Tag Archives: egg

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.

 

 

 

 

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 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

 

 

 

 

 

 

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.

 

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