Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: EGG DELIGHTS

HYDERABADI EGG BIRYANI

A lazy Christmas Eve morning and since I was planning to cook an elaborate meal tomorrow, was in no mood to make anything too much today. Just the time when a one pot meal comes to my mind, ideally a biryani! Found this recipe on relishthebite.com

hyd egg bir

This is what you’ll need

For the rice

Basmati Rice: 3 cups

Bay leaf: 1

Cinnamon: 1 ” piece

Cloves: 3

Cardamom: 2

Tomato: 1 (finely chopped)

Yoghurt: 2tbsp

Biryani Masala: 1 tbsp

Chilli powder: 1 tsp

Oil: 1tbsp

Saffron – ½ tsp dissolved in ½ cup warm milk

Ghee – 2 tbsp

To be ground for the rice masala

Cashew nuts – 6

Khus khus (poppy seeds): ½ tbsp.

Cumin seeds (jeera): ½ tbsp

Fennel seeds: ½ tbsp.

Coconut: 2 tbsp

Garlic: 4 cloves

Ginger: 1″ piece

Green chillies: 4

Mint: ½ cup (chopped finely)

Coriander leaves: ½ cup (chopped finely)

For the Egg masala

Ginger garlic paste: 1 tsp

Chilli powder: 2 tsp

Black pepper powder: 1 tsp

Besan (gram flour): 2 tbsp

Salt: 2 tsp

Boiled eggs – 6 (slice in between, leaving the ends intact)

Butter: 1tbsp

For fried onions

Onions: 2 (thinly sliced)

Cashew nuts – 6

Oil – to fry (3 – 4 tbsp)

Let’s get cooking

1. Wash and soak rice for at least 30 -40 minutes.

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For Fried onions

1. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry again. Stir in the middle so that it does not stick to the bottom. Set aside.

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For Egg masala

Mix all the ingredients under “Egg masala” with little water and add the eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs gets golden brown.

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For the rice masala

1. Grind the garlic, ginger, mint, coriander, cashews, coconut, poppy seeds, fennel seeds, cumin seeds, green chillies with a little water into a smooth paste.

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2. In a big pan, add oil or ghee and add the whole spices (cardamom, bay leaf, cinnamon, cloves)Then add the tomatoes and ground paste. Sauté till the tomatoes are mushy and the raw smell disappears.

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3. Add the yoghurt, chilli powder, biryani powder and mix well. (Move the pan away from the heat when adding yogurt which prevents it from curdling)

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4. After returning the pan back to the stove, add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes.

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5. Add the marinated eggs, fried onions and chopped coriander for garnish and cook it on a low flame for 5 minutes.

6. Drizzle the saffron and milk over the rice. Switch off the flame and keep it closed for another 5 minutes.

 7. Mix well before serving hot with a raita of your choice.
Hyderabadi egg biryani
Approximate preparation and cooking time: 1 hour
Serves: 4 to 6

EGG CHEESE TOAST

Egg sandwiches and Cheese sandwiches are something I make very often at home, especially for the children’s lunch boxes. When I came across a combination of both into one sandwich at foodsandflavorsbyshilpi.com I made note of the recipe and was sure that I wanted to try it out. Today seemed the perfect morning to make it especially since I was in no mood to cook an Indian breakfast. Quick, filling and very easy to make this recipe is for keeps.

This is what you’ll need

Eggs: 4

Bread slices: 4

Grated cheese: 1/2 to 3/4 cup

Onion: 3tbsp (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Green pepper: 1tbsp (finely chopped)

Chilli flakes: 1/2tsp

Butter: To lightly spread on each slice

Salt and pepper to taste

Let’s get cooking

1. Boil the eggs. When cool remove the shell, cut into roundels and keep aside.

2. In a bowl mix the onions, cheese, peppers, coriander leaves and chilli flakes.

3. Butter the bread slices and lightly toast them.

4. Remove and place on a baking tray lined with aluminium foil.

5. Place the egg slices on the bread slices. Sprinkle a little salt and pepper.

6. Generously spread the cheese mixture over the eggs.

7. Bake in the oven at 200 deg C for around 4 to 5 minutes or until the cheese melts.

8. Serve hot on it’s own or with ketchup.

Approximate preparation and cooking time: 30 minutes

Serves: 2

* I used big bread slices and needed one egg for each slice.

* Cheddar cheese was what I used, but you can use any other cheese too.

 

 

 

 

MASALEDAAR ANDA CURRY (MASALA EGG CURRY)

When it comes to egg curries, there are so many varieties you never get tired trying out. This one was my trial for today!

This is what you’ll need

Hard boiled eggs: 6

Onions: 2

Tomatoes: 2

Garlic: 6 cloves

Ginger: 1/4″ piece

Red chillies: 4

Coriander seeds: 1/2tsp

Cumin seeds: 1/4tsp

Cinnamon: 1/4″ piece

Cloves: 4

Peppercorns: 6

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Coriander leaves: To garnish

Oil: 2tsp

Salt to taste.

Let’s get cooking

1. Grind one onion along with the garlic, ginger, red chillies, coriander seeds, cumin sees, cinnamon, cloves and peppercorns to a smooth paste. Keep aside.

2. Puree the two tomatoes and keep aside.

3. Chop the other onion finely.

4. Heat the oil in a pan and add the add the ground onion paste. Fry well until most of the raw smell disappears.

5. Add the chopped onion and continue frying until oil leaves the mixture.

6. Add the turmeric powder and the pureed tomatoes. Fry well for another 2 to 3 minutes.

7. Add in the hard boiled eggs, along with salt and garam masala powder, along with a glass of water and bring the mixture to a boil.

8. Garnish with chopped coriander leaves and serve hot with rotis, phulkas or rice.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

EGG PUFFS

My hubbie always talks about Egg puffs from Vas Bakery, in Mangalore I thought I will try making them at home. Since the puff pastry is available ready made, it was not at all time consuming to prepare the filling and bake the puffs. A perfect evening snack with a hot cuppa! 😀

This is what you’ll need

Puff Pastry Packet: 1 (5000gms, block. I used Jus Rol)

Onions: 2

Eggs: 4

Ginger garlic paste: 1tsp

Green chillies: 3

Chilli powder: 1tsp

Coriander powder: ½tsp

Cumin powder: ½tsp

Garam Masala: 2tsp

Pepper powder: 1/2tsp

Curry leaves: Few

Tomato ketchup: 1tbsp

Salt to taste

Oil: 2tsp

Flour to dust the pastry when rolling.

Let’s get cooking

1. If frozen, the puff pastry must be thawed to room temperature before use. This takes around 3 to 4 hours.

2. Once thawed roll out into a flat sheet around half an inch in thickness, dusting with flour whenever needed. Keep aside.

3. Slice the onions and chop the green chillies finely.

4. Boil the eggs, remove the shell, cut into half and keep aside.

5. Heat the oil in a pan and add the curry leaves and onions. Saute until light brown.

6. Add the green chillies, ginger garlic paste and fry for 2 minutes.

7. Add the dry powders and the ketchup. Fry for another minute and the add the eggs.

8. Mix well, until the eggs are well coated.

9. Cut the puff pastry into 3″ squares. Place the egg in the middle along with in 2-3 spoonfuls of the mixture. Seal the edges, pressing them together. You can choose any style to put the filling in the pastry.

10. Continue with the remaining pastry sheets and place the puffs on a baking tray.

11. Bake for 15-20 minutes, or until brown on top.

12. Serve hot with ketchup.

Approximate preparation and cooking time: 45 minutes.

Serves: 4

EGG BUTTER MASALA

As much as I like eggs, and do make egg curries often, I always end up giving hubbie the yolk. Surprisingly the kids too, just like me prefer the egg white. When I stumbled upon this egg butter masala recipe on ruchikrandap.com, it was the perfect egg recipe to try out. This was because it had only the egg white. With the number of eggs I used, hubbie might get sick of eating yolks (have left them for him to eat :O :)) Quick, easy and tasty too!

This is what you’ll need

For the curry

Hard boiled eggs: 5

Butter: 2tbsp

Cumin seeds: 1/2tsp

Onion: 1 (finely chopped)

Tomato: 1 (finely chopped)

Green chillies: 2 (finely chopped)

Ginger garlic paste: 1tsp

Turmeric powder: 1/2tsp

Oil: 1tsp (to fry the eggs)

Coriander leaves: To garnish

Salt to taste

For the marinade

Yoghurt: 1/4 cup

Coconut milk powder: 1tbsp

Chilli powder: 1tsp

Coriander powder: 1tsp

Let’s get cooking

1. Shell the hard boiled eggs, cut into half, remove the yolks and then cut the white into quarters.

2. Fry these egg pieces in the oil and marinate them with the ingredients listed under marinade for around 10 minutes.

3. In the same pan melt the butter and add the cumin seeds.

4. Add the green chillies and fry for a while.

5. Mix in the onions and saute until transparent.

6. Add the ginger garlic paste and fry for a minute.

7. Add the turmeric powder and continue frying.

8. Add the tomato and cook until pulpy.

9. Toss in the marinated eggs pieces and fry well. (Add water if you like more gravy) Lower the flame and let the curry cook for 2 to 3 minutes.

10. Remove from flame, garnish with coriander leaves and serve hot with rice or rotis.

Approximate preparation and cooking time: 35 minutes

Serves: 4

* You can also use this as a filling for frankie, if you like the consistency almost dry, like I have made it.

 

 

 

 

EGG CURRY IN TAMARIND SAUCE

I find myself making egg curries quite frequently especially with eggs being a good source of protein and hassle free to make. Today’s egg curry is an Andhra Style curry, made in tamarind sauce. Came across the recipe on sailusfood.com and found it different compared to the usual curries that I make. It turned out to be really good and I loved the tangy flavour it gave.

This is what you’ll need

For the curry

Eggs: 6

Onions: 2 (chopped)

Tomato: 1 (chopped)

Lemon sized tamarind ball (soaked in warm water and pulp extracted) Approx 2-3tbsp

Green chillies: 4 (slit)

Red chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Jaggery or sugar: 1tsp

Coriander leaves: For garnishing

Water: 2 cups

Oil: 2tbsp

For seasoning

Mustard seeds: 1tsp

Methi seeds: A big pinch

Garlic: 4 flakes (crushed)

Curry leaves: Few

Oil: 1tsp

Let’s get cooking

1. Boil the eggs and shell them. Make slits in between, keeping the egg intact.

2. Heat the 2tbsp of oil and fry the eggs with half of turmeric powder and keep aside.

3. In the same pan, heat 1tsp of oil and season with the ingredients mentioned under seasoning.

4. Add the onions and green chillies and saute until brown.

5. Add the chilli powder, turmeric powder, coriander powder and cumin powder. Fry for a minute.

6. Add the tomatoes and cook until pulpy.

7. Add the tamarind pulp along with 2 glasses of water. Lower the flames and let it boil for 2 to 3 minutes.

8. Add the eggs, jaggery/sugar and salt. Cook the eggs in this gravy for 10 to 15 minutes, until you get the gravy of your consistency.

9. Remove from flame, garnish with coriander leaves and serve hot with ghee rice or chappatis.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

 

EGG STUMBLER

Forget knowing how “Stumbler” tasted, until after I got married I had not even heard of it!! I have to admit though, that ever since I had my first stumbler, every Mangalore visit that I make is incomplete without Appu Shet’s Egg Stumbler! A combination of breada usli and egg bhurji, this is a perfect snack, breakfast idea or in my case even a meal!!

This is what you’ll need

Bread slices: 4

Eggs: 3

Onions: 2

Chilli powder: 1 and a 1/2tsp

Tomatoes: 2

Turmeric powder: 1/2tsp

Green chillies: 3

Pepper powder: 1tsp

Garam masala: 1tsp

Coriander leaves: To garnish

Butter: 1tbsp

Salt as required.

Let’s get cooking

1. Cut the bread into one inch squares and keep aside.

2. Finely chop the green chillies, onions, tomatoes and coriander leaves.

3. Melt the butter in a pan and saute the onions until transparent.

4. Add the green chillies and fry again for sometime.

5. Add the chilli powder, turmeric powder and fry well again.

6. Add the chopped tomatoes and fry until pulpy.

7. Beat in the eggs, one at a time until well scrambled. Mix well, until the mixture is semi dry.

8. Add the bread pieces, along with the garam masala powder, salt and pepper. Mix well and cook on a low flame for 2-3 minutes, until the mixture is dry.

9. Garnish with coriander leaves and serve hot.

Approximate preparation and cooking time: 20 minutes

Serves: 3-4

CHETTINAD EGG CURRY (SPICY MADRAS STYLE EGG CURRY)

Since hubbie was at home during the week  thought of preparing some fancy food. Egg curry and appam was on my mind since yesterday, but somehow got around to making it only today. Found a good recipe for Chettinad Egg Curry on sharmispassions.com. Turned out well and the combination with Appam was just perfect.

This is what you’ll need

Eggs: 6

Onions: 2 (chopped)

Tomatoes: 2 (chopped)

Coriander leaves: 3tbsp

Garam masala: 1tsp

Salt to taste

To be roasted and ground

Coconut: 8tbsp

Red chillies: 3

Coriander seeds: 3tbsp

Ginger: 1″ piece

Garlic: 6 cloves

Pepper corns: 1 1/2 to 2tsp

Cumin seeds: 1tsp

Fennel seeds: 1 1/2tsp

For seasoning

Cinnamon: 1″ piece

Cloves: 5

Curry leaves: Few

Oil: 3tsp

Let’s get cooking

1. Boil the eggs until done. (Once the water boils I usually simmer and cook them for around 15 minutes) Remove the shells, make slits lengthwise and keep aside.

2. Dry roast the ingredients mentioned under roast and grind, until lightly brown.

3. Grind with a little water to a smooth paste. Keep aside.

4. Heat oil in a pan add the cinnamon, cloves and curry leaves.

5. Add the onions and tomatoes. Cook until soft.

6. Add the ground paste and fry well until the raw smell disappears.

7. Add 1 1/2 glasses of water and let it boil. Add the garam masala and salt. Lower the flame and cook for another 5 to 10 minutes.

8. Add the eggs and cook for another couple of minutes.

9. Garnish with coriander leaves and serve with rice, appams or chappatis.

Approximate preparation and cooking time: 45 minutes

Serves: 3-4

 

 

 

EGG PEPPER MASALA

Today I was in the mood to some spicy, non vegetarian food. The only thing I had at home was eggs. With winter slowly setting in and with the dull gloomy weather I wasn’t up to it to make something very elaborate. So settled for another quick egg preparation.  This can be had as a starter or as a side dish. Hope you enjoy it as much as everyone at home did! 😀

This is what you’ll need

Eggs: 4

Onions: 2

Garlic: 4 cloves

Ginger: 1/4″ piece

Tomato: 1

Mustard seeds: 1tsp

Curry leaves: Few

Chilli powder: 1tsp

Pepper powder: 1tsp

Garam masala: 1/2tsp

Coriander leaves: To garnish

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Boil the eggs. Remove the shells, cut into quarters and keep aside.

2. Slice the onions, tomatoes, garlic and coriander leaves. Grate the ginger.

3. Heat oil in a pan and season with the mustard seeds. Add the curry leaves, onions, ginger and garlic. Fry for a couple of minutes, until the onions are translucent.

4. Add the tomato and cook until pulpy.

5. Add the chilli powder, garam masala, pepper powder, salt and the eggs. Mix gently taking care that the egg yolks remain intact.

6. Garnish with chopped coriander leaves and a dash of pepper. Serve hot.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

 

EGG BHRUJI (BEATEN EGG STIR FRY)

Egg bhurji is a popular Indian breakfast item. However today I decided it would make a good filling brunch. Sometimes have it even as a meal. Quick to make and rich in proteins!

This is what you’ll need

Eggs: 5

Onions: 3

Tomatoes: 2

Green chillies: 4

Ginger garlic paste: 1tsp

Chilli powder: 1/2tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Pepper powder: 1tsp

Cumin seeds: 1tsp

Coriander leaves: Few

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Chop the onions, tomatoes, green chillies and coriander leaves and keep aside.

2. Heat oil in a pan and season with the cumin seeds.

3. Add the onions and saute until transparent.

4. Add the green chillies and ginger garlic paste and fry for a few minutes.

5. Add the turmeric powder, chilli powder and continue frying for another minute.

6. Add the chopped tomatoes and cook until pulpy.

7. Add the rest of the dry powders, garam masala, pepper powder and salt. Fry again for a minute.

8. Add the eggs one at a time, beating well each time.

9. Cook it well, until the mixture becomes dry. Garnish with coriander leaves.

10. Serve hot with chappatis or bread.

Approximate preparation and cooking time: 30 minutes

Serves: 2-3

 

 

 

 

 

 

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