skip to main |
skip to sidebar
About:
It is a breakfast recipe which is made with mushroom and beaten eggs.
Ingredients:
2 Eggs
2 tblsp chopped Button Mushroom
5 small sized chopped Onion (Pyaj)
Salt to taste
1/2 tsp White Pepper Powder
2 tblsp Butter
a pinch of Mustard Powder
How to make mushroom omelette:
Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
Spread evenly around the pan and sprinkle the mushrooms on top.
When one side is cooked slowly fold the omelette into half with a wooden spoon.
Remove from the flame and serve hot.
Ingredients:
2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry
Preparation:
- Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
- Beat the mixture until foamed.
- Heat oil in a frying-pan or griddle.
- Dip bread slice in the mixture and coat it evenly and fry over low flame.
- Fry on both sides until done. Repeat the same for other slices.
- Serve egg toast hot with ketchup.
Ingredients:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer
Preparation:
- Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
- Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
- Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
- Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
- Add a cup of water and cook till it dry's.
- Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
- Add 1 cup of water and bring to boil and reduce the flame.
- Simmer for 10 minutes.
- Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
Ingredients:
4 eggs (hard boiled)
1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying
How to make Stuffed Eggs:
- Heat the oil / ghee in a frying pan and fry the onions till golden.
- Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
- peel the shell and cut the hard boiled eggs into half lengthways.
- Take out the yolks and add to the frying mixture.
- Cook for another 5 minutes and remove from the heat and allow to cool.
- Stir the corn flour into the beaten egg, making a batter.
- Place the breadcrumbs on a flat dish.
- Fill the meat mixture into the yolk cavity ( hole from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
- Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
- Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
- Remove and drain on a paper towel.
- Serve garnished with fried liver, coriander leaves and with chutney or sauce.
Ingredients:
4 Eggs (hard boiled)
3 tbsp Gram flour (Besan)
Salt To Taste
Red Chili powder to taste
Little Black pepper powder
Oil to fry
How to make Egg Pakoda:
- Peel and cut boiled egg into two halves.
- Sprinkle little salt and pepper on eggs.
- In a bowl take gram flour salt, chili powder and make a thick batter using water.
- Heat oil in a kadhai.
- Dip each egg piece in the batter and deep fry till golden brown on medium flame.
- Serve egg pakora hot .
Ingredients:
1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish
How to make Indian Egg Briyani:
- Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
- Carefully prick the eggs with a fork and add to the pan.
- Stir in turmeric, chili powder and fry for about 5 minutes.
- Add pre-soaked rice and stir slowly and carefully for 2 minutes.
- Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
- Sprinkle garam masala powder over it.
- Garnish egg biryani with chopped coriander and tomato slices, serve hot.
Ingredients:
Eggs
Water
Salt & pepper powder to taste
How to make Poached Eggs:
- In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.
- Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water.
- Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
- Serve poached eggs hot sprinkled with salt & pepper powder to taste.
Ingredients:
2 Eggs
1/4th onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped), optional
2 tbsp chopped coriander leaves
Salt To Taste
1/4th tsp red chili powder or to taste
Oil to fry
How To Make An Egg Omelette:
- Break the eggs and chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
- Beat the mixture until foamed.
- Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
- Serve hot with bread or Paratha.
Ingredients:
1 to 4 Eggs
Water (enough to cover the eggs by 1 inch)
High Saucepan with cover (large enough to completely cover eggs)
How to boil eggs:
- Place the eggs in the pan with the help of a spoon and add cold water enough to cover the eggs by 1 inch.
- Bring the water to boil and then remove from heat. Cover the pan, and let sit for 15 - 20 minutes.
- Later transfer the eggs to a pan of ice cubes and water.
- Chill the eggs for 2 minutes. At the same time boil the water again in which the eggs were boiled earlier.
- Transfer the chilled eggs from the ice bowl to the boiling water pan & bring to the boil again. Let them boil for 10 seconds.
- Remove the eggs and place them back into the ice cold water. Placing them in the ice water agian prevents dark lines from forming . After 5 - 10 minutes take them out and use them accordingly
