Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts

Egg / Muttai Aappam




Ingredients:
  • Idly arisi - 2 cup
  • Pacharisi - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1/2 tablespoon
  • Salt to taste
  • Oil
  • Egg 

Preparation:

  1. Soak idly arisi, pacharisi, urad dhal with fenugreek seeds separately for 3 hrs
  2. Grind them to a dosa batter consistency.
  3. Add salt and Allow the batter to rest for 10-12 hrs
Procedure:
  1. In a mixing bowl break and pour one egg. Add little salt. Beat until it becomes frothy.
  2. Heat the aappam pan and coat with oil. Pour a scoop of batter in the pan and rotate in a circular motion.
  3. Pour the beaten egg and again rotate slowly in circular motion so that a layer of egg gets on to the aappam. Close the lid and allow it to cook for 1 min in medium flame.

Bulls Eye Aappam


Bulls Eye Aappam

Ingredients:
  • Idly arisi - 2 cup
  • Pacharisi - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1/2 tablespoon
  • Salt to taste
  • Oil
  • Egg

Preparation:

  1. Soak idly arisi, pacharisi, urad dhal with fenugreek seeds separately for 3 hrs.
  2. Grind them to a dosa batter consistency.
  3. Add salt and Allow the batter to rest for 10-12 hrs

Procedure:

  1. Heat the aappam pan and coat with oil
  2. Pour a scoop of batter in the pan and rotate in a circular motion
  3. Break an egg and pour it over the aappam
  4. Sprinkle little Salt and pepper
  5. Now close the lid and allow it to cook in medium flame
  6. Egg aappam tastes great with any type of spicy curry

Muttai Kolambu / Egg Curry

Muttai Kolambu or Egg curry is a popular dish. Usually in egg kolambu, Hard boiled eggs are cut into halves or slits are made in them and added  to the kolambu. As a variation eggs can be poured directly into the boiling kolambu. This will add more flavor to the egg.

Preparation Time: 20 min
Cooking Time: 25 min
Serves: 2

Ingredients:
  • Egg - 3
  • Oil - 2 tbsp
  • Small onion - 7
  • Turmeric powder - 1/4 teaspoon
  • Chilli powder - 1 teaspoon
  • Coriander powder - 1 tablespoon
  • Cumin powder - 1/2 tablespoon
  • Tomato - 1 medium sized
  • Salt to taste
Masala Paste:
Procedure:
  1. Using small onion for the curry adds extra taste and flavor. Add coconut and kuruma podi in a mixie, Grind them into smooth paste by adding water.
  2. In a kadai heat oil and add chopped onion.Saute onion until it becomes soft. Adding salt while sauteing makes the onion to get cooked faster.
  3. Then add turmeric powder and chili powder. Add tomato and sauté until it becomes mushy. Sprinkle little water if its too dry.
  4. Add the mixie paste and give a good stir. Then add coriander and cumin powder, salt to taste and a cup of water. 
  5. Bring it to boil. Now reduce the flame and pour the eggs into the kolambu.
  6. Close the lid and leave it in simmer flame until the eggs are cooked. It would take around 5 - 10 min. Then slowly turn the eggs to the other side and again cook for 3 min.
Yummy Egg curry can be served for rice.

Egg Omelet Roll

Here is a twist to the regular egg omelet with onion. This small egg omelet rolls is loved by kids and its great to serve with bread roast. Egg omelet roll can also be served as snack or appetizer. Egg is always a very healthy dish and it is one of the few foods that contain vitamin D. Most common method of preparing egg are omelet, hard-boiled, scramble and this egg omelet roll is a different presentation of the egg.

Preparation Time: 20 min
Cooking Time: 10 min
Serves: 2

Ingredients:
  • Egg - 3
  • Milk - 1 tbsp
  • Onion - 2 tbsp
  • Carrot - 2 tbsp
  • Spring Onion - 1 tsp
  • Pepper - 1 tsp
  • Salt to taste

Procedure:
  1. Take a large mixing bowl to whisk the eggs. Break and pour the eggs into the bowl. Then pour milk and whisk them together for few minutes. 
  2. To the whisked egg, add onion, carrot, spring onion and mix them well. Add salt and pepper. Beat them until everything gets mixed well.
  3. Heat a pan and grease it with oil. When the pan gets heated, pour the egg to a thin layer. Keep in low-medium flame for 2-3 min or until it gets almost cooked. Start rolling from one side.
  4. Once 2/3 of the omelet is rolled, drag the rolled omelet to the middle and then pour rest of the egg. Wait till the later poured egg gets cooked and roll again into a complete roll.
  5. Transfer the rolled egg to a plate and allow it to cool for sometime. Then cut them into small pieces. 
Serve with Bread Roast and Hash Brown ..!!!!


Egg Masala Aappam

Aappam (ஆப்பம்) is a famous south-Indian dish made from fermented rice batter. Many different varieties of aappam like plain aappam, Flower Aappam, Bulls-eye Aappam, can be prepared. Its goes well with coconut milk and sugar. Spice lovers can have aappam with any spicy gravy (tofu masala, Soya gravy. etc.).

Tips for soft aappam: Add 1/2 cup of cooked rice while grinding aappam batter. This will 
                                          make aappam more soft and fluffy.
Preparation Time: 15 min
Cooking Time: 10 min
Serves:

Ingredients:

    Batter:

  • Idly Rice - 2 cup
  • Raw Rice Pacharisi - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1/2 tablespoon
  • Salt to taste

   Egg Masala:

  • Egg - 2
  • Onion - finely chopped - 2 tbsp
  • Green Chili - finely chopped - 2
  • Curry leaf - 1 sprig
  • Oil - 2 tbsp

Preparation:

  1. Soak Idly rice, Raw rice, urad dhal with fenugreek seeds separately for 3 hrs
  2. Grind them to a dosa batter consistency and add salt
  3. Allow the batter to rest for 10-12 hrs

Procedure:

  1. Take a mixing bowl to whisk egg. Break and pour the egg in the mixing bowl. Add little salt and pepper. Beat well using a spoon or whisk. Meanwhile heat a small pan with little oil. Saute onion green chili and curry leaf till turns golden brown. Allow the sauteed onion to cool and add to beaten egg. Mix well.
  2. Heat the aappam pan. Pour a scoop of aappam batter in the pan and rotate in a circular motion. Sprinkle oil over the edges. Now pour another scoop of egg masala and coat it over the surface of aappam. Close the lid and allow it to cook for 1 min in medium flame.

Maida Cake

My mom use to prepare this maida cake for every Diwali. It will be soft in the middle and crispy in the corners. A yummy snack too. The dough itself will be very tasty to eat ;-)


Preparation Time: 10 min
Cooking Time: 50 min
Serves: 30 pieces

Ingredients:
  1. Egg - 2
  2. Maida - 1/2 kg
  3. Sugar - 300gm
  4. Butter - 50gm
  5. Milk - 100ml
  6. Baking Soda - 1/4 tsp


Procedure:
  1. Take a large mixing bowl. Break and pour eggs. Whisk eggs for few min. Add sugar and keep stirring until sugar is completely dissolved.
  2. Add butter, baking soda and milk. Stir slowly for 1 min.
  3. Sieve maida and add them slowly to the mixing bowl. Make a chappathi like dough.
  4. Roll the dough into a thick flat roll and cut them into diamond shape cakes using knife. Join the left over dough and roll them again to make diamond cakes. Take a diamond cake and cut one side of the cake using a small knife or blade.
  5. Heat a kadai with oil to fry the cakes. Drop a small piece of dough into oil. It should rise immediately to the top. Reduce to medium flame. Drop the cakes into oil. Fry until it is golden brown and place in a tissue to remove excess oil.

Egg Gravy


Preparation Time:  10 min
Cooking Time: 30 min
Serves: 2
Ingredients:
  • Boiled egg - 4 eggs
  • Onion - 2 medium sized
  • Tomato - 3 medium sized
  • Ginger garlic paste -1 tbsp
  • Garam masala - 2 tsp
  • Turmeric powder - 1 pinch
  • Chili powder - 2 tsp
  • Coriander powder - ½ tbsp
  • Cinnamon stick
  • Cardamom
  • Oil - 2 tbsp
  • Salt to taste

Procedure:
  1. Heat a medium sized pan with oil. When it is hot, cinnamon sticks, cardamom, and roast for few sec. nice aroma comes out. Cut the onion into big cubes and put it in the mixie. Grind it into smooth paste. Pour them into pan. Saute for few minutes along with ginger garlic paste and turmeric powder.
  2. Mix them well and add red chili powder. To this add tomato paste or puree. Add salt and give a good stir.
  3. Cover it with lid and keep it in low flame for 10 min or it gets cooked well. As it gets thickened, add 1/2 cup of water and mix them well.
  4. Cut boiled eggs into two halves and add them to the gravy. Switch off the flame and stir slowly.

American Chopsuey

American chopsuey is a dish that i had in restaurants. I still remember the first day I had this American chopsuey. My sister bought me and i liked that very much. Today i thought of preparing this for my dinner and i never expected that it would taste so great and look very much like that i have in restaurants. I did not take the step photos but still want to post my final output and the recipe. The preparation was really easy and taste was awesome.


Preparation time: 5 min
Cooking time: 20 min
Serves : 2

Ingredients:
  • Noodles - 2 pack 
  • Egg (optional) - Half-boiled
  • Oil - to fry

For preparing sauce:
  • Onion -1 medium sized- finely chopped
  • Carrot -2 or 3 - finely chopped
  • Tomato paste or tomato puree - 1 medium sized
  • Salt to taste
  • Pepper powder - 1 pinch
  • Soya sauce - 1 pinch
  • hot chili sauce - 3 tbsp
  • Oil - 1 tbsp
  • Noodles masala - 2 pack

Procedure:
  1. Take a medium sized pan and boil water. As it boils, break the noodles into four quarters and add to the boiling water. Reduce the flame and cook for 3 min or until the noodles is completely cooked. I used maggi noodles.
  2. When noodles is cooked, filter the excess water. Then wash with cold water and keep aside.
  3. Heat a flat pan and add oil to fry the noodles. When the oil is hot, add cooked noodles little by little and spread them evenly so that it gets fried uniformly. Fry them until it becomes crispy and starts turning golden brown.
  4. As it becomes crispy, place it on paper towel to remove excess oil. Then arrange it on a plate.
  5. In meanwhile, heat a pan with little oil or you can use the same oil used for frying by removing the excess oil.
  6. Add onion and carrot. Saute them for a min. then add tomato puree. If you do not have tomato puree, you can also grind one ripe tomato in a mixer to get tomato paste. Let it cook for 2 min in medium flame.
  7. Then add hot tomato chili sauce, soya sauce, salt, noodles masala, pepper powder and mix them well. As this gravy gets thickened, switch off the stove.
  8. Spread the gravy over the fried noodles. Place a half- boiled egg over the top and serve. Adding egg is optional. Vegetarians can eat without adding egg.

Pancakes


Continental Breakfast

Pancakes are American's oothappam ;-) small round fluffy dosa. They are really yummy. Usually people have pancakes with honey and butter. You can try with your favorite sauces too. They are tasty and very simple to prepare.

As a variation, you can add fruit slices (Banana, Blueberry, Strawberry etc.) or essence (Vanilla, Strawberry etc.) to the batter to make it more delicious and healthy.

For Vegetarians, Egg-less Pancakes coming soon in my cuisine..... :-)



Preparation time : 10 min
Cooking time : 5 min
Serves : 2


Ingredients:
  1. All purpose flour / maida - 1 cup
  2. Egg - 2
  3. Milk - 1 1/2 cup
  4. Vinegar - 2tbsp
  5. Butter - 1 tbsp
  6. Sugar - 4 tbsp
  7. Salt - 1/2 tsp
  8. Baking soda - 1/2 tsp
  9. Baking powder - 1 tsp

Procedure:

  1. In a bowl pour milk and add vinegar. Keep it for 3-4 min. Milk will turn sour. In another mixing bowl, add all purpose flour sugar salt baking soda and baking powder. Mix them well and set aside.
  2. Melt the butter. I kept the butter in microwave for 30 sec.
  3. In a mixer, break and pour the raw eggs. Add melted butter to the mixer. Run the mixer for few sec.
  4. Add sour milk to the mixer. Blend them again for 3-5 sec.
  5. Finally add all purpose flour mix into the mixer and blend them for 5-7 sec till it becomes soft batter.
  6. Heat dosa pan or griddle and grease it will cooking oil. Keep the stove in medium flame. Take a scoop of batter and pour them in the pan like little oothappam. When one side is cooked well, turn to the other side. These pancake tastes great when hot, with butter. You can have it with honey too.

Note:

  • Alternatively, the mixing of all can be done manually using a whisk.
  • I used mixer as it will be very easy and can be done quickly.

Egg / Muttai Masala



Ingredients:

  1. Egg - 2
  2. Onion - 1 medium sized - finely chopped
  3. Tomato - 1 medium sized - finely chopped
  4. Ginger garlic paste - 1tbsp
  5. Pepper - 1 tsp
  6. Turmeric powder - 1/4 tsp
  7. Chili powder - 1/2 tsp
  8. Coriander powder - 2 tsp
  9. Cumin powder - 1 tsp
  10. Garam masala - 1 tsp
  11. Curry leaf - 1 sprig
  12. Salt to taste
  13. Oil - 1 tbsp

Procedure:

  1. Boil egg in water with little salt for 15 min or pressure cook for one whistle
  2. Cool the cooked egg and remove its shell. Cut them into two halves
  3. In a pan, heat oil and add onion, saute until it turns golden brown
  4. Add ginger garlic paste and saute until it raw smell leaves
  5. Then add turmeric powder, chili powder, pepper powder and mix well
  6. Add tomatoes and saute for 3 min until it becomes soft and mushy
  7. To this add coriander powder, cumin powder, garam masala, salt to taste
  8. If gravy is too thick, add water to adjust its consistency
  9. Close the lid and leave it in simmer flame for 5 min and oil gets separated
  10. Finally add the boiled eggs and mix slowly
  11. Switch off the stove and transfer to a bowl
  12. Heat little oil in a small pan and add curry leaves. When they get roasted well, add them to egg masala

Chicken Egg kothu Parotta




Ingredients:

Multilayered parotta - 6
Egg- 3
Chicken salna - 1½  cup
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger garlic paste - 2 tsp
Turmeric powder - ¼ tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - ½ tsp
Pepper powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Cinnamon , cardamom, cloves powder - 1 pinch
or
Cinnamon stick - ¼ inch piece
Cardamom  - 1 piece
Cloves - 2 or 3

Procedure:

1.       Cut the multilayered parotta into small pieces.
2.       In a bowl, break and pour the eggs. Add salt and pepper, mix well.
3.       Heat oil in a pan, pour the beaten egg and make it into scramble and set aside.
4.       Again heat oil in the pan, add cinnamon, cloves, cardamom powder.
5.       When nice aroma comes out, add onion and saute until it becomes soft.
6.       Then add ginger garlic paste and saute for 1 min.
7.       To this add turmeric powder, chili powder, coriander powder, cumin powder, salt and mix well.
8.       Now add the tomatoes and saute until it turns mushy.
9.       Egg scramble, cut parottas, chicken salna are added one by one and mixed well.
10.   Mouth watering chicken egg kothu parotta are garnished with cilantro and ready to serve.

Egg Paniyaram


Egg Paniyaram

Ingredients

Procedure

  1. Break the eggs and pour it into a bowl
  2. Whisk them well and add it to the paniyaram batter
  3. Heat the paniyaram pan and pour the batter
  4. When one side of paniyaram is cooked, turn to other side and cook

Egg Puff


Preparation Time: 10 min
Cooking Time: 45 min
Serves: 6

I always like these puffs and now I make them in home. Crispy puffs looks yummy. Hot Crispy Puffs are always a perfect evening snack. Before preparing, keep the puff pastry sheet at room temperature for 30-45 min. Sprinkle all-purpose flour while separating puff pastry sheets into layers.


Ingredients:
  1. Puff pastry sheets - 3 sheets
  2. Boiled Egg - 3
  3. Onion - 2 medium sized 
  4. Tomato - 1 medium sized
  5. Turmeric powder
  6. Chilli powder
  7. Salt to taste
  8. Oil
Preparation:
Keep the puff pastry sheets at room temperature for 30 min

Procedure:
  1. In a pan, heat a teaspoon of oil
  2. When the oil is heat, add onion and saute for 3 min
  3. Add turmeric powder and chilli powder
  4. When onion become soft, add tomato and saute for 4 min
  5. As the gravy gets thicker and leaves out oil, switch off the stove 
  6. Boil 3 eggs with little salt in a pan for 20 min or pressure cook the egg with salt in a pressure cooker for 1 whistle
  7. When the egg cools down peel off its shell and cut it into two half 
  8. The stuffing for the puffs is ready
  9. Now cut open the puff pastry sheets and cut them to the desired size based on the shape (rectangle,triangle) 
  10. Then keep the stuffing along with a half slice of egg and fold the sheets diagonally for a triangle shape or horizontally for a rectangle shape
  11. Close the edges with the fork or apply few drops of water along the inner edges of the sheets and stick them
  12. Arrange the puffs in a oven tray
  13. Preheat the oven to 375 degree Fahrenheit for 10 min and then place the tray and bake them for 15-20 min
  14. Once the puffs get ready, take out the tray and allow it to cool for 10 min
  15. Delicious egg puffs are ready for snack