Ingredients:

For the balls:
• Small onions-3/4 cup
• Green chillies-3
• Shredded coconut- ½ cup
• Fennel seeds- 1 tsp

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Ingredients:

• Basmati rice – 2 cups
• Water – 3-1/2 cups
• Eggs – 6
• Onion (thin-sliced) – 1
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chilli (thin-sliced)- 2
• Cloves – 3
• Black pepper – 7
• Bay leaves – 2
• Cardamom – 2
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam Masala Powder – 1 tsp
• Cinnamon sticks (thin) 3-4
• Cumin seeds – 1 tsp
• Vegetable oil – 4 tbsp
• Salt to taste
• Chopped coriander leaves

Method:

• Heat oil in a pan.
• Add cumin seeds, green and brown cardamom, cinnamon
• sticks, cloves, black pepper and the bay leaves.
• Fry for a minute. Reduce the heat.
• Add sliced onion, green chilly, ginger garlic paste and fry
• until light golden brown.
• Add red chilli powder, coriander powder, garam masala and
• salt. Mix well.
• Add rice and water. Stir well. Cover it and cook for 20
• minutes on medium heat. Slowly toss the rice upside down
• once, while its getting cooked.
• Meanwhile keep three eggs for boiling.
• Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
• Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden
• brown.
• Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
• Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking
• care that you do not break the rice grains.
• Put the rice in the center of the serving plate.
• Garnish with coriander leaves and serve hot.

Ingredients:

• Basmati rice 500gms
• Eggs 3
• Onions 1
• Green chillies 2
• Ginger 1″piece
• Cinnamon 1
• Clove 2
• Bay leaf 1
• Pepper powder 1 tbsp
• Salt as per taste
• Oil 4 tbsp

Method:

• Beat egg and add pepper.Make a big omelet and cut it into small pieces.
• Heat oil,add all the masala.Saute till they are fried.
• Add onions,ginger and green chillies.Saute till they are pink in colour.
• Now add rice to the above mixture and mix thoroughly.

Ingredients:

• Boiled eggs-3
• Small Onion- 15 to 20
• Tomato- 1
• Chili powder- 1/4 tsp
• Turmeric powder- 1/4 tsp
• Oil and Slat- as required
• To paste:
• Coriander seeds- 2 spoon
• Red Chili- 2
• Garlic- 2 cloves
• Ginger- 1/2 inch
• Curry leaves- few
• Rice- 1/2 tsp
• Pepper corns- 1/2 tsp
• Fennel seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Grated coconut- 4 spoon

Method:

• Peel Small onion and fry with little Oil. Fry till it turns into light brown in color.Crush the fried onion with a knife. Hard boil the eggs in water.
• Chop the tomato and keep this aside. Remove the shell of boiled eggs and cut it lengthwise.
• In medium flame, heat 2 teaspoons of Oil in a pan . Add all the ‘To paste’ ingredients except grated Coconut. Fry till the rice becomes pure White in color.
• Finally add grated Coconut and fry for a min.
• Grind all fried ingredients with Water and make a fine paste.
• Heat Oil in a pan. Add the crushed Onion and fry for a min. Then add Tomato and saute till it turns soft.
• Then add Chili powder, Turmeric powder, ground paste,Salt and a cup of Water. Cook for 7 to 10 min in medium flame.
• Finally add the boiled eggs and cook for a min.

Ingredients:

• Egg – 2
• Onion – 1
• Tomato – 1
• Grated coconut – 3 spoons
• Turmeric powder – a pinch
• Chicken masala powder – 1 spoon
• Chili powder – ½ tspn
• Black pepper – 1 tspn
• Coriander seeds – 1 tspn
• Poppy seeds (kasakasa) – ½ tspn
• Fennel seeds (perunjeeragam) – 1 tspn
• Mustard seeds and Black gram– ½ tspn
• Curry leaves – a string
• Coriander leaves – a string
• Oil, salt – As required

Method:

• Cut the Onion and Tomato into small pieces.
• Grind Coriander seeds, Poppy seeds (kasakasa), Fennel seeds and Black pepper with Grated coconut. Take coconut milk out of this ground mix and keep aside.
• Heat Oil in a pan, add Mustard seeds and Black gram. Once it splutters add Curry leaves and Onion. Fry till the onion becomes golden brown in color.
• Then add Tomato and fry till it becomes soft.
• Then add Chili powder, Chicken masala powder and Turmeric powder. Fry till the raw smell of masala goes.
• Once the raw smell goes add a cup of Water, Salt and already prepared Coconut milk. Let it boil once.
• Finally break each Egg and drop into the curry, one at a time. Do not stir or mix after this. Let it boil for a few minutes.
• Once the Eggs cook on both sides, garnish with Coriander leaves.

Ingredients:

• 4 large hard-boiled eggs
• 2 medium sized potatoes skinned and cubed
• 1/4 cup thinly sliced shallots
• 1 tsp thinly sliced ginger pieces
• 1 tsp garlic pieces
• 2 small green chilies slit
• 1/2 tsp red chilli powder
• 1 tbsp coriander powder
• 1/4 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/4 tsp black pepper powder
• 1/4 tsp freshly ground garam masala (cardamom + fennel seeds + cloves + cinnamon)
• 3/4 cup coconut milk
• 1 tsp vinegar
• 1 tbsp oil
• salt to taste

Method:

• Heat oil, and add the shallots, green chilies, ginger and garlic pieces and saute till the shallots start to brown.
• Mix the red chili, coriander, cumin, turmeric and black pepper powders with a little water to make a paste. Add the paste to the pan, and fry on medium heat till the spices are aromatic and oil starts to separate.
• Add the potatoes and mix well. add 1 cup of water and bring to a boil. Reduce the heat to medium and add the coconut milk and vinegar. Cook covered till the potatoes are soft. Add the garam masala and salt and mix well.
• Cut the eggs in half, or make large slits on the eggs, and place them in the gravy. Make sure the eggs are completely immersed in the gravy, use a spoon to pour some over the eggs. Simmer for a couple of minutes and remove from the heat.