Egg Recipes



Anjali Venugopal June 1, 2016 NO COMMENTS


Out of the scores of dozens of times you inspect the refrigerator on a daily basis, seldom does it greet you with fully stacked shelves. I believe that the existence of refrigerators stacked with all kinds of goodies ranging from scones to pastries to beautifully decked cakes to eclairs to roast turkeys to giant jugs of orange juice is a myth that was shamelessly spread by Tom and Jerry cartoons. In a normal household, at least in mine, the maximum I can expect from it is probably that tub of ice cream which pays a visit once in a while apart from the heaps of leftovers saved for a rainy day. Ugh 😐

So, here’s something you can try out (on your own).  This stress-free recipe requires just some basics every kitchen is bound to store, to slay those annoying hunger pangs that can make life miserable for everyone around you.

Trust me, food cannot get easier than this unless you are one of those omnivores who choose to be satiated by a slice of dry bread. 😐 It is food guys! No effort is ever too much. So go ahead and try this out! 🙂

Things you will need for a dozen momos:

  • All purpose flour/ Maida- 1 cup
  • Baking Powder- ¼ teaspoon
  • Eggs- 4
  • Onion- 1 medium sized and finely chopped
  • Green Chillies- 3 or 4 depending on your spice preference/tolerance
  • Chilly Powder, Turmeric Powder- Just enough to sprinkle
  • Soya Sauce- ½ teaspoon
  • Salt, Pepper
  • Olive oil (or any other odourless oil)

How to go about it:

Step 1

Add the baking powder, along with two pinches of salt to the flour and knead into an even dough using water. Keep kneading it till you are certain that there are no lumps formed and the ball of dough looks as smooth as a white pebble.

Step 2

Make small balls (depending on how big you’d like your momos to be) of the dough. Keep them covered with a wet cloth to prevent them from drying up. (“Flour Balls”)

Step 3

Beat the eggs in a bowl with a bit of salt and pepper.


Heat a tablespoon of oil in a wok and sauté the chopped onion and green chillies till the onion bits turn translucent.

Step 5

Sprinkle some chilly powder and some turmeric powder (depending on your spice preference, but my suggestion would be to restrict it to ½ teaspoon of chilly powder and a ¼ teaspoon of turmeric) and keep sautéing till the onion bits are nice and golden brown.

Step 6

Next, pour the soya sauce into the wok and sauté it for another 30 seconds.

Step 7

Pour the beaten eggs into the wok and make a scramble of the entire mixture up. This is one thing most of us are pros at. Let’s take a moment to count the number of prospective omelets that took the road more travelled- to become a scrambled mess. That’s exactly what is expected of you here. Once that is done, keep the scrambled eggs aside. (“Filling”)

Step 8

Next step would be to flatten out our Flour Balls. You could use your rolling pin for that or you could even choose to flatten it out with your hand considering it’s flour and not concrete. Here, the trick would be to flatten it out very well to make them as thin as possible. And for that, you may need to grease out the stone with a tad bit of olive oil to prevent it from sticking to your rolling pin. The thinner you flatten the dough out, the higher the chances of getting yourself crispy momos, despite not frying them.

Step 9

Scoop up a tablespoon of the Filling and stuff it into each portion of the dough. You may want to be careful to not put more than it can take. So assuming that you have managed to flatten the Flour Balls to form circles, put the filling in the centre and seal the dough from both sides using your fingers. Follow the same procedure for all the flattened Flour Balls.

Step 10

Now you have the choice of either frying the momos or steaming them like I did. I am not a fan of fried food hence, on being given a choice, I always resort to steaming or baking. So if you plan to make a healthier choice like I did, all you need to do is steam them momos for about 20 minutes.

And that will be give you a plateful of delicious egg momos as a tea time treat! They taste best with some spicy chilly garlic sauce, which I will attempt to make on a less ‘hangry’ day. This time I made do with some tomato chilly ketchup and it did just fine.

I urge you to try these out to make an effort to channel the inner Hestia in you. 😀

PS: The boy just suggested that I put in a bit on what steaming is all about. 😐 I had used a steamer for the process. It is the same thing the mallus use for Idiyappams. So if there are any of you who aren’t aware of this tremendously complex process.. NOT! Please take a look at the links below.

My oh-so-creamy Egg Curry

My oh-so-creamy Egg Curry

Anjali Venugopal May 27, 2016 NO COMMENTS


WhatsApp Image 2017-06-15 at 12.38.17

It is yet another rainy day outside, and I have no option but to sit cooped up in a corner. As much as I try to be one of those romantic rain lovers, and as much as I try to picture myself as the protagonist in an imagery created by RK Narayan, by the window, sipping on a cup of hot coffee, it inevitably and invariably ends up in vain, for two reasons: 1) I do not like the rain. Yes, it’s true. I understand that we need it for geographical purposes but the dampness and the humidity that it brings with it… shudder! I may secretly be a cat you know, meow! And 2) I am not friends with coffee. Period.

So, I shall jot down the recipe for that wonderfully creamy Egg Curry that I had promised three long weeks ago. I swear I have been meaning to write this down for the longest time now. However, being the primary errand-runner in the house who also happens to be enrolled in a super intensive Deutsch course, I haven’t had much time on my hands of late but hey! I now know a tad more Deutsch than ‘Das Auto’! 😀

So here goes the recipe. Very easy and very tasty.

Things you will need:

  • Eggs- 4
  • Tomatoes- 2 small/ 1 large
  • Onions- 4 small/ 2 large
  • Chilly powder- ¾ tablespoon
  • Turmeric powder- ½ teaspoon
  • Coriander powder- 1 teaspoon
  • Coconut milk powder- 2 sachets of 25 grams each
  • Salt
  • Oil
  • A mixer-grinder

How to go about it:

Step 1:

Hard boil the eggs, slit them vertically and keep them ready.

Step 2:

Get your mixer-grinder out. Grind the tomatoes and the onions together to make a nice, even paste. Please ensure that there are no lumps in the mixture. (“Veggie Mixture”)

Step 3:

Next, you would want to heat 2 tablespoons of oil in a nonstick wok. Put the Veggie Mixture in and sauté on medium heat. Sauté it till it loses the raw smell the veggies have to offer. At this point let me warn you. Unlike sautéing sliced onions and tomatoes, our mixture here has a tendency to form bubbles that burst. So I would suggest that you keep your face at a distance a reasonable, prudent man would.

Step 4:

Once the Veggie Mixture turns translucent, add the chilly powder, the coriander powder, the turmeric and salt. Continue to sauté till the raw smell of the turmeric is lost. In order to get an idea as to whether this mixture is cooked just right, you just need to see if the water from the Veggie Mixture (the vegetables have water content. No extra water was added) has evaporated and if it starts to look thick and separate. (“Gravy Mixture”)

Step 5:

Mix one sachet of the coconut milk powder in a glass of water and pour it into the Gravy Mixture and mix it well while the wok sits on the heat. (“Gravy”)

Step 6:

Put the hard boiled eggs into the Gravy the yellow facing up. Gently coat the eggs with the Gravy. Now you may want to stop using the mixing spoon or spatula excessively. I happen to be rather particular as to how the eggs end up looking even in the end.

Step 7:

After the Gravy sits on the flame for another ten minutes (wok closed with the lid), add the next sachet of coconut milk. (Mixed in water, of course! ¾ cup should be ideal) Post this step, leave the Gravy on the flame for another ten minutes (Lid back on the wok)

Step 8:

The last touch to your Egg Curry would be to add to it some mustard seeds, curry leaves and some dried red chillies tempered in oil in a small pan. Add this to the Egg Curry sitting on the stove and you are done!

Your oh-so-creamy Egg Curry is now ready to be devoured with Iddiyappams or Appams or even Rotis for that matter. Why don’t you try this out over the weekend and let me know? 🙂