Andhra Style Bread Omelette

Break 2 eggs into a mixing bowl and add in Salt and 1/2 tsp of Red Chilli Powder, 2 tbsp of finely Chopped Onion, a finely chopped Green Chilli,  a tsp of finely chopped Coriander Leaves and mix well.

Add a tbsp of Butter on to a hot pan and let it melt. Pour the whisked egg mixture on to the pan and let it spread. Immediately place 2 slices of Bread on it for few seconds and turn them over so the other side soaks the egg mixture too. Once the Omelette can be lifted, turn it over along with the bread (on to the bread side). Let it roast for a minute and then turn again. Place a slice of Pepper Jack Cheese in between the 2 bread slices and stack the 2 slices of bread + Omelette.

Serve hot with or without Ketchup.

InstantPot: Egg Biryani

Wash 3 cups of Basmati Rice and soak in 3 cups of Water. Boil and peel 8 Eggs and make slits on their sides and put them aside.

Press the "Saute" button on the Instant Pot and heat 2 tbsp of Oil. Add a tbsp of Cumin Seeds and a tbsp of Fennel Seeds along with 2 Cardamoms, 5 Cloves, 1 Bayleaf and 1/2 inch Cinnamon Stick. When they start to splutter, add a tbsp of Cashews and saute them till golden brown. To the pot, add a finely chopped / sliced Onion,  3 slit Green Chillies and saute until it turns golden brown. Add a tbsp of Ginger Garlic paste, pinch of Turmeric Powder, a tsp of Red Chilli Powder, 1/2 tsp of Coriander and Cumin Powders each. Mix well and add a finely chopped Tomato to the pot. Combine well and keep stirring to avoid sticking to the bottom of the pot. When the mixture turns mushy, add 1 1/2 tsp of Salt, the soaked rice + water and mix well.

Close the lid and the valve and cook on high pressure for 10 minutes. Quick release the pressure once done. Fork the rice gently.

In the meantime, heat a tsp of Oil in a saute pan and add a pinch of Red Chilli powder and Salt to it. Immediately add the slit Eggs to the pan and stir them around for 2 minutes. Remove from heat and add the eggs to the Rice.

Serve the rice along with the egg after garnishing with some Mint or Cilantro leaves. Pair it with Onion Raita or plain yogurt. 

Kodiguddu Munagakaya Kura (Egg in Drumsticks Gravy)

Eggs - Hard boil 6 Eggs and make slits in them. Drizzle a tsp of Oil in a pan and roast them for 1-2 minutes. Sprinkle a pinch of Turmeric Powder, toss and remove them from heat to keep aside. 

Prep - In the same pan, add chopped pieces of 3 Drumsticks and toss them for a minute. Remove and keep aside.

Curry - Add a tsp of Oil and splutter ½  tsp of Mustard Seeds, a torn Red Chilli, 3-4 crushed Garlic Cloves and few Curry Leaves. Add 2 finely chopped Onions and sauté till they turn transparent. Add a tsp of Red Chili Powder, ½ tsp of Coriander Powder, Salt to taste; combine. Now add a large chopped Tomato, drumstick pieces and cook for 2-3 minutes, combining them often on medium heat. Add the eggs and combine. Cover cook on low heat for two minutes. Add 2 cups of Water, increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms thick gravy, approx 10-12 minutes. Garnish with fresh Coriander leaves and serve with hot steamed rice.

Kodiguddu Kurma (Egg Kurma)

Boil 5-6 Eggs, peel and make 2-3 slits to them.

Masala Paste - Dry roast ¾ tsp of Fennel Seeds, 1 tsp Poppy Seeds, 1” Cinnamon, 1 Cardamom, 2 Cloves, 4-5 tbsp of grated fresh Coconut, 5-6 Cashew nuts for 2 minutes and grind to a coarse paste.

Heat a tbsp of Oil in a pan;  add and saute 2 finely sliced medium Onions till transparent. Add a tsp of Ginger Garlic paste, 8-10 Fresh Mint Leaves and saute for 5 minutes. Add chopped Curry Leaves, a tsp of Red Chilli Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder, Salt to taste and combine. Add a finely chopped Tomato and saute for 4-5 minutes. Add the ground masala paste and cook for 7-8 minutes, stirring in between to prevent it sticking to the pan. Add the boiled eggs and cook for 3-4 minutes. Add 2 cups of water and cover cook on low heat till the gravy thickens. Remove from heat and serve warm with Pulao / roti / white rice.

Kodiguddu Vepudu (Boiled Egg Fry )

Boil 4 Eggs, peel and quarter them.

Heat ½ tbsp of Oil in a pan, saute few Curry Leaves, 2 slit Green Chillis, ¼ tsp minced Ginger and 1 sliced Large Onion for 4-5 minutes. Add a pinch of Turmeric Powder, pinch of Methi Powder, pinch of Cumin Powder, ½ tsp of Coriander Powder, ¼ tsp of Red Chilli Powder, pinch of Garam Masala Powder and Salt to taste. Add ½ tsp of Kasuri Methi (dried Fenugreek Leaves) and combine. Place the quartered boiled eggs and cook on low heat for 3-4 minutes mixing in between. Cook for another minute and remove from heat.

Garnish with chopped Coriander Leaves and serve warm with rice.

Kodiguddu Gasagasalu Kura (Eggs in Poppy Seeds Gravy)

Eggs - Boil 5 Eggs and de-shell when cooled. Make 3 length-wise slits on each of them. In a pan, heat 1 tsp of Oil and roast the eggs till brown on the sides. Keep aside.

Preparation - Roast 3 tbsp of Poppy Seeds (gasagasalu) in a dry pan and ground to a paste / powder by adding few tbsp of water, if needed.

Gravy (Kura) - In a pan, add 2 tsp of Oil and saute 1 tsp of Mustard Seeds and ½ tsp of Cumin Seeds till they splutter. Add 1 tsp of Ginger Garlic Paste and saute for a minute. Add 1 tsp of Red Chilli Powder, a pinch of Turmeric Powder, Salt to taste, 1 tsp of Coriander Powder, pinch of Roasted Fenugreek Powder, pinch of Roasted Cumin Powder and mix well. Add 2 cups of Water and cook for 3-4 minutes till it comes to a boil. Add the prepared powder/paste, 1 tbsp of Jaggery / Sugar, 1 tbsp of Tamarind Paste pulp and cook on medium heat for 3 minutes. Cover cook on medium heat for 5 minutes and keep stirring in between. Add the roasted eggs and cook on low heat for 15 minutes or tilhe gravy turns thick. Garnish with few Coriander Leaves and serve with white rice.

Egg Puffs with Onion Gravy

Pastry Sheets - Thaw a Puff Pastry sheet for atleast 30 minutes and cut into 6 squares each approximately about 3.5 inches wide by 5 inches long.

Eggs - Boil and cut 4 hard boiled Eggs into halves, lengthwise. Keep aside.

For Onion Masala - Heat a tbsp of Oil in a pan, toss a clove of Garlic - minced, 1 tsp of Cumin Seeds and 1 medium Onion - cut into thin slices, saute until golden brown on low heat. Then add Salt to taste, 1/8 tsp of Turmeric Powder, ½ tsp of Garam Masala and 1 tsp of Red Chilli Powder. Mix well and add few Cilantro Leaves. Place a spoonful of onion masala in the middle and then a halved egg, cut side down. Fold the two ends of the strip, so that it encloses the egg. Seal the edges by applying very little water.

Preheat oven for 375 F and bake for about 15-25 minutes. Serve hot with ketchup!

Bagara Anda Masala (Egg Curry)

Masala Paste - Dry roast 1½ tbsp of Sesame Seeds and 1 tbsp of Poppy Seeds (optional) for 4-5 minutes and grind them along with 1 tbsp of Fresh Coconut and 1½ tbsp of Roasted Peanuts to a fine paste adding some water. Keep aside.

Eggs - Shell and slit 6 Eggs after boiling them for 15 minutes in water. Heat 2 tsp of Oil in a pan, fry the eggs for 2 minutes and keep aside.

Curry - In the same pan, add ¼ tsp of Cumin Seeds and let them splutter, add a pinch of Fenugreek Seeds, 8-10 Curry Leaves, 1-2 Dry Red Chili, 4 slit Green Chilies and 4 chopped Garlic cloves, fry for 20 seconds and add the ground paste along with ½ cup of Water. Sauté till oil separates i.e approx 7-8 minutes on medium heat and stirring it constantly. Now add ½ - ¾ tsp of Chili Powder, pinch of Turmeric Powder, 1 tsp of Coriander Powder, ½ tsp  of Cumin Powder and sauté again for 30 seconds. Add the boiled eggs and mix well. Add 1½ tbsp of Tamarind Paste and let it cook covered for 4-5 minutes. Now add 1 cup of Water, Salt and cover-cook on medium flame for about 10-12 minutes. Add ¼ tsp  of Garam Masala Powder (optional) and serve hot with white rice or roti.

Egg & Chicken Omlette

Veggies - Peel and chop an Onion, finely and keep aside. Roast 1/4 Red Bellpepper and finely chop it, keep aside. Wash and chop 2-3 Basil Leaves, a tsp of Parsley and keep aside.

Egg Mixture - Mix Salt to taste, 1 tsp of Red Chili Powder and 1/2 tsp of freshly ground Black Pepper and 2 tbsp of Half and Half / Milk. Add 2 Eggs and whisk it till the yolks are blended thoroughly. Add the veggies, 1 tbsp of Parmesan / Cheddar Cheese, 1 tbsp of Cooked Chicken cubes (optional) and mix well.

Omlette - Spray the pan with 2 tsp of Oil and pour the egg mixture, cook on each side for 4 minutes.

Serve it like a sandwich between 2 Bread Slices.

Spanish Omlet

Veggies - Wash, peel and chop the 2 large Potatoes into even sized pieces and boil in lightly salted water until tender. Clean and slice ½ cup of Button Mushrooms into small pieces(optional). Chop a medium Onion, a Capsicum, a Tomato and keep aside. Wash and finely chop 2 tbsp of Parsley and 2 tbsp of Coriander Leaves, keep aside.

Eggs - Beat the 6 Eggs in a bowl, season with Black Pepper and Salt as needed. Add ½ cup of shredded Cheddar Cheese, Parsley and mix well.

Omlet - Heat 2 tbsp of Oil in a frying pan, add onion and cook for 3-4 minutes to soften. Add the mushrooms, tomatoes, capsicum, coriander and cook for 5 more minutes until the mushrooms are tender. Drain the potatoes well, then slice into smaller cubes if needed. Add the potatoes followed by eggs. Cover with a lid and cook it on medium heat. When one side is done and fluffed. flip it over and cook for another minute.

Serve hot with ketchup after cutting the omelet into wedges. Garnish with chopped Coriander.

Egg Fried Rice

Veggies - Peel and chop a Carrot finely. Finely chop handful of Beans and keep aside. Boil ¼ cup of Peas and keep aside. Finely chop 4 Spring Onions and seperate the whites from greens.

Fried Rice - Heat 2 tbsp of Oil in a pan, add finely chopped 3-4 Garlic pods and fry for a minute. Then add the carrot, beans, peas and fry for 2 – 3 minutes mixing regularly. Add spring onion whites and fry till the onion pieces are translucent. Break open 3 Eggs and fry until they are scrambled. Add ¼ tsp of Ajinomoto (optional), 1 tsp of Soya Sauce, Salt to taste, 2 tsp of Pepper Powder and mix well. Add 1½ cup of Cooked Rice and fry for 2 – 3 minutes. Now add the spring onions greens and fry for 2 – 3 minutes.

Serve hot.

Egg Frittata

Preheat the oven on broil.

Veggies - Wash, peel and cube a Potato. Boil the potato cubes along with ½ cup of Peas.

Eggs - Beat 4 Eggs lightly in a bowl. Add 1 tbsp Water and 1 tsp of Hot Sauce and keep aside.

Frittata - Heat 1 tbsp Oil in a heavy-bottomed skillet. Add finely chopped Garlic clove, finely chopped Onion and 4 finely chopped Green Chilies and saute over medium heat for 5 minutes. Add finely chopped Tomato, boiled veggies, ½ tsp of Cumin Powder, ½ tsp of Coriander Powder and 1 tbsp of chopped Fresh Cilantro and continue to cook over medium heat, stirring frequently. When the mixture is well blended, season with Salt and ½ tsp of Chili Powder and saute for few minutes. Add the beaten eggs to the veggie mixture, cover and cook over low heat for 4-5 minutes, or until the underside is golden brown. Sprinkle 4 tbsp Cheese over the omelet and cook briefly under the preheated broiler until the cheese has melted and the top of the omelet is set. Slide out of the skillet, cut into wedges and serve immediately.

Methi Anda Curry (Fenugreek Leaves - Egg Curry)

Eggs - Boil 4 large Eggs in a pan filled with water for 20 minutes. After cooling, shell the eggs and make 3 - 4 slits halfway on them. Keep aside.

Spices - Heat 2 tbsp Oil in a saute pan. Once hot, add 1 tsp Cumin Seeds, 2-3 Cardamom Pods, 3-4 Cloves and 3-4 Peppercorns. Toss them till they start to sizzle and pop.

Veggies - Take a medium-sized Onion and 1-2 Green Chilies and finely chop them. Add them to the saute pan and fry till browned. Clean and chop a large Tomato and a cup fresh Fenugreek Leaves and add them to the pan too.

Spice Powders - Add Salt to taste, ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, ½ tsp of Coriander Powder and ½ tsp of Cumin Powder to the pan and mix well. Cook till the tomatoes are pulped and the oil comes out from the sides.

Curry - Beat 1 tbsp Yogurt in a cup of water and add it to the pan. Stir till the mixture is mixed well with the onion-tomato mixture. Allow it to come to a boil, and then add the slit boiled eggs to the gravy. Let simmer covered for a few minutes till eggs get infused with all the flavors. Remove from heat.

Serve hot with rice or rotis.

Egg Balls Masala

Egg Balls:
4 Eggs
1 Onion, finely chopped
Salt to taste
1/8 tsp Turmeric Powder
1/8 tsp Red Chilli Powder
1/8 tsp Garam Masala
1 Green Chilli, finely chopped
8 – 10 Curry Leaves, finely chopped
4 tsp Corriander Leaves, finely chopped

Gravy:
1½ tbsp Oil
2 Onions, finely chopped
2 Tomatoes, finely chopped
Salt to taste
1 tsp Turmeric Powder
2 Green Chillies, finely chopped
½ tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Garam Masala
¼ tsp Cumin Powder
Few Curry Leaves, finely chopped
Few Corriander Leaves, finely chopped
1 tsp Ginger Garlic Paste

Egg Balls: Break open the eggs and mix all the other ingredients. When they are well blended, keep a gunthaponganalu pan on the stove. When the pan is hot, add oil and pour just to fill half of the hole. Cover and cook in slow heat for 2 - 3mins. Turn over and cook for 2 mins. Remove and leave it aside
Gravy: In a pan add oil, when the oil is hot; add the onions and green chillies. Fry till they are transparent, then add the tomatoes and ginger garlic paste. When the raw smell goes add the salt, turmeric powder, corriander powder, red chilli powder, cumin powder, garam masala powder. Fry till the raw smell goes and the masala is well cooked and smashed. Add water if necessary. Add the curry leaves and coriander leaves. Cook for 4 - 5 mins. Add the egg balls and mix well and cook in low flame for 2 mins. Serve hot with rice / roti's.

Egg Dum Biryani

Rice - Cook 2½ cups of Basmati Rice in 5 cups of Water along with 2 Bay Leaves, 3 Cloves, 1" inch of Cinnamon, 5 Cardamoms, 1 Marathi Mogga / Star Anise, 6-7 Mint Leaves, ½ tbsp of Oil and ¾ tbsp of Salt till half cooked. Strain the water and spread the rice on a large wide plate. Allow cooling. 

Biryani Masala Powder - Ground 4 Cloves, ½″ Cinnamon, 2 Cardamom, ¼ Star Anise, ¼ tsp Shahjeera and 5 Peppercorns to a fine powder.

Gravy - Heat 1½ tbsp Oil + 1½ tbsp Ghee in a pan, add 2 large sliced Onions, sauté for 8-10 minutes till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add 5 slit Green Chilies, a tbsp of chopped Mint Leaves, a tbsp of chopped Coriander Leaves and ½ tbsp of Ginger Garlic Paste and sauté for 2 minutes. Add ¼ tbsp of Red Chili Powder, ½ tbsp of Coriander Powder and biryani masala powder and Salt (just enough for the egg masala) and combine well. Add a small chopped Tomato and sauté for 3 minutes. Add 4-5 hardboiled, peeled and slit Eggs and sauté till well coated with the masala. Add ¾ cup of thick Yogurt and combine. Cook for 5 minutes till oil separates. Add 2 tbsp of Lemon Juice and combine. Remove from heat and keep aside.

Biryani - Take a wide deep pan to prepare the biryani and coat with some oil, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
Spread the remaining rice over the egg masala layer, drizzle ½ tbsp of Ghee over the rice, add the caramelized onions, Coriander leaves and place the lid. Cook on medium high heat for 5 minutes. Cook on low heat for 15 minutes. Remove from heat and let it stand for 5 minutes. Remove lid, combine gently and serve hot with raita and curry.

Egg Burji with Toast (Scrambled Egg with Toast)

Egg Mixture - Beat 3-4 Eggs with 1 tbsp of Milk and Pinch of Salt. Keep aside.

Scrambled Egg (Egg Bhurji)- Heat 2 tsp of Butter / Oil in a pan. Add 3 tbsp of Minced Onions, 3 tbsp of chopped Green Bell Pepper, 1 Jalepeno or 1/8 tsp of Chilli Flakes, 2 tbsp of Grated Carrots and saute until they soften. Add ¼ tsp of Turmeric, ½ tsp each of Cumin Powder and Coriander Powder, Pinch of Garam Masala, 2 tbsp of Chopped Coriander Leaves and combine for a minute. Add 3 tbsp of Chopped Tomato and saute for 3 minutes. Add the beaten eggs and keep stirring until it's almost dry.

Serve hot, sprinkled with a dash of Lemon Juice, 1 tbsp of chopped Spring Onions, chopped Coriander Leaves and with bread toast.

Kodiguddu Pulusu (Eggs in Tamarind Gravy)

Eggs - Boil 6 Eggs, peel them and make slits along the length of each egg. Lightly fry them in a tsp of Oil with a pinch of Turmeric Powder for 5 minutes.

Gravy - Heat 2 tbsp of Oil, crackle ¼ tsp of Mustard Seeds and a pinch of Fenugreek Seeds. Add few Curry Leaves, 3 crushed Garlic Cloves and fry for 1-2 minutes. Add 2 Onions, finely chopped, 4-5 Green Chillies, slit and saute till golden brown. Add 1 tsp of Red Chili Powder, Big pinch of Turmeric Powder, ¾ tsp of Coriander Powder, ¼ tsp of Cumin Powder, mix well and saute for few seconds. Add a chopped Tomato (optional) and saute for 4-5 minutes. Mix in 2-3 tbsp of Tamarind Paste, 2 cups of Water and bring to a boil. Add Salt to taste, ½ tsp of Sugar, ½ tsp of Garam Masala, reduce heat and let it simmer for 2-3 minutes. Add the eggs and let them cook in the gravy for 10 minutes or till the required gravy consistency is got.

Garnish with chopped Coriander Leaves and serve hot.