Egg Mappas

 

 

 

 

Ingredients

4 hard boiled eggs

1 medium onion sliced

1 inch ginger piece, cut into sticks

3-4 garlic cloves, sliced

2 green chillies, slit

few curry leaves

1/4 tsp turmeric powder

1 tsp kashmiri chilli powder

2 tsp coriander powder

3/4 cup hot water

1 cup thick coconut milk

2 Tbsp coconut oil

salt 

For the seasoning

 3 shallots,sliced into thin rounds

1 Tbsp coconut oil

 1/2 tsp mustard seeds

 few curry leaves 

1/4 tsp fennel seed powder 

*Don't skip the fennel powder as this ingredient gives a lovely taste to the dish

 Method

• Heat 2tbsp coconut oil and add the sliced onions, ginger, garlic, green chilies and a few curry leaves.
• Saute until the onions sweat. Add a pinch of salt so that the onion wilts quickly.
• As the onions begin to brown, reduce the heat and add the turmeric powder, coriander powder and chilli powder. Fry on a medium low heat for one to two minutes.
• Make slits on the boiled eggs and add them to the sauteed masala.
• Cook for a few minutes and then add 3/4 cup of hot water. Mix well and cook for a few seconds. Add enough salt to taste.
• Add the coconut milk and mix everything well. As it begins to boil, remove from heat and keep aside.
• For the seasoning, heat 1 Tbsp coconut oil.   Add the mustard seeds and as they begin to crackle, add the sliced shallots and curry leaves.
• Fry until the shallots turn golden brown. As they start to turn golden brown add the fennel powder, fry for just 2-3 seconds and then pour this seasoning over the prepared egg curry.
• Cover immediately and leave it undisturbed for at least 10 minutes so that the flavor gets infused into the curry.
• Mix and serve after 10 minutes with appam, roti, rice ar any other bread.

*Don't skip the addition of the fennel powder while doing the seasoning as it's this fennel powder that gives an outstanding and unique flavor to this dish.

Egg Vindaloo

Ingredients

4 boiled eggs

To roast the eggs 

1 Tbsp oil

1 tsp kashmiri chilli powder

1/2 tsp turmeric powder

To grind into paste

2 tsp chopped garlic

1 tsp chopped ginger

1/4 tsp mustard seeds

1/2 tsp fenugreek seeds/ methi/ uluva

1/2 tsp cumin/jeera seeds

1 tsp whole pepper corns

1 Tbsp kashmiri chili powder

2 tsp vinegar

1 Tbsp oil

1 1/2 cup finely chopped onions

1 cup finely chopped tomatoes

salt to taste

1 tsp sugar

 

Method

• Heat 1 Tbsp oil in a pan, on a low heat. Add 1 tsp kashmiri chili powder and 1/2 tsp turmeric powder. Fry the powders for a few seconds(take care not to burn the powders, so ensure the heat is on low).
• Toss in the boiled eggs and roast for about one minute . Remove and keep aside.
• Meanwhile, grind all the ingredients mentioned under  'To grind into a paste' into a paste and keep aside. This is our vindaloo masala.
• Heat 3 Tbsp oil in a pan. Add the chopped onions and saute until the onions turn golden brown. Do this also on a medium low heat. You can add a pinch of salt so that the onions caramelize quickly.
• Once the onions turn golden brown, add the grinded vindaloo paste. Fry until the raw smell of the paste goes and oil starts to ooze from the sides.
• Now add the chopped tomatoes and saute. Cover and cook, until the tomatoes turn mushy.
• Continue cooking until the oil layer is seen. Now toss in the roasted eggs and mix well.
• Add more salt to adjust the taste.
• Add sugar and mix well.
• Finally you can add a little hot water to adjust the consisitency as per your liking or serve it as such.
• Enjoy delicious Egg Vindaloo with some hot steaming white rice or any bread of your choice!

Egg Fried Rice - Korean style

Have been exploring the Korean cuisine lately and have found  some of the Korean recipes to be really easy and at the same time very tasty too. This egg fried rice is one such recipe that I came across recently and immediately gave a try. It was a hit at home and has been repeated frequently now as it is so so easy!

Ingredients

• 2-3 sprigs of spring onion, chopped
• 2 cups cooked white rice(basmati or jasmine rice)
• 2 eggs
• salt to taste
• 3-4 Tbsp oil
• 1 garlic clove, minced or chopped 
• 1 Tbsp soy sauce
• 1 tsp crushed pepper

Method

• Break the eggs and add to the cooked rice. Add salt and mix gently. Keep aside.
• In a pan, heat the oil and add the chopped spring onion and garlic. Saute on a high flame for a few seconds.
• 
  
• Add the rice and egg mixture. Stir fry continuously until the eggs get scrambled. 
• Add soy sauce and mix well.
• Finally sprinkle the crushed pepper and give a thorough mix.
• Serve hot garnished with chopped spring onion.

Quail Egg Biriyani/Kada mutta Biriyani

Cute little eggs, lying in aromatic basmati rice cooked in coconut milk and all the exotic Indian spices makes this biriyani a total crowd pleaser. Staying quite apart from the traditional biriyani cooking methods, this biriyani is quite on the easier side as it doesn't involve the 'dum' process and moreover can be said to be a dish that can be made at a short notice too.

Quail eggs or kada mutta though small and cute can never be underestimated with regard to its size. These little eggs are power packed in every sense. As these eggs are small in size, there comes a tendency to consume more of them. But the nutritional value of these eggs is 3-4 times higher than the normal chicken eggs. So though you wish to have more, it is advised not to have more though.

So when you make a normal egg roast or egg curry with these eggs, it is quite natural to feel the discontentment of not having as much as the heart desires to have. So then this is the way that I felt is better to have these eggs. Make a biriyani with them!

Ingredients

15 quail eggs
2 cups basmati rice
2 tsp garlic paste
2 tsp ginger paste
5-6 Tbsp ghee or oil
2 onions sliced thin
2 green chilies chopped
4 Tbsp mint leaves, chopped
1/2 cup tomato puree
1/2 tsp turmeric powder
2 tsp lemon juice
2 tsp Kashmiri chili powder
1 tsp crushed black pepper
1 tsp garam masala powder
1 star anise
2 bay leaves
1/2 tsp fennel seeds
3-4 cardamom
4 cloves
1 inch cinnamon stick
4 cups thin coconut milk
1 chicken stock cube

Method

• Hard boil the eggs, shell them and keep aside.
• Soak the basmati rice in water for half an hour. Drain and keep aside.
• Heat ghee in a pan. Add star anise, bay leaves, fennel seeds, cardamom, cloves and cinnamon stick.  Saute until a nice aroma comes.
• Add the onions and green chilly and fry until the onions start turning golden brown.
• Add the ginger paste and garlic paste. Fry until the raw smell goes.
• Then add the tomato puree and cook until the oil starts leaving from the sides of the pan.
• Add the chopped mint leaves, chili powder, turmeric powder, crushed black pepper, garam masala powder and the chicken stock cube. Mix everything well and cook on a low flame for 3-4 minutes.
• Toss in the boiled eggs and mix everything well. Cook for 1-2 minutes.
• Now add the soaked basmati rice. Mix well and saute for 1 minute.
• Add the thin coconut milk. Mix well. Check salt and add just as much required(As the chicken stock has salt, adjust the salt accordingly). The water must taste salty so that when the rice gets cooked the salt taste will be balanced.
• Allow this to boil, add the lemon juice. Cover and cook on a low flame until the water is absorbed by the rice and the rice is cooked to perfection. Switch off the heat and allow the biriyani to remain covered in the pan for 5 minutes. Then open and fluff up the rice with a fork.
• Serve the quail egg biriyani with yogurt based salads.

Portuguese Custard Tarts

Rich egg custard in crisp and flaky pastry.

Ingredients

 1 cup milk

1 cup sugar

3 Tbsp cornflour

6 egg yolks

1 tsp vanilla extract

1 packet frozen puff pastry sheets(thawed)

Method

• Preheat oven to 190 degree Celsius. Lightly grease and line 12 muffin cups with the pastry sheets, pressing the pastry sheets to the bottom and sides of the muffin cups.
• Combine milk, cornflour, sugar and vanilla in a saucepan. Cook this mixture on a medium low heat until it starts to  thicken.
• In a separate bowl mix the egg yolks with half cup of the above prepared milk mixture. Whisk well.

• Add this yolk mixture gradually back into the milk mixture, stirring continuously Cook whisking continuously until the whole mixture thickens.
•  Remove from heat and pour this mixture equally into each pastry sheet lined in the muffin cups.
• Bake for 20 minutes or until the crust of the pastry turns golden brown and the custard filling is lightly browned.
• Serve warm.

Dim Kosha/ Spicy Egg curry - Bengali style

A Bengali style egg curry that goes well with chappathi, nan or any other Indian bread. Roasted boiled eggs in an onion and tomato based gravy. Bengali dishes usually use mustard oil but somehow here none of us seem to fall at ease with the taste of mustard oil, so here I have used vegetable oil. To go for the typical Bengali taste you can use mustard oil.This is indeed spicy, so please adjust the spice levels as per your taste buds.

Recipe adapted from here

Ingredients

4 hard boiled eggs

1 medium tomato, chopped fine

1 large onion, chopped very fine

1 tsp ginger paste

4-5 garlic cloves, crushed

1/2 tsp cumin powder

1 tsp turmeric powder

2 tsp kashmiri chilli powder

1 bay leaf

2 green chillies slit

salt

1/2 tsp sugar

1 tsp garam masala powder

1/4 cup water

 4-5 Tbsp mustard oil/ vegetable oil

Chopped cilantro, for garnishing

Method

• Deshell the hard boiled eggs and keep aside.
• Make a paste with a little turmeric powder, pinch of chilli powder and salt. Smear the eggs with this mixture.
• Heat a tablespoon of oil in a non-stick pan and roast the smeared eggs until golden brown on all sides. Keep aside.
• In another pan heat the remaining oil.Add the sugar and caramelise it.
• As the sugar caramelises add the crushed garlic, bay leaf and green chillies.
• Saute until garlic turns slight brown in colour.
• Add the chopped tomatoes and cook until mushy.
• Add chopped onion, salt, turmeric powder, chilli powder and cumin powder. Saute well and cook for 3-4 minutes.
• Add the ginger paste and saute again. Saute until the oil starts to leave from the sides.
• Now add the roasted eggs and mix well so that the masala coats the eggs well. Cook for 3-4 minutes on low flame.
• Add water and increase the flame and cook until the gravy thickens. 
• Turn off, sprinkle the garam masala powder and chopped cilantro.

Egg Rice

Another quick dish for those busy days, when there is no time to spend in the kitchen and you don't feel like feeding your kids with the restaurant food. 
Ingredients
2 cups cooked basmati rice(cooked with enough salt)
1 egg
3-4 cashewnuts
5-6 shallots, sliced thin
1 green chilli, slit lengthwise
few curry leaves
1/4 teaspoon crushed red chili
1/4 teaspoon crushed pepper
1 tablespoon tomato ketchup
1-2 tablespoon oil/ghee
salt

Method

• Heat oil/ghee in a deep bottomed pan. Add the sliced onions and fry until golden in colour.
• Add the cashews, green chili and curry leaves and fry for a minute or until the cashews are slightly roasted.
• Move this to a corner of the pan. Break the egg into the middle of the pan and scramble it, adding the crushed red chili and pepper.
• Mix the scrambled egg with the cornered onion masala.
• Add the ketchup and mix well. Now add the cooked rice and stir contionously for 2-3 minutes. Add salt if needed.Your quick egg rice is ready to be served. 

Egg Chettinad

 Ingredients
4 -5 eggs, hard boiled
2 onions, medium sized, chopped
1 teaspoon mustard seeds
2 tomatoes, chopped
2 sprigs curry leaves
1 teaspoon chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 cup thick coconut milk or grind 2-3 tablespoons of grated coconut into a fine paste
salt
 To roast and grind
3 dry red chillies
1 teaspoon cumin seeds
1/2 teaspoon fennel/perumjeerakam seeds
1/4 teaspoon fenugreek/methi/uluva seeds
1/2 teaspoon peppercorns
2 cloves
1/2" cinnamon
1 green cardamom
1 teaspoon chopped ginger
1 tablespoon chopped garlic
2 green chillies
few cashew nuts

 Method

• Make slits on the boiled eggs and keep aside.
• Dry roast all the ingredients under 'roast and grind' for 1-2 minutes.
• Once cooled grind the roasted ingredients with a sprig of curry leaves, by adding little water into a fine paste. Keep this aside.

• Heat oil in a kadai and splutter the mustard.
• Add the chopped onion and remaining curry leaves. Saute until translucent.
• Add the chilli powder, turmeric powder and coriander powder. Fry for a minute.
• Add the chopped tomatoes. Mix and cover and cook until the tomatoes turn mushy.
• Now add the grinded masala. Saute well and simmer on low flame for 10 minutes or until oil layer comes up.
• Add 2 cups of water and salt. Bring to a boil.
• Add the eggs and cook for 5-6 minutes or until the gravy thickens.
• Pour the coconut milk or coconut paste. Mix well. Once it starts to boil, remove from the flame and serve hot.

Egg Masala

 Ingredients

 

8 eggs, hardboiled, peeled and chopped

2 tablespoons oil

1 teaspoon cumin seeds

1 tablespoon ginger,  finely chopped

2 green chilies, finely chopped

3 medium onions, finely chopped

2 tomatoes, finely chopped

1 teaspoon red chili powder

1/4 teaspoon turmeric powder

1/2 teaspoon garam masala powder

 2 tablespoons fresh coriander leaves, chopped

Method

• Heat oil in a non-stick pan. Add the cumin, ginger, green chilies and onions. Fry for 2-3 minutes, until the onions are slightly cooked.
• Add the chopped tomatoes and cook until the tomatoes are mushy.
• Add the chili powder, turmeric powder, garam masala and salt. Saute for 5-6 minutes.
• Add the chopped eggs and coriander leaves. Mix well and serve hot with hot phulkas.
• salt to taste.

 

Recipe courtesy: This is a Sanjeev Kapoor recipe:))))) adapted from sanjeevkapoor.com.

 

 

Poached Egg Curry

Ingredients
4 eggs
2 large tomatoes
1 small onion
1 teaspoon chopped ginger
1/2 cup yogurt
1 tablespoon coriander powder
1/2 teaspoon cumin seeds
1 teaspoon red chili powder
1/4 teaspoon garam masala powder
1 cup water
2 tablespoon oil
salt to taste
Method

• Blend the tomatoes, ginger, onion and yogurt in a blender.
• Heat oil in a pan. Add the cumin seeds. Once they splutter take the pan off the flame and stir in the coriander powder and chili powder. Mix well and then add the blended tomato- yogurt puree. Stir and return the pan back to flame.
• On a medium flame, stirring continuously cook until the oil separates from the sides.
• Add the water, salt and allow to simmer for 3-4 minutes.
• Carefully break the eggs one by one into the pan in such a way that each egg lies away from the other.

• Cover and cook on a very low heat for 15-20 minutes. Do not stir in between.
• Sprinkle the garam masala on top  and serve garnished with chopped coriander leaves.

Crusty Egg with Vegetables

Ingredients

6 eggs

¼ cup milk

1 tablespoon ginger garlic paste

3 tablespoon frozen corn

3 table spoon frozen green peas

6-8 button mushrooms, chopped

3 tablespoon red and green capsicum, chopped

1 medium onion, chopped

1 tablespoon crushed black pepper

2-3 tablespoon chopped coriander leaves

1 tablespoon oil

Salt to taste

Method

• Beat eggs with salt and milk.
• Heat oil in a pan.
• Sauté ginger garlic paste for a minute.
• Add onion and stir until the color changes to light pink.
• Add crushed black pepper.
• Add mushrooms along with corn and green peas and continue stirring for 2-3 minutes.
• Cover the pan, reduce the flame and cook for a minute.
• Add red and green capsicum, give a good stir and turn off the flame.
• Transfer the cooked vegetables to a square shaped baking tray.
• Pour the beaten eggs on top of vegetables along with chopped coriander.
•  Bake at 180 -200 degree Celsius, lighting the top and bottom of the oven for 15 to 20 minutes. 

 *You can add chopped tomatoes along with vegetables to savor your dish.

Egg Roast

Egg roast

Ingredients

Boiled eggs-4

Onion-2 sliced

Ginger paste-1 tsp.

Garlic paste-1 tsp.

Tomato-1 big, boiled and mashed

Chili powder-2 1/2 tsp.

Coriander powder-1 1/2tsp

Turmeric powder-1/4 tsp.

Garam masala powder-1/2 tsp.

Curry leaves-1 sprig

Oil-2 tbsp      

Method

• Heat 2 tbsp. oil in a non-stick pan and sauté onions until dark brown.
• Add ginger garlic paste, curry leaves and stir for a minute or until the raw smell goes off.
• Add mashed tomato and continue stirring until oil starts to appear on top.
• Add chilli powder, coriander powder, turmeric powder, garam masala and continue stirring for 2-3 minutes.
• Pour in ¼ - ½ cup water to make thick gravy.
• Once it boils, add eggs and cook for a minute.
• Turn off the flame when the eggs are well coated with gravy.
• Serve hot with appam, idiappam or chapatti.