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

EGG MALAI MASALA

This is what you’ll need

Eggs: 4

Onions: 2

Green chillies: 3

Ginger: ½” piece

Milk: 150 ml

Cream: 3tbsp

Garam masala: ½tsp

Coriander leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Boil the eggs. Shell and keep aside.

2. Grind the onions, ginger and green chillies.

3. Heat the oil in a pan and fry the ground masala well until brown.

4. Make slits in the eggs, keeping the ends intact and put them in the gravy.

5. Add the milk and salt. When it starts boiling, add the cream and chopped coriander leaves.

6. Simmer for 5-7 minutes, until gravy thickens. Sprinkle garam masala and serve hot with rotis or rice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

SPICY EGG MASALA

This is what you’ll need

Eggs: 4

Onions: 3

Chilli powder: 1 1/2tsp

Ginger: 1/2″ piece

Garlic: 5 cloves

Coriander powder: 1tsp

Garam masala: 1tsp

Pepper powder: 1tsp

Curry leaves: Few

Tomato puree: 2tbsp

Coriander leaves: To garnish

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Boil the eggs. When cool remove shell, cut in half and keep aside.

2. Slice the onions and coarsely crush the ginger and garlic.

3.Heat the oil in a pan and saute the onions with a little salt until nicely brown.

4. Add the ginger, garlic and curry leaves. Fry for a minute.

5. Add the tomato puree, chilli powder, coriander powder, pepper powder and garam masala. Fry for sometime.

6. Put in the hard boiled eggs and a glass of water along with salt. Mix gently allowing the masala to coat the eggs.

7. Garnish with coriander leaves and serve hot with appams or rotis.

Approximate preparation and cooking time: 45 minutes

Serves: 4

EGG PARATHA

Another quick and easy breakfast/ brunch with Eggs. The regular bhurji stuffed in a paratha made an ideal dish. It was an instant hit with hubbie and the kids too.

This is what you’ll need

For the paratha:

Wheat flour: 3cups

Oil: 1tsp

Salt to taste

For the filling

Eggs: 3

Onion: 1 (big)

Tomato: 1

Green chillies: 2

Ginger garlic paste: 1/2tsp

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Coriander leaves: 1tbsp (finely chopped)

Oil

Salt to taste

Let’s get cooking

1. Take the ingredients for the paratha and with required amount of water, knead to a soft dough. Keep aside.

2. For the filling, chop the onion, tomato and green chillies finely.

3. Beat the eggs with salt and keep aside.

4. Heat oil in a pan and saute the onions until transparent.

5. Add the green chillies along with the ginger garlic paste and fry for another minute.

6. Put in the dry powders and tomato. Cook until pulpy.

7. Add the coriander leaves and egg mixture little at a time beating well till it forms a dry mixture.

8. To make the egg paratha, roll out the dough, put 2 spoonfuls of the egg mixture cover and roll out again.

9. Heat a tawa and fry the paratha on both sides, until brown.

10. Serve hot with ketchup or yoghurt.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

QUICK AND EASY EGG CURRY

I learnt this quick and easy Egg Curry recipe from my Amma. Requires minimal ingredients and a perfect dish to cook when in a hurry. We usually ate this with chappatis or phulkas, but today since I had run out of wheat flour made Ghee Rice instead. Goes well with both.

This is what you’ll need

Eggs: 6

Onions: 3

Tomatoes: 2

Ginger garlic paste: tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Dhania jeera powder (coriander cumin powder): 1tsp

Garam masala: 1tsp

Coriander leaves: For garnish

Oil

Salt to taste

Let’s get cooking

1. Boil the eggs. Peel, make slits in between and keep aside.

2. Chop the onions, tomatoes and coriander leaves finely.

3. Heat the oil in a pan. Sauté the onions until transparent.

4. Add the ginger garlic paste and fry for another minute.

5. Mix in the dry powders and mice well.

6. Add the chopped tomatoes and cook until soft and pulpy.

7. Add a glass of water, salt and the eggs. Bring to a boil.

8. Garnish with coriander leaves and serve with rice or chappatis.

Approximate preparation and cooking time: 25 minutes

 

 

 

EGG BIRYANI

This is what you’ll need

Rice: 2 cups

Eggs: 3

Onions: 3

Tomatoes: 3

Yogurt: 4tbsp

Curry leaves: 8-10

Mint leaves: Few

Coriander leaves: Few

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Biryani masala: 2tbsp (I used Grandma’s biryani masala)

Ginger garlic paste: 2tsp

Green chillies: 2

Cloves: 4

Cardamoms: 3

Peppercorns: 4

Cinnamon: 1″ piece

Salt to taste

Oil

Let’s get cooking

1. Clean and wash the rice, cook with the whoe spices and keep aside.

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

3. Slice the onions and tomatoes.

4. Slit the green chillies and chop the mint leaves and coriander leaves.

5. Heat oil in a pan and add the onions, curry leaves and green chillies. Brown the onions.

6. Add the ginger garlic paste and fry until the raw smell goes.

7. Add the chilli powder, turmeric powder and fry for a minute.

8. Add the tomatoes, yogurt, coriander leaves, mint leaves and the biryani masala.

9. Cook well until the tomatoes are pulpy and the oil separates.

10. Add the rice and the boiled eggs and mix gently, taking care that the egg and yolk are intact.

11. Garnish with coriander leaves and serve hot with a raita of your choice.

Approximate preparation and cooking time: 40 minutes

Dietician’s Note

The high-quality protein in eggs helps you to feel fuller longer and stay energized, which contributes to maintaining a healthy weight.

The egg yolk is high in cholesterol hence not advisable for people with cholesterol, but egg white can be eaten.

 

EGG CHILLI

This is what you’ll need

Eggs: 4 (boiled)

Onions: 3

Red chilli powder: 2tsp

Turmeric powder: 1tsp

Corinader powder: 1tsp

Garam masala: 1/2tsp

Green chillies: 2

Garlic: 2 cloves

Cornflour: 2tsp

Tomato puree: 1tbsp

Coriander leaves: To garnish

Oil

Salt to taste

Let’s get cooking

1. Shell the boiled eggs, cut into half and keep aside.

2. Chop the onions, green chillies, garlic and coriander leaves finely and keep ready.

3. Prepare a batter with the cornflour, 1tsp chilli power, 1/2tsp turmeric powder, coriander powder, garam masala and salt.

4. Coat each egg half with this mixture and shallow fry in a pan. Drain on a kitchen towel and keep aside.

5. Take 2 tsp of the same oil and sauté the onions, green chillies and garlic until pinkish in colour.

6. Add the rest of the chilli powder, turmeric powder and tomato puree and fry well.

7. Add salt according to taste, along with the boiled eggs. Mix gently and cook covered for a couple of minutes.

8. Garnish with coriander leaves and serve hot. Add a dash of lime for extra flavour.

Approximate preparation and cooking time: 30 minutes.

SURPRISE EGG DELIGHT

This is what you’ll need

Eggs: 2

Onion: 1/2

Mushrooms: 2

Green chilli: 1

Bread slices: 1

Milk: 25ml

Coriander leaves: Few

Salt and pepper to taste

Oil

Let’s get cooking

1. Chop the onion, green chilli, mushrooms, bread and bread very finely.

2. Beat the eggs well. Add all the chopped ingredients, along with the milk, salt and pepper.

3. Whisk for a couple of minutes.

4. Heat the oil in an egg pan.

5. Pour the egg batter into the pan and spread it evenly.

6. Cook on a low flame until brown on one side.

7. Flip over and cook the other side until done.

8. Serve hot with ketchup.

Approximate preparation and cooking time: 10 minutes

* You can sprinkle cheese on the top before serving.

 

EGG ROAST

This is what you’ll need

Eggs: 6

Onions: 8 (big)

Chilli powder: 1 heaped tsp

Curry leaves: 12

Coriander powder: 2tsp

Garam masala: ½tsp

Cardamoms: 2

Saunf powder (fennel seed powder): 1tsp

Green chillies: 2

Salt to taste

Oil

Let’s get cooking

1. Boil the eggs. Shell and make slits round the egg.

2. Slice the onions and slit the green chillies.

3. Add the onions to a pan along with some salt and saute.

4. When half cooked add oil, green chillies and saute until dark brown.

5. Add the curry leaves, chilli powder, coriander powder, cardamom, badishep powder and fry for 3-4 minutes.

6. Lastly add the garam masala and more salt if required.

7. Arrange a layer of the onion masala on a serving dish. Place the eggs on the bed of onions and cover the eggs with the rest of the onions.

8. Serve with parathas or bread.

Approximate preparation and cooking time: 45 minutes

 

 

BURMA TOAST

Forget knowing how this dish got it’s name, I had never even heard of it until my cousin mentioned it to me. We happened to be chatting about food and he asked me if I had eaten Burma Toast! The way he described how it tasted literally made my mouth water. Asked him what all went into it and tried making it at home. Yes, it was indeed delicious and a complete one dish breakfast.

This is what you’ll need

Eggs: 2

Bread: 2 slices

Green coriander chutney: 3tsp

Onion: 1

Tomato: 1

Butter: 1tbsp

Salt to taste

Let’s get cooking

1. Chop the onion and tomato very finely. Mix together along with salt and keep.

2. Take one slice of bread and spread some green chutney on it.

3. Put some of the onion/tomato mixture on this.

4. Heat half of the butter on an egg pan. Crack the egg and drop it in the pan.

5. Place the slice of bread, filling side down on the egg and let it cook on a low flame.

6. Butter the top side.

7. When done, turn over and cook until brown.

8. Serve on it’s own or with ketchup. (Sprinkle salt on top if required)

Approximate preparation and cooking time: 10 minutes

Serves: 1

Dietician’s Note

Egg is an excellent source of protein.

Combining it with the bread (brown or white) makes this a different and complete breakfast.

*I normally grind green chutney and keep it for use whenever I need it.

 

 

MASALA OMELETTE

This is what you’ll need

Eggs: 2

Onion: ½

Mushroom: 1

Green chilli: 1

Cheese: 1tbsp

Milk: 2tbsp

Salt and pepper to taste

Butter: 1tsp

Let’s get cooking

1. Chop the onion, mushroom and green chillies finely.

2. Grate the cheese.

3. Beat the eggs in a bowl. Add the milk and beat again.

4. Add the chopped ingredients along with the salt and pepper.

5. Heat the butter in a frying pan. Add the egg mixture and cook on one side. Flip over and add the grated cheese. Cook until brown.

6. Serve with ketchup.

Approximate preparation and cooking time: 10 minutes

Dietician’s Note

Eggs as we all know are an excellent source of protein.

Contrary to popular belief it has been found that there is no significant link between egg consumption and heart disease. Moderate consumption of eggs does not have a negative impact on cholesterol.

Eggs are a good source of choline present in the egg yolk. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

 

 

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