Tomato egg fried rice, egg dhal curry & an evening snack..!!

Name: Tomato egg fried rice, egg dhal curry & an evening snack..!!
Prep time: 1 h
Cook time: 1 h 38 min
Total time: 2 h 38 min
Yield: 4
Cuisine: En
Ingredients: Tomato - 1 finely chopped,; Eggs - 2; Beans & carrot - 1/2 cup finely chopped/grated,; Spring onions - 1 string finely chopped,; Ginger-garlic paste - 2 teaspoon; Basmati rice - 2 cups Cooked with salt and cooled,; Green chilly - 2 chopped finely,; Salt - as needed,; Ajinamoto - a pinch(Optional),; Turmeric powder - 1 teaspoon; Oil - as needed,; Fresh black pepper powder - 1 teaspoon; Eggs - 3; Toor dhal - 1/2 cup,; Split moong dhal - 1/4 cup; Onions - 2 finely chopped; Tomato - 1 finely chopped; Turmeric powder - 1 teaspoons; Red chilly powder - 3 teaspoons; Coriander powder - 4 teaspoons; Fennel/Saunf - 3 tsp crushed,; Curry leaves - 2 strings,; Tamarind juice - 1/4 cup,; Ginger-garlic paste - 1 teaspoons; Coconut paste - 3 teaspoons; Salt - as needed,; Oil - as needed,; Cilantro - for garnish.; All purpose flour/Maida - 11/2 cup,; Baking soda - 1 pinch

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Main Dish

Easy

2 h 38 m

Some recipes very delicious, yummm, treat you.

Preparation

Preparation1 hour

Cook time1 h 38 m

1)Tomato Egg Fried Rice:
Heat oil in pan, scramble the eggs with turmeric powder, salt and saute well till done and keep aside. In the same pan, add oil if needed and fry the beans, carrots, spring onions, ajinamoto and a little salt till the veggies are tender and cooked. Remove and keep aside. In the pan, add oil and put the tomatoes, ginger-garlic paste, salt and saute well till the raw smell goes and get mashed. Now add the rice and mix well till all the masala gets coated well in the rice. Add the scrambled eggs and fried veggies and mix well. Adjust salt and sprinkle the pepper powder and mix well.
2)Egg Dhal Spicy Curry:
Soak the toor and split moong dhal in water for one hour. Grind the soaked dhal in a blender coarsely and take in a bowl. Add the eggs, chopped 1 onion, 1 tsp chilly powder, 1/2 tsp turmeric powder, little crushed fennel seeds, curry leaves 1 string, salt and mix and beat well. In a tawa, make little thick pancakes out of this egg-dhal mixture and cook by flipping both sides till golden brown. Cut it in to small pieces and keep aside. In a kadai, heat oil saute the remaining fennel seeds, onions, ginger-garlic paste,curry leaves till they turn transparent. Now add the tomatoes, turmeric powder, chilly powder, coriander powder, salt and saute till the raw flavour goes and the tomatoes get mashed. Add the coconut paste and saute well. Add enough water and tamarind juice and leave to boil. Adjust taste and simmer till the curry thickens and the oil floates on top. Simmer and put the egg pieces in to the curry and leave for 5mins. Garnish with cilantro and serve.
3)Onion samosa:
In a bowl mix the flour, salt, soda, water in to a soft dough. Cover with a wet cloth and keep aside for 1/2 an hour. Heat oil in kadai, add the onions, salt and saute well till the onions turn transparent and soft. Add the red chilly powder, turmeric powder, cumin powder and saute well till the raw flavour goes. Mix well and keep aside. Take small ball of the dough and make small round chappathis, cut it in to two. With one half-circle, wet the corners with water and fold it in to a cone. Fill with the onion masala, seal the other end well. Repeat for rest of the dough. Make sure all the corners are sealed well. Heat oil in kadai, and fry the samosas carefully on all sides till they turn golden brown.