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.

Kaleji masala hyderabadi style | Liver Masala

Kaleji masala is quite a popular dish in dhabas and restaurants especially to have with drinks. A mixture of spices and liver together combined and nicely coated to make a nice dry dish.
Liver especially the Goat’s liver is considered to be a good source of Vitamin A and a good remedy for night blindness but for those with cholesterol should reduce liver consumption as its high in cholesterol. As liver is bitter in flavor soak the liver pieces in milk for 30 mins to remove the bitterness.

While cooking the liver you need to be careful that it should not be over cooked  or else it turns hard
Slow cooking and Sauteing / bhunofying gives the dishes a real good taste which is missing in the pressure cooked food. The liver gets cooked in its own juices and the ingredients are added one by one while sauteing. 

I have even posted maharashtrian style  kaleji fry recipe which you can check out here

Ingredients

Goat kaleji / liver 400 gms 
1 tbsp ginger garlic paste
1  tbsp lime juice
Onion 2 sliced finely 
Tomato 1 small 
Yogurt 4-5 tbsps 
Green chillies 2-3 (you can add more if you like ) 
Ginger  1 tbsp grated 
Garlic 1 tbsp crushed 
Black pepper corns 1 tsp 
Bay leaves  1-2 
Cinnamon stick  1 piece 
Black cardamom  1 
Cloves  4-5
Coriander leaves  handful 
Mint leaves  few 
Turmeric powder 1/2 tsp 
Coriander powder  1 tsp
Red chilli powder  1/4 tsp (or more ) 
hyderabadi Garam masala powder 1 tsp 
Kasoori methi 1 tsp 
Desi ghee  1/4 cup (you can use oil if you like )
Salt to taste 

Garnishing. 
Coriander leaves ,Slit green chillies and ginger juliennes ...



Method: 
1. Wash the liver and cut into cubes. Marinate it with ginger garlic paste and lemon juice
2. In a pan heat the ghee and add the whole spices mentioned - pepper corns, cloves, black cardamom, cinnamon stick and bay leaves. 
3. after 3 minutes when spices arre fragrant ,add the sliced onions, and saute until light brown. 
4. Add the ginger, garlic and green chillies and reduce the flame.
5. Now add the liver cubes and keep frying on a low flame without covering the pan. 
6. Add the spice powders except garam masala, which you will add at the end. 
7.  Now add the tomato pieces and continue cooking and stirring on low flame until you see the tomatoes are well blended.
8. Now add the whisked yogurt and mint leaves and coriander leaves. Mix well and cook until the yogurt is absorbed and the ghee / oil starts separating. 9. Now is the time to add the salt, kasoori methi  and garam masala powder. Stir well and let it cook for a minute.   liver is ready to be served.
9.Garnish with coriander leaves ,ginger juliennes and slit green chillies. -

Punjabi style chicken curry

Todays post is rich chicken curry recipe that as its name suggests comes from the lively state of Punjab.
 This Punjabi chicken curry is succulent and hot and can be a perfect lunch treat.



recipe source : freeindianrecipes

Ingredients:

Chicken 250 gm
1 large Onion chopped
3 small Tomatoes, puréed
¼ cup Curd
1 to 2 tsp Ginger garlic paste
1 tsp Chili powder
1 tsp Coriander powder
A pinch Turmeric
Salt to taste
1 tbsp Oil
4-5 sprigs fresh coriander, finely chopped

Whole masala:

2 Bay leaves
2 Cardamoms
3 Cloves
1 inch Cinnamon
Ground masala:

Dry roast the following ingredients and grind to a fine powder.
2 green Cardamoms
1 small black cardamom
2 Cloves
1 inch Cinnamon
½ tsp Peppercorn
½ tsp Cumin seeds


Method
1.Clean and wash the chicken. Heat oil and fry chopped onion along with ginger garlic paste for a little while.

2 Remove and grind to a fine paste. Cook the paste along with the whole masala till golden brown. 

3.Add turmeric powder, chili powder, coriander powder, and salt to taste. Fry for a little while.

4. Now add tomato purée and cook till the oil comes out.


5.Now add the chicken pieces and cook on medium flame for 5 minutes.Then cook on slow flame for another 5 to 10 minutes. 

6.next add curd and grind garam  masala. Slowly fold in the chicken pieces.Cook till the chicken is done

7.Garnish with chopped coriander. Serve it with rice or nan (tradition Indian bread).

8.Punjabi Chicken Curry is ready to serve.

Methi Chole recipe |how to make punjabi style methi chole

Chole bhature .....wah aiktach tondala pani sutla na....Todays recipe is methi chole

Chole get a new identity when cooked with fresh fenugreek leaves.(methi)
It is a good way of including greens in your diet

Chole is my all time favourite .if you too like here are few kabuli chana recipes for you.

chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole

Todays chole recipe doesnt need separate chole masala powder as we will be grinding spices along with tomatoes ,ginger garlic & chillies while making paste 




its an easy and quick chana recipe especially when you are short of chana masala and short of time too - you should surely try. 


Ingredients
1.5 cup  white chickpeas - kabuli chana
2 tea bags
1.5 cup methi leaves cleaned & washed thoroughly
2 green chillies, chopped vertically into 4 pieces 
2 tbsp oil 
salt as needed
1 tsp sugar
1/4 tsp amchur powder
1 onion paste
2 tbsp yoghurt
water

To grind into paste
6 dry chillies -( 3 guntur red chillies + 3 kashmiri red chillies )
5 tomatoes 
1 inch ginger ( half for the chana masala paste and half to be juliened) 
6-7 garlic cloves 
2 tbsp coriander seeds 
1 black cardamom
1 inch cinamom
5 black pepper
2 cloves - laung
1 bay leaf
garnish 
coriander leaves 
 ginger julienne


Method:
1.wash the chickpeas thoroughly in water and then soak them overnight or for 8-9 hours. boil the chickpeas with some salt & tea bag in a pressure cooker or a covered pan with enough water. in a pressure cooker it can take about 15-20 mins and in a pan about an hour or more. drain and keep aside.




 2.dry roast all ingredients under " to grind into paste" except tomatoes * and ginger garlic.cool spices



 3.in a mixer, add  cooled spices and grind it with tomatoes * and ginger garlic to a fine paste



 4. heat oil in a pan  ,fry onion paste till it browns ,add green chillies fry for a minute .Then add the ground paste in step 3 ,methi leaves,yoghurt and fry the masala paste for 7-8 minutes in oil till the raw smell of the  ginger and garlic disappears.



5. after 3-4 minutes add the boiled chana. .mix the chana with the rest of the masala. add little water,salt,sugar ,amchur powder to adjust the gravy consistency as per your liking




6. simmer chana masala  for 12-15  minutes on a low flame. keep on stirring in between.switch off gas 

7 garnish with chopped coriander leaves. 

8  serve the punjabi chana with  bhatura or onion kulcha or plain kulcha along with slices of onion, lemon wedges.

Chicken korma| Hyderabadi mughlai murgh spicy korma recipe

I had tasted chicken korma when I used to stay in Hyderabad .Last week prepared this delicious Mughlai chicken korma which was awesome.I refered chef shaheens recipe

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond/cashewnut sauce and spices and garnished with roasted almonds.




Chicken korma is a gravy prepared with onion, ginger & garlic, kashewnuts & hot spices makes it delicious. It can be eaten with chapati or tandoori roti. Try this mughlai dish.



Earlier I had tried Hyderabadi White chicken korma which was equally delicious.




Ingredients for chicken korma

Chicken - 250 grams(i have used boneless)
Onion - 2 medium fine paste.
Ginger & garlic paste -5 tea sp.
Red chilli powder- 3 tea sp.
Coriander powder- tsp.
Turmeric powder-1/4 tsp.
Hyderabadi garam masala  -2 tea sp.
Salt to taste.
Curd-1 cup sour.
Oil - 1/4 Cup as required
Coconut powder-1 tea sp.
Cashew nut/almonds 8-10.
Popy seeds(khaskhas).............1 tsp.
Orange food colour- pinch (optional)
Coriander to garnish.

whole garam masala
Bay leaf 1
cinnamon 1 inch
Mace 3-4 stands
Green cardamom 2
Cloves 5
Black pepper 5 
large cardamom 1



Method-

1) Wash chicken thoroughly ,drain water ,now add curd, colour add little bit of salt, ginger & garlic paste keep for 2-3 hours.



2) Make a fine paste of cashewnut coconut and khaskhas after soaking.



3) Put oil 2-3 tea sp heat it add bay leaf, cinnamon, cardamom, cloves, green cardamom & black pepper fry it add 1 tsp of red chilli powder also.

4. Fry marinated chicken into this oil. Let it cook in its juices and curd till it becomes dry.

5) Put 2 large spoon of oil heat it fry onion paste till light pink or golden. It will take 3-4 min.

6) Now add turmeric powder coriander powder and fry well add remaining  red chilli powder add salt add water and now add rest of the curd.



7) Now add chicken pieces to it and mix it with masala, now put the cashewnut paste and add water to your requirement.add garam masala 



8) Serve with naan or tandoori.




Tips :

1.Can use kashmiri chilli powder instead of food colour