Egg Chatkhara

Egg for me is a versatile ingredient. It can be used to make sweet or savory recipes. It can be molded in any shape and can be consumed in different stages like scrambled, semi-solid or hard boiled. It can be flavoured with Italian herbs to Chinese sauce to Indian spices and every time the outcome is as tasty as the other. I bet you all will second me on this. However, along with great taste the humble egg has many nutritional values too. It is a rich source of protein and keeps our heart healthy. I highly recommend it to women during pregnancy and breast feeding.

It was time for some fun and fusion in the kitchen with my all time favorite ingredient eggs. And the result!! A lip smacking, finger licking delicious recipe. You have to try it to believe it.

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Here is how I made it.

Ingredients –

4 eggs
2 medium-sized onions finely chopped
2 medium-sized tomatoes finely chopped
1 green chilli chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
2 tablespoons cashew nut paste
2 tablespoons fresh cream
1/4 teaspoon cumin
1 tablespoons ginger-garlic paste
3 tablespoons oil
1/2 teaspoon garam masala powder
Salt to taste

Method –

Heat two tablespoons oil in a woke and add cumin. When it stars to change colour add onions. Fry until onions are brown. Add ginger-garlic paste and fry for a minute. Now add tomatoes, chilli powder, turmeric powder, coriander powder, cumin powder and salt. Fry on medium low flame until all the spices and the tomatoes are cooked and starts to leave sides of the woke. Add green chilli and sauté, add casue nut paste and cook for 2-3 minutes. Add 2 cups of water, garam masala powder, cover and let it boil for 3-4 minutes on low flame. Add cream and let it semer for a minute before turning off the flame.

In a skillet heat some oil. You can also use butter if you like. Now break one egg and gently drop it into the skillet so that the yolk does not leak. Cover and let it cook. Check after a minute if the egg white is cooked from the bottom and the yolk is set, you can flip it and cook it from the other side aswell. However, if you want you can skip cooking it from both the sides. Now remove the fried egg and keep aside. Similarly fry all the 4 eggs.

Now drop the fried eggs in the curry, switch on the flame, cover and let it semer for a minute. Turn off the flame and let it rest for a few minutes before serving.

This Egg Chatkhara tastes best with parathas. However, you can also enjoy it with rice, pulao, nan or roti.

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Egg Kadhai

This one originally is my mom’s recipe. She used to make this as a curry (Not a regular egg curry). I just added a little twist to it. However, prepared in which ever form; curry or kadhai, this recipe tastes delicious and is a must try for all egg lovers.

Egg Kadhai

Here is how it is cooked.

Ingredients –
4 eggs
3 tomatoes
1 onion finely chopped
1 green capsicum (bell pepper) diced in cubes
2 teaspoon ginger paste
2 teaspoon garlic paste
1 small piece of cinnamon
2 cloves
1 green cardamoms
2 tablespoon coriander seeds
2 dried Kashmiri red chillies
1 teaspoon dry fenugreek leaves (kasuri methi)
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon oil and extra for deep frying
Salt to taste
Ginger juliennes and coriander leaves for garnishing

Method –
Break and beat the eggs in a bowl for 2-3 minutes. Pour the egg mixture in a cake tin or a steamer mould and steam it till the eggs rise and are done. You can check if the eggs are done by pricking it with the help of a toothpick. If the toothpick comes out clean it means eggs are done. Take the eggs out of steamer and de-mould it carefully after cooling for 15-20 minutes. Cut the egg into pieces and shallow fry or deep fry them and keep aside.

For the kadhai masala, dry roast cinnamon, cloves, green cardamoms, coriander and Kashmiri red chillies for around 1 minute on low flame. Turn off the flame and grind the spices coarsely in a grinder.

Heat oil in a pan and add onions. Cook until it turn translucent. Add ginger-garlic paste and red chillies at this stage and sauté for 2 minutes. Add tomatoes and mix well. Cook until they turn soft and oil starts to separate. Add the spice powder and mix well. Now add capsicum and salt and cook for 2-3 minutes. Crush kasuri methi roughly and add to the mixture, now add the fried eggs and mix everything together gently. Stir fry for a couple of minutes and add finely chopped coriander leaves and ginger juliennes and turn off the flame.

Enjoy this delicious egg kadhai with naan or roti. Hope you try and like this recipe. Do write to me. Will see you soon with more recipes, till then happy cooking.

Chinese Pizza

I know it sounds bizarre to have a fusion of Chinese and Italian cuisine, which is totally different from each other in preparation and in taste. But, just one bite of this Chinese Pizza and the combination of flavours will explode in your mouth. The crispy noodles with melted cheese oozing over it, combined with the crunch of some delicious toppings. It is just wow!

Just like any other Sunday evening I was in my kitchen trying to cook something nice to celebrate the weekend and I was in two minds between pizza and noodles. That is when it clicked me, why not combine both. And there it was, an exciting pizza with some great flavours in front of me.

Pizza

Here is how I cooked it.

Ingredients –
100 grams noodles (parboiled in salted water)
6 tablespoon tomato sauce
1 tablespoon red chilli sauce
2 cloves of garlic
½ cup sliced vegetables (Onion, Green, red, yellow capsicum, black olives, deseeded tomato, sweet corn or baby corn)
¼ cup paneer or sausage cut into small pieces and fried
A handful of mozzarella or any pizza cheese you like (enough to cover pizza base)
½ teaspoon mixed herbs
½ teaspoon chilli flakes
1 table spoon butter
3 teaspoon oil
Salt to taste

Method –
Parboil noodles in six cups of water, 2 tablespoon oil and two table spoon of salt. When it is done, drain the water and keep the noodles aside. For making sauce, heat a pan and add ½ teaspoon oil add garlic and sauté for a minute, add tomato sauce, chilli sauce, mixed herbs and chilli flakes. Mix for another minute and turn off the heat. In another flat bottom non-stick pan add half the butter and sauté the vegetables for a minute and remove from heat.

In the same pan add the remaining butter and a teaspoon of oil. To make the pizza base spread the noodles in the pan cover and cook on medium heat for 5-6 minutes. Turn over the pizza base and cover and cook for 3-4 minutes on high heat. Now spread sauce, cheese and toppings on the base, cover and cook on high heat until the bottom of the pizza base becomes crispy and the cheese melts.

Slice the pizza, sprinkle oregano & chilli flakes on top and serve the Chinese pizza piping hot.

Chicken Kofta

“Where’s the party tonight” asked my brother on a Saturday. I know my brother very well and could read between the lines. I told him if he is yearning for good food then party is at home. And there he was ready with a fresh demand, “what’s new cooking today?” Chicken Kofta was the answer to his question but with an asterisk mark that he will have to help me in kitchen. Needless to say, my brother had to abide by the rules I had set, and we produced a super awesome dish.

chicken-kofta

Here is how we cooked it.

Ingredients –

For koftas
100 – 150 grams of minced chicken
2 cloves of garlic
1 inch piece of ginger
2 green chillies finely chopped
6-8 cashew nuts roughly chopped
5-6 raisins roughly chopped
1 tablespoon chopped coriander leaves
A pinch of chatmasala
A pinch of roasted cumin powder
1 teaspoon black pepper powder
2 tablespoon corn flour
Salt to taste
Oil for deep frying

For Gravy
2 large onions
2 medium tomato
1 teaspoon garlic paste
½ teaspoon ginger paste
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon chilli powder (adjust to taste)
½ teaspoon garam masala powder
½ teaspoon cumin seeds
2 bay leaves
3 tablespoon cream, 1 tablespoon extra for garnishing
3 tablespoon oil
Salt to taste

Method –

Kofta
Mix cashew nuts, raisins, coriander, chillies, and a pinch of salt, chatmasala, roasted cumin powder in a bowl and keep this filling mixture aside. In another bowl take chicken mince, add grated ginger and garlic, salt, black pepper and corn flour to it and mix well. Now divide this mixture into equal portions to make lemon size balls. Stuff the cashew nut & raisins mixture in the mince balls and roll to seal the stuffing. Heat sufficient oil in a pan and deep fry the kofta balls on medium heat till it turns brown. Drain on an absorbent paper and keep them aside.

Note: If you have time, let the kofta balls set in refrigerator for 15-20 minutes before frying.

Gravy
Heat one tablespoon oil in a pan and add sliced onions. Sauté till they turn golden brown. Remove from the pan and blend it to make a smooth paste. Deseed tomatoes and blend them to make a paste. Heat two tablespoon oil in a pan, add cumin seeds and bay leaves. Now add onion paste, ginger paste, garlic paste and sauté for a couple of minutes. Add tomato paste and cook for 2-3 minutes, now add turmeric powder, chilli powder, coriander powder, cumin powder and sauté. When the mixture is cooked or when it starts leaving the sides of the pan, add 1 ½ to 2 cups of water (as required for the gravy) salt and garam masala powder. Cover and let it simmer for a couple of minutes on low heat. Add kofta balls to the gravy simmer for 2-3 minutes on low heat. Now add cream and let it cook for another 2 minutes on low heat, and then turn off the flame. Keep it covered for five minutes and then serve.

Garnish with some cream and chopped coriander and serve hot with rice, roti, paratha or naan.

Do let me know in case you have a special request related to ingredients and recipes, I will try to help you out. See you soon with another interesting recipe, till then happy cooking.

Navratan Korma

We had organised a puja at our house the last fortnight and had invited few guests. Since it was a spiritual day so the menu in a true Indian style was kept veg. Needless to say that the food that day had a divine taste. But, one dish that stood out amongst the rest and that was relished by all was Navratan Korma – A gravy dish with very little spices but full of flavours.

Navratan Korma

Here is how I cooked it.

Following preparation will serve 4.

Ingredients –

2 medium carrots cut into 1/2 inch cubes
6-8 florets of cauliflower
2 medium potatoes cut into 1/2 inch cubes
1/2 cup green peas
6-7 french beans cut into 1/2 inch pieces
8-10 button mushrooms halfed
1/2 cup paneer (cottage cheese) cut into 1/2 inch cubes
1 cup boiled onion paste
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 cup yogurt
2-3 green chillies chopped
1/2 cup fresh cream
1 tablespoon raisins
1/2 cup cashewnut
Handful of makhana (lotus seeds)
2-3 cloves
2 green cardamom
1 inch stick cinnamon
4-5 black pepercorns
1/2 teaspoon turmeric powder
2 tablespoon oil + for deep frying
salt to taste

Method –

Boil carrots, cauliflower, French beans, potatoes and green peas in three cups of boiling salted water and tuemeric powder till done and then immediately put them in cold water. Drain and keep aside. Ideally termuric powder is not added in the original recipe, but I like to add it for colour. Soak half the cashewnuts in half cup of warm water for ten minutes. Drain and grind to a fine paste. Chop the remaining cashewnuts.

Heat sufficient oil in a kadai and deep fry makhana for two minutes. Drain on an absorbent paper and keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle, add boiled onion paste. Cook the onions for five to eight minutes. Add ginger-garlic paste and saute for a couple of minutes. Add chopped green chillies and cashewnut paste. Now add yogurt and stir well. Cook on low heat for five minutes.

When masala is done, add mushrooms and other boiled vegetables. Cook for two to three minutes and add salt and three fourth cup of water. Add the fried makhana and paneer pieces, stir and cook for half a minute. Bring it to boil and finish with fresh cream. Garnished with chopped cashewnuts and raisins and serve hot.

Chicken Biryani

Few days back I woke up to see the city drenched by showers. It marked the arrival of monsoon and I decided to celebrate the rain with something exclusive. So, I treated my husband and myself with the very popular recipe of Mughlai cuisine – Biryani, and it was totally worth it.

Chicken Biryani
Here is how I cooked it and treated myself –

Following preparation will serve 4.

Ingredients –
500 gm chicken
1 ½ cup basmati rice
10 green cardamom
20 Black peppercorns
2 Bay leaves
2 Black cardamom
3 Inch stick cinnamon
10 cloves
½ teaspoon caraway seeds
1 tablespoon garlic paste
1 tablespoon ginger paste
5 large onion sliced
1 ½ tablespoon red chilli powder
½ tablespoon turmeric powder
1 cup yogurt
Handful of fresh coriander and mint leaves chopped
4 teaspoon clarified butter (ghee)
2 tablespoon oil
A pinch of saffron mixed in ¼ cup warm milk
1 tablespoon lemon juice
2 hard boiled eggs
Salt to taste

Method –
In a deep bottomed pan, heat six cups of water and put washed and drained rice, green cardamoms, bay leaves, 8-black peppercorns, single cinnamon stick, 1 black cardamom, 1 ½ tablespoon salt and 2 tablespoon oil. Cook till it is half done. Drain and set aside.

Heat oil in a wok (kadhai) and deep-fry half of the sliced onions till golden brown. Drain and keep it aside.

For Biryani Masala –
Grind single cinnamon stick, caraway seeds, remaining black peppercorns, remaining green cardamoms and cloves to a powder. This is the biryani masala.

For the Marinade –
Put chicken in a bowl and add garlic paste, ginger paste, salt to taste, red chilli powder, turmeric powder, biryani masala, yogurt, half the fried onions, one tablespoon oil and half of the coriander & mint leaves. Mix it well and allow it to marinate for 2 hours in the refrigerator.

In a pan, heat 2 tablespoon clarified butter (ghee) and put the remaining black cardamom and cinnamon and sauté until it leaves aroma. Now add remaining onions and then sauté until golden brown. Add the marinated chicken in the onion and stir well and cook over high flame for four to five minutes. Check the seasoning and add salt if needed. Put the lid on and lower the flame. Cook until the chicken is done.

For Layering of Biryani –
In a thick bottom pan, heat the leftover clarified butter (ghee) and spread half of the chicken in a layer. Now make a layer of rice over it. Sprinkle chopped mint & coriander leaves, 1 tablespoon lemon juice. Repeat with the layer of leftover chicken and again with leftover rice. Pour saffron milk over it. Cove the lid and let it cook on low flame for 10 minutes. Turn off the flame, but let it be covered for 10 more minutes. Remove the lid, sprinkle remaining fried onions and boiled eggs and serve hot.

Egg Nizami

Did you know? In France, the newly wedded bride breaks an egg on the threshold of her new home before stepping in. According to local belief it is done for good luck and healthy babies.

Egg Nizami
Following preparation will serve 2 or 3.

Ingredients –
4 eggs
2 medium onions blended in fine paste
3-4 tablespoon whipped curd (so that there are no lumps)
½ tablespoon turmeric powder
1 tablespoon red chilli powder (Adjust to taste)
1 tablespoon garlic paste
½ tablespoon ginger paste
2 tablespoon coriander powder
1 teaspoon cumin powder (zeera powder)
1 teaspoon garam masala powder
1 teaspoon cumin seeds
1 small bay leaf
3 tablespoon oil
Salt to taste
Chopped coriander to sprinkle

Method –

Heat oil in a thick bottom flat pan and add cumin seeds and bay leaf in the oil. Add onion paste in oil and sauté till it is cooked or till it turns light brown. Now add ginger & garlic paste and sauté for a couple of minutes. Mix coriander powder, turmeric powder and chilli powder with a little water and then add this mixture to the onion paste. When masala is cooked and it starts leaving the sides of the pan, add whipped curd and mix well. Add two cups of water and salt and let it come to a boil.

Now break the shell and gently drop the egg in gravy one at a time. Cover the pan and let the eggs cook in the gravy and absorb all the flavour. Don’t worry if the eggs come out in different size and shapes. In fact that is the beauty of this recipe that all the eggs have a character of their own. Cook the eggs till they are completely done. Add garam masala at the end, mix well, cover and let it boil for a minute and then turn off the flame. Garnish with chopped coriander leaves and serve hot with steam rice, roti or paratha.

Two most important things to remember while cooking this dish –

The consistency of the gravy should be thin. Thick gravy will not yield good result at the end as the eggs need to cook in the gravy itself.

It is important to have a flat bottom pan, so that when you drop the eggs in the gravy, it does not stick to each other and remain separated.

Tava Pulao

Did you know? The “Rice” that we eat today was a wild grass that most probably grew in the continent of Gondwana at least 130 million years ago. From this ancient grass, two mother species evolved and they parented approximately 120,000 varieties of rice that grow all over the world today. An astonishing 20,000 of those varieties come from India. (From – How the Banana Goes to Heaven And Other Secrets of Health from the Indian Kitchen by Ratna Rajaiah)

Tava Pulao
Following preparation will serve 2 or 3.

Ingredients –
1 ½ cup basmati rice
2 tomatoes pureed
1 large onion chopped
½ cup chopped capsicum (green, red, yellow)
1 tablespoon red chilli paste
1 tablespoon garlic paste
½ tablespoon ginger paste
2 tablespoon pav bhaji masala
1 table spoon cumin seeds
3 table spoon oil
Salt to taste
Chopped coriander leaves to sprinkle

Method –
Wash and cook rice in plenty of water. When the rice is just done, stain the water and keep the cooked rice aside. Heat a non stick pan and add oil. When the oil heats up add cumin seeds in the pan, when they begin to change colour add onion and sauté for a couple of minutes. Add ginger and garlic paste and continue to sauté for a couple of minutes more. Now add tomato purée in the pan and mix well. After this, add red chilli paste, pav bhaji masala and salt and sauté till the oil separates add capsicum and mix again. Add the cooked rice at this stage and mix well very gently for 2-3 minutes. Sprinkle some chopped coriander leaves and serve hot.

Note: Its better to use a flat bottom pan for this recipe.

Hope you enjoy cooking as well as having this tava pulao, will await your response. Till then happy cooking!