Mushroom Methi Anda

Egg Scramble is one of those most easiest and delicious dishes you could eat...if you eat eggs. Whenever I am in a time crunch and I need some curry ready in a jiffy, egg scramble with different vegetables is the thing I make.

Today's version is another of the more healthier versions of just plain scrambled eggs. This has mushrooms and fresh fenugreek leaves

Mushroom Methi Anda (Scrambled egg with onions, mushroom and Fenugreek leaves)

Mushroom Methi anda phugina

Ingredients:

1. 1 package mushrooms chopped into small ;ieces
2. 1/2 cup each of finely chopped onions
3. 1 cup fresh fenugreek leaves
4. 1/2 teaspoon each of salt, chilly powder, turmeric,  ginger-garlic paste
5. 4 large small eggs beaten well with a little salt
6. 2 tablespoons oil

In a pan heat the oil andadd onions and fry for a couple of minutes. Add mushrooms and fenugreek leaves and continue to fry for 7-8 minutes. Add ginger-garlic paste and fry for a couple of more minutes. Add the rest of the ingredients and stir to combine. Add the beaten egg to the curry and stir well to scramble the egg. Garnish with cilantro and enjoy with rice or roti

Here are few more variations of the good old scrambled egg curry
Scrambled egg and mushroom
Scrambled egg with cabbage
Indian style scrambled egg with onions

Tomato Egg Curry and Ambada Dal

This is a variation of a egg curry recipe  I posted more than an year ago. I really loved the egg curry made by one of the cooks' who used to work for us. I was kind of young at that time and I am not exactly sure which of these versions is actually the original. No matter, both of them are equally delicious and easy to make. And it can be served with either rice or Any Roti

Tomato Egg Curry (Boiled eggs in Tomato Gravy)

Tomato Egg Curry

Ingredients:

1. 6 hard boiled eggs, shelled
2. 1 can petite cut tomatoes (I use fire roasted)
3. 1 teaspoon black gram (Urad dal with skin)
4. 2 cloves gralic chopped fine
5. 3/4 teaspoon each of salt, cumin, chilly powder
6. 1-2 dried red chillies broken, few curry leaves
7. 1/2 teaspoon each of  turmeric, coriander powder 
8. 1 tablespoon oil+ oil for frying the eggs

In a wok or pan heat about 1-2 teaspoons oil and fry the eggs (make some slits in the boiled eggs else they will splutter in your face!) and fry for 5 minutes stirring often. Drain and set aside.

If there is not enough oil, add some more. Add urad dal and cumin, dried chillies and curry leaves and fry till an aroma starts emanating. Add garlic and fry for 30-40 seconds. Add all the powders and fry. Add tomatoes and stir well and cover and cook till pulpy. Add eggs and stir to combine and garnish with cilantro and simmer till almost all the juice evaporates. Enjoy with rice and Dal

Ambada Moong Dal (Amaranth leaves with Black Gram)

Ambada Moong Dal

Ingredients:

1. 1 cup yellow moong dal
2. 1/2-3/4 cup Amaranth leaves chopped and washed
3. 1/2 teaspoon each of cumin, mustard seeds, turmeric, salt
4. 1 green chilly chopped
5. 2 dried red chillies broken
6. few curry leaves
7. 1-2 cups juice from a small lemon sized tamarind
8. 1 clove garlic minced

In the pressure cooker, cook the dal and Amaranth leaves with 2 cups of water and turmeric for 4 whistles. Let all the steam escape, open the cooker and mash the dal. Add the salt, green chilly pieces and tamarind juice. Bring it to a boil and simmer for 10-15 minutes. In a pan heat the oil and fry cumin and mustard seeds for a minute. Add garlic, red chilly pieces and curry leaves and fry for 2-3 minutes. Add this tempering to the dal and bring it to boil again and boil for 5 minutes. Garnish with cilantro and enjoy

Mushroom Anda Phugina and Dahi Kadai

Dahi kadai is one of my favourite items but very very tricky to make. It took me quite a number of tries to get it right. But boy I messed it up so many times and I didn't have anybody to tell me the tricks of making it right. And I am serving it with Mushroom curry with egg mixed in like how you make egg drop soup.

Mushroom Anda Phugina (Mushroom curry with egg stir fry)

Mushroom egg stirfry

Ingredients:

1. 1 pacage mushrooms sliced into 3 or 4 pieces each
2. 1/2 cup each of finely chopped onions, tomatoes
3. 1/2 teaspoon cumin, chilly powder, turmeric, coriander powder, ginger-garlic paste
4. 1 large or 2 small eggs beaten well with a little salt
5. 2 tablespoons oil

In a pan heat the oil and fry the cumin till they splutter. Add onions and fry till they become tender. Add tomatoes and mushrooms and fry for 5 minutes. Add ginger-garlic paste and fry for a couple of more minutes. Add the rest of the ingredients and stir to combine. Add the beaten egg to the curry and stir well to scramble the egg. Garnish with cilantro and enjoy with rice or roti

Dahi Kadai (Hot Yogurt gravy)

Dahi kadai

Ingredients:

1. 1 cup plain yogurt beaten or stirred
2. 2 cup water
3. 1 tablespoon finely chopped red onions
4. 1/2 teaspoon each of finely chopped ginger, cumin, mustard seeds, turmeric
5. 1 tablespoon oil
6. 1 green chilly finely chopped
7. 1 dried red chilly broken into pieces, few curry leaves

Mix the yogurt with water and turmeric and add onions and ginger and green chilly pieces to it. Heat it over very low heat like 3 setting on your stove. It takes about 15-20 minutes. make sure you don't boil it or increase the heat else the yogurt will break abd cuddle up.  In a pan heat the oil and fry the cumin and mustard seeds for a couple of minutes. Now add dried chilly and curry leaves and fry for 2-3 minutes. Add this to the yogurt mix and heat it again on low heat for 5 minutes. Garnish with cilantro and let it come to room temparature. Then add salt. Enjoy with hot rice

Add salt only when it cools down a bit else yogurt will cuddle

Pulihora and Egg Scramble

Today is one of those days when I am missing home. I don't want to eat anything I am cooking. Missing mom's cooking. But what can you do when you mom is not with you...you still have to eat!!! So I am making Pulihora or Puligora or Pullaharam. Well...this means nothing but "Sour food" or "Sour Rice".
                     This is basically Indian style fried rice with tamarind juice (the sour part). I made scrambled eggs along with it. You can just eat it by itself but I just made it anyway Indian style Scrambled Egg . This recipe is already on my blog. Click here to get there.

Pulihora (Cooked rice mixed with tamarind juice)

Ingredients:

1. 2 cups rice cooked
2. 3 tablespoons oil
3. 2 handfulls of cashew pieces
4. 1/2 teaspoon each of cumin, mustard seeds, asafoetida, salt, turmeric, finely chopped ginger
5. 1 teaspoon each of urad dal, chana dal (soaked for 10 minutes), sesame seeds, sugar
6. 1 big or 2 green chillies chopped, few curry leaves, 2 dried red chillies
7. Cilantro for garnish
8. 1/2 cup of thick juice from 1 lemon sized tamarind

*Soak the tamarind in warm water and get the juice

In a pan heat the oil and add cumin, mustard seeds, urad dal, cashew pieces and let them splutter. Add the rest of the ingredients except tamarind juice and rice. Let them all get fried. Add the juice and simmer till the oil separates. Now add rice and mix well. Garnish with cilantro and let it cool a bit. Serve as is or with Scrambled Egg