Eggs – This Chaat is very healthy, as it has boiled eggs in it, which will fulfill the protein intake of your day. If you forget to eat them at breakfast, this is the best way to have them for your evening snacks.
▢4 boiled eggs (sliced)
▢½ teaspoon red chili powder
▢½ cup finely chopped onion
▢¼ cup finely chopped tomatoes
▢2 teaspoon finely chopped green chili
▢1 tablespoon green chutney
▢½ teaspoon chaat masala powder
▢1 tablespoon lime juice
▢1 tablespoon finely chopped coriander
▢1 tablespoon fine sev
Start by boiling 4 eggs until hard-boiled. I add the eggs to a medium-size saucepan and cover them with tap water. Keep the pan on heat and bring the water to a rolling boil and then simmer the heat. Cook on low heat for 9-10 minutes. Remove the pot from heat and let it rest for 5 minutes. Drain the hot water and fill fresh tap water in the pan to let the eggs cool down a bit. Now peel them and slice them into 5 mm slices.
Arrange the sliced eggs on the serving plate. Sprinkle salt to taste and red chili powder over them.
Top with chopped onion, green chili, and tomato. Drizzle green chutney on top.
Sprinkle chaat masala and lime juice. Garnish with fresh coriander and fine sev and serve immediately.
How to make Egg Chaat?
Start by boiling 4 eggs until hard-boiled. I add the eggs to a medium-size saucepan and cover them with tap water. Keep the pan on heat and bring the water to a rolling boil and then simmer the heat.
Cook on low heat for 9-10 minutes. Remove the pot from heat and let it rest for 5 minutes.
Drain the hot water and fill fresh tap water in the pan to let the eggs cool down a bit. Now peel them and slice them into 5 mm slices.
Arrange the sliced eggs on the serving plate. Sprinkle salt to taste and red chili powder over them.
Top with chopped onion, green chilli, and tomato. Drizzle green chutney on top.
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body!
Eggs boiled and peeled 4
Basmati rice cooked 3 cups
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 3
Cinnamon 1 inch
Medium onion finely chopped 1
Ginger-garlic paste 1 tablespoon
Medium tomatoes finely chopped 2
Red chilli powder 1 teaspoon
Coriander powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Yogurt 1/4 cup
Fried onions 1/4 cup + to garnish
Fried potato cubes 12-16
Fresh mint leaves 12-15 + to garnish
Saffron dissolved in 1 tablespoon milk A pinch
Heat 2 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, cinnamon and cloves, mix and sauté till fragrant.
Add onion, mix and sauté till onion turns a light golden brown in colour.
Add ginger-garlic paste and tomatoes, mix and sauté till tomatoes turn pulpy.
Add red chilli powder, coriander powder, turmeric, cumin powder, mix and sauté till ghee separates.
Add ¼ cup water and salt and mix well. Add yogurt, mix and cook for 2 minutes. Add ¼ cup fried onions and mix well.
Halve the eggs vertically and add to the pan. Add potatoes and mix gently.
Sprinkle 8-10 mint leaves. Layer the cooked rice over the masala. Drizzle saffron infused milk, sprinkle remaining fried onions, remaining ghee and remaining mint leaves, cover and cook on low heat for 5-7 minutes.
Transfer into a serving bowl, garnish with mint leaves, cashewnuts and serve hot.
Sometimes, its really nice to have some variation to your eggs, one such recipe is the Cheesy egg puffs. So whenever you feel you are tired eating your regular boiled eggs or egg fry or omelette , why dont you try this !!!
1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded cheese
2 cups 4% cottage cheese
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Making deviled eggs with relish gives them a sweet and tangy flavor that’s fairly typical of Southern-style deviled eggs. But add a little horseradish, too, and you’ve got deviled eggs with a special kick to them. To keep from adding too much moisture to the filling, drain extra liquid from the relish and horseradish before mixing them in.
¼ cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste
Step 1.Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.
Step 2. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
Step 3. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.
Ingredients: Boiled Eggs – 4 Rusk Biscuits – 5, powdered Potatoes – 250 gms, boiled, peeled, mashed Onion – 1, finely chopped Egg – 1, beaten Red Chilli Powder – 1 tsp Coriander Leaves – handful, chopped Salt as per taste Oil as required
Method: 1. Combine the potatoes, onions, red chilli powder, salt and coriander leaves in a bowl. 2. Mix well. 3. Add the boiled eggs and mix well. Make small balls of this mixture and flatten them slightly. 4. Dip this in the beaten egg and roll them in the rusk. 5. Heat oil in a frying pan. 6. Add the prepared cutlets and fry till golden brown. 7. Garnish with coriander leaves. 8. Serve.
Ingredients: Burger Buns – 4, halved Eggs – 4 Potatoes – 2, big, boiled and mashed Carrot – 1 Onions – 2 (1 finely chopped + 1 cut into rings) Cucumber – 1, peeled, cut into rounds Tomato – 1, cut into rounds Black Pepper Powder – 1/4 tsp Butter – 2 tsp Oil as required Salt as per taste
Method: 1. Beat the eggs with salt and pepper powder. Keep aside. 2. Heat little oil in a pan. 3. Saute the finely chopped onions. 4. Add to the eggs mixture along with the mashed potatoes. 5. Heat a tawa over medium flame. 6. Add a little oil and make omelettes of the mixture. 7. Apply butter on the buns and toast the insides for 30 seconds. 8. Place an omelette on the bottom half of the bun. 9. Place a slice of cucumber, tomato and onion ring. 10. Cover with the top half of the bun. 11. Serve at once with ketchup.
Some nights you don’t want to have to spend ages shopping to make a delicious meal. This Bombay egg and potato curry can be made using store cupboard ingredients and is ready in just 40 minutes – perfect for a midweek meal.
onions 2, 1 chopped, 1 quartered
green chillies 2, 1 halved and seeded, 1 finely sliced
garlic 2 cloves
coriander a handful, leaves and stalks separated
turmeric 2 tsp
garam masala 2 tsp
ground cumin 2 tsp
fennel 2 tsp
black mustard seeds 2 tsp
vegetable or chicken stock cube 1
chopped tomatoes 400g tin
coconut milk 150ml
potatoes 400g, peeled and cut into 2.5cm cubes
lemon 1, juiced
basmati rice to serve
chapatis to serve
STEP 1. Fry the chopped onions in 1 tbsp sunflower oil in a large frying pan or shallow casserole until soft and golden. Meanwhile, whizz the quartered onion, halved chilli, garlic and coriander stalks with ¼ tsp salt to a paste – with a splash of water to help if you need.
STEP 2. Once the onions are soft, stir in the paste and spices and fry for 4-5 minutes until fragrant. Crumble in the stock cube, stir in the tinned tomatoes and coconut milk with a tinful of water and bring to a simmer. Add the potatoes, cover with a lid and simmer for 8 minutes.
STEP 3. Gently lower the eggs into boiling water and cook for 8 minutes. Cool in cold water then peel and quarter them. Take the lid off the curry and carry on bubbling for 10-15 minutes until the potatoes are tender and sauce reduces and thickens.
STEP 4. Taste the curry and season with more salt, black pepper and lemon juice. Snuggle the eggs back in, turn off the curry and sit the lid back on top so the eggs warm up for a minute or so. To serve, scatter with sliced green chilli and coriander leaves, and eat with basmati rice or warm chapatis.
You never need a reason to munch on something delightful. So we bring this Egg Bhurji Roll recipe which you cannot miss on. All you need to do is make a plain parantha and roll in a filling of the egg bhurji in it and you are good to go. The ingredients used in this recipe are wheat flour, eggs, onions, tomatoes, green chilli, ketchup, coriander leaves and a melange of spices. The tangy tomato ketchup enhances the flavor of the roll and makes it even more delectable. This delicious snack recipe is healthy and scrumptious. It doesn’t contain the white flour that is usually used for the rolls. You can pack it your kid’s tiffin and give them something different for a change. They will love it and get the nutrition of the eggs simultaneously. It is an easy- to- make recipe and will save you a lot of time. Serve it with mint chutney or any dip of your choice. It can be packed for picnic and road trips and can also be served as an evening snack. So, what are you waiting for?
1/2 cup water
1 small onion
1 pinch turmeric
1/2 teaspoon red chilli powder
1/2 cup refined oil
1 cup wheat flour
2 green chilli
salt as required
1 handful coriander leaves
2 tablespoon tomato ketchup
How to make Egg Bhurji Roll
Step 1. Chop onion, tomato and coriander leaves. To prepare this delicious roll, start by chopping the onions, tomatoes, green chilies and coriander leaves properly.
Step 2. Saute onion-tomato for a minute. Put a pan over medium flame and heat some oil in it. Add the chopped onions, tomatoes and green chilies and saute them for a minute.
Step 3. Prepare the bhurji.Crack the eggs open over the pan and cook for some time. Add the salt, turmeric powder, and red chili powder as per your taste. Keep stirring. Once the bhurji is ready, sprinkle the chopped coriander leaves on the top.
Step 4 .Knead a fine dough and make parathas with it. Next, combine the flour and water and knead a dough. Make parathas with this dough using the refined oil.
Step 5. Spread the bhurji in a paratha and roll tightly. Next, spread the egg bhurji filling on the parathas and roll them tightly. Add a layer of tomato ketchup using a spoon. Serve