Category Archives: Egg Delights

Egg Chili Fried Rice


Boiled rice (85%) – 2 cups
Egg – 2
Chopped garlic – 1 tsp
Red chili flakes – 2 tbsp
Soya sauce – 2 tbsp
Vinegar – 1 tsp
Refined oil – 2-4 tbsp
Heat oil in a wok add garlic saute for a minute add two eggs and make it scramble.
After eggs cooked properly add boiled rice , cili flakes,salt,sugar,vinegar,soya sauce mix it well.
Cook it on high flame for about 10 minutes and stir continuously.
After it mixed nicely cook it for more 5-10 minutes.
Serve hot with any chinese gravy dish.

Egg Roll (Kolkata style)


Egg – 2
Maida (All purpose flour) – 2cup
Cucumber – 1 (finely cut in lengthwise)
Onion – 1 (finely cut in lengthwise)
Green chilies – 1tbsp
Tomato sauce
Chicken masala – 1 tbsp
Refined oil

Take a bowl add flour,1/2 tsp-salt,refined oil-4tbsp, and knead it well.Keep aside.
Now take some of the kneaded flour and roll it out and fry untill one side is golden brown then keep aside.Crack an egg in a bowl add a pinch of salt in it and beat it well.
Heat 2 tbsp of oil and pour the egg in a pan,now place the paratha over the egg and cook it for 5 remove it from a pan.
Place it over the kitchen top egg side up,Now add some cucumber,onion ,tomato sauce,chicken masala little bit,green chili on the middle of the paratha in lengthwise.and now roll it like a roll and wrap around a tissue.
Serve hot.

Egg Masala


Hard Boiled Eggs – 4
Boiled Potatoes – 2-3 (Cut in half)
Chopped Onion – 1 medium
Chopped green chillies – 1 tbsp
Ginger-Garlic paste – 1 tbsp
Chopped Tomato – 1 cup
Chopped coriander leaves – 2 tbsp
Turmeric – 1/2 tsp
Kasmiri red chili powder – 1 tsp
Garam masala powder – 1 tsp
Cumin (Jeera) powder – 1 tsp
Salt to taste
Sugar to taste

Heat some oil in a pan and shallow fry eggs and potatoes till golden brown.Keep aside.
take a small bowl take all the dried masalas and our some water make liquid paste and keep aside.
Now heat some more oil and saute onions and green chili till golden brown,then add ginger-garlic paste and cook it till the raw smell gone.Now add the masala paste,tomato,salt,sugar 1/2 cup of water mix it well and cook it for 5-10 minutes or till the masala release oil.
Now add fried potatoes,eggs and water 1-2 cups(according to your preferance about the gravy) give it a good stir,let it cook for another 10-15 minutes.
Then,Serve with steamed rice or any kind of pulao or fried rice.

Kolkata Style Moghlai Porotha(Parantha)

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Maida or all purpose flour – 4 cups
Egg – 4
Biscuit Crumbs – 1-2 cups
sliced Onion – 2-3 medium
Finely chopped ginger – 2 tbsp
Finely chopped garlic – 2 tbsp
Finely chopped green chillies – 2 tbsp
Finely chopped coriander leaves – 2 tbsp
Black pepper powder – 2 tbsp
Red chilli powder – 1 tsp
Garam masala powder – 1 tsp
Salt to taste
Refined oil

Knead the flour with 4 tbsp refined oil,1/2 tsp salt,Cover it and keep aside.
Take a bowl mix biscuit crumbs,half of the onions,ginger,garlic,green chillies,2-3 tbsp oil,salt,black pepper powder,red chilli powder,garam masala and give it a good mix, and keep aside.
Now take good amount of the kneaded flour and roll it with the help of some oil,no need to make it full round.It should be medium thin and big.
Then Take a bowl or glass crack in one egg, 2 tbsp biscuit masala and some sliced onion give it a mix and pour it in the middle of the porotha and spread it around in 6 inches.Then seal it from 4 sides with the help of some water.Now its like a square.
Heat some oil in a pan and fry the porotha on medium flame till golden brown.
Serve it with tomato sauce,onion slices and Aloo Sabji

Masala French Toast



Egg – 2-3
Bread Slices(cut in half) – 5-6
Finely Chopped onion – 2 tbsp
Finely chopped green chilli – 1 tsp
Finely chopped coriander leaves – 1 tbsp
Black pepper powder – 1/2 tsp
Red chilli  flakes – 1/2 tsp
Salt to taste
Olive oil

Take a bowl and mix all the ingredients except bread and oil.
Heat 4-5 tbsp oil in a pan.
Dip the bread slices in the egg mixture and fry it till golden brown.
Serve hot with your choice of sauce.

Peas Egg Curry



Hard boiled eggs – 3-4
Green peas – 300 gms
Onion – 1 medium
Ginger- 1 inch pc
Garlic – 4-5 cloves
Tomato – 1 medium
Green chili – 2
Turmeric powder – 1 tsp
Red chili powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Sugar – 1/4 tsp
oil – 3-4 tbsp
Salt to taste
Water – 1 cup

Heat 1 tbsp oil in a pan and golden fry the boiled eggs with a pinch of salt and turmeric.Then Keep aside.
Make a fine paste of peas and keep it in a bowl.Now take onion,ginger,garlic,tomato,green chili all at once and make coarse paste.
Now in that same pan add some more oil and pour the onion paste in it and saute it till golden brown.Now add all masala powder,salt,sugar and 1/2 cup of water give it a good stir and cook it for 10-15 minutes on slow heat,stir occasionally.
Mix in the peas paste into the masala gravy and cook it for 15-20 minutes with 1/2 cup of water.When it become a thick gravy,check and adjust the seasoning.Take out it on serving dish and place the eggs cut in half over it.
Serve hot with chapati or paratha.

NOTE:You can try it without eggs it taste as good as with eggs.

Egg Chop / Cutlet

Boiled smashed potatoes(90% done) – 2 cups
Hard boiled eggs – 6
Chopped onion – 1 medium
Chopped green chili – 3
Chopped ginger – 1 tsp
Chopped garlic – 2 tsp
Chopped coriander leaves – 2 tbsp
Turmeric powder – 1/2 tsp
Chili powder – 1/2 tsp
Chat masala powder – 1 tsp
Coriander powder – 1/2 tsp
Lemon juice – 1 tsp
Sugar – 1/2 tsp
Salt to taste
Bread crumbs – 1-2 cups
Beaten egg – 2
Refined oil

Heat 2 tbsp oil in a pan.Add onions saute till golden brown.Add ginger,garlic and green chili fry it for 5-7 minutes.Add salt,sugar,turmeric,chili,coriander,chat masala powder and 1/3 cup of water,fry it for 7-8 minutes.
Now add smashed potatoes mix it well in the mixture cook it for 10-15 minutes.Take out in a plate when its done and let it cool.
Now take enough potato mixture to cover the whole egg on your and flatten it place the egg in the center
and cover the egg well with the mixture.Roll on your palm and give oval shape to it.
Meanwhile, heat oil in a pan for deep frying.
Dip the chop in the beaten egg then cover it well with bread crumbs and repeat it again.Now fry it till golden brown.Sprinkle some black salt or chat masala over it and Serve hot with sauce and salad.

- You can shallow fry it too.

Tortilla de Patata or Tortilla Espanola (Spanish Omelet Recipe)

6-7 medium potatoes, peeled
1 whole onion
1 tsp- Chopped Green Chili
2 tbsp- Chopped Coriander Leaves
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to tasteMETHOD:

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato as it cooks fast.
Put potatoes,coriander leaves,green chili and onions into a bowl and mix them together. Salt the mixture.
In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan and heat on medium heat.When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly.Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom,its ready to turn it over to cook the other side.Flip it with the help of a large dinner plate. Place the frying pan back on the flame. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Serve hot with some pieces of bread.