Showing posts with label egg. Show all posts
Showing posts with label egg. Show all posts
Thursday, March 13, 2014
Egg Biryani Indian Style Luchbox Idea
It is always a big twist in my mind, if I would have to cook any thing for the lunchbox for my hubby. He is just like a small kid. He do not like curries in his box, so I always make vegetable pulav, pulihora or noodles. But this time i wanted to make some thing special and I made eg biryani. He liked it very much and finished it. After he is done with luch, he called me in phone and told me that he liked it very much. If you wanna get such rewards try this recipe. I bet your loved one will be very happy. This is really quick and wonderful dish. You need to keep in mind that egg dum biryani is far different from egg biryani. This is made i vegetable pulav style. Two tastes very different.
Ingredients
Basmati Rice - 2 cups
Water-3cups
Eggs - 5
Onions - 1 large
Tomato chopped-2 big
Ginger - 1 inch
Garlic - 4 cloves
Green Chillies - 6 to 8
Red Chilli Powder - 1 tbsp
Garam Masala Powder - 1 tbsp
Coriander/Cilantro Leaves - 1/4 cup
Cumin powder-1/2tbsp
coriander powder-1tbsp
Red capsicum and yellow capsicum chopped-1/2cup(optional)
batani/green peas-1/4cup
Cinnamon stick-1 inch
Bay Leaves - 2
Cardamom - 5
Plain Yogurt - 3 tablespoons
Shahi Jeera(black cumin) or youc an substitute normal cumin-1/2tbsp
Salt to taste
Oil - 5 teaspoons
Directions
Soak the basmati rice in water for atleast 45min in a rice cooker. Then take a pan and heat 2tbsp of oil in it. Then add bay leaf, cardamom, cinnamon stick and cumin seeds and wait till they spaltter. Then add onions & green chili and let them cook. When the onions & green chili are half cooked add ginger and garlic saute till raw flavor vanishes. Then add tomato, green peas & capsicum and cook till it turns tender. Mean while boil eggs and keep them aside. Add salt, cumin powder, coriander powder, chili powder, yogurt/curd and garam masala powder. Mix well by adding 3cups of water. Check for the taste, adjust salt. When the mixture comes to boil add coriander leaves, pudina/mint leaves and rice and cook like a normal rice. If you are cooking in a rice cooker then add this entire mixture in it and cook it like a normal rice. When the rice is about to done make slits (longitudinal) on the boiled egg and add it to the rice. Serve hot with perugu chutney/yogurt. I allowed it too cool a little and kept it for lunch box. I made majjiga pulusu(one of the famous curd dish prepared in south india especially in andhra pradesh). I recommend you to drink more water when you had this kind of spicy dishes. It will help your stomoch to balance pH. Hope you like my recipe. :)
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| Egg Biryani In my Hubbys lunch box |
Ingredients
Basmati Rice - 2 cups
Water-3cups
Eggs - 5
Onions - 1 large
Tomato chopped-2 big
Ginger - 1 inch
Garlic - 4 cloves
Green Chillies - 6 to 8
Red Chilli Powder - 1 tbsp
Garam Masala Powder - 1 tbsp
Coriander/Cilantro Leaves - 1/4 cup
Cumin powder-1/2tbsp
coriander powder-1tbsp
Red capsicum and yellow capsicum chopped-1/2cup(optional)
batani/green peas-1/4cup
Cinnamon stick-1 inch
Bay Leaves - 2
Cardamom - 5
Plain Yogurt - 3 tablespoons
Shahi Jeera(black cumin) or youc an substitute normal cumin-1/2tbsp
Salt to taste
Oil - 5 teaspoons
Directions
Soak the basmati rice in water for atleast 45min in a rice cooker. Then take a pan and heat 2tbsp of oil in it. Then add bay leaf, cardamom, cinnamon stick and cumin seeds and wait till they spaltter. Then add onions & green chili and let them cook. When the onions & green chili are half cooked add ginger and garlic saute till raw flavor vanishes. Then add tomato, green peas & capsicum and cook till it turns tender. Mean while boil eggs and keep them aside. Add salt, cumin powder, coriander powder, chili powder, yogurt/curd and garam masala powder. Mix well by adding 3cups of water. Check for the taste, adjust salt. When the mixture comes to boil add coriander leaves, pudina/mint leaves and rice and cook like a normal rice. If you are cooking in a rice cooker then add this entire mixture in it and cook it like a normal rice. When the rice is about to done make slits (longitudinal) on the boiled egg and add it to the rice. Serve hot with perugu chutney/yogurt. I allowed it too cool a little and kept it for lunch box. I made majjiga pulusu(one of the famous curd dish prepared in south india especially in andhra pradesh). I recommend you to drink more water when you had this kind of spicy dishes. It will help your stomoch to balance pH. Hope you like my recipe. :)
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| Curry for egg biryani |
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| rice cooked for egg biryani |
Monday, March 10, 2014
Easy and Tasty Egg curry With Tomato and Tamarind
My favorite combo for rice...
Ingredients:
Eggs-2
Onions-chopped-1cup
Tomatos-chopped-1cup
Green peas-1/4cup
Green chilles---------2
chopped ciliantro---2t.s
Cumin seeds--------Few
Mustard seeds------Few
Chana dal-----------1/4ts
Urad dal-1/4ts
Turmeric------------Pinch
Salt-----------------To taste
Chilli powder------1/2t.s
Coriander powder-1/2ts
Cumin powder-1/2ts
Garam masala-1/4ts (optional)
Red chilli----------1
vegetable oil-------2ts
Tamarind-lemon size ( small)
Method:
This recipe goes well with bagara/ biryani / plain rice.
ThnQ for stopping by.
plz come back again :) Deepthi
Eggs-2
Onions-chopped-1cup
Tomatos-chopped-1cup
Green peas-1/4cup
Green chilles---------2
chopped ciliantro---2t.s
Cumin seeds--------Few
Mustard seeds------Few
Chana dal-----------1/4ts
Urad dal-1/4ts
Turmeric------------Pinch
Salt-----------------To taste
Chilli powder------1/2t.s
Coriander powder-1/2ts
Cumin powder-1/2ts
Garam masala-1/4ts (optional)
Red chilli----------1
vegetable oil-------2ts
Tamarind-lemon size ( small)
Method:
- Boil Eggs and remove shell, keep them aside.
- Heat a thick bottom non stick pan and add 2ts of vegetable oil.
- Add Cumin seeds + Mustard Seeds + Red chili + chana Dal + Urad dal and wait until they splutter.
- Add onions + green chilies and saute until they get half cooked. Mean while soak tamarind in water.
- Add tomatos and cook under medium flame until they get cooked completely.
- Squeeze out tamarind water from the soaked tamarind and add this water to the cooking mixture.
- Add all curry powders chili powder+salt+coriander powder+cumin powder and cook for 5min under medium flame.
- Add water at this point if required.
- Add garam masala at the end if you prefer it spicy.
- Now take the boiled eggs and make slit with knife on the top and drop them in the curry and turn off the flame.
- Finally garnish with cilantro.
This recipe goes well with bagara/ biryani / plain rice.
ThnQ for stopping by.
plz come back again :) Deepthi
Sunday, January 26, 2014
Egg puffs with Onion Tangy curry
Egg puffs are common in all bakerys in India. The most selling Item in the bakerys is Egg puffs. You can have them with tomato sauce/chili sauce/pudina chutney they taste perfect with any combination. For my self I love to have them with tomato sauce and one sprite on other hand. I made this recipe with chili garlic sauce, this imparts special kind of tangy flavor to the curry. when you bite the puff you will feel divine.
Ingredients: (makes 6 puffs, 2large and 4 medium size)
Puff pastry sheet-1
Eggs boiled and halfed-3
Onions-thinly sliced-1 cup
Chili garlic paste-1table spoon
Salt to taste
Ginger garlic paste-1/2tbsp
Chat masala-1/2tbsp
Amchur powder-1tea spoon
Red chili powder-1/2 tea spoon
Method:
Take the puff pastry sheet out of the freezer and rest it on a plate to come down to certain temperature where you can handle it. Mean while boil eggs and prepare curry. For curry, take a pan and heat 1tbsp of oil in it. Then add onions and stir them continuously under medium flame, till the onions turn golden brown. Now add ginger garlic paste and saute for 1min, then add chili garlic paste, salt, chat masala and amchur powder. Mix well and let it cook for 2-3min under medium flame and turn off the stove let it cool.
Now take the pastry sheet on the dusted (dusted with flour) platform and cut it in to 6 parts or 8 parts as you wish. I wanna make 2 large puffs so I cut it into 6 parts. Now add the curry on top of each pastry sheet, stretch the sheet if you wish with hands.place half-egg on each pastry sheet and cover it. Pre heat the oven at 350F. Prepare the baking tray lined with aluminium foil and greased with oil. Now arrange the puffs on baking tray. Keep them in freezer before baking for about 3-4min and bake them for about 30 min. Check in between. Now the yummy egg puffs are ready to serve.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
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