How to proceed
Hard boil eggs and shell them. Grind onions, ginger and chillies to a paste. Heat ghee in a pan and fry the onion-ginger paste for a minute. Add whole shelled eggs and fry till the onion paste turns pale brown. Add cream, milk and salt. When milk starts to boil, add coriander and let the curry simmer on low heat till the gravy thickens. Remove from heat and split eggs into halves. Sprinkle garam masala and serve hot with tandoori roti.
 

When was the last time you slid a perfect, unbroken omlette onto the breakfast plate? Maybe a month or two ago! What with luck wearing thin when one has to perfect this egg wonder. You can now create that perfect egg fantasy with these few handy hints:

• It is best to separate egg whites from yolks in clean bowls. Beat egg whites till they turn frothy and white.
• Adding a teaspoon of water to the egg white and beating it again will make the mix stiff (adding a pinch of baking powder to the mix will also make the omelette rise).
• Add seasoning (salt and pepper) to the egg yolks and beat them stiff. Fold the yolk mix into the egg whites taking care to retain the fluffiness of egg whites.
• Adding a bit of flour to the eggs enhances the taste of the omelette.
• Further addition of a ½ teaspoon of baking powder will make it 'rise' even more, though this is not strictly required if you have beaten the egg whites properly.
• Heat the oil/butter in a heavy bottomed pan/tava and spread the beaten eggs' mix in it. Cook on low heat.
• Flip the omelette cover and cook on low heat.
• To check if the omelette is done insert a fork in the centre. If it comes out clean, the omelette is done.
• Add finely chopped capsicum or grated cheese to the omelette and fold over.
To fold the omelette make incisions on either side of the omelette and fold it. Fold along these lines.
 

This is a great brunch idea for lazy Sunday mornings, try them!

You will require
• Eggs: 3-4 nos
• Green chilies: 3 tbsp (chopped finely)
• Tomato: 1 nos (chopped finely)
•  Red chilly powder: ½ tsp
• Cheese: 3 slices
• Corn: 3 nos (grated) or I cup
• Water: 7 tbsp
• Salt per taste
• A dab of butter

Method
Add a part of the butter to a pan. Toss in the green chilies, corn and tomatoes and cook lightly. Sprinkle red chilly powder and salt and set aside. Beat the eggs and add water to them. Pour the mix on a heated girdle. When omelet starts setting add a bit of the batter and cover with cheese.

Let the omelet cook. Fold from sides and slip into plate.