Mushroom Brussel sprouts scrambled egg

If cooked properly Brussel sprouts are super delicious and if they are not swimming in cheese sauce, are pretty healthy too. I have made scrambled eggs with different vegetables in them, but yet again this is an effort to put some veggies into my family's meals.

Mushroom Brussel sprouts scrambled egg

Mushroom Brussel sprouts scrambled egg

Ingredients:

1. 1 cup brussel sprouts washed and sliced thin
2. 1 -2 cups chopped mushrooms
3. 6 large eggs
4. 1 tablespoon each of oil, butter, plain yogurt
5. 3/4 teaspoon salt
6. 1/2 teaspoon each of fresh ground black pepper , garlic powder
7. handful cilantro chopped fine (optional)

Heat the oil and butter in a pan and add brussel sprouts. Fry on medium high for 5 mins. Add chopped mushrooms and fry for 5-7 minutes.

In a bowl add a tablespoon of water, salt, pepper and garlic powder and mix. Add yogurt and beat it. Add the eggs and beat them

Add the eggs mixture to the pan and keep stiring for 5 minutes or until eggs are set. Garnish with cilantro and enjoy with rice or roti or on toast

Mushroom methi anda

Cabbage scrambled egg

Scrambled egg #1

Okra Scrambled egg

Mushroom Scrambled egg

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

Mushroom Egg Scramble

Egg scramble is one of the most easiest dishes to be made . I have been trying to make scrambled egg with different vegetables lately to increase the nutrition value + add fiber into it. Recently the kids have been liking Mushrooms, hence mushroom scrambled egg and  it just flew off the plate :)

Mushroom Egg Scramble

Mushroom scrambled egg

Ingredients:

1. 6 eggs lightly beaten
2. 1 medium onion chopped
3. 12 oz mushrooms chopped
4. 1 teaspoon salt
5. 1/2 teaspoon chilli powder, turmeric, minced garlic
6. 1 tablespoon oil

In a pan heat the oil and fry the onions for 3-4 minutes. Add mushrooms and fry for 5-8 minutes. Add garlic and stir well and fry for 1 minute. 

salt and chilli powder and turmeric and stir to combine, Reduce the heat to medium and add egg and stir. Cover and let cook for minutes. Stir again and cook for 5 more minutes. Garnish with Cilantro and enjoy with plain rice and dal or with roti.

Try the other kind of scrambled egg recipes also

Cabbage scrambled egg

Regular Scrambled egg

Different style Scrambled egg

Vegetable masoor dal with Qageena

I wanted to make scrambled eggs but was kind of bored with the way I always make it and so started to search for the recipes. And I came across this recipe which is my old favourite but I totally forgot about it. So after being reminded of its existence, I just had to make it. And this dish is very famous in Hyderabad. Its called Hyderabadi Qageena, khagina, etc etc
            To go with it, I made the most amazingly yummy masoor dal. For some reason my mom didn't make masoor dal often when I was a kid. But anyway, I make it. So here are the recipes. Hope you will make them and leave me a note

Qhageena (Scrambled eggs with a twist)

Khagina

Ingredients:

1. 6 eggs
2. 1 large onion chopped
3. 1/3 cup milk
4. 1/2-3/4 teaspoon salt, chilly powder
5. 1/2 teaspoon turmeric
6. 3 tablespoons oil

In a pan heat the oil and fry the onions till they become tranlucent. Add salt, turmeric and chilly powder and stir to combine. Add milk and stir to combine. Reduce heat to medium and spread the onions on the pan into a layer. Bread the eggs one by one and drop them onto the eggs and cover the dish (Don't mix or scramble yet). Let it cook for five minutes. Stir in such a way as not to break the eggs into too little pieces. Cover again and cook for 5 more minutes. Garnish generous with cilantro and stir once again and serve with Roti or white rice.
                       Also you may want to take a look at the way i generally used to make Scrambled eggs


Vegetable Masoor dal (Red lentils with Eggplant)

Masoor dal with Eggplant

Ingredients:

1. 1 cup masoor dal
2. 2-3 indian egg plant (I used half of Japanese purple eggplant) cubed
3. 1/2 cup onion chopped
4. 1 garlic pod chopped fine
5. 1/4 cup chopped green beans (optional)
6. cilantro for garnishing
7. 1/2 teaspoon each of turmeric, cumin, mustard seeds, hing(asafoetida)
8. 3 red chillies broken
9. few curry leaves

Soak the masoor dal in 2 cups of water for 15 minutes. In a pan heat the oil and fry the cumin and mustard seeds for a couple of minutes. Add hing, red chillies and curry leaves and fry for a couple of minutes. Add turmeric and garlic and fry again for a couple of minutes. Now add onions and egg plant and fry for 5 minutes. Add green beans if using and reduce the heat to medium and cook for 5 minutes. Add dal and water and bring to a boil. Simmer for 20 minutes or until dal getting cooked and the stew becomes creamy. If it gets too thick add 1/2-1 cup water. Add cilantro stir to combine and add salt and serve with rice or roti
You might also want to check my  Other Masoor Dal Recipe

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