BADAMI EGGS !!!!!!!!

          Actually this is badami chicken recipe from NDTV FOOD.COM But i used eggs instead of chicken here & it tasted great ! It goes well with roti/rice/idly/dosa etc. A must try recipe.

INGREDIENTS

For the roasted spice mix:

1 tsp peppercorns

2-3 black cardamom

1 cinnamon stick

1 green cardamom

1 tsp cloves

1/2 grated nutmeg

For the gravy base:

1 Tbsp ghee

1 finely chopped onion

6 garlic cloves, finely chopped

1 finely chopped ginger

1 tsp coriander powder, heaped

1/2 tsp turmeric

1 tsp jeera powder

Sea salt (Substitute - normal salt)

Water

1 1/2 cup yogurt

1 cup almond paste

1 cup saffron infused milk

6 whole apricots

Rock salt

8 pieces chicken or 8 eggs boiled

For the tempering (tadka):

1 Tbsp ghee

6 green cardamoms

3 dried kashmiri chillies

For the garnish:

1 Tsp ghee

Mint leaves

3-4 whole red chillies

      OR

1 tblsp chopped coriander leaves

METHOD

For dry roasting the spices:

Heat a pan, add peppercorns, black cardamom, cassia, green cardamom, cloves, nutmeg and roast them. Use a mortar and pestle to ground the spices.

For the gravy base:

Heat a pan, add ghee and sweat out the onions till they are a creamy yellow-white. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.

Add coriander powder, turmeric, jeera powder, sea salt (to taste) and toast the spices on high flame. Add water to deglaze the pan and cook out the masala.

Add the yogurt to this mix slowly while stirring. Then mix in the almond paste. It can be prepared at home by blanching almonds, peeling them and grinding with water.

Add the saffron infused milk and stir till gravy thickens. Then add the apricots and a pinch of rock salt. Keep stirring.

Make incisions on the chicken with a knife and add to the gravy to poach. Add the cooled down tempering to the gravy. Let this simmer on low flame for 30-40 minutes till the chicken is coming off the bone. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.

Put the chicken pieces in a bowl and strain the gravy on top using a colander. Garnish and serve hot.

For the tempering:

Heat the ghee in a pan for the tadka and add green cardamom and kashmiri chilli. Let it cool and ad to the gravy

For the garnish:

Put the ghee in a pan and heat it. Add chillies and mint leaves and cook till it's crispy. OR garnish it with chopped coriander leaves.

HAPPY COOKING :))))))

Note : I found dis recipe sweet n sour , so added 2tsp everest chicken masala n it tasted great

Masala eggs

I adopted this recipe from my fb friend , admin of fb food groups Konkani amchi food & Vinaya's culinary journey VINAYA PRABHU. What i felt after tasting is everyone may not like this recipe as we add wheat flour in this . But you can resuce quantity of wheat flour too. Occasionally can have it with rice or as a starter.

Ingredients: 

boiled eggs 6
Ghee-3tbsps
Wheat flour-3_4 tbsp
Coriander  powder 1tsp 
Turmeric powder  1tsp
Chilli powder 1 tsp
Sambar powder1 tsp
Garam  Masala 1 tsp
Pepper  powder  1tsp
Salt as per taste

Method 

1. Heat ghee in a pan on low flame
2. Add wheat flour and saute till colour changes to  light brown in colour but don't  burn it.
3. Then one by one add all the spice  powder and salt and mix it together
4. If masala is  dry add a little more ghee
5. Then add the whole boiled eggs to masala  and mix it.
6. Serve hot.

HAPPY COOKING :))))))

MAYO EGG SANDWICH !!!!!!!!!!

Today i am gonna post simple breakfast recipe using bread, egg & mayyonise. Actually this is my own recipe :P Recently my attended a cooking competetion & he brought back the thinks he used there such as milkmaid, bread, mayyonise, salt, sugar, biscuits etc. So, i was thinking about using them. Son told he will make his special laddoos using milkmaid for me, so now my aim is to finish bread & mayyonise. Suddenly i realised that i never prepared sandwiches using eggs. So, thought will scramble eggs & will use mayyonise too for sandwiches. I usually mix well eggs+salt+red chilly powder/pepper powder+1 tsp water in a bowl & then i prepare scrambled eggs. This time i decided to add chopped coriander leaves & chole masala powder & dried basil leaves too & it tasted yum ! So, here is jhatpat recipe of mayo - egg sandwich.

(scrambled eggs)

INGREDIENTS:-                                                                               

bread slices - 4                                                                         mayyonise - 1 tbl sp
oil - 2 tsp

To scramble:-

eggs - 2
coriander leaves, chopped - 1tbl sp
water - 2 tsp
chole masala pow - 1/2 tsp
pepper pow - 1/2 tsp
dried basil leaves - 1/2 tsp
salt to taste

METHOD:-

1. In a bowl mix well all the ingredients mentioned under "to scramble".

2. Heat oil in a non stick pan & pour mixture & make scrambled eggs & keep aside.

3. Cut the edges of the bread slices.

4. Apply mayyonise on one side of each bread. 

5. Fill one bread slice with scrambled eggs & close it with another bread slice.

HAPPY COOKING :))))))

Note:-

You can apply mayyonise on one bread slice  & tomato ketch up on another bread slice depending on your taste.

EGG & CAPSICUM MASALA !!!!!

Today again a recipe with eggs as i am a egg lover :P. EGG CAPSI MASALA...i adopted this recipe from my gorgeous friend Sandhya N. Kamath who is a capsicum lover :D I just loved this recipe very much. My son too liked it coz he is a capsicum lover too :P. It goes well with rice or rotis.

INGREDIENTS:                     eggs, boiled - 6
                          
 
onion, chopped - 2 medium
tomatoes, chopped - 3 big
capsicum, cubed - 1 big
ginger-garlic paste - 1&1/2 tsp
turmeric powder - 1/2tsp
chole masala pow - 1 tsp
salt to taste

FOR PASTE:-

A handful of cashewnuts soaked in milk for 15 mins
guntur chillies - 4
green chillies - 2

FOR GARNISHING:-

Chopped corriander leaves 
kasoori methi (i skipped this)

METHOD:-

1. Heat oil in a pan & put ginger garlic paste & fry.

2. Add chopped onions till light brown.

3. Add tomatoes & fry till mushy.

4. Add cubed capsicum & fry.

5. Meanwhile make paste of soaked cashewnuts+guntur chillies+green chillies & add dis to the pan & fry this for sometime.

6. Add turmeric pow & chole masala pow to this & mix well.

7. Now add boiled eggs & take a boil.

8. Now swicth of the stove & garnish it with corriander leaves & serve hot.

HAPPY COOKING :))))))

CHATPATA EGG MASALA !!!!

My gorgeous friend SANDHYA N. KAMATH who is an ace cook too gave me this recipe. It is a quick & easy recipe that goes well with rice/rotis. Actually she added pav baji masala to the gravy, but i didn't had pavbaji masala at home so i added biryani masala pow+chicken masala pow+maggie masala e magic...tasted yum. Thnx Sandy for this yummy recipe.

INGREDIENTS:-

6 eggs
1 tbsp ginger-garlic paste
2 medium onions
2 medium tomato
2 tsp Bengal gram flour
1/2 tsp turmeric powder
1 tsp red chilly pow
1 tsp biryani masala pow
1 tsp chicken masala pow
1 pkt Maggie masala e magic
Salt to taste
Coriander leaves for garnish

METHOD:-

1..Boil 6 eggs n keep aside
2. In a kadai fry 2 medium sized onions till light brown.
3. Add  2 tomatos...fry till pulpy
4. Add turmeric pow+chilli pow+ ginger garlic paste. Fry for sometime
5. Add a spoon of paav bhaji masala OR biryani masala pow+chicken masala pow+maggie masala e          magic(adjust   powder quantity according to your taste. Quantity i mentioned here will make gravy spicy)..Fry a  little.
6. Finally add the cut eggs. (i cut the egg white in the middle gently & seperated egg yolk from it & added to the gravy. In this way you can avoid egg yolks becoming mushy)
7. At the end add  besan and simmer for a while.

8.  Add chopped coriander leaves to garnish.

 (i tried adding pav bhaji masala too & it tasted even more better...plz do try with pav bhaji masala too)

HAPPY COOKING :))))))

EGSS IN COCONUT MILK GRAVY !!!!!!!

Today, once again i tried gravy with eggs. This gravy tastes awesome as we add coconut milk to it. My fb friend Anitha Mallya Prabhu gave me this recipe. She said it tastes awesome with chicken. A must try recipe. Goes well rice/dosa.

INGREDIENTS:-

eggs, boiled - 5(cut into halves)
grated coconut - 1 cup
onion - 1 big
tomato - 2 medium
ginger-garlic paste - 1 tsp
cardamom - 1
cloves - 4
cinnamon - 1 inch
turmeric powder - 1/2 tsp
red chilli pow - 1&1/2 tsp
coriander pow - 2&1/2 tsp
salt to taste
coriander leaves, chopped - 1 tblsp (i skipped this as i am running out it)

METHOD:-

1. In a kadai,heat oil put cardamom +cloves +cinnamon & fry till the aroma comes.
2. Add ginger - garlic paste & fry till it leaves raw smell.
3. Now add chopped onions & fry till light brown in colour.
4. Now add choppped capsicum & tomatoes & fry till it becomes mushy.
5. Now add turmeric powder + red chilli powder+coriander pow & fry for some time. 
^. Now add coconut milk extracted from 1 cup of grated coconut & salt to taste & bring it to one boil.
7. Now add boiled & halved eggs & boil till it comes to desired consistency.
8. Granish with chopped coriander leaves.

HAPPY COOKING:)))))))))))

SCRAMBLED EGG KURMA !!!!!!

When i found this , i m really surprised ! coz i am seeing kurma recipe with scrambled egg for the first time. So, decided to try it. here,i added 2 more eggs than mentioned in recipe Thats why eggs are more than gravy in pics. & i used garam masala powder instead of whole garam masala. But i strongly recommend whole garam masala for this gravy as taste & aroma will increase.  I adopted this recipe from SPICEINDIAONLINE.

Ingredients
Eggs	2
Onion	1 cup (finely chopped)
Tomato	1/2 cup (chopped)
Green Chili	1 (slit open)
Ginger Garlic paste	1 teaspoon
Whole Garam Masala	1 Bay leaf + 3 Cloves + 2 Cinnamon sticks + 1 Cardamom +1 Black stone flower
Cumin Seeds	1 teaspoon
Turmeric powder	1/2 teaspoon
Red Chili Powder	1 teaspoon
Coriander Powder	1 & 1/2 teaspoons
Salt	1 & 1/2 teaspoons (or to taste)
Oil	3 tablespoons
Ghee	1 teaspoon (optional)
Curry leaves	5 leaves
Coriander leaves	a few (for garnish, optional)
1 cup WATER  Ingredients – for grinding  Fresh Grated Coconut  1 cup  Fennel seeds  1/2 teaspoon  Water  1 + 1/2 cup  Warm water  1/2 cup

METHOD:-

To start with– grind the fresh grated coconut with fennel seeds. Now once its ground to a thick paste, add warm water to it and mix. Now squeeze out the thick coconut milk using a fine mesh sieve. Keep this thick coconut milk ready before you start with the gravy.

Heat oil and ghee in a pan and splutter all the whole garam masalas- bay leaf, cloves, cinnamon, cardamom and black stone flower along with cumin seeds. (Please refer notes for options)

Add the chopped onions along with ginger garlic paste and green chili and fry till translucent and then add the chopped tomatoes. Saute till the tomatoes become soft.

Now add turmeric powder, red chili powder and salt. Fry till the oil separates.

Make sure the masala is fried really well to get rid of the raw smell. Once the it gets cooked well, you will see the oil separating from it. Make sure you saute over medium high flame and stir constantly to avoid burning.

Now add 1 cup water the masala.

Bring the flame to low, cover with lid and cook the gravy for 5 minutes.

Once done, the gravy will thick a bit as shown.

While the gravy simmering, beat two egg with a pinch of salt and keep it ready.

Slowly add the beaten egg to the simmering gravy and stir gently as you pour. (Do not stir too much- we want chunks, just a gentle stir will do)

Now do not disturb the gravy, let the egg cook a bit- you may see they plump up here and there. Make sure the gravy is cooked over low medium flame to ensure its cooked thoroughly.

After few minutes, you will the egg cooked fully and the gravy becomes thick.

Slowly add the freshly squeezed thick coconut milk.

Simmer for few minutes over low flame. (Make sure the flame is really low, cooking over high flame will curdle the coconut milk)

Switch off and garnish with curry leaves and coriander leaves. Serve hot with chapatis or Idli or dosa!

Notes

• Serves 3 adults
• Using whole garam masala gives fresh taste to the gravy compared to ready made garam masala powder. You may use 3/4 teaspoon garam masala in the place of whole masala if you wish.
• Black Stone flower is kalpasi / Dagad Phool (Pathar Phool) is an exotic spice which is often used in chettinad cuisine and adds tons of flavor. Most Indian stores sells this is I use it in most of the veg or non veg gravies which call for whole gram masala. Refer this page ENSPICELOPEDIA
• Always make sure you cook the gravy over low medium flame especially when you add the eggs. Do not disturb too much by constantly stirring. A gentle stir to spread the egg mixture will do the trick.
• Coconut milk when cooking in high flame will separate the cream, so make sure you simmer over low flame while adding the coconut milk.
• We always add a little fennel while adding coconut to any non veg dish, its adds a fresh flavor to the dish, do try it!

HAPPY COOKING :)))))))))

MUSHROOM - SPINACH OMLETTE !!!!!!

Mushroom - Spinach omlette is a healthy & quick breakfast & popular breakfast of USA. I adopted this recipe from MY RECIPES. Here i added cheese cube for extra taste & skipped thyme sprig as i don't know what it is :D. Actually, inbetween i lost my temper & made heat high. & as a result this omlette burnt little bit in the centre. But tasted good. So, here we go...

Ingredients

1 tablespoon extra-virgin olive oil

1/2 cup chopped shallots

3 garlic cloves, minced

1 (8-ounce) package sliced white mushrooms

1 thyme sprig(i skipped this)

6 ounces fresh baby spinach

3/4 teaspoon kosher salt, divided

3/8 teaspoon freshly ground black pepper, divided

8 large eggs, divided

1 tablespoon butter, divided

4 Amul cheese cubes (grated)

Preparation

1. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.

2. Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Spread grated cheese on omlette. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half.

HAPPY COOKING :)))))))

EGG MASALA GRAVY !!!!!!!!

He he...it is nothing but improved version of my EGG MASALA :D In this recipe i just change powders as suggested by my sisiter & ground tomato-onions to a smooth paste while grinding other ingredients. Believe me, it was a great hit at my mom's place. Everyone liked it very much. So, thoght will share it with my friends too.

INGREDIENTS:-

Long Red chilly - 4
oil - 2 tsp
onion, chopped - 2
tomato, chopped - 2
coconut - 1 cup
pepper pow - 1/4 tsp
coriander pow - 3/4 tsp
egg, boiled - 4
kitchen king masala pow - 1/4 tsp
kundapur chicken masala pow - 1 tspsalt
coriander leaves for garnishing 

METHOD:-

1. Keep pan on the stove & pour oil.
2. Now fry chopped onion till brown.
3. Next fry chopped tomatoes, cook till soft. 
4. Grind coconut+coriander pow + pepper pow+tomato-onion mixture and make a smooth paste.
6. Put paste to pan & add salt.
7. And fry for sometime till raw smell disappears.
8. Add kitchen king masala pow+kundapur chicken masala pow & mix well.
9. Now put boiled eggs & lil water close the lid & cook for a minute. Don't forget to stir carefully.
10. Last add chopped coriander leaves.
(Draw small cuts on egg with a sharp knife, taking care not to break eggs).

HAPPY COOKING :))))))))

EGG SUKKA !!!!!!!

I used ABHIRUCHI chicken sukka powder to make this egg sukka. Got recipe from same pack.

INGREDIENTS;-

eggs - 4
chicken sukka powder - 5tsp
Grated coconut - 1/2 cup
onion, finely chopped - 1 big
oil as needed
garlic cloves - 5
curry leaves - 2 strands
Tamarind - big chana size(soak it in little water for some time & make pulp)
salt to taste

METHOD;-

1. Boil eggs, remove shell & halve them.
2. In a pan add grated coconut & fry till it turns little brown & keep aside.
3. In a pan, heat oil, add chopped onion & smashed garlic & fry till light brown.
4. Now add curry leaves + grated coconut+chicken sukka masala powder+tamarind pulp+salt to taste & mix well.
5. Now add halved eggs & mix again.

HAPPY COOKING :)))))))