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Category Archives: EGG

CABBAGE AND EGG FRANKIE 

Cabbage and Egg Frankie 😊A delicious healthy frankie rolls  made using wheat flour …😍😍😍

Most of the Kids Favourite snacks or breakfast, now as academic year has began all mother’s problem is what to make for kids evening snacks or for their tiffin box ….. Here is a solution for it make this yummy looking proteins rich rolls ,kids will just love them….. ❤

   Usually Frankies are made using maida but I have used multigrain atta for the wraps ,to make it healthier….

 Cabbage a most avoided veggie among kids so this is a better way to make them eat cabbage and I have also used eggs which is kids favourite,you can even add grated cheese to the filling as cheese is kids friend and they will never say no to this yummy looking Frankie roll……a easy way to make any kids eat cabbage😉……Happy cooking ☺

INGREDIENTS 

•Wheat flour dough (I hve used multigrain atta dough),make medium sized balls and roll this to 8″ chapatis and fry this lightly on medium flame applying ghee till light brown spots appear….prepare this in advance and keep aside 

FOR FILLING:

▪ chopped or grated boiled eggs as needed

▪ cabbage grated

▪ amchur powder

▪ salt as to taste

▪chilly powder

▪ mayonnaise

▪ketchup

▪grated cheese 

▪Ghee to grease pan

METHOD

▪Mix mayonnaise and ketchup and keep ready

▪Now take a chapati,spread mayonnaise mixture generously to the full chapati one side, 

▪Now spread on one side of chapati cabbage,eggs as needed to lengthwise,sprinkle salt, chilly powder and amchur powder 

▪grated cheese can be used here,I have not used here

▪now fold both the ends and roll tightly

▪Now grease this and fry this on tawa using medium flame for 2 minutes both sides

▪enjoy with ketchup

NOTE

*Note u can even use carrots grated,cheese for making more healthy

*wash cabbage well before use dip this in vinegar water and then wash so that chemicals are removed..

 
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Posted by on June 7, 2017 in BREAKFAST RECIPES, EGG, NON VEG STARTERS

 

SHAKSHUKA/SHAKSHOKA

SHAKSHUKA……..After seeing all my friends posts on Shakshuka  even I went ahead and made it following my foodie friend Sarita Bhats recipe but I used ingredients and spices as available and made it as per my family liking 😊…….
Shakshuka is a middle Eastern breakfast dish which is served with toasted bread, Here eggs are poached in a sauce of onion ,tomatoes,bell peppers, & other Arabic spices…… A very simple ,delicious and great filling dish…..Perfect for brunch on a lazy Sunday, A must try dish 👌👌👌…thank you Saritakka for ur recipe and introducing us to different country food …😘😘😘

INGREDIENTS 

•2tblsp oil (or olive oil)

•2 small onion chopped (approx 3/4 cup)

•1/4 cup each chopped red ,Yellow ,Greenbell pepper

•10 crushed garlic cloves(peeled)

•1/2-3/4 cup tomato puree (1 large tomato ground to paste)

•3 medium tomatoes chopped

•2 tsp chilly powder(i used everest tikka lal)

•2 tbsp tomato ketchup

• 1 tsp Arabic spice or any Kabsa powder

•1/2 tsp cumin seeds 

▪Salt as to taste

•1/2 cup water

•4-5 eggs

•coriander leaves chopped

▪For kabsa Powder :I used a mixture of 1/2 tsp coarsely powdered fennel seeds,1 tsp coriander powder,1/2 tsp turmeric,1 tsp pepper powder,a pinch cardamom powder  

METHOD 

▪Heat a deep frying pan or sauce pan (pan base must be thick) on medium heat

▪Add oil ,let it heat well ,add onions fry for a few minutes till it turns soft. 

▪Add chopped bell peppers and fry until lightly softened. 

▪Add crushed garlic and fry until raw smell goes off.

▪Add tomato puree and saute well untill oil seperates

▪Add chopped tomatoes, followed by water, cumin ,kabsa powder ,chilli powder,ketchup and salt,give a good mix until all the ingredients are well combined, cover and cook on very low flame for about 10 minutes,or until tomatoes are softened

 ▪ stir the mixture occasionally, once tomatoes are cooked, remove lid and stir again so that they are combined well. 

▪check seasoning and adjust as per taste(salt or chilly). 

▪Make sure the sauce is more or less level in the pan(or add little water to increase sauce if dry).

▪Now drop the eggs making a well in the sauce,see that egg yolk is below the surface of the sauce and white is spread outside. 

▪Repeat with the remaining eggs.

▪Cover the saucepan and cook in very low heat until the egg whites are set takes around 5-8 more minutes. 

▪Remove the lid, sprinkle with coriander leaves and serve immediately. 

▪If the shakshuka sits for too long, or is left covered, the egg yolks will become solid or there are chances of bottom burning …

NOTE

▪use spices as per individual taste

▪cook eggs as per your likings as some love fully cooked poached eggs some semi cooked

▪I kept my Shakshuka little saucy as per my family likings ,you can make it dry as per your choice

▪Bell peppers can be reduced or omitted if one doesn’t like it…

 
 

SEER FISH TAWA MASALA FRY

Here is a hotel style tawa fried recipe for all sea food lovers which can be followed by anyone… This involves no grinding no much ingredients…

These tawa fried fish are absolutely mouthwatering, lipsmaking 😋😋😋…

They are very easy and quick to make ,if your fish is matinated well before …

I had come across this recipe in some famous manglore fish joints… but was never getting the taste as theirs but after several trys and enquires with friends , i found a recipe similar to theirs ☺…

I am sure this recipe will be liked by everyone and enjoyed to the fullest…

  I have tried preparing fish masala fry in different ways by grinding, or some times even prepared using powders but this one is simple and ultimate and very quick  🙂 i am very sure that this tawa fry recipe will steal the hearts of your guests and family and you will be surely complimented…

The same recipe can be made with Pomfret(already in the blog ), Mackerel  but goes best for pomfret and seer/kingfish…

Lets see the recipe

INGREDIENTS

(Here I am sharing recipe for 3 large slices of Anjal/seer fish)

•2 /1/2 tblsp everest tikkalal chilly powder(can add as per spice level )
•1 tblsp limejuice
•Salt
•1 tsp Tamrind paste (diluted in 1/4 cup water)
•3/4 tsp gingergarlic paste
•1 tsp Turmeric powder
•1 tblsp oil
•1 tblsp ghee
•Lemon wedges for serving
•few curryleaves

METHOD

▪ wash fish and drain all water
▪Marinate this with limejuice, salt and turmeric-1/2tsp for a hour or so(the more marination,more tastier)
▪Now heat a pan add oil and ghee 
▪Add chilly powder, turmeric let it fry till chilly powder changes its colour to dark red
▪Now add tamarind paste, gingergarlic paste mix well add fish ,salt(add only if necessary as we have already added for marination)
▪add little water allow this to cook (if necessary )
▪Now turn other side and cook till you get roast effect
▪add curry leaves cook a minute and enjoy
▪Serve with lemon wedges

NOTE

* cook this on low to medium heat…
* I always use Everest tikkalal chilly powder in my recipes, if you can use any chilly powder and you can increase or decrease the amount of chilly powder and tamrind paste or limejuice depending on individual taste
*I have used Dabar Hommade Tamarind paste or you can use a gooseberry sized tamrind soaked in water..

Anjal tawa fry

 
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Posted by on December 4, 2016 in EGG, FISH, NON VEG STARTERS

 

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EGG BUTTER MASALA

     Egg butter masala is a rich creamy thick curry with mild spice which is a perfect combination to kerala parota, rotis or chapatis….very easy and restaurant like taste…
Do try and enjoy….

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INGREDIENTS

• 4 boiled eggs
•1 tsp gingergarlic paste
•1 tsp chilly powder (or more according to your taste )
•1 tsp dhania powder
•1 tsp garammasala powder
•1/4 tsp cumin powder
•A pinch chat masala
•A pinch sugar
•1 tblsp cream
•Salt
•1 tsp kasuri methi
•1 tsp oil
•1 tblsp butter
•For grinding
>2 medium onion
>2 medium tomato
>8-10 cashewnuts
>1 tblsp melon seeds

METHOD

▪ Heat a container add 1cup water , add all the ingredients mentioned under grinding, boil till onions and tomatoes are soft
▪Cool this and grind to fine paste
▪Heat kadai add oil + butter when butter starts to melt add the paste cook till oil starts separating
▪Now add ginger garlic paste fry for 30 seconds, add all spice powder and keep stiring well till mixed
▪Add water (use the masala water)boil
▪Add boiled eggs, check salt and give a good boil
▪add a pinch sugar,cream and kasuri methi mix and serve….

NOTE

* Fried paneer can be added instead of eggs..(just tawa fry paneer with oil or ghee till golden and add )
*this is mild in spice level so depending on your taste add chilly powder but butter masala are mildly spiced
*if melon seeds are not available then increase the quantity of cashews…

Egg butter masala

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Posted by on May 13, 2016 in EGG, NON VEG CURRY

 

MALVANI EGG CURRY

Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka…..
   Malvani masala is blend of many whole spices which are dry roasted along with dry coconut or fresh coconut ,then made into powder…I have heard some telling that Nagkesari and stone flower important ingredients in this masala….
   Here I have skipped nagkesari as I didn’t have it in my pantry….if you have you can add it 1/2 tsp while roasting …
  Usually this recipe is prepared with chicken and served along with Malvani vade which is made with ragi flour and wheat flour dough which are rolled to pooris and then deep fried…
   Here I have replaced chicken with boiled eggs….Recipe is as follows

INGREDIENTS

• 6 boiled eggs
• 1 tsp gingergarlic paste
•1 tej patta
•1/2 piece cinnamon
•1 big onion sliced
• Salt to taste
• 1 tblsp oil
Malvani Masala powder
(Dry roast all till a good aroma ,you can store this masala powder )
• 3/4 tsp Jeera
• 1/2 tsp shah jeera
• 11/2 tblsp coriander seeds
• 1 piece cinnamon
• 6 cloves
• 4 green cardamom
• 2 big elaichi (badi elachi)
•1tsp stone flower
•1/2 star aniese
• 1 tsp pepper corns
• 11/2 tsp poppy seeds/ kus kus
• 8-10  redchilliesdry
•1/2 tsp  turmeric
•3/4 – 1/2 cup dry coconut(kopra)

METHOD

▪ Dry  roast all ingredients mentioned under making of malvani masala,cool this and make powder from it or grind using water to fine masala paste
▪Heat kadai add oil, tej patta,cinnamon, onions fry till transluscent, add  ginger garlic paste fry for a minute
▪ Add masala ,salt cook covered till oil oozes add boiled eggs cook for sometime and enjoy…

NOTE

*If u want to add chicken then add marinated chicken(for Marination use salt , gingergarlic paste and turmeric  for 30 minutes ) before adding masala and saute well ,when chicken is cooked 3/4 then add masala…
*For chicken curry you can add more chillies according to taste
*if you use powdered malvani masala,the texture of masala will be different, here I have used ground masala paste…
*some use fresh coconut,hing powder also

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Posted by on March 19, 2016 in CHICKEN, EGG

 

JATPAT CHICKEN

Jatpat Chicken in Onion and Tomato gravy….When I am lazy or busy occupied with other work i cook this for kids meal…..This is prepared in ajiffy say 15 minutes  if you have already marinated chicken…
  Vegetarians  can replace chicken with paneer…
  
INGREDIENTS

• 1/2 kg Chicken
• 2 medium onion
•2 medium tomato pureed
•1 tsp gingergarlic paste
•1/4 tsp turmeric powder
•1 tsp chilly powder
•1tsp dhania powder
•1tsp garammasala powder
•1 tblsp oil + ghee for frying
•3 springs coriander leaves (optional )
•4-5 mint leaves (optional )
•Salt

METHOD
▪ Wash chicken and marinate chicken with salt and turmeric
▪ Grind onions along with coriander leaves and mint to fine paste
▪ Heat kadai add oil + ghee, let this heat well add onion paste fry till rawness from onions disappear
▪Add gingergarlic paste saute awhile
▪Add in tomato puree cook well
▪Add dry powders saute for a minute
▪Now add marinated chicken and cook well
▪Add salt and cook till chicken is fully coated in masala,soft and jucy
▪serve garnished with fresh chopped coriander leaves ..

NOTE
*This is semi dry chicken recipe,same can be done with paneer
*if you want a burnt effect to chicken then higher the flame and cook till dry at the end  (don’t burn the dish☺we want it dry)… This adds different taste to chicken….
*Adjust spiciness according to your taste
*can also add kasoori methi at the end of cooking…I didn’t have this so skipped adding it..

image

 
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Posted by on March 18, 2016 in EGG, NON VEG CURRY

 

ANDA MASALA

  A simple recipe of egg masala using raw eggs directly inside the masala and cooked…..

INGREDIENTS

•5 eggs
•1 onion chopped
•1/2 tsp turmeric powder
•1/4 tsp chilly powder
•11/2 tsp garammasala powder
•3/4 tsp dhania powder
•Salt

Grinding
(Grind to paste)
•2 tomatoes
•4 greenchilles
•2 tblsp coriander leaves
•5 flakes garlic
•1/2″ ginger

METHOD

▪heat a kadai add oil, onions fry till translucent
▪add all dry powders fry well
▪add ground paste,water as required
▪check salt, boil well
▪now break eggs directly  to boiling masala,close and cook for 5-8 minutes
▪garnish with coriander leaves and enjoy

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Anda Masala

 
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Posted by on December 19, 2015 in EGG, NON VEG CURRY