Bulls eye (Half fry / Sunny side up)

This is a wonderful breakfast item which goes well with toast, porridge, and a glass of juice.

Ingredients
Eggs
Oil about 1/2 tsp for an egg
Salt, pepper or any seasoning to your taste.
A good non-stick tawa
A good flat ladle to take the half fry off the tawa

Method

1. Heat the tawa well. Pour a few drops of the oil and spread it to a circle 5-6 cms in diameter.
2. Break the egg and drop the white and yolk onto the tawa. Try not to break the yolk.
3. Add oil around the edges if needed. Quickly sprinkle the salt and seasonings. Wait till the edges leave the tawa.
4. You can take the egg off at this stage. But we find the yolk too raw at this stage. I pour about 1 spoon of water around the edges and quickly cover the egg. Wait for 10 seconds.
5. Now the egg is nicely cooked and can still come off the tawa.
6. Take if off, without breaking the yolk. Breaking the yolk is the privilege of the person eating the egg, you see!!

Serve hot with other breakfast items of your choice.

Egg Roast

This is a intuitive egg roast that I saw my m-i-l making. Its real yumm and full of masala flavours. Goes well with chapiti. Is a good option when you have unexpected guests.
Serves 3.

Ingredients
Eggs 3 or 4, hard boiled and then shelled.
Onion 1 big chopped fine
Tomato 1 small chopped fine
Chilli powder 1-2 tsp
Coriander powder 1 tsp
Garam masala to taste
Ginger garlic paste 1/2 tsp (optional)
Turmeric powder 1/4 tsp
Coconut milk powder 2-3 tsp (you can add milk cream instead)
Oil 1 tbsp
Saunf 1 tsp
Coriander leaves to garnish.
Salt to taste

Method

1. Heat oil in a kadai and once hot, add the saunf and saute for a few seconds.
2. Add onions and saute till they get translucent. Add tomatoes, ginger-garlic paste, chilli powder, coriander powder, turmeric powder, garam masala, salt and saute till oil separates.
3. Add 1/4 cup water and add the coconut milk powder. We dont want too much of gravy. The dish is semi-gravy. Simmer for a few minutes till the gravy looks rich and thick and still has some flow in it.
4. Slice the eggs vertically taking care not to crush the yellow and drop carefully in the simmering gravy,
5. Mix carefully and let it simmer for 4-5 mins. Garnish with chopped coriander leaves.

Let the dish sit for 10 mins so that the eggs absorb some of the masala. Serve hot with phulkas.

Egg curry

We love egg curry with chapiti, appam, nool puttu(which reminds me, I have to try this dish)... and so on...

I was kinda bored with the usual onion-tomato based gravy, and so decided to try my own gravy for the same. Here is how I did it.

Ingredients
Eggs - 3 - boiled well, shelled, and sliced to two halves each (for the three of us)
Onion 1 large chopped
Coriander seeds 1 tsp
Red chillies 2-3
Peppercorn 1/4 tsp
Saunf 1/4 tsp
Coconut grated 1/2 cup
Garam masala to taste
Turmeric powder 1/4 tsp
Salt to taste
Oil 1 tbsp
Mustard seeds, Curry leaves, Red chillies to season

Method

1. Heat part of the oil in a kadai. When its hot, add the saunf, coriander seeds, onion, pepper corn, red chilli and fry. Transfer to mixie when onion turns transparent.
2. Heat the kadai again and roast the coconut till it browns. Stay with it stirring continuously. Transfer to mixie.
3. Grind all this together with some water to make a smooth paste.
4. Heat oil in kadai, add the seasonings. Once they are done, add the ground masala, garam masala, turmeric powder, salt , water as needed and bring to one boil. Simmer for 5 mins or so. The thickness of the gravy depends on how much water you add.
5. In a wide, serving dish, arrange the eggs with the yellow side up. Pour the gravy over it and around it. This will help the eggs soak up the gravy.

Note

• You can garnish with cilantro leaves.
• Some people do not slice the eggs fully. They just slit it on one side and dunk the eggs into the gravy. My observation is that the eggs do not soak up as much gravy by this method.
• You can add some kasuri methi too for added flavour.
• The same gravy can be used to make kadala curry (which is an accompaniment to puttu).