Oats cheela/Oats Pancake

 

Oats cheela/Oats pancake 

Ingredients :

• Oats : 1 cup
• Sattu : 2 tbsp ( optional )
• Water : 1 cup
• Egg : 1
• Carrots : 1/2 cup grated
• Capsicum: 1/4 th cup finely chopped 
• Onion: 1/4 th cup finely chopped 
• Coriander leaves: 1 tbsp finely chopped 
• Green chilies: 2 finely chopped 
• Salt to taste
• Olive oil :2 tbsp

Procedure:

1) First take a kadai and dry roast the oats and then keep it in a mixing bowl.

2) Add a cup of water to oats and let it soak for 10 minutes.

3) Meanwhile chop all the vegetables.

4) Now with the help of hand smash that soaked oats.Now add all the ingredients to it. And mix them well.If required add more water to make the desired consistency. It will be medium consistency (not too thick neither too liquid).

5) Now take a frying pan .Add few drops of oil and spread it with a brush. Pour 2 tbsp of batter and spread it like a pancake or cheela and cook in low heat.Cover it with a lid and wait for 2-3minutes. Now now remove the lid and turn the pancake and cover and cook the other side for another 2-3 minutes.

6) In this way turn by turn make the cheelas. Outer layer will be crispy and inside it will be soft.

Serve the hot Oats cheela with ketchup.

Happy Cooking!!

Egg Poach Curry

egg poach curry

Preparation Time : 10- 15 minutes
Cooking Time : 25-30 minutes
Serves : 6-8

Ingredients :

• Eggs : 8 
• Onion : 1 cup finely chopped
• Garlic : 3-4 finely chopped
• Bay leaves : 2 
• Panch phoron : 1/2 tsp
• Dry red chili : 2 broken
• Ginger paste : 1 tbsp
• Tomato : 1 medium chopped
• Kashmiri red chili powder : 1 tsp
• Green chili : 2-3 slited
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tbsp
• Garam masala powder : 1 tsp
• Vegetable oil : 5-6 tbsp

Procedure :

1) In a fry pan make a simple poach with the yolk unbroken,do not add salt
    and sitting solid in the centre.
2) In a pan heat oil and temper it with bay leaves,panch phoron,dry red chili.
3) Now add finely chopped onion and chopped garlic. Fry for 2-3 minutes.
4) Add Chopped tomato and fry for another 3-4 minutes.Mix well.
5) Now add ginger paste ,kashmiri red chili powder,corriander powder,cumin
    powder,turmeric powder and green chilies,mix them well.Fry them well
    till oil comes out from masala.
6) Add a cup of warm water .Cover the pan with lid.Let the gravy starts to
    boil and then add poaches.
7) Add  a tablespoon of sugar and garam masala powder ,mix them well.
    Cook for 4-5 minutes in medium heat and cover the pan with lid.
    Turn off the heat.

    Serve hot with steam rice.
    

Kolkata Egg Roll

egg roll

Preparation Time :20-25 minutes
Cooking Time : 10-12 minutes
Serve : 2

Ingredients:

• Maida : 1 cup
• Sugar : pinch
• Egg : 2
• Cucumber: 1 cup thinly sliced
• Onion : 1/2 cup thinly sliced
• Green Chili :  2 chopped
• Black pepper : 1tsp
• Salt as per taste
• Vegetable oil - 4 tablespoon
• Tomato Ketchup as per your taste
• Chili Sauce as per your taste
• Lemon 1 cut into - 4 pieces
• Water to make dough

Procedure:

1) Make a soft dough with maida, some salt,Sugar , 1 tbsp oil and water
    and keep aside for 15 minutes.After 15 minutes divide the dough into
    4 equal parts. Take one ball and roll it gently into a thin large circle
    with little atta or oil .

2) Heat the tawa and  fry gently each parathas without  oil like roti and
    keep in a plate.

3) Now take an egg and beat well with some salt. Heat 1 tsp oil on the
     tawa then take
    one paratha and fry it both sides till its colour slightly changes to brown
    ,keep aside and in that same tawa add 1/2 tsp oil,then pour the beaten
    egg on the hot tawa and spread the egg all over the pan and keep it as
    it is on heat for 30 seconds and after that place a paratha on the raw side
    of the egg and it will stick with the egg. Fry it well on both sides and
    place on a plate.

4) Now on the fried egg topped paratha sprinkle some lemon juice, put
    some sliced cucumber, onion, chili, pinch of black pepper powder,
    tomato ketchup & chili sauce. Sprinkle lemon juice as per your taste.
    Roll up the paratha with the vegetables in the center.Wrap up the roll
    into a paper towel. Repeat this whole process for rest of the parathas.
 
     Serve Hot.

Egg Korma

egg korma

Preparation Time :20-25 minutes
Cooking Time : 20 -25 minutes

Ingredients :

• Boiled egg : 8
• Onion : 1 small finely chopped
• Tomato : 1 large 
• Green chilies : 2-3
• Ginger : 1" 
• Garlic : 4-5 cloves
• Coconut powder / Coconut milk : 1 tbsp
• Poppy seeds : 2 tbsp
• Cashew nuts : 8-10
• Raisins : 8-10
• Fenugreek seeds : 1/2 tsp
• Cinnamon stick : 1 "
• Cardamom : 3-4 
• Laung : 3-4 
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Vegetable oil : 5-6 tbsp
• Ghee : 1 tsp

Procedure : 

1) Boil eggs. Cool and peel shells. Now sprinkle little turmeric powder and
    salt over egg  mix them . And fry to a golden brown or just let them remain
    the way they are.
2) Make a paste of tomato, green chili, ginger and garlic.
3) And make another paste of cashew nuts,raisins and poppy seeds .
4) Put oil in a heavy bottom pan ,add fenu greek seeds. Wait till its colour
    changes to deep brown. Then remove the seeds from oil.
5) Now add cardamom, cinnamon and laung.
6) After few seconds add finely chopped onion and fry till transparent.
7) Then add tomato paste and add turmeric powder,cumin powder ,kashmiri
     red chili powder ,salt and sugar.Stir continuously so that masala does not
     burn . Fry them for 3-4 minutes in medium heat.
8) Now add coconut milk and poppy seeds paste and cook till oil comes out.
9) Add half cup of water and fried eggs.
10) Cover with lid and cook for 4-5 minutes in medium heat.
11) Sprinkle little ghee and turn off the heat.
       Serve hot with steam rice, naan, roti or paratha.

Dimer Devil / Deviled Eggs in Bengali Style

dimer devil

Preparation Time : 40 minutes -1 hour
Cooking Time : 10 minutes
Serve : 8

Ingredients :

• Hard boiled egg : 4 (cut into halves)
• Egg : 1 beaten
• Potato : 3 large (boiled and smashed but not very smoothly)
• Onion paste : 3 tbsp
• Ginger-garlic paste : 1 tbsp
• Red chilli powder : 1tsp
• Dry roasted cumin powder : 1 tsp
• Salt to taste
• Sugar to taste
• Bread crumb : 1 cup
• Vegetable oil to deep fry

Procedure :

1) At first add oil in a pan and make it little hot.Then add onion paste ,stir it.
2) Add ginger-garlic paste . Cook for 2-3 minutes.
3) Then add the smashed potato with it and mix it very well with ginger-garlic
    and onion paste.
4) Add salt as per taste,chilli powder ,pinch of sugar and dry roasted cumin
    powder.
5) When smashed potato will mix well with all the masala turn off the heat
    and keep the potato mix aside and let it cool for sometime.
6) Now beat 1 egg in a small bowl with pinch of salt.
7) Make ready your bread crumb in a flat plate.
8) Now take each piece of the egg and cover it nicely with the smashed potato
    mixture.
9) Take the oval shaped devil dip it in egg and then roll it on bread crumb.
     Put it in a plate,cover it and keep in refrigerator for atleast half an hour.
     Take out from refrigerator and deep fry them.
     Serve hot with salads and ketchup.

Egg Butter Masala

egg butter masala

Ingredients :

• Egg : 4
• Onion : 1 small
• Tomato : 2 medium
• Garlic paste : 3-4 cloves
• Ginger paste : 1 tbsp 
• Kasmiri red chili powder : 1 tbsp
• Turmeric pwder : 1/4 tsp
• Methi seeds : 1/4 tsp
• Cardamom : 4-5
• Cinnamon : 1"
• Kasoori methi : 1tbsp
• Garam masala powder : 1/2 tsp
• Sugar to taste 
• Salt to taste
• Butter : 2 tbsp
• Vegetable oil : 4-5 tbsp
• Milk : 1/2 cup
• Fresh cream : 2 tbsp

Procedure :

1)  Boil 4-5 eggs. Cool and peel shells. Now sprinklepinch of turmeric
     powder and salt over egg  mix them . And fry to a golden brown or
     just let them remain boiled.

2) Heat a pan,add a tsp of vegetable oil or butter and fry onion chopped
    in large chunks till soft.Cook and make a paste. Keep aside.

3) In the same pan again add a tsp of oil or butter heat it and add 2
    cardamom and cinnamon . Wait fow few seconds and add chopped
    tomato. fry it for 2-3 minutes in medium heat. Make a paste and strain
    it.Keep aside.

4) Now in a pan heat 1tbsp butter and 2 tbsp oil.Temper the oil with 1/4 tsp
    of methi seeds.When you get beautiful aroma of methi,remove the seeds
    from oil.

5) Now add 2-3 cardamom wait for few seconds, then add the onions paste.
    Fry for about 5 minutes in medium heat.

6) Next add  ginger paste, garlic paste ,kashmiri red chili powder (more to
    taste),a pinch of turmeric powder.Fry for couple of more minutes.

7) Now add fried tomato paste. Fry till oil comes out of masala.

8) Now add about 1 tbsp of kasoori methi .Add salt, garam masala powder
    and sugar.  Mix them well.

9)  Add 1/2 cup of milk. Mix them well.

10)  Add fried eggs. Simmer till gravy comes to right consistency as per
      your choice.

11)  Add 2 tbsp of fresh cream. At low heat let the gravy simmer for 4-5 mins.
       Turn off the heat.
     
      Serve hot with naan, paratha or rice.
 

Egg Curry With Curry Leaves

egg curry

Ingredients:

• Egg : 8
• Onion : 1 cup finely sliced
• Garlic : 4-5 cloves finely chopped
• Curry leaves : 8-10
• Green chilies : 4-5
• Tomato : 1 medium finely chopped
• Kashmiri red chili powder :1 tsp
• Ginger paste : 1 tbsp
• Turmeric powder : 1 tsp
• Garam masala powder : 1/4 tsp
• Salt to taste
• Sugar : 1 tsp
• Water : 1/2 cup
• Vegetable oil/ canola oil : 3-4 tbsp

Procedure:

1) First boil eggs.Let them cool and cut into half length wise, handle
     very carefully so that egg yolk does not seperates from egg white
     and keep aside.

2) In a pan /kadai heat oil and put the curry leaves.

3) Then quicly add sliced onions and fry them till light brown colour
     comes out.

4) Now add chopped garlic and tomatoes and cook them in medium
     high heat till  tomato pieces becomes soft.

5) Now add green chilies,ginger paste,red chili powder,salt and turmeric
     powder,mix well . cook them covered till oil comes out from masala.

6) Put little water cook covered for another 5 minutes till the masala
     becomes soft.
8) Now add sugar and mix well.

7) Now put eggs very carefully in the gravy. yolk part of the egg should
     be in the top of the gravy.

8) Cook for another 5-6 minutes in medium heat.The gravy should be
     thick.

9) sprinkle garam masala powder ,mix softly  and turn off the heat.

    Serve with steamed rice or roti.
   

Bengali Egg Curry / Dimer Kosha

Ingredients:

• egg: boiled 8
• onion paste:5-6 tbsp
• garlic paste: 3-4 cloves
• tomato: 1 medium finely chopped
• bay leaves: 2
• dry red chili:2
• panch phoron: 1/4 tsp
• cardamom:3-4
• cinamon:1" 
• coriander powder:1/2 tsp
• kashmiri red chili powder:1 tbsp
• ginger paste :1tbsp
• turmeric powder:1/2 tsp
• salt to taste
• sugar:1-2 tbsp
• tomato ketchup:1 tsp
• garam masala powder:1/2 tsp
• cilantro/ corriander leaves chopped: 1tbsp
• water:1-1/2 cups
• vegetable oil / mustard oil : 5-6 tbsp

Procedure:

1)  Boil the eggs  with a pinch of salt.  Drain the water and let it cool down in fresh
     cold water for 5-7 minutes. 

2)  Peel carefully without breaking the white part and with a sharp knife make 

     3-4 cut marks on the eggs.  Sprinkle salt and turmeric on both and keep aside.

3)  Heat the oil and fry eggs till golden in colour and keep aside.Temper the same
     oil with the whole spices (cardamom,cinnamon,bay leaves, dry red chili,panch
     phoron).

4)  When they start to splutter add the onion paste and garlic paste.Fry on

     medium heat for 5 minutes.

5)  Now add chopped tomato and cook for another 2-3 minutes.

6)  Now add salt,turmeric powder,coriander powder,ginger paste,kashmiri red chili
     powder and cook until  oil comes out from masala.

7)  Then add tomato ketchup, sugar and after 1-2  minutes add fried eggs mix well.

8)  Add 1 and 1/2 cups of warm water and cover with lid and cook in medium

     heat for another 5-6 minutes.

9)  Check salt and sugar, adjust as per taste.

10) Sprinkle garam masala powder and cilantro.Remove from fire, put it in a serving
      dish.

   
      Serve hot with plain rice or roti.

Egg Curry