Egg-a-thon: 5 Must Try Egg Dishes

 

A first class source of protein and a highly versatile food, eggs are back in vogue. Only if you thought that there aren’t any more dishes that can be made out of eggs, then think again folks! So we give you more reasons to love your staple ingredient even more! Here are 5 absolutely scrumptious egg dishes with which you can celebrate this special day.

 

Twice Baked Potato with Egg: This is one dish which you can’t afford to refuse! How about baking eggs on stuffed potatoes? Sounds delicious, right? Baked potatoes are filled with cheese, pepper, onion and garlic then topped with eggs which are baked together again. The cheese will melt in your mouth and pamper your taste buds!

  

Egg Korma: A mouth-watering egg curry, this one can be made in a jiffy! Cooked in spicy masala and rich coconut gravy, the special part about this recipe is that the eggs are cooked along with the gravy rather than adding them separately. You can enjoy this dish with chapatti, parantha, dosa or even rice!

Shakshuka: Straight off from the African menu, thanks to this dish you will fall in love with eggs all over again! Eggs cooked in tangy tomato sauce along with yogurt and hints of red pepper, cumin and cloves make the Shakshuka a perfect dish for an appetizing dinner.

Ricotta, Tomato & Basil Torte: A beautiful torte which is delicious and simple to make too! It smells divine and irresistible when it comes out of the oven. It’s perfect for brunch and full of cheese, tomatoes, eggs and earthy-sweet basil.

Egg Drop Soup: A yummy soup which can be a start to your meal or a complete meal in itself! Cornstarch, eggs, stock along with flavours of ginger, peppercorns, cinnamon and soy sauce add up to this silky and tender soup. Add spring onions, mushrooms and tofu to make it even more savory.

Try these yummy egg recipes and give a refreshing twist to your otherwise boring egg menu! Do you know of any other lip-smackin’ egg dish? Then let us know in the comments section below!

 

Aloo and Dal ki Tikki

Crisp potato and channa dal tikkies.  Serve with a chutney of your choice.

Recipe Cook Time : 25 Minutes

Ingredients

• 500 gm boiled and mashed potato
• 3 slices of white bread
• Salt and red chilli to taste
• Garam masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 cup chana dal (parboiled)
• Green chilli (finely chopped)
• Lemon juice
• Coriander

Method

• Crumble bread slices.
• Add mashed potatoes, chana dal, coriander leaves, lemon juice and chilies.
• Spice it up with cumin powder, coriander powder, garam masala, salt and few drops of oil.
• Mix it well.
• Shape into round flat patties and fry golden brown.

Courtesy :  NDTV Cook

#OTGRecipes – Garama Garam POHA

Rohan loves to prepare Poha in Kraft OTG. He shares his special OTG recipe with us!

Cooking Time: 30 mins

INGREDIENTS

• 100 gm Flattened rice (chewra)
• 20 gm Green peas
• 15 gm Peanuts
• 15 gm Cashew nuts (kaju)
• 3 gm Mustard seeds
• 2 gm Cumin seeds
• 20 gm Chopped onion
• 5 gm Curry leaves
• 2 gm Ginger
• 2 gm Green chillies
• 2 gm Coriander
• 1 Lemon, squeezed
• 20 gm Grated coconut
• 2 gm Red chilli powder
• 2 gm Turmeric powder
• 20 ml Refined oil
• 20 ml Coconut oil
• Salt to taste

METHOD

• Heat refined oil in a OTG-proof bowl for 2 minutes.
• Soak chewra in lukewarm water for 2 minutes. Drain the water, keep aside.
• Add cumin and mustard seeds to the heated oil. Heat again for 1 minute.
• Then add chopped onion, ginger, green chillies, curry leaves, turmeric powder, red chilli powder, green peas, peanuts and cashew nuts. Heat again for 1 minute.
• Add chewra. Mix well with spoon. Sprinkle coconut oil and half of the grated coconut. Add 2tbsp of water.
• Cover bowl with plastic wrap. Heat for 1 minute.
• Remove the plastic wrap. Add lemon juice. Garnish with grated coconut.

Onam recipe – Semiya Payasam

Onam is a festival celebrated by the Malayalees. Onam starts on the day of attam nakshatram and goes on for ten days till thiruvonam

One of the desert served during onam is Semiya Payasam

Ingredients:

Vermicelli	1 cup
Cashew nuts	handful
Raisins	handful
Water	3/4cup
Sugar	a cup
Saffron	a pinch
Milk	a cup
Cardamom	two or three pods

Method

1. Heat the ghee and fry the vermicelli till light brown.
2. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Ganesh Utsav Recipe: Karanji

Prepare delicious Karanjis for Ganesha right away!
Ingredients:

1 cup maida
3 tsp ghee
1 cup grated coconut
3 1/4 cup sugar
1 1/2 cups milk
1 tbsp poppy seeds
chopped almonds
raisins
salt
oil
½ cardomom powder

Procedure:

Make a dough. In a bowl mix salt, maida and ghee. Add warm milk and salt to make a smooth dough.

For stuffing, cook the coconut, sugar, milk, chopped almonds and raisins, cardamom powder and poppy seeds in milk. Boil till the milk evaporates.

Divide the dough and make flat round pancakes. Add the stuffing in middle and close the corners. After stuffing all the gujias or karanji, heat oil in a frying pan.

Fry the karanjis for 2-3 minutes till the colour becomes golden brown.

Take out and place in tissue paper to avoid having extra oil. Let it cool.

Karanji is ready to eat. Enjoy Ganesh Chaturthi with this gujia recipe.

Ganesh Utsav Recipe: Modak

Win you Bappa’s heart with his most favourite Modak’s (ukadi) recipe.

Ingredients

For the filling

• 2 Cup shredded fresh coconut
• 1/2 Cup mixture of unsalted pistachios and unsalted cashews
• 1/2 Pinch of cardamom powder
• 1/2 Cup milk
• 1 Cup jaggery or sugar

For the outer cover

• 1 Cup rice flour
• 1 tsp Ghee
• 1 Cup water
• 1/2 tsp Salt

How to make Modak

• To prepare the filling, combine coconut, milk and jaggery or sugar and mix the ingredients well.
• Cook it over medium flame, stir continuously till they are mixed properly.
• Add cashews and pistachios and cook for about one minute.
• Now add cardamom powder.
• Keep aside the mixture to allow it to cool down.
• Bring the water to a boil in a vessel.
• Now add flour, ghee and salt, stir quickly to remove all lumps.
• Cover the vessel with a lid for some time and let it cook.
• Remove the lid and keep stirring the mix.
• Now remove the pan from heat and transfer all the mixture on a flat plate.
• Knead it to make soft dough. It should be neither too sticky nor too dry.
• Grease the palms of your hands properly and make a ball from the dough.
• Flatten the dough to make a cup shape.
• Put 3/4 tsp coconut filling into this cup.
• Dip thumb and index finger in the oil and make 5-6 small pinches on the outside edges of the cup.
• Bring them together on top and join to shape a peak.
• Put modak on a greased plate.
• Make rest of the modaks in the similar way.
• Now steam them for about 15 minutes and serve with ghee.

Courtesy: Zee News India

Ganesh Utsav Recipe: Puran Poli

This Ganeshostav, treat the Lord with yummy Puran Poli’s.

Ingredients:

1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water, enough to make dough
6 tbsp Oil
Oil / Ghee, for frying

Inner Filling:

1 – 1/2 cup Jaggery
1 – 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder

Procedure:

Blend the ghee and masala with the maida.

Using water make a soft smooth dough. Leave under a wet cloth for 40-50 minutes.

Knead the maida again. Put in the 6 tbs oil and knead till completely absorbed. Cover and leave aside for 4 hours.

Put the dal in the cooker till one whistle.

Drain the water.

Grind the dal to make a paste with the jaggery and cardamom powder.

Remember that the filling should not be watery.
Make small balls of the filling. Divide the dough into small balls and flatten them.

Place one ball of filling on the dough and cover and seal up the filling.

Carefully roll out the dough into thick puris making sure the filling does not come out.

Fry on a tawa pouring ghee around it. Cook on both sides.

Celebrating Independence with Tricolor Sandwiches

Here’s a quick recipe to prepare tricolor sandwiches for this Independence Day

Preparation Time: 10 mins
Makes 2 servings

Ingredients
6bread slices
1/2 cup butter

For The Green Layer
1/2 cup grated paneer (cottage cheese)
mint chutney
salt to taste

For The Orange Layer
1/2 cup grated carrot
2 tbsp mayonnaise
salt to taste

Method

Butter the bread slice and keep aside

Mix the paneer, mint chutney and salt to a smooth paste in a mixing bowl to make the green layer.

Mixed the grated carrots , mayonnaise and salt well in another mixing bowl to make the orange layer.

Spread the green layer on top of a bread slice

Place another bread slice on the top and spread the orange layer on it.

Put a third bread slice on top.

Cut into three strips.

Your tri-color sandwich sandwiches

 

Courtesy:  Tarla Dalal

Mixed Vegetable Pakodas

Sliced vegetables batter fried, sprinkled with chaat masala and served with chutneys. This deep fried snack is a perfect option for a rainy evening with a hot cup of tea.

Recipe Servings : 4

Recipe Cook Time : 25 Minutes

Ingredients

• 100 gm onions
• 100 gm egg plant
• 100 gm cauliflower
• 100 gm potatoes

Batter:

• 200 gm gram flour water
• 5 gm red chilli powder
• 5 gm turmeric
• 3 gm crushed cumin
• Salt
• 2 gm soda bi-carb
• Oil for deep frying
• Chaat masala

Method

• Slice all the vegetables into thin slices.
• Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carb.
• Coat each slice with the batter and deep fry.
• Sprinkle with chaat masala and serve with ketchup or chutney.

Courtesy : NDTV Cook

MonsoonMunching – Masala Vada

Soybeans and chickpeas deep fried till golden brown. Crisp and crunchy, Masala Vada makes for a perfect evening tuck.

Recipe Servings :  6

Recipe Cook Time :  Overnight

Ingredient:

• 1/2 cup chick peas

• 1/2 cup soya bean

• Green chillies – to taste

• 2 onions – chopped

• 2 Tbsp ginger – grated

• Salt – to taste

• Refined oil

Method

• Soak soybeans overnight and chick peas for two hours.

• Drain water completely and combine both the beans.

• Grind the beans and green chillies together with as little water as possible into a coarse batter.

• Add chopped onions, grated ginger, and salt to the batter and mix well.

• Make the vadas with the batter (approximately two tbsp for each vada) and deep fry in hot oil till golden brown.

• Serve hot with tomato ketchup.

Courtesy: NDTV Cook