Tamatar egg

Preparation time: 15 min | Cooking time: 30 min

I was away on a holiday with my family. We had a lovely time. Therefore I wasn't able to post any new recipes or follow my friends. Today I'm posting a simple egg recipe. (source: Sanjeev Kapoor).

Ingredients
Eggs-4
Onions (chopped)-2 medium
Tomatoes (chopped)- 2 medium
Ginger paste-1tsp
Garlic paste-1tsp
Red chilli powder-1 1/2tsp
Turmeric powder-1/4tsp
Coriander powder-2tsp
Garam masala powder-1/2tsp
Vinegar-1 tsp
Fresh coriander leaves (chopped)-2tbsp
Salt to taste
Oil-3tbsp

Method
Heat oil in a thick-bottomed pan. Add onions and saute on medium heat till light golden. Add ginger and garlic pastes and saute for a minute. Add tomatoes and salt and saute for another two to three minutes. Add red chilli powder,coriander powder and turmeric powder, mix well and cover and cook on low heat till tomatoes are done and oil surfaces on top. Add garam masala powder, vinegar and chopped coriander leaves and stir to mix well. Flatten the cooked mixture evenly in the pan and make four depressions using a spoon or a spatula.



Break each egg separately in a cup and gently slip into the above cooked mixture so that the yolks fall into the depressions. Adjust seasoning and cover and cook on low heat for two to three minutes or till eggs are done. Serve hot.

Grandma's special-egg omelette

Preparation time: 5 mins | Cooking time: 10 mins

I've not been keeping too well and thus the delay in posting new recipes. Now kids are having a long weekend so I am going slow on my blogs. As I've mentioned earlier this is the omelette which I learnt from my grandmom. It is very soft and fluffy and kids would love it too.

Ingredients
Eggs-4
Shallots-5
Red chilli powder-1tsp
Cooked rice-2 tbsp
Salt as per taste
Oil

Method
Make a paste of shallots red chilli powder and the rice. Beat the eggs with salt and add the shallot paste to this, mix well. Now make omelette's as usual ones.

Yamy yamy potato egg delight

Preparation time: 15 mins | Cooking time: 40 mins

Don't be startled by the long name of the dish. Its a fairly simple and quick recipe. It is one of my mother-in-law's collection of recipes which she found from one of the publications. This would get into the favourites of many, even the kids as it is a non-spicy and a creamy dish.

Ingredients
Eggs-4
Onion-1 big
Ginger-a small piece
Garlic-3cloves
Cinnamon stick-1inch
Cloves-2
Cardamom-1
Coriander powder-1tsp
Chilly powder-1 1/2tsp
Pepper powder-1/4tsp
Tomato puree (thick concentrate)-3tbsp
French fries for serving
Oil
Fresh cream-100ml
Coriander leaves to garnish
Salt to taste

Method
Beat the eggs well with a little salt and pepper powder and keep aside.

Make a paste of onion, ginger, garlic & whole garam masalas.

Heat oil in a pan, saute this paste until oil separates. Now add coriander powder and chilli powder and saute for about 2 minutes. Add tomato puree, salt and cook for about 5 minutes. Now add a little water (1/2 cup) and allow it to boil. At this stage pour the beaten eggs slowly, stirring continuously so that no lumps are formed and cook until the eggs are done. Finally add the cream and cook for about 5 minutes. Garnish with coriander leaves.



To Serve
Spread a few fries on the serving bowl, pour the gravy on top and add a few more fries on top. This actually enhances the taste of the dish. The curry goes well with any indian bread. Enjoy!!!!!

Egg molee (poached egg curry)

Preparation time: 15 mins | Cooking time: 20 mins

Eggs are usually prepared in different ways. This dish seemed new to me and I thought I'd give it a go. I made a few variations to suit our taste and in the end the curry tasted really nice. I thought I'd share it with all of you.

Ingredients
Eggs-4
Onion (finely sliced)- 2
Ginger (chopped)-a small piece
Garlic (chopped)-3 cloves
Green chillies (slit)- 4
Coriander powder-1/2 tsp
Garam masala- 1/4 tsp
Thin coconut milk-50 ml
Thick coconut milk-50 ml
Curry leaves-a few
Oil - 3 tbsp(preferably coconut oil)
Salt to taste

Method
Heat oil in a pan. Add onion, ginger, garlic, green chillies and curry leaves and fry, till they become soft. Add coriander powder, garam masala and salt. Add the thin coconut milk and allow it to boil. When it starts boiling, break the eggs into it one by one, without disturbing the other and cover it with a lid to set. Once the eggs are cooked, add thick coconut milk. Simmer for 2-3 mins.


This goes well with chapathi, parotta and appam.

I thank Sangeetha for passing on the awards.

Egg roast

Preparation time: 40min | Cooking time: 30 min

Boiled egg is not in my in list of favourites. The same with my kids too. They don't like the yoke in that form. But if prepared in this manner they really enjoy until the last bit. The same goes with myself :-)

Ingredients
Boiled eggs-6
Onions-1
Coriander powder-2tsps
Chilli powder-1tsp
Turmeric powder- a pinch
Oil-3tbsp
Few curry leaves
Salt to taste

Method
Cut the eggs into halves. Make a paste of all the masalas & salt with a little water. Spread this well over the eggs.



Heat some oil in a large frying pan, add the curry leaves and the chopped onions. Spread it evenly all over the pan. Now place the eggs carefully in the pan and cook on a slow flame until the egg turn slightly brown. Do the same for the other side. The onions will also turn brown and crispy. This goes well with plain rice & dal or curd rice.

Egg fried rice with Szechuan Chicken

Preperation time: 15 min | Cooking time: 10 min

Fried rice is a prominent Chinese dish that has gone through a lot of innovations as it moved to other parts of the world. For instance, the fried rice from a chinese restaurant in India would be indianised and so forth. In this recipe I've used basmati rice instead of small grain rice or jasmine rice which they use.

Ingredients
Cooked rice-1cups
Chopped carrots-1tbsp
Chopped mixed bell peppers(capsicum)-2tbsp
Chopped spring onions-2tbsp
Chopped garlic-1tsp
Eggs-2
Soya sauce-1tsp
Oyster sauce-1/2tsp
Salt & pepper as per taste.
Oil

Method
Take a wok, add oil and on high flame, add chopped garlic and the vegetables and saute for 5 minutes. Scramble the eggs and add it to this mixture. Mix them well. Season it with salt and pepper. Now add the rice and the sauces, mix it well on a high flame until the rice is hot. Sprinkle the spring onions in the end. Serve hot because fried rice is best eaten that way.

Note: It is always better to use cold rice.

Preperation time: 10 min | Cooking time: 40 min

Szechuan Chicken Ingredients
Chicken breasts(small peices)-500gms
Ginger-garlic paste-1/2tsp
Chopped ginger-2tsp
Chopped garlic-1tsp
Chilli flakes-1tsp
Egg-1
Soya Sauce-3tbsp
Chilli sauce-1tbsp
Tomato ketchup-1tbsp
Onion-1
Tomato-1
Spring onions for garnishing
Corn flour-2tbsp
Pepper-1/2tsp
Oil
Salt to taste

Method
Take a bowl, add the ginger-garlic paste, salt & pepper powder, a tbsp of soya sauce and a egg. Mix well and marinate the chicken in this for about 3 hours. Deep fry the chicken until cooked. Keep it aside.



Heat oil in a pan, add chopped ginger, garlic and onions(thinly sliced) and saute for about 2 minutes. Add chilli flakes and chopped tomatoes, saute for 5 minutes. Now add all the sauces and cook until it is well blend. Add the fried chicken to this and mix well. At this stage you can garnish with spring onions and relish it as dry Szechuan chicken or mix a tbsp of corn flour in a cup of water and add to the chicken mixture to get a thick gravy. The consistency can be adjusted as per individual taste.

Egg Biryani

A big good bye to the brutal winter and a warm welcome to the serene spring. We had a long weekend and planned for lunch outside one day. All of us were thrilled to go out. We had a light breakfast to keep our tummies ready for the lunch ahead. All set to go and there my husband's business mobile started screeching. Looking at my husband's facial expressions I was sure there would be some changes in our plans. There was some critical problem at work and he was engrossed in it. Our hopes gone down the drain in just a few minutes.

The kids became gloomy and to be honest, so did I. It was short lived for me because i had to cook something quick to compensate. With the available ingredients, Egg Biryani flashed my mind.


Ingredients to cook rice
Basmati Rice-2 cups
Ginger/Garlic paste-1tsp
Garam masala powder-1/2tsp
Turmeric powder-1/4tsp
Whole garam masala (cinnamon stick, cloves, cardamon & bay leaves)-2 each
Lime juice-2tsp
Salt as per taste
Oil
Ghee-1tbsp

To cook egg gravy
Hard boiled egss-6
Ginger(chopped)-1tbsp
Garlic(chopped)-1tbsp
Green chillies(slit length wise)-2
Onions(chopped)-3
Tomatoes-3
Corriander powder-3tsp
Chilli powder-1 1/2tsp
Garam masala powder-1/2tsp
Turmeric powder-1/4tsp
Coriander & mint leaves(chopped)-2tbsp
Yoghurt-1tbsp
Salt as per taste
Oil

Methods
Eggs
Make a paste of yoghurt, 1/2tsp chilli powder and salt and rub it over the slit eggs and keep it aside for 10 minutes and shallow fry them. (slit the eggs vertically without cutting them to pieces.)



Gravy
Heat oil in a pan, add onions and fry for 5 minutes. Add chopped ginger, garlic and green chillies and saute well. Now add all the masalas and saute for 5 minutes. Add the chopped tomatoes and cook for sometime until the oil separates. Add some water and when the gravy begins to boil add the fried eggs and cook it for sometime. Garnish it with coriander and mint leaves.

Rice
Wash the rice clean and soak it for 30 minutes. Take a heavy bottom vessel, add 1tbsp ghee and 2tbsp oil, add the whole garam masalas when the oil is hot and when they splutter add 1tsp ginger/garlic paste and saute for sometime. Add the rice, fry for sometime until the rice glistens. Add 4 cups of water, salt, 1/2tsp garam masala powder, 1/4tsp turmeric powder, 1tsp lime juice and cook the rice.

Dum
Smear the heavy bottom vessel with some ghee. First add a layer of the rice and on top of it a layer of the egg curry. Sprinkle a bit of garam masala powder & 1tsp lime juice, chopped coriander & mint leaves. Layer it with rice again. Repeat the layer once again.




The secret lies here. Make sure that you press the rice well so that the flavour of the curry mixes well with the rice. Close the vessel with a tight lid or with an aluminium foil and keep it over a large pan(dosa pan) and cook on slow flame for about 30 minutes. You may add water in the pan so that it does not get over heated. This procedure is to dum the biryani.

All of us relished the delicacy and there were no complains from my family.

Note: You may garnish the final product with fried onions, cashews and kismis which I avoided to make my kids happy. :-)
You may use biryani masala instead of garam masala.
You may also adjust the masalas as per individual tastes.