Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts

Thursday, July 14, 2011

Caramel Custard (Microwave)(Food Remake)

Tried and tasted by Nivedita
Hi All,
There are days where you crave for some particular sweet, that happens with me many times. And some days are unlucky as I don't get the ingredients to make what I want to eat. 3 days back I really really wanted to make a cheese cake and have it too. I browsed many blogs for an easy way to make cheese cake. But the problem was to get the ready cream cheese in my place :-(. I got the ideas to make cream cheese at home by my few FB friends. Thanks Ria Mary MathewSaritha Ap and Veena Aravind. But that needed a time to make. Planned to make the next day. While searching for the Cheese cake recipe, suddenly I saw this recipe and that was it, I wanted to make it then only.I always loved Caramel custard. We used to get the small long  ready made cups in UAE. And my daughter loved it that time. Thought of giving her surprise I entered the kitchen. 
But as my mom always says me" Even after you are born after full 9 months and 9 days also, why are you always in a hurry to make the things?" Thats what happened. Being little careless, I used wrong vessel to bake and my custard broke in the middle. 
But the taste was so good that I could not control to finish my portion in the night at 11 :-)

I always love to watch Vicky Ratnani's shows on TV and my favorite is "Do It Sweet".. 

I followed his recipe Caramel Custard and its awesome. Easy and quick.
for Caramel
Sugar - 1/2 cup
Cold water - 1/4 cup
For the custard
Sugar - 1/2 cup
Eggs -4
Milk - 2 Cups
Vanilla Essence - 1/2 tsp
Nutmeg powder - a pinch, grated

to make Caramel,
Keep the sugar in a M/W Safe bowl with water.(the vessel in which you are going to set the custard)
Boil it on HIGH for 1 1/2 to 2 minute(depends on the power of your M/W)
Open and stir so that the sugar dissolves fully.
Keep in the M/W back again and boil on HIGH for 3 to 5 minutes, keep on checking. Other wise the caramel will burn off. Wait till it become light golden color. 
Remove and keep it aside.
For Custard:
Beat the eggs and the sugar together. 
Add Vanilla and milk. mix well. 
Don't allow the bubbles to come up or while transferring discard the bubbles OR ELSE  you will not get the even surface)
Transfer this on the cool caramel bowl.
Keep in the M/W and cook for 10 to 12 minutes on HIGH(KEEP WATCHING)
Once done, remove, cool and unmould.
Refrigerate before serving.
Now my daughter is grown big, she won't like it anymore:-(, its ok, I liked it, now she has ordered me to make Chocolate custard without egg... 
I did not take the whole picture of my custard as because of my mistake, it broke in the middle. Want to see that photo, it looks very dirty( its like a brain kept open in a plate :-), I don't want to show the ugly part.) Sorry..
I want to send this to the event
which is a brain child of Pari and this time guest hosted by Harini

Keep Smiling,

Monday, May 16, 2011

A Quick Egg Cutlet

Tried and tasted by Nivedita
Hi All,
Being a mother of two growing kids and a person who never likes to waste the food,  I am always in search of reusing the leftover food. Here is another recipe from leftover boiled potato. Whenever I boil potato for something, I have a habit of boiling one or two extra potatoes. Potatoes always come in handy for any quick preparation. prepare a salad with it, turn it  into jeera aloo, pakodas, mix with some vegetable to make it gravy.. 
The other day, when I prepared aloo paratha, I had kept one big boiled potato in the fridge. And afternoon, I told my daughter to bring eggs from nearby shop to make egg kurma for the night. She brought the eggs with one  broken..
I did not wanted to waste it, I transferred it into a bowl and thought of making an omelet. Then I saw my potato in the fridge, thought of adding it to the omelet. I mashed the potato and added in to the egg and went on adding few more things and finally came out with this nice cutlets..... Roll down for the recipe ..

Boiled Potato - 1 big
Egg - 1
Green chilly - 1 finely chopped(less if for kids)
dry red chilly powder - 1/2 tsp
Salt to taste
Dhania powder - 1/4 tsp
Oil- 1tsp
Fresh coriander - 1/8 cup, finely chopped
Oats - 1 cup

Oil to shallow fry

Method :
  • Beat the egg. 
  • Add the mashed potatoes and add all other ingredients EXCEPT OATS and oil to fry.
  • Mix well, adjust the seasoning, 
  • Heat tawa, Till it becomes real hot,
  • Take a big spoon of ready mix, give a pressed,round shape, roll it into oats to cover the cutlets on all the sides.
  • Make all the cutlets ready and keep.
  • Spread the oil, keep 2 to 3 cutlets on tawa and fry on all the sides. Repeat with other cutlets.

  • Serve HOT with sauce.

Its perfect healthy snack for kids. But try to serve it hot as it it tastes like rubber once its cold.

Keep Smiling,

Sunday, January 30, 2011

Egg and Spinach Curry

Tried and tasted by Nivedita
Hi All,
As all of you know I am an eggatirian! I keep on trying new recipes with egg. This one is one of those trials which was mainly for my younger daughter who does not eat spinach at all. 
I will come directly to the recipe, (Its last day of the month for many events, but could not post most of the recipes as I got stuck with some other works)

Eggs - 4 boiled
For gravy:
Spinach - 1 bunch
Onion - 1 big, peeled and cubed
Tomato - 1 big, cleaned and chopped
Green Chilly - 1
Ginger - 1" piece, cleaned and chopped
Cinnamon - 1/4" piece
Cardamom - 1 small
Oil - 1 tbsp
Salt to taste
Red chilly powder - 1 tsp
  • Clean the spinach, wash and cut. Add all the ingredients except oil, salt and red chilly powder.
  • Boil together for 5 minutes.
  • Once cool, grind it into a fine paste.
  • Cut the boiled and peeled eggs into desired sizes or shape
  • Heat oil in a kadai.
  • Add the spinach puree. Cook it for a minute. Add salt and chilly powder. Mix well. 
  • Add a glass of water. Cook for a minute. Adjust the seasoning.
  • Add the eggs. Cover and cook for few minutes.
  • Egg and spinach curry is ready to serve with rice, chapati, dosa or bread.

Sending this to 
Akila's  event 

Keep Smiling,

Tuesday, August 10, 2010

Egg boats and Tomato boats

Tried and tasted by Nivedita
Hi All,
This is one of the  best starter in my menu for any party or for kids lunch, which suits kids and event the elders. But I have always seen that kids love to eat these cups. And it is a very good way to feed a kid who does not like to eat the yolk.
And if you do not eat egg, there is an option to substitute and make these wonderful boats with Tomatoes as starters.

Very easy and quick to make:

Ingredients :
For Egg boats :
Eggs - 4 (big), hard boiled
Onion - 1 big, finely chopped
Oil - 1 tbsp
Tomato - 1 big,  small cubes
Green chilly - 1 finely chopped 
Pepper powder - 1/2 tsp 
Fresh coriander leaves - handful, chopped finely
Salt to taste + salt to sprinkle on the eggs
Oregano powder - 1/4 tsp
Lime juice - 1 tsp
Mozeralla Cheese - 1/4 cup grated to garnish(optional)
(I did not add this time, as I did not get it any where near my place!! :-(   )

Peel the eggs. Cut in to half to make boat shapes. 
Remove the egg yolk and crush it into powder, keep it aside.

 Heat oil in a kadai.
Add the chopped onions. Fry till brown. Add Pepper powder or(green chilly, if adding), oregano and salt to taste. Mix well. Add crushed egg yolk. Cook for a minute by stirring.Remove from the heat.

Now add chopped tomato, Fresh coriander leaves and lime juice. Adjust the seasoning. 
Keep this mix ready.

Before serving,
Arrange the eggs on a serving plate. 
Sprinkle the salt very carefully and not more.
Fill the cups with the ready mix. 
Top it with grated cheese.(optional)
Serve as a starter.

 For Tomato boats:
Big tomatoes - 4
Mozzarella cheese - 1/4 cup, grated(optional,but tastes good)
Onion - 1 big, finely chopped
Oil - 1 tbsp
Boiled potato - 1 big,  crushed
Green chilly - 1 finely chopped 
Pepper powder - 1/2 tsp 
Fresh coriander leaves - handful, chopped finely
Salt to taste + salt to sprinkle on the tomato base
Oregano powder - 1/4 tsp
Lime juice - 1 tsp

Clean the tomatoes. Cut in to half (into boat shapes). De seed the tomatoes. Keep the tomato cups or boats ready.

Heat oil in a kadai.
Add the chopped onions. Fry till brown. Add Pepper powder or(green chilly, if adding), oregano and salt to taste. Mix well. Add crushed potato. Cook for a minute by stirring.Remove from the heat.

Now add chopped tomato, Fresh coriander leaves and lime juice. Adjust the seasoning. 
Keep this mix ready.

Before serving,
Arrange the tomato cups or boats on a serving plate. 
Sprinkle the salt very carefully by taking care not to put  more.
Fill the cups with the ready mix.
Top with cheese 
Serve as a starter.

I am sure you have to run to the kitchen to make some more for the next round!
These boats are rowing to two events,

Umm's (of Taste of Pearl City)'s 


Keep Smiling,

Monday, June 14, 2010

Egg Kurma

Tried and tasted by Nivedita
Hi All,
This one is a very easy and quick gravy which goes well with rice, chapati, any kind of bread or Indian bread.
I learnt this one from my aunt when I was in 9th standard. Whenever I made this, somehow I forgot to click the photo, so it is delayed in posting.
Last night I made it and was perfect for my cold!!

Eggs - 4
Oil - 1 tbsp
Onion - 1 small, peeled and sliced 
Salt to taste
Red Chilly powder - 1 tbsp 
Coriander powder - 1 tsp
Turmeric powder - a pinch
Lime juice - 1 tsp
Fresh Coriander - to garnish
For Masala
Oil - 1 tsp
Onion - big, chopped
Garlic - 3 to 4 cloves
Ginger - 1/2 "
Fresh coconut - 2 tbsp
Clove -2
Cardamom - 1
Cinnamon - 1/2"
Tamarind - 1 tsp 
Tomato - 1 big
Roast all the ingredients and grind into fine paste.

Heat oil in a shallow and wide kadai. When hot, add sliced onion and fry it till brown. Now add ready paste. Fry for a minute. Now add Salt, Red chilly powder, Coriander powder and  Turmeric powder. Fry till you get nice aroma. Add 2 cups of water and bring it to boil.
Take first egg and break carefully into a bowl taking care keeping the egg yolk intact. Slowly transfer it into the boiling gravy. Repeat with other three eggs. You can break the egg directly into the vessel but only because if the egg is spoiled, you have to throw the ready gravy into the dustbin.
The eggs should be covered. If you feel the water is less, add some more water.Do not try to mix it with spoon. Otherwise the eggs will break into pieces. Cover and cook it for two minutes. Remove the lid and turn the eggs. Adjust the seasoning. Again cover it and cook for few more minutes.
Add lime juice. Mix it carefully. Garnish with Fresh coriander. 
Serves for two!! If you share it!!

Keep Smiling,

Thursday, March 18, 2010

Egg roast (Food Remake)

Tried and tasted by Nivedita
Hi All,
(It is so easy to prepare food, when some one is guiding you!! That's why I enjoy very much when ever I follow other blog and cook any dish. And I post it in 'Food Remake' label, as, it is very common in Indian film industry to remake the movies from one language to the other. So even my food here is the remake one!!!) 
This time it is from  Raaga who owns the blog The Singing Chef. She has a huge collection of tasty and unique recipes. I enjoyed reading all her posts. And soon will be trying her most of the recipes. She has a collection of recipes (almost 70) in which there is no onion and garlic!!! 
Divya of Dil Se.. has got the right choice for her event.

As a first step, I have followed Raaga's  Egg roast. It is very easy and quick to make but tastes great. The cumin flavor wins everyone's tongue(!!!) 
Click Egg Roast for the recipe. 
I followed exactly the steps as she has given. 
Sending this to Divya's event  Tried and Tasted - March 2010 Edition, event started by Zlamushka...

(I want to thank Ksenia (Tales of a Spoon) of  who has designed the logo for this event.)

Keep Smiling,

Saturday, March 13, 2010

Paratha and Egg Curry

Tried and tasted by Nivedita
Hi All,
My daughter's favorite food on weekend. When we were in UAE, we never missed to have Kerala parrotha with chicken curry from Malabar restaurant on weekends. It was a must food for all of us. But here I have replaced it with home made paratha and egg curry. My mother prepares very tasty and soft parathas. One can not beat the taste of original Kerala  Paratha, but adjustment is the life!!! :-). I still need to learn how to make the original Kerala or Malabar parathas.

To make parathas,
All purpose flour - 1 cup
Salt - 1/2 tsp
Ghee - 2 tbsp
Water to make dough
Transfer the flour, salt and ghee into a plate or bowl. Go on adding little water to make very soft dough and keep it covered with moist cloth for an hour.
For Paratha filling,
Ghee or oil - 1 tsp for each paratha
Sesame seeds powdered - 1/2 tsp for each paratha
All purpose flour to dust the parathas.
Sesame seeds and fresh coriander to garnish the parathas.
(I wanted to take step by step photos to make  parathas. But, my friend had taken the camera. I am finding it difficult to describe it in words. Hope you will understand. When ever I prepare this again, I will make it sure to take pics and put it here.)
Divide the dough in to medium size balls. Take one ball, roll it to puri size. Spread the ghee or oil. Fold it round like a cylinder(sorry, I am not getting proper words) and then again like a ball. Roll it to puri again. Repeat the same step again.  Now spread the sesame  powder and roll it again. This is the final rolling. Now roll it in to a chapati size and roast it both the sides with little oil. Garnish with Sesame seeds and fresh coriander.
Parathas are ready to serve. Parathas tastes great only if you have them hot!

For Egg curry,
Eggs - 4 hard boiled
For masala
Onion - 1 big
Tomato - 1 big
Fresh or dry coconut - 2 tbsp
Ginger and garlic paste - 1 tsp
Fresh coriander - handful
Red chilly powder - 1 tbsp
Cardamom - 1
Cloves - 2
Cinammon - 1/2"
Star aniseed - 1 petal
Salt to taste
Poppy seeds - 1 tbsp
Tamarind - 1 tsp
 Put all the above ingredients to a blender and make into fine paste. Keep it aside.
To make curry
Oil - 2 tbsp
Onion - small, long thin slices
Turmeric powder - 1/8 tsp
water to make curry.
Heat oil in a vessel. Add onion and fry till brown.Add turmeric powder. Add ground paste and fry till the raw smell of onion vanishes. It may take 15 to 20 minutes. Keep on stirring or it will get burnt. Once the masala starts leaving the oil, add one cup water and check the consistency. Adjust the water quantity. Allow it to boil. Adjust the seasoning and add boiled eggs. Cook for few more minutes. Garnish with fresh coriander and serve with parathas.
Sending this to Srilekha's     EFM - Parathas and Gravies / Curries Series!     event.

Keep Smiling,

Saturday, December 5, 2009

Egg bhurji with green leafy veg.

Tried and tasted by Nivedita
Hi All,
It is always very difficult to feed green leafy vegetables to kids. They just puke it out, if we stir fry and give them. Till now, I thought to add the leaves in dal and feed the kids,  is the only way. But my aunty (Mom's cousin) gave me a tip. A very healthy and easy way to give green leafy veg. to your kids. 
Every one know the benefit of intake of green leafy vegetables and egg in everyday food.
So I am good girl, if I do not explain the benefits in detail!! (Just because, it is my last minute entry, I do not have much time!! Sorry!)

Just add any leafy veg. into Egg bhurji and the purpose is served.
Jumping to the recipe,
Green leafy veg - 1 bunch, cleaned, washed and chopped finely
(Methi or palak or Rajgiri or any leafy vegetables which cooks faster)
Eggs - 2, beat and keep ready in a bowl
Onion - 1 big chopped
Garlic - 2 flakes(optional)
Green chilly - 1 chopped
(skip green chilly and add 1 tsp red chilly powder, if you are giving to younger kid)
salt to taste
Jeera - 1/2 tsp
Dhania powder - 1 tsp
Haldi - 1/4 tsp
Tomato - 1 small (only if you are using Palak)
Lime juice - 1 tsp for other leafy veg.
Oil - 1 tbsp

Heat oil in a kadai, add jeera, onion and green chilly. Fry for some time. Add tomato if you are using palak. Cook it till tomato starts leaving the sides. Add salt, dhania powder and haldi.(and red chilly powder if not using green chilly). Mix it properly. Add beaten eggs. Mix it properly and cook till egg is 3/4 cooked(3 to 4 min). Now add chopped green leaves. Mix it and cook it. Keep on stirring, or else it will get burnt. Once the green leaves is cooked and the raw smell is gone, add lime juice. Take it from the heat. Mix properly. The bhurji is ready to eat with chapati or rice!!

I want to send this healthy dish to RV's Food for 7 Stages of Life - Kids Special Event Announcement 
and it is essential to give credits to Sudeshna of
 Sudeshna’s Cook like a bong( page.

Keep smiling,

Saturday, September 12, 2009

Nutty Egg Omelet

Tried and tasted by Nivedita
Hi all,

As I told before, I am an eggatarian. I love to experiment with eggs and come out with new recipes. This one is
an accidental recipe, which is unique (I feel).
Last week, when we came from shopping in the night, we were tired and hungry. My hubby was hurrying to give him something fast. I had only chapattis. I opened the fridge to check, I had left with very little onion and tomato masala which I made for the morning breakfast with dosa. It was little to serve with chapattis. So what I did was, I beat two eggs and mixed with the masala and few other ingredients (written down). I was happy and surprised with the taste. Check it out. I am sure you will love it. Why it is Nutty omelet is I added crushed peanut and almonds in onion and tomato masala. When my husband started eating, he liked the nutty and crunchy taste. Don’t ask me, I did not get to eat only. Next time I had it full!
Here is the recipe,
For onion and tomato masala
Onion – 1 big (Chopped lengthwise)
Tomato – 1big (Chopped finely)
Curry leaves – 4 to
Chilly powder – 1 tbsp
Crushed peanut and almonds – ¼ cup (should be bigger in size or crush it to half)
(If you like add cashew nuts also)
Mustard seeds – ½ tsp
Jeera – ½ tsp
Salt to taste
Haldi -1/2 tsp
Oil - 1 tbsp
Hing – a pinch
Sugar – 1 tsp
Fresh coriander – 1 tbsp
Add mustard seeds and jeera in hot oil. Now add curry leaves, hing and onions with crushed nuts. Cook till brown, add tomato. Let it cook till oil separates. Add Chilly powder, salt, sugar and haldi. Add little water and boil it for five minutes. Mix with chopped fresh coriander.
Tomato and Onion masala is ready.
(There is separate
post for this recipe too!)
Now for the omelet,
Capsicum - half (chopped finely)
Salt as per taste (there is salt already in masala)
Eggs – 3
Oil – 2 tbsp (olive oil, optional)
Beat the eggs and add in to the masala. Add chopped capsicum and salt. Beat again.
Take thick bottomed pan. Add oil. (I always make omelet with olive oil). When it is hot, spread the beaten egg slowly. Cover it and cook for one minute. Open the lid and very slowly turn the omelet. Cover again and cook it till the omelet is cooked fully.
Serves two. You can eat just like that! When you get crunchy and nutty taste please remember me!!!
One more thing I always do with tomato and onion masala is, I boil 2 EGGS, cut in to pieces. Mix well and serve with chapattis to my daughter. She loves to eat, if I roll the same into chapati and give.
So there are 2 recipes for eggs here.
I am sending this recipe to Sudeshna's Announcing: Event for Eggs.

This omelet is going to participate in Divya's (Dil Se..)

Keep smiling,

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog