Coconut Pumpkin Custard

Ingredients pumpkin pieces - 1 cup milk powder - 4 tbsp warm milk - ½ cup coconut cream ( thick coconut milk) - 1 cup brown sugar - ¾ cup or to taste eggs - 8 cardamom powder - ½ tsp nutmeg powder - ¼ tsp

Method

Steam cook pumpkin till soft. Combine milk, milk powder, brown sugar and cooked pumpkin and blend till smooth. Mix with Coconut cream. Add lightly beaten eggs, cardamom and nutmeg powders. Pour the mixture in a pudding mould. Cover and Steam for 45 minutes or till the pudding is set. Serve chilled in the mould.

Khova Egg Pudding
Ingredients eggs - 4 ghee - 1/3 cup powdered sugar - 3/4 cup almond powder - ½ cup khova - 200 gms rose essence - few drops chopped dry fruits and nuts - 6 tbsp If khova is not available, mix ¾ cup of full cream milk powder with some milk to make a stiff paste. Method Separate the whites and yolks of eggs. Beat the yolks with sugar. Add ghee , almond powder, Khova and essences. Mix well Beat the whites stiffly and gently fold into the Khova mixture. . Pour in a greased wide and shallow baking dish. The thickness of the mixture in the dish should be about 2.5 cm. Sprinkle chopped dry fruits and nuts on top. Bake in a moderate oven, (1700 centigrade) till golden brown on top. Cool and cut into 8 portions.

Methi Egg Scramble
Ingredients oil - 4 tbsp onion - 1 cup, chopped finely ginger - 2 cm chilli powder - 1 tsp coriander powder - 1 tsp turmeric powder - 1/4 tsp garam masala - ½ tsp tomatoes - ½ cup, chopped fenugreek leaves - 2 cups, chopped eggs - 8, lightly beaten salt - to taste If fenugreek leaves are not available, use a mixture of parsley, mint and coriander to make a herb scramble. Method Heat oil, add onions and fry till light brown. Add all the powders, fry for ½ minute. Add tomatoes, cook till they are reduced to a pulp. Add fenugreek leaves, cook covered on a low flame for 5-7 minutes. Add eggs and salt, cook stirring till the eggs are lightly cooked.

Makes a good filling for sandwiches or an accompaniment to chappathis or rice and dal.

Quick Egg Parathas / Chappathis
Ingredients onion - ¼ cup, chopped tomatoes - ¼ cup, chopped green chillies - 1 tsp, minced ginger - 1 tsp, minced coriander leaves - 1 tbsp, chopped mint leaves - 1 tbsp, chopped salt - to taste oil - 2 tbsp, approx

Method

Beat eggs lightly. Add all the ingredients from onion to salt. Heat 1-2 tsp oil in a non stick pan. Pour ¼ egg mixture in it. Quickly place a paratha or Chappathi on it and press down gently. Cook till the egg mixture is set. ( about 40-50 seconds.) Carefully turn over. ( the egg will stick to the chappathi like a layer of omelette) Cook for about 30 seconds and slide on to a serving plate. Prepare remaining chappathis with the remaining egg mixture in the same way.

Cheesy Eggs In Spicy Tomato Sauce
Ingredients cheesy eggs in spicy tomato sauce butter - 2 tbsp garlic - 1 tbsp, minced onion - 1, thinly sliced chilli powder - ½ tsp celery - 2 stalks, chopped tomatoes - ½ kg , blanched peeled and chopped tomato ketchup - 2 tbsp salt & pepper - to taste sugar - 1 tsp eggs - 6 grated cheddar cheese - 100 gms Method

Melt butter in a large, heavy fry pan. Add garlic, fry till well browned. Add onion and cook over medium heat till soft but not brown. Stir in chilli powder,celery, tomatoes and ketchup,salt and pepper and sugar. Simmer for 15 minutes. Make six dents in this mixture. Break eggs one at a time on a saucer and gently slide in the dents. Cover and simmer till the eggs are soft set. Top each egg with grated cheese , cover and simmer for 2 more minutes or till the cheese melts. Serve hot on toasts.

Bombay Eggs
Ingredients For Potato Mixture : mashed potatoes - 2 cups oil - 2 tbsp chopped onions - ½ cup salt & pepper - to taste hard boiled eggs - 4 egg and bread crumbs - to coat oil - to fry For Chutney : roasted gram - 1/3 cup green chillies - 2-4 garlic - 6 flakes ginger - small piece cumin seeds - 1 tsp cashewnuts - 2 tbsp coriander leaves - ½ cup mint leaves - ¼ cup salt and lime juice - to taste

Method For Potato Mixture : Heat oil, fry onions till light brown. Add potatoes, salt and pepper. Stir well and remove fire.

For Chutney : Grind all the ingredients from roasted gram to mint leaves together to a stiff paste. Add salt and lime juice to taste.

Peel the eggs and cut into halves. Sandwich the halves with chutney. Cover each egg with ¼ the potato mixture. Coat with lightly beaten egg and roll in bread crumbs. Deep fry in hot oil. Serve hot.

Note : Add some water to the remaining chutney and serve as a dip with the eggs.

South Indian Egg Curry
Ingredients hard boiled eggs - 8 oil - 3 tbsp coconut - ½ chilli powder - 1 tsp pepper powder (black) - ½ tsp dhania powder - 2 tsp turmeric powder - ½ tsp oil - 2 tbsp garlic - 1 tsp, minced finely chopped onions - 3/4 cup ginger - 1 tsp, minced tomato - ½ cup, chopped salt - to taste For Tempering : oil - 1 tbsp cloves - 2 cinnamon - (2 cm) crushed finely chopped onion - ¼ cup curry leaves - few

Method Grind coconut to a smooth paste. Mix all the powders with a little water to make a paste. Heat oil in a fry pan, Add garlic and fry till fragrant.. Add onion and ginger and fry till onions are light brown. Add masala powder paste and fry for 1 minute. Add tomato and cook covered on a low flame till they are reduced to a pulp. Add coconut paste and cook stirring for 2-3 minutes. Add enough water to form a creamy gravy. Add salt and simmer for 3 minutes. Peel the eggs, cut into halves and add to the gravy. Simmer for 1 minute and remove from fire. Heat oil for tempering. Add crushed cloves, cinnamon and curry leaves. Add onions and fry till dark brown and pour over the curry.