Wafer Par Ida - Egg and chips Parsi style

K has been asking me to try this recipe from  Evolving Tastes. for some time now.  It did seem not like the ordinary egg curry.  I mean egg and chips.  Separately yes, but together ??  Now that I have made it.  An emphathic YES. These are the perfect way to use the broken bits of chips at the bottom of a pack !  Use any kind - the regular or the branded ones. I modified the recipe a bit.  And I am sure there are many many variations one can make of this apart from the two main ingredients - the egg and the potato chips/fries.  Mushrooms, cheese, capsicum..... endless

I wondered how the chips would stay crisp, how I could remove it from the pan without the whole thing coming apart etc etc. So many doubts.  But it turned out just fine.   I made a single serving with one egg and half a small pack of Lays Party Flavours - Spicy something.  I wished I had made a two egg one and devoured it all !

Ingredients:  ( Single serving - just increase the amounts and use a bigger pan for more ! )

Oil/butter/Ghee - 1 tbsp   ( I used oil )
Spring onions - 1 - the bulb and the greens - chopped fine
Onion - 1 small - chopped fine
Green chilies - 1 finely chopped  ( I did not use more since the wafer was spicy too )
Coriander powder - 1/2 tsp
Ginger - garlic paste - 1/2 tsp
Coriander leaves - for garnish
Egg - 1
Chips/Wafers/Fries - no limit :-)
Salt - to taste - go easy on salt.  The chips have them too

Heat a saucepan.
Add butter / ghee / oil
Add the chopped onion.  Allow to brown a little and get tender
Then the spring onions.   Sauté
Followed by the ginger-garlic paste, green chilies .  Sauté
A bit of salt, and the coriander (dhania ) powder
Toss well.
When they all dry out.  Add coarsely crushed wafers/chips
Make a nest in the chips - a kind of hole 
Break the egg in it.  
Cover with a well fitting lid and cook on a low fire
Season the egg if you like.  Garnish and serve.

Note - Once you add the egg - if you do not want it too runny keep it a little while longer - if you like your sunny side up then you can remove it as soon as the white is no longer transparent. But in any case make sure the chips do not get soggy.

You will find that the chips, the onions, the egg all kind of come together and it is easy to lift it off the pan onto the plate.

Have it with some soft bread/ toasted bread / pav/ plain.......It is delicious.  Try it !

Egg and Vegetable Puffs

I have always eaten puffs made in a bakery.   Except for the one time, my uncle stayed up all night so that he could make it from scratch, bake them and have them ready for us to take along when we went out sight-seeing the next day. Will never forget those puffs that were made with so much love.  These on the other hand have been made with ready to use puff pastry sheets.

The egg puffs that we get at the bakery do not have any filling apart from the boiled egg.  And then I found one where the blogger * has made some sort of spicy onion base for the egg.  And it was a good idea too.

Filling - no proportions here -
Onion - sauté them till translucent- add garam masala, amchur, salt, chilie powder, coriander leaves.  I even added some tomato paste.  Make a nice onion curry and keep.
Boil egg till just done - remember - baking exposes it to more heat and it can get slightly rubbery.

Put the puff pastry on a well dusted surface.  Cut into 8 pieces.
Pre-heat the oven to 180 - 200C
Place the onion masala in the centre.  Place half a boiled egg - yolk down
Bring the edges together to the centre.
The pastry is sticky enough and will stick on its own.  However, if you wish put a little water to the edges so that they bind, but it is really not necessary.
Grease the baking tray lightly.  Place the egg puffs on tray leaving enough place between them for expansion.
At this stage if you like brush with egg white for a better browning effect ( I omitted step)
Place the tray in the oven for about 20 mins till golden brown.
Remove.  Cool and enjoy.

Vegetable Puff"
Make a dry vegetable stuffing of your choice.  If you like use the same onion masala and make a curry with  pieces of boiled potato, peas, carrots.
Place the filling in one half of the pastry square
Bring the other half over it and seal the edges.
Bake in a pre-heated oven for 20 minutes till golden brown

Enjoy with sauce .

* Egg puff - Chacko's Kitchen

Fun with Capsicum Rings

Stuffed capsicum or bell peppers are a meal by themselves.  And when V found these slightly large sized capsicum he remarked it would be ideal for some stuffing.  And I thought why not?  But wanted something that could be had along with an Indian meal, something less filling and so I wondered if I could cut capsicum rings and have a stuffing in them. And found a few ideas and here they are

1.  Capsicum Ring with Potato filling

Capsicum / Bell peppers - 2 nos
( the more colourful the better! )
Filling -
Potato filling - Take a wok, add a little oil, season with cumin, allow to brown, add finely chopped onion, ginger, garlic, saute and then the mashed boiled potato.
Add turmeric, chili, coriander powders ( I even added some chat masala)
Salt to taste.  Mix well.
Cool and your filling is ready

Cut the capsicum into slight thick rings
Put the stuffing into the rings and push and pack it well.  A little extra is better.
I took a pan and smeared some oil on it and placed the stuffed rings in them
Cover and cook on a slow fire.  When brown turn it over.

I then put these into a microwave for a minute.  Just to ensure that the capsicum rings are not really raw.  But this is a matter of personal preference.

Your potato filled capsicum rings are ready.  And they were good!

Tips - Use any filling - cottage cheese would be a great addition, non-vegetarians can use a leftover kheema curry, the vegetarians a soya filling.  You could top it with some grated cheese and grill them.

As you fry them on the pan, the filling comes together and can separate from the ring.  So you really need to stuff it properly.  Maybe you could also try and give it a breadcrumb coating or a cornflour paste dip.  Not sure.  Any ideas?  Because this will be something I am sure I will make often.  It could even serve as a tea-time snack.

Here is another fun-recipe - It looks pretty too!

All you need - Capsicum and Egg.
Make a capsicum ring.
Fry this first lightly on a pan, both sides,  to sear the ring
Then break the egg into it.
The egg white can seep from under the ring, so keep it tightly pressed down on the pan, but if a little seeps it just does not matter.  You can let it be, or just remove it when done.
Cover and allow to cook.
You can keep the egg yolk runny and if you do not want to just pierce it a little and allow to cook
Or once it is a little done, pop into a microwave till the yolk is done - this way you do not need to puncture the yolk and it remains pretty to look at!
Sprinkle salt and coarse pepper.  You can grate cheese on it too.

Yum!

Ranch Eggs

Made by Sa.  I had sent her this link of the recipe that I saw at Food-n-More.  She made the dish and sent me the pictures.  I do not really know what variations she made ... so .. I will reproduce the recipe as Anupama has given it in her blog..  It looks delicious and I will be making it soon.

Ingredients ( to serve 4)


Eggs - 8
Baked Beans - 400 gm can
Sweet corn - 1/2 cup
Spice mix - Italin or Mexican - as per taste
Salt and pepper - to taste
Water - 1/2 cup
Cumin seeds - 1 tsp

Slice the following
Onion - 1
Capsicum - 2
Mushroom - 1 cup


Heat a pan
Add the cumin seeds, and allow to brown slightly
Add the capsicum, mushroom, sauté for a while
Add the sweet corn and the baked beans and salt and spices and allow to simmer till the ingredients are cooked
If the recipe thickens too much add a little water.

Lower the heat, make small depressions in the curry and break an egg in each of them so that it settles in the depression.
Cook till the eggs get slightly firm.
Have with toasted bread

Egg Roll - Kolkata Style

I saw this recipe at Bong Mom's Cookbook.  I love any kind of wrap.  And have made an egg roll differently, but the pictures here were so tempting that I did not mind getting up to make the dough for a maida roti ( I did use a little wheat flour too).

Ingredients:

Egg - 1 

Milk - 1 tbsp

Salt - to taste

Roti/Tortilla/or Malaysian Paratha like Bong Mom recommends - 1

Veggies - Thin cucumber slices, tomato slices,

I had some fresh mint chutney and so omitted the finely chopped green chilie

And if you have paneer - do not forget to add slightly browned / or fresh paneer 

Tomato sauce - 1 tsp

Lime juice - a little

Beat the egg, add milk and salt and whisk again.

Heat a pan

Pour the egg on the pan 

As the egg sets and the edges get done, place the roti on top as in pic 

 

and then wait till the egg gets well done. Turn over.

Once done remove from pan and place on plate

Smear the tomato sauce

And the mint chutney

Place the veggies, onions, paneer slices 

Squeeze a bit of lime

Roll the roti/tortilla

Tastes best when served hot....  Enjoy!

Egg Raitha

I know it does not sound too appetizing, but I saw this on Quick Indian Cooking  which had other lovely recipes and I thought, she wouldn't post a recipe that was not good.  And besides, this lone egg was in the refrigerator for some time and had to be used quick.  The result - not a Wow dish, but not bad either.  Who would have thought egg and curd would go together.  Might be useful if you want a kid to finish his egg.

                                  Where is the egg in the picture?  All hidden under the yogurt.

Ingredients: ( No measurements here)

Boiled eggs

Well beaten yogurt 

Salt to taste

Chilie powder to taste

Asafoetida - pinch 

Cumin powder ( you can use whole cumin for seasoning if you wish)

Turmeric

Curry leaves.

Coriander leaves for garnish

Little oil for seasoning

Mustard seeds

Cut the boiled eggs into halves

Add the powdered ingredients to the beaten curd.

Season with asafoetida and mustard and curry leaves

Garnish with coriander leaves.

  

Egg Dosa

I always thought an egg dosa was an omelette.  Besides I love my dosa and my omelette and would never have thought of combining the two, until I read this article in The Hindu. Here the author describes the egg dosa as one with a golden underside, ever so slightly spongy.... hard to tell where the egg ended and the dosa began… a Krispy Kreme union… I was intrigued enough to give it a try.  


The result - an interesting combination for sure.  It neither tasted like the dosa nor did it taste like a fried egg.. it had a taste of its own.  
Recipe:
Dosa batter ( 1 portion of rice, 1/2 urad dal - soak 5 hours, grind and ferment overnight)
One egg
Salt to taste
Pepper
Ghee or butter - 1 tsp (optional)


Take a pan. Preferably the non stick variety.
Keep it on a low fire
Spread the dosa batter
Break an egg in a katori and beat it with a little salt.  ( alternatively, you could break it on the pan right onto to the batter)
Pour over the dosa - lightly spread it 

Add some crushed pepper
As the dosa sets, the egg too will begin to coagulate



You can add the butter of ghee here to give it a rich taste.
When it is almost done, just turn it over for a few seconds and then remove from the pan onto a plate
Have it with sauce.  I had it plain.  Some  say it is delicious with  tomato or onion chutney.

Will I make it again?  I might. I might chop onions, green chilies, coriander and then spread that on the dosa batter. I also read of someone who has mixed the egg in the batter and made crepes with it.  So many possibilities.  Interesting!!!

Spinach Omelette with Cheese

I found this recipe in the NYT.  Quite by accident. But I thought I should give it a try with the ingredients I had.

Spinach - 1 bunch stemmed and cleaned in water

Salt and freshly ground pepper
Egg - 1 large
Skim milk - 1 tbsp (optional - I forgot to add it)
Onions - 1/2 finely diced.
Olive oil - 1 tbsp
Coriander leaves - chop finely
Cheese - recipe called for Parmesan ( I used a cube of Amul Cheese) - grated

Wash the spinach but don’t dry.
Heat a large frying pan over high heat, and wilt the spinach in the water left on the leaves after washing. Remove from the heat, rinse briefly with cold water and squeeze dry. ( I didn't do this)
Chop medium-fine, season with salt and pepper, and set aside.
Separate the egg yolk and white.  Beat the white till it is stiff and then fold in the yolk.
Whisk in the milk, and salt and pepper to taste.
And the finely chopped onion and coriander leaves.
Heat an nonstick omelet pan over medium-high heat.
Add the olive oil. When the oil feels hot as you hold your hand above the pan pour in the egg.
Swirl to distribute the eggs evenly over the surface.
Lift the corners so that the thin eggy solution runs underneath .
As soon as the eggs are set on the bottom and barely runny on top, sprinkle the cheese
And then the spinach down the middle of the eggs.
Fold the omelette
Cook for about a minute longer until heated through
Tilt the omelette onto a plate.
Serve hot.

Note - Do not make the mistake I made.  Make sure while you wilt the spinach long enough so that the leaf is well cooked.  Otherwise it may taste a little bitter.  If that is taken care of, it is delicious.

Fried Egg Sambal

Discovered this recipe here at Edible Garden.  It is supposed to be a Malaysian dish.  Normally when I am alone, I will not be caught in the kitchen.  I guess the pictures and the description probably did it.  And it seemed to be the simplest egg curry to make.  And tasty/tangy/good to look and good to eat.  Try it.

Eggs - 2

Tomato - 1 medium, finely chopped ( or use paste/purée )
Onion - 1, finely chopped
Garlic - 2pods - finely diced
Tamarind paste - 1/4 tsp
Red chilli powder - to taste
Coriander /dhania powder - 1/2 tsp
Turmeric powder - a pinch
Oil - 2 tbsp
Salt - to taste
Spring onions - for garnish - I did not have this, and used coriander leaves instead.

Break eggs in a bowl. Lightly beat. Blend in some salt and turmeric powder.
Take a wok. Heat oil.  Add beaten egg to form a thickish omellete
Cool, cut into strips.

In the same pan, add a little more oil. Sauté onions and garlic.  Do not burn.

Add the powders and tamarind paste, sauté for a while.

Add the tomatoes.  Till they get slightly mashed.

Add the omelette strips. Gently mix without breaking them.

Garnish and serve.

La's Yummy Omelette with Vegetables

This is a recipe for a vegetable omelette - the pictures do not show too many vegetables - but  don't let that stop you from adding your favourite veggie!
Ingredients:
Vegetables - use tomatoes,onions,carrots,mushrooms,peas - finely diced. Blanched spinach would be good too.
Eggs - well beaten
Salt - to taste
Chillie powder - to taste
Pepper powder - to taste
Chopped corriander leaves
Grated cheese.
Ginger-garlic paste - 1/2 tsp
Olive oil/ refined oil - little

Chop all vegetables - as fine as possible.

Beat the eggs till frothy.  Add salt, chilie and pepper powder.  Keep ready.

Take a pan.  Add a little oil.

And the ginger-garlic paste,

Add the onions, sauté

And then the vegetables, keep till they are slightly crunchy but done.

Then pour the beaten egg on the sautéd  vegetables.

Put grated cheese on top ( missing in this one!)

Lower the flame and keep the pan covered.

Check occasionally to make sure the omelette is done.

And serve.  Seen here with a bowl of soup and toasted bread with cheese spread.

Khageena - Egg curry

It seems to be Egg Day. Two recipes - all the ingredients were available and seemed fairly simple to make.

Ingredients -
2 eggs - whisk in bowl
Onion - 1/4 cup finely chopped
Tomatoes - 1 medium finely diced
Ginger - garlic paste - 1/4 tsp
Green chili - 1 - finely chopped
Chili powder - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Coriander leaf - for garnish

Take oil in wok
Add the onion and green chili - saute till brown
Add ginger garlic paste - saute awhile
Then the tomatoes. Cook till mushy and soft
Add the turmeric, chili powder.
Mix in the nicely whisked eggs.
Add salt to taste.
Stir till the eggs are scrambled and dry.
Garnish with coriander.
Serve with rotis

Egg with Coconut Milk

This is a recipe I tried out from Laavanya's Cooker Corner with very slight modifications. And here is how it turned out. I had long ago put up a recipe where I have used coconut masala - but this uses coconut milk and the picture looked so good I had to try it. And it did turn out well.

Ingredients

Hard boiled eggs - 2 nos, cut in half

Tomato purée - 4 -5 tbsps

Onion - 1 medium - slice

Coconut milk - 20 ml ( if ready coconut milk is not available, grind 1/4 coconut with little water and extract the milk from the paste by straining it through a sieve)

Turmeric powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala powder - 1/4 tsp

Chili powder - 1/2 tsp or acc to taste

Pepper powder - acc to taste

Oil - 1 tbsp

Mustard - 1/2 tsp

Salt - to taste

Curry leaves - few

Coriander leaves - for garnish

Make a paste of the powders - turmeric, coriander, chili, pepper, garam masala in little water and keep.

Take a wok, add the oil.

Add mustard, once it splutters add curry leaves.

Add the sliced onion and saute.

Add tomato puree, and the mixed paste of the powders.

Add a little water and allow to cook awhile.

Add the egg.

And the coconut milk - simmer for 2-3 minutes- do not cook on high flame.

Add salt.

Remove from fire.

Garnish and serve.

Egg curry ( green)

Eggs - 4 nos -hard boiled, cut in two
Coconut - 1/4
Jeera - 2 tsps
Green chillies - 2-3
Onions - 1 medium
Corriander leaves - 1 bunch ( medium)
Oil

Grind coconut, jeera, green chillies and corriander.
Put masala in vessel and sufficient quantity of water ( it should be a slightly thick gravy) and cook for a while.
Add salt to taste.
Add the eggs.

Seasoning: Take a small quantity of oil and saute finely diced onion till slightly brown. Add to the egg curry.