Spicy Masala Egg

Spicy Masala Egg

Egg is a versatile cooking ingredient. Many people who do not eat meat eat eggs.
Eggs Cooked in a Spicy Roasted Masala Gravy. I love eggs in any form.

 

Ingredients:::

• Egg ( hard boiled ) – 9 Eggs (As many as you need).
• Onion – 4 large ( chopped roughly )
• Tomato – 2 large ( chopped roughly )
• Ginger paste – 2 tsp
• Garlic paste – 2 tsp
• Cumin powder ( or paste ) – 2 1/2 tsp
• Turmeric paste ( or powder ) – 2 tsp
• Red chili powder – 2 1/2 tbsp
• Salt – as needed
• Cinnamon stick ( 1 1/2 inch )
• Green cardamom – 3
• Ghee ( Clarified butter ) – 2 tsp
• Garam Masala ( cinnamon powder+cardamom powder+clove powder in equal parts ) – 1 tsp
• Cooking oil – 4 tbsp

Method:::

1. Heat oil in a pan. Make a single small cut in each egg but don’t divide them entirely. This is to avoid possibility of  sputtering when added to hot oil. 
2. Fry the eggs lightly till they turn golden, remove from oil and keep aside
3. Now throw in the cinnamon stick and the cardamoms in the oil, fry for 1-2 minutes, be careful not to burn them
4. Add onion and fry until they become somewhat pink. It may take 4-5 minutes on high flame
5. Add ginger paste, garlic paste, turmeric paste ( or powder ), cumin powder, red chili powder, salt and mix well 
6. And saute for 6-7 minutes or until the raw smell goes away. In this process if it sticks too much in the pan add very little water, be careful not to add too much water or else the spice mixture will not give the desired taste
7. Now add tomato and crush them with your spatula, saute for 2-3 minutes
8. Add the eggs and move them carefully to mix well with the whole mixture.
9. Add ghee, garam masala and 1-2 cups of water. 
10. Cook covered in medium flame until you get a thick gravy. It may take 8-10 minutes
11. Remove from heat and 
12. Enjoy with hot rice, roti or paratha or whatever suites you.

Egg Manchurian

Egg Manchurian

Egg Manchurian is a quick egg recipe with the traditional Chinese flavours. The boiled eggs are dropped in a Chinese sauce laden hot and sour gravy. Enjoy with noodles or rice.

Ingredients:::

Ingredients

• Eggs hard boiled - 6pc
• Onions, thickly sliced - 3pc Large sized
• Green chillies, slit lengthwise - 5 to 6
• Cornflour - 1 tbsp
• Soya sauce - 2 tbsp
• Garlic - 6 cloves chopped
• Shallots - 1 finely chopped 
• Green Onion - 1 bunch chopped
• Vinegar - 1 tbsp
• Sugar - 1/4 tbsp
• Salt to taste
• Oil - to cook
• Coriander leaves - chopped

Method:::

1. Heat oil in a heavy bottomed pan.
2. Add onions and cook over low heat till the onions are tender. 
3. Add garlic, green onion, shallots And cook, keep stirring occasionally.
4. Mix the cornflour in a little water till smooth.
5. Add cornflour, soya sauce, vinegar, sugar and salt to the onions.
6. Stir well.
7. Add eggs and green chillies. bring it to a boil and remove from heat.
8. Garnish with coriander leaves.
9. Enjoy with fried rice or noodles:)

Egg Fried Rice

Egg Fried Rice

Egg Fried Rice is a great combination of scrambled eggs, vegetables and rice. It’s a good idea to use leftover rice and veggies for making such a quick, easy and delicious egg fried rice Indian style recipe.

Ingredients:::

Ingredients

• 4 cups Basmati rice, well cooked
• 4 eggs
• 4 green chilies (finely chopped)
• 2 small onions (finely chopped)
• 1-1/2 cups mixed vegetables (Green peas, french beans, cauliflower and chopped carrot)
• 2 tsp ginger paste
• 2 tsp soy sauce
• A pinch of white pepper powder
• 4 garlic flakes
• 1-1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 3/4 tsp garam masala
• 1 tsp vinegar
• 2 tbsp oil
• Fresh coriander leaves, finely chopped

 Method:::

1. Beat the eggs in a bowl and keep aside.
2. Heat the oil in a pan add chopped onions.
3. Fry for few seconds and then add green chillies along with ginger and garlic.
4. Stir fry for few more seconds.
5. Add beaten eggs, salt, red chilli powder and turmeric powder.
6. Stir continue till the eggs are properly.
7. Now mix chopped vegetables and stir fry for a minutes.
8. Cook continue, to make the veggies little crispy and crunchy.
9. Add garam masala and soy sauce and mix well.
10. Finally add cooked rice and season with some salt.
11. At this moment, add vinegar and white pepper powder as well.
12. Cover the pan, simmer the flame and leave to cook for last 3 minutes.
13. Garnish with chopped coriander leaves.
14. Egg fried rice is ready to serve.

Mughlai Paratha

Mughlai Paratha

Mughlai paratha or Dim paratha as it is called in bengali -dim standing for eggs. This is a very famous bengali food which can be had at anytime maybe breakfast,lunch or dinner. Mughlai  paratha is an easy-to-make bread with a filling of red kidney beans, meat, or paneer. This is a very easy, filling and quick recipe which can be made even if you do not have much in your pantry :)

Ingredients:::

For the dough:

• 500 gm whole-wheat flour
• 1 cup milk
• Warm water
• Salt to taste

For the filling:

• Minced meat (Kheema) - 500 gms
• Eggs - 3
• Cumin- 1/2 tsp
• Green chilly- 2 (chopped finely)
• Onion – 1 small size (chopped finely)
• Ginger Garlic paste – 1 heaped tbsp
• Carrot - 1pc chopped
• Chopped coriander leaves – 1 bunch
• Turmeric powder- 1.5 tsp
• Cumin powder- 1 tsp
• Coriander powder- 1 tsp
• Red Chilly powder- 1tsp
• Garam masala powder – 1 tsp
• Tandoori masala powder – 1 tsp (optional)
• Salt - To taste
• Ghee/cooking oil for pan frying Parathas

Method:::

1. Take a big bowl and mix flour, milk and salt. Rub the flour with 2 tbsp of oil.Add little water at a time and make soft dough. Cover with a damp cloth and keep aside for 15 minutes.
2. Boil the minced mutton with salt and 1 tsp turmeric powder in half liter water. Pressure cooking for 10 minutes after the first whistle of the pressure cooker is a good measure of time for boiling the mutton.
3. Dry the excess water from the boiled keema. Beat the egg with salt, and half cup milk. Keep it aside.
4. Put oil in a pan.  Add cumin seed, chopped green chilly. When jeera begins to splutter, add onion.
5. Fry  for 2 minutes, then add ginger garlic paste, and saute for 2minutes.Then add rest of the masalas and keema. Saute everything for 5 minutes on medium flame. Put coriander leaves and cover the karaahi. Let the keema cook on slow flame for 7 minutes. The stuffing for the mughlai paratha is now ready.
6. Make 8 balls from the dough and roll out into flat thick rounds.Now roll it, press down and roll out into square of 8 inches by 8 inches.
7. Brush the surface of the paratha with the beaten eggs. Put a large spoonful of the Masala Kheema in the center of the circle and fold edges of circle up to completely cover and seal the Masala Kheema inside.
8. Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6″ circle.
9. Heat a griddle on a medium flame till hot. Put a Paratha on it. When both sides are cooked, put oil/ghee and spread it to both the surfaces.
10. The Paratha is ready when the egg on both sides is cooked & paratha fry from both side till crispy & golden brown.
11. Serve hot with 1 tsp butter on the paratha.
12. Remove it from the pan & serve hot with some potato curry , salad & tomato sauce .