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Ingredients: - 2 eggs hard boiled, 2 cups cooked rice, 1 onion, 2 big green chillies, ¾ tablespoon ginger garlic paste, ½ bunch mint leaves, 2 bay leaves, ½ tablespoon garam masala powder, 2 tablespoons oil and salt to taste. Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE: - Finely slice the onion and slit the green chillies into halves. Now take a pan and heat some oil. When the oil is very hot add the bay leaves and sliced onions. Sauté till the onions are golden brown. Put in the chillies and let them crackle. Put in the ginger garlic paste and sauté briefly so that it doesn't stick to the bottom of the pan. Cut the eggs into long slices and add it to the pan. Stir carefully so that the egg doesn't break. Add the garam masala and cook for two minutes. Put in the mint leaves just before turning off the flame. Now add the cooked rice and mix all the ingredients together in such a way that the egg doesn't break. Garnish with coriander leaves and fried cashew nuts and serve. 
Ingredients : - 2 cups cooked rice, 2 eggs, 2 tablespoons butter, few curry leaves, pepper and salt to taste. Preparation time :- 3 minutes Serves : - 2 HOW TO PREPARE : - Take a frying pan and heat the butter. When the butter is very hot add the curry leaves and let it crackle. Then add the eggs and scramble them. Now add the cooked rice and add pepper and salt to taste. Cook for a minute and remove from heat. Garnish with tomato sauce and serve hot.
Ingredients : - 2 cups cooked rice, 2 eggs, ¼ cup Pudina(mint) paste, 2 tablespoons chopped coriander, 5 green tomatoes, 1 big onion, 5 green chillies, ¼ teaspoon mustard, ¼ teaspoon cumin seeds, ½ teaspoon pepper, few curry leaves, 5 teaspoons oil and salt to taste. Preparation time : - 8 minutes Serves : - 2 HOW TO PREPARE : - Cut the tomato into thin long slices. Now do the same with the onion too. Make a paste of the green chillies. Now take a frying pan and heat up the oil. When the oil is very hot add the mustard and let it crackle. Then add the curry leaves, cumin seeds and pepper and sauté briefly. Put in the onions and sauté till golden brown. Now follow this with the tomatoes and sauté till the oil begins to float. Put in the green chilly paste and the mint paste and cook for two minutes. Now pour in the eggs in the pan itself and scramble it till it mixes well with the tomatoes. Cook for another two minutes and then add the boiled rice to it. Mix it all up well so that the rice is evenly coated with the gravy and cook for another three to four minutes. Remove from flame, garnish with coriander and serve. ADD THIS TO YOUR SOCIAL BOOKMARKS
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