Event for Eggs: RoundUp

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To mark the first birthday of my blog I had announced the event for eggs. There were so many different recipes from so many of you. It was really good to get such nice and varied recipes from you all. There were certain recipes that I have never heard of. Thank you all for taking part in the event.

I received 43 recipes, and the links for all are listed below. The recipes are ordered in the way I recieved, the first one being mentioned first.

1. Asha: Egg Jalfrezi
2. Saritha: Egg Biriyani
3. Saritha: Egg Curry
4. Siri: Tex-Mex Migas
5. Oriya Food: Sunday Ka Anda
6. Radhika Vasanth: Egg Rava Dosa
7. Aquadaze: Egg Curry
8. Nivedita: Eggs and rice noodles
9. Suma: Egg Chicken Fried Rice
10. Pavani: Egg Salad Sandwich
11. Lakshmi: Frittata with Vegetables
12. Lakshmi: Plain Cake
13. Sree: Egg Fried Rice
14. Poornima: Chocolate Meringue Cookies
15. Priyameen: Egg fried rice with toasted boiled egg on side
16. Manjusha: French Toast
17. Usha: Onion Egg Curry
18. Shama Nagarajan: Sweet Bonda
19. Radhika Vasanth: Beetroot Egg Fry/ Poriyal
20. Radhika Vasanth: Spring Onions Egg Fry/ Poriyal
21. Koshy’s Mostafa: Egg-In-a-Hole
22. Sudha: Egg Spring Roll
23. Padma: Egg Dumplings
24. Padma: Egg Omellet Curry
25. Malini: Egg Malai Curry
26. Malini: Eggs in Milk
27. Malini: Pizza Omelet
28. Preeti: Anda Curry
29. Meeta S: Porro
30. Priyasuresh: Zucchini Scrambled Eggs
31. Priyasuresh: Egg puffs
32. Priyasuresh: Egg Kurma & Egg Masala
33. Sanghi: Tomato Egg Fried Rice
34. Sanghi: Egg Dhal Curry
35. Sanghi: Eggs in tamarind gravy
36. Pooja S: Kuku Sabzi
37. Dharani Jagdeesh:  Egg Keema
38. Divya Vikra: Egg Fried Rice
39. Nivedita Thadani: Nutty Egg Omelet
40. JZ@Tasty Treats: Egg biriyani
41. JZ@Tasty Treats: Egg Curry with Coconut milk
42. JZ@Tasty Treats: Pineapple Fried rice
43. JZ@Tasty Treats: Onion-omelette Sandwich with Mushrooms

Choose the best recipe you like, and note it in the comments below.

To see the photos of the recipes click on the photo below:

Event on Eggs

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Egg Chow mein

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Chowmein has a very special place in my hard. It is not because of that I like all kinds of Chinese cuisine but it reminds me of my school days. Chowmein, and for that matter any kind of noodles was my favorite option for the lunch break at school. Everyday when I opened my tiffin box during lunch time, I wished that I had chowmein. When it comes to chowmein I love any type of preparation with it; be that with only vegetables, or with eggs, chicken, prawn, or even mixed. There was a restaurant in front of my school, and my only aim for saving my pocket money was to go there and have a plate of chowmein. When I was cooking chowmein the other evening lots of such memories encircled my mind. Just a plate of chowmein made me so happy. This was probably the best part of growing up; you just feel happy and contended with such little things.  We were five friends and we used to fight on that single plate and then fight over who\’s going to pay the bill for that month. Out of these four friends, I have contact with only one who stays in Maryland, USA. She called me up some days back and we were talking about our chowmein fights. School was fun and the little moments of happiness made it beautiful to recollect.

I went through some of the links in the web to know more about chow mein and people\’s love towards this platter. Wiki had lots of things to contribute to the cause. One sentence caught my eyes which said that the chowmein was introduced by the Chinese in Kolkata. That was something I had no clue, though I had had noodles at the China Town in Kolkata lots of times.

Ingredients:

Chow mein noodles: 2 whole packets

Cauliflower (Ful kopi): 1 medium bowl of small florets

Carrot (Gajor): 2 medium sizes

Green pepper (Capsicum): 1

Potato (Alu): 1 medium size

Onion (Peyaj): 1 medium size

Egg (Dim): 2

Sunflower oil (Sada tel): 2 tablespoons

Soya sauce: 1 teaspoon

Salt to taste

Preparation:

• Cut the vegetables into thin one inch sized pieces
• Put in all the vegetables in a deep pan and half boil them
• Boil water in a pan and throw in the noodles, take them out just after 2 minutes so that the noodles do not become too soft
• Heat ½ tablespoon of oil in a frying pan and drop the eggs, add a pinch of salt; stir well to make scrambled eggs, keep aside
• Heat the rest of the oil in a wok, throw in the onions and fry till they become golden brown
• Throw in the half boiled vegetables along with salt. Fry till they become soft
• Add the boiled noodles and stir well so that the noodles get mixed with the vegetables
• Pour in the soya sauce and stir again
• Take out of flame, garnish with the scrambled eggs and serve with sauce of your choice

I had added cauliflower, potatoes, carrot and green pepper. If you like you can also other vegetable of choice. Along with eggs you can also shredded chicken or fried prawns. If you are a vegetarian then just leave out the non-vegan ingredients.

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Dimer Tarkari/ Egg Curry

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I wish all of you have a great vacation, and the New Year brought more joy to all your lives.

Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.

Serves 4

Ingredients:

Eggs (Dim): 4

Potato (Alu): 2 medium sizes , cut into quarters

Onion (Peyaj): 1 medium size, chopped finely

Ginger- garlic paste (Ada-rasun bata): ½ teaspoon

Garlic (Rasun): 3-4 cloves

Garam Masala: ½ teaspoon

Chili powder (Sukhno lankar guro): ¾ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Preparation:

• Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
• As the eggs are boiled, take out the shells and keep aside
• In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
• Pour in the rest of the oil in the wok, and sauté the onions
• Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
• Add the spices excepting garam masala and fry for half a minute more
• Pour in 1 cup of water, or if you want more gravy then pour more
• Let the curry gets cooked and thickened
• When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
• Sprinkle the garam masala and take it out of flame

Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.

I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.

Check for more updates here, till then Happy Cooking and Happy Eating .

Sending the recipe to Original Recipes – Monthly Round-Up Event hosted by Culinarty.

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

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Roadside Tadka

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I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

Preparation:

• Soak the mugh dal for about an hour.
• Pressure cook for at 2 to 3 whistles.
• Drain the excess water out of the dal and keep aside.
• Cut the onions in square pieces, and the chilies into small ringlets.
• Heat the oil in a shallow wok.
• As the oil gets heated throw in the onions to sauté along with the garlic.
• As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
• Add the mugh dal, turmeric powder, salt and toss well.
• Add little water if necessary and in between mash the dal properly.
• Now add the Kasturi Methi to the preparation and mix well.
• Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
• Take it out of flame as it gets dried up.

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

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Begun Morichut

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This is my fiftieth post here on this blog. I thank all my blog visitors for giving me the courage and inspiration to go ahead and write new posts on my blog, and most of all I thank my parents and sister. My mom who taught me to love the art of cooking, and my father though never enters the kitchen always find it tempting to know whats cooking on my blog. My little sister who is always busy taking photographs of every step and every ,eal I cook, when I am at home in Kolkata.

To mark this happy event for me, I have prepared  a typical dish which hails from Chittagong in Bangaladesh‘. Now, this is a bit tricky, why should I be cooking something that sounds and tastes like a typical Bangladeshi dish. The answer is simple, my grandfathers, both from my father’s as well as from my mother’s sides were inhabitants of then unpartitioned Bengal. After the partition in 1947, they came and settled in Kolkata. As everybody say you can take out the Bengali from Bengal, but not the Bengal from the Bengali, so was it. At home our cooking style resembles those of the people of Bangladesh, though I am the third generation who is living in India and never had a luck to see the place where my grandparents were born and lived the best days of their lives.

Morichut is a typical naming for any curry in their native language of Chittagong. I love this one with eggs and aubergines. Morichut also can be made using potatoes. May be I’ll write a post on that sometime later.

Serves 2

Ingredients:

Aubergine (Choto Begun): 200gms

Onion (Peyaj): 1 medium size

Eggs (Dim): 2

Mustard Oil (Sarser Tel): ½ teaspoon

Turmeric Powder (Halud Guro): ½ teaspoon

Green Chili (Kacha Lanka): 1 or 2

Salt to taste

Preparation:

• Heat oil in a shallow wok
• Add the onions to sauté as the oil gets heated
• Toss in the aubergine cut into small square shaped pieces and fry till they are partly cooked
• Add salt, turmeric and the green chili
• Keep aside the half cooked egg plants, and heat 1 teaspoon of oil and add the eggs.
• Scramble the eggs and add it to the half cooked aubergine
• Cook till the aubergine gets cooked

It tastes good with roti, paratha or even rice. So cook it and have with anything you like.

Look for more update on this blog, till then Happy Cooking and Happy Eating .

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Put in Everything Omellete

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There is a always a problem with the left over vegetables of last night at my place. Neither do I feel to throw them out nor eat those just like that. Vegetable omelet was my brain child to cope up with this matter. Its a very easy to cook and ready to eat kind of food and is ideal for breakfast, especially when the house cook do not want to work much for the breakfast table. I used the leftover vegetables or meat for the preparation. You can also use any kind of fresh vegetables or meat for making it up.

Serves 2

Ingredients:

Egg (Dim): 2

Wheat flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size, cut into small squares

Coriander leaves (Dhaniya pata): 1 tablespoon, finely chopped

Milk (Dudh): 1/4 cup

Green Chili (Kacha Lanka): 2-3 , cut into small rings

Turmeric powder (Halud Guro): 1/4 teaspoon

Vegetables or meat of choice: 1 small bowl

Sunflower oil (Sada tel) to fry

Salt to taste

Preparation:

• Add all the ingredients into a deep bowl and stir to make a dilute batter.

• Heat 1/2 teaspoon of oil on a non-stick frying pan
• Gently pour in one large spoon of the batter to make an omelet.
• Make as many as you wish out of the batter.
• Serve with green salad and tomato sauce.

Look for more on this blog, till then Happy Cooking and Happy Eating

I am sending this to Sangeeth for her 101 omelets.

Sending this entry to BlOg yOur Omelet hosted by Nuria.

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Vanilla Rabdi

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Birthdays are special to everybody. Where ever you are and whatever state you are in everybody wants to celebrate ones birthday in the possible way. I am absolutely no exception to this. Yesterday was my birthday and of course I enjoyed it. Enjoyment and cooking – I can not keep these two words separately, so had to cook something. The festival season and also for my blog event in mind it was an unanimous decision to prepare something sweet.

Serves 4

Ingredients:

Milk (Dudh): 1 litre

Caster Sugar (Guro Chini): 50 gms

Eggs (Dim): 4, yolks taken out

Milk powder (Guro Dudh): 4 tablespoons

Vanilla essence: ½ teaspoon

Dry fruits of choice preferably almonds, cashew and raisins

Preparation:

• Boil the milk in low flame till it becomes almost half the original volume.
• Take the egg whites in a bowl and milk powder to it. Beat the egg vigorously so that the milk powder doesn’t form any lumps.
• Once the egg is properly beaten add vanilla essence to it.
• With a tablespoon add the beaten egg to the milk and as it forms a lump take it out. Do it repeatedly till the egg is exhausted.
• If extra milk is left out then simmer and lessen the volume.
• Add dry fruits to the rabid and pour in the left out milk over it.

Alternately, if you don’t want to work so much then just pour in the beaten egg in the milk and boil till the milk forms a lump.

Chill and serve garnished with dry fruits.

Chilled Vanilla Rabdi with dry fruits

Among all these festivities I share this recipe with Pallavi for her new blog event Yummy Festival Feast- Diwali

Happy Cooking and Happy Eating

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Non-Veggie Recipe Roundup

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It was a great honour to host this event. As it was, it was the first time I had hosted any event on my blog. It really felt nice to receives lots and lots of recipes from everyone of you. I thank all to make this event a great success. So here are the recipes for the Non-veggies event round up.

Post a comment on which recipe you liked the most and please leave out your own recipes.

This is in the order of how I received the recipes:

Sharmila was the first person to send me this yummy looking fish kheema for the event.

Fish Kheema

Manasi with her lots of energy had many a things to share and here are her contributions.

Seekh Kabab

Lukhmi

Shikambur Kabab

After fish and meat it has to be egg, so here was Vij with her Disguised Egg Curry.

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

And now comes the dear exception. With the girl chefs around, I came across somebody who is a little different. He is non other than Siddharth, he was good to send me his simple recipe of EggVeg Ginger Garlic Maggie Noodles, and to tell you the truth, it has become very popular among those who can light the gas oven and knows nothing more. Check his blog for more details.

EggVeg Ginger Garlic Maggie Noodles

Suma was there next with chicken kheema and chiken samosa. A all time favorite of all Indians for an idle evening ideal snacks.

Chicken kheema

Chicken samosa

With the snacks getting over had to have something little more spicy, and yes Arundhati was ready for that. The Tandoori chicken was ready to serve.

Tandoori Chicken

It was now time for my dear friend Priti, who had sent a number of recipes for the event and here are the list: Grilled Chicken, a different style Egg Drumstick curry, the delicious and yummy Prawn Masala, and ofcourse the main course Egg Briyani with Rajma.

Grilled Chicken

Chicken curry with capsium baby corn

Prawn Masala

Egg Biriyani with Rajma Raitha

Vij has sent another yummy recipe with egg, Egg Kheema Curry.

Egg Kheema Curry

Priya was all set to have a massive entry for the event, and here she is with five of her delicious non-veggie recipes. Hyderabadi Chicken 65,  Malabar Egg Thokku, Egg 65, Shark Hash Kuzhambu, and Spicy Fish Gravy.

Hyderabadi Chicken 65

Malabar Egg Thokku

Egg 65

Shark Hash Kuzhambu

Spicy Fish Gravy

Shama sent nice South Indian non-veggie recipes for the event. Mutton Kulambu/Goat meat Curry, Chicken Pulikulambu, Chicken kulambu, Fish Mango Curry and Fish Kulambu.

Mutton Kulambu

Chicken PulikulambuChicken Kulambu

Fish Mango curry

Fish Kulambu

Priyanka sent the chicken specialties Murghir jhol and chicken rezala, and look they seem to be so mouth watering.

Chicken Rezala

Murgir Jhol

And last but not the least it was Srivalli who had sent me her Fried Chicken with Eggs. To add here she had specially made this preparation for the Non-Veggie event.

Fried Chicken with Eggs

Thank you everybody for taking active part in this event and making it a huge success. I hope that I have added all yours recipes. If somehow I had missed out any please do notify me through email or just post a comment with this roundup.

THANK YOU very much. Keep in touch. Till then HAPPY COOKING AND HAPPY EATING.

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Egg Tomato

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Egg is always that easy to make and ready to serve recipe in all households I presume. The advertisement that used to be telecasted in DD National when I was young “SUNDAY HO YAA MONDAY ROJ KHAIYE AANDE” that was lovely. I loved that one very much. From school tiffin, to a side dish for the dinner table egg is always in the menu. So this time thought of tasting the egg in a different way. Here’s the recipe for you all.

Serves 2

Ingredients:

Eggs (Dim): 4

Potato (Aalu): 2 medium sizes

Onion (Peyaj): 1 large

Garlic (Rasun):  5 to 6 cloves

Ginger garlic paste (Aada rasun bata): ½ tablespoons

Turmeric powder (Halud guro): ½ teaspoons

Chilli powder (Sukhno lankar guro): 1 teaspoon

Tomato sauce: 1 tablespoon

Garam Masala: ½ teaspoon

Preparation:

• Cut the potato in large square pieces and the onions also.
• Boil the egg and potato together.
• De-shell the eggs and cut into halves
• Heat oil in a wok and fry the potatoes and eggs separately. While frying the eggs do not toss them hard else the yolk will come out.

Fried eggs

• Heat oil in the wok, sauté the onions.
• Throw in the garlic and again sauté for a minute or two.
• As the onions turn golden brown add the ginger garlic paste, tomato sauce, turmeric powder, chilli powder, salt, water and cook till the gravy thickens.
• Add the potatoes and put in some more water if required.
• Add the eggs and toss lightly.
• Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.

Ready to serve Egg Tomato

Rice and egg tomato

Serve with rice, roti, or paratha. Catch you soon, till then happy eating and happy cooking.

As a large egg contains alomost 43 miligrams of Calcium, I can’t stop but to send this post to Sangeeth

Eat Healthy – CALCIUM Rich Contest .

A little update, I received another award from Priti, so thank you Priti and have passed on to my blogging friends , congrats to all of you. Check my awards page for more details.

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Two joys and a Recipe

Today is a great day for me. Thanks to Ganesh Chaturthi I got a break from my daily routine of waking up, getting ready and taking a bus to work. This morning I woke up and the first thing that I did was visit my blog. Oh, and there was a great news for me. Priti had sent me an award. Thank you Priti. See my Awards page to check out the awards. This was not all, visiting the Great Cooks Community site I found another great surprise. My name was there as the Featured Blogger of the month. It’s really a great way to start a day with two great surprises.

Back home I was always a junk food lover. Coming to Bangalore I really miss those roadside food junctions. At times I get so much desperate to have those that I prepare those at home. Though can’t find that dust mixed taste in the home cooked junkies, but still it’s something closer. The other night I thought of cooking Tarka. Tarka with roti was a delicacy in those roadside food shops. For those who are thinking what this Tarka is, I tell you it’s a special way of preparing the green Mugh dal. Here’s the recipe for you all.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

Preparation:

• Soak the mugh dal for about an hour.
• Pressure cook for at 2 to 3 whistles.
• Drain the excess water out of the dal and keep aside.
• Cut the onions in square pieces, and the chilies into small ringlets.
• Heat the oil in a shallow wok.
• As the oil gets heated throw in the onions to sauté along with the garlic.
• As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
• Add the mugh dal, turmeric powder, salt and toss well.
• Add little water if necessary and in between mash the dal properly.
• Now add the Kasturi Methi to the preparation and mix well.
• Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
• Take it out of flame as it gets dried up.

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then happy cooking and happy eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

Egg Sandwich

Nothing much to say. This a nice and wholesome breakfast. You call can try it out. The recipe here’s for all of you.

Ingredients:

Bread (Pau ruti): ½ lb

Butter (Makhon): 2 tablespoons

Potato (Aalu): 4 medium sizes

Eggs (Dim): 4

Green chili (Kacha Lanka): 3 or 4

Salt to taste

Preparation:

• Boil the potatoes and eggs.
• Peel out the potatoes and mash in a big bowl.
• Mash the eggs along with the potatoes too.
• Cut the chili into small rings and add in.
• Add salt to taste.
• Take two bread slices, apply butter on one side.
• Add one tablespoon of stuffing already made to the buttered side of one of the bread slices.
• Cover it with the other slice.
• Cut the bread slices diagonally to make two triangular sandwiches.

Sandwich Stuffing

Egg and Potato stuffed Sandwich

Serve with fruit juice to have a nice wholesome breakfast. You can spice up the sandwiches with some spicy tomato or chili sauce. Catch you soon, until then happy eating and happy cooking.

Sending it to WBB Combi Breakfast hosted by Latha .

Sending it to Lunch Box Special Event hosted by Vandana.

And here sending the egg sandwich to The Bread Mania hosted by Sindhura of Bayleaf.

Dimer Vada

This morning went to the nearby super market to get the vegetables and some other household articles. There in one corner was a huge stack of these double-yolk eggs. I couldn’t control myself and bought a whole dozen of them. While returning all through the street I was thinking of what to do with those eggs. For the special eggs there should be something very special.

Whenever my mom gets tired of living in the kitchen, she tries out all possible shortcuts for dinner. “Dimer vada” is also one of her shortcuts too. It’s so easy to cook, yet it’s the so tasty. I just love the smell of it from the kitchen. So today I thought of making that myself with the special eggs from the market.

 

Serves 4

Ingredients:

Potato (Aalu): 4 or 5 medium size

Egg (Dim): 3

Onion (Peyaj): 1 small

Green chilli (Kacha Lanka): 2

Turmeric powder (Halud guro): ½ teaspoon

Sunflower Oil:  1 tablespoon

Salt to taste

 

Preparation:

• Boil the potatoes.
• Slice the onion in very small square pieces
• Mash the potatoes and add the beaten eggs to it.
• Throw in the onions, chilli, turmeric pwder and salt.
• Heat oil in a frying pan.
• As the oil gets heated, make small discs out of your batter and fry.
• Serve as a wonderful starter with tomato sauce or just have it as a side dish with dal on your dinner table.

 

Enjoy the great egg pakora. Catch you soon, till then happy cooking and happy eating.

Dim Lalbahari

After coming back home tonight, I found there was actually no vegetables left. The only thing that I found in my kitchen was two tomatoes, some onions, garlic and of course there was my all time ready stock of eggs. Putting on my apron, I was ready to prepare something really rich and spicy, because the last few days I was only eating blunt non-spicy food and my taste buds were all expecting something to get aroused.

The cooking time was short. Cooked some rice, and served the dinner at the dining table. My little experiment with the left out morsels turned out to be delicacy. Tasty, spicy and easy to cook, the best one can ask after a whole day’s work. The current gone once again for the second time after I reached home, Enrique singing in my laptop, the candle light at the dinner table and the hot food: all added to excellent milieu of tonight’s dinner. I would just love to have it once more.

The recipe here’s for all of you.

Serves: 2

Cooking Time: 10 mins

Ingredients:

Egg (Dim): 4

Tomato: 2

Onion (Peyaj): 2

Garlic (Rasun): 4 / 6 cloves

Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons

Turmeric powder (Halud guro): 1 teaspoon

Chili powder (Shukhno Lankar guro): ½ teaspoon

Garam Masala: ½ teaspoon

Sunflower oil (Tel): 2 tablespoons

Salt to taste

The ingredients

Preparation:

• Chop the onions and tomato into small pieces.
• Beat the eggs in a bowl; just add ½ teaspoon salt with it.
• Heat 1 tablespoon of oil in a wok.
• As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
• Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
• Add the left out oil on the wok and heat.
• Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
• Add the ginger-garlic paste.
• Throw in the tomatoes; add all spices along with salt.
• Pour little water if it becomes too dry.
• As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
• Serve hot with rice, chapathi or roti.

Am sure you’ll enjoy cooking it and of course having it. Catch on for the other recipes. Till then happy cooking and happy eating.

Ready to serve Dim Lalbahari

Egg Curry

Hi.

I had been writing about chicken, fish and vegetables all these while. I think my eggetarian viewers will be angry with me. So this goes to all those who are in love with eggs “Sunday ho ya Monday, roj khaiye aande”. This was from the advertisement that used to be telecasted on DDI years ago.

The egg curry is a very simple one; anybody can cook it in no time, especially when you are thinking of what to cook for a lat e night dinner.

Ingredients:

Egg (dim): 4

Potato (aalu): 4 medium sized

Onion (peyaj): 2 medium sized

Turmeric powder (haluder guro): 1 tea-spoon

Chilli powder (sukhno lankar guro): 1 tea-spoon

Ginger garlic paste (aada rasun bata): 1 table-spoon

Garlic (rasun): 3 / 4 cloves

Mustard oil (sarser tel): 2 table spoon

Water: 2 cups

Salt to taste

Preparation:

• Cut the potatoes into halves.
• Boil the potato and the egg. Make the egg hard boiled.
• Heat the oil in a kadai. Fry the egg and potato separately till they become golden brown. Keep aside.
• Again take little oil, fry the onions. As they become golden brown, add the ginger garlic paste and the garlic cloves to it. Saute for a minute.
• Add turmeric powder, chilli powder, salt and water. Let it boil for a while.
• Add the fried eggs and potatoes and cook for 5 minutes.
• Serve with roti, paratha, or rice. Or just have it like that.

Those of you who don’t like potatoes can withhold the potatoes.

Do keep looking for some more egg preparations in the forth coming posts. Till then happy cooking and happy eating.