Egg Malai Masala / Creamy Egg Curry

 Egg Malai Masala / Creamy Egg Curry - a delicious & creamy Egg Curry that goes well with rice, chapathi, aappam & idiyappam.

Try this easy to make, delicious recipe as a part of your breakfast or lunch menu.

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Masala Egg Buns

Ingredients

1 cup whole wheat flour

1 cup all purpose flour/maida

1/2 - 1 cup warm milk

1/2 tsp sugar

1 tbsp yeast

Salt and Pepper to taste

For the stuffing

5 boiled eggs (shelled and cut into halves)

2 big red onions (chopped)

1 tsp ginger garlic paste

1 tsp green chilli paste

1 big tomato (finely chopped)

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp egg masala

A small bunch of curry leaves

3-4 tbsp milk

Salt to taste

2-3 tsp oil

Method

Add yeast and sugar to warm milk and wait till the yeast is activated and frothy. This will take about 10-15 minutes.

Add wheat flour, maida, salt and pepper to a bowl. Mix well.

Add the activated yeast mixture to the dry mixture and mix well to form a dough. Knead the dough for about 5 minutes.

Cover the dough and let it rest for 45 minutes to 1 hr.

Meanwhile, prepare the stuffing.

Heat oil in a pan. Saute chopped onions until translucent. Add ginger-garlic-green chilli paste and curry leaves. Cook this for a few minutes. Add dry spices and saute for a couple of minutes. Add chopped tomatoes, cover and cook till the oil separates from the masala. Add the milk, cook for a minute on low heat and turn off the heat. Add salt to taste.

Add boiled eggs (shelled and cut into halves)

Let it cool to room temperature.

Once the dough doubles in size, punch out the air.

Divide the dough into equal lemon sized balls. Flattened the dough balls on the palm of your hand. 

Add the egg masala in the centre and wrap the dough around it to form a bun.

Place the sealed side down in a baking pan. Cover and keep in a warm place till the buns have risen. Brush with some oil.

Bake in 200°c preheated oven for 25-30 minutes until golden brown.

Serve hot with ketchup.

Egg Kothu Porotta

Ingredients

2-3 malabar porotta
2 eggs
1 onion
2 green chillies
3-4 cloves of garlic
1 capsicum
1/2 tsp red chilli powder
1 tsp chicken masala
Puree of 1 tomato
a bunch of coriander leaves

Method

Cut the porotta into small pieces & set aside.

Finely chop onions,capsicum green chillies & garlic.

Heat oil in a pan. Add chopped garlic & green chillies. Fry for a min.
Add the chopped onions & capsicum.Saute till light golden.

Add the red chilli powder & chicken masala & saute for a few mins.

Then add the tomato puree & cook till the oil separates from the masala.

Add the porotta pieces & mix to coat them well with the masala.

Break in 2 eggs directly into the pan.

Increase the heat & mix well to scramble to eggs & blend well with the porotta & masala.Add salt to taste.

Cook for a few mins till the masala is dry.

Garnish with chopped coriander leaves & Serve hot.

Nutritious scrambled egg

Ingredients

1 egg

2 mushrooms

1 small cherry tomato

1 pearl onion

1 tsp chopped spinach

1 cheese single

salt & pepper to taste

1 tsp oil

Method

Blend all the veggies together in a small mixer/blender for a min. When the veggies r finely chopped, break the egg into the mixer, add the cheese, salt & pepper & blend again.

Heat a pan & smear some oil. Pour in the egg mixture. Once it starts to cook,scramble & cook till done.

Serve hot.

Egg Masala

Nutritional Value : A medium egg has an energy value of 78 kilocalories (324 kilojoules) and the consumption of one egg daily would contribute only around 3% of the average energy requirement of an adult man; 4% for an adult woman.
With their significant protein, vitamin and mineral content and relatively low saturated fat content, eggs are a valuable component in a healthy diet.

Ingredients

2 hard boiled eggs

1 big onion finely chopped

1 tsp ginger-garlic paste

3-4 green chillies

1 tomato finely chopped

1 tsp red chilli powder

a bunch of finely chopped coriander leaves

1 tsp oil

salt to taste

Method

Remove shells from the boiled eggs. Cut them into 2 & set aside.

Heat oil in a pan. Add chopped onions & saute till golden brown. Add ginger-garlic paste, green chillies & red chilli powder & saute for a few mins.

Add finely chopped tomatoes, cover & cook on simmer for a few mins.

Add salt to taste & the boiled eggs. Cover the eggs with the masala.

Garnish with coriander leaves.

Serve hot with chappathi/paratha.