QUAIL EGG ROAST

Quail(Kaada)Egg Roast

Ingredients

Quail eggs -12( hard boiled, peeled)
Tomato-1(small)
Onion-1 (small, thinly sliced)
Ginger-garlic paste-1tsp
Cumin seeds -1tsp
Red chillies (dry) - 6 Nos
Pepper-1tbsp (optional)
Vegetable oil-3tbsp
Salt to taste
Curry leaves

Directions

1. Dry roast red chillies, pepper, cumin seeds and grind to a smooth paste along with ginger- garlic paste and tomato.
2. Heat oil in a pan, add curry leaves and onion and sauté till the onion turns soft and transparent.
3. Add the ground paste and salt, sauté on medium heat for 5 minutes.
4. Lower the flame and add little water if the masala is too thick, cover and let it let cook for another 5minutes.
5. Add the hard boiled eggs at this stage. Sauté well for few minutes till the masala is of desired consistency.
Photo courtesy : Juno Ramacha

Egg Biriyani

Ingredients

Basmati rice (soaked and drained) – 1 ½ cups
Eggs – 3 (hard boiled)
Cinnamon stick – 1 inch piece
Green cardamoms – 2
Cloves – 3
Black peppercorns - few
Onion (thinly sliced) – 2 medium
Green chillies - 2
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chilly powder – 1 tsp
Coriander powder – ½ tsp
Garam masala powder – ½ tsp
Coriander leaves
Mint leaves
Cooking oil
Butter
Salt to taste

Directions

1. Heat oil in a deep pan, add the cinnamon stick,peppercorns, cardamoms and cloves and sauté for one minute. Add the onions and sauté till it becomes soft.Add green chillies.
2. Add the ginger paste and garlic paste and sauté, add the coriander leaves and mint leaves and continue to sauté for two minutes longer.
3. Add chilly powder, garam masala powder and coriander powder; sauté for a few seconds.
4. Add 3 cups of water, when the water comes to a boil, add the rice and salt. Cover and cook over high heat for five minutes.
5. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed.
6. Mix little chilly powder, coriander powder and garam masala with water. Cover the peeled hard boiled eggs in the masala and fry it in a pan with little butter.
7.Garnish the biriyani with fried boiled eggs and serve hot.

Egg Fried Rice

Ingredients

Basmati Rice (cooked) – 3 cups
Eggs – 4
Onion – 2
Green chillies – 4
Ginger-garlic paste – 2 tsp
Cloves – 2
Cinnamon stick – 1”
Pepper powder – 2 tsp
Cooking oil
Salt to taste

Directions

1. Heat oil in a pan; add cloves, cinnamon stick, chopped onions and green chillies. Fry until the onion turns golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Break the eggs into it and scramble. Allow the eggs to cook.
4. Add the cooked rice, pepper powder and salt. Mix well.
5. Fry for 5 minutes and serve hot.

Egg Stew

Ingredients

Eggs - 3
Potatoes - 2 (large)
Onion - 1 (large)
Tomato - 1
Green chillies - 3
Ginger – 10 grams
Cinnamon - 1 number
Cloves – 2
Vegetable oil -2 tbs
Coconut – 1
Coriander leaves
Salt to taste

Directions

1. Boil the eggs and remove the shell.
2. Peel and quarter potatoes. Peel and slice onion and ginger. Slit the green chillies.
3. Make three extractions of coconut milk.
4. Heat a pan , pour 2 tbs oil, add cinnamon, cloves,sliced onion, ginger and chillies. Cook it on a medium flame till the onion turns glassy
5. Add the chopped tomatoes and cook it till it is totally mashed.
6. Add the potatoes and the third extraction of coconut milk and cook it till the potatoes are done. Add salt to taste.
7. Add the second extraction of coconut milk and bring to boil.
8. Add the first extraction of coconut milk. Bring to boil and remove from flame.
9. Put the boiled eggs and coriander leaves in the hot stew and serve.

Serving Ideas

Goes well with chapathis, pooris, bread, appam etc.

Egg Roast

Ingredients

Eggs – 4
Garlic clove -2
Onion – 2
Ginger- a very small piece
Chicken masala – 1 tbsp
Turmeric powder – ¼ tsp
Chilly powder – 1 tsp
Tomato(small) -1
Cooking oil – 2 tbsp
Salt to taste
Coriander leaves

Directions

1. Boil the eggs and remove the shell. Make two or three slits on the eggs.
2. Heat oil in a pan, fry onions, chopped garlic and ginger till it turns golden brown.
3. Add the chilly powder , chicken masala and turmeric powder and mix well
4. Add the chopped tomatoes and salt. Cook for 5-8 minutes.
5. When the tomatoes are fully mashed and cooked drop the eggs and mix well without breaking the eggs.
6. Garnish with coriander leaves.

Egg Kurma

Ingredients

Eggs -4
Onion (medium) – 1(chopped)
Tomato – 1(chopped fine)
Ginger-garlic paste – 1tbsp
Chilly powder – 1 tsp
Coriander powder -1 tsp
Garam masala powder – 1tsp
Cumin seeds – ½ tbsp
Grated coconut – ½ cup
Fennel seeds – 1 tsp
Cardamom -2
Clove – 4
Cinnamon – two small pieces
Coriander leaves
Cooking oil
Salt to taste

Directions

1. Hard boil eggs, remove shell and keep aside.
2. Grind coconut, fennel seeds, 2 cloves and a small piece of cinnamon stick in a mixer.
3. Heat oil in a pan, add cumin seeds, cardamom, 2 cloves and cinnamon stick. After a few seconds add the chopped onions and fry till they become golden brown.
4. Add ginger-garlic paste and sauté for a minute. Add chopped tomatoes, fry till they are mashed and pulpy.
5. Add chilly powder, coriander powder and garam masala powder. Mix well. Then add the ground paste to it.
6. Add little water and salt to taste. On a low flame, cook till the raw smell goes away.
7. Add the boiled eggs and garnish with chopped coriander leaves. Serve hot.