Egg Patia

Ingredients:
5 eggs
1/2 cup onion
3-4 green chillies
1/2 tea spn pepper powder
4-5 strands coriander leaves
Oil/ghee
Salt as per taste
Method:
Heat oil or ghee, add green chillies(slit into halves) and finely chopped onion. Fry till onions turn slightly brownish. Add half the coriander leaves and a little salt. Spread out the onions so that it covers the full pan. Break eggs and add on the onions. (There should be a thick layer of eggs on the onion layer). Sprinkle coriander leaves, pepper powder and salt. Cook covered until eggs are completely cooked. Cut into pieces and serve hot.
Serves : 2-3
Preparation time : 15min

Egg curry

Ingredients:
4 eggs
1/2 cup finely chopped onion
3-4 medium sized tomatoes (blanched and skin removed)
1 tea spn chopped ginger
1 tea spn chopped garlic
1 tea spn red chilli powder
4-5 curry leaves
1 tea spn mustard seeds
4-5 coriander leaves
Oil
Salt

Spice powder(Grind to powder) : (Or use garam masala powder)
1 tea spn coriander seeds
1 tea spn cumin seeds
1 tea spn poppy seeds
3-4 cloves
1″ cinnamon
Method:
Heat oil and add mustard seeds. When they start popping, add curry leaves.
Add ginger, garlic, onions.  Add half of the spice powder, salt, chilli powder.
Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions). Add 1/2 cup water and cook for a min.
Break the eggs and and add it to the curry. Add the remaining spice powder, close the lid and let it cook (without disturbing it).
Add coriander leaves and serve.
Serves : 2-3
Preparation time : 25mins

Egg biryani

Ingredients:
1 cup basmati rice
3 eggs
3 tbl spn chopped coriander leaves
1/2 cup onion
1/2 cup tomato
2 green chillies
2-3 strands saffron
1 tbl spn yogurt
1 tea spn ginger paste
1 tea spn garlic paste
2 cloves
1 cardamom
1 tea spn biryani masala (use this or this or store bought) or goda masala
Ghee
Salt
Method:
Take water in a vessel, slide in eggs and let them cook.
Wash rice and add 1 and 1/2 cup water, cloves, cardamom, salt. Cook till water is absorbed, I cook it in cooker. Here rice gets undercooked because we are using only 1 and 1/2 cups water.
While that is cooking, Chop onions, tomatoes. Chop green chillies, ginger, garlic, coriander leaves as finely as possible (do not make a paste of coriander leaves, just chop them).
In a thick bottomed pan, add ghee and add onions. Fry for few minutes. Then add tomatoes, salt(be careful as rice has salt too) and the coriander-ginger-garlic-green chillies. Fry for 2-3 minutes. Keep the flame on medium.
Run cold water on eggs and peel them. Cut them into 1/2″ X 1/2″ pieces. I discard the egg yolks and use only the white portion. You can even use whole egg, I like to cut them to make it easier to eat from lunchbox.
Add the egg pieces to the cooking onion-tomato mixture. Add the spice powder. Tomato and onions leave lots of water, which helps in cooking rice, so do not fry for long.
By this time, rice would have been done. Add the rice on top and spread yogurt on top. Spread saffron on top. Cover the lid. Keep the heat on medium-low. (cooking on low flame is very important, don’t rush this). You can keep a heavy object on top of the lid to avoid any fumes escaping (not very necessary).
Cook for about 15-20mins. Switch off the heat and leave it as it is on the warm stove for another 10mins.
Mix everything very carefully before serving.
Serves : 2
Preparation time : 45mins.

Dried Green Peas Pulav

Ingredients:
1/2 cup dried green peas (soak overnight and pressure cook)
1 and 1/2 cups basmati rice
5 eggs (boiled, peeled and cut into pieces) (Optional)
Ghee
2 Bay leaves
2 cardamom
Salt
Paste -
4 cloves
1″ cinnamon
1/2 tea spn fennel seeds (badishepi/saunf)
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
4-5 red chillies
1 tea spn garlic
1 tea spn ginger
1/2 cup onion
1/2 cup tomato
Oil
Salt
Method:
Heat oil and add cloves, cinnamon, fennel seeds, coriander seeds, cumin seeds, onion and fry for few minutes. Add tomato, little salt and let it cook till tomato becomes slightly mushy. Add chillies and mix again. Grind it to a paste (I left it a little coarse, make a smooth paste if desired).
Heat ghee and add cardamom and bay leaf. Add washed rice and fry for few minutes. Add paste, mix.
Add salt, cooked peas and eggs (if using). Pour in about 3 cups water (be careful while adding water, if cooked peas have a lot of water, modify the water added at this step).
Cook till done. Serve hot on its own or with raita.