Anda Bread Pakoda (Egg Bread Fritters)

Egg Curry (Maharashtrian Style)

Ingredients:

• 6 eggs boiled, cut into half
• 1 big onion, sliced
• 1 medium tomato, chopped roughly
• 3 tbsp grated dry coconut
• 1 tsp jeera powder
• 1 tsp red chilli powder
• 1 1/2 tsp kashmiri mirch powder
• 4 cloves of garlic
• 1" ginger
• 1 tbsp coriender leaves
• 1/2 tsp garam masala powde
• 3 tbsp oil
• salt to taste

Method:

• Heat 1 tbsp of oil in a skillet on a medium high flame, add the sliced onion and fry till the onions turn light brown in colour.
• Now add the dry coconut, garlic and ginger and fry till the coconut turns brown in colour.
• Add the chopped tomatoes and mix well. Add a little water if required and cover the lid and cook till tomatoes are soft and cooked.
• Add the coriander leaves and fry for a minute. Turn off the flame and keep aside to cool.
• Dry roast the coriander seeds.
• In a mixie blend together the fried onion coconut mixture and coriander seeds to a smooth paste (Add water if required).
• Heat 2 tbsp of oil in a skillet and add the onion coconut paste. and fry well.
• Add the red chilli powder, jeera powder, kashmiri mirch powder and mix well. Cover with a lid and cook. Stir occasionally.
• Once the paste is cooked well add water, salt and garam masala powder and mix well.
• Place the boiled egg in the gravy. Cover with the lid and let it cook for 5 mins.
• Serve hot with paratha.

Tips:

• You can either hard boil or soft boil the eggs as per your wish.
• If you want the gravy to be spicier then while grinding the onions add 4 soaked red chillies.
• Garam masala gives a very nice flavour and taste. If you wish you can also add goda masala instead of garam masala.
• You can garnish with coriander leaves but somehow I don't prefer it.
• the cosistency of the gravy can be adjusted as per your taste.
• If you want to serve this gravy with rice you can keep the gravy to slightly watery consistency.
• whenever you add water into a gravy, add luke warm or hot water. This helps to retain the taste and flavour of a dish.
• You can add coriander powder instead of freshly ground coriander. Just increase the quantity of coriander powder by 1/4-1/2 tsp as freshly ground coriander has strong flavour.
• You can substitute the eggs with any other vegetables/paneer etc as per your choice.
• Once I added peas along with the egg...it actually did not taste bad...u can give it a try!

Anda Paratha (Egg Paratha)

Ingredients:

2 eggs

1 medium sized onion, finely chopped

1 green chilli finely chopped

1/4 tsp haldi

1/4 tsp red chilli powder

pinch of jeera powder

pinch of coriander powder

1 tsp coriander leaves, finely chopped(optional)

salt to taste

1 tsp oil

for the dough

1/2 cup whole wheat flour

salt (optional)

water as required

Method:

• Knead the dough to a very smooth and soft texture. Use water as required.
• Beat the egg and add salt, red chilli powder, onion, green chilli, coriander powder, jeera powder and coriander leaves(optional) and whisk well.
• Place a tawa on the flame and heat it on a low flame.
• Make two balls of the dough to make two parathas.
• With the help of a rolling pin, roll one ball to make a big roti. Apply oil and little dry flour and fold the sides to make a square. Now, roll the square to get a bigger square.
• Put it on the tawa on low flame.
• Once the bubbles appear turn the paratha.
• Once the paratha has been slightly cooked on both the sides, open one of the folded side with the help of a fork and knife and add the whisked egg inside the paratha and gently evenly spread the egg inside the paratha. Let the paratha cook on low flame so that the heat is enough to cook the egg inside the paratha.
• Once the egg is almost solid turn the paratha, apply oil on all the side and cook the paratha and the egg. Press from above to ensure that the egg is perfectly cooked.
• Repeat the process for second paratha.

Tips:

• You can also make a round paratha (chappati as referred in Maharashtra, Goa) or a triangular paratha.
• You can add chat masala once the paratha is done.
• You can add ghee on the paratha, but since this paratha is anyway heavy I try to avoid it.
• When you are rolling the paratha use dry flour to make rolling easy.
• You can add salt to the dough.
• The paratha should only be cooked to the minimum when before the egg is added as the paratha would be on the flame till the egg is done hence if you cook the paratha before adding the egg then the paratha has to be kept on the flame till the egg is cooked and you will end up burning the paratha.
• However, if you like a slightly half fried egg, you can semi cook the egg inside the paratha.
• For other tips on paratha making please refer to the recipe of Matar Paratha.

Egg Masala Fry

Ingredients

4 Eggs

1 large onion

1 large tomato

1/2 tsp haldi

1/2 tsp red chilli powder

1/2 tsp garam masala

2 tbsp ginger, garlic, green chilli and coriender paste

1tbsp oil

salt to taste

Method

• heat a non stick pan on a medium flame. Add oil. Once the oil is medium hot add the onion.
• Saute the onion till it turns soft and pink in colour.
• add tomatoes and stir.
• add the ginger garlic green chilli and coriender paste. saute well, till the raw smell of the wet paste is nomore.
• add haldi and saute for few secons.
• add red chilli powder and garam masala along with two tablespoon of water. Add salt to taste.
• spread the masala evenly on the pan. break open the eggs one at a time and pour it over the egg so that each quarter of the pan has one egg yolk.
• season with salt and pepper according to your taste .
• close the lid and turn the flame on sim for 5-7 mins.
• once the egg is cooked open the lid and turn of the flame. serve hot with rotis.

Tips

• if the masala turns dry at any stage you can add water to the same. put be careful, add one teaspoon of water at a time.
• spice can be altered according to your taste.
• this dish is for four serving.
• you could garnish with coriander or tomato ketchup.
• this taste good with rotis/chappatis etc but i feel it goes best with Goan pav.
• if you like the egg half fried, you could have it that way.
• the same masala can be used to prepare egg burji.
• be very careful that the eggs are cooked on sim and that the lid is closed so that the eggs cook on staem or else the masala layer below can burn. you could wet the masala a bit before the eggs are broken over it.
• if you like caramelized onion then have more of onion in the masala layer.