vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Junnu Kurra

JUNNU KURRA
MOLTEN LAVA CAKE

Molten Lava Cake

Molten lava cake is simple, delicious and unique compared to other cakes. It is often coo...

CHEESY SPRING ONION PUDDING

Cheesy Spring Onion Pudding

Sweet spring onions star in a savory bread pudding, is parsley and a nutty Swiss-style ch...

CHOCOLATE MILK PUDDING WITH PALAM SUGAR

Chocolate Milk Pudding With Palam Sugar

This is kids special recipe. Coconut milk is used in this recipe that produces lauric aci...

PALAK STEAMED EGG

Palak Steamed Egg

The spinach is pureed and then cooked with steamed egg and served with roti or rice. ...

ANDE KA CURRY

Ande Ka Curry

This is north Indian style delicious spicy e??gg curry. It is served with roti and rice. ...

Idli Omlette For Breakfast

Idli Omlette For Breakfast

A simple omelette with toasted bread is the best breakfast. They make for a no-fuss meal ...

Junnu Kurra Recipe, How To Make Junnu Kurra Recipe

This is superb curry that goes with rice as well as with roti.

About Recipe

How to make JUNNU KURRA

(89 ratings)
0 reviews so far
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
JUNNU KURRA
Author : Vahchef
Main Ingredient : Egg
Servings : 2 persons
Published date : November 10, 2016


Ingredients used in JUNNU KURRA
• Salt - to taste.
• Ginger-garlic paste - 2 teaspoons.
• Green chillies - 3 numbers.
• Onions - 2 small.
• Eggs - 4 numbers.
• Redchilli powder - 2 teaspoons.
• Coriander leaves - 1 bunch.
• Milk - 3 teaspoons.
Method:
  • Take a bowl , pour milk in it and add red chilli powder and salt accordingly, to this add beaten eggs,
  • If you wish you can also add ginger-garlic paste in milk for better taste.mix it well.
  • Now pressure cook these egg mixture till two whistles.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter