Egg Seekh Kebab

Ingredients

• Boiled eggs (2-3)
• Ginger- garlic paste (2tsp)
• Onion chopped(1/2 cup)
• Chopped coriander leaves(1/2 cup)
• Dry methi leaves(kasoori methi) (2tsp)
• Chopped green chilies (2tsp or to taste)
• Mozzarella cheese (1/4 cup)
• Turmeric pwd(1/2 tsp)
• Red chili pwd (1tsp)
• Coriander pwd(1tsp)
• Cumin pwd (1tsp)
• Garam Masala pwd (1tsp)
• Tandoori masala/ seekh kebab masala(2tsp)
• salt to taste
• Oil needed for deep frying

Preparation

1. Grate the boil eggs and keep in a bowl.
2. Add all the ingredients and mix them well.(see the pic)

 
3. Make seekh kebab style shape and insert a screwer length wise in the middle, so that its easy to fry and absorbs less oil.(see the pic)


 

 
 

4. Heat oil in a deep frying pan, put the raw kebabs and fry them in medium heat.
5. Now your Egg Seekh Kebab is ready. Serve hot with tomato ketchup.

Kolkata Chicken Biryani

Ingredients

• Chicken (medium size,preferably leg and thigh, 500gm)
• Basmati Rice soaked into water (2 cups)
• Onion slice (1, large size)
• Onion Paste (1 medium size)
• Tomato Paste (1 medium size)
• Ginger and Garlic Paste (4tsp)
• Green Chillies (3tsp or to taste)
• Potato (2, cut into half)
• Boiled Eggs(2-3)
• Yogurt (1/2 cup)
• Safron (keshar)and Kaora water soaked into warm Milk
• Ghee (4tsp)
• Whole Garam Masala ( Cinnamon Stick, Cardamom, Cloves)
• Bay leaf (1-2)
• Mace(1)
• Black Pepper Corn(6-8)
• Nutmeg (1)
• Red Chilly Powder(2tsp)
• Cumin Powder(1tsp)
• Yellow Food color (a pinch)
• Oil as needed
• Salt and Sugar to taste

Preparation

1. First marinate the chicken with salt,  cumin powder, red chilly powder, ginger paste, garlic paste, onion paste, tomato paste, and yogurt.

2. Then in a  grinder make a powder of nutmeg, cinnamon stick, cardamom, cloves, mace, and pepper corn.  Then add the powder mix it well. Keep this in the refrigerator for about half an hour.

3. In another bowl soak rice in water for half an hour

. 

4. Add water in a pan and bring this to a boil. Now add rice and salt in the water. Then drain the water from the rice.

5. Now add white oil in a frying pan. When oil is hot, add the onion and fry it until it is golden brown and crispy.

6. Now lightly fry the potatoes and then remove it.

7. Cook the marinated chicken on a medium heat for about 15-20 mins. After 10 mins add the potatoes and fry it until it turns brown.

8. In a micro-wave safe container, first add a layer of rice then add the chicken and potato. Then again another layer of rice and yellow food color. Then sprinkle some crispy onion and again another of chicken and potato and finally another layer of rice, some turmeric and some crispy onion and lastly add kesar and kawda water and then ghee. Sprinkle little of water and cover the lid.

10. Microwave it for about 10 mins.

11. You can make the rice and chicken layer in a alluminium foil try or oven proof dish and bake for 20 min in 350 degree.

12. Now your Kolkata chicken biryani is ready. Serve hot with some green salad and yogurt raita. 

Tomato Egg Drop Soup

Ingredients

• Fresh tomato chopped(2 cups)
• Garlic chopped(1tbsp)
• Ginger chopped(1tsp)
• Onion chopped(2tbsp)
• Tomato ketchup(2tbsp)
• Water/ vegetable stock(3cups)
• Black pepper pdr(1/2 tsp)
• Sugar(1tsp)
• Egg (1)
• Vinegar(1tsp)
• Cornflour(2tsp)
• Coriander leaves(2tsp)
• Oil (1tsp)
• Salt to taste

Preparation

1. Heat oil in a pan,put chopped onion,garlic,ginger, saute for 2-3 min till the onion becomes translucent.
2. Add tomato ketchup,fresh tomato chopped and fry for  3-4 min, add salt,sugar,black pepper pdr.
3. Add water or vegetable stock and leave for boiling.
4. Beat the egg in small bowl and keep aside.
5. Mix 2tbsp of water with cornflour and add to the tomato gravy. Stir till the gravy becomes thick.
6. Add beaten egg to the boiling gravy slowly and stiring the gravy by a spatula simultaneously.
7. Add  vinegar and chopped coriander leaves.
8. Now your healthy Tomato Egg drop soup is ready. Serve Hot and enjoy your winter evening.

Egg Biryani

Ingredients

• Basmati rice(2 cups)
• Boiled egg (5-6)
• Onion sliced (2 medium)
• Garlic paste (2tbsp)
• Ginger paste(2tbsp)
• Fried onion(1/2 cup)
• Green chili(2-3)
• Red chili pdr (2tsp)
• Coriander pdr (2tsp)
• Turmeric pdr(1tsp)
• Clove(3-4)
• Black Cardamom(1-2)
• Green cardamom(2-3)
• Black pepper(5-8)
• Cinnamon stick(1 inch)
• Bay leaf(2)
• Biryani Masala pdr (2tsp) optional
• Saffron water/yellow food color(3tsp)
• Coriander leaves chopped(2tbsp)
• Oil and water as needed
• Salt to taste

 
Preparation

1. Wash the rice and soak it for half an hour.
2. Heat oil,add turmeric pdr and boiled eggs,fry  for 1-2 min.
3. Heat oil in a pan,add cinnamon sticks,black cardamon,green cardamom,cloves,black pepper, bay leaf.
4. Add sliced onion ,ginger and garlic paste,red chili pdr,salt ,cook for 3-4 min.
5. Add fried eggs and biryani masala,green chili, mix well with the masala.Add little water.Cook for 2min.Keep aside.
6. Boil sufficient amount of water in a pan ,add soaked rice,salt to taste and little oil.
7. when the rice 90% done,drain the excess water.
8. Transfer the rice in a flat based pan and add the masala egg,fried
9. onions,coriander leaves and mix the rice carefully(each rice should not break).
10. Add saffron/yellow food color water .Cover the lid tightly and cook for 15 min in low flame.
11. 
12. Now your Egg biryani is ready. You can cut the egg into half .Serve hot with raita or salad.

Egg Potato Omelette curry

Ingredients

• Egg (2-3)
• Boiled potato(1 big size)
• Onion finely chopped(3 tbsp)
• Onion paste(2tbsp)
• Ginger-garlic paste(2tsp)
• Tomato chopped(3tbsp)
• Green peas,fresh/frozen(1/2 cup)
• Turmeric pwd(2tsp)
• Red chili pwd(1tsp)
• poppy seeds(1tsp)
• Whole coriander seeds(1tsp)
• Cumin seeds(1tsp)
• Salt to taste
• Oil and water as needed

Preparation

1. Take a bowl,Put egg and whisk it.Add salt,chopped onion.
2. Mash the boiled potato and mix with the egg mix.
3. Take plate, grease it and put the egg & potato mix and put in the pressure cooker.
4. (You can make it on frying pan or in microwave)
5. After 3-4 min take out from pressure cooker(if you make on frying pan ,do not turn the omelette)
6. Cut the omelette into square size or as u wish.
7. Make a paste of onion,ginger,garlic,poppy seeds,coriander seeds,cumin seeds
8. now heat oil in a pan,add the paste, fry it. Add chopped tomato,turmeric,red chili pwd,salt.
9. Fry by adding water,add green peas.(Add water,according to your consistency of gravy) 
10. Let it for boiling and add omelette pieces.Add some coriander leaves.
11. Now your Egg Potato omelette Curry is ready.Serve with roti or rice

Egg Tadka

Ingredients

• Whole green mung dal/peas(1/2 cup) soaked over night or 4-5 hours
• Onion(1 large)
• Tomato(2 medium)
• Green chili(2-3)
• Cumin seeds(1 tsp)
• Termeric powder(1/2 tsp)
• Chili powder(1/2 tsp)
• Fenugreek leaves/kasuri methi(2tsp)
• Tadka masala(1tsp/optional)
• garam masala(1tsp)
• Egg (3-4)
• Salt to taste
• Oil as needed
• Water as needed

Preparation

1. Put green mung dal, salt ,water in a pressure cooker and boil till 2-3 whistles.
2. chop onion,tomato,green chili and keep aside.
3. Take a frying pan, add oil to it and keep heating.Add 3-4 eggs, salt and make scrambled(bhurgi/bhujia).
4. keep the scrambled egg in a plate.
5. Heat oil in a pan, add cumin seeds, chopped onion, tomato, green chili one by one.
6. Add salt, termeric powder, chili powder to it.
7. Now add the boiled mung dal, water and fenugreek leaves,garam masala, tadka masala to it.
8. Cook for 2-3 min then add the scrambled egg to it.
9. (If you are a vegetarian,then omit the scrambled egg and it will be veg tadka.)
10. Now your Egg Tadka is ready. Serve hot with Roti or butter Naan.