egg pulaoEggs are among the most nutritious foods on the planet. A whole egg contains all the nutrients required to turn a single cell into a baby chicken. Here some delicious and healthy recipes of egg which you can make at your home to give a healthy and tasty diet to your children.


egg pulao

Egg Pulao Recipe is the delicious Indian Egg Dish which is made from boiled eggs and basmati rice. It can be easily made with few ingredients and enjoyed at dinner or lunch.


1 cup Basmati Rice

4 Eggs

1/2 teaspoon cumin seeds

1 green cardamom

1 star aniseed

2 peppercorns

1 onion, finely chopped

1 bay leaf

2 tomatoes, fine chopped

2 green chilies, fine chopped

1 teaspoon ginger-garlic paste

1/2 teaspoon red chili powder

2 tablespoon yogurt (curd)

1/2 teaspoon turmeric powder

1 teaspoon crushed kasuri methi (dry fenugreek)

1 tablespoon oil

1 teaspoon tandoori chicken masala or garam masala powder

Few coriander leaves, chopped

Few mint leaves, chopped

1 tablespoon fried brown onions (for garnishing)

2 cloves

Salt to taste

Recipe- Soak 1 cup basmati rice in 2 cups of water for 20 minutes. Boil with some salt, drain and keep aside. Make the onions brown. Keep it ready aside, as it will be used for garnishing this Pulao. Boil 4 eggs in water, cool down and then deshell them. Cut each boiled egg in 2 pieces and keep aside.

Heat 1 tbsp oil in a deep shaped vessel and add 1/2 teaspoon cumin seeds, 1 star aniseed, 1 green cardamom, 2 cloves, 2 peppercorns and 1 bay leaf. Saute for a few seconds, till the cumin seeds starts spluttering.

Now add 1 fine chopped onion along with 2 fine chopped green chilies. Saute for a while and quickly stir in ginger-garlic paste.

Cook on a low flame, till the onion turns little brown and then add 2 chopped tomatoes. Mix well and leave to cook for 2-3 minutes on low flame, till the tomatoes turns mushy and little watery. Now add 2 tbsp yogurt and mix well. Cook for one more minute. Mix in red chili powder, turmeric powder, tandoori masala powder and salt to taste. Carefully place the pieces of boiled eggs. Now stir gently and add boiled rice. Spread little oil all over on rice. It gives a nice texture to the Pulao. Finally garnish it with some brown onions, coriander leaves and mint leaves. Mix slowly and cover the vessel. Leave to cook on low flame for a couple of minutes. Egg Pulao is ready to serve with Salad and Raita or enjoy as it is.



Keema is traditionally a flavorful minced meat dish said to have originated in Persia but extremely popular in the Indian sub-continent.


Oil – 2 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Black Cardamom – 1
Green Cardamom – 2
Whole Cloves – 2
Onion – 1 large, finely chopped
Ginger – 2 tsp, minced
Garlic – 2 tsp, minced
Green Chilies – to taste, finely chopped
Turmeric Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Tomatoes – 2 large, pureed
Hard Boiled Eggs – 6, peeled and grated
Frozen Green Peas – 1/2 cup
Garam Masala – 1/2 tsp
Water – 1/2 cup or little more
Cilantro – finely chopped for garnishing

Recipe- Heat Oil in a medium non-stick pan on medium heat.  Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds. Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently. Add Ginger and Garlic, mix well and cook uncovered for another 5 minutes until Onions turn brown and oil starts to separate from the mixture.
Add Green Chilies and Tomatoes, mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between. Remove cover and continue to cook until oil starts to separate from the mixture again. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well.
Add grated hard boiled eggs, salt and a little water and mix well.
Add Green Peas (cooked in the microwave for 1 minute with a little water) and Garam Masala and cook for 2-3 minutes. Garnish with fresh Cilantro. Your dish is ready.


egg paratha


2 cups wheat flour

7 eggs

1 tbsp ghee

1 small onion, finely chopped

1 small tomato, finely chopped

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon cumin seeds

1/2 tsp black pepper powder

2 green chilies thinly chopped

Few coriander leaves, finely chopped

Cooking oil

Salt to taste

Recipe-Beat 6 eggs in a bowl and add 2 fine chopped green chilies, 1/2 teaspoon black pepper powder, chopped onion, tomato, few chopped coriander leaves and salt to taste.

Mix it well and keep aside.

Now take a big bowl and mix wheat flour, 1/2 teaspoon red chili powder, turmeric powder, cumin seeds, ghee, coriander leaves and salt to taste. Also beat one egg in it.

Knead a smooth and pliable dough with help of water.

Heat tawa on high flame and make 6 equal sized balls from the prepared dough. Take one ball or portion and make a small roti out of it. Apply little oil, fold and roll again just like we roll Indian chapatti.

Drizzle few drops of oil on heating tawa, reduce the flame and place the rolled out roti in it.

Cook for 2 minutes and then spread some mixture all over on it. Spread only the egg mixture of one egg, so that we should be able to make 6 egg parathas out of it.

Cook on low flame till the paratha become fluffy and golden brown in color.

Fold and flip it. Cook from another side as well for 1-2 minutes.

Once the egg paratha is cooked well, that is when it is browned well, the egg mixture has also browned and cooked like an omlette, then the parathas are done.

Your egg paratha is ready. You can cut into some pieces just before serving.