Non-vegetarian Dishes (Egg) - Contents

Item Description
Baked Eggs Eggs baked in a mixture of sauces.
Potato Eggs with An elegant dish with egg yolks baked in a bed of potatoes and whipped whites.
Lemon
Paneer Anda An easy dish made of Paneer and eggs in a thick masala gravy.
Wafer Per Eda A sauted mixture of wafers, spices, onions and tomatoes topped with eggs.
Egg Korma Steamed egg cubes in a rich thick gravy that can be had with parathas and
chutney.
Egg Vindaloo Hard-boiled eggs in a spicy but tasty gravy.
Egg Nargisi Kofta Stuffed eggs in a rich tomato sauce.
Indian Omlette A very famous easy to make high quality protein dish.
Egg Bhaji A scrumptious dish made with pieces of boiled eggs in a mixture of fried
onions, tomatoes and spices.
Egg Pattices Pattices made from mashed potatoes and scrambled egg filling.
Egg Vermicelli A nutritious dish with boiled eggs in thick vermicelli gravy.

1
Mayonnaise 1/3 cup
Black pepper 1/8 tsp.
Paprika ¼ tsp.
Worcestershire sauce ¼ tsp.
Milk ½ cup
Cheddar cheese, shredded 1 cup
Eggs 8 nos.
Salt ¼ tsp.

Method:
1.Mix the mayonnaise, salt pepper, paprika and worcestershire sauce in a saucepan.
2.Gradually add the milk, stirring constantly till smooth.
3.Add the Cheese and cook over low heat, stirring till the cheese melts.
4.Butter 4 baking dishes and pour 2 tbsps. of sauce into each.
5.Break 2 eggs into each dish and top with the rest of the sauce.
6.Place the baking dishes in a pan filled with about ¼ inch of hot water and bake uncovered for 17-20
minutes.

Potatoes 3 nos.
Milk ¼ cup
Black pepper ¼ tsp.
Fresh dill, finely chopped 1 tbsp.
Onion, grated 2 tbsps.
Parsley, minced 2 tbsps.
Eggs 4 nos.
Lemon rind, grated 1 tbsp.
Butter or margarine 2 tbsps.
Salt ¾ tsp.

Method:
1.Peel and cut the potatoes into ¼ inch slices.
2.Put the potato slices in a saucepan with water, cover and boil for 15 minutes or till tender.
3.Drain and mash the potatoes, adding milk to moisten them.
4.Stir in the butter and season with ½ tsp each of pepper and salt.
5.Mix the dill, onion and parsley with the potatoes.
6.Put this mixture in a shallow buttered casserole and set aside.
7.Separate the eggs and beat the whites until stiff gradually adding the salt and lemon rind.
8.Spread the beaten egg whites lightly over the potatoes, shaping them into peaks.
9.With half an egg shell make 4 depressions in the egg white surface and then slide an egg yolk into each
depression.
10.Bake, uncovered, for 20 minutes or until the eggs are set.

2
Paneer 200 gms.
Eggs, hard boiled 4 nos.
Garlic, minced 4 flakes
Onion 1 no.
Tomatoes, blanched & diced ¾ tsp.
Turmeric powder 1 nos.
Garam Masala ¾ tsp.
Pepper powder As required
Chili powder As required

Ghee 2 tbsp.
Salt As required

Method:
1. Cut the paneer into small pieces and fry in little ghee to a pale gold colour. Drain and set aside.
2.Heat 2 tbsps. ghee and fry ground onion and garlic to a golden brown colour.
3.Put in all the spices with the exception of garam masala and fry slightly then put in tomatoes and cook
till ghee separates.
4.Put in 1 cup water and cook till dry, then mash to a smooth paste with the help of a wooden spoon.
5.Put in 1 cup more of water, bring to a boil, reduce heat and put in paneer and eggs.
6.Simmer gently for 8-10 minutes.
7.Serve hot garnished with garam masala and coriander leaves.

Eggs 4 nos.
Potato wafers 100 gms.
Onion, sliced 1 nos.
Cummin seeds ½ tsp.
Chili, chopped 1 nos.
Tomato, chopped 1 nos.
Coriander leaves,chopped A few
Oil 1 tbsp.
Salt As per taste

Method:
1.Heat oil, fry the onions until golden and add all the ingredients except the potato wafers and eggs.
2.Saute till tomatoes are tender.
3.Add the potato wafers and salt and mix in 2 tbsp. of water, cover with a lid and let it cook for a minute
or two.
4.When the wafers are soft and the mixture is hot, spread the wafer mixture.
5.Break each egg serparately on top of the wafer mixture so as to cover the entire mixture.
6.Cover with a lid with hot water on top and cook on a low flame until the eggs are set.
7.Serve immediately.

3
Eggs 6 nos.
Onions 6 nos.
Milk ¼ cup
Cashewnuts 2 tbsp.
Green chilies 8 nos.
Grated coconut 1 tbsp.
Coriander powder 3 tbsp.
Cloves 6 nos.
Cinnamon 1 stick
Cardamom pods 2 nos.
Ginger 1 piece Ghee 3 tbsp.
Turmeric powder ½ tsp. Salt To taste

Method:
1. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves,
ginger and turmeric powder.
2. Chop the onions coarsely. Separate the yolk from the eggs and beat the egg whites till stiff. Add the egg
yolks, milk to the egg white mixture and salt to taste.
3. Beat the mixture again for 10 minutes and place the egg mixture vessel into a large vessel containing a
little water and boil till the egg is set. Turn out the egg and cut into cubes.
4. To make the korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.
5. Put sliced onions, ground masala paste and salt and cook on a low flame, till the onions turn light
brown. Stir occasionally till the ghee floats to the top.
6. Add half a cup of water and bring to a boil.
7. Add the egg cubes and cook gently till the korma thickens.
8. Garnish with freshly cut coriander leaves and serve hot with rice or parathas and chutney.

4
Hard boiled eggs 4-5 nos.
Onions 2 nos.
Dry red chilies 4 nos.
Garlic 5 flakes
Ginger 1 piece
Cummin seeds ½ tsp.
Cinnamon 1 piece
Garam masala 1 tsp.
Vinegar ¾ cup
Sugar 1 tbsp.
Ghee 2½ tbsp.
Salt To taste

Method:
1. Grind the red chilies, garlic, ginger and cummin seeds with a little vinegar and salt to taste.
2. Chop the onions and fry in ghee, then add the ground paste and cinnamon to it.
3. Then add sugar, vinegar and garam masala.
4. Shell the eggs, cut into halves, lengthwise and add to the curry.
5. Cook till the gravy thickens and serve with rice or rotis.

Eggs 4 nos.
Bread slices 1-2 nos.
Tomatoes, peeled 2 nos.
Onion, mashed 1 tsp.
Green chili, mashed 1 no.
Garam masala ½ tsp.
Chili powder 1 tsp.
Coriander leaves As required
Ghee 1 tbsp.
Salt and pepper To taste

Method:
1. Hard boil the eggs, shell them and keep aside.
2. Crumble the bread and soak in cold water till soft. Drain and squeeze out all the liquid and mash well
with a fork.
3. Cut the eggs lengthwise, and remove the yolks. Mash the egg yolks into the bread and add melted ghee.
4. Stir in the mashed onion, chili and a pinch of salt and mix well.
5. Replace the yolk with this mixture and place the stuffed eggs carefully in a dish.
6. To make the tomato sauce, fry one small finely chopped onion, then add the tomatoes, coriander leaves,
garam masala, chili powder, salt and pepper to taste.
7. Simmer till the sauce is cooked. Pour the tomato sauce over the stuffed eggs.
8. Cover the dish and cook in a moderate oven.

5
Eggs 6 nos.
Chopped onions 2 nos.
Chopped tomatoes 2 nos.
Finely chopped green chilies 3 nos.
Oil For frying
Salt and pepper To taste

Method:
1. Beat the eggs and add the chopped onions, tomatoes, green chilies, salt and pepper.
2. Mix all the ingredients thoroughly.
3. Heat oil in a frying pan and add a portion of the mixture to make one omlette.
4. Cook over slow flame tiil mixture is firm and flip it over and cook on the other side.
5. Repeat the method to cook the remaining mixture.
6. Serve hot with aloo parathas and chutney.

Hard boiled eggs 4 nos.

Cloves 5 nos.
Peppercorns 8 nos.
Garlic 1 pod
Ginger 1 piece
Onions 4 nos.
Tomatoes 2 nos.
Chili powder 1 tsp.
Salt To taste

Method:
1. Cut the 4 hard boiled eggs into pieces and keep aside.
2. Grind the cloves, garlic, ginger and peppercorns to a fine paste.
3. Slice and brown the onions in a little oil and stir in the chopped tomatoes, ground masala, chili powder
and salt.
4. After 5-6 minutes add the egg pieces and garnish with tomatoes, lime and coriander leaves.

Eggs 6 nos.
Potatoes 3-4 nos.
Tomato 1 no.
Small onion 1 no.
Green chillies 2-3 nos.
Coriander leaves (small bunch) 1 no.
Ghee As required
Salt To taste

Method:
6
1. Boil the potatoes, peel, mash well and keep aside. Chop the onion, tomato and green chilies very fine.
2. Wash and chop the coriander leaves.
3. Heat a tablespoon of ghee and fry the onion till it turns tender, but not brown.
4. Add the tomatoes and cook for a few minutes.
5. Add salt and coriander and break in 5 eggs, stirring continously till the mixture thickens and sets.
6. Remove from heat and let it cool.
7. Beat the remaining egg well in a saucepan and keep aside.
8. Knead the potato dough again and make flat cases. Place a heaped spoonful of egg mixture in the centre
and cover, folding in the sides to seal the stuffing.
9. Press between your palms to make a flat cake.
10. Heat ghee in a pan and dip each patty in the beaten egg, roll in bread crumbs, if desired and fry till
nicely browned.
11. Serve hot with tomato sauce or chutney.

7
Boiled eggs 2 nos.
Vermicelli 500 gms.
Cardamoms 3-4 nos.
Mustard seeds 1 tsp.
Bengal gram dal 40 gms.
Coriander seeds 1 tsp.
Cummin seeds ½ tsp.
Red chilies 2 nos.
Cinnamon (small pieces) 2 no.
Coriander leaves As required
Oil 4 tbsp.

Method:
1. Grind the coriander seeds, cummin seeds, red chilies, cinnamon, cardamom and keep them aside.
2. Fry vermicelli in a little ghee till it turns brown and keep aside.
3. Heat 2 tbsp of ghee in a saucepan to fry the mustard seeds and the Bengal gram dal.
4. Mix coriander leaves, ground paste and salt and add to the pan.
5. Pour one cup of water and let the mixture boil.
6. Add the vermicelli while it is boiling and when it becomes thick, add the chopped eggs.
7. Serve with tomato chutney.