy-bottomed pan that distributes 

the heat evenly and gently. 

Richly delicious with a helping of smoked salmon on the side. 

Serves: 4-5 Preparation time: 5 mins. Cooking time:15 mins 

You will need 

10-12 eggs 

75ml double cream 

Salt 

30g butter 

Method 

1. Beat the eggs with the cream, then add a little salt. 

2. Warm half the butter in your pan over a low heat. 

When melted, pour in the eggs and begin to stir 

with the handle of the wooden spoon. 

You need to do so pretty much continuously for 15 minutes, 

removing from the heat and allowing to cool a little, 

if it looks like curds are beginning to form. 

3. When the eggs are nearly done, they'll look like slightly lumpy custard.

 Beat in the rest of the butter, pour over thin toast and eat immediately. 

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Egg & Peas Kurma

Egg & Peas Kurma

Ingredients
Hard boiled eggs � 5
Onion � 2 big, finely sliced
Tomato � 2 (grind to a paste)
Green chilly � 5, split lengthwise
Cooked green peas � 1/2 cup
Coriander powder � 2-3 tsp
Turmeric powder � 1/4 � 1/2 tsp
Ginger & garlic � 1 tbsp, chopped
Whole pepper � 1 1/2 tsp
Cinnamon - a small stick
Cloves � 3
Cardamom � 3
Medium thick coconut milk � 1 1/2 cups
Thick coconut milk � 1/2 cup
Curry leaves
Coriander leaves
Salt
Oil

Method:
Grind/crush together number 7 ingredients. Heat oil in a pan and add finely sliced onions. When onion becomes golden brown colour, add the ground masala & curry leaves. Cook till the raw smell of masala goes. Add coriander & turmeric powder, cook for a few minutes. Add tomato paste & salt. When oil starts appearing, add the cooked green peas and stir well. Add the medium thick coconut milk. Let it boil. Add the egg pieces, and cook for 5 more minutes. Add thick coconut milk and cook for around 5 more minutes. Garnish with coriander leaves. Serve hot with roti/appam/chapathi/puttu etc;

Notes: I used coconut oil for this recipe. In the original recipe, potato is also used. If you want, you can use 1 medium size potato (cubed & boiled) and add it along with the green peas.

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Mediterranean vegetables and mozzarella in puff pastry cases

serve: 6

Ingredients:

1 Ready roller puff pastry

1 egg yolk beaten

1 yellow pepper

1 red pepper

1 courgette

1 small aubergine peeled

1 red onion

handful of good quality olives

tablespoon of capers

1tin anchovies (optional)

Fresh basil

2 large garlic cloves

1 Bag Grated mozzarella/2 bags buffalo mozzarella

Olive oil

Salt

Black pepper

Cooking method:

2 hours ahead, cut aubergine and courgette in long slices.

Put them in a dish and sprinkle them with salt.

Let them sweat for 1 hour (You can peel aubergines if you do not like the skin).

In the meanwhile, cut ready rolled puff pastry in 6 rectangles.

Brush egg yolk on top. Put in a dish on greaseproof paper

and put in a medium heat oven until gold and risen.

When cooler, take a long sharp knife, remove the top carefully and pull it out.

Keep for later.

Discard inside pastry in order to make a little case.

Keep aside.

You can do that the day before.

Cut the onion and peppers in slices.

When courgette and aubergine ready, drain them well.

In a big pan or wok, heat olive oil.

Add crushed garlic and red onions.

When onions soft, add aubergine, courgette, and sliced peppers.

Season with salt.

Fry until soft and golden.

Put a spoon of vegetable mix in each case, add bits of olives,

capers, and anchovies (optional). Sprinkle mozzarella on top

and put in a hotter oven for about 10 minutes or when mozzarella melted

and slightly golden.

Put each case in a plate, sprinkle with freshly ground pepper,

and basil leaves.

Put the cover of the pastry case on top or aside.

Serve with a continental salad with olive oil and balsamic vinegar

(No sugar in salad dressing!)

or as part of a bigger meal with grilled meat or fish.

Very tasty and impressive for any lunch or dinner party!

ISMAIL CHOHAN

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Drop Doughnuts

The potatoes are a natural dough enhancer. They keep the doughnuts moist preventing them from going stale longer.

The potatoes also helps make a more tender doughnut with better structure and taste.

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Onion Frittata

Onion Frittata

The key to making this dish is to have all the ingredients prepared before you begin sauting the onions.

Ingredients

8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoon extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup whole-milk ricotta

Preparation

Preheat oven to 400F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

   

 Roopesh Nair

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Filipino Egg Rolls

Filipino Egg Rolls

Lumpia is the Filipino version of egg/spring rolls. There are a lot of lumpia variations in the Philippines and Lumpiang Shanghai is one of them. Lumpiang Shanghai has pork as its main ingredient. It is a party favorite and such a great appetizer.

Ingredients

1 pound ground pork or ground beef
1 cup shrimps,minced
½ cup onion, minced

½ cup carrots, minced
⅛ cup garlic, minced
½ teaspoon salt

½ teaspoon black pepper
1 egg, beaten1 tablespoon oyster sauce
1 tablespoon Fish Sauce

Lumpia Wrappers (try 125 mmx125mm size)
2 tablespoons Olive oil for sauteeing
2 cups Vegetable Oil for frying

Preparation

1 In a pan, sauté garlic in olive oil until light brown.
2 Add onions. Saute until almost translucent.
3 Add the ground pork and sprinkle with ½ tsp salt and ½ tsp blackpepper. Stir-fry until no more pink color is showing.
4 Add carrots, oyster sauce and fish sauce. Mix well.
5 Add shrimps and cook until pink then add egg. Mix well and remove from heat. Allow to completely cool down. Drain if necessary. Set aside the sauce.

6 The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.

7 Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain.

8 Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

Roopesh Nair

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Egg Roast....!

Egg Roast

Ingredients

Hard Boiled Eggs - 2 nos
Onions (big) - 1
Ginger - 1" piece crushed
Garlic - 2 cloves crushed
Tomato puree - 2 tbsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Salt - As reqd
Oil - to fry
Curry Leaves - A few

NOTE:-
1. You can use 1 raw tomato or passata instead of tomato puree.
2. Adding a little salt to onions when frying will make it turn brown easily.
3. Add more oil if the gravy doesnt stick to the pan. ICH egg roast normally contains a bit more oil.
4. You can use 1 tsp Meat Masala or a combination of 1/2 Tsp Garam Masala & 1/2 Tsp Meat Masala, instead of just Garam Masala.

Preparation

1)Slice onion length-wise and saute till onion turns brown.

2)Add curry leaves and saute for 2 mins.

3)Add ginger & garlic and saute for 2 mins.

4)Add tomato puree, meat masala, coriander powder, chilly powder, salt and saute for 5 minutes.

5)Saute till the gravy becomes dark in colour.

6)Add boiled eggs and simmer for 2 mins.

7)Garnish with coriander leaves.

:- Serve hot with appam, chappathis etc.
 

Roopesh Nair

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Pepper Egg Masala

Pepper Egg Masala

An egg dish that tastes well with steamed rice. Easy to make, this spicy dish is a personal favorite egg recipe of many foodies.

Ingredients

Oil - 1 tbspn
Garlic coves (crushed) - 2
Onion (thinly chopped) - 1
Green chillies (slit length wise) - 3
Tomato (chopped) - 1
Soya sauce - tspn
Pepper Powder - tspn
Salt, to taste
Coconut powder 1 tbspn
Water - glass
Eggs - 3
Coriander (cilantro) leaves, a few

Preparation

Heat oil in a heavy bottom sauce pan.
Add garlic and saute just until fragrant.
Add onion, green chillies and tomato and saute for a few more minutes.
Add soya sauce, pepper powder and salt.
Mix coconut powder in water and add this mixture to the prepared masala and stir.
Break the eggs into it. But do not stir after that.
Lower the heat and cook till the eggs are done.
Turn off the heat and garnish with coriander leaves

   

 Roopesh Nair

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Egg Pulav

Egg Pulav

Ingredients

Basmati rice - 2 cups
Eggs - 2 or 3
Ghee/ Butter/ Oil - 2 tblsp
Cilantro – for garnish
Onion - 1/4 (Sliced)
Green Chillies - 5 (Slitted)
Tomato -1 small size (chopped)
Ginger Garlic Paste - (1 1/2 spoon)
Whole garam masala - (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise)
Salt - to taste
Water - 3 cups

Method

1. Heat the ghee in a pan and splutter the whole garam masala.
2. Saute the onions with ginger garlic paste, tomato, green chilli's and salt.
3. Break the eggs and sauté it along with the above mixture.
4. Scramble the eggs until it is cooked and now add the water.
5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker.
5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes.

Tips
- Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking .

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Roopesh Nair

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Egg Kurma

Egg Kurma

Ingredients

Eggs - 6 (Hard Boiled/ Raw)
Red Chilly Powder - 1 tsp
Corriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Cilantro - for garnish
Salt - to taste
Oil - 2 tblsp

List I
Fried Onions (store bought) - 1/2 cup
Ginger Garlic Paste - 1 tsp
Tomato - 2

List II
Grated Coconut - 1/2 cup
Fennel seeds - 1 tsp
Poppy seeds (kus kus) - 1 tsp
Cashew nuts - 5


Method

1. First of all, grind all the ingredients under 'List I' and keep it aside.
2. Similarly, grind the ingredients under 'List II' and set aside.

3. You can make this kurma in two ways - (i) Hard Boil the eggs and add it to the gravy.

(ii) Break a raw egg into the gravy and cook it.

The recipe is the same for both the kurmas.

4. Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
5. Saute for 2 minutes on medium high flame and then add the dry spice powders.
6. Next add the ground paste of 'List II', about 2 cups of water and required salt.
7. Boil this for about 7-8 minutes till everything is cooked and oil separates.

8. Add the egg at this stage and simmer for 4-5 minutes.

- If you are adding hard boiled eggs, make few slits for the gravy to be absorbed

- If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached.

9. Garnish with cilantro and serve with pulao, chappatti or dosa.

 Roopesh Nair

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Egg Noodles

Egg Noodles

Ingredients

Ramen Noodles or any kind of Noodles -1 packet
Onion - 1/2 chopped
Tomato - 1/2 chopped
Carrot - 1/2 julienned
Beans - 3-4 julienned
Cabbage shredded- cup
Green peas - 3 spoons
Bell pepper - 1/4 cup julienned
Egg - 1-2 scrambled
Oil to toss the veggies
Ground black pepper - 1/4 spoon
Garam masala - 1/4 spoon(optional)

Method

1. In a wok or any pan add little oil and onion and tomato saut it.
2. Add carrot and beans saut it with little salt and taste maker which comes along with noodles and let the veggies on low heat..
3. In a sauce pan boil 2 cups of water and cook the noodles till it is 3/4th done and drain it.
4. Now toss the noodles with the masala mixture above. Toss in the shredded cabbage, bell pepper and scrambled egg until everything gets a coat.
5. Sprinkle the black pepper and serve hot with ketchup.

Tips
- By cooking the noodles separately we can get non sticky noodles.
- It can be tossed with little soy sauce and chili sauce also to add additional taste.

Roopesh Nair

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Egg Masala

Egg Masala

Ingredients

Eggs - 6 (hard boiled)
Onion - 1 1/2 medium sized (thinly sliced)
Dry red chillies - 5
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
Salt - as needed
Cilantro - for garnish (finely chopped)
Oil - 1 tblsp

Method

1. For boiling the eggs, bring water to a boil in a saucepan. Add the eggs, cover and let it simmer for 10 minutes. Drain the water and run the eggs under cold water immediately. Peel off the eggs shells.
2. Dry roast the cumin seeds, urad dal, dry red chillies and curry leaves for few minutes.
3. After it cooled, grind it to a coarse powder.
4. Cut the hard boiled eggs into half lengthwise and add the ground powder to the eggs. Mix it gently so that all the eggs get coated with the powder nicely.
5. Heat oil in a pan and saute the onions nicely. The onions have to be golden brown. This might take about 15-20 minutes.
6. Add the egg halves along with the coated powder and any leftover powder to the pan.
7. Reduce the heat, gently toss everything, cover and let it cook for about 5 minutes.
8. Finally add the finely chopped cilantro, mix once again gently and switch off.
9. This egg masala goes very well with chappattis, pulav and white rice.

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