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.

Schezwan Omelette

Hello everyone! I am really sorry for the one year gap but I must tell you,  stealing ME time from your baby’s time is not that easy. Motherhood teaches you a lot of things. However, the most important lesson that you learn is preparing meal within 30 minutes. Schezwan Omelette is one such recipe that you can cook in a jiffy. This was a perfect Sunday brunch that I enjoyed with my family.

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Here is how I prepared it.

Ingredients

3 Eggs
1 Small onion finely chopped
1/4 Cup potato & carrot grated
1/4 cup finely chopped tomato, capsicum and peas
1 Tablespoons schezwan sauce
1 Green chilli finely chopped (optional)
A pinch of crushed black pepper
Salt to taste
1/2 Tablespoon butter
1/2 Tablespoon vegetable oil

Method –

Beat eggs in a bowl. Add schezwan sauce, salt and crushed black pepper.  Beat it once again and keep aside. Heat butter and oil in a pan. Add onion and saute till it becomes translucent. Now add the vegetables along with chilli and cook for a minute. Pour the egg mixture in the pan, cover and let it cook for a couple of minutes on low flame. Lift the lid and flip the omelette, cover again and cook for two minutes. And there you go…  your Schezwan Omelette is ready.
Enjoy it with toast, butter and a hot cup of coffee.
Hope to see you soon with another easy recipe. Till then you let me know how did you like this recipe.