pAYASAM 2

EGG OMELETTE

 

 

 

HELLO!!!

Here I am with another Basic recipe that is loved by my family. It is a healthy breakfast option for many of us. Egg Omelette is eaten for breakfast in many households in different parts of the world.Omelettes are infinitely customizable to suit our tastebuds.

Our theme for #154th #Foodiemonday #Bloghop is #FilmyFoodies. I am not a movie buff but I have tried to contribute for this theme .Egg Omelette is eaten for breakfast by many actors and actresses .I have tweaked in to suit the palette of my family. We love Omelette loaded with black pepper, onions and bell peppers.A great idea to incorporate bell peppers in your child’s diet or any other veggie of your choice. Hence i thought of sharing this simple Ande ka Funda that is a part of many movies.

Recipe for Egg Omelette:

Ingredients:

2 Eggs

Salt to taste

1 Small Onion finely chopped

1/2 Green bell pepper finely chopped

1/4 Tsp Coarsely ground black pepper

Chilli Flakes for Garnish(Optional)

40 ML Water

1/4 Tsp Jeera

Pinch of Red Chilli Powder

1/4 Tsp Olive Oil

Method:

Break the eggs in a wide bowl. Beat the eggs untill nice and fluffy. Add water and beat again untill well incorporated. Add all the ingredients except oil and chilli flakes and mix well. Heat a pan. Add oil. Pour this mixture and cook on low flame untill the eggs are cooked.I cook it for 5-7 mins max on low flame.It turns out nice and fluffy.

Transfer it on to a plate ,sprinkle some chilli flakes  and serve hot!!!

I enjoy this with a glass of Dates blended milk.

Have a great Day!!!!!!!!!!!!!!

 

Check out more egg recipe:SPICY EGG BIRYANI ,SAVOURY EGG MUFFINS

pAYASAM 2

SPICY EGG BIRYANI

Today being a saturday is family time for me. After a hectic week each of us looks forward to the weekend. Have you planned what to cook? or still looking for ideas? hmm…. don’t worry I am here with a fab recipe of Spicy Egg Biryani that is loved by my boys.it is made to suit the palette of my family.

Biryani is made in different ways  depending on the diaspora of the region. The styles are distinct .The origin of Biryani is unknown but in India it was introduced by the Muslim Community. It is mostly made with variety of fresh spices and meat. Vegetarian version has been developed over a period of time to suit the taste of Vegetarians.Today I am sharing a easy and delish recipe for Egg Biryani. You have to try it to believe it. This recipe is for spice lovers and not faint hearts.

Recipe for Spicy Egg Biryani:

2 Cups Biryani Rice Soaked for 30 Mins

6 Eggs hard boiled

3 Onions sliced Lengthwise

2 Tomatoes finely chopped

4 Green Chillies

2 Dry Red Chillies

20 Cashews

1 Cup Yogurt

Salt to taste

1/2 Tsp Red Chilli Powder

1.5 Tsp Tikka Masala

1/4 Tsp Turmeric

4 Cloves / Laung

1Inch Cinnamon / Dalchini

1 Bay Leaf / Tej Patta

2 Green Cardamom / Choti Elaichi

1 Black Cardamom /Badi Elaichi

1 Tsp Cumin / Jeera

1.5 Tsp Ginger Garlic Paste

1/2 Cup Finely chopped Coriander

3 Tbsp Oil

2 Tbsp Fried Onions

Method:

Rinse well and soak Basmati rice for 30 Mins. Chop the onions lengthwise and keep it aside. Finely chop the tomatoes and coriander and keep it aside.

Grind 10 Cashews, green chili and red chili to get a smooth paste.

Heat a wide bottom pan. Add oil .First roast hard boiled egg until they turn slightly crisp and brown on all sides. Once done remove them and keep them aside. In the same oil add all the whole spices including Jeera. Once you smell the aroma of the spices add cashews and lightly roast.Once done add the chopped onions and roast well until they turn golden brown.Once done add the tomatoes and mix well.Once they turn mushy add turmeric, chili powder, chili cashew paste  and tikka masala and allow it to cook on medium flame untilloil starts to leave the sides.Add yogurt and mix well .Allow it to simmer for 2 mins. Add shallow fried eggs and mix well. Now add soaked rice and 4 glasses of water and allow it to cook well for about 25 -30 mins on low flame until the rice is fluffy and cooked.

Garnish with chopped coriander , roasted cashews, and fried onions and serve with Raita of your choice.

Enjoy!!!!!!!

PS:1.You can adjust the spice levels to suit you .

2.Not for Faint hearts

 

pAYASAM 2

STUFFED MANGO PANCAKES

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Hello !!!!!!!

Work has kept me busy and away from blogging for sometime. Hope you are all looking forward to my latest recipe.Today i will be sharing a very popular dessert from HongKong. This yummy dessert is so light and refreshing  that it will leave you craving for more.This dessert is actually a thin pillow shaped crepe stuffed with whipping cream and mango chunks.It tastes absolutely divine and is so easy to to make it at home.My boys went gaga over this dish.I just loved the elastic and moist pancake with mango chunks.

Recipe for Stuffed Mango Pancake:

Ingredients:

(1Cup =240 ML)

1 Cup Fresh Milk

1/3 Cup Unbleached All purpose Flour

3 Eggs lightly beaten

1/4 Cup Custard Powder (Plain)

10 Gms melted Butter

For Stuffing :

1/4 Tsp Vanilla Extract

1/2 Tbsp Icing Sugar

300 ML Whipping Cream

3 Mangoes peeled and cut into chunks

Method:

Take a mixing bowl. Pour the milk in the bowl. Now sift the flour ,icing sugar and custard powder into the bowl.Whisk all the ingredients untill it is lump free and well combined.Add the lightly beaten eggs and melted butter to the mixture. Mix well. Now sieve this mixture in order to remove the lumps if any. Custard powder gives a nice yellow colour to the pancake.

Heat  a non stick pan over low heat. Pour  mixture using a ladle and swirl it to form a thin disc (just like  you make dosa). Once the air pockets appear on the top remove the pancake and allow it to cool .It is to be cooked only on one side.Repeat this procedure for the balance mixture.

In the meantime whip the cream and whipping cream till you get stiff peaks. I have added a tsp of icing sugar to this mixture.

Now lay the pancake on a flat surface .Smooth side will be facing down. Add a tsp of whipped cream in the centre of the pancake.Place a mango chunk on the top.Wrap the filling from all the four sides to shape like a pillow. Place the folded side facing down and chill these pancakes for about 30 minutes before you serve . This will keep the whipped cream stiff.  My boys could not wait so i had to serve it immediately.

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Enjoy!!!!!!!!!!!!!

 

 

 

 

pAYASAM 2

OMURICE / OMELETTE RICE

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Omurice is a popular Japanese food that was originally influenced by Western cuisine. Prepare fried rice and a thin omelette separately, then cover the fried rice in the omelette before serving.I liked this recipe as you can incorporate lot of vegetables into your kid’s diet. It is yummy and they will surely love it.

I made Omurice on my younger son’s demand. He had watched a video of this recipe and wanted me to make it for him. I have made this dish to suit the taste of my family.

You can make a lot of variations to this recipe. Kids will love it and it is so easy to cook. Serve for lunch or dinner.

Recipe  for Omurice / Omelette Rice:

Ingredients:

1 Cup =180 ML

½ Cup of  green bell pepper cut into small pcs

½ Cup yellow bell pepper cut into small pcs

½ Cup red bell pepper cut into small pcs

1/2 Cup French Beans chopped

¼ cup chopped carrot

5 white mushrooms cut into medium chunks

3/4 cup chopped onion

1 garlic clove crushed

2 Cubes of Cheese

1 green chilli  chopped

1 Tbsp butter

Salt to Taste

½ Tsp ground black pepper

1 cup cooked rice

2 Tbsp Tomato ketchup

2 eggs

¼ Tsp sugar

1 Tsp Oil

Finely Chopped Coriander or Mint to garnish

 

Method:

 

Heat a heavy Bottom Pan. Add butter and garlic and saute for few seconds. Once the garlic turns crisp, add the green chilli,green bell pepper,yellow bell pepper, red bell pepper, carrot, mushroom, and onion. Stir a few minutes until the onion turns a little translucent. Once done add salt and ground black pepper and mix well. Now add the cooked rice, tomato ketchup, and mix well. Let it cook without stirring for a minute, so that the bottom of the rice gets a little crunchy. Remove from the heat.

Transfer the fried rice to a bowl. Fill about half the cup with the fried rice, then if place the cheese cubes and then fill the rest of the bowl with the balance fried rice.

Keep it aside.

Now let us make the omelette.

Beat 2 eggs in a bowl with salt,pepper powder and sugar.Heat up a non-stick pan. Add  oil and spread the oil .Ensure the pan is properly greased .Turn the heat to medium low, so that the egg is not burnt.Pour the egg mixture into the pan and swirl the pan around to make a nice circle. Keep moving  the pan around and let the low heat cook the egg.Once done switch off the flame.

 To Assemble:

Put a large plate over the bowl of stir-fried rice. Flip everything over and remove the bowl in order to have a perfect dome of fried rice.Place the omelette over top of the dome. Garnish with a cheese cube , sprinkle some pepper or garnish with a bit of ketchup or as you like, and serve hot.

I served Omurice with pan fried Baby corns.

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Enjoy!!!!!!!!!!!

 

pAYASAM 2

Mughlai Egg Curry

 

 

The Mughal cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh.This cuisine has stood with time.The taste of Mughlai cuisine varies from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices, dry fruits and nuts. Mughals were known for their  style and splendour.  Mughlai recipes are rich in fat, carbohydrates and proteins.Vegetarians can substitute Paneer /Mushrooms for the meat. There are many exotic recipes to suit the vegetarian palate too.

Our 67th  #Foodiemonday #Bloghop theme is #Mughlai Cuisine and my contribution is Mughlai Egg curry that is so rich in taste .

Recipe for Mughlai Egg Curry:

Ingredients:

4 Hard boiled Eggs

4 Medium Size Onions finely chopped

1 Cup thick yogurt

1.5 Tbsp desiccated Coconut Powder

2 Tbsp Cashew Powder

1 Tsp Ginger Paste

1Tsp Garlic Paste

1 Tsp Red Chilli powder

1 Tsp Garam Masala

1 Tsp Cumin

220 Gms Tomato Puree

2 Tbsp  deep fried  crisp Onions

1 Tsp Finely chopped green chillies

1/2 cup finely chopped fresh coriander

Oil

Salt to taste

Method:

Remove the shell of the eggs and shallow fry in tsp oil until the sides turn golden brown. Poke them using a fork .Once done keep them aside. In a big bowl mix thick curd,ginger and garlic paste,red chilli powder, garam masala, chopped green chillies , fresh coriander , 1tbsp fried onions and salt to taste.Add the shallow fried eggs  (at room temperature) to this mixture and allow it to rest for 30 mins.

In the meantime , heat a wok. Add 4 Tsp oil. Add the cumin seeds. Now add the finely chopped onions and roast on medium flame until they turn translucent. Add tomato puree and let it simmer for 5 mins on medium flame. Once done add the curd mixture with eggs , cashew powder, coconut powder and mix well.Add 1/4 glass water (add more water if you want)and salt as per taste. Let it simmer until the oil starts to leave the sides of the wok.Switch off the flame.

Garnish with fresh coriander, cashew powder and fried onions and serve with Piping hot rice or Rotis.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!

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pAYASAM 2

Aachari Egg Burjee/ Pickled Scrambled Eggs

 

 

 

Eggs are economical source of nutrition. It is easy and less time consuming to cook recipes using eggs. Eggs provide protein, vitamin A, riboflavin, and other vitamins and minerals. The yolk contains all the fat, saturated fat, and cholesterol in an egg. Although eggs contain a significant amount of cholesterol, they need not be excluded from the diet when eaten in moderation.

There are many recipes and today I am sharing one of the easiest Egg Burjee recipe.

 Recipe for Aachari Egg Burjee / Pickled Scrambled Eggs

Ingredients:

4 Eggs (boiled  and finely chopped)

3 Onions finely chopped(Medium Size)

2 Tomatoes finely chopped (Medium Size)

1 Teaspoon Aachari Masala / Pickle Masala

1 Teaspoon Red chilli powder( Kashmiri lal mirch)

3 Sprigs of Fresh Coriander finely chopped

1 Teaspoon Roasted and powdered Flax seeds

¼ Teaspoon Haldi / Turmeric

1Teaspoon Jeera / Cumin

¼ Teaspoon Sabji Masala

Salt to taste

 

Method:

I have boiled the eggs and chopped them into very small pieces. You can also break the eggs and mix with the masala instead of boiled eggs.

Heat a thick bottomed pan. Add a teaspoon of oil. Add Jeera and haldi. Saute and add  finely chopped onions .Roast on high flame for  5 Mins, but ensure it does not burn. Once done add the chopped tomatoes, finely chopped coriander,aachari masala, sabji masala,red chilli powder and salt.Mix well and close the lid for 2 minutes.After 2 Minutes remove the lid , sprinkle flaxseed powder and chopped boiled egg pieces. Mix all the ingredients and switch off the flame after 3 mins.

Pair it with Rotis or Naan and enjoy.

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Sheer Bliss when eaten hot.

pAYASAM 2

Aachari Rava Egg Roast

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Eggs are loved by majority including some vegetarians. They are powerhouse of nutrition.
My kids love to have them for lunch sometimes. I have many fab recipes using eggs. They are my saviour when I am running late. Today I will share one more easy recipe that can be made in less time and with all ingredients easily available in your pantry.

I am sure you can impress your family and guests with this recipe.
A must try Recipe!!
Calling all egg lovers !!

Recipe for Aachari Rava Egg Roast:

Ingredients:

4 Boiled Eggs with Shell removed
1 Onion finely chopped
1 Green chilli finely chopped
1 Tbsp Roasted Rava / Semolina
2 Tbsp Aachari Masala
Salt to Taste
1 Tsp Jeera/ Cumin
¼ Tsp Haldi/Turmeric
2 Tsp Oil
Finely Chopped Coriander (to Garnish)

Method:
Boil the eggs and remove the shell.
In a bowl mix rava/semolina and aachari masala. Add water to make a thick paste. Add salt and mix well. Roll the boiled eggs and ensure they are well coated with the masala.
Heat oil in a Pan. Add Jeera /Cumin Seeds and Haldi/ Turmeric. Add chopped onions and green chilli and roast till they turn golden brown. Add the Masala coated eggs and roast well for 8 mins. Add the remaining masala and keep it on low flame for 5 mins or until the masala is well cooked. Switch off the flame once done. Garnish with fresh coriander and serve with Steaming hot rice.
Enjoy!!!