Recipes Trending: egg

Showing posts with label egg. Show all posts

Sunday, March 16, 2014

Spicy Egg Curry

Tonight I made one of my hubbys favourite dishes - Jeenas Spicy Egg Curry. It is made with a few splashes of olive oil so the curry itself is really quite healthy. It is lovely and spicy but if you want it a little milder just add less chilis. I hope you enjoy this spicy egg curry we certainly did!

Ingredients
3 Small Onions(Sliced)
2 Small Yellow Capsicums/Peppers(sliced)
2 Large Flat Mushrooms(halfed then sliced)
approx 2 inch Fresh Ginger(chopped small)
approx 2 Cloves Garlic(chopped small)
4 Birds Eye Red Chilis(de-seeded chopped)
1 Red Chili(de-seeded chopped small)
approx 7 Cherry Tomatos(blended)
Olive Oil
Water
2 Boiled Eggs(freshly cooked,peeled and placed into cold water)

Spices
1 Tbsp Turmeric
1/2 Tbsp Coriander
Small 1/2 Tbsp Cumin
1/4 Tbsp Garam Masala
Large Pinch Dried Coriander Leaves
Sprinkle Sea Salt and Black Pepper(optional)

In some olive oil fry your onions until browned.

Grind or blend your garlic and ginger into a paste(a little water may be needed) and add to your pan. Cook for a minute making sure to stir.

Add your chilis, all your spices and drizzle some more olive oil in.

After stiring for a minute add your cherry tomatos with a splash of water to loosen it all up.

Add your peppers/capsicums with the salt and black pepper(optional). Keep simmering for a minute or so then add your mushrooms - keep stiring.

Add a large pinch of dried coriander.

When your mushrooms start cooking add your eggs .

Simmer with a lid on (if possible) for a few minutes making sure the eggs are heated through turning them over once.

Enjoy Jeenas Spicy Egg Curry Recipe! :)

Thursday, March 13, 2014

Tomato Egg and Tofu

Tomato egg and tofu are three healthy ingredients put together to make a very healthy dish. It goes so well served over white rice, it is like the ultimate Chinese comfort food.

Serves 3

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients:
4 cups water
1 block soft tofu, cut into 3/4 inch cubes
1 teaspoon salt
1/2 inch ginger, minced
2 garlic cloves, minced
2 scallion, minced
2 tablespoon peanut oil
8 medium sized shrimp, devine and shelled
4 medium sized tomatoes (about 4 inches in diameter), core removed, cut into thick wedges
1 cup chicken stock

Sauces:
3 tablespoon Ketchup
1 tablespoon soy sauce
2 tablespoon sugar
-----------------------------------------
3 tablespoon cornstarch
2 tablespoon 2 teaspoon water
2 eggs, beaten
2 teaspoon sesame oil
1 scallion, green part only, minced

Tips:

The shrimp in this dish can be substitute with any seafood, beacon or sausage, just make sure they are properly cooked.
By simmering the tofu in the chicken stock and sauce for 10 minutes, the flavor can penetrate the tofu better, if you have time, you can even try to simmer it for longer for better flavor.

Instruction:

Bring a small pot of water over high heat to a boil, add salt and tofu and simmer for 5-10 minutes
Meanwhile, heat 1 tablespon oil over high heat, add the scallion, ginger and garlic and stir fry until fragrant, add shrimp and stir fry for 10 seconds. Transfer everything into a place. Heat 1 tablespoon oil over high heat, when the oil is almost smoking, add the tomato and stir fry until frangrant (about 2-3min), add chicken stock and bring to a boil. Drain the tofu, add it to the wok along with sauces, the shrimp, cover, simmer for 10 minutes.
Mix the cornstarch with water, add it to the wok over high heat, bring everything to a boil and mix with the back of the ladle until sauce thickens. Turn off heat, sprinkle in eggs, let it sit for 30 seconds, then mix it in with the tofu. Add the sesame oil and green scallion slices, mix and serve over rice.

Tuesday, March 4, 2014

Egg Dum Biryani

Egg Dum Biryani

Ingredients for rice

Basmati rice – 2 cups

Cinnamon stick – 2” piece

Cloves – 4 nos

Cardamom – 4 nos

Shahi jeera – ½ tsp( optional)

Bay leaf – 1 no

Oil – 2 tsp

Water to boil rice

Ingredients for Egg gravy

Boiled eggs – 5 to 6 nos

Onion chopped – 2 nos

Tomato chopped – 2 nos

Ginger and Garlic paste – 2 tsp

Green chilli broken – 2 nos

Red chilli powder – 1 and ¼ tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala powder – 1 tsp

Chicken stock cube or Vegetable stock cube – 2 nos( optional)

Mint leaves chopped – ¼ cup

Coriander leaves chopped – ½ cup

Curd – 2 tbsp

Water – ½ to ¾ cup

Salt to taste

Saffron strand 6 nos soaked in 2 tbsp milk( optional)

Oil – 2 tbsp

Dum Egg Biryani

Method

1. To cook rice. Boil water in a large pot to cook rice, in a small pan heat oil add cinnamon stick, cloves, cardamom, bay leaf and shahi jeera, fry for a minute and add this tempering and required salt to boiling water. When water starts to boil add the basmati rice and cook the rice until 3/4^th done. ( To check if the rice is 3/4^thdone, take a single grain and pinch it between your index finger and thumb the grain will break into 3 pieces).

2. When the rice is 3/4^thcooked, drain rice in a colander, mix 1 tsp ghee or oil to the rice and spread it on large plate to cool .

3. To make the egg gravy. Heat oil in a pan, when oil is hot add the chopped onions and fry till browned, next add broken green chilli and ginger & garlic paste, sauté until the raw smell of ginger and garlic paste leaves.

4. Now add the chopped mint leaves and tomatoes, fry on medium heat until the tomatoes are cooked and slightly mashed.

5. Add red chilli powder, turmeric powder, coriander powder, garam masala powder, chicken stock cubes, curd and required salt to the pan, fry for few more mins.

6. Add ½ cup water to the gravy and bring to boil, add boiled eggs to the boiling gravy and simmer on medium heat for 3 mins.

7. To assemble and dum the biryani. Take a thick bottomed pan with tight lid, grease pan with ghee or butter, spoon and layer egg gravy along with few eggs on the bottom layer of the pan, spoon the ¾ cooked rice and layer on the top of gravy, sprinkle some chopped coriander leaves on top of rice, again spoon some egg gravy mixture along with eggs on the rice layer and continue to spoon rice layer. The final top layer should be the rice layer, sprinkle chopped coriander and saffron milk along with saffron strands on the rice layer.

8. Cover the pan with tight lid and keep pan on low heat for 7 to 8 mins.

9. Serve hot with Onion Raita or with Chalna.

Tips: Since the eggs do not have flavor for itself I have used chicken stock cubes to flavor the gravy.

Egg Biryani

Friday, February 28, 2014

Muttai Podimas Biryani Scrambled Egg Biryani

Ingredients for Muttai Podimas/ Scrambled Egg

Eggs-6

Onion small finely chopped-1

Green chilly finely chopped-1

Red chilly powder-1tsp

Turmeric powder-1/4tsp

Salt to taste.

Ingredients for Biryani

Basmati or Any Rice-2cups( cleaned and washed)

Onion medium finely sliced-3

Tomatoes medium finely chopped-3

Ginger and Garlic paste-1 tbsp

Red chilly powder-2tsp( +/- according to taste)

Turmeric powder-1/2tsp

Garam masala-2tsp

Black pepper powder-1/2tsp( +/- according to taste)

Salt to taste

Water required

Chopped Mint and Coriander leaves-1/2cup

Thick Curd-1tbsp

For tempering

Aniseed/ Sombu-1tsp

Clove-4

Green Cardamom-2

Cinnamon stick-1" inch

Bay leaf-2

Method for preparing Muttai podimas/ Scrambled eggs.

In a medium sized bowl add 1tsp red chilly powder, 1/4tsp turmeric, required salt for the eggs and 1tbsp water and mix well. Add the eggs one by one to this red chilly mixture and beat the eggs till frothy. Next in a small pan heat 2tbsp of oil, add chopped onions and green chillies and fry till onions turn pink. When onions are done, add the beaten egg mixture to the onions. Reduce the heat to medium, stir well the egg mixture with spatula and break eggs to small pieces and cook till done. Set aside. ( You can also serve this Muttai podimas/ Scrambled eggs with bread, roti and rice)

Method for preparing Biryani

In a pressure cooker heat 4 to 5 tbsp oil, when hot add the tempering ingredients and fry till the aroma rises. Add the chopped onions, fry for 2 mins until onion turns pink, next add the ginger and garlic paste and fry till the raw smell leaves. Add the red chilly powder, turmeric powder, garam masala powder and black pepper powder, fry for few more mins. Now add the chopped mint and coriander leaves, chopped tomatoes and thick curd. Fry till the tomatoes are mashed, add required salt and water for the rice. Bring the mixture to boil and add the rice, cover the pressure cooker with lid, reduce the heat and cook till rice is tender and done. Finally add the prepared muttai podiams/ scrambled egg to the rice and mix well. Set aside Biryani for few mins till the eggs and rice are blended together. Serve hot with Raita of your choice.

Saturday, February 22, 2014

Egg Puffs Indian style curried eggs in puff pastry

Ingredients

Pepperidge farm puff pastry-1 sheet

Eggs-4

Onion large( thinly sliced)-1

Tomato large( chopped)-1

Curry leaves-2 sprigs

Red chilli powder-1 1/2tsp( +/-)

Cumin powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Oil required.

Method

Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Hard-boil the eggs, remove the shell and halve them. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped tomatoes and cook until they are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture. Slightly wet two corners of pastry sheet with water and bring both corners of the pastry sheet together pressing firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Egg puffs hot with tomato ketchup or mint chutney.

Friday, February 14, 2014

Indo Chinese Egg Fried Rice

Ingredients
Jasmine Rice/ Basmati Rice (cooked)-2cups
Eggs (seasoned with pepper and salt and scrambled)-4

Carrot (finely chopped)-1/4cup

Beans (finely chopped)-1/4cup

Garlic cloves (chopped)-2

Soy sauce-1/2tsp

Pepper and Salt to taste

Method
Heat oil in a wok; add garlic, carrot, and beans. Stir fry for a minute. Add the scrambled eggs, cooked rice. Add soy sauce and season with salt and pepper. Serve hot with Chicken Manchurian, Hot and Sour vegetables, etc.

Monday, February 3, 2014

Muttai Omelet Kuzhambu Egg Omelet Gravy

Muttai Omelet Kuzhambu (Egg Omelet Gravy)
Those who love eggs will be excited to taste different recipes of eggs. I have tried to make gravy with the omelets. I have heard that in some parts of Tamilnadu this gravy is a usual one. I was not able to gather any authentic recipe of the same. So I have made a trial. The gravy turned out good. So you people can certainly give the recipe a try. An easy and handy recipe when we are short of vegetables or time.

Ingredients for the omelets
Eggs -4
Minced onion -1/2 cup
Turmeric powder -1/2 teaspoon
Pepper powder- 1 teaspoon
Chopped green chili -1
Salt to taste

There are different ways of making this omlette. If you have time and patience it can be baked in the oven. As my readers know, I am allergic of using my oven; I made the omelets in my dosa pan. The thing to be noted while making the omelets is that it should be made thick.
Another way is to pour the mix in kuzhi paniyaram moulds and make egg paniyarams.
Easiest is the regular way of making omelets but little thicker. If you make like this or bake then after making cut into small pieces and keep aside

Ingredients for the gravy
Small onion -20 or chopped big onion -2
Garlic -20
Tomato -2

Tamarind –little (as shown) (too much of tamarind will not be good)
Sambar powder-2 teaspoons
Coriander powder- 2 teaspoons
Turmeric powder -1 teaspoon
Curry leaf –little
For seasoning
Mustard-1 teaspoon
Fenugreek-1/2 teaspoon
Fennel seed-1 teaspoon
Curry leaf-little
Procedure to make the gravy
The gravy is the normal puli kuzhambu that we make. But for the beginners sake I repeat.
Mix the tamarind and the salt needed in two to two and half cups of water.
Drain it and keep aside
Keep the kadai in the stove
Pour 1 table spoon of gingili oil or any other oil you use for cooking
Season the gravy with the items given for seasoning
Add the onion, garlic and tomato pieces one by one and sauté well for 5 minutes in medium fire
Now add the salt tamarind water into the kadai
After one boil add the sambar powder, turmeric powder and coriander powder.
Keep the stove in medium fire
Cook for 10 minutes
When the gravy has turned to half the quantity add the cut omlette pieces.
Cook for 3 more minutes
Remember that the omelet pieces will become little big after boiling
So make the pieces little smaller.
Heat the gravy before serving

Thursday, January 30, 2014

Simple Egg Sandwich

This is very quick and easy sandwich and also a great comfort food. We can use any type of bread or cheese.

When I am concerned about my calorie intake I carry them in my lunchbox.

Ingredients:

For 2 sandwiches

Egg – 2 no

Bread – 4 slices

Tomato – 4 slices

Onion – 4 slices

Lettuce – 2 leaves

Salt As Required

Pepper As Required

Mayonnaise – 4 tsp

Honey Mustard – 4 tsp

Preparation

In a large sauce pan, add oil heat on medium heat.
Crack eggs in pan and cook to desired firmness.
Season eggs with salt and pepper.

Cook on both sides of the egg and keep it aside.
Now spread mayonnaise and honey mustard on bread slices
Cover it with lattice, tomato slices, onion slices, above cooked egg with bread to make two sandwiches
Serve warm

Sending this to Sandwich Mela hosted by srivalli and Quick and Easy Recipes hosted by DD