To make Egg sanwitch

  • Tomato ketch up     - 6 sp
  • Bread slice            - 30 pcs
  • Eggs                   - 10
  • Raw pumpkin           -  2 cuts
  • Pepper powder          -  2 sp
  • Coriander leaf        - 1 bundle
  • Butter              - 50 gms
  • Onion petal        - 250 gms
  • Tomato             - 250 gms
  • Carrot              - 2
  • Green chili         - 6
  • Salt           - for taste

  1. Cut tomatoes of uniform size like discs.
  2. Smear butter to bread slices and put cooked vegetable pieces over the slices.
  3. Then sprinkle pieces of coriander leaf, salt, pepper powder, juice of lemon, khova.
  4. Then smear to ketch up and keep an other bread slices over it and heat it over the oven on a pan.
  5. Then serve the sandwitch pouring some ghee over it.
Tags: Egg sandwich making, sandwich burger.


To make Egg capsicum rice

  • Onion                     - 1 (big chopped)
  • Capsicum               - 1 cut into thin slices
  • Celelry                   -  1/2 cups
  • Eggs                      - 3 (beaten well)
  • Oil                         - 3 tblsp
  • Pepper powder       - 1 tspn
  • Tomato sauce          -  1 tblsp
  • Rice- cooked         -  2 cups
  • Salt                        - To taste  
            Heat oil in a pan and fry the onion still brown.Add the green chillies and capsicums and sauce for a minute.Now add beaten egg and scrambled well.Add salt, pepper, celery, soy sauce and cooked rice and mix well.
            Cook covered on low heat for 2 minutes to take it down.Serve hot with tomato sauce or Fried chicken.


To make a Egg briyani

  • Basmati rice(soaked)        -  500gm
  • Egg(boiled)                       -  6
  • Onions(chopped)              -  4 large
  • Onions(chopped)              -  4 small
  • Ginger                               -  1 piece
  • Garlic                                -  5 pieces
  • Green chillies                    -  8
  • Red chilli powder              -  1 tsp
  • Garam masala powder       -  1 tsp
  • Fresh coriander                  -  1 tsp
  • Bay leaves                         -  2
  • Cardamom                         -  10
  • Yogurt                                -  1/2 cups
  • Coconut                             -  1/2 cups
  • Butter                                 -  6 tblsp
  • Salt                                     -  for taste

Method :              

Wash and soak rice atleast 1/2 hour.Blend the following ingredients in a blender into a smooth paste: garlic, ginger, green chillies, onions and coriander leaves.(Add bit water necessary)

Shell the boiled eggs and give four long cuts on the while portion of each egg without separating it.In a kadaai or pot, heat the clarified butter or oil. And try the onion until they become goldenbrown and set aside.In the same clarified butter or oil.Add the blended paste and fry for a minute or few minute. Then add red chilli powder salt and eggs and fry until the eggs get coated with the spices.Remove the eggs and set aside.

To the same spice paste, add the drained rice, garam masala powder, cardamoms, bay leaves and fry until the rice starts to change color. Add suffecient water and bring to a boil.

When the air holes appear on the rice surface, reduce the stove heat to low and then add the yogurt, coconut and mix well with the rice.Cook until all of the water has absorbed and the rice ts tendered.

Cut the eggs into halves into garnish with the fried onions. Cover the briyani with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes.


To make a Egg chapati


  • Wheat Flour                 -  400 gm
  • Chilli powder                -  25 gm
  • Oil                                 -  50 ml
  • Egg                               -  8
  • Pepper seed                 -  25 gm
  • Salt                               -  For taste

           Pour the contents of the eggs in a vessel duty of the breaking. Then stir well with a spoon. Then add the powder salt, pungent powder, pepper powder to the vessel  of egg liquid.Prepare dough with wheat flour and water mixing well.
          Then makes balls out of the dough and press over the plant by pressing roller and fry over the pan both the sides well. Then pour half a ladle of liquid egg over the pan cake and when it sticks to one side turn to the other side and fry. Egg pan cake will be tasty to eat hotly.


To make a fish vada


  • Fish                       -  750 gm
  • Potato                   -  300 gm
  • Coriander leaf       -  1 bundle
  • Bread pieces         -  2 cups
  • Mutton juice         -  2 spoon
  • Ghee                     -  100 gm
  • Lemon                  -  2
  • Turmeric powder  -1 sp
  • Egg                         -  7
  • Dry chilli powder-  2 spoon
  • Salt                       -  for taste


       Boil potatoes and remove it's husk and press it in hand. Rub the fish is over a stone and cut into pieces duly after washing and removing sharp bones if any. Then add potato squashes with the fish pieces- and mix well. Cut coriander leaf into small pieces duly after washing. Pond pepper making into powder. Break the Egg and pour the liqued in a vessel and liquid and stir well with a spoon.

       Pieces of coriander leaf, pepper powder, salt, turmeric, Dry chilly powder and juice of lemon all to be mixed well and made into small balls to the size of lemons and dipping into the egg liquid turn over the bread powder and keep in a plate. Then put a wide pan over the over duly pouring some oil. After due heating put the ballsone after the other ratting like vada into pan of oil and fry well and serve the "Fish vada" hotly.


Roasted chilli fish


  • Fish               -  1/2 kg
  • Dry chilli      -  3 spoons
  • Refined oil   -  1/4 kg
  • Salt               -  for taste
  • Coriander     -  1 spoon
  1. Clean the fish well rubbing them well.
  2. Cut them in small pieces.
  3. Put salt powder after half and hour.
  4. Mix chilli powder and coriander powder.
  5. Put the fish pieces into the boiling oil of the pan.
  6. Kept on the oven, till it turns to brown shade and then serve with meals.


To make a Husenri curry



  • Meat                              -  750 gms
  • Ghee                              -  50 gms
  • Garlic                             -  4 petals
  • Chilli                              -  12
  • Liquid curd                    -  1 cup
  • Coriander powder          -  2 tsp
  • Coriander leaf                -   1/2 bundle
  • Potato                            -  500 gms
  • Tomato                          -  400 gms
  • Jeerige powder              -  2 spoon
  • Chilli powder                -  2 spoon
  • Turmeric                       -  1/2 spoon
  • Onion                            -  1/2 kg

               Remove the husk of the onions and cut into small pieces. Cut tomato into pieces duly after washing. Remove the husk of the garlic. Cut green chilli, coriander leaf into small pieces.
               Cut mutton into small pieces duly after washing. Then boil till it becomes soft.Removes the husk of potatoes duly after washing and boiling. The grind softly. Grind gigger, garlic, onion and cumin into a mortar softly and keep in a vessel. Keep a vessel pieces of onion and add the grinded mixture of ingredients.Put tomato into buttermilk and add salt. Add mutton pieces when boiling and boil well till it becomes soft.
               Then putting down the vessel add pieces of add coriander leaf, juices of garlic and ginger and mix well and leave for saturation for some time.Keep mutton at the centre of the plate and pour the mixtureof potato around it, decorate tomato discs around 'Husenri curry' when serving.


To fry the prawn


  • Prawn                        -  500 gms
  • Onion                        -  5
  • Turmeric powder      -  2 spoon
  • Coconut                    -  1
  • Chilli powder            -  4 spoons
  • Oil                             -  50 gms
  • Salt                           -  For taste


                      Break the coconut and trim it. Remove the husk of onion and cut it in small pieces. Clean the prawn. Put the chilli powder and turmeric powder to grated coconut and mix prawn to grinded masala well. Keep a pan on the hearth.
               Put oil, onion after dried, cooked prawn and masala to be mixed well.Keep it on the hearth and after frying for some time in mild flame keep it down and see it that the bottom should not be burnt.


To make a mutton pakoda


  • Meat                          -  250 gm
  • Bread                         -  3 pieces
  • Egg                             -  2
  • Onion                         -  50 gm
  • Chilli powder              -  1 spoon
  • Oil                               -  100 gms
  • Salt (for taste)

              Remove the husk of the onion. And make a small pieces. Break the egg and take the liquid and put in the wide vessel. Then hit when a spoon and clean the meat,

              To take a small pieces of meat and add onion, salt, chilli powder and egg liquid to roast it.

              Make a small balls like small lemon and put in the hot oil to roasted it.When it is hot, it is very nice to eat with mint and tomato sauce. To ready serve at mutton pakoda.            


North indian Burger


  • Burger buns                            - 2
  • Chopped lettuce                     - 1/2 cups
  • Length wise chopped onions  - 1/4 cups
  • Tomatoes                                - 4 slices
For the cutlet:
  • Medium potato, boiled and peeled   -  3
  • Finely chopped onions                     -  1/4 cups
  • Finely chopped coriander leaves     -  1/4 cups
  • Chilli powder                                   -  1 tsp
  • Green chilli, finely chopped            -  2
  • Gram masala powder                      -  1 tsp
  • Salt                                                  -  to taste
  • Bread crumbs                                  -  1/4 cup

           In a Bowl of boiled potatoes to mash it. And add the all ingredients and mix well with hands.Make small balls with this mixture and make flat round shape. Roll this on the bread crumbs.In a pan add some oil and shallow fry these cutlets until they are cooked.

          Place 1 half of burger bun, add some lettuce, onions and tomatoes on top.Place the cutlets on top of it and add some more lettuce. Cover it with the other half of the burger bun and serve with ketch up.


The gujrat recepie khandvi


  • Gram flour (Besan)          -  1/2 cup
  • Thin buttermilk                 -  1 cup
  • salt                                    - to taste
  • Turmeric powder              - 1/4 tsp
  • Oil                                     - 1 tblsp
For seasoning:
  • Oil                                          - 2 tspn
  • Sesame seeds                         - 1/2 tspn
  • Mustard seeds                        - 1/2 tspn
  • Coconut scraped                    - 1 tblspn
  • Coriander finely chopped      - 1 tblspn
  • Asafoetida                             -  2 pinches
  • Green chilli finely chopped   -  2
  • Stalk curry leaves                  -  1 stalk
  1. The flour, salt and turmeric are mixed in water.
  2. The heat oil in a heavy pan to add batter.
  3. To stir vigorously and evenly to avoid to lump formation.
  4. Cook till and mixture does not taste raw countinuously.
  5. When done pour a ladleful in a large plate.
  6. Spread as thin and possible with the back of a large flat spoon.
  7. Use circular outwards movements as for dosai.
  8. When cool, cut into 2" wide strips.
  9. Carefully roll each strip, repeat for all plates.
  10. Place in a serving dish.


Bacon Omelette - Indian Egg Recipes

Bacon Omelette - Indian Egg Recipes 

Ingredients :

Butter   - 1 Table Spoon
Eggs     - 4
Salt and Pepper - as required 
Milk      - 3 Table Spoon 
Bacon   -  3 slices of bacon cooked and crumbled 


Put butter in 9 inch pie plate . Microwave on high 30 seconds until melted . Beat eggs and milk and pour into pie plate . Sprinkle bacon on top and cover with waxed paper . Microwave on high 4 minutes stirring once during cooking . Cover and let stand 1 to 2 minutes . Fold in half .. Bacon omelette ready 


சுவையான மாங்காய் ஊறுகாய் Sweet Mango Pickles

மாங்காய் ஊறுகாய்  - Sweet Mango Pickles

தேவையான் பொருள்கள்

பெரிய மாங்காய்   - 1
நாட்டு சர்க்கரை    - 2  கப்
உப்பு    - ஒரு சிட்டிகை
மிளகாய்த்தூள்  - தேவையான அளவு
சீரகத்தூள் - சிறிதளவு
மஞ்சள் தூள்  - சிறிதளவு

செய்முறை :

மாங்காயை சுத்தமாக கழுவிவிட்டு , கேரட் போல் துருவி கொள்ளவும்
அதனுடன் மேலே சொன்ன அணைத்து பொருட்களையும் ( சீரகம் தவிர ) ஒன்றாக கலந்து ஒரு ஜாடியில் போட்டு தினமும் வெயிலில் வைத்து வர வேண்டும்

தொடர்ந்து ஒரு மாத காலம் அதை தினமும் நன்கு கிளறிவிட்டு வெயிலில் வைக்கவும் . நாட்டுசர்க்கரை நன்கு கரைந்து பாகு பதத்திற்கு வரும்வரை அவ்வாறு வைக்கவும் . அவ்வாறு பதத்திற்கு வந்தவுடன் அதனுடன் சீரகதூளை கலந்து வைக்கவும் .

இனிப்பான இந்த ஊறுகாய் வருடம் முழுவதும் வைத்திருந்து சாப்பிடலாம்
குழைந்தகளுக்கு மிகவும் பிடிக்கும் .

This is the the easiest and simple home made pickles . Children's are mostly like this pickle


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