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Showing posts with label egg recipe. Show all posts
Showing posts with label egg recipe. Show all posts

Thursday, March 2, 2017

Bachelor's Egg Curry ( 1 tsp Oil Calorie Recipe Series )

 IMP - Bachelor's Egg Curry is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


During the years spent as a bachelor, I have stayed at quite a few rented places. The furnished ones are always the first preference for most of us but sadly very few of them live up to their claims. A majority of the owners make it a point to provide the basic stuff and leave out small but useful appliances . A mixer-grinder is one such item that most flat owners like to classify as a luxury. While it is totally possible to cook a meal without using one, we Indians are suckers for curries steeped in onion-ginger-garlic gravy. But is it possible to make a decent gravy without the use of a mixer-grinder ?

Yes, it is entirely possible. As with a majority of our inventions (that we so lovingly label as 'jugaad'), this gravy was born out of necessity. I learnt to stir up a mean gravy without using any appliances and that too in record time. And it was made possible by the use of a pressure cooker !! Plus, the entire process helped me to cut down on the quantity of oil that I used to put in my curries.

Read on for the recipe -

















Preparation Time - 15 mins

Ingredients -
  • 2 eggs
  • 1 small onion
  • 1 medium tomato
  • 1/2 inch ginger
  • 3-4 garlic cloves
  • 2 cloves
  • 1 green cardamom
  • 1 inch cinnamon 
  • 1 dry red chili
  • 2 pinch cumin seeds
  • 2 pinch red chili powder
  • 1 pinch garam masala
  • 1/2 tsp kasuri methi
  • 2 tsp chopped cilantro
  • 2 pinch turmeric
  • salt to taste
  • 1 tsp oil
  • 1 bay leaf (optional)


Preparation - Peel and cut the onion into 4 pieces. Chop the ginger and garlic into small pieces.

Transfer to a pressure cooker along with 1 cup water.  Add the remaining whole spices and tomato.

Close the lid and cook for 2-3 whistles on medium flame.

Drain the water into a cup and remove the cloves, cinnamon and cardamom. Crush the remaining ingredients with a back of a heavy spoon.

Cooking - Heat 1 tsp oil in a wok. Add the cumin and bay leaf.

Once the cumin seeds start spluttering, add the turmeric powder. Immediately add the onion-tomato paste.

Cook for 5 mins. Add the chili powder, garam masala and kasuri methi along with the saved water.

Bring to a boil. Break the eggs gently and add most of the whites to the curry. Stir the curry gently for about a minute.

Once they are cooked, add the yolks and close with a lid. Let it simmer gently for 2 minutes if you like them runny inside. Else cook for 2-3 mins more.

Garnish with cilantro.

















Serve hot with rotis/phulkas or even some white rice.

Wednesday, May 27, 2015

Batibasa Omelette

Was feeling quite lazy today and got this bad craving for some comfort food ! So decided to make some vegetable pulao and a nice omelette to go with it. But instead of a regular omelette, I thought of going for something that my grandma used to make for us.

Read on for the recipe -



















Preparation Time - 12 mins

Ingredients -


  • 2 eggs
  • 1 tbsp chopped onion
  • 1 green chili (chopped)
  • 1/2 tsp mustard oil
  • salt to taste



Preparation -  Take a thick steel bowl and rub oil on its insides. 

Beat two eggs with a little salt, onion and green chili . Pour into the greased bowl and add 4-5 drops of mustard oil on top.

Cooking - Cover and place the bowl on a tawa which has been placed on low flame. Cook for 7-8 mins. 





















Batibasa omelette is ready.

Enjoy as it is or serve it with rice .

Sunday, February 8, 2015

Sri Lankan Egg Curry

"Why egg curry ?", asked my husband."Why not egg curry ? Eggs are wonderfully delicious and they also contain a bit of almost every nutrient that we need. And they actually help us lose weight as they are incredibly filling. Plus they  provide protection from eye disease, blood clots, strokes, heart attacks, and promotes healthy skin and hair", I replied back. Argument won, we had a comforting egg curry and white rice for lunch.

Even if I were to ignore the above health benefits, I would still go for eggs. An egg curry seems special when compared to any vegetarian fare yet it is somehow comforting than any non vegetarian preparation. For me and lots of other folks, egg do not fall into the 'strictly non vegetarian' category. And I know for sure that almost everyone enjoys a good egg curry. Here is a simple Sri Lankan style egg curry recipe that I picked up from the internet and modified it a bit . Yeah you guessed it right...it is the Peter Kuruvita effect !!!

Read on -




















Preparation Time - 25 mins

Ingredients -
  • 2 eggs 
  • 1 small onion
  • 1 small tomato
  • 1 cup coconut milk
  • 1 tsp Sri Lankan Curry powder
  • 1/5 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1 pandan leaf
  • 1 sprig curry leaves
  • 1 green chili
  • 3 tsp oil
  • salt to taste
  • cilantro for garnishing
For curry powder -
  • 2 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tsp black pepper
  • 3 cardamon pods
  • 2-3 dry red chilis
  • Sprig of curry leaves
  • 1 1/2 inch long cinnamon stick
  • 1 teaspoon rice
  • 1 tsp turmeric powder

Preparation - Heat a frying pan. Add all other spices (except for turmeric) mentioned under 'For curry powder' and roast till they give off their fragrance.

Remove from flame and allow to cool down. Grind into a fine powder and mix turmeric with it. Since this is more than what you need for the curry, keep the rest of it in an air-tight bottle in the fridge.

Boil the eggs for 10 mins. Immerse them in cold water for a minute, crack them and remove their shells.

Chop the onion into medium sized pieces and the tomato into smallest possible bits.

Cooking - Heat the oil in a wok. Pierce the eggs with a fork and add to the wok. Sprinkle a little salt and fry then for 3-4 mins till they turn brown on all over. Remove and keep aside.

Add the onions to the same wok and fry till translucent. Add the turmeric, chili powder and sri lankan curry powder and fry for a minute.

Add the tomatoes and cook till mushy.

Add the coconut milk along with 1/2 cup water. Throw in curry leaves, slit green chili and pandan leaf. Add salt and bring it to a boil.

Add the eggs and cover with a lid. Let it simmer for 6-7 mins.

Remove from the wok and garnish with chopped cilantro.

Serve hot with white rice.



















Note - Sri Lankan egg curry is traditionally served with Idiyappam.

Monday, September 8, 2014

Garlic French Toast

Most of the times I am in a tearing hurry during the breakfast hours. Getting my son ready for school and packing his tiffin-box takes top priority closely followed by supervising all the cleaning stuff done by the maid. And in the midst of all this madness, I also try to get lunch ready, run the washing machine and finish writing my blog posts. Little wonder that a lazy breakfast while catching up on the morning news becomes a luxury. I blindly gobble up the stuff along my second cup of tea (without sugar hopefully) for the day. But on the days when the workload is less, I prefer to make something nice for myself. This recipe is one of those rare indulgences.

Read on -




















Preparation Time - 10 mins

Ingredients -


  • 2 slices of bread (cut diagonally)
  • 1 egg + 1 egg white
  • 4 tbsp milk
  • 2-3 garlic cloves
  • 2 pinch paprika (optional)
  • 2-3 tsp grated Amul cheese (optional)
  • 1 tsp fried oregano
  • salt to taste
  • butter for frying the bread



Preparation - Take the eggs in a mixing bowl along with the milk and salt. Grate the garlic into it. Whisk together.

Cooking - Heat the butter in a pan. Dip the bread triangles into the batter and place on the pan.

Flip over once the bottom side is cooked. Sprinkle some cheese over the top along with a bit of oregano (rub it between your palms first). The heat should be sufficient to melt the cheese. Remove from the pan once closed.

Repeat for the remaining slices. Enjoy with a cup of coffee.




















Note - Always use bread slices that are on the thicker side. This way it will absorb sufficient batter.

Tuesday, January 28, 2014

Egg Butter Masala ( Low calorie version )

Chicken Butter Masala happens to be one of the most popular Indian chicken dishes. I guess if the Tandoori chicken wins first place in any popularity contest, the butter masala would be considered as a close second. Whenever I invite any friends who do not eat chicken, I feel rather sorry at not being able to serve them this wonderful dish. That is what egged me to recreate the magic of Chicken Butter Masala with eggs (Yeah ...everyone loves eggs). And it turned out to be a winner.

You can use fresh cream if you like but I have added low-fat milk instead of water to add richness to the gravy. Keeping a close check on the calories these days. Read on for the recipe:

















Preparation Time - 30 minutes

Ingredients - 4 eggs, 2 big onions, 2 small/medium tomatoes, 2 tsp ginger garlic paste, 1/2 tsp cumin seeds, 1 big cardamon, 1/2 tsp red chilli powder, 1/3 tsp turmeric, salt to taste, 3 tsp oil, 1 tbsp butter, 7-8 cashews, a fistful of raisins, 1 cup skim/low-fat milk.

Preparation - Soak the cashews and raisins for 3-4 hours.
Grind into a smooth paste.

Roughly chop the onions and tomatoes.

Cooking - Heat 1 1/2 tsp of oil in a wok. Add the roughly chopped onions. Fry on low flame till you can see brown spots. This indicates that caramelization has started and the onions turn sweet.

At the same time, heat sufficient water in a saucepan. Add the eggs and boil for 12-15 minutes. Allow to cool down a bit and remove the shells.

Remove the onions from the wok and allow to cool a bit. Grind into a smooth paste.

Add the boiled eggs along with a pinch of turmeric to the wok. Fry to a golden color. Remove and keep aside (You can skip this step if you wish)

Add the remaining oil and butter to the wok. Once it is hot enough, add the cumin seeds and big cardamon. Fry for 30 seconds and remove the cardamon as it tends to overpower the other flavors.

Add onion paste and fry for 2 mins. Add GG paste and fry for 3-4 minutes.

Add the roughly chopped tomatoes with salt, turmeric and red chilli powder. Fry till oil separates from the paste.

Add the cashews and raisins paste and cook for 2 mins. The raisins add sweetness to this curry hence i have skipped sugar. If not using raisins add 1 1/2 tsp sugar.

Slowly stir in the milk and bring to a boil. Simmer for 2-3 minutes.

Make small cuts into the eggs and add to the curry. Simmer for another 2-3 minutes. Switch off flame.

Serve hot with rotis/phulkas or rice. (I like to have it with both)




Monday, December 30, 2013

Chingudi - Anda Jholo ( Prawn - Egg Curry )

This is a non-vegetarian combo curry that has become my family's favorite. With my husband being partial to prawns and myself being an egg person, a middle path had to be devised to stop us from squabbling over the dinner menu.

With decently sized prawns costing somewhere between rupees 350 to 500, eggs were added as a supplement ( and a tentative experiment ) to add volume and bring down costs. The curry turned out to be hit and an encore has always been around the corner. The use of potatoes is optional and helps to further increase the volume and add more sweetness to the gravy. I personally prefer to mash one or two pieces of the cooked potato into the curry. This help to make a thicker gravy.

As this is my last post for the year, I take this opportunity to thank my readers and friends. This has been quite an eventful year with my blog getting listed in the top 100 (Indiblogger/blogtoplist) and crossing 2,00,000 page views. A Very Happy and Prosperous New Year to All.

Read on for the recipe:

















Preparation Time - 40-45 mins

Ingredients - 500 gms prawns (shelled), 4 eggs (boiled & shelled), 1 large potato, 2 large onions, 1 garlic pod, 1 1/2 inch ginger, 2 large tomatoes, 1 tsp cumin seeds, 1 tsp poppy seeds, 1 tsp red chilli powder, 1 tsp turmeric powder, 1/5 tsp garam masala powder, 2 dry red chillis, 1 tsp sugar, salt to taste, 5 tbs oil.

Preparation - Clean prawn and add salt and turmeric. Allow to marinate for 15 mins.

Grind the cumin seeds, poppy seeds and red chillis into a powder. Add 1 onion, half of the garlic pod and 1 inch ginger to the same grinder jar. Grind till the paste is smooth.Keep aside.

Make the smooth puree out of the tomatoes and keep aside.

Chop the remaining onion and keep aside. Crush together the remaining garlic pod and ginger. Take care not to make a very fine paste.

Cut the potato into cubes.

Cooking- Heat 1 tbs oil in a pan. Add the marinated prawns and fry till golden. Remove and keep aside.

Add another tbs of oil into the wok. Add the eggs and potato pieces. Fry for 4-5 minutes. Remove and keep aside.

Heat the remaining oil in a wok. Add chopped onion and fry for 1 minute. Add the sugar and allow it to turn brown. Add the crushed garlic-ginger and fry for 2 minutes.

Add the ground masala along with turmeric and chilli powder. Fry for 5 minutes till the raw smell goes off.

Add tomato puree and fry for another 3-4 minutes.

Add 3 cups of boiling water to the wok. Bring to a boil on high flame.

Add fried eggs, potatoes and prawns to the wok. Cover with a lid and allow to boil for 10 minutes or till potatoes are cooked.

Add the garam masala and switch off the flame.

Serve hot with white rice.




Wednesday, August 28, 2013

Cheesy Baked Omlette

This is one of my lazy recipes.



















Preparation time - 10 mins

Ingredients - 2 eggs, 1/2 cup grated plain cheese, 1 jalapeno, 3-4 garlic flakes, cracked pepper, pinch of dried oregano, pinch of dried rosemary, salt to taste, 1-2 tsp olive oil.

Cooking - Preheat oven to 160 degrees.

Take a small round baking tray. Add the olive oil and rub on sides and bottom.

Break the two eggs into the baking dish. Sprinkle cheese, chopped jalapenos, crushed/chopped garlic and the remaining spices.

Put in the oven and bake for 5-7 minutes. ( remove earlier if you want yolks to be a little runny/soft)

Remove from baking tray and eat with toasted bread.



Sunday, August 11, 2013

Omlette do pyaza

'Sunday ho ya Monday, roz khayen ande', exhorted Dara Singh in one of the most memorable telly adverts of all times. And it has been my mantra ever since. Fried, poached, scrambled, boiled or curried, I relish eggs in any form. Easy to prepare and good to eat, they fit into every budget. When the 'Rs 12' meal controversy erupted in recent times, I could think of no better non-vegetarian option than '1 bowl of rice + 1 egg curry + one/half papad', sold on a marginal profit ofcourse.

Studies have indicated that people having eggs for breakfast experience less cravings for fried/junk food later in the day. Fortified eggs being sold these days also pack in Omega acids/iron/calcium and other nutrients which are our daily requirement. With low cholestrol and diabetic friendly eggs also available, everyone can enjoy them without any guilt.

Today, I will be sharing one of my lazy recipes, the yummy 'Omlette do pyaza'. I chose to call it Omlette do pyaza instead of Anda do pyaza as do pyaza is generally prepared with boiled eggs.
















Preparation Time: 10 mins

Ingredients: egg ( 1 no.), onion ( 1 medium), green chilli ( 1 no ), chopped coriander ( 1 tbs ), finely chopped garlic/ginger ( 1/2 tsp), tomato puree ( 1 tbs )/Maggie bhuna masala ( 1/2 tsp ), garam masala ( 1 pinch, optional), oil ( 2 tsp), salt to taste.

Preparation: Chop the onion into chunks. Slit, de-seed and cut chilli into thin long strips.

Break egg into a bowl, add a pinch of salt and beat for 1 min.

Cooking: Heat 1/2 tsp oil in a pan. Add the egg and cook on both sides till done. Remove from pan and cut into small pieces.

Heat the remaining oil in the pan. Add chopped onion and fry till translucent. Add the tomato puree/Maggie bhuna masala and cook for 1-2 mins along with few tbs of water.

Toss in the omlette pieces. Cook for 2-3 minutes. Finally add the ginger/garlic and garam masala, and mix togather.

Garnish with coriander leaves and serve with white rice or rotis.


Sunday, June 12, 2011

Anda Jholo ( Eggs in coconut gravy )




















Cooking Time Required: 25-30 mins
Cost of preparation: 35-45 rupees

Ingredients: Eggs (4 nos), potatoes ( 1 large ), onions (1 large), tomato (1large),cumin seeds (1/2 tsp), coriander seeds(1 1/2 tsp), fennel seeds ( 1/2 tsp ), ginger-garlic paste (1 1/2 tsp ), red chilli ( 2 nos ), cinnamon ( 1 inch long ), tomato ( 1 large ), turmeric ( 1/3 tsp), cloves (2-3 nos ), small cardamon ( 2-3 nos), bay leaves ( 1 no), oil ( 4-5 tsp ), freshly grated coconut (3 tbs, optional), chopped coriander leaves ( 3 tbs ), kashmiri chilli powder ( 1/4 tsp ), salt.

Preparation: Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the
eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell. Put slits along the sides of the eggs.

Grind the coconut and coriander separately and keep aside.

Cut the potaoes into long pieces.

Cooking: Dry roast the cumin seeds, coriander seeds, fennel seeds, red chillis,
cinnamon, bay leaf, cloves and cardamon on a pan for a minute.

Grind into a fine powder in a mixer, and the chopped onion at this stage and grind into a paste along with a little water.

Heat 2 tsp of oil in a wok. Add a pinch of turmeric powder and follow with the potatoes and eggs. Fry for 3-4 mins and remove from the wok.















Add 2 more tsp of oil. Add the ground masala paste along with a little salt and fry for 4-5 mins. Add the ginger garlic paste and fry for till the masala is cooked. Add some water if required to cook the masala.

Add the chopped tomato and cook till it softens. Add 2-3 cups of water ( as per the
quantity of gravy required ) along with salt to taste and bring it to a boil. Add the fried eggs and potatoes. Cover with a lid and boil for 5 mins.

Add the coriander and coconut paste and boil for 3-4 mins. Srinkle coriander leaves and remove from fire.

Serve hot with rice or rotis.

Note: Use of coconut in curries and gravies is usually restricted to the coastal
districts of Orissa. In other ares poppy seeds or watermelon seeds are used as a
substitute in these curries.

Thursday, June 9, 2011

Odisha Style Dal Tadka

For folks residing in Odisha, Dal Tadka is not the usual thickened yellow dal with a heavenly tempering as it is for the rest of the country. Rather it is a wonderful medley of lentils ( mostly with skin ) that is cooked with onions, ginger garlic, spices and an abundance of tomatoes. While for me the egg bhurji that goes on top is the crowning glory (pun intended!!), some dhabas directly break the eggs on top of the boiling dal ensuring that it gets poached in that divine gravy. I also prefer to cook the lentils till they are tender but somewhat retain their shapes while my husband likes it gloriously mashed together. So, I end up mashing his portion after I have removed mine from the wok. Tasty and high of fiber and proteins, this one is a regular in my kitchen !!

Read on for the recipe -



















Cooking Time Required: 30-35 mins
Cost of preparation: 40-50 rupees

Ingredients: Urad dal ( 1/2 cup ), whole green moong ( 1/2 cup ), channa ( 1/2 cup ), rajma ( 1/4 cup), onion ( 1 medium ), tomato ( 2 large ), ginger-garlic paste ( 1 1/2 tsp ), green chillis ( 2 nos ), cumin seeds ( 1 tsp), garam masala ( 2 pinches ), maggie magic cubes ( 2 nos ),turmeric, salt, oil ( 3 tsp ), egg ( 1 - 2 nos), butter( 1 tsp ).

Preparation: Soak the pulses overnite.

Chop the onion, green chillis and tomatoes into small pieces.

Cooking: Wash and transfer the pulses to a pressure cooker. Add salt and turmeric and just sufficient water to cover the pulses. Cook for 3-4 whistles or till the pulses are a little overdone.

Heat oil in a wok. Add the cumin and green chilli . Once the seeds crackle, add onions and fry till they turn translucent. Add ginger-garlic paste and cook till the onions are brown.

Add chopped tomatoes and cook till soft. Add the boiled pulses at this stage and cook for 5 mins.

Add the garam masala and crushed maggie cubes. Mix well, cover with a lid and remove from the fire.

Heat a little oil in another pan. Add the beaten eggs and scramble them .

Sprinkle the egg bhurji over the Tadka dal and add a tsp of butter.

Serve hot with rotis or naan or Kerala paratha.




















Note: Special Tadka masala is sold in Orissa and it adds a very good flavour to the dish. As i could not get my hands on it here, i used the garam masala and maggie cubes which tastes equally good.

One can also add yellow peas and whole masoor dal to this dish.


Sunday, March 6, 2011

Egg Paratha
















Cooking Time Required: 10 mins
Required Preparation Time : 10-12 rupees

Ingredients: flour(atta) ( 1.5 cups, sufficient for 2 large rotis), onion (1 medium), capsicum ( 1 no, small ), green chilli (2 nos), cumin powder (1/5 tsp), coriander powder (1/5 tsp), chilli powder (1/4 tsp), 2 eggs, garam masala ( 1/4 tsp,optional ), tomato sauce ( 1 tsp ), tabasco sauce ( few drops, optional ), oil, salt to taste.


Preparation: Add a pinch of salt to the flour. Mix well, add water and knead into a firm dough. Keep aside.

Break the eggs into a bowl. Add salt and beat well.

Cut the onion, capsicum and green chilli into small pieces. Keep aside.

Cooking: Heat a non-stick frypan. Put about 1/ tsp oil on it . Pour most of the beaten egg onto the pan, leaving aside 3-4 tsp. Make bhurji out the egg.

Add onions, capsicum, coriander powder, cumin powder, chilli powder, garam masala to the egg bhurji and fry for 1 min. Remove from the pan.
















Divide the dough into two equal parts. Roll each half into a large roti. Put on the pan. Allow to cook on one side and then flip it over.

Put 2 tsp of beaten egg on the roti and spread well. Add the egg bhujia, green chilli, tomato sauce and tabasco sauce .
















Fold into half (add some more beaten egg on the sides of the roti to close the paratha). Add 2 tsp oil to the pan and allow the paratha to cook .
















Eat it hot with tomato ketchup. (Perfectly filling food for a lazy weekend....)

Note: One can omit the powdered spices if it seems too heavy for breakfast. Add fresh coriander leaves and mint leaves instead.

Friday, February 4, 2011

Dhaba style Masala Egg Bhurji















Cooking Time Required: 10 mins
Cost of preparation : 20-25 rupees

Ingredients: Eggs ( 3 nos ), onion ( medium, 1 no. ), green peas ( 1/3 cup ), tomato ( small, 1 no. ), green chilli ( 2-3 nos ), roasted cumin-chilli powder ( 1/3 tsp ), coriander powder ( 1/3 tsp ), cooking butter ( 3 tsp ), garam masala ( a pinch ), minced coriander leaves ( 1 tbs ), salt.

Cooking: Break the eggs in a bowl . Add salt and beat well.

Heat oil in a wok. Add the onions and fry till translucent. Add green peas , chilli and tomato along with a little salt. Stir fry for 3-4 mins.

Add the beaten eggs and allow it to firm a bit. Stir vigorously at this stage to break the egg into small pieces and mix well with the other vegetables . Add the powdered masalas.

Cook for 2-3 mins.

Remove from the wok and garnish with minced coriander leaves.

Monday, November 8, 2010

Anda Tarkari ( Odisha style Egg curry)


Egg Curry is one of my favorites right from the childhood days. Since half of the family members were vegetarian by choice, egg used to be the most preferred non-veg ingredient unless we had guests coming over. And after I got married, I discovered that it is not only tasty but also easy to prepare. Luckily, I was able to convince my hard-core non-vegetarian husband into trying it out. But not without it's share of drama. But all's well that ends well. My efforts paid off for now he is a fan of the humble yet flavorsome Egg curry.

Read on for the recipe -



















Cooking Time Required: 25-30 mins

Ingredients:


  • 4 Eggs
  • 1 large potato
  • 2 medium sized onion
  • 1 large tomato
  • 1 inch ginger 
  • 8-9 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 2 dry red chillis
  • 2 inch long cinnamon
  • 2-3 cloves
  • 2 green cardamom
  • 1 bay leaf
  • 2 pinch garam masala powder 
  • 1/4 tsp turmeric
  • 4 tsp oil
  • salt to taste
  • 1 tsp sugar


Preparation: Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell.

Grind the onions, cumin seeds, coriander seeds, ginger, garlic, red chillis, cinnamon, bay leaves, cloves and cardamon into a fine paste along with a little water.

Make a puree out of the tomato.

Cooking: Heat 2 tsp of oil in a wok. Add a pinch of turmeric and the eggs. Fry till eggs turn reddish brown. Remove from wok and keep aside.

Cut the potatoes into long slices/cubes and add to the wok. Stir fry till it turns golden brown. Remove from wok and keep aside.

Pour the remaining oil into the wok. Add the sugar and wait for it to turn a little brown.

Add the masala paste along with salt (helps in cooking faster) and keep stirring at regular intervals till the raw smell goes off.

Follow with the pureed tomato.  Add 3-4 cups of water to the paste and bring to a boil.

Add the fried eggs and potatoes and boil for 5-10 mins. Sprinkle garam masala on top and remove from fire.




































Serve hot with either rice or roti.

Monday, October 25, 2010

Quickie pudding



















Cooking Time Required : 15 mins
Cost of preparation: 20-25 rupees

Ingredients: Eggs ( 2 nos ), fruit bread ( 4 slices ), milk ( 3/4 th cup ), sugar ( 3tsp ), vanilla essence ( 4-5 drops ), raisins ( 1/4 th cup ), cashews ( 1/4 th cup ), salt ( a pinch ), ghee ( 1/3 tsp ), sweetened cornflakes/wheatflakes ( 1/2 cup ).

Preparation: Cut and remove the sides of the fruit bread. Break into small pieces and soak in a mixing bowl with warm milk for about 15 minutes.

Whisk the two eggs and add to the mixing bowl along with the sugar, raisins, cashews and vanilla essence. Beat well.

Cooking: Grease the sides of steel bowl ( one with a lid that fits tightly ). Pour in the mixture. Close with the lid.

Add 2 cups of water to a pressure cooker. Transfer the bowl into the pressure cooker and close the pressure cooker lid. Put on the stove and allow for 3-4 whistles ( 12-15 mins).

Remove from the stove and allow steam to escape. Open the pressure cooker and remove the bowl. Cut the pudding into small pieces and sprinkle the crushed cornflakes over it.
Relish it hot.

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