Archive for ‘Egg Recipes’

August 17, 2012

Kodi Guddu Pulusu / Eggs in tamarind gravy – Andhra Style

                             Kodi Guddu Pulusu – a tangy flavored egg curry is widely prepared in Andhra. In the initial days of blogging, I’ve posted North Indian Egg Curry without using tamarind . The one posted now tastes different as the eggs are cooked in rich tamarind gravy. Here goes the recipe for another classic dish from Andhra .  

Preparation Time : 15 min

Cooking Time : 30 min

Serves : 4


1. Eggs – 4 to 6  (I used 4 eggs as I wanted more gravy and less eggs . Boil the eggs and keep aside).

2. Tamarind -1 big lemon sized (soak in warm water for some time and extract pulp completely )

3. Seasoning:

Mustard seeds / aavalu – 1/4 tsp

Crushed garlic – 4

Menthulu / fenugreek seeds – big pinch,

Curry Leaves – few

4. Onions chopped finely – 2 (1 big n 1 medium)

5. Tomato ,finely chopped – 1 medium sized

6. Green chillies – 3 to 4 , slit lengthwise

7. Red chilli powder – 1 tsp (can increase a little as per your spicy level)

8. Turmeric powder – a big pinch

9. Coriander powder  / Dhaniya powder- 3/4 tsp

10. Cumin powder / Jeera powder – 1/4 tsp

11. Sugar – 1/2 tsp

12. water – 2 cups

13. chopped coriander leaves for garnish

14. oil – 3 tbsp


Firstly , slit the eggs on the sides slightly and fry them in lil oil adding pinches of turmeric. Keep aside.

In another vessel, heat oil and add mustard seeds . Once they start to dance add the fenugreek seeds , crushed garlic and curry leaves and let it fry for  6 to 7 seconds.

To this add the chopped onions , green chillies and fry till transparent.

Then, add red chilli powder, dhaniya powder, turmeric , and jeera powder, mix well and saute for few seconds. Add chopped tomatoes and allow it to cook for 5 to 6 minutes.

Add tamarind extract and 2 cups of water and bring to a boil.  Lower the flame and add salt ,sugar and the fried eggs . Allow it to get well cooked in the tamarind gravy for about 15 minutes or till done. Once you get the required consistency add few chopped coriander leaves(save some for the final garnish) and mix well . Switch off the flame and before serving garnish with the remaining chopped coriander leaves.

Serve hot with rice…it taste yummy !

June 6, 2012

French Toast

French Toast or Bombay Egg Toast as it is usually called was one of my favorites during school days. Later on gave it a miss as it is high in calories. Finally, after years I made this French toast for breakfast today along with sprouts salad and mango juice. All it takes is jus 10 minutes to prepare !

Preparation Time : 5 min
Cooking Time : 10 min
Serves : 5 slices
1. Eggs – 2
2. Sugar  – 2  1/2 tbsp
3. Salt – a pinch
4.Vanilla extract – 1/8th tsp
5. Bread – 4 to 5 slices
6. Whole milk – 1/8th cup
Beat the eggs and add sugar,milk,salt and vanilla extract. Mix well.
Heat a pan on medium heat .
Dip the bread slice in the egg mixture for about 20 to 30 sec on each side.
Add lil butter on the pan and cook the slice on both sides till it turns golden brown.
June 28, 2011

Caramel Egg Pudding


1. Unboiled Milk – 3/4 litre

2.Eggs – 4

3.Sugar – 10 to 12 tbsp

4.Caramel – 2 tbsp sugar to be heated.

5.Vanilla Essence – 1tsp


1. Add eggs and sugar, beat it till soft. Add milk and beat it till the mixture is blends well.

2. Preparation of caramel:

Take a dry vessel and add 2tbsp of sugar. Heat it and simultaneously keep mixing it till it

melts into an attractive dark brown color. Then immediately spread it in the vessel as shown. Do not delay in starting to spread the caramel as a little delay also will harden the caramel.

Caramel for egg pudding

3.Add the blended egg mixture into the caramel bowl ,cover it with a lid and pressure cook for 3 whistles.

4. Allow the pudding to cool and refrigerate it. Once done, turn the pudding bowl upside down and transfer the pudding carefully into a serving bowl. Serve cool.

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June 10, 2011

Egg Curry (without tamarind)

1.Boiled eggs – 4
2. Onions – 2 (chopped)
3. Tomatoes – 2 (finely chopped)
4. Tomato puree / Sauce – 3 tsp
5. Garlic cloves – 2 (chopped).
6. Ginger paste- 1 1/2 tbsp.
7. Green Chillies – 3 or more (chopped)
8. Salt – as required.
9. Turmeric powder – 1/4 tsp
10. Red chilli powder – 1 1/2
11. dhaniya powder (coriander powder) – 1 tsp.
12. oil
13. Garam masala powder – 1/4 tsp
14. water – 1 1/2 cup.


 Heat oil in pan on medium heat. Add garlic, ginger paste,onions and fry till they turn brown. When they turn golden, add dhaniya powder, salt, red chilli powder, turmeric powder and fry for a minute. Add tomatoes and fry again for some time.
Add tomato puree/sauce, stir well and fry till the oil leaves the sides. Add the chopped green chillies.
Add water and lower the flame to SIM for abput 10min. Then, again turn the heat to medium. Cut the egss in half, and add to the gravy. Stir it slowly so that it gets dipped into the gravy.
Cook the egg curry for about 5min and turn off the flame.
Garnish with coriander leaves.
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