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Delectable recipes using our favourite eggs!

LifestyleDelectable recipes using our favourite eggs!

By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Eggs are one of those ingredients we all have been finding in our kitchens over the years and we are aware how handy and useful they are when nothing else comes in mind. The late night hunger pangs enjoying egg bhurji pao, the morning breakfast omelettes, the variety of egg preparations for a Sunday brunch from the boiled, sunny side up, double fried egg to baked and poached varieties to the egg frittatas and Spanish omelettes!

While for some these days’ egg whites are more important and beneficial than the yolks and for some recipes we prefer using the yolks rather than whites be it puddings, cakes, muffins, pastries etc it is somewhere a matter of perception and a matter of nutritional requirement as well. A balance between the two is imperative to have a good overall well-being of ourselves.

Eggs are not only preferred lunches and dinners but also for starters and snacks, be it a cocktail bite or a egg pakoda, savoury egg pancakes with fillings using chicken/vegetables etc. eggs also go well in curried forms, I personally like the one with the coconut milk curry base it simple elevates the dish to level next, enjoy a nice coconut egg curry with piping hot appams, laccha parathas or even a hot phulka or steamed rice!

Here are a few simple and varied ways with Eggs:

Recipe-1] OMELETTE EXTRAVAGANZA

Ingredients:

Eggs-3 no

Salt and pepper to taste

For the stuffing of the omelette:

Onions- ½ sliced

Tomatoes- ½ chopped

Green capsicums-1/4 chopped

Mushrooms-3-4 sliced

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Chopped green chilies- 1 tsp

Chopped coriander leaves-1 tbsp.

Oil-1 tsp

Butter-1/2 tsp

Cheese- 1 tbsp. grated-optional.

Sliced bread/brown bread- to serve with.

Method:

  1. Prepare all the ingredients for the omelette.
  2. Heat butter in a pan and saute the onion, capsicums, tomatoes and mushrooms with a little salt and pepper for 2 mins and remove, cool.
  3. Beat the eggs in a bowl, add salt and pepper, add herbs and chili flakes and mix well, add 1 tbsp. cold water and beat.
  4. Heat oil in a pan and spread out the egg mixture allow to settle on a medium flame, place the prepared filling, coriander and chilies add a little grated cheese if desired on one side and try to cover it as the omelette cooks.
  5. Get a nice color on both the sides as you carefully flip the omelette, remove and serve hot with toast.

Recipe-2] EGGCITING PAN PARADE

Ingredients:

Eggs- 3-4 no

Oil- 1 tsp

Butter- 1 tsp

Onions- 1 small chopped

Tomatoes- 1 medium chopped

Green chilies- 1 tsp chop

Salt and pepper to taste

Parsley/coriander/basil- 1 tbsp.

Green capsicums-1/2 no sliced

Mushrooms-4- 5 sliced

Chicken sausages- 3-4 sliced

Baked beans- 1 cup

Tomato sauce- 1 tbsp.

Chili sauce- 1 tsp

Cheese -2 tbsp.

Garam masala powder-1/4 tsp

Water- ¼ cup

Mixed herbs & chili flakes to taste

Method:

  1. Assemble all the ingredients for this brunch recipe.
  2. Heat oil and butter in a pan saute the onions, tomatoes, capsicums, chilies and mushrooms for 3-4 mins.
  3. Add in the salt and pepper, herbs and chili flakes, garam masala powder, tomato and chili sauce and little water and allow to cook for 2-3 mins.
  4. Reduce the flame and break open the eggs and drop them in the same pan at intervals and space and cover and cook them for 6-8 mins until set.
  5. Garnish with coriander/basil/parsley and serve this one pot recipe for a brunch with assorted breads and spreads.

 

 

Recipe-3] EGGITERIA TOAST

Ingredients:

Eggs- 3 no

Sliced bread/ french bread/ herbed bread- 4-5 sliced toasted

Butter- 2 tsp

Oil- 2 tsp

For the spread and topping:

Avocado-1 ripe, peeled and stoned, mashed.

Salt and pepper to taste

Chili flakes and mixed herbs to taste

Mint and coriander leaves- 1 tbsp. chop mix

Cream cheese- 1 tsp

Mix all the above in the avocado spread and keep chilled.

Also needed:

Blanched spinach leaves- 1 cup tossed in 1 tsp butter with a little salt and pepper.

For garnish:

Cherry tomatoes/ micro-greens/ basil/ assorted seeds/nuts

Method:

  1. Toast the bread of your choice and keep ready.
  2. Prepare the avocado cheese spread and chill
  3. Blanch spinach and saute, keep aside.
  4. Prepare half fried egg or sunny side up eggs and keep ready.
  5. To assemble the loaded wonder toast, spread the avocado mix on the toast, place the spinach on top and finally place the eggs and garnish, serve hot.

Recipe-4] EGG WOK TOSS WONDER

Ingredients:

Eggs-3-4 no.

Cooked white/brown rice- 2 cups

Oil- 2 tsp

Butter-1 tsp

Lemongrass- 4-5 pieces

Ginger-1 tsp shredded

Green chilies- 2 slit

Garlic- 1 tsp chopped

Spring onion- 2-3 sliced

Boiled chicken cubes- ½ cup

Salt and pepper to taste

Red chili sauce-2 tsp

Peanut butter- 1 and half tbsp. dissolved in ½ cup warm water.

Soy sauce- 2 tsp

Assorted capsicums-1/2 cup small diced.

Spring onion greens- 2 tbsp. chopped

Method:

  1. Prepare the rice by draining water method and keep cooled.
  2. Heat oil in a pan and saute the lemon grass, ginger, garlic, onions for 1 min.
  3. Add in the eggs and scramble them, add seasonings and herbs to taste, add in the peanut butter mixture, soy and chili sauce.
  4. Mix well and add in the cooked rice and chicken cubes and give them all a nice mix.

5.Add a little chili vinegar if desired and mix well, cook for 2-3 mins and serve hot garnished with spring onion greens.

Recipe- 5] CURRIED EGG CASSADELLA

Ingredients

Eggs-3-4 no boiled and shelled cut into halves.

For the curried mix:

Oil- 2 tsp

Butter-1 tsp

Ginger-garlic paste-1 tsp

Cumin seeds-1/2 tsp

Curry leaves- 4-5 no.

Onions-1 chopped

Tomato puree-1/2 cup

Chopped green chilies- 1 tsp

Salt and pepper to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp.

Water-1/2cup

Coconut milk- 1 cup

Coriander leaves- 2 tbsp. chopped

Method:

  1. Prepare all the ingredients for the curried eggs.
  2. Heat oil and butter in a pan add in the cumin, curry leaves, onions, chilies, ginger garlic paste and give it a nice saute for a couple of mins add a little water if desired to cook.
  3. Add in the tomato puree, salt and all powdered spices and bhunao the curry mix well for 2-3 mins, add little water and simmer for 3-4 mins.
  4. Add in the coconut milk and roasted crushed peanuts into the curry mix and simmer for 8-10 mins, add in the halved boiled eggs and cook for 2 mins, serve hot garnished with coriander.

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BRIEF ABOUT THE AUTHOR: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF IS A MUMBAI BASED FOOD & HOSPITALITY CONSULTANT. HE HAS WORKED WITH ESTEEMED BRANDS LIKE THE TAJ GROUP OF HOTELS, KUWAIT AIRWAYS AND MANY MORE. BESIDES HAVING SPECIALISED IN OVER 33 PLUS INTERNATIONAL CUISINES CHEF KAVIRAJ IS A RENOWNED NAME IN THE WORLD OF HOSPITALITY EDUCATION, TRAINING AND DEVELOPMENT. HE HAS ALSO BEEN FEATURED ON STAR PLUS & COLORS TELEVISION. AN AWARDEE OF THE BHARAT VIDYA RATAN AWARD, BEST CHEF ASIA AWARD AND MANY MORE ACCOLADES MAKE HIM ONE OF THE ICONIC NAMES FROM THE CULINARY WORLD.

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