Showing posts with label egg recipes. Show all posts
Showing posts with label egg recipes. Show all posts

Thursday, March 17, 2016

Chunky n Easy Egg salad For Sandwiches and crackers


Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal
I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.
Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.


Ingredients:

  1. 1/4 cup Mayonnaise 
  2. 1/2 teaspoon salt
  3. 1/4 cup onion, minced
  4. 1/4 teaspoon Worcestershire sauce
  5. 1 teaspoon Dijon mustard
  6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
  7. 2 tsp Tomato ketchup 
  8. 6 hard-cooked eggs
  9. 2 tablespoons green pepper, minced 
  10. 1 tomato,thinly sliced.
  • Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
  • In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
  • Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!

Saturday, July 25, 2015

Simple and Easy"Hara Baida(Egg Korma)"



There are many ways of making Egg kurma recipe and this style is more close to makhani gravy/sauce which is used in making butter masala or butter chicken. The only difference being there are green herbs in this one and it is slightly more spiced than a makhani gravy. This recipe can also be made with paneer or tofu. you just have to add the paneer/tofu fried in ghee towards the end.

Ingredients For Hara Baida/Egg Korma:

  1. 6 -Eggs (hard boiled and peeled)
  2. 1tsp Garam Masala powder
  3. 1 Red or green Capsicum,cut into squares
  4. 2tbsp Fresh Cream
  5. 1tsp Kasoori Methi/dried fenugreek leaves
  6. Salt  to taste
  7. 1/2 tsp Sugar (optional)
  8. 1tbsp Butter
  9. 2tbsp Ghee
For the Green Paste:
  1. 2-Tomato
  2. 1/2 cup Coriander leaves
  3. 1/4 cup-Mint leaves
  4. 5-6-Green chilies
  5. 2-Onion
  6. Curd 1tbsp
  7. 1inch Ginger
  8. 10 Cloves Garlic
Method:
  • Prepare the green paste by grinding all the masala ingredients to smooth paste with curd.
  •  Remove the shell and make some slits over the eggs vertically and keep aside.
  • Heat Ghee in a sauce pan,add in chopped capsicum ,sauté for couple of minutes.
  • Now add  green masala paste and Garam Masala powder, saute again till ghee comes on top.
  • Add boiled eggs,sugar and salt and boil for 3-4 minutes. If  the gravy is too thick add little water or milk.
  • Now sprinkle some  Kasroori methi and mix it well. boil again for a minute.
  • Lastly finishing off with some crèam.
Serving suggestion :This curry goes well with rotis, Paratas or even with Simple plain rice. It's rich curry as ghee, butter and cream are included.


Monday, March 2, 2015

Egg sukka...

Egg Sukka is a dry dish made with a beautiful blend of spices and lots of grated coconut.It tastes awesome with Brown Rice, Neer Dosa, Dosa or even with Chapathi.


 Ingredients:
  • 10 Hard boiled eggs
  • 1 onion chopped
  • salt to taste
For the 1st masala

  1. 1 medium size onion finely sliced
  2. 1/2 tsp  turmeric
  3. 3 cloves of crushed garlic
  4. 4 long red chillies
  5. 2 short red chillies
  6. 1-1/2 tbsp coriander seeds/Daniya
  7. 4-5 peppercorns
  8. 1/4 tsp fenugreek seeds/methi
  9. 1tsp cumin seeds/jeera
  10. Small marble size ball of tamarind or 1 tbsp tamarind paste
For the 2nd masala 
  1. 3 cups grated coconut
  2. 1/4 tsp cumin
 For the seasoning/tempering

  1. 1 medium size onion finely sliced
  2. 1tbsp ghee
  3. 2 spring curry leaves
Method:
  •  Heat a tawa/griddle and dry roast the sliced onion, garlic,red chillies, coriander, cumin, fenugreek, peppercorns and turmeric powder.Roast till you get the nice aroma of the spices and coriander changes to light brown.  Allow to cool and then grind all these ingredients to a fine paste.
  • Now heat oil in a pan add chopped onion and curry leaves and saute till onion turns to translucent. add the 1st masala paste and fry till its almost dry.
  • Add boiled and peeled eggs and salt and mix it well.Cook on a low flame for about 2-3 minutes
  • Now Grind coconut and cumin to a coarse paste and add it to the egg mixture.Cook again for couple of minutes or till its almost dry.
  • For the tempering, heat ghee in a smaller pan and fry the onions till golden brown,and add this seasoning to the Egg sukka.
  • Turn off the flame and serve hot.






Tuesday, December 23, 2014

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 
When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.


Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes
I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

  1. ½ onion- diced (1 cup)
  2. 1 tablespoon vegetable or olive oil
  3. 3-4 cloves garlic chopped
  4. 1 cup shredded chicken breasts,cooked of course
  5. 4 well ripened tomatoes- finely chopped
  6. 1 tsp sugar
  7.  salt to taste
  8. ½ tsp fresh cracked pepper
  9. 4 cups vegetable or chicken stock
  10. 1 teaspoon soy sauce  
  11. 1tbsp tamarind paste or 1tsp of vinegar
  12. 2 tbsp chopped coriander
  13. 2tbsp chopped chives/spring onion greens 
  14. 1tsp Chilly paste
  15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

  • ½ onion- diced (1 cup)
  • 1 tablespoon vegetable or olive oil
  • 3-4 cloves garlic chopped
  • 2 Cups sliced mushrooms (shiitakes or cremini)
  • 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
  • 1 tsp sugar
  • 1 tsp kosher salt plus more to taste
  • ½ tsp fresh cracked pepper
  • 4 cups vegetable or chicken stock
  • 1 teaspoon soy sauce ( if using veggie stock) 
  • 8 oz firm tofu, cut into ¾ inch cubes
  • 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
  • ¼   Cup chopped cilantro
  • ¼ C chopped chives or scallions
  • Chili flakes or Aleppo pepper to taste
- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
  • In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
  • Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
  • Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
  •  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf



Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Sunday, October 5, 2014

Motte Ghashi/Egg curry

  

Want dinner on the table quick smart? You're going to love these easy egg curry recipe that you can get on the table in around half an hour!

 

Ingredients:
  1. 5-6 Eggs,hard boiled
  2. 3 cups of Freshly Grated Coconut
  3. 2- Onion,chopped
  4. 1'inch Ginger
  5. 5-6 Garlic cloves
  6. 5-6 Dried whole red chillies
  7.              or
  8. 2 tsp Red chilly powder
  9. 1tsp Coriander seeds
  10. 4-5 Methi seeds/Fenugreek
  11. 8-10 Pepper corns
  12. 2 Tomato,chopped

Method:
  • Take oil in a pan and fry one chopped onion ,Pepper corns,coriander seeds,fenugreek and garlic till onion turns to light golden colour.
  • Now grind all the roasted ingredients along with the freshly grated coconut,ginger and Whole red chillies or chilly  powder to smooth paste using 2- 3 cups of water.Our masala paste* is ready.
  • Take a pan and fry remaining chopped onion till its changes to translucent ,add chopped tomato and fry till tomatoes are soft and mushy.
  • Add the ground masala paste* to the fried onion and adjust the gravy according to your need,if you are using this curry for the roti or chapati ,then the gravy should be little thicker .Just add some water to adjust the consistency and bring it to a boil.
  • After One or two boils add ,slit hard boiled eggs to the gravy and again boil for 5-7 minutes on a low flame .Garnish with freshly chopped coriander leaves and serve hot.
Easy way to boil and peel eggs:

1. Use a pot that’s large enough to lay one layer of eggs on the bottom. Make sure to gently lay the eggs in the pot to avoid cracks in your eggs.  Fill pot with enough cool water to just cover eggs (about 1 to 1.5 inches high).
2. Turn stove to medium-high heat until the water starts to boil for 5-7 minutes
3. Cover pot with a lid, take it off the heat, and let eggs stand with the lid on for about 12 minutes for large, and 10 minutes for medium sized eggs.
4. Place eggs in a bowl of cool water.
5.Now tap the egg on the counter, roll it with the hand on the counter a couple times, and peel it under running water.



Tuesday, April 10, 2012

Scrambled eggs with fenugreek leaves

If you are looking for something healthy  and guilt free recipe then here is  one tasty scrambled egg recipe for you .This goes well with bread or our indian flat bread/roti and a very  healthy way to start your day.

scrambled egg with fenugreek leaves


Ingredients:-
Egg whites-6
Fenugreek leaves-1cup
Onion-3(chopped finely)
Green chilly-2(chopped finely)
Oil-2tsp
Salt to taste


separate egg yolks from egg white

Method:- 
  • Chop fenugreek leaves finely and apply salt and keep aside for 10 mins.
  • Now heat a pan and heat 2tsp of oil.
  • Add chopped onions and fry for few seconds.
  • Now add the green chillies and fenugreek ,saute till the mixture  becomes dry or until you get the nice aroma of fried fenugreek leaves.
  • Now add the lightly beaten egg whites and mix it well.
  • Serve hot with bread or roti/chapati




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