How To make Eggs Curry
6 Eggs; hard boiled
1/4 c Almonds; slivered
2 tb Diet margarine;
1 Onion;
1/2 c Celery; chopped fine
1 1/2 tb Arrowroot;
1 ts Salt
1 1/2 ts Curry powder;
2 c Nonfat milk;
4 sl Toast;
Thinly slice shelled eggs. Brown almonds in margarine until golden brown. Remove; drain on absorbent paper. In same pan saute onion and celery until golden; stir in arrowroot, salt, and curry powder; stir in milk slowly. Cook, stirring constantly, strring constantly, until thick and smooth. Stir in slice egg, heat to boil. Place a slice of toast in the bottom of each of four individual, headed casseroles. Divide eggs evenly over the toast; sprinkle with almonds. Food Exchange per serving: 1 brEAD/STARCH EXCHANGE + 1 1/2 MEDIUM-FAT EXCHANGES + 1/2 FAT EXCHANGE + 1/2 NONFAT MILK + 1/2 VEGETABLE EXCHANGES CAL: 275 Source: Recipes for Diabetics by Billi Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master. NOTE: Egg subatitue could be used with.
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Ingredients
------------------
oil -2 tbsp
Onion -2
green chilli -3
few curry leaves
ginger garlic paste -1 tbsp
Tomato -2
Coriander powder -1 tbsp
chilli powder -1/2 tbsp
Turmeric powder -1/4 tsp
salt
water -1 cup
Garam Masala powder -1/4 tsp
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Egg Curry Recipe | अण्डा करी | How To Make Egg Curry | Yummy Food World ???? 99
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HOW TO MAKE EGG CURRY
VIDEO RECIPE FOR EGG CURRY
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Ingredients for EGG CURRY are:
Recipe for 6 Boiled Eggs
Fresh Green Chilli chopped: 1 Table spoon
Cardamom and Cloves : 2-4 pieces each
Red chilli powder: 1 Table spoon
Curry powder: 1 Table spoon
Ginger and Garlic chopped: each 1 Table spoon
Salt as per your taste
1/2 table spoon turmeric powder
1/2 table spoon garam masala
1/2 table spoon cumin seeds + 2 tej patta (bay leaves)
2 table spoon oil
2 tomatoes chopped
1 onion chopped
EGG CURRY VIDEO RECIPE (KIDS as well as ADULT LOVING FOOD)
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MUGHLAI EGG CURRY RECIPE | SHAHI EGG CURRY | HOW TO MAKE SHAHI EGG CURRY | ANDA MASALA CURRY RECIPE
MUGHLAI EGG CURRY RECIPE | SHAHI EGG CURRY | HOW TO MAKE SHAHI EGG CURRY | ANDA MASALA CURRY RECIPE
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RESTAURANT STYLE EGG GRAVY | RESTAURANT STYLE EGG MASALA | EGG CURRY BY SPICE EATS
Restaurant Style Egg Gravy | Restaurant Style Egg Masala | Egg Masala Curry | Egg Masala Gravy | Egg Curry | Egg Masala | Egg Curry by Spice Eats | Dhaba Style Egg Masala | Anda Curry | Anda Masala
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Restaurant Style Egg Gravy:
- Boiled and shelled eggs- 6
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1/4 tsp
- Cumin seeds- 1 tsp
- Green Chillies, chopped- 1-2
- Onions, fine chopped- 2 medium (total around 150 gms)
- Ginger, crushed- 1.5 tsp
- Garlic, crushed- 2 tsp
Curd/Yogurt Spice Mix:
- Whisked Curd/Yogurt- 4 tbsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp
- Tomato Purée- 5 tbsp
- Kasuri Methi (Fenugreek leaves), roasted and crushed- 1 tsp
- Salt- 1 tsp
- Refined Oil- 3 tbsp
Preparation:
- Boil and shell the eggs. Add the turmeric and red chilli powder and mix it to coat the eggs.
- Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.
- Chop the onions & the green chillies. Peel and crush the ginger and garlic.
- Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.
- Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.
Process:
- Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chillies and give a mix.
- Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
- Now add the crushed ginger and garlic and fry on low heat for 2 mins.
- Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
- Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
- Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked.
- Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
- Take the fried eggs, make 2 cuts on each and add into the gravy.
- Add 50 ml water and cover & cook on low heat for 3 mins.
- Serve with rice or roti.
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