Preparation of Famous Egg Moglai masala

Egg Moglai masala

Ingredients :

· eggs
· 1 tsp red chili powder
· 1/2 tsp turmeric
· 1 tsp dhania(coriander) powder
· 1 tsp cumin powder
· 1 medium onion sliced
· 1/4 cup finely chopped coriander leaves
· 1 tablespoon curd (yoghurt)
· 1 tsp kasoori methi
· 1/2 tsp garam masala
· Salt to taste
· 2 tbsp cooking oil/ghee(clarified butter)
 

Blend to a smooth paste:

· 1 small onion
· A medium piece ginger
· 4-5 clovettes garlic
· 1 tablespoon curd
· 1 small stick cinnamon
· 1 cloves
· 2 cardammoms
 

Blend to a smooth paste:

· 2 small tomatoes
· 1 tablespoon cashewnuts

Method :

1. Hard boil the eggs, shell them and make slits on each egg with a thin knife.Set aside. 
2. Heat the oil and fry the sliced onion.
3. When it starts turning brown, add the ground onion masala and fry till the oil starts leaving the sides of the mixture.
4. This will take around 10 minutes.
5. Add the red chilli, turmeric , dhania and cumin powders and fry for half a minute.
6. Take it off the fire and add the eggs. Mix thoroughly till each egg is well coated with the masala.
7. Add the tomato paste, enough water for a gravy, curd, salt to taste and the coriander leaves.
8. Put it back on the fire and cook covered for about 3-4 minutes. 
9. Now add the garam masala and the kasoori methi and heat through. 
10.  Serve hot with phulkas or plain rice.

FAMOUS EGG VINDALOO RECIPE

EGG VINDALOO

Ingredients :

8 eggs
1 large onion,coarsely granted
1 teaspoon mashed garlic
1/2 teaspoon granted ginger
1 green chilli,seeded and chopped
3 tablespoons ghee or butter
2 tablespoons vindaloo or other hot curry paste
3 tablespoons coconut cream
vegetable oil for deep frying
1 tablespoon chopped coriander or mint leaves
lemon juice

 Methods :

Boil the eggs in water containing. 1 teaspoon vineger for 8-9 minutes. Remove to a large dish of cold water and peel when cool. prick evenly all over with a fork and dry well.

Cook the onion, garlic,ginger and chilli in the ghee or butter until golden and softened.Add the vindaloo or curry paste and cook briefly. then add the coconut cream and 1/3 cup water. Cook, stirring,until sauce becomes thick.

heating frying oil deep-fry the eggs until golden on the surface.transfer to the other pan. Add coriander and lemon juice to taste and simmer in the sauce for 8-9 minutes.serve with rice

Preparation Time : 25 minutes
Cooking Time : 20 minutes