Method:

Beat eggs till light and fluffy,add salt and pepper powder.

Heat tava,add oil.Add the beaten egg mixture,spread in a round shape using spoon.

Cook on both sides on medium heat.

Remove in a serving plate and sprinkle chilli powder.

Serve hot with bread or pav of your choice.

Happy Cooking !!!

Sameera

Makhanwala/Makhani/Butter Masala is a delicious creamy gravy which is mildly spiced. To the same gravy you can either add paneer,egg,mixex vegetables or tandori chicken.

It goes well with naan,roti,steamed rice or Jeera rice.

Ingredients:

For Makhani Sauce:

1 kg Tomatoes.

3 tbsp Cashew paste.

2 tbsp Kashmiri Chilli powder.

100 gms Butter

200 gms fresh cream.

1 tbsp crushed Kasuri methi.

2 tbsp Jeera powder.

1/2 tsp Garam Masala.

1 tbsp Sugar

Salt to taste.

Other Ingredients:

8 hard boiled Eggs.

1 tbsp Oil & 1 tbsp Butter.

1 inch Ginger cut into juliennes.

2 Green Chillies cut into juliennes.

Salt to taste.

Method:

Boil Eggs for 10 minutes,shell and cut into halves,keep aside.

Blanch tomatoes(check the process in glossary)deskin and extract juice out of it.

Strain the juice and pour it in a big heavy bottom pan.keep the pan on gas on high flame,reduce the flame, once the juice starts boiling,add kashmiri chilli powder,jeera powder,kasoori methi,garam masala,cashewnut paste,salt,sugar and butter,stirring in between cook till reduced to half.Now once again strain it to get a smooth gravy,put it back on fire add cream and mix well.Keep it aside.

In a thick bottom pan heat oil and butter,add ginger and green chilli juliennes,stir fry for a minute or two,Add Eggs, (boiled,peeled and cut into halves.)

Cook till crisp from both the sides.

Now add ready gravy to this,mix well and cook till one boil comes.

Remove in a serving bowl,decorate with fresh cream and coriander leaves.

Serve hot .

Happy Cooking!

Sameera.

Eggs are very good source of Protein.

These simple boiled eggs can be had at breakfast,with lunch or just as a snacks or after workout.

Ingredients:

6 Eggs.

Water for boiling.

Method:

Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn the gas to minimum and allow the eggs to boil in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.

Happy Cooking!

Sameera.

Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt and pepper.Mostly served in breakfast with crisp buttered  toast.If desired grated or slice cheese can also be added to this dish.

Salt to taste.

1/8 tsp Black Pepper Powder.

1 tspn Oil/Butter.

Method:

Beat eggs till light and fluffy,add salt and pepper,mix well.

Heat tava,add oil/butter.Add the beaten egg mixture and scramble using a fork.cook on slow heat till completely  cooked.

Remove in a serving plate and serve immediately with buttered toast.

Happy Cooking!

Sameera.

 

 

Ingredients:

4 Boiled Eggs(cut into pieces)

1/2 cup finely chopped Onion.

1/4 cup finely chopped Tomato.

2 tbsp finely chopped Corriander leaves.

1 tbsp Oil.

1/4 tsp Haldi powder.

1/2 tsp Chilli powder.

1/2 tsp Dhana-jeera powder.

Salt to taste.

Method:

Heat oil in a pan,add onion saute till pinkish brown.

Add chopped tomatoes,mix and let cook for 2 minutes,now add dhana-jeera powder,chilli powder and haldi powder.

Mix well,now add chopped boiled eggs and salt,mix well with light hand.

Cover and let cook for 2 minutes,add chopped corriander leaves.

Remove in a serving bowl and serve with roti or paratha of your choice.

Happy Cooking !!!

Sameera.

This recipe is from the famous blog Sailu’s Kitchen.I have made some changes to suit my pallete.

Ingredients:

6 Eggs hard boiled and peeled.

2 Onions sliced

2 tsp Ginger garlic paste

2 Tomato  chopped

1 tsp Red chili powder

1/4 tsp Black pepper power

1 tsp Coriander powder.

1/2 tsp Garam masala powder

1 cup thick Coconut milk( Ref glossary)

1 tbsp Coriander leaves chopped finely.

Salt to taste

Oil – 2-3 tbsps

Method:

Heat oil in a heavy bottomed vessel, add sliced onions and green chilies and saute for 7-8 mts.

Add ginger garlic paste and saute for 4 mts.

Add red chili powder, coriander powder, black pepper powder and salt and mix well.

Add the sliced tomatoes and saute for 6 mts. Add 1/4 cup of water and boiled eggs, place lid and simmer for 8-9 mts.

add coconut milk and simmer for 2 minutes,add garam masala,mix well.

Sprinkle chopped coriander leaves.

Serve hot with roti of your choice.

Happy Cooking !!!

Sameera

 

 

Frankie, is a popular and cheap version of the hi-fi wraps and rolls!

Frankie is a roti stuffed with fillings,vegetarian or non vegetarian.

Ingredients:

For The Rotis

1 cup Maida.
2 tbsp Aata (Wheat flour)
Salt to taste.
1/4 tsp Oil for kneading.
Butter for smearing.

For The Stuffing:
½ cup Chings Schezwan Chutney.
1 1/2 tbsp Oil.
1 tsp Ginger Garlic paste.
2 cups Potatoes (boiled,peeled and mashed)
1 tsp Chilli powder.
1 tsp Garam Masala
1/2 tsp Chat Masala
1 tbsp finely chopped Corriander leaves.
Salt to taste.
1 cup thinly sliced Onion (marinated with chat masala and salt)
4 Eggs(beaten with salt and pepper powder)

Method:
For the rotis:

Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.Knead again using ¼ tsp of oil till it is smooth and elastic

.Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8″) diameter thin circle.

Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.
For the stuffing:

Heat the oil in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.

How to proceed:

Heat ½ tsp butter on a tava (griddle), Place a roti on the tava (griddle) and cook on a medium flame, coat one side of the chapati generously with a beaten and whipped egg.

Flip this chapati and let the egg cook well. Use the egg-side of the chapati as the inner side of the roll.

Spread schezwan chutney,

place ¼ th of the stuffing on one end of the roti, spread it lightly and remove from the tava.Place it on a clean, dry surface and top with ¼ cup of onions

Roll it up tightly.Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately

.Repeat with the remaining ingredients to make 3 more frankies.

Tip:Various other feelings can also be used like,cheese,paneer,mixed vegetables,chinesse vegetables,etc.
For vegetarians,same Frankie can be made without egg also.

Happy Cooking!!!

Sameera More.

 

Ingredients:

 4 slices Brown/White Bread.

2 tbsp Butter.

4 tbsp Mint Chutney.

Dried Oregano

2 hard boiled Eggs sliced.

2 Cheese slices.

Method:

 Place 2 slices of bread on a chopping board.

Apply butter.

Apply chutney..

On one slice arrange egg slices

.Top it up with cheese slice.

Sprinkle oregano,top it up with other bread slice,press down to make sandwich.

Bake in oven on 2ooC for 5 minutes or till the cheese melts.

Cut diagonally and serve with tomato ketchup.

Repeat with remaining bread slices to make one more.

Tip: This sandwich can also be grilled in griller.

Shallow fried onions and capsicum can also be added to this sandwish.

I have used egg slicer to get even slices.

Happy Cooking!!!

 Sameera.

This is a quick fix vegetable,easy to cook and tastes awesome.

Spicy potatoes topped with eggs…goes well with roti or bhakti,but I love it with Bread…

Ingredients:

2 cups Potatoes washed and cubed (with skin )

1 cup chopped Onion.

1/4 cup chopped Tomatoes.

4 Eggs.

1 tbsp Oil.

1/4 tsp Mustard seeds.

1 pinch Asafoetida.

1 tbsp Malvani masala.

1/4 tsp Haldi powder.

Salt to taste.

1 tbsp chopped Corriander leaves.

Method:

In a pan heat oil,add mustard seeds and asafoetida,saute for a minute.Add chopped onions and saute till transulent.

Now add potato cubes,malvani masala,haldi powder and salt,mix well,sprinkle little water,cover and cook till potatoes are 3/4 th cooked.

Add tomatoes and cook further for 2 minutes.

Now break egg one at a time in a bowl and add to potato mixture.

Add chopped corriander leaves.

Cover and cook till eggs are completely cooked.

Serve hot with chappati or bread.

Happy Cooking!!!

Sameera.

Spanish omelette  is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion and some other vegies….it is thick and fluffy,goes well for breakfast.

Ingredients:

4 Eggs.

1 Onion sliced.

1 Potato boiled,deskinned and sliced.

2 tbsp steamed corn kernels.

Few strips of capsicum (I have used yellow bell pepper)

2 tbsp Corriander leaves chopped.

1 tsp Oil.

Salt and Pepper to taste.

1 tsp Oregano.

Method:

Above ingredients makes 2 omeletes.Below is the method to make one omelete.

In a pan heat oil,add half onion slices and half potato slices,half quantity of corn kernels and capsicum add salt and pepper.

Cook till they turn light brown and medium crispy.

Beat 2 eggs in a bowl,adding salt and oregano.

Add beaten eggs to cooked onions and potatoes,pull in the sides to make a thick omelete.

add half of the chopped corriander leaves.

Turn around and cook on other side.

Remove on plate and serve hot with bread of your choice.

Happy Cooking !!!