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Posts Tagged ‘Non-Vegetarian’

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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Difficulty: Difficult | Prep Time: 20 mins | Cook Time: 30 mins| Yield: 2-3 Servings

INGREDIENTS
50 gms Macaroni
100 gms Bacon
100 gms Mushrooms
1 Large Red Chilli
1 Large Pod of Garlic
½ tsp Dried Oregano
½ Pepper Powder
½ cup Mlilk
2 tbsp Butter
1 tsp Oil
Salt to taste

For the Cheese Sauce
50 gms Cheese
2 tbsp Flour
1½ tbsp Butter
1 cup Milk
Salt to taste

DIRECTIONS

  1. Take a heavy bottom pan and put it on low heat.
  2. Add the butter and let it melt.
  3. Add the flour and stir it well so that the butter and the flour is mixed well with each other.
  4. Now ensuring the heat is very low add about ¼ cup of milk and start stirring immediately. Stir continuously till you get to a very thick consistency and there are no lumps remaining. Now add another ¼ cup of milk and repeat the process, but this time the sauce would be a lightly lighter in consistency than before. Once again add the remaining milk and keep stirring constantly till you get a smooth white sauce without any lumps in it. If required you may take the pan away from the heat while stirring from time to time. In case the heat is too much the lumps will tend to form more easily.
  5. Keep the heat very low and continue to stir occasionally.
  6. Add about ½ tsp of salt.
  7. Grate the cheese and add it to the sauce.
  8. Let the cheese melt, remove from heat and leave it aside.
  9. Cook the macaroni in a pan full of boiling water. Make sure that you let the water come to a boil before adding the macaroni and also add about 2 tsp of salt. Cook on medium heat till just done. Drain the water, wash the macaroni with cold water. Mix 1 tsp of oil and leave it aside.
  10. Cut the garlic into juliennes, chop the chilli, with the ends cut diagonally.
  11. Wash the mushrooms well and slice them.
  12. Chop the bacons into small square pieces.
  13. Heat a pan and melt the butter first.
  14. Now add the mushrooms and garlics. Stir fry till the mushrooms are soft and lighly brown at the edges.
  15. Add the bacon till the bacon is also fried a little.
  16. Now add the macaroni and the red chillies.
  17. Also add the pepper powder and oregano and about ½ tsp salt.
  18. Saute’ the macaroni with the other ingredients for about a minute.
  19. Add the cheese sauce and the milk. Stir for a minute, check seasoning and remove from heat.

NOTES
*You may increase the quantity of these if you wish to make the fries spicier

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