The first multi-spacecraft science mission to launch to Mars is now on its way, and catching a ride on the twin probes are the first kiwis to fly to the red planet.
NASA’s ESCAPADE (Escape and Plasma Acceleration and Dynamics Explorers) mission lifted off on a 22-month trip to Mars on Thursday aboard a New Glenn rocket. Once there, the identical satellites will enter Martian orbit to study in real time how space weather affects the planet’s hybrid magnetosphere and how the interaction drove Mars to lose its once-dense atmosphere.
Led by the Space Sciences Laboratory at the University of California, Berkeley—the two spacecraft are named “Blue” and “Gold” after the school’s colors—the ESCAPADE probes are the first Mars-bound vehicles to be designed, built, and tested by Rocket Lab, the end-to-end space company headquartered in California but founded in New Zealand.
Somewhere between the creaminess of coconut milk, sharpness of tamarind, and fragrance of curry leaves, this South Indian egg curry manages to make plain old boiled eggs taste like something special.
If you’re looking for a new way to eat boiled eggs or give your regular egg curry a delicious new twist, then it’s time to try this South Indian Style Egg Curry. It’s got a spicy, creamy base, brightness from tamarind, and The creamy coconut milk wraps around the spices, the tamarind adds a bright kick, and that signature South Indian flavor from the curry leaves–all of which comes together to make an egg curry that’s delicious and comforting.
I love how homely it feels, and if there is an egg curry recipe I love as much as my grandfather’s Dhaba style egg curry, it’s got to be this one. The whole thing comes together in one pot, and the eggssoak up all that flavour like little sponges. It’s the kind of curry that makes everyone go quiet for a few minutes at the table because they’re too busy eating.
Hard-boiled eggs – The star of the dish. Follow the instructions in my How to Cook Hard-Boiled Eggs article for perfectly boiled eggs that soak up all the flavor!
Whole Spices: Mustard seeds, cinnamon stick, green and black cardamom, peppercorns form a warm, aromatic base
Oil: I have used coconut oil for the authentic flavor, but sub it with a neutral-flavored oil in a pinch
Aromatics: Finally chopped ginger, garlic, and green chillies for lots of flavor and aroma.
Onions and tomatoes: Finely chopped. These form the base of the curry
Powdered Spices: turmeric, coriander, and red chilli powders add color, warmth, and flavor
Coconut Milk: This egg curry recipe calls for both thin and thick coconut milk for creaminess and that beautiful nutty flavor
Tamarind water: Adds a bright tanginess that lifts the whole curry
Curry leaves – That final hit of sharp, herby aroma that makes it unmistakably South Indian.
How to make South Indian Egg Curry
Richa’s Top Tips
Sauté the spices well – Let the whole spices crackle and release their aroma before adding onions, this builds the base flavour for the curry.
Use two kinds of coconut milk – Thin coconut milk is used to add flavor and creaminess to the dish, while thick coconut milk gives the gravy that luscious, silky finish.
Don’t overcook the eggs – Keep the yolks just set and still a bit creamy inside. Over-boiled eggs can turn rubbery and won’t soak up flavours as well.
Balance tamarind carefully – Start with a little and taste, it should add brightness without making the curry too sour.
Add curry leaves right at the end – Toss them in just before you switch off the heat so they stay fragrant and fresh.
Frequently Asked Questions
Can I make this with vegetables instead of eggs?
Absolutely, try adding boiled baby potatoes, paneer cubes, or even grilled mushrooms. They soak up the curry beautifully and pair well with the coconut-tamarind base.
Can I replace eggs with chicken?
Yes! Use small boneless chicken pieces. Brown them first, then simmer in the curry until cooked through. You may need to add a little extra water and adjust seasoning as chicken takes longer than eggs.
Storage Tips
Fridge: Store the curry (without eggs) in an airtight container for 3–4 days. Add freshly boiled eggs when you reheat it.
Freezer: The curry base freezes well for up to 2 months. Thaw overnight in the fridge, heat gently, and drop in boiled eggs just before serving.
Leftovers with eggs: If you’ve already added eggs, refrigerate and eat within 24 hours, eggs can get rubbery if stored too long.
Reheating: Warm gently on the stovetop, stirring often. Add a splash of water or coconut milk if the curry has thickened in the fridge.
Serving Ideas
A bowl of this curry is great on its own, but it really shines with the right sidekicks. Try one of these easy pairings to make it feel like a full South Indian-style feast:
With Laccha Paratta – Their flaky layers are perfect for scooping up all that creamy curry.
Over Steamed Rice – A simple bowl of basmati or sona masoori rice works beautifully with the rich gravy.
In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.
Video
Notes
To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.
To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.
Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.
If storing this curry for later, do not add eggs. You can freeze the curry and reheat it when required. Use fresh hardboiled eggs when you reheat the curry.
Scrambled eggs with cottage cheese recipe is one high protein breakfast thatTikTok and nutrition pros can’t stop talking about. The curds melt into pillowy eggs, adding 30 grams plus of complete protein in under 10 minutes. If you need a low‑carb, high protein high‑satiety breakfast that still feels indulgent, this one‑pan recipe of high protein, cottage cheese scrambled eggs is your new favourite breakfast.
Move over, plain scrambled eggs scrambled eggs with cottage cheese are the 2025 TikTok breakfast star. Curds melt into pillowy eggs, giving high protein scrambled eggs (30 g!) in five minutes. Perfect for low‑carb, muscle‑fuel mornings or budget‑friendly meal prep.
Make High Protein Scrambled Eggs With Cottage Cheese
30 g protein, 270 kcal: ideal for weight‑loss or muscle‑fuel meals.
Crack eggs in a bowl, crush some black pepper, add cottage cheese and salt to taste. Whisk everything well to a uniform consistency. (there maybe small lumps of cottage cheese which is fine)
Cook the eggs
Now, heat some oil in a skillet and pour the egg mixture in it.
After about a minute, lightly drag the partially cooked eggs to the center using a spatula. It should look like making folds in the center.
Keep the heat low and make these folds until no liquid remains.
Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery. Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!
Pro Tips
Don’t over whisk: air pockets = fluff.
Pull off the heat just before fully set because residual heat finishes cooking.
For lactose free: swap in lactose free cottage cheese or soft tofu plus 1 Tbsp nutritional yeast.
Variations
Tex‑MexCottage Cheese eggs: add diced jalapeños & top with salsa verde.
Mediterranean: Stir in sun dried tomatoes & fresh oregano.
Veggie packed: fold in sautéed spinach or bell pepper mix.
Servings Suggestions & Pairing
Balanced macros:Half an avocado or ½ cup air-fried sweet-potato cubes adds heart-healthy fats & fibre
Grab and go Breakfast:Wrap scramble in a high-protein tortilla Meal-prep 3 days; reheat 45 sec
Weekend brunch: Top with roasted cherry tomatoes & feta, Finish with za’atar for a Mediterranean twist
Storage
Best hot off the pan, but you can refrigerator meal‑prep in glass containers up to 2 days. Reheat gently at 50 % power.
FAQs
Can you taste the cottage cheese?
Barely! the curds melt, giving creaminess without a “cheesy” hit.
Is this recipe keto / low‑carb?
Yes. 3 eggs + ¼ cup 2 % cottage cheese ≈ 3 g net carbs.
Can I meal‑prep and freeze?
Scrambled eggs can become rubbery when frozen; stick to fridge storage, 48 hrs max for best texture. I personally make the numbers of serving that we can eat fresh.
Can I use egg whites only?
Swap 4 egg whites + 2 Tbsp cottage cheese for similar texture.
Best cottage cheese brand for eggs?
Look for small‑curd, 2 % milkfat; Good Culture or Daisy work well.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me onInstagram, Facebook, Youtube, Pinterestfor more food inspirations.
Scrambled eggs with cottage cheese turn fluffy, melt‑in‑your‑mouth and high‑protein scrambled eggs 30 g protein, keto‑friendly, ready in 10 minutes.
Course Breakfast, brunch, Side Dish
Cuisine American
Keyword , Breakfast Egg Recipes, cottage cheese, eggs, high protein diet
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2people
Calories 267kcal
Ingredients
6eggs
Salt to taste
Freshly ground black pepper
1tbspOlive Oil
200gramsLow fat cottage cheese
Instructions
Prep egg Mixture
Crack eggs in a bowl, crush some black pepper, add cottage cheese and salt to taste. Whisk everything well to a uniform consistency. (there maybe small lumps of cottage cheese which is fine)
Cook the eggs
Now, heat the oil in a skillet and pour the egg mixture in it.
After about a minute, lightly drag the partially cooked eggs to the center using a spatula. It should look like making folds in the center.
Keep the heat low and make these folds until no liquid remains.
Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery.
Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!
Scotch Eggs Texas Style Scotch Eggs Texas Style, our friend Jason came for lunch and to delive Scotch Eggs Texas Style Recipe Type: Appetizer Cuisine: American Author: Chef Ken Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins Scotch Eggs Texas Style, our friend Jason came for lunch and […]
Vegan Dark Chocolate Chickpea Pudding ... adding protein to desserts is often not very difficult if you just stretch your imagination a little! Dessert for breakfast or breakfast for dessert, these desserts made with chickpeas will win your heart.
Eggless Strawberry Mousse ... this is the simplest, most delicious fuss free mousse you'll ever make. This dessert is light, it's flavourful and bursting with the sweet tang of the seasons best strawberries. It also requires very few ingredients and it has great body. It's a beautiful dessert for Mother's Day 🌸!
I may be late to share this viral egg cottage cheese wrap, but there is no way I can miss this incredibly innovative high protein recipe which is just so easy to make!
With the extreme rise in demand of high protein yet delicious recipes that are meatless, cooking enthusiasts around the world are innovating recipes that are taking the social media by storm!
This egg cottage cheese wrap is the end result of one such very successful experiment which had broken almost all records of virality!
Have you tried it yet? You must if you haven’t already!
Just follow the few tips I have shared and I can guarantee you will end up with beautifully vibrant protein-packed cottage cheese wrap for your healthy lunch and/or dinner!
What is cottage cheese wrap and what's all the hype about this?
I am also no exception when it comes to being a protein enthusiast while planning my weight loss meals!
I have already shared many high protein meals here on my blog - both meatless and meaty options.
So when I came across this viral cottage cheese wrap, it was instantly evident that I will be trying it! And thank God I did!
It not only tastes amazing but is extremely easy to make and customizable according to your own liking!
A Kimchi Omelette is an Omelette made with Kimchi. If you’re new to it, Kimchi is a fermented salty, mildly sweet, sour and spicy Korean condiment. The most common kind of Kimchi is made with salted Chinese cabbage, white radish, carrot, spring onion greens and a variety of seasonings. This condiment can be made with other vegetables too. Kimchi tends to have non-vegetarian ingredients usually, but I have a vegetarian version that I make all the time.
That last sentence would tell you that I like Kimchi, at least my version of it. I must add I’m the only one in my home so there’s usually Kimchi to spare in my fridge. Now the nice thing about Kimchi, if you like it, is that it is so versatile. Kimchi is better known across the word as a popular Korean banchan or side dish. However, Kimchi can be used to cook up other easy-to-cook recipes. Think Kimchi fried rice, Kimchi pancakes, sandwiches, noodles, dumplings, stew, and the list goes on.
One of the easiest Kimchi recipes I know is a Kimchi Omelette. It’s great for a quick meal that’s also low on carbs, if that’s a consideration for you. You can have it for breakfast, lunch or dinner.
Do you need a recipe to make an omelette? All you really need are eggs, some kimchi, fat to fry the omelette, and salt and pepper if absolutely necessary. Kimchi tends be well salted and spicy in itself. I see recipes calling for other stuff to the omelette like grated zucchini, broccoli, tomatoes, herbs of choice, grated cheese or feta, mirin, more scallions or spring onion greens, etc.
I like to keep things simple while cooking, most of the time. So my Kimchi Omelette is just mostly eggs and Kimchi. There are a couple of things to keep in mind while using Kimchi in an omelette, though. It’s a good idea to squeeze out most of the liquid in the Kimchi to prevent runny omelette mixture. Season with salt and pepper or chilli flakes with a little caution. Kimchi is quite generously salted and can be spicy.
I tend to add a bit of cornstarch dissolved in water (or milk) to eggs for omelettes with vegetables. This ensures the omelettes don’t fall apart while cooking and handling in the frying pan. If you have killer omelette making skills you can leave this out. I like my eggs well cooked, so I cook my omelettes on both sides. You can cook ours on one side only if that’s your preference.
Easy and quick breakfast, lunch or dinner dish of Korean style omelette made with Spicy, tangy and salty Kimchi.
Course Breakfast, brunch, Lunch
Cuisine Korean
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Servings 2servings
Ingredients
2large eggs
2tbspwater
1tbspcornstarch
1tbspoil
1/2cupcoarsely chopped kimchi
Salt and pepper to taste
1 to 2tspsesame seeds
Spring onion greens and fresh coriander to garnishoptional
Instructions
Break the eggs into a bowl. Dissolve the cornstarch and water and add to the eggs. Season with salt as required. Lightly beat everything together.
Heat the oil in a small frying pan, preferably cast iron, over medium heat. Pour in the eggs. As the edges start setting, spread the kimchi evenly all over the still uncooked eggs, pressing down lightly with a spatula. Also, sprinkle the sesame seeds, spring onion greens and chopped fresh coriander. Season with pepper if using.
Let the omelette cook till set. Carefully turn it over to cook the other side as well, if you like it that way. Slide the omelette onto a plate, and serve warm. Sauces like ketchup, sweet chilli sauce, Ketchup-mayo or Sriracha (if you want more heat) are good with this.
SPANISH TORTILLA DE PATATASpanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and a stuffing of potatoes and onion. It is often served at room temperature as a tapa.It's going to be almost a year since my Spain trip but I haven't shared any photos or
If you think air fryers cannot make your breakfast, then this recipe of air fryer omelette will prove you wrong! This air fryer omelette loaded with veggies and melting cheese could be the best thing to have before starting a fulfilling day ahead!
I know I'm obsessed with my air fryer and I really can’t help it! This one gadget has proven to be so valuable to me that it has already outsmarted the combined value of all the other gadgets in my kitchen!
I have already shared about 20 air fryer recipes in my blog till date and this repertoire is going to become even longer with time! If you are in love with your air fryer as much as I am, do tag along!
Today I will show you how you can make a healthy breakfast absolutely hassle-free in this magic device! Hence enters my fantastic air fryer omelette!
What is air fryer omelette and why is it so viral now?
I will be honest with you! I didn’t suddenly come up with the idea of this air fryer omelette recipe on my own which may already be very obvious to you as this is everywhere on the internet!
A quick search on trending air fryer recipes got me hooked on this one and then I developed my own version of air fryer omelette after scanning through a dozen.
This air fryer version of omelette is significantly different from your regular frying pan version made on the stovetop. The major difference is in their texture.
Air fryer omelette comes out super fluffy because we use 6 to 7 eggs which make multiple servings at one go (an absolute win-win!) and it becomes thick yet succulent inside thanks to the convection cooking technique of air fryers.
But I think what made this omelette so viral is the versatility of this recipe! You can make your own custom-made omelette with your own choice of veggies making it look extremely pretty!
I am already thinking of other variations of this that I am going to make soon!
Picture this: a bowl of creamy keto egg salad ready in just 5 minutes. Packed with 13 g protein, only 1.6 g net carbs, and perfect for busy low‑carb eaters or meal‑prep fans. Here’s my Keto Egg Salad recipe in quick & tasty way.
This is the best egg salad recipe if you are looking for a lite and easy egg salad. Simple and easy egg recipe for dinner, lunch or breakfast. This Keto egg salad is perfect even if you are bothered with classic egg salad calories.
All you need is hard-boiled eggs, avocado, and mayonnaise, to make this keto egg salad that is low carb, creamy, and delicious.
Why You’ll Love This Keto Egg Salad
Looking for a low‑carb lunch that actually fills you up? This creamy keto egg salad clocks in at just 1.6 g net carbs per ½ cup serving, delivers 13 g protein, and takes five minutes once your eggs are boiled. It’s gluten‑free, Whole30‑friendly, and the perfect make‑ahead meal for busy workdays. Pair it with lettuce cups, cucumber slices, or my Thai Cucumber Salad for crunch.
Quick nutrition note: keeping carbs this low helps some people stay in nutritional ketosis, but be sure the rest of your day’s meals supply plenty of potassium‑rich greens to avoid “keto flu.”
Low Carb Egg Salad Ingredients
You will need only six basic ingredients to make this low carb egg salad. Good quality eggs, avocado, mayonnaise, greek yogurt (hung), Dijon mustard, lettuce.
How To make egg salad
This egg salad recipe is one of the easiest one to make. The only tricky part is to perfectly boil and peel the eggs. I have shared 3 methods to Make perfectHard Boiled Eggs. You can use any of these as per your convenience.
Now only thing you have to take care is before peeling boiled eggs make sure that the eggs have cooled down before you chop it. Adding chopped eggs when they are still warm will make the salad mushy.
Peel the boiled eggs and chop them into small pieces. Cut half an avocado into small pieces.
In a bowl add in chopped eggs, avocados, mayonnaise, dijon mustard, salt to taste and mix it well.
Serve it as it is or over lettuce wraps to make Keto egg salad rolls.
Top with chopped parsley cilantro or chives. Sprinkle roasted chilli flakes.
How To Make Low Carb Egg Salad Keto Wraps
Egg salad with avocado is tasty, low carb and a perfect keto recipe, if you are LCFH beginner. There are 2 variations of the egg salad keto wraps that I make often.
In this recipe I have used iceberg lettuce to make these egg salad keto wraps because I also wanted this to make low calorie dinner. But if you are not following calorie restricted diet or adding a keto tortilla fits in your calorie budget you can use that.
Recipe Notes and Tried and Test Tips
Adding a teaspoon of Dijon mustard to give egg salad a delicious tangy kick and flavour.
For the meal prep. you can make this egg salad in advance and store it in fridge for 1-2 days.
If you are not eating wrapped in salad leaves this is an excellent egg salad for sandwich (but won’t be keto or low carb)
Is Keto Egg Salad Good for Losing Weight
This keto egg salad is perfect for losing weight if you are following otherwise calorie restricted, keto or low carb diet plan. As compared to classic egg salad this has 200 fewer calories and much less saturated fat.
Does Egg Salad has fiber in it?
For fiber you can add celery, red onions but that might increase net carbs as well. But adds a load of fiber and makes it more filling.
How long egg salad lasts in Fridge
You can keep this egg salad in fridge for 2-3 days. I suggest do not add salt when you are planning to store egg salad in fridge. Add salt only when you are ready to eat. This way your egg salad won’t turn watery.
Can I freeze Egg Salad
No, freezing breaks the emulsion and turns the dressing watery.
Meal‑Prep & Storage Tips
Fridge: airtight container 3 days; keep lettuce or wraps separate until serving.
Freezer: not recommended the mayo splits.
Make‑ahead hack: stir salt in just before eating to keep the eggs from weeping.
Calories in Lite Egg Salad
Traditional egg salad packs 500 calories per serving. But, this lighter version of keto egg salad has 291 calories per serving and tastes pretty awesome.
To keep the net carb low I have not added any veggie even for crunch. If you are not really into counting carbs you can add chopped celery or red onion.
Storage & Meal‑Prep
Store in an airtight jar for 3 days in the fridge. Not freezer‑friendly, mayo separates when thawed.
Expert Tips from Rekha (Nutritionist & Food Photographer)
I test every version twice, once for flavour, once for macro balance. For this update I swapped half the mayo for avocado oil mayo to cut added sugar to zero and shot in diffused daylight so the yolks stay sunshine‑yellow.
First published May 2018, updated July 18 2025 for improved texture, photos and keto macros.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me onInstagram, Facebook, Youtube, Pinterestfor more food inspirations.
Keto egg salad recipe for making low carb wraps with eggs. Lite egg salad made with boiled eggs, avocado, a high protein mayo substitute, makes this keto egg salad is creamy, delicious and healthy. Just perfect to fit in a low carb diet.
Ready in 5 minutes, only 1.6 g net carbs! This keto egg salad is loaded with healthy fats, 13 g protein, and zero mayo guilt. Perfect for meal prep or a quic...
Scotch Eggs Texas Style Scotch Eggs Texas Style, our friend Jason came for lunch and to delive Scotch Eggs Texas Style Recipe Type: Appetizer Cuisine: American Author: Chef Ken Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins Scotch Eggs Texas Style, our friend Jason came for lunch and […]
When dosa got a fancy makeover… Dosa is a type of thin, crisp, crepe-like pancake that is popular in South Indian cuisine. It is typically made from a batter of fermented rice and black lentils, and is often served with a variety of accompaniments, such as chutney, sambar, and coconut chutney. Dosa is a staple […]
Ras Omelette is a popular street food from Goa. Traditionally this is a meat based dish but this is a vegetarian version. So, instead of serving the omelette with xacuti gravy, it uses a spicy tomato gravy. Ross omelette is a favorite with Goan locals as a nighttime fuel after their dancing sessions. But this...
I am now completely eggless or rather egg free with my baking, and I'm LOVING IT! Gives me great joy to share a few of my favourites for you to bake this Valentines Day.
Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆 Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.
Egg Curry from coastal southern regions of India is made using garam masala and coconut as its main ingredients. I have tried hard to get that exact taste like my mom's, but its tough 😊 I am close to it and have made my peace with it. ✊
I feel restless when I dont have eggs in my refrigerator. I have to stock it up as soon as I see around dozen left. Boiled eggs, scrambled eggs, puffs, egg burji, omelettes, french toast, cakes etc- thats how Eggs are consumed in a healthy and regular basis in my household. It comes to my rescue when I am short on meat at home or for that matter even veggies. There used to be this famous jingle in India- Sunday ho Ya Monday Roz Kaho Ande 🥚 ... a good one indeed :)
Back home Eggs are treated like a second class citizen 😂. No kidding, when I am chatting with my Mom and if I ask her- "what did you cook for dinner?" There is a sigh in her tone when she says.. just made some egg curry- followed by WHY that decision was made ---like didn't have time to get chicken OR no good variety of fresh fish was available in the market OR due to bad weather she was not able to go get fresh veggies etc etc. So you see what I am saying- justification on why egg curry was made ... 😛
Where as for me here - Egg curry day is like a celebration :) My son is thrilled as he is an ardent and loyal fan of eggs. My husband is neutral - he doesn't enjoy coconut curries so much ...yeh go figure 🙄 ! and Me- full focus on getting the curry taste right just like my Mom's... so its a fun affair.
As a kid, my sister and Mom loved full boiled eggs in the curry whereas me and my Dad loved fresh broken eggs in the curry. Till this date that has not changed. Separate 2 broken eggs always go in my funky-licious Egg Curry/Anda Curry!
I do not know anyone around me that dislikes eggs. I have a cousin who couldn't eat it due to allergies and I used to feel so bad for her. While growing up my younger cousins gang loved my version of Plain Omelette. My mom and aunts used to make us omelette loaded with onion/tomatoes/veggies which most of them did not like it then 😁 The same ones that we relish like crazy on Cruises now- 😎
Anyways, Lets get started with the recipe:
Please feel free to modify ingredient quantity as per your taste for spiciness and thickness of curry!
Ingredients:
4 boiled eggs + 2 fresh eggs
3 tbsp oil
1 big onion finely chopped
1 tomato chopped
1 tsp each ginger and garlic paste
salt as per taste
Masala Paste:
5 cloves
1 cardamom
3-4 black pepper
1/2 inch cinnamon
1/4th tsp cumin seeds (jeera)
1/4th tsp sesame seeds
1/4th tsp poppy seeds
3 tsp coriander seeds
7-8 red dry chillies [adjust as per your taste]
1/2 cup grated coconut + 3 tsp dry grated coconut
handful of cilantro leaves
1/4th tsp turmeric
Preparation:
Roast ingredients from 1-9 in a tsp of oil for few minutes till its fragrant and put it in a blender.
In the same pan roast coconut till it is slight brown in color on low heat and then add it to the blender. Add turmeric , cilantro and make a paste by adding water sparingly. Keep aside.
In a wide mouth utensil heat oil, add finely chopped onions and saute till light brown. Add ginger garlic paste and saute further till the raw smell goes away. Add tomatoes and cook till everything comes together.
Now pour the ground masala paste and mix everything nicely. Bring it to a boil. Let it simmer for few minutes. Adjust water and add salt.
Add the boiled eggs in the curry. You can lightly score the eggs from top to bottom with a knife or you can even lightly roast it in oil with garam masala powder [or chili pwd and turmeric pwd] before adding to the curry, or cut in halves and slide it in the curry- choice is yours!
Once the curry starts to simmer again - slowly break the remaining 2 fresh eggs and slide it in the curry. Leave it alone for 5-8 mins on low-med flame till the eggs are done. You can give it a light handed stir in between.
Enjoy it with rotis or just plain rice or jeera rice. It super yum!
njoY! happY cookinG!!
Your feedback is important to me. If you have tried any recipes from Pinch of Swad, feel free to share with us.
Incredibly nutritious food! In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even healthier. Eggs are high in cholesterol, but eating eggs does not adversely affect cholesterol in the blood for the majority of people. Eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.
Fruit custard recipe is a delicious dessert simple to makes and prefect party recipe. I have prepared this custard recipe without cream. the Fruit Custard is an aesthetic mix of fruits and custard. Lets see how to prepare Homemade custard recipe without eggs.
Ingredients:
Milk – ½ litter + 2 spoons
Sugar – 4 spoons
Custard powder – 2 spoons
Cardamom powder – ½ tea spoon
Apple – half (cut in to cube)
Ripped banana – 1 (sliced)
Panner grapes – half handful
Steps to prepare Fruit custard recipe:
Take a heavy bottom pan add half litter cow milk.
Switch on the stove and place a pan then heat.
When it is rise up slow the heat in to low flame then add four spoons of sugar and mix well.
After sugar dissolved completely, take a bowl add two spoons of custard powder and add two spoons of milk then mix well without any lumps.
Now turn the flame in low, it is a time to add custard mixture in to milk.
Mix well the custard mixture and boil for 10 minutes in a medium flame until it turns thick consistency (not too thick).
switch off the flame and cool the custard mixture completely in a room temperature.
Add cardamom powder and mix well.
This is right time to add fruits like apple, ripped banana, Panner grapes and mix well the custard recipe.
Flavorful homemade Fruit custard recipe is ready to serve; you can save now as it is.
Put this custard recipe in to fridge in 20 minutes and then served as chill custard recipe.
Ever since I successfully figured out how to make eggless lady finger biscuits, I've had the eggless version of a classic tiramisu in mind, one I wanted to make in a dessert box. That's just what I did and I loved how well it worked out!
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