Category: Egg Recipes

Chicken Curry – Aloo Chicken Curry – Aloo Chicken Chukka Curry

chicken aloo chukka gravy

 

Chicken Curry – Aloo Chicken Curry is the unique recipe made with chettinad aromatic spices, cooking in slow process. This is my version of cooking, eggs boiled and added to the curry.Potatoes and chicken cooked with red chillies, cumin, fennel, curry leaves, ginger garlic in onion tomato gravy. This is excellent dish to taste.

Chicken Curry – Aloo Chicken Curry – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Curry – Aloo Chicken Curry – Aloo (potato) is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Chicken Curry – Aloo Chicken Curry- Dim(egg) is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat and it contains Vitamin A, D, B2, B12, Folate, Biotin, pantothenic acid, Choline, Minerals-Phosphorus,Iodine, Selenium. It helps improve healthy skin, eyes and the nervous system and also helps in the development of all cells in the body, for healthy bones and teeth, formation of red blood cells and for energy metabolism.

Chicken Curry – Aloo Chicken Curry is great dish can go well with any rice dish, biryani, roti, naan, paratha, idli or dosa. Dim aloo chicken curry is very light recipe, less spicy dish. Dim aloo chicken curry is very easy to prepare at anytime.Perfect recipe for Bachelor’s cooking, they can have it for lunch or dinner or breakfast.Healthy and delicious dish to try.

 


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  7. Add the potato cubes,Chicken pieces and mix it with the masala cook for few mins.
  8. Cover it and pressure cook for 3 whistles in a slow flame.
  9. Chicken Aloo chukka curry is ready.Serve it hot with rice,roti, idli or dosa.

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Egg Recipes – Dim Posto – Egg Curry With Poppy Seeds – Bengali Recipe

dim posto

Dim Posto – Origin

Egg Recipes – Dim Posto is authentic Bengali recipe generally eaten as a dry accompaniment with a meal of steamed rice/roti and daal.Posto( poppy seeds) is essential to Bengali household, variety of dishes can be made with the combination of chicken,meat, aloo and vegetables.

Dim Posto – Spices and cooking method

Egg Recipes – Dim Posto – is prepared by Bengali method of cooking.The eggs are boiled, roasted and added to the poppy seed paste with spices and cooked in slow process. The texture of the recipe is similar to South Indian Korma, which is prepared using coconut. But tastes very different and great.

Dim Posto – Nutritional health benefits

Egg Recipes – Dim Posto – egg is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat.it contains Vitamin A, D,B2,B12,Folate,Biotin,,pantothenic acid,Choline, Minerals-Phosphorus,Iodine,Selenium.it helps improving healthy skin, eyes and the nervous system.it helps in the development of all cells in the body,for healthy bones and teeth,formation of red blood cells and for energy metabolism.

Egg Recipes – Dim Posto – Poppy seeds are highly nutritious, Poppy seeds are used around the world in various cuisines.Poppy seeds are a potential source of anti-cancer drugs.In Indian traditional medicine (Ayurveda), soaked poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer. The poppy seed is mentioned in ancient medical.the Egyptian used poppy seed as a sedative.The Sumerians used as remedy to aid sleeping, promote fertility and wealth.

Dim Posto – Serving method

Egg Recipes – Dim Posto is a dish that is eaten all season but especially during summer,it cools your body and gives freshness. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but very simple and easy to prepare. Dim posto is a great dish to have with roti, phulka, naan,paratha and rice.Dim posto can be served either for breakfast or lunch or dinner. Dim posto is healthy recommended dish.


Ingredients

Eggs -4
Red Chillies-2
Cumin seeds-1 pinch(optional)
Onion-1
Ginger Garlic Paste-1 tbsp
Poppy seed paste-1 cup
Turmeric powder-1/2 tsp
Salt
Oil


Preparation method:

  1. Soak the poppy seeds overnight and make a fine paste.
  2. Boil the eggs, marinate it with salt and turmeric.
  3. Heat oil in a pan and place the eggs and roast it.Keep it aside.
  4. Heat oil in a pan, add red chillies and cumin seeds.
  5. Add the chopped onions and saute it.
  6. Add salt and turmeric powder and cook for few mins.
  7. Add ginger garlic paste and saute it.
  8. Add the poppy seed paste and stir it well.
  9. Once it starts boiling, add roasted eggs and mix it gently.
  10. Allow it to cook for 12 mins in a medium flame.
  11. Garnish it with coriander leaves and serve it hot with rice or roti.

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Egg Puff

Egg puff


Ingredients:

Eggs -4

Turmeric powder-1/2 tsp

Salt to taste

Oil

For the Sauté:

Onions-2 medium

Green chillies-2 medium

 For the dough

All purpose flour–1 cup

Water


Preparation method:

  1. Take the flour in a large mixing bowl and add normal water.
  2. Add less water at a time and start to mix the flour to form the dough.
  3. We need the dough to be soft, so add less water at a time.
  4. Instead of water, you can also use yoghurt or milk. This makes dough really soft.
  5. To make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
  8. Heat oil in a pan add onions and green chillies and fry it.
  9. Add eggs, turmeric and salt and scramble it gently.
  10. Garnish it with coriander leaves
  11. Divide the dough into small portions of evenly size.
  12. Roll these portions into balls between your hands till they are smooth and without cracks.
  13. Very lightly flour a rolling board and roll each ball into a thick circle.
  14. Place small portion of the stuffed scrambled egg on the corner and cover it with other half , press the ends.
  15. Heat the oil for the deep frying in a thick-bottomed flat pan on a medium flame.
  16. Deep fry the Pufs one at a time, very gently on each side. This will help the Pufs to puff up.
  17. Fry the pufs till it turns to golden colour. Drain on paper towels and serve hot.
  18. To avoid deep frying ,brush the puff with the oil and cook it in the oven, serve it hot.

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Bhurji Aloo Gobi

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Traditional Egg kurma

Egg -Veg Kurma


Ingredients:

Egg-4

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 Garnishing

Fresh Coriander – 1/3 bunches

 Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardamom-2

Cloves-2

Cinnamon-2

Coconut-1/2(Separately)


Preparation method:

  1. Boil the eggs, peel it and keep it aside.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Grind the coconut to a smooth paste separately.
  5. Crush the tomato using hand and crush the shallots using DD.
  6. Take boiled eggs in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  7. Add handful of sesame oil and mix altogether with hand, marinate it for 5 mins.
  8. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  9. Cover it and cook it for 15 min in a medium flame.
  10. Stir it occasionally. When it’s done, add the coconut paste and simmer it for 15 mins .
  11. Garnish with fresh coriander and serve it hot with rice or roti.

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Egg Tamarind Curry

Egg-Tamarind-curry

 


Ingredients

Eggs-6

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Garlic cloves-6 (optional)

Coriander leaves

Salt to taste

Sesame oil

 For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 Spices:

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp


Preparation method:

  1. Boil the eggs and peel it keep it aside.
  2. Heat oil in a pan add tempering spices.
  3. Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
  4. Add chopped tomatoes and spices, mix it well.
  5. Add tamarind juice, salt and cook until oil float at the top.
  6. Add  boiled eggs and stir it well.
  7. Cover it and cook for the 20 mins in a medium flame.
  8. Garnish it with coriander leaves.
  9. Serve it hot with rice.

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Egg Fried Rice

Egg fried rice

Egg fried rice


Ingredients:

Eggs -4

Turmeric powder-1/2 tsp

Salt to taste

Oil

 

For the Tempering / Tadka:

Cloves-2

Mustard-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Curry leaves

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste


Preparation method:

 

  • Heat oil in a pan adds tempering spices.
  • Once they splutter add onions and green chillies and fry it.
  • Add ginger garlic pate and sauté it
  • Add eggs, turmeric and salt and scramble it gently.
  • Add cooked rice and mix it well. Sprinkle ghee or sesame oil.
  • Garnish it with coriander leaves and serve it hot with raita or pickle.

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Traditional Egg Curry

Egg Grandma Curry

Grandma  Egg curry


Ingredients:

Egg-4

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

 

  1. Boil the eggs, peel it and keep it aside.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take boiled eggs in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 15 min in a medium flame.
  9. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  10. Garnish with Fresh coriander and serve it hot with rice or roti.

 


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Masala Cake omelette

Omlette Cake


Ingredients:

Eggs -4

Turmeric powder-1/2 tsp

Ginger garlic paste-1tsp

Chilli powder-1/2 tsp

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

Pepper-1/4 tsp

Coriander leaves-3 sprig

Salt to taste

Oil

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium


Preparation method:

 

  • Take a bowl add aggs and all the spices whisk the gently so that it will mix with all the ingredients.
  • Heat oil in a pan add the egg masala and cook it in a low flame.
  • Once its done, don’t flip it.
  • Just roll it and cook it For the few mins.
  • Remove it and cut into medium slices
  • Heat oil in a pan, and place the slices and fry it low flame.
  • When it’s roasted on both the sides, swich off the flame.
  •  Serve it hot.

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Egg Drumstick Leaves Fried Rice

Egg drumstick leaves fried rice

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