Tag Archives: eggs

Caramel Custard in a Pressure Cooker

16 Dec

One of my favorite deserts is Indian caramel custard, now people may also call it flan, caramel creme and the brother/sister is known as Crème brûlée. My dad always made it in the pressure cooker, I think it helps release the juices and the texture is more dense which I prefer to the light and fluffy ones, melt in the mouth sorts because then my tastebuds are left wanting more whereas this feels mouthful! Okay, I must mention, I have baked this in ramekins in the oven, but this one definitely needs a pressure cooker.

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Tip: My dad insisted on buffalo’s milk for a better texture, but I have made this one with cow’s milk. I wish I had buffalo milk. Also, while caramelizing sugar, use a tablespoon of water to spread sugar evenly.

All you need:

  1. 2 cups whole milk
  2. 4 eggs
  3. 1 cup sugar
  4. 1/3 cup sugar or castor sugar (separately required)
  5. 1 tsp vanilla extract

Ready, Set, Go:

  1. On low to medium heat, dissolve 1 cup sugar in milk. Keep stirring until sugar dissolves completely.
  2. Whisk eggs until the color is lightened and start forming soft peaks.
  3. Gradually pour eggs in the milk making sure that you are stirring slowly with the other hand. Let the mixture thicken not boil, just heat it. We don’t want to scramble the eggs. The custard is ready.
  4. In a flat bottomed vessel (one that fits in the cooker), melt the 1/3 cup sugar and add a tablespoon of water which will help in caramelizing the sugar evenly. Spread the mixture evenly in the vessel tilting the vessel back and forth making sure the sides are also covered.
  5. Get the pressure cooker ready by pouring enough water at the bottom just like a warm water bath you’d create in the oven for ramekins.
  6. Pour the egg and milk mixture in this vessel and place it in the pressure cooker. Cover it with another vessel so the condensed water does not enter the caramel custard.
  7. Let it whistle once and reduce the heat to low for 10 minutes.
  8. Remove the vessel and let it cool down to room temperature.
  9. Flip it on a plate and cool it in the fridge before serving it.

Indian Masala Omelette

1 Apr

I had to make a quick post for reference. If I can rant about how much I love an Indian Masala Omelette, I can keep going at it for a long time, but as I said this is a quick post for reference. I can eat this for breakfast, lunch or dinner, I can even gulp it down at tea-time. Ooh, I am a tea-lover, not much of a coffee person, I prefer a cold coffee over a hot one which could be insulting to all the coffee addicts out there. Ha ha, too much talking everything other than the Indian Masala Omelette! This recipe will yield only one serving. Here goes.

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Tip: Sprinkling cheese will be heavenly, just when its hot, any type of cheese will make it a melty, yummy Indian Masala Cheese Omelette!

All you need:

  1. 2 Eggs
  2. 2 tbsp chopped onion, I roughly chop it to keep the crunch, you can chop it finely whatever suits your taste.
  3. 1 green chili, finely chopped (Indian chilies are pretty hot, one is enough for the right spicy hot taste)
  4. 1 tbsp finely chopped tomato(optional, I don’t add it for my husband, the one in the picture is clearly my husband’s serving)
  5. 2 tbsp cilantro, finely chopped
  6. 1 tbsp milk
  7. 1 tsp turmeric
  8. 1 tsp red chili powder (optional, if you think the green chili is enough spice for you skip this, I love it for the extra kick, tasty!)
  9. Salt as required
  10. Black pepper powder, a pinch
  11. 2 tbsp Oil/ Butter (I love it when the sides are oily, you can cut this down to half)

Ready, Set, Go:

  1. Whisk the eggs till a little frothy. Add all the ingredients except the oil and whisk a little again.
  2. On medium low flame heat a round pan preferably an 8″ or smaller so that the omelette fluffs up nicely in the pan.
  3. Pour oil and swirl it around the pan, when it starts to swirl easily, that’s the right amount of hot.
  4. Pour the egg mixture in the center and swirl it around the pan making sure the entire pan is covered.
  5. Cook until the edges look firm and the omelette is fluffy and bubbly.
  6. Flip it over and cook for 20-30 seconds or until it is firm yet moist.
  7. Serve hot with toasted slices of bread or buns.

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Stuffed Egg & Cheese Paratha

2 Mar

I have been lazy in posting and lagging behind with my posts, thanks to my cake decorating class for the last month I have been busy baking and baking and baking! Phew! Well, I just wanted a break from all that baking and since I fell short on time with all the yoga, baking, reading, catching re-runs of FRIENDS and Pinterest, I could manage finding eggs and cheese in the refrigerator and nothing else. So I decided to share the stuffed egg and cheese paratha recipe. Enjoy! Wish me luck, just so  😉

Tip: You can make simple ‘Anda Bhurji’(recipe will follow soon) and stuff it in the paratha.

Image

All you need:

1)      4 large eggs whisked, reserve two separately in a large plate.

2)      2 cups whole wheat flour, additional for dusting.

3)      1 cup water

4)      100 grams shredded cheese divided in 4 equal parts (I used a mix of Monterey jack and cheddar)

5)      1 medium sized onion chopped

6)      2 green chilies finely chopped (adjust as required)

7)      2 tbsps Cilantro chopped

8)      2 tsps turmeric

9)      2 tsps red chili powder (you can skip this if the green chilies are hot)

10)   1 tsp ajwain seeds (carom seeds help in digestion)

11)   Oil for frying

12)   Salt as required

Ready, Set, Go:

1)      Prepare the dough : In a large bowl, mix the flour, 1 tsp turmeric, carom seeds, pinch of salt, few drops of oil and slowly add water, keep kneading into a pliable smooth dough, not too hard not too soft until it easily comes off the bowl. Wrap it up with a muslin cloth or plastic wrap and keep aside for about 20 mins.

2)      Prepare the eggs : Whisk eggs, add turmeric, chili powder,cilantro, green chilies, salt, onion and set aside.

3)      Divide the dough into 4 parts. On a rolling board, roll out the dough with a rolling pin or your hand until it has equal thickness on all sides,make sure it is not too thick or thin and about 6-8 inches wide. Dust flour as needed.

 Method 1:

4)      Heat a flat pan or skillet. Pour about a tsp of oil on the pan. Dip the rolled paratha in the reserved egg in the plate on both the sides and place it on the pan. If you are scared the paratha will tear, just place it on the pan and pour a little bit of the reserved egg and spread it evenly on the rolled paratha only on one side. Flip it immediately so the other side is not cooked entirely.

5)      Pour a tbsp.or two of the whisked egg mixture with onions, etc on the paratha and spread it out evenly.

6)      Sprinkle the shredded cheese.  Flip it and cook until golden brown on both the sides.

7)      Use a tsp. of oil or as needed on the sides to make sure the parathas are well greased to cook the paratha and that it is not dry otherwise the eggs might stick to the pan and burn.

8)      Serve hot with ketchup or any sweet chutney or Indian pickle.

 Method 2:

4) Heat a shallow pan. Pour oil and add the egg mixture. Cook like scrambled eggs whisking the mixture in the pan and breaking it down into small pieces. Cook entirely. Divide mixture in 4 equal parts.

5) On the rolled paratha, place one part of the cooked egg mixture and sprinkle cheese. Pick up the edges of the paratha and pinch them together in the center and twist the peak removing extra dough and press it down gently in the centre. Roll it out smoothly again making sure you are not rolling with too much pressure or the stuffing will come out and start sticking to the rolling pin. Dust as much flour as needed. Make sure you roll it out wide and not too thick.

6) Heat a flat pan or skillet. Pour about a tsp of oil on the pan. Dip the rolled paratha in the reserved egg in the plate on both the sides and place it on the pan. If you are scared the paratha will tear, just place it on the pan and pour a little bit of the reserved egg and spread it evenly on the rolled paratha only on one side. Flip it immediately so the other side is not cooked entirely. Now pour some on the other side and spread it out evenly.

7)Cook until golden brown on both the sides. Use a tsp. of oil or as needed on the sides to make sure the parathas are well greased to cook the paratha and that it is not dry otherwise the eggs will stick to the pan and burn.

8) Serve hot with ketchup or any sweet chutney or Indian pickle.

Fodni Anda Bhaaji (Tempered Masala Eggs)

10 Oct

Eggs and I go back a long time. I cannot stop humming a Hindi song as I write this post. We became friends very easily. My morning always started with 3 toasted slices of bread and fried egg. I have never parted with eggs. I read and hear rumors about egg and cholesterol, egg and fat, but I ignore them all! I know I love eggs and have been eating them for so many years. And a boiled egg does no harm at all! This is a recipe my dad used to make when it was almost grocery shopping time, when we would have run out of veggies, meat or fish. Its called Anda Bhaaji, bhaaji meaning vegetable in Marathi so it replaces everyday greens with eggs! and Anda means egg so Anda Bhaaji . It is so quick and easy to make and I could eat it just as or with roti or rice or dump it in a sandwich with lots of mayo!

Tip: I hard boil eggs for approximately 8 minutes and simmer them for 2 minutes. Water should be enough to see the egg tip bobbing out of the water. I add a pinch of salt so they don’t crack.I let them sit in the hot water before trying to peel them for 5 minutes more. Then run them under cold water and the shells peel off easily, this also gives you a nice bright yellow yolk without the dark edges.

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All you need:

  1. 4 eggs (hard boiled) chopped
  2. 1 medium sized onion finely chopped
  3. 1/2 tsp mustard seeds
  4. 1/4 tsp cumin seeds
  5. a pinch asafoetida or hing (found in Indian stores)
  6. 1 tsp turmeric powder
  7. a pinch of red chili powder (optional)
  8. 1 green chili chopped
  9. 1 tsp ginger-garlic paste or finely chopped garlic
  10. 1/2 tsp lemon juice
  11. salt to taste
  12. 1-2 tbsp oil
  13. cilantro for garnishing

Ready, Set, Go:

  1. Heat oil in a pan. Add the mustard seeds and let them splatter. Immediately add cumin seeds and asafoetida.
  2. Add the green chili and the onions and saute till they are soft and pink.
  3. Add ginger garlic paste and fry till the raw smell disappears or about a minute.
  4. Now add turmeric and the boiled eggs. Mix well and carefully so that the eggs are not mashed.
  5. Sprinkle red chili powder, salt and lemon juice. Mix. Turn the heat off.
  6. Garnish with cilantro! Enjoy!

Mayonnaise Dip with Yogurt (5 Varieties included)

2 Jun

This is one of my favorite dips. This goes so well with Biryani, fried fish, pakodas, fritters, chips, almost all snacks. Easy as 1, 2, 3 and you can create varieties by mixing and matching a few ingredients. So here goes.

Tip: The fresher the ingredients and cold while serving, better the taste! You can add salt to the dip just before serving or it might sweat and become watery by the time you serve it. I use Greek Yogurt, mine does not sweat.

image

All you need:

  1. 1 tbsp Mayonnaise
  2. 2 tbsp Yogurt
  3. Salt as required
  4. a pinch black pepper powder

Ready, Set, Go:

1) Mix everything together! Keep it in the refrigerator. Pull out just before serving.

2) Mix everything together, add chopped mint. You can also add sugar to this dip. Keep it in the refrigerator. Pull out just before serving.

3) Mix everything together, add sliced onion, sugar and chopped cilantro. Keep it in the refrigerator. Pull out just before serving.

4) Mix everything together, whisk in olive oil and red wine or white wine vinegar. Keep it in the refrigerator. Pull out just before serving. Toss in lettuce and other veggies for a salad and pour the mixture as dressing over the salad.

5) Mix everything together, Keep it in the refrigerator. Pull out just before serving. Add chopped boiled eggs and voila a side dish!

Sali Par Indu/Eeda

25 Jun

I was so intrigued by the name of this dish. The name suggests eggs on french cut potatoes. This was something my dad taught me while growing up. The dish comes from a Parsi (a community in South Asia) background. The original recipe has like a paste of spices blended together but my dad’s twist is a better version for me.  This dish can be made indulgent or healthy by using more or less oil and will leave your taste buds wanting for more. Eggs and potatoes go so well together, so do try it.

All you need :

  1. 4 eggs
  2. 1 big onion sliced (if small 2 would be better)
  3. 1 big tomato sliced (adjust the quantity as per onions used)
  4. 1 big potato (sliced vertically like french fries)
  5. 1 tbsp ginger garlic paste (if you prefer you could use julienne of ginger and garlic)
  6. 1/2 tsp turmeric powder
  7. 1½  tsp chilli powder  (as preferred)
  8. 1  tbsp coriander powder
  9. ½ tsp cumin powder
  10. ½ tsp garam masala/curry powder
  11. 1 ½ tbsp oil
  12. Salt (as required)
  13. Chopped cilantro (for garnishing)

Ready, Set, Go:

  1. Heat a pan and add the oil. Saute the sliced onions till they become transparent.
  2. Add chopped ginger -garlic paste and saute for few seconds.
  3. Now add the chopped tomatoes and cook till they soften up a bit.
  4. Then add the sliced potato pieces and saute for 1-2 mins. Cover with a lid and cook for 2-3 mins.
  5. Add all the spices one by one starting with turmeric, coriander powder, cumin powder, chilli powder and lastly garam masala. Stir it well and cook until oil separates. Add salt and mix it well.
  6. Now spread the veggies evenly in the pan. Break each egg side by side on top of the spread of vegetable mixture. Try to spread the egg white as much as you can. Refer to the picture. Try to keep the egg yolks intact, they look more presentable, but do not fret if they break, it’s all going to get churned in the tummy!  Cover and cook for about 5-8 mins.
  7. Check if the entire eggs are cooked thoroughly. At this point the egg yolk should not be runny but hard.  If not done, cook for a few more minutes. The oil will also separate and come on top. Sprinkle chopped cilantro leaves on it. Serve hot with chapati, bread or roti.
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