Cauliflower Muttai Podimas / Cauliflower Egg Bhurji

Here is a simple and tasty cauliflower egg bhurji which goes well with rice, chapathi and stuffing for bread.

Do try this recipe and give your feedback.

PREP TIME

15mins

COOK TIME

10

TOTAL TIME 

25mins

                                                                                                                                                  

Recipe for Cauliflower egg bhurji

Recipe type: Snack

Cuisine - Tamilnadu

Serves - 2 to 3 approximately(approximately)

Ingredients:

Egg – 3 to 4

Cauliflower - 1 medium
Ginger - 1 inch (finely chopped) 
Garlic - 3 to 4 pieces(finely chopped)
Onions - 1 big, finely chopped 

Tomato - 1/2 (finely chopped)
Turmeric powder – ¼ tsp
Red Chili Powder - ½ tsp (adjust according to your taste)
Pepper powder - ½ tsp
Garam masala powder - ¼ tsp (optional)
Salt – to taste
Cilantro – 1 tbsp(finely chopped)

For Seasoning:

Oil – 1 Tbsp
Fennel seeds - ¼ tsp
Cumin seeds - ½ tsp 

Directions:

Break eggs in a bowl and beat it thoroughly; keep aside.

Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak in for nearly 5 minutes. Drain and keep aside.

(this is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets)

Chop cauliflower florets into small pieces.

Heat oil in a wide kadai; season it with cumin seeds and fennel seeds.

After it crackles add the onions, saute well and then add ginger garlic (finely chopped or paste) and tomatoes. Saute.

Add chopped cauliflower , spice powders and salt; mix well. Add very less water, as we chopped the cauliflower into small pieces, it will cook fast.

Close the pan with a lid; cook till the cauliflower becomes soft and water dries up.

Add the eggs along with chopped coriander leaves into the center of the pan, slowly mix in the cauliflower mixture till it blended well. 

Garnish with coriander leaves and serve hot.

Note:

Instead of  cauliflower , you can try the same recipe with broccoli too..

Egg Hakka Noodles / Egg Noodles (Indo Chinese Style)

Hakka noodles is one of the popular & favorite Indo Chinese recipe liked by all.  An addition of egg along with crunchy vegetables give the dish a good texture.

It is easy to get restaurant style noodles in your dinning table by yourself!

Though it tastes yummy as it is; you can also, try it along with Chilli Paneer, Gobi Manchurian, Chilli Mushroom, Chilli Chicken.

Enjoy!😋😋😋

                                             

PREP TIME

10 min

COOK TIME

15 mins

TOTAL TIME 

25 mins

                                                                                                                                                   

Recipe for Egg Hakka Noodles

Recipe type: Main course

Cuisine: Indo - chinese

Serves: 2 to 3 (approximately)

Ingredients:
Hakka Noodles - 1 pack
Eggs- 3
Carrot- 1 small ( cut into strips)
Green capsicum - 1/2 ( cut into strips)
Cabbage -1 cup ( cut into strips)
Onion-1(finely chopped)

Garlic-  5 to 6 cloves(finely chopped)

Spring onion - 1

Oil - 2 tbsp
Soy Sauce- 2 to 3 tsp

Chilli sauce - 1 to 2 tsp

Tomato sauce - 1 tsp(optional)
Pepper- 1 tsp

Salt - to taste

Egg Kurma / South Indian Style Egg Kurma

Egg Kurma is a delicious coconut based gravy prepared in South Indian Style!

This gravy is filled with aromatic spices; it is to best to have with parotta, chapathi, any flavoured rice and with Idli, dosa, appam or Idiyappam.

Try this lip-smacking gravy and give your feedback!

Ingredients:

Eggs - 4 to 5
Onion -  1 (finely chopped)
Tomato - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Corriander powder - 2 tsp

To Grind:
Ginger - 1" piece

Garlic - 4 to 5 cloves

Green chilli - 2
Saunf - ½ tsp

Cardamom -1

Cloves - 2

Cinnamon - 1 small piece
Grated coconut - ½ cup

For Seasoning:
Bay leaves - 2
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp

Fig and Honey Pudding - Eggless(No bake pudding)

This is a delicious, creamy eggless pudding using china grass as a thickening agent.  I am sure every one in your family will love this fig and honey combination in the dessert.   

I learnt this recipe from my neighbour Ganga chechi.   Thank you chechi for the simple and also for tasty pudding recipe.  Try this recipe and give your feedback.

A small on Agar - agar / China grass:

Agar agar (china grass) is a vegetarian substitute for gelatin which is flavorless and odorless, which makes it an excellent thickening agent for cooking especially for desserts like puddings.

Agar Agar is a rich source of calcium and iron, and also very high in fiber.  It contains no sugar and fat free.  It is known for its ability to aid in digestion and weight loss.

Ingredients:

Dried Fig - 100 g

Milk - ½ litre 

China grass - 10gms

Milkmaid / condensed milk - ¾ th to 1 tin full (1 tin = 395 g)

Fresh cream - 150 g

Honey - 2 tbsp

Egg Fried Rice (Indo Chinese)

A simple and quick Rice recipe from Indo - chinese cuisine loaded with vegetables eggs and eggs!  I always love fried rice for its mild taste and perfect for parties; also for Kid's lunch box.

You can also try this with your left over rice too.

Ingredients:

Basmati rice - 1¼ cup
Egg - 3
Carrot - 1 small (finely chopped)
Beans - 10 (finely chopped)
Capsicum - 2 tbsp (finely chopped))
Garlic - 4 cloves (finely chopped)
Onion - 1(finely chopped)
Spring onions - 1 (finely chopped)
Soya sauce - ½ tsp
White pepper powder - to taste
Oil - 2 tbsp
Salt - to taste
Sugar - ¼ tsp

Spider Deviled Eggs / Spooky Deviled Eggs / Deviled Eggs - Halloween Special

Let's celebrate this Halloween with this Spooky Spider Deviled eggs (oh! I forgot to put two more legs)!!  This is a perfect appetizer to start the party; I am sure kids will love this.

Ingredients:
Eggs - 3
Mayonnaise -  2 tbsp
White vinegar - ½ tsp
Mustard paste - ½ tsp
Salt - to taste
Pepper powder - to taste
Pitted Black Olives, to decorate eggs - approximately you will need 5 to 6 no.

Cabbage Egg Poriyal / Cabbage Egg Stir Fry (fry) - Indian Style

This cabbage egg poriyal / stir fry is an dry preparation flavored with spices makes a delightful accompaniment to any South Indian main course.

You can also use this as a stuffing for chapathi rolls and sandwich too.



Ingredients:

Egg – 3 to 4

Cabbage - 3 cups(shredded) 

Onions - 1 medium, finely chopped 

Turmeric powder – ¼ tsp 

Red Chili Powder - ½ tsp adjust according to your taste) 

Pepper powder - ½ tsp

Garam masala powder - ¼ tsp (optional) 

Salt – to taste 

Cilantro – 1 tbsp(finely chopped) 

For Seasoning:

Oil – 1 Tbsp

Fennel seeds - ¼ tsp

Cumin seeds - ½ tsp

Directions:

Break eggs in a bowl and beat it thoroughly; keep aside.

Heat oil in a wide kadai; season it with cumin seeds and fennel seeds.

Scrambled Egg Cheese Sandwich - Kids Special Recipe

Enjoy these delicious sandwiches filled with egg and cheese. This is a favorite variety for my sons and they often ask for this to school!  

Ingredients:

Wheat bread - 4
Eggs - 2
Cheese slice - 1 

Salt - to taste

Pepper - to taste

Oregano - 1 tsp

Milk - 1/4 cup

Butter - to toast the bread

Tomato sauce - 2 to 3 tsp

Olive oil /butter  1 to 2 tsp

For the YouTube Video, click below:

Directions:

Add egg,  cheese, salt and pepper along with milk in a bowl; beat until well blended.

Egg Roast / Egg Masala Roast

Egg Roast is a tasty, quick and easy to make recipe suitable to fit in any meal, including the picnic or lunch boxes. Try this out and enjoy!

Ingredients:

Eggs - 4

Oil - 1 to 2 tbsp

Water - to boil the eggs

Curry leaves - few 

To Grind:

Onion - 1 medium sized

Pepper -  1 tsp

Cumin seeds -  ½ tsp

Red chilli powder - ½ tsp (adjust according to your spice level)

Garam Masala - ¼ tsp

Salt - to taste

Directions:

Hard boil the eggs and peel out shells; cut them vertically into two halves. Keep aside.

Grind pepper, cumin seeds, onion, garam masala, red chilli powder and salt with little water to a fine paste; keep aside.

Apply paste over halved eggs and keep aside. 

Heat oil in a pan, season it with curry leaves and place the eggs;  cook on both sides till the masala coats well over the egg (do this in medium flame).

Remove from stove and serve hot as a Starter / Accompaniment to any meal. 

Egg Idiyappam / Egg Kothu Idiyappam / Tomato Sevai / Tomato Egg Stringhoppers

Idiyappam / sevai is a popular and easily digestible dish of South India.  We can make many varieties such as lemon sevai, coconut seva, etc., from the plain idiyappam that is prepared similar to Idli.

Leftover plain Idiyppam / string hoppers at our house, is always converted as Egg kothu idiyappam. 

Ingredients:

Egg - 3 or 4
Idiyappam - 5 to 6 piece (approximately 3 cups)
Onion - 1 (Big)

Green chilli -1
Tomato - 1(Finely chopped)
Garlic garlic paste - 1 ½ tsp
Red chilli powder - 1 tsp
Garam masala powder - ½ tsp
Pepper powder - ½ tsp
Coriander leaves - 1 or 2 tbsp (Finely chopped)

For Seasoning:

Oil - 2 tbsp
Saunf - 1 tsp
Curry Leaves - 1 sprig

Directions:

Scramble the idiyappam / string hoppers into small pieces and keep aside.

Heat oil in a wide kadai; season with fennel seeds and curry leaves till it pops.

Saute onions and green chilli till it becomes translucent.

Add tomatoes, ginger garlic paste  and salt.

Cook for few minutes until soft, continue adding the spice.  Saute till the raw smell goes (add little water, if it sticks to the pan).

Add in the scrambled idiyappam  and stir until the idiyappam blends with tomato spice mixture.

Pour the eggs on center of the pan; add 1/2 tsp pepper ; allow to cook and  slowly mix in the idiyappam  mixture till it is blended and cooked well.  Sprinkle remaining coriander and ; mix well.

Serve hot with onion raita or gravy of your choice; preferably with chicken gravy.

Note:

If you don't want to add eggs directly in the idiyappam mixture, you may scramble the eggs in a separate pan and add it to the mixture.

You may also add ginger garlic paste for a different taste, instead of using only garlic.

You may also use tomato puree instead of chopped tomatoes.