PUFF PASTRY

Ingredients:

Plain flour- 2 cups
Butter- 175gms
Margarine-50 gms
Lemon juice- 1 tsp
Salt- 1 tsp
Ice clod water- ¾ cup

Procedure:

Cream the butter well. Chill it again in the refrigerator. Sieve the flour with the salt and put this in a bowl. Add the margarine, cold water and juice and make a stiff dough. Cover the dough with a damp towel and keep it aside for half an hour. On a board, sprinkle some flour and roll out the dough into ¼ inch thickness. Place the butter in the center. Fold the pastry in to thirds. Roll little to seal the layers. Fold in thirds again. Repeat rolling and folding four times. After each rolling wrap the pastry into a grease-proof paper and chill for 15 minutes. This will make the pastry easy to roll and the pastry extra flaky. Roll the pastry in to desired thickness. Cut into desired shapes, brush of the extra flour, and place it on a greased baking sheet. Desired fillings can be filled in and again closed. Bake in a hot oven [220deg C to 235 deg C] for the first 15 minutes. Then reduce oven temperature to 125 deg C and bake till brown.

EGG FILLING:

Ingredients:

Onion [finely chopped]-2
Ginger and garlic paste- 1 tsp
Tomato[crushed] – half cup
Cinnamon powder- 2 pinches
Fennel powder- half tsp
Chilli powder- 1 tsp
Turmeric powder- half tsp
Salt to taste
Hard boiled eggs-4 to 6
Coriander leaves-2 tbsp
Oil- 2 tbsp

Procedure:

Heat a pan and pour the oil. When it becomes hot add the chopped onion and tomatoes. Fry them until they are mashed well. Add the pastes and fry for a few minutes until the raw flavour disappears. Cut the eggs into small pieces without breaking them Add them carefully to the onion tomato mixture. Sprinkle the salt and the powders. Mix careful and cook on slow fire for a few seconds. Sprinkle the coriander leaves.

Vegetable Filling:
For vegetable and potato filling, avoid the cinnamon powder and add green chilli paste instead of red chilli powder. You can increase the quantity of tomato and the onion according to yr taste.

EGG CUTLET KUZHAMBU

Ingredients:

For the cutlets:

Eggs-6
Ginger-1 sp
Green chillies-6
Garlic flakes-2
Chopped coriander- 2 tbsp
Gram dal[pottukkadalai]-1/4 cup
Salt to taste

For the gravy;

Chopped onion- half cup
Chopped tomato- 2 cup
Fenugreek- 1 sp
Curry leaves- a handful
Turmeric powder-half sp
Chilli powder- 2 tsp
Coriander powder-3 tsp
Tamarind- a big lime size
Shredded coconut- a handful
Fennel seeds- 1tsp
Oil- 3 tbsp

Procedure;

Soak the tamarind in a cup of water for half an hour and extract the juice. Grind the coconut with the fennel seeds to a thick paste.
Beat the eggs well with enough salt. Fry the fennel seeds, ginger, garlic and the green chillies in a little oil. Grind them to a paste and add this to the eggs with the gram dal powder. Mix well. Pour the egg mixture in small bowls and steam them in the pressure cooker for 15 minutes. When cooled, take the balls away. Heat a pan and pour the oil. Add the fenugreek seeds with the curry leaves. When the fenugreek seeds flutter, add the chopped onion with the tomatoes and the turmeric powder. Cook well until the oil floats on top. Add the tamarind extract with the powders and the salt. Let the kuzhambu boil for some minutes. Add the ground paste and cook for a few more minutes. When the gravy is slightly thickened, add the cooked balls and put off the fire. Or pour the hot gravy on the egg balls at the time of serving and sprinkle the coriander.

TOMATO EGG CURRY

Ingredients:

Chopped tomato- 2 cups
Hard boiled eggs-8
Salt to taste
Turmeric powder- half sp
Oil- 4 tbsp
Finely chopped coriander- half cup

Grind coarsely the following ingredients with a little water:

Green chillies-2
Chilli powder- 1 sp
Fennel seeds- half sp
Cardamom- 1
Clove-1
Cinnamon- 1 small piece
Garlic flakes-5
Crushed ginger- half sp
Shredded coconut-half cup
Onion-2

Procedure:

Make small holes on the eggs with the help of a sharp tooth pick. Heat a pan and pour the oil. Add the tomato with the turmeric powder and cook until the tomatoes are mashed well and the oil floats on the surface. Add the ground paste with half cup of water. Cook well till the required consistency. Add the hard-boiled eggs and cook for a few more minutes on slow fire. Add the chopped coriander and mix well.

MICROWAVE EGG PORIYAL

Ingredients:

Eggs-4
Chopped onion- 1 cup
Chopped tomatoes-half cup
Ginger paste- half sp
Garlic paste- half sp
Turmeric powder- half sp
Fennel powder- half sp
Pepper powder- half sp
Cumin powder- half sp
Salt to taste
Chopped green chillies- 1 tsp
Chopped coriander- half cup
OIL- 2 TBSP

Procedure:

Take a small broad microwave bowl. Pour the oil and add the chopped onion, garlic and ginger pastes and the green chillies. Mix well and cook on HIGH for 3 minutes. Then add the tomatoes with the turmeric powder. Mix well and cook on HIGH for 4 minutes. Beat the eggs with enough salt. Add the powders and again beat for a few seconds. Pour the egg in to the bowl. Cook on HIGH for 2 minutes. Then take the bowl out and mix well like breadcrumbs. Add the chopped coriander. Again cook till it is done.

EGG ADAI

Ingredients:

Eggs-3
Thuar dal- half cup
Bengal gram- 2 tbsp
Red chillies-4
Fennel seeds-1 tsp
Shredded coconut- 2 tbsp
Small onions- 1 cup
Curry leaves- 2 arcs
Chopped coriander leaves- half cup
Salt to taste

Procedure:

Beat the eggs well with a tsp of water and enough salt. Soak the dals with the chillies and the fennel seeds in enough water for 1 hour. Then grind them with the coconut to a fine paste. Add this to the beaten eggs. Add finely chopped onions, coriander leaves, and curry leaves. Mix well. Make small adais on a hot dosa pan.

This side dish goes well with all types of rice varieties.

EGG FRIED RICE

Ingredients:

Raw rice [which is cooked to its 3/4th with enough salt and drained] - 2 cups
Carrot [chopped finely] - 1/2 cup
Beans [chopped finely] - 1/2 cup
Frozen peas- 1/2 cup
Capsicum juliennes- 2 tbsp
Sliced onions- 1/2 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Eggs- 3
Sugar- 1 tsp
Pepper powder- 1/2 tsp
Ajinomoto- 1/2 tsp
Soya sauce- 1 tbsp
Spring onion [chopped finely] - 1/2 cup
Salt to taste
Oil- 3 tbsps

Procedure:

Beat the eggs well. Heat a wok and pour the oil. Add the sliced onions and fry well. Then add the pastes and fry them for a few minutes. Then add the carrot, beans and peas with a little salt. Fry them until they are cooked. Add the capsicum and fry for a few seconds. Add the beaten eggs and fry well until they are finely scrambled. Then add the cooked rice and fry for a few minutes. Now add the soya sauce, pepper powder, sugar and the ajinomoto. Mix well for a few seconds. Then add the spring onion and mix it with the rice for a few seconds. Put off the fire.

EGG BALLS CURRY[ muttai paniyaara kuzhambu]

Ingredients:

For the balls:
Small onions-3/4 cup
Green chillies-3
Shredded coconut- ½ cup
Fennel seeds- 1 tsp
Cumin seeds- ¼ tsp
Gram dal- 1 tbsp
Poppy seeds- 1 tsp
Eggs- 4
For gravy:
Onions-2 [chopped finely]
Tomatoes [chopped] - 1 cup
Green chillies-3
Curry leaves- a handful
Chilli powder- 1 tbsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 3 tbsp
Tamarind- a gooseberry size
Shredded coconut- 1/2 cup
Oil- 4 tbsp
Turmeric powder- 1 tsp
Salt to taste
Procedure:Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk and then a thin milk from the shredded coconut.
Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving dish.

GREENGRAM EGG CURRY[பாசிப்பயிறு முட்டை கறி]

This green gram egg curry is a tasty and simple one which goes well with chappathis as well as parottas. This is one of the most favourite dishes in my family! Hope every body enjoys cooking this!!



Ingredients:

Greengram- half cup
Onion-1[ finely chopped]
Tomto [finely chopped] – 2 cups
Green chillies-6
Chilli powder- 1 tsp
Turmeric powder- half sp
Ghee-1 sp
Oil- 1 tbsp
Mustard seeds- 1 tsp
Fennel seeds- 1 tsp
Chooped coriander- half cup
Egg-2
Shredded coconut- 2 tbsp
salt to taste

procedure:

Boil the green gram with turmeric powder and enough water.
When the green gram is almost done add all the vegetables and the greens with enough salt.
Add the chilli powder after a few minutes of boiling.
Add the coconut and mix well.
Heat a small pan and pour both the oil and the ghee.
Add the mustard seeds and when they splutter add the fennel seeds.
Immediately pour this over the curry and mix well.
Pour the eggs one by one in circular motion.
Do not stir the gravy immeditely.
After a few minutes of cooking, the egg scrambles will float on the surface.
Then mix well.
The delicious hot green gram egg curry is ready now!