Tuesday, April 24, 2007
Bamboo stuffed omlette
| Ingredients: Eggs 5 Onion grated 1 Garlic grated 1 Bamboo shoot 1 Black pepper 1/2 tsp. Soya sauce 2 tbsp. Butter 40 grams Salt to taste Method: 1. Grate the bamboo shoots. Mix with grated onion, garlic, salt, black pepper and soya sauce. 2. Melt butter in the frying pan. Saute the mixture for 10 minutes in frying pan. 3. Now make the omlette with the eggs and stuff the sauted mixture in between the omlette and fold it longitudinally . Serve hot with chilli sauce or tomato ketchup. --------- |
Egg fried Rice
| Ingredients: Rice 2 cups Onion 1 medium Green chillies 4 Eggs 3 Ginger Garlic paste 1 tbsp Mint leaves 1/2 bunch Bay leaves 3 Garam Masala Powder 1 tbsp Vegetable Oil 3 tbsp Salt according to taste Coriander Leaves for garnishing Method: 1. Fry rice in a pan for 3 minutes. Let it cool down. 2. Wash the rice and drain it 3. Add 3 cups of water and cook it. 4. Cut the onions in long slices. Split the green chilies and cut in half. 5. Boil the eggs in water until cooked well. 6. Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil. 7. Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well. 8. Cut the cooked eggs into long slices. Add the egg pieces and stir well. 9. After 4 minutes add the garam masala and stir for mixing properly. 10. Leave it on heat on 2 minutes and add the mint leaves before turning off the heat. 11. Now add the cooked rice and gently mix, so that that rice does not break. Decorate with Corriander leaves and serve with any raitha. |
Egg Biryani
| Ingredients: Basmati Rice 2 cups Water 3-1/2 cups Eggs 6 Onion (thin-sliced) 1 Ginger Paste 1 tsp. Garlic Paste 1 tsp. Green Chilli (thin-sliced) 2 Cloves 2-3 Black Pepper 6-7 Bay Leaves 2 Brown Cardamom 1 Green Cardamom 2 Red chilli powder 1 tsp. Coriander Powder 1 tsp. Garam Masala Powder 1 tsp. Cinnamon Sticks (thin) 3-4 (1/2 inch each) Cumin seeds 1 tsp. Vegetable Oil 4 tbsp. Salt to taste Chopped Coriander Leaves Method: 1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat 2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown. 3. Add red chilli powder, coriander powder, garam masala and salt. Mix well. 4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked. 5. Meanwhile keep three eggs for boiling. 6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again. 7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown. 8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate. 9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains. 10. Put the rice in the centre of the dish plate. Garnish with coriander leaves and serve hot. ----------- |