Egg frankie recipe|Egg chapati roll|Egg veggie wrap

Again a much awaited recipe in my kitchen is the Egg chapati Roll or Egg chapati wrap. 

I had tasted this once in lokhandwala andheri where it was similar to frankie...and the chapati was made from maida ie all purpose flour ,but I opted for the healthy version making the chapati from our normal wheat flour

recipe source is Mrs vah re vah chef....i followed her method just made some minor changes to the original recipe.

This can be eaten as a breakfast / lunch/dinner .It is a whole meal in itself as it has egg chapati & veegies plus paneer in it..

Now lets move to the recipe

Ingredients
Wheat Flour	2	Cup
Salt	1	Pinch
Oil	5	Tablespoons
Eggs	2	Numbers
Butter	3	Tablespoons
Green bell pepper	1/2	Cup
carrot	1/2	Cup
Pepper powder	1/2	Teaspoons
Coriander powder	1/2	Teaspoons
Paneer (Grated)	1	Cup

Coriander leaves - 2 tbsp

Soya sauce - 1 tsp

Tomato ketchup as needed

Method: 1.Take bowl of wheat flour, salt, and mix it with water to make a tight dough. Then add little oil and mix it again. Keep it aside for resting. 2.Take two eggs in a bowl and just beet it. Take some butter in a hot pan and add green bell pepper, carrot, crushed pepper powder, soya sauce,coriander powder and saute it for some time. Now add grated paneer, fresh coriander leaves finely chopped and salt. Mix it properly and transfer it in a plate. Remember this stuffing should be dry and yet the vegies should be crunchy ,dont cook them too much 3.Take the dough and roll it on to make big chapati. Transfer it on a hot pan to cook. Cook both the sides (just 1-2 minutes) but just slightly. Apply little oil on both the sides and take it in a plate. 4.Heat some butter on a pan, also add some oil. Pour the egg mixture on it and just spread it. Slow up the flame .On this keep the half cooked roti or chapati. Press with your hands so chapati sticks to egg .once the egg has got cooked,Turn chapati on other side . 5.Now you will have omlete on top & chapati at bottom,apply some tomato sauce to omlette spread veggie filling which we had prepared in step 2.Now fold the chapati to make a roll 6.wrap it in the silver foil which is optional. In case you dont have silver foil just roll it and top it with cheese or tomato ketchup or mayo ..Serve it with sauce during breakfast.

Tips :

1.Can add cheese to above veggie stuffing

Goan Egg drop curry recipe | how to make Goan Style Egg Drop Curry

Being egg lover ,I keep on hunting various egg recipes . This egg drop curry is yet another simple goan recipe and every egg lovers delight

Earlier i have blogged about goan style boiled egg curry

If you like eggs as much as I do, your going to love this one. Ready in a jiffy and isn’t too heavy on the tummy.

Recipe source :

goanfoodrecipes

Ingredients:

EGG CURRY MASALA

6 Red Kashmiri Chilies

2 Tea Spoons Coriander seeds

1 Tea Spoon Cumin seeds

½ Tea Spoon Turmeric Powder

4 Tablespoons Grated Coconut ,1 Small Ball of Tamarind

2 Flakes Garlic

Other Ingredients:

1 Onion

1 Tomato (Optional Skinned)

2 Flakes Garlic

½ Cup Thick Coconut Milk

4 Eggs

2 slit green chilies

coriander for garnishing

Method:

1.Grind the EGG CURRY MASALA ingredients mentioned above with a little water.

2.heat oil in a kadhai. Add the chopped onion and garlic to the casserole and saute. If your using a tomato add it now. Stir occasionally till the onions are golden brown.

3. Once the onions are golden brown add the masala. Add a pinch of salt for taste Stir fry for a little while Add a cup of water, pour it into the mixer to get all that masala out.

4.Now it time to drop the eggs in, break the egg shell and pour the contents into the dish, not to high, you don’ want the yolk to break A successful egg drop looks like the picture below Drop in all your eggs.use a spoon to pour some hot curry over it to get the top of the egg to cook.

5.Add the coconut milk,salt Keep flicking the hot curry over the eggs dropped in the curry. Once the eggs are nearly cooked, you can add some sliced green chilli and coriander for garnishing and presentation.

6.delicious egg curry is ready to serve with some steaming hot rice.

Chettinad Egg Curry | Chettinadu style Muttai Masala

I love eggs in any form .I keep on searching for various egg recipes, so you will find a lot of them on my blog.

New addition to the egg recipe was Chettinad style egg curry.Today's recipe is a finger licking and spicy egg curry with flavorful spices..

 If you are a spicy lover then, it is a very good recipe to try.This recipe is quite different from the normal curry, because it has a intense spicy flavour

from the freshly ground masala.

Ingredients:
Eggs - 4
Oil - 2 tblspn
Mustard Seeds  - 1 tsp
Turmeric powder - 1 tsp 
Onions - 2 large sliced thinly
Tomato Puree - 1/2 cup ( 2 medium size pureed)
Green chilli - 1 slit
Ginger Garlic Paste - 2 tblspn 
Salt to taste

For Roasting and Grinding:
Oil - 1 tsp
Coriander Seeds - 2 tblspn
Whole Pepper - 1 tsp
Dry Red Chilli - 4
Cumin Seeds / Jeerakam - 1 tsp
Fennel Seeds / Sombu / Saunf - 1 tsp
Cloves - 5 no.
Cinnamon - 1 inch piece
Poppy seeds - 1 teaspoon
Grated coconut - 1/4 cup

garnish - coriander leaves

Method:

 1. Hard boil egg for 7-10 minutes. Cool remove peel & make slits on them.In another pan, heat a teaspoon of oil. Add eggs followed by salt and red chilli powder.Roll the eggs well so that the red chilli powder coats the eggs nicely. Fry for a minute.



2.Meanwhile, roast all the ingredients given under "For Roasting and Grinding" except poppy seeds and coconut. Roast well till you smell nice aroma out of it. Towards the end of roasting, add poppy seeds and coconut. Continue roasting for few seconds and turn the flame off. Allow it to cool to room temperature. Make a smooth paste of it by adding 1/4 cup or enough water.



3.Now heat some more oil in a kadai. Add in mustard seeds, turmeric powder and curry leaves.
Now add in the onions and green chilli along with some salt. Saute this for 2 mins till they are translucent. Cover the pan with a lid and cook for 5 more mins, so the onions turns soft and cooked.

4.Now add in the masala paste along with ginger garlic paste and saute this till the oil separates on top.Now add in the tomato puree and cook them for 5 more mins till they are cooked.

5.Now pour some water and add in the eggs. Cover the kadai and let them cook for 10 mins till the oil floats on top.garnish with coriander leaves
6.Serve with rice or chapati or bread

Tips:

1) If you do not like spicy gravy, reduce the red chilli quantity and prepare the gravy.
2) Instead of onion, add shallots for additional taste.Addition of curry leaves gives a very nice aroma so try to add atleast a sprig .

3) It is slightly thick gravy with eggs. Adjust water quantity based on the consistency you need.

Egg Mayo Garlic Sandwich

Todays recipe is a simple sandwich packed with protein as it contains eggs.I have used brown bread & eggless garlic flavoured mayoinaiise for same .You can even make it using normal white bread.

Also I have used marathi garlic flavoured coconut wada pav chutney to give a zing to this sandwich

Very easy recipe which cane be made by your kids too

Ingredients :

brown bread – 6-8 slices

boiled egg – 3 (cut into round slices)

Eggless garlic mayoinaise – as needed

garlic chutney – one bowl

pepper powder – 1tbsp

salt – As needed

Method :

1. Apply mayoinnase to a pair of bread slices. Sprinkle some garlic chutney on both slices.

2.Now place egg slices four pieces in a square as shown below . Sprinkle some salt & pepper powder.you can place another layer of egg slices & sprinkle it with pepper powder & salt.

3.Lastly place the second bread slice on top of egg slices,presss slightly with your palms

4.Cut it into triangles or any other shape you desire. You can top it with mayoinaise , tomato sauce or garlic chutney before serving

Bharleli Andi |Stuffed eggs recipe |Bharwa ande

I normally keep on searching for new recipes and one of my search landed me on a video of stuffed eggs by Archanas kitchen.



Without delay I tried the dish & result was awesome.

What I liked about the recipe is the simplicity .Using just 5  to 6 basic ingredients in your kitchen you can cook a new & tasty & easy dish made from eggs.

Without delay lets move to the recipe

If you are an egg lover you can check more egg recipes here 

Ingredients:

3 Boiled & deshelled eggs

2 onions medium

3 tomatoes medium

5-6 big garlic cloves smashed

1 green chilli sliced

2 tbsp lal tikhat /red chilli powder

1/4 tsp haldi

1/2 tsp garam masala

pinch hing 

2-3 tbsp oil

salt to taste

1 tbsp lemon juice (optional)

coriander leaves to garnish

Method:

1.cut the boiled eggs very carefully in a + sign ,the way we do it for stuffed brinjals.keep aside

2.Heat oil in a fry pan & add hing.Add garlic & saute it for a minute .Now add green chill fry for few seconds .

3.Next add chopped onion &  tomato & keep on stirring .Let it cook till they turn soft .if you feel masala is dry sprinkle very little water .Now add salt,red chilli powder,garam masala & haldi & mix well cook covered for another 2 minutes.

4. Add half of chopped coriander .Our stuffing is ready.




5 Now stuff masala gently in eggs .you have to do with very light hand or eggs will break.



6.Next place stuffed eggs in the masala prepared in step 3& 4 .Fold masala gently over stuffed eggs .sprinkle litte water in the masala.Cover with a lid & let it cook closed for about 2-3 minutes .Switch off the gas.

7. Squeeze lemon juice & garnish with coriander leaves & serve with Chapati & rice.

Egg biryani in pressure cooker

Last wednesday was tired ,and not in a mood to cook entire food ,but still had desire to eat something delicious when I came across this EASY EGG BIRYANI on swasthis site

It was an instant hit in my house & my husband too commented that biryani is very delicious.I am a person who normally makes dum biryanis but being short of time I tried this and I must say that end result was delicious.I give ten out of 10 stars for this recipe

I had used home made hyderabadi garam masala but you can use store brought too.

But i will suggest to try it with freshly ground homemade masala as first its hygienic and secondly its economical & any dish made with fresh grinded masala is always tasty.

This biryani is made in pressure cooker or you can even try it on stove top.I have followed the original recipe as it is and used green capsicum and potatoes to fill up the veggie quota


Ingredients

1 cup of basmathi rice or lOng grain rice
2 cups water
1.5 tsp. Ginger garlic paste
½ cubed capsicums 
1 large potato cut into wedges (optional)
1 large onion thinly sliced
2 green chilies slit or minced
3 to 4 boiled eggs (prick with a fork randomly)
1 medium tomato chopped
1/4 tsp. ground turmeric
1/2 tsp. red chili powder
1 tsp cumin coriander powder
1 to 1 ½ tsp. Biryani masala powder (adjust)
Handful of mint and coriander leaves chopped
Salt to taste
half cup fresh yogurt / curd 
2 ½ cups water
2 tbsp (oil+ ghee)

Khada masala for seasoning

1 star anise
1 bay leaf
½ tsp. shahi jeera / black cumin
4 green cardamoms
4 to 5 cloves
1 inch cinnamon stick
1 strand of mace


Method

1.Soak rice for atleast 20 to 30 mins. Drain water and set the rice aside 

2.Boil eggs and deshell them  and prick randomly with a fork and Set aside.

3.Heat a pressure pan or a kadhai with oil add capsicums if using and fry on high for 2 to 3 mins till crisp.



4.Add the dry spices and allow them to splutter.next add sliced onions and fry till golden brown.Add ginger garlic paste and fry till the raw smell goes off.



5.Add tomatoes, mint leaves, red chili powder, cumin coriander powder ,turmeric, salt and yogurt. Cook until the tomatoes turn mushy.Add eggs, potatoes (if using) and biryani masala powder and fry till the mixture thickens.now add rice & mix well .Pour water and add salt as needed. Bring it to a boil



6.Cook rice in  till very little water is left. Lower the flame, cover and cook till the rice is done.

7. If using pressure cooker, after boil in water close the lid and pressure cook it for 1 whistle . after 1 whistle remove from flame ,release extra pressure from cooker .open cooker lid & fluff rice with fork & allow it to cool.do not keep cooker lid closed or your biryani will become soft & mushy

8.Serve hot with tomato onion raita & salad