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Egg Curry


Difficulty: Easy | Prep Time: 10-15 mins | Cook Time: 30 mins | Yield: 4 servings

INGREDIENTS
4 Eggs
2 Medium Sized Potato
1 Large Onion Paste
½ tsp Ginger Paste
½ tsp Garlic Paste
2 tsp Dhania (Coriander) Powder
1 tsp Chillie Powder
½ tsp Haldi (Turmeric) Powder
½ tbsp Curd
2 Green Chillies
4 tbsp Oil
Salt to taste

DIRECTIONS

  1. Hard boil the egg and remove it’s shells.
  2. Peel the potatoes and cut each of them into four pieces.
  3. Make a paste of the onion. If possible use home made ginger and garlic pastes, as it gives a better flavour and taste to the food.
  4. Now heat the oil in a pan and fry the eggs and the potatoes untill golden brown. Ensure to evenly fry them, all around. Take them out and leave them aside.
  5. To the remaining oil, add the onion paste and fry till the paste is dark brown in colour.
  6. Now add the ginger and the garlic paste and fry them as well along with the onions for another 1-2 mins. Add a little water.
  7. Add the dhania, haldi and chillie powder. Add a little water, stir and fry the masala.
  8. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
  9. Now add the curd and mix it with the gravy. Slit the green chillies and add them to the gravy as well.
  10. Now add salt according to your taste along with the potatoes.
  11. Add about 1 cup of water, cover and let the potatoes cook under low flame.
  12. Once the potatoes are cooked, add the eggs.
  13. Continue cooking on high for about another 2-3 mins, untill the gravy is thick and oil starts separating at the sides.
  14. Remove from flame and serve hot with steamed rice, chapati or parathas.

NOTES
This is a typical bengali egg curry.

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Egg Pakora with Filling

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 5 mins | Yield: 4-5 servings

INGREDIENTS
5 Eggs
Oil for Deep Frying

For Filling
½ Small Onion
½ Small Tomato
2 Green Chillies
1 tsp Coriander Leaves*
1 tsp Salt

For Batter
6 tbsp Flour
1 tbsp Oil
¼ tsp Chillie Powder
½ tsp Salt
½ tsp Baking Powder

DIRECTIONS

  1. Hard boil the eggs. Remove it’s shells and cut them into halves.
  2. Gently take out the egg yolks from the egg pieces and collect the yolks in a small bowl.
  3. Sprinkle a little salt over the egg whites and leave them aside.
  4. Finely chop the onion, tomato, coriander leaves and green chillies. Add them to the egg yolks along with the salt and mix well.
  5. Now make equal 10 portions of the yolk mixture and fill them back into the cavities of the egg whites.
  6. To make the batter, take the flour in a bowl and mix the oil well with the flour. Then add the other ingredients and a little water so as to get a thick and consistent batter.
  7. Make sure not to add too much water as the batter should not be thin.
  8. In a pan heat enough oil for deep frying the pakoras. Coat each egg carefully with the batter, without spoiling it’s filling and drop them into the oil.
  9. Fry till golden brown on high flame.
  10. Take them out on an absorbent paper so that the excess oil is drained out. Serve as snacks or as accompaniment.

NOTES
* You may consider this as optional

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