Ande Ka Kabab

Ande ka kabab 

This is a very easy and a quick starter or a snack that we can make for parties or to enjoy with evening tea. Serve the Kababs with green chutney, onion and lemon wedges. Paneer can be replaced instead of eggs. This Kabab is very soft... hence while shallow frying the Kababs turn the Kababs gently. 

Ingredients 

3 Boiled Eggs

1 tsp Ginger - Garlic and Chilli paste

2 tbsp Chopped Onion

1 tbsp Onion paste

1/2 tbsp chopped Coriander leaves 

1/2 tbsp chopped Mint leaves 

1 tbsp Lemon Juice 

2 tbsp Roasted Chickpea flour

1 tbsp Almond or Cashew flour 

Salt to taste 

1 tsp Cumin powder 

1/2 tsp Pepper powder

1/2 tsp Shahi Garam Masala 

1 tsp Ghee

Oil or Ghee for brushing on the skillet 

Some Chaat Masala to sprinkle on the Kabab

Method 

Take a grinder jar, add the boiled eggs and make a paste. Take a bowl, add all the ingredients into the bowl, except for the Chaat Masala and Oil, bind all the ingredients together. Incase if we require to bind the Kabab well, then add little more chickpea flour. Apply little oil on the palms. Take a lemon size portion, and give a patty shape. Repeat the process with the remaining portion. Take a skillet, brush oil on the skillet. Place the Kabab on the skillet and cook from both the sides until brown in colour. Remove from the skillet, sprinkle some Chaat masala and serve it with lemon wedges and onion rings. 

Caramel Custard / Caramel Flan

Caramel Custard / Caramel Flan is a very popular and a delicious dessert around the globe. With few ingredients, we can easily make this at home.

This recipe is with eggs...
Ingredients
1 1/2 cup Milk
2 tbsp + 3 tbsp Sugar
Few drops Vanilla Essence
3 Eggs

Method
Boil milk with 2 tbsp sugar... add Vanilla essence... beat 3 eggs, stir in milk and eggs together. Strain the milk. Take 3 tbsp sugar, caramelise the sugar, pour it in a container, pour the milk and steam it for 25 minutes or until set. Cool it down to enjoy it.

Kolkata Style Egg Roll

It’s one of the most popular street food of Kolkata. Well when we visit any of the shops for an egg roll... you need to tell them double dim (egg) or single dimer egg roll... it’s made with flaky Egg Paratha assembled with some vegetable, sauce and seasoning. This makes a great snacks or an early evening meal on the days you are lazy to cook an elaborate meal, specially this recipe is appropriate for this lock down situation. We can make this easily at home. For the flaky Paratha, the dough is made with All Purpose Flour, salt, oil and water. The flour is kneaded into a semi hard dough. Normally when I make this at home, I make this with normal whole wheat dough. 

To make One Single Dimer Roll 

Ingredients 

1 Lemon size portion of the whole wheat dough 

1 Egg beaten with pinch of Salt 

3/4 tsp Oil 

Some slices of Onion

Some long strips of Cucumber 

Few chopped Green Chillies 

Few chopped Coriander leaves 

A big pinch of Chaat masala and Black salt Seasoning 

1 1/2 tsp Tomato Ketchup 

1 1/2 tsp Kasundi or Mustard Sauce

Method 

Roll out the dough, place the rolled dough on the hot skillet, cook the roti well from both the sides, put 1/4 of the oil on the roti and continue to cook till it’s cooked from both the sides. Remove the roti, pour the remaining oil, pour the beaten egg and cook the egg for few seconds, place the roti on the egg, continue to cook till the egg and the roti is done. Place the egg roti on the flat surface. Now to assemble, place the slices of onion, cucumber, chilli and coriander leaves on the egg roti. Sprinkle some Chaat masala and black salt seasoning, drizzle with tomato ketchup and Kasundi or mustard sauce. The roll is wrapped in a butter paper or a kitchen tissue paper. 

Bhapa Dimmer Malai Curry (Steamed Egg Curry with Coconut Milk)

Malai Curry is an authentic Bengali delicacy and is made on occasions. It's a gravy dish. It’s made with big size prawns. Here I have twisted the recipe with steamed eggs. You can enjoy this dish with hot steaming rice. 

For Steamed Egg

Ingredients

8 Eggs 

1 Onion chopped 

1 Green chilli or as per your requirement chopped

1/2 tsp Ginger paste

Salt to taste

2 tbsp Milk

2 tbsp Coriander leaves chopped 

Method

Break the eggs in a bowl. Add the salt, onions, green chilli, ginger, coriander and milk. Beat the eggs. Grease a plate or idli moulds. Pour the beaten egg on the plate or in idli moulds. Steam the beaten egg. Once done cool it down and cut the steamed egg into cubes, if you have steamed it in a plate or remove the dim bhapa from the idli moulds. Keep it aside while making the gravy. 

For the Gravy

Ingredients 

Dim Bhapa

1 big size Onion paste

1 big size Tomato paste

1 tbsp Garlic - Ginger paste 

2 Green Chillies slit

1/4 tsp Garam Masala powder

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

3/4 tsp Cumin powder 

1 tsp Sugar 

Salt to taste

2 Cloves 

2 Green Cardamom 

1 small piece of Cinnamon 

2 Bay leaves

1 Dabur Coconut Milk pack

1/4 cup Mustard Oil 

1 tsp Ghee

Method 

Take oil in a wok, heat it up to a smoking point. Reduce the flame. Add the bay leaves, cinnamon, cloves, cardamom. Let it crackle. Add the ginger - garlic paste, stir for a minute. Add the onion paste, continue to stir, add the green chillies, continue to sauté, add the sugar and salt. Sauté the onion till it changes it's colour. Add the tomato paste, stir and add the turmeric powder, chilli powder and cumin powder.  Continue to sauté till the oil releases from the paste. Adjust and add water as per your requirement for the gravy, as I wanted thin gravy, I added 2 cups of water and stirred it. Let the gravy simmer for 2 minutes. Add the dim bhapa and cover the wok. Cook it for 2 minute. Remove the lid. Add the coconut milk, stir and cover the wok and let it simmer for 5 minutes. Remove the lid. Add the  ghee and sprinkle the garam masala powder. Switch of the flame. Serve the Bhapa Dimmer Malai Curry with hot steaming rice.

Dimer er Bati Chorchori

Bati Chorchori or Dobka as it was called in my house was very frequently made dish by my mother. There are lots of type of Bati Chorchoris... some are made only with vegetables combining of carrot and potato  or bitter gourd and potato or pointed gourds and potato... there are Bati Chorchori made with prawns and potato and like this one with egg and potato... tomato is optional.. so is onion in the vegetarian version. You can add onions in the non vegetarian version. The dish is made with nothing but only salt, turmeric and mustard oil.. may be in some household they add seasoning like nigella seeds or panch phoran. The spiciness comes from fresh green chillies. It’s the simplest of the recipe, but the taste is divine. Bati Chorchori was cooked in a Bati or a bowl and hence the name has derived. All the ingredients are added together and stirred and then water is added to cook the vegetables. It’s then covered and left to cook till the vegetables are tender. Lastly to enhance the flavour mustard oil is drizzled. Coriander leaves were not added in the actual recipe, but it’s optional. It can be enjoyed during lunch with steamed rice or for breakfast with poratha. 

Ingredients 

4 Boiled Eggs cut into 4 pieces 

3 Potatoes cut into small cubes 

1 Onion chopped 

1 Tomato chopped 

3 Green Chillies slit 

Salt to taste 

1 tsp Turmeric powder 

3 tbsp Mustard Oil 

Method 

Take a bowl or a wok. Add 2 1/2 tbsp mustard oil and let the oil heat up. Then add onion, green chillies, potatoes, tomato, eggs, turmeric powder and salt. Stir it, add around 1 1/2 cups of water. Cover and let it cook. Open the lid and check if the potatoes have become tender. Drizzle 1/4 tsp of  mustard oil and switch of the flame. Serve the Bati Chorchori in a bowl and drizzle remaining mustard oil on top. Serve it with hot steamed rice or porata. 

Dim Potol er Sohagi

When you have such loving friend cum neighbor (Taniya Mitra), it’s a bliss. She had made this dish and had send it across to my place. The dish was very delicious. Me and my daughter enjoyed it till the last bit. She told me it was her mother’s recipe. The name of the recipe "Sohagi" means love in Bengali derived due to the love for the dish and I am sure you will fall in love with the recipe too.  I got the recipe from her and made the dish again for my family. It’s a dry dish, which can be eaten with roti or paratha or luchi. 

Ingredients 

250 grams medium size Pointed Gourd - alternatively peeled and slit from center lengthwise. 

3 Eggs

2 medium size Onion coarsely ground 

2 tbsp Ginger - Garlic - Green Chilli Paste 

1 Green Chilli slit

2 medium size Tomatoes puréed 

Few Coriander leaves chopped 

Salt to taste

1 tsp Sugar 

1 tsp Turmeric powder 

1/2 tsp Red Chilli powder 

2 tsp Cumin - Coriander powder 

2 Bay Leaves 

1/2 tsp Cumin seeds

1 small Cinnamon stick

2 Cloves

2 Green Cardomon

4 tbsp Mustard Oil

2 tbsp Ghee

Method 

Take the pointed gourds and add salt and 1/2 tsp turmeric powder to it. Rub the salt and turmeric powder well on the pointed gourds. Heat mustard oil in a wok. Add the pointed gourds and fry it till it’s light brown in colour. Remove the pointed gourds and keep it aside. Now in the same oil, add the cumin seeds, green chilli, bay leaves, cinnamon, cloves and cardamom. Stir it, till it crackles. Add the onions, stir and cook for a minute on medium flame. Add the ginger - garlic - chilli paste. Stir and continue to cook for a minute. Add the sugar, continue to stir and cook for another minute. Add the tomato purée. Stir and add the remaining turmeric powder, salt, chilli and cumin - coriander powder. Stir for another minute. Add 1 tbsp of ghee and stir it.  Add the pointed gourds. Stir for another minute. Add 1/2 cup of water. Stir and cover the wok with a lid. Let it cook till the water has almost dried up and the pointed gourds have cooked well. Add the eggs. Stir the eggs and continue to cook till the eggs have incorporated well with the masala and the pointed gourds. Add the remaining ghee and stir it once more. Switch off the flame. Sprinkle coriander leaves. Serve it hot with roti or paratha or luchi.. 

Clams and Egg Sandwich

This sandwich can be eaten for breakfast or snacks. I added clams to my sandwich and here is how I made it... I have used home made mayonnaise, but you can use the store bought ones too. 

Ingredients 

1/4 cup  cleaned Clams

2 small Onions sliced 

1 tsp Garlic minced 

1/4 cup Cabbage sliced 

1 tomato cubes

1/2 tsp Pepper

Salt to taste 

1 tbsp Butter

1/2 cup Mayonnaise 

2 Egg whites

Sliced Breads 

Method 

Take a pan, add butter and let it melt. Add the onions and garlic. Sauté it till light brown in colour. Add the clams, salt and pepper. Continue and stir fry it for 2 minutes. Now add the beaten egg whites and stir it on low heat for 2 minutes. Switch of the flames. Add cabbage and tomato. Mix it. Take 2 slices of bread. You can toast the bread or use it as it is. Apply the mayonnaise. Add the stuffing and add some more mayonnaise on top. Cover it up with another slice of bread. Enjoy it...

Homemade Mayonnaise 

Ingredients 

2 remaining Egg yolks

1/4 cup Olive oil

2 tbsp Vinegar

Salt to taste 

1/4 tsp Pepper powder

Method 

Blend all the ingredients together till it thickens up.

Masaledar Omelette Sandwich....(Mumbaia Istyle)

Hungry kiya... Make this road side Mumbai Egg Toast Sandwich. Mumbai street food has it's own style. I tried imitating the style and innovating this sandwich. I am sure you will enjoy making it. It taste akdum jhakas (super duper) 😉

Ingredients 

4 pieces of Bread

1 Egg

1 tbsp Onion chopped 

1 Green Chilli chopped 

1 small size Potato boiled and sliced 

1 Tomato sliced 

Salt to taste 

1/2 tsp Sandwich Masala 

2  tbsp Green Chutney 

1 tbsp Tomato Ketchup 

1 sliced Cheese 

3 tbsp Butter or Ghee

Method

Break an egg in a mixing bowl. Add salt,  chopped onion and green chilli. Beat it well. 

Take a skillet. Add 2 tbsp melted butter or ghee. Let it heat up. Lower the flame. Pour and spread the beaten egg.  Place 2 pieces of bread on the Omelette. Let it cook for few seconds. Cut the Omelette from the centre and turn the bread. The Omelette will be facing upwards. Apply green chutney  on both the Omelette pieces. Place the potato slices and then the tomato slices on the chutney. Sprinkle some sandwich masala powder. Cut the sliced cheese into 4 parts. Place the cheese slices on the tomato slices. Take 2 pieces of bread and cover the sandwich. Press and toast the bread. Sprinkle some more butter or ghee on the bread. Turn the bread and toast it till it is brown on both the sides. Remove it from the skillet and cut it into triangle. Spread some more chutney and drizzle with tomato ketchup. Serve it hot. 

Sandwich Masala Powder

Ingredients

8 Cloves 

1 medium Cinnamon stick 

15 Pepper corn 

1 tsp Fennel seeds 

2 tsp Cumin seeds 

1 StarAnise 

1 tsp Black Salt 

2 tsp Rock Salt 

1 tsp Dried Mango powder 

Method

Roast the above ingredients except Rock Salt, Black Salt and Dried Mango powder. Let the spices cool down. Add all the ingredients in a grinder and grind it in to a powder. 

Veggies and Cheese Toast Pakora...

Veggies and Cheese Toast Pakora... 

This is an ideal breakfast or snack for a rainy day with a garam /hot cuppa of Chai /Tea.... Today since it is raining heavily from morning, I am only thinking of pakoras and bhajiyas... Ufffff.... Could not resist my thoughts.. Finally had to make some thing fried.
This is an in between version of French toast and Bread Pakora. I have added vegetables, cheddar cheese, cottage cheese and green chutney for stuffing the bread and the batter is made with egg, baking powder, flour and cornstarch. It is crispy and filling too  with all veggies. It is eaten hot with green chutney and ketchup.
You can add any filling of your choice...

For the Stuffing 

Ingredients
1 small  Beetroot cut into cubes
1 small Carrot cut into cubes
1 small Onion cut into cubes
1 small piece of Red Cabbage chopped
5 Garlic cloves
1 tbsp Pickled Red Chillies or Green Chillies chopped
Few Coriander leaves chopped
Cheddar Cheese around 4 to 5 pieces
3 tbsp Cottage Cheese
Salt to taste
1/2 tsp Pepper powder

Method
Take a food processor or chopper. Add all the vegetables in the chopper and chop it fine, add both the cheese, churn the chopper. Add the salt and pepper and mix it. Take it out in a bowl.

For the Batter
Ingredients
4 Eggs
1/4 cup Milk
1/4 cup All Purpose Flour
2 tbsp Cornstarch
1 tsp Baking powder
Salt to taste
1/2 tsp Pepper powder

Method
Mix all purpose flour, baking powder and cornstarch together. Break the eggs into a mixing bowl. Whisk the eggs. Add the milk and whisk it once more. Add the mixed flour, whisk it. Add salt and pepper. Mix it.

To make the Toast Pakora
Ingredients
1 packet of Bread loaf
Stuffing
Batter
1/4 cup Green Chutney
Oil for frying

Method
Take 2 pieces of bread. Apply the green chutney on one bread and spread the stuffing on another. Place one piece of bread over the other. Cut it into a triangle. Repeat the process for other bread pieces. Take a frying pan. Add the oil and let it heat. Take 4 pieces of the triangle cut bread, dip it into the batter and fry it in the oil until brown in colour from both the sides. Take it out from the oil and keep it on the absorbent paper. Serve it hot with chutney, ketchup and garam chai, and enjoy the rains...

Gyeran-Bbang (Korean Egg Bread) with a twist...

Gyeran-Bbang (Korean Egg Bread)with a twist..

This is a popular Korean street snack. This is a sweet, hot and fluffy mini loaf of bread with a egg inside. The vendors selling Gyeran-Bbang have special moulds or machines in which they make this little egg breads. At home we can make in any cupcake moulds or a mini bread loaf mould or tray. It is made with eggs, all purpose flour, milk, vanilla essence, sugar, butter and baking powder. 

Here I have given it a twist by making it savoury. I have add very little sugar just for taste and have added salt, garlic powder and pepper. Have it hot. It's delectable. Make it to believe me. 

Inspired from Maangchi's post...

Here is the recipe from my kitchen...

Ingredients 

1 cup All Purpose Flour 

2 tsp Baking powder 

1 tbsp Sugar 

Salt to taste 

1 tsp Pepper powder 

2/3 tsp Garlic powder 

3 tbsp Butter melted

1 cup Milk

2 Eggs for the Batter 

6 Eggs for the Moulds

12 small pieces of Mozzarella cheese 

Oil to brush the mould

Method 

Take a mini loaf tray or a cupcake tray. Grease it with oil and keep it aside. Take a mixing bowl, add butter, sugar and 2 tbsp of milk. Beat it till the sugar has dissolved. Add another 2 tbsp of Milk and beat it well till fluffy. Add the rest of the milk and beat it. Add one egg at a time and beat it. Add the salt, garlic powder and pepper powder. Beat it once. Add the baking powder. Beat it once more. Finally add the flour and beat it well. Take the greased loaf tray. Pour the batter into each mould, filling only 1/3 of the mould. Break a egg in the centre of each mould on the batter. Add 2 mozzarella cheese pieces into each mould on the side of the yolk. Bake at 200 degrees celcius for 15 minutes in a preheated oven. If you want a little hard egg then bake for 20 minutes in the oven. Once done, take it out from the oven. Cool it a bit. Run a knife around the edges of the mould and remove it from the mould. Enjoy it hot.

Fish Egg Omelette Singaporean style...

Fish Egg Omelette Singaporean style...

Recently during my visit to Singapore, I had this amazing Oyster Omelette in one of the Hawker centre. Though it was delicious, but oily. Back home I wanted to desperately make this dish, I could not get Oyster... so tried to be a bit innovative... I had Rohu fish eggs which I used in place of Oyster.

For Fish Egg Omelette
Ingredients 
1 bowl of Rohu Fish Eggs
3 Eggs
4 Garlic cloves finely chopped
1 Spring Onion chopped
2 tbsp  Cornflour
1 tbsp  Rice flour
1 tbsp Soy Sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
Salt to taste
1/4 tsp Pepper powder
2 tbsp Oil
Few Coriander Leaves for Garnishing

Method
Wash the Fish eggs and drain well. Mix both cornflour and rice flour together with 8 tbsp of  the water to make a thin batter. Heat a large heavy frying pan until very hot and add 1 tbsp oil and spread it. Pour in the batter and cook  until the batter is half set. Add the eggs and spread it on the batter. When the eggs are almost set, cut the Omelette into pieces and set it aside on the pan. Pour the remaining oil and fry the garlic for a few seconds. Add the soy sauce, wine, salt and pepper. Add fish eggs  and cook for 2 minutes. Mix in the egg Omelette and spring onions. Garnish with coriander leaves  and serve hot with Chilli sauce.

Chilli Sauce

Ingredients
4 Red Chillies
4 Garlic clove
1 piece of Ginger
2 tbsp Vinegar
1/2 tsp Sugar
Salt to taste
3 tbsp Water

Method

Add all the above ingredients in a blender, blend it till fine paste.

Egg Bafat Curry

Egg Bafat Curry

A Bafat is a hot spicy masala blend , use to make spicy hot tangy Mangalorean curries. Once the bafat masala powder is made, you can use it for many dishes like fish curry, fish fry, meat and many vegetarian dishes too. It can be stored in a clean and dry glass container.

For the Bafat Masala powder 

Ingredients 

5 Kashmiri red chillies

5 Dry Red chillies

1 tbsp Coriander seeds

1 tsp  Cumin seeds

4 cloves

1 piece Cinnamon

6 Pepper corns

1/2 tbsp Mustard seeds

1/4 tsp  Turmeric powder

Method 

Take a pan. Add the chillies and roast for 2 minutes. Remove the chillies from the pan. Put all the other ingredients on the pan except the turmeric powder and roast for 2 minutes. Remove from heat and mix all ingredients together and cool it. Grind the roasted ingredients in a grinder.  

P.S. Since I did not have the spicy Red Chillies, I have used the chilli powder.

 (The original Mangalorean recipe does not contain Kashmiri Chillies. Only Red spicy chillies to be added.)

Egg Bafat Curry 

Ingredients

6 hard boiled Eggs peeled 

2 Onions sliced 

1 big Tomatoe chopped 

1 tbsp Garlic Ginger and Chilli paste 

1/2 tsp Coriander powder 

1/2 tsp Cumin powder 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

Salt to taste 

1 tbsp Bafat Masala powder 

4 tbsp Ghee 

1 tbsp Coriander leaves chopped

Method

Take a wok, add ghee and let it heat. Add the garlic ginger and chilli paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the tomato and cook for 2 minutes till soft. Add all the turmeric  powder, coriander powder, cumin powder and salt. Stir it well and cook for a minute. Add 3 cups of water. Cover and cook for 10  minutes, add the Garam Masala powder and Bafat Masala. Cook for 10 minutes more.  Add the eggs, cover and cook for 5 minutes. Turn off the flame. Cover and let the  curry  stand for 10 minutes before serving. Garnish with chopped Coriander leaves. Serve it with steamed rice.

Eggdli Muffins...

Eggdli Muffins... 😃😃

A twist with the leftover idli batter with eggs....... Good for breakfast or snacks... Enjoy with Chutney or Sauce... 

Ingredients 

1 bowl of Idli Batter

1 Onion chopped 

Few Coriander leaves chopped 

1 or 2 Green chillies chopped 

2 Eggs 

Salt to taste 

1/4 tsp Chilli powder 

1/4 tsp Sambar powder 

Oil to grease the Muffin tin

Method 

Take a mixing bowl, add the batter, eggs, onions, coriander leaves, green chillies and salt. Mix the batter. Grease the muffin tray moulds. Pour the batter in the muffin moulds. Sprinkle the chilli powder and sambar powder on top of the batter. Bake at 180 degrees celcius for 20 minutes or till done. Insert  a toothpick and check... Serve hot with the Chutney...

P.S. Other vegetables like chopped capsicum, carrot can be added. Leftover keema can also to added for a change...

Ajarian Chirbuli

Ajarian Chirbuli

I found this dish while net researching. 

It is a dish from Georgia’s Ajara region. The eggs are made with tomato and walnut sauce. It is a popular breakfast dish. Different versions of Chirbuli are made in different regions of Georgia. It is worth the try. 

Ingredients

5 Eggs 

1 Big size Onion chopped 

3 Ripe Tomatoes chopped 

2 Garlic Clove chopped 

2 tbsp Basil Leaves chopped 

2 tbsp Coriander leaves chopped 

10 Walnut Kernels ground 

Salt to taste 

1 tsp Red chilli powder 

1 tsp of Corn flour

2 tbsp Butter

Method 

Melt the butter in a pan. Add the chopped onion and garlic. Saute it till light golden in colour. Add the tomatoes. Stir it. Add the corn flour, salt and chilli powder. Stir and continue cooking on low flame, stirring it frequently for 2 to 3 minutes. Add ground walnuts, coriander and basil into the pan and stir again. Carefully crack the eggs and add it on the chirbuli sauce. Let it cook for 3 minutes till the eggs are cooked.  Serve it hot.

Burmese Golden Egg Curry

Burmese Golden Egg Curry

It is extremely easy to make and yet very delicious in taste from Burma. Reading the history of this curry... as in earlier days many Indians visited Rangoon. This curry has come up due to the Indian influence in Burma. A cross country dish. The key ingredient giving a Burmese touch to the curry is the  Ngapi paste made out of fermented fish. But since this is not commonly available, fish sauce is commonly available. So the fish sauce is used here.  A must try recipe.

Ingredients

5  Eggs boiled and peeled

2 Onions chopped finely

2 tsp Garlic chopped finely

2 Tomatoes chopped finely

2 Green chillies slit lengthwise

2 tsp Fish sauce

1/2 tsp Turmeric powder

1/2 tsp Chilli powder

Salt to taste

4 tbsp Sesame Oil

Method

Heat the oil in a pan. Add the tumeric and stir it. When the oil is hot, add the eggs and fry until golden in colour from all the sides. Take it out on a plate and cool it. Add the onion and garlic, in the same oil and fry until translucent. Add the tomatoes, chilli powder and salt  stir it for 5 to 8 minutes till the tomatoes are mushy. Meanwhile cut the eggs into halves. Add the fish sauce and green chillies in the pan. Stir it. Gently place the eggs cut side down in the sauce for 2 minutes. Serve hot. 

Chinese Bird's Nest

Chinese Bird's  Nest

For the Nest

Ingredients 

1 bowl of Rice Vermicelli boiled (1/4 packet of Rice Vermicelli boiled in water with salt and 1 tsp Oil and drained )

Oil for frying 

Method 

Take a round steel strainer. Adjust the rice vermicelli  in the strainer. Press another similar strainer on top. Heat oil and deep fry the vermicelli till brown. Keep it aside till the filling is made.

For the Filling 

Ingredients 

3 Eggs boiled

1 cup Corn boiled

1 Onion cubes

1 tsp Garlic chopped 

1 Carrot roll cut

1 Green Capsicum cubes

1cup Cabbage shredded 

1/4 cup Spring Onions chopped 

2 tbsp Soy sauce 

1 tbsp Chilli sauce 

1 tbsp Vinegar 

1 tsp Honey 

1 tbsp Tomato Ketchup

Salt to taste 

2 tbsp Oil

Method 

Take a wok, add oil and heat it. Add the garlic and onion. Sauté it for 2 minutes. Add the vegetables one by one ( save little cabbage and spring onion for garnishing) and stir fry on full flame for a minute or two. Add the all the sauce, vinegar,  honey, ketchup and salt. Stir it for a minute and the filling is ready.

To make the bird's nest, take the fried vermicelli  bowl. Add the filling and decorate the egg to look like a bird and add the egg bird on top. Garnish with cabbage and spring onions. Serve immediately. 

Maggi Noodles with Veggies and Eggs...

Maggi Noodles with Veggies and Eggs... 

It is a all time favourite dish of many. My husband claims that he lived on Maggi during his collage days, my daughter can have Maggi any time of the day. For me it is quick and easy to cook. I have cooked it in a desi way with Veggies and Eggs and seasoned it with Madras Curry powder.. 

Ingredients 

4 pieces of Veg Maggi Noodles

4 Eggs

1/4 cup of each Vegetables chopped 

Carrot

Capsicum 

French beans 

Cauliflower or Broccoli 

Onion

Tomato

1 tsp Garlic chopped

1 tsp Green chillies chopped

2 tsp Curry powder

2 Maggi Masala sachets

Salt to taste 

1 tbsp Oil

1 tbsp Butter 

Few Coriander Leaves chopped for garnishing 

Method

Take a wok, add oil and butter. Let the butter melt. Add the garlic and chillies. Sauté it for a minute, add the onions. Sauté it till brown in colour. Add the vegetables one by one and stir it, add the curry powder, Maggi masala and salt. Stir it. Take Maggi, crush it and add it to the vegetables, stir it. Add 3 cup of water, stir it. Cover and cook, stirring in between  till it is done, and little water is left in the wok. Break the eggs on top, cover and cook till the eggs are done, switch off the flame and garnish it with coriander leaves.

Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce

Egg and Vegetable Sandwich with Spicy Garlicky Cheese Sauce

For the Spicy Garlicky Cheese Sauce
Ingredients
1 tbsp  Butter
3 tbsp Cream Cheese
4 tbsp Curd
6 Garlic cloves
2 Red Chillies
Salt to taste
1/2 tsp Lime Juice

Method
Add all the above ingredients in the blender and blend it.

For the Sandwich
Ingredients
1 White Bread Loaf sliced
2 Boiled Potatoes sliced
2 Tomato sliced
1 Cucumber sliced
2 Onions sliced
Few Cabbage leaves cut into thin slice
4 Boiled Eggs sliced
Spicy Garlicky Cheese Sauce
Salt to taste
Pepper powder for sprinkle
Butter to apply on bread

Method
To make one sandwich, take 3 slices of bread. Apply butter on the bread slices. Place some slices of cucumber, onion and tomato on a slice of bread, sprinkle some salt and pepper powder on the vegetables, drizzle a tbsp of sauce. Cover the vegetables with a bread slice. Place few sliced egg , potato and cabbage leaves, sprinkle some salt and pepper powder,  drizzle a tbsp of sauce. Cover it with a bread slice and the sandwich is ready to be served.. To make it more creamy cheese spread can be added..

Chilli Cauliflower Bread Sticks with Marinara sauce

Chilli Cauliflower Bread Sticks with Marinara sauce
Ingredients
1 big size cauliflower, cut into small florets and minced
1 tsp Pickled Red Chill sliced or Green chillies chopped
1 tsp Italian seasoning
1/2 tsp Pepper powder
Salt to taste
3 Egg whites beaten
1/2 cup + 1 cup Mozzarella cheese
Method

Cook the minced florets in a pan till tender. Remove cooked cauliflower from pan and cool it . Place the cooked  cauliflower in a towel and holding by the ends,  squeeze the liquid out of the cauliflower. No water should remain.Transfer the cauliflower to a mixing bowl along with 1/2 cup cheese, italian seasoning, chilli, pepper and salt and mix it well. Gently fold in the egg whites.  Transfer the cauliflower mixture into the baking tray lined with parchment paper. Bake for 20 minutes, at 200 degrees celcius in a preheated oven.  Remove from the oven and top with remaining 1cup cheese. Bake for another 5 minutes or until cheese turns golden brown. Cool it. Cut it into breadsticks and serve hot with marinara sauce.

Marinara Sauce
Ingredients
2 cups of Tomato seeded and diced
2 onions chopped
1 garlic clove  minced
1/4 tsp of each dry Oregano and Basil
Salt to taste
1/4 tsp Pepper powder
1/2 tsp Sugar
2 tbsp Olive oil

Method
Heat oil in a saucepan.  Add onions and garlic and sauté until translucent. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally. Season with salt and pepper. Cool it. Add the sauce in the blender.. Blend it until it becomes into a puree. Add it back in to the saucepan and simmer for 2 minutes. It is  ready to be served...

Egg Ghee Roast

Egg Ghee Roast
It is a very famous egg dish from Mangalore.
Easy to make, it is completely cooked in ghee.

For the Ghee Roast Wet Masala
Ingredients
2 Kashmiri chillies
2 Green Chillies
8 Garlic cloves
1 small piece Ginger
1/2 tsp Tumeric powder
6 Whole peppercorns
2 Cloves
1 small Cinnamon sticks
1 tsp Coriander seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 tbsp Tamarind pulp

Method
Grind all the above ingredients into paste, add little water while grinding.  

For the Ghee Roast
Ingredients
6 Hard Boiled Eggs
1 big Size Onions finely chopped
Few Curry leaves
4 tbsp Ghee
Salt to taste
Ghee Roast Wet Masala
Few Coriander leaves chopped to Garnish 

Method
Take a pan, add ghee; add onions and  curry leaves. Fry the chopped onions till brown. Add the paste. Sauté it for 2 minutes. Add 1/4 cup water. Simmer for few . Add the eggs. Stir it. Cook the eggs in the masala till the eggs are well coated with the masala. Garnish it with coriander leaves.  Serve hot.