No one can deny the fact
that some of the quickest and easi est dishes can be made from eggs.
Boil, poach, fry , bake or cook them in a curry , it isn't tough at all.
Though eggs are usually looked at as a breakfast must-have, they can
also make a great meal. On World Egg Day , here's a selection of quick
egg recipes that can be easily rustled up adding just the basics like
onions and tomatoes with a dash of spices.
OATS EGG OMELETTE
INGREDIENTS: 2 eggs, 2 tbsp oats (oat flour or coarse oats), 2 tbsp milk, 1 small onion, 1 small tomato, 2 green chillies chopped, ½ tsp pepper powder, ¼ tsp turmeric (optional), salt as per taste, oil, coriander leaves and cheese for garnish
METHOD In a bowl mix together oats with salt and pepper. Add milk to make a smooth batter.
In another bowl, beat the eggs with salt, onion and tomatoes. Add this mixture to the oats batter. Mix well.
Heat oil in a pan and pour the omelette mixture. Spread it well and when it is cooked on one side gently turn it over and cook on the other side too.
EGG BHURJI SANDWICH
INGREDIENTS: 2 eggs, 4 slices bread, 1 small onion, 1 small tomato, 1 green chilli chopped, 1 tbs oil, ½ tsp. ginger-garlic paste, ¼ tsp. red chilli powder, ¼ tsp. turmeric powder, ¼ tsp. cumin powder, ¼ tsp. garam masala, pinch of asafoetida, salt to taste, coriander leaves for garnish
METHOD Heat oil in a pan and add asafoetida, ginger-garlic paste, chopped onion and green chillies to it. When the onions turn a little brown, add red chilli powder, turmeric powder and saute for a minute.
Add the chopped tomatoes, cumin powder, garam masala and salt.
Cook well.
Break the eggs on this mixture and scramble the mix gently .
Let the eggs cook on a medium flame for three to four minutes.
In the meantime toast the bread on a tawa. Apply a little butter and place the egg bhurji as a filling on one slice.
Add a little tomato ketchup if you desire and place another slice of the toasted bread and press lightly.(Instead of toasting the bread, you can also grill this sandwich. You can eat the bhurji with pao or rotis too)
MASALA EGG CURRY
INGREDIENTS: 4 boiled eggs, 2 medium-sized onions, 2 medium-sized tomatoes, 1 tsp gingergarlic paste, 1 tsp red chilli powder, 1 tsp turmeric powder, salt to taste, ¼ tsp cumin powder, ¼ tsp coriander powder, ¼ tsp garam masala, a pinch of asafoetida, oil as needed
METHOD Pierce the eggs with fork and keep aside.
In a pan, heat oil and add asafoetida, red chilli powder, turmeric powder and stir. Add chopped onions, tomatoes and ginger-garlic paste to this and mash it as it heats up.
As the mixture starts leaving oil, add cumin powder, coriander powder, garam masala, and salt and cook for five minutes.
When this mixture cools down, grind it into a paste.
In another pan, heat one tsp oil and add the tomato-onion paste and water to make the gravy thick or thin as desired.
Slowly add the eggs, cover and let it boil for eight minutes.
Serve it with rice or rotis.
MAKE EGGS THE PARSI WAY
Eggs, known as eeda by Parsis are very important for them as they consider these as a symbol of fertility. Breakfast in a Parsi home is incomplete without eggs; and while they have akuri (scrambled eggs) and poro (masala omelette), they have specialities using the egg and vegetable combinations such as bheeda par eeda (eggs on okra) or bhaji par eeda (eggs on leafy greens like spinach, methi)... the list goes on with vegetables like potato, brinjal, peas, tomato and others cooked with eggs on top. Wafer per eeda too is a Parsi speciality with aloo sali (thinly sliced potato strips) sometimes replacing the wafers.
DID YOU KNOW?
Eggs contain all the essential protein, min erals and vitamins, like Vitamin A, D and K.
The yolks are one of few foods that natu rally contain Vitamin D.
It also contain choline, which is necessary for healthy cell membranes in the body that stimulates brain development and helps preserving memory.
Eggs are also good for your eyes because they contain lutein which helps prevent age-related cataracts and muscular degeneration.
INGREDIENTS: 2 eggs, 2 tbsp oats (oat flour or coarse oats), 2 tbsp milk, 1 small onion, 1 small tomato, 2 green chillies chopped, ½ tsp pepper powder, ¼ tsp turmeric (optional), salt as per taste, oil, coriander leaves and cheese for garnish
METHOD In a bowl mix together oats with salt and pepper. Add milk to make a smooth batter.
In another bowl, beat the eggs with salt, onion and tomatoes. Add this mixture to the oats batter. Mix well.
Heat oil in a pan and pour the omelette mixture. Spread it well and when it is cooked on one side gently turn it over and cook on the other side too.
EGG BHURJI SANDWICH
INGREDIENTS: 2 eggs, 4 slices bread, 1 small onion, 1 small tomato, 1 green chilli chopped, 1 tbs oil, ½ tsp. ginger-garlic paste, ¼ tsp. red chilli powder, ¼ tsp. turmeric powder, ¼ tsp. cumin powder, ¼ tsp. garam masala, pinch of asafoetida, salt to taste, coriander leaves for garnish
METHOD Heat oil in a pan and add asafoetida, ginger-garlic paste, chopped onion and green chillies to it. When the onions turn a little brown, add red chilli powder, turmeric powder and saute for a minute.
Add the chopped tomatoes, cumin powder, garam masala and salt.
Cook well.
Break the eggs on this mixture and scramble the mix gently .
Let the eggs cook on a medium flame for three to four minutes.
In the meantime toast the bread on a tawa. Apply a little butter and place the egg bhurji as a filling on one slice.
Add a little tomato ketchup if you desire and place another slice of the toasted bread and press lightly.(Instead of toasting the bread, you can also grill this sandwich. You can eat the bhurji with pao or rotis too)
MASALA EGG CURRY
INGREDIENTS: 4 boiled eggs, 2 medium-sized onions, 2 medium-sized tomatoes, 1 tsp gingergarlic paste, 1 tsp red chilli powder, 1 tsp turmeric powder, salt to taste, ¼ tsp cumin powder, ¼ tsp coriander powder, ¼ tsp garam masala, a pinch of asafoetida, oil as needed
METHOD Pierce the eggs with fork and keep aside.
In a pan, heat oil and add asafoetida, red chilli powder, turmeric powder and stir. Add chopped onions, tomatoes and ginger-garlic paste to this and mash it as it heats up.
As the mixture starts leaving oil, add cumin powder, coriander powder, garam masala, and salt and cook for five minutes.
When this mixture cools down, grind it into a paste.
In another pan, heat one tsp oil and add the tomato-onion paste and water to make the gravy thick or thin as desired.
Slowly add the eggs, cover and let it boil for eight minutes.
Serve it with rice or rotis.
MAKE EGGS THE PARSI WAY
Eggs, known as eeda by Parsis are very important for them as they consider these as a symbol of fertility. Breakfast in a Parsi home is incomplete without eggs; and while they have akuri (scrambled eggs) and poro (masala omelette), they have specialities using the egg and vegetable combinations such as bheeda par eeda (eggs on okra) or bhaji par eeda (eggs on leafy greens like spinach, methi)... the list goes on with vegetables like potato, brinjal, peas, tomato and others cooked with eggs on top. Wafer per eeda too is a Parsi speciality with aloo sali (thinly sliced potato strips) sometimes replacing the wafers.
DID YOU KNOW?
Eggs contain all the essential protein, min erals and vitamins, like Vitamin A, D and K.
The yolks are one of few foods that natu rally contain Vitamin D.
It also contain choline, which is necessary for healthy cell membranes in the body that stimulates brain development and helps preserving memory.
Eggs are also good for your eyes because they contain lutein which helps prevent age-related cataracts and muscular degeneration.
No comments:
Post a Comment